In today’s vlog, I am sharing with you 4 nights of limited ingredient weeknight dinner ideas. I am bringing you along each day as I cook dinner for my little family and share with you what we are eating. Surprisingly, I was on a salad kick this week, but some of the recipes you will see are Shrimp Pesto Pasta, Chicken Parmesan, Chicken Salad, and Chicken Taco Salads. Can you tell I have a thing for Chicken? Lol. Either way, I hope you enjoy this video and find it helpful or entertaining. It definitely isn’t the best quality but it’s much more in the moment!
You can find all recipe details below!
Thank you so much for watching!
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#weeknightmealideas #cookingvlog
Shrimp Pesto Pasta Recipe (serves 2 generously aka we eat a lot, but I would still double if serving more)
½ lb Shrimp (medium size)
1 cup (or more if you like) Pesto (I used the entire package of Whole Foods “Mama’s Pesto”)
Angel Hair
3 Tablespoons Unsalted Butter
Salt and Pepper to taste
Cook Pasta, drain and set aside
Melt butter in a medium sized pan over low to medium/low heat. Add shrimp and lightly salt and pepper. Cook shrimp until pink but not overdone, stirring frequently. I like to cook mine low and slow, that way they don’t get tough.
Add in pesto and pasta and give it a good toss.
Salad Dressing Recipe
1 Tablespoon Lemon Juice
1-2 Teaspoons of Dijon Mustard
Salt & Pepper
⅓ Cup Olive Oil
Mix ingredients together. Toss with green salad mix!
Chicken Salad Recipe
1 Rotisserie Chicken
1 cup of Mayonnaise
½ cup Sliced Almonds
½ cup Sweetened Dr
Parmesan Chicken Recipe
2 chicken breasts, slice in half lengthwise and pounded
⅓ (or more) cup grated Parmesan cheese
½ cup flour
½ teaspoon garlic powder
salt + pepper
2 eggs
Olive oil
Slice and pound chicken breasts until thin.
Combine all dry ingredients together on a plate.
Whisk the eggs together on a separate plate.
Dip each piece of chicken in egg mixture first and then evenly coat in the flour mixture. Set aside on a plate.
In a pan, heat olive oil over medium heat until. Add chicken to the pan, I usually do no more than two pieces at a time, and cook evenly flipping when golden brown. 3-4 minutes on each side should do it.
Serve over pasta or with salad.
Raspberry Salad
Mixed greens
Raspberries
Sliced Almonds
Raspberry Vinaigrette (dressing follows)
-1 Tablespoon Lemon Juice
-3 Teaspoons of Seedless Raspberry Jelly/Jam
-Salt & Pepper
-⅓ Cup Olive Oil
(This is also really great with some goat cheese sprinkled throughout!)
See a similar version here:
Slow Cooker Chicken Tacos or Taco Salads
3 chicken breasts
Taco Seasoning
⅓ + cup water (add as needed)
Taco Fixings
Shells or Bowls
Add chicken, taco seasoning, and water to a slow cooker. Set on low for 6 hours or high for 4 hours. When the chicken is cooked, remove and shred using a fork. Return to the slow cooker and add more water if needed. Give it a good stir and serve!
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Thank you for watching!!
Morgan
**Disclaimer- All products shown in this video were purchased with my own money, unless marked “c/o”. I am not being paid to make this video. All opinions are mine. This post may contain affiliate links. I am thankful to everyone who supports my channel. Thank you!