5 Delicious and Healthy Dinner Recipes for Busy Weeknights

There is a solution to the "What's for dinner?" dilemma on busy weeknights. With a little planning, you can have a delicious and healthy homemade meal on the table in no time. Here are five recipes that are easy to make, even on a hectic weeknight:

1. One-Pot Pasta with Vegetables

• 1 pound pasta
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the bell peppers and zucchini to the pot and stir to combine. Cook until the vegetables are starting to soften, about 5 minutes more.
3. Add the pasta to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the pasta is cooked through. Stir occasionally.
4. Remove the pot from the heat and stir in the Parmesan cheese, salt, and pepper to taste.
5. Serve immediately and enjoy your pasta!

2. Sheet Pan Chicken and Vegetables

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 head of broccoli, cut into florets
• 1/2 head of cauliflower, cut into florets
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the chicken, olive oil, salt, and pepper. Toss to coat.
3. Add the broccoli, cauliflower, red bell pepper, and green bell pepper to the bowl. Toss to combine.
4. Transfer the mixture to the prepared baking sheet and spread it out in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove the baking sheet from the oven and let cool for a few minutes before serving.

3. Slow Cooker Pulled Pork

• 1 pork shoulder (4-5 pounds)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Brown the pork shoulder on all sides, about 5 minutes per side.
2. Transfer the pork shoulder to a slow cooker.
3. In the same skillet, cook the onion and garlic until softened, about 5 minutes.
4. Add the onion, garlic, barbecue sauce, and apple cider vinegar to the slow cooker.
5. Cook on low for 8-10 hours, or until the pork is fall-off-the-bone tender.
6. Remove the pork from the slow cooker and shred it with two forks.
7. Serve the pulled pork on buns, sandwiches, or with your favorite sides.

4. Veggie-Packed Quinoa Stir-Fry

• 1 cup quinoa, cooked
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 head of broccoli, cut into florets
• 1 cup snap peas, trimmed
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tablespoon sesame oil

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
3. Add the bell peppers, broccoli, and snap peas to the skillet and cook until the vegetables are tender, about 5 minutes.
4. Add the cooked quinoa, soy sauce, honey, and sesame oil to the skillet and stir to combine.
5. Cook for 2-3 minutes, or until the quinoa is heated through.
6. Serve the stir-fry immediately and enjoy!

5. Easy Salmon with Roasted Vegetables

• 1 pound salmon fillets
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head of broccoli, cut into florets
• 1 head of cauliflower, cut into florets
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, combine the salmon fillets, olive oil, salt, and pepper. Toss to coat.
4. Add the broccoli, cauliflower, red bell pepper, and green bell pepper to the baking sheet.
5. Place the salmon fillets on top of the vegetables.
6. Roast in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
7. Remove the baking sheet from the oven and let cool for a few minutes before serving.

These are just a few ideas for delicious and healthy dinner recipes that are perfect for busy weeknights. With a little planning, you can have a home-cooked meal on the table in no time, even on the busiest of nights.