This week, I thought I’d do a four recipe roundup rather than a weekly dinner plan. This roundup is designed to give dinner ideas, and to let you adapt your meals based on what you ingredients you have on hand.
As I’ve mentioned before, we’re on a quest to eat healthier. So, you’ll see an increase in vegetables and more lean meats in my recipe shares. But, what you won’t see if a lack of flavor and taste.
Turkey Burgers (with Homemade Hamburger Buns) and Roasted Sweet Potatoes
Who says that all turkey burgers are dry and bland? Not in this recipe. Once you try it, you’ll be a new fan. When you roundup your household for this meal, they’ll be new fans, too.
Chicken Pot Pie
I have been enjoying some comfort meals during this rainy California weather we’ve been having. So, I’m adding this comforting recipe here in the roundup. Although making chicken pot pie sounds time-consuming, you can shorten the prep-time by using rotisserie or pre-cooked chicken and frozen or prepared pie crust.
Chicken with Roasted Vegetables
This is the perfect meal for a quick weeknight dinner.. Did you know that most grocery stores sell already chopped, fresh vegetables that are ready to roast? Perfect for when you’re pressed for time.
Pasta with Marinara Sauce and Caesar Salad
Last recipe share of this roundup is this quick and easy Marinara sauce. It will be your new meatless Monday dinner! For the best sauce, use San Marzano tomatoes (available in most grocery stores), fresh basil, and freshly ground parmesan cheese on top. Serve with a crisp salad and crusty French bread and you have a winning meal.
These burgers are so delicious, you'd never know they have turkey instead of beef! Check out my recipe for 40 minute homemade buns for the best meal ever.
- 1 large egg lightly beaten
- 2/3 cup dry bread crumbs (see notes for substitutions)
- 1 tablespoon minced fresh parsley
- 1 pound lean ground turkey
- 1 packet Hidden Valley Ranch Seasoning (see notes for substitutions)
In a small bowl combine the egg, bread crumbs, onion, parsley, and seasoning. Crumble turkey over mixture and mix well. Mixture will be sticky, so wet your hands to shape the patties. This recipe makes 4 patties.
Place the patties in the fridge for at least 15 minutes before cooking. This allows the burgers to firm up and helps to keep them from falling apart during cooking.
Clean and grease the grill grates very well before preheating. Using a grill mat ensures that your patties won't fall apart during grilling. Grill over medium heat for 5-6 minutes on each side. The burgers are done when the internal temperature reads 165°.
Place the burgers on a broiling pan, about 4" from broiler. Broil for 5-6 minutes on each side. The burgers are done when the internal temperature reads 165°.
Preheat a heavy skillet (a cast iron skillet works great) over medium-high heat. Add burgers and let sit without moving until browned, about 5 minutes. Turn burger and let brown on the other side. The burgers are done when the internal temperature reads 165°.
Bread Crumbs: Use 2/3 cup of dried bread crumbs or 2 slices of fresh bread cut into 1/2" cubes. For gluten-free, use gluten-free bread.
Ranch seasoning substitute: 2 Tablespoons Buttermilk Powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill. Mix together.
These quick and easy buns take just 40 minutes to make. Plus they're freshly baked and taste amazing.
- 2 Tbsp active dry yeast
- 1 cup warm water 95° to 105°
- 1/3 cup vegetable oil
- 1/4 cup sugar
- 1 large egg, beaten
- 1 tsp salt
- 3 to 3-1/2 cups bread flour (all purpose flour can be substituted)
Preheat oven to 425. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add beaten egg, salt and 3 cups of flour and make a soft dough. If dough is too runny, add rest of flour, 1/4 cup at a time.
Turn dough onto a floured surface; knead (by hand or using a dough hook in a mixer) until smooth and elastic, about 3-5 minutes. Immediately divide into 8 pieces and shape each into a ball. Place 3 in. apart on baking sheet (non-stick, greased, or cover with parchment paper).
Cover and let rest for 10 minutes. Bake for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Cut in half to serve.
Inspired by a Taste of Home recipe
Roasted Sweet Potatoes
- 2-3 Sweet Potatoes (depending on size)
- 1 Tbsp olive oil
- 1 tsp nutmeg
- 1 Tbsp brown sugar
- 1 tsp salt
Preheat oven to 400 degrees. Slice sweet potatoes, then cut into 1" dice. Spray baking sheet with oil spray or line with parchment paper.
