What To Eat Every Night This Week

Hello Lovely,

We’re officially in the Back to School season. School has been in session for one week and the adjustment can be rough. Early morning wake up calls, congested morning commutes, afternoon pickups and the dreaded dinnertime. It’s easy to want to skip this part and settle for a pizza or bowl of cereal, but there are so many easy weeknight meals you can try that’ll satisfy the whole family. These recipes are minimal effort with maximum effect!

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SHOPPING LIST:


  • ground chicken

  • cooked quinoa

  • ¼ cup finely diced onion

  • fresh arugula

  • sauteed mushrooms

  • egg

  • fresh mint

  • 1 lemon, for juice

  • 1 1/2 pounds Boneless Skinless Chicken Thighs

  • 2 tablespoons Pesto

  • 5 tablespoons extra-virgin olive oil

  • honey

  • smoked paprika

  • ground red pepper

  • ground cumin

  • garlic powder

  • Italian seasoning

  • kosher salt

  • sweet potato chunks (or 2 sweet potatoes cut into chunks)

  • frozen riced cauliflower

  • olive oil

  • lean ground beef (turkey or chicken works too)

  • yellow onions, chopped

  • minced garlic

  • dried oregano

  • crushed tomatoes

  • spaghetti sauce, homemade or store-bought

  • lasagna sheets

  • ½ cup any red wine

  • shredded mozzarella cheese

  • parsley and parmesan cheese for topping

  • campanelle pasta

  • frozen cooked shrimp, thawed

  • ½ cup dry white wine

  • unsalted butter

  • minced fresh chives

  • white cheddar

  • ½ cup evaporated milk

  • Ball of Store-Bought Pizza Dough (use gluten-free if needed)*

  • Feta Cheese, Crumbled

  • Avocado or Olive Oil

  • red pepper flakes

  • balsamic vinaigrette

  • Cubed Acorn Squash

  • Dried thyme

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Chicken Quinoa Burgers with Arugula and Mushrooms

Turn burger night upside down with these new burgers! They’re so flavourful, tender and deeply satisfying. Throw caution to the wind and make up a batch of Chicken Quinoa Burgers with Arugula and Mushrooms this week for burger night and you’ll see what I mean.

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LAZY SKILLET LASAGNA

A super simple recipe to make lazy skillet lasagna! No need to make tons of layers, this one pot lasagna combines and cooks everything in one pot!

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Lemon Pesto Chicken with Sweet Potatoes and Cauliflower Rice

This recipe was a complete mistake, but requires so little work, dinner will appear to be done in an instant By using store-bought cauliflower rice you save a lot of time because all you have to do is pop it in the microwave once everything is done. The sweet potatoes are easy to cut into cubes and roast in the oven. You can put the chicken breasts in the marinade in the morning and drop it in the slow cooker as soon as you get home. After only 1-1.5 hours in the slow cooker, you’ll have a complete meal that you didn’t need to supervise.

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Campanelle with Shrimp & Mushrooms in White Wine Cream Sauce

Earthy, delightful mushrooms are front and centre in this seafood dish. It’s hearty and deliciously interesting and affirms once again that mushrooms, seafood and pasta are great companions. The addition of a dry white wine to the sauce makes this indulgent dish too good to stick to one serving!

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Acorn Squash Pizza with Spinach and Feta Cheese

Win dinner with the perfect Autumn-themed pizza. No one would expect this combination, but everyone is going to ask for more! This pizza recipe would be perfect for a Friday night, date night or potluck. Who doesn’t enjoy a wholesome, veggie-packed pizza?

Apricot Ginger-Glazed Pork

Hello lovely,

I found this recipe from Publix last summer. But because Publix is prejudice and doesn’t allow anyone outside of the US to simply view the recipes, I had to have a friend copy and paste the recipe in an email for me. There is something about a glazed pork chop that sounds so irresistible. The reason it took me so long to try this recipe is because I couldn’t find apricot preserves in the food store locally. I didn’t think I would have any trouble finding it, but I did. So when I went away in February and found apricot preserves in Try Tuesday, I knew it was finally time to try this recipe.

