Delicious Weeknight Dinners For 2: Quick and Easy Meals for Weeknights

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Delicious Weeknight Dinners For 2 Quick and Easy Meals for Weeknights

BY Nadia Santa Copyright 2021 Nadia Santa

License Notes This book may not be reproduced in part or whole without the express written permission from the author. Whether for commercial or personal use, possession and distribution of this book by any means without permission are prohibited by law. The content of this material is strictly for entertainment purposes and the reader accepts all responsibility for any damages caused by following the content.

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Table of Contents Introduction Chicken Gyro with Tzatziki Sauce Breaded Spinach and Feta Stuffed Chicken Breasts Chicken Curry Asparagus Stuffed Chicken Tandoori Chicken Mojito Lime Chicken Tacos Chicken Marsala Creamy Cajun Chicken Pasta Sticky Bourbon Chicken Tomato Basil Chicken Pasta Beef and Broccoli Lazy Steak Over Noodles Korean Beef and Rice Bowls Italian Steak Sandwiches Beef Taco Skillet Bourbon Molasses Pork Chops Vegetable and Pork Spring Rolls Mediterranean Pork and Orzo Pork and Potato Supper Sheet Pan Lemon Dijon Pork Dinner Sourdough BBQ Turkey Melts Turkey a la King Over White Rice

Homemade Turkey Burgers Fish Tacos Shrimp and Sweet Potato Bowls Weeknight Baked Parmesan Fish One Pan Citrus Salmon Dinner Honey Salmon Sheet Pan Dinner Portabello and Kale Grilled 3 Cheese Sandwiches Grilled Eggplant Sandwiches Vegetable Pasta Chicken Ceasar Salad Conclusion Author's Afterthoughts About the Author

Introduction

Do you often think about making dinner, but by the time dinnertime rolls around, it just seems too difficult? Would you like to make dinner but hate leftovers and wish you had good recipes to only feed two people? Does most food seem like it takes too long to cook? In this book, you will learn how to make quick and easy weeknight dinners every night. You will find recipes that not only taste great but will also be on your table in less than an hour (in most cases, far less). Find recipes and food you not only want to eat but are excited to try! I wrote this recipe book because it has become increasingly difficult to find good recipes for two people to eat without being saddled with a ton of leftovers. Or worse, spending forever in the kitchen. I wanted to write practical recipes that people would not only enjoy but also want to cook. Cooking can be very satisfying, but that does not mean you need to do it for hours a day. In this book, you will find 33 recipes. Each recipe is easy to read and use. It will have the following: A title. A short description or reason why you will want to make this

recipe. How many servings each recipe has. How long you will be cooking. The ingredients. The instructions. I invite you to keep on reading to see how cooking weeknight meals can be quick and easy! Enjoy your new adventure in cooking delicious meals for two every night! Onto chapter one!

Chicken Gyro with Tzatziki Sauce

This meal is perfect to end any weekday as it is quick and delicious! You whip these up when you come up by frying or grilling the chicken, or you can even use leftover chicken or cooked chicken you marinated in the tzatziki sauce during the day! There is no incorrect way to make this Gyro. Chicken Gyros include all the perfect ingredients of a weeknight meal – quick, tasty, flavorful, vibrant. You can include healthy for this recipe as well. However, if it is a little too healthy, you can always serve it with french-fries or onion rings. If you are really adventurous, you can put those fried treats right on the Gyro! Serving Size: 2 Cooking Time: 20 Minutes Ingredients: Chicken and Marinade: 1 ½ lb. of chicken breast 2 tbsp. plain yogurt 1 ½ tbsp. of lemon juice OR 1 lemon, juiced ½ tsp. salt 1 tsp. oregano

1 tsp. paprika 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. black pepper Tzatziki Sauce: 1 cup of Greek yogurt ½ cucumber, grated 2 cloves of garlic, minced 1 tsp. of dill ¼ tsp. of salt ¼ tsp. of pepper Gyro and Toppings: 4 pitas or flatbread sliced lettuce sliced red onions sliced tomatoes pickles olives green peppers banana peppers feta cheese Instructions: 1. Preheat the grill or stovetop to cook the chicken. 2. You can either marinate the chicken beforehand or just mix the ingredients before grilling. First, brush the chicken with yogurt, then lemon juice. Next, mix together the rest of the marinade ingredients (salt, pepper, oregano, paprika, onion powder, and garlic powder) and evenly sprinkle on both sides of the chicken. 3. Cook or grill chicken until done; the internal temperature should be 165F. 4. You can either prepare the Tzatziki sauce beforehand or while the chicken is cooking. Start by grating the cucumber into a bowl. Mix in the Greek yogurt, minced garlic, dill, salt, and pepper. Stir Well. Set aside. 5. Prepare the toppings you will be using, including washing the vegetables and slicing them.

6. Once the chicken is done cooking, remove it from heat. You can either put the chicken in the flatbread in one piece or chop it in before serving. Next, add toppings and finally the sauce. Serve and enjoy.

