Two Weeks Of Easy Dinner Recipes

In today's hectic world, where time is a luxury few can afford, finding a balance between a nutritious meal and a busy schedule can be a daunting challenge. For many families, the question of what to prepare for dinner can stir up feelings of stress and overwhelm. However, a satisfying and healthy dinner doesn't have to be complicated or time-consuming. This article presents a selection of delectable, quick-to-make recipes that can transform your weeknight dinner routine. Each dish is designed to be prepared in 30 minutes or less, ensuring you spend less time in the kitchen and more time enjoying the company of family and friends.

Two Weeks Of Easy Dinner Recipes

Whip up this Weeknight Wonder Pasta in just 20 minutes! Perfect for busy evenings, this dish combines penne pasta with rich diced tomatoes, fresh spinach, and aromatic garlic. Toss in some dried herbs for flavor, and top it off with grated Parmesan cheese for a delicious finish. It's a vibrant, hearty meal that serves four, making it ideal for family dinners. Quick, easy, and oh-so-tasty! Enjoy a satisfying dinner any night of the week!

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Ingredients

8 oz penne pasta

1 tablespoon olive oil

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 cups fresh spinach

1/2 cup grated Parmesan cheese

Crushed red pepper flakes (optional)

4 boneless, skinless chicken breasts

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon Sriracha sauce

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

1 teaspoon ginger powder

Salt and pepper to taste

2 green onions, sliced (for garnish)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup cherry tomatoes, halved

1 cucumber, diced

1 bell pepper, diced

1 carrot, grated

1 cup canned chickpeas, rinsed and drained

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

1 lb large shrimp, peeled and deveined

3 tablespoons olive oil

4 cloves garlic, minced

Juice and zest of 1 lemon

1 teaspoon smoked paprika

Salt and pepper to taste

2 cups broccoli florets

1/4 cup fresh parsley, chopped (for garnish)

1 cup jasmine rice

2 tablespoons sesame oil

1 onion, sliced

3 cloves garlic, minced

1 cup bell peppers, sliced

1 cup snap peas

1 carrot, julienned

1 zucchini, sliced

3 tablespoons soy sauce

1 tablespoon sesame seeds (for garnish)

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 cans (14 oz each) diced tomatoes

1 cup vegetable broth

1 cup fresh basil leaves

1/2 cup heavy cream

Salt and pepper to taste

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

8 small corn tortillas

1 avocado, diced

Fresh cilantro, chopped (for garnish)

2 cups Brussels sprouts, halved

1 cup sweet potatoes, diced

1 red onion, chopped

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup balsamic vinegar

2 tablespoons honey

1 tablespoon olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 cup dried lentils, rinsed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon thyme

2 cups fresh spinach

Salt and pepper to taste

2 salmon fillets

2 tablespoons olive oil

Salt and pepper to taste

4 cups mixed greens

1/2 cucumber, sliced

1/2 cup cherry tomatoes, halved

1/4 cup feta cheese, crumbled

Balsamic vinaigrette (for dressing)

2 tablespoons butter

2 leeks, cleaned and sliced

4 medium potatoes, diced

4 cups vegetable broth

1 cup heavy cream

Salt and pepper to taste

Fresh chives, chopped (for garnish)

1 head cauliflower, cut into florets

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

Lime wedges (for serving)

Instructions

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the diced tomatoes, along with their juice, and stir in the dried basil and oregano. Season with salt and pepper. Simmer for about 5-7 minutes to allow the flavors to meld.

Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.

Combine the cooked penne pasta with the tomato and spinach mixture, stirring to coat evenly.

Serve warm, topped with grated Parmesan cheese and a sprinkle of crushed red pepper flakes if desired.

Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 4

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Sweet and Spicy Glazed Chicken 🍗🌶️

Preheat your oven to 375°F (190°C).

In a small bowl, whisk together honey, soy sauce, Sriracha, apple cider vinegar, garlic powder, ginger powder, salt, and pepper.

Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated.

Bake in the preheated oven for 25-30 minutes, basting with the sauce halfway through, until the chicken is cooked through and no longer pink.

