Last week I was in Florida taking care of my one year old niece all by myself! I truly had a blast but I was also exhausted by the end of the day! My first few nights I kept my meals super basic and didn’t really cook anything. As I found my rhythm I was inspired to try out some actual recipes. They needed to be FAST though! These recipes are for all the busy mommas out there that need a quick yet delicious dinner!! They came from my favorite website- Skinnytaste.com!
If you are a visual person like me, check out the video I made showing how to cook all of these recipes:
18oz Pork Tenderloin
1 tsp kosher salt
black pepper, to taste
1 tsp olive oil
5 garlic cloves, smashed with a knife
1 28oz can crushed tomatoes (I used Tuttorosso)
1 7oz jar roasted red peppers, drained
2 sprigs fresh tyme
2 bay leaves
1 tbsp chopped fresh parsley, divided
- Season pork with salt and pepper.
- Heat a medium skillet over medium high heat, add oil and garlic and saute until golden (about 1 minute). Remove garlic with a slotted spoon to keep the oil in the pan.
- Add pork to the skillet and brown about 2 minutes on each side then put it in the crockpot.
- Add the remaining ingredients, reserving half of the parsley.
- Cook on low for 8 hours. Remove bay leaves, shred pork and top with remaining parsley.
- Serve over zoodles or pasta.
2 (16oz total) boneless, skinless chicken breasts
kosher salt and fresh pepper to taste
4 tsp skinny basil pesto
1 medium tomato, sliced thin
6tbsp shredded mozzarella cheese
2tsp grated parmesan cheese
- Wash Chicken and dry with a paper towel. Slice chicken breasts horizontally to create 4 thinner cutlers. Season lightly wth salt and pepper.
- Preheat oven to 400 degrees. Line baking sheet with foil for easy clean up.
- Place the chicken on prepared backing sheet. Spread 1 tsp of pesto over each piece of chicken.
- Bake for 15 minutes or until chicken is no longer pink. Remove from oven, top with tomato slices and cheese. Bake for 3-5 minutes or until cheese is melted.
Thai Basil Chicken
1.25 lbs boneless, skinless chicken breasts, sliced into thin strips
2tbsp oyster sauce
2tbsp light soy sauce
5 gloves garlic, minced
1 serrano chile, seeded and minced (keep seeds for extra hot)
2 tsp vegetable oil or canola oil
3 cups fresh Thai basil or regular basil leaves
cooked jasmine rice, (optional for serving)
- In a bowl marinate the chicken with oyster and soy sauces for 10 minutes.
- Heat a large non stick skillet or wok over medium high heat, when hot add the garlic and serrano chile and cook until fragrant, about 30 seconds.
- Increase the heat to high and add the chicken and cook, stirring until just cooked through (about 4 minutes). Add the basil and cook until wilted, about 1 minutes.
- Serve over jasmine rice.