5 weeknight dinners I’d make again (and one I’d do differently)

I like knowing what we’re having for dinner each week, so usually on the weekend before I’ll plan out recipes and go to the farmers market to get all our meats and whatever veggies they have, and then I do Whole Foods (doorstep delivery is so nice!!) or Sprouts for the rest. This week all the meals were 20 minutes of prep or less. Everyone eats the same meal for dinner and we don’t do snacks after they wake up from their nap so they’re ready to eat by the time the food is ready. The other day they had pumpkin spice popcorn with me while I was making dinner (it’s sooo good!) and that ruined their appetite a bit. But even when they’re not hungry at dinner we still all sit together and pray to thank God for our meal, and they know we can warm it up later if they’re not hungry for it right now. And that’s what they did on popcorn night. Either way we’re all eating the same thing and I think that’s why my kids are pretty adventurous eaters! I’ll usually double a recipe depending on how big the serving size is and eat the leftovers for lunch the next day.

10/10! This one is postpartum friendly and something my kids love because of the red dates. I made it for my friend who had just had her baby and tripled the recipe so we could have some for dinner the next night too.

It’s something I prepped for my own postpartum recovery as well and it comes from the Chinese tradition of eating warm, nourishing meals after you give birth. The red dates are known for helping rebuild your blood and energy, and the chicken gives you the protein your body needs to heal in a warm broth that’s really gentle on your stomach. This makes a great freezer soup to prep in advance of a busy week too! Full recipe here

Prep: 20 min | Cook: 20 min | Total: 40 min | Serves 6

13/10! My kids’ favorite meal of the week. The blackened salmon really made it and it’s so quick to cook this way. I only seasoned the kids’ filets with salt and pepper because I didn’t want them saying theirs was too spicy, but the chili powder was so delicious on ours. Homemade tortillas are SO easy and the kids love making them with me. For how delicious they turn out I think it’s worth the extra 10 minutes of prep. They’re also fun to make on the weekend and freeze for the week. Once they’re cooked and cooled I stack them with parchment paper in between, freeze them in a bag and then warm them up in a skillet whenever we need them.

Before You Start

If you’re making the homemade corn tortillas below, start those first. Mix the tortilla dough and let it rest for 20 minutes. While the dough rests, prep everything for the salmon tacos. This way, most of the tortilla rest time overlaps with the taco prep.

Stem and thinly slice the collard greens, peel and cut the jicama into matchsticks, slice the radishes and red onion, and chop the cilantro. Zest and juice the limes before dividing the juice between the crema and slaw. Pat the salmon dry before seasoning.

If you’re making both recipes, plan on about 30 minutes of hands-on prep and around 50 to 60 minutes from start to dinner.

Ingredients

For the Avocado Crema:
1 avocado, chopped
½ cup chopped fresh cilantro
¼ cup plus 2 tablespoons (or 6 tablespoons) of water
2 tablespoons lime juice
2 tablespoons plain yogurt

For the Salmon Tacos
¼ teaspoon grated lime zest
2 tablespoons fresh lime juice
1 teaspoon salt, divided
4 ounces collard greens, stems removed and thinly sliced
4 ounces jicama, peeled and cut into matchsticks
4 radishes, cut into matchsticks
½ small red onion, thinly sliced
¼ cup fresh cilantro leaves
1½ teaspoons chili powder
¼ teaspoon black pepper
4 salmon fillets, 6 to 8 ounces each
1 tablespoon olive oil
Corn tortillas (recipe below), for serving
Hot sauce, optional

Instructions

1. Add the avocado, cilantro, water, lime juice, and yogurt to a food processor. Blend until smooth. Season with salt and pepper and set aside.

2. In a large bowl, whisk together the lime zest, 2 tablespoons lime juice, and ¼ teaspoon salt. Add the collard greens, jicama, radishes, red onion, and cilantro. Toss and set aside.

3. Mix the chili powder, remaining ¾ teaspoon salt, and black pepper together. Pat the salmon dry and season all over.

4. Heat a cast iron skillet over medium-high heat for about 3 minutes. Add the oil.

5. Place the salmon flesh-side down and cook for about 4 minutes without moving it.

6. Flip the salmon so the skin side is down. Lower the heat to medium and cook for another 4 to 6 minutes, or until the thickest part reaches 145°F.

7. Let the salmon rest for 2 minutes, then break it into large pieces with two forks and remove the skin.

Serving Instructions

Fill each warm tortilla with salmon, slaw, and avocado crema. Serve with extra lime or hot sauce if you want.

