Category: recipes

quick & easy dinner recipe ideas

balsamic chicken

We eat a lot of chicken in our house and it can get boring eating the same thing over and over. Lucky for us, chicken is a protein that can take on the taste and flavor of almost anything. Here’s a little Italian spin on a winner-winner chicken dinner!

balsamic chicken

makes 6 servings

  • 3 thick, boneless & skinless chicken breasts, cut in half length-wise
  • 1 teaspoon oil
  • 2 teaspoons Italian seasoning
  • Salt & pepper to taste
  • 1 beef steak tomato, thinly sliced into 6 slices
  • A ball of fresh mozzarella, sliced into 6 slices
  • Balsamic glaze to drizzle over
  • Optional: chopped fresh basil or parsley
  1. Heat a large skillet over medium-high heat.
  2. Season the chicken on both sides with salt, pepper and Italian seasoning.
  3. Cook on one side, and then flip to cook on the other side.
  4. Once the chicken is almost cooked through, turn the heat on low and top each chicken breast with a slice of mozzarella and then a slice on tomato on top of that. Place the lid over skillet and allow the mozzarella cheese to melt.
  5. Plate the chicken and top with fresh basil or parsley and a drizzle of balsamic glaze.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

turkey burrito casserole

I created a new meal tonight and the verdict was delicious! This burrito casserole was easy to make and would be great to take to a potluck.

Check out my Instagram highlight videos to see how this came together: https://www.instagram.com/stories/highlights/17932149238309426/

turkey burrito casserole

makes 6 servings, or 12 burritos

  • 1 pound ground turkey
  • 1 teaspoon oil
  • 2 tablespoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin powder
  • Salt to taste
  • 1 small onion, diced
  • 1 tablespoon garlic, crushed
  • 1/4 cup chunky salsa
  • 12 flour tortillas – I used gluten free
  • 2 cups shredded cheese – I used Monterrey jack
  • 3 green onions, diced
  • 1 – 10 oz can of red enchilada sauce
  • 1/2 cup of sour cream
  • Heat a skillet over medium heat and add the oil. Add the ground turkey, onion, garlic, the three seasonings and a pinch of salt.
  • Brown the turkey and cook through. Add 1/3 of the green onion and stir in the salsa. Turn off the heat and set aside.
  • Pour 1/3 of the red enchilada sauce in a 9×13 casserole dish.
  • Lay a tortillas flat and place 2 tablespoons of the turkey mixture on the bottom half of the tortilla. Add a pinch of cheese.
  • Roll the tortillas into a burrito and place seam-side down in the casserole dish. Repeat 11 times.
  • Top the burritos with the remaining enchilada sauce and dollop the top with sour cream.
  • Top the casserole with any remaining turkey mixture, green onions and the rest of the cheese.
  • Cover with foil and bake at 350 degrees for 25-30 minutes.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

no-sushi tuna tower

Want to impress your guest, or have a romantic dinner at home? This quick and easy dinner is so simple to put together, but is also very elegant. Now this tuna tower uses canned tuna, but I do love the raw tuna towers you get at your favorite sushi restaurant. My version has a Mexican take on the popular dish. Here’s how you make it.

no-sushi tuna tower

makes 2 servings

  • 2 – 3 oz. cans of albacore tuna – note: if you are pregnant you may not want to use albacore tuna
  • 1 tablespoon of mayonnaise
  • 1 teaspoon lemon pepper
  • The juice of 1 lime
  • Pinch of salt
  • 1 teaspoon of chopped cilantro
  • 1 beefsteak tomato, diced
  • 2 green onions, sliced and only using the green part
  • 2 avocados
The ingredients. As easy as 1, 2 & 3!
  1. Drain both cans of tuna and place in a bowl.
  2. To the bowl, add a squeeze of lime, the mayonnaise and lemon pepper. Stir to combine and set aside.
  3. In another bowl, combine the tomato, green onion and a pinch of salt. Set aside.
  4. In a third bowl, roughly mash the avocados and add a squeeze of lime.
  5. Now it’s time to build the tower. I used a biscuit cutter, but you can also use a food mold, or even a tin can with both ends removed and washed out.
  6. Begin by placing the mold on the plate and add a layer of mashed avocado, gently pushing down to flatten the layer.
  7. Next, add the tuna mixture, repeating the gentle push down and leveling of layers.
  8. Lastly, top with the tomato mixture allow some tomatoes to land on the plate around the tower.
  9. Ta-da! A deliciously fresh and beautiful dinner for two!
You can use a biscuit cutter, food mold or even an empty tin can!

