Easy Midweek Meals at Home

Easy Midweek Meals at Home


With all the appointments and work that consume your week, finding quick and easy meals to make might seem too difficult to squeeze into such a tight schedule. Fortunately, we are always on the lookout for deliciously simple recipes that will surprise even the pickiest eaters at your dining table. We rounded up some easy midweek meals you can make right at home with just a handful of ingredients and your Xtrema cookware.

Easy Midweek Meals at Home

Easy Midweek Meals at Home

We know how busy life can get, but that doesn't mean you should skimp on the three main meals of the day. These recipes are just too tasty and easy to pass up!

Skillet Sweet Potato and Kale Hash

Looking for a quick and healthy way to jumpstart your day? This recipe offers sweet and savory with just a hint of spicy that will keep your taste buds guessing until the very last bite. You will need 2 tablespoons coconut oil, 2 large sweet potatoes, 4 cups of baby kale or spinach, 3 eggs, 1 teaspoon minced garlic, ¼ teaspoon crushed red pepper, salt, and black pepper to taste. We have also prepared this dish with cumin, paprika, oregano, and other spices. You can even save time by cutting your sweet potatoes into small cubes the night before or at the beginning of the week.

Peel and chop the sweet potatoes into small cubes. Melt the coconut oil in a large Xtrema skillet and add the minced garlic. Cook the sweet potatoes and garlic over medium to low heat until they are nearly done. Be sure not to overcook the garlic, or else it will burn and affect the taste of the entire dish. Add in the baby kale and cook until they turn soft. Remove the sweet potatoes and kale from the skillet and set the mixture aside. Crack the 3 eggs over the skillet, allowing the eggs to fully cook. Add the sweet potato and kale mixture back into the skillet. Season with salt, pepper, and crushed red pepper. Serve hot and enjoy!

Not Your Average Steak Burrito Bowl

One great thing about lunch is that it can be whatever you want it to be. Instead of waiting in line at Chipotle, you can prepare your own burrito bowl before the 9 to 5 grind begins. You will need 1 pound of skirt steak, cut into thirds, 3 tablespoons extra-virgin olive oil, divided, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon paprika, 3 cups corn, ½ red onion, chopped, 2 jalapenos, minced, 2 tablespoons Mexican blend cheese, 4 cups cooked brown rice, 2 cups shredded lettuce, 2 cups quartered cherry tomatoes, 1 cup Mexican cheese blend, and 1 cup guacamole as well as chopped cilantro, Kosher salt, ground black pepper, sour cream, and lime wedges, for serving.

Drizzle 1 tablespoon of olive oil over the skirt steak, then rub the steak with chili powder, cumin, oregano, and paprika. Season both sides with salt and pepper. In a large Xtrema skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak and cook until it is seared on both sides or until your desired level of doneness. Let the steak rest 10 minutes before dicing into cubes. While the seared steak cools, make the corn salsa. In a large Xtrema mixing bowl, combine the corn, 1 tablespoon of olive oil, red onion, jalapeno, lime juice, and cilantro. Season with salt and pepper. Divide the cooked rice among 4 bowls. Top each bowl with lettuce, cherry tomatoes, corn salsa, cooked steak, cheese, guacamole, and sour cream. Squeeze fresh lime juice over each bowl and garnish with cilantro.

Parmesan Chicken with Caesar Roasted Romaine

Are you having a tough time getting the family to eat salad? Try roasting your romaine instead, and don't be surprised if you quickly convert them into salad lovers. You will need 4 7-ounce skinless, boneless chicken breasts, ½ cup grated parmesan, pecorino, or asiago cheese, ½ cup panko breadcrumbs, 3 tablespoons extra-virgin olive oil, divided, 2 tablespoons chopped flat-leaf parsley, 2 garlic cloves, chopped and divided, 2 large hearts of romaine, halved lengthwise, 4 anchovy fillets, drained and chopped, 1 lemon, cut into 8 wedges, Kosher salt, and freshly ground pepper.

Preheat the oven to 450°F. Line a large Xtrema baking pan. Season the chicken breasts with salt and pepper before setting aside in the prepared pan. Combine the cheese, panko, 2 tablespoons of olive oil, parsley, and 1 garlic clove in a medium Xtrema mixing bowl. Season the medley with salt and pepper. Pat the breadcrumb mixture onto the chicken breasts. Roast the chicken for about 10 minutes or until the crumbs begin to turn golden. Drizzle the lettuce with 1 tablespoon of olive oil and sprinkle with the remaining chopped garlic. Season the romaine with salt and pepper. Remove the baking pan from the oven and place the seasoned romaine around the chicken. Roast for about five more minutes or until the chicken is cooked through and the lettuce is browned at the edges. Divide among plates. Top the lettuce with anchovies and garnish with lemon wedges. Enjoy!

Making these easy midweek meals at home won't take any time away from checking in with the family or getting ready for the busy day ahead. Best of all, the flavors of each recipe above are only accentuated when you use ceramic cookware. Thanks to the pure ceramic construction of our pots and pans, ingredients are cooked consistently and evenly from both the inside and the outside, not only increasing the natural flavors but also the nutritional value of each meal you make. If you have any questions about our cookware, please contact Xtrema Pure Ceramic Cookware today.

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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