Dinner Recipes

Dinner Recipes

Spaghetti Bolognese.

Ingredients:
8 ounces spaghetti
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese for serving

Instructions:
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, brown the ground beef over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
Serve the Bolognese sauce over the cooked spaghetti. Sprinkle with grated Parmesan cheese.

Serving Size: 1 cup (approx. 240 grams)

Calories: Around 250-400 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 12-20 grams

Carbohydrates: Around 30-45 grams

Fat: Approximately 8-20 grams

Fiber: Roughly 2-5 grams

Sodium: Around 400-800 milligrams

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Lemon Herb Roasted Chicken.

Ingredients:
1 whole chicken (3-4 pounds)
2 lemons, sliced
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper to taste
2 tablespoons olive oil

Instructions:
Preheat the oven to 425°F (220°C).
Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan.
In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, pepper, and olive oil.
Rub the herb mixture all over the chicken, including under the skin and inside the cavity. Place the lemon slices inside the cavity.
Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Let the chicken rest for 10 minutes before carving. Serve with your favorite side dishes.

Serving Size: 4 ounces (approximately 113 grams, boneless, skinless chicken breast)

Calories: Around 165-200 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 25-30 grams

Fat: Around 6-9 grams (may vary depending on cooking method and skin removal)

Carbohydrates: Minimal, less than 1 gram

Fiber: Negligible

Sodium: Around 60-100 milligrams (may vary based on seasoning and marinade)

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Veggie Stir-Fry.

Ingredients:
2 cups mixed vegetables (broccoli, bell peppers, carrots, snow peas, etc.), chopped
1 tablespoon vegetable oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Cooked rice or noodles for serving

Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the chopped vegetables and stir-fry for 3-4 minutes until they are crisp-tender.
In a small bowl, mix together the soy sauce, oyster sauce (if using), salt, and pepper. Pour the sauce over the vegetables and stir to coat evenly.
Continue stir-frying for another 2-3 minutes until the sauce is heated through and the vegetables are cooked to your liking.
Serve the stir-fried vegetables over cooked rice or noodles.

Serving Size: 1 cup (approximately 150-200 grams)

Calories: Around 50-100 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 2-5 grams

Carbohydrates: Around 10-20 grams

Fat: Approximately 0-5 grams (may vary depending on the amount of oil used for cooking)

Fiber: Roughly 2-5 grams

Sodium: Around 100-300 milligrams (may vary based on added sauces and seasonings)

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Grilled Salmon with Lemon Butter Sauce.

Ingredients:
4 salmon fillets
Salt and pepper to taste
4 tablespoons butter
2 tablespoons fresh lemon juice
2 teaspoons minced fresh dill (optional)
Lemon slices for garnish

Instructions:
Preheat the grill to medium-high heat.
Season the salmon fillets with salt and pepper.
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and minced fresh dill (if using).
Grill the salmon fillets for about 4-5 minutes per side or until cooked through.
Transfer the grilled salmon to a serving platter. Drizzle the lemon butter sauce over the fillets.
Garnish with lemon slices and serve with your favorite side dishes.

Serving Size: 4 ounces (approximately 113 grams)

Calories: Around 250-350 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 20-25 grams

Fat: Around 15-20 grams (may vary depending on cooking method and amount of sauce)

Carbohydrates: Minimal, less than 1 gram

Fiber: Negligible

Sodium: Around 200-400 milligrams (may vary based on seasoning and sauce)

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Chicken Parmesan.

Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 eggs, beaten
2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish

Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a shallow bowl, mix together the breadcrumbs and grated Parmesan cheese.
Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
Heat a large skillet over medium-high heat. Add a little oil and cook the breaded chicken breasts for about 3-4 minutes per side until golden brown.
Transfer the chicken breasts to a baking dish. Pour the marinara sauce over the chicken and sprinkle with shredded mozzarella cheese.
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Garnish with fresh basil leaves and serve with pasta or a side salad.

Serving Size: 1 piece of breaded chicken breast with sauce and cheese (approximately 4-6 ounces, or 113-170 grams)

Calories: Around 300-500 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 25-35 grams

Fat: Around 15-25 grams (may vary depending on breading, frying method, and amount of cheese used)

Carbohydrates: Around 10-20 grams (mostly from breading and sauce)

Fiber: 1-2 grams (may vary based on breadcrumbs and sauce)

Sodium: Around 500-900 milligrams (may vary based on ingredients and sauce)

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Teriyaki Beef Stir-Fry.

