{"id":43825,"date":"2021-04-27T19:25:46","date_gmt":"2021-04-27T19:25:46","guid":{"rendered":"https:\/\/collectivelycarolina.com\/staging\/4719\/?p=43825"},"modified":"2022-03-14T18:37:40","modified_gmt":"2022-03-14T18:37:40","slug":"3-easy-weeknight-dinners","status":"publish","type":"post","link":"https:\/\/collectivelycarolina.com\/staging\/4719\/3-easy-weeknight-dinners\/","title":{"rendered":"3 Easy Weeknight Dinners"},"content":{"rendered":"

So excited to be sharing some new recipes<\/a><\/strong><\/span> with y’all! I’ve always had fun cooking and baking in the kitchen, but it’s been even more fun since we got married last summer<\/a><\/strong><\/span>, now that I get to cook weeknight dinners for my own little family. These recipes are probably most practical for newlyweds or couples, but I hope to make this a regular series that can evolve over the years.<\/p>\n

 <\/p>\n

The 3 recipes for weeknight dinners that I’m going to share with you today are Fish Tacos (pictured in this post!), Healthier Chicken Parmesan (Rudd’s favorite!), and some yummy wrap sandwiches that my family calls “Hot Honeys.” Keep scrolling for the details, and for everything you need to make your grocery list next week ?<\/p>\n

 <\/p>\n

\"3\"3\"3<\/p>\n

lemon apron<\/a><\/strong><\/span> (similar) \/\/ headband<\/a> <\/strong><\/span>\/\/ everyday plates<\/a><\/strong><\/span> \/\/ navy top<\/a><\/strong><\/span> \/\/ watch band<\/a><\/strong><\/span><\/p>\n

 <\/p>\n

*Each of these recipes for weeknight dinners are written to serve 2 people, so increase ingredients as needed for the number of people you’re cooking for!<\/em><\/p>\n

 <\/p>\n

1. FISH TACOS WITH MEXICAN BROWN RICE\u00a0<\/strong><\/span><\/h5>\n
INGREDIENTS:<\/em><\/h6>\n

Tacos:<\/p>\n

    \n
  • Corn tortillas<\/li>\n
  • 2-3 Tilapia Filets<\/li>\n
  • Olive Oil<\/li>\n
  • Cajun Seasoning<\/li>\n
  • Shredded Lettuce (I used romaine)<\/li>\n
  • Diced Tomatoes (you can even use Rotel!)<\/li>\n
  • Diced Avocado<\/li>\n
  • 1\/2 cup Light Sour Cream<\/li>\n
  • 1\/2 Cup Light Mayo<\/li>\n
  • 2-4 Limes<\/li>\n
  • 1 tsp. Cumin<\/li>\n
  • 1\/4 tsp. Kosher Salt<\/span><\/li>\n<\/ul>\n

    Rice:<\/p>\n

      \n
    • 1\/2<\/span>\u00a0cup<\/span>\u00a0Long Grain Brown Rice<\/span><\/li>\n
    • 1\/2 cup Salsa<\/li>\n<\/ul>\n
      WHAT TO DO:<\/em><\/h6>\n
      \n
        \n
      1. Bring a small pot of salted water to a boil, then add brown rice. (Did you know you can cook rice just like you cook pasta? That’s what I always do with brown rice, because it takes the guess work out of the amount of water you should use.) Boil rice for 20ish minutes, or until tender. Strain excess water and mix in the salsa. Feel free to adjust the amount of salsa to your liking.<\/li>\n
      2. Meanwhile, heat olive oil in a large skillet over medium heat. Season fish with cajun seasoning and place in skillet, cooking for 3-4 minutes on each side, or until cooked through. Set aside.<\/li>\n
      3. Combine the sour cream, mayo, juice of 1 lime, cumin, kosher salt, and a dash of cajun seasoning in a small bowl. Adjust seasonings to your liking.<\/li>\n
      4. Lightly toast your corn tortillas in the same skillet that you cooked the fish in, just before plating.<\/li>\n
      5. Assemble your tacos with pieces of fish, topped with shredded lettuce, tomatoes, avocado, and drizzled with the sour cream sauce.<\/li>\n
      6. Serve with rice and a few lime wedges.<\/li>\n<\/ol>\n
        \n
        2. HEALTHIER CHICKEN PARMESAN<\/strong><\/span><\/h5>\n
        INGREDIENTS:<\/em><\/h6>\n
          \n
        • 2 Chicken Breasts, pounded to 1\/2 inch<\/li>\n
        • 1\/2<\/span>\u00a0cup<\/span> Olive Oil<\/li>\n
        • 1<\/span> Large Egg, beaten<\/li>\n
        • 1\/2<\/span> cup Italian Breadcrumbs<\/li>\n
        • 1\/2 cup Parmesan Cheese<\/li>\n
        • 1\/2 cup Whole Wheat Flour<\/li>\n
        • 12oz Rao’s Homemade Marinara Sauce (no added sugar!)<\/li>\n
        • 2 slices Provolone Cheese<\/li>\n
        • 2 servings Chickpea Spaghetti, cooked (I use Banza brand)<\/li>\n
        • Salt & Pepper<\/li>\n<\/ul>\n
          WHAT TO DO:<\/em><\/h6>\n
          \n
            \n
          1. Heat olive oil in large cast iron skillet.<\/li>\n
          2. Place egg and flour in separate medium sized bowls. Season the flour with salt and pepper. In a third bowl, combine the breadcrumbs and parmesan.<\/li>\n
          3. Dredge the chicken in egg, then flour, then breadcrumb mixture. Cook for 5 minutes on each side in skillet, or until lightly browned.<\/li>\n
          4. Heat oven to 375.<\/li>\n
          5. In an 8×8 baking dish, place chicken topped with provolone slices, then marinara sauce.<\/li>\n
          6. Bake for 15 minutes or until cheese is bubbly.<\/li>\n
          7. Serve on top of pasta with more parmesan, and fresh basil.<\/li>\n<\/ol>\n

            *I usually make a salad to eat with this, to make it a whole meal – so easy!<\/p>\n

            \n
            3. “HOT HONEYS”<\/strong><\/span><\/h5>\n
            INGREDIENTS:<\/em><\/h6>\n
              \n
            • 2 Whole Wheat Tortillas (I sometimes use low carb wraps for myself!)<\/li>\n
            • 1\/2 pound Fresh-Sliced Deli Turkey<\/li>\n
            • 2 Slices Havarati Cheese<\/li>\n
            • 1\/2 box Frozen Chopped Spinach, thawed<\/li>\n
            • 4 slices Bacon, cooked & crumbled<\/li>\n
            • Spreadable Butter<\/li>\n<\/ul>\n
              WHAT TO DO:<\/em><\/h6>\n
              \n
                \n
              1. Heat a large skillet over medium heat.<\/li>\n
              2. Assemble the wraps! One top of each wrap or tortilla, place 2-3 slices of turkey, 1 slice of cheese, a sprinkle of chopped spinach, and 2 slices of bacon. Roll each wrap, and spread the outside with a thin coat of spreadable butter for toasting.<\/li>\n
              3. Line the assembled wraps up in the skillet, cooking for several minutes on each side until toasted, and cheese is melted.<\/li>\n
              4. Cut the wraps in half on a diagonal, and serve with honey mustard for dipping.<\/li>\n<\/ol>\n

                *I usually serve this easy summer meal with mixed fruit (grapes, pineapple, & strawberries) and\/or a salad!<\/p>\n

                \n
                SHOP THE POST<\/h5>\n

                 <\/p>\n