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Midweek Dinner Ideas: Healthy And Delicious Recipes

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Teriyaki Chicken with Sticky Sauce Quick and Easy Midweek Meal
Teriyaki Chicken with Sticky Sauce Quick and Easy Midweek Meal from dinnerre.blogspot.com

Are you tired of the same old midweek dinner routine? Do you want to add some excitement and flavor to your meals? Look no further! In this article, we will share some healthy and delicious recipes that are perfect for those busy weeknights. These recipes are not only easy to make but are also packed with nutrients to keep you energized and satisfied. Let's get started!

1. Sheet Pan Salmon with Roasted Vegetables

This sheet pan salmon with roasted vegetables is a quick and easy one-pan meal that is perfect for a busy weeknight. Start by preheating your oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper and surround them with your favorite vegetables such as broccoli, bell peppers, and cherry tomatoes. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15-20 minutes or until the salmon is cooked through and the vegetables are tender. Serve with a side of quinoa or brown rice for a complete and nutritious meal.

Ingredients:

  • 4 salmon fillets
  • 2 cups of mixed vegetables
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Place salmon fillets on a baking sheet lined with parchment paper.
  3. Surround the salmon with mixed vegetables.
  4. Drizzle with olive oil and sprinkle with salt and pepper.
  5. Bake for 15-20 minutes or until the salmon is cooked through and the vegetables are tender.
  6. Serve with quinoa or brown rice.

Nutrition:

Calories: 350

Protein: 30g

Carbohydrates: 15g

Fat: 20g

2. Chicken Stir-Fry with Brown Rice

This chicken stir-fry with brown rice is a nutritious and flavorful meal that can be prepared in just 30 minutes. Start by cooking brown rice according to package instructions. In a wok or large skillet, heat olive oil over medium-high heat. Add diced chicken breast and cook until browned. Remove the chicken from the skillet and set aside. In the same skillet, add sliced bell peppers, broccoli florets, and snap peas. Cook until vegetables are tender-crisp. Add the chicken back into the skillet and pour over a homemade stir-fry sauce made with soy sauce, honey, garlic, and ginger. Cook for an additional 2-3 minutes, or until the sauce has thickened. Serve over the cooked brown rice for a delicious and satisfying meal.

Ingredients:

  • 1 cup of brown rice
  • 2 tablespoons of olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 1 bell pepper, sliced
  • 1 cup of broccoli florets
  • 1 cup of snap peas
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey
  • 2 cloves of garlic, minced
  • 1 teaspoon of grated ginger

Instructions:

  1. Cook the brown rice according to package instructions.
  2. In a wok or large skillet, heat olive oil over medium-high heat.
  3. Add diced chicken breast and cook until browned. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add sliced bell peppers, broccoli florets, and snap peas. Cook until vegetables are tender-crisp.
  5. Add the chicken back into the skillet.
  6. In a small bowl, whisk together soy sauce, honey, garlic, and ginger. Pour the sauce over the chicken and vegetables.
  7. Cook for an additional 2-3 minutes, or until the sauce has thickened.
  8. Serve over the cooked brown rice.

Nutrition:

Calories: 400

Protein: 25g

Carbohydrates: 45g

Fat: 15g

3. Quinoa Stuffed Bell Peppers

These quinoa stuffed bell peppers are not only delicious but also a great way to incorporate more vegetables and whole grains into your diet. Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a large skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced zucchini. Cook until vegetables are tender. Stir in cooked quinoa, black beans, diced tomatoes, and spices such as cumin and paprika. Spoon the mixture into the bell peppers and place them in a baking dish. Bake for 30-35 minutes or until the peppers are tender. Serve with a dollop of Greek yogurt or sour cream for a creamy and satisfying meal.

Ingredients:

  • 4 bell peppers
  • 1 tablespoon of olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 zucchini, diced
  • 1 cup of cooked quinoa
  • 1 cup of black beans, rinsed and drained
  • 1 cup of diced tomatoes
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add diced onion, minced garlic, and diced zucchini. Cook until vegetables are tender.
  5. Stir in cooked quinoa, black beans, diced tomatoes, cumin, paprika, salt, and pepper.
  6. Spoon the mixture into the bell peppers and place them in a baking dish.
  7. Bake for 30-35 minutes or until the peppers are tender.
  8. Serve with a dollop of Greek yogurt or sour cream.

Nutrition:

Calories: 300

Protein: 15g

Carbohydrates: 40g

Fat: 10g

4. Lentil and Vegetable Curry

This lentil and vegetable curry is a hearty and nutritious meal that is perfect for a cozy midweek dinner. Start by heating olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Cook until onions are translucent. Stir in curry powder, cumin, coriander, and turmeric. Add diced carrots, diced potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils and vegetables are tender. Stir in coconut milk and let simmer for an additional 5 minutes. Serve over basmati rice or with naan bread for a satisfying and flavorful meal.

Ingredients:

  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of grated ginger
  • 2 tablespoons of curry powder
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon of turmeric
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1 cup of red lentils
  • 4 cups of vegetable broth
  • 1 can of coconut milk

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, minced garlic, and grated ginger. Cook until onions are translucent.
  3. Stir in curry powder, cumin, coriander, and turmeric.
  4. Add diced carrots, diced potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils and vegetables are tender.
  5. Stir in coconut milk and let simmer for an additional 5 minutes.

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