Indy Style

Quick weeknight meal recipes

Looking for a delicious meal that you can make with items already in your pantry? Jolene Ketzenberger of Eat Drink Indy joined us with recipes for quick and easy weeknight meals.

Lemon Shrimp with Orzo (Serves 4)


  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3-1/2 cups reduced-sodium chicken broth
  • 1 1/4 pound uncooked whole wheat orzo pasta
  • 1 cup water
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 4 cups fresh spinach
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pitted Greek olives, halved
  • 1-1/2 cups crumbled feta cheese
  • Fresh basil leaves


In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.

Stir in shrimp, spinach, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.

Adapted from

Greek Chicken and Rice (Serves 4)


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/3 cup Greek olives, sliced
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 tablespoon minced fresh parsley

Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes.

Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Adapted from

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