Sometimes planning meals, even just for one day feels exhausting. We’re always asking on social media, “show me what you had for _______, I need new recipe ideas.” So, I made it easy — here is what we had on a chilly day last week.
Breakfast, lunch and dinner recipes, all below. PLUS, I added in one of our favorite snacks - protein balls. But, before you skip over it, thinking that is “too healthy” to be a snack, you should know that these protein balls are devoured and requested by my very sweet toothed 5 year old.
She would eat the whole bowl if I let her, that’s how you know they’re good!
Breakfast
Mini Quiche
What I love about this recipe is that it makes quite a few, so we can freeze a big batch and eat on them throughout the week. Also, they are super easy to put together and if you have little ones who like to help with cooking, this recipe is a great one to have their assistance with. My youngest loves to sprinkle the cheese in.
I use this recipe as my base and we mix and match our ingredients. Some of our favorites are red bell peppers, bacon and spinach.
Base Ingredients:
4 eggs
1 cup milk
1/2 teaspoon Salt
4 pie crusts thawed (homemade or 2 boxes store-bought)
shredded cheese
Instructions
Let the dough sit on the counter for about 15-20 minutes. Once soft, roll out. Cut out little circles — You can use a biscuit cutter for this, but personally, I grabbed my Olive Oil Spray lid (Pam Spray lid or something similar works too). We're fancy around here, obviously. Lol
In a mini muffin pan, press the cut out circles into the cups and press the dough up the sides, it doesn’t have to go all the way up, but as high as you can without tearing the dough.
In a large measuring cup or bowl, mix together the eggs, milk and salt.
In each mini quiche, place a pinch of cheese — enough to taste, just be sure to leave room for the other ingredients.
Add in your desired ingredients, chop and dice into small pieces to fit a good amount in.
Pour in the egg mixture. Top each quiche with a spoonful of egg mixture, you don’t want it overflowing, but enough to cover the other ingredients.
Bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.
For the full recipe and how to assemble different types of ingredients, click here!
Lunch
Mediterranean Quesadillas
This is not my recipe, but thanks to Pinterest, it is a new favorite for my husband and I. Even my 5 year old said, “These are delicious!” which is a big deal, since she doesn’t like plain cheese quesadillas. It only has 6 ingredients and is a healthier option for a quick lunch.
So click here to find the recipe over on tastyoven.com.
Dinner
Fajita Pasta
An easy and delicious favorite in our house, this pasta is one of my go to’s for an easy weeknight dinner.
Ingredients:
1 pound chicken breast boneless, skinless, diced or stripped (homemade or store bought)
2 tablespoons fajita seasoning (homemade or store-bought)
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
1 tablespoon minced garlic
1 cup *half and half
½ cup fiesta blend shredded cheese
2 tablespoons cilantro, chopped
8 ounces pasta cooked al dente
*Notes: Half + half gets the job done, but for a creamier sauce, heavy whipping cream does best. 1 tablespoon minced garlic 1 cup half and half (or heavy cream) ½ cup fiesta blend shredded cheese 2 tablespoons cilantro, chopped 8 ounces pasta cooked al den
Instructions:
Coat the chicken breast in fajita seasoning in a medium bowl.
Heat olive oil in a skillet over medium-high heat and cook chicken for about 7 minutes or until almost fully cooked.
Add in the peppers and the onion.
Continue cooking until the chicken is completely cooked through and peppers and onion are slightly softened, about 4 minutes.
Add in the garlic and cook a minute or until fragrant.
Pour in the half and half/heavy cream and the shredded cheese. Stir until slightly thickened, and sauce like.
Add cilantro and cooked pasta, and stir to combine.
Serve and top with shredded cheese or a side of tortilla chips.
Snack
Salted Chocolate Peanut Butter Energy Balls
These energy bites are so yummy! I found the original recipe on Fed + Fit, but have since made my own tweaks. Instead of cashews, I use walnuts, and I omit the collagen peptides.