5 Easy and Delicious Recipes for a Healthy Weeknight Dinner |ADDICTED

Finding time to prepare a nutritious and tasty dinner can be challenging in the hustle and bustle of daily life. However, with a bit of planning and the right recipes, you can whip up meals that are both healthy and satisfying. Here are five easy and delicious recipes to transform your weeknight dinners into delightful culinary experiences.

1. Lemon Garlic Shrimp and Asparagus

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• 1 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Prep the Shrimp and Asparagus: Rinse the shrimp under cold water and pat dry. Trim the asparagus and cut into 2-inch pieces.
2. Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. Sauté the Asparagus: In the same skillet, add 2 tablespoons of olive oil. Add the asparagus and cook until tender-crisp, about 5 minutes.
4. Combine Ingredients: Reduce the heat to medium and add the garlic to the skillet. Sauté for about 1 minute until fragrant. Return the shrimp to the skillet, and add the lemon juice, zest, salt, pepper, and red pepper flakes (if using). Stir to combine and cook for an additional 2-3 minutes.
5. Serve: Garnish with chopped parsley and serve immediately. Pair with a side of quinoa or brown rice for a complete meal.

2. Quinoa Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender. Fluff with a fork.
2. Prep the Bell Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
3. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, cumin, paprika, chili powder, salt, and pepper. Mix well.
4. Stuff the Peppers: Fill each bell pepper with the quinoa mixture. If using cheese, sprinkle it on top of the filling.
5. Bake: Place the stuffed peppers in a baking dish and add a little water to the bottom of the dish to help steam the peppers. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
6. Serve: Garnish with chopped cilantro and serve warm.

3. Chicken and Vegetable Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/4 cup water
• 2 teaspoons cornstarch
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Prep the Chicken and Vegetables: Slice the chicken breasts thinly and chop the vegetables.
2. Make the Sauce: In a small bowl, combine soy sauce, hoisin sauce, sesame oil, garlic, and ginger. In another small bowl, mix water and cornstarch until smooth.
3. Cook the Chicken: In a large skillet or wok, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through about 5-7 minutes. Remove from the skillet and set aside.
4. Sauté the Vegetables: Add a bit more oil to the same skillet if needed. Add the bell peppers, broccoli, and carrots. Stir-fry for about 5-7 minutes until tender-crisp.
5. Combine and Cook: Return the chicken to the skillet. Pour in the sauce mixture and stir to combine. Add the cornstarch mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
6. Serve: Garnish with sesame seeds and sliced green onions. Serve over brown rice or noodles.

4. Baked Salmon with Garlic and Dijon

Ingredients:

• 4 salmon fillets
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh dill, chopped, for garnish

Instructions:

1. Preheat Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare the Marinade: In a small bowl, whisk together Dijon mustard, olive oil, garlic, lemon juice, honey, salt, and pepper.
3. Marinate the Salmon: Place the salmon fillets on the prepared baking sheet. Brush the mustard mixture evenly over each fillet.
4. Bake: Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve: Garnish with fresh dill and serve with a side of roasted vegetables or a simple green salad.

5. Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Prep the Vegetables: Dice the cucumber, bell pepper, red onion, and halve the cherry tomatoes.
2. Mix the Salad: In a large bowl, combine chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, olives, feta cheese, and parsley.
3. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper.
4. Combine and Toss: Pour the dressing over the salad and toss to combine.
5. Serve: Serve immediately or refrigerate for up to 2 hours to let the flavours meld.

With these five easy and delicious recipes, your weeknight dinners can be both healthy and enjoyable. Each dish is designed to be nutritious without compromising on flavour, making them perfect for busy evenings when you need a quick, wholesome meal. From the tangy Lemon Garlic Shrimp and Asparagus to the vibrant Mediterranean Chickpea Salad, these recipes offer a variety of tastes and textures to keep your palate excited. Happy cooking!