Tag: Lunch/Dinner

Yummy Chicken Salad

Posted on by CerealForDinner

Yummy Chicken Salad

Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 6

Ingredients
  

  • 3 cups Rotisserie chicken, shredded or cubed
  • 3 stalks celery, diced
  • 1 cup grapes, halved or sliced Cutting is optional
  • 1/2 cup Greek yogurt
  • 1 tbsp seasoned rice vinegar can use apple cider vinegar as a substitute. Taste will be slightly different but still really good!
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Mix shredded or cubed chicken, celery, Greek yogurt, grapes, and seasoned rice vinegar in a medium bowl. Add salt and pepper to taste.

Notes

Use for a sandwich, on top of lettuce for a salad, and/or on pasta!
Tried this recipe?Let us know how it was!

Vegetable Hummus Wrap

Posted on by CerealForDinner

Vegetable Hummus Wraps

Print Recipe
Prep Time 10 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 4 flatbread wraps or large tortillas
  • 1/2 cup hummus may need more depending on preference
  • 1 small cucumber, sliced
  • 1/4 cup crumbled feta cheese with Mediterranean herbs
  • 1/4 cup carrots, sliced
  • Optional: roasted red peppers, spinach, etc.

Instructions
 

  • Spread out hummus on one side of the flatbread or tortilla.
  • Sprinkle on cucumbers, carrots, and cheese. Optional ingredients can be added.
  • Tightly roll and tuck in the sides of the flatbread or tortilla
Tried this recipe?Let us know how it was!

Caprese Pasta Salad

Posted on by CerealForDinner

Caprese Pasta Salad

Print Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 6

Ingredients
  

  • 1 Box (12-ounce) pasta (rotini, penne, or any pasta of your choice!)
  • 1 pint cherry tomatoes, halved halving is not necessary!
  • 8 ounces mozzarella balls, halved halving is not necessary!
  • 1/2 cup Italian vinaigrette
  • 3 tsp dried basil
  • Pinch salt
  • Pinch black pepper

Instructions
 

  • Fill a large pot with cool or cold water until the pot is 3/4 full. Bring to a boil.
  • Add pasta and cook for the amount of time listed on the pasta box. Add salt, if desired.
  • Drain the water using a strainer or colander. Rinse pasta with cool water while still in the strainer or colander.
  • Pour the fully-drained pasta into a large bowl and mix in the tomatoes, cheese and Italian vinaigrette. Stir in salt, pepper and basil.

Notes

Cooking time is an estimate. It will depend on the type of pasta that you choose. Please refer to the time listed on the pasta box.
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Cheesy Nachos

Posted on by CerealForDinner

Cheesy Nachos

Print Recipe
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Servings 4

Equipment

  • baking sheet
  • parchment paper or aluminum foil

Ingredients
  

  • 1/2 of 13-ounce bag tortilla chips
  • 2 cups shredded, Mexican cheese instead of measuring, you can use your hands. Two handfuls of cheese will work
  • 1 can pre-made salsa
  • 1 can black beans, rinsed and drained
  • Pinch chili powder
  • Pinch garlic salt
  • Optional Sour cream and guacamole

Instructions
 

  • Preheat oven to 400 °F.
  • Line baking sheet with parchment paper or aluminum foil before adding ingredients. This way there is no mess to clean up!
  • Lay out tortilla chips on baking sheet.
  • In a bowl, mix beans with chili powder and garlic salt. Spoon over tortilla chips.
  • Sprinkle on the cheese.
  • Bake for 6 to 8 minutes. Cheese should be melted.
  • Add as much salsa as desired.
  • Optional: serve with sour cream and guacamole.

Notes

Feel free to substitute the cheese for any dairy-free alternative
Tried this recipe?Let us know how it was!

Chicken Stir-Fry Bake

Posted on by CerealForDinner

Chicken Stir-Fry

Print Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 34 mins
Servings 4 servings

Equipment

  • Medium bowl
  • 11x7 in baking dish

Ingredients
  

  • 2 cups uncooked instant rice
  • 2 cups cubed cooked chicken can use rotisserie chicken
  • 1 package 16 ounces frozen stir-fry or mixed vegetables, thawed
  • 1 can 14-1/2 ounces chicken broth
  • 1/4 cup soy sauce
  • 1/4 tsp garlic powder
  • 1/2 to 3/4 teaspoon ground ginger

Instructions
 

  • Place rice in a greased 11x7-in. baking dish.
    2 cups uncooked instant rice
  • Add chicken and vegetables.
    2 cups cubed cooked chicken, 1 package 16 ounces frozen stir-fry or mixed vegetables, thawed
  • Combine remaining ingredients; pour over top.
    1 can 14-1/2 ounces chicken broth, 1/4 cup soy sauce, 1/4 tsp garlic powder, 1/2 to 3/4 teaspoon ground ginger
  • Cover and bake at 375° for 25 minutes or until rice is tender.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Cheesy Quesadillas

