It’s time for our weekly What’s For Dinner Wednesday post! Today’s post is the sixth installment in this series!
You can catch up on a whole list of meal ideas from the past 5 weeks here:
I think each of us appreciates some fresh ideas now and then, so hopefully this post will be inspiring to you!
** Note: The meals I’m sharing for “What’s For Dinner Wednesday” aren’t ALL of the exact recipes I’ll be making that week, although I’ll make sure to include some of the meals in my weekly meal plan amongst the recipes in the list. 🙂 Enjoy!
Curried Couscous with Roasted Chickpeas and Broccoli:
This is another Home Chef recipe. The roasted veggies (including chickpeas!) are yummy, and I love the flavor of the curried couscous with the tangy yogurt dressing! This one is unique but still comforting. 🙂 I doubled everything but the dressing so that we’d have more than just the normal two portions. I’ve recorded below all the tweaks I made!
2 garlic cloves
1 tablespoon butter
2 15 oz. cans chickpeas/garbanzo beans, drained
6 oz. roasted red peppers (in a jar, although you could always roast a couple bell peppers in the oven for 20 minutes)
8 cilantro sprigs, coarsely chopped
salt & pepper
10 oz. broccoli florets, chopped up (I just used a bag of fresh pre-chopped broccoli florets)
1 lemon, zested (save zest) and cut in half
10 oz. couscous
2 tsp. fresh minced ginger
4 tsp. curry powder
5.3 oz. plain Greek yogurt (1 small individual-sized container)
1 oz. feta cheese to sprinkle on top
Preheat oven to 400 degrees. Bring a medium pot with 3 cups water and 1 tablespoon butter to a boil. Cut roasted red peppers into ½” dice. Prepare a baking sheet with foil and cooking spray. Spread chickpeas on one half of the baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Bake for 15 minutes.
In a medium mixing bowl, put dry couscous, ginger, garlic, curry powder, and a pinch of salt and pepper. Pour the now-boiling water into bowl and stir about 10 seconds. Add a drizzle of olive oil and mix well. Cover bowl tightly with plastic wrap (or set a plate on top) and set aside for 10 minutes.
Remove baking sheet from oven and stir chickpeas. Add broccoli to other half of baking sheet and drizzle with olive oil and a pinch of salt and pepper. Stir around, and spread broccoli into single layer. Return baking sheet to oven for 15 minutes, or until chickpeas are lightly browned and crispy and broccoli is lightly browned and tender. After removing baking sheet from oven, add roasted red peppers to the baking sheet and gently mix chickpeas, broccoli, and red peppers. Set aside.
Uncover and use a fork to fluff couscous. In a small bowl, combine yogurt, lemon zest, juice from half the lemon, half the cilantro, and a pinch of salt and pepper. Whisk until smooth and set aside.
To serve, start with a bed of couscous on the plate. Add chickpea-vegetable mixture on top. Drizzle with yogurt sauce and garnish with remaining cilantro and feta.
Lazy Girl Lasagna:
This recipe is from A Pinch of Healthy. It’s a great way to get those lasagna flavors without all of the work! 😉
8 oz. bag egg noodles
1 lb. ground beef
1 jar of marinara/red pasta sauce
1 pound ricotta cheese
1/3 cup parmesan
1 teaspoon dried parsley
3/4 teaspoon garlic powder
salt and pepper to taste (about 1/4 teaspoon of each)
1 1/4 cup shredded mozzarella cheese
Preheat the oven to 375 degrees. Spray a baking dish with cooking spray. In a medium sized bowl, mix the ricotta, parmesan, garlic powder, parsley, salt and pepper. Set aside. Cook the pasta according to package directions; drain and set aside. Brown the meat, and drain the fat off. Return the meat to the pot, and stir in pasta sauce. Add the pasta back to the pot with the meat sauce, and stir to combine. Add about half of the pasta and meat sauce mixture to the pan, and spread evenly. Spoon the ricotta mixture over the pasta, and use the back of the spoon to evenly distribute it. Add the second half of the pasta and meat sauce on top. Top with the mozzarella cheese. Bake for about 20 to 25 minutes, until cheese is slightly brown and bubbly.
Egg Roll in a Bowl:
I’ve made this a couple times now. It’s from the Real Food Dietitians and it’s a fun way to get those egg roll flavors turned into a meal! It’s more of a lunch than a hearty supper for me, but still good. I don’t have coconut aminos so soy sauce was a great alternative.
1 lb. ground chicken or turkey
1-2 tsp. coconut (or other) oil
8 green onions, sliced; white/light green and green parts separated
3 tsp. grated fresh ginger
5 cloves garlic, minced
2 12-ounce bags broccoli slaw
1/2 cup soy sauce, plus more for serving
3 tbsp. toasted sesame oil
2 tbsp. rice vinegar
½ tsp. Chinese 5-spice powder (spice blend)
In a small bowl, combine soy sauce, sesame oil, rice vinegar and Chinese 5-spice powder. Whisk to combine the sauce, then set aside. Place a large skillet over medium heat. When pan is hot, add the oil and white/light green parts of onions only. Stir fry for 3-4 minutes or until onions start to soften. Add garlic and ginger and stir fry an additional minute. Add ground chicken (or turkey). Use a spoon or spatula to break meat up into small pieces. Continue cooking 7-8 minutes, stirring occasionally, until meat is cooked through and no longer pink. Increase heat to medium-high. Add broccoli slaw and sauce (from the small bowl). Stir fry 6-7 minutes or until slaw is crisp tender or to your liking. Stir in reserved sliced green onion tops. Remove from heat and garnish with sesame seeds and/or cilantro. Serve with additional soy sauce or hot sauce, if desired.
Roasted Tomato Soup:
I’ve never been a big tomato soup person, but this recipe from Espresso & Cream sounds like such a yummy way to make it that I want to try it soon! This would be great, of course, served with grilled cheese sandwiches and a salad on the side! PS – you can subscribe to Madison’s Meal Planning Newsletter as well!
3-4 lbs. Roma tomatoes, halved (Madison estimates this – enough to fill a 13×9-inch sheet pan)
2 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper
1 cup salted chicken broth
1/3 cup grated Parmesan cheese
1 large yellow onion, peeled and thinly sliced
1 tablespoon olive oil
Salt and ground black pepper
Additional grated Parmesan cheese for serving, if desired
Heat oven to 425 degrees. Line a 13×9-inch baking sheet with foil. Place halved tomatoes on baking sheet and drizzle with the olive oil. Place the minced garlic on top of the tomatoes. Sprinkle tomatoes generously with salt and ground black pepper. Roast 35 to 45 minutes or until tomatoes are very tender and slightly shriveled around the edges.
Meanwhile, make the caramelized onions. In a nonstick or cast iron skillet over medium heat, combine the onions and olive oil. Sprinkle with salt and pepper. Cook, stirring frequently, until onions are tender and caramelized, about 15 to 20 minutes.
Place onions and 1 cup chicken broth in a high speed blender along with the grated Parmesan, and blend on high 30 seconds to 1 minute or until mixture is smooth and creamy. Transfer mixture to stock pot.
When tomatoes are done, working in two batches, place tomatoes in the blender and blend on HIGH for 30 seconds to 1 minute or until mixture is nearly smooth and no large chunks remain. Place pureed tomatoes in blender with the onion mixture. Simmer 10 to 15 minutes, adding additional salt and pepper if needed, until flavors are combined and mixture is hot. Serve with additional grated Parmesan cheese, if desired.
What’s a go-to fun meal idea in your household? I’d LOVE to hear!! 🙂