We Use What We Have Recipes: 101 Easy Weeknight Meals

Cinnamon Crunch & Strawberry Cheesecake Fruit Dips by Alex McLaren

Greek Chicken Skewers & Cucumber Salad

Welcome to the Greek chicken escapades, aka the time I made this every other day for a month with various seasonings. I typically use boneless chicken and make skewers, but this marinade can be used on pork or bone-in chicken, which are both often more afford-able cuts of meat, although cook time will vary. Complete the meal with a Greek salad, and serve warm pita bread alongside, if you like.

Ingredients for the Chicken

• 4 boneless, skinless chicken breasts (about 2 pounds/1 kg), cut into 1-inch (2.5 cm) pieces
• ½ cup (125 mL) plain Greek yogurt
• ¼ cup (60 mL) green olive brine
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper

Ingredients for the Salad

• 2 English cucumbers, quartered lengthwise and sliced crosswise
• 1½ cups grape tomatoes, quartered
• ¼ medium red onion, finely chopped
• 1 (6- ounce/200 g) block feta
• 2 tablespoons Greek yogurt
• Juice of ½ lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions

1. If using wooden skewers, soak them in warm water for atleast 30 minutes to prevent burning. Meanwhile, combineall the chicken ingredients in a large bowl and mix until fullycombined and the chicken is coated. Cover and refrigerate forat least 30 minutes, but ideally a few hours or up to overnight.
2. Combine the cucumbers, tomatoes, and onion in a largebowl. Crumble in the feta. In a small bowl, whisk together theyogurt, lemon juice, olive oil, oregano, dill, salt, and pepper.Pour the dressing over the salad and gently stir to coat.
3. Preheat an outdoor grill to medium. Thread the chicken cubesonto 8 skewers. HOT TIP: I like to wear food-safe latex gloves whendoing this as it is messy. Grill until a meat thermometer insertedreaches 165°F (74°C), 8 to 12 minutes, turning the skewershalfway through. Serve with the salad.

Alternative Method:

The chicken can also be roasted on a rimmed baking sheet in the oven (with or without skewers) at 400°F (200°C) for 10 to 12 minutes, turning halfway through. I’ve also sautéed them (without skewers) in a large cast-iron skillet—they will release a lot of liquid so you won’t get that nice browning, but the flavor is there.

Use What You Have

OTHER SEASONINGS WE LIKE (USE ABOUT 1 TABLESPOON):

- Tandoori

- Jerk

- Store-bought seasoning mix

BUT SWAP THEOLIVE JUICE FOR:

- Broth, same amount

- Lime juice or vinegar, reduce by half

- Pickle juice, same amount

Weeknight Burrito Casserole

In 2019 I went full vegan and took my whole family on a journey they never asked for (more on that on page 000). Burrito casserole was probably the meal my husband appreciated the most, and it’s super easy to throw together. I now make it using real dairy as we obviously no longer follow a plant-based diet. Top with sour cream or Greek yogurt and serve on a plate with a fork and knife.

Ingredients

• ¾ cup (150 g) white rice
• 2 small sweet potatoes
• 1 tablespoon neutral oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (19-ounce/540 g) can black beans, rinsed and drained
• 2 cups (300 g) frozen corn
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• 5 large flour tortillas
• 1¼ cup (300 g) salsa, divided
• 2 cups (200 g) shredded cheddar cheese
• Sour cream or Greek yogurt, for serving

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch casserole dish with nonstick cooking spray.
2. Cook the rice according to the package directions.
3. Meanwhile, pierce the sweet potatoes all over with a fork. Microwave on a plate until soft enough to easily insert a fork, about 10 minutes. Once cool enough to handle, remove the peels and mash the flesh with a fork.
4. Heat the oil in a large skillet over medium heat. Add the onion and sauté until it begins to soften, about 5 minutes. Add the garlic and sauté for another minute. Stir in the beans, frozen corn, chili powder, cumin, oregano, salt, and pepper and cook for a few minutes longer.
5. Lay out the tortillas and smear an even portion of the mashed sweet potatoes down the center of each tortilla. Spoon the bean and corn mixture on top of the potatoes. Mix together the cooked rice and ½ cup (125 g) of the salsa, then divide among the tortillas. Sprinkle 1 cup (100 g) of the cheese on top.
6. Wrap up the burritos and line them up in the prepared casserole dish. Top with the remaining ¾ cup (175 g) salsa andremaining 1 cup (100 g) cheese. Bake until the burritos arewarmed through and crisp and the cheese is melted, about15 minutes. Serve topped with sour cream or Greek yogurt.

Cinnamon Crunch & Strawberry Cheesecake Fruit Dips

I’m all about pairing produce with protein as a healthy snack for myself and my kids. When paired with apple slices, one of these tastes like Cinnamon Toast Crunch cereal—your mind will be blown. And the other tastes like strawberry cheesecake. You’ll be eating fruit like never before, trust me.

Ingredients for the Cinnamon Crunch

• 1 cup vanilla Greek yogurt
• ¼ cup (65 g) peanut butter
• 2 tablespoons maple syrup
• ¼ teaspoon ground cinnamon
• Strawberry Cheesecake
• 1 cup strawberry Greek yogurt
• ½ cup cream cheese
• 2 tablespoons maple syrup

Ingredients for the Fruit

• Fresh fruit (such as apple slices, strawberries, and kiwi slices), for dipping

Directions

1. Mix all the ingredients for each dip together in two small bowl. Serve with cut-up fruit for dipping.