7 Supper Simple Meals


We are busier than ever these days, and that means we’re eating out more, consuming more processed foods, and preparing fewer healthy meals at home.

These quick and easy recipes give you 7 delicious options for dinner this week. Like I teach my clients, with a little planning, you can still eat healthy and save money without taking hours to prepare a meal. In fact, if you double each recipe, you’ll have leftovers for lunch or another dinner. 

Quick and Easy Dinner Recipes with 7 Ingredients or Less

Slow Cooker Pot Roast (By kraft recipes)


Makes 8 servings


  • 4 lb boneless beef shoulder pot roast, trimmed of fat
  • 4 dashes salt & pepper
  • 2 tsp thyme, dried
  • 2 cloves garlic, minced
  • 16 oz baby carrots
  • 2 lbs  potatoes, peeled & cut


1. Place the pot roast in your slow cooker and sprinkle with salt, pepper, & thyme.

2. Add carrots and potatoes around the roast.

3. Cook on low for about 8 hours, or on high for about 5 hours. Serve & Enjoy!

Cod Baked in Parchment Paper

Cod Baked in Parchment Paper

Makes 2 servings


  • 2 6 oz cod fillets
  • 16 spears asparagus
  • 2 dashes salt & pepper
  • 1 lemon, sliced
  • 2 cup steamed rice
  • 4 tbsp pesto


1. Preheat oven to 400F.

2. Place two pieces of parchment paper on a baking sheet.

3. In the middle of each paper divide the asparagus. Place a fillet on top of the asparagus. Sprinkle with salt & pepper.

4. Divide the slices of lemon to cover each fillet. Fold the parchment paper so it closes up around each fillet and makes a sealed package. You can use a small bit of wet twine if you need to.

4. Bake for about 20 minutes. Open carefully as steam will escape. Cod is done when it flakes easily with a fork.

5. Discard lemon and serve cod and asparagus on a cup of steamed white rice and add a tablespoon of pesto onto each. Serve and Enjoy!

Baked Drumsticks (by inspired taste)


Makes 4 servings


  • 2 pounds skin-on chicken drumsticks (about 6 drumsticks)
  • 1 tablespoon neutral flavored oil such as vegetable or grape seed
  • 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper


1. Heat the oven to 425 degrees F.

2. Line a baking sheet with aluminum foil. If you have one that fits, lay an oven-safe rack inside the baking sheet, this helps get the chicken extra crispy.

3. Spray rack with nonstick cooking spray.

4. Pat the drumsticks dry, and then rub with the oil, rosemary, salt, and pepper. Arrange the chicken onto the rack/baking sheet.

5. Bake for 20 minutes, turn the chicken, and then bake until an instant read thermometer inserted into the thickest part of the chicken reads 165 degrees Fahrenheit; 20 to 25 minutes.

6. Let chicken rest 5 minutes, and then serve.

Spinach Fried Tofu (by Cooking Nytimes)


Makes 2 servings


  • 1 tablespoon canola oil
  • ½ pound tofu, cut in small dice
  • 1 large garlic clove, minced
  • 1 teaspoon grated or minced fresh ginger
  • ¼ teaspoon red chili flakes
  •  Soy sauce to taste
  • 1 6-ounce bag baby spinach, rinsed
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon sesame oil


  1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu.
  2. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger.
  3. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste.
  4. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  5. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok.
  6. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles.
  7. You may also use it as a filling for whole wheat pita bread.

Turkey Chili (By Snixy Kitchen )


Makes 4 servings


  • 2 tbsp olive oil, Extra Virgin
  • 1 medium onion, peeled & chopped
  • 1 lb turkey, ground
  • 2 tbsp taco seasoning (gluten-free)
  • 2 dashes salt & pepper
  • 1 can of tomatoes
  • 1 can of black beans, drained


1. Heat olive oil in a large sauce pan on medium heat.

2. Add onion and turkey and cook, stirring frequently, until meat is done and browned.

3. Add taco seasoning, salt, & pepper. Stir and heat for about 30 seconds.

4. Add tomatoes and black beans. Stir.

5. Cook for about 10-15 minutes stirring frequently until heated through. 

Pesto Zoodles and Meatballs (by their on you )

Turkey-Pesto-Meatballs-(3) (1)

Makes 4 servings


  • 1 lb ground beef, lean
  • 2 tsp onion powder
  • 3 tbsp almond flour
  • 2 dashes salt & pepper
  • 4 zucchini, medium
  • ½ cup pesto


1. Preheat oven to 400F and cover a baking tray with parchment paper.

2. Add meat, onion powder, almond meal, salt & pepper in a bowl and combine.

3. Roll into meatballs and place them on a baking tray.

4. Bake for 15 minutes.

5. Remove meatballs from the oven and top with thinly sliced zucchini. Return to the over for another 3-5 minutes until heated through.

6. Remove from the oven and serve with a sprinkling of pesto on top. Enjoy!

Chickpea Curry ( by BBC Food )


Makes 4 servings


  • 2 tbsp olive oil, Extra Virgin
  • 2 medium onions, peeled & chopped
  • 2 tsp curry powder (gluten-free)
  • 2 dashes salt & pepper
  • 2 cans of chickpeas, drained and rinsed
  • 2 cans diced tomatoes
  • 4 cups steamed white rice


1. Heat olive oil in a large pan on medium heat.

2. Add onion and stir frequently until translucent (about 5-10 minutes).

3. Add curry powder, salt, and pepper. Mix with onions for about 30 seconds.

4. Add tomatoes and chickpeas. Stir. Cover for 5-10 minutes until heated through.

5. Serve on 1 cup of steamed rice. Enjoy!

Which of these recipes are you going to try first?

Do you know someone who would also enjoy these recipes, please share this post with them. 


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