Three dinners, three proteins, and zero “what’s for dinner?” spirals at 4:30. That’s the whole deal: one lineup, one grocery list, one less thing to figure out this week.
This week is all one-pan territory: a green chile chicken enchilada skillet that skips every step of rolling, a one-pot cheesy rice situation that reminds me of childhood, and the easiest salmon burger you’ll put on a bun all spring.
Stick around to the bottom for a little life update from our house too. It’s been another week over here.
Happy cooking!! ♥
London
Dinner 1: Green Chile Chicken Lazy Enchilada Skillet
If a tray of rolled enchiladas feels like a weekend project, this green chile chicken enchilada skillet is the weeknight answer. A rotisserie chicken, a jar of green enchilada sauce, and one skillet doing the work of a whole baking dish.
The move is the crushed tortilla chips pressed right into the top before the cheese goes on. They soften just enough in the sauce but still hold a little texture, and the whole skillet somehow tastes like actual enchiladas.
Justin spent a decade in New Mexico, so green chile standards in this house are no joke. Even for him, this one clears the bar. 😏
Note: This is made for a Staub 12-inch cast iron skillet. Go for sturdy, restaurant-style tortilla chips here (thin ones turn to mush in the sauce).
Dinner 2: Ground Turkey Broccoli Cheese Rice Skillet
One pot, 40 minutes, dinner on the table. Ground turkey, long-grain rice, and big chunks of broccoli all cook together in the same skillet, then get topped with a buttery panko-Parmesan crust and broiled until golden.
It’s the kind of cozy weeknight dinner that makes the whole kitchen smell like comfort, and this ground turkey broccoli cheese rice skillet reheats like a dream the next day.
Note: Don’t skip the panko topping, it’s the whole thing. If you’re going gluten-free, Aleia’s GF panko crisps up amazingly!
Dinner 3: Salmon Burgers with Avocado Ranch
If “weeknight salmon burger” sounds like too much effort, this one will change your mind. Fresh salmon gets mixed with mayo, mustard, lemon, garlic, and a big hit of dill, then pan-seared in under 10 minutes.
Pile these salmon burgers on a toasted bun with arugula, tomato, and a spoonful of the avocado ranch. Honestly, the sauce alone is worth making.
Note: A slotted fish spatula is the move for flipping without the patty falling apart. Pull them at 140°F internal with a meat thermometer for the juiciest bite.
Meal Prep Tips
- Green Chile Chicken Lazy Enchilada Skillet: Shred the chicken and sauté the veggies up to 2 days ahead. Everything comes together in about 10 minutes on the actual night.
- Ground Turkey Broccoli Cheese Rice Skillet: Make it fully ahead and reheat. Pop it back under the broiler for 1 to 2 minutes to re-crisp the topping.
- Salmon Burgers with Avocado Ranch: Form the patties in the morning and keep them covered in the fridge until dinner. Mix the avocado ranch up to a day ahead.
Dietary Substitutions
Gluten-Free: If you are a true Celiac, always, always double-check your labels as hidden wheat can sneak in!
- Green Chile Chicken Lazy Enchilada Skillet: Naturally gluten-free, just double-check your enchilada sauce and tortilla chip labels.
- Ground Turkey Broccoli Cheese Rice Skillet: Swap regular panko for Aleia’s GF panko.
- Salmon Burgers with Avocado Ranch: Use Aleia’s GF panko in the patties and serve on a GF bun (or lettuce wrap).
Dairy-Free:
- Ground Turkey Broccoli Cheese Rice Skillet: Use a dairy-free cheese in both the rice mixture and the panko topping.
- Salmon Burgers with Avocado Ranch: Use a dairy-free sour cream in the avocado ranch. The rest of the dressing holds up beautifully.
Make it Lighter: If you want more veggies or lean protein and less dairy, sugar, fat, or carbs.
- Green Chile Chicken Lazy Enchilada Skillet: Scale the cheese down to 1 cup and serve over a bed of shredded cabbage or romaine instead of tortilla chips.
- Ground Turkey Broccoli Cheese Rice Skillet: Use 93/7 ground turkey and swap half the rice for cauliflower rice.
- Salmon Burgers with Avocado Ranch: Skip the bun and serve on arugula with a squeeze of lemon.
For the Picky Eaters (PEs)
- Green Chile Chicken Lazy Enchilada Skillet: Scoop out plain shredded chicken and cheese before the sauce goes on. Serve with a warm tortilla or plain chips on the side.
- Ground Turkey Broccoli Cheese Rice Skillet: Serve the rice and cheese portion first, and offer the broccoli as a separate side; they can try it on their own terms.
- Salmon Burgers with Avocado Ranch: Shape one patty into a smaller “salmon bite” and serve with ketchup or ranch on the side.
Halfway Homemade (Store-Bought Shortcuts)
- Green Chile Chicken Lazy Enchilada Skillet: It already leans on rotisserie chicken and jarred green enchilada sauce. If you want to go further, grab a bag of frozen diced peppers and onions for the base.
- Ground Turkey Broccoli Cheese Rice Skillet: Swap a bag of frozen broccoli florets for fresh. Pre-shredded cheddar works too.
- Salmon Burgers with Avocado Ranch: Grab a quality frozen salmon burger (Costco has solid ones) and make just the avocado ranch from scratch. The sauce is the MVP anyway.
Highlights from our week…
Just when we thought summer was around the corner, the rainiest “cold” front rolled through and cooled everything back down.
And what perfect timing… Justin did NOT come out unscathed by Fielder bear’s sickness last week. (I somehow did?! Thank you, miracle of breastfeeding, for that one.)
Fortunately, he started feeling better the day before our very belated anniversary dinner, so Mom and Dad FINALLY got to celebrate 🎉
Meanwhile, our new house is FULLY under construction!! The walls have come down, the fireplace is gone (well, mostly), and we’re waiting on the structural engineer to add the beams.
This past weekend, we finally started shopping for appliances. We definitely can’t go all-out on everything, but we’re hoping to upgrade to a 36″ induction oven and maybe splurge on a second convection oven/microwave combo.
Do you love your oven or stovetop? Tell me EVERYTHING.
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