Easy weeknight meals for back-to-school season
Caroline Del Col
Scratching your head over what to make for supper? These quick and easy recipes will help you prep a delicious meal on busy weeknights.
FUSILLI WITH SAUSAGE AND CABBAGE FROM RAO’S HOMEMADE
- 1 head of Savoy Cabbage, cored, blanched and shredded
- 3 sausage links, 1 hot, 2 sweet
- 2 24 oz. jars of Rao’s Homemade® Tomato Basil Sauce
- Salt and pepper to taste
- Drizzle of extra virgin olive oil
- 4 cloves of peeled and smashed garlic
- 2 lbs Rao’s Homemade® Fusilli
- In a warmed, large sauté pan over a medium flame add the olive oil and smashed garlic cloves.
- Cut the sausages into half-inch pieces, add to the pan and cook until browned, about 3 minutes.
- Add the shredded cabbage stirring with a wooden spoon until all ingredients have blended together for 2 minutes.
- Add salt and pepper to taste.
- Meanwhile, cook Rao’s Homemade® Fusilli until al dente or according to packaging directions.
- Add the Rao’s Homemade® Tomato Basil Sauce to the sausage and cabbage.
- Mix together the sauce, sausage and cabbage. Reduce the flame and simmer the mixture.
- Once the pasta has finished cooking, drain and add to pan with sauce, sausage and cabbage. Toss together gently with a wooden spoon to coat evenly.
- Serve and top with Pecorino Romano cheese.
WEEKNIGHT STUFFED SWEET POTATOES FROM LUNDBERG FAMILY FARMS
- 1 cup Lundberg Family Farms Organic Short Grain Brown Rice
- 1 ¾ cups water or vegetable stock
- 4 sweet potatoes, scrubbed, rinsed, dried
- 1 15-ounce can black beans, drained
- 1 cup poblano peppers or green bell peppers, diced
- 1 cup corn kernels
- ½ cup green onions, sliced
- ½ cup tomatoes, diced
- ¼ cup shredded cheese or shredded vegan cheese
- 1 avocado, smashed and divided into 4 servings
- 1 Tbsp. olive oil
- Cracked black pepper and sea salt, to taste
- Cilantro, for garnish
- Add 1 cup of Lundberg Family Farms Organic Short Grain Brown and 1 ¾ cups of water or vegetable stock to a small saucepan and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 45 minutes.
- Set the oven to 400 degrees. Scrub, rinse and dry whole sweet potatoes. Coat with olive oil, salt and cracked black pepper to taste. Place on a sheet pan lined with parchment paper. Bake for 45 mins to 1 hour or until an inserted knife provides little to no resistance.
- In a small saucepan, heat the beans on medium heat for 5 mins or until completely heated through.
- Make a cut down the middle of each sweet potato, opening each sweet potato and scraping out approximately half of the sweet potato flesh. Mix flesh with pinto beans.
- Arrange ingredients and enjoy!
ORANGE CHICKEN AND VEGETABLE STIR FRY BY APPLEGATE
For the sauce:
- 1 tablespoon olive oil
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- ½ cup orange marmalade
- 2 tablespoons rice wine vinegar
For the stir fry:
- 2 small heads cauliflower
- 4 tablespoons olive oil
- 1 head broccoli, broken into small florets
- 1 cup shredded carrots
- 1 medium white onion, diced
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 tablespoons finely minced garlic
- 2 tablespoons finely minced ginger
- 2 tablespoons Worcestershire sauce
- 3 (8-ounce) packages APPLEGATE NATURALS® Gluten Free Breaded Chicken Tenders
- 4 scallions, thinly sliced, for garnish
- ½ bunch Thai basil, leaves torn, for garnish
- To make the sauce, heat the olive oil in a small saucepan over moderate heat. Add the garlic and ginger and cook, stirring, until sizzling and aromatic, 1 to 2 minutes. Add the marmalade and vinegar and stir until smooth and well combined. Remove from the heat and cover to keep warm.