Breaded Spinach and Feta Stuffed Chicken Breasts

Stuffed chicken breast meals always look impressive, but they are really quite simple to make. By adding the cheese and spinach to the chicken, you can cut down on the sides you would need to serve with this meal and still end up quite full. Many people make this baked or pan-fried. This recipe is for a breaded chicken breast to add more flavor and additional texture to your meal. These spinach and feta stuffed chicken breasts would be perfect when served next to or on top of lightly buttered angel hair pasta topped with Parmesan cheese. Serving Size: 2 Cook Time: 25 Minutes Ingredients: 2 tbsp. olive oil ¼ onion, diced 1 garlic clove, minced 6 ounces of spinach ½ tsp. garlic powder

½ cup of feta cheese, crumbled 1/3 cup ricotta cheese 2 large boneless, skinless chicken breasts ½ tsp. salt ½ tsp. pepper ½ cup of flour ½ cup of panko breadcrumbs 1 egg Instructions: 1. Preheat oven to 350F. 2. Warm-up skillet to medium heat with 2 tbsp of olive oil. 3. Add onions and garlic to the skillet. Sauté for 1 minute. 4. Add spinach—Cook for 1 minute. 5. Remove from heat, place in a medium bowl. Add in feta and ricotta cheeses. Stir. 6. Mix together salt, pepper, and garlic powder. Season both sides of chicken breast with this mixture evenly. 7. Cut a pocket into each chicken breast. Stuff Spinach and Cheese mixture into chicken. Set Chicken aside. 8. Prepare to bread chicken. You will need 3 plates or bowls for your breading station. Station 1 should have flour. Station 2 should have a lightly beaten egg. Station 3 should have panko bread crumbs. Dip each chicken breast in the flour, then egg, then breadcrumbs. Make sure to lightly shake off any excess before moving to the next station. 9. Put chicken on a baking sheet and transfer it to the oven. Bake for 25 minutes or until chicken reaches an internal temperature of 165F.

Chicken Curry

Chicken curry is a great weeknight meal if you are looking for something quick with a bit of a kick! If you never made your own curry or had even had chicken curry before, making this meal is a great way to start. It can be a fun and adventurous meal for the two of you tonight! Serving Size: 2 Cook Time: 30 minutes Ingredients: 2 lb. of chicken, cubed 1 medium onion, sliced 1 small tomato, sliced 1 green chili, chopped, 1 ½ tbsp of ginger, grated 4 garlic cloves, crushed 1 ½ tbsp. of curry powder 2 tbsp. of chili powder cilantro, to garnish Cooked White Rice salt and pepper, to taste Instructions:

1. Sauté onions in a large pot over medium heat for 5-7 minutes. Add ginger and garlic and mix together well. 2. Add chicken, mixing well. Continue cooking for 2-4 minutes. 3. Add chili powder and curry powder. Cook for another 5 minutes. 4. Finally, add tomatoes and chilies. Add salt and pepper. Cover the pot and turn to simmer. Cook for 12-15 minutes, stirring every couple of minutes. 5. Remove from heat. Serve with white rice and topped with cilantro.

Asparagus Stuffed Chicken

If you love a good stuffed chicken recipe but want something new and different, this is the perfect recipe to try. Asparagus is a lovely vegetable that is not incorporated in enough meals and certainly not usually in stuffed chicken. If you give this recipe a try, and you will not regret it! This would go great with many sides, including cheesy mashed potatoes or rice pilaf. Servings: 2 Cook Time: 30 Minutes Ingredients: 2 large chicken breasts, boneless, skinless 1 tbsp. of lemon juice salt and pepper to taste ¼ cup of olive oil, divided 2 cloves of garlic, minced 8 slices of Monterrey jack cheese 6 spears of asparagus, trimmed 3 slices of bacon, cooked and crumbled Instructions:

1. preheat oven to 400 degrees F. 2. Cut the chicken horizontally, but do not cut all the way through—lay flat on the cutting board. Use a meat mallet to flatten. 3. Mix together lemon juice and 1 tbsp of olive oil. Brush on each side of the chicken and sprinkle salt and pepper afterward. 4. Spread minced garlic on the inside of the chicken. Top with two slices of cheese. Then put the three trimmed asparagus stalks on top of the cheese and garlic mixture. 5. Roll the chicken up with the stuffing inside. If any asparagus is sticking out, brush with the remaining lemon/oil mixture. 6. Pour the rest of the olive oil into a small pan and heat over medium-high heat. Sear the chicken for 3-5 minutes per side. 7. Transfer chicken to a baking pan. Top with remaining cheese. 8. Bake for 5 minutes. At this point, the cheese on top of the chicken has begun to melt. Sprinkle crumbled bacon on top. 9. Cook for another 10 minutes or until the chicken reaches an internal temperature of 165 degrees F.

Tandoori Chicken

Tandoori chicken is a classic Indian dish, and it is effortless to make at home. You can throw this recipe together when you come home and have it on the table in less than an hour. However, suppose you want it to taste even more spectacular. In that case, you could also marinate the chicken in the morning or even the night before! Serves: 2 Cook Time: 30 Minutes Ingredients: 1 lb. of chicken thighs 1 tsp. cumin 1 tsp. coriander 1 tsp. garlic powder ½ tsp. ginger ½ tsp. salt ¼ tsp. cayenne pepper 2 tbsp. olive oil 1 cup coconut milk 5 ounces tomato sauce 2-3 ounces of spinach, cooked

plain yogurt brown rice, cooked Instructions: 1. Combine all the spices in a small bowl. Dredge chicken through the spices. Set aside. 2. Over medium heat, place the skillet with oil on the stovetop with chicken. Sprinkle any remaining spices on top. Sear for 3-5 minutes per side. 3. Add tomato sauce and coconut milk and bring to a boil. Cover, reduce to low. Cook until the chicken is done and has reached an internal temperature of 165 degrees F. This will take about 9-11 minutes. Remove from heat. 4. Layer in bowls to serve. Layers: brown rice, spinach, chicken, additional sauce from the pan, yogurt. Serve.

