WEEK OF DINNER IDEAS | healthy & simple meals

5 easy and healthy meal ideas! most of our go-to recipes for dinners throughout the week 🙂

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hi everyone welcome back to my channel and welcome to my kitchen today’s video is going to be a week’s worth of dinner ideas I’m going to be going through the work week showing you everything that we make for dinner every single night these are a lot of our go-to meals and things that we make a lot kind of our favorite dinners that we go back to over and over and kind of just rotate these along with other things but these are some of our favorite meals that we’re going to be making this week I’m going to show you everything I do to prepare them I don’t super follow a ton of specific recipes but these are just things we’ve kind of come up with or recipes that we’ve tweaked a little bit and kind of made our own we do try to eat pretty healthy so these meals might be on the healthier side or we like to kind of swap ingredients for kind of like better for you options but I do love cooking I love kind of making things my own like I said trying new things and making it exactly the kinds of foods that we like so I’m excited to show these dinner ideas and some of our favorite meals tonight is Monday we’re going to be doing a salmon sushi bowls so this was something that I kind of just came up with um we love sushi and we love like rice bowls we used to do like a different kind of chicken bowl with like lime cilantro green onion and I thought that it would be a good idea to make like a sushi version with cooked salmon so I go ahead and cook the salmon and like a teriyaki sauce and seasoning and then I prep some toppings and we put it over rice and it’s really good one of our favorites and we make it all the time we eat salmon a lot and this is one of my favorite ways to make it so the first thing I’m going to be doing here is boiling water for the rice and I’m going to go ahead and heat my pan for the salmon these are carow ceramic pans and I love them and this is just a stainless steel pot that I used to boil the water I put this on like a low heat to get that going and my favorite cutting board I love this big wooden one from Ikea I’m going to use this to prep the fish and some of the toppings we used the Trader Joe’s Barbecue cut uh freshed lanx salmon the Boneless fillet now I like getting these because they’re already precut into usually like two or three pieces for this meal it doesn’t really matter because I’m chopping up chopping it up into like Cubes but when we have just the fs I like when they’re preut so I’m going to go ahead and cut into this and I think these are actually only in two pieces but like I said going to chop that go ahead and slice it this way and that makes it a little bit easier to cut the skin off when they’re in kind of like strips sometimes when the salmon is like kind of an odd shape it’s a little harder but usually I can manage and I just go ahead and try and get as close as I can to the skin and slice it off as well when you cut it down pretty far and then I can like rip the rest of it off and throw that out I definitely probably do this a little chaotically whatever works now before I Cube this all up I’m going to go ahead and add some oil to My Pan not too much cuz salmon is obviously pretty oily and that actually was kind of a lot but whatever still keeping this pretty low turning up a little bit I’m actually going to go ahead and prep my rice just in case that starts boiling me do about 2 cups you just use like Minute Rice I wish that I would start cooking real rice we don’t have a rice cooker that’s probably something I should invest in okay back to cubing up our fish just do pretty even pieces as much as I can like that and then when it’s a little bit more heated I will put it in the pan obviously to start cooking and I actually season it in the pan as well it’s probably hot enough I’m going to go ahead and throw in the salmon and start mixing that here with the spatula and then keep it kind of mid to low heat just kind of keep actively stirring cuz it does cook pretty fast and go in with some salt everywhere pepper give that a mix also garlic powder a little bit of onion powder mix that up now our water is boiling going to pour in a rice after that and cover and remove from heat once the salmon is majority cooked I add in our Teriyaki we actually use the Trader Joe’s soyaki so it’s kind of like a mix of soy and teraki I might actually end up using the rest of this yeah I actually might do a little bit less than that usually but I just needed to finish off this bottle and I actually turn the heat up slightly so this can kind of um really finish cooking get more of like a charred crust so while this is cooking I’m going to go ahead and start on our toppings so I washed off The Cutting Board and knife and I’m going to start with uh three green onions just kind of roughly chop sometimes I go for four onions I just kind of see depending on how big they are if I need any more I like a lot of onion my husband doesn’t quite as much I just kind of like a lot of toppings in general so you’ll see I probably have like way more toppings on my bowl especially like green onion cantro I love love anytime we make any kind of bowl we’re like always using