What To Make For Dinner When Your Best Intentions Fail…. Good Dinner Recipes
We all have those days when despite our best efforts to plan, life gets in the way and we need a last minute dinner that is quick and nutritious. I have been making this little dish since my university days and have adapted to improve it a little bit along the way, but the basics are still there. The great thing about it is you should have everything you need in your pantry, plus it’s a great way to use up any leftover veggies you may have. They make good lunch ideas too. For kids it’s great as you can customize the veggies to suit their tastes and preferences.
The great thing about it is you should have everything you need in your pantry, plus it’s a great way to use up any leftover veggies you may have.
Here’s what you need:
Pasta: I always use whole wheat, spelt or one of the many new available ones with added protein & fiber.
Protein: Usually made with canned tuna as it is always available in my cupboard, but chicken would work as well.
Veggies: My faves are garlic, red onion, red peppers, green peppers, mushroom, zucchini and broccoli, but again options are endless
Dairy: Parmesan Cheese
Fats: Extra Virgin Olive Oil
Quantities:
All depends on how many you are feeding. This is a great meal for leftovers so I tend to make a lot. I go really heavy on the veggies so each serving gets lots of veggies and keeps it a little less carb heavy. I will use 2 cans of tuna for a large pot that will make dinner for 2 adults & 1 child and then lunches or dinners for the next day.
Here’s how you do it:
- Chop your veggies into small bite size pieces
- Grate the parmesan cheese
- Heat some olive oil and garlic until garlic has softened, add the onion to soften for about 1- 2 minutes, then throw in the rest of the veggies.
- Sautee until soft.
- While sautéing the veggies boil the water for the pasta and cook according to directions– use a large pot
- Drain the pasta
- Throw the sautéed veggies, tuna and pasta all together in the pasta pot while on low heat, add some parmesan cheese (as much or little as you choose), add some more olive oil and season with salt & pepper
And voila – a delicious and well balanced meal for the whole family with ingredients you already had on hand!
Quick Tips:
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Mix up the protein – so many options!
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Switch out the veg
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Make gluten free with GF pasta
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Avoid cheese for dairy free
Allison Madigan is a holistic nutritionist. She has a strong belief in the power of food and proper nutrition to keep us in our best health and prevent disease. Allison’s goal is to empower people to make healthy and mindful decisions for themselves and their families to achieve optimal health. She has a keen interest in food sensitivities and allergies and helping families navigate this as she has gone through this with her own daughter.
