Easy Button Dinnerhub Meals

What's for Dinner?...
SOLVED!

We get it! Life is busy, so we've come up with a solution for QUICK and EASY Dinners in 3 Simple Steps! Here's How It Works:

STEP 1: Scroll through the meal plans for this week.

STEP 2: Head to the store after work & grab the ingredients.

STEP 3: Click on the meal to see the directions and Enjoy!

DINNERS FOR YOUR WEEK PRESENTED BY:

THIS WEEKS DINNERS:

Buffalo Ranch Chicken Cauliflower Rice Skillet

Buffalo Ranch Chicken Cauliflower Rice Skillet (4-6 Servings)

Calories: 251, Saturated Fat: 2g, Trans Fat: 0g, Sodium: 702 mg, Carbohydrates: 3g, Sugars: 1g, Protein: 34g

2 (12.5 oz) cans Premium White Chunk Chicken

12 oz Frozen Riced Cauliflower

1/2 cup Buffalo Sauce

1/2 cup Light Ranch Dressing

1/4 cup Mozzarella Cheese

1 tsp Olive Oil

1/2 tsp Garlic Powder

Black Pepper, optional

In a large saucepan sauté cauliflower rice in oil 5 min. Add chicken & garlic powder sauté 2-3 minutes more. Stir in buffalo sauce & ranch. Sprinkle mozzarella; cover to melt. Enjoy!

Chicken Fried
Rice

Chicken Fried Rice 4 Servings

Calories: 368, Saturated Fat: 2g, Trans Fat: 0g, Sodium:461 mg, Carbohydrates: 37g, Sugars: 1g, Protein: 25g

12 Sweet Rolls

12 oz Frozen Grilled Chicken

3 cups Brown Minute Rice, cooked

1 cup frozen Peas & Carrots

3 Green Onions, chopped

3 Eggs, beaten

3 tsp Minced Garlic

3 Tbsp Soy Sauce

1 Tbsp Canola or Vegetable Oil

1 tsp Sesame Oil

Heat vegetable oil in large skillet over medium-high heat. Add beaten eggs, scramble and remove from pan. Add garlic, cook 30 seconds until fragrant. Add rice, breaking up clumps, cook 3-4 minutes. Stir in chicken, peas/carrots, cook 2 minutes. Add scrambled eggs, soy sauce, & sesame oil. Top with green onions and serve. Enjoy!

Creamy Spinach Artichoke Mac w/Veggies

Creamy Spinach Artichoke Mac w/Veggies 4 Servings

Calories:302, Saturated Fat: 9g, Trans Fat: 0g, Sodium: 782 mg, Carbohydrates: 27g, Sugars: 5g, Protein: 15g

2 (12 oz) boxes Shells & Cheese

4 oz Cream Cheese

1 cup Fresh Spinach

4 oz can Chopped Artichokes, drained

1/4 cup Parmesan Cheese

3/4 tsp Garlic Powder (more if desired)

15 oz Frozen Veggies

Red Pepper Flakes, optional

Prepare mac & cheese, add the garlic powder. Stir in cream cheese until smooth. Fold in spinach and artichokes (add red pepper flakes if desired). Cook veggies according to package directions. Top with parmesan. Enjoy!

NEXT WEEKS DINNERS:

Cajun Blue
Burger

Cajun Blue Burger 4-6 Servings

Calories:248, Saturated Fat: 3g, Trans Fat: 0g, Sodium:593mg, Carbohydrates: 3g, Sugars: 2g, Protein: 26g

4 Portobello Mushroom Caps

4 slices JENNIE-O Turkey Bacon, slices cut in half

1 (16-ounce) package JENNIE-O Lean Turkey Burger Patties

2 tsp Cajun seasoning

1/4 cup Blue Cheese Crumbles

Drizzle of Olive Oil

Heat a skillet over medium heat. Add a drizzle of olive oil to prevent sticking. Place mushrooms gill side down onto the pan and cook for 5-7 minutes on each side. Cook turkey bacon according to package directions. Season turkey burgers with Cajun seasoning. Cook turkey burgers according to package directions. Place cooked turkey burgers on mushroom caps. Top with turkey bacon and blue cheese crumbles. Enjoy!!

Pepperoni
Quesadilla

Pepperoni Quesadilla w/Applesauce Cups 6 Servings

Calories:420, Saturated Fat: 13g, Trans Fat: 0g, Sodium: 1191mg, Carbohydrates: 21g, Sugars: 12g, Protein: 26g

21 oz Ragu Pizza Sauce

1 1/2 cup Mozzarella Cheese

5.5 oz Pepperoni

12 Low Carb Tortillas

6 (4oz) cups Applesauce

Prepare griddle for medium heat. Lightly spray 1 side of each tortilla with cooking spray. Place 1 tortilla on griddle sprayed side down. Spread 2 tbsp pizza sauce evenly over tortilla. Layer 1/4 of cheese, pepperoni, and Enjoy!

