Delicious & Nutritious: 7 Family-Favorite Healthy Dinner Ideas You’ll Love

Sometimes, figuring out what to make for a healthy dinner can feel like a real puzzle, right? We’ve all been there, tempted to just throw on a pot of mac ‘n’ cheese or grill up a juicy steak for speed. While those are definitely speedy ways to get dinner on the table, trying to sneak in more veggies and healthy options for that evening meal can prove to be a bit tricky. But guess what? There’s absolutely no need to fear or stress!

We’ve gathered our very best healthy dinner recipes, ensuring you’ll have a never-ending supply of options that are not only nutritious but also incredibly delicious and totally satisfying for the whole family. Whether you’re looking to incorporate more healthy recipes for two into your routine or aiming to lighten up dinnertime with some low-calorie meals, you’re in for a treat. We’re talking flavorful and nourishing mains, vibrant and hearty salads, healthy chicken dinners, tacos, pasta, rice bowls, and so much more—nothing is off-limits when it comes to healthy eating that truly tastes amazing!

Curious about how to whip up a healthy dinner that *everyone* in the family will adore? The secret lies in packing in plenty of produce, including fruits and non-starchy vegetables that naturally boost nutrients. It’s all about adding goodness rather than just cutting portion sizes or eliminating your favorite foods entirely. Don’t forget to opt for wholesome whole grains and lean protein sources like fish, chicken breast, and eggs, too! Many of these fantastic meals are even made with budget-friendly healthy canned foods and frozen vegetables, designed to fit various diets including vegan, vegetarian, and gluten-free options. What unites them all? They make eating healthier easy and, most importantly, incredibly tasty! Now, who’s hungry?!

1. **Lemon Garlic Butter Chicken and Green Beans Skillet** This delightful chicken thighs recipe is a true marvel for busy weeknights, a snap to fix and cook, letting you get dinner on the table without a fuss. Imagine tender chicken and crisp green beans all cooking together in just one skillet – that’s right, minimal cleanup, maximum flavor! The combination of bright lemon, pungent garlic, and rich butter creates a truly amazing taste profile that’s sure to become a family favorite.

This delightful chicken thighs recipe is a true marvel for busy weeknights, a snap to fix and cook, letting you get dinner on the table without a fuss. Imagine tender chicken and crisp green beans all cooking together in just one skillet – that’s right, minimal cleanup, maximum flavor! The combination of bright lemon, pungent garlic, and rich butter creates a truly amazing taste profile that’s sure to become a family favorite.

With a total work time of only 25 minutes, this nourishing chicken meal proves that you don’t need to spend hours in the kitchen to create something both healthy and incredibly satisfying. It’s the kind of dish that makes weeknight dinners feel like a breeze, freeing up your precious evening hours for family time or simply relaxing. Get ready for a delicious, care-free experience that everyone will crave!

Green Beans with Lemon and Garlic

This recipe delivers vibrant green beans, perfectly blanched to tender-crisp, then quickly sautéed with fragrant garlic, a touch of red pepper flakes, and rich butter. Finished with bright lemon zest, it's a simple yet elegant side dish that comes together quickly and offers a delightful balance of flavors and textures.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 6 people

Course: lunch/dinner

Cuisine: American

Calories: 733.6

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 pounds green beans ends trimmed
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons butter
• 2 large garlic cloves minced
• 1 teaspoon red pepper flakes
• 1 tablespoon lemon zest
• Salt and freshly ground black pepper

Equipment

• 1 Large Stock Pot
• 1 Large, heavy skillet
• 1 Large Bowl For ice bath
• 1 Colander
• 1 Chef's Knife and Cutting Board

Method

 

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Notes

1. Ensure your boiling water is generously salted; this helps season the beans from the inside out and enhances their vibrant green color. Do not overcrowd the pot when blanching. 2. The ice bath is crucial for stopping the cooking process immediately, preserving the tender-crisp texture and brilliant color. Drain the beans very well before adding to the skillet to avoid splattering. 3. Watch the garlic and red pepper flakes closely; they can burn quickly, turning bitter. Sauté just until fragrant, around 30 seconds. 4. Fresh lemon zest is key; it provides a bright, aromatic lift. Avoid the white pith, which can be bitter. 5. Serve immediately to enjoy the optimal texture and warmth.

