8 Simple Dinners to Make During Quarantine

So let’s talk some simple dinners to make during quarantine life.  Let me help you breathe a little by saying, this is not the time to go all crazy on spending hours in the kitchen! Keep things really easy for yourself, by making simple dinners that are quick to throw together and quick to clean up. I’m talking, mainly instant pot and crockpot kind of dinners.  The less pots and pans to clean, the better! Below are 8 of my favorite, tried and true simple dinners that are all a huge hit in our house. And I hope they are in yours too!

1. Pepperoncini Beef Sandwiches (Instant Pot OR Crockpot)

INGREDIENTS:

• 2 ½ pound chuck roast
• 1 – 16oz can sliced pepperoncini peppers
• 6 hogo buns
• 6 slices of mozzarella cheese

INSTRUCTIONS: (for crockpot):

1. Place roast in the bottom of crockpot
2. Pour pepperoncini peppers over roast and cook on low for 5 hours
3. Shred meat (take the extra fat off) and then put meat into each hogo bun
4. Top each sandwich with 1 slice of cheese
5. Place the sandwiches in oven on broil for 3 to 5 minutes, until cheese is fully melted

*for instant pot, place roast on rack and pour peppers over the roast. Cook on pressure cook for 2 hours if roast is unthawed. Then release pressure, shred meat and follow the same instructions as above

2. Crockpot Lasagna

INGREDIENTS:

• 1 pound ground beef (brown ground beef, first)
• 1 jar marinara sauce
• 12 lasagna noodles (uncooked)
• 16 ounce cottage cheese
• 3 cups mozzarella cheese
• 3 tbsp basil
• 2 tbsp italian seasoning

INSTRUCTIONS:

1. Spray crockpot with cooking spray
2. Layer lasagna noodles (you may have to break them a bit to fit)
3. Then add a layer of ground beef, half of: sauce, cottage cheese, and mozzarella cheese and seasonings
4. Repeat layers
5. Cook on low for 4 hours

3. Chicken Bowls

INGREDIENTS:

• 1 1/2 pounds chicken breasts
• 16 oz jar of salsa (any kind)
• 2 cloves minced garlic
• 15 oz can black beans (drained)
• 1/2 lb frozen corn
• 1 tbsp chili powder
• 1/2 tbsp cumin
• 1/2 tbsp dried oregano
• 1/4 tsp cayenne pepper
• 6 cups cooked rice (or chips if you want to make it a nacho bowl)
• 8 oz shredded cheddar cheese

INSTRUCTIONS: for crockpot

1. Place chicken breasts in bottom of crockpot. Drain the black beans and add them to the crockpot along with the corn and salsa, minced garlic, chili powder, cumin, oregano, and cayenne pepper
2. Give the ingredients a stir and then cook on low for 8 hours or high for 4 hours
3. After it’s done cooking, remove the lid and shred the chicken
4. Build your chicken bowl with either rice or chips at the bottom, chicken mixture, cheese, and any other toppings of choice

*For instant pot, place chicken breast on rack inside of instant pot. Add all other ingredients. Cook on pressure cook for 1 hour (if chicken is frozen) Release, shred chicken and make your bowl

4. Chicken Enchiladas

INGREDIENTS (for enchiladas)

• 1 pound chicken breasts
• 6 tortilla shells
• 4 oz can of green chilis (optional)
• 8 oz shredded cheddar cheese
• Toppings of choice: tomatoes, avocado, onions, sour cream, salsa, etc.

*for enchilada sauce, ingredients and instructions, click here

INSTRUCTIONS:

1. Cook chicken in either crockpot or instant pot.  Once cooked, shred up the chicken
2. Add the green chilis to the chicken and mix well
3. Put a spoonful of enchilada sauce in tortilla shell and then add chicken to tortilla and wrap up. 
4. Repeat process with all 6 tortilla shells. 
5. Pour remaining enchilada sauce over enchiladas and then sprinkle cheese on top
6. Cook in oven on 400 degrees for 15 minutes or until cheese is fully melted
7. Add any toppings of your choice

5. Pesto Tilapia

INGREDIENTS:

• 4 tilapia filets
• 1 – 6oz can of pesto
• juice from 1 lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp minced garlic
• 3 tbsp olive oil
• 1/4 cup small grape tomatoes

INSTRUCTIONS:

1. Lay tilapia filets on sheet pan
2. Pour olive oil over filets and season with salt, pepper, and minced garlic
3. In a separate bowl, add pesto and lemon and mix well and then lather over the filets
4. Cook in oven on 400 degrees for 20 minutes or until cooked through (10 minutes in, take the tilapia out and add the tomatoes to the top)

6. Chicken Tortellini Soup

INGREDIENTS:

• 2 tsp olive oil
• 1 medium chopped onion
• 2 stalks of celery, sliced
• 3 carrots, sliced thin
• 2 tbsp parsley
• 1 tsp basil
• 4 (14 1/2 oz) cans of chicken broth
• 1 pound shredded chicken
• 1 package cheese tortellini
• 2 chicken bouillon cubes

INSTRUCTIONS: (for stovetop)

1. Add olive oil, onion, celery, carrots, parsley, and basil.  Cook until tender
2. Add broth and bouillon cubes
3. Add chicken and bring to boil, cover and let simmer 1 ½ to 2 hours
4. Add tortellini, cook until tender

7. Lemon Chicken

INGREDIENTS:

• 4 to 6 chicken breasts
• 3 tbsp chili lime seasoning
• 3 tbsp basil
• 2 tbsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• juice from 2 lemons
• 1 cup of chicken stock

INSTRUCTIONS:

1. Place chicken breasts in a baking dish
2. Season chicken with salt, pepper, chili lime seasoning, basil, oregano, salt, and pepper
3. Pour juice from 2 lemons on top
4. Pour over 1 cup of chicken stock
5. Cook in oven on 400 degrees for 40 minutes

8. Balsamic Beef Roast

INGREDIENTS:

• 2 1/2 pound chuck roast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb red potatoes
• 3 whole onions
• 1 lb carrots
• 1/2 tsp minced garlic
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/3 cup balsamic vinegar

INSTRUCTIONS: for crockpot

1. Sprinkle roast with salt and pepper
2. Place roast in crockpot
3. Arrange potatoes and onion around roast, sprinkle garlic, oregano, and thyme
4. Drizzle over balsamic vinegar
5. Add carrots on top of the roast
6. Cover and cook on low for 8 hours

*For instant pot, place roast on rack inside of instant pot, add all ingredients and cook on pressure cook for 2 hours if roast is unthawed. Release pressure and serve.