2 Quick Weeknight Meals

I think it’s safe to say we can all use some quick weeknight meals. And we’ve got two for you right here.

Why only two you ask? We’ll explain.

When browsing for this category we came across a lot of options. The problem was they were really long. Their titles would be something like this:

“40 quick weeknight meals” or “65 quick weeknight meals.”

Now don’t get me wrong, those seemed really exciting to browse through when we had extra time. But when we’re in a pinch, less is more.

Therefore this meal plan includes two quick weeknight meals. You don’t need to decide between 40 different recipes, you just grab this one and go.

We cooked enough of each dish to have for two nights. This way Monday through Thursday is taken care of. A grocery list is included to simplify the process even more. There are around six servings in this meal plan.

The quick weeknight Meals:

Grocery List:

These are the amounts for six servings but adjust if you are doubling or halving the recipe. If you have anything on this list you can cross it off. If you don’t have something from the “most probably have at home list”, add it to the main list.

Non-Perishables:

• 1 jar of pitted green olives
• 2 cans of chickpeas
• 1 bottle of white cooking wine
• 1 jar of marinara sauce
• 1 bag of basmati rice (or any long-grain white rice)
• 1 container of breadcrumbs

Perishables:

• 3 pounds of chicken legs
• 2 pounds of ground meat
• 1 big bag of pre-cut frozen corn on the cob
• 1 carton of eggs

Fruits & Vegetables:

• 1 bunch of garlic
• 1 pint of cherry tomatoes
• 1 long cucumber
• 1 pound of romaine lettuce
• 1 bag of onions
• 1 bunch of scallions

Things you most probably have at home:

• Honey
• Salt
• Pepper
• Mayonnaise
• Sugar
• Vinegar
• Mustard
• Onion powder
• Garlic powder
• Olive oil

Recipes:

greek chicken:

Ingredients:

• 3 pounds chicken legs
• 1/2 cup olives
• 2 cloves garlic
• 2 teaspoons honey
• 3 tablespoons white wine
• Salt and pepper

Instructions:

1. Season the chicken with salt and pepper, and set aside.
2. Heat oil in a frying pan and sear the chicken with skin side down for around five minutes.
3. Remove the chicken from the pan and place it on a lined plate.
4. Add the olives, garlic, honey, and white wine to the pan. Cook on medium heat for around five minutes.
5. Add the chicken back to the pan and cover.
6. Cook on a medium-low flame for one to two hours or until the chicken is soft and registers 165 degrees.

classic meatballs:

Ingredients:

• 2 pounds ground beef
• 1 egg
• 1 teaspoon salt
• 3/4 cup breadcrumbs
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 cup water
• 1 jar marinara sauce
• 3 tablespoons oil

Instructions:

1. Place the meat in a large bowl and season with all of the spices.
2. Add the breadcrumbs and mix well.
3. Whisk the egg in a bowl and add to the meat mixture. Mix well.
4. Add the water. Start with a little bit and add as much as needed to get a good consistency.
5. Roll out the meatballs and place them on a plate. Repeat until you’re finished with the mixture.
6. Heat oil in a big pot and add the meatballs.
7. Fry the meatballs for around three minutes per side, or until they’re lightly browned.
8. Add the marinara sauce to the pot, cover and bring to a boil.
9. Lower the heat and let them simmer for around 30 minutes or until the meat is cooked through.

caramelized onion salad:

Ingredients:

• 1 pound chopped romaine lettuce
• 1 bag onions
• 1/4 cup olive oil
• 2 cans chickpeas
• 1 pint cherry tomatoes
• 1 long cucumber
• 1 bunch scallions

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sugar or honey
• 3 tablespoons vinegar
• 1 tablespoon water
• 2 cloves of garlic
• 1 teaspoon mustard
• Salt and pepper

Instructions:

Caramelized Onions:

1. Heat a 1/4 cup olive oil in a big frying pan. Add the onions.
2. Season them with a little bit of salt.
3. Cook on a medium-low flame until they are caramelized; around 40 minutes.
4. Mix the onions frequently to ensure even caramelization.

Roasted chickpeas:

1. Preheat oven to 450 degrees.
2. Rinse and drain the chickpeas, and place them on a lined baking sheet.
3. Roast for around 30 minutes.

Salad:

1. Place the lettuce in a big bowl and top with caramelized onions, chopped cucumbers, chopped tomatoes, and sliced scallions.
2. Top with the roasted chickpeas and caramelized onions.
3. Mix the ingredients for the dressing well and pour over the salad.

white rice:

Ingredients:

• 2 cups basmati rice (or any long-grain white rice)
• 4 cups water

Instructions:

1. Rinse the rice a few times to remove extra starches.
2. Bring four cups of water to a boil in a medium-sized saucepot.
3. Add the rice and lower the flame to the lowest setting.
4. Cook for around 18 minutes or until all the water is absorbed.
5. Remove the pot from the stove and place a towel in between the pot and the cover. Let it sit for 10 minutes and then fluff it.

Corn on the cob:

Ingredients:

• 1 bag frozen corn on the cob (pre-cut)

Instructions:

1. Bring a big pot of water to a boil.
2. Add the corn and cook for around five minutes.
3. Remove the corn with a slotted spoon.

Notes:

Everything will stay fresh in the fridge for four days. You can freeze all of the dishes except the salad. Enjoy!

Check out some more of our recipes here.