2. **Sheet Pan Shrimp Fajitas**: For an effortless dinner that promises big flavors with minimal fuss, you simply have to try these sheet pan shrimp fajitas! This recipe is a dream come true for busy cooks, as everything bakes on a single sheet pan, meaning it’s 100% hands-off once it’s in the oven. Just imagine piling bell peppers, slices of onion, and succulent shrimp onto a rimmed baking sheet.

A generous sprinkle of fajita seasoning and a drizzle of olive oil, a quick toss to combine, and then into a hot oven it goes for less than 10 minutes. That’s right, in under ten minutes, you’ll have a vibrant, flavorful, and incredibly satisfying meal ready to serve. It’s the ultimate express dinner, perfect for those evenings when time is of the essence but you still crave something fresh and exciting.

Sheet Pan Shrimp Fajitas

This recipe is sponsored by Target. Let the oven and broiler do the heavy lifting for this super-simple weeknight dinner. Chili powder and cumin give lots of warm spice to bell peppers, onions and shrimp while just a few minutes under the broiler lends a lovely smokiness. Served with warm tortillas and a 3-minute homemade salsa, this is a mostly hands-off meal that's a real crowd-pleaser.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: lunch/dinner

Cuisine: Mexican

Calories: 919.9

Ingredients Equipment Method Notes

Ingredients

  

Main

• 3 bell peppers assorted colors, stemmed, seeded and cut into strips
• 2 medium red onions halved and sliced vertically
• 2 jalapeños 1 sliced into matchsticks, 1 coarsely chopped
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 4 teaspoons chili powder
• 3 teaspoons ground cumin
• Kosher salt and freshly ground black pepper
• Half 28-ounce can whole peeled tomatoes
• 1/2 small yellow onion coarsely chopped
• 4 tablespoons fresh lemon juice
• 1 cup packed cilantro leaves
• 1 pound frozen large tail-off peeled and deveined raw shrimp, such as Good & Gather, thawed
• Warm corn tortillas for serving

Equipment

• 1 Large Rimmed Baking Sheet Essential for roasting and broiling the fajita components.
• 1 Food Processor Required for making the homemade salsa efficiently.
• 1 Medium Mixing Bowl For tossing and seasoning the shrimp.
• 1 Tongs or Spatula For tossing vegetables and shrimp on the sheet pan.
• 1 Chef's Knife and Cutting Board For preparing and slicing vegetables and jalapeños.

Method

 

1. Preheat the oven to 450 degrees F.
2. On a large rimmed baking sheet, combine the bell peppers, red onions and sliced jalapeño. Sprinkle with 1/4 cup of the oil, 2 teaspoons of the chili powder and 1 1/2 teaspoons of the cumin. Season generously with salt and pepper and toss well, then spread in an even layer. Roast the vegetables until slightly softened and beginning to brown, about 8 minutes.
3. Meanwhile, in a food processor, combine the tomatoes, yellow onion, 2 tablespoons of the lemon juice, the coarsely chopped jalapeño, 1 teaspoon of the chili powder and 1 teaspoon of the cumin and process until nearly smooth. Add 1/2 cup of the cilantro and pulse until very finely chopped. Season the salsa with salt and pepper, then transfer to a serving bowl.
4. Remove the vegetables from the oven. Turn the oven to broil and position a rack 6 to 8 inches from the heat source.
5. Combine the shrimp with the remaining 2 tablespoons oil, 1 teaspoon chili powder and 1/2 teaspoon cumin in a medium bowl. Season generously with salt and pepper and toss well. Scatter the shrimp over the vegetables and broil until the shrimp are just cooked through, 4 to 5 minutes.
6. Sprinkle the vegetables and shrimp with the remaining 2 tablespoons lemon juice and 1/2 cup cilantro. Serve with warm corn tortillas and the salsa.