- To make the stir fry, break the cauliflower down into large pieces and pulse in a food processor to make “rice.”
- In a large shallow pan over moderately high heat, heat 2 tablespoons of olive oil. Add the cauliflower rice and cook, stirring frequently, until cauliflower is tender but still has some bite to it, about 4 minutes. Transfer the cauliflower to a large bowl.
- Add the remaining 2 tablespoons of olive oil to the pan and add the broccoli, carrots, onion, bell peppers, garlic and ginger. Cook, stirring frequently, until crisp tender, about 4 minutes. Remove from the heat and stir in the Worcestershire sauce.
- Meanwhile, cook the chicken tenders in the oven or air fryer, according to package instructions. When finished, toss the chicken tenders in the marmalade mixture until coated and glossy.
- To serve, divide the cauliflower rice among 6 shallow bowls. Top with the vegetable mixture and chicken. Garnish with sliced scallions and torn basil.
MARRY ME CHICKEN BY PRIMAL KITCHEN
- 1 Tbsp. Primal Kitchen Avocado Oil
- 3 large chicken breasts
- Salt and pepper, to taste
- 2 Tbsp. Primal Kitchen No-Dairy Alfredo Sauce, plus extra sauce for pasta
- 1 cup chicken broth
- ½ cup sun-dried tomatoes
- 1 tsp. oregano
- 1 tsp. red pepper flakes
- 2 tsp. garlic, minced
- Fresh basil, torn or sliced (optional)
- 3 cups chickpea pasta, cooked
- Preheat the oven to 375°F.
- Heat an ovenproof skillet with 1 Tbsp. avocado oil to medium heat, until oil begins to sizzle.
- Lightly season both sides of each chicken breast with salt and pepper and add them to the pan. Sear until golden brown on the outside.
- Remove chicken from the pan. Add minced garlic, chicken broth, and alfredo sauce to the pan and stir until lightly bubbling. Add sun-dried tomatoes, oregano, and red pepper flakes and stir together.
- Add chicken breasts back into the pan and bring it back to a simmer, basting with the sauce as you go.
- Place the skillet in the oven and cook at 375°F for 15 minutes or until the chicken is cooked through. Serve over chickpea pasta with additional Alfredo sauce, top with fresh basil if desired, and enjoy!
EASY BISCUIT-TOPPED CHICKEN POT PIE FROM BOB’S RED MILL
- 2–3 cups cooked, chopped chicken
- 16 oz package frozen mixed vegetables
- ½ Tbsp kosher salt
- ½ Tbsp freshly ground black pepper
- ½ Tbsp onion powder
- ½ Tbsp garlic powder
- 1 tsp paprika
- 1 tsp ginger
- 1 tsp turmeric
- 2 cups chicken broth, divided
- 2 Tbsp Bob’s Red Mill Cornstarch
- 2 eggs
- ¾ cup buttermilk
- 2 ¾ cups Bob's Red Mill Gluten Free Biscuit & Baking Mix
- ½ cup cold butter, cubed
- ¼ cup melted butter, optional
- Preheat oven to 400°F. Grease a 13 x 9-inch casserole dish.
- Combine chicken, vegetables, salt, pepper, onion powder, garlic powder, paprika, ginger, turmeric and 1 ¾ cups broth in a large, high-sided pan over medium high heat. In a small bowl, combine cornstarch with ¼ cup chicken broth. Whisk well and pour into the chicken mixture.
- Bring to a simmer, stirring occasionally to prevent sticking, until the mixture thickens. Pour filling into the prepared casserole dish.
- Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas. Add egg mixture to dry ingredients with optional add-ins and stir until evenly moistened.
- Turn out onto a piece of plastic wrap and pat or roll the dough ½ inch thick. Carefully lift the plastic wrap and turn the dough over the chicken pot pie filling.
- Brush with melted butter and season with salt and pepper, if desired. Bake until golden brown, about 20 minutes.
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