Are you tired of sacrificing flavor for convenience on busy weeknights? Look no further! In this article, we’ll be sharing 20 delicious and simple eats recipes that are perfect for a quick and easy dinner. From baked salmon to stuffed peppers, quinoa bowls to omelets, these recipes cater to a variety of tastes and dietary needs.
Whether you’re a meat-lover or a vegetarian, there’s something on this list for everyone. And the best part? These meals come together in no time, so you can spend more time enjoying your family and friends, and less time slaving away in the kitchen.
In the following pages, we’ll be highlighting 20 mouth-watering recipes that are sure to become new favorites. From classic comfort food to international-inspired dishes, there’s something for every palate and preference.
Lemon Garlic Baked Salmon with Asparagus
Lemon Garlic Baked Salmon with Asparagus: A Bright and Flavorful Weeknight Dinner
This recipe combines the simplicity of baked salmon with the brightness of lemon and garlic, paired with the natural sweetness of asparagus. Perfect for a quick weeknight dinner that’s both healthy and impressive.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 lemons, juiced
– 3 cloves garlic, minced
– 1 lb fresh asparagus, trimmed
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the salmon fillets on the prepared baking sheet.
4. In a small bowl, mix together lemon juice, garlic, and olive oil. Brush the mixture evenly over the salmon fillets.
5. Arrange the asparagus spears alongside the salmon fillets.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Quinoa and Black Bean Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty taste of quinoa with the fiber-rich goodness of black beans.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup diced red onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together quinoa, black beans, red onion, and garlic.
3. Stuff each bell pepper with the quinoa mixture, filling them as full as possible.
4. Drizzle olive oil over the peppers and season with salt and pepper.
5. Bake for 30-35 minutes or until peppers are tender.
6. Optional: Sprinkle shredded cheddar cheese on top of peppers during the last 10 minutes of baking.
Cooking Time: 30-35 minutes
Avocado and Chickpea Salad Wrap
This refreshing salad wrap combines the creamy texture of avocado with the nutty flavor of chickpeas, all wrapped up in a crispy whole wheat tortilla. Perfect for a quick and easy lunch or snack.
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup cooked chickpeas
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 whole wheat tortilla
– Lettuce leaves and tomato slices (optional)
Instructions:
1. In a medium bowl, mash the avocado with a fork until mostly smooth.
2. Add the chickpeas, lemon juice, salt, and pepper to the bowl. Mix well to combine.
3. Warm the tortilla by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
4. Spoon the salad mixture onto the center of the tortilla, leaving a 1-inch border around the edges.
5. Add lettuce leaves and tomato slices if desired.
6. Fold the bottom edge up over the filling, then fold in the sides and roll up the wrap tightly.
Cooking Time: 10 minutes
One-Pan Chicken and Sweet Potato Bake
A deliciously simple recipe that combines the flavors of chicken, sweet potatoes, and herbs in one pan.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned, about 5 minutes. Remove from pan and set aside.
4. Add the sweet potatoes, onion, and garlic to the pan. Cook for 5 minutes, stirring occasionally.
5. Add the thyme, salt, and pepper to the pan, stirring to combine.
6. Return the chicken to the pan and stir to combine with the sweet potato mixture.
7. Transfer the skillet to the oven and bake for 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender.
Cooking Time: 25-30 minutes
Greek Yogurt and Berry Parfait
Start your day or satisfy your sweet tooth with this easy-to-make Greek yogurt and berry parfait. Layering creamy yogurt, sweet berries, and crunchy granola creates a delightful combination of textures and flavors.
Ingredients:
– 1 cup Greek yogurt
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons honey
– 1/4 cup granola
– Fresh mint leaves for garnish
Instructions:
1. In a small bowl, mix together the Greek yogurt and honey until well combined.
2. Spoon the yogurt mixture into a glass or parfait dish.
3. Add a layer of mixed berries on top of the yogurt.
4. Sprinkle 1/4 cup of granola over the berries.
5. Repeat steps 2-4 one more time, ending with a layer of yogurt on top.
6. Garnish with fresh mint leaves and serve immediately.
Cooking Time: None! This recipe is ready in just a few minutes.
Zucchini Noodles with Pesto and Cherry Tomatoes
This refreshing recipe combines the flavors of zucchini noodles, creamy pesto, and juicy cherry tomatoes to create a light and satisfying meal perfect for warm weather.