Prep: 10 min | Rest: 20 min | Cook: 10 min | Total: 40 min | Makes 8 tortillas

Before You Start

Heat a cast iron skillet or griddle over medium-high heat for at least 5 minutes. Line your tortilla press with two pieces of parchment paper or a cut-open zip-top bag. If you don’t have a press, place the dough ball between the parchment and press down firmly with the bottom of a heavy pot, skillet or glass baking dish. Have a clean kitchen towel ready to wrap the tortillas as they cook. Use very warm water for the dough and keep it on the softer side. The dough should feel a little wetter than you might expect. This helps keep the tortillas soft.

Ingredients

1⅛ cups masa harina
⅞ cup very warm water
¼ teaspoon fine sea salt
1 teaspoon melted butter

Instructions

1. Mix the masa harina and salt together.

2. Stir in the very warm water and avocado oil or melted butter.

3. Knead for 2 to 3 minutes until the dough is smooth and soft. It should feel like fresh modeling clay and shouldn’t crack when you roll it into a ball. If it feels dry or cracks, knead in warm water 1 teaspoon at a time until it feels soft.

4. Cover the dough with a damp towel and let it rest for 20 minutes.

5. Divide the dough into 8 equal balls and keep them covered so they don’t dry out.

6. Press each tortilla until thin, about 1⁄16 inch thick.

7. Place one tortilla on the hot dry skillet. Cook for 30 seconds on the first side, flip and cook for 45 seconds, then flip one more time for 10 to 15 seconds. Don’t cook it longer than needed or it can dry out.

8. As soon as each tortilla comes off the skillet, place it inside the clean kitchen towel and keep the towel folded closed.

9. Continue cooking and stacking the tortillas inside the towel. The steam from the warm tortillas will help keep the whole stack soft.

10. Let the wrapped stack sit for at least 10 minutes before serving. If they feel a little firm, sprinkle a few drops of water over the stack and close the towel again for a few minutes.

Prep: 15 min | Cook: 30 min | Total: 45 min | Serves 4

11/10! This was an easy sheet pan dinner. The honey sesame sauce is sweet and savory, and the cashews add some crunch (my kids love cashews so it’s probably why they liked this one so much). I left out the red pepper flakes for the kids and served everything over rice.

Before You Start

Preheat your oven to 425°F. Cut the vegetables and chicken before you begin. Mince the garlic and ginger, chop the green onions, and measure out the cashews and sesame seeds. If you’re serving this with rice, start the rice before putting the vegetables in the oven.

Ingredients

½ cup coconut aminos
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
3 garlic cloves, minced
1 tablespoon fresh ginger, minced or grated
2 bell peppers, cut into 1-inch pieces
1 small red onion, cut into chunks
3 cups broccoli florets
1 lb boneless skinless chicken, cut into bite-size pieces (chicken thighs are what I used for this)
½ cup cashews
¼ cup chopped green onions
2 tablespoons toasted sesame seeds
Cooked rice, for serving

Instructions

1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

2. Add the bell peppers, red onion, and broccoli to a large sheet pan. Pour half of the sauce over the vegetables and toss to coat.

3. Roast at 425°F for 15 minutes.

4. While the vegetables cook, place the chicken in a bowl and pour the remaining sauce over it. Stir until coated.

5. Remove the sheet pan from the oven and add the chicken and all of its marinade. Spread the chicken into a single layer and scatter the cashews over the pan.

6. Return to the oven and bake for another 15 minutes, or until the chicken reaches 165°F.

7. Toss everything together on the pan, then sprinkle with green onions and toasted sesame seeds.

Serving Instructions

Serve over warm rice and spoon some of the sauce from the sheet pan over the top.

Prep: 25 min | Cook: 1 hr 40 min | Total: 2 hr 5 min | Serves 6

12/10! This one looked a bit unappetizing while I was making it so I was a little unsure about it. But it came out SO good and was even better as leftovers. It’s also pretty filling because it has ground beef, lentils, carrots and brown rice all in one pot. I love including lentils in the week as much as I can because they’re a great source of fiber. It’s still low prep and while it takes longer to cook, most of that time is just simmering. I also added fresh herbs from the garden and more salt than the recipe calls for, but go off of taste and add more herbs if you want even more of that flavor.

Before You Start

Chop the onion, celery, and carrots. Mince the garlic. Measure out the lentils, brown rice, broth, and seasonings before you begin. Start with 1 cup of water, then add more later only if the soup needs it.

Ingredients

1 lb ground beef
2 teaspoons olive oil
½ cup finely chopped onion
½ cup finely chopped celery
1 tablespoon minced garlic
1½ tablespoons dried parsley
1½ teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1¼ to 1½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
4 cups beef broth
2 cups chicken broth
1 cup water, plus more if needed
⅔ cup brown lentils
½ cup finely chopped carrots
½ cup brown rice
2 tablespoons balsamic vinegar

Instructions

1. Heat 1 teaspoon olive oil in a large soup pot over medium-high heat. Add the ground beef and season with about half of the salt and half of the black pepper.

