10 Quick And Easy Dinner Recipes For Busy Weeknights

Looking for quick and easy dinner recipes to conquer those busy weeknights? Look no further! Tastepan.com has got you covered with a treasure trove of mouthwatering options. Whether you’re craving classic comfort food or exotic international dishes, these recipes are curated to take your taste buds on a culinary adventure. With step-by-step instructions, ingredient lists, and expert tips, you can whip up delicious meals in no time. Say goodbye to the stress of meal planning and hello to flavorful and satisfying dinners that will leave you coming back for more.

Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/4 cup chicken broth
• Salt and pepper to taste

Instructions:

1. Slice the chicken breasts into thin strips and season with salt and pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the bell pepper, broccoli, carrot, and garlic. Cook until the vegetables are tender-crisp, about 3-4 minutes.
5. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth. Pour the sauce over the vegetables in the skillet.
6. Return the chicken to the skillet and stir to coat everything in the sauce.
7. Cook for another 2 minutes, or until the sauce has thickened slightly.
8. Serve the chicken stir-fry over steamed rice or noodles.

Tips:

• Customize your stir-fry by adding other vegetables like mushrooms, snap peas, or baby corn.
• For extra flavor, marinate the chicken in a mixture of soy sauce, garlic, and ginger before cooking.
• Make sure to stir-fry the vegetables on high heat to retain their vibrant colors and crisp texture.

One-Pot Pasta

Ingredients:

• 8 ounces spaghetti or linguine
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 2-3 minutes.
2. Add the diced tomatoes, dried basil, and dried oregano to the pot. Stir to combine.
3. Break the spaghetti or linguine in half and add it to the pot. Pour in the chicken or vegetable broth. Season with salt and pepper.
4. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15 minutes, or until the pasta is cooked and the liquid has been absorbed.
5. Serve the one-pot pasta hot, topped with grated Parmesan cheese.

Tips:

• Customize your one-pot pasta by adding cooked chicken, shrimp, or vegetables like spinach or mushrooms.
• Use whole wheat pasta for a healthier option.
• Feel free to adjust the seasonings to your taste.

Sheet Pan Salmon

Ingredients:

• 4 salmon fillets
• 1 pound baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 lemon, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Place the baby potatoes on a sheet pan and drizzle with olive oil. Season with salt, pepper, and dried dill. Toss to coat the potatoes evenly.
3. Bake the potatoes in the preheated oven for 15 minutes.
4. In a small bowl, mix together the olive oil, minced garlic, salt, and pepper.
5. Remove the sheet pan from the oven and push the potatoes to one side. Place the salmon fillets on the other side of the pan.
6. Brush the salmon fillets with the olive oil and garlic mixture.
7. Arrange the asparagus and lemon slices around the salmon.
8. Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the salmon is cooked through and the asparagus is tender.
9. Serve the sheet pan salmon with a squeeze of fresh lemon juice.

Tips:

• Feel free to add other vegetables like cherry tomatoes or zucchini to the sheet pan.
• Experiment with different herbs and spices to season the salmon, such as thyme, rosemary, or paprika.
• Make sure to evenly distribute the ingredients on the sheet pan for even cooking.

Beef and Broccoli

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 cup beef broth
• 1/4 cup oyster sauce
• 2 cups broccoli florets
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together the soy sauce and cornstarch. Add the sliced flank steak and toss to coat. Set aside to marinate for 15 minutes.
2. Heat the vegetable oil in a skillet or wok over high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add the garlic and grated ginger. Cook for 1 minute, until fragrant.
4. Add the beef broth and oyster sauce to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
5. Add the broccoli florets to the skillet and cook for about 3 minutes, until the broccoli is tender-crisp.
6. Return the beef to the skillet and stir to coat it in the sauce. Cook for an additional 2 minutes, or until the beef is cooked through.
7. Season with salt and pepper to taste.
8. Serve the beef and broccoli over steamed rice or noodles.

Tips:

• For an extra kick of heat, add red pepper flakes or sriracha sauce to the beef and broccoli.
• Add sliced onions or mushrooms for additional flavor and texture.
• Make sure to slice the flank steak against the grain for a tender result.

Greek Chicken Wraps

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 whole wheat tortillas
• Tzatziki sauce, for serving (optional)
• Shredded lettuce, diced tomatoes, and sliced cucumbers, for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with salt and pepper.
3. In a bowl, whisk together the Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and pepper.
4. Brush the Greek yogurt mixture onto the chicken breasts, coating them evenly.
5. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let them rest for a few minutes.
6. Slice the grilled chicken into thin strips.
7. Place a tortilla on a flat surface. Spread a spoonful of tzatziki sauce (if using) onto the tortilla. Layer with shredded lettuce, diced tomatoes, sliced cucumbers, and sliced grilled chicken.
8. Roll up the tortilla tightly, tucking in the sides as you go.
9. Repeat with the remaining tortillas and ingredients.
10. Serve the Greek chicken wraps immediately.

