We know weeknights can be next to circus-status crazy. Especially if you work full-time. Especially if your spouse also works full-time. Especially if you have company. Or kids. Or if any of the above are picky eaters. And also especially if you are one of the few, the proud, the people who are still clinging to their New Year’s resolutions for a healthier, happier 2017.
To help ease the crazy, we’ve got your back—at least for a week—but we won’t tell if you come back to this every few weeks. We’ve taken the guess work out of weeknight meal planning for the week and given you a shopping list!
Turkey Pesto Pasta
Easy MealsIngredients
| 1 | (1-pound) box campanelle pasta |
| 2 | cups broccoli florets |
| ½ | (24-ounce) package Jennie-O® turkey breast tenderloins |
| 1 | (7-ounce) package refrigerated pesto |
| 1 | cup cherry tomatoes, halved |
| 2 | cups arugula leaves |
| ½ | cup grated Parmesan cheese |
| salt to taste | |
| freshly ground pepper to taste |
Directions
In large Dutch oven, cook pasta according to package directions in boiling salted water. Add broccoli to water during last 3 minutes of cooking. Drain pasta mixture and set aside.
Meanwhile, cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Slice or chop.
Stir turkey and pesto into pasta and heat over medium heat until heated through. Stir in tomatoes, arugula and Parmesan cheese. Season with salt and freshly ground pepper, to taste.
Pork and Vegetable Stir Fry
Easy MealsIngredients
| 1 | pound HORMEL® ALWAYS TENDER® pork tenderloin, cut into 1-inch pieces |
| 4 | tablespoons olive oil, divided |
| 1 | (8-ounce) package white mushrooms |
| 2 | cups broccoli florets |
| ½ | cup carrot slices |
| ½ | cup red bell pepper, sliced |
| ½ | cup green bell pepper, sliced |
| ½ | cup yellow bell pepper, sliced |
| ½ | cup frozen edamame, thawed |
| ¼ | cup HOUSE OF TSANG® Spicy Szechuan Stir Fry Sauce |
Directions
In wok over medium-high heat, cook pork in batches, in 2 tablespoons hot oil, 5 to 7 minutes or until browned and cooked through. Remove from wok and set aside.
Heat remaining 2 tablespoons oil and add mushrooms. Cook 3 minutes or until browned.
Stir in carrot slices and next 4 ingredients and cook until crisp tender. Add stir fry sauce and heat thoroughly.
Turkey Grain Bowl
Easy MealsIngredients
| 1 | cup uncooked whole grain rice |
| 1 | (1-pound) package JENNIE-O® Lean Ground Turkey |
| 2 | tablespoons olive oil |
| 1 | teaspoon ground cumin |
| ½ | teaspoon curry powder |
| ½ | teaspoon ground coriander |
| ½ | teaspoon kosher salt |
| 1 | cup carrot slices |
| 1 | cup shelled frozen edamame, thawed |
| 1 | cup small radishes, quartered |
| 1 | yellow bell pepper, sliced |
| fresh cilantro sprigs if desired |
Directions
Cook rice according to package directions.
Cook ground turkey in olive oil as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Season with cumin and next 3 ingredients. Cook 2 minutes or until fragrant.
Divide rice evenly among 4 serving bowls. Arrange turkey and remaining ingredients over rice.
Garnish with fresh cilantro sprigs, if desired.
Turkey Enchilada Casserole
Easy MealsIngredients
| 1 | (24-ounce) package JENNIE-O® Turkey Tenderloins |
| 1 | (10-ounce) can LA VICTORIA® Enchilada Sauce |
| 2 | cups shredded Mexican cheese blend, divided |
| 8 | fajita-size CHI-CHI’S® Flour Tortillas |
| 1¼ | cups HERDEZ® Salsa Verde |
| WHOLLY® Guacamole dip, sliced red onion, tomatoes, freshly chopped cilantro leaves for garnish |
Directions
Heat oven to 375°F. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fork.
In large bowl, combine turkey, enchilada sauce and 1 cup cheese. Spoon turkey mixture evenly down centers of tortillas.
Roll up tortillas and place, seam side down, in a 3-quart baking dish. Pour salsa verde over enchiladas and top with remaining 1 cup cheese.
Bake 30 minutes or until heated through.
Garnish with guacamole, red onion, tomatoes and cilantro, if desired.
Turkey Pesto Vegetable Pizza
Easy MealsIngredients
| ½ | (8-ounce) package refrigerated pesto |
| 1 | (10-ounce) pre-baked pizza crust |
| 1 | cup mixed bell pepper slices |
| 1 | cup shredded, cooked JENNIE-O® Turkey Tenderloin |
| ½ | small red onion, thinly sliced |
| 2 | cups shredded Mexican cheese blend |
| ½ | cup fresh arugula leaves |
Directions
Move oven rack to bottom position. Heat oven to 425°F.
Spread pesto evenly over pizza crust. Layer with bell pepper slices and next 3 ingredients.
Bake on bottom rack 20 to 25 minutes or until cheese is lightly browned and bubbly. Top with fresh arugula leaves.
Pantry
- Olive oil
- Kosher salt
- Black pepper
- Ground cumin
- Ground curry powder
- Ground coriander