these as toppings always trying to keep stirring the salmon can maybe do like one more tiny onion this one is perfect recipe is great because basically any toppings you like or anything you like in sushi or any kind of rice bow you can add to this recipe actually going to turn down the heat just a bit on the salmon I also take a lime and cut that into three well this is like a part of a lime that I’m cutting into three somewhat even slices um the smaller ones I’m going to leave for a bowl and the bigger piece I actually squeeze into the salmon so kind of untraditional for sushi but just all these flavors mixed together I found this just really good that’s what I love about cooking and coming up with these meals you can add everything you like and nothing that you don’t like I’m going to chop up some fresh cilantro I just bought this today so it smells amazing and it’s very fresh Crush so I’m very excited which again you might not think to have this in sushi but I just thought about all the kind of like Teryaki bowls I’ve had I want to say I could use a little bit more but that’s probably enough sometimes we have a little bit left over and again my husband doesn’t care for too much me on the other hand is going to be like all santro in my bowl you can see the salmon is definitely getting a little crispy so it turns down just a bit again keep it on low usually take out a little piece to rest so I can try it but that’s pretty much fully cooked I can tell next topping which might seem also a little bit odd is mango so we actually just use frozen mango chunks um and I have this thawing out I actually don’t like avocado um my husband I think can take it or leave it but I don’t like avocado I always ask for it out of my Sushi I can deal with avocado um but I actually hate cucumber even more so kind of like two main ingredients in Sushi I don’t care for so I ask for cucumber and avocado out of my sushi rolls which again it’s like a very common ingredient but um something I do like and I have had in sushi is mango and I feel like it kind of replaces both the cucumber and the avocado in a way um it kind of gives like that like stronger flavor from the Cucumber with like an a avocado texture so I love adding in mango I think it’s a great addition that you might not think of doing but I think it makes the bowl I’m going to go ahead and turn our salmon off off so it’s kind of just like in between these toppings I get to check on this and see how it’s doing but I don’t want it to get too overcooked and I actually take seaweed snacks cut those up cuz we sprinkled that on top of the bowl uh these are just the roasted Teriyaki ones from Trader Jo this I totally just like chaotically cut this up as much as I can they don’t have to be super tiny we just want kind of like flakes like that time to craft our bowls just mix up the rice and fluff it up we have these little rice bowls that are perfect I’m super cute so adding rice to the bottom of both after that we obviously add in some of our salmon then moving to our toppings I usually start with the cilantro this is mine so I put quite a bit also a lot of onions from me then we’ll do like even parts of mango then the seaweed so this obviously helps just give the perfect sushi flavor I feel like you have to have the seaweed um it really just makes it after those toppings I add soy sauce which we also don’t have a lot of so I’m just going to finish that off and then we like to use like a yum yum sauce or spicy mayo this is actually I think like the sugar-free G Hues one which actually is my favorite it’s ironically really sweet we love yum yum sauce though then I top it with everything but the bagel seasoning and this is perfect cuz it’s like a multi-purpose seasoning that we use for many other things um cuz also has like onion salt pepper um but also gives the sesame seeds that you would want on Sushi I add add the limes up for each which we end up squeezing in there and then I like to use chopsticks my husband used a fork and that is the completed bowl once it’s mixed it looks a little more like this just want to get all the flavors in there I’m going to try it so good every single time like I said all the flavors together the mango with the sweet and salty and I love um just topping everything with onions lime makes everything better for me so definitely try it out pretty healthy and easy dinner I will see you guys tomorrow for the next meal so it’s Tuesday and time for meal number two we are going to be making a chicken pesto spinach pasta I originally saw a recipe on Tik Tok for like a creamy spinach pasta and I took that and kind of changed some things it’s where you like sauti spinach and make a sauce out of that with I think the recipe used like heavy cream cheese so I’ve made a few adjustments to use like Greek yogurt instead of cream to make it a little bit healthier um and again this is just kind of like our healthier version of this meal we use a protein pasta add grilled chicken and I call it more of like our pesto pasta because I like to put a ton of fresh basil in the sauce as well I’m not sure if the original one I saw did that it was more just like a spinach sauce so we love it I love pasta it’s one of my favorite foods and this is again kind of like a healthier option Get Your Greens in we use a healthier pasta and