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

chicken fried rice

When my family has rice as a side, we ALWAYS have way too much rice left over. This recipe would be a great dinner to make when you have an abundance of leftover rice you need to use up.

It’s really quick to make, and is a kid-favorite.

Want a healthier option? You can swap out the white rice with brown rice or even cauliflower rice. You can even increase the veggies by adding shredded cabbage or broccoli. I use low-sodium soy sauce but coconut aminos is also a great option. This dish is so versatile!

Watch me make it here: https://www.instagram.com/stories/highlights/18070494277087557/

chicken fried rice

makes 4-6 servings

  • 2 lbs boneless & skinless chicken thighs, cut into bite size pieces
  • 1 cup chopped carrots
  • 1 cup frozen peas – can be frozen or thawed
  • 3 cups cooked white rice
  • 2 eggs, scrambled
  • 1 teaspoon crushed garlic
  • 1-2 tablespoons oil
  • 1/2 teaspoon sesame oil
  • 2 1/2 tablespoons soy sauce – I use low sodium
  • Salt & pepper to taste
  1. In a large skillet or wok, add 1 tablespoon of oil over medium-high heat.
  2. Season the chicken with salt and pepper and add to the skillet along with the garlic to brown and cook through.
  3. Once the chicken is almost cooked through, add the peas and carrots and put the lid on and let it simmer for about 5 minutes over medium heat.
  4. Drain the chicken and veggie mixture. You can reserve the cooking liquid in case the dish gets dry.
  5. In the same skillet, add the scrambled eggs and break them apart as they cook.
  6. Next add the sesame oil and the rice. Allow the rice to pan fry for 2-3 minutes and then add 1 tablespoon of soy sauce.
  7. Add the chicken and veggie mixture back in with the other tablespoon of soy sauce and stir to combine.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

paprika chicken

I have to confess…tonight’s meal inspiration was all about…the dish! I found this gorgeous terra cotta dish at Sur La Table and instantly saw flashes of Mediterranean and Moroccan dishes. While I still need to brush up on my technique making those types of dishes, I though paprika chicken would serve well family style.

There are familiar flavors in this dish with a chicken and tomato base, but the complexity comes through with the exotic taste of paprika and dill. These are two ingredients readily available in stores, but just a hint of each, sends your dish from cool to warm. I suggest serving family style over rice with good company.

paprika chicken

makes 6 servings

  • 6 boneless and skinless chicken thighs
  • 1/2 cup of flour, I used gluten free
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 1 small can of crushed tomatoes, no more than 8 oz.
  • 1 tablespoon of garlic, crushed
  • 2 tablespoons of tomato paste
  • 1 1/2 cup chicken stock
  • 1 small red onion, diced
  • 2 tablespoons of oil
  • 1 teaspoon sugar
  • 1/4 cup of sour cream
  • 1 bunch of fresh dill, chopped
  1. Heat a skillet with 1 tablespoon of oil over medium heat.
  2. Add the flour, pepper to taste and paprika to a shallow dish.
  3. Season the chicken with salt and dredge in the flour mixture. Coat on both sides.
  4. Add chicken to the skillet and brown on both sides, no need to cook through just yet.
  5. Once brown, set aside.
  6. Add a little more oil to the pan and add the onion, garlic and sugar. Stir to combine.
  7. Next add the tomato paste, crushed tomatoes and chicken stock, stir to combine and allow to simmer.
  8. To the sauce mixture add the sour cream and dill and stir until combined well.
  9. Add the chicken back in, nesting in within the sauce. Cook another 5-10 minutes until chicken is cooked through.
  10. Serve over white rice and with olives.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

harvest skillet

I’ve got another REMIX recipe for you. One thing you might notice about my “skillets” and “remixes” are that they tend to use very similar ingredients – with the end result having a slight twist.

I’ve always have on hand in my refrigerator, bell peppers and onions. I’m a condiment girl so you’ll never find me without ketchup, ranch, all the mustard’s and GUACAMOLE! Having staples on-hand make it easier to cook up a quick skillet and avoid a run to the closest drive-thru.

