Whether you're pressed for time or looking for something simple yet delicious to cook at home, I've gathered 30 easy dinner recipes that will help you out every night of the month. These meals are easy to make, healthy, and perfect for the entire family. Let’s jump right in!

1. One-Pan Lemon Garlic Chicken

Ingredients:

4 boneless chicken breasts
1 lemon (zested and juiced)
3 cloves garlic (minced)
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley (for garnish)

Instructions:

Preheat oven to 375°F (190°C).
In a small bowl, mix lemon juice, zest, garlic, olive oil, thyme, salt, and pepper.
Heat an ovenproof skillet over medium heat and add the chicken breasts. Sear for 2-3 minutes on each side until golden brown.
Pour the lemon mixture over the chicken and transfer the skillet to the oven. Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh parsley and serve with a side of vegetables or rice.

Serves: 4
Nutritional Value (per serving): 280 calories, 34g protein, 5g fat, 24g carbs

2. Shrimp Stir-Fry

Ingredients:

1 lb shrimp, peeled and deveined
1 bell pepper (sliced)
1 zucchini (sliced)
1 carrot (julienned)
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic (minced)
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)

Instructions:

Heat vegetable oil in a wok or large pan over medium-high heat.
Add shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from the pan.
In the same pan, add garlic, bell pepper, zucchini, and carrot. Stir-fry for 5-7 minutes until vegetables are tender.
In a small bowl, whisk soy sauce, honey, and sesame oil. Pour over the vegetables.
Add the shrimp back to the pan and stir to combine. If you prefer a thicker sauce, stir in the cornstarch slurry.
Serve with rice or noodles.

Serves: 4
Nutritional Value (per serving): 240 calories, 25g protein, 12g fat, 14g carbs

3. Spaghetti Aglio e Olio

Ingredients:

12 oz spaghetti
1/4 cup extra virgin olive oil
6 cloves garlic (thinly sliced)
1/2 tsp red pepper flakes
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
Salt to taste

Instructions:

Cook spaghetti according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large pan, heat olive oil over medium heat. Add garlic slices and sauté until golden brown and fragrant (about 2 minutes).
Add red pepper flakes and stir for 30 seconds.
Add the cooked spaghetti to the pan, along with reserved pasta water. Toss to combine.
Stir in parsley and Parmesan cheese. Serve with additional Parmesan on top.

Serves: 4
Nutritional Value (per serving): 350 calories, 10g protein, 16g fat, 45g carbs

4. Mexican Taco Salad

Ingredients:

1 lb ground beef or chicken
1 packet taco seasoning
4 cups chopped lettuce
1 cup black beans (drained and rinsed)
1 cup corn (cooked)
1 tomato (diced)
1 avocado (diced)
1/2 cup shredded cheddar cheese
Tortilla chips (optional)
Salsa and sour cream (for topping)

Instructions:

In a skillet, brown the ground beef or chicken over medium heat. Drain excess fat.
Stir in taco seasoning and a splash of water. Cook for 2-3 minutes until combined.
In a large bowl, combine lettuce, black beans, corn, tomato, avocado, and cheese.
Add the cooked meat on top of the salad mixture. Serve with tortilla chips, salsa, and sour cream.

Serves: 4
Nutritional Value (per serving): 320 calories, 20g protein, 18g fat, 15g carbs

5. Baked Salmon with Dill

Ingredients:

4 salmon fillets
2 tbsp olive oil
2 tbsp fresh dill (chopped)
1 lemon (sliced)
Salt and pepper to taste

Instructions:

Preheat the oven to 400°F (200°C).
Place salmon fillets on a lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and fresh dill.
Place lemon slices on top of each fillet.
Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Serve with a side of rice or vegetables.