it’s really good everyone we’ve made this for really enjoys it I an assistant today Sue Chef usually helps cook the meat while I’m doing um other things I have made this before by myself but it’s kind of just easier with two people for him to do the grilled chicken while I saut the spinach make the sauce so starting out boiling our water for the pasta I’m going to be saing the spinach here we’ll do the chicken in this pan so we’re using stainless steel for these this is another carway um pot this is the pasta we used they actually just changed the look of this it used to be in like a different box but it’s the burilla Protein Plus pen we also use the spaghetti it’s so good it tastes exactly like normal pasta we tried out doing like chickpea pasta and it’s just the texture is too different for me it has so much more protein so it’s kind of like a great in between between chickpea and regular I have a little bit in this container so I’m probably going to use this up and then just add a little bit more so I’m going to add some minced garlic to My Pan and he’s going to go ahead and start on the chicken I want to be the person that uses fresh garlic but I just haven’t made the switch so I’m going to put quite a bit of garlic Stir It Around add a little more and I’m going to add some white onion quite a bit of onion too this just helps make like the base for sautéing the spinach for chicken we just seasoned with salt and pepper garlic and onion powder we actually only have like a spring mix right now I usually just pick out most of the spinach and greens obviously this is just a mix of greens it’s not all spinach and obviously just keep all of this cooking the more the better to really make the sauce vibrant and green and flavorful but obviously cook down to like nothing and I still cook this pretty low heat and pour in the pasta it’ll cook for about 10 minutes I try to keep moving this around cuz you’ll see some getting a little more cooked also key to this is adding some seasoning salt pepper and actually red pepper flakes I do a little bit of this not too much you don’t want it to be too spicy this definitely oh that was com a lot helps change the flavor um and adds to the sauce so this is pretty much cooked down I’m going to remove it from the heat to cool for a minute um while I gather the rest of the ingredients for the sauce so for the sauce you want to add that mixture into the blender and like I said instead of heavy cream I add in Greek yogurt could also use cottage cheese but I think Greek OG even is a little more protein and less fat but I like the taste of it I think it gives it a nice flavor and you would never be able to tell that it’s Greek yogurt it’s just the best swap for again being a little bit healthier so being able to take out something like heavy cream and swapping it with this is really helpful I kind of just eyeball it and put maybe about half cup 34 cup the rest is cheese we do shredded mozzarella I can probably add the rest of this might be a little bit more than normal so I’ll just do a little bit less of Parmesan about 1/3 cup pasta water and then lastly the fresh basil we just put it in stems and all and blend everything together [Applause] and then last thing I like to do when everything else is done is I put back on the spinach pan and I put some cherry tomatoes just cut in half sauté these quickly and then we add this in with everything add a little seasoning garlic powder salt and pepper then the assembly process begins pasta in first then we add about half of the sauce and the chicken then we mix that around I’m going to come in with the tomatoes put those in there too then we have the rest of the sauce I even try the sauce usually I taste test but don’t need to cuz we’re so good at now yeah we’ve definitely perfected doing this it took us a while to just kind of mess around and try new things but again just kind of eyeballing these ingredients I think the key is having the basil because it definitely makes it more like a Pasto taste again this is pretty healthy favorite way to get in some protein and greens through pasta what better way to do that after we plate it we like to top with a little bit of balsamic glaze this also just helps give it a little bit of sweetness of course the balsamic goes great with these flavors top it with a little bit of basil and that is your finished product taste test time cheers mix it up a little bit make sure you get all the flavors pasta chicken I don’t have a tomato but mhm it’s always just cheesy enough 10 out of 10 definitely one of our favorites and adding the balsamic is just the perfect sweetness might add some more balsamic I was I was going to say in the video that you like more than me I still put a little bit more you mix around a little bit you add some more really good so another successful meal and another one to come tomorrow thanks for the help mhm happy Wednesday time for our third meal tonight’s dinner is going to be enchiladas another one of our favorites that we make a lot in one of our favorite ways to use ground beef this is actually based off John’s mom’s recipe so she would make this for us all the time I know he had it a lot growing up then when I started being with their family she would make it for us and it’s so good so we’ve taken kind of what she does and made it a