Weeknight dinners create stress for even the most Zen among us.
Whilehealthy eatingis my forte, elaborate, multi-step recipes are not.
When thinking of meals as a formula, portion plays a critical role in the equation.
Andrew Purcell, Carrie Purcell
Use these for inspiration until you get the hang of building your own meals without a recipe.
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Warm tortillas in the microwave between two damp paper towels.
Amanda Baker Lemein
Smash avocado onto tortillas and top with some of the bean and vegetable mixture, plus cheese and salsa.
Make a salad with the romaine, remaining bean and vegetable mixture, and remaining cheese and salsa.
Drizzle with lemon juice.
Amanda Baker Lemein
Cut chicken into bite-sized pieces.
Top salad with chicken and cooked farro.
Add tofu and sear on all sides.
Set tofu aside on a plate.
Heat the remaining half the oil in the skillet.
Add chopped vegetables and cook until soft.
Add soy sauce and Sriracha or red pepper flakes, and stir together to coat.
Add tofu and lightly toss everything together.
Serve tofu and vegetables on top of cooked brown rice.
That way, you’ll get maximum browning without breaking the tofu apart too much.
Saute mushrooms and onions until soft.
In a non-stick skillet, make a scrambled, over-easy, or sunny side-up egg.
Spoon mushroom and onion mixture onto the bread, and slide cooked egg on top.
Make a side salad with arugula, tomatoes, feta, olive oil, and a squeeze of lemon.
Add sliced chicken sausage and cook until browned on both sides.
Add marinara and cooked pasta, toss together, and cook until everything is hot.
Crumble it up and use it the same way you would use ground turkey or ground beef.
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