Serves: 4
Nutritional Value (per serving): 400 calories, 35g protein, 20g fat, 5g carbs

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6. Beef & Broccoli

Ingredients:

1 lb flank steak (thinly sliced)
2 cups broccoli florets
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 cloves garlic (minced)
1 tbsp vegetable oil
1/4 cup water
1 tsp sesame oil (optional)

Instructions:

In a small bowl, combine soy sauce, oyster sauce, cornstarch, and water to create the sauce.
Heat vegetable oil in a pan over medium-high heat. Add the sliced beef and cook for 2-3 minutes until browned. Remove from the pan and set aside.
In the same pan, add garlic and broccoli. Stir-fry for 4-5 minutes until the broccoli is tender.
Add the beef back to the pan and pour the sauce over everything. Stir to coat, cooking for an additional 2 minutes until the sauce thickens.
Drizzle with sesame oil (optional) and serve with rice.

Serves: 4
Nutritional Value (per serving): 300 calories, 28g protein, 10g fat, 22g carbs

7. Vegetarian Black Bean Chili

Ingredients:

2 cans black beans (drained and rinsed)
1 can diced tomatoes
1 onion (diced)
2 cloves garlic (minced)
1 bell pepper (diced)
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
2 cups vegetable broth
1 tbsp olive oil
Salt and pepper to taste
Sour cream, shredded cheese, and avocado (for topping)

Instructions:

Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper, and sauté for 5 minutes until softened.
Stir in chili powder, cumin, and paprika. Cook for 1 minute until fragrant.
Add black beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes to let the flavors meld.
Season with salt and pepper to taste. Serve with sour cream, cheese, and avocado as desired.

Serves: 4
Nutritional Value (per serving): 270 calories, 14g protein, 7g fat, 35g carbs

8. Penne with Roasted Vegetables

Ingredients:

12 oz penne pasta
1 zucchini (sliced)
1 red bell pepper (sliced)
1 red onion (sliced)
1 cup cherry tomatoes (halved)
2 tbsp olive oil
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil (for garnish)

Instructions:

Preheat oven to 400°F (200°C).
Toss the zucchini, red bell pepper, red onion, and cherry tomatoes in olive oil, Italian seasoning, salt, and pepper. Spread the vegetables on a baking sheet.
Roast the vegetables for 20-25 minutes until tender and lightly caramelized.
While the vegetables roast, cook the penne pasta according to package instructions. Drain and set aside.
Toss the cooked pasta with the roasted vegetables and grated Parmesan cheese.
Garnish with fresh basil and serve immediately.

Serves: 4
Nutritional Value (per serving): 350 calories, 12g protein, 10g fat, 52g carbs

9. Chicken Tacos

Ingredients:

1 lb boneless chicken breasts (thinly sliced)
1 tbsp taco seasoning
1 tbsp olive oil
8 small corn tortillas
1 cup shredded lettuce
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/4 cup sour cream (optional)
Lime wedges (for serving)

Instructions:

Heat olive oil in a skillet over medium heat. Add the chicken and taco seasoning, cooking for 5-7 minutes until the chicken is cooked through.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by adding chicken to each tortilla, followed by lettuce, salsa, cheese, and a dollop of sour cream.
Serve with lime wedges on the side.

Serves: 4 (2 tacos per serving)
Nutritional Value (per serving): 360 calories, 28g protein, 14g fat, 30g carbs

10. Pasta Primavera

Ingredients:

12 oz penne pasta
1 zucchini (sliced)
1 bell pepper (sliced)
1 carrot (julienned)
1 cup cherry tomatoes (halved)
2 tbsp olive oil
2 cloves garlic (minced)
1/4 cup grated Parmesan cheese
Fresh basil (for garnish)
Salt and pepper to taste

Instructions:

Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add zucchini, bell pepper, and carrot to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender.
Stir in cherry tomatoes and cook for an additional 2 minutes.
Toss the cooked pasta with the vegetables and Parmesan cheese. Season with salt and pepper.
Garnish with fresh basil and serve.