little bit different this isn’t one of our healthiest meals but we have made a couple swaps to make it a little bit healthier but it’s really good and simple to make and we actually get a lot of leftovers out of it too basically cook the meat cheese Bean mixture on the stove top and then we stuff our enchiladas in tortillas put those in a baking dish and put that in the oven I’m going to go ahead and start with cooking our meat mixture so I actually love getting our beef from Aldi we get 937 100% grass-fed organic ground beef and I think this is like maybe $6 $7 a PB so it’s a really great price for high quality meat I’m going to go ahead and put the meat in and start breaking this up and just have this on medium Heat and just kind of start chopping up and tossing this around before we season and then go in with the usual salt and pepper a little bit of onion powder and garlic powder give that another mix you’re also going to preheat your oven to 375 so everything it’s cooked in this one pan and then we like I said transfer everything the tortillas and then that bakes so once the meat is pretty fully cooked we’re going to start adding our um kind of like sauce beans cheese we just used the old El Paso red enchilada sauce this is the mild flavor and we pour like 3/4 of the sauce right into the pan and mix that all together we save some of the sauce to like line the baking dish with and also just to put some extra on top then we add in black beans this is just the Target brand we do like to get the lower sodium version so I turn the heat down a little bit and then after draining your beans also do about 3/4 of the can you just keep a few to top them with mix that up at this point we also add in a few red pepper flakes and then we add cheese to this mixture I also get this from Aldi there’re simply nature brand is like they’re organic the mozzarella we used yesterday was also the same thing so it’s a pretty good price for organic cheese and this is just the Mexican blend and sprinkle a little bit in here and and we’ll also top with this as well and this automatically gets really milky so you want to mix this all around and that is everything for our mixture in the oven just finished preheating then you can actually cut the heat on your meat mixture and then we’re going to take the enchilada sauce again and use this to line our pan still saving a little bit to top them with so I just kind of pour some in and then spread it around like this to try and cover as much of the pan as we can so for the assembly we usually actually do this together it’s just easier with two people I usually scoop in the mixture and then John will kind of roll up the enchiladas and put them in the pan so another Aldi item for this recipe we get our low carb tortillas from there again great price everything at Aldi is so affordable these are a little bit healthier for a tortilla option so with a tortilla I just take not too much you need probably less than you think cuz you just want it all to like fit once it’s rolled so maybe about that much and then I pass it off so you just kind of rolls and folds that over so we just repeat this process you also don’t want to stuff them too much because we save a little bit to top also at the end so we’re going to top it with all of the ingredients the sauce beans cheese and this full meat mixture so this is the last one still put just about the same amount in so we take the rest of our sauce and try to evenly kind of distribute it but I usually rub everything around with the spatula so it doesn’t doesn’t have to be perfect you really want to make sure there’s sauce covering everything because if not the tortilla kind of like crisps up adding the meat mixture also pretty evenly but we can move all this around so you really want every little piece covered and at least a little bit of sauce going to try and move the meat around as well kind of make it a little more even top with the rest of our beans this also helps fill in the gaps and lastly top with some extra cheese then this is ready to go in the oven and those can cook for about 15 minutes so timer just went off going to go ahead and take these out they look really good so obviously everything was cooked previously but just kind of bake everything together and get it all heated this is what they’re looking like and then we just divide these up cut them up and serve finished product going to do a taste test as usual so I just kind of cut it with the fork and then get everything on there really good again our take on enchiladas I have topped it with Greek yogurt before in place of sour cream but I actually don’t really need it for this recipe I usually love doing sour cream or Greek yogurt in place of it but I don’t even think that this needs it but you can definitely add that or any other toppings if you’d like and next meal will be coming tomorrow happy Thursday time for meal number four tonight we’re making a chicken zucchini boats so we usually do this with like a pesto chicken but tonight we’re actually going to be doing um barbecue chicken cuz we just have that pesto pasta this week so we’ve come up with a couple different ways to do the zucchini boats but usually pesto chicken is our go-to we just recently kind of started doing this barbecue chicken version and we also um recently tried doing