As a working mom of four children, I have discovered some amazingly simple, surprisingly and scrumptious recipes for those days that I don’t have time to make everything from scratch. Bonus: they’re pretty healthy too! (Don’t tell the kids!)
These recipes are a mix between convenient and healthy, contain zero crazy ingredients, and result in wholesome food that tastes pretty darn good, too! I’ll bet your family won’t even know they’re eating healthy foods
Breakfast:
Overnight, No-cook Oatmeal
One beautiful thing about this recipe is that you can make one, or you can make twenty servings. These instructions are for one serving.
Blueberry maple refrigerator oatmeal
- quarter cup uncooked old fashioned rolled oats
- third cup 1% milk
- quarter cup low-fat creamy Greek yogurt
- one and a half teaspoons chia seeds
- two teaspoons maple syrup (more or less to taste)–can use agave if you prefer
- quarter cup blueberries (or enough to fill jar)
In a small jar (I like the pint sized jars), add the oats, milk, creamy Greek yogurt, chia seeds, and maple (or agave) syrup. Place the lid on the jar and shake gently until well combined. Remove the lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.
Lunch:
My kids will eat just about anything if it’s tucked inside a tortilla or flatbread, and actually, I will too!
- 2 chicken thighs or 1 chicken breast (I usually use leftover chicken, or even canned chicken breast)
- 2 medium flour tortilla wraps or flat bread
- 2 tablespoons hummus
- Romain lettuce chopped into big pieces
- 1 small tomatoes sliced
- ¼ small red onion sliced (omit these is the kiddos tend to protest onions)
- 1 tablespoon feta cheese (optional)
- Variety of veggies, this is where I use up all of the odds and ends in my fridge
Cut veggies, spread a thick layer of hummus (about 1 tablespoon) on tortilla or flat bread, and then top with chicken and veggies. Roll up and cut in half. Serve with a small bowl of hummus or your favorite dip. Enjoy!
Dinner:
I absolutely love cooking on a sheet pan! You can cook the main dish and sides all at once!
- 3 boneless skinless chicken breasts (cut like you’re going to butterfly them, but bring the cut all the way through
- 2-3 cups baby red potatoes, washed and cut in half
- One large onion (I like sweet yellow onions for this)
- 2-3 cups baby carrots, washed
- Herbs and seasoning of your choice (Trader Joes has an amazing South African Smokey seasoning blend that is fantastic in this dish).
- ¼ cup olive oil or mayonnaise
Preheat oven to 350*. Spray your sheet pan with a good coating of Pam or other cooking spray. In a gallon sized zip lock bag, add all ingredients including seasonings. Close the bag and shake until all ingredients are coated. Pour bag out onto the sheet pan, spread ingredients out and cover with foil. Bake covered for 30 minutes, remove the foil and bake another 15 minutes. Make sure that the chicken is up to at least 165*.