Easy Noms

Take a break from the frozen dinners and try some of these easy-to-make, tasty meals.

Chicken Pesto Sandwich
Prep Time: 
10 minutes
Servings: 4


Photo courtesy of damndelicious.net


•2 cups shredded chicken breast
•1/4 cup Greek yogurt
•Kosher salt and freshly ground black pepper, for taste
•1 baguette, cut into 3-4 equal pieces, toasted, for
•2 cups arugula, for serving
•2 Roma tomatoes, thinly sliced, for serving
•8 ounces mozzarella, sliced
•Pesto Sauce

Mix chicken, 1/2 cup of pesto, greek yogurt, salt and pepper in a large bowl. Spread mixture on a baguette with arugula, tomatoes, mozzarella and the rest of the pesto mixture. Enjoy!

Vegetable Stir Fry with Rice
Prep Time: 10 to 15 minutes
Servings: 1

Stir Fry
Photo courtesy of seventeen.com

•1/2 cup rice, dry
•1/2 tablespoon olive oil
•1/4 red pepper, in strips
•1/2 green pepper, in strips
•2/3 cup sugar snap peas
•1 cup broccoli cuts
•Any other vegetables you would want
•Teriyaki or soy sauce, to taste

Boil rice. Set the stove to medium heat, then in a separate pan, pour olive oil on the bottom then add vegetables. Let them steam for about 10 minutes while mixing. Drizzle sauce over vegetables and mix. Let sit on low heat for 5 minutes. Mix with rice and enjoy.

Shrimp and Avocado Tacos (Gluten Free)
Prep Time: 20 minutes
Servings: 3 to 4

Photo courtesy of theroastedroot.net

•2 to 3 tablespoons grapeseed oil
•1 pound raw shrimp, peeled and deveined
•Salt, pepper, chili powder
•2 avocados, sliced
•Pineapple salsa
•Corn tortillas
•Serve with rice and beans

Refrigerate pineapple salsa until ready for use. Pour olive oil into skillet and set on medium high. Add shrimp, salt, pepper and chili powder. Flip shrimp and cook on other side. Remove shrimp and set to the side. Microwave tortillas or put in oven until they are to desired temperature. Add shrimp, avocado and pineapple sauce to tortillas. Serve with some rice, and enjoy!

Sausage, Goat Cheese and Arugula Stuffed Peppers
Prep Time: 15 to 20 minutes
Servings: 3

Photo courtesy of cooklikeachampion.com

•3 medium bell peppers, halved lengthwise, seeds and ribs removed
•2 teaspoons olive oil
•2/3 pound (2 links) sausage of your choice, casings removed
•4 ounces goat cheese, softened
•2 large handfuls of arugula (about 1 1/2 ounces)
•Salt, pepper and/or red pepper flakes, for taste
•1 1/2 tablespoons freshly grated Parmesan

Heat oven to 400 degrees. Put peppers on a metal sheet and set aside. Heat olive oil on skillet with oven set to medium heat. Add and cook sausage. Add arugula and goat cheese. Turn the heat to low and stir until cheese is melted. For more flavor add salt, pepper or pepper flakes. Spoon filling into peppers and add parmesan on top. Bake in oven for 12 to 15 minutes until the peppers soften. Enjoy!

Sausage, Goat Cheese and Arugula Stuffed Peppers
Prep Time: 50 minutes
Servings: 4

Photo courtesy of http://uoregon.spoonuniversity.com/

•2 cups of elbow macaroni
•2 cups half-and-half
•5/4 teaspoon dried oregano
•1 teaspoon crushed red pepper
•1/4 cup cream cheese (room temperature)
•8 ounces sharp shredded cheddar cheese
•3 ounces shredded Gruyere cheese
•1/2 cup marinara sauce
•1/2 cup sun-dried tomatoes
•3 ounces pepperoni slices

Preheat oven to 425 degrees. Boil the pasta. After straining the pasta, save one cup of the pasta water for later. In a saucepan, combine half-and-half, oregano and red peppers. Heat for 15 minutes and stir frequently. Add cream cheese and stir until chunks are gone. Mix in cheddar cheese and Gruyere cheese until smooth. Add macaroni and pasta water (it may look runny, but that’s okay). Stir in marinara sauce, tomatoes and pepperoni slices. Pour into 13×9 inch pan. Sprinkle parmesan and bread crumbs over the top and put in oven for 10 minutes. Grab a fork and enjoy.