Mojito Lime Chicken Tacos

Sometimes you make every flavor from scratch-you use all the ingredients. It is delicious, and you cannot imagine doing it any other way. However, then the day comes where you just want a taco, and you realize that seasoning packets exist for a reason! This recipe uses a food hack of a mojito lime seasoning packet. This will allow you to quickly create the flavor you are looking for without spending too much time and too many ingredients to make it from scratch. Serves: 2 Cook Time: 15 minutes Ingredients: 1 lb. chicken, boneless, skinless 1 packet of mojito lime seasoning ¼ cup of vegetable oil 2 tbsp. water 2 tbsp. vinegar 4-6 flour taco shells ½ cup taco cheese, shredded 1 tomato, diced lettuce, shredded

poppy seed dressing, to taste Ingredients: 1. Dice chicken and place in a bowl. Stir in vinegar, water, oil, and mojito lime seasoning. Cover the bowl and let marinate for 15-20 minutes. 2. Pour chicken mixture in a large greased skillet. Cook for 7-9 minutes until cooked through. Remove from heat. 3. Fill each flour tortilla with chicken, top with chosen toppings, and put on poppy seed dressing to taste. Enjoy.

Chicken Marsala

Chicken Marsala is a classic Italian dinner. You have probably seen it on many restaurant menus, from fine dining to just about every Italian restaurant you have ever visited. This may make you feel like you cannot make this tasty chicken dish at home. However, not only can you make it, but you can do so on a weeknight. Best of all, it will be just as delicious as you remember it! Delicious sides to consider include spinach, artichokes, mashed potatoes, buttered noodles, or croissants. Servings: 2 Cook Time: 40 Minutes Ingredients: 2 chicken breasts, boneless, skinless – pounded thin ¾ cup of Marsala wine ½ cup of chicken stock ¼ cup of flour ¼ cup of olive oil 6 ounces of mushrooms, sliced thinly 2 small shallots, minced 1 clove of garlic, minced

½ tsp. of thyme 1 ½ tbsp. of butter salt and pepper, to taste lemon juice, to taste chopped parsley to garnish Instructions: 1. Mix together chicken stock and marsala wine in a small bowl. Set aside. 2. Pound chicken until it is ½ inch thick or less—season with salt and pepper. Dredge in flour. 3. Heat the olive oil in a medium skillet over medium-high heat. Add chicken once the pan is hot and cook for 3-4 minutes per side. Then, remove and drain on paper towels. 4. Reduce heat to medium-low and add mushrooms—Cook for 10 minutes. Add thyme, garlic, and shallots. Cook for an additional 2-3 minutes. 5. Pour in the bowl with the chicken stock/wine combo. Bring to a boil, whisking constantly. Cook until the liquid pan has reduced by ¾. Add in butter and whisk into sauce becomes creamy. Add the lemon juice, salt, and pepper and stir. 6. Return chicken to the pan and spoon sauce over chicken. Continue to cook until the chick reaches an internal temperature of 165 degrees F. 7. Put chicken on plates with side dishes and garnish with parsley.

Creamy Cajun Chicken Pasta

Just because it is a weeknight meal does not mean you cannot bring the heat. This is the perfect weeknight meal when you are looking to spice up your dinners, quite literally. The beauty of a spicy meal is you can always use less or more depending on your own personal tastes and just what you are in the mood for today! Serves: 2 Cook Time: 30 Minutes Ingredients: 2 large chicken breasts, diced 2 tbsp. of olive oil 7 ounces of fire-roasted diced tomatoes ½ tsp. of Cajun seasoning ½ cup of heavy cream 8 ounces of penne pasta, cooked al dente and drained salt and pepper to taste parsley to garnish Instructions:

1. Season the chicken with salt and pepper to taste. 2. Add olive oil to a medium skillet. Heat over medium-high heat. Once skillet and olive oil has warmed up, add chicken. 3. Cook the chicken for 9-11 minutes until all pieces are golden brown. 4. Add Cajun seasoning and diced tomatoes. Stir well. 5. Cook uncovered for 4-6 minutes. 6. Stir in the cream, let heat up for 2-3 minutes. 7. Just before serving, add the cooked pasta. 8. Top with parsley and enjoy!

Sticky Bourbon Chicken

If you have never ordered bourbon chicken from your local Chinese restaurant, you are missing out. It is sweet and sticky with just the right amount of spices to bring the flavors all together. But, if you have ordered it and you are a fan, after making this easy dish at home, you may never order it again! Serves: 2 Cook Time: 30 minutes Ingredients: 1 lb. of chicken thighs, cut into 1-inch chunks 1 ½ tbsp of olive oil 1 tbsp cornstarch 1 tbsp cold water 1 green onion, sliced for garnish 2 cups of cooked white rice Sauce: ¼ cup of soy sauce 1/3 cup of bourbon

¼ cup of apple juice ¼ of light brown sugar, packed 1 tbsp. garlic, minced 1 tbsp. ginger, grated 1 tbsp. of apple cider vinegar ¼ tsp. red pepper flakes ¼ cup of water Instructions: 1. In a medium bowl, mix together all of the sauce ingredients. 2. In either a large pan or wok, heat the olive oil on medium-high heat. Cook the chicken in batches until almost cooked. 3. Add all the chicken back in and pour the sauce mixture on top. Simmer for 12-15 minutes. This additional cooking time will help burn off the alcohol while the chicken finishes cooking through. 4. Whisk the cornstarch and cold water in a small bowl. Pour over chicken and sauce, mix it in well. Cook until the sauce has thickened. 5. Serve chicken over white rice and top with green onions.

