Here are some quick and easy weeknight dinner ideas that are perfect for busy nights:
1. Sheet Pan Chicken Fajitas
Ingredients:
2 chicken breasts, sliced into strips
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 tbsp olive oil
1 packet fajita seasoning (or your own blend of chili powder, cumin, and garlic powder)
8 small tortillas
Salsa and sour cream (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the chicken, peppers, and onion with olive oil and fajita seasoning.
3. Spread everything in a single layer on a baking sheet.
4. Bake for 20-25 minutes until the chicken is cooked through.
5. Serve with warm tortillas, salsa, and sour cream.
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2. Quick Beef Stir-Fry
Ingredients:
1 lb beef sirloin or flank steak, thinly sliced
1 cup broccoli florets
1 carrot, sliced thinly
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp cornstarch
2 tbsp vegetable oil
Cooked rice for serving
Instructions:
1. In a bowl, toss the beef slices with soy sauce, oyster sauce, and cornstarch. Let it sit for 5 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat. Stir-fry the beef for 3-4 minutes, then remove from the pan.
3. In the same skillet, cook the broccoli and carrots until tender, about 5 minutes.
4. Add the beef back to the pan, stir everything together, and cook for another 2-3 minutes.
5. Serve over rice.
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3. Chicken Parmesan
Ingredients:
4 boneless, skinless chicken breasts
1 cup marinara sauce
1 1/2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 cup breadcrumbs
1 egg, beaten
Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper, then dip in the egg and coat with breadcrumbs.
3. Heat olive oil in a skillet and cook the chicken for 3-4 minutes per side until golden brown.
4. Place the chicken on a baking sheet, top with marinara sauce and mozzarella cheese, then bake for 10-15 minutes until the cheese is melted and bubbly.
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4. Taco Salad
Ingredients:
1 lb ground beef or turkey
1 packet taco seasoning
1 can black beans, drained and rinsed
2 cups lettuce, shredded
1 tomato, chopped
1/2 cup shredded cheese
1/2 cup salsa
Tortilla chips (optional)
Instructions:
1. Cook the ground meat in a skillet and add taco seasoning (with a bit of water as instructed on the packet).
2. In a large bowl, combine lettuce, tomato, and black beans.
3. Add the cooked meat on top, then sprinkle with cheese.
4. Drizzle with salsa and serve with tortilla chips, if desired.
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5. Pasta Primavera
Ingredients:
8 oz pasta (penne, spaghetti, etc.)
2 cups mixed vegetables (zucchini, bell peppers, tomatoes, broccoli, etc.)
2 tbsp olive oil
2 garlic cloves, minced
1/4 cup Parmesan cheese
Salt and pepper, to taste
Instructions:
1. Cook the pasta according to package instructions.
2. In a large skillet, heat olive oil and sauté garlic for 1 minute.
3. Add the mixed vegetables and cook until tender, about 5-7 minutes.
4. Toss the cooked pasta with the vegetables, Parmesan, salt, and pepper.
5. Serve warm, garnished with extra cheese if desired.
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6. Cheesy Broccoli and Rice Casserole
Ingredients:
2 cups cooked rice
2 cups broccoli florets (steamed)
1 can cream of chicken soup (or cream of mushroom for a vegetarian option)
1 cup shredded cheddar cheese
1/2 cup milk
Salt and pepper, to taste
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine cooked rice, steamed broccoli, cream of chicken soup, milk, and cheese. Stir until well combined.
3. Pour the mixture into a greased baking dish and bake for 20-25 minutes until bubbly and golden on top.
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7. Vegetable and Bean Tacos
Ingredients:
1 can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 red bell pepper, chopped
1 tsp cumin
1 tsp chili powder
8 small tortillas
Toppings: avocado, salsa, sour cream, shredded cheese
Instructions:
1. Heat a skillet over medium heat and cook the bell pepper for 3-4 minutes.
2. Add the black beans, corn, cumin, and chili powder to the pan, and cook for 5-7 minutes until heated through.
3. Warm the tortillas in a separate pan or microwave.
4. Spoon the vegetable and bean mixture onto each tortilla and top with your favorite toppings.
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8. Quick Shrimp Scampi
Ingredients:
1 lb shrimp, peeled and deveined
8 oz spaghetti or linguine
4 tbsp butter
3 garlic cloves, minced
1/4 cup white wine or chicken broth
2 tbsp lemon juice
Fresh parsley, chopped (optional)
Instructions:
1. Cook the pasta according to package instructions.
2. While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 3-4 minutes, until pink.
4. Add white wine (or broth) and lemon juice, and cook for an additional 2-3 minutes.
5. Toss the shrimp mixture with the cooked pasta, garnish with parsley, and serve.
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9. Breakfast for Dinner (Eggs, Toast, and Veggies)
Ingredients:
4 eggs
4 slices bread
1 cup spinach or other leafy greens
1 avocado, sliced (optional)
Salt and pepper, to taste
Instructions:
1. Toast the bread slices in a toaster or on a skillet.
2. While the bread is toasting, cook the eggs to your liking (fried, scrambled, or poached).
3. Sauté spinach in a skillet for 1-2 minutes until wilted.
4. Serve the eggs and sautéed spinach on top of the toast, with sliced avocado on the side. Season with salt and pepper.
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10. Simple Baked Chicken and Veggies
Ingredients:
4 chicken thighs or breasts
2 cups mixed vegetables (carrots, potatoes, zucchini, etc.)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the chicken and vegetables with olive oil, garlic powder, paprika, salt, and pepper.
3. Arrange everything on a baking sheet and bake for 30-35 minutes, until the chicken is cooked through and the vegetables are tender.
4. Serve immediately.
These meals are all simple, quick, and perfect for a weeknight dinner when you're short on time!
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