1. Garlic Butter Shrimp Pasta
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 8 ounces of linguine pasta
- 4 tablespoons of butter
- 4 cloves of garlic, minced
- 1/4 cup of chicken broth
- 1/4 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- 1 tablespoon of chopped parsley
- Salt and pepper to taste
Instructions:
1. Cook the linguine pasta according to 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.
3. Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the chicken broth and simmer for 2 minutes. Add the heavy cream and simmer for another 2 minutes.
5. Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.
6. Add the cooked linguine pasta to the skillet and toss to coat in the creamy sauce.
7. Return the cooked shrimp to the skillet and gently toss to combine.
8. Sprinkle with chopped parsley and serve hot.
Nutrition:
This recipe serves 4 people. Each serving contains approximately:
- Calories: 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
2. Baked Lemon Herb Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced and zested
- 2 tablespoons of olive oil
- 2 tablespoons of fresh herbs (such as rosemary, thyme, or parsley), chopped
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, and the chopped fresh herbs.
3. In a small bowl, whisk together the lemon juice, lemon zest, and olive oil.
4. Place the seasoned chicken breasts in a baking dish and pour the lemon herb mixture over them.
5. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Remove from the oven and let the chicken rest for a few minutes before serving.
Nutrition:
This recipe serves 4 people. Each serving contains approximately:
- Calories: 250
- Protein: 30g
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
3. Beef Stir-Fry
Ingredients:
- 1 pound of beef sirloin, thinly sliced
- 2 cups of mixed vegetables (such as bell peppers, broccoli, and carrots), sliced
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch. Set aside.
2. In a large skillet or wok, heat the vegetable oil over high heat.
3. Add the minced garlic and grated ginger to the skillet and cook until fragrant.
4. Add the beef slices to the skillet and cook until browned and cooked through, about 2-3 minutes per side. Remove the beef from the skillet and set aside.
5. In the same skillet, add the mixed vegetables and stir-fry until crisp-tender, about 3-4 minutes.
6. Return the cooked beef to the skillet and pour the sauce mixture over it. Stir-fry for another 2-3 minutes, until the sauce thickens and coats the beef and vegetables.
7. Season with salt and pepper to taste.
8. Serve hot over steamed rice or noodles.
Nutrition:
This recipe serves 4 people. Each serving contains approximately:
- Calories: 300
- Protein: 25g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 5g
4. Caprese Stuffed Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 4 slices of mozzarella cheese
- 4 slices of tomato
- 4 fresh basil leaves
- 2 tablespoons of balsamic glaze
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper.
3. Make a slit in the side of each chicken breast to create a pocket.
4. Stuff each chicken breast with a slice of mozzarella cheese, a slice of tomato, and a fresh basil leaf.
5. Place the stuffed chicken breasts in a baking dish and drizzle with the balsamic glaze.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
7. Remove from the oven and let the chicken rest for a few minutes before serving.
Nutrition:
This recipe serves 4 people. Each serving contains approximately:
- Calories: 300
- Protein: 40g
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
5. Vegetarian Chili
Ingredients:
- 1 can (15 ounces) of kidney beans, drained and rinsed
- 1 can (15 ounces) of black beans, drained and rinsed
- 1 can (15 ounces) of corn, drained
- 1 can (15 ounces) of diced tomatoes
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions:
1. In a large pot, heat some olive oil over medium heat.
2. Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes.
3. Add the minced garlic, chili powder, and cumin to the pot and cook for another minute, until fragrant.
4. Add the drained kidney beans, black beans, corn, and diced tomatoes to the pot.
5. Stir well to combine all the ingredients.
6. Season with salt and pepper to taste.
7. Bring the chili to a simmer and let it cook for about 20 minutes, stirring occasionally.
8. Serve hot with your favorite toppings, such as shredded cheese, sour cream, or chopped fresh cilantro.
Nutrition:
This recipe serves 4 people. Each serving contains approximately:
Post a Comment for "The Best Dinner Ideas"