Tomato Basil Chicken Pasta

If you are looking for something delicious and fresh to eat together at night, you might want to make a tomato basil pasta with chicken and some delicious parmesan cheese. Although you can use many different kinds of pasta for this meal, some that work the best include fettuccine, angel hair, linguini, and bow-tie. On the other hand, if you are looking for a heartier pasta, you might want to choose penne or ziti. Serves: 2 Cook Time: 25 minutes Ingredients: 8 ounces of the pasta of your choice 2 small chicken breasts, cut into 1-inch chunks 4 tbsp. of olive oil, divided salt and pepper to taste 2-3 cloves of garlic, minced 1 ½ cups of cherry tomatoes, halved 1 tbsp. of Italian seasoning ½ tsp. of red pepper flakes, crushed ½ tsp. of onion powder

½ cup of basil leaves, chopped ¼ cup of parmesan cheese, plus additional for garnish Instructions: 1. Season chicken with salt and pepper. Cook chicken in a medium skillet with 2 tbsp of olive oil. Cook for 6 – 8 minutes until almost done and remove from heat. 2. While the chicken is cooking, cook pasta to al dente directions. Drain and set aside. 3. Once pasta and chicken are almost done cooking, heat a large skillet over medium heat with remaining olive oil. Once warmed up, add garlic and sauté for 1 minute. Be careful not to burn it. 4. Add tomatoes and cook for 2-3 minutes, stirring constantly. 5. Add chicken and pasta to the skillet. Stir together well. Add Italian seasoning, onion powder, red pepper flakes, and chopped basil leaves. Stir again. 6. Add in ¼ cup of parmesan cheese. 7. Serve. Sprinkle with additional cheese if desired.

Beef and Broccoli

There is no need for takeout when you can whip up this delicious beef and broccoli recipe in just a few short minutes! This is a classic ChineseAmerican dish that most people will enjoy. It is comfort food, especially when served warm over rice. Perfect for dinner after a long day. Serves: 2 Cook Time: 25 Minutes Ingredients: ½ lb. of round steak, cut into strips 2 cups of broccoli, florets ½ onion, chopped ¼ cup of soy sauce 1 tbsp. brown sugar 1 tsp. of ginger 1 tbsp. of olive oil 2 tbsp. on cornstarch ¼ cup of water 1 tbsp. of water ¼ tsp. of garlic powder 1 ½ cups of white rice, cooked toasted sesame seeds for garnish

Instructions: 1. Combine 1 tablespoon of cornstarch, 1 tablespoon of water, and garlic powder. Stir until smooth. Add in beef and toss until coated. 2. In a wok or medium skillet, heat olive oil over medium heat. Cook beef until it reaches desired doneness level. Remove from heat. Keep warm. 3. Add onion to skillet and stir for 3-4 minutes. Once the onion has softened, add in broccoli. Cook for another 3-4 minutes. You will want to cook until the broccoli softens but still remains crisp. Then, return the beef strips to the skillet. 4. In a small bowl, combine ½ cup of water, 1 tablespoon of cornstarch, soy sauce, ginger, and brown sugar. Stir until smooth and pour into the skillet. 5. Cook for 2-3 minutes while stirring. 6. Serve beef and broccoli over rice. Garnish with toasted sesame seeds if desired.

Lazy Steak Over Noodles

Sometimes you want a taste of steak without eating a heavy meal. Combining steak and noodles makes the meal indulgent, especially when you add gravy and sauteed onions. This meal comes together in no time at all. The steak will taste the best if you allow it to come up to room temperature before cooking it. Serves: 2 Cook Time: 20 Minutes Ingredients: 1 8-10 ounces steak of choice, room temperature 8 ounces of mushrooms, sliced 10 ounces of egg noodles 1 can of beef gravy 3 tbsp. of butter, divided Instructions: 1. Heat up a large skillet to medium-high. Melt 1 ½ tablespoon of butter. Once hot, cook steak until desired doneness. Remove and cut into thin slices. 2. While steak cooking, cook pasta and drain. Heat up gravy. Mix noodles

and gravy in a large bowl set aside. 3.When the steak is done, add the remaining butter to the skillet. Add mushrooms and sauté. Remove from heat. 4.Split the noodles and gravy between two plates. Top with steak slices and then mushrooms. Serve.

Korean Beef and Rice Bowls

Are you looking for something quick, tasty, and budget-friendly? Check out this recipe for Korean beef and rice bowls. It has beef, rice, a touch of veggies, and just the right amount of sauce! You will come back to this recipe time and time again. Serves: 2 Cook Time: 15 Minutes Ingredients: 2 cups of white rice, cooked 1 tbsp. of olive oil ½ lb. of ground beef 2 garlic cloves, minced 2 tbsp. of soy sauce 2 tsp. of ginger, grated 2 tbsp. of brown sugar dash of sriracha sauce ¼ cup of carrots, julienned optional garnishes: red pepper flakes, sliced green onions, toasted sesame seeds

Instructions: 1. Heat a medium-large skillet over medium to medium-high heat and add olive oil. 2. Once hot, add ground beef and cook for 7-9 minutes until almost cooked through. 3.Add sriracha sauce, garlic, soy sauce, ginger, and brown sugar. Stir well until well combined with the beef. A small amount of sauce will form. 4. Add in carrots and cook for 2-3 minutes until carrots have slightly softened. 5. Serve the beef over rice. Add any garnishes you wish – red pepper flakes, sliced green onion, or toasted sesame seeds.

Italian Steak Sandwiches

This recipe will either make 2 larger sandwiches on a sub roll or 4 round roll sandwiches. This is the perfect dinner when you want something fast and warm. You can serve this with potato chips, french fries, or coleslaw on the side. Serves: 2 Cook Time: 15 Minutes Ingredients: 1 ½ tbsp. of olive oil 2 cloves of garlic, minced ¼ tsp. of red pepper flakes ½ lb. of deli-sliced roast beef ½ cup of beef broth 2 tbsp. of red wine 1 tsp. of parsley flakes 2 tsp. of Italian seasoning salt and pepper to taste 2-4 sandwich rolls 2-4 slices of provolone cheese

Instructions: 1. Heat oil in a cast-iron skillet over medium-high heat. Add pepper flakes and garlic – cook for 1 minute. 2. Add roast beef, broth, wine, parsley, Italian seasoning, salt, and pepper. 3.Heat until heat is warm. 4.Place beef on rolls. Drizzle with the broth/wine sauce mixture and add cheese on top. Serve warm.

