For this phase in life, I need fast, easy, healthy dinners that come together in minutes. I have shared a few of my family’s favorite meals before, but I am always on hunt for more. Here are some in our current rotation (that are vegan and heavy on the veggies!). These are dump and go meals, meaning that you throw the ingredients all together into a pot, cook, and then serve. I also love that these require little to no measuring and can easily be adjusted based on what you have on hand. The “recipes” are loose.
1. Lazy lasagna soup
My kids devour this soup and love the leftovers.
Dump 1 full can of marinara sauce (Raos is our favorite), 1 can diced tomatoes, diced red bell pepper, diced carrot, Italian seasoning, 1/2 cup dried lentils, diced onion and garlic into an Instant Pot. If you have time, you can saute the garlic and onion first on the saute setting for better flavor, but it is fine to dump everything in together. You can add 1/2 box of pasta noodles as well to make this more like a lasagna, but I find the pasta gets mushy in the leftovers, so I leave the pasta out. Alternatively, you could cook the pasta separately, but then the meal becomes less simple. Cook on manual high setting for 8 minutes and then quick release. Stir in Kite Hill ricotta (do NOT skip this ingredient). Add an extra dollop of ricotta in the bowls to serve, if desired. Leftovers are delicious. You could make this on the stovetop or crockpot, I am sure, but I do feel that the flavors meld better in the pressure cooker. Adapted from this recipe.
2. Quick quinoa tacos
This can be served in tortillas or on its own. I love the leftovers for lunch served over a salad.
Combine 1 1/2 cups dried quinoa, 3 cups water, I bottle of enchilada sauce, 1 can diced tomatoes, chopped bell peppers, diced onion, 1/2 cup frozen corn, 1 can black beans or pinto beans (optional), and 1 packet of taco seasoning (I like the one from Thrive Market) into a crock pot. Cook on high for one hour and then low for up to three hours. Salt and pepper to taste. Fill tacos with quinoa mixture and other toppings, such as guacamole, salsa, sour cream, lettuce, and tomato. (I don’t remember where I originally found this recipe, but this one looks similar.)
3. Stupid simple stuffed peppers
Once I learned stuffed peppers could be made in a crockpot, I have never cooked them any other way. The crockpot ensures they adequately soften.
This is stupid simple. Hollow out bell peppers and fill with prepared rice mixture. I have used Bird’s Eye Power Blend Southwest Vegetables, which is a mix of rice, black beans, corn, and bell peppers, but you could also doctor up precooked rice packets and throw in your favorite veggies. Top with enchilada sauce. Cook on high for three hours. Top with fresh cilantro and lime juice if desired. This is a simplified version of this recipe.
4. Three ingredient baked pasta
Again, Rao’s for the win! Our family loves this pasta sauce, so I use it in many different recipes which are all spins on the same idea.
Slightly undercook 1 box of pasta (I use Banza chickpea pasta for extra protein). Drain. Mix pasta with 1 jar of Rao’s pasta sauce. Stir in Kite Hill ricotta cheese. (You could add extra vegetables, like cooked zucchini or broccoli if you would like.) Bake covered for about 20 minutes at 350 degrees until warmed through. If you prefer crunchy pasta edges, broil for 5 minutes to finish. Top with fresh basil.
We have made three of the four recipes within the last three weeks. They are staples in our meal plan right now. Let me know if you give any of these a try!
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