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5 Healthy and Delicious Dinner Recipes for Busy Weeknights

2024-08-30 07:36:43

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7 min read

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5 Healthy and Delicious Dinner Recipes for Busy Weeknights

Introduction

Finding the time to cook healthy, delicious dinners on busy weeknights can be a challenge. But it's possible with a little planning and preparation. Here are five recipes that are easy to make, packed with flavor, and good for you.

1. One-Pan Chicken and Veggie Stir-Fry

  • Ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Instructions:
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook until browned on all sides.
  • Add the bell peppers, onion, broccoli, and cauliflower to the skillet and cook until softened.
  • In a small bowl, whisk together the soy sauce, honey, cornstarch, and water.
  • Add the sauce to the skillet and cook until thickened.
  • Serve over rice or noodles.

    • 2. Slow Cooker Salmon with Lemon and Dill

    • Ingredients:
    • 1 pound salmon fillets
    • 1 lemon, sliced
    • 1 bunch fresh dill
    • 1/4 cup olive oil
    • Salt and pepper to taste
  • Instructions:
  • Place the salmon fillets in the slow cooker.
  • Top with the lemon slices and dill.
  • Drizzle with olive oil and season with salt and pepper.
  • Cook on low for 4-6 hours, or until the salmon is cooked through.
  • Serve with your favorite sides.

    • 3. Sheet Pan Nachos

    • Ingredients:
    • 1 bag tortilla chips
    • 1 pound ground beef
    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) corn, drained
    • 1 cup shredded cheddar cheese
    • 1 cup shredded Monterey Jack cheese
    • Sour cream, salsa, and guacamole, for serving
  • Instructions:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the tortilla chips on a baking sheet.
  • In a large skillet, brown the ground beef and onion. Drain off any excess grease.
  • Add the green bell pepper, red bell pepper, black beans, and corn to the skillet and cook until softened.
  • Spread the ground beef mixture over the tortilla chips.
  • Top with the cheddar cheese and Monterey Jack cheese.
  • Bake for 10-12 minutes, or until the cheese is melted and bubbly.
  • Serve with your favorite toppings.

    • 4. Turkey Taco Soup

    • Ingredients:
    • 1 pound ground turkey
    • 1 onion, chopped
    • 1 green bell pepper, chopped
    • 1 red bell pepper, chopped
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (15 ounces) corn, drained
    • 1 can (14.5 ounces) diced tomatoes
    • 1 can (15 ounces) tomato sauce
    • 1 cup water
    • 1 packet (1 ounce) taco seasoning
    • Sour cream, cheese, and tortillas, for serving
  • Instructions:
  • In a large pot or Dutch oven, brown the ground turkey and onion. Drain off any excess grease.
  • Add the green bell pepper, red bell pepper, black beans, corn, tomatoes, tomato sauce, water, and taco seasoning to the pot.
  • Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the soup has thickened.
  • Serve with your favorite toppings.

    • 5. Pasta with Roasted Vegetables

    • Ingredients:
    • 1 pound pasta
    • 1 tablespoon olive oil
    • 1 red bell pepper, chopped
    • 1 green bell pepper, chopped
    • 1 zucchini, chopped
    • 1 yellow squash, chopped
    • 1/2 cup chopped onion
    • 1 tablespoon minced garlic
    • 1/4 cup grated Parmesan cheese
    • Salt and pepper to taste
  • Instructions:
  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss the vegetables with the olive oil, salt, and pepper.
  • Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until softened and browned.
  • While the vegetables are roasting, cook the pasta according to package directions.
  • Drain the pasta and return it to the pot.
  • Add the roasted vegetables, Parmesan cheese, and garlic to the pot and stir until combined.
  • Serve immediately.

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