3 Super Easy Dinners for Busy Moms!

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:


Italian Pulled Pork Ragu

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


  1. Season pork with salt and pepper.
  2. 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.
  3. Add pork to the skillet and brown about 2 minutes on each side then put it in the crockpot.
  4. Add the remaining ingredients, reserving half of the parsley.
  5. Cook on low for 8 hours. Remove bay leaves, shred pork and top with remaining parsley.
  6. Serve over zoodles or pasta.

Chicken Pesto Bake

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


  1. Wash Chicken and dry with a paper towel. Slice chicken breasts horizontally to create 4 thinner cutlers. Season lightly wth salt and pepper.
  2. Preheat oven to 400 degrees. Line baking sheet with foil for easy clean up.
  3. Place the chicken on prepared backing sheet. Spread 1 tsp of pesto over each piece of chicken.
  4. 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)


  1. In a bowl marinate the chicken with oyster and soy sauces for 10 minutes.
  2. 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.
  3.  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.
  4.  Serve over jasmine rice.


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