Are you looking for an easy weeknight dinner? We’ve got you covered! Try any of these five healthy recipes that take under 20 minutes to make.
Crispy Fish Taco Bowl
Ingredients
- 1 pound white fish, such as cod, cut into 2-inch pieces
- ½ cup mayonnaise, divided
- ¾ cup panko breadcrumbs
- ¼ cup sour cream
- 2 tablespoons adobo sauce from chipotle peppers
- 2 tablespoons lime juice
- Pinch of salt plus 1/4 teaspoon, divided
- ¼ teaspoon ground pepper
- 2 cups cooked brown rice
- 2 cups shredded cabbage
- 1 cup thinly sliced radishes
- Fresh cilantro for garnish
Instructions
- Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.
- Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
- Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.
- Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.
White Bean & Sun-Dried Tomato Gnocchi
Ingredients
- ½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided
- 1 (16 ounce) package shelf-stable gnocchi
- 1 (15 ounce) can low-sodium cannellini beans, rinsed
- 1 (5 ounce) package baby spinach
- 1 large shallot, minced
- ⅓ cup low-sodium no-chicken broth or chicken broth
- ⅓ cup heavy cream
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons fresh basil leaves
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes.
- Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.
Classic Sesame Noodles with Chicken
Ingredients
- 8 ounces whole-wheat spaghetti
- 3 tablespoons toasted (dark) sesame oil
- 2 scallions, chopped
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 teaspoon brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons ketchup
- 8 ounces cooked boneless, skinless chicken breast, shredded
- 1 cup julienned carrots
- 1 cup sliced snap peas
- 3 tablespoons toasted sesame seeds
Instructions
- Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.
Easy Pea & Spinach Carbonara
Ingredients
- 1 ½ tablespoons extra-virgin olive oil
- ½ cup panko breadcrumbs, preferably whole-wheat
- 1 small clove garlic, minced
- 8 tablespoons grated Parmesan cheese, divided
- 3 tablespoons finely chopped fresh parsley
- 3 large egg yolks
- 1 large egg
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 1 (9 ounce) package fresh tagliatelle or linguine
- 8 cups baby spinach
- 1 cup peas (fresh or frozen)
Instructions
- Put 10 cups of water in a large pot and bring to a boil over high heat.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside.
- Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl.
- Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl.
- Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
Salmon Tacos with Pineapple Salsa
Ingredients
- 1 (1 pound) salmon fillet
- 1 teaspoon chili powder
- ¾ teaspoon salt, divided
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 (9 ounce) package coleslaw mix (5 cups)
- ½ lime, juiced
- 8 (6 inch) corn tortillas, warmed (see Tip)
- ¾ cup purchased pineapple salsa (see Ingredient Note)
- Chopped fresh cilantro, for garnish
- Hot sauce for serving
Instructions
- Arrange oven rack in upper third of oven so salmon will be 2 to 3 inches below heat source. Preheat broiler to high.
- Line a baking sheet with foil. Lay salmon on the foil, skin-side down. Broil, rotating the pan from front to back once, until the salmon is starting to brown, is opaque on the sides and the thinner parts of the fillet are sizzling, 5 to 8 minutes, depending on thickness.
- Sprinkle the salmon with chili powder and 1/4 teaspoon salt. Drizzle with 1 teaspoon oil and brush with a heatproof brush to moisten the spices. Return to the oven and continue broiling until the salmon just flakes and the spices are browned, 1 to 2 minutes more
- Meanwhile, toss coleslaw mix with lime juice, the remaining 1 tablespoon oil and the remaining 1/2 teaspoon salt.
- Flake the salmon, discarding skin. Divide the salmon among tortillas and top with salsa. Serve with the coleslaw and garnish with cilantro and hot sauce, if desired.
Try one of these five recipes the next time you’re looking for a quick and healthy meal idea. And don’t worry, if you need more recipe ideas, just sign up for our email! We send weekly nurse-friendly recipes straight to your inbox. Click Here.
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