Lay sweet potatoes on baking sheet in a single layer. Drizzle with olive oil, then sprinkle with nutmeg, brown sugar, and salt. Bake for 20-25 minutes, until golden.
Chicken Pot Pie
I use frozen mixed vegetables (for soup) in this recipe. If you don't have heavy cream on hand, use 3/4 cup of milk and increase the flour to 1/2 cup. You can also use 3-4 cups of pre-cooked chicken instead of poaching your own.
- 2 large chicken breasts
- 3 Tbsp butter, divided
- 1 cup chicken stock
- 1 cup heavy cream
- olive oil
- 32 oz package mixed vegetables (carrots, potatoes, peas, celery, green beans)
- 1 medium onion (or 1 cup frozen), diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 Tbsp fresh thyme (optional) or 1 tsp dried
- 1 tsp sage
- 1 tsp freshly ground pepper
- 1 pie crust: frozen, prepared, or homemade
To poach the chicken breasts, lay them in a single layer in a large pan. Add enough water to totally cover them. Season the water with a large pinch of salt and fresh herbs, if you have them. Bring the water to a boil, reduce heat, and simmer on low heat for 30 minutes. Then remove the breasts from the water to a carving board or plate and shred with two forks.
Preheat oven to 400 degrees. In a small saucepan, melt 1 Tbsp of butter, and warm the cream and chicken broth/stock. Do not boil, just a very low simmer.
In a large skillet, heat olive oil, then add the vegetables and saute them for about 5 minutes, until softened. Add the garlic and stir until it's fragrant. Shake the flour over the vegetables, stirring to mix it in. Turn heat to low and add the cream and shredded chicken. Season with salt and pepper.
Add the mixture to a casserole dish at least 9" square and 3" deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust. Melt the last 2 Tbsp of butter and brush on top of the crust. Bake for 35-40 minutes, until golden brown and the mixture is bubbling in the middle.
Pan-Seared Chicken Breasts
- 4 6-ounce skinless, boneless chicken breast halves
- 1/2 teaspoon freshly ground black pepper divided
- 3/8 teaspoon kosher salt divided
- 4 teaspoons olive oil divided
- 2 tablespoons grated onion
- 2 cloves of garlic minced
- 1 1/2 teaspoons all-purpose flour
- 1 cup unsalted chicken stock
- 2 tablespoons butter
- 1/4 teaspoon sugar
- 1 tablespoon chopped fresh flat-leaf parsley
Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt.
Heat a large stainless-steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Place chicken in pan, rounded side down, and cook for 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes more, or until done. Remove chicken from pan; let stand 5 minutes on a plate or platter covered with foil.
Add remaining oil, onion, and garlic to pan; sauté 1 minute. Next, add flour and sauté 30 seconds. Stir in stock; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until reduced to 1/2 cup, stirring occasionally. Remove pan from heat; stir in remaining pepper, salt, butter, and sugar. Sprinkle with parsley before serving.
Almost any type of vegetable works for roasting. I generally use potatoes, sweet potatoes, bell pepper, onion, green beans, corn on the cob, etc. The smaller you cut the vegetables, the quicker they'll roast.
- 3-4 cups vegetables, cut into 1 - 2" chunks
- olive oil
- seasoning mix, I like Montreal Steak Seasoning or Mrs. Dash
Preheat oven to 425 degrees. Spray a baking sheet with cooking oil or line with parchment paper. Add the vegetables in a single layer. Drizzle with olive oil and shake seasoning evenly over the vegetables.
Bake for 20-30 minutes, depending on size of vegetables. The smaller they are, the quicker they'll roast. The vegetables are done when they are golden on top and evenly browned.
Traditional Marinara Sauce with Penne
Traditional marinara sauce contains simple ingredients. For best results use San Marzano tomatoes, available in most grocery stores.
- 1 28-oz can whole San Marzano tomatoes
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1 large fresh basil sprig or 1/4 teaspoon dried oregano, more to taste
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano, and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.
Adapted from https://cooking.nytimes.com marinara recipe.
So here you have it, your recipe roundup of meal ideas for the week. Use them to make some great dinners this week.
Remember to hashtag #thefeatherednester your photos of what you make here on Instagram or Facebook! Thank you so much for following my blog.