Dinner in a Pinch

Dinner in a Pinch

Back to School for my family means being in the car a lot! Whether its running school carpool, taking or picking up kids for a sports practice or game, or heading to a meeting, the school year is always busy. I bet it is for you too! So for September, I am testing out with my virtual fit group, quick “dinner in a pinch” recipes that can be made in 30 minutes of less! Check back each Wednesday for a NEW recipe this month! 

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This week’s featured dinner recipe:

Sheet Pan Shrimp “Boil” Recipe

I love “all in one” recipes for family meals. It just makes life easier for us busy moms! This sheet pan shrimp “boil” is a quick easy meal you can throw together in 15 minutes and cooks up in 30 minutes! ENJOY!

Chicken and Riced Risotto

This recipe takes a little longer to prepare-but in 30-35 minutes dinner is done. My whole family enjoyed this meal, especially the cauliflower riced risotto! Even my littlest picky eater loved it! Add some steamed asparagus or green beans to make this a complete meal for the family!

ENJOY! CLICK HERE for the Chicken and Riced Risotto RECIPE! 

Sheet Pan Fajita Bake (recipe courtesy of NC Field and Family)

Makes 6 servings; Cook Time 30 minutes

Ingredients:

1-2 Tbsp of steak seasoning of your choice
1 1/2- 2 lbs flank steak beef
1 red pepper
1 orange pepper
1 yellow pepper
1 red or yellow onionMade

1 tbsp of olive oil or coconut oil for cooking

Heat oven to 375 degrees. In a large bowl, combine spices. Toss steak, peppers and onions in spice mixture and evenly coat.  I personally, did not pre-cut my flank steak. Coat a large sheet pan or broiler pan with oil. Place meat and veggies on the baking sheet or pan with about a 1/2 inch between each piece of food. Bake for 30 minutes. Then broil on low for 3-4 minutes at the end.

Serve over mixed greens or on flour or corn/wheat tortillas, shredded cheese, plain greek yogurt (subbed for sour cream) salsa, and fresh cilantro.

 

Almond-Pecan Crusted Chicken

I took my HOMEMADE CHICKEN TENDER recipe and substituted the panko crumbs for almond meal and crushed pecans. Made for a delicious change and cut the carbs to only 6g. Served with steamed asparagus and butternut squash risotto.

 

Check back each Wednesday this month for a NEW recipe! Or for more quick dinner ideas Grab your FREE copy of my ebook 5 Fast Dinners

 

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