Quick Dinner Recipes: Simple Meals in a Flash

# Quick Dinner Recipes to Save Your Busy Weeknights

Dinner can be a daunting task after a long busy day. Who has the time to spend hours in the kitchen every evening? But fear not! With these quick and easy dinner recipes, you can have delicious and healthy meals on the table in a flash. Say goodbye to takeout menus and hello to tasty homemade dishes that will impress both your taste buds and your schedule.

## 1. One-Pan Lemon Garlic Salmon with Asparagus

This elegant one-pan meal is perfect for busy weeknights. Salmon and asparagus are cooked together, infused with the flavors of lemon and garlic. A sprinkle of parsley adds freshness to this quick and healthy dinner.

**Ingredients:**
– 4 salmon fillets (about 4-6 oz. each)
– 1 lb. fresh asparagus, trimmed
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– 1 lemon, sliced into rounds
– 1 teaspoon lemon zest
– 1 tablespoon freshly squeezed lemon juice
– Salt and freshly ground black pepper
– 2 tablespoons chopped fresh parsley

**Instructions:**

1. Preheat your oven to 400°F (200°C).

2. Line a large baking sheet with parchment paper. Place the salmon fillets on one side of the baking sheet and the asparagus on the other side. Drizzle 2 tablespoons of olive oil over the salmon and asparagus, making sure to coat both sides of the salmon.

3. In a small bowl, mix together the minced garlic, lemon zest, and a pinch of salt and pepper. Rub this mixture evenly over the salmon fillets. Top each salmon with a lemon slice.

4. Drizzle the remaining 1 tablespoon of olive oil over the asparagus and season with salt and pepper. Spread the asparagus in a single layer.

5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked to your desired doneness and the asparagus is tender.

6. Remove from the oven and sprinkle the salmon and asparagus with freshly squeezed lemon juice and chopped parsley. Serve immediately.

## 2. Chicken and Vegetable Stir-Fry

Stir-fries are the ultimate quick dinner solution. This chicken and vegetable stir-fry is packed with colorful veggies and protein-rich chicken, making it a balanced and satisfying meal.

**Ingredients:**
– 2 tablespoons sesame oil
– 1 pound boneless and skinless chicken breasts, cut into bite-sized pieces
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 1 small onion, sliced
– 1/2 cup low-sodium chicken broth
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon cornstarch
– 2 green onions, chopped
– Cooked rice or noodles (optional)

**Instructions:**

1. Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until lightly browned, about 3-4 minutes. Transfer the cooked chicken to a plate and set aside.

2. In the same wok or skillet, heat the remaining tablespoon of sesame oil. Add the garlic and ginger, stirring frequently for about 30 seconds, being careful not to burn them.

3. Toss in the sliced bell peppers, broccoli, snap peas, and onion. Stir-fry the vegetables until they are crisp-tender, about 4-5 minutes.

4. In a small bowl or cup, mix the chicken broth, soy sauce (or tamari), and cornstarch until smooth. Pour this mixture into the wok or skillet and stir to combine.

5. Return the chicken to the wok or skillet and cook until the sauce thickens and the chicken is cooked through, about 2-3 minutes.

6. Serve the stir-fry over cooked rice or noodles (optional), garnished with chopped green onions.

## 3. Veggie-Loaded Pasta Bake

This hearty pasta bake is a one-dish wonder, perfect for feeding a crowd or enjoying as leftovers. Loaded with vegetables and a creamy cheese sauce, it’s a satisfying comfort food that comes together quickly.

**Ingredients:**
– 12 oz. short pasta (e.g., penne, fusilli, or rotini)
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, diced
– 1 medium yellow squash, diced
– 1 cup frozen spinach, thawed and squeezed dry
– 2 cups marinara sauce
– 1 cup low-fat milk
– 2 tablespoons all-purpose flour
– 1 1/2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– Salt and freshly ground black pepper

**Instructions:**

1. Preheat your oven to 350°F (180°C).

2. Cook the pasta according to the package instructions until al dente. Drain and set aside.

3. In a large saucepan or skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.

4. Add the diced zucchini and yellow squash to the pan. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are slightly softened.

5. Stir in the thawed spinach and cook for an additional minute. Remove the pan from the heat and set aside.

6. In a medium bowl, whisk together the marinara sauce, milk, and flour until well combined. Stir in 1 cup of the shredded mozzarella cheese and the grated Parmesan cheese.

7. Add the cooked pasta to the vegetable mixture, then pour the cheese sauce over the pasta, stirring to combine. Season with salt and pepper to taste.

8. Transfer the pasta mixture to a 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.

9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

10. Let the pasta bake cool for a few minutes before serving.

## 4. Sheet Pan Teriyaki Tofu and Veggies

Sheet pan dinners are a busy cook’s best friend. This teriyaki tofu and veggie dish is a vegetarian twist on a classic that’s ready in no time.

**Ingredients:**
– 14 oz. extra-firm tofu, pressed and drained
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 cup sugar snap peas
– 1 small red onion, sliced
– 1/4 cup low-sodium soy sauce (or tamari)
– 1/4 cup water
– 2 tablespoons honey (or maple syrup for vegan option)
– 1 tablespoon rice vinegar
– 1 clove garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon cornstarch
– 2 teaspoons sesame seeds
– Cooked rice or quinoa (optional)

**Instructions:**

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.

2. Cut the pressed tofu into bite-sized cubes and arrange them on half of the sheet pan. Arrange the sliced bell peppers, sugar snap peas, and red onion on the other half.

3. In a small bowl, whisk together the soy sauce (or tamari), water, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and cornstarch until the cornstarch is dissolved. Pour half of this sauce over the tofu, reserving the rest for serving.

4. Bake in the preheated oven for 20-25 minutes, or until the tofu is lightly browned and the vegetables are tender.

5. Remove the sheet pan from the oven and sprinkle the tofu and veggies with sesame seeds. Serve over cooked rice or quinoa (optional) with the remaining sauce on the side.

## 5. Easy Shrimp Tacos with Mango Salsa

These shrimp tacos come together in a flash and are perfect for a quick and flavorful dinner. The mango salsa adds a burst of freshness and sweetness to the spicy shrimp.

**Ingredients:**
– 1/2 pound medium shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1/2 teaspoon chili powder
– 1/4 teaspoon garlic powder
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 1/8 teaspoon cayenne pepper (adjust to taste)
– 8 small corn tortillas
– 2 cups shredded lettuce
– 1/2 cup crumbled feta cheese (or queso fresco)
– Lime wedges, for serving

**For the Mango Salsa:**
– 1 ripe mango, diced
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 small jalapeño, seeded and minced
– 1 tablespoon freshly squeezed lime juice
– Salt to taste

**Instructions:**

1. Make the mango salsa by combining the diced mango, red onion, cilantro, jalapeño, lime juice, and salt in a small bowl. Set aside to allow the flavors