SIX EASY WEEKNIGHT MEALS WHILE STAYING SAFELY AT HOME

Our most popular series, Easy Weeknight Meals (over 5 years and counting) is where I ask friends to share what dinners are in heavy rotation for a busy weeknight. I’ve tried so many of the delicious recipes featured, and collected the best of them while you’re staying safely at home.


Black Bean Tacos with Avocado Sweet Corn Salad. “My friend Erin has the most amazingly simple and healthy recipes on her site, Naturally Ella. This one’s my favorite for weeknights because it’s so easy and delicious. The zesty lime and spiced beans are a big hit! Using handmade tortillas makes a big difference. If it’s a really busy night I use canned corn and canned black beans. If I have some on hand, I add five minute pickled onions for an extra pop of color.”

Image from Naturally Ella, recommendation from Nicole’s meals

Fettuccine with shredded zucchini, fresh ricotta and lemon zest. “My youngest son loves to get involved in the kitchen and can do with this recipe by helping to grate the zucchini. This is a dish that I like to sprinkle some chili flakes onto for some extra zing.”

Image from The Kitchn, recommendation from Sarah’s meals

Bulgogi with Kimchi. “Put your piece of beef in the freezer 30 min. to 1 hour before you begin to cut, it’s easier to get very thin pieces. You can cut and marinate the day or morning before. Once that part is done, it comes together really quickly. Serve with kimchi (usually found in the refrigerator section next to the produce) and rice. Here’s the recipe I love from Savory Sweet Life.”

Image from The Woks of Life, recommendation from Erin’s meals

Vegetarian Lentil Soup.“I came across this recipe years ago when I was searching for meals that were high in iron to feed my vegetarian babies. This meal is SUPER easy to make and my kids wish they could eat it every night. I serve this soup with a side of warm pita for dipping”.

Image from Sprouted Kitchenmage, recommendation from Gaby’s meals

White Bean Chicken Chili.  This chicken chili recipe is my absolute favorite and the ingredients are simple. I almost always use a rotisserie chicken from the grocery store too (major time saver).

1 large onion, chopped

3 tsp cumin

3 15 oz cans white beans

1/2 tsp oregano

5 cups chicken broth

6-8 cloves of garlic

3 cups cooked chicken, shredded

1 cup sour cream (not lite)

3 cups shredded monterey jack cheese (1/2 lb)

Bring onion, beans, broth to a simmer. Add chicken and simmer for 20 minutes. Add spices, garlic and simmer another 20 minutes. Add sour cream and cheese just before serving.

Image from Maebells, recipe from my meals

Tomato Pesto Ziti. This is super yummy and easy because you don’t need to remember measurements, no cups or tsp in this recipe at all. A couple handfuls but those can be as much or little as you want. You make it once and you’ll never have to look at a recipe again!

1 onion, chopped

1 can chopped tomatoes

1/2 container of prepared pesto (7 oz is the full container, so 3.5 oz)

Penne noodles (or other)

Handful of fresh spinach

1 block of mozzarella chopped into small pieces

Handful of shredded parm

Boil water and then cook noodles. In a separate skillet, saute an onion in olive oil until soft and a large add a can of chopped tomatoes. Add half a container of the pesto. Mix together in a casserole dish with cooked penne, a few handfuls of fresh spinach and chopped bites of mozerella. Bake for about 30 minutes at 375 until juices are bubbly. Season with salt and pepper. Delicious! If you’re feeling super ambitious, you can add sausage at the beginning before the tomatoes.

Image from Emeals, recommendation from my meals