Continuing with my first part on my favorite go to family meals, while trying to stick with the healthy and easy theme, here are this week’s five main dishes. They are some of my personal favorites. 🙂
- Garden Alfredo with Chicken: This is a favorite of my boys (well Jake really loves it and Liam eats it sometimes). It would be great even as a vegetarian dish with the chicken left out. The most time consuming part of this recipe is chopping all the veggies, so I like to prep ahead and get them all chopped earlier (like during naptime). Another easy way to skip a few steps is to buy already cooked chicken to put in it. Or I freeze cooked chicken when we have extra for recipes like this. It is a bit more involved than some of the other recipes I have shared so far, but it’s totally worth it. YUM! This time I made it, I used ABC noodles we had instead of linguini noodles for extra little kid fun.
- Olive Garden Chicken Gnocchi Soup: This is another chicken recipe that is made easy using already cooked chicken. It can be a bit messy for little guys but they like it just as much with most of the soup broth strained out for their dinner. It is delicious and I like to freeze half for another day. Two dinners in one is always a plus.
- Cheesy Gnocchi Casserole with ham and peas: We do love gnocchi! haha This is another great easy recipe and the boys love it.
- Spaghetti!! : An easy but super favorite meal of the whole family. If I have more time I will make ahead meatballs but most of the time I just take ground beef and make it into the sauce.
- Steakhouse Salad Pizza:
Brush: 2 New York strip steaks, trimmed
Salt and black pepper
Dip: 1 lb fresh pizza dough (I like to use 2 glutten free pizza crusts from the freezer section at the grocery store.)
1 1/2 Cups shredded part-skim mozzarella cheese
Top: 5 Cups chopped romaine lettuce
1 1/2 chopped tomato
1/3 cup minced red onion
Additional toppings: Shredded carrots, shredded radish, chopped avocado, and your choice of salad dressing
Preheat grill to medium-high. Brush grill grate with oil.
Brush steaks with oil and season with salt and pepper. Grill steaks, covered, to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes before thinly slicing against the grain.
Dip (I skip the actual dough part and just go straight to brushing the glutten free pizza crusts, fully thawed, with oil and seasoning. It comes in a package of 2 smaller pizza crusts and I make both at the same time) But if you use regular pizza dough, dip dough in flour and roll into a 16-inch round. Lightly brush dough with oil and season with salt. Grill dough, covered, 2 minutes. Flip dough, sprinkle on mozzarella, cover, and grill until cheese melts and crust blisters and crisps, about 2 minutes.
Top grilled dough with romaine, tomato, onion, steak, avocado, carrots and radish. Drizzle with your choice of dressing. We personally love honey mustard.
(recipe adapted from a Cuisine at Home magazine recipe)
Hope you have some new dinner inspiration from today’s post!
Until next week, XOXO!