2. Break the beef into small pieces and cook for 6 to 8 minutes, until browned and cooked through.

3. Transfer the beef to a plate, leaving a little of the fat in the pot.

4. Add the remaining teaspoon of olive oil, onion, and celery. Cook for 4 to 5 minutes until they begin to soften.

5. Add the garlic, dried parsley, thyme, cumin, garlic powder, onion powder, smoked paprika, remaining salt, and remaining black pepper.

6. Stir and cook for 1 to 2 minutes.

7. Add the cooked beef back to the pot.

8. Pour in the beef broth, chicken broth, and 1 cup water. Add the lentils and carrots and stir everything together.

9. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for about 60 minutes.

10. Check the liquid level. If the soup looks too thick, add more water ½ cup at a time.

11. Add the brown rice and continue simmering for another 30 to 40 minutes, stirring from time to time, until the rice and lentils are tender.

12. Stir in the balsamic vinegar.

13. Taste and add more salt or black pepper if needed.

Serving Instructions

Serve hot with warm sourdough bread and butter.

Prep: 20 min | Cook: 35 min | Total: 55 min | Serves 6

8/10! I skipped the searing because I started dinner later than I planned that night and BIG mistake. It wasn’t as seasoned as I wanted and didn’t have that crust on the steak I love. I seared it the next day for lunch leftovers and added garlic butter over the top again and it was so much better, so I wouldn’t skip that part next time. This one is a little more hearty but still easy enough for a weeknight. The recipe has you sear the steak first and then finish it in the oven with purple sweet potatoes and carrots. Everything gets topped with garlic butter and lemon at the end. These are purple sweet potatoes from our garden but butternut squash or white sweet potatoes would also work if you can’t find purple ones.

Before You Start

Preheat the oven to 425°F with a large sheet pan inside. Peel and cut the purple sweet potatoes into ¾-inch cubes. Scrub the carrots and slice them into ½-inch coins. Mince the garlic and chop the rosemary. Pat the steaks dry and let them sit out while you prep everything else.

Seasoning Blend for the Steak

1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 teaspoon black pepper

For the Vegetables

1½ lb purple sweet potatoes, peeled and cut into ¾-inch cubes
1 lb carrots, scrubbed and cut into ½-inch coins
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon chopped fresh rosemary
½ teaspoon cinnamon
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Steak

2 lb ribeye or NY strip, about 1 inch thick
1 tablespoon olive oil
6 tablespoons butter
6 garlic cloves, minced
1 lemon

Instructions

1. Pat the steaks dry and season them all over with the steak seasoning blend. Let them sit while the vegetables start roasting.

2. Toss the purple sweet potatoes and carrots with the olive oil, maple syrup, rosemary, cinnamon, garlic powder, salt, and black pepper.

3. Remove the hot sheet pan from the oven and spread the vegetables in a single layer. Roast uncovered for 15 minutes.

4. While the vegetables roast, heat a cast iron skillet over high heat with 1 tablespoon olive oil until the oil is hot and just starting to smoke.

5. Add the steaks and sear for 2 minutes per side until browned.

6. Remove the sheet pan from the oven. Move the vegetables toward the outside of the pan and place the steaks in the center.

7. Return the pan to the oven and bake for 8 to 10 minutes, or until the steaks reach 155°F in the thickest part.

8. While the steaks finish, lower the heat under the cast iron skillet. Add the butter and let it melt.

9. Add the minced garlic and cook for about 1 minute, stirring and scraping up the browned bits from the bottom of the skillet.

10. Remove the sheet pan from the oven. Spoon the garlic butter over the steaks and let them rest for 5 minutes. They should rise to around 160°F for well done (I always like well done for the kids).

11. Toss the vegetables on the pan so they pick up some of the juices from the steak.

12. Slice the steak against the grain.

Serving Instructions

Serve the sliced steak with the maple rosemary purple sweet potatoes and carrots. Finish with a squeeze of lemon and a little flaky salt if you want.

15/10! I love a sweet treat and I usually keep all the ingredients stocked for these so I can make them on a whim. If you don’t have muscovado sugar (it’s less refined so it keeps more of the natural molasses and minerals) you can swap in dark brown sugar 1:1 bc they’re really similar.

Full recipe here, these cowboy cookies are also soo good if you want one that’s postpartum friendly too.

Let me know if you try any of these! 🙂

xx Brittany