Easy Everyday Cooking - Weeknight Dinners

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Tasty, family-pleasing recipes that don’t take a lot of effort or ingredients

Cost per serving: $1.5

Under 400 calories

Lemon chili chicken

Active: 15 min

Total: 30 min 

Serves: 4

·         1 cup long-grain white rice

·         4 scallions, thinly sliced, plus more for serving

·         2 red chili peppers or jalapeños, (seeded for less heat, if desired), thinly sliced

·         1 lemon, thinly sliced

·         4 6-oz boneless, skinless chicken breasts

·         1 Tbsp Dijon mustard Kosher salt and pepper

·         2 Tbsp olive oil

·         1 lb asparagus

Lemon chili chicken

Lemon chili chicken

1.    Heat the oven to 425°F. Cook the rice according to package directions. Tear off four 12-in. squares of parchment paper.

2.    Divide the scallions, peppers and lemon among the squares. Brush the chicken with the mustard and season with ½ tsp each salt and pepper; place on top of the lemon and scallions.

3.    Drizzle the chicken with 1 tbsp oil. Bring the parchment ends together and twist to seal and form loose packets. Place on a baking sheet and roast until the chicken is cooked through, 15 minutes.

4.    Meanwhile, on a large rimmed baking sheet, toss the asparagus with the remaining tbsp oil and season with ¼ tsp each salt and pepper. Roast (on the rack below the chicken) until golden brown and tender, 10 to 12 minutes.

5.    Carefully open the packets (hot steam will escape). Serve the chicken and vegetables with the asparagus and rice. Sprinkle with additional scallions, if desired.

Per serving: 293 Cal, 11.5 g Fat (2 g Sat Fat), 109 mg Chol, 667 mg Sod, 39 g Pro, 8 g Car, 3 g fiber

Salmon with corn and avocado succotash

Active: 20 min

Total: 20 min

Serves: 4

Cost Per serving: $2.9

·         2 tbsp olive oil

·         1 1¼-lb piece skinless salmon fillet, cut into

·         4 pieces

·         1 tsp cayenne pepper kosher salt and pepper

·         2 Tbsp fresh lime juice, plus lime wedges for serving

·         2½ cups fresh corn kernels (from 2 large ears)

·         6 oz green beans cut into ¼-in. pieces

·         2 plum tomatoes, cut into ½-in. pieces

·         ½ medium red onion, finely chopped

·         1 avocado, cut into ½-in. pieces

·         ¼ cup fresh basil leaves, torn

Salmon with corn and avocado succotash

Salmon with corn and avocado succotash

1.    Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the salmon with the cayenne and ½ tsp salt and cook until golden brown and opaque throughout, 3 to 4 minutes per side.

2.    Meanwhile, in a large bowl, whisk together the lime juice, remaining Tbsp oil and ½ tsp each salt and pepper. Add the corn, green beans, tomatoes and onion and toss to combine. Fold in the avocado and basil and serve with the salmon and lime wedges, if desired.

Per serving: 485 Cal, 24 g Fat (4 g Sat Fat), 108 mg Chol, 586 mg Sod, 44 g Pro, 27 g Car, 6 g Fiber

Love your leftovers

For easy fish tacos, flake any extra salmon and tuck it into warm tortillas. Top with succotash, sour cream and chopped cilantro.

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