3 EASY MEALS FOR HEALTHY FAMILIES ON THE GO!
Between school, work, sports & activities, families these days are busy. Really busy. Especially around dinner time! We know that every parent needs a few good recipes under his or her belt that can be pulled out in a pinch and don’t overwhelm the schedule. These on-the-go flash-prep meals can be healthy and nutritious when made with quality ingredients.
We fell in love with Little Creek Dressing this week! We used their dressing varieties as a sauce, a marinade and a dressing, and EVERY DISH WAS A HIT… unheard of in our home. Little Creek Dressings are made with love in B.C’s Okanagan and it shows. This mama loved that the ingredients are organic and non-GMO, with no added sugars or emulsifiers. The rest of the family just loved the taste & wanted more 🙂
The Little Creek Dressing website has lots of great recipes, but we went out on a limb and created our own. You are going to want to try them all! In these recipes we used Original, classic Okanagan Caesar and Asian Apricot but we also loved tantalizing Spicy Strawberry, and delightful Cherry Balsamic. You can find out all about these amazing dairy free & vegan dressings here.
Sheet Pan Chicken Dinner
We love that this recipe adapts to whatever you family likes and also offers a great way to clear out the veggie crisper! Waste not, want not!
What you will need:
- 1 cup of chicken or other protein per person (there are 3 of us so we used 3 chicken breasts).
- 2 – 3 types of vegetables cut into approximately 1 inch cubes. We used 1 ½ cups each of broccoli, carrots, mushrooms & small potatoes. Other ideas: 1 cup carrots in small pieces, 1 cup broccoli florets, 1 small red onion (chopped), 1 cup grape or plum tomatoes, 1 medium zucchini (chopped), 1-2 beets peeled & chopped
- 1 – 2 tablespoons olive oil
- 2-4 cups cooked rice or grain of your choice (optional)
How to make it:
- Marinate the chicken (or other protein) with the Little Creek dressing Okanagan Original in a sealed container in the fridge overnight (and if you can’t do overnight then 2 hours at least)
- Place the chicken and veggies on a parchment-lined baking sheet separated so there is enough room to cook evenly. We arrange the veggies in order of cooking time so that we can easily remove some as they cook.
- Drizzle veggies with the olive oil & toss gently.
- Bake for 25- 30 minutes or until the veggies are charred & tender and the chicken is cooked. If you wish , you can remove the veggies as they cook and place in a covered dish to keep warm.
- Serve chicken & veggies in a bowl drizzled with Little Creek Original Okanagan dressing with ½ to 1 cup of cooked rice or grain of your choice. YUM!
Roasted Sweet Potato Caesar Salad with Rotini, Chickpeas & Avocado
This meal is quick to pull together on a busy weeknight – especially if the sweet potatoes are roasted earlier. For family fun, we let each person choose their own toppings and add the option of a cooked protein of their choice. On a busy night with competing schedules this meal can come together quickly and makes sure that everyone has nutritious meal made with love!
What you will need:
- 1 head of romaine lettuce washed & chopped into bite sized pieces
- 2 – 3 medium sweet potatoes cubed & roasted
- 2 cups cooked rotini pasta
- 1 avocado peeled & diced
- 1 can chickpeas (14 oz), drained & rinsed.
- Little Creek Okanagan Caesar dressing for tossing & drizzling
How to make it :
- In a large bowl toss the lettuce with the Okanagan Caesar dressing and serve in individual bowls.
- Top with sweet potatoes, chickpeas, avocado & another drizzle of dressing.
- Optional: add cooked protein such as chicken, tofu, or tempeh.
Tip : How to roast sweet potatoes (can be done ahead and kept in the fridge for up to 3 days)
- Preheat your oven to 400° F. Line a baking sheet with parchment or foil.
- Wash sweet potatoes and dice into small pieces (about 1 inch). Whether you peel them is completely up to you!
- In a large bowl, toss sweet potato cubes with 1 tbsp of olive oil and and a pinch of salt & pepper.
- Spread evenly onto a lined baking sheet.
- Roast potatoes for approximately 40 minutes, stirring every 10- 15 minutes or so, until done. They should be soft inside but crispy outside.
- Remove from oven and set aside.
Fun Fact: One 1/2 cup serving of sweet potato cubes provides over 100% of your daily vitamin A!
Asian Quinoa Bowl
A perfect blend of earthy flavours of sesame & soy from the Asian Apricot dressing, sweetness from the pineapple and a kick from the lime. This meal comes together in a flash and is a great make-ahead lunch box filler or quick-grab dinner from the fridge, and it will wow the crowd at any group gathering. We used frozen shelled edamame that were microwaved for a minute, or you could steam them if you prefer.
What you will need:
- 1 cup diced tofu (or other protein)
- 2 cups cooked Quinoa (we used ½ red & ½ white)
- 2 sweet peppers diced (we used yellow & red)
- ½ can of diced pineapple or 1 cup fresh
- ¾ cooked shelled edamame beans (we bought frozen and microwaved for 1 minute)
- ¼ cup cilantro
- ¼ cup green onion chopped into small pieces
- 4- 6 tbsp Asian Apricot Little Creek Dressing
- 2 tbsp lime juice (half a lime squeezed)
How to make it:
Mix all ingredients in a large bowl with dressing. Serve. This makes a great lunch and holds well in the fridge for up to 2 days. Recipe can easily be adapted to suit your tastes and is easily doubled or tripled for a big batch.
Tip: How to cook quinoa
- Rinse under cold running water
- Pour into a pan and add double the amount of salted water.
- Bring to the boil over a medium heat.
- Reduce to a simmer for 15 minutes, or until tender and the liquid is absorbed.