1. Grilled Lemon Herb Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves of garlic, minced
- 1 tablespoon chopped fresh herbs (such as rosemary, thyme, or oregano)
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is fully coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes.
3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
4. Grill the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before serving.
Nutrition:
This grilled lemon herb chicken is a healthy and flavorful option for your Saturday dinner. Each serving contains approximately 250 calories, 15g of fat, and 25g of protein. It is also a good source of vitamin C, iron, and potassium.
2. Creamy Garlic Parmesan Pasta
Ingredients:
- 8 ounces fettuccine pasta
- 2 tablespoons butter
- 4 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
3. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
4. Add the cooked fettuccine to the skillet and toss to coat the pasta in the creamy sauce.
5. Serve the creamy garlic Parmesan pasta with additional grated Parmesan cheese and freshly chopped parsley, if desired.
Nutrition:
This creamy garlic Parmesan pasta is a comforting and indulgent dish for your Saturday dinner. Each serving contains approximately 550 calories, 35g of fat, and 25g of protein. It is a good source of calcium and vitamin A.
3. Baked Salmon with Lemon Dill Sauce
Ingredients:
- 4 salmon fillets
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves of garlic, minced
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly grease with olive oil.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped dill, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush the marinade over them, making sure they are fully coated.
4. Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork. Be careful not to overcook it.
5. Serve the baked salmon with lemon dill sauce and garnish with additional fresh dill, if desired.
Nutrition:
This baked salmon with lemon dill sauce is a healthy and delicious option for your Saturday dinner. Each serving contains approximately 300 calories, 20g of fat, and 25g of protein. It is a good source of omega-3 fatty acids, vitamin D, and B vitamins.
4. Beef Stir Fry with Vegetables
Ingredients:
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 cloves of garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the soy sauce and cornstarch. Add the sliced beef and toss to coat. Let it marinate for at least 15 minutes.
2. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced onion and cook until softened, about 2-3 minutes.
3. Add the bell peppers, broccoli, carrots, minced garlic, and grated ginger to the skillet. Stir fry for about 5 minutes, or until the vegetables are crisp-tender.
4. Push the vegetables to one side of the skillet and add the marinated beef. Cook for about 3-4 minutes, or until the beef is cooked to your desired doneness.
5. Season the stir fry with salt and pepper to taste. Serve hot with steamed rice or noodles.
Nutrition:
This beef stir fry with vegetables is a nutritious and satisfying option for your Saturday dinner. Each serving contains approximately 400 calories, 20g of fat, and 30g of protein. It is a good source of iron, vitamin C, and fiber.
5. Margherita Pizza
Ingredients:
- 1 pizza dough
- 1/2 cup pizza sauce
- 8 ounces fresh mozzarella cheese, sliced
- Handful of fresh basil leaves
- Olive oil for drizzling
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.
2. Roll out the pizza dough into a round shape on a lightly floured surface. Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
3. Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
4. Arrange the sliced mozzarella cheese over the sauce. Tear the fresh basil leaves and scatter them over the cheese.
5. Drizzle olive oil over the pizza and season with salt and pepper to taste.
6. If using a pizza stone, carefully transfer the pizza onto the hot stone in the oven. If using a baking sheet, place the sheet in the oven.
7. Bake the pizza for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
8. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Nutrition:
This Margherita pizza is a classic and crowd-pleasing option for your Saturday dinner. Each serving contains approximately 300 calories, 10g of fat, and 12g of protein. It is a good source of calcium and vitamin A.
6. Shrimp Scampi Pasta
Ingredients:
- 8 ounces linguine pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves of garlic, minced
- 1 pound large shrimp, peeled and deveined
- 1/2 cup white wine (such as Chardonnay or Sauvignon Blanc)
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
1. Cook the linguine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
3. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Pour the white wine and lemon juice into the skillet and bring to a simmer.
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