Check out my Instagram Stories to find out why this is by far my FAVORITE skillet to-date: https://www.instagram.com/stories/highlights/17891702386378582/

harvest skillet

makes 2-3 servings

  • 1 cup cooked and shredded chicken
  • 2 small sweet potatoes, diced
  • 1/4 cup sliced mushrooms, I used baby bellas
  • 1/4 to 1/2 a small red onion, diced
  • 1/2 cup bell pepper, diced
  • 1 teaspoon oil, I used avocado oil
  • 1 1/2 cups of fresh spinach
  • Salt & pepper to taste
  • For the sauce: 1 heaping tablespoon of guacamole, 1 tablespoon sour cream & 1 chopped chipotle pepper
  1. Add diced sweet potatoes to a skillet with oil over medium high heat and cook until golden brown and tender.
  2. Next, add the other veggies: onions, mushrooms & bell peppers and cook until tender.
  3. Add the cooked chicken, salt & pepper and cook until warmed through.
  4. While the chicken is warming through, combine the guacamole, sour cream and chipotle pepper in a small bowl.
  5. Lastly, add the fresh spinach, tossing until wilted.
  6. Serve in a bowl and top generously with guac and sour cream sauce.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

spiced chicken

I make A LOT of chicken for dinner. BBQ chicken thighs, chicken Alfredo, chicken quesadillas…I could keep on going. It is also very easy to get stuck in a chicken rut.

Today, I decided to make a spice rub and take a culinary field trip into a flavor town. If you like spicy – not hot – you’ll want to try this new chicken recipe. The yogurt dip just takes it over the top! Check out my Instagram stories for the step-by-step process: https://www.instagram.com/stories/highlights/17977071184302087/

spiced chicken

makes 5-6 servings

  • 3 large boneless and skinless chicken breasts, cut in half lengthwise
  • A teaspoon of each of the following powder spices: smoked paprika, lemon pepper, turmeric, curry, cumin & ginger
  • Salt to taste
  • 1 teaspoon oil, I used avocado oil
  • Yogurt mix: 2 tablespoons plain Greek yogurt, 1 tablespoon of Feta cheese and 1 adobo pepper; chopped
  1. Heat your skillet over medium-high heat and add the oil.
  2. Season your chicken with salt on each side and then the six spice blend.
  3. Add the chicken to the pan and allow to cook on one side about 5 minutes before turning. Allow to cook on the other side.
  4. While the chicken is cooking, in a small bowl combine Greek yogurt, feta cheese and the optional chopped adobe pepper.
  5. Plate the spiced chicken and top with yogurt. Add fresh grape tomatoes for additional flavor.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

mexican lasagna

It had to be Mexican food. The Monday after a weekend with not enough sleep ALWAYS REQUIRES Mexican food!

Sour cream chicken enchiladas to be exact. Trouble is, I do not enjoy the long process it takes to make traditional sour cream enchiladas. The frying of tortillas to make them pliable. The stuffing of chicken and cheese. The rolling of enchiladas. It’s just TOO much on a Monday.

Instead of that, I cheat and make what I call, Mexican lasagna. It will cut your time in half and give you that savory-tangy casserole vibe you’re looking for. Check out the recipe below:

mexican lasagna

makes 9 servings

  • 16 corn tortillas
  • 1 cup cooked and shredded chicken
  • 1 teaspoon oil
  • 1 1/2 – 2 cups cheese
  • 16 oz. tub of sour cream
  • 16 oz. jar of salsa verde
  • 1 small can of green chiles
  • 1/2 a red onion diced
  • 4 mini bell peppers, diced
  • 2 tablespoons of cilantro
  • Optional: 1/4 chopped cherry tomatoes
  1. In a skillet add the oil, onions and bell peppers and cook over medium heat until golden brown, set aside.
  2. Preheat your oven to 350 degrees and grease a 20×20 casserole dish.
  3. In a medium bowl, combine the sour cream, salsa verde, green chiles, cilantro, onions and peppers. This will be your sauce.
  4. Start by adding about a 1/4 cup of sauce at the bottom on the casserole, then layer 4 corn tortillas to cover the entire bottom. Add a 1/4 cup of chicken, spoonfuls of the sauce enough to cover the chicken and then sprinkle with cheese. Repeat 4 times, making sure to lightly press each layer down. You will want to end with a final layer of tortillas, sauce to cover and then cheese.
  5. Bake covered with foil for 30-45 minutes until casserole is bubbly.
  6. Let sit for 15 minutes so you can cut portions without them crumbling. I always love to finish with a fresh element so sprinkle chopped cherry tomatoes and cilantro on top!