Serves: 4
Nutritional Value (per serving): 310 calories, 10g protein, 10g fat, 45g carbs

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11. Slow Cooker Beef Stew

Ingredients:

1 1/2 lbs beef stew meat (cut into chunks)
4 carrots (sliced)
3 potatoes (diced)
1 onion (diced)
2 cloves garlic (minced)
3 cups beef broth
2 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
1 tbsp cornstarch (optional, for thickening)

Instructions:

In a slow cooker, add the beef, carrots, potatoes, onion, and garlic.
In a separate bowl, mix together beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour over the beef and vegetables.
Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
If you'd like a thicker stew, mix cornstarch with 2 tablespoons of water and stir into the stew. Cook on high for an additional 15 minutes.
Serve hot with crusty bread.

Serves: 6
Nutritional Value (per serving): 420 calories, 32g protein, 18g fat, 30g carbs

12. Greek Chicken Bowls

Ingredients:

1 lb chicken breasts (grilled and sliced)
1 cup quinoa (cooked)
1 cucumber (diced)
1/2 cup cherry tomatoes (halved)
1/4 cup Kalamata olives (sliced)
1/4 cup feta cheese (crumbled)
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
Salt and pepper to taste
Tzatziki sauce (for topping)

Instructions:

Cook the quinoa according to package instructions and set aside.
Grill the chicken breasts, seasoning with salt, pepper, and oregano. Slice after cooking.
In a bowl, combine cucumber, tomatoes, olives, and feta cheese.
To assemble, layer the quinoa, grilled chicken, and vegetable mixture in bowls.
Drizzle with olive oil, lemon juice, and a dollop of tzatziki sauce. Serve immediately.

Serves: 4
Nutritional Value (per serving): 380 calories, 28g protein, 12g fat, 42g carbs

13. Turkey Meatballs with Zucchini Noodles

Ingredients:

1 lb ground turkey
1/4 cup breadcrumbs
1 egg
2 tbsp Parmesan cheese (grated)
2 cloves garlic (minced)
1 tsp Italian seasoning
Salt and pepper to taste
4 zucchini (spiralized into noodles)
1 cup marinara sauce

Instructions:

Preheat the oven to 375°F (190°C).
In a large bowl, mix together ground turkey, breadcrumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper.
Form the mixture into small meatballs and place them on a baking sheet.
Bake for 15-20 minutes until fully cooked.
While the meatballs are baking, lightly sauté the zucchini noodles in a pan for 2-3 minutes until tender.
Serve the meatballs over zucchini noodles with marinara sauce.

Serves: 4
Nutritional Value (per serving): 290 calories, 32g protein, 10g fat, 12g carbs

14. Veggie Quesadillas

Ingredients:

4 large flour tortillas
1 bell pepper (sliced)
1 zucchini (sliced)
1 cup mushrooms (sliced)
1/2 cup shredded cheddar cheese
2 tbsp olive oil
Salt and pepper to taste
Sour cream and salsa (for dipping)

Instructions:

Heat olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and mushrooms. Cook for 5-7 minutes until vegetables are tender. Season with salt and pepper.
Place a tortilla on a clean skillet, add a layer of cheese, then spread the sautéed vegetables over half of the tortilla. Fold the tortilla in half.
Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
Slice and serve with sour cream and salsa.

Serves: 4
Nutritional Value (per serving): 310 calories, 15g protein, 12g fat, 35g carbs

15. Honey Garlic Pork Chops

Ingredients:

4 boneless pork chops
2 tbsp honey
3 cloves garlic (minced)
1 tbsp soy sauce
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Season the pork chops with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until browned and cooked through.
In a small bowl, mix honey, garlic, and soy sauce.
Once the pork chops are cooked, pour the honey-garlic mixture over them in the skillet. Let the sauce simmer for 2-3 minutes, basting the pork chops as it thickens.
Serve with steamed vegetables or mashed potatoes.

