Quick and Easy Meals

If you’ve ever found yourself staring into the fridge at 5 PM wondering what to make for dinner, these recipes are for you.

These are the simple, realistic meals that make up the majority of our weeknight dinners—easy to prepare, family-friendly, and made with ingredients we almost always have on hand. No complicated steps, hard-to-find ingredients, or spending hours in the kitchen.

You’ll find balanced meals with protein, carbohydrates, healthy fats, and plenty of flavor, all designed to help make dinnertime a little less stressful.

I hope these recipes help make your week a little easier and give you a few new dinner ideas to add to your rotation!

 

Easy Ground Beef Tacos with Black Beans

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

For the taco meat:

• 1 lb 93/7 lean ground beef
• 1 packet Siete Taco Seasoning
• 2–4 tbsp bone broth

For the black beans:

• 1 (15 oz) can black beans, drained and rinsed
• ½ tsp cumin
• 2 cloves garlic, minced

For the pico de gallo:

• 2 medium tomatoes, diced
• ¼ cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt, to taste

For serving:

• 8 Siete crunchy taco shells
• 2 cups chopped romaine lettuce

Instructions

1. Cook the taco meat:
   Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed. Stir in the taco seasoning and bone broth. Simmer for 2–3 minutes until the seasoning is evenly distributed and the mixture thickens slightly.
2. Warm the beans:
   In a small saucepan, combine the black beans, cumin, and garlic. Cook over medium-low heat for 5–7 minutes, stirring occasionally, until warmed through.
3. Make the pico:
   In a bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir well and set aside.
4. Assemble the tacos:
   Fill each taco shell with romaine lettuce, seasoned beef, and pico de gallo. Serve the black beans on the side.

Estimated Macros

Per serving (2 tacos + ¼ of bean mixture):

• Calories: ~410
• Protein: ~28g
• Carbohydrates: ~32g
• Fiber: ~9g
• Fat: ~18g

Macros will vary slightly based on the exact amount of pico, lettuce, and brand-specific ingredients used.

 

Steak, Crispy Potatoes & Fire-Roasted Vegetables

Serves: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes

A simple, protein-packed dinner that comes together with minimal prep and ingredients.

Ingredients

• 1.5 lbs filet steak
• 1  16-oz bag Pure Vida Fire Roasted Vegetables
• 1 lb mini golden potatoes, halved
• 1 tbsp olive oil
• 3 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Prepare the potatoes.
   • Toss the halved potatoes with olive oil, garlic, salt, and pepper.
   • Place in the air fryer at 400°F for 18–22 minutes, shaking halfway through, until golden brown and crispy.
2. Cook the steak.
   • While the potatoes cook, season the steak generously with salt and pepper.
   • Grill or sear over medium-high heat until your desired doneness is reached.
   • Remove from heat and allow the steak to rest for 5–10 minutes before slicing.
3. Cook the vegetables.
   • Prepare the Pure Vida Fire Roasted Vegetables according to package directions.
4. Serve.
   • Divide the potatoes and vegetables evenly among four plates.
   • Slice the steak and distribute evenly across each serving.

Estimated Macros

Per Serving

• Calories: ~412
• Protein: ~37g
• Carbohydrates: ~30g
• Fat: ~16g
• Fiber: ~5g

Macros are estimates and will vary slightly based on the specific cut of steak and vegetable blend used.

 

Meatballs, Bone Broth Rice & Roasted Za’atar Carrots

Serves: 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes

A simple, comforting dinner packed with protein, fiber, and flavor.

Ingredients

For the Meatballs

• 1 lb 93/7 lean ground beef
• 1 large egg
• ¼ cup breadcrumbs
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Rice

• 1 cup uncooked rice
• 2 cups bone broth

For the Roasted Carrots

• 1 lb carrots, chopped
• 2 cloves garlic, minced
• 1 tsp za’atar seasoning
• Salt and pepper, to taste

For Serving

• Fresh parsley, chopped

Instructions

1. Prepare the meatballs.
   • Preheat oven to 400°F.
   • In a large bowl, combine ground beef, egg, breadcrumbs, Italian seasoning, salt, and pepper.
   • Mix until just combined and form into 16 meatballs.
   • Place on a parchment-lined baking sheet and bake for 20-25 minutes, or until cooked through.
2. Cook the rice.
   • While the meatballs cook, combine rice and bone broth in a saucepan.
   • Bring to a boil, reduce heat to low, cover, and simmer according to package directions until tender.
3. Roast the carrots.
   • Toss carrots with garlic, za’atar seasoning, salt, and pepper.
   • Spread on a baking sheet and roast alongside the meatballs for 20–25 minutes, stirring halfway through.
4. Serve.
   • Divide rice, carrots, and meatballs evenly among four plates.
   • Garnish with fresh parsley before serving.

Estimated Macros

Per Serving

• Calories: ~365
• Protein: ~30g
• Carbohydrates: ~30g
• Fat: ~15g
• Fiber: ~3g