Quick And Easy Dinner Recipes

Preparing dinner is the most tiring task for every housewife, especially for mothers, whose family demands something new every day. Women can't think of anything and end up making the same old recipes, and it gets pretty boring. Here are some easy dinner recipes worth trying: I think women will also be relieved because they won't have to spend hours lazing around in the kitchen while preparing dinner. These easy dinner recipes consist of very few ingredients that are easily available in any kitchen. Try these easy dinner recipes to please your family. Here are some easy dinner recipes. try it.

Shrimp, green onion, and spinach pasta

material:

3/4-pound gemelli, fusilli, or other short pasta

2 tablespoons unsalted butter

2 green onions (white and light green parts only), cut in half lengthwise, then in half widthwise

kosher salt and black pepper

1 pound (raw) medium-sized shrimp, peeled and deveined

1 lemon, finely grated zest

3/4 cup cream

12 cups of baby spinach

Method:

Cook pasta according to package directions. Drain and return it to the pot.

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the green onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring occasionally, until the green onions are soft, 3 to 5 minutes.
Add the shrimp and lemon zest and cook, turning frequently, until the shrimp are opaque all over, 4 to 5 minutes.
Add the cream and 1/2 teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes.
Add the shrimp mixture and spinach and stir.

Shrimp with tomatoes and olives

material:

Couscous 1 ½ cup box

1 tablespoon of olive oil

1 onion (chopped)

1 28-ounce can diced tomatoes, drained

3/4 cup pitted green olives

1/2 cup dry white wine

kosher salt and pepper

1 pound of medium shrimp, peeled and deveined

Method:

Cook couscous according to package directions. Meanwhile, heat the oil in a large pot over medium heat. Add the onions and cook for 4 minutes, stirring occasionally.
Add tomatoes, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until slightly thickened, 4 to 6 minutes.
Add the shrimp and cover. Cook until shrimp are cooked through, 3 to 5 minutes. Enjoy with couscous.

Salmon, creamy cucumber, and fennel salad

material:

6 oz. skinless salmon fillet

1 tablespoon of olive oil

1/4 teaspoon cayenne pepper

kosher salt and black pepper

1 lemon, thinly sliced

1/2 cup low-fat plain Greek yogurt

1 tablespoon of apple cider vinegar

1 fennel bulb, seeded and thinly sliced; 2 tablespoons chopped fennel fronds

1/2 English cucumber (thinly sliced) on

rye bread for serving

Method:

Preheat the oven to 200 °C. Rub the salmon with oil and place it on a rimmed baking sheet.
Season with cayenne pepper, 1/4 teaspoon each of salt, and black pepper. Top with lemon slices and bake until opaque, 8 to 12 minutes.
Meanwhile, in a large bowl, combine yogurt, vinegar, and 1/4 teaspoon each of salt and black pepper.
Add fennel, fennel fronds, and cucumber, and mix.
Serve the salmon with a cucumber and fennel salad and bread.

Chicken curry in a hurry

material:

1 cup of white rice

1 and 1/2 tablespoons olive oil

1 small yellow onion (thinly sliced)

2 teaspoons of curry powder

1/2 cup of natural yogurt

3/4 cup cream

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 14.5 oz can diced tomatoes, 1 rotisserie chicken, drained (optional), sliced, or shredded

1/4 cup fresh coriander leaves, coarsely chopped

Method:

Cook the rice according to the package instructions. Heat oil in a frying pan over medium-low heat.
Add the onions and cook for 7 minutes, stirring occasionally.
Sprinkle with curry powder and stir-fry for about 1 minute.
Add yogurt and fresh cream and simmer gently for 3 minutes. Add salt, pepper, and tomatoes, and mix. Removed from heat.
Divide the rice and chicken into separate bowls, pour the sauce over them, and sprinkle with cilantro.

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