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Healthy Habits Momma

Quick Easy and Delicious 5 Ingredient Dinners

5 ingredient dinners

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“What’s for dinner?” – says every child at 5pm.

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💕Ah, the question every tired mom loves to hear 💕 NOT!

So how do you fix that problem and make it healthy? 5 Ingredient Dinners to the Rescue!

I love them because nothing makes this tired mom more frustrated then googling a delicious recipe and finding out the ingredient list is a mile long.

My kids love them because they can fix them on their own for lunch or dinner. My kids are teens and adults so please use caution with younger kids👍👍.

Tips to Make 5 Ingredient Dinners

Here are some tips to make 5 Ingredient Dinners and Recipes easy to make so that when you here the “dreaded question” from above, you make not know exactly what to eat by you can raid your pantry, fridge, and freezer to whip up a delicious dinner.

Or raid the grocery store if you are desperate 😉😉

  • Stock your pantry with staples like pasta, beans, rice, potatoes, and canned goods like veggies and beans.
  • Keep these staples in your kitchen: eggs, oil, fruit and veggies, meat and spices like onion powder, garlic powder and salt and pepper.
  • Buy pre-portioned meat for easy thawing. This will be more expensive but it makes dinner easy to fix.
  • Buy pre-cooked and pre-prepped meat and veggies. Think rotisserie chicken and cut up peppers and onions. Those ingredients alone would make easy fajitas tonight.
  • Buy frozen fruits and vegetables.
  • Think outside the box like breakfast for dinner, finger food buffet. It’s not pretty but desperate times call for desperate measures.

Benefits of 5 Ingredient Recipes

  • They are easy for beginners to shop for and prepare.
  • Your kids can help you fix them (if you want :>)
  • They usually feature single-ingredient whole foods which are healthier for you.

Try these easy recipes for your dinner this week.

Rosemary Lemon Boneless Chicken Thighs

This quick and easy recipe is perfect for hectic weeknight meals. Featuring a classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot of fancy ingredients to deliver robust flavor. What’s more, it pairs beautifully with just about any side dish you choose, including steamed broccoli, brown rice, quinoa, or a leafy green salad.

Rosemary Lemon Boneless Chicken Thighs

Rosemary Lemon Boneless Chicken Thighs

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 30 minutes

This quick and easy recipe is perfect for hectic weeknight meals. Featuring a classic blend of lemon, garlic, and rosemary, this dish doesn’t need a lot of fancy ingredients to deliver robust flavor. What’s more, it pairs beautifully with just about any side dish you choose, including steamed broccoli, brown rice, quinoa, or a leafy green salad.

Ingredients

  • 2 large lemons, zest and juice, divided
  • 1 T. garlic, finely minced
  • 2 T. fresh rosemary leaves, chopped
  • 8 boneless, skinless chicken thighs
  • 2 T. extra virgin olive oil
  • Optional: Salt and black pepper, to taste

Instructions

1.    In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. Place remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings. Reserve remaining lemon juice and set aside.

2.    Unroll chicken thighs, if necessary, to expose entire surface area. Season with salt and pepper, if desired.

3.    Place chicken thighs in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place bag in the refrigerator to marinade for at least 30 minutes or overnight.

4.    When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove chicken thighs from bag, allowing excess marinade drip off before transferring to another dish. Discard remaining marinade.

5.    Working in batches if necessary, add chicken thighs to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer thighs to a clean serving platter and set aside.

6.    Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape surface of pan with spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.

7.    Return chicken thighs to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.



Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 273mgSodium: 580mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 55g

Maple-Balsamic Boneless Pork Chops

This one is a real keeper! One bite and you won’t believe all that incredibly flavor is courtesy of just a few basic ingredients. Plus, this tasty dish takes under 20 minutes to get on the table, so it’s a perfect quick and easy weeknight meal.

This also pairs nicely with the Roasted Brussels Sprouts recipe below.

