In the hustle and bustle of modern life, finding time to prepare a wholesome dinner can be a challenge, especially for busy families. Between work, school, and extracurricular activities, it’s easy to resort to takeout or convenience foods. However, with a little planning and creativity, you can whip up delicious and nutritious meals in no time. Here are five quick and easy weeknight dinner recipes that are sure to please the whole family:
1. One-Pot Pasta Primavera
Ingredients:
- 8 ounces of your favorite pasta
- 2 cups of mixed vegetables (such as bell peppers, cherry tomatoes, zucchini, and spinach)
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- In a large pot, combine the pasta, mixed vegetables, minced garlic, and vegetable broth.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10-12 minutes, or until the pasta is cooked and the vegetables are tender.
- Stir in the grated Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
2. Sheet Pan Chicken Fajitas
Ingredients:
- 1 pound of boneless, skinless chicken breasts, sliced into strips
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tablespoons of olive oil
- 2 tablespoons of fajita seasoning
- Tortillas, for serving
- Optional toppings: salsa, sour cream, shredded cheese, avocado slices
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the chicken strips, sliced bell pepper, and onion with olive oil and fajita seasoning until evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the chicken fajitas with warm tortillas and your favorite toppings.
3. Beef and Broccoli Stir-Fry
Ingredients:
- 1 pound of flank steak, thinly sliced
- 2 cups of broccoli florets
- 1 bell pepper, sliced
- 3 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of cornstarch
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- Cooked rice, for serving
Instructions:
- In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, minced garlic, and grated ginger to make the sauce.
- Heat a large skillet or wok over medium-high heat and add a tablespoon of oil.
- Add the sliced flank steak to the skillet and cook until browned, about 2-3 minutes per side. Remove the steak from the skillet and set aside.
- In the same skillet, add another tablespoon of oil if needed, then add the broccoli florets and sliced bell pepper. Cook for 3-4 minutes, or until the vegetables are tender-crisp.
- Return the cooked steak to the skillet and pour the sauce over the beef and vegetables. Cook for an additional 2-3 minutes, or until the sauce has thickened.
- Serve the beef and broccoli stir-fry hot over cooked rice.
4. Veggie Quesadillas
Ingredients:
- 4 large flour tortillas
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 bell pepper, diced
- 1 cup of shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 teaspoon of chili powder
- Optional toppings: salsa, sour cream, guacamole
Instructions:
- Heat a large skillet over medium heat.
- Place one tortilla in the skillet and sprinkle half of it with black beans, corn, diced bell pepper, shredded cheese, and chili powder.
- Fold the tortilla in half over the filling and press down gently with a spatula.
- Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
- Repeat with the remaining tortillas and filling ingredients.
- Cut the quesadillas into wedges and serve hot with your favorite toppings.
5. Teriyaki Salmon with Roasted Vegetables
Ingredients:
- 4 salmon fillets
- 1 cup of broccoli florets
- 1 cup of sliced carrots
- 1 cup of snap peas
- ½ cup of teriyaki sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds (optional)
- Cooked rice, for serving
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the salmon fillets and mixed vegetables on the prepared baking sheet.
- In a small bowl, whisk together the teriyaki sauce, honey, and sesame oil.
- Brush the teriyaki mixture over the salmon and vegetables, reserving some for later.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve the teriyaki salmon and roasted vegetables hot over cooked rice, drizzled with the remaining teriyaki sauce and sprinkled with sesame seeds if desired.
With these five quick and easy weeknight dinner recipes in your arsenal, you can say goodbye to takeout and hello to delicious homemade meals that the whole family will love. Whether you’re craving pasta, fajitas, stir-fry, quesadillas, or salmon, there’s something for everyone on this menu. So, roll up your sleeves, get cooking, and enjoy more quality time around the dinner table with your loved ones!