Welcome back to the blog! In today’s post, I’ve rounded up three of my go-to recipes that are perfect for busy weeknights! These recipes may not be the absolute “healthiest”, but they are easy to throw together in a time crunch and can be easily prepped ahead which is key with a packed schedule! I always love the occasional comfort meal and tend to re-visit these recipes when I’m not sure what to make for dinner. I hope you enjoy!
Tortellini Soup
A couple of years ago, I received a cookbook for Christmas from my aunt filled with family recipes that included a few of her personal favorites and space to add some of my own! It was such a thoughtful gift, and something that I enjoy flipping through when I am on the hunt for a new recipe! This tortellini soup recipe was included in the book and is perfect for a crisp fall day or a busy weeknight. It initially called for stewed tomatoes, but since my husband and I are not the biggest tomato fans, we just omitted that step! You could substitute with other vegetables as well or add some additional protein if you wanted to, but the soup is very filling on its own – especially if you use a bone broth!
- 1 family sized package of cheese tortellini
- 32 oz chicken broth
- spinach
- butter
- garlic
- fresh grated parmesan cheese
- toasted sourdough bread (optional)
In a large pot or dutch oven, melt butter over medium heat. Add minced garlic and cook for a minute or two.
Add your chicken broth and bring to a boil. Stir in tortellini, cooking according to the package, usually about 4 minutes.
With 1-2 minutes left, add spinach to your liking and top with fresh grated parmesan cheese!
Copycat Chick-Fil-A Cobb Salad
One of my favorite things to order at Chick-fil-a is their Cobb salad! It’s a slightly healthier option for a fast food chain, but sometimes you don’t always want to be spending money and eating out. A few weeks ago, I tried making it for myself and absolutely loved it! It is super easy to prep ahead of time and saves well for lunch or dinner the next day.
- base – I love green leaf lettuce and spinach but feel free to use whatever combination you prefer and have on hand!
- bacon – I personally love an uncured applewood bacon for this recipe
- chicken – great when grilled or even with chopped chicken tenders in a pinch
- hard boiled eggs
- colby jack cheese
- roasted corn
- avocado
- ranch dressing
Chicken & Spinach Pasta Bake
I found this recipe in a cookbook I’ve had and couldn’t recommend it enough! It is the perfect comfort food for the whole family. You could easily prep this ahead of time and store in the fridge, so all you’d have to do is bake it when you’re ready! There are very few things that I truly enjoy leftover and this one is by far at the top of the list! Just as with the soup, I chose to skip the tomatoes, but feel free to add those in if you’d prefer:
- 4 cups (1lb bag) penne pasta
- cooked chicken breasts or tenderloins
- 4 cups baby spinach
- 1 1/3 cups half-and-half
- 1 cup sun dried tomatoes (skipped)
- 1 1/2 cups parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
Start by preheating your oven to 375 and lightly grease a 13×9 baking dish with olive oil. Cook your chicken (I air fry mine with salt, pepper, garlic powder, and ground paprika) as well as the pasta according to the package.
In a large bowl, combine spinach, tomatoes, cooked chicken, half-and-half, salt and pepper to taste, and 1 cup of parmesan cheese. Add cooked pasta and stir together before transferring to the baking dish.
Top with the remaining 1/2 cup of parmesan cheese and 1 cup of shredded mozzarella cheese. Bake for 30-35 minutes until cheese is melted and slightly brown on top.
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Thank you so much for reading! If you decide to try any of these recipes for yourself, be sure to tag me on Instagram and let me know what you think!
