5 Not-Boring Weeknight Dinners

What have you been cooking for dinner these days? Every weekend, I scour the web for good-sounding recipes to tackle mid week. I figured I would share a few I have lined up…

Ground Chicken Larb

The genius behind this recipe is using every day ingredients (onion, ground chicken, rice) and turning them into a dish that’s packed with complex flavor. Bonus: in the time that the rice cooks everything else comes together.

Radicchio and Shrimp Salad with Warm Bacon Vinaigrette

I’ve made this salad three times now, and every time I do I’m equally impressed with how delicious it is. Roasting the radicchio mellows out its bitterness, and the shrimp makes for a filling dinner. If you feel like skipping the bacon, this salad is equally as tasty with a simple dijon vinaigrette.

Gingery Poached Egg Soup

A simple, warming soup for a chilly spring evening. I plan on whipping this tomorrow and adding soba noodles to make it a bit more substantial.

Skillet Chicken and Zucchini Enchiladas 

This is one of those recipes that saves time with a rotisserie chicken and store-bought salsa, but it’s still just as delicious. Is everyone else bracing themselves for zucchini season? :)

Creamy Pasta with Spring Vegetables 

Versatile, easy, and requiring only one pot and a pasta strainer, my week wouldn’t be complete without a pasta dish thrown together in 15 minutes and eaten on the couch in my pjs. I love this recipe in particular because you can sub in whatever veggies you have (asparagus, kale, broccolini, etc) and the sauce is made in minutes.

cooking-without-recipes-ground-chicken-larb-1

My go-to guidelines when considering what to cook: 

-Time commitment. I generally don’t feel like spending more than 20 or 30 minutes cooking dinner during the week. Risotto, slow-cooking stews, and multiple-step dishes like lasagna are saved for the weekend!

-Good leftovers. Because leftovers make the best lunch! The key here is to store components of the dish separately in the fridge so that everything doesn’t turn into a giant cold glob.

-Price point. This one’s important!

Top photo by James Ransom for Food52; bottom from Bon Appétit. 

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