Enchilada Wings w/Fiesta Baked Beans

Enchilada Wings w/Fiesta Baked Beans 6 Servings

Calories:381, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 1302mg, Carbohydrates: 28g, Sugars: 4g, Protein: 26g

1 (8 oz) can Tomato Sauce

1 pkg McCormick Enchilada Sauce Mix, divided

1/4 cup Light Sour Cream

2 Tbsp Milk

2 lb Frozen Chicken Wings

1 cup Shredded Cheese

2 Tbsp Fresh Cilantro, chopped

15.1 oz Bush's Taco Fiesta Black Beans

Preheat oven to 450 degrees. Mix tomato sauce and 1/2 tbsp of the sauce mix in medium microwavable bowl; set aside. Mix sour cream and milk in small bowl; set aside. Toss chicken wings with remaining 1/2 of sauce mix in large bowl. Arrange wings in single layer on large shallow foil-lined baking pan sprayed with cooking spray. Bake 30 minutes or until chicken is cooked through and skin is crisp. Place wings on large ovenproof serving platter. Microwave tomato sauce mixture on HIGH 2 minutes or until hot. Spoon sauce over wings. Sprinkle wings with cheese. Bake wings 2-3 minutes longer or until cheese is melted. Drizzle wings with sour cream mixture. Microwave beans according to directions on can. Sprinkle wings with cilantro and serve beans on the side. Enjoy!!

Recipe credit: McCormick

LAST WEEKS DINNERS:

4-Ingredient Quinoa Salad Bowl with Chicken

4-Ingredient Quinoa Salad Bowl w/Chicken (4-6 Servings)

Calories:345, Saturated Fat: 1g, Trans Fat: 0g, Sodium: 1015mg, Carbohydrates: 38g, Sugars: 5g, Protein: 29g

1 1/2 (8.5 oz) package microwaveable Quinoa & Brown Rice

1 1/2 (11 oz) bags Mediterranean-Style Salad Kit (or similar)

11 oz chopped Cooked Chicken br>
3/4 (10 oz) Grape Tomatoes

Microwave quinoa brown rice according to package directions; set aside to cool slightly. Slice the tomatoes in half. Toss together salad kit in a large bowl. Cook the chicken according to package directions. Add chicken, tomatoes, and the cooled quinoa & brown rice; toss to combine. Enjoy!

El Pollo Loco
Burrito

El Pollo Loco Burrito (4-6 Servings)

Calories:365, Saturated Fat: 4g, Trans Fat: 0g, Sodium: 948mg, Carbohydrates: 24g, Sugars: 4g, Protein: 32g

18 oz Rotisserie Chicken, shredded

15 oz can Bush's Sidekicks Southwest Zest Pinto Beans

1/2 cup Salsa

4 Low Carb Tortillas

15 oz Ready Made Cole Slaw

Warm up the beans in a microwave safe bowl, cover and cook for 1-2 minutes. Steam the tortillas in a moist towel in the microwave for 20 seconds. Build the burrito of your choice by arranging the ingredients across the center of a tortilla in the order listed. Leave room at each end for folding. To fold, turn the left and right ends of the tortilla over the filling. Fold the bottom of the tortilla up over the ingredients, then continue rolling the burrito into a tight package. Enjoy!

Chipotle Riced Cauliflower Pork Bowls

Chipotle Riced Cauliflower Pork Bowls 6 Servings

Calories:380, Saturated Fat: 6g, Trans Fat: 0g, Sodium: 432 mg, Carbohydrates: 14g, Sugars: 6g, Protein: 22g

12 oz Ground Pork

4 oz sliced Baby Bella Mushrooms

15 oz frozen Riced Cauliflower

1/2 cup fresh Cilantro

1/2 cup Light Sour Cream

2 Chipotle Peppers (from 1 small can)

1 Tbsp Adobe Sauce (from 1 small can)

1/2 cup Mild Salsa

1/2 tsp Salt

1 tsp Garlic Powder

1 Lime

In a large skillet, begin browning ground pork over medium heat. Add garlic powder and salt. Chop the cilantro & set aside. Finely chop chipotle peppers. Cook riced cauliflower according to package directions. Add mushrooms to pork and sauté until pork is cooked through. Add salsa, chopped cilantro, sour cream, diced chipotles, and adobo sauce to pork and stir to combine. Reduce heat to low and simmer. Slice lime in half and squeeze over pork. Stir to combine. Stir riced cauliflower one final time. Add rice cauliflower to bowls, top with Chipotle Pork.