Simple Recipes for Busy Weeknights

On busy weeknights we know you want easy-to-prepare, healthy recipes you can come home, cook and enjoy with your family. That’s why SlimGenics has come up with some quick-and-easy recipes for these hectic nights. No matter what your week has in store, you will always have time to prepare a delicious and healthy dinner.

Staying on track to weight-loss success is easy when you have the tools, recipes and information to keep you focused and prepared for whatever life throws at you. Enjoy this full, on-plan Monday-Friday menu!

MEATLESS MONDAY

Slow-Cooker Ratatouille – Makes 5 Servings

This recipe is great for busy nights because you can set it and forget it—until you get home, that is. Prepare in the morning and have a delicious and nutritious dinner awaiting you when you arrive home.

4 cups eggplant, cubed
4 cups zucchini, cubed
4 cups assorted cherry or grape tomatoes
1 cup red bell peppers, diced
4 cloves garlic, minced
5 teaspoons olive oil
¼ cup apple cider vinegar
¼ cup fresh basil, chopped and divided
1 teaspoon Morton® Lite Salt, divided
½ teaspoon freshly ground black pepper, divided
4 green onions, chopped

In a large slow cooker combine and lightly toss all ingredients. Cook on low heat for 6-8 hours. Before serving add additional seasonings if necessary.

TACO TUESDAY

Super Quick Taco Salad – Makes 2 servings

Try this delicious and easy taco salad, perfect for any night of the week! You can also add the protein of your choice to this recipe.

2 packages Vegetarian Chili ‘N’ Beans Thermo-Snacks®
1 ½ cups water
Oil sprayer
1 cup onion, chopped
1 tablespoon jalapeno pepper, finely minced (can substitute regular green pepper)
½ teaspoon garlic powder
3 cups iceberg or romaine lettuce, coarsely chopped
½ lime, juiced
5 black olives, chopped
2 corn tortillas
2 tablespoons fresh cilantro, minced

Combine Chili ‘N’ Beans Thermo-Snacks with water in a microwave-safe bowl. Microwave on high for two minutes and stir.

Place a small nonstick sauté pan over medium to high heat. Coat with oil sprayer and add onion and jalapeno pepper. Sprinkle with garlic powder. Cook without stirring for 1-2 minutes, or until onions and peppers are brown on bottom. Stir. Add partially cooked Chili ‘N’ Beans and reduce heat to a simmer. Cook for 5 minutes.

Place lettuce in a large bowl, add lime juice and toss to coat. Divide lettuce between two serving bowls. Grill, bake tortillas or char tortillas over open flame of a gas stove. Remove to cutting board and coarsely chop.

Top salad with equal portions Thermo-Snacks mixture, then add olives and tortillas. Finish by topping with minced cilantro and serve.

WEIGHT-CONTROL WEDNESDAY

Vegetable Quiche – Makes 2 servings

Nothing says comfort food like breakfast for dinner! Try this delicious quiche that can be made ahead to enjoy on a busy weeknight.

3 eggs, beaten
2-3 tablespoons water
1 teaspoon Morton® Lite Salt
Pinch freshly ground pepper
Pinch oregano
Pinch curry powder
2 ounces 1% or 2% cottage cheese
Oil sprayer
1½ cups vegetables of choice

Preheat oven to 375 degrees F

Add water to eggs. Beat in salt and pepper. Add oregano, curry powder and cottage cheese. In a non-stick skillet sprayed with an oil sprayer, sauté vegetables and add to mixture.

Pour in casserole dish or pie dish sprayed with oil sprayer and bake for 15 minutes or until a fork comes out clean.

THERMO-SNACKS® THURSDAY

Baked Pretzel Chicken – Makes 1 serving

This crispy and delicious take on chicken is perfect for busy weeknights. It’s also packed with additional protein from the Thermo-Snacks Pretzel crust, so eat up and enjoy! Recipe can be doubled for additional servings.

6 ounces chicken breast
1 pinch Mrs. Dash® Garlic and Herb seasoning
Pepper to taste
1 package Thermo-Snacks® Pretzel Twists (you may also use Cheddar Cheese Double Bites Thermo-Snacks® or Sour Cream and Onion Crunch O’s)
½ cup nonfat milk

Crush pretzels and mix with Mrs. Dash seasoning and Pepper. Dip chicken breast in nonfat milk and then into pretzel mixture. Place chicken into baking dish sprayed with an oil mister. Bake at 375 degrees F for 30-45 minutes or until chicken is cooked through.

FRESH FRIDAY

Asian “Noodle” Salad – Makes 2 servings

This recipe is packed with flavorful sauce, crisp vegetables and a sweet and tangy finish. Make ahead for a delectable Friday night meal that won’t derail your weight-loss efforts!

2 teaspoons sesame oil
1 teaspoon Bragg® Liquid Aminos
1 teaspoon granulated Splenda® or sweetener of choice
1 teaspoon balsamic vinegar
1 teaspoon rice vinegar
½ teaspoon fresh ginger
¼ teaspoon Sriracha sauce
1 cup bean sprouts
¾ cup zucchini, cut into “noodles” on a mandolin or using a vegetable spiralizer
¾ cup English cucumber cut into “noodles” on a mandolin or using a vegetable spiralizer
½ cup green onions, chopped
½ cup green apple, peeled and cut into thin matchsticks on mandolin
2 tablespoons cilantro, minced

In small bowl, whisk together sesame oil, Bragg Liquid Aminos, sweetener, vinegars, ginger and Sriracha sauce. Set sesame dressing aside.

In a large bowl, combine bean sprouts, zucchini, cucumber, onions and apple. Drizzle mixture with sesame dressing and toss to coat. Add cilantro and toss again. If making ahead, wait until an hour before you are ready to consume to add dressing mixture.

Refrigerate at least 1 hour to allow flavors to meld before serving.

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