Defined dish recipe for easy weeknight dinners
Defined Dish Recipe for Easy Weeknight Dinners Okay, let’s talk about weeknight dinners. You know those nights when you’re exhausted, the kids are hangry (or just you—no judgment), and the last thing you want to do is spend an hour in the kitchen? Yeah, those nights. That’s where this Defined Dish recipe comes in. It’s…
Defined Dish Recipe for Easy Weeknight Dinners
Okay, let’s talk about weeknight dinners. You know those nights when you’re exhausted, the kids are hangry (or just you—no judgment), and the last thing you want to do is spend an hour in the kitchen? Yeah, those nights. That’s where this Defined Dish recipe comes in. It’s my go-to when I need something fast, tasty, and not a total disaster to clean up afterward.
I stumbled onto this recipe after one too many nights of staring into the fridge like it was some kind of unsolvable puzzle. Now, it’s in my regular rotation because it’s stupid easy and always hits the spot. Plus, it’s flexible—swap stuff in or out based on what you’ve got. No stress, just good food.
Recipe Card
Recipe Title: Defined Dish Recipe for Easy Weeknight Dinners
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 lb ground turkey (or beef, chicken, whatever you like)
- 1 tbsp olive oil
- 1 onion, diced (or just chop it roughly—who has time for perfect dice?)
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy like me)
- 1 bell pepper, chopped (any color works)
- 1 can diced tomatoes (14 oz, don’t drain)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, whatever melts)
- Fresh cilantro or parsley for topping (optional, but pretty)
Directions:
- Heat the olive oil in a big skillet over medium heat. Toss in the onion and bell pepper. Cook for about 5 minutes until they start to soften.
- Add the garlic (or powder) and cook for another 30 seconds—just until it smells amazing.
- Push the veggies to the side and add the ground turkey. Break it up with a spoon and cook until it’s no longer pink, about 5-7 minutes.
- Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Let it simmer for 5-10 minutes so the flavors can hang out and get to know each other.
- Sprinkle the cheese on top, cover the skillet, and let it melt for a minute or two.
- Top with cilantro or parsley if you’re feeling fancy. Serve it up and enjoy!
See? Easy. And the best part? You can eat it straight from the skillet if you’re really not in the mood for dishes. I won’t tell.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 15g | 18g | 25g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Ground turkey | Ground beef, chicken, or even lentils for vegetarian |
| Bell pepper | Zucchini or mushrooms |
| Cheddar cheese | Any melty cheese you’ve got |
Tips
- If you’re in a real hurry, skip chopping the onion and bell pepper. Grab a bag of frozen diced veggies instead. No shame.
- Want it spicier? Add a pinch of red pepper flakes or a diced jalapeño when you cook the onions.
- Leftovers? Throw them in a tortilla with some scrambled eggs for breakfast. Boom—two meals in one.
FAQ
Q: Can I make this ahead of time?
A: Totally. Just store it in the fridge for up to 3 days. Reheat in the microwave or on the stove.
Q: Can I freeze leftovers?
A: Yep! Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
Q: What if I don’t have cumin or chili powder?
A: No big deal. Use taco seasoning, paprika, or even just salt and pepper. It’ll still taste good.
That’s it. Hope you enjoy it. Let me know how it goes if you try it!
