Two Weeks Of Easy Dinner Recipes

The Bountiful Taco Salad Fiesta is a vibrant and wholesome dish that brings together the bold flavors of traditional Mexican cuisine in a healthy, easy-to-make salad. With its colorful array of ingredients and tantalizing taste, this recipe has become a favorite among families looking for a quick yet satisfying meal. Whether you are hosting a festive gathering or simply seeking a nutritious option for a weeknight dinner, this taco salad offers a delightful combination of textures and flavors that will please any palate.

Two Weeks Of Easy Dinner Recipes

Join the flavorful fiesta with this Bountiful Taco Salad! Packed with seasoned ground turkey or beef, black beans, and fresh veggies, this hearty, colorful salad is perfect for a quick dinner. Top it off with shredded cheese, creamy Greek yogurt, crunchy tortilla chips, and a splash of lime for an extra zing. Ready in just 30 minutes, it's a delicious option for any night of the week. Grab your ingredients and enjoy a tasty twist on taco night!

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Ingredients

1 lb ground turkey or beef

1 packet taco seasoning

1 can black beans, rinsed and drained

1 cup corn (frozen or canned)

1 head romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 avocado, diced

1 cup shredded cheddar cheese

1/2 cup Greek yogurt (or sour cream)

Tortilla chips for topping

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

8 oz linguine or spaghetti

1 lb shrimp, peeled and deveined

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken or vegetable broth

Zest and juice of 1 lemon

1/4 cup grated Parmesan cheese

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Salt and pepper to taste

1 cup dry lentils (green or brown), rinsed

1 onion, diced

2 carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

1 can diced tomatoes (14 oz)

4 cups vegetable broth

1 tsp dried thyme

1 tsp cumin

1 bay leaf

2 tbsp olive oil

Salt and pepper to taste

Fresh parsley, for garnish

1 store-bought pizza dough

1 cup tomato sauce

8 oz fresh mozzarella cheese, sliced

Fresh basil leaves

2 tbsp olive oil

Salt and pepper to taste

Optional: Balsamic glaze for drizzling

1 can chickpeas, rinsed and drained

1 can coconut milk (14 oz)

1 can diced tomatoes (14 oz)

1 onion, chopped

2 cloves garlic, minced

1 tbsp curry powder

1 tsp turmeric

2 tbsp olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or naan for serving

Instructions

In a large skillet over medium heat, cook the ground turkey or beef until browned, breaking it up with a spatula.

Drain excess fat if needed, then stir in the taco seasoning and water as directed on the packet. Simmer until thickened.

In a large mixing bowl, combine the chopped romaine, black beans, corn, cherry tomatoes, and avocado.

Once the meat is cooked, carefully mix it into the salad mixture.

Add shredded cheddar cheese and toss gently to combine.

Serve in bowls, topped with a dollop of Greek yogurt, tortilla chips, and cilantro. Squeeze lime juice over top for extra flavor.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

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🍝 Creamy Garlic Lemon Shrimp Pasta 🍋

Cook the linguine according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turn pink, about 3-4 minutes.

Pour in the chicken broth, heavy cream, lemon zest, and juice. Bring to a gentle simmer.

Stir in Parmesan cheese until melted and the sauce thickens slightly. Adjust seasoning as needed.

Toss cooked pasta in the sauce until well coated. Serve hot, garnished with fresh parsley.

Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

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🍲 Hearty Vegetable and Lentil Stew 🥕

In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic; sauté until vegetables are softened.

Stir in lentils, diced tomatoes, vegetable broth, thyme, cumin, and bay leaf. Season with salt and pepper.

Bring the stew to a boil, then reduce heat and simmer for about 30-40 minutes, or until lentils are tender.

Remove the bay leaf before serving. Adjust seasoning and garnish with fresh parsley.

Prep Time, Total Time, Servings: 10 mins | 50 mins | 6 servings

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🍕 Homemade Margherita Pizza 🍅

Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.

Roll out the pizza dough on a floured surface to your desired thickness.

Transfer the dough to a piece of parchment paper. Spread an even layer of tomato sauce over the dough.

Arrange mozzarella slices on top. Season with salt and pepper.

Carefully transfer the pizza (with the parchment paper) to the preheated pizza stone or baking sheet. Bake for about 10-12 minutes until the cheese is bubbly and the crust is golden.

Once cooked, remove from oven and add fresh basil leaves. Drizzle with olive oil, and balsamic glaze if desired, before slicing.

Prep Time, Total Time, Servings: 15 mins | 20 mins | 2 servings

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🥘 One-Pan Chickpea Curry 🌿

In a large pan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent.

Stir in curry powder and turmeric, cooking for an additional minute.

Add chickpeas, coconut milk, and diced tomatoes to the pan. Bring to a simmer.

Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper.

Serve hot, garnished with fresh cilantro and paired with rice or naan.

Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

Feel free to mix and match these recipes throughout your two weeks of delightful dinners! Enjoy!