Serves: 4
Nutritional Value (per serving): 390 calories, 30g protein, 18g fat, 25g carbs

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16. Spinach and Feta Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts
1 cup fresh spinach (chopped)
1/2 cup feta cheese (crumbled)
2 cloves garlic (minced)
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).
In a small bowl, mix together spinach, feta cheese, and garlic.
Cut a slit in each chicken breast to create a pocket. Stuff each breast with the spinach and feta mixture.
Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
Serve with a side of roasted vegetables or a fresh salad.

Serves: 4
Nutritional Value (per serving): 350 calories, 40g protein, 18g fat, 8g carbs

17. Teriyaki Chicken

Ingredients:

1 lb boneless, skinless chicken thighs
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cloves garlic (minced)
1 tsp ginger (minced)
1 tbsp cornstarch (mixed with 2 tbsp water for thickening)
1 tbsp vegetable oil
Sesame seeds and green onions (for garnish)

Instructions:

In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
Heat vegetable oil in a skillet over medium heat. Add the chicken thighs and cook for 5-6 minutes on each side until browned and cooked through.
Pour the teriyaki sauce over the chicken and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce.
Cook for an additional 2 minutes, until the sauce coats the chicken.
Garnish with sesame seeds and green onions. Serve with rice or steamed vegetables.

Serves: 4
Nutritional Value (per serving): 420 calories, 35g protein, 15g fat, 38g carbs

18. Coconut Curry Lentils

Ingredients:

1 cup dried red lentils (rinsed)
1 can coconut milk (14 oz)
1 cup vegetable broth
1 onion (diced)
2 cloves garlic (minced)
1 tbsp curry powder
1 tsp turmeric
1 tbsp olive oil
Salt and pepper to taste
Fresh cilantro (for garnish)

Instructions:

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
Add the lentils, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer.
Cover and cook for 20-25 minutes, or until the lentils are tender and the sauce has thickened.
Season with salt and pepper, garnish with fresh cilantro, and serve with rice or naan.

Serves: 4
Nutritional Value (per serving): 350 calories, 15g protein, 14g fat, 45g carbs

19. Stuffed Bell Peppers

Ingredients:

4 bell peppers (tops cut off, seeds removed)
1 lb ground beef or turkey
1 cup cooked rice
1 can diced tomatoes (14 oz)
1/2 onion (diced)
2 cloves garlic (minced)
1 tsp Italian seasoning
1/2 cup shredded mozzarella cheese
Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).
In a skillet, brown the ground beef or turkey with onion and garlic. Drain excess fat.
Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
Stuff each bell pepper with the meat and rice mixture, and place them in a baking dish.
Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle with mozzarella cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve hot.

Serves: 4
Nutritional Value (per serving): 410 calories, 30g protein, 18g fat, 35g carbs

20. Mushroom Risotto

Ingredients:

1 1/2 cups Arborio rice
4 cups chicken or vegetable broth (warmed)
1/2 cup white wine (optional)
1 cup mushrooms (sliced)
1 onion (diced)
2 cloves garlic (minced)
2 tbsp butter
1/4 cup grated Parmesan cheese
Fresh parsley (for garnish)
Salt and pepper to taste

Instructions:

In a large pan, melt 1 tbsp of butter over medium heat. Add onion and garlic, cooking until softened.
Stir in mushrooms and cook for 5 minutes until golden.
Add Arborio rice and cook for 1 minute, stirring constantly.
Pour in white wine (if using) and let it simmer until absorbed.
Begin adding the warmed broth, 1/2 cup at a time, stirring frequently. Wait until the broth is absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and tender.
Stir in the remaining butter and Parmesan cheese. Season with salt and pepper, and garnish with fresh parsley before serving.

