Pressed for time–try these Dump and Go Meals

I am always pressed for time, so I like things that don’t take up too much time. I like recipes that I can dump and go—so I have rounded up some recipes that fit the bill. With these recipes, you can dump the ingredients into a pan and go, no fuss -no muss.

Dump and go Western Omelet

8 eggs (or use 4 eggs and 6 egg whites)
1 cup milk
½ teaspoon seasoned salt
8 ounces diced cooked ham
½ cup shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
Fresh chives, for garnish (optional)
1. Beat eggs, milk, and seasoned salt together in a large bowl. Stir in ham, cheese, onion, and bell peppers.
2. Pour egg mixture into a greased 8-inch-square baking dish.
3. Bake at 350 degrees for 45 minutes – 1 hour, or until eggs are cooked and omelet is set.
4. Cut into squares and garnish with chives, if desired.
Recipe courtesy of The Seasoned Mom.

Baked Western Omelet

For another quick and easy dinner that’s full of flavor and a cinch to throw together, try this Crockpot Beef Stroganoff –from Recipe Swagger

Looking for an easy chicken recipe that takes hardly nothing to prepare—look no further than this Dump and bake Chicken Parmesan. Another great recipe from the Seasoned Mom.

6 small boneless, skinless chicken breasts (about 24 ounces total)
1 (16 ounce) jar marinara sauce (I like to use a brand with no added sugar)
6 ounces fresh mozzarella, sliced
¼ cup grated Parmesan cheese
Italian seasoning
Salt and pepper, to taste
Basil or additional fresh herbs, for garnish
Optional: cooked pasta, for serving
1. Preheat oven to 425 degrees F.
2. Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
3. Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.
4. Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

Dump-and-Bake Healthy Chicken Parmesan {+ a Video!}

Last but not least– try this Frito Chili Pie—while you will have to brown, the ground beef, the prep for this meal is still minimal.

Frito Chili Pie – Crockpot or Stove

1 lbs and 1/2 . lean ground beef
3 cloves garlic peeled and minced
1 oz can tomato sauce 8 .
1 oz can diced tomatoes undrained, 15 .
1 oz can Ro-tel undrained, 10 .
1/2 tsp . salt
1 tsp . ground oregano
1 T . ground cumin
1-2 T . chili powder more or less to taste
1 T . chipotle Tabasco sauce
1 oz can kidney beans drained and rinsed, 14 .
1 oz can pinto beans drained and rinsed, 14 .
1/4 c . corn meal
1/2 c . warm water
1 bag of Fritos
grated sharp cheddar cheese sour cream, lettuce, or any other desired toppings
1. Brown ground beef in a pot over medium-high heat.
2. Drain ground beef, and add garlic to ground beef. Cook for 1-2 minutes.
3. To make in the crockpot, add browned ground beef to 5 qt or larger crockpot with tomato sauce, Rotel, salt, oregano, cumin, chili powder, Tabasco, and beans. Stir to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours before serving stir.
5. Add in cornmeal and water, if necessary.
6. Cover, and cook an additional 30-60 minutes.
7. To make on the stovetop, add tomato sauce, Rotel, salt, oregano, cumin, chili powder, Tabasco, and beans to the browned ground beef. Stir to combine.
8. Cover and let simmer, stirring occasionally, for at least 1 hour.
9. Mix corn meal with water, and then add to the chili. Stir to combine and simmer for an additional 10 to 15 minutes.
10. I like to top my chili with the Fritos so that they stay crunchy, but you can top Fritos with chili. Add any other desired toppings, and enjoy!

Frito Chili Pie Crockpot or Stove

Go Meatless For A Day

Having a meatless day, even once a week can have dramatic effects on your health. It can reduce your risk of heart disease, diabetes, obesity, and certain types of cancers. Even just reducing your red meat intake can impact your health, according to a study by the National Cancer Institute, those who ate the most red meat daily were 30 percent more likely to die of any cause during a 10-year period than were those who ate the least amount of red meat. Sausage, luncheon meats and other processed meats also increased the risk. Those who ate mostly poultry or fish had a lower risk of death.

