Dinner Recipes
Baked Salmon with Dill Sauce.
Ingredients:
4 salmon fillets
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 tablespoon lemon juice
Lemon wedges for serving
Instructions:
Preheat the oven to 400°F (200°C).
Season the salmon fillets with salt and pepper. Place them on a baking sheet lined with foil or parchment paper.
In a bowl, combine the olive oil, fresh dill, Dijon mustard, mayonnaise, and lemon juice. Stir well to make the dill sauce.
Spread the dill sauce evenly over the salmon fillets.
Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve the baked salmon with lemon wedges.
Quinoa Stuffed Bell Peppers.
Ingredients:
4 bell peppers (any color)
1 cup cooked quinoa
1 can (14 ounces) of black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
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 large bowl, combine the cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, chopped cilantro, cumin, chili powder, salt, and pepper.
Spoon the quinoa mixture into the hollowed-out bell peppers.
Place the stuffed bell peppers in a baking dish. Cover the dish with foil.
Bake in the preheated oven for 30-35 minutes or until the peppers are tender and the filling is heated through.
Remove the foil and bake for an additional 5 minutes to allow the cheese on top to melt and lightly brown.
Let the stuffed bell peppers cool for a few minutes before serving.
Garlic Butter Shrimp Pasta.
Ingredients:
8 ounces spaghetti or linguine
1 pound shrimp, peeled and deveined
Salt and pepper to taste
4 tablespoons butter
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
Chopped fresh parsley for garnish
Lemon wedges for serving
Instructions:
Cook the spaghetti or linguine 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 red pepper flakes (if using) and sauté for 1-2 minutes 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.
Pour the chicken broth into the skillet and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
Add the cooked spaghetti or linguine to the skillet. Toss to coat the pasta with the garlic butter sauce.
Stir in the grated Parmesan cheese until melted and the sauce thickens.
Return the cooked shrimp to the skillet and toss to combine.
Garnish with chopped fresh parsley and serve with lemon wedges.
Mediterranean Stuffed Zucchini.
Ingredients:
4 medium zucchini
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 cup cherry tomatoes, halved
1 cup cooked quinoa
1/4 cup chopped Kalamata olives
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves in a baking dish.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is softened.
Add the red bell pepper and cherry tomatoes to the skillet. Cook for 3-4 minutes until the vegetables are slightly tender.
Stir in the cooked quinoa, Kalamata olives, crumbled feta cheese, chopped basil, salt, and pepper. Cook for an additional 2 minutes to heat through and allow the flavors to meld.
Spoon the quinoa mixture into the hollowed-out zucchini halves, pressing it down gently.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes or until the zucchini is tender.
Remove the foil and bake for an additional 5 minutes to allow the top to lightly brown.
Let the stuffed zucchini cool for a few minutes before serving.
Chicken Enchiladas.
Ingredients:
2 cups cooked shredded chicken
1 cup shredded cheddar cheese, divided
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped tomatoes
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste
8 small flour tortillas
1 cup enchilada sauce
Chopped fresh cilantro for garnish
Sour cream for serving
Instructions:
Preheat the oven to 350°F (175°C). Grease a baking dish.
In a bowl, combine the shredded chicken, 1/2 cup shredded cheddar cheese, chopped onion, chopped bell pepper, chopped tomatoes, chopped cilantro, chili powder, ground cumin, salt, and pepper. Mix well.
Place a scoop of the chicken mixture in the center of each flour tortilla. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce over the rolled tortillas, making sure they are evenly coated.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes.
Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve with sour cream.
Greek Gyro Pita Wraps.
Ingredients:
1 pound boneless, skinless chicken thighs
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 pita breads
Tzatziki sauce for serving
Sliced cucumber for serving
Sliced tomatoes for serving
Sliced red onion for serving
Instructions:
In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to make a marinade.
Place the chicken thighs in the marinade and let them marinate for at least 30 minutes or overnight in the refrigerator for best results.
Preheat the grill or a skillet over medium-high heat.
Cook the marinated chicken thighs for 4-5 minutes on each side until cooked through and slightly charred. Remove from the heat and let them rest for a few minutes.
