Dinner ideas

1. Creamy Garlic Parmesan Pasta with Chicken

Ingredients:

• 2 boneless, skinless chicken breasts, sliced

• 8 oz fettuccine or pasta of choice

• 3 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter option)

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach

• 2 tbsp butter

• 1 tbsp olive oil

• Salt & pepper to taste

• ½ tsp Italian seasoning (optional)

Instructions:

1. Cook Pasta: Boil pasta according to package instructions. Reserve ½ cup pasta water, then drain.

2. Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden (5-6 mins per side). Remove and set aside.

3. Make Sauce: In the same skillet, melt butter and sauté garlic for 30 seconds. Pour in heavy cream, Parmesan, and a splash of pasta water. Stir until smooth.

4. Combine: Add cooked pasta, spinach, and chicken to the sauce. Toss until spinach wilts and everything is coated. Adjust seasoning.

5. Serve: Garnish with extra Parmesan and black pepper.

2. Sheet Pan Lemon Garlic Salmon & Veggies

Ingredients:

• 2 salmon fillets

• 1 bunch asparagus, trimmed

• 1 bell pepper, sliced

• 1 zucchini, sliced

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 lemon (juice + slices)

• 1 tsp dried oregano or thyme

• Salt & pepper to taste

Instructions:

1. Prep Oven: Preheat to 400°F (200°C). Line a sheet pan with parchment paper.

2. Season Salmon & Veggies: Toss veggies with 2 tbsp olive oil, garlic, salt, pepper, and half the lemon juice. Spread on the pan. Place salmon on top, drizzle with remaining oil, lemon juice, and herbs. Add lemon slices on top.

3. Bake: 12-15 mins (until salmon flakes easily and veggies are tender).

4. Serve: Garnish with fresh parsley.

3. Beef & Broccoli Stir-Fry

Ingredients:

• 1 lb flank steak, thinly sliced

• 3 cups broccoli florets

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp honey or brown sugar

• 2 cloves garlic, minced

• 1 tsp ginger, grated

• 1 tbsp cornstarch (for thickening)

• 2 tbsp vegetable oil

• Sesame seeds (optional)

Instructions:

1. Marinate Beef: Mix steak with 1 tbsp soy sauce, cornstarch, and 1 tbsp oil. Set aside 10 mins.

2. Sauce: Whisk remaining soy sauce, oyster sauce, honey, garlic, ginger, and ¼ cup water.

3. Stir-Fry: Heat oil in a wok/skillet over high heat. Cook beef 2-3 mins until browned. Remove.

4. Cook Broccoli: Stir-fry broccoli 2-3 mins, add sauce, and simmer 1-2 mins until thickened.

5. Combine: Return beef to the pan, toss, and garnish with sesame seeds. Serve over rice.

4. Vegetable & Chickpea Curry

Ingredients:

• 1 can (15 oz) chickpeas, drained

• 1 can (14 oz) coconut milk

• 1 cup diced tomatoes (canned or fresh)

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tbsp curry powder

• 1 tsp turmeric

• 1 tsp cumin

• 1 cup cauliflower florets

• 2 cups spinach

• 1 tbsp oil

• Salt to taste

Instructions:

1. Sauté Aromatics: Heat oil, cook onion and garlic until soft. Add spices and stir 1 min.

2. Simmer: Add tomatoes, coconut milk, chickpeas, and cauliflower. Simmer 10-15 mins until cauliflower is tender.

3. Finish: Stir in spinach until wilted. Adjust salt and spice. Serve with rice or naan.

5. Caprese Stuffed Chicken Breast

Ingredients:

• 2 chicken breasts

• 4 slices fresh mozzarella

• 4 slices tomato

• ¼ cup fresh basil leaves

• 2 tbsp balsamic glaze

• 1 tbsp olive oil

• Salt & pepper to taste

• Toothpicks (to secure)

Instructions:

1. Prep Chicken: Cut a pocket into each breast (don’t slice through). Season inside with salt and pepper.

2. Stuff: Layer mozzarella, tomato, and basil inside each breast. Secure with toothpicks.

3. Cook: Heat oil in an oven-safe skillet. Sear chicken 3-4 mins per side until golden.

4. Bake: Transfer to a 375°F (190°C) oven for 15-20 mins until cooked through.

5. Serve: Drizzle with balsamic glaze and garnish with fresh basil.

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