Maple-Balsamic Boneless Pork Chops

Maple-Balsamic Boneless Pork Chops

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This one is a real keeper! One bite and you won’t believe all that incredibly flavor is courtesy of just a few basic ingredients. Plus, this tasty dish takes under 20 minutes to get on the table, so it’s a perfect quick and easy weeknight meal.

Ingredients

  • 1 T. extra virgin olive oil
  • 4 4-oz. boneless pork chops
  • Salt and black pepper, to taste
  • ½ c. balsamic vinegar
  • 2½ T. real maple syrup

Instructions

1.    Heat olive oil in a large, heavy-duty skillet over medium-high heat.

2.    Season pork chops on each side with salt and pepper, to taste, and add to the pre-heated skillet. Brown pork chops on each side, approximately 3 minutes per side. Remove pork chops from pan and set aside on a rimmed dish.

3.    Add balsamic vinegar and maple syrup to hot skillet and bring to a boil, stirring constantly. Reduce heat to medium and cook mixture until it is reduced to about 1/3 of its original volume. When ready, the glaze will become thick and syrupy. (Do not overcook or the mixture will become hard and sticky).

4.    Return the pork chops to the skillet along with the juices that collected on the plate. Stir liquid to blend juices into the syrup and cook for another 1-2 minutes.

5.    Transfer chops to a serving platter or individual serving plate and drizzle with pan sauce. Serve immediately with Roasted Brussels Sprouts or your choice of sides.

Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 85mgSodium: 252mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 30g

Roasted Brussels Sprouts with Balsamic Glaze

This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to the yummy Maple Balsamic Pork Chops above.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This satisfying side dish goes beyond basic, boring Brussels sprouts with its rich oven-roasted flavor enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled salmon to these yummy Maple Balsamic Pork Chops.

Ingredients

  • 2 T. extra virgin olive oil
  • 1 lb. small Brussels sprouts, rinsed and cut in half
  • Salt and black pepper, to taste
  • 1/3 c. balsamic vinegar
  • 1 T. real maple syrup

Instructions

1.    Place oven rack in center position and preheat oven to 400°F.

2.    Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.

3.    Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color.

4.    While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will
become too hard and sticky).

5.    To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately withMaple Balsamic Boneless Pork Chops or other entrée of your choice.

Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 175mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 3g

Lemon-Garlic Jumbo Shrimp

It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.

Lemon-Garlic Jumbo Shrimp

Lemon-Garlic Jumbo Shrimp

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes

It doesn’t get much easier than this! This versatile main course goes from refrigerator to dinner table in less than 15 minutes. The classic flavors of this dish go with just about any side dish you choose. In addition to the serving suggestions noted here, it also makes a delicious low carb entrée when paired with steamed vegetables or a green side salad.

Ingredients

  • 3 T. unsalted butter
  • 1 T. garlic, finely minced
  • 1 lb. Jumbo shrimp (10/15 ct.), peeled, deveined, and tail removed
  • 1 large organic lemon, zest and juice
  • 1 T. ground cumin
  • Optional: Salt and pepper, to taste, fresh parsley leaves, chopped

Instructions

1.    Melt butter in a large skillet overmedium heat. Add garlic and sauté for 1-2 minutes, stirring occasionally.

2.    Add shrimp to skillet and cook for 4-5 minutes, stirring occasionally, or until shrimp starts to turn pink.

3.    Add lemon zest, lemon juice, and ground cumin to the skillet and stir to combine thoroughly. Season with salt and black pepper, to taste, and remove from heat.

4.    Spoon shrimp mixture over a bed of cooked quinoa, brown rice, or your favorite gluten-free pasta. Drizzle some pan juices over each serving and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!





Nutrition Information:
Yield: 4 servings Serving Size: 1
Amount Per Serving: Calories: 253Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 262mgSodium: 1189mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 26g

Other Recipes to Try

What are some of your favorite quick and easy recipes? Let me know in the comments below!

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