What We Ate For Dinner Last Week - Volume 45

5 recipes for ya!

Happy Sunday! We’re back with more dinners after a little 4th of July hiatus! I like to think all of these roundups are practical, but this one is especially reflective of a normal busy week. None of these recipes took more than 30 minutes, and most of them have minimal cleanup an ingredients too. Hope it provides some inspo for you!

Salmon, String Beans & Potstickers

When in doubt, put salmon and a vegetable on this oven pan, drizzle chili crunch over the top, and bake at 400 degrees for about 15-20 minutes. It hits EVERY TIME. I usually spread the chili crunch on the salmon and just do a light drizzle on the veggies. I also made some Trader Joe’s potstickers and finished it all with a little Japanese BBQ sauce. Delish!

Buffalo Chicken Pizza (Greek Yogurt Dough)

As you might remember from this dinner roundup, we recently discovered the deliciousness that is greek yogurt pizza dough - and now I want to make it all the time! I have ideas for other toppings, but we went with buffalo chicken again since we still had buffalo sauce in the fridge.

All I did was follow these instructions, except instead of topping with tomato sauce, I topped it with shredded rotisserie chicken tossed in buffalo sauce, followed by shredded mozzarella and very thinly sliced red onions. I didn’t have any green onions on hand this time, but that’s a nice touch after it bakes.

Pasta Bake with Prosciutto & Arugula

We had a SUPER busy day and neither of us had the chance to go to the store, so I looked at what we had on hand… and honestly, this came together so well!

I cooked Banza noodles (for a little more protein and fiber vs regular noodles) until they were just al dente, and then tossed them with some jarred tomato sauce and arugula. I transferred that to a baking dish and topped with thin slices of prosciutto, shredded mozzarella cheese, and Trader Joe’s Aglio Olio seasoning. Pop that in the oven on a low broil until the cheese gets melty and golden. That’s it!

Chicken Fried Rice

This was another “what can I make with what we already have here” situation and I’d absolutely make it again. I started using Butcherbox again so I pulled some chicken thighs from the freezer to defrost. Adam also harvested string beans from our little deck garden to use - how cool is that?!

When dinnertime came around, I cooked the chicken thighs in a little olive oil and then added some Japanese BBQ sauce to the pan before they were done cooking. I removed those and added the string beans in, along with Trader Joe’s vegetable fried rice. While that was cooking, I cut up the chicken so I could toss it back in with the rice. Top with green onions for color and freshness!

Peach & Halloumi Salad

Has anyone else noticed how good the peaches have been recently?! Turns out they’re also really good in a salad with halloumi. Especially when you also add arugula, farro and chicken 😍

Here’s the full recipe: