10 Delicious and Easy-to-Make Recipes for a Quick Weeknight Dinner

admin

[ad_1]

10 Delicious and Easy-to-Make Recipes for a Quick Weeknight Dinner

Intro:
Are you tired of spending hours in the kitchen after a long day at work? Look no further! In this article, we have compiled a list of 10 delectable and hassle-free recipes that will make your weeknight dinners a breeze. These recipes are not only delicious but also easy to prepare, ensuring you have more time to relax and enjoy your meal. From mouth-watering pasta dishes to flavorful stir-fries, we’ve got you covered. Let’s get cooking!

1. Creamy Garlic Parmesan Pasta (H3)

Enjoy a restaurant-worthy pasta dish right at home with this creamy garlic parmesan pasta recipe.

Ingredients:

  • 8 ounces of linguine
  • 2 tablespoons of unsalted butter
  • 4 cloves of garlic, minced
  • 1 cup of heavy cream
  • 1 cup of grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

    Instructions:

    1. Cook the linguine according to the package instructions. Drain and set aside.
    2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
    3. Pour the heavy cream into the skillet and bring it to a simmer. Cook for 2-3 minutes, stirring frequently.
    4. Add the grated parmesan cheese and stir until melted and well combined.
    5. Season with salt and black pepper to taste.
    6. Add the cooked linguine to the skillet and toss well to coat the pasta with the creamy sauce.
    7. Garnish with fresh parsley and serve hot.

      2. Teriyaki Chicken Stir-Fry (H3)

      Bring the flavors of Asia to your dinner table with this irresistible teriyaki chicken stir-fry.

      Ingredients:

  • 1 lb of boneless, skinless chicken breasts, cut into thin strips
  • 3 tablespoons of soy sauce
  • 2 tablespoons of honey
  • 1 tablespoon of rice vinegar
  • 1 tablespoon of cornstarch
  • 1 tablespoon of vegetable oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • Assorted vegetables (bell peppers, broccoli, carrots, etc.), sliced
  • Sesame seeds for garnish (optional)
  • Cooked rice or noodles for serving

    Instructions:

    1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch.
    2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
    3. Add the chicken strips to the skillet and cook until browned and cooked through. Remove from the skillet and set aside.
    4. In the same skillet, add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
    5. Add the sliced vegetables to the skillet and stir-fry until tender-crisp.
    6. Return the cooked chicken to the skillet and pour the teriyaki sauce over the ingredients. Stir well to coat everything with the sauce.
    7. Cook for an additional 2-3 minutes until the sauce thickens.
    8. Sprinkle with sesame seeds for garnish (optional).
    9. Serve over cooked rice or noodles.

      3. Caprese Stuffed Chicken Breast (H3)

      Indulge in the classic flavors of caprese with this mouth-watering stuffed chicken breast recipe.

      Ingredients:

  • 4 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 4 slices of mozzarella cheese
  • 12 cherry tomatoes, halved
  • Fresh basil leaves
  • Balsamic glaze for drizzling

    Instructions:

    1. Preheat the oven to 375°F (190°C).
    2. Season the chicken breasts with salt and black pepper.
    3. Slice each chicken breast lengthwise, creating a pocket for the stuffing.
    4. Place a slice of mozzarella cheese, cherry tomato halves, and fresh basil leaves inside each chicken breast pocket.
    5. Secure the chicken breasts with toothpicks to prevent the filling from falling out.
    6. Place the stuffed chicken breasts on a baking sheet and bake for 25-30 minutes until the chicken is cooked through.
    7. Remove the toothpicks before serving.
    8. Drizzle with balsamic glaze for extra flavor.

      4. Instant Pot Beef Stew (H3)

      Warm up on a chilly weeknight with this comforting and flavorful instant pot beef stew.

      Ingredients:

  • 2 lbs of beef stew meat, cubed
  • 2 tablespoons of vegetable oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 3 carrots, peeled and sliced
  • 2 potatoes, peeled and cubed
  • 2 cups of beef broth
  • 1 cup of red wine (optional)
  • 1 tablespoon of tomato paste
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Chopped parsley for garnish

    Instructions:

    1. Season the beef stew meat with salt and black pepper.
    2. Set the instant pot to “Sauté” mode and heat the vegetable oil.
    3. Add the diced onion and minced garlic. Sauté until fragrant.
    4. Add the beef stew meat and sear until browned on all sides.
    5. Stir in the carrots, potatoes, beef broth, red wine (if using), tomato paste, dried thyme, and bay leaf.
    6. Close the instant pot and set it to “Pressure Cook” mode for 25 minutes.
    7. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before performing a quick release.
    8. Remove the bay leaf and season with additional salt and black pepper if needed.
    9. Garnish with chopped parsley before serving.

      5. Baked Salmon with Lemon Butter Sauce (H3)

      Impress your loved ones with this elegant and delicious baked salmon with lemon butter sauce.

