I love the convenience of meal delivery services at my fingertips thanks to apps but also enjoy a quick and easy home cooked meal.  Here are a few of my favorite easy meals to get you through the day!

Breakfast

Steel Cut Oats are loaded with fiber which makes oatmeal a breakfast of champions. This recipe is great for someone with a busy schedule, since you can make it in advance and put jars/tupperware and refrigerate. The best part of this breakfast is that you can change it up with different toppings. Some days, I love to add fresh berries and honey. Other days I like to top it off with dried fruit and nuts! Once you add the toppings, you’ll be ready to conquer the day!

Easy Weekday Meals Oatmeal

Here’s the recipe from The Kitchn:

What You’ll Need:

  • 1 2/3 cups steel-cut oats
  • 4 cups water
  • 1/4 teaspoon salt
  • 5 pint-sized Mason jars with lids
  • Large saucepan
  • Ladle

Let’s Make Breakfast:

  1. Collect your jars and other equipment.
  2. Cook the oats for 3 minutes: Bring the oats, water, and salt to a boil. Simmer for about 3 minutes then turn off the heat.
  3. Let the jars stand at room temperature, then refrigerate: Divide the oatmeal among the jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate.
  4. Reheat the oatmeal in the microwave: Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add milk and toppings. Enjoy!

Lunch

2016 appears to be the year of the bowl! There are so many creative and simple lunch bowl ideas that are both healthy and easy to assemble  Here’s a recipe for light and refreshing Quinoa, Mozzarella, Tomato, Basil salad from Averie Cooks. (P.S. Cut down on the cook time by buying Trader Joe’s microwavable quinoa!)

Easy Weekday Meals Lunch

Here’s the recipe from Averie Cooks:

What You’ll Need:

  • 2 cups cooked quinoa
  • 1 cup grape or cherry tomatoes
  • 8 ounces (about 1 cup) mini fresh mozzarella cheese balls
  • about 10 to 15 torn basil leaves, or to taste
  • 3 to 4 tablespoons rice wine vinegar
  • 2 to 3 tablespoons olive oil
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)

Let’s Make Lunch:

  1. Cook quinoa according to package directions and place cooked quinoa in a large bowl.
  2. Add all remaining ingredients and toss very well to combine. Taste and see if salad needs more vinegar, salt, etc. and season or tweak accordingly. I found it needed a fairly generous amount of salt and a pinch of sugar to balance the flavors for my taste preferences.
  3. Salad can be served immediately or transfer to an airtight container, refrigerate, and allow flavors to marry for up to 24 hours before serving. Salad will keep airtight in the fridge for up to 3 days, noting that vegetables will release water as time passes.

Dinner

After a long day I know that sometimes my food choices for dinner may not be the best.  Here’s a handy recipe to have that is easy, tasty, and even healthy!. You’ll be hard pressed to order delivery after trying this incredible salmon and zucchini  “en papillote” (a fancy-sounding method, that is actually very simple!) recipe from Martha Stewart; a perfect summer dinner!

Easy Weekday Meals Salmon

Here’s the recipe from Martha Stewart:

What You’ll Need:

  • 1 small zucchini, halved lengthwise and thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon butter, cut into pieces
  • 1/4 teaspoon dried dill weed
  • 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
  • coarse salt and ground pepper
  • 1 skinless salmon fillet (6 to 8 ounces)

Let’s Make Dinner:

  1. Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
  2. On one side of crease, mound zucchini; top with shallot, butter, dill, and lemon slices. Season with salt and pepper. Place salmon on top; drizzle with lemon juice, and season with salt and pepper.
  3. To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve the meal on a plate with the parchment paper open or remove the parchment paper.

I hope these recipes enrich your diet and simplify your weekly menu. Enjoy these dishes  in good health!

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