Stop Stressing About Dinner: Make These 5 This Week

Let me make your life a bit easier today.

Are you tired of never knowing what to make for dinner? Or of trying to eat "healthy" when that word means something different to everyone and usually involves food that's boring and tasteless? Of going through the effort to cook a meal only to destroy your entire kitchen in the process? Of not knowing how much protein is enough? Of trying to please picky eaters?

If you answered yes to any of those, this post is for you.

While some people find cooking therapeutic, all of us can benefit from having a rotation of simple, delicious, and genuinely nutritious recipes on hand. Over the past few years, I've experimented with quite a few, many of which work for tight schedules and picky eaters alike.

Here are 5 to try this week:

Ultra-Simple Pasta with Meat Sauce

Ingredients: Grass-fed lean ground beef (6–8 oz per person), Heinen's Italian Pasta Sauce (or any low-sugar, natural-ingredient tomato sauce), pasta of your choice, zucchini, shaved parmesan

How to: Brown the beef in a pan, seasoning with salt, pepper, and Italian seasoning. Once fully cooked, add the pasta sauce and stir to combine. Boil your pasta. Slice zucchini and roast at 400°F for 20 minutes. Toss everything together and top with shaved parmesan.

Modifications: Add extra zucchini to make it lower-carb, or skip the pasta entirely and serve the meat sauce over zucchini for a grain-free version. Works great if you're feeding mixed preferences at one table.

Taco Salad

Ingredients: Organic ground turkey (6–8 oz per person), Siete taco seasoning, fresh cilantro, 1 lime, iceberg lettuce, Heinen's mild salsa, guacamole, Organic Valley sour cream, Organic Valley raw cheddar cheese, cherry tomatoes, black bean and corn salsa

How to: Cook ground turkey in a pan with taco seasoning. Chop cilantro and lettuce, cut lime into wedges, and set up your toppings. Build your bowl with whatever you like. I always go salsa, guac, and tomatoes.

Modifications: Set out corn tortilla shells for anyone who'd rather have a taco than a salad. Use whatever toppings you have on hand. Try to keep them on the healthier side.

Beef Teriyaki Bowl

Ingredients: Grass-fed lean ground beef (6–8 oz per person), low-sugar teriyaki sauce, broccoli, onion, purple cabbage, matchstick carrots, rice

How to: Chop the onion and broccoli, then sauté with purple cabbage and carrots until they start to soften. Add the ground beef and cook through. Pour in teriyaki sauce to taste. Serve over rice.

Modifications: Go easy on the rice. It's calorically dense. Cauliflower rice is a great swap, or do half and half.

Mediterranean No-Lettuce Salad

Ingredients: Chicken breast (6–8 oz per person), chickpeas, cucumber, artichoke hearts, parsley, tomatoes, bell pepper, olives, feta, Greek dressing (Primal Kitchen or similar)

How to: Preheat oven to 375°F. Season chicken generously with salt, pepper, and any spices you like. Roast for about 30 minutes, or until the internal temp hits 165°F. While it cooks, combine chickpeas, artichoke hearts, olives, chopped bell peppers, tomatoes, cucumber, and parsley in a bowl. Toss with Greek dressing. Use the salad as your base, then slice the chicken on top and finish with crumbled feta.

Modifications: Swap or omit any ingredients based on preference. Chicken can also be grilled or sautéed.

Salmon with Mexican Street Corn

Ingredients: Wild-caught salmon (6–8 oz per person), organic canned corn, garlic powder, chili powder, salt, cilantro, lime, sour cream, vegetable of choice

How to: Preheat oven to 375°F. Place salmon on a baking sheet and season generously with salt and pepper. Roast for 10–12 minutes. Wild-caught salmon is usually thin and overcooks quickly, so check early. While it bakes, mix canned corn with chopped cilantro, lime juice, garlic powder, chili powder, salt, and a few tablespoons of sour cream. Add a roasted vegetable, beans, or rice on the side if you want a third component.

Modifications: Adjust the chili powder to your spice tolerance (mine is pretty low). Swap salmon for chicken or shrimp if needed.

As you can probably tell, I season with my heart. It saves time and keeps things fun. Feel free to swap out any specifics (zucchini for a different veggie, ground beef for a different protein) and make these your own. Bon appétit!