      Ingredients:

  • 4 salmon fillets
  • Salt and black pepper to taste
  • 4 tablespoons of unsalted butter, melted
  • 2 tablespoons of lemon juice
  • 2 cloves of garlic, minced
  • Fresh dill for garnish

    Instructions:

    1. Preheat the oven to 400°F (200°C).
    2. Season the salmon fillets with salt and black pepper.
    3. In a small bowl, whisk together the melted butter, lemon juice, and minced garlic.
    4. Place the salmon fillets on a baking sheet lined with parchment paper.
    5. Drizzle the lemon butter sauce over the salmon, ensuring it is evenly coated.
    6. Bake for 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
    7. Garnish with fresh dill before serving.

      6. Mexican Quinoa Stuffed Peppers (H3)

      Add a nutritious and flavorful twist to your dinner with these delightful Mexican quinoa stuffed peppers.

      Ingredients:

  • 4 bell peppers, halved and seeds removed
  • 1 cup of quinoa, cooked according to package instructions
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 jalapeno pepper, seeds removed and minced
  • 1 can of black beans, rinsed and drained
  • 1 can of diced tomatoes
  • 1 cup of corn kernels
  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • Salt and black pepper to taste
  • Shredded cheddar cheese for topping
  • Fresh cilantro for garnish

    Instructions:

    1. Preheat the oven to 375°F (190°C).
    2. Place the halved bell peppers on a baking sheet lined with parchment paper.
    3. In a large skillet, heat the olive oil over medium heat.
    4. Add the diced onion, minced garlic, and minced jalapeno pepper. Sauté until fragrant.
    5. Stir in the cooked quinoa, black beans, diced tomatoes, corn kernels, ground cumin, and chili powder.
    6. Season with salt and black pepper to taste. Cook for an additional 5 minutes.
    7. Spoon the quinoa mixture into the bell pepper halves.
    8. Top each stuffed pepper with shredded cheddar cheese.
    9. Bake for 20-25 minutes until the peppers are tender and the cheese is melted and bubbly.
    10. Garnish with fresh cilantro before serving.

      7. One-Pot Chicken Alfredo Pasta (H3)

      Satisfy your cravings for a creamy pasta dish without the hassle of multiple pots and pans with this one-pot chicken alfredo pasta recipe.

      Ingredients:

  • 1 lb of boneless, skinless chicken breasts, cut into strips
  • Salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • 4 cups of chicken broth
  • 2 cups of heavy cream
  • 2 cups of penne pasta
  • 2 cups of grated parmesan cheese
  • Fresh parsley for garnish

    Instructions:

    1. Season the chicken breast strips with salt and black pepper.
    2. Heat the olive oil in a large pot over medium-high heat.
    3. Add the chicken strips to the pot and cook until browned and cooked through. Remove and set aside.
    4. In the same pot, add the minced garlic and sauté until fragrant.
    5. Pour in the chicken broth, heavy cream, and penne pasta. Bring to a boil.
    6. Reduce the heat to low and simmer for 15-20 minutes until the pasta is cooked al dente and the sauce has thickened.
    7. Stir in the grated parmesan cheese until melted and well combined.
    8. Return the cooked chicken strips to the pot and toss well to coat with the creamy alfredo sauce.
    9. Garnish with fresh parsley before serving.

      8. Veggie Quesadillas (H3)

      For a quick and satisfying vegetarian option, these veggie quesadillas are packed with flavor and easy to whip up.

      Ingredients:

  • 8 small flour tortillas
  • 1 bell pepper, sliced
  • 1 onion, sliced
  • 2 cups of grated cheddar cheese
  • 1/2 cup of salsa
  • Sour cream and guacamole for serving (optional)

    Instructions:

    1. Heat a large skillet over medium-high heat.
    2. Place a tortilla in the skillet and sprinkle half of it with grated cheddar cheese.
    3. Top with sliced bell pepper, onion, and spoonfuls of salsa.
    4. Fold the tortilla in half and press down gently.
    5. Cook for 2-3 minutes per side until the cheese is melted and the tortilla is golden brown.
    6. Repeat with the remaining tortillas and fillings.
    7. Cut the quesadillas into wedges and serve hot with sour cream and guacamole if desired.

      9. BBQ Chicken Pizza (H3)

      Give your weeknight dinner a fun twist with this mouth-watering BBQ chicken pizza recipe that will please the entire family.

      Ingredients:

  • 1 lb of pizza dough
  • 1/2 cup of BBQ sauce
  • 2 cups of shredded cooked chicken
  • 1 cup of shredded mozzarella cheese
  • 1/4 cup of red onion, thinly sliced
  • Fresh cilantro for garnish

    Instructions:

    1. Preheat the oven to 475°F (245°C).
    2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
    3. Place the rolled-out dough on a baking sheet or pizza stone.
    4. Spread the BBQ sauce evenly over the dough, leaving a small border around the edges.
    5. Evenly distribute the shredded chicken and shredded mozzarella cheese over the sauce.
    6. Scatter the sliced red onion on top.
    7. Bake for 12-15 minutes until the crust is golden brown and the cheese is melted and bubbling.
    8. Garnish with fresh cilantro before serving.