Beef Taco Skillet

Welcome to taco night without the tacos! Sometimes you want tacos without the mess of eating them individually. This is where a delicious taco skillet recipe comes in handy! This is a relatively quick meal to enjoy with a fork instead of your hands while still getting all the delicious taste of a beef taco. Serves: 2 Cook Time: 20 Minutes Ingredients: ½ lb. of ground beef ½ small red onion, chopped 8 ounces of whole kernel corn, drained ¾ cup of Mexican cheese, shredded, divided 4 corn tortillas, torn into 1-inch pieces 1 packet of taco seasoning taco sauce to taste Instructions: 1. Cook onion and beef over medium-high heat in a large skillet. When meat is not pink anymore, drain. Add taco seasoning packet. Simmer for 5

minutes. 2. add taco sauce, corn, tortillas, and 1 cup of cheese. Heat through. 3.Sprinkle with ¼ cup of cheese and serve.

Bourbon Molasses Pork Chops

This is a flavorful and delicious adult meal that can be made in only 30 minutes. This is a real treat for a weeknight dinner. This meal would be great served with garlic mashed potatoes and steamed vegetables. Serves: 2 Cook Time: 30 Minutes Ingredients: 2 Bone-in pork chops ¼ cup of molasses 1/8 cup of light brown sugar, packed 1 small orange, juiced and zested ¼ tsp. of paprika 2 tsp. of thyme 1/8 cup of bourbon 1 tsp. on olive oil Instructions: 1. In a small pan, over medium heat, cook brown sugar, molasses, orange juice, orange zest, thyme, and paprika until slightly reduced. Set aside.

2. Add oil to a large oven-proof skillet. Brush pork chops with molasses mixture and put chops into skillet. 3.Cook at medium-high for 5-7 minutes per side. 4. Deglaze pan with bourbon—Cook for 2 more minutes. 5. Transfer skillet to oven and roast port for 14 more minutes, turning every 2 minutes. Cook until internal temperature reaches 135 degrees F.

Vegetable and Pork Spring Rolls

Spring rolls are a quick and easy dinner any night of the week. It is also an excellent way to get your daily intake of vegetables in a small a tasty package! You can certainly use other types of meat or substitute other vegetables to your liking. This is a simple recipe that you can easily alter over and over again to include all your favorites or ingredients you have never considered before. Serves: 2 Cook Time: 30 Minutes Ingredients: 1 cup of romaine lettuce, chopped ½ cup of port, cooked, either cubed or minced ½ cup of spinach, chopped ¼ cup of carrots, julienned 1/8 cup of celery, thinly sliced ¼ cup of dried cherries, chopped 1 tbsp. of sesame oil 6 8-inch rice paper wrappers 1/8 cup of almonds, sliced sesame ginger salad dressing, to taste

Instructions: 1. Combine lettuce, celery, spinach, carrots, pork, and dried cherries in a large bowl. Add sesame oil, toss to coat. 2. Fill a large, shallow bowl with water. Dip the rice paper in the bowl for 30-45 seconds to soften. Remove excess water and then place on flat work surface. Put salad mixture in the center, covering about 1/3 of the rice paper. Add almonds and salad dressing to taste. 3.Fold ends in, then wrap tightly—place on serving dish. 4. Repeat with remaining rice paper and salad mixture. Serve.

Mediterranean Pork and Orzo

Are you looking for a light buy filling dinner of pork, pasta, and vegetables? This pork and orzo meal will give you everything you are looking for. This is a perfect meal from Spring through Fall when you are looking for fresh vegetables in your meals. Serves: 2 Cook Time: 30 Minutes Ingredients: ½ lb. of pork tenderloin 1 tbsp. of olive oil 1 quart of water ½ cup of orzo 3-4 ounces of baby spinach ½ cup of halved grape tomatoes ¼ cup of feta cheese, crumbled salt and pepper to taste Instructions: 1. Rub pork with salt and pepper to taste. Cut into 1-inch cubes. Heat pork

in a large skillet over medium-high heat for 9-11 minutes until no longer pink. 2. At the same time, in a dutch oven, bring water to a boil. Add orzo and cook for 8 minutes. 3. Add spinach and cook until orzo softens and spinach wilts. Drain. 4. Add tomatoes to pork. Heat through. Add tomatoes and spinach. Sprinkle with cheese and serve.

Pork and Potato Supper

This is a wonderful, hearty comfort meal perfect to end a long day away from one another. Although this meal can be enjoyed all year long, hearty comfort meals taste even better in the fall and winter months. Serves: 2 Cook Time: 30 Minutes Ingredients: ½ pork tenderloin, cut into ¼ inch slices ½ cup of sliced mushrooms 1 garlic clove, minced 6 red potatoes, quartered 2 cups of chicken broth, divided 1 tsp. of Worcestershire sauce salt and pepper to taste 2 tbsp. flour 2 tbsp. butter 3 green onions, sliced Instructions: 1. Heat 1 tbsp of butter over medium heat in a large skillet, cook the pork

tenderloin for 3-4 minutes per side. Then, remove from pan. 2. In the same pan, add the remaining butter. Turn up to medium-high and add mushrooms. Cook and stir until softened. 3. Stir in potatoes, 1 ½ cups of broth, Worcestershire sauce, salt, and pepper. Bring to boil. Place cover on the skillet and cook for 12-15 minutes, until potatoes are tender. 4. In another bowl, mix the remaining broth and flour until smooth. Stir into the mushroom mixture. Bring to a boil again and continue to stir until the sauce thickens. 5. Stir in the onions and return the pork to the pan. Heat until warmed up. 6. Serve.

