Dinner Recipes
Honey Garlic Glazed Salmon.
Ingredients:
4 salmon fillets
Salt and pepper to taste
4 tablespoons honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Sesame seeds for garnish
Sliced green onions for garnish
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 bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, and grated ginger.
Pour the honey garlic 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.
Remove from the oven and brush with the remaining glaze.
Garnish with sesame seeds and sliced green onions before serving.
Spinach and Feta Stuffed Chicken Breast.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 cups fresh spinach leaves
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon olive oil
Lemon wedges for serving
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
Make a slit in each chicken breast to create a pocket.
In a bowl, mix together the fresh spinach leaves, crumbled feta cheese, minced garlic, and olive oil.
Stuff each chicken breast with the spinach and feta mixture.
Place the stuffed chicken breasts in a baking dish and bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and no longer pink.
Squeeze fresh lemon juice over the chicken before serving.
Mexican Quinoa Bowl.
Ingredients:
1 cup quinoa
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, chopped
1 cup corn kernels (fresh or frozen)
1 can (14 ounces) of black beans, rinsed and drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
Avocado slices for garnish
Chopped fresh cilantro for garnish
Lime wedges for serving
Instructions:
Cook the quinoa according to package instructions. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened.
Stir in the corn kernels, black beans, chili powder, ground cumin, salt, and pepper. Cook for another 3-4 minutes until heated through.
Add the cooked quinoa to the skillet and stir to combine all the ingredients.
Serve the Mexican quinoa in bowls. Garnish with avocado slices, chopped fresh cilantro, and a squeeze of lime juice.
Beef and Broccoli Stir-Fry.
Ingredients:
1 pound flank steak, sliced thinly against the grain
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons vegetable oil
2 cups broccoli florets
1/2 cup beef broth
Salt and pepper to taste
Cooked rice for serving
Instructions:
In a bowl, whisk together the soy sauce, hoisin sauce, cornstarch, sesame oil, minced garlic, and grated ginger.
Place the sliced flank steak in the bowl and let it 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 broccoli florets for 2 minutes until crisp-tender.
In a small bowl, mix the reserved marinade with beef broth. Pour the mixture into the skillet with the broccoli.
Return the cooked beef to the skillet and stir-fry for another minute until the sauce thickens and coats the beef and broccoli.
Season with salt and pepper to taste.
Serve the beef and broccoli stir-fry over cooked rice.
Mediterranean Chickpea Salad.
Ingredients:
2 cans (15 ounces each) of chickpeas, drained and rinsed
1 cucumber, chopped
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
1/2 cup chopped Kalamata olives
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Instructions:
In a large bowl, combine the chickpeas, chopped cucumber, cherry tomatoes, chopped red onion, Kalamata olives, crumbled feta cheese, and chopped fresh parsley.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.
Pour the dressing over the chickpea salad and toss to coat all the ingredients.
Serve the Mediterranean chickpea salad chilled as a main dish or side dish.
Baked Ziti.
Ingredients:
8 ounces of ziti or penne pasta
1 pound ground beef or Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) diced tomatoes
2 cups marinara sauce
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Chopped fresh basil for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and sauté until the onion is softened.
Stir in the diced tomatoes, marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
In a greased baking dish, spread a thin layer of the sauce mixture. Layer half of the cooked pasta on top, followed by half of the remaining sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Repeat the layers with the remaining ingredients, ending with the grated Parmesan cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
Remove from the oven and let the baked ziti cool for a few minutes before serving.
Garnish with chopped fresh basil before serving.
Thai Red Curry with Vegetables.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Thai red curry paste
1 can (14 ounces) of coconut milk
1 cup vegetable broth
2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc.)
1 tablespoon soy sauce
1 tablespoon brown sugar
Juice of 1 lime
Fresh cilantro leaves for garnish
Cooked rice for serving
Instructions:
Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic and sauté until the onion is softened.
Stir in the Thai red curry paste and cook for another minute to release the flavors.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the mixed vegetables to the skillet and simmer for 10-12 minutes or until the vegetables are tender.
Stir in the soy sauce, brown sugar, and lime juice. Taste and adjust the seasoning if needed.
Serve the Thai red curry over cooked rice. Garnish with fresh cilantro leaves.
Stuffed Portobello Mushrooms.
Ingredients:
4 large portobello mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1 cup fresh spinach, chopped
1/2 cup chopped roasted red peppers
1/2 cup crumbled goat cheese
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
Preheat the oven to 400°F (200°C).
Remove the stems from the portobello mushrooms and clean the caps with a damp cloth.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the chopped spinach and roasted red peppers to the skillet and cook until the spinach is wilted.
Season the mixture with salt and pepper to taste.
Place the portobello mushroom caps on a baking sheet lined with foil or parchment paper.
Fill each mushroom cap with the spinach and roasted red pepper mixture.
Top each stuffed mushroom with crumbled goat cheese.
Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and slightly golden.
Garnish with chopped fresh parsley before serving.
Lemon Herb Grilled Chicken.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh herbs (such as rosemary, thyme, or parsley)
Instructions:
Preheat the grill to medium-high heat.
Season the chicken breasts with salt and pepper.
In a bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped fresh herbs.
Place the chicken breasts in a shallow dish and pour the marinade over them. Let them marinate for 15-30 minutes.
Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Remove the chicken from the grill and let it rest for a few minutes before serving.
Vegetable Curry.
Ingredients:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 can (14 ounces) coconut milk
1 cup vegetable broth
2 cups mixed vegetables (cauliflower, carrots, bell peppers, peas, etc.)
Salt and pepper to taste
Chopped fresh cilantro for garnish
Cooked rice or naan bread for serving
Instructions:
Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and minced garlic and sauté until the onion is softened.
Stir in the curry powder, ground cumin, and ground turmeric. Cook for another minute to toast the spices.
Pour in the coconut milk and vegetable broth. Stir well to combine.
Add the mixed vegetables to the skillet and simmer for 15-20 minutes or until the vegetables are tender.
Season with salt and pepper to taste.
Serve the vegetable curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro.
