4 Easy Meals to Get Dinner On the Plate Fast!

Sometimes, the hardest part about making dinner is coming up with the recipe that can actually be made without a lot of fuss or time. Have we got ideas for you!

Our friends at HAPCO gave us 4 simple recipes that use frozen veggies or proteins to make them super easy to prepare, completed in 30-45 minutes (1 even takes just 15 minutes) and can also be meal prepped to give you a leg up on a hectic week!

Recipe 1: Chicken Burrito Bowls
Serves 4–6

Ingredients

• 2–3 boneless skinless chicken breasts
• 20 oz Frozen bell peppers and onion mix
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• Salt and pepper
• 16 oz salsa
• 3 cups cooked brown rice, divided
• 1 can black beans, drained and rinsed
• 1 can corn
• 1 cup shredded cheddar cheese
• 1 lime, sliced into wedges
• Fresh cilantro to garnish

Directions

1. Preheat oven to 400 F/200 C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.

Recipe 2: 15 Minute Healthy Roasted Chicken & Veggies (one pan)

Ingredients

• 2 medium chicken breasts, chopped
• 10 oz Frozen Bell Pepper and Onion Mix
• 8oz Frozen zucchini
• 1 cup Frozen broccoli florets
• 1 cup tomatoes plum/grape
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1/4 tsp Paprika (optional)
• Salad

Directions

• Preheat oven to 500 degree F.
• Chop all the veggies into large pieces.
• In another cutting board chop the chicken into cubes.
• Place the chicken and veggies in a medium roasting dish or sheet pan.
• Add the olive oil, salt and pepper, Italian seasoning, and paprika.
• Toss to combine.
• Bake for 15 minutes or until the veggies are charred and chicken is cooked.
• Enjoy with a salad.

Recipe 3: Shrimp Pasta Salad w/ Italian Dressing

Ingredients

• 2 cups Sliced Cucumbers
• 24oz Frozen Small Cooked Shrimp
• 11⁄2 cups Cherry tomatoes halved
• 1 cup Low Fat Zesty Italian dressing
• 1⁄2 cup Parmesan cheese grated
• salt and pepper to taste
• 1 lb. Glute Free Pasta spirals or other short pasta

Directions

• Cook the pasta according to package directions, in a large pot of salted boiling water. When the pasta is done, drain it and run cold water over it to cool it down, then transfer it to a large bowl.
• Place frozen cooked shrimp in bowl. Fill with cold water and soak until thawed out.
• Add all of the vegetables and the cooked Shrimp to the pasta.
• Combine the Italian dressing and parmesan cheese in a medium bowl and whisk until completely combined.
• Pour the dressing over the pasta and toss well. Salt and pepper the pasta to taste.
• Serve immediately or Separate in a covered container in the refrigerator as a meal prep

Recipe 4: Bean, Turkey & Veggie Stuffed Peppers

Ingredients

• 8oz Frozen extra lean ground turkey
• 2 colorful bell peppers ( Cut in Half )
• 1 can (15oz) black beans (low sodium)
• 1/2 cup tomato sauce (no salt)
• 1 Roma tomato (chopped)
• 1 zucchini (chopped)
• 1 tbsp Italian seasoning
• 1/2 tbsp garlic paste
• sea salt, pepper to taste
• 1 cup reduced fat mozzarella
• cilantro, lime

Directions

1. Set oven to 405F.
2. Slice bell peppers in half (horizontally) to create 4 halves. Remove the seeds and the insides.
3. Place the halves on a baking sheet face down and bake for 8 – 10 minutes.
4. Set a nonstick skillet on medium high heat. Add ground turkey and garlic paste and cook.
5. When the turkey has nearly finished cooking, add in tomato, tomato sauce, beans and zucchini. Stir. Add seasonings and add sea salt & pepper to taste. Cook uncovered for about 5 minutes.
6. Evenly divide the mixture among the bell pepper halves and top each with about 1/4 cup mozzarella cheese.
7. Place the stuffed bell peppers on a baking sheet; use foil to prop them up if needed.
8. Bake for 10 minutes at 405F.

About the Author

Growing up in Orlando, Florida with a hardworking, Haitian single mother, Chef Sage saw the time and energy needed to prepare astonishing meals for everyone to enjoy. That devotion and dedication sparked his interest in the culinary industry and Chef Sage went on to receive most of his Hospitality knowledge from Bethune-Cookman University, a privately owned HBCU in Daytona Beach, Florida. In 2021, as response to the global COVID19 pandemic, Sage’s Kitchen and the “The Sage Experience” was born providing personalized culinary services to individual clients or households. Sage’s Kitchen has grown and expanded vastly within its first four years. Chef Sage has been able to provide his services to a diverse unit of guests from all over the United States. From NFL & NBA athletes to large corporations such as Disney World, Edgewell, HAPCO, Stetson University, Bethune-Cookman University, etc. And now in 2024, Sage’s Kitchen will be expanding with a food trailer, to give more people the opportunity to enjoy to “The Sage Experience” no matter how far they are.