One-Pan Lemon Garlic Chicken and Asparagus

Ingredients:

4 chicken breasts

1 bunch of asparagus, trimmed

3 tablespoons olive oil

4 cloves garlic, minced

Juice of 1 lemon

Salt and pepper to taste

Lemon slices for garnish

Instructions:

Preheat your oven to 400°F (200°C).

In a bowl, mix olive oil, garlic, lemon juice, salt, and pepper.

Place chicken breasts on a baking sheet and surround them with asparagus. Drizzle the mixture over everything.

Bake for 20-25 minutes or until the chicken is cooked through.

Serve with lemon slices.

15-Minute Shrimp Tacos

Ingredients:

1 pound shrimp, peeled and deveined

1 tablespoon olive oil

1 teaspoon chili powder

Salt to taste

8 small tortillas

1 cup cabbage slaw

½ cup salsa

Lime wedges for serving

Instructions:

Heat olive oil in a skillet over medium-high heat. Add shrimp, chili powder, and salt.

Cook for 3-4 minutes until shrimp are pink and opaque.

Warm tortillas in a separate skillet or microwave.

Assemble tacos by adding shrimp, cabbage slaw, and salsa to tortillas. Serve with lime wedges.

Quick Veggie Stir-Fry

Ingredients:

2 cups mixed vegetables (bell peppers, broccoli, carrots)

1 block tofu or chicken breast, diced

3 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon ginger, grated

2 cups cooked rice or quinoa

Instructions:

Heat sesame oil in a large skillet or wok over medium-high heat.

Add tofu or chicken and cook until browned (about 5-7 minutes).

Add mixed vegetables and ginger, stir-fry for another 3-4 minutes.

Stir in soy sauce and serve over rice or quinoa.

Pasta Primavera

Ingredients:

8 oz pasta (any shape)

2 cups mixed vegetables (zucchini, cherry tomatoes, spinach)

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions:

Cook pasta according to package instructions. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add garlic and sauté for 1 minute.Add mixed vegetables and cook until tender, about 5 minutes.

Combine cooked pasta with the vegetables, season with salt and pepper, and serve with Parmesan cheese.

Chili Con Carne

Ingredients:

1 lb ground beef or turkey

1 can kidney beans, drained

1 can diced tomatoes

1 onion, chopped

2 tablespoons chili powder

Salt and pepper to taste

Instructions:

In a large pot, brown the ground meat over medium heat. Drain excess fat.

Add onions and cook until soft, about 3-4 minutes.

Stir in kidney beans, diced tomatoes, chili powder, salt, and pepper.

Simmer for 10-15 minutes. Serve with rice or bread.

Tips for Quick Weeknight Dinners:

Meal Prep: Prepare ingredients ahead of time on weekends.

Utilize Leftovers: Reinvent leftover ingredients into new dishes.

Keep It Simple: Choose recipes with fewer ingredients and quick cooking times.

Use Frozen Vegetables: They’re quick to cook and just as nutritious as fresh ones.