10 Quick & Easy Dinners for Busy Nights
Roast Pork with Winter Veggies
No need to peel the sweet potatoes for this recipe — just scrub!
1. Put the pork tenderloin on a baking sheet,then brush it with tomato sauce. Sprinkle with salt, pepper and fennel seeds.
2. Scramble sweet potatoes and add to pan. Roast them in 450 degree F oven for aproximately half an hour.
3. Prepare a 5-quart saucepot, add in oil and heat it over medium. Add garlic, cook for 1 minute and then stir. Add Swiss chard and salt. Cook 7 minutes or until crisp-tender, stirring. Add no-salt-added white beans. Serve with pork and potatoes.
Rotisserie Chicken Coconut Curry Soup
This Thai soup is simple enough for you to throw together at a busy weeknight.
1. Heat oil over medium in the oven until simmering. Add the garlic and ginger and sauté about 1 minute. Stir and sauté for 2 minutes.
2. Add the chicken broth, coconut milk, and kale. Stir until simmering, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.
3. Add in noodles and simmer for about 3 minutes until they get al dente.
4. Put the soup in bowls and top each bowl with shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.
Gingery Poached Egg Soup
Wanna feel like a real dinnertime saviour? With less than 15 minutes you can make this garlic-infused soup.
1. Heat the oil over medium heat until it gets shimmering. Add in ginger and garlic and cook, stirring constantly, until the garlic is just golden-brown around the edges, about 1 minute.
2. Add the broth and tamari and simmer to boiling.
3. Add the bok choy or cabbage(remember to trim their ends) to the soup, stir to mix up, and bring back to a boil. Simmer under a lower heat and crack the eggs into the soup. Simmer for 3 to 4 minutes. Serve topped with scallions, shichimi togarashi, or furikake if desired.
Sheet Pan Crispy Salmon and Potatoes
This sheet pan supper will show you just how quick and easy it can be to get a salmon dinner on the table for a weeknight.
1. Make a marinade with lemon juice, oil, garlic, and parsley in a shallow bowl, then put the salmon in it skin-side up. Refrigerate for 10 minutes.
2. Place an oven rack about 6 inches below the broiler, and set the oven to broil.
3. Put the potatoes and asparagus on the baking sheet and drizzle with oil and sprinkle with salt. Season the salmon skin with salt and pepper.
4. Broil for 6 to 10 minutes. Total cook time will depend on the thickness of salmon.
Thai Noodle Soup with Shrimp & Pumpkin
This soup can be made up to two days ahead, but make sure the noodles and soup be stored separately.
1. Cook noodles according to package directions.
2. Heat oil in a saucepan over medium-high heat. Add in shallot and garlic and simmer for 1 minute, then add ginger and cook for 1 minute.
3. Add coconut milk, pumpkin, stock, chili sauce, and sugar. Simmer in lower heat when it is brought to a boil, then stir and cook for 10 to 12 minutes. Add in shrimp and snow peas and cook until bright green, 1 minute. Stir in lime juice and fish sauce.
4. Divide noodles between four serving bowls. Top with soup and basil.
Harvest Pumpkin Soup
To lighten up this soup, use low-sodium chicken broth and use only 3 tablespoons of heavy cream, and you'll save 68 calories, 8 grams of fat, and 453 milligrams of sodium per serving.
1. Melt butter over medium heat in a large pot. Put in potato and onion slices and cook for about 8 minutes. Pour in chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
2. Stir in pumpkin, 1/2 teaspoon salt, 1/8 teaspoon pepper, and nutmeg. Cook over higher heat and bring mixture to a boil.
3.Cover, reduce heat to low, and cook for 10 minutes. Stir thoroughly. Serve seasoned with salt and pepper.
Grilled Lemon Chicken and Asparagus
This easy recipe is delicious and totally good for you — and because it comes together in only 20 minutes.
1. Heat grill to medium-high. Brush the chicken with oil and season it with 1/2 teaspoon salt and pepper.
2. Grill the chicken until cooked through, 5 to 6 minutes per side, adding the lemon wedges to the grill for the last 3 minutes. Serve the chicken and lemon with asparagus, if desired.
Easy One-Pot Chicken Taco Soup
Loaded with juicy shreds of chicken, this is a weeknight-friendly soup simple enough for when cooking is the last thing on your mind.
1. Heat the oil over medium heat in an oven until shimmering. Add onion and garlic, and cook for about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes, then stir to combine.
2. Add the chicken in the soup and bring to a boil. Simmer in a lower heat until the chicken is cooked through.
3. Transfer the chicken breasts to a cutting board. Shred the meat, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.
Gingery Asian Noodle Salad with Turkey and Cucumbers
This Asian salad offers a variety of flavors and textures, but is still quick and healthy, too.
1. Cook the noodles following the package directions. Drain and rinse under cold water to cool.
2. Stir the vinegar, sugar, 1 teaspoon ginger, and 1/4 teaspoon salt in a bowl. Add the peppers, snow peas, and cucumber and toss to combine.
3. Heat the oil in a large nonstick pot over medium heat.Place the turkey inside and cook for 5 to 6 minutes. Stir in the hoisin sauce, the remaining ginger, and 2 tablespoons water and cook 1 minute; fold in the scallions.
4. Serve the noodles with the cucumber salad and turkey.
Skillet Chicken with Brussels Sprouts and Apples
Brown sugar and apples bring sweetness to this chicken and brussels sprouts dish.
1. Place chicken thighs in a bowl and season it with thyme, and salt and pepper. Cook in oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate.
2. Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook for 5 to 6 minutes until onion has softened. Stir in white balsamic vinegar and brown sugar. Season with kosher salt and black pepper.
3. Place chicken back to pan and top with toasted pecans.