Healthy Weeknight Dinners

# Healthy Weeknight Dinners: Quick, Nutritious, and Delicious Options

Struggling to find time to prepare nutritious meals during the busy workweek? Look no further! We’ve got you covered with a variety of healthy weeknight dinner ideas that are quick to prepare and packed with flavor. Say goodbye to takeout and hello to homemade, wholesome meals that will satisfy the whole family. Let’s explore some easy and tasty dinner options to make your weeknights stress-free and delicious!

## Quick Chicken and Veggie Stir-Fry

When time is of the essence, a stir-fry is your best friend. This dish is loaded with colorful veggies, lean protein, and a delightful sauce that brings everything together.

**Ingredients:**
– 2 boneless, skinless chicken breasts, sliced into thin strips
– 2 tablespoons of olive oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup of broccoli florets
– 1 cup of snap peas
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 1 tablespoon of honey
– 1 tablespoon of cornstarch
– 1/2 cup of chicken broth
– Salt and pepper to taste

**Instructions:**
1. Heat one tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the chicken strips and sauté until cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
2. In the same pan, heat the remaining oil and add the bell peppers, broccoli, snap peas, and onion. Stir-fry for about 4-5 minutes until the veggies are tender-crisp.
3. Stir in the garlic and ginger and cook for another minute, being careful not to burn the garlic.
4. In a small bowl, whisk together soy sauce, honey, cornstarch, and chicken broth until smooth.
5. Pour the sauce into the pan with the vegetables and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.
6. Return the chicken to the pan and toss to coat with the sauce and veggies. Season with salt and pepper to taste.
7. Serve over steamed rice or noodles for a satisfying weeknight meal.

## One-Pan Salmon and Asparagus Bake

This one-pan dinner is not only quick to prepare but also delivers a healthy dose of omega-3 fatty acids from the salmon and essential vitamins from the asparagus.

**Ingredients:**
– 4 salmon fillets (about 4-6 oz each)
– 1 bunch of fresh asparagus, trimmed
– 2 tablespoons of olive oil
– Juice of 1 lemon
– 2 cloves of garlic, minced
– Salt and pepper to taste
– 2 tablespoons of chopped fresh parsley (optional)

**Instructions:**
1. Preheat your oven to 425°F (220°C).
2. Place the salmon fillets on a large baking sheet lined with parchment paper. Arrange the asparagus spears around the salmon.
3. In a small bowl, whisk together olive oil, lemon juice, and minced garlic. Drizzle the mixture evenly over the salmon and asparagus.
4. Season with salt and pepper to taste.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Sprinkle with chopped parsley (if using) and serve immediately.

## Quinoa Veggie Burrito Bowls

These burrito bowls are a fun and colorful way to enjoy a Mexican-inspired meal while packing in loads of veggies and protein-rich quinoa.

**Ingredients:**
– 1 cup of quinoa, rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 avocado, pitted and diced
– 1 cup of corn kernels (fresh or frozen)
– 1/2 cup of chopped cilantro
– 2 teaspoons of chili powder
– 1 teaspoon of ground cumin
– Juice of 1 lime
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, shredded cheese, hot sauce

**Instructions:**
1. Cook quinoa according to package instructions. Fluff with a fork and set aside.
2. In a large bowl, combine cooked quinoa, black beans, bell pepper, avocado, corn, cilantro, chili powder, cumin, and lime juice. Stir well.
3. Season with salt and pepper to taste.
4. Serve in bowls and top with your favorite toppings like salsa, sour cream, cheese, or hot sauce for a personalized touch.

## Veggie-Loaded Pasta Primavera

This veggie-packed pasta dish is a great way to get your daily dose of vegetables without sacrificing flavor. A creamy sauce brings harmony to this vibrant and nutritious meal.

**Ingredients:**
– 8 oz of your favorite pasta (penne, fusilli, or bowtie work well)
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 small zucchini, sliced
– 1 small yellow squash, sliced
– 1 cup of cherry tomatoes, halved
– 1 cup of frozen green peas
– 1/2 cup of heavy cream
– 1/2 cup of grated Parmesan cheese, plus more for serving
– Salt and pepper to taste

**Instructions:**
1. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of cooking water, then drain the pasta and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute, being careful not to let it burn.
3. Add zucchini, yellow squash, and cherry tomatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
4. Stir in the frozen peas and cook for an additional 2-3 minutes.
5. Pour in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Add the cooked pasta to the skillet and toss to coat with the sauce and vegetables. Add a splash of the reserved pasta water to loosen the sauce if needed.
7. Season with salt and pepper to taste. Serve with additional Parmesan on top.

## Teriyaki Beef and Broccoli Stir-Fry

This Asian-inspired stir-fry is a tasty and healthy option for weeknights. The sweet and savory teriyaki sauce pairs beautifully with tender beef and crisp broccoli.

**Ingredients:**
– 1 pound of sirloin or flank steak, sliced into thin strips
– 3 tablespoons of low-sodium soy sauce (or tamari)
– 2 tablespoons of honey
– 1 tablespoon of cornstarch
– 1 tablespoon of grated ginger
– 2 cloves of garlic, minced
– 2 tablespoons of olive oil, divided
– 1 large head of broccoli, cut into florets
– 1 onion, sliced
– Salt and pepper to taste

**Instructions:**
1. In a medium bowl, combine soy sauce, honey, cornstarch, ginger, and garlic. Add the beef strips and toss to coat. Marinate for 15-30 minutes.
2. Heat one tablespoon of olive oil in a large wok or skillet over medium-high heat. Add the marinated beef and cook for 2-3 minutes until browned but not fully cooked through. Transfer to a plate and set aside.
3. In the same pan, heat the remaining oil. Add broccoli florets and sliced onion. Stir-fry for about 3-4 minutes until the broccoli is tender-crisp.
4. Return the beef to the pan and pour in any remaining marinade. Cook for an additional 2-3 minutes until the sauce thickens and the beef is cooked to your desired doneness.
5. Serve over steamed rice, garnished with sesame seeds if desired.

## Easy Shrimp Tacos with Mango Salsa

These shrimp tacos are light, refreshing, and packed with flavor. The mango salsa adds a sweet and tangy twist to this easy weeknight meal.

**Ingredients:**
– 1 pound of medium shrimp, peeled and deveined
– 1 tablespoon of olive oil
– 1 teaspoon of chili powder
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of garlic powder
– Salt and pepper to taste
– 8 small corn tortillas

**For the Mango Salsa:**
– 1 ripe mango, diced
– 1/2 cup of diced red onion
– 1/4 cup of chopped cilantro
– Juice of 1 lime
– Salt to taste

**Instructions:**
1. In a medium bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Let it marinate for 15 minutes.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
3. Meanwhile, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and salt in a small bowl.
4. Heat corn tortillas according to package instructions.
5. Serve the shrimp in warm tortillas, topped with mango salsa