Serves: 4
Nutritional Value (per serving): 400 calories, 12g protein, 14g fat, 55g carbs

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21. Chicken Stir-Fry with Rice Noodles

Ingredients:

8 oz rice noodles
1 lb boneless chicken breasts (thinly sliced)
1 bell pepper (sliced)
1 carrot (julienned)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 cloves garlic (minced)
1 tbsp vegetable oil
Green onions and sesame seeds (for garnish)

Instructions:

Cook the rice noodles according to package instructions. Drain and set aside.
Heat vegetable oil in a large pan over medium heat. Add chicken and cook for 4-5 minutes until browned and cooked through. Remove from the pan.
In the same pan, add garlic, bell pepper, and carrot. Stir-fry for 3-4 minutes until tender.
Add the chicken back to the pan, along with soy sauce, oyster sauce, and sesame oil. Toss to coat everything evenly.
Stir in the cooked rice noodles and cook for 2 minutes until heated through.
Garnish with green onions and sesame seeds. Serve immediately.

Serves: 4
Nutritional Value (per serving): 380 calories, 30g protein, 12g fat, 40g carbs

22. Sausage and Peppers

Ingredients:

4 Italian sausage links (mild or hot)
2 bell peppers (sliced)
1 onion (sliced)
2 tbsp olive oil
1/2 tsp oregano
Salt and pepper to taste
Hoagie rolls (optional, for serving)

Instructions:

Heat olive oil in a large skillet over medium heat. Add the sausage links and cook for 6-8 minutes, turning occasionally until browned.
Remove sausages from the skillet and set aside.
In the same skillet, add the bell peppers, onions, oregano, salt, and pepper. Cook for 5-7 minutes until the vegetables are softened.
Slice the sausages and add them back to the skillet, cooking for another 5 minutes until fully cooked.
Serve as is or in hoagie rolls for a sandwich.

Serves: 4
Nutritional Value (per serving): 480 calories, 28g protein, 25g fat, 35g carbs (without hoagie rolls)

23. Chicken Caesar Wraps

Ingredients:

1 lb boneless chicken breasts (grilled and sliced)
4 large tortillas
1/2 cup Caesar dressing
2 cups romaine lettuce (chopped)
1/4 cup grated Parmesan cheese
1/2 cup croutons (optional)

Instructions:

Grill the chicken breasts and slice them thinly.
In each tortilla, layer the grilled chicken, romaine lettuce, Parmesan cheese, and croutons (if using).
Drizzle with Caesar dressing and wrap the tortilla tightly.
Serve immediately, either warm or chilled.

Serves: 4
Nutritional Value (per serving): 350 calories, 28g protein, 12g fat, 30g carbs

24. Garlic Butter Shrimp with Quinoa

Ingredients:

1 lb shrimp (peeled and deveined)
1 cup quinoa (cooked)
3 cloves garlic (minced)
2 tbsp butter
1 tbsp olive oil
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley (for garnish)

Instructions:

Heat olive oil and butter in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add shrimp and cook for 2-3 minutes per side until pink and cooked through.
Drizzle lemon juice over the shrimp and season with salt and pepper.
Serve the garlic butter shrimp over cooked quinoa and garnish with fresh parsley.

Serves: 4
Nutritional Value (per serving): 390 calories, 32g protein, 14g fat, 28g carbs

25. BBQ Chicken Pizza

Ingredients:

1 store-bought pizza dough (or homemade)
1/2 cup BBQ sauce
1 1/2 cups cooked chicken (shredded)
1/2 cup red onion (thinly sliced)
1 1/2 cups mozzarella cheese (shredded)
Fresh cilantro (for garnish)

Instructions:

Preheat the oven according to pizza dough instructions (usually 425°F).
Roll out the pizza dough on a baking sheet and spread BBQ sauce evenly over the dough.
Top with shredded chicken, red onion, and mozzarella cheese.
Bake for 12-15 minutes, or until the crust is golden and the cheese is melted.
Garnish with fresh cilantro before serving.

