Quick Beef & Broccoli Grain Bowls are a new favorite meal at our house, and they’re a good source of iron, zinc, and B vitamins – oh, and of course protein!
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Chipotle Chicken Lettuce Cups are perfect when time is short or don’t want to spend much time in the kitchen.
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This 15-minute salmon couldn’t be easier and is packed with omega-3 fatty acids, a nutrient directly associated with reducing inflammatory compounds and blood markers in the body.
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The Instant Pot version may be the only way you;’ll cook spaghetti squash once you try this quick and easy method. The process takes less than 5 minutes of work and cooks only 20 minutes - half the time that it takes in the oven!
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Slowly simmering on the stovetop is how this spin on bolognese sauce develops its deep hearty flavor. Serve over whole grain noodles or keep things low carb by serving over spaghetti squash strands or zucchini spirals.
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Flank steak is one of my favorite cuts of lean beef to cook because it has cooks quickly in the oven or the grill and has a great flavor that requires minimal seasoning. Another reason I regularly plan flank steak in our menus — and why you’ll find me preparing it at the start of the week and making extra — is so I can keep leftovers on hand in the fridge to use as a lean protein for quick meals.
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Burgers are always a crowd-pleaser, but they’re also a great vehicle for getting in more veggies. These Greek Tzatziki Beef Burgers combine delicious lean beef with a hefty dose of veggies to maximize the nutrient offering and potential health benefits from both.
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Prepping spaghetti squash strands in advance is the secret to throwing this satisfying “noodle” dish together in about 10 minutes. Prepping the strands ahead also makes me much more likely to use the veggie throughout the week!
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Fall is here, but temperatures are still in the mid-90’s and the humidity is high where I live — too hot to cook in my opinion! Too hot for you to cook too? Check out these easy, no-cook meals.
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