All Plans | Disheroo

Here's What's Cooking on Disheroo's Meal Plans

 
 

This Week on the 30Min Plan

 
 
Total: 25 min Prep: 15 min Cook: 10 min
 
Price: $7.65 Servings: 4 Tags: Vegetarian, Kid-Friendly, 30Min
 
Ingredients
15 oz can of corn, drained

15 oz can of black beans, drained

Lime Juice

Red Onion, sliced or diced

Mozzerella Cheese

2 Tomatoes, chopped

2 Avocados, chopped

Cilantro, chopped

Pitas or Tortillas

Instructions
Heat corn and black beans together in a saucepan on low while preparing the toppings. Remove the seeds from the tomatoes and chop them. Use a vegetable peeler to slice the red onion thinly. Chop the avocado. Chop the cilantro. Put all the ingredients in a pita or tortilla and eat it.
 
Meal Submitted By: jen
Sources: Pinterest
 
 
 
 
 
Total: 40 min Prep: 25 min Cook: 15 min
 
Price: $12.53 Servings: 4 Tags: Salad, 30Min
 
Ingredients
4 cups butter lettuce, chopped

4 cups fresh arugula, chopped

2 pint grape tomatos, quartered

8 slices thick-cut bacon, fried and crumbled

2 cups sweet corn

2 avocados, chopped

8 ounces feta, crumbled

3 tablespoons olive oil

2 lime, juiced

1/2 teaspoon salt

1/2 teaspoon pepper

Instructions
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly among plates. Serve!
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 35 min Prep: 15 min Cook: 20 min
 
Price: $8.76 Servings: 4 Tags: Asian, Chicken, 30Min, Gluten-Free
 
Ingredients
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes

Kosher salt, to taste

1/2 cup reduced-sodium chicken broth

2 tablespoons reduced-sodium shoyu or soy sauce (or Tamari for GF)

2 teaspoons cornstarch

2 tablespoons water

1 tbsp canola or grapeseed oil, divided

1 bunch asparagus, ends trimmed, cut into 2-inch pieces

6 cloves garlic, chopped

1 tbsp fresh ginger

3 tablespoons fresh lemon juice

fresh black pepper, to taste

rice

Instructions
Start rice cooking. Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside. Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
 
Meal Submitted By: jen
Sources: Source
 
 
 
 
 
Total: 35 min Prep: 25 min Cook: 10 min
 
Price: $16.02 Servings: 6 Tags: Pasta, Chicken, 30Min
 
Ingredients
2-4 chicken breasts, cooked and cubed

1 pound bow tie pasta (farfalle)

1/2 pint cherry tomatoes, halved

1 cup crumbled feta cheese

1 jar Classico pesto

Kosher salt and freshly ground black pepper

Olive oil, as needed

garlic bread

hearts of romaine

caeser dressing

croutons

shredded Parmesan cheese

Instructions
If you have to cook your chicken breasts, start that now. Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. Dump the pasta into a large serving bowl. Stir in the pesto (stir the pesto carefully in the jar to mix the oil into the pesto well) until the pasta is coated. Toss in the chicken, cherry tomatoes, and the crumbled feta. Chop the lettuce and add in croutons, dressing, and parmesan to taste. You can make the salad up to about 1 hour before you serve it. Bake the bread according to the package directions.
 
Meal Submitted By: jen
Sources: Source