like spaghetti so like turkey meat and a spaghetti sauce um and all of them have been really good again it’s another great way to get in your veggies we end up eating three whole zucchinis between the two of us um and then of course you just stuff it with in this case we’re using chicken and we have some toppings that we’re going to include we love this meal it’s pretty light and healthy but it’s also really filling we don’t prepare anything else with it like a side or anything so I’m going to show you all of those steps we’re going to cook the chicken add some things there and then I’m going to end up chopping everything and then once we assembl them we put them in the air fryer so really good they cook perfectly in there we add cheese so it kind of like crisps up and gives it a really good texture and flavor so I’m going to start cooking our chicken and then getting the rest of our ingredients together we’re going to start grilling our chicken in the pan mix that around season the same as we have been with every other meal salt and pepper going to mix garlic powder onion powder as you’ve seen those are are kind of go-to staple seasonings for any of our meat I’m actually just going to leave this cooking on low to medium heat um while I prep the zucchinis and our other toppings so after washing your three zucchin teis we’re just going to cut the ends off of all of them when it kind of as flat and as even as possible then we’re going to take each one and cut it in half long ways also trying to make that pretty even cuz these will be each of the boats after that what we’re going to do is just scoop out the insides kind of just dig a little hole at the top and then the rest comes pretty easily sometimes I accidentally cut through a bit too much or we’re just kind of carving out the center part of the zucchini to make our boat kind of do a scrape down to make it kind of deeper and then you just repeat that process for every half of your zucchini so I actually just turn the heat up on our chicken to get that Browning a little bit before I go back and add some stuff and then I’m going to go ahead and move my zucchinis off the cutting board so I have a few more things to chop and I can get these seasoned so once they’re in the air fryer you just want to drizzle with olive oil pretty lightly I’ve added too much oil before and it just turns into an oily mess so drizzle each one and also add salt and pepper so back to our chicken I kind of move it to the side and I add a little bit more oil in the middle we’re actually going to sauté some white onion probably just finish this bag as you SE we kind of like to add onion to everything white onion and green onion but um it kind of just helps to give like caramelized onions to like barbecue kind of makes sense to me it’s almost like a barbecue flatbread I think about like what toppings I would put on that and then we add the barbecue directly in the pan while it’s cooking this is the G Hughes sugar-free barbecue sauce and the Hickory flavor I think this is the only one of his that we’ve tried um but I think it’s really good I like the taste of it and for being sugar-free and let that all cook together for just a little bit longer usually cut some cherry tomatoes in half we do this for any of the kinds we make barbecue pesto spaghetti these just cook once they’re in the air fryer so we like to top them with this along with cheese and then for this recipe specifically I like to top with green onion again thinking like barbecue chicken pizza barbecue chicken flatbread this recipe is really great cuz you can completely customize it to what you’re wanting different flavors then we take our chicken and start adding it to all of the boats just kind of as evenly as possible again this is really filling actually and the fact that you get so much veggie out of it is great and it’s really really yummy after that I add in the tomatoes I usually count on about like four or five for each and then for cheese we’re using a Mexican blend you just want to evenly cover all of them I’m going to go ahead and put these in both on air fry turn the temp down to 375 and total it’s going to be about 15 minutes so I’ll start it for that but um kind of close to the end I take them back out and I top with more barbecue sauce Ranch and the green onions so there’s about 6 minutes left I’m going to take them out they’re already look well cooked and the cheese is crisping up but I’m going to add the last toppings couple drips more of barbecue not too much this barbecue doesn’t really drizzle it kind of just drips so I try and do it pretty quickly also some ranch we use a Greek yogurt based Ranch I think this one is from Aldi this one drizzles a little bit better and then top with some of the green onions I need go back in for another 5 minutes or finished product looks great time for a taste test first B the Tomato the chicken great barbecue flavor and then we just use a steak knife and like cut pieces into these but really good like I said another light and healthy meal so tonight was a success and I’ll be doing one more meal tomorrow it’s Friday night and we are having lettuce wraps for dinner this is a recipe inspired by like the PF chains lettuce wraps if you ever had those they’re really great really love this meal we really like a lot of like Asian