3 Quick and Easy Weeknight Dinners

Last week was one of those weeks I had plans every day after work, so I knew I needed fast meals for when I finally got home. All of these recipes turned out to be just what the doctor ordered–they took (give or take) half an hour tops, but felt like a home-cooked meal that took so much longer. The first recipe I found online, but the second two I made up on my own as I went along, based, as usual, on ingredients I already had sitting in the fridge or in the pantry. Enjoy and let me know if you have any questions!

Fast Curry Chicken (recipe here, used jasmine rice I had in the cabinet)

Sheet Pan Steak Fajitas

I had a couple tortillas on hand, so for this one I bought pre-sliced peppers and onions and threw them on a baking sheet with olive oil, salt, pepper, chili powder, cumin, and garlic powder. Cooked them at 375 for 10 minutes, then added sliced strips of steak–seasoned the same way–and continued cooking for 5-7 minutes more. Then threw everything on a tortilla with salsa, avocado, with sour cream. Easy and delicious!

Angel Hair with Burst Tomatoes, Spinach and Goat Cheese

This came about because I had half a box of angel hair, a pint of cherry tomatoes, and some leftover spinach and goat cheese lying around. Here’s the “recipe,” in simple terms: Heat olive oil and butter in a pan, add a few cloves of chopped garlic, cook until fragrant (about 2-3 minutes). Add a pint of halved cherry tomatoes, cook down. While you’re doing this, boil water separately. Cook angel hair according to directions (let the tomatoes cook on medium low this whole time). Reserve some water when you strain the pasta. When the tomatoes are nice and cooked down, add spinach and saute in the mixture until wilted. Combine cooked pasta with veggie mixture in pan, adding a bit of pasta water to create a light sauce. Add goat cheese, Parmesan, salt, pepper, red pepper flakes.

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

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