How is everyone liking the recipes? I’ve tried to keep the recipes pretty easy and relatively healthy. Would love your feedback! And, don’t forget to tag your grocery shopping and dinner pics on Instagram with #MealPlanningWithAbbey – I’d love to see what you’re cooking! 🙂
Meal Planning Tips and Meal Plan, Week 1 here: (https://abbeydraa.wordpress.com/2015/07/13/meal-planning-tips-and-meal-plan-week-1/)
Meal Plan, Week 2 here: (https://abbeydraa.wordpress.com/2015/07/20/meal-plan-week-2/)
Meal Plan, Week 3, here: (https://abbeydraa.wordpress.com/2015/07/27/meal-plan-day-3/)
This past week was a rough one for my kitchen… between a sick baby one night, and a burned dinner another night, we’ve had our share of pizza this week, haha. Here’s to being honest that life happens… even when there’s Meal Planning. Below are 5 new dinner recipes for this week!
Broccoli Quinoa Casserole:
Original recipe found over at Yummy Healthy Easy blog, but my tweaked recipe is below.
12 oz bag frozen broccoli (i used florets)
2 cups cooked quinoa (follow directions on the package)
3 eggs
3 TB all purpose flour
1.5 cups cottage cheese
1/2 cup mozzarella cheese, shredded
salt & pepper to taste
handful of parmesan cheese, shredded
-Preheat oven to 375 degrees and grease an 8×8 casserole dish with non-stick spray.
-Cook broccoli
-Mix eggs, quinoa, flour, cottage cheese, mozzarella and salt & pepper in a large mixing bowl. Add broccoli once it’s cooked. Combine and mix well.
-Pour mixture into prepared dish and bake uncovered for 30 minutes.
-After 30 minutes, sprinkle the parmesan cheese on top and bake another 5 minutes.
*Delicious with a salad!
Red Pepper, Mozzarella & Fresh Basil Stuffed Chicken
Original recipe found over at Barbells And Bellinis blog, but my tweaked recipe is below.
4 chicken breasts, thawed
1.5 cups mozzarella cheese, shredded
1-12oz jar of roasted red peppers, sliced
1 bunch of fresh basil
1/4 cup parmesan cheese, shredded
1 TB Italian seasoning
garlic powder to taste
salt & pepper to taste
-preheat oven to 400 degrees, and grease a small casserole dish with non-stick spray.
-butterfly slice the chicken breasts and add salt/pepper/garlic to taste
-add a slice of roasted red pepper, a leaf of basil, and a sprinkle of mozzarella cheese to the inside of one of the chicken “butterfly wings”, and then fold the top butterfly wing over (tuck ingredients inside).
-sprinkle Italian seasoning and garlic powder over top of stuffed chicken.
-cover with foil, and bake for 30 minutes.
-after 30 minutes, sprinkle with mozzarella cheese, turn oven to broil, and let chicken bake for an additional 5 minutes (or until cheese is just turning brown and bubbly).
*Delicious served with a steamed veggie and salad!
Cheesy Turkey & Rice Casserole
Original recipe found over at Hungry Little Girl blog, but my tweaked recipe is below.
1-lb ground turkey
1 large onion, diced
2 tsp. garlic powder
1 small can of tomato sauce
1 cup cooked brown rice
1 cup sour cream
1 cup chicken broth
2 cups shredded cheddar cheese
1 cup frozen peas
salt & pepper to taste
pinch of oregano
-preheat oven to 350 degrees and grease a large casserole dish with non-stick spray.
-saute onion in a greased skillet for a few minutes, and then add ground turkey and garlic powder. Cook until turkey is browned & down. Spice with salt, pepper & oregano to taste.
-add rice, peas, tomato sauce, 1 cup cheese, and broth to skillet and let simmer 3-4 minutes.
-transfer entire contents of skillet to casserole dish, cover with foil, and bake for 15 minutes.
-mix remaining cheese with sour cream in a small bowl and spoon on top of casserole after baking for 15 minutes. Return to oven and bake for an additional 15 minutes.
*Delicious served with a salad!
Sweet Potato Spinach Quiche
Original recipe found over at Fourteen Forty 365 blog, but my tweaked recipe is below.
1 large sweet potato; peeled and sliced very thinly
2 handfuls of raw spinach
½ of an onion; chopped
4 eggs
1 heaping TB of minced garlic
2 cups grated mozzarella cheese
Pinch of dried dill
Pinch of dried chives
Pinch of dried parsley
Salt and pepper to taste
-preheat oven to 400 degrees.
-use non-stick spray on a glass casserole dish, and cover bottom and sides of dish with sliced sweet potato (depending on size of the potato, sometimes I will use a 8×8 dish, or a 9×13 dish. If using a 9×13 dish, simply add another handful of spinach, a little more cheese, and another egg to your ingredients.) Lightly use non-stick spray on top of sweet potatoes as well.
-Slide casserole dish with sweet potato slices into the oven and bake for 15 minutes. Once you take the dish out of the oven, lower the oven temperature to 375 degrees.
-Throw the onion and minced garlic into a greased frying/sauté pan and sauté until garlic is lightly browned and onion is translucent. Add spinach and stir until it’s wilted and tender (it will wilt quickly).
-Stir cheese and eggs together in a large mixing bowl, and add herbs. Add onion/garlic/spinach mixture to bowl and stir until mixed. Add salt and pepper to your liking.
-Spoon the mixture onto the sweet potato crust inside the casserole dish, and add a little cheese to the top.
-Bake (uncovered) on 375 degrees for about 40 minutes or until cheese is browned, and quiche is “set”.
*Delicious served with a salad!
Chicken Fajitas, slow-cooker style
Original recipe found over at Eat At Home Cooks blog, but my tweaked recipe is below.
3 chicken breasts, thawed or frozen
2 green bell peppers, sliced
1 onion, sliced
1 package of Taco Seasoning
-Lay onion and peppers in bottom of slow-cooker, then chicken on top, and sprinkle Taco Seasoning on top of chicken.
-Cook on low for 6-8 hours, or high for 4-6 hours.
*Serve in tortillas, with sour cream, shredded cheese, and shredded lettuce, and chips & salsa on the side.
Have a great week! 🙂
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