1. Baked Chicken Parmesan
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow bowl, mix together the breadcrumbs, Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper.
3. Dip each chicken breast into the breadcrumb mixture, pressing the crumbs onto both sides to coat evenly.
4. Place the coated chicken breasts onto a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 20 minutes.
6. Remove the baking sheet from the oven and spoon marinara sauce over each chicken breast.
7. Sprinkle shredded mozzarella cheese on top of the sauce.
8. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
9. Garnish with fresh basil leaves before serving.
Nutrition:
- Calories: 370
- Protein: 40g
- Carbohydrates: 20g
- Fat: 14g
2. Creamy Garlic Shrimp Pasta
Ingredients:
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
1. Cook the linguine pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and cook until fragrant.
4. Add the shrimp to the skillet and cook until pink and opaque.
5. Remove the shrimp from the skillet and set aside.
6. In the same skillet, add the heavy cream and bring to a simmer.
7. Stir in the grated Parmesan cheese until melted and smooth.
8. Add the cooked linguine pasta and cooked shrimp to the skillet.
9. Toss to coat the pasta and shrimp in the creamy sauce.
10. Season with salt and pepper to taste.
11. Serve the creamy garlic shrimp pasta topped with chopped fresh parsley.
Nutrition:
- Calories: 560
- Protein: 36g
- Carbohydrates: 50g
- Fat: 25g
3. BBQ Pulled Pork Sliders
Ingredients:
- 1 lb pork shoulder
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Slider buns
- Coleslaw for topping
Instructions:
1. In a slow cooker, combine the barbecue sauce, apple cider vinegar, brown sugar, chicken broth, garlic powder, smoked paprika, salt, and black pepper.
2. Place the pork shoulder into the slow cooker and coat it with the sauce mixture.
3. Cook on low heat for 8 hours or on high heat for 4 hours, until the pork is tender and easily shreds.
4. Remove the pork from the slow cooker and shred it using two forks.
5. Return the shredded pork to the slow cooker and mix it with the sauce.
6. Toast the slider buns lightly.
7. Place a generous amount of the pulled pork on each slider bun.
8. Top with coleslaw if desired.
9. Serve the BBQ pulled pork sliders as a delicious and easy weekend dinner.
Nutrition:
- Calories: 350
- Protein: 20g
- Carbohydrates: 45g
- Fat: 10g
4. Caprese Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices mozzarella cheese
- 4 slices tomato
- 4 fresh basil leaves
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with a slice of mozzarella cheese, a slice of tomato, and a fresh basil leaf.
5. Secure the opening with toothpicks.
6. Place the stuffed chicken breasts onto a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Remove the toothpicks before serving.
9. Drizzle balsamic glaze over the caprese stuffed chicken before serving.
Nutrition:
- Calories: 280
- Protein: 40g
- Carbohydrates: 4g
- Fat: 10g
5. One-Pot Beef and Broccoli Stir-Fry
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the soy sauce, hoisin sauce, cornstarch, sesame oil, red pepper flakes, salt, and pepper.
2. In a large skillet or wok, heat some oil over high heat.
3. Add the beef slices and cook until browned.
4. Remove the beef from the skillet and set aside.
5. In the same skillet, add the garlic, broccoli florets, red bell pepper, and onion.
6. Stir-fry until the vegetables are tender-crisp.
7. Return the beef to the skillet and pour the sauce mixture over everything.
8. Cook for a few minutes until the sauce thickens and coats the beef and vegetables.
9. Serve the one-pot beef and broccoli stir-fry over rice or noodles.
Nutrition:
- Calories: 380
- Protein: 30g
- Carbohydrates: 25g
- Fat: 15g
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