7 Easy & Delicious Weeknight Recipes

Say goodbye to the dinner dilemma! These quick and tasty recipes are perfect for busy nights when you want something healthy without the hassle. Dive in and make mealtime a breeze!

1. Sheet Pan Chicken and Vegetables Recipe

Ingredients:

• 2 chicken breasts, cut into chunks
• 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss chicken and vegetables with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Bake for 20-25 minutes, until the chicken is cooked through and vegetables are tender.

2. Stir-Fried Tofu and Veggies Recipe

Ingredients:

• 1 block firm tofu, cubed
• 2 cups mixed vegetables (e.g., bell peppers, snap peas, carrots)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil

Instructions:

1. Heat oil in a large pan over medium-high heat.
2. Add tofu and cook until golden brown, about 5 minutes.
3. Add vegetables and stir-fry for 5-7 minutes until tender-crisp.
4. Stir in soy sauce and hoisin sauce. Cook for another 2 minutes.

3. Quinoa and Black Bean Salad Recipe

Ingredients:

• 1 cup quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1/4 cup lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Let cool.
2. In a large bowl, combine quinoa, black beans, corn, and cherry tomatoes.
3. Whisk lime juice, olive oil, salt, and pepper. Pour over salad and mix well.

4. Whole-wheat pasta with Pesto Recipe

Ingredients:

• 8 oz whole-wheat pasta
• 1/2 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved

Instructions:

1. Cook pasta according to package instructions. Drain.
2. Toss pasta with pesto and cherry tomatoes.
3. Serve warm.

5. Salmon with Lemon and Asparagus Recipe

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place salmon fillets and asparagus on a baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Top salmon with lemon slices.
4. Bake for 15-20 minutes, until the salmon is cooked through and asparagus is tender.

6. Veggie and Chickpea Curry Recipe

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups mixed vegetables (e.g., potatoes, peas, carrots)
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 tablespoon vegetable oil

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add vegetables and cook for 5 minutes.
3. Stir in curry powder and cook for 1 minute.
4. Add chickpeas and coconut milk. Simmer for 15 minutes until vegetables are tender.

7. Spinach and Mushroom Quesadillas Recipe

Ingredients:

• 4 whole-wheat tortillas
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon vegetable oil

Instructions:

1. Heat oil in a pan over medium heat.
2. Sauté mushrooms until softened. Add spinach and cook until wilted.
3. Place one tortilla in the pan, sprinkle half with cheese, and top with spinach and mushroom mixture. Fold the tortilla.
4. Cook until golden and cheese is melted, about 3 minutes per side. Slice and serve.