Easy 4 Dinner Recipes To Make at Home

Today We Will See Delicious & Easy 4 Dinner Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!

1 – Roasted Shrimp and Veggies

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4

Ingredients

• 1 cup sliced cremini mushrooms
• 2 medium chopped Yukon Gold potatoes, rinsed, unpeeled
• 2 cup broccoli florets
• 3 garlic cloves, sliced
• 1 cup sliced fresh green beans
• 1 cup cauliflower florets
• 2 tbsp fresh lemon juice
• 2 tbsp low-sodium vegetable broth
• 1 tsp olive oil
• 1 tsp dried thyme
• ½ tsp dried oregano
• A pinch of salt
• ⅛ tsp black pepper
• ½ lb medium shrimp, peeled and deveined

Directions

1. Preheat the oven to 400°F.

2. In a large baking pan, combine the mushrooms, potatoes, broccoli, garlic, green beans, and cauliflower, and toss to coat.

3. In a small bowl, combine the lemon juice, broth, olive oil, thyme, oregano, salt, and pepper and mix well. Drizzle over the vegetables

4. Roast for 15 minutes, then stir.

5. Add the shrimp and distribute it evenly.

6. Roast for another 5 minutes or until the shrimp curl and turn pink. Serve immediately.

Nutritions: 

Calories: 192; Fat: 3 g (with 14% calories from fat); Saturated fat: 0 g; Monounsaturated fat: 1 g; Carbs: 29 g; Sodium: 116 mg; Dietary fiber: 5 g; Protein: 17 g; Cholesterol: 86 mg, Vitamin A: 12% DV, Vitamin C: 138% DV; Sugar: 3 g

2 – Shrimp and Pineapple Lettuce Wraps

• Preparation Time: 15 minutes
• Cooking Time: 12 minutes
• Servings: 4

Ingredients

• 2 tsp olive oil
• 2 jalapeño peppers, seeded and minced
• 6 scallions, chopped
• 2 yellow bell peppers, seeded and chopped
• 8 oz small shrimp, peeled and deveined
• 2 cup canned pineapple chunks, drained, reserving juice
• 2 tbsp fresh lime juice
• 1 avocado, peeled and cubed
• 1 large carrot, coarsely grated
• 8 romaine or Boston lettuce leaves, rinsed and dried

Directions

1. In a medium-sized saucepan on a medium heat, warm the olive oil.

2. Add the jalapeño pepper and scallions and cook for 2 minutes, stirring constantly.

3. Add the bell pepper, and cook for 2 minutes.

4. Add the shrimp, and cook for 1 minute, stirring constantly.

5. Add the pineapple, 2 tbsp the reserved pineapple juice, and lime juice, and bring to a simmer. Simmer for 1 minute or until the shrimp curl andturn pink. Let the mixture cool for Five min.

6. Serve the shrimp mixture with the cubed avocado and grated carrot, wrapped in the lettuce leaves.

Nutritions: 

Calories: 241; Fat: 9 g (with 33% calories from fat); Saturated fat: 2 g; Monounsaturated fat: 5 g; Carbs: 29 g; Sodium: 109 mg; Dietary fiber: 6 g; Protein: 6 g; Cholesterol: 109 mg, Vitamin A: 96% DV, Vitamin C: 332% DV; Sugar: 16 g

3 – Grilled Scallops With Gremolata

• Preparation Time: 15 minutes
• Cooking Time: 6 minutes
• Servings: 4

Ingredients

• 2 scallions, cut into pieces
• ¾ cup packed fresh flat-leaf parsley
• ¼ cup packed fresh basil leaves
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 20 sea scallops
• 2 tsp butter, melted
• A pinch of salt
• ⅛ tsp lemon pepper

Directions

1. Prepare and preheat the grill to medium-high. Make sure the grill rack isclean.

2.  Meanwhile, make the gremolata. In a blender or food processor, combine the scallions, parsley, basil, lemon zest, lemon juice, and olive oil. Blend or process the herbs until finely chopped. Set aside. Pour into a small basin.

4 – Healthy Paella

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Servings: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, seeded and chopped
• 2 ½ cup low-sodium vegetable broth
• 1 tomato, chopped
• 1 tsp smoked paprika
• 1 tsp dried thyme leaves
• ¼ tsp turmeric
• ⅛ tsp black pepper
• 1 cup whole-wheat orzo
• ½ lb halibut fillets, cut into 1-inch pieces
• 12 medium shrimp, peeled and deveined
• ¼ cup chopped fresh flat-leaf parsley

Directions

1. In a large deep skillet, heat the olive oil over medium heat.

2. Add the onion, garlic, and red bell pepper, and cook, stirring, for 2 Minutes.

3. Add the vegetable broth, tomato, paprika, thyme, turmeric, and black pepper, and bring to a simmer.

4. Stir in the orzo, making sure it is submerged in the liquid in the pan. Simmer for 5 minutes, stirring occasionally.

5. Add the halibut and stir. Simmer for 4 minutes.

6. Add the shrimp and stir. Simmer for 2–3 minutes or until the shrimp curl and turn pink and the pasta is cooked al dente.

7. Sprinkle with parsley and serve immediately.

Nutritions: 

Calories: 367; Fat: 7 g (with 17% calories from fat); Saturated fat: 1 g; Monounsaturated fat: 3 g; Carbs: 50 g; Sodium: 147 mg; Dietary fiber: 9 g; Protein: 25 g; Cholesterol: 50 mg Vitamin A: 38% DV Vitamin C: 84% DV; Sugar: 5 g