Ingredients:
– 2 medium zucchinis
– 1/4 cup homemade or store-bought pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper, to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a large skillet, heat the pesto over medium-low heat until warm and fragrant.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to release their juices.
4. Add the zucchini noodles to the skillet and toss with the pesto and tomato mixture. Cook for an additional 2-3 minutes, or until the noodles are slightly tender.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Turkey and Spinach Stuffed Bell Peppers
This recipe combines the flavors of turkey, spinach, and bell peppers for a nutritious and delicious meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground turkey
– 1/2 cup cooked spinach
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– Shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the cooked spinach, breadcrumbs, olive oil, paprika, salt, and pepper to the turkey mixture. Mix well.
5. Stuff each bell pepper with the turkey mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and sprinkle with shredded cheddar cheese (if using). Return to oven and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Baked Cod with Mango Salsa
Elevate your seafood game with this sweet and savory combination of baked cod and fresh mango salsa.
Ingredients:
For the Baked Cod:
– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp lemon zest
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 2 tbsp cilantro, chopped
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Season cod fillets with salt, pepper, and lemon zest. Place on the prepared baking sheet.
4. Drizzle olive oil over the cod.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, combine mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt to taste.
7. Serve baked cod with mango salsa spooned over top.
Cooking Time: 12-15 minutes
Cauliflower Rice Stir-Fry with Tofu
This recipe is a great way to enjoy the flavors of a traditional stir-fry without the grains. Cauliflower rice replaces traditional rice, making this dish gluten-free and low-carb.
Ingredients:
– 1 head of cauliflower
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. Pulse cauliflower in a food processor until it resembles rice.
3. Add vegetable oil, onion, and garlic to the skillet. Cook until onion is translucent, about 3-4 minutes.
4. Add tofu and cook for an additional 2-3 minutes, until lightly browned.
5. Add soy sauce, honey, salt, and pepper. Stir-fry for 1 minute.
6. Add cauliflower “rice” to the skillet. Cook for 3-4 minutes, stirring frequently, until cauliflower is tender but still crisp.
7. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Mediterranean Chickpea and Cucumber Salad
This refreshing salad combines the creaminess of chickpeas with the crunch of cucumber, all tied together with a zesty lemon vinaigrette. Perfect for a light lunch or as a side dish for your next Mediterranean-inspired meal.
Ingredients:
– 1 can chickpeas (drained and rinsed)
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine chickpeas, cucumbers, red onion, and feta cheese.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10 minutes
Grilled Chicken with Roasted Brussels Sprouts
Savor the sweet and savory combination of grilled chicken and caramelized Brussels sprouts, perfect for a quick weeknight dinner or special occasion. This recipe is easy to make and packed with flavor.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– Optional: lemon wedges, for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together honey, mustard, salt, and pepper. Brush the mixture on both sides of the chicken breasts.
3. Grill the chicken for 5-7 minutes per side, or until cooked through.
4. Meanwhile, toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast in the oven at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.
5. Serve grilled chicken with roasted Brussels sprouts and lemon wedges, if desired.
Cooking Time: 30-40 minutes
Sweet Potato and Black Bean Tacos
A flavorful twist on traditional tacos, this recipe combines the natural sweetness of sweet potatoes with the earthy taste of black beans.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 6 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high. Add onion and garlic; cook until softened, about 5 minutes.
4. Add black beans to the skillet and stir in cumin. Cook for an additional 2 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning sweet potatoes and black bean mixture onto tortillas. Top with desired toppings.
Cooking Time: 25-30 minutes
Spinach and Mushroom Omelette
Start your day with a delicious and nutritious Spinach and Mushroom Omelette. This recipe combines the earthy flavor of mushrooms with the nutritional benefits of spinach, all wrapped up in a fluffy omelette.
Ingredients:
– 2 large eggs
– 1/2 cup fresh spinach leaves, chopped
– 1/2 cup sliced mushrooms (button or cremini work well)
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Season with salt and pepper.
2. Heat the butter in a medium-sized non-stick skillet over medium heat.
3. Add the mushrooms and cook until they’re softened, about 2-3 minutes.
4. Pour the egg mixture over the mushrooms and let it cook for about 30 seconds.
5. Sprinkle the chopped spinach over the eggs and use a spatula to gently fold the omelette in thirds.
6. Cook for another minute, until the eggs are almost set.
7. Slide the omelette out of the skillet onto a plate and serve hot.
Cooking Time: 4-5 minutes
Lentil and Vegetable Soup
This comforting soup is a perfect blend of flavors and textures, packed with nutritious lentils and an assortment of colorful vegetables.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 2 cups mixed vegetables (such as zucchini, bell peppers, and tomatoes)
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender (about 5-7 minutes).
