Two Weeks Of Easy Dinner Recipes

In a culinary world filled with diverse flavors and textures, meal planning can often become a daunting task. However, with a delightful two-week meal plan that highlights an array of recipes designed to satisfy every palate, your dining experience can be both simplified and elevated. Among the standout dishes in this meal plan are Savory Herb Chicken Skewers, Creamy Tuscan Pasta, Spicy Shrimp Tacos, Quinoa & Black Bean Stuffed Bell Peppers, and Lemon Garlic Butter Cod. Each of these recipes is thoughtfully crafted to bring joy to your table while maintaining a healthy balance.

Two Weeks Of Easy Dinner Recipes

Get ready to enjoy a delicious week of meals with this wholesome two-week meal plan! Starting with savory herb chicken skewers, marinated in zesty lemon and fragrant herbs, and grilled to perfection. Round off your culinary journey with creamy Tuscan pasta, spicy shrimp tacos, colorful quinoa & black bean stuffed bell peppers, and zesty lemon garlic butter cod. Each dish is easy to prepare and packed with flavor, perfect for family dinners or gatherings!

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Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons fresh lemon juice

2 teaspoons dried oregano

2 teaspoons dried thyme

2 garlic cloves, minced

Salt and pepper to taste

1 red bell pepper, cut into chunks

1 zucchini, sliced

Wooden skewers, soaked in water for 30 minutes

12 oz fettuccine pasta

2 tablespoons olive oil

3 cloves garlic, minced

1 can (14 oz) diced tomatoes, drained

1 cup heavy cream

1 cup spinach, fresh

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil, for garnish

1 lb shrimp, peeled and deveined

1 tablespoon olive oil

2 teaspoons paprika

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

8 small corn tortillas

1 cup shredded cabbage

½ cup salsa

½ avocado, sliced

Lime wedges for serving

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (canned or frozen)

1 teaspoon cumin

1 teaspoon chili powder

½ cup shredded cheese (optional)

Fresh cilantro for garnish

Salt and pepper to taste

4 cod fillets (about 6 oz each)

2 tablespoons butter

2 cloves garlic, minced

Juice of 1 lemon

1 teaspoon dried parsley

Salt and pepper to taste

Lemon wedges for serving

Instructions

In a bowl, mix together olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper.

Add chicken cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.

Preheat the grill or grill pan over medium-high heat.

After marinating, thread chicken cubes, bell pepper, and zucchini onto the skewers, alternating between chicken and vegetables.

Place the skewers on the grill and cook for approximately 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.

Remove from the grill and serve warm.

Prep Time: 10 min | Total Time: 50 min | Servings: 4

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Creamy Tuscan Pasta 🍝🧄

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

In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the drained tomatoes and cook for another 3-4 minutes.

Stir in heavy cream and bring to a gentle simmer. Add spinach and let it wilt.

Mix in the cooked pasta and Parmesan, stirring until combined. Season with salt and pepper.

Garnish with fresh basil before serving.

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

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Spicy Shrimp Tacos 🌮🔥

In a bowl, toss shrimp with olive oil, paprika, cumin, chili powder, salt, and pepper until well coated.

Heat a large skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes on each side until shrimp are pink and opaque.

Warm the corn tortillas in a dry pan or microwave.

To assemble the tacos, layer shredded cabbage, cooked shrimp, salsa, and avocado slices onto each tortilla.

Serve with lime wedges.

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

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Quinoa & Black Bean Stuffed Bell Peppers 🌶️🥑

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds.

In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until liquid is absorbed.

In a bowl, mix cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper.

Stuff each bell pepper with the quinoa mixture and place them in a baking dish. If using cheese, sprinkle it on top.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Garnish with fresh cilantro before serving.

Prep Time: 15 min | Total Time: 50 min | Servings: 4

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Lemon Garlic Butter Cod 🐟🍋

Preheat the oven to 400°F (200°C). Place cod fillets on a parchment-lined baking tray.

In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Stir in lemon juice, dried parsley, salt, and pepper. Pour the mixture over the cod fillets.

Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Serve immediately with lemon wedges.

Prep Time: 5 min | Total Time: 20 min | Servings: 4

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This two-week meal plan brings a variety of flavors and cooking methods to your dinner table, ensuring you'll enjoy every dish along the way!