Lauren Egger is a busy mom of five, a former RN and founder of the Healthy Mom Project.
Juggling kids’ schedules, homework, & activities is a true task! These simple weekday meals will help you during the panic hour of “what’s for dinner?” ahead of your busy evening.
“Potatoes, Onions & Franks” was a staple growing up. It is on the cost-effective side and it tastes deeeelicious! It fills you up and leaves you satisfied. Now that I am raising little ones, I want to add nutrition every chance I get. I turned our classic family recipe into a healthier version. It’s still mouthwatering and will have everyone running into the kitchen wanting to eat since it smells so tasty! Nom nom.
Potatoes, Sausage & Veggies
- 1/2 onion (sliced)
- 2 garlic cloves (diced)
- 2 TBSP avocado oil
- 6 potatoes (halved, then quartered)
- 1 red pepper
- 1-2 cups of spinach (spinach wilts as you cook it, so don’t be afraid to add lots of spinach)
- 1 package of organic precooked sausage (sliced)
- sea salt & pepper to taste
- Heat avocado oil in large skillet over medium heat. Sauté onion & garlic for 2 minutes.
- Add potatoes and fry & stir for about 10-15 minutes until almost browned.
- Add sausage & peppers and cook until peppers are soft.
- Add the spinach last and cook until it wilts.
- Sprinkle sea salt and pepper in to taste. Don’t be afraid to use sea salt (different than table salt)! It adds flavor and contains beneficial minerals.
- Substitute tofu for sausage if you are cooking vegan
- Buy organic & local ingredients if you can.
- Get creative on the veggies! You can add mushrooms, zucchini, & squash as well. This recipe is so flavorful; you can’t go wrong by switching the veggies up.
Tacos – This dish is a kid FAVORITE!
- 1 package Food for Life Sprouted Corn Tortillas
- 1 can Amy’s organic Refried Beans
- 4-5 avocados
- 2 garlic cloves
- sea salt
- avocado oil or butter
- Heat butter or avocado oil (we use butter for this recipe) in a medium-sized skillet on medium heat.
- Make my easy version of guacamole: Scoop out avocados in a bowl. Add sea salt to taste and 2 garlic cloves, minced. Mash & stir until you have a thin consistency.
- Spread “guacamole” on one side of Food for Life Sprouted Corn tortilla. Spread a scoop of refried beans on top of guacamole.
- Add prepared corn tortilla to the pan with butter and let fry for about 3-4 minutes. Fold tortilla in half and place on a plate. Top with your favorite fixings like olives, salsa, sour cream or a non-dairy sour cream like Red Lotus “Sour & Creamy” (located in the vegan aisle at Heinen’s), cilantro, parsley, cheese, etc. We really love the dairy-free cheese FollowYourHeart.
Ok, ok! This one is so easy, it’s almost not even considered “cooking.” But this recipe is packed with a lot of nutrients I can’t leave it out. This is for nights when you feel like there is no time for cooking. Making Tolerant Green Lentil Pasta is just like serving your kids a plate of beans! And beans are packed with nutrition, including fiber & vitamins like iron and magnesium. It makes for a great “meatless Monday” meal to start the week off without stressing over dinner!
- 1 package of Tolerant Green Lentil Pasta1 jar of Heinen’s Organic Herbed Spaghetti Sauce
- Optional: add marinated artichokes & olives
- Cook pasta according to directions.
- Stir Heinen’s Organic Spaghetti Sauce (or your favorite sauce) in with pasta. Serve & enjoy!
- Toast Canyon Bakehouse gluten-free bread with butter and garlic powder for a yummy side along with a salad.
- Brown grass-fed ground meat with sauteed onion & garlic to add into the sauce & pasta.
- Add sautéed mushrooms & peppers if you would like more veggies.
More recipes coming soon! What is your favorite kid-friendly dinner recipe?