Sheet Pan Lemon Dijon Pork Dinner

Sheet pan meals are a super quick and easy way to throw a dinner together when you do not want to be puttering around the kitchen. Adding delicious flavors to this meal, such as dijon mustard and lemon, will just make this super easy dish taste even better! Serves: 2 Cook Time: 25 Minutes Ingredients: 2 6 ounces boneless pork chops 6 large carrots, cut into 1 ½ inch chunks ½ lb. of broccoli, cut into florets 2 large sweet potatoes, cut into 1-inch cubes 2 tsp. of Dijon mustard 1 clove of garlic, minced ½ tsp. of salt ½ tsp. of pepper 1 tsp. of grated lemon zest 1 tbsp. of canola oil Instructions:

1. Preheat oven t0 425 degrees F. 2. Mix Dijon mustard, lemon zest, salt, and pepper in a small bowl. Add oil gradually, whisk it in. Reserve 1-2 tablespoons. 3. Add vegetables. Toss to coat. 4. Coat sheet pan (15x10x1) with cooking spray. Place pork chops and veggies on the tray. Brush pork with remaining lemon mustard mixture. 5. Roast for 10 minutes. Flip pork chops and stir vegetables. Cook for another 10-15 minutes until pork reaches an internal temperature of 145 degrees F. 6. Serve.

Sourdough BBQ Turkey Melts

This is the perfect weeknight meal if you are looking for a quick and hearty sandwich. These turkey melts on sourdough are perfect. Adding BBQ sauce and bacon transforms the sandwich into a delightful dinner you are barely willing to share. Serves: 2 Cook Time: 15 Minutes Ingredients: 4 slices of sourdough bread 3 tbsp on mayo ½ lb. of deli-sliced turkey breast 4 slices of sharp cheddar cheese 2 tbsp on honey BBQ sauce 2 tbsp on butter, softened 4 slices of bacon, cooked 1 medium onion, sliced Instructions: 1. In a medium skillet, sauté onions in 1 tablespoon of butter.

2. Spread honey BBQ sauce on sourdough bread and top with mayo. Split turkey between two slices of bread. Add two pieces of cheese to each sandwich. Add two slices of bacon and top with onions to taste. Cover with remaining slice of bread. 3. Add the last tablespoon of butter to the skillet. Cook sandwiches on medium heat until brown on both sides. 4. Serve.

Turkey a la King Over White Rice

Are you always looking for something to do with leftover turkey or looking for a quick and easy turkey meal? Check out this delicious and hearty turkey and rice meal – you can make this in 30 minutes tonight! Serves: 2 Cook Time: 30 Minutes Ingredients: 2 tbsp. of butter 1 cup of mushrooms, sliced ½ celery rib, chopped ¼ small onion, chopped ¼ green pepper, chopped ¼ cup of flour ½ cup of chicken broth ½ cup of 1% or 2% milk 1 cup of cooked turkey breast, cubed ½ cup of frozen peas salt and pepper to taste 1 cup of white rice, cooked

Instructions: 1. In a large nonstick skillet, heat the butter over medium-high heat skillet. Add celery, mushrooms, onion, and pepper. Cook until tender. 2. Mix flour and broth in a small bowl until smooth. Stir into vegetable mixture. Stir in milk and bring to a boil. 3. Cook while stirring for 2-3 minutes. Add turkey, peas, salt, and pepper. Cook until heated through. 4. Serve over white rice.

Homemade Turkey Burgers

Enjoy an alternative to beef patties by making turkey burgers instead. The directions are for a grill, but you can pan-fry these burgers as well to enjoy this weeknight dinner all year long. Serves: 2 Cook Time: 20 Minutes Ingredients: 1 egg ¼ cup of breadcrumbs, seasoned ¼ cup of dried cherries 2 tbsp. on feta cheese, crumbled ½ lb. of ground turkey 2 buns, split Cooking oil or spray Instructions:

1. In a large bowl, mix together the first 4 ingredients together. Crumble the ground turkey over the mixture and split it in half—form two patties. 2. Prep your grill by lightly treating it with cooking oil. Grill covered for 4-6 minutes per side until turkey burgers reach an internal temperature of 165 degrees F. 3. Serve on buns and with whatever side dishes you desire.

Fish Tacos

When you want a quick and easy fish dinner, fish tacos are always a good choice. Fish tacos can be made with cod, halibut, or tilapia. If you have a different white fish you have on hand, you can try that as well. Fish tacos are great served with a nice side of Spanish rice or chips, salsa, and guacamole. Serves: 2 Cook Time: 25 Minutes Ingredients: ½ lb. Of fish 1 tbsp. of olive oil 2 tsp. of chili powder ½ tsp. of salt ¼ cup of sour cream 2 tbsp. of mayo 2 tbsp. of lime juice (if using fresh, 1 lime) ½ tsp. of hot sauce (if desired) 1 cup of red cabbage 4-6 taco sized corn or flour tortillas ½ avocado sliced 3 tbsp. of cilantro, roughly chopped Instructions:

1. In a small bowl, combine mayo, sour cream, lime juice, and hot sauce. Stir until the taco sauce is well-combined. 2. In a medium bowl, combine 2-3 tablespoons of the taco sauce and the cabbage. Mix to lightly coat the cabbage. 3. Sprinkle salt and chili pepper on both sides of the fish to season it. Using either a cast-iron skillet or just a large nonstick skillet, heat the olive oil up. Once warm, add the fish. Cook for 2 minutes per side. Flip again if needed to complete cooking. The fish will be cooked when opaque all the way through and breaks apart easily. 4. Remove from heat and transfer to a flat workspace. Cut fish into small chunks. 5. Warm up tortillas for 30 seconds in the microwave. 6. Lightly spread a thin layer of taco sauce on a taco. Next, add fish, cabbage, avocado, and cilantro. Add more taco sauce. Repeat for each taco. 7 Serve.