food Habachi Teriyaki anything like that so lettuce wraps is one of our go-to sometimes we make it with fried rice on the side but I we’re just going to keep it simple tonight and just do the meat mixture for the wraps pretty simple it involves a little bit of chopping some things and prepping some ingredients but it’s really good and everything that cooks in one pan so pretty simple I’m going to go ahead and start cooking our meat which is ground chicken you can use ground turkey for this we’ve done that in the past but I think the classic PF chains ones are chicken and we like to use that as well I think it’s a great recipe it tastes a lot like the pfchangs ones in my opinion and this is one meal that I like to make that does pretty much follow an exact recipe I kind of eyeball some of the ingredients but just knowing everything that goes into it it’s really easy to recreate so we have our Brown Chicken going to put this in our pan it’s a little frozen so we do just want to keep breaking this up I have this on like medium high heat I’m going to go ahead and add some seasoning you know the drill salt pepper garlic powder even though we are going to be adding real garlic to this onion powder before you add any other ingredients you really just want to make sure this is browned and cooked pretty thoroughly so I’m going to keep this cooking and start chopping some of our other ingredients one thing the recipe calls for is water chestnuts I just get these sliced water chestnuts the Wes brand go ahead and open those up cuz I do chop them a little smaller I love these I feel like it makes all the difference just gives it a good crunch something extra to the mixture I just drained these want to finally chop them just kind of give them a rough chop it also keep stirring our meat we also going to want two to three green onions I feel like I’ve used green onions in every recipe that we had this week but one of our favorite Staples one of my favorite like ingredients for sure I just like to use it a lot of things and we’re also going to include a white or yellow onion um I already have one chopped so I’m not going to be doing that but you would also want to dice up and choper white onion and now we can start adding some things to our chicken we’re basically just adding everything the recipe calls for into our meat it also calls for hoison sauce but I just used the Trader Joe’s soyaki you want about a/4 cup of that but I kind of just eyeball this especially with Teryaki this is definitely like the base of the sauce actually just realized I think I usually cook in the garlic and onion first so I’m just going to stir that around and kind of make some room in the center about two cloves of garlic so I just kind of eyeball this as well stir that all in and it calls for a whole onion but we don’t usually do that much this is probably about a half and I’m not even going to use this whole bag so we really just estimate how much we want of everything and these are actually Frozen so this might take a minute to cook in so it’s actually may be good that we have the sauce in there to heat it I love meals that you can just throw everything in one pot or one pan makes it super simple you want about 2 tbspoon of soy sauce a tablespoon of rice vinegar roughly actually like to put a little extra and only a half teaspoon of sesame oil this is just the trader um toasted one barely any that was that was probably good really not a lot at all that you want if you’ve ever cooked with sesame oil you know the taste is very strong so I’ve definitely overdone it before now we can add in our onions and chestnuts then we’ll mix everything together as well as lowering the Heat and this is your mixture so you kind of let this all cook together for a little bit cook down those chestnuts and then we serve with lettuce I think you’re supposed to use like bib or butter lettuce but we just use Roma um that’s what we buy and I actually like the shape Roma like hearts you can kind of wrap them still really well so I’m just going to let this finish cooking we also prep our lettuce ahead of time so I’m just going to pull out some pieces for each of us actually go through a lot of lettuce when we eat this I could easily eat like three or four of these but as I’ve said in most of these recipes it’s a great way to get in yourg Greens rather than just having like a salad we really like having it like this I’m actually going to scoop some of the mixture first we just kind of add it to the side of the plate and then we just kind of make them and scoop them in as we eat again this is also really good with fried rice but this is also really filling and yummy by itself yummy it looks and smells great taste test on the end here you just kind of scoop it in just like that yum so good and easy does require a little bit of chopping but again once you know how to make it it’s really easy to just throw everything together definitely recommend trying it especially if you love like Teriyaki flavor and those were all of my meals for the week at least like the work week I wanted to give five different dinner ideas things we make all the time our favorite recipes our go-tos these are all regularly in our dinner rotation and I definitely think you should try them so hope you all enjoyed this video and thanks for watching [Music]