We all get into routines when it comes to at-home cooking. It’s simply a lot of effort tracking down new recipes and thinking of new things to cook, right? We couldn’t agree more, so we asked the iGnite Leaders for some of their favorite go-to dinners to provide you with fresh inspiration for healthy dinners to prepare at home. No more boring dinners!
Neissa’s Pick: Salmon + Quinoa + a Big Delicious Green Salad
Molly’s Pick: Quesadillas Loaded with Veggies
Kathleen’s Pick : Turkey Burgers and Corn Salad
Kathleen’s Summer Go-To: Turkey Burgers and Corn Salad
“Really fast & easy!”
2 lb. Italian Seasoned Ground Turkey (two 1 lb.pkgs from grocery store)
Chopped Red Onion
2 Cups Chopped Spinach (I just use the frozen package and thaw it)
- Mix all together and make burgers!
- Cook in oven or on Grill.
3 Cans Shoe Peg Corn
3 Cans Black Beans drained and rinsed
1 Chopped Red Pepper
1 bunch Chopped Cilantro
1 bunch Chopped Green Onions
Salt and Pepper
DRESSING: 1/2 c. Red Wine Vinegar and 1/2 c. Olive Oil mixed together– just pour over and chill!!
Amy’s Go-To: A big healthy bowl of chilled Gazpacho along with Pistachio Spinach Salad and Crusty Olive Bread
WHOLE FOODS GAZPACHO
1 large onion
1 1/2 lbs. tomatoes, seeded
2 large cucumbers, seeded
1 medium red pepper, seeded
1/2 cup fresh cilantro (I like more!)
1/4 cup extra-virgin olive oil
1 1/2 cups tomato puree
1 cup tomato juice
1 Tbls. lemon juice
Salt and freshly ground white pepper to taste
1/8 cup good quality balsamic vinegar
- Combine the olive oil, tomato puree, tomato juice, and lemon juice in a large bowl.
- Pour half the liquid ingredients into a Vitamix or blender and add half the onion, tomatoes, pepper and cilantro, roughly chopped. Pulse to chop coarsely. Repeat with the remaining vegetable and liquid ingredients.
- Combine both batches in a large container.
- Add salt and pepper to taste, and blend in the balsamic vinegar.
- Refrigerate for at least 4 hours, but preferably overnight.
- Add fresh cilantro before serving and drizzle some good quality extra virgin olive oil over the top (optional.)
SPINACH SALAD WITH PISTACHIOS (easy, healthy and Paleo-friendly)
5 ounces baby spinach
1/2 cup roasted pistachios
1/2 cup dried cherries
MUSTARD ORANGE DRESSING
2 Tbls. olive extra virgin olive oil
1 Tbls. balsamic vinegar
1 Tbls. orange juice, freshly squeezed
1 tsp. dijon mustard
- In a large salad bowl, toss together spinach, pistachios and cherries
- In a jar, combine olive oil, vinegar, orange juice, mustard and shake well
- Drizzle the dressing over the salad
- Toss and serve
Catherine’s favorite: EASY BAKED SWEET POTATOES WITH OREGANO
(Makes 4 servings)
2 tablespoons olive oil
3 large sweet potatoes
2 pinches dried oregano
2 pinches salt
2 pinches ground black pepper
- Preheat oven to 350 degrees F. Coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
- Wash and peel the sweet potatoes. Cut them into medium size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. Sprinkle moderately with oregano, and salt and pepper (to taste).
- Bake in a preheated 350 degrees F oven for 60 minutes or until soft.
Molly’s quick & easy go-to: QUESADILLAS LOADED WITH VEGGIES
Refried black beans
Any and all veggies….spinach, onion, bell pepper, avocado (or pre-made guacamole)
Cheese to your liking
Add any other protein you’d like (preferably a lean protein such as chicken, shrimp, etc.)