10 Easy Weeknight Dinners Under 30 Minutes

Ingredients:

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes (optional)
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add minced garlic and red pepper flakes, sauté for 30 seconds.
3. Add shrimp, season with salt and pepper, cooking until shrimp is pink, about 3-4 minutes.
4. Toss cooked pasta with shrimp and sprinkle with fresh parsley before serving.

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 8 taco shells
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheese
• Sour cream and salsa for serving

Instructions:

1. In a skillet over medium heat, brown the ground beef. Drain the excess fat.
2. Add taco seasoning and water as per packet instructions, and simmer for 5 minutes.
3. Warm taco shells in the oven for 5 minutes, then fill each shell with beef, lettuce, tomatoes, and cheese.
4. Serve with sour cream and salsa.

Ingredients:

• 2 grilled chicken breasts, sliced
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 3 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cherry tomatoes, mozzarella, and basil. Season with salt and pepper.
2. Arrange the salad on a plate, topping with sliced grilled chicken.
3. Drizzle balsamic glaze over the top before serving.

Ingredients:

• 4 chicken thighs, skinless
• 1 bunch asparagus, trimmed
• 4 cloves garlic, minced
• 2 lemons, juiced
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place chicken thighs and asparagus on a baking sheet. Drizzle with olive oil and lemon juice, then sprinkle garlic, salt, and pepper.
3. Bake for 20 minutes, or until chicken is cooked through and asparagus is tender.

Ingredients:

• 14 oz firm tofu, cubed
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots)
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

Instructions:

1. In a pan, heat sesame oil over medium heat. Add tofu cubes and cook until golden brown.
2. Add garlic, ginger, and mixed vegetables; stir-fry for about 5 minutes.
3. Pour soy sauce over the stir-fry and continue cooking for another 2 minutes before serving.

Ingredients:

• 2 salmon fillets
• 1 cup cherry tomatoes
• 1 zucchini, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (dill or parsley) for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. Place salmon fillets and vegetables on a baking sheet. Drizzle with olive oil, and season with salt and pepper.
3. Bake for 15-18 minutes or until salmon flakes easily with a fork. Garnish with fresh herbs.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp curry powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a pot, heat oil over medium heat and sauté onion and garlic until soft.
2. Add curry powder and cook for 1 minute, then add chickpeas and coconut milk.
3. Simmer for 10 minutes and season with salt. Garnish with cilantro before serving.

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, drained
• 1 cup corn (canned or frozen)
• 1 bell pepper, diced
• 2 tbsp lime juice
• Olive oil, salt, and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, black beans, corn, and bell pepper.
2. Drizzle with lime juice and olive oil, season with salt and pepper, then toss to combine.
3. Serve chilled or at room temperature.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey or beef
• 1 cup cooked rice
• 1 cup tomato sauce
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a pan, cook ground meat until browned. Mix in cooked rice, tomato sauce, Italian seasoning, salt, and pepper.
3. Stuff the mixture into each bell pepper and place in a baking dish. Cover with foil and bake for 25 minutes.

Ingredients:

• 2 cups cooked rice (preferably day-old)
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 tbsp soy sauce
• 2 green onions, chopped
• 2 tbsp vegetable oil

Instructions:

1. In a large skillet, heat oil over medium heat. Scramble the eggs until cooked, then set aside.
2. Add mixed vegetables to the skillet and cook for 3-4 minutes.
3. Add cooked rice and soy sauce, mixing well. Stir in scrambled eggs and green onions before serving.