Looking for new quick and easy dinner ideas??
Check out these fast, easy, and super delicious dinner ideas! Make extra for lunch the following day to help save time in the morning, and save money!
Super Simple Seared Salmon and Baby Bok Choy
Prep time | 5 minutes |
Cook time | 20 minutes |
Total time | 25 minutes |
Meal type | Main Dish, Side Dish |
Misc | Serve Hot |
Ingredients
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
- 5oz Salmon fillet, skin on ( based on one per person)
- 1 teaspoon Whole ground mustard ( or to taste)
- 1 teaspoon Honey (per fillet)
- 4 heads Baby Bok Choy (one per person)
- 1/2 tablespoon Grape seed oil (for high heat)
- 1 clove Garlic, minced (or to taste)
Note
This is a quick and easy dinner for any night! Go ahead and cook up more Bok Choy, for lunch leftovers tomorrow!
Directions
Step 1 | |
For salmon: preheat oven to 425F. Rub mustard and honey on flesh of each fillet. (Note: if you don't have honey, any other sweetener, such as maple syrup, agave, or brown sugar will work. Just don't omit, as it causes the browning!). In a pan, over medium high heat, place fillets flesh down. Sauté about 3 minutes, or until browning. Turn fillets over and place entire pan in oven for about 4 minutes. Salmon will be medium rare when albumin (white part) is beginning to flake off. | |
Step 2 | |
For Bok Choy: lightly coat a pan with grape seed oil. Over high heat, add garlic and Bok Choy. Sauté 4-5 minutes. |
Cucumber-Fennel Salad with Herbed Greek Yogurt
Serves | 8-10 |
Prep time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish, Salad, Side Dish |
Misc | Serve Cold |
Website | Foodandwine.com |
Ingredients
- 1 cup Plain, fat free Greek yogurt
- 3 tablespoons White wine vinegar
- 1/2 cup Chopped parsley
- 1/4 cup Snipped chives
- 4 English cucumbers—halved lengthwise, seedeand thinly sliced on a diagonal
- 2 fennel bulbs—halved lengthwise, cored and very thinly sliced
- 7 Celery ribs, thinly sliced crosswise
- 1 cup Scallions, thinly sliced
Note
Add some grilled chicken, seared salmon, or even some white beans and you've got a great meal!
Directions
Step 1 | |
In a large bowl, whisk the Greek yogurt with the white wine vinegar, parsley and chives. Season the dressing with salt and pepper. Fold in the sliced cucumbers, fennel, celery and scallions, season the salad with salt and pepper and serve. |
Chickpea and Red Onion Salad
Serves | 4 |
Prep time | 15 minutes |
Cook time | 15 minutes |
Total time | 30 minutes |
Dietary | Vegetarian |
Meal type | Main Dish, Salad |
Misc | Serve Cold |
Website | Eating well.com |
Ingredients
- 1/4 cup Red onion, slivered
- 1(19oz) can Chickpeas, rinsed and drained
- 1/2 cup Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 1 tablespoon Capers, rinsed and chopped
- Salt and pepper to taste
- Lettuce leaves
Note
Add some grilled chicken or fish alongside and you've got great quick and easy meal!
Directions
Step 1 | |
Place onion in a medium bowl, cover with cold water and let soak for 10 minutes. Drain well and place in a salad bowl. Add chickpeas, parsley, lemon juice, oil and capers; stir to combine. Season with salt and pepper. Serve on lettuce leaves. |
Want more? Check out Food & Wine for recipes like Roasted Carrot and Avocado Salad with Citrus Dressing or Eating Well’s Chicken & White Bean Salad!
Spring is here! Add some green to your meal!
Are you looking for some green to add to your favorite Easter or Passover meal? Here’s a healthy and lower calorie dish that has both lean protein from eggs, and fiber from zucchini to help balance out your meal! Try others variations, like adding bell peppers, scallions, or sliced mushrooms to boost your veggie intake even further!
Zucchini Souffle
Serves | 8-10 |
Prep time | 15 minutes |
Cook time | 1 hour |
Total time | 1 hour, 15 minutes |
Meal type | Appetizer, Main Dish, Side Dish |
Misc | Child Friendly |
Ingredients
- 1 small onion, peeled and diced
- 3-4 zucchini, grated
- 2 eggs + 2 egg whites (or 4 oz egg sub)
- 8 oz Farmers cheese (or goat cheese)
- 2 Tb flour
- salt and pepper to taste
Directions
Step 1 | |
Preheat oven to 350F. Spray a 9x13" baking dish. | |
Step 2 | |
Saute onion and set aside. | |
Step 3 | |
Squeeze excess liquid from grated zucchini. | |
Step 4 | |
In a small bowl, combine eggs and cheese. Add in flour, salt, and pepper. Mix in zucchini and onions until well combined. | |
Step 5 | |
Pour into baking dish and bake for about 1 hour. |
Farro with Pistachios and Herbs
- On January 31, 2013
- By Lindsay
- In Recipes, Salad/Vegetables, Sides, Vegetarian
- 0
Farro with Pistachios and Herbs
Serves | 10 (2/3 cup) |
Prep time | 35 minutes |
Cook time | 35 minutes |
Total time | 1 hours, 10 minutes |
Meal type | Side Dish |
Misc | Child Friendly, Pre-preparable |
Website | eatingwell.com |
Ingredients
- 2 cups farro
- 4 cups water
- 1 teaspoon salt, divided
- 2 tablespoons plus 1/2 teaspoon extra virigin olive oil, divided
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup shelled pistachios, toasted and chopped
- 1/2 teaspoon black pepper, divided
- 1/2 cup chopped fresh parsley
Note
Try this great fiber rich recipe using farro!
Each 2/3 cup serving has 1 1/2 starches, 1 vegetable, and 1 1/2 fats/oils.
Directions
Step 1 | |
Combine farro, water and 3/4 teaspoon salt in a large heavy saucepan and bring to a boil. Stir and reduce the heat to a simmer; cook, uncovered, until the farro is tender, 15 to 20 minutes. | |
Step 2 | |
Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Add onion and garlic and cook, stirring, until translucent, 4 to 6 minutes. Remove from the heat | |
Step 3 | |
Combine pistachios, the remaining 1/2 teaspoon oil and 1/4 teaspoon pepper in a large bowl; toss to combine. | |
Step 4 | |
Drain the farro and add to the bowl along with the onion mixture and parsley. Season with the remaining 1/4 teaspoon salt and pepper. Toss to combine. |
Crispy and Crunchy Kale Chips…Get your Crunch On!
These kale chips are super easy and and a much healthier choice than classic potato chips!
Crispy Crunchy Kale Chips
Serves | 4 (2 cup servings |
Prep time | 25 minutes |
Cook time | 25 minutes |
Total time | 50 minutes |
Meal type | Appetizer, Side Dish, Snack |
Misc | Child Friendly, Pre-preparable |
Website | eatingwell.com |
Ingredients
- 1 large bunch kale (~16 cups), with stems removed and leaves torn
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Directions
Step 1 | |
Place oven racks in upper third. Preheat oven to 400F. | |
Step 2 | |
Dry kale as thoroughly as possible using a paper towel. Add to a large bowl and drizzle with olive oil and salt. Mix well, massaging oil into kale to make sure it is all covered. Spread kale on baking sheet, making sure it is not overlapping. | |
Step 3 | |
Bake until crisp, about 8-12 minutes, rotating pans once during. |