This decadent pasta comes together in a snap and tastes so amazing, you’ll think you’re at a restaurant! By using better for you ingredients, this dish is a great addition to your healthy week night menu!
Main Dishes
Mexican Quinoa Skillet
Looking for a new way to shake things up for Taco Tuesday? This one pan dish comes together in a flash and is so healthy for you! Protein packed quinoa makes this dinner super filling, and the fact that it’s loaded with veggies is just a bonus!
Turkey Stuffed Zucchini
This recipe is so simple, with minimal ingredients, and is good for you! Low in fat and carbs, but not lacking in flavor, this meal is easily prepped ahead of time for a great week night option!
Mustard Crusted Pork Chops
If you’re looking for an easy week-night dinner that is big of flavor and little on effort, look no further! These pork chops are so flavorful, it’s hard to believe they were prepped and ready in just ten minutes!
Mustard Crusted Pork Chops
- 4 thin sliced boneless pork chops
- 1 cup whole grain bread crumbs
- 1 teaspoon Italian seasoning
- 4 Tablespoons mustard (I used Cajun mustard, but you could easily use Dijon or brown!)
- salt
- pepper
- 1/2 cup extra virgin olive oil
- In a shallow pan, mix bread crumbs and Italian seasoning.
- Season each side of pork chops with salt and pepper.
- Spread 1 Tablespoon mustard onto pork chop.
- Place pork chop, mustard side down, in bread crumbs. Repeat with each pork chop.
- Meanwhile, heat oil in skillet for two minutes.
- Place pork chops, bread crumb side down, in heated oil. Cook for 4 minutes on each side over medium heat. Serve immediately.
Spinach and Mushroom Lasagna
If you’re looking for a Sunday dinner that won’t make you fall completely off track, look no further! This recipe is comfort food that you don’t have to feel guilty about!
Spinach and Mushroom Lasagna
- 9 whole wheat lasagna noodles
- 1 lb ground turkey
- 1 jar Prego Heart Healthy Roasted Red Pepper spaghetti sauce
- 2 cups fresh baby spinach, chopped
- 2 cups part-skim ricotta cheese
- 1 cup baby portabella mushrooms, sliced
- 1 small sweet onion, diced
- 1 cup mozzarella cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Cook noodles according to directions on box, rinse with cold water.
- Meanwhile, mix ricotta and spinach together, set aside.
- Cook ground turkey with onion and garlic powder and Italian seasoning until no longer pink.
- Stir in mushrooms and sauce, simmer for 5 minutes.
- Spray 9×13 casserole dish with nonstick spray.
- Layer 3 noodles in the bottom of the pan. Top with 1/3 of ricotta mixture, followed by 1/3 of meat mixture, and finished with 1/3 cup of mozzarella cheese.
- Repeat step 6 for two more layers.
- Bake lasagna at 400 for 30 minutes.
The Adventures of a Foodaholic 