Healthy Recipes in a Hurry
What’s for dinner? No question strikes more dread into the hearts of people everywhere than those three simple words. Whether you are cooking for a military platoon, a family of 5, or your glorious self, deciding on the evening meal can be a challenge. This time of the year, it can be particularly challenging to establish homework routines, adjust to changing seasons, and keep your health and happiness at the top of your to-do list.
Never fear, Hatch is here! While serving a well-planned 3 course meal of fresh-from-the-market delights is always ideal, sometimes (or most of the time), it’s just not realistic. Read on to find some quick and easy ideas for dinner (that make great leftovers for lunch!). All of these recipes can be made with typical pantry and refrigerator staples, and take no time at all to throw together.
Baked sweet potato or potato
Wash and wrap several potato/sweet potatoes in foil, and cook on low in the crockpot. Precooked potatoes/sweet potatoes last several days in the refrigerator and can be easily reheated. Fill the cooked potato/sweet potato with beans and salsa — if you are feeling extra fancy, scoop out the potato flesh and mix with the beans and salsa before putting it back in the shell. Top with cheese and/or avocado if desired.
Cook brown rice or quinoa. While grain is cooking, add a little olive oil and water to a skillet and sauté frozen or fresh veggies until tender. Rinse beans well (or substitute meat) and add to skillet. Season with salsa, coconut aminos, garlic, spices, etc. Add quinoa/rice when finished cooking and stir until well combined.
Endless possibilities! When creating, aim to crowd out the whole wheat or brown rice pasta with vegetables, protein and fat
- Diced or sun-dried tomatoes, frozen greens, garlic, olive oil, and sometimes onion
- Jar of pasta sauce containing whatever frozen vegetable you have on hand and some beans, shrimp, or cut up chicken sausage.
- Make a sauce with peanut butter or tahini, lemon juice, and a little water
- Use black bean pasta or spiralized vegetables to lower glycemic load, increase protein, and spice it up!
Spread hummus or mashed avocado over the inside of a large green leaf (collared green, bib leaf, swiss chard, large kale, etc.). Fill with veggies and meat (if desired). Roll up, slice down the middle, and enjoy!
Preheat oven to 425. Slice avocado in half and remove pit. Scoop a bit of the avocado flesh out to make room for an egg. Place avocado halves in cast iron skillet or baking pan. Crack one egg into each half, and bake for 20 minutes. For a runnier egg, reduce baking time. Top with herbs, salt, pepper, etc.
“Kitchen Sink” Salad
Use whatever you have! Start with a veggie and/or grain base, add fresh or frozen vegetables, protein (canned salmon/tuna, beans, meat, hardboiled eggs, poached eggs, etc.) and fat (avocado, nuts, seeds, hempseeds, flaxseeds, chia seeds).
Sweet Potato Hash
Cut a sweet potato (or other root veggies) into cubes. Sauté for 8–10 minutes with coconut oil and spices of choice (and onions if you have them on hand). Add 1–2 cloves of garlic and cook for another 1–2 minutes, stirring constantly. Add spinach or kale and cook until the greens wilt. Top hash with eggs, or add pre-cooked sausage while sautéing.
Bell Pepper Boats
Cut a bell pepper vertically in half and fill with avocado and veggies or tuna/salmon (with or without homemade mayo) and enjoy raw OR crack an egg in each half and bake until the egg is set.
Do you have a favorite quick and easy meal? Snap a photo on Instagram and tag it with
#HatchHealthyInAHurry to share with our growing community.