WEEK OF DINNER IDEAS! healthy, balanced, & delicious recipes for 2024 | morgan yates

Welcome to a healthy & balanced week of dinner recipes video for 2024! If you’re searching for realistic & truly delicious meal ideas, I’m showing you how I make my flavorful Mediterranean bowls, easy sheet pan sriracha salmon bowls, lemon tahini kale salad, & chicken pesto pasta! We like making some elements from scratch (tzatziki, pesto), but you can buy these at the store to make your meals even quicker. Whether you’re looking for an easy weeknight dinner idea or a show-stopping meal fit for a dinner party, there’s something in here for everyone! Let me know if you want to see more what we eat in a week/week of dinner ideas videos. 🙂

FOR MORE INSPO… My past recipe videos:
Last week of dinners video: https://youtu.be/ywBo7xtJBQc
Week of Dinner recipes 2: https://youtu.be/E1CItJVDg8E
Week of Dinner recipes 3: https://youtu.be/7zKPK7QhF50
Fall What I Eat in a Day: https://youtu.be/XWiOAMpbJMY
1 Person Meal Ideas (7 recipes!): https://youtu.be/uQIyMz5uHYE

MY STAPLE KITCHEN SUPPLIES:
Our favorite knives (super sharp): https://bit.ly/3S0Forn
Nonstick sheet pans that hold up: https://bit.ly/47JS0ZQ
Our serving bowls: https://bit.ly/3O2wPLK
Favorite wine glasses: https://bit.ly/3RXfXHg
Anything else you need a link for? Just ask!

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My camera: https://amzn.to/40x0JMF
Camera lens I use: https://amzn.to/40Cjgay
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Car Tripod: https://amzn.to/46d885A

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TIME STAMPS:
0:00 Welcome back! What’s on the menu this week
0:20 Night-before prep for mediterranean bowls (chicken marinade, tzatziki prep)
3:24 Chicken mediterranean bowl recipe (greek salad, roasted chickpeas, & homemade tzatziki)
8:23 Chicken pesto pasta recipe (JUICY chicken w/ homemade pesto)
12:44 Sheet pan sriracha salmon bowls (rice, easy salmon bake, roasted brussels kit)
15:49 Flavorful kale salad! (lemon tahini vinaigrette, crunchy toppings)

FTC: Some of the above links are affiliate links and I may earn a small commission from any purchases.

M made this is so easy hello guys welcome to a new video this is going to be a week of dinner ideas video If you decide to make any of these yourself I always love when you guys tag me on your story or send me photos in the DMS yeah

We these are just we eating good around here these are good meals if you guys like seeing these recipe videos also be sure to let me know in the comments I’m just going to hop right in with what we may be eating tonight or possibly um

Tomorrow night so this is going to be part one of the meal and it’s going to be a delicious Mediterranean bowl with a homemade tziki we’re having a little couscous Greek salad in there or Mediterranean salad you Greeks roast me when I love to refer something as Greek

It’s going to have delicious flavorful chicken chicken I also think I’m going to add in some oven roasted chickpeas for the first time what I’m doing right now to prep in advance is two things um number one for the homemade tziki side note if you’re wanting to save time you

Could absolutely just buy a store bought tziki but since I’m making my own I’m going to be grating and straining the water out of um my cucumber I just got a big guy so all I’m going to do is grate it into this little like pasta strainer

And keep it over a bowl to catch all the water and I’m going to leave this overnight I have done this just like morning up you can even do this like right as you’re cooking if you just go in with a lot of like paper towels and

Really like squeeze out the moisture or if you have a cheesecloth that is great and secondly I’m going to be marinating my chicken again you can totally just mix all of this stuff up um in your bowl right as you’re about to cook it marinating actually makes no sense to me

Like this is a solid item so how are things like absorbing into it it doesn’t make sense I’m going to get started and I will walk you through what I’m adding to the chicken especially [Applause] H That is it for the chicken marinade really what I want to convey in this video is just like not to be afraid of cooking like I don’t even know why did I put honey in this why did I put lemon in it I have no idea I just play around

With it and things generally turn out tasting so good just don’t be afraid of messing things up so this is going to go in the fridge overnight um same for my cucumber and I’ll be back tomorrow all right it is now the next day the chicken has been marinating the cucumber is nice

And dried out I’m going to dump the rest of this cucumber water you can drink it if you want to so everything I’m going to be making now is um the homemade tuiki we’re going to be making a little greek salad very simple I have just tomatoes cucumbers um a little green