Serves: 4
Nutritional Value (per serving): 450 calories, 28g protein, 18g fat, 50g carbs

26. Tuna Poke Bowls

Ingredients:

8 oz sushi-grade tuna (diced)
2 cups cooked rice (jasmine or sushi rice)
1 avocado (sliced)
1 cucumber (diced)
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sesame seeds
Green onions (for garnish)

Instructions:

In a bowl, mix together soy sauce, sesame oil, and rice vinegar.
Toss the diced tuna in the sauce mixture and let marinate for 10 minutes.
Assemble the poke bowls by layering cooked rice, marinated tuna, avocado, and cucumber.
Garnish with sesame seeds and green onions. Serve immediately.

Serves: 4
Nutritional Value (per serving): 380 calories, 30g protein, 12g fat, 35g carbs

27. Spaghetti Carbonara

Ingredients:

12 oz spaghetti
4 oz pancetta or bacon (diced)
2 eggs
1/2 cup Parmesan cheese (grated)
2 cloves garlic (minced)
Fresh parsley (for garnish)
Salt and pepper to taste

Instructions:

Cook the spaghetti according to package instructions. Reserve 1/2 cup of pasta water.
In a large skillet, cook pancetta or bacon until crispy. Add garlic and sauté for 1 minute.
In a bowl, whisk together the eggs and Parmesan cheese.
Drain the spaghetti and toss it into the skillet with pancetta. Remove from heat and stir in the egg mixture, using reserved pasta water to thin if needed.
Garnish with fresh parsley and serve immediately.

Serves: 4
Nutritional Value (per serving): 450 calories, 18g protein, 20g fat, 50g carbs

28. Creamy Tuscan Chicken

Ingredients:

4 boneless chicken breasts
1 cup heavy cream
1/2 cup sun-dried tomatoes (chopped)
2 cups fresh spinach
2 cloves garlic (minced)
1/4 cup Parmesan cheese (grated)
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown and fully cooked. Remove and set aside.
In the same skillet, sauté garlic for 1 minute. Add sun-dried tomatoes, heavy cream, and Parmesan cheese. Stir until the sauce thickens.
Stir in fresh spinach and cook until wilted.
Return the chicken to the skillet and coat with the creamy sauce. Simmer for 2-3 minutes before serving.

Serves: 4
Nutritional Value (per serving): 480 calories, 35g protein, 25g fat, 20g carbs

29. Baked Ziti

Ingredients:

12 oz ziti pasta
1 lb ground beef or Italian sausage
2 cups marinara sauce
1 cup ricotta cheese
2 cups mozzarella cheese (shredded)
1/4 cup Parmesan cheese (grated)

Instructions:

Preheat oven to 375°F (190°C).
Cook ziti pasta according to package instructions. Drain and set aside.
In a skillet, brown the ground beef or sausage, then stir in the marinara sauce.
In a baking dish, layer half the cooked ziti, followed by dollops of ricotta, then the meat sauce. Repeat with remaining ingredients.
Top with mozzarella and Parmesan cheese. Bake for 20-25 minutes, until cheese is melted and bubbly.
Serve hot.

Serves: 6
Nutritional Value (per serving): 510 calories, 20g protein, 18g fat, 65g carbs

30. Chicken Fajitas

Ingredients:

1 lb boneless chicken breasts (sliced)
2 bell peppers (sliced)
1 onion (sliced)
1 tbsp fajita seasoning
2 tbsp olive oil
8 small flour tortillas
Salsa, sour cream, and shredded cheese (for serving)

Instructions:

Heat olive oil in a large skillet over medium-high heat. Add the chicken and fajita seasoning, cooking for 5-7 minutes until cooked through.
Add the bell peppers and onions to the skillet and cook for an additional 5 minutes until softened.
Serve the chicken and veggies in warm tortillas, topped with salsa, sour cream, and cheese.

Serves: 4
Nutritional Value (per serving): 400 calories, 28g protein, 15g fat, 35g carbs

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