Fall is an extra busy season, and it can be tough to get healthy meals on the table when you have a lot on your plate! And after a hectic day, we know the last thing you want to do is spend a ton of time cooking…and more time washing dishes. 

That’s why we’re sharing three of our favorite super simple and quick recipes that only require one pan — less mess, less cleanup! These are go-to weeknight dinners for us — they’re so easy we come back to them again and again!

Maple Walnut Brussels Recipe

Makes 2 servings 

INGREDIENTS

• 1 tsp. olive oil
• 1⁄4 tsp. salt
• 3 cups Brussels sprouts, cut into quarters
• 1 15 oz. can chickpeas, drained and rinsed
• 1⁄4 cup walnuts, chopped
• 1 Tbsp. maple syrup
• Optional: 4-6 oz. lean protein
• Optional to add leafy greens

DIRECTIONS 

1. In a large saucepan over medium-low heat, add olive oil, Brussels sprouts, and salt. Sauté for 15-20 minutes, or until Brussels are tender. Make sure to stir frequently.
2. Add chickpeas, walnuts, and maple syrup. Sauté for 1 more minute then remove from heat.
3. Optional to add lean protein to this or to pair with as many leafy greens as you want! We love this with arugula.

Simple Lemongrass Coconut Curry Recipe

Makes 2 servings

INGREDIENTS

• 1 tsp. olive oil 
• 2 cloves garlic, chopped
• ½ inch ginger, peeled and chopped
• 2 Tbsp. red curry paste
• Pinch of salt 
• 2 cups favorite veggies (we love carrots, zucchini, onions, and broccoli)
• 2 stalks lemongrass
• 1 can light coconut milk
• ¼ cup water
• ½ cup cooked quinoa

DIRECTIONS

1. In a large pan over medium heat, add olive oil.
2. Add garlic, ginger, red curry paste, and a pinch of salt. Sauté for 2 minutes.
3. Add your favorite veggies and lemon grass. Sauté for 5-10 minutes.
4. Pour coconut milk over veggie mixture. Add 1/4 cup water. Cook until veggies are soft.
5. Serve over 1/2 cup cooked quinoa.

Brian’s Lean Sauté Recipe

Makes 2 servings

INGREDIENTS

• 1/2 lb. lean ground turkey or chicken 
• 2 Tbsp. avocado oil
• 2 cups (about 14) brussels sprouts, trimmed and halved lengthwise
• 1 cup low sodium vegetable broth 
• 1 cup cooked quinoa
• ½ cup TIU approved marinara sauce 
• Sweet chili sauce or balsamic reduction (optional) 

DIRECTIONS

1. In a large saucepan, sauté chicken or lean ground turkey in avocado oil on medium heat. When it’s almost cooked through, add Brussels sprouts and vegetable broth. Cover to steam until Brussels soften. 
2. Remove the lid and divide the protein and Brussels into sections. Add cooked quinoa. 
3. Turn down the heat to low and add marinara sauce. 
4. We also love a little sweet chili sauce or balsamic reduction on our Brussels. Serve and enjoy!

Looking for more quick and easy dinner recipes? Check out the nutrition section of your TIU app for tons more inspiration!

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