Quarantine Quisine: 5 Easy Dinners To Make This Week

This weekend, I was video chatting wth my mom, like I normally do on any given Sunday morning. She told me she waiting on her local food delivery service, and I squealed when I heard she managed to land a delivery slot. I haven’t been lucky enough to get a delivery in 10 days. Just then Jason piped in, remarking if we would have ever considered talking about such things. It’s amazing how our conversations have shifted in just a few weeks. I seems like all my calls with friends and family lately, seem to talk about the exact same thing.

Now with our fourth week at home, I have our weekly household needs down to a science, and rather than going to the grocery store (hello STAY HOME!), I try to have food delivered, so there are less people to come in contact with. I don’t think there is an adequate way to show our overwhelming thanks to all the employees working around the clock to making these services available to all of us!

But as most of you know, food deliveries have also been challenging and I don’t mean just scoring a slot. Typically, I only receive half my order, making daily meal planning tricky, so I’ve had to get creative. Here are 5 easy dinners to make this week!

Alison Roman’s: The Stew

I love this comforting and immune boosting soup so much. And you may not have all of the ingredients on hand like I did, so substitute wherever you can. For example if you do not have kale substitute with spinach. The recipe is here, I also added in sweet potatoes to make it a little thicker.

Flank Steak with Spaghetti Squash and Broccoli

This one was sent to me by my photographer Lauren. Her husband marinated the steak first, before cooking in the oven. I found five different marinades you can use here. Pair this dish with Spaghetti Squash and sautéed broccoli or spinach.

Eggplant Parm

Eggplant is my favorite food ever. I like to bake the eggplant instead of frying it. Simply take skin off, slice not too thin, and dip in egg, followed by breadcrumbs. Spray pan and bake breaded eggplants on each side for 15 minutes at 400 degrees. Once eggplant is cooked, layer sauce, eggplant, cheese, and grated cheese. I usually make about three layers. You can also make Zucchini Parm too!

Quesadillas!

Veggie, chicken, beef, cheese quesadillas are perfect if you have any leftovers. These are super easy to make, and just add corn or rice as a side!

Zucchini Boats!

My kids went to town on this one. Simply half the zucchini long ways and scoop out any seeds. Drizzle with olive oil, salt and pepper, and bake in over at 375 degrees for 15-20 until the zucchini starts to become tender. In bowl cut up tomatoes, garlic, olive oil, and season with salt/pepper and garlic powder. Fill in the zucchini boats and top each with fresh mozzarella and bread crumbs, bake for another 20-30 minutes!

Would love to hear what you are cooking up! Leave it in the comments below!