Quick and Easy Dinners (Previ Style)

The weeknight dinner dilemma… Even for those who like to cook, putting together a complicated dinner meal after a long day of work is just not that appealing. Instead of eating out or eating a bowl of cereal for dinner (no judgement here; sometimes that will be the solution!), planning some quick and simple dinners is key.

Need some ideas? We sent out an email to our staff asking them to tell us their favorite, easy weeknight dinner suggestions, and here is what some of them had to say:


“My go-to quick meal is No Boil Pasta Bake where I cut up (already cooked) chicken sausage, zucchini, and carrots and I mix them in a casserole dish with gluten free ziti, a jar of pasta sauce, and a jar of water. Top with some cheese, cover, and bake for about 30-40 minutes at 400 degrees F. Its pretty much a builder recipe because you can really put anything in it, like onions and peppers. If you want veggies that are a bit more cooked, it helps to steam them just a bit before mixing in, especially the carrots.”



“I have one easy weekday dinner I make regularly: almond flour coated chicken, baked sweet potato fries and either roasted Brussels sprouts or roasted broccoli. It’s really easy to throw together and once all the prep is done everything bakes together in the oven so there isn’t much work involved. Lately, I’ve been roasting frozen broccoli which I always have on hand so it’s even faster. The ingredients for the chicken are: 1lb of chicken cutlets, about 1 cup of almond flour, seasonings as desired added to the almond flour (I usually do garlic powder, onion powder, paprika, salt, pepper, and sometimes rosemary). For the sweet potatoes: coconut oil  to coat, onion powder, garlic powder, paprika, sea salt, and pepper to taste. And for the broccoli: a little spray of coconut oil, salt, pepper, and maybe some garlic powder.  I’ll usually roast it anywhere from 400-420 degrees for 20-30 minutes.”


“I usually just throw together a salad with beans or tuna. Why? Because I usually have chopped vegetables around and I always have beans and/or tuna. If I’m feeling fancy, I might even cook fresh fish as my protein source, or throw down a couple of hard boiled eggs on that bad boy.

Also, fitting for today (It’s National Taco Day!), I go for tacos some nights because they are super fast and delicious. I use beans or fish with homemade taco seasoning, lettuce, olives, salsa, cheese, and maybe guacamole all in a hard organic taco shell.”



“This is a good make once and serve twice! Thai Chicken Curry: in a large pot, brown 1 chopped onion and 3 smashed garlic cloves (optional any veggies). Remove mixture from pot and reserve. Add a small can of Panang curry paste (2-3 tablespoons) to pot and sauté; add 1 lb of sliced chicken breast and cook until chicken is cooked through. Add onions and garlic back to the pot. Add 1 can of coconut milk to the pot and let simmer for 10 mins, bring to quick boil. Remove from heat and let sit for 10 minutes, uncovered, and it will thicken.  Enjoy for dinner as lettuce wraps and/or with a side of rice.”

Hungry yet? We received lots of great ideas from our Previ team, so stay tuned for our next installment of Quick and Easy Dinners!

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