Pepper that’s looking a little wilty but we’ll be just fine some red onion I’m going to make a little vinegret sauce for that part oh I’m going to make couscous to throw in with that as well these are going to be like bowls so you

Know it can be tossed in anywhere but I was just feeling like couscous would be fun I’m going to roast up some chickpeas on a little sheet pan um Jazelle just ran out to get some feta also for the Greek salad and she’s going to grill our

Chicken so I’m going to skewer this up for her and then when I plate it I’m going to chop up some roma to do a little base with the suziki and that’s just going to be the meal so sit back relax and I’m just going to get started honestly raw chicken has never

Smelled so good this smells delicious why I like using metal skewers sometimes we use wood ones or we were before we got these but wood just burns on the grill so if you are going to use wood then try to soak your skewers in like a

Tall glass of water for a good hour or so in advance so that they’ll have some moisture and not burn as much why I like using Greek yogurt in my chicken marinade is just to really lock in that extra juiciness we do that when we make

Um like chicken Tika Masala as well is we’ll like marinate it in like a yogurt base and something about it just keeps it like juicy like when you want that juicy chicken you totally don’t have to grill your chicken for this you don’t have to make it into nuggets you can do

It in the oven in the air fryer on your stove Top can you talk Oh W it is now plating time I’m so excited gelle picked out a fancy white wine for the occasion so how I’m plating this I’m going to do the taziki on the bottom I think just like a good Layer oh the wine for the wine I can tell them this is a 2022 R white wine and it’s from the region of terrain which is east of Paris and a little um just south of rooms where the Champagne region is yeah have champagne I’m familiar so go ahead and

Try a little if I don’t like it can I send it back it should be nice and bright and sweet and dry w long finish M wo all right well to the part that I made here we go M mhm do you like the chickpeas I like the Cous I to too there you have [Applause] it minerally keep that in mind I like it give me like a tingly feeling you like it I’m always a treat to know what you like versus what I do I like it all right it is a new night I have my co-chef with me here today we have the

Washer drying the or wait washer drying we have the washer going the dryer going and the dishwasher going so there’s lots of noises tonight what is on the menu Jazelle a pesto pasta with um chicken chicken yeah jezelle makes a really great homemade pesto we’re making it

Using pistachios I like like making like pesto egg toast in the morning wow the dryer is really doing going off huh what else goes in it garlic lemon basil Parmesan it’s delicious and so I was just looking for a vessel to eat it with tonight we’ve been like dabbling in

Gluten-free so we got these little egg fetuccini noodles that are gluten- free from Trader Joe’s and I wanted some protein cuz I feel like that’s something like chicken and pasta I feel like it’s kind of weird is that weird I then it’s just an American thing I think yeah I

Picture like going to Olive Garden getting chicken but I just wanted some protein so that’s the meal I’m going to let chazelle take it away let’s do the chicken First Woo all right we’re cooking the chicken on 350 for gelle estimates around 40 minutes or so she says that doing a lower temperature cuz I feel like my default when I cook is always just to do the oven on like 425 or 450 but a lower temperature for a longer Jazelle says we

Make it juicier and she does make really like juicy delicious chicken and as you saw we do not skimp on the seasoning Either lots of lots of olive oil olive Oil yes we do you won’t put any salt yet until we are able to taste it salt and Par exactly bit of salt now jelle always wings like everything she cooks so you know nothing is ever really the same but it’s a little on the lemony side which we could counteract by

Going back and adding in you know more of all the other ingredients we would recommend less lemon Juice a in there that’s So we took it out of the oven and we let it rest cover it in foil and now we’re chop it up how long did it rest for probably like 10 15 minutes and it was only in the oven for how long 30 minutes 30 minutes yeah look at that woo

M Perfection put it on I was going to throw it on there separate it prettier than that red pepper I mean this isn’t the prettiest we’ve done but Am all right taste test time okay I know I can’t get I didn’t cut mine m m mhm mhm M that’s good good random craving we’ve never made this before wow you guys okay chicken and pasta new kitchen angle today today’s dinner is a quickie tonight’s meal is

Going to be the easiest one in this whole video which is going to be making these Trader Joe’s salmon rice and Brussels sprouts bowls always around this time of year Trader Jo comes out with these Brussels sprout sauté kits that’s just like shredded or not shredded like chopped up Brussels