      10. Shrimp Scampi Linguine (H3)

      If you’re a fan of seafood, this shrimp scampi linguine recipe will delight your taste buds with its tangy and buttery flavors.

      Ingredients:

  • 8 ounces of linguine
  • Salt and black pepper to taste
  • 2 tablespoons of olive oil
  • 1 lb of large shrimp, peeled and deveined
  • 4 cloves of garlic, minced
  • 1/4 teaspoon of red pepper flakes (optional)
  • 1/2 cup of white wine (optional)
  • Juice of 1 lemon
  • 1/4 cup of unsalted butter
  • Chopped parsley for garnish

    Instructions:

    1. Cook the linguine according to the package instructions. Drain and set aside.
    2. Season the shrimp with salt and black pepper.
    3. In a large skillet, heat the olive oil over medium heat.
    4. Add the shrimp to the skillet and cook until pink and opaque, approximately 2-3 minutes per side. Remove and set aside.
    5. In the same skillet, add the minced garlic and red pepper flakes (if using). Sauté until fragrant.
    6. If using white wine, pour it into the skillet and bring it to a simmer. Cook for 1-2 minutes to reduce slightly.
    7. Add the lemon juice and unsalted butter to the skillet. Stir until the butter melts and forms a creamy sauce.
    8. Return the cooked shrimp to the skillet and toss well to coat with the scampi sauce.
    9. Add the cooked linguine to the skillet and toss again to combine everything.
    10. Garnish with chopped parsley before serving.

      Conclusion:
      With these 10 delicious and easy-to-make recipes, you can say goodbye to the stress of weeknight dinners. From creamy pasta dishes to zesty stir-fries, there’s something to suit every taste. With a little planning and some simple ingredients, you’ll have a satisfying and flavorful meal on the table in no time. So why not give these recipes a try and make your weeknight dinners a breeze?

      FAQ (H2):

      1. Can I substitute the chicken in these recipes with tofu or a meat alternative?
      Absolutely! Feel free to experiment with different protein options to suit your dietary preferences. Tofu, tempeh, seitan, or even meat alternatives like Beyond Meat can work well in these recipes.

      2. Can I make these recipes ahead of time and reheat them later?
      Most of these recipes are best enjoyed fresh, but some can be prepared ahead of time and reheated. For example, the instant pot beef stew and one-pot chicken alfredo pasta can be refrigerated and reheated the next day. However, dishes like the baked salmon and veggie quesadillas are best consumed immediately for maximum flavor.

      3. Are these recipes suitable for vegetarians or vegans?
      While some of the recipes in this article are vegetarian-friendly, like the veggie quesadillas and Mexican quinoa stuffed peppers, most of the recipes contain meat or animal products. However, you can easily adapt them by substituting the meat with plant-based alternatives and replacing dairy products with vegan alternatives.

      4. Can I adjust the level of spiciness in these recipes?
      Absolutely! If you prefer milder flavors, you can reduce or omit the use of ingredients like red pepper flakes or jalapeno peppers. Feel free to customize the recipes according to your taste preferences.

      5. Can I freeze leftovers from these recipes?
      Yes, you can freeze leftovers from many of these recipes for future meals. Make sure to store them in airtight containers or freezer bags and label them with the date for easy identification. Most dishes can be frozen for up to three months.

      6. Can I use gluten-free alternatives in these recipes?
      Certainly! Many of the recipes can be adapted to be gluten-free by using gluten-free pasta, tortillas, or other suitable alternatives. Check the labels of the ingredients you use to ensure they are gluten-free.

      7. How can I adjust the serving size of these recipes?
      The serving sizes mentioned in the recipes can serve approximately 4 people. If you need to adjust the quantities, simply divide or multiply the ingredients accordingly.

      References:

  • Food Network. (n.d.). Creamy Garlic Parmesan Pasta. Retrieved from https://www.foodnetwork.com/recipes/food-network-kitchen/creamy-garlic-parmesan-pasta-3362459
  • Damn Delicious. (2021). Teriyaki Chicken Stir-Fry. Retrieved from https://damndelicious.net/2019/07/24/teriyaki-chicken-stir-fry/
  • Delish. (n.d.). Caprese Stuffed Chicken. Retrieved from https://www.delish.com/cooking/recipe-ideas/recipes/a55168/caprese-stuffed-chicken-recipe/
  • Foodie Crush. (2021). Instant Pot Beef Stew. Retrieved from https://www.foodiecrush.com/instant-pot-beef-stew/
  • Sally’s Baking Addiction. (2019). Baked Salmon with Lemon Butter Sauce. Retrieved from https://sallysbakingaddiction.com/easy-baked-salmon/
  • Cookie and Kate. (2021). Mexican Quinoa Stuffed Peppers. Retrieved from [https://cookieandkate.com/mexican-quinoa-stuffed-peppers-recipe/](https://cookieandkate.com/mexican-quinoa-stuffed
    [ad_2]

Share this Article
Leave a comment