We always use so even though the recipe calls for tenderloin, it came out just fine. So use whichever cut of pork you fancy. And the best part? This doesn’t require much work at all! Simply season and marinate overnight, before layering the apricot preserve over each cut, then pop them in the oven. I love quick and easy meals that turn out fantastic.  It tasted as great as ordering it from a restaurant. The sweetness from the apricots is perfectly balanced out with the seasonings. This meal was definitely a win for my family so I can’t wait to make it again! 

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Apricot Ginger-Glazed Pork

Ingredients

1 lime, for juice
1 teaspoon fresh ginger, finely grated
1 pork tenderloin (about 1 lb)
4 tablespoons all purpose seasoning
1 tablespoon sesame oil
1 cup apricot (or peach) preserves
1 cup water
1 tablespoon fresh cilantro, coarsely chopped

Steps

  1. Squeeze lime for juice (1 tablespoon); peel and grate ginger. Cut pork into 4 equal pieces; sprinkle with seasoning (wash hands). Chill overnight

  2. Preheat oven to 350°F. Remove pork from refrigerator. Glaze each piece with a generous amount of the preserves. Pour water around the pork chops before covering with foil then place into oven.

  3. Bake for one hour. Chop cilantro; sprinkle over pork. Serve with sauce on the side.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

Serve with your favourite side: wild rice, couscous, mashed potatoes or rice pilaf just to name a few.

As always if you try this recipe, share a photo and tag me on social media using #lifebyolivia!

Slow Cooker Orange Chicken Breasts

Hello Lovely,

Lately I’ve been struggling to write my posts. It’s not that I have nothing to talk about or don’t have the time to work on it, I just really don’t know what to say. I have so many posts that I’ve been rescheduling just because I don’t know how to start it off. But I’m going to start by saying why I made this recipe.

I found this recipe months ago, and saved it on Pinterest. This past Sunday my friends had a birthday celebration dinner for everyone born in February. I found out after grocery shopping my friend had told everyone it was a brunch. So since I already had two trays of chicken breasts (only because I couldn’t find thighs, which I prefer to cook) I decided to go ahead with the recipe. Now the original recipe calls for baking. I don’t like to bake chicken breasts because they always dry out and the meat is already thick and tough. I prefer to use my slow cooker because it really softens the meat. I split the two trays with one pack in the slow cooker and the other in the oven, since they all couldn’t fit in the slow cooker. I estimated about 4 hours needed, but I really only needed about 2.5 and ended up accidentally overcooking it so it resembled pulled pork. But trust me, it was soft and tender.

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Everyone at the “brunch” enjoyed all of the food especially my secret weapon that I whipped up as a surprise (I’ll share that recipe later). I’ve been enjoying pieces of this chicken over a salad and today I’m having it again with some whole wheat pasta for lunch. So let’s get into this recipe shall we?

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Slow Cooker Orange Chicken Breasts

INGREDIENTS

  1. 1 bunch scallions, thinly sliced

    1. 1/2 bunch cilantro, leaves and tender stems only

    2. 2 garlic cloves, chopped

    3. 1 teaspoon finely grated lime zest

    4. 1 teaspoon finely grated orange zest

    5. 1/4 cup fresh lime juice

    6. 1/4 cup fresh orange juice

    7. 1/4 cup reduced-sodium soy sauce

    8. 2 tablespoons vegetable oil

    9. 1 tablespoon kosher salt

    10. 2 pounds skin-on, bone-in chicken thighs

PREPARATION

  1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 2 hours, but for optimum flavour marinate overnight in the fridge.

  2. Set the slow cooker to high and put the chicken and marinade in. Cook for about 2.5-3 hours carefully turning the chicken every half hour. Serve chicken with reserved marinade and scallions.

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