Remove from the oven and let rest for a few minutes before slicing. Garnish with sliced green onions and serve.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

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Veggie-Loaded Quinoa Bowl 🥗🌾

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

In a large bowl, combine cherry tomatoes, cucumber, bell pepper, carrot, and chickpeas.

Fluff the quinoa with a fork and add it to the bowl with the vegetables.

Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently to combine.

Serve warm or chilled, garnished with fresh parsley.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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One-Pan Zesty Lemon Garlic Shrimp 🍤🍋

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the cleaned shrimp to the skillet, then season with lemon juice, zest, smoked paprika, salt, and pepper. Cook for about 3-4 minutes, or until shrimp are pink and opaque.

Add the broccoli florets to the skillet and stir to mix. Cook for an additional 3-4 minutes until broccoli is tender.

Remove from heat and garnish with fresh parsley before serving.

Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

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Hearty Vegetable Stir-Fry 🍚🥦

Cook jasmine rice according to package instructions. Set aside when done.

In a large wok or skillet, heat sesame oil over medium-high heat. Add sliced onion and garlic; sauté for 2 minutes until fragrant.

Add bell peppers, snap peas, carrot, and zucchini. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Pour in soy sauce and toss to coat the veggies evenly. Cook for another 1-2 minutes.

Serve the stir-fried vegetables over a bed of jasmine rice and sprinkle with sesame seeds.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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Creamy Tomato Basil Soup 🍅🍃

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in the diced tomatoes with their juice and vegetable broth. Bring to a simmer and cook for about 10 minutes.

Add fresh basil leaves and heavy cream, blending the soup until smooth using an immersion blender. Season with salt and pepper to taste.

Serve warm, garnished with additional basil leaves if desired.

Prep Time: 5 minutes | Total Time: 30 minutes | Servings: 4

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Spicy Chickpea Tacos 🌮✨

In a skillet over medium heat, heat olive oil. Add the chickpeas and season with chili powder, cumin, cayenne pepper, salt, and pepper.

Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.

Warm the corn tortillas in a dry skillet or microwave.

Assemble tacos by placing a few spicy chickpeas on each tortilla, then top with diced avocado and fresh cilantro.

Serve immediately.

Prep Time: 5 minutes | Total Time: 15 minutes | Servings: 4

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Balsamic Glazed Roasted Vegetables 🍆🍠

Preheat oven to 425°F (220°C).

On a large baking sheet, combine Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil, salt, and pepper, tossing to coat evenly.

Roast for 20 minutes until vegetables are tender and slightly caramelized.

In a small saucepan, combine balsamic vinegar and honey. Heat over medium until it thickens slightly, about 3-5 minutes.

Drizzle the balsamic glaze over the roasted vegetables and serve warm.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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Tasty Lentil and Spinach Stew 🍲🌿

In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in lentils, diced tomatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil.

Reduce heat and simmer for about 30 minutes until lentils are tender.

Stir in fresh spinach and cook until wilted. Adjust seasoning if needed and serve warm.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

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Quick Salmon Salad Bowl 🥗🐟

Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake for 12-15 minutes until cooked through.

While the salmon is cooking, prepare the salad by combining mixed greens, cucumber, cherry tomatoes, and feta cheese in a large bowl.

Once the salmon is done, flake it with a fork and add it to the salad.

Drizzle with balsamic vinaigrette and serve immediately.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2

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Rustic Potato and Leek Soup 🥔🧄

In a large pot, melt butter over medium heat. Add sliced leeks and sauté for about 5 minutes until softened.

Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

Using an immersion blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper.

Serve warm, garnished with chopped chives.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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Spiced Cauliflower Tacos 🌮🌿

Preheat oven to 425°F (220°C). On a baking sheet, toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper.

Roast in the oven for 20-25 minutes until golden and tender.

Warm corn tortillas in a skillet or microwave.

Assemble tacos by placing spiced cauliflower on each tortilla, topped with avocado slices. Serve with lime wedges on the side.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

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These recipes provide a broad variety for two weeks of easy dinners, balancing flavors, ingredients, and cooking methods to keep your evenings delightful and hassle-free! Enjoy your cooking!