Notes

For optimal caramelization and even cooking, ensure vegetables are spread in a single layer on the sheet pan; use two pans if necessary to avoid overcrowding. Be vigilant when broiling the shrimp, as they cook very quickly – pull them out as soon as they turn opaque to prevent rubbery texture. For enhanced flavor, consider marinating the shrimp with the spices and oil for 15-20 minutes before broiling. Adjust the amount of fresh jalapeño in the salsa to control heat. Serve immediately with piping hot tortillas.

3. **Garlic Butter Steak Bites with Lemon Zucchini Noodles**: Prepare for a dinner that truly does it all: boasts incredible flavor, comes together with stunning ease, and will have your entire family cheering! This recipe features succulent sirloin steak cubes, lovingly marinated and then cooked to absolute perfection in a rich, savory garlic butter sauce. The steak is unbelievably tender and juicy, making every bite a delight that’s sure to disappear from plates in record time.

What truly elevates this dish into a healthy weeknight hero is its clever pairing with wholesome, low-carb zucchini noodles. This smart hack replaces traditional pasta, offering a lighter, nutrient-packed base that perfectly complements the rich steak. It’s a brilliant way to sneak in extra veggies without compromising on the satisfying feel of a hearty meal, making it an ideal choice for those looking to keep things healthy and delicious.

And the best part? This entire easy healthy recipe is ready in 30 minutes or less! It’s the kind of meal that promises gourmet taste with weeknight speed, proving that you don’t need to spend hours in the kitchen to create something truly special. Get ready for your family to go absolutely crazy for this one—it’s a guaranteed hit that will quickly become a regular in your rotation.

Ginger Garlic Steak and Noodle Salad

One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!

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Cook Time 45 minutes mins

Total Time 6 hours hrs

Servings: 6 people

Course: lunch/dinner

Cuisine: asian

Calories: 2352.7

Ingredients Equipment Method Notes

Ingredients

  

Main

• 1/4 cup avocado or vegetable oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup dark brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon toasted sesame oil
• 1 pound skirt steak
• Kosher salt and freshly ground black pepper
• 1 lime
• 4 ounces udon noodles see Cook's Note
• 1/2 cup avocado oil or vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• Juice of 1 1/2 limes
• 2 cups finely shredded napa cabbage
• 1 bunch Tuscan kale stemmed and finely shredded
• 1 cup carrot ribbons
• 1 cup whole fresh cilantro leaves
• 1/2 cup whole fresh mint leaves
• 4 scallions thinly sliced
• 1 Fresno or jalapeño chile sliced into thin rings
• 1 cup thinly sliced mango
• 1/2 cup chopped roasted salted peanuts
• Lime wedges for serving

Equipment

• 1 Wide, shallow container with lid For marinating the steak
• 1 Grill or Grill Pan Essential for cooking the skirt steak
• 1 Large Pot For cooking the udon noodles
• 1 Large Mixing Bowl For assembling and tossing the salad
• 1 Whisk For combining the marinade and dressing

Method

 

1. For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
2. Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
3. For the salad: Cook the udon noodles according to the package instructions.
4. In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
5. In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
6. Divide the salad and steak among plates. Serve with lime wedges.

Notes

1. For optimal steak texture and even cooking, always allow the marinated skirt steak to come to room temperature for about an hour before grilling. Patting it thoroughly dry before seasoning helps achieve a beautiful, caramelized crust. Remember to slice the steak thinly against the grain for maximum tenderness.2. When cooking udon noodles, follow package instructions carefully to avoid overcooking, which can lead to a gummy texture. Al dente is preferred for salads.3. The balance of sweet mango, spicy chile, savory steak, and acidic lime/vinegar in this dish is key. Adjust chile to your preference. Ensure all salad ingredients are finely shredded or sliced for a harmonious mouthfeel and easy tossing. Don't add mango until the very end to prevent it from bruising during vigorous tossing.

