5 Easy Weeknight Meals

Here are some of my GO-TO quick weeknight meals! Hope it helps!

Monday: One-Pan Baked Ziti
Ingredients:

• 1 lb ground beef
• 3 cloves garlic, minced
• 1-24oz jar marinara sauce, I like Rao’s
• 3 cups water or chicken broth
• 12 oz ziti, uncooked
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• Italian seasoning, salt & pepper to taste

Instructions:
Brown the meat in a large oven-safe skillet. Add garlic and cook for 30 seconds. Season. Stir in marinara, water and pasta. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is al dente. Dollop ricotta over the top, add mozzarella and Parmesan, then bake at 400°F for 10 minutes or until bubbly.

Tuesday: Sheet Pan Chicken Quesadillas

Ingredients:
• 3 cups shredded rotisserie chicken
• 3 cups shredded Mexican cheese or jack cheese 
• 1 can black beans, drained
• 1 cup canned corn, drained 
• 1/2 cup salsa
• 1 packet taco seasoning
• 8 large flour tortillas

Mix chicken, cheese, beans, corn, salsa and taco seasoning in a bowl.

Layer tortillas on a sheet pan (I add 6 on the bottom letting them hang out of the pan and overlapping a bit) add cheese-chicken mixture. Add two tortillas in the middle and fold tortillas over, place another sheet pan on top and bake at 425°F for 15 minutes. Remove the top pan and bake 5 more minutes until crispy.

Slice and serve with sour cream, salsa or guacamole.

Wednesday: Mongolian Beef Noodles

Ingredients:
• 1 lb ground beef 
• 12oz lo mein, ramen or spaghetti
• 1 tbsp sesame oil or olive oil
• 3 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup beef broth
• 1 tbsp cornstarch
• Green onions
• Chili oil (optional but highly recommended)

Instructions:
Cook noodles according to package directions. Meanwhile, cook ground beef in a large skillet and add garlic and ginger. Whisk soy sauce, brown sugar, beef broth and cornstarch together and pour into the skillet. Simmer until slightly thickened. Add noodles and toss until everything is coated. Finish with green onions. I like to add chili oil to the top in mine. It’s delish!

Thursday: Chicken & Leek Pot Pie

Ingredients:
• 4 cups shredded rotisserie chicken
• 1 sheet puff pastry, cut in squares 
• 1/2 cup butter
• 2 cups sliced leeks
• 1 cup chopped carrots
• 1/2 cup flour
• 2 1/2 cups chicken broth
• 1 cup frozen peas
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp parsley
• 2 tsp thyme
• Salt & pepper
• 1 egg

Preheat oven to 400°F. Melt butter in an oven-safe skillet and cook leeks and carrots until softened. Stir in flour, then slowly add broth and cook until thickened.

Stir in chicken, peas, cream, Dijon, herbs, salt and pepper.

Top with puff pastry, brush with beaten egg and bake until puffed and golden, about 20 minutes.

Friday: Cheeseburger Sliders

Ingredients:
• 1 lb ground beef
• 1 small onion, finely chopped
• Salt, pepper and garlic powder
• 12 Hawaiian rolls
• 8 slices American or cheddar cheese
• Pickles, chopped 
• 2 tbsp melted butteR
• Sauce for serving (I mix mayo, ketchup and mustard equal parts to serve with)

Instructions:
Brown the beef and onion together and season well. Slice the entire pack of rolls in half without separating them. Place the bottoms in a baking dish, layer with cheese, ground beef, pickles and another layer of cheese. Add the tops, brush with melted butter and sprinkle with sesame seeds. Bake at 375°F for 12 to 15 minutes. Serve with burger sauce for dipping.