Sprouts chopped hazelnuts shaved Parmesan and then a lemon garlic vinegret so if you live somewhere that does not have a Trader Joe’s you don’t need this this is just another way to like shortcut this lazy meal this is actually just going to be a one sheep

Hand meal so this is my salmon I got you know I really do I want to like the wild caught kind I’ve switched over I’ve been buying that for years and nothing hits like the Atlantic Farm rate I’ll be honest so on my sheet pan salmon brussels sprouts going to do a little

Bit of seasoning and then to be even lazier Frozen rice going in the microwave and then who needs a cutting board right like Russel’s kit so if you do buy this exact little kit um it comes with this pouch that has parmesan to top it as well as the

Vinegar and the hazelnuts I’m just going to toast these up in the oven as well and then all we’re doing is some olive oil salt pepper garlic powder and you know what I’m only going to season one side cuz I’m just feeling lazy same exact thing for the Brussels I

Need two hands for the pepper so I’ll do that after but garlic powder and then just mix it all around and then I’m cing this in the oven on 425 I’m just going to keep an eye on it I would guess this is probably going to take 25ish minutes

And so when it’s getting towards the end of that I’m going to take my frozen rice or you can make your own in a rice cooker or in a pot or whatever but this just takes 3 minutes in the microwave so I’m going to make one pack of that then

I’ll show you how I serve it did the Brussels get a little crispier than planned you know they did so for plating this I usually start out with rice and I add my brush and I get my salmon looks like this so far then I go with the parmesan on my Brussels and

Then I put the vinegret on the Brussels as well as just lightly over the salmon and then I really like this with Sriracha if you’re able to find it I’ve been having to get mine from Amazon these days you sparingly serve with a little lemon wedge I’m going to add the salmon as

Well so we’re having dinner in the living room as usual Jazelle is eating something else for the night she is off screen stage left this is so good you know bite M oh my God it’s good M you guys make this it is so easy I have to watch some

Gray Anatomy welcome to a new day this is going to be the last meal in this video I think this is going to be a quick little segment in this video probably because we already showed you how we cook our chicken back in the pesto pasta recipe so we have just

Cooked up some chicken and what the meal is going to be is a delicious kale salad so that is all that’s left to mix up um we have a homemade dressing that’s a like lemon tahini vinegret and then we are topping our kale with um golden raisin sunflow seeds lots of Parmesan

And is that it oh sometimes we do toasted breadcrumbs we have a new Chef in the kitchen needless to say this video has spanned longer than just one week which why I didn’t call this a what I eaten a week video rather these are just five meals we’ve cooked recently

That I haven’t shared before so Chelle let’s up this I would make the dressing first and then just you got to feel it out put a love olive oil in there how much oh that’s good and then you want to get a spoonful of tahini spoonful of tahini and then you

Want to cut your lemon so half a lemon so so far it’s about 1/4 cup of olive oil or a little bit less you can kind of taste it like as we go with this um to see what works for you last time we did

It a little too lemony so we’re kind of scarred so we’re going to try just one half for now where’s the lemon squeezer ooh next a little squeeze of honey I want quite a bit actually oh a big squeeze of honey garlic salt good Mi taste taste

It perfect so that’s the nail that’s the ratio next St essential step in any kale salad is massaging it so hold back maybe oh feel it out whatever it feels like a lot I wasn’t shink out I wasn’t thinking I was just going well I guess portion

This to your liking when you start massaging it’ll SHRM down a lot and then the GL are right all right so then all that is left to do is adding the topping so I’m going to add a good amount of sunflower seeds these are roasted and salted also how do

You make breadcrumbs cuz we normally do have breadcrumbs but again we’re hungry we’re we’re just skipping that today take a sice of sourdough and blend it in the blender so while before you bake it before bake it yeah oh so you just blend a piece of bread like off your regular

Loaf of bread and then put do you put olive oil on it or something olive oil um garlic salts and spread it out and toast it in oven and it’s so good so if I felt like that I would do that wish we had all golden raisins b golden berry

Blend we’re also throwing in some pistachios just cuz I’m going to give these a rough chop next up is parmesan we normally just grate like from the on here but we happen to have some of this on hand that’s already created I really like using the micr planer is that all this

Is called um microplan to get it all like super finely grated in there seasoning it look like salty yummy all right we mix it all up then we are on to plating just for funsies throwing in in some fresh cracked black pepper and red chili pleases you just put red pepper on

Everything I don’t think you like need to do that then we’re going to chop our [Laughter] chicken mostly for me that’s going just on top of everything here is what she looks like then dinner is Served oh