Enjoy this combined post focusing on meals that are healthy and delicious yet quick and easy to prepare. We both had a busy weekend and didn’t have much time to food prep, so our go to meals below were perfect for last minute preparations.
~Jenna and Chelsey
Easy Breakfast Nachos
I’ve been turning to “nacho” dinners quite a bit lately, they are so versatile and quick to put together and I often have the ingredients I need in the pantry or fridge.
- Tortilla Chips
- Green Bell Pepper
- Shredded Cheese
- Salt and Pepper
To Make: Spread your favorite tortilla chips on a baking sheet, making sure they overlap each other (I used blue corn tortilla chips). Chop a green bell pepper (or vegetable of choice) and saute with olive oil in a skillet until soft, but still bright in color, transfer to a plate. Prepare eggs by whisking whole eggs with salt and pepper. Transfer egg mixture to skillet coated with cooking spray and cook eggs, stirring regularly until they form a scrambled egg consistency. Add scrambled eggs on top of tortillas, then add green bell peppers and sprinkle cheese on top ( I used shredded queso cheese). Bake in the oven at 400 degrees for about 10-15 minutes or until cheese is melted and starting to brown. Remove from oven and spoon your favorite salsa over the top (pictured is a roasted salsa).
Pesto Turkey Skillet
I love that this dish takes only one skillet to make, it makes clean up a breeze. I also love that the pesto is flavorful enough to act as the sole seasoning in this dish.
- Red Potatoes
- Green Onion
- Ground Turkey
- EVOO or cooking spray for sauteing
To Make: Start by chopping the broccoli, green onions, and red potatoes (as shown in pictures above). Heat skillet and add ground turkey, cooking and breaking pieces up until cooked all the way through. Transfer turkey to a plate. Add olive oil to the skillet, turn to medium high and add chopped potatoes, cook a couple minutes until they start to brown, stirring as needed. Add some water to the skillet and put a lid on to allow the potatoes to cook. Once there is about 10 minutes left to cook the potatoes through, add the broccoli in and cover the lid to allow the broccoli to steam. Once broccoli is soft, yet still bright green, remove the lid and add chopped green onion, ground turkey and pesto sauce. Stir all ingredients, add water if needed to thin out the pesto. Cook a couple more minutes until all ingredients are heated through. Serve your individual portions and add Mozzarella or Parmesan cheese if desired.
Check out these great recipes that are similar to the dish above:
Grilled Turkey Teriyaki Bowl
The grill is the perfect tool for quick weeknight dinners with little clean up. This meal has only 6 ingredients:
- Teriyaki marinated turkey tenders (these were from Merkley’s butcher shop in Jasper)
- Broccoli florets
- Red bell peppers, chopped into large pieces
- Brown rice, instant
- Teriyaki sauce
- Sesame oil
And 3 simple steps:
- Grill marinated turkey tenders until a temp of 165 and veggies drizzled with sesame oil until tender crisp (make sure not to overlook them!). Grilling alone gives the dish delicious flavor!
- Cook instant brown rice on the stovetop according to package directions (takes only 10 minutes).
- Drizzle teriyaki sauce over the veggies and rice and plate your dish!