16 Quick and Delicious Organic Dinner Recipes

This is your ultimate guide to prepare healthy dinner with minimal effort. Servable in 30 minutes, these super easy meals are really mouthwatering. If you are new in the world of cooking, these 16 dinner recipes will also help you master the craft.

1. Asparagus and Garlic Butter Chicken

Ingredients:

  • 6 to 8 bone-in, skin-on chicken thighs
  • 1 to 2 bunches asparagus, trimmed
  • 1/2 cup butter (unsalted), melted
  • 1 tablespoon lemon juice
  • 5 cloves garlic, minced
  • 1 tsp. honey
  • 1 coffee spoon Italian herbs (dried oregano, thyme, rosemary, basil)
  • Kosher salt and freshly ground black pