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.
