Sunday's 25-Minute Chicken & Veggie Enchiladas are a cozy and easy idea for a weekend dinner! This hearty casserole-like dish uses convenient ingredients to cut down on prep time, such as cooked chicken breast and premade salsa. Plus, the broiled cheese adds extra comfort. This recipe also uses zucchini, summer squash and onion in the filling—but if I end up having leftover cooked veggies in the fridge from the weekend, I'll use them up in this recipe instead.
The Provençal Baked Fish with Roasted Potatoes & Mushrooms I'll make on Wednesday is another easy, veggie-packed recipe that uses thyme and herbes de Provence to add lots of lovely flavors. This entire recipe comes together in a single 9-by-13-inch baking dish, and only 15 minutes of hands-on time is required, then the oven does the rest of the work to make this delicious, well-rounded meal.
Thursday's Lemon-Garlic Dump Chicken Thighs with Broccoli might just be the easiest dinner of the week. Dump dinners are just like the name implies—you simply dump your no-prep-needed ingredients into your baking dish and cook—making them a great option when you need streamlined cooking and easy cleanup. In addition to helping you feel fuller, rich-fiber veggies like broccoli and onion feed your gut bacteria, which as a result will support your immune health.
Sunday: 25-Minute Chicken & Veggie Enchiladas
Monday: Baked Spinach & Feta Pasta with a side of mixed greens tossed with some Lemon-Shallot Dressing
Tuesday: Chicken, Quinoa & Sweet Potato Casserole
Wednesday: Provençal Baked Fish with Roasted Potatoes & Mushrooms
(That gorgeous image above!)
Thursday: Lemon-Garlic Dump Chicken Thighs with Broccoli with a side of quinoa
Friday: Easy Tuna Noodle Casserole
You can also view all of the recipes here.
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