Super Quick Weeknight Dinners – Healthy and Family Friendly

Super Quick Weeknight Dinners – Healthy and Family Friendly


Wow! Doesn’t that make you feel good to hear that at your table? Clean plates. Yum! Thanks Mom (or Dad!)

Although we all have days where we spend several hours shopping, prepping and cooking multiple dishes that take far more than 30 minutes, there many more times that you need to get something on the table – FAST!

Weeknight meals have to check many boxes – easy, fast, family friendly and oh, DELICIOUS!

Sometimes you need something that can serve a variety of schedules too – something that is just as good at 8:00 as it is at 6:00.

These are just a couple of ideas that will give you the flexibility and flavor that you need.

What Makes Great Weeknight Dinners?

There is a difference between getting something on the table to eat and preparing a “meal” that the family can really enjoy. Seems like there are several

Quick Chicken Fajitas

Chicken Fajita Wraps with Creamy Cilantro-Lime Sauce

Quick Chicken Fajitas

Chicken Fajita Wraps with Chili Lime Crema

Here’s a creative way to use pre-cooked rotisserie chicken for a quick and flavorful weeknight meal.
For best results, prepare the cilantro-lime sauce the night before so the flavors have a chance to thoroughly blend. You can also prepare the fajita seasoning in larger batches and store in an airtight container for later use. Planning ahead will save you even more time on those busy nights you want to get dinner on the table as quickly as possible. 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


Homemade Fajita Seasoning:

  • 3 T. chili powder
  • T. smoked paprika
  • 2 t. onion powder
  • 2 t. garlic powder
  • 2 t. ground cumin
  • ½ t. cayenne pepper
  • 1 t. dried oregano
  • 2 t. sea salt

Cilantro-Lime Sauce:

  • 1 c. plain full-fat Greek yogurt
  • 1 T. homemade fajita seasoning
  • 1 clove garlic peeled and finely minced
  • 2 T. fresh cilantro finely chopped
  • 2 T. fresh lime juice
  • Salt and pepper to taste


  • 2 T. extra virgin olive oil
  • 1 red bell pepper sliced thin
  • 1 green bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange pepper sliced thin
  • ½ small red onion sliced thin
  • 1 T. balsamic vinegar
  • Salt and pepper to taste
  • 3 c. rotisserie chicken shredded
  • 2-3 T. homemade fajita seasoning
  • ¼ c. chicken stock preferably organic
  • ¼ c. fresh cilantro roughly chopped
  • 3 green onions green parts only, sliced
  • 2 T. fresh lime juice
  • 1 head Romaine lettuce washed and separated into individual leaves


  • Prepare the fajita seasoning by combining all ingredients in a small bowl and stirring until thoroughly blended. Store any excess in an airtight container for later use.
  • Prepare the cilantro-lime sauce by thoroughly combining all ingredients in a medium glass or other non-reactive bowl. Cover and place in the refrigerator until ready to use.
  • Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, onion, and balsamic vinegar to the skillet and season with salt and pepper, to taste. Cook for 10-12 minutes or until the onions and peppers are crisp tender.
  • Add the shredded rotisserie chicken, fajita seasoning, and chicken stock to the skillet and stir to combine. Cook until heated through and excess liquid is gone, approximately 3-4 minutes. Season with additional salt or fajita seasoning, if desired.
  • Remove skillet from heat and stir in the cilantro, green onions, and fresh lime juice. To serve, spoon mixture onto individual Romaine lettuce leaves and top with a drizzle of cilantro-lime sauce. Enjoy!

quick and easy chicken fajitas


Taco Cups

Keto Friendly Taco Bowls with Avocado Salsa

Prep time: 15 minutes Cook time: 15 minutes Serves: 6
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • Tip: You will need six 3” ramekins or a muffin tin to make this recipe.


  • 2 c. Colby Jack cheese finely shredded, divided
  • 1 lb. ground beef 80% lean
  • ¼ c. water
  • 1 T. chili powder
  • 1 T. ground cumin
  • 1 t. garlic powder
  • 1 t. onion powder
  • 1 t. smoked paprika
  • Sea salt and black pepper to taste

Avocado Salsa

  • 1 medium avocado
  • 1 small tomato
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh cilantro chopped
  • sea salt and black pepper, to taste


  • Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
  • Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
  • Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
  • Note: If using ramekins, the taco cups can remain in the container for extra support when serving.
  • In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
  • Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
  • While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
  • To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!


Optional, to serve:
1/2 c. sour cream

Taco Cups




Tri-tip steak, aka Santa Maria steak (for the California town that made it famous), is a very flavorful cut of meat that is ideal for cooking quickly at higher temperatures.

Tri-tip used to be hard to find outside of California, but it is now more widely available thanks to its growing popularity with consumers who love its incredible flavor and relatively lower price point.

This no-fuss recipe comes together in less than 20 minutes, so it is ideal for a busy weeknight meal.

chicken lettuce wraps



  • 2 T. extra virgin oil
  • 1 T. kosher salt
  • 1 t. freshly ground black pepper
  • 2 t. garlic powder
  • 1 T. fresh rosemary leaves finely chopped
  • 2 lbs. tri-tip steak approximately 1” thick


  • Heat the olive oil in a large cast iron or other heavy-duty skillet over medium-high heat.
  • Combine the salt, pepper, garlic powder, and rosemary in a small bowl. Rub the salt mixture on all sides of the steak and place in the hot skillet. Sear steak on both sides, approximately 2 minutes per side.
  • Reduce heat to medium and continue cooking the steaks for another 6-8 minutes, turning once to cook evenly on each side. This will yield medium-rare to medium steaks (internal temperature of 145° – 160°F). Cook for another 2-3 minutes for more well done steaks. (For thinner steaks, reduce cooking time by 3-5 minutes).
  • Remove steaks from skillet and loosely cover. Rest for 5-10 minutes before serving. To serve, cut steaks in thin slices against the grain for more tender results.


Homemade Dog Food

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