5 Easy, Fast, and Healthy Weeknight Dinner Recipes

Chicken with Orange Jalapeno Sauce Recipe

Spice up your chicken with this easy sauce filled with bold citrus flavors. This is a great recipe to use leftover chicken.

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Easy Lentil Soup with Roasted Tomatoes Recipe

I stayed home sick from work the other day, and, because it was freezing cold out, I decided to make myself a soup with whatever I had on hand. It turned out to be a bag of lentils, a can of beans, some cherry tomatoes and a block of Parmigiano-Reggiano. The soup was easy, filling and delicious -- plus I didn't have to leave my house to make it.

Try making this at home, then storing the lentil soup (pre-tomato addition) in the refrigerator or freezer for a quick, re-heated weeknight meal. You can also use this as a base for adding onions or other vegetables or fresh herbs.

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Linguine and Spinach Pesto Recipe

This spinach pesto comes together in just minutes while the pasta cooks. It's quick, easy, and delicious - what more could you ask for out of a weeknight-friendly dinner recipe?

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Baked Swordfish Recipe (pictured above)

This is one of the easiest recipes to make delicious and healthy fish. It is also the way I prefer eating swordfish, as it reminds me of my childhood. My mom would always make it this way at home and when there was swordfish for lunch or dinner I would always be happy. This is a very good dish for children who do not enjoy eating fish too much, as swordfish steaks do not have bones. You can serve it with a simple green or tomato salad.

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Flank Steak Tacos Recipe

A properly cooked grass-fed flank steak, seasoned well, needs little garnish other than some thinly sliced vegetables, a couple of slices of avocado, and a dollop of crema.

When making a salad - or eating it on the run - isn't an option, there are tacos. No, I'm not talking about the crispy, Tex-Mex interpretation. I'm talking about the perfectly warm and soft (and more authentically Mexican) flour or corn tortillas. Stuff it moderately, slather on some crema, wrap, and go. One is perfect for lunch, or two for dinner.

INGREDIENTS

1 pound flank steak
Salt, to taste
Freshly ground pepper, to taste
1 red pepper, thinly sliced
1 bunch scallions, trimmed and thinly sliced
3 carrots, peeled and thinly sliced
1 avocado, thinly sliced
8 tortillas, preferably 6-inch corn, but any 6-8-inch corn or flour torilla will work
2/3 cup Mexican crema or yogurt/sour cream thinned with a little cream, to taste
Freshly chopped cilantro, for garnish

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DIRECTIONS

Preheat broiler on high.

Season steak on both sides with salt and pepper. Once broiler is hot, place steak on broiler pan and cook for about 4 minutes, rotating halfway through. Flip steak and broil about 4 minutes longer for medium rare. Continue to cook if you like it more well done. Remove the steak and let it rest for 5-10 minutes before thinly slicing against the grain.

Meanwhile, place vegetables all on a platter and warm the tortillas. Set up a station where guests can assemble their own tacos, starting with a tortilla. Add the steak, vegetables, avocado, crema, and cilantro. Wrap (roll!) and serve.

Recipe Details

Total time: 30 minutes
Servings: 4

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-The Daily Meal