Tips:

• If you’re short on time, you can use pre-cooked rotisserie chicken instead of grilling your own chicken breasts.
• Add crumbled feta cheese or sliced Kalamata olives for extra flavor.
• Warm the tortillas in a dry skillet or microwave them for a few seconds before assembling the wraps.

Shrimp Tacos

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Shredded cabbage, diced tomatoes, diced avocado, and chopped cilantro for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, ground cumin, garlic powder, smoked paprika, salt, and pepper. Make sure the shrimp are coated evenly.
2. Heat a skillet over medium-high heat. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
3. Warm the corn tortillas in a dry skillet or microwave them for a few seconds.
4. Assemble the shrimp tacos by placing a few shrimp on each tortilla. Top with shredded cabbage, diced tomatoes, diced avocado, and chopped cilantro.
5. Serve the shrimp tacos immediately.

Tips:

• Add a squeeze of fresh lime juice or drizzle with hot sauce for extra flavor.
• Feel free to use flour tortillas instead of corn tortillas if you prefer.
• Make a creamy sauce by mixing together Greek yogurt, lime juice, and chopped cilantro to drizzle on top of the tacos.

Veggie Fried Rice

Ingredients:

• 2 cups cooked rice, cooled
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 cup frozen peas
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• Green onions, sliced, for garnish

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
3. Add the diced carrot and frozen peas to the skillet. Cook for 3-4 minutes, until the vegetables are tender.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through.
5. Add the cooked rice to the skillet and stir everything together.
6. Drizzle the soy sauce over the fried rice and stir to coat evenly.
7. Cook for another 2-3 minutes, until the rice is heated through.
8. Garnish with sliced green onions before serving.

Tips:

• Feel free to add other vegetables like bell peppers, corn, or broccoli to the fried rice.
• Add cooked chicken, shrimp, or tofu for a protein-packed version.
• Use day-old rice for the best texture in the fried rice.

Teriyaki Meatballs

Ingredients:

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 teaspoon grated fresh ginger
• 2 teaspoons cornstarch
• 1/4 cup water
• Sesame seeds and sliced green onions for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the ground beef, bread crumbs, chopped green onions, and minced garlic. Season with salt and pepper.
3. Shape the mixture into meatballs, about 1 inch in diameter.
4. Place the meatballs on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 20-25 minutes, or until cooked through.
5. Meanwhile, in a small saucepan, combine the soy sauce, brown sugar, honey, and grated ginger. In a separate bowl, whisk together the cornstarch and water to make a slurry.
6. Bring the saucepan to a simmer over medium heat. Slowly whisk in the cornstarch slurry.
7. Cook the sauce for 2-3 minutes, until thickened.
8. Remove the meatballs from the oven and brush them with the teriyaki sauce.
9. Return the meatballs to the oven and bake for another 5 minutes, until the sauce has caramelized slightly.
10. Garnish the teriyaki meatballs with sesame seeds and sliced green onions before serving.

Tips:

• For a healthier option, use ground turkey or chicken instead of ground beef.
• Serve the teriyaki meatballs over rice or noodles, or turn them into a delicious meatball sub.
• Double the teriyaki sauce recipe if you prefer extra sauce for dipping or drizzling.

Quinoa Stuffed Peppers

Ingredients:

• 4 bell peppers, tops removed and seeds removed
• 1 cup quinoa, cooked
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, drained diced tomatoes, black beans, and corn. Stir to combine.
3. Add the chili powder, cumin, salt, and pepper to the quinoa mixture. Mix well to incorporate the spices.
4. Stuff the mixture into the hollowed-out bell peppers, packing it tightly.
5. Place the stuffed peppers in a baking dish and sprinkle the shredded cheddar cheese on top.
6. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
8. Serve the quinoa stuffed peppers hot.

Tips:

• Customize the stuffing by adding diced onion, minced garlic, or chopped fresh herbs like parsley or cilantro.
• Experiment with different cheese varieties like pepper jack or feta.
• Drizzle the stuffed peppers with salsa or sour cream before serving for extra flavor.

BBQ Chicken Quesadillas

Ingredients:

• 2 cups cooked chicken, shredded
• 1/2 cup barbecue sauce
• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1/2 red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• Sour cream and guacamole for serving

Instructions:

1. In a bowl, mix together the shredded chicken and barbecue sauce until well-coated.
2. Heat a large skillet or griddle over medium heat.
3. Place one flour tortilla in the skillet. Spread a layer of the barbecue chicken mixture on half of the tortilla.
4. Sprinkle shredded cheddar cheese over the chicken.
5. Top with sliced red onion and chopped cilantro.
6. Fold the tortilla in half to create a half-moon shape. Press down lightly with a spatula to seal the quesadilla.
7. Cook for 2-3 minutes on each side, until the tortilla is crisp and the cheese is melted.
8. Repeat with the remaining tortillas and ingredients.
9. Serve the BBQ chicken quesadillas hot, with sour cream and guacamole for dipping.

Tips:

• Add sliced jalapeños or hot sauce for an extra kick of heat.
• Use smoked Gouda or Monterey Jack cheese for a different flavor profile.
• Cut the quesadillas into wedges and serve as an appetizer or party snack.