10 Easy and Delicious Recipes for Quick Weeknight Dinners

Weeknights can be hectic, and finding time to prepare a delicious and satisfying meal can feel like an impossible task. However, with these 10 easy and delicious recipes for quick weeknight dinners, you can whip up a fantastic meal in no time. Say goodbye to ordering takeout or resorting to bland, uninspired dishes. These recipes are designed to be simple, flavorful, and perfect for those busy evenings when you need something delicious on the table fast. Let’s dive into the recipes and discover some mouthwatering options that will make your weeknight dinners a breeze!

1. Spicy Shrimp Stir-Fry with Rice Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon Sriracha sauce
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• Cooked rice for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, and Sriracha sauce.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the bell pepper, broccoli, and minced garlic. Stir-fry for 3-4 minutes until crisp-tender.
6. Return the shrimp to the skillet and pour the sauce over the mixture.
7. Cook for an additional 2 minutes, stirring to coat everything evenly.
8. Serve the spicy shrimp stir-fry over cooked rice for a satisfying meal.

2. One-Pot Creamy Parmesan Chicken Pasta Ingredients:

• 1 pound boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 2 cups uncooked penne pasta
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat.
2. Add the diced chicken to the skillet and cook until browned and cooked through.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the chicken broth and heavy cream, and bring to a simmer.
5. Stir in the uncooked penne pasta and cover the skillet.
6. Cook for about 15 minutes or until the pasta is tender, stirring occasionally.
7. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.
8. Season with salt and pepper to taste and garnish with fresh parsley before serving.

3. Teriyaki Beef Stir-Fry Ingredients:

• 1 pound beef sirloin, thinly sliced
• ¼ cup teriyaki sauce
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup snow peas
• 1 carrot, julienned
• 2 green onions, sliced
• Cooked rice or noodles for serving

Instructions:

1. In a bowl, marinate the sliced beef in teriyaki sauce for 10-15 minutes.
2. Heat vegetable oil in a large skillet or wok over high heat.
3. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked to your desired doneness.
4. Remove the beef from the skillet and set aside.
5. In the same skillet, add the sliced bell pepper, snow peas, julienned carrot, and green onions.
6. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
7. Return the beef to the skillet and toss everything together.
8. Serve the teriyaki beef stir-fry over cooked rice or noodles for a satisfying and flavorful meal.

4. Caprese Stuffed Chicken Breast Ingredients:

• 4 boneless, skinless chicken breasts
• 4 slices mozzarella cheese
• 2 ripe tomatoes, sliced
• Fresh basil leaves
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice each chicken breast horizontally, creating a pocket for stuffing.
3. Season the inside of the chicken breasts with salt and pepper.
4. Stuff each chicken breast with a slice of mozzarella cheese, tomato slices, and fresh basil leaves.
5. Secure the chicken breasts with toothpicks to hold the filling in place.
6. Heat olive oil in an oven-safe skillet over medium heat.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through.
9. Remove the toothpicks and drizzle the chicken breasts with balsamic glaze before serving.

5. Sheet Pan Lemon Herb Salmon with Vegetables Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• Salt and pepper to taste
• 2 cups baby potatoes, halved
• 2 cups asparagus, trimmed
• Lemon slices for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried dill, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet and brush them with the lemon herb mixture.
4. In a separate bowl, toss the halved baby potatoes and trimmed asparagus with the remaining lemon-herb mixture.
5. Arrange the potatoes and asparagus around the salmon on the baking sheet.
6. Place lemon slices on top of the salmon fillets for extra flavor.
7. Bake for 12-15 minutes until the salmon is cooked through and the vegetables are tender.
8. Serve the sheet pan lemon herb salmon with a side of roasted potatoes and asparagus for a healthy and delicious dinner.

6. Mexican Quinoa Stuffed Bell Peppers Ingredients:

• 4 bell peppers, tops removed and seeds removed
• 1 cup quinoa, cooked according to package instructions
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and prepare a baking dish.
2. In a large bowl, combine cooked quinoa, black beans, corn kernels, diced tomatoes, shredded cheddar cheese, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture and place them in the prepared baking dish.
4. Cover the dish with foil and bake for 25-30 minutes until the peppers are tender and the filling is heated through.
5. Remove the foil and sprinkle additional cheese on top if desired. Bake for an additional 5 minutes until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving these flavorful Mexican quinoa stuffed bell peppers.

7. Easy Beef Tacos Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• Taco shells or tortillas
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Salsa
• Sour cream

Instructions:

1. In a large skillet, cook the ground beef over medium heat until browned.
2. Add the diced onion and minced garlic to the skillet and cook for an additional 2-3 minutes until the onion is softened.
3. Drain any excess grease from the skillet.
4. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to let the flavors meld.
5. Warm the taco shells or tortillas according to the package instructions.
6. Assemble the beef tacos by filling each shell with the ground beef mixture, shredded lettuce, diced tomatoes, shredded cheese, salsa, and sour cream.
7. Serve these easy and delicious beef tacos for a fun and satisfying weeknight dinner.

8. Pesto Pasta with Roasted Vegetables Ingredients:

• 8 ounces of pasta of your choice
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons pesto sauce
• Salt and pepper to taste
• Grated Parmesan cheese for garnish
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 425°F (220°C) and prepare a baking sheet.
2. Place the sliced zucchini, yellow squash, red bell pepper, and cherry tomatoes on the baking sheet.
3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat the vegetables evenly.
4. Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.
5. Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
6. In a large bowl, combine the cooked pasta, roasted vegetables, and pesto sauce. Toss gently to coat everything in the flavorful pesto.
7. Garnish with grated Parmesan cheese and fresh basil leaves before serving.

9. Baked Lemon Herb Chicken Thighs Ingredients:

• 8 chicken thighs, bone-in, and skin-on
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Lemon slices for garnish
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and prepare a baking dish.
2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper.
3. Place the chicken thighs in the baking dish and pour the lemon herb mixture over them. Make sure each thigh is well coated.
4. Arrange lemon slices on top of the chicken thighs for extra flavor.
5. Bake in the preheated oven for 35-40 minutes until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. Remove from the oven and let the chicken thighs rest for a few minutes.
7. Garnish with fresh parsley before serving these succulent baked lemon herb chicken thighs.

10. Quick and Easy Vegetable Fried Rice Ingredients:

• 2 cups cooked rice (preferably day-old)
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 eggs, lightly beaten
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until the onion is translucent.
3. Push the onion and garlic to one side of the skillet and pour the beaten eggs into the other side.
4. Scramble the eggs until they are cooked through, then mix them together with the onion and garlic.
5. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender.
6. Add the cooked rice to the skillet and stir-fry for an additional 2-3 minutes until everything is well combined.
7. Pour the soy sauce over the fried rice and stir to coat evenly.
8. Garnish with chopped green onions before serving this quick and tasty vegetable fried rice.

Conclusion: With these 10 easy and delicious recipes for quick weeknight dinners, you’ll never have to worry about what to cook on busy evenings. From spicy shrimp stir-fry recipes to baked lemon herb chicken thighs, these recipes are designed to be flavorful, satisfying, and time-saving. Whether you’re craving a taste of Mexican cuisine or a comforting plate of pasta, these dishes have got you covered. Say goodbye to mealtime stress and enjoy a delicious homemade dinner with these hassle-free recipes. Get ready to impress your family and friends with your culinary skills while saving time in the kitchen!