Now that Monday has rolled around I bet you’re wondering what dinner is going to look like this week. Sometimes deciding what you want to eat for dinner is more stressful than physically cooking the meal. And who wants to spend hours in the kitchen after your commute home from work or school? Here are some recipes that are easy to make, contain very few ingredients and are perfect to make in bulk. That way you can meal prep for the week and make dinner easy as 1, 2, 3!
Pasta And Peas
- 3/4 stick butter
- 1 onion
- 1 pound pasta
- 4 cups frozen peas
- 6 basil leaves
- Parmesan cheese
- Salt and pepper
- Bring a pot of water to a boil. Melt the butter in a large pan over medium heat. Throw in the onion and cook until wilted.
Throw pasta of choice in the boiling water. Cook until al dente. Before pasta is fulled cooked, add the peas to the onions, and add a tablespoon of the cooking liquid.
When the pasta is finished cooking, toss with the butter and onions over medium high heat.
Sprinkle the chopped basil, shred some cheese, and sprinkle with salt and pepper for taste
Caprese Stuffed Chicken
- boneless skinless chicken breasts
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. Italian seasoning
- 1 lb. fresh mozzarella, sliced
- 1 1/2 c. baby spinach
- 2 tomatoes, sliced into half moons
- Fresh basil
- Balsamic glaze
- Preheat oven to 400°. Put your chicken on a cutting board and make 5 to 6 slits in each breast, do not cut through the entire breast. Put the chicken breasts onto a small baking sheet.
- Lightly drizzle with olive oil then season the chicken with salt, pepper and Italian seasoning. Stuff each breast with fresh mozzarella, spinach and tomatoes.
- Bake until chicken shows no signs of pink, approximately 25 minutes. Sprinkle with fresh basil then drizzle with balsamic glaze.
Grilled Eggplant Parmesan Stacks
- 1 large eggplant (about 2 pounds)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1 lb. fresh mozzarella, cut into sixteen slices
- 1 tomato, cut into eight slices
- 1/2 cup shredded Parmesan cheese
- Chopped fresh basil or parsley
- Cut ends of eggplant; cut eggplant crosswise into eight slices. Sprinkle with salt; let it rest for 5 minutes.
- Dry eggplant with paper towels; drizzle both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes or until they are tender. Remove from grill.
- Top eggplant with fresh mozzarella, tomato and Parmesan cheese. Grill, covered, until cheese melts. Garnish with basil
Main Photo by Dana Tentis from Pexels