Dinner Recipes
Shrimp Scampi.
Ingredients:
1 pound shrimp, peeled and deveined
4 tablespoons butter
4 cloves garlic, minced
1/4 cup white wine (optional)
2 tablespoons lemon juice
Salt and pepper to taste
Crushed red pepper flakes (optional)
Chopped parsley for garnish
Cooked pasta or crusty bread for serving
Instructions:
Heat butter in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Pour white wine (if using) and lemon juice into the skillet, scraping any browned bits from the bottom. Let it simmer for a minute or two.
Season the sauce with salt, pepper, and crushed red pepper flakes (if desired).
Return the cooked shrimp to the skillet and toss to coat in the sauce.
Sprinkle with chopped parsley and serve the shrimp scampi over cooked pasta or with crusty bread.
Beef Tacos.
Ingredients:
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper to taste
8 small flour or corn tortillas
Toppings: shredded lettuce, diced tomatoes, grated cheese, sour cream, salsa, etc.
Instructions:
In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
Add chopped onion and minced garlic to the skillet and sauté until the onion is softened.
Stir in chili powder, ground cumin, paprika, salt, and pepper. Cook for another minute to let the flavors blend.
Warm the tortillas in a dry skillet or microwave.
Spoon the beef mixture onto the tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, sour cream, salsa, or your preferred toppings.
Fold the tortillas and serve the beef tacos immediately.
Caprese Stuffed Chicken.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 slices mozzarella cheese
4 slices tomato
4 large basil leaves
2 tablespoons balsamic glaze (store-bought or homemade)
Olive oil
Instructions:
Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Make a slit in each chicken breast to create a pocket.
Stuff each pocket with a slice of mozzarella cheese, a slice of tomato, and a basil leaf.
Secure the chicken breasts with toothpicks to hold the filling.
Heat some olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted.
Drizzle the chicken with balsamic glaze before serving.
Lentil Curry.
Ingredients:
1 cup dried lentils
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 can (14 ounces) diced tomatoes
1 can (14 ounces) of coconut milk
Salt and pepper to taste
Chopped cilantro for garnish
Cooked rice or naan bread for serving
Instructions:
Rinse the lentils thoroughly and drain.
In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic and sauté until softened.
Stir in curry powder, ground cumin, and ground turmeric. Cook for another minute to toast the spices.
Add the lentils, diced tomatoes (with their juice), and coconut milk to the pot. Season with salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the lentils are tender.
Taste and adjust the seasoning if needed.
Serve the lentil curry over cooked rice or with naan bread. Garnish with chopped cilantro.
Vegetable Lasagna.
Ingredients:
9 lasagna noodles, cooked according to package instructions
2 cups marinara sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups assorted vegetables (spinach, zucchini, bell peppers, mushrooms, etc.), chopped and sautéed
1 teaspoon dried basil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce to coat the bottom.
Place three cooked lasagna noodles on top of the sauce.
In a bowl, mix together the ricotta cheese, shredded mozzarella cheese (reserving a little for topping), grated Parmesan cheese, dried basil, salt, and pepper.
Spread half of the cheese mixture over the lasagna noodles. Top with half of the sautéed vegetables.
Repeat the layers with marinara sauce, lasagna noodles, remaining cheese mixture, and remaining sautéed vegetables.
Finish with a final layer of marinara sauce and sprinkle the reserved shredded mozzarella cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Let the vegetable lasagna cool for a few minutes before serving.
Baked Lemon Herb Chicken Thighs.
Ingredients:
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Lemon slices for garnish
Instructions:
Preheat the oven to 400°F (200°C).
In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
Place the chicken thighs in a baking dish. Pour the lemon herb mixture over the chicken and rub it evenly to coat.
Arrange lemon slices on top of the chicken thighs.
Bake in the preheated oven for 30-35 minutes or until the chicken is cooked through and the skin is golden brown and crispy.
Remove from the oven and let the chicken rest for a few minutes before serving. Serve with your favorite side dishes.
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One-Pot Beef Stroganoff.
Ingredients:
1 pound beef sirloin, thinly sliced
1 onion, chopped
8 ounces sliced mushrooms
2 cloves garlic, minced
2 tablespoons butter
2 cups beef broth
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
Salt and pepper to taste
Cooked egg noodles for serving
Chopped fresh parsley for garnish
Instructions:
In a large skillet, melt the butter over medium-high heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the chopped onion, sliced mushrooms, and minced garlic. Sauté until the vegetables are softened.
Return the beef to the skillet and stir in the beef broth. Bring to a simmer and cook for 5 minutes.
In a small bowl, whisk together the sour cream, all-purpose flour, Dijon mustard, salt, and pepper. Add the mixture to the skillet and stir well to combine.
Simmer the stroganoff for an additional 5 minutes until the sauce thickens.
Serve the beef stroganoff over cooked egg noodles. Garnish with chopped fresh parsley.
Greek Chicken Souvlaki.
Ingredients:
1 pound boneless, skinless chicken breasts cut into cubes
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Pita bread
Tzatziki sauce
Chopped tomatoes, cucumbers, and red onions for garnish
Instructions:
In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Add the chicken cubes to the bowl and toss to coat them in the marinade. Let it marinate for at least 30 minutes.
Preheat a grill or skillet over medium-high heat.
Thread the marinated chicken cubes onto skewers.
Grill the chicken skewers for about 8-10 minutes, turning occasionally, until cooked through and slightly charred.
Warm the pita bread on the grill or in a toaster.
Serve the grilled chicken souvlaki in the warm pita bread. Top with tzatziki sauce and garnish with chopped tomatoes, cucumbers, and red onions.
Creamy Tuscan Shrimp Pasta.
Ingredients:
8 ounces of fettuccine or any pasta of your choice
1 pound shrimp, peeled and deveined
Salt and pepper to taste
2 tablespoons butter
4 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped
2 cups baby spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish
Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the shrimp with salt and pepper.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the cherry tomatoes, sun-dried tomatoes, and baby spinach. Sauté until the spinach is wilted and the tomatoes are slightly softened.
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.
Add the cooked pasta and cooked shrimp to the skillet. Toss to coat the pasta and shrimp with the creamy Tuscan sauce.
Garnish with fresh basil leaves and serve hot.
Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 cup cooked rice
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Shredded cheese for topping (such as cheddar or mozzarella)
Instructions:
Preheat the oven to 375°F (190°C).
Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers.
In a skillet, cook the ground beef, chopped onion, and minced garlic over medium heat until the beef is browned. Drain any excess fat.
Stir in the cooked rice, diced tomatoes (with their juice), dried oregano, dried basil, salt, and pepper. Cook for another 2-3 minutes until the flavors meld together.
Spoon the beef and rice mixture into the hollowed-out bell peppers.
Place the stuffed bell peppers in a baking dish. Sprinkle shredded cheese on top of each pepper.
Bake in the preheated oven for 25-30 minutes or until the bell peppers are tender and the cheese is melted and slightly browned.
Remove from the oven and let the stuffed bell peppers cool for a few minutes before serving.