Posted on by CerealForDinner

Cheesy Quesadillas

Print Recipe
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Servings 4

Ingredients
  

  • 2 to 3 cups filling: leftover cooked vegetables cooked meat, crumbled tofu, cooked beans, fresh or frozen corn, cooked rice or grains, or any other leftovers
  • 2 teaspoons butter or vegetable oil divided
  • 4 large flour tortillas 9-inch to 10-inch
  • 2 cups shredded cheese such as cheddar, Monterey jack, colby, fontina, or any favorite melting cheese

Instructions
 

  • Prep filling - if cold, warm it in microwave. If raw, cook/steam beforehand. (You can be creative with the filling- beans, sliced protein, and reheated frozen or pre-cooked veggies are all great options)
  • Place 1 tortilla in the skillet and sprinkle all over with ~1/2 cup of cheese (about 1/4 of your shredded cheese pile)
  • Add a layer of filling over half of the tortilla.
  • When the cheese melts, begin lifting a corner of the tortilla and checking the underside. When you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
  • Transfer to the cutting board and cut into triangles (or not!).
  • Repeat process with the remaining tortillas
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Potsticker Stir-Fry

Posted on by CerealForDinner

 

Potsticker Stir-Fry

Print Recipe
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4

Ingredients
  

  • 1 16-ounce bag frozen stir-fry vegetables
  • 1 16-ounce bag frozen chicken gyoza potstickers
  • Kosher salt and freshly ground black pepper to taste

Gyoza Dipping Sauce

  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar Can use apple cider vinegar or white wine vinegar instead, but it will change the taste slightly
  • 4 tsp sesame oil
  • chili flakes to taste

Optional for Dipping Sauce

  • sugar to taste
  • garlic/garlic powder to taste
  • ginger/powdered ginger to taste

Instructions
 

  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add vegetables, season with salt and pepper, and stir-fry until almost tender, 3 to 5 minutes.
  • Push to the side and place the potstickers pleat-side up in a single layer in the open space. Fry for 3 minutes. Add a splash of water, cover, and steam for 3 minutes.
  • Add the gyoza sauce, toss everything to coat in sauce, and serve.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

LINK TO RECIPE USED IN THIS POST

Pita Pizza

Posted on by CerealForDinner

Pita Pizza

Print Recipe
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Servings 1

Ingredients
  

  • 1 pita bread
  • 2 tbsp spaghetti sauce
  • 1/4 cup mozzarella cheese
  • toppings of your choice i.e. vegetables, meat, etc.

Instructions
 

  • Preheat oven to 400°F.
  • Spread sauce on pita, sprinkle with cheese and toppings (toppings are what can make the pizza a bit more nutritious/filling, such as frozen vegetables or protein)
  • Place on baking sheet and bake for 5-7 min, or until cheese is melted
Tried this recipe?Let us know how it was!

Taco Soup

Posted on by CerealForDinner

Taco Soup

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • 2 lb ground turkey or ground beef
  • 1 envelope taco seasoning
  • 1 1/2 cups water
  • 1 can 15 oz pinto beans, rinsed and drained
  • 1 can 15 oz kidney beans, rinsed and drained
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz stewed tomatoes
  • 1 can 10 oz diced tomato with green chiles
  • sour cream optional
  • shredded cheese optional

Instructions
 

  • In a pot, cook beef over medium heat until no longer pink; drain.
    2 lb ground turkey
  • Add taco seasoning and mix well.
    1 envelope taco seasoning
  • Stir in the remaining ingredients.
    1 1/2 cups water, 1 can, 1 can, 1 can, 1 can, 1 can
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

Salsa Chicken

Posted on by CerealForDinner

Salsa Chicken

Print Recipe
Prep Time 1 min
Cook Time 15 mins
Total Time 16 mins

Ingredients
  

  • 1 jar salsa
  • 2 lb skinless boneless chicken thighs
  • salt optional
  • rice microwaveable or can make your own, taco ingredients, or some other side to go with chicken

Instructions
 

  • Put the salsa and chicken into the Instant Pot.
  • Set the pressure cooker to poultry or manually set it to high pressure for 15 minutes.
  • When it’s done, manually release the pressure. Shred the chicken with two forks. Taste for seasoning, and add salt if required (depending on how salty your salsa is).
  • Serve over rice (*can use microwaveable rice or make your own), or as a filling for tacos.
Tried this recipe?Let us know how it was!

LINK TO RECIPE USED IN THIS POST

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