Getting dinner ready at home helps you stay focused on your fitness journey and saves all the money you spend eating out. Here are some recipes for you.
Eating dinner at home is a win-win for your health and wallet! When you cook your own meals, you control what goes in – less salt, sugar, and unhealthy fats. So you eat healthier without even trying. Plus, homemade meals are packed with fresh ingredients, keeping you energized and feeling great.
On the money side, eating out ads up fast while cooking at home lets you stretch your budget, use leftovers, and waste less. Bonus point: sharing meals with family or friends strengthens bonds and makes dinner a time to relax and connect. Healthier, cheaper, and more meaningful – what’s not to love about dinners at home every day?
The only downside of this is that you have to do the cooking every night. We get it, coming home from work, exhausted physically and mentally takes a toll on you. This is why you need some easy cooking recipes that are healthy and take less time than you can imagine. You have come to the right place! Let’s get started!!!
- Roasted Pork Tenderloin
If you need a quick and tasty protein for dinner but are bored of chicken or ground beef, try pork tenderloin! It cooks fast, works with all kinds of flavors, and is perfect for both everyday meals and special occasions. With just a simple marinade and about an hour, you will have a delicious meal everyone will love. Whether it is a family dinner or a holiday feast – pork tenderloin is a great choice.
Ingredients –
- 3 garlic cloves, finely chopped
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. maple syrup
- 1 Tbsp. whole-grain mustard
- 2 tsp. chopped fresh rosemary, plus more for serving
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 2 (1-lb.) pork tenderloins
- Freshly ground black pepper
Directions –
Take a medium bowl and mix garlic, oil, syrup, mustard, rosemary, red pepper, and a generous pinch of salt. Place the pork in a small baking dish, season it with salt and pepper, and pour the marinade over it. Let it sit at room temperature for 30 minutes to an hour. Meanwhile, preheat the oven to 400°F with a rack in the center. Roast the pork for 25 to 30 minutes and baste it with the sauce halfway through until a thermometer reads 145°F. Let it rest for 10 minutes, then slice it into 1-inch pieces, arrange on a platter, and drizzle with sauce and rosemary.
- Chicken Enchiladas
This is an easy version of a Mexican classic that is ready in under an hour! It swaps homemade fillings for store-bought rotisserie chicken and salsa which makes it quick and convenient. It is a perfect way to use up leftover chicken and if you have a whole one, you can double the recipe to serve 8 to 12 people.
Ingredients –
- One 15-ounce can of refried beans (about 1 cup)
- 1/2 teaspoon dried oregano
- 12 ounces (3 cups) shredded Monterey Jack cheese
- 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones, and skin discarded
- Freshly ground black pepper
- One 16-ounce jar of medium-spicy tomato salsa
- Twelve 6-inch corn tortillas
- Sour cream and pickled jalapenos, for serving
Directions –
Preheat the oven to 375°F. Now, take a bowl and mix the beans, oregano, and 1 cup of cheese. Then add the chicken, season with pepper, and stir until everything is combined. Take another bowl and mix the salsa with 1 cup of water. Pour 1 cup of the mixture into the bottom of a 9×13-inch baking dish. Stack the tortillas, wrap them in damp paper towels, and microwave for about 15 seconds until warm and flexible. Lay them out, add about ¼ cup of the chicken filling to each, then roll them up like cigars. Place them seam-side down in the baking dish, evenly filling the space, and gently press them to absorb the sauce. Pour the remaining salsa mixture over the top and sprinkle with the remaining 2 cups of cheese. Bake for about 30 minutes until the cheese is melted and the enchiladas are hot. Serve with sour cream and pickled jalapeños.
- Beef Bourguignon
Making beef bourguignon from scratch takes time, but it is worth it! While it is not a quick weeknight meal, it is not too hard to make at home. Here is the basic process – cook some bacon, then sear the beef in the tasty bacon fat. Add veggies, coat them with flour, then pour in wine and broth. Transfer everything to the oven and bake until the beef is melt-in-your-mouth tender. Want to impress guests or make a special date night meal? Let’s get the recipe in detail and your night will be lip-smackingly delicious.
Ingredients –
- 3 lb. beef chuck, cut into 1” cubes
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. grapeseed (or vegetable) oil
- 1/2 lb. bacon, cut into ½” pieces
- 2 large carrots, peeled, sliced on the bias into large chunks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp. tomato paste
- 3 Tbsp. all-purpose flour
- 3 cups dry red wine
- 2 cups low-sodium beef broth
- 1 bay leaf
- 3 sprigs thyme
- 4 Tbsp. butter
- 1/2 lb. pearl onions
- 1/2 lb. cremini mushrooms, halved
- Freshly chopped parsley, for garnish
Directions –
Start by preheating the oven to 350°. Season the beef with salt and pepper. Now, take a Dutch oven and cook bacon until crispy, then set aside. Sear the beef in batches until browned. Add carrot and onion, cooking until soft. Stir in garlic, tomato paste, and flour, then pour in wine, broth, bay leaves, and thyme. Return bacon and beef, cover, and bake for 1½ hours until tender. Meanwhile, sauté pearl onions and mushrooms in butter until golden. Now, serve the beef topped with onions, mushrooms, and parsley.