Slice the cooked chicken thighs into thin strips.
Warm the pita bread in the oven or on a grill for a few minutes.
Spread a spoonful of tzatziki sauce on each pita bread.
Fill the pita bread with sliced chicken, cucumber slices, tomato slices, and red onion slices.
Roll up the pita wraps tightly and serve immediately.
Vegetarian Pad Thai.
Ingredients:
8 ounces of rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup sliced bell peppers
1/2 cup shredded carrots
1/2 cup bean sprouts
1/4 cup chopped green onions
1/4 cup chopped peanuts
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1/2 teaspoon red pepper flakes (optional)
Chopped fresh cilantro for garnish
Lime wedges for serving
Instructions:
Cook the rice noodles according to package instructions until al dente. Drain and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the sliced bell peppers, shredded carrots, bean sprouts, chopped green onions, and chopped peanuts to the skillet. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
In a small bowl, whisk together the soy sauce, brown sugar, lime juice, and red pepper flakes (if using). Pour the sauce over the vegetables in the skillet and mix well.
Add the cooked rice noodles to the skillet and toss to coat everything in the sauce.
Cook for another 2-3 minutes until the noodles are heated through.
Garnish with chopped fresh cilantro and serve with lime wedges.
BBQ Pulled Pork Sandwiches.
Ingredients:
2 pounds of pork shoulder or pork butt
Salt and pepper to taste
1 cup barbecue sauce, plus more for serving
1/2 cup chicken broth
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Hamburger buns
Coleslaw for serving (optional)
Instructions:
Season the pork shoulder or pork butt with salt and pepper.
In a slow cooker, combine the barbecue sauce, chicken broth, brown sugar, apple cider vinegar, and Worcestershire sauce. Stir well to combine.
Place the seasoned pork shoulder or pork butt in the slow cooker, ensuring it is fully immersed in the sauce.
Cover the slow cooker and cook on low heat for 8-10 hours or on high heat for 4-6 hours until the pork is tender and easily shreds with a fork.
Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
Return the shredded pork to the slow cooker and mix it with the sauce.
Cover the slow cooker again and cook on low heat for an additional 30 minutes to allow the flavors to meld.
Toast the hamburger buns if desired. Place a generous amount of pulled pork on each bun.
Serve the BBQ pulled pork sandwiches with additional barbecue sauce and coleslaw if desired.
Sweet and Sour Tofu Stir-Fry.
Ingredients:
1 (14-ounce) block of tofu, drained and cut into cubes
Salt and pepper to taste
2 tablespoons vegetable oil
1 bell pepper, sliced
1 onion, sliced
1 cup pineapple chunks
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
Cooked rice for serving
Instructions:
Season the tofu cubes with salt and pepper.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes until golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the sliced bell pepper, sliced onion, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
In a small bowl, whisk together the ketchup, soy sauce, rice vinegar, honey, and cornstarch until smooth.
Pour the sauce mixture into the skillet with the vegetables and pineapple. Stir well to coat everything in the sauce.
Return the tofu to the skillet and cook for another 2-3 minutes until the sauce thickens and everything is heated through.
Serve the sweet and sour tofu stir-fry over cooked rice.
One-Pot Cheesy Taco Pasta.
Ingredients:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet (1.25 ounces) taco seasoning
2 cups beef broth
1 can (14 ounces) diced tomatoes
1 can (4 ounces) diced green chilies
1 cup elbow macaroni
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped fresh cilantro for garnish
Sour cream for serving (optional)
Instructions:
In a large pot or skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
Add the diced onion and minced garlic to the pot with the ground beef. Sauté for 2-3 minutes until the onion is softened.
Stir in the taco seasoning and mix well to coat the beef and onions.
Pour in the beef broth, diced tomatoes (with their juices), and diced green chilies. Stir to combine.
Add the elbow macaroni to the pot and stir. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed.
Stir in the shredded cheddar cheese until melted and fully incorporated into the pasta.
Season with salt and pepper to taste.
Remove the pot from heat and let it sit, covered, for a few minutes to allow the flavors to meld.
Garnish with chopped fresh cilantro and serve with sour cream if desired.
