Worked late? Busy week? Tired? Don’t have much energy left to make dinner? 

Below are some great dinner recipes to get a meal out on the table in 30 minutes or less!
Greek Style Chicken Kebabs

Grilled chicken combined with colorful veggies. This kebab recipe is easy to make, very quick and super delicious. The Greek style seasoning gives it a Mediterranean feel, and will also make them popular with your guests.

Ingredients:

• 2 lbs boneless & skinless chicken breasts, cut into 1″ pieces
• 20 olives, cut in halves
• 1 large red onion, cut & separated into 1″ pieces
• 2 large garlic cloves, grated & divided
• 1 lemon, juice and zest of
• 2 tbsp basil or oregano, dried
• 1 + 1/2 tsp salt, divided
• 1 + 1/2 tsp ground black pepper, divided
• 2 tbsp olive oil, extra virgin
• 1 large zucchini, cut into 1/2″ thick rounds
• 3 large bell peppers, cut into 1″ pieces
• Cooking spray (I use Misto)

Instructions:

1. If using wooden skewers, soak in water for at least 30 minutes.
2. In a large bowl, add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, 1 tsp salt and 1 tsp black pepper. Toss to combine and coat the chicken evenly. Let marinate at least 30 minutes. The longer the meat marinates, the more flavourful it is and less cooking time is required. I left the meat to marinate as little as 30 minutes and as long as overnight.
3. Toss zucchini and bell peppers with remaining 1/2 tsp salt and 1/2 tsp black pepper. If marinating meat overnight, you can do this step right before grilling.
4. To make garlic oil, combine olive oil and 1 garlic clove in a small bowl and set aside.
5. Skewer the meat alternating with olives, red onion and vegetables onto each skewer. I ended up using 5-6 pieces of chicken, 2 zucchini slices, 3-4 bell pepper slices on each out of 10 long metal skewers. Discard remaining marinade.
6. Preheat the grill on low – medium heat, around 500 degrees F, and spray with cooking spray. Grill skewers with lid closed turning every 2-3 minutes for even grilling. Kebabs are ready when chicken is cooked through, about 8 minutes.* Remove from the grill and brush each skewer with garlic oil. Serve hot with your favourite whole grain and/or salad.

Storage Instructions: Refrigerate covered (remove from skewer and transfer to a container) for up to 2 days.

Linguine With Pea Puree, Garlicky Spinach And Mushrooms

Feel like a quick pasta dish tonight? The best part about this recipe is it has minimal ingredients, probably already found in your kitchen! The bonus is this meal is high in Vitamin B and low in fat!

Ingredients

For Pea Puree:

• 1 tbsp butter (or olive oil of you prefer)
• 1 clove garlic, minced
• 2 cups frozen peas
• 2 tbsp -1/4 cup pea cooking water (reserve after draining)
• 1/4 cup parmesan
• Salt and pepper to taste

For Spinach & Peas:

• 1 tbsp olive oil
• 1 cup mushrooms, thickly sliced
• 3 large garlic cloves, minced
• 4 large handfuls of baby spinach

For Pasta:

• 250g/9oz whole wheat linguine (or pasta of choice)
• Grated parmesan for topping (optional)
• Finely chopped parsley for topping (optional)

Instructions:

1. First make the pea puree: melt butter in a skillet over a medium heat, and the garlic and fry gently until golden. Transfer butter and garlic to a blender and set aside. Bring a medium sized pot of water to a boil, add peas and return to the boil. Drain immediately and reserve at least 1/4 cup of cooking water. Add peas to blender along with the grated parmesan. Pulse a few times and then loosen the puree up with the cooking water- just as much as you need to get to your desired consistency (I like to keep a few peas whole to get that satisfying pop!). Take a quick taste and season with salt and pepper to taste. Set aside.
2. Cook spinach and mushrooms.
3. Return skillet to medium heat and add olive oil, add mushrooms and garlic and a pinch of sea salt, and cook until the mushrooms begin to release liquid, and then add the spinach in handfuls, stir until wilted and set aside.
4. Cook the pasta: while the mushrooms and spinach are cooking you can make the pasta. Refill the pea pot with water and bring to a boil, add the pasta and cook until al dente. Drain and set aside. It may be wise to reserve a little of the pasta cooking water too- just in case you want to thin your puree out even more.
5. Assembly: return pasta to its cooking pot (off the heat!), add pea puree and toss together with a pair of tongs until the pasta is well coated. Add a couple of splashes of pea or pasta water if you want to thin in out a little more. Toss in the spinach and mushrooms. Serve with a little extra parmesan, and parsley if desired.

Apricot Horseradish Salmon

Salmon is a great option when you are in hurry and need low fat protein. This recipe is not only packed with omega-3 fatty acids (great for your heart and eyesight), but you can make it in 20 minutes! Horseradish dressing gives the flavor kick everyone will enjoy.

Ingredients:

• 1/2 cup apricot jam
• 1 tbsp horseradish sauce
• 1 tbsp apple cider vinegar
• 4 6oz salmon fillets

Instructions:

1. Preheat oven to 350 degrees. Place salmon fillets on a jelly roll pan lined with foil and set aside.
2. In a small bowl, combine jam, horseradish and apple cider vinegar. Stir until combined. Slather sauce over salmon fillets.
3. Bake for 10-15 minutes or until fish is cooked through. Serve immediately.

Cauliflower Couscous With Garlic And Toasted Almonds

Looking for a low carb tasty dinner? Try this cauliflower couscous with garlic. This recipe is a very simple vegan recipe which packs flavor and is made in just 35 minutes!

Ingredients

• 1 head cauliflower, cut up
• 1/4 cup sliced almonds, toasted
• 5 cloves garlic, thinly sliced
• 2-3 tbsp olive oil
• 2 tbsp lemon juice
• 1/2 lemon, zested
• 2 tbsp whole grain dijon mustard
• 1 clove garlic, minced
• 2 tbsp mayonnaise
• 1 cup couscous, use quinoa for gluten-free version
• 1 1/2 cup vegetable broth
• 1 tbsp olive oil

Instructions:

1. Heat 3 tbsp oil over medium heat and add sliced garlic cloves. Cook until garlic is lightly browned and then remove from pan.
2. To pan, add cut up cauliflower, only add half at a time if pan can't hold all the cauliflower. Cook until browned, flip over and cook on other side until browned. Remove and add remaining cauliflower. Add salt to taste.
3. While cauliflower is cooking, add 1 tbsp oil to pot and add couscous. Cook 1-2 minutes until lightly toasted. Add vegetable broth, bring to a boil. Remove from heat and cover with a lid for 7 minutes. Fluff with a fork and set aside.
4. In a small bowl, combine minced garlic, mustard, lemon juice, zest and mayonnaise. Mix until smooth.
5. Serve couscous topped with cauliflower, sliced almonds, garlic and dressing.

Classic Tuna Macaroni Salad

Tuna macaroni salad is a quick and easy side dish. This is a low fat alternative for when you are in hurry. Simple yet delicious, and includes only 5 ingredients. You can also enjoy it as a main dish!

Ingredients

• 2 cups elbow macaroni
• 4 hard boiled eggs, diced
• 2 cans tuna fish, drained
• 1 can peas, drained
• 1 1/2 cups Miracle Whip (or mayonnaise)
• salt & pepper to taste

Instructions:

1. Prepare the macaroni noodles according to the package directions. Rinse with cold water and drain well. Add in the diced hard boiled eggs, tuna, peas and Miracle Whip. Mix well. Store in the fridge until serving.
2. Optional add-ins: salt, pepper, mustard, celery, onion, cucumber. You can add in just about anything you'd like!

Hope you enjoy these recipes as much as we did! Let us know which one is your favorite!

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