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

miracle noodles

I’ve made one other dish with these “miracle” noodles so I am still new to the ingredient but so far, they haven’t dissapointed.

What’s a miracle noodle? Miracle noodles are actually shirataki noodles which are made from the konjac plant or elephant yam which grows in Asia. The shirataki noodles are dubbed the “miracle” noodle because it can contain 0 carbs, 0 sugars and 0 fat! Additionally, shirataki noodles are not just made from the konjac plant, but actually from a dietary fiber called Glucomannan which is extracted from the roots of the konjac.

It gets better…Glucomannan has been studied and found to be an effective weight-loss supplement. TELL ME MORE!

You can find these noodles at your favorite health store like Sprouts or Whole Foods and I have also seen them on Amazon. Be warned, they smell slightly fishy coming out of the package, however you rinse them thoroughly, boil for a few minutes and then add them to any dish. The smell goes away after boiling. So now that you know what I know, check out my recipe below for your own taste of miracle noodles or watch me make it here step by step: https://www.instagram.com/stories/highlights/18061806805137079/

miracle noodles with beef

makes 4 servings

  • 2 packages of shirataki noodles
  • 2 top round steaks or any inexpensive cut of beef
  • Salt & pepper to taste
  • 1 tablespoon of oil
  • 2 cups of water
  • Veggies of choice. I used 4 mini bell peppers, 1/2 a red onion, a few grape tomatoes and one head of bok choy
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 tomato bouillon cube
  • 1 teaspoon crushed garlic
  • 1 tablespoon fresh ginger
  1. Start by rinsing and then draining the noodles. Put in a pot with 2 cups of water and boil for 3 minutes. Then drain.
  2. In a separate pan, season your steak with salt and pepper and cook on both sides about medium-well. Set aside to rest under foil.
  3. Chop up your veggies and add to the same pan the steaks were cooking in with oil.
  4. Next add the aromatics – soy sauce, fish sauce, rice wine vinegar, sesame oil, bouillon cube, garlic and ginger. Cook for a few minutes.
  5. Slice the steak against the grain in 1/4 inch slices.
  6. Add the noodles and steaks to the pan and stir to combine.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

pulled pork over corn cakes

Tonight’s goal was to prepare a quick dinner with just a limited amount of protein, but also something that would still fill a family of five. I got some help from the grocery store by buying already cooked pulled pork. 14 ounces to be exact…this was going to be a test.

Of course making pulled pork from scratch is so easy, but it wasn’t about the difficulty today, it was about time. Check out my Instagram highlights to see how I made this on the spot: https://www.instagram.com/stories/highlights/18060242869142253/

pulled pork over corn cakes

makes 5 servings

  • 14 ounces of cooked pulled pork
  • 1 can of corn, drained
  • 1 cup of your favorite corn bread mix
  • 1 egg
  • 1/2 a cup of milk
  • 2 tablespoons oil
  • 1/2 a red onion, sliced
  • 4 mini-bell peppers sliced
  1. In a skillet, add 1/2 a teaspoon of olive oil to a pan over medium-high heat and add the onions and peppers. Cook until golden brown and set aside.
  2. In a medium bowl, add 1 egg, the drained can of corn, the corn bread mix and milk. Combine until the consistency of a slightly thick pancake mix.
  3. In the same skillet, add a little more oil over medium-high heat and add a generous tablespoon of the batter to the pan. About three cakes to a pan.
  4. Cook until golden brown on one side and flip. Then set aside once cooked through.
  5. Meanwhile, heat the pulled pork according to manufactures directions. Set aside.
  6. To assemble, lay 2-3 corn cakes on the plate, then top with cooked veggies and pulled pork. Add whichever toppings you prefer. I added, feta cheese, avocado, tomato and cilantro.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/