5-Ingredient Weeknight Dinners: Quick and Easy Recipes for Busy Families

5-Ingredient Weeknight Dinners: Quick and Easy Recipes for Busy Families

1. One-Pot Lemon Chicken and Rice

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 1 cup jasmine rice
• 2 cups chicken broth
• 1 lemon, juiced and zested
• 2 cups spinach

Instructions:

1. Sear the Chicken: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 5-7 minutes. Flip and brown the other side. Remove and set aside.
2. Cook Rice: In the same pot, add the jasmine rice and stir for 1-2 minutes until slightly toasted. Pour in the chicken broth and lemon juice, scraping up any brown bits on the bottom.
3. Combine Ingredients: Add the chicken back into the pot. Sprinkle lemon zest over the top. Bring to a simmer, then cover and reduce the heat to low. Cook for 25 minutes.
4. Add Spinach: After 25 minutes, stir in the spinach, cover, and cook for an additional 5 minutes until wilted. Serve warm.

This recipe is a crowd-pleaser, marrying the bright flavors of lemon with comforting rice and tender chicken, all in one pot for less mess.

2. Veggie-Packed Quesadillas

Ingredients:

• 4 whole wheat tortillas
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 bell pepper, diced
• 1 cup corn (frozen or fresh)
• 1 avocado, sliced

Instructions:

1. Prepare Fillings: In a skillet over medium heat, sauté the diced bell pepper for 3-4 minutes until softened. Add corn and stir until warmed through, about 2 minutes.
2. Build Quesadillas: On one half of each tortilla, spread the cheese, followed by sautéed veggies. Fold the tortillas in half.
3. Cook Quesadillas: Wipe the skillet clean, add a splash of oil, and cook each quesadilla for 3-4 minutes per side until golden and crispy.
4. Serve: Once cooked, cut into wedges and serve with avocado slices on the side.

These veggie-packed quesadillas are perfect for sneaking in nutrients and provide a satisfying meal in just a few easy steps.

3. Shrimp and Asparagus Stir-Fry

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil

Instructions:

1. Prepare Sauce: In a small bowl, whisk together soy sauce and honey. Set aside.
2. Cook Shrimp: Heat sesame oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove from pan and set aside.
3. Stir-Fry Asparagus: In the same skillet, add asparagus and stir-fry for 3-4 minutes until bright green and tender-crisp.
4. Combine and Serve: Return shrimp to the pan, pour the sauce over, and mix well for another minute to heat through. Serve immediately.

This colorful shrimp and asparagus stir-fry is a healthy option that’s quick to prepare and perfect for busy weeknights.

4. Beef and Broccoli Sheet Pan Dinner

Ingredients:

• 1 pound flank steak, thinly sliced
• 4 cups broccoli florets
• 4 tablespoons teriyaki sauce
• 2 tablespoons olive oil
• 1 teaspoon garlic powder

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss Ingredients: In a large bowl, combine sliced flank steak, broccoli, teriyaki sauce, olive oil, and garlic powder. Toss to coat evenly.
3. Bake: Spread the beef and broccoli mixture in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until the steak is cooked and broccoli is tender.
4. Serve: Serve over rice or quinoa for a complete meal.

This beef and broccoli dish is a classic take-out favorite, simplified and made healthier for the family.

5. Creamy Tomato Basil Pasta

Ingredients:

• 8 ounces pasta (penne or fusilli)
• 1 can (15 oz) crushed tomatoes
• 1 cup heavy cream
• 2 cups fresh basil leaves
• 1 teaspoon salt

Instructions:

1. Cook Pasta: Boil pasta in