1. Spaghetti Aglio e Olio
Ingredients:
- 8 ounces of spaghetti
- 4 cloves of garlic, thinly sliced
- 1/4 cup of olive oil
- 1/4 teaspoon of red pepper flakes
- Salt and black pepper to taste
Instructions:
1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden brown, about 2-3 minutes.
3. Add the cooked spaghetti to the skillet and toss to coat in the garlic and oil mixture. Season with salt and black pepper to taste.
4. Serve hot and enjoy!
Nutrition:
- Calories: 440
- Fat: 14g
- Carbohydrates: 67g
- Protein: 11g
2. Baked Lemon Herb Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 1 teaspoon of dried herbs (such as thyme, rosemary, or oregano)
- Salt and black pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C). Place the chicken breasts in a baking dish.
2. In a small bowl, whisk together the olive oil, lemon juice, dried herbs, salt, and black pepper.
3. Pour the mixture over the chicken breasts, making sure they are evenly coated.
4. Bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
5. Serve with your favorite side dishes and enjoy!
Nutrition:
- Calories: 220
- Fat: 10g
- Carbohydrates: 2g
- Protein: 29g
3. One-Pan Sausage and Vegetable Skillet
Ingredients:
- 1 pound of smoked sausage, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow onion, sliced
- 1 cup of cherry tomatoes
- 2 tablespoons of olive oil
- 1 teaspoon of Italian seasoning
- Salt and black pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes.
2. Add the bell pepper, zucchini, and onion to the skillet. Cook until the vegetables are tender, about 8-10 minutes.
3. Add the cherry tomatoes, Italian seasoning, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, until the tomatoes are softened.
4. Serve hot and enjoy!
Nutrition:
- Calories: 380
- Fat: 30g
- Carbohydrates: 10g
- Protein: 18g
4. Sheet Pan Salmon and Vegetables
Ingredients:
- 4 salmon fillets
- 1 pound of baby potatoes, halved
- 1 bunch of asparagus, trimmed
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of dried dill
- Salt and black pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C). Place the salmon fillets, baby potatoes, and asparagus on a sheet pan.
2. In a small bowl, whisk together the olive oil, minced garlic, dried dill, salt, and black pepper.
3. Drizzle the mixture over the salmon and vegetables, making sure everything is coated.
4. Bake for 12-15 minutes or until the salmon is cooked through and the vegetables are tender.
5. Serve hot and enjoy!
Nutrition:
- Calories: 420
- Fat: 20g
- Carbohydrates: 30g
- Protein: 30g
5. Caprese Salad
Ingredients:
- 2 large tomatoes, sliced
- 8 ounces of fresh mozzarella cheese, sliced
- 1/4 cup of fresh basil leaves
- 2 tablespoons of balsamic glaze
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Instructions:
1. Arrange the tomato slices and mozzarella slices on a serving platter.
2. Tuck the fresh basil leaves in between the tomato and mozzarella slices.
3. Drizzle the balsamic glaze and olive oil over the salad.
4. Season with salt and black pepper to taste.
5. Serve as a side dish or as a light main course and enjoy!
Nutrition:
- Calories: 260
- Fat: 20g
- Carbohydrates: 8g
- Protein: 15g
6. Greek Chicken Gyros
Ingredients:
- 4 pita breads
- 1 pound of chicken breast, sliced
- 1 cucumber, sliced
- 1 tomato, sliced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled
- Tzatziki sauce for topping
Instructions:
1. Heat a grill pan over medium heat. Cook the chicken breast slices until cooked through, about 5-6 minutes per side.
2. Warm the pita breads in a dry skillet or on the grill for a few seconds on each side.
3. Assemble the gyros by placing the grilled chicken, cucumber slices, tomato slices, red onion slices, and feta cheese on top of the warmed pita breads.
4. Drizzle with tzatziki sauce and fold the pita breads in half.
5. Serve immediately and enjoy!
Nutrition:
- Calories: 400
- Fat: 10g
- Carbohydrates: 40g
- Protein: 35g
7. Veggie Stir-Fry
Ingredients:
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of minced ginger
- Salt and black pepper to taste
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium heat. Add the minced ginger and cook for 1-2 minutes until fragrant.
2. Add the bell pepper, zucchini, carrot, broccoli, and snap peas to the skillet. Stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, salt, and black pepper. Pour the sauce over the vegetables and stir to coat.
4. Serve hot over rice or noodles and enjoy!
Nutrition:
- Calories: 180
- Fat: 6g
- Carbohydrates: 25g
- Protein: 8g
8. Margherita Pizza
Ingredients:
- 1 pizza crust
- 1/2 cup of pizza sauce
- 8 ounces of fresh mozzarella cheese, sliced
- 1 large tomato, sliced
Post a Comment for "Easiest Weeknight Dinner Recipes"