Ingredients:
1 pound beef sirloin, thinly sliced
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon vegetable oil
2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas, etc.), chopped
Cooked rice for serving

Instructions:
In a bowl, combine the soy sauce, teriyaki sauce, honey, and minced garlic. Add the sliced beef and marinate for 15-30 minutes.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the marinated beef (reserving the marinade) and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, stir-fry the mixed vegetables for 3-4 minutes until crisp-tender.
Return the beef to the skillet and pour in the reserved marinade. Stir-fry for an additional 1-2 minutes until the sauce thickens slightly and coats the beef and vegetables.
Serve the teriyaki beef stir-fry over cooked rice.

Serving Size: 1 cup (approximately 150-200 grams)

Calories: Around 250-350 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 15-25 grams

Fat: Around 10-15 grams (may vary depending on the amount of oil used for cooking and the fat content of the beef)

Carbohydrates: Around 20-30 grams

Fiber: Approximately 2-5 grams

Sodium: Around 600-900 milligrams (may vary based on the amount of teriyaki sauce used)

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Margherita Pizza.

Ingredients:
1 prepared pizza dough
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Fresh basil leaves
2 ripe tomatoes, sliced
Olive oil
Salt and pepper to taste

Instructions:
Preheat the oven to the temperature specified on the pizza dough package.
Roll out the pizza dough on a floured surface to your desired thickness.
Transfer the dough to a baking sheet or pizza stone.
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese over the sauce.
Arrange the sliced tomatoes on top of the cheese. Drizzle with olive oil and season with salt and pepper.
Bake the pizza in the preheated oven for the time indicated on the pizza dough package or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven, garnish with fresh basil leaves, and slice before serving.

Serving Size: 1 slice (approximately 1/8th of a 14-inch pizza)

Calories: Around 200-300 calories per slice (may vary based on ingredients and thickness of the crust)

Protein: Approximately 8-12 grams

Fat: Around 8-12 grams (may vary depending on the amount of cheese and oil used)

Carbohydrates: Around 25-35 grams

Fiber: Approximately 2-4 grams

Sodium: Around 400-600 milligrams (may vary based on cheese and sauce)

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Honey Mustard Glazed Salmon.

Ingredients:
4 salmon fillets
Salt and pepper to taste
3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1 tablespoon olive oil
Lemon wedges for serving

Instructions:
Preheat the oven to 400°F (200°C).
Season the salmon fillets with salt and pepper and place them on a baking sheet lined with foil or parchment paper.
In a small bowl, whisk together the honey, Dijon mustard, soy sauce, and olive oil.
Brush the honey mustard glaze over the salmon fillets, reserving a little for later.
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through and flaky.
Remove from the oven and brush with the remaining glaze.
Serve the honey mustard glazed salmon with lemon wedges.

Serving Size: 4 ounces (approximately 113 grams) of cooked salmon fillet

Calories: Around 250-350 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 20-25 grams

Fat: Around 15-20 grams (may vary depending on cooking method and amount of glaze)

Carbohydrates: Approximately 10-15 grams (mostly from honey and mustard)

Fiber: Negligible

Sodium: Around 300-500 milligrams (may vary based on ingredients and glaze)

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Creamy Garlic Parmesan Pasta.

Ingredients:
8 ounces of fettuccine or any pasta of your choice
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally.
Stir in the grated Parmesan cheese until it melts and the sauce thickens. Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat the noodles with the creamy garlic Parmesan sauce.
Garnish with chopped parsley and serve hot.

Serving Size: 1 cup (approximately 140-180 grams)

Calories: Around 300-400 calories per serving (may vary based on ingredients and portion size)

Protein: Approximately 10-15 grams

Fat: Around 10-20 grams (may vary depending on the amount of butter, cream, and cheese used)

Carbohydrates: Around 40-50 grams

Fiber: Approximately 2-4 grams

Sodium: Around 300-500 milligrams (may vary based on ingredients and seasonings)

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BBQ Pulled Chicken Sandwiches.

Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 cup barbecue sauce
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
4 burger buns
Coleslaw (optional) for topping

Instructions:
Season the chicken breasts with salt and pepper and place them in a slow cooker.
In a bowl, mix together the barbecue sauce, ketchup, brown sugar, and apple cider vinegar. Pour the sauce over the chicken.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is tender and easily shreddable.
Remove the chicken from the slow cooker and shred it using two forks.
Return the shredded chicken to the slow cooker and stir it into the sauce.
Toast the burger buns and fill them with BBQ-pulled chicken. Top with coleslaw if desired and serve.