Quick, Easy, And Good Dinner Recipes
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Description
Are you tired of coming home from work or school and not knowing what to make for dinner? Don't worry, we've got you covered! In this article, we will be sharing some quick, easy, and delicious dinner recipes that you can make in no time. These recipes are perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen.Prep Time and Cook Time
All of the recipes in this article are designed to be quick and easy to make. The prep time for each recipe is around 10-15 minutes, and the cook time is around 20-30 minutes.Ingredients
The ingredients for these recipes are simple and easy to find at your local grocery store. They include a variety of proteins, vegetables, and pantry staples such as rice, pasta, and canned tomatoes.Equipment
To make these recipes, you will need basic kitchen equipment such as a cutting board, knife, skillet, and saucepan. You may also need a baking sheet or casserole dish for some of the recipes.Method
Each recipe will include step-by-step instructions on how to make it. The methods are easy to follow and require minimal cooking skills. You'll be surprised at how quickly and easily you can whip up a delicious dinner!Notes
These recipes are versatile and can be customized to your liking. Feel free to swap out ingredients or adjust the seasonings to suit your taste preferences.Nutrition Info
We understand the importance of eating healthy, so we've included nutrition information for each recipe. This will help you make informed decisions about what you're putting into your body.Recipes FAQ
Q: Can I make these recipes ahead of time? A: Yes! Many of these recipes can be made ahead of time and stored in the fridge or freezer for later. Q: Can I substitute ingredients in these recipes? A: Absolutely! Feel free to substitute ingredients to suit your taste preferences or dietary restrictions. Q: Are these recipes kid-friendly? A: Yes! These recipes are perfect for families with children. They are simple, flavorful, and easy to eat.Recipe Tips
- Prep your ingredients ahead of time to make cooking easier and faster - Use a non-stick skillet to prevent sticking and make cleaning up easier - Double the recipe to have leftovers for lunch or dinner the next day - Add fresh herbs or spices to enhance the flavor of the dish - Don't be afraid to experiment and make these recipes your own!Recipe 1: One-Pot Pasta Primavera
Ingredients:
- 8 oz. spaghetti
- 1 cup cherry tomatoes, halved
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 cups vegetable broth
- 1/4 cup chopped fresh basil
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions:
- In a large pot or Dutch oven, combine spaghetti, cherry tomatoes, zucchini, yellow squash, garlic, Parmesan cheese, vegetable broth, basil, olive oil, salt, and pepper.
- Cover and bring to a boil over high heat.
- Reduce heat to medium-low and simmer, covered, for 15-20 minutes, or until the pasta is cooked through and most of the liquid has been absorbed.
- Serve hot with additional Parmesan cheese and fresh basil, if desired.
Nutrition Information:
- Calories: 378
- Protein: 14g
- Carbohydrates: 50g
- Fiber: 4g
- Fat: 14g
- Sugar: 6g
Recipe 2: Sheet Pan Lemon Garlic Salmon and Asparagus
Ingredients:
- 4 salmon fillets
- 1 lb. asparagus, trimmed
- 1 lemon, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper.
- Arrange the salmon fillets and asparagus on the baking sheet.
- Sprinkle garlic over the salmon and asparagus.
- Drizzle with olive oil and season with salt and pepper.
- Top with lemon slices.
- Bake for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
- Serve hot.
Nutrition Information:
- Calories: 352
- Protein: 36g
- Carbohydrates: 6g
- Fiber: 2g
- Fat: 21g
- Sugar: 2g
Recipe 3: Chicken Fajita Bowls
Ingredients:
- 1 lb. boneless, skinless chicken breasts, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. paprika
- Salt and pepper to taste
- 2 tbsp. olive oil
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
Instructions:
- In a large skillet, heat olive oil over medium-high heat.
- Add chicken and cook for 5-7 minutes, or until no longer pink.
- Add bell peppers, onion, chili powder, cumin, paprika, salt, and pepper.
- Cook for another 5-7 minutes, or until the vegetables are tender.
- In a separate pot, cook rice according to package directions.
- Divide rice into four bowls.
- Top with chicken and vegetable mixture, black beans, salsa, and cilantro.
- Serve hot.
Nutrition Information:
- Calories: 426
- Protein: 33g
- Carbohydrates: 47g
- Fiber: 11g
- Fat: 11g
- Sugar: 6g
Recipe 4: Beef and Broccoli Stir-Fry
Ingredients:
- 1 lb. flank steak, sliced
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tbsp. cornstarch
- 1 tbsp. honey
- 1 tbsp. sesame oil
- 2 tbsp. olive oil
- Salt and pepper to taste
Instructions:
- In a small bowl, whisk together soy sauce, cornstarch, honey, and sesame oil. Set aside.
- In a large skillet or wok, heat olive oil over high heat.
- Add beef and cook for 2-3 minutes, or until browned.
- Add garlic and broccoli and cook for another 2-3 minutes, or until the broccoli is tender-crisp.
- Add the soy sauce mixture and stir until the beef and broccoli are coated.
- Cook for another 2-3 minutes, or until the sauce has thickened.
- Serve hot with rice or noodles.
Nutrition Information:
- Calories: 415
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