Two Weeks Of Easy Dinner Recipes

Chickpeas, commonly referred to as garbanzo beans, are a staple in many cuisines around the globe and for good reason. These legumes are not only delicious but are also a nutritional powerhouse, packed with essential nutrients that can positively impact your health.

Two Weeks Of Easy Dinner Recipes

Turn up the flavor with these spicy chickpea tacos! Quick and easy to prepare, this recipe features roasted chickpeas seasoned with smoked paprika and cumin, nestled in warm corn tortillas. Top with creamy avocado, juicy tomatoes, and fresh cilantro, finished with a squeeze of lime. Ideal for a weeknight dinner or a fun gathering, these tacos are packed with plant-based goodness and vibrant tastes. Enjoy in just 20 minutes!

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Ingredients

1 can chickpeas (15 oz), drained and rinsed

1 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1/2 tsp cayenne pepper (adjust to taste)

Salt and pepper to taste

8 small corn tortillas

1 avocado, sliced

1 cup diced tomatoes

1/4 cup chopped cilantro

Lime wedges for serving

8 oz fettuccine pasta

2 tbsp butter

2 cups fresh spinach

1 cup sliced mushrooms

2 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil for garnish

1 lb boneless chicken thighs, cut into bite-size pieces

2 tbsp red curry paste

1 can (14 oz) coconut milk

1 cup chicken broth

1 cup mixed bell peppers, sliced

1 onion, sliced

2 cloves garlic, minced

1 tbsp ginger, minced

2 tbsp fish sauce

Fresh cilantro for garnish

Cooked jasmine rice for serving

1 cup quinoa, rinsed

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup Kalamata olives, pitted and halved

1/2 cup feta cheese, crumbled

1/4 cup red onion, diced

1/4 cup olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

Salt and pepper to taste

Instructions

In a skillet over medium heat, pour the olive oil and add the drained chickpeas.

Add the smoked paprika, cumin, cayenne pepper, salt, and pepper to the pan. Stir well to coat the chickpeas.

Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.

While the chickpeas cook, warm the corn tortillas in a separate pan or microwave until pliable.

Assemble the tacos by placing a generous spoonful of the spicy chickpeas on each tortilla.

Top with slices of avocado, diced tomatoes, and chopped cilantro.

Squeeze fresh lime juice over the top and serve immediately.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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🍝 Creamy Spinach and Mushroom Pasta 🍄

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add in the sliced mushrooms and sauté for about 4-5 minutes until golden.

Add the minced garlic and fresh spinach to the skillet, cooking until the spinach wilts.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and season with salt and pepper.

Combine the cooked fettuccine with the creamy mushroom and spinach sauce, tossing to coat evenly.

Serve garnished with fresh basil leaves.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

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🍛 Coconut Curry Chicken 🥥

In a large pot over medium heat, add a splash of oil. Add the sliced onion and garlic, sautéing until translucent.

Add the ginger and red curry paste, stirring for about 1 minute until fragrant.

Incorporate the chicken pieces and cook until slightly browned.

Stir in the coconut milk and chicken broth. Bring the mixture to a simmer.

Add the sliced bell peppers and fish sauce. Allow to simmer for 15-20 minutes until the chicken is cooked through.

Serve the coconut curry over jasmine rice, garnished with fresh cilantro.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

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🥗 Quinoa Greek Salad Bowl 🥒

In a pot, bring the quinoa and water or broth to a boil. Reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, olives, feta cheese, and red onion.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

Pour the dressing over the quinoa mixture and toss gently to combine.

Serve chilled or at room temperature.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4