12 Quick Weeknight Dinner Recipes for a Healthier You

Lemon Garlic Shrimp Stir-Fry

This zesty and flavorful dish is perfect for a quick, healthy dinner that won't compromise on taste.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add shrimp and cook until pink, about 3 minutes.
4. Stir in broccoli and bell pepper, cooking until just tender.
5. Drizzle with lemon juice, season with salt and pepper, and toss to combine.
6. Serve immediately, garnished with lemon zest if desired.

Quinoa & Black Bean Tacos

These protein-packed tacos are a delicious vegetarian option for taco night.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 8 small corn tortillas
• 1 avocado, sliced
• Salsa and chopped cilantro for topping

Cooking method

1. In a skillet, mix cooked quinoa with black beans, cumin, and chili powder.
2. Warm over medium heat until heated through.
3. Spoon the mixture onto corn tortillas.
4. Top with avocado slices, salsa, and cilantro.
5. Serve warm.

Honey Soy Glazed Salmon

This tasty salmon dish is full of flavor and only takes minutes to prepare.

Ingredients

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 green onions, chopped

Cooking method

1. Whisk together soy sauce, honey, sesame oil, and ginger.
2. Marinate salmon fillets in the mixture for at least 15 minutes.
3. Preheat a skillet over medium heat and sear salmon for 4-5 minutes on each side.
4. Garnish with chopped green onions and serve.

Spicy Chickpea & Spinach Stew

A warming, nutrient-rich stew that's perfect for a cozy night in.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (15 ounces) chickpeas, rinsed and drained
• 2 cups fresh spinach
• 1 can (14 ounces) diced tomatoes

Cooking method

1. Heat olive oil in a pot over medium heat and sauté onion and garlic.
2. Add ground coriander and cayenne pepper, cooking for another minute.
3. Stir in chickpeas and diced tomatoes.
4. Simmer for 10 minutes, then fold in spinach until wilted.
5. Serve hot.

Zucchini Noodles with Pesto

A low-carb pasta alternative that's fresh and satisfying.

Ingredients

• 3 medium zucchini, spiralized
• 1/4 cup basil pesto
• 2 tablespoons pine nuts, toasted
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method

1. Heat olive oil in a skillet over medium heat.
2. Add spiralized zucchini and cook for 3-4 minutes until tender.
3. Stir in pesto and season with salt and pepper.
4. Sprinkle with toasted pine nuts before serving.

Cauliflower & Sweet Potato Curry

A vibrant, flavorful curry that's as nutritious as it is delicious.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1 head cauliflower, cut into florets
• 1 sweet potato, peeled and diced
• 1 can (15 ounces) coconut milk

Cooking method

1. Melt coconut oil in a pot over medium heat and sauté onion and garlic.
2. Add curry powder and turmeric, cooking for another minute until aromatic.
3. Stir in cauliflower, sweet potato, and coconut milk.
4. Simmer for 20 minutes until vegetables are tender.
5. Serve hot with rice or naan.

Mushroom Spinach Quesadillas

These cheesy, veggie-packed quesadillas are a quick weeknight favorite.

Ingredients

• 8 flour tortillas
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 2 cups shredded mozzarella cheese
• 1 tablespoon olive oil

Cooking method

1. Heat olive oil in a skillet and sauté mushrooms until golden.
2. Add spinach and cook until wilted.
3. Place a tortilla in a separate skillet, sprinkle with cheese, and top with mushroom and spinach mixture.
4. Place another tortilla on top and cook until the cheese melts.
5. Flip carefully and continue cooking until both sides are golden brown.
6. Cut into wedges and serve.

Turkey & Avocado Lettuce Wraps

These wraps are a fresh, light option for a healthy dinner that satisfies.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 head of lettuce, separated into leaves
• 1 avocado, sliced

Cooking method

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion until translucent, then add ground turkey.
3. Season with garlic powder, salt, and pepper, cooking until turkey is browned.
4. Spoon turkey mixture onto lettuce leaves and top with avocado slices.
5. Wrap and serve immediately.

Greek Yogurt Chicken Salad

A creamy, tangy chicken salad that's perfect for a light, protein-packed meal.

Ingredients

• 2 cups cooked chicken breast, shredded
• 1 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1/2 cup red grapes, halved
• 1/4 cup celery, chopped
• Salt and pepper to taste

Cooking method

1. In a large bowl, combine shredded chicken, Greek yogurt, and Dijon mustard.
2. Stir in grapes and celery.
3. Season with salt and pepper to taste.
4. Serve chilled with whole-grain bread or over greens.

Spaghetti Squash with Marinara

A comforting classic with a healthy twist using spaghetti squash instead of pasta.

Ingredients

• 1 large spaghetti squash
• 2 cups marinara sauce
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Preheat oven to 400°F (200°C).
2. Cut squash in half, remove seeds, and brush with olive oil.
3. Bake cut side down for 40 minutes or until tender.
4. Scrape out strands using a fork and mix with marinara sauce.
5. Sprinkle with Parmesan cheese and season with salt and pepper.
6. Serve hot.