Two Weeks Of Easy Dinner Recipes

In today's fast-paced world, finding the time to prepare healthy and satisfying meals can feel overwhelming. Between busy work schedules, family commitments, and social obligations, many of us struggle to put nutritious dinners on the table. The solution lies in quick, flavorful recipes that do not compromise on quality or health benefits. This blog post focuses on five delightful recipes that are perfect for weeknight dinners, ensuring you can enjoy a delicious meal without spending hours in the kitchen.

Two Weeks Of Easy Dinner Recipes

Discover the perfect weeknight meal with these Mediterranean Quinoa Bowls! This vibrant dish features fluffy quinoa, chickpeas, cherry tomatoes, cucumbers, and Kalamata olives, all tossed together with a zesty olive oil and lemon dressing. Optional feta adds a creamy touch, making it ideal for healthy dinners. Quick to prepare in just 30 minutes, this recipe serves four and is great for meal prep or a fresh, nutritious option any night of the week. Enjoy a burst of Mediterranean flavors in every bite!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/2 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled (optional)

1/4 cup fresh parsley, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper to taste

8 oz pasta (your choice)

2 chicken breasts, diced

2 cups fresh spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Red pepper flakes (optional, for heat)

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

1 lb shrimp, peeled and deveined

2 cups mixed vegetables (bell peppers, broccoli, snap peas)

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons green onions, chopped

Cooked rice or noodles, for serving

1 cup green or brown lentils, rinsed

4 cups vegetable broth

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 cloves garlic, minced

1 teaspoon thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions

In a medium pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Let it cool.

In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese (if using), and parsley. Mix well.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the chickpea mixture and toss to coat evenly.

Fluff the cooled quinoa with a fork and add it to the bowl with the chickpea mixture. Gently fold everything together until well combined.

Serve chilled or at room temperature. Enjoy!

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4

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Comfort in a Bowl: Creamy Spinach and Chicken Pasta 🍝🌿

Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain the rest and set aside.

In a large skillet, heat olive oil over medium heat. Add diced chicken, seasoning with salt and pepper, and cook until golden and cooked through, about 6-8 minutes.

Add minced garlic and sauté for another minute until fragrant.

Stir in fresh spinach and cook until wilted.

Pour in heavy cream and bring to a simmer. Add Parmesan cheese and stir until melted and combined.

Add the cooked pasta to the skillet, mixing well. If the sauce is too thick, add reserved pasta water a bit at a time to reach desired consistency.

Serve warm, and sprinkle with red pepper flakes for added flavor if desired.

Prep Time: 10 mins | Total Time: 25 mins | Servings: 4

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Vegan Delight: Sweet Potato and Black Bean Tacos 🌮🥑

Preheat your oven to 400°F (200°C). On a baking sheet, toss sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.

Roast sweet potatoes in the oven for 20-25 minutes, until tender and slightly crispy.

While the potatoes are roasting, gently warm the corn tortillas in a dry skillet over medium heat until pliable.

Once sweet potatoes are ready, assemble the tacos: Layer sweet potatoes, black beans, and avocado slices on each tortilla.

Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

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Quick and Tasty: Shrimp Stir-Fry with Vegetables 🍤🥦

Heat sesame oil in a large pan over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Add shrimp to the pan and cook until they turn pink and opaque, about 3-4 minutes.

Stir in mixed vegetables and cook until they are tender-crisp, about 2-3 minutes.

Pour in soy sauce and hoisin sauce, mixing well to combine everything.

Serve over cooked rice or noodles and garnish with chopped green onions.

Prep Time: 10 mins | Total Time: 15 mins | Servings: 4

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Hearty and Healthy: Lentil and Vegetable Stew 🥘🌱

In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, sautéing until softened, about 5 minutes.

Add minced garlic and cook for another minute.

Stir in lentils, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-35 minutes, until lentils are tender.

Remove the bay leaf and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

Prep Time: 10 mins | Total Time: 45 mins | Servings: 6

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These recipes make up a wonderful two-week selection of easy and delicious dinners, perfect for busy weeknights!