Busy, hectic schedules are the new norm. Between your and your significant others’ work schedule and your kid’s afterschool activities, sports teams, and play time there’s not a whole lot of time left over to make delicious, nutritious meals.
That’s where we come in! Here are three quick meals that your family will love. It will also take less than a half hour to prepare and be chock full of health benefits to keep you and your family fueled and ready for the next thing.
Pot pie is one of my go-to meals when I’m not sure what to prepare. It’s quick, delicious, and can be hacked to be made healthier. It’s a family favorite and I can’t wait to share it with you.
1 lb thawed, cubed chicken
1 Tablespoon Lemon Juice
Canola oil to coat skillet
2 cups mixed vegetables (feel free to substitute with veggies you know they love)
Salt and Pepper to taste
1 Package of Phyllo Dough
2 Tbs of Butter (or vegetable spread)
2 Tablespoon Flour
1 cup Vegetable Broth
1 tablespoon Italian Seasoning
1 teaspoon garlic
1 tbs milk
- Heat the oven to 400 and coat your chicken with salt, pepper, ½ tablespoon of Italian Seasoning, and 1 tablespoon lemon juice. Heat a deep skillet until it is very hot and then pour enough oil in to lightly coat it. Immediately place chicken in and leave alone until the bottom has a nice brown, crust on it. Flip and allow the same to happen to this side.
- While the chicken is browning, get out your casserole pan and coat with nonstick spray.
- Take chicken out of the skillet and set it aside. We’re making the roux next. In the same skillet, melt 2 Tbs butter. Once melted, whisk 2 tbs of flour until smooth. Quickly add the vegetable broth and season with Italian seasoning, salt, pepper, and garlic. If you and your family enjoy a bit of spice, add a touch of Cyanne pepper. Leave on heat until it bubbles and set aside.
- Now it’s time to put it together: Take the phyllo dough and split it in half. Spread the first half on the bottom of the casserole pan and cover with the chicken, frozen vegetables, and roux. Cover with the rest of the dough. Whisk egg and milk together and coat the top.
- Place in oven for 20 minutes or until crust is golden brown.
20 Min Stir Fry
A week does not go by without a stirfry night. These dishes are too easy to pass up and can be made with just about anything! My secret? Bamboo shoots and extra water chestnuts.
1 lb ground turkey
Salt and pepper to taste
A generous sprinkle of garlic
1 bag frozen stir fry vegetables
1 can water chestnuts
1 can bamboo shoots
Your choice of premade Asian sauce.
1. Cook ground turkey with salt, pepper, and garlic in one pan while steaming the stirfry vegetables in the microwave. Cut the cook time in half so the veggies are only half cooked.
2. Cook instant rice
3. Drain and rinse water chestnuts and bamboo shoots Heat up a second pan and add oil. Add all vegetables and season with salt and pepper to taste. Leave cooking until golden and well cooked.
4. Combine meat with vegetables and rice. Pour sauce over and keep on heat until entire mixture is warm. Serve.
Berry Delicious Dessert
This was my favorite treat as a child. My mom made it often and slipped a fair amount of yogurt and berries into me without me noticing. It’s so delicious I still eat it to this day!
1 box sugarfree Vanilla pudding OR Vanilla Yogurt for a healthier option
Premade angel food cake
Blueberries (cut it half if your children are very young)
Lightly coat the strawberries and blueberries in vanilla pudding or mix berries with a generous amount of yogurt and pour it over a small slice of angel food cake. Top with a bit of whipped cream and serve.