Quick Side: 5-Ingredient Roasted Broccoli and Tomatoes

We eat A LOT of broccoli. Of course it’s good for you and versatile and delicious, but I also know my kiddo will eat it almost any way it’s prepared, so it’s reliable. But because we eat so much, I don’t want to always eat the same old broccoli. This easy 5-ingredient side dish packs the healthy and the flavor into a single sheet pan, and it will pair well with basically any dinner. Here you go.

WHAT YOU NEED
* 1 1/2-2lbs broccoli, broken down into florets
* 1pt grape or cherry tomatoes
* 2-3T olive oil
* garlic salt
* lemon pepper

WHAT TO DO
Preheat the oven to 400F.

Add all of the ingredients to a bowl and toss well to coat. Pour the broccoli and tomatoes onto a baking sheet in a single layer.

Pop the baking sheet into the preheated oven and roast for 20-30 minutes while you prepare the rest of your meal. Transfer to a serving dish when you’re ready to eat and serve immediately while still hot.

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Meatless Monday: 15-Minute Bean and Corn Tostadas with Simple Mango Salsa

The theme of my week and meal plan is as fast as possible but still fresh and healthy (and delish of course!). It’s just one of those weeks. Activities and appointments and just general adulting responsibilities abound. But I still want to sit down at the end of the day with my sweet little family, and so quick is key. This one is basically as quick as a meal could be. With little effort, a simple delicious tostada meal is on the table in about 15 minutes, maximizing table time, which is really what I’m going for–a few dedicated moments with my people. Here you go.

WHAT YOU NEED
* tostada shells
* 15.5oz can low-sodium refried beans
* 2C frozen sweet corn
* olive oil
* 1 mango, pitted and peeled and cut into bite-sized chunks
* 1/4C red onion, diced
* handful fresh cilantro, rough chopped
* juice of 1 lime
* pinch sea salt
* crumbled cotija cheese for serving

WHAT TO DO
Heat the beans over low heat.

SautΓ© the corn in a little olive oil over medium-high heat until slightly browned.

While that’s happening, prep and add the mango, red onion, and cilantro to a bowl. Squeeze the lime over the bowl and add a pinch of sea salt. Mix to combine.

Assemble your tostadas: spread a tostada shell with the received beans. Top with some warm corn. Add a spoonful or two of the mango salsa, and the finish with a sprinkle of cotija crumbles and enjoy!

Sheet Pan Dinner: Salmon with Squash and Asparagus

Salmon has become our regular Wednesday dinner. My mother in-law, who eats with us every Wednesday evening, loves salmon, so I like making it for her. But I can’t make the same recipe every week–and I wouldn’t ever want to anyway! So I’m always on the lookout for new ideas.

This one came to my table courtesy of The Dinner Shift, and I’m passing it along to yours! One pan, beautiful fresh salmon, and fresh vegetables that transition from winter (butternut squash) to spring (asparagus). 35-45 minutes total, too, which makes it extra perfect for a weeknight. Here you go.

WHAT YOU NEED
* 4 6oz salmon filets
* 1.5-2lb butternut squash, peeled, seeded, and cubed
* 1lb asparagus, trimmed
* olive oil
* salt
* 2T maple syrup
* 2T grainy dijon mustard
* 1/2T balsamic vinegar

WHAT TO DO

Preheat the oven to 425F. Spread the squash pieces onto a sheet pan and drizzle with a few tablespoons of olive oil, and season with salt. Roast for 20 minutes.

While that’s in the oven, combine the maple syrup, mustard, and balsamic in a bowl, and cover the salmon with it. Toss the asparagus with some olive oil and salt as well.

After 20 minutes, take the pan out of the oven and slide the squash over to one side. Add the salmon and asparagus, brush on the remaining maple/mustard mixture over the salmon, and return the pan to the oven for about 15 minutes, until the salmon is cooked through.

Clean Plate Club, here we all come! No, seriously. Don’t expect leftovers.

Quick and Easy Chicken Gyros

No long-winded story to weave here. This is just a total win for a busy weeknight. Seriously. It’s healthy and fresh and takes less than 30 minutes start to finish. INCLUDING a super easy homemade tzatziki sauce that you might want to put on everything! Shall we? Here you go.

WHAT YOU NEED
quick homemade tzatziki sauce
* 1/2 a large cucumber, seeded, peeled, diced
* 4t minced garlic
* 2T dried dill
* juice of 1/2 a large lemon
* 1/2-1t salt
* 1/4t freshly ground black pepper
* 1 1/2C plain Greek yogurt

* 1lb thin cut chicken breasts
* Greek seasoning (Italian seasoning would work too)
* olive oil
* 1 red pepper, thinly sliced
* 1/4-1/2 a red onion, thinly sliced
* pitas
* crumbled feta cheese

WHAT TO DO
Make your tzatziki! Put all the tzatziki ingredients in a blender. PurΓ©e until blended. Taste and adjust salt/pepper/lemon to taste as needed.

Heat a drizzle of olive oil in a large pan over medium heat. Pay each chicken breast dry, and then sprinkle generously with Greek seasoning. Cook a few minutes per side. Thin cut breasts cook really quickly. You don’t want them to overcook and dry out, so really just 2 minutes or so per side should do it. Cut each breast into thin strips.

Assemble your gyros. Either fill your pitas or top them with a few pieces of chicken, some fresh red pepper strips, some onions, and crumbled feta. Spoon some of the tzatziki sauce on top and enjoy!