3. Add lentils, mixed vegetables, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
Cooking Time: Approximately 45-50 minutes
Baked Apple Cinnamon Oatmeal
Warm up with a deliciously comforting bowl of Baked Apple Cinnamon Oatmeal! This sweet and satisfying breakfast or brunch treat is perfect for any time of year.
Ingredients:
– 1 cup rolled oats
– 1/2 cup milk
– 1/4 cup diced apples (about 1 medium apple)
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
– Optional: chopped walnuts or pecans for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine oats, milk, brown sugar, cinnamon, and salt. Stir until well combined.
3. Add diced apples and melted butter to the oat mixture. Fold until apples are evenly distributed.
4. Pour the mixture into a 9×13-inch baking dish or individual ramekins.
5. Bake for 25-30 minutes, or until the top is lightly golden brown and the oats are cooked through.
6. Serve warm, topped with chopped nuts if desired.
Cooking Time: 25-30 minutes
Garlic Herb Roasted Chicken Thighs
Elevate your dinner game with this flavorful and easy-to-make recipe. With a blend of garlic, herbs, and roasted chicken thighs, you’ll be serving up a delicious main course in no time.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together minced garlic, olive oil, chopped rosemary, and chopped thyme.
3. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper.
4. Brush the garlic-herb mixture evenly over the chicken thighs.
5. Season with salt and pepper to taste.
6. Roast the chicken thighs in the preheated oven for 25-30 minutes, or until cooked through and lightly browned.
Cooking Time: 25-30 minutes
Quinoa and Kale Power Bowl
Energize your day with this nutritious and flavorful bowl filled with quinoa, kale, and a hint of lemon. This plant-based powerhouse is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 4 cups curly kale, stems removed and chopped
– 1/2 cup diced red bell pepper
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add chopped kale to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in diced red bell pepper and cook for an additional 2 minutes.
5. To assemble the bowls, place cooked quinoa at the bottom followed by the kale mixture. Season with salt and pepper to taste.
6. Serve with a squeeze of lemon juice (if desired) and enjoy!
Cooking Time: 20-25 minutes
Broccoli and Almond Stir-Fry
This recipe combines the health benefits of broccoli with the crunch of almonds, all in a quick and easy stir-fry. Perfect for a weeknight dinner or lunchbox addition!
Ingredients:
– 1 head of broccoli, florets only
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the broccoli and cook for 3-4 minutes, or until tender but still crisp.
4. Stir in the almonds and soy sauce.
5. Cook for an additional minute, stirring frequently.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Berry and Chia Seed Pudding
A refreshing and healthy dessert or snack, perfect for warm weather. This recipe combines the sweetness of mixed berries with the nutty flavor of chia seeds and a hint of vanilla.
Ingredients:
– 1/2 cup chia seeds
– 1 cup mixed berries (fresh or frozen)
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. Add honey and vanilla extract to the chia seed mixture. Stir well to combine.
3. Refrigerate the mixture for at least 2 hours or overnight until the chia seeds have formed a gel-like texture.
4. Just before serving, fold in the mixed berries into the chia seed pudding.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Grilled Shrimp and Avocado Salad
Grilled Shrimp and Avocado Salad Recipe
This refreshing salad combines succulent grilled shrimp with creamy avocado, crunchy red onion, and tangy lime juice, making it the perfect summer side dish or light meal.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 red onion, thinly sliced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, or until pink and cooked through.
3. In a large bowl, combine avocado, red onion, lime juice, and olive oil.
4. Add the grilled shrimp on top of the salad and toss gently to combine.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
Summary
Get ready for a culinary game-changer! This collection of 20 simple yet delicious recipes is perfect for busy weeknights. From hearty one-pot meals to quick and easy wraps, these clean eats are sure to satisfy your cravings. Highlights include baked salmon with asparagus, quinoa-stuffed peppers, avocado-chickpea salad wraps, and more. Each recipe is carefully crafted to be healthy, flavorful, and easy to prepare – no cooking skills required! Whether you’re a busy parent or just looking for a quick meal solution, these recipes will become your new go-to’s.