Shrimp and Sweet Potato Bowls

Enjoy a delicious dinner of shrimp, fruits, and vegetables in a bowl. This is a delightful, healthy, and refreshing meal that you can easily enjoy any weeknight. This recipe is prepared on a grill, but you could also make it indoors on a skillet. Serves: 2 Cook Time: 35 Minutes Ingredients: For the Sweet Potato: 1 large sweet potato 1 tbsp. olive oil sea salt to taste For the Shrimp: ½ raw shrimp, peeled and deveined ½ tsp. of olive oil ½ tsp. of paprika ¼ tsp. of garlic powder salt and pepper to taste

For the Bowls: 2 cups of white rice, cooked 1 avocado, sliced 1 mango, cubed 1 lime, sliced into wedges 1 cup of cherry tomatoes, halved 1 cup of red cabbage, sliced cilantro, garnish Instructions: 1. Peel the sweet potato. Put in a pot of water and bring to a boil. Boil for 6-9 minutes. Remove from heat. Allow to cool, then cut into slices. Brush slices with olive oil and lightly salt. Set aside. 2. Preheat the grill to medium-high—place shrimp in a bag with the rest of the ingredients for the shrimp. Shake to coat. Set aside while the grill is preheating. 3. Once the grill is ready, grill the sweet potatoes for 6-7 minutes per side —transfer to cutting board. Cut into cubes. 4. Grill the shrimp for 2 minutes per side, turning twice. 5. Prepare the bowls. First, put 1 cup of rice in each bowl. Next, add shrimp and sweet potatoes. Now add in extra ingredients – red cabbage, avocado, lime, tomatoes, and mango. 6. Top with cilantro and serve.

Weeknight Baked Parmesan Fish

Enjoy this simple Baked parmesan fish dinner tonight. This is perfect with some roasted new potatoes and asparagus as side dishes. Baked parmesan fish will become your go-to weeknight meal when looking for simple but delicious flavors after a long day. Serves: 2 Cook Time: 20 Minutes Ingredients: 1 lb. of fish filets, cod, or halibut salt and pepper to taste ¼ tsp. of onion powder ¼ tsp. of garlic powder ½ tsp. of lemon zest 1 ½ tbsp. of butter, melted ½ cup of parmesan cheese, shredded Instructions: 1. Preheat your oven to 350 degrees F. Sprinkle both sides of fish filets with salt, pepper, garlic powder, and onion powder.

2. Place fish in a small baking dish sprayed with cooking spray. 3. Grate the lemon zest over the fish. Drizzle with butter. 4. Grate or sprinkle the parmesan cheese on top of the fish. 5. Cover the dish with aluminum foil and bake for 15-18 minutes until the fish flakes with a fork. 6. Serve with lemon butter from the baking pan.

One Pan Citrus Salmon Dinner

When you are looking for a healthy, low-carb seafood dinner, this citrus salmon meal meets your requirements. It is quick, will be ready in about 20 minutes, and has a fresh citrus taste you will enjoy. Serves: 2 Cook Time: 20 Minutes Ingredients: ¼ cup of olive oil 1/8 tsp. of ground pepper ½ tbsp. of orange juice 1 tbsp. of rosemary ½ tbsp. of lemon juice ¼ tsp. of garlic, minced ¼ tsp. of onion powder ½ bunch of asparagus, trimmed ¼ cup of cauliflower 1 tbsp. of melted butter 2 salmon filets 4-6 slices of orange, thinly sliced Instructions:

1. preheat oven to 400 degrees F. 2. In a small bowl, combine the first 7 ingredients. Whisk together and set aside. 3. In a baking dish, lay trimmed asparagus in the center—place cauliflower on the ends of the dish. Drizzle with butter. 4. Now, add the salmon on top of the asparagus. Drizzle the orange juice mixture on top of the fish. 5. Add orange slices on top of the salmon and vegetables. 6. Bake for 13-15 minutes. Serve.

Honey Salmon Sheet Pan Dinner

Making a sheet pan dinner is an easy way to quickly throw together a tasty dinner all in one spot. Let your fish, potatoes, and vegetables cook while you take a few minutes to relax after a long day. This dinner has salmon, sweet potatoes, and vegetables – so you will be delightfully full at the end of your meal! Serves: 2 Cook Time: 25 Minutes Ingredients: 2 salmon fillets 1 medium sweet potato 1 cup of broccoli florets 2 tbsp. of olive oil salt and pepper to tasted lemon slices, for garnish ¼ cup of honey 1 tbsp. of melted butter ½ tbsp. on brown sugar 1 garlic clove, minced 1 tbsp. on parsley, chopped Instructions:

1. preheat oven to 400 degrees F. 2. Line sheet pan (15x10x1) with foil. 3. Peel sweet potatoes, and slice them into 2-inch chunks: Toss broccoli and sweet potatoes in olive oil. Then, add salt and pepper to taste. 4. Place your salmon fillets in the center of the baking pan. Surround with potatoes and broccoli. 5. Combine honey, butter, brown sugar, garlic, and parsley in a small bowl. Stir until well combined. Drizzle over salmon evenly. 6. Bake for 22-25 minutes. Serve.

Portabello and Kale Grilled 3 Cheese Sandwiches

Are you looking for a meatless meal? Why not try a kale and mushroom grilled cheese sandwich? These are filling and delicious. If you want to make this a vegan meal, you can substitute vegan bread, butter, and cheese. Delicious and quick! Serves: 2 Cook Time: 20 Minutes Ingredients: 4 slices of sourdough bread 2 tbsp. of butter, softened 1 cup of kale 2 tbsp of olive oil 2-3 ounces of portobello mushrooms, sliced 2 slices of Swiss cheese 2 slices of parmesan cheese 2 slices of cheddar cheese Instructions:

1. Place mushrooms and kale in a medium skillet with 2 tbsp of olive oil. Heat on medium-high heat for 3-5 minutes to sauté mushrooms and slightly wilt and brown your kale. Remove from heat. 2. Heat up a large skillet on an electric skillet, heat to medium-high heat— butter one side of two slices of bread. Place butter side down. 3. Place one of each of the three different slices of cheese on each slice of bread. 4. Cook for 3-4 minutes. Add kale and mushrooms—butter other slices of bread. Put bread on top, butter side up, and flip. 5. Cook for an additional 2-3 minutes. 6. Serve.

