Five Easy Weeknight Dinner Ideas
Meal planning can be such a drag. So we did it for you! We've come up with five quick and easy dinner ideas you can make during those busy weeknights. Best of all? Most of the ingredients we can deliver right to your door.
Baked Gnocchi & Meatballs
Soft potato dumplings nestled between melted cheese, Italian meatballs, and rich marinara sauce. Serve with Essential Baking's Bake at Home Italian Bread and Fresh Express Caesar Salad Kit for a complete meal!
Serves: 4
Ingredients
For meatballs:
- 1 pound Crowd Cow Ground Beef
- 1 Smith Brothers Farms Egg, beaten
- 1/4 cup BelGioioso Grated Parmesan Cheese
- 1 tsp. dried oregano
- 1/4 tsp.dried basil
- 1/2 tsp. salt
- 1/2 tsp. garlic granules
- 1/4 tsp. dried thyme
- 1/2 tsp. black pepper
For the rest of the recipe:
- 1 package Cucina Fresca Gnocchi
- 1 container Cucina Fresca Marinara
- 1 package Tillamook Shredded Mozzarella
Instructions
Preheat oven to 400F degrees. Coat a baking sheet with a thin layer of your favorite cooking oil. Mix all of the meatball ingredients, but do not over mix. (Your hands work best for this!) Roll balls into 1 1/2 inch balls, and place on a baking sheet. Bake for ten minutes or until outside is browned. Set aside. The meatballs will continue to cook in the oven later.
Turn oven down to 375F degrees. Cook gnocchi as directed and drain well. Place gnocchi in a 9x9 baking dish, add meatballs and half the mozzarella cheese. Pour marinara over the top and mix well to coat. Sprinkle rest of cheese over the top and place in oven for 25-30 minutes.
Taco Salad
A delectable mash-up of ground beef, pico de gallo, Caesar salad, cheddar cheese, and sour cream. Serve with Penny's Tortilla Chips and Pacific Coast Fruit's Pico de Gallo for a side!
Serves: 4
Ingredients
- 1 pound Crowd Cow Ground Beef
- 1 packet of your favorite taco seasoning mix, reserve 1 1/2 teaspoon and set aside
- 4 oz Tillamook Shredded Cheddar
- 4 oz Pacific Coast Fruit Pico de Gallo, with extra for garnish
- 1 bag Fresh Express Caesar Salad
- 2 tbsp. Smith Brothers Farms Sour Cream, with extra for garnish
- 1 medium avocado, diced
Instructions
In a medium skillet, brown ground beef and prepare according to taco seasoning packet, reserving 1 1/2 teaspoons of the mix. Set aside to cool off. Place salad into a large bowl, and pour dressing into a small mixing bowl. Add reserved taco seasoning to dressing and stir well. Add the cheddar, pico de gallo, diced avocado, and cooled taco meat to the lettuce. Toss the dressing with the salad and top with pico de gallo and sour cream to garnish.
Grilled Turkey and Ham Sandwiches
Your favorite sliced bread filled with a hearty mix of turkey, ham, and cheese that’s grilled until golden brown.
Serves: 4
Ingredients
- 8 slices Dave's Killer White Bread (or your favorite bread)
- 1 7 oz package Applegate Naturals Roasted Turkey
- 1 7 oz package Applegate Naturals Black Forest Ham
- 8 slices Tillamook Sliced Cheddar Cheese (or Pepper Jack or Swiss)
- 4 tbsp. Smith Brothers Farms Unsalted Butter, softened
- 2 tbsp. mayonnaise (optional)
- 2 tbsp. mustard (optional)
Optional extras:
Bacon
Tomatoes
Caramelized onions
Heat outdoor grill to medium-high. Assemble sandwiches using two slices of meat, two slices of cheese, mayonnaise, mustard, and any additional extras you like. Butter the outsides of the bread and place on grill. Turn grill heat down to medium (or if you're using charcoal, move briquets to one side to create a cooler spot). Grill with lid closed until the first side is golden brown and cheese has started to melt (about five minutes). Flip sandwiches and grill for another five minutes. Serve right away for melty, cheesy goodness.
Bacon and Egg Bowls
Roasted cauliflower rice topped with hardwood smoked bacon and a farm-fresh egg.
Serves: 4
Ingredients
- 1 10 oz package of Pacific Coast Fruit Cauliflower Rice
- 1 tbsp. olive oil
- 4 Smith Brothers Farms Eggs
- 1 8 oz package Applegate Naturals Sunday Bacon
- 1/2 cup BelGioioso Grated Parmesan Cheese
- Salt and pepper, to taste
Instructions
Preheat oven to 425F degrees. Toss cauliflower rice, salt, pepper, and oil together and spread out on a rimmed baking sheet. Place in oven to roast for 30 minutes. While cauliflower is roasting, preheat a skillet to medium, and cook the bacon to your preference. Remove from skillet and chop into small pieces. In the leftover bacon fat, crack your eggs. Tip: A 10-inch skillet fits approximately two eggs, so you may need to do this in batches.
When the edges of the egg turn white, cover the pan and lower the heat to medium-low. Cook for four minutes for a runny yolk, five minutes for a medium yolk, and six minutes for a set yolk. Remove cauliflower rice from oven, and divide into four bowls. Divide Parmesan cheese into four portions and stir in the cauliflower rice. Add chopped bacon and an egg. If you're feeling adventurous, finish with a drizzle of your favorite hot sauce.
Zucchini and Fettuccine Pesto Pasta
Fresh fettuccine and zucchini noodles tossed with vibrant-green pesto that can be served warm or cold.
Serves: 4
- 1 12oz package Pacific Coast Fruit Zucchini Noodles
- 1 10oz package Cucina Fresca Fettuccine Noodles
- 2 tbsp. Smith Brothers Farms Unsalted Butter
- 1 8oz container Cucina Fresca Pesto Sauce
- Salt and pepper, to taste
- BelGioioso Grated Parmesan Cheese, to taste
Bring a pot of water to boil. Add salt to boiling water, and cook fettuccine as directed. While waiting for the water to boil, heat a large skillet over medium heat. When the fettuccine is nearly finished, add butter to the hot skillet, and melt. Add zucchini noodles and sauté. Reserve one cup of the pasta cooking water, and drain fettuccine. Add fettuccine to skillet with zucchini noodles and reduce to low heat.
Toss with pesto. (Tip: if the sauce looks too thick, add the reserved pasta water by the tablespoon until desired consistency is reached.) Divide into four bowls and top with Parmesan cheese. Serve immediately.
Want to serve it cold? Swap the Parmesan for feta cheese and add some cherry tomatoes for a bright spring salad.