As the school year winds down, your weeknights are probably getting busier. Projects, recitals, playoff games, summer planning – you barely have time to eat, never mind cook a whole meal. We’ve compiled a list of quick and easy dinners with minimal steps and ingredients that you can whip up to satisfy your family any night of the week.
Grilled Steak with Pineapple Rice
1/4 cup lower-sodium soy sauce
4 4-ounce beef tenderloin fillets
1 8-ounce can pineapple slices in juice, drained
6 green onions
2 8.8-ounce packages precooked brown rice
1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.
2. While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.
1/2 cup all-purpose flour
1 1/4 teaspoons Cajun seasoning, divided
1 1/2 pounds chicken or turkey cutlets
2 tablespoons olive oil
1 cup dry white wine
1. Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.
2. Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer to a serving platter, and keep warm.
3. Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve with roasted veggies. You can substitute turkey for chicken cutlets.
Black Bean Quesadillas
1 15-ounce can black beans, rinsed
½ cup shredded Monterey Jack cheese
½ cup salsa
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided
1 ripe avocado, diced
1. Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 tsp. oil in a large nonstick skillet over medium heat. Add two quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 tsp. oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Fajita Chicken Bake
3-4 boneless skinless chicken breasts
1-2 teaspoons taco seasoning
2 bell peppers in assorted colors, deseeded and thinly sliced
1 red onion, peeled and thinly sliced
1-2 tablespoons olive oil
½ cup shredded cheddar or Mexican blend cheese
1. Trim the chicken breasts then lay them in a single layer in a glass baking dish.
2. Sprinkle the taco seasoning over the top of the chicken breast to taste. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top. Drizzle the olive oil over the peppers and onions. Sprinkle cheese over the top of the dish.
3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.
Shrimp and Zucchini Scampi
1 1/2 pounds shelled, deveined shrimp
2 tablespoons oil
2 medium zucchini, sliced
4 cloves garlic, chopped
4 tablespoons butter
3/4 cup white wine
1 pound linguine, cooked
2 teaspoons lemon peel, grated
Chopped parsley, for serving
1. Cook shrimp in oil 3 minutes or until cooked through, turning once. Transfer shrimp to plate.
2. To skillet, add zucchini, garlic, and butter. Cook 3 minutes. Add white wine and salt; cook 2 minutes, stirring and scraping.
3. Toss vegetables with shrimp linguine, ¼ cup pasta cooking water, lemon peel, and parsley.