As if that wasn’t enough reason, there is the financial aspect: eating less meat usually means saving money because meat is more expensive than vegetables, grains and fruits and beans.
It is also effect your waistline– vegetarians generally eat fewer calories and less fat than non-vegetarians, as a result they usually weigh less.

So why not give these meatless meals a try and save money, calories and your health:

Check out this link for meals that are so good, you won’t even miss the meat.

24 Meatless Recipes that Carnivores Will Love

For a wide array of quick and delicious meatless meals that include including lasagna, salads, chili, tacos, and pizza– check out Martha Stewart’s website below.

Try any of these recipes or have any other delicious recipes –share below!

Healthy Snack Options

Snacks such as, mixed nuts, almonds, cashews, and peanuts. Each of these pack a lot of protein. String cheese is another great healthy snack idea. String cheese is also a good source of protein; as well as calcium.

For more great healthy snack ideas, see this site.

This site tells you 5 healthy snacks that you can enjoy and snacks to avoid at the same time. Some of which include Oatmeal, Nonfat Greek Yogurt, Low fat string cheese with fresh fruit. Oatmeal is high in fiber, while nonfat Greek Yogurt is high in protein. But, it’s best to avoid snacks like crackers and chips. For the full list, check out this site.

Dinner in 30 minutes or less

One week’s worth of dinners in 30 minutes or less

Are you short on time, had a long day at work, or just tired and need to fix dinner quickly. I’ve got you covered. I am always very aware of time. I don’t like standing over the stove preparing a meal for an hour at a time. I used to think of cooking as a very time-consuming chore; until I saw Rachael Ray’s 30-minute meals. Then, I started to realize that cooking didn’t have to be a long drawn out process.

I’ve compiled a week’s worth of quickly prepared meals. With each of these meals, you should be able to have dinner ready in less than 30 minutes and as a bonus, I’ve even included two 16-minute meals from the Pioneer Woman. We’ve got chicken dinners, veggie stir-fry, soup and more: Enjoy:

Pepperoni Chicken

pepperoni chicken

This scrumptious Pepperoni-chicken recipe from the Pioneer Woman is bound to please. And, best of all it takes no time at all to make– 16 minutes. Inspired from:

Another 16 minute wonder from the Pioneer Woman– and it’s healthy to boot!! What more can you ask for.

Veggie Stir- Fry

veggie stir-fry

Szechuan Chicken

szechuan chicken

This Szechuan Chicken recipe looks delicious and in 30 minutes it can be on your table.

Here is the recipe:

Creamy Chicken Mushroom Soup

creamychicken mushroom

This creamy Chicken Mushroom Soup screams comfort food—go ahead whip up this bowl of comfort in under 30 minutes.

Here is the recipe for this delicious soup:

Grilled BBQ Chicken Wings


Who doesn’t love chicken wings? Make these babies in no time at all!!

Kielbasa, Pepper, Onion and Potato Hash


When you want some meat and potatoes—try this Kielbasa and potato hash.

Tex Mex Turkey Sloppy Joes

tex mex

In the mood for a little Tex Mex– then whip up this Tex Mex Turkey Sloppy Joe recipe and get your tex-mex on!

Tex-Mex Turkey Sloppy Joes

White Bean Dip

1 can of Cannellini beans, drained and rinsed

1 clove of garlic

4 tbsp olive oil

2 tbsp rosemary leaves

pinch of cayenne pepper

2 tbsp lemon juice

Salt and pepper if needed

Blend all ingredients in a food processor until smooth.  Cover and refrigerate for 30 minutes before serving.

This is a healthy dip that can be used with veggies, pita or crackers

Lemon Strawberry Smoothie

1 lemon greek yogurt

1 can crushed pineapple, drained

Strawberries, fresh or frozen

½ C ice cubes

Add the yogurt in the blender.  Add the drained pineapple and Strawberries

Add the ice cubes on top.  Blend until desired thickness.

Optional: Add a scoop of whey protein