Grilled Eggplant Sandwiches

Sometimes you want a large sandwich after work, not a big sit-down meal. Eggplant sandwiches are great when you are looking for something healthy and fresh to finish your day with. Like with any other sandwich, you can add whatever vegetables, cheeses, and sauces you desire. Serve alone (these can be pretty large) or healthy alternatives to ordinary sandwich sides like coleslaw or kale chips. Serves: 2 Cook Time: 25 Minutes Ingredients: ½ eggplant, cut in ¼ inch slices 4 Slices of Multigrain bread 2 tbsp. of olive oil salt and pepper to taste 1 roasted red pepper, sliced 1 cup of arugula 2 tbsp. of pesto Instructions: 1. Brush both the bread and the eggplant with oil. Also, season the

eggplant with salt and pepper. 2. Grill the eggplant over medium heat for 3-5 minutes per side. 3. Lightly grill the bread on both sides. 4. Assemble the eggplant sandwiches—one slice of bread, eggplant, pesto, roasted peppers, arugula, another slice of bread. Repeat for the second sandwich. 5. Serve.

Vegetable Pasta

Enjoy this delicious vegetable pasta for dinner tonight. This is a quick pasta dinner served with roasted veggies and topped with cheese. If you would rather have a vegan dinner, you can either forgo the cheese or use a vegan blend. Serves: 2 Cook Time: 30 Minutes Ingredients: 12 ounces of pasta of your choice, cooked and drained 2 cups of cherry tomatoes, halved ½ zucchini, cut into 1-inch pieces 1 cup of corn 4 cloves of garlic, minced 3 tbsp. of oregano 2 tbsp. of olive oil Optional: top with shredded cheese Instructions: 1. preheat oven to 450 degrees F,

2. Use parchment paper or a silicone baking mat to line a large baking dish. 3. Combine zucchini, tomatoes, corn, garlic, and oregano in a large bowl. Add in olive oil and mix well. Toss to coat and put on cooking sheet. Roast in preheated oven for 25 minutes, 4. Add pasta and sauce. Mix well. 5. Combine cooked pasta, roasted vegetables, plus the sauce from the baking pan into a bowl and mix well. 6. Top with shredded cheese if desired. Serve.

Chicken Ceasar Salad

Sometimes a big salad is just what is needed after a long day. Salads can be a light and fresh alternative to a big meal and relatively quick to make. This salad strays a little from typical caesar salads with various greens, chicken, onion, and egg whites. Serves: 2 Cook Time: 20 Minutes Ingredients: 2 cups of chicken, cooked and cut into strips 8 ounces of romaine lettuce 4 ounces of arugula 4 ounces of spinach 4 eggs, hard-boiled and sliced 4 slices of bacon, cooked and crumbled 1 cup of cherry tomatoes, halved 1 red onion, chopped freshly ground pepper grated parmesan for garnish 4-6 ounces of croutons Caesar salad dressing

Instructions: 1. Mix romaine, arugula, and spinach together and put in a salad bowl. 2. Add in chicken, eggs, and tomatoes. 3. Top with onions, then crumbled bacon. 4. Grind fresh pepper over salad. Top with croutons. 5. Garnish with cheese if desired. 6. Serve with Ceasar salad dressing.

Conclusion There you have it – 33 delicious and easy weeknight recipes. Now you can stop eating takeout and fast food and create your own delicious homemade recipes at home, regardless of what you are in the mood for. I hope you have learned how easy it is to make dinner at home, even on weeknights. You can easily create a meal plan for the upcoming week, allowing you to shop and plan ahead of time, making this even more effortless! So what should you do next? Go back through this cookbook and pick out the recipes you want to try in the next week. I suggest you pick one or two of your favorites and the ones that look the easiest. If you start out with a few easy recipes, it will be easier to get into a habit if it seems like almost no work at all! Good Luck and Bon Appetit!

Author's Afterthoughts

Thank you for taking the time to read my work and buy my book. Readers like you are what makes my work so rewarding and I deeply appreciate it. With so many books out there, I am elated that you picked mine! With all of those options, I am grateful you found the content of my book above and beyond. I only ask one thing, please let me know what you thought of the book. Leave a review on Amazon.com and express your opinions, ideas, and criticisms. This type of feedback only makes me better and I would greatly appreciate it. My sincerest thanks, Nadia Santa

About the Author Nadia Santa is a successful chef, business-owner and e-book author living in the San Fernando Valley in sunny California. As a young woman, Nadia headed off to Stanbridge University and planned on becoming a nurse like her mother. She didn’t have enough money for tuition, so she got a parttime job in a restaurant in the kitchen. Starting off as a server, Nadia’s interest in learning the ropes of the kitchen led to a serendipitous stint as an assistant chef and she fell in love! Fortunately, she wasn’t too far into her studies and was able to transfer to the Institute of Culinary Education to study the culinary arts. Nadia brought her exceptional talent with flavours and textures to the same restaurant she worked at and eventually became the head chef. Her skills increased the customer base and earned several awards for the restaurant. Today, Nadia Santa still lives in California with her family and her love of cooking. She is busy writing e-books, running her restaurant and making delicious dishes for friends and family. Keep a lookout for more from this dynamic, successful chef when she releases several new e-books in the future. She may not be a nurse, but her tasty food heals the hunger of thousands of her fans.