Easy Weeknight Dinners: 12 Fast and Tasty Recipes

by

Welcome to naiyarecipe.com, your go-to source for delicious and easy-to-make meals that fit perfectly into your busy schedule. We all know the struggle: you get home after a long day, hunger strikes, and the last thing you want to do is spend hours in the kitchen. That’s why we’ve curated this collection of 12 fast and tasty recipes designed to make weeknight dinners a breeze. From hearty pasta dishes to flavorful salmon and roasted vegetables, these recipes are not only quick to prepare but also packed with incredible flavors that the whole family will love. Forget takeout and endless meal prep; with these simple yet satisfying ideas, you’ll have wholesome, homemade meals on the table in no time. Let’s dive in and transform your weeknight cooking!

1. Creamy Sun-Dried Tomato Pasta with Chicken

This dish is a weeknight warrior! It’s incredibly flavorful, comforting, and comes together in about 30 minutes. The star of the show is the rich, creamy sauce infused with the intense flavor of sun-dried tomatoes.

Ingredients:

  • 12 ounces rotini or fusilli pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh basil, chopped
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for a kick)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and chopped sun-dried tomatoes, cooking for another minute until fragrant.
  4. Pour in diced tomatoes and chicken broth. Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
  5. Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
  6. Return cooked chicken to the skillet. Add the drained pasta and toss to coat everything evenly in the sauce.
  7. Stir in fresh basil. Season with salt, black pepper, and red pepper flakes (if using) to taste.
  8. Serve immediately, garnished with extra Parmesan cheese and fresh basil.

2. Sheet Pan Lemon Herb Salmon and Asparagus

This recipe is a dream for busy evenings: minimal cleanup and maximum flavor! Roasting the salmon and asparagus together on one pan creates a perfectly balanced and healthy meal.

Ingredients:

  • 2 salmon fillets (about 6 ounces each), skin on or off
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 1 lemon, half thinly sliced, half juiced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill or dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: a few small pats of butter for each salmon fillet

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Arrange asparagus in a single layer on one side of the prepared baking sheet. Drizzle with 1/2 tablespoon olive oil, season with salt and pepper, and toss to coat.
  3. Place salmon fillets on the other side of the baking sheet. Drizzle with remaining 1/2 tablespoon olive oil.
  4. In a small bowl, combine lemon juice, minced garlic, dill (or parsley), salt, and pepper. Spoon this mixture evenly over the salmon fillets.
  5. If using, place a small pat of butter on top of each salmon fillet. Arrange lemon slices over and around the salmon and asparagus.
  6. Bake for 12-18 minutes, or until salmon is cooked through and flakes easily with a fork, and asparagus is tender-crisp. Cooking time will vary depending on the thickness of your salmon.
  7. Serve immediately.

3. Quick Chicken and Vegetable Stir-Fry

A vibrant and customizable stir-fry that’s quicker than ordering takeout! This recipe is fantastic for using up any leftover vegetables you have in the fridge.

Ingredients:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into thin strips
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil or vegetable oil
  • 1 onion, thinly sliced
  • 2 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, mushrooms)
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • For the sauce:
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • Cooked rice or noodles for serving

Instructions:

  1. In a medium bowl, combine chicken strips with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Toss to coat and set aside for at least 10 minutes.
  2. Prepare the sauce: In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
  3. Heat 1 tablespoon olive oil or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken from the pan and set aside.
  4. Add 1 tablespoon sesame oil to the hot pan. Add sliced onion and cook for 2 minutes until slightly softened.
  5. Add the remaining mixed vegetables to the pan. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
  6. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  7. Return cooked chicken to the pan. Give the prepared sauce a quick whisk again, then pour it over the chicken and vegetables.
  8. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
  9. Serve hot over cooked rice or noodles.

4. One-Pan Lemon Herb Roasted Chicken and Potatoes

Another fantastic sheet pan meal that requires minimal effort but delivers maximum flavor. The chicken and potatoes roast together, creating a comforting and complete meal.

Ingredients:

  • 1.5 pounds boneless, skinless chicken thighs
  • 1.5 pounds small potatoes (like Yukon Gold or red potatoes), quartered
  • 1 tablespoon olive oil
  • 1 lemon, half juiced, half thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine quartered potatoes with 1/2 tablespoon olive oil, half of the minced garlic, half of the oregano, salt, and pepper. Toss to coat evenly. Spread potatoes in a single layer on one side of the prepared baking sheet.
  3. In the same bowl (no need to wash), combine chicken thighs with remaining 1/2 tablespoon olive oil, remaining minced garlic, remaining oregano, thyme, lemon juice, salt, and pepper. Toss to coat. Arrange chicken thighs on the other side of the baking sheet.
  4. Place lemon slices around the chicken and potatoes.
  5. Roast for 25-35 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and potatoes are tender and lightly browned. Flip potatoes halfway through cooking for even browning.
  6. Garnish with fresh chopped parsley before serving.

5. Speedy Shrimp Scampi with Linguine

A classic Italian-American dish that’s surprisingly quick and elegant. The garlic butter sauce with a hint of lemon perfectly complements the succulent shrimp.

Ingredients:

  • 12 ounces linguine or spaghetti
  • 1 pound large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 1/4 cup fresh parsley, chopped
  • Red pepper flakes to taste (optional)
  • Salt and black pepper to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta cooking water.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Do not overcook.
  4. Stir in lemon juice and chicken broth. Bring to a gentle simmer and cook for 1 minute.
  5. Add the drained pasta to the skillet with the shrimp and sauce. Toss to combine. If the sauce seems too thick, add a splash of the reserved pasta cooking water until it reaches your desired consistency.
  6. Stir in fresh parsley. Season with salt and black pepper to taste.
  7. Serve immediately.

6. Hearty Lentil Soup

A comforting, nutritious, and incredibly easy soup that’s perfect for a cooler evening. This vegetarian option is packed with fiber and protein.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried cumin
  • Salt and black pepper to taste
  • Fresh parsley or cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.
  2. Stir in minced garlic, dried thyme, and cumin. Cook for 1 minute until fragrant.
  3. Add rinsed lentils, vegetable broth, and diced tomatoes (with their liquid) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
  4. Season with salt and black pepper to taste.
  5. Serve hot, garnished with fresh parsley or cilantro.

7. Black Bean Burgers with Avocado Crema

Homemade black bean burgers are a delicious and healthy alternative to traditional burgers, and surprisingly easy to make.

Ingredients:

  • For the burgers:
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped bell pepper (any color)
  • 1 clove garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil (for cooking)
  • For the avocado crema:
  • 1 ripe avocado, pitted and scooped
  • 2 tablespoons plain yogurt or sour cream
  • 1 tablespoon lime juice
  • Pinch of salt
  • Burger buns and desired toppings (lettuce, tomato, pickles) for serving

Instructions:

  1. In a large bowl, mash the drained black beans with a fork until mostly mashed but still with some texture.
  2. Add breadcrumbs, chopped onion, bell pepper, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the bowl. Mix well to combine.
  3. Stir in the lightly beaten egg until everything is well incorporated.
  4. Divide the mixture into 4 patties.
  5. Heat olive oil in a large skillet over medium heat. Cook the black bean burgers for 4-6 minutes per side, until golden brown and heated through.
  6. While burgers cook, make the avocado crema: In a small bowl, mash the avocado. Stir in yogurt (or sour cream), lime juice, and a pinch of salt until smooth.
  7. Serve the black bean burgers on buns with avocado crema and your favorite toppings.

8. Speedy Turkey Meatballs with Marinara

These flavorful

Leave a Comment