Dinner In A Dash

Who doesn’t love a new dinner recipe to try. Here are some easy dinner recipes you can turn to time and time again. With lots of healthy, quick, vegetarian, chicken, and budget-friendly ideas, you are bound to find something that everyone will like.

Shrimp Scampi

INGRIEDIENTS

• Spaghetti
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 lb. medium shrimp, peeled and deveined
• 1 c. dry white wine
• Juice of 2 lemons, plus zest of 1
• 1 tsp. crushed red pepper flakes
• Freshly ground black pepper
• Fresh parsley, for garnish

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add shrimp and cook until pink, 3 minutes. 
3. Add wine, lemon juice and zest, and red pepper flakes. Season with salt and pepper.
4. Add spaghetti and toss to coat, adding reserved pasta water 1 tablespoon at a time until saucy.
5. Garnish with parsley before serving.

Taco Tomatoes

INGRIEDIENTS

• 1 tbsp. extra-virgin olive oil
• 3/4 lb. ground beef
• 1 medium onion, chopped
• 1 (1-oz.) packet taco seasoning
• 4 large, ripe beefsteak tomatoes
• 1/2 c. shredded Mexican cheese blend
• 1/2 c. shredded iceberg lettuce
• 1/4 c. sour cream

DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 
2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Cobb Salad

INGREDIENTS

• 1/3 c. red wine vinegar
• 1 tbsp. Dijon mustard
• 2/3 c. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1 head romaine lettuce, coarsely chopped
• 4 hard-boiled eggs, peeled and quartered
• 12 oz. cooked chicken, diced
• 8 slices bacon, cooked and crumbled
• 1 avocado, thinly sliced
• 4 oz. crumbled blue cheese
• 5 oz. cherry tomatoes, halved
• 2 tbsp. finely chopped chives

DIRECTIONS

1. In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
2. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
3. Season with salt and pepper, drizzle with dressing, and garnish with chives

Bacon & Spinach Stuffed Chicken

INGREDIENTS

• 4 boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 4 oz. cream cheese, softened 
• 1/2 c. frozen spinach, defrosted and drained
• 1/3 c. chopped artichoke hearts
• 1 c. shredded mozzarella, divided 
• Pinch crushed red pepper flakes
• 4 strips bacon, cut into 4 strips
• 2 tbsp. extra-virgin olive oil 

DIRECTIONS

1. Pre heat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 
2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 
3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

 

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