Balanced Eating

3 Balanced Dinner Recipes Made with 5 Ingredients or Less

Andrea Mathis

A DiGiorno pizza on a wooden tray near cherry tomatoes, a red pepper and basil on a granite counter.

“What’s for dinner??” As a busy mom to two boys, I get this question A LOT. I even get asked this question right after I fix them a hearty breakfast! Even though I may not have a lot of time to spend in the kitchen, I still want to make sure that I prepare my family a delicious and nutritious meal. Not to mention, it needs to be quick and easy to make!

Over the years, I’ve come up with some tasty dinner recipes that only require five ingredients or less, and I’m going to share them with you today!

All you need to make Chicken Fajita Lettuce Wraps:

1 romaine lettuce head washed and separated into individual leaves
3 cups fajita-seasoned, ready-to-eat, chicken strips
1 cup whole kernel corn, drained
1 large tomato, chopped

To make these Chicken Fajita Lettuce Wraps start by placing the fajita chicken onto each romaine lettuce leaf. Next, add a serving of corn and tomatoes and enjoy! Feel free to pair with your favorite dipping sauce.

There are so many delicious frozen entrees on the market now, and the vegetables within are just as nutritious as they are fresh. Think of the freezer as nature’s pause button – locking in the nutrients until you’re ready to eat.

Stouffer’s Lasagna will always be my top choice. It’s made with herb seasoned tomato sauce and real mozzarella cheese which gives it that delicious homemade taste.

All you need to make Zesty Italian Arugula Salad Paired with Lasagna:

Stouffer’s Lasagna with Meat & Sauce
6 cups arugula
1 large cucumber, chopped
½ red onion, sliced
Zesty Italian Dressing

Start by preparing the lasagna per the package instructions. Next, prepare the salad by tossing together the arugula, cucumbers, onion, and dressing in a large bowl. When the lasagna is done, simply balance your plate with the Zesty Italian Salad and enjoy!

All you need to make Spinach & Mushroom Quinoa:

1-pound mushrooms (white or cremini, sliced thinly)
2 tablespoons olive oil
2 cups baby spinach leaves, tightly packed
2 cups quinoa cooked
Salt/pepper to taste

To make this dish, start by heating the oil in a large skillet over medium-high heat. Add mushrooms and spinach to the skillet and sauté for about 5 minutes until the mushrooms are nice and soft. Add 2 cups of cooked quinoa to the skillet and cook on low heat until the quinoa warms up. Season with salt and pepper to taste and enjoy!