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Easy (and Healthy) Weeknight Dinners

Easy (and Healthy) Weeknight Dinners
Sadly, the holidays are behind us, and we’re settling back in to our everyday routines. Whether you overindulged throughout the holiday season or are resolved to eat healthier this New Year, you’re not alone. We realize that you’re busy and finding healthy recipes can be tough, so we’ve rounded up three healthy weeknight meals for you to add to your dinner rotation. Plus, each recipe requires 6 ingredients or less!
First up, fire up the grill to prepare Moore’s Chicken and serve it with some grilled veggies for an easy and delicious dinner your family is sure to love.   
1 cup Moore's Original Marinade
½ cup lemon juice
4-6 chicken breasts
1 teaspoon black pepper
½ cup butter
  1. Mix Moore's Marinade, lemon juice, pepper and melted butter.
  2. Pour over chicken and bake in oven at 350⁰ for 30-40 minutes or until done.
  3. To grill, marinate chicken in refrigerator for 15 minutes prior to grilling. When grilling, baste chicken with unused marinade upon every turn.
Because it’s packed with omega-3s and protein, salmon should be your go-to fish. For a simple dish, serve Moore’s Smoked Salmon with roasted vegetables. 
Ingredients: Smoked-Salmon.jpg
1 cup Moore's Original Marinade
1-¼ tbsp. garlic minced
¼ cup dry white wine
1-¼ lbs. fresh sockeye salmon fillet or frozen
½ cup brown sugar
  1. In a saucepan, bring Moore's Marinade, garlic, brown sugar and white wine to a boil.
  2. Lower heat and simmer 10 minutes, or until liquid is reduced by half.
  3. Remove from heat and allow to cool completely.
  4. Place cleaned and rinsed salmon fillets, skin down, in a plastic tray (no metal) at least as deep as the fillets are thick and sprinkle salt generously over the top.
  5. Coat fillets with the marinade and seal tightly. Reserve left over marinade for glaze.
  6. Allow to marinade for at least 30 minutes.
  7. Remove excess liquid every few hours.
  8. Remove from tray and rinse again, setting the fillets on smoking rack to dry for 20 minutes.
  9. Spread apple and hickory wood chips in the bottom of a stovetop smoker.
  10. Paint fillets lightly with leftover marinade.
  11. Start out as cool as you can and gradually increase your smoking temperature for 150° for 30 minutes.
When you’re in a time crunch, a tasty stir-fry should be a no brainer. Quickly prepare a winning one-dish dinner with this Quick Beef and Vegetable Stir Fry. 
½ cup Moore's Original Marinade
1 lb. top sirloin or chuck steaks cut into 2-inch strips
2 tbsp. oil divided
2 medium bell peppers, one red, one green sliced into ¼ inch strips
½ yellow onion thinly sliced lengthwise
2 tbsp. chopped cilantro optional
  1. Cut beef across the grain in 2-inch strips and place the meat into a storage bag or sealed container with ½ cup of marinade for 30 minutes.
  2. Cut and prepare vegetables while meat is marinating.
  3. Heat 1 tbsp. of foil in the skillet on high heat, until the oil is simmering, but not smoking. Add the strips of beef and brown, without stirring, but as soon as it is brown on one side, then stir. Cook for 1-2 minutes for medium rare. Remove from pan to a bowl and keep warm. 
  4. Add remaining oil and the sliced onions and bell peppers, cook stirring for 2-3 minutes or until vegetables are tender.
  5. Add the beef and cilantro and cook for ½ minute longer, stirring. Remove from heat.
  6. Serve alone, or with steamed rice.
**Note: Substitute chicken or pork in place of beef.