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:

4-Ingredient Quinoa Salad Bowl with Chicken

4-Ingredient Quinoa Salad Bowl w/Chicken 4 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 Bowls 4 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.

NEXT 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 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!

LAST WEEKS DINNERS:

Super Easy Lasagna w/Green Beans

Super Easy Lasagna w/Green Beans 4 Servings

Calories:447, Saturated Fat: 10g, Trans Fat: 0g, Sodium:1084mg, Carbohydrates: 29g, Sugars: 2g, Protein: 23g

18 oz Rana Family Size Mozzarella Cheese Ravioli

24 oz Yo Mama's No Sugar Added Marinara Sauce

4 oz Shredded Mozzarella Cheese

4 oz Shredded Parmesan Cheese

1 1/2 (12 oz) bags Frozen Parmesan Garlic Green Beans

Preheat your oven to 400 degrees and grease a 9X13 baking dish. Spread a thin layer of your marinara sauce onto the bottom of the pan (about 3/4 cup) Arrange half of the ravioli in a single layer over the sauce (should be about 12 of them).Top with half of the remaining sauce and half of the mozzarella. Repeat the layers starting with what's left of the ravioli. Finish by topping with the remaining sauce and cheese. Sprinkle with parmesan if you'd like. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, and continue baking for an additional 15 min, or until the cheese starts to brown. Serve with green beans on the side.

BBQ Pork Street
Tacos

BBQ Pork Street Tacos 6 Servings

Calories:342, Saturated Fat: 0g, Trans Fat: 0g, Sodium: 429mg, Carbohydrates: 37g, Sugars: 4g, Protein: 27g

24 oz Package Pulled Pork

12 Corn Tortillas

1/2 chopped Red Onion

3/4 bunch Cilantro, chopped

1 1/2 cup Queso Fresco Crumbling Cheese

1 1/2 (15 oz) cans Whole Kernal Corn

Warm up the BBQ Pork as per the directions on the package. Take a plate that is safe for the microwave. Place a stack of corn tortillas on the plate and cover with a damp paper towel. Run the microwave for 40 seconds on high. Serve warmed pork in tortillas garnished with corn, cheese, onion, and cilantro. Enjoy!

Chicken Pesto Pizza w/Fruit Cups

Chicken Pesto Pizza w/Grapes 6 Servings

Calories:310, Saturated Fat: 6g, Trans Fat: 0g, Sodium:869mg, Carbohydrates: 26g, Sugars: 3g, Protein: 20g

12.1 oz Basil Pesto

2 (12.5 oz) cans Chicken, drained

10 oz package Grape Tomatoes

1 lb Grapes, washed

6 pieces Pita/Flat Bread

12 oz Mozzarella Cheese

Heat oven to 400 f. Brush 1 tbsp of Pesto on each piece of flatbread. Top each piece divided with 10oz can chicken, 1/2 cup of tomatoes diced, and 4 oz of mozzarella cheese cut into pieces. Bake 12 minutes or until crisp and golden brown. Enjoy!