- Instant Pot Salmon with Garlic Potatoes and Greens
Serve up this salmon dinner and feel like a pro in the kitchen! Tender, flavorful salmon pairs perfectly with garlicky smashed potatoes and warm greens for a meal that is both simple and impressive. A touch of lemon zest and paprika adds a burst of flavor, making this easy dish taste like a gourmet creation.
Ingredients –
- 1 1/4 pounds small red-skinned potatoes, halved or quartered
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground pepper
- Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
- 1/4 teaspoon paprika
- 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
- 4 cloves garlic, minced
- 4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces)
Directions –
Take an instant pot and put the potatoes at the bottom. Add water, 2 tablespoons of butter, 1/2 teaspoon salt, and a few grinds of pepper. Now take the salmon fillets and rub their top and aides with paprika and lemon zest before seasoning generously with salt and pepper. Place the salmon skin-side down on the rack, seal the lid, and cook on high pressure for 3 minutes. Release the pressure, remove the salmon, and set the cooker to sauté. Once the potatoes sizzle, add garlic, cook until softened, then stir in butter, salt, and pepper. Mash until chunky, turn off the heat, and mix in greens until wilted. Serve the salmon with the potatoes and lemon wedges.
- Spaghetti Carbonara
Visiting Rome might be on your bucket list, especially for the Colosseum, but what makes the visit worth it is Carbonara! Like other Italian favorites like bucatiniall’Amatriciana and cacio e pepe – a bowl of rich, creamy, and perfectly salty carbonara is pure magic. This classic Roman dish, made with silky eggs, tangy sheep’s milk cheese, and perfectly cooked spaghetti or spaghettoni, is the ultimate comfort food. It is warm, satisfying, and full of Italian goodness in every bite. The best part? You do not even need a fancy restaurant – you can make it just as delicious right at home!
Ingredients –
- 12 oz. pancetta, cut into 1/4″ pieces
- 1 Tbsp. kosher salt
- 1 lb. spaghetti
- 5 large egg yolks
- 1 large egg
- 4 oz. Pecorino Romano, finely grated (about 2 cups)
- Freshly ground black pepper
Directions –
Cook the pancetta in a medium skillet over medium-low heat, stirring occasionally, until it becomes golden brown and crispy, about 20 to 25 minutes, then transfer it to a paper towel-lined plate. Meanwhile, bring 10 cups of salted water to a boil in a large pot and cook the spaghetti until al dente, following the package instructions; reserve 1/2 cup of the pasta water. As the pasta nears completion, whisk together the egg yolks, whole egg, and cheese in a large heatproof bowl. Immediately transfer the hot spaghetti to the egg mixture, add the pancetta and 1/4 cup of the reserved pasta water, and stir until the cheese melts and the sauce becomes smooth and glossy, adding 2 to 4 tablespoons more pasta water if needed; season with pepper to taste.
- Marry Me Tofu
Marry Me Chicken seemed to have won over the internet so we are here with another recipe that screams that you are a husband/wife material! Tofu is incredibly versatile and works well with many sauces and cooking styles. Here you can use air-fried tofu with spicy mayo, made tofu katsu curry, and even grilled with homemade chipotle sauce for tasty skewers. Since tofu can take on so many flavors, here is the recipe with our creamy, garlicky “Marry Me” sauce – and it turned out just as delicious as expected!
Ingredients –
- 1 (14-oz.) block extra-firm tofu
- 4 garlic cloves, divided
- 4 cups water
- 2 Tbsp. kosher salt, plus more
- 1 1/4 tsp. dried oregano, divided
- 1 tsp. plus a pinch of crushed red pepper flakes, divided
- 3 Tbsp. cornstarch
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/4 cup extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 Tbsp. tomato paste
- 1 1/4 cups (or more) heavy cream
- 1/3 cup oil-packed sun-dried tomatoes, finely chopped
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup fresh basil leaves, torn, plus more for serving
- Freshly ground black pepper
Directions –
Drain and cut the tofu into 1-inch pieces, poke with a fork, and place in a baking dish. Now, boil water with salt, oregano, red pepper flakes, and smashed garlic. Then pour over the tofu and let sit for 20 minutes. Pat dry and coat with a mix of cornstarch, onion powder, paprika, oregano, red pepper flakes, and salt. Fry in oil until browned, then set aside. In the same skillet, melt butter, sauté garlic with oregano and red pepper flakes, then stir in tomato paste, cream, tomatoes, and Parmesan until smooth. Add tofu and basil, cook briefly, and season. Now, adjust the sauce consistency with more cream if needed, then top with extra basil and Parmesan.
Try any of these 6 recipes and you will fall in love with your own cooking – that is the guarantee from us!