4. **Parmesan Chopped Salad**: Sometimes, you just need something light, vibrant, and utterly satisfying, especially after a busy day. Enter the Parmesan Chopped Salad, a dish that hits all the right notes with its irresistible combination of fresh ingredients, incredible flavor, and delightful crunch. It’s a salad that feels substantial enough for dinner, yet remarkably refreshing, proving that a healthy meal can be both simple and deeply satisfying.

One of the most impressive aspects of this salad is its incredible speed. It takes only 5 minutes to throw together, making it an absolute lifesaver on those evenings when time is truly of the essence. You literally chop, toss, and serve – it’s that easy! This quick prep time means less time in the kitchen and more time enjoying a delicious, wholesome meal with your loved ones, or perhaps even a little quiet time to yourself.

Beyond being a stellar dinner option, this Parmesan Chopped Salad is also fantastic for a light and easy lunch, whether you’re at home or in the office. Its portability and fresh flavors make it an ideal midday pick-me-up that keeps you energized without feeling heavy. This recipe truly redefines convenience, showing how a few simple ingredients can come together to create a dish that’s both nourishing and incredibly tasty.

Chopped Asparagus Salad

This quick and elegant salad features tender, vibrant blanched asparagus tossed with finely minced shallots and a tangy champagne vinaigrette. Finished with delicate shavings of fresh Parmesan, it's a refreshing and sophisticated side dish, perfect for light lunches or as an accompaniment to a main course.

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 4 people

Course: lunch/dinner

Cuisine: American

Calories: 871.4

Ingredients Equipment Method Notes

Ingredients

  

Main

• Kosher salt and freshly cracked black pepper
• 1 pound medium asparagus trimmed
• 1 small shallot chopped
• 1 to 2 tablespoons champagne vinegar
• 2 to 3 tablespoons garlic-infused extra-virgin olive oil
• 1/4 pound chunk Parmesan

Equipment

• 1 Large Pot
• 1 Tongs
• 2 Mixing Bowls One for ice bath, one for mixing salad
• 1 Vegetable Peeler
• 1 Sharp Knife and Cutting Board

Method

 

1. Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
2. In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.

Notes

1. Blanching the asparagus: Ensure your water is aggressively boiling and generously salted. Immediately shocking the asparagus in an ice bath is crucial to halt cooking, preserve its vibrant green color, and maintain a crisp-tender texture. Overcooked asparagus will be limp and lose its appeal.
2. Shallot preparation: For a milder flavor and even distribution, mince the shallot as finely as possible. This ensures no harsh raw onion bites.
3. Garlic-infused olive oil: A high-quality garlic-infused oil will significantly elevate the flavor. If unavailable, you can gently warm a few minced garlic cloves in regular extra-virgin olive oil and let it cool before using.
4. Parmesan cheese: Always use a fresh chunk of Parmesan and shave it yourself. Pre-grated or pre-shredded Parmesan will not provide the same delicate texture or robust flavor. The shaves add a beautiful visual and textural contrast.
5. Seasoning: Taste and adjust seasoning before serving. The kosher salt used for blanching and the Parmesan itself will contribute salinity.

5. **15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice**: Get ready for a weeknight dinner revelation that’s both incredibly fast and absolutely delicious! This 15-Minute Garlic Butter Chicken with Parmesan Cauliflower Rice is a perfect example of how gourmet flavors can be achieved with minimal effort. Imagine thin chicken cutlets cooked to crispy-soft perfection, infused with aromatic garlic butter – it’s a texture and taste sensation that’s simply irresistible.

What truly makes this meal a healthy winner for busy weeknights is the accompaniment of rich and fragrant cauliflower rice. This ingenious low-carb substitute for traditional rice provides a lighter, nutrient-dense base that soaks up all the wonderful flavors from the chicken. It’s a brilliant way to incorporate more vegetables into your diet without sacrificing the satisfying feel of a complete meal.

In just 15 minutes, you can have a complete, wholesome, and incredibly flavorful dinner on the table. This dish is designed for those evenings when time is precious but you refuse to compromise on taste or health. It’s a testament to the power of smart ingredient choices and efficient cooking methods, making healthy eating effortlessly delicious and surprisingly quick.

Chicken Parmesan

This recipe guides you through creating classic Chicken Parmesan. It involves preparing a rich tomato-olive sauce, pounding and breading chicken cutlets, pan-frying them to a golden crisp, then topping with sauce and cheeses before baking until bubbly. The dish is traditionally served hot with al dente spaghetti, offering a hearty and flavorful Italian-American favorite.

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Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 people

Course: lunch/dinner

Cuisine: Italian

Calories: 2486.2

Ingredients Equipment Method Notes

Ingredients

  

Main

• 1/4 cup extra-virgin olive oil plus 3 tablespoons
• 1 medium onion chopped
• 2 garlic cloves minced
• 2 bay leaves
• 1/2 cup kalamata olives pitted
• 1/2 bunch fresh basil leaves
• 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
• Pinch sugar
• Kosher salt and freshly ground black pepper
• 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
• 1/2 cup all-purpose flour
• 2 large eggs lightly beaten
• 1 tablespoon water
• 1 cup dried bread crumbs
• 1 8-ounce ball fresh buffalo mozzarella, water drained
• Freshly grated Parmesan
• 1 pound spaghetti pasta cooked al dente

Equipment

• 1 Oven-proof Skillet Large enough to fit chicken for frying and baking.
• 1 Meat Mallet For pounding chicken to even thickness.
• 1 Cutting Board For preparing chicken.
• 3 Shallow Dishes For the flour, egg wash, and breading stations.
• 1 Large Pot For cooking spaghetti.

Method

 

1. Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
2. Preheat the oven to 450 degrees F.
3. Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
4. Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
5. Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Notes

For the sauce, hand-crushing the tomatoes adds a rustic texture and freshness; don't skip this step. When frying the chicken, ensure the oil is hot enough to achieve a golden, crispy crust quickly without overcooking the interior; work in batches if necessary to avoid overcrowding the pan, which can lower oil temperature and lead to soggy breading. Pounding the chicken to an even 1/2-inch thickness is crucial for uniform cooking. Use fresh buffalo mozzarella for superior melt and flavor. A final sprinkle of fresh basil after baking enhances aroma and presentation.

6. **Healthy Chicken Pasta Salad with Avocado, Tomato, and Basil**: For a refreshing yet hearty dinner that bursts with vibrant flavors and wholesome ingredients, look no further than this Healthy Chicken Pasta Salad. It’s a fantastic departure from heavier meals, offering a light yet satisfying option that’s perfect for warmer evenings or anytime you crave something fresh and invigorating. This salad brings together the best of health and taste in one delightful bowl.

This pasta salad is generously loaded with some of nature’s most delicious and nutritious gems: juicy, ripe tomatoes, creamy, rich avocado, and fragrant, fresh basil. The combination of these ingredients creates a symphony of flavors and textures, with the sweetness of tomatoes, the buttery smoothness of avocado, and the aromatic punch of basil all complementing each other beautifully. It’s a truly fresh and appealing mix.

Adding lean chicken to the mix ensures this salad is packed with protein, making it a truly balanced and filling meal that will keep you satisfied without feeling heavy. It’s a simple yet effective way to transform everyday ingredients into a remarkable dish that’s as good for you as it tastes. This healthy chicken pasta salad is a delightful choice that proves healthy eating can be incredibly vibrant and utterly delicious.

Tomato Feta Pasta Salad

This recipe guides you through creating a vibrant Tomato Feta Pasta Salad. Al dente fusilli pasta is combined with ripe tomatoes, Kalamata olives, and diced feta cheese. A robust, tangy dressing made from sun-dried tomatoes, red wine vinegar, garlic, and capers is blended and tossed with the salad. Finished with Parmesan and fresh parsley, it's a refreshing dish perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: lunch/dinner

Cuisine: greek, Mediterranean

Calories: 3840.3

Ingredients Equipment Method Notes

Ingredients

  

Main

• 1/2 pound fusilli spirals pasta
• Kosher salt
• Good olive oil
• 1 pound ripe tomatoes medium-diced
• 3/4 cup good black olives such as kalamata, pitted and diced
• 1 pound good feta cheese medium-diced
• 6 sun-dried tomatoes in oil drained and chopped
• 5 sun-dried tomatoes in oil drained
• 2 tablespoons red wine vinegar
• 6 tablespoons good olive oil
• 1 garlic clove diced
• 1 teaspoon capers drained
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup freshly grated Parmesan
• 1 cup packed flat-leaf parsley chopped

Equipment

• 1 Large Pot For boiling pasta
• 1 Colander For draining pasta
• 1 Large Mixing Bowl For assembling the salad
• 1 Food Processor For blending the dressing
• 1 Cutting Board & Chef's Knife For dicing ingredients

Method

 

1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
2. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
3. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

Notes

For best results, cook the pasta al dente; rinsing it with cold water after draining will halt the cooking process and prevent stickiness, which is ideal for a cold pasta salad. The quality of your feta cheese and olives significantly impacts the final flavor, so opt for good quality brined feta and fresh Kalamata olives. When preparing the dressing, ensure sun-dried tomatoes are well-drained and blend thoroughly for a smooth, cohesive consistency. A squeeze of fresh lemon juice can brighten the dressing's profile. Allow the salad to chill for at least 30 minutes before serving; this crucial step allows the flavors to meld beautifully and intensify. Always taste and adjust seasoning before serving.

7. **15-Minute Lemon Garlic Butter Steak with Zucchini Noodles**: Prepare to be amazed by a dinner recipe that promises big, bold flavors and is nearly impossible to mess up – all in just 15 minutes! This 15-Minute Lemon Garlic Butter Steak with Zucchini Noodles is the ultimate weeknight hero, delivering a gourmet-quality meal with incredible speed and ease. It’s perfect for those nights when you crave something special but are short on time.

Imagine succulent, juicy marinated steak, infused with bright lemon and savory garlic butter, cooking up together with crisp-tender zucchini noodles in just one pan. This single-pan magic means minimal cleanup and maximum flavor absorption, ensuring every forkful is a delight. The zucchini noodles serve as a fantastic low-carb alternative, providing a fresh and healthy base that perfectly complements the rich steak, making it a truly guilt-free indulgence.

This quick low-carb meal is designed to make your taste buds sing. The combination of tender steak, zesty lemon, pungent garlic, and the refreshing crunch of zucchini noodles creates a harmonious blend of flavors and textures that you’ll be absolutely crazy about. It’s a testament to how simple, wholesome ingredients can come together in a flash to create an unforgettable, healthy dinner experience that everyone will adore.

Zucchini Noodles

This recipe guides you through creating a light and fresh zucchini noodle dish. Zucchini ribbons are quickly sautéed with butter, olive oil, and seasoned with salt and pepper, then combined with diced Roma tomatoes, minced garlic, and Parmesan. Finished with fresh basil, it's a quick, healthy, and satisfying meal.

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Cook Time 16 minutes mins

Total Time 16 minutes mins

Servings: 4 people

Course: lunch/dinner

Cuisine: asian

Calories: 1941.8

Ingredients Equipment Method Notes

Ingredients

  

Main

• 2 zucchini
• 1 tablespoon butter
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup shredded Parmesan
• 3 Roma tomatoes diced
• 2 cloves garlic minced
• 3 fresh basil leaves cut into chiffonade

Equipment

• 1 Vegetable Peeler
• 1 Nonstick Skillet
• 1 Chef's Knife
• 1 Cutting Board
• 1 Tongs or Spatula For tossing ingredients

Method

 

1. Using a vegetable peeler, peel the zucchini into long ribbons.
2. Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft!

Notes

The absolute key to this dish is to avoid overcooking the zucchini; it should remain al dente with a slight bite, not mushy. The short cooking time (1-2 minutes) is crucial. For best results, use fresh, ripe Roma tomatoes and high-quality Parmesan. Add the basil last, right before serving, to preserve its vibrant color and fresh aroma. A small squeeze of fresh lemon juice at the end can brighten the dish, and a pinch of red pepper flakes would add a subtle kick. Ensure your skillet is hot before adding the butter and oil to get a quick, even sear on the zucchini.