Are you tired of the same old weeknight dinner routine? Look no further, because we've got 19 super easy weeknight dinner ideas to spice up your meals!
Chicken Stir Fry
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into small strips
- 2 tablespoons vegetable oil
- 3 cups mixed vegetables (broccoli, bell peppers, carrots, onions)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken strips and cook, stirring occasionally, until browned and cooked through.
- Add the mixed vegetables and garlic to the skillet and cook, stirring occasionally, for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, cornstarch, ginger, salt, and pepper. Pour the sauce over the chicken and vegetables and stir to combine.
- Reduce the heat to low and let the sauce simmer for 1-2 minutes, or until thickened.
- Serve with rice or noodles.
Beef Tacos
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 taco shells or tortillas
- Taco toppings of your choice (shredded cheese, chopped tomatoes, lettuce, salsa)
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and garlic to the skillet and cook, stirring occasionally, until the onion is tender.
- Add the ground beef to the skillet and cook, stirring occasionally, until browned and cooked through.
- Add the chili powder, cumin, salt, and pepper to the skillet and stir to combine.
- Serve the beef mixture in the taco shells or tortillas, topped with your favorite taco toppings.
Pesto Pasta
Ingredients
- 1 pound pasta (penne, fusilli, or spaghetti)
- 1/2 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions, until al dente.
- Drain the pasta and reserve 1/2 cup of the pasta cooking water.
- Return the pasta to the pot and add the pesto, Parmesan cheese, pine nuts, salt, and pepper.
- Stir to combine, adding the reserved pasta cooking water as needed to thin the sauce.
- Serve hot.
Sheet Pan Fajitas
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into small strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Tortillas, for serving
- Fajita toppings of your choice (sour cream, shredded cheese, salsa)
Instructions
- Preheat the oven to 400°F.
- Spread the chicken, bell peppers, and onion in a single layer on a large sheet pan.
- Drizzle the vegetable oil over the chicken and vegetables and toss to coat.
- In a small bowl, whisk together the chili powder, cumin, salt, and pepper. Sprinkle the seasoning over the chicken and vegetables and toss to coat.
- Bake for 20-25 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
- Serve the fajita mixture in tortillas, topped with your favorite fajita toppings.
Easy Fried Rice
Ingredients
- 3 cups cooked white rice, chilled
- 2 tablespoons vegetable oil
- 1/2 cup frozen peas and carrots, thawed
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1/2 teaspoon sugar
- Salt and pepper, to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over high heat.
- Add the peas and carrots, onion, and garlic to the skillet and stir-fry for 2-3 minutes, until the vegetables are tender.
- Add the beaten eggs to the skillet and scramble, stirring constantly, until cooked through.
- Add the chilled rice to the skillet and stir-fry for 2-3 minutes, until heated through.
- In a small bowl, whisk together the soy sauce, sugar, salt, and pepper. Pour the sauce over the rice and stir to combine.
- Serve hot.
Slow Cooker Pulled Pork
Ingredients
- 2-3 pounds pork shoulder or butt
- 1/2 cup barbecue sauce
- 1/2 cup chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the pork in a slow cooker.
- In a small bowl, whisk together the barbecue sauce, chicken broth, onion, garlic, chili powder, paprika, salt, and pepper. Pour the sauce over the pork, making sure it's evenly coated.
- Cover the slow cooker and cook on low for 8-10 hours, or until the pork is tender and falls apart easily.
- Remove the pork from the slow cooker and shred it with two forks.
- Skim the fat off the sauce in the slow cooker and discard.
- Return the shredded pork to the slow cooker and stir to coat it with the sauce.
- Serve hot on buns or in tortillas, with your favorite barbecue sides.
These are just a few ideas to get you started - there are endless possibilities when it comes to easy weeknight dinners. Don't be afraid to experiment and try new things!
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