5 Quick & Healthy Weeknight Meals

The past few weeks have been absolutely crazy around here. Busier than ever. Since I am now back to work a few evenings per week getting a healthy dinner on the table has become more of a challenge.

I’m sure many of you can relate.

These days I’m a big fan of quick, healthy weeknight meals that can be thrown together in minutes.

These meal ideas are far from gourmet and I’d hardly call them recipes.

They’re simply ideas that you can throw together from what you may already have on hand. Hopefully they’ll inspire you as you look into the fridge tonight and think “what’s for dinner?”

5 Quick & Healthy Weeknight Meals

1.  Sauteed Kale & Sausage

This is a hearty way to use any leftover greens you may have hiding in the fridge.


1-2 bunches of Kale (or any other greens you have on hand)
2 cloves garlic
1 package of pre-cooked, nitrate free sausage (I like the brand Applegate Farms)

Simply saute the kale and chopped garlic in olive oil until tender.
Slice the sausage into bite-sized slices and warm in a separate pan over medium heat.
Mix the two and enjoy.

2. Greens, Pasta + Ground Turkey


1 bunch kale/chard/spinach
1/2 lb pasta
1 lb ground turkey
1 tsp dried basil
1 tsp dried oregano
salt & pepper to taste
1 12 oz can of tomato sauce or jarred pasta sauce
2 cloves garlic
(feel free to add any other veggies you have on hand)

Cook pasta according to package instructions.
Meanwhile, cook the turkey in a saucepan over medium heat.
When the turkey is nearly cooked add the kale, garlic, spices and tomato/pasta sauce and simmer.
Drain the pasta and add to the meat mixture and enjoy!

3. Veggie Egg Scramble

I love making egg scrambles because they’re a perfect way to load up on veggies.


eggs (2-3 eggs per person)
spinach (1 bag or whatever you have on hand)
1 bell pepper
1 tomato
cheese (optional)
salt & pepper to taste
nitrate-free turkey bacon (optional)

Crack the eggs into a bowl and beat well. Scramble the eggs over medium heat.
Meanwhile, in a separate pan saute the greens and bell pepper in olive oil over medium-high heat.

When eggs are nearly cooked add the sauteed veggies, salt, pepper, chopped tomato, and cheese.
Top with fresh avocado and serve with a side of turkey bacon.

4. BBQ Chicken Chopped Salad


1 rotisserie chicken
romaine lettuce
1/2 can black beans
1/2 can corn
1 tomato
1 avocado
1/8 cup cilantro, chopped (optional)
tortilla chips, crumbled (optional)
BBQ sauce
Ranch Dressing (for a healthier version try mixing plain low fat greek yogurt with a packet of ranch seasoning)

Simply combine all the ingredients to make a big, hearty salad and top with equal parts BBQ sauce and homemade ranch dressing.

5. Rotisserie Chicken + Roasted Veggies

This is a go-to on those nights when I have to swing by the store to grab something for dinner and don’t feel like cooking.

Simply pick up a warm, rotisserie chicken (Whole Foods usually has a great sale on these 1 day per week) and whatever veggies you desire (broccoli, cauliflower, zucchini, mushrooms, sweet potato, peppers, etc).

Preheat the oven to 400 degrees. Chop the veggies and place them in a baking dish. Season with olive oil (coconut oil would work well too), chopped garlic, salt and pepper. Roast for 35 – 45 minutes stirring a few times while cooking.

While the veggies cook, slice the chicken breast. Serve the two together for a quick, healthy meal.

I hope these ideas help you make use of what’s already in your fridge and ease the stress of busy weeknights.




  1. Rebecca Sniffin 4 years ago

    robin recently posted about a chopped chicken salad with dairy free dressing as her favorite go to lunch salad. Is this the same one? I cannot find her most recent post. Thanks!

    • Sarah 4 years ago

      Hi Rebecca! This post was on her Instagram/Instagram story recently – @thebalancedlife đŸ™‚

      The dairy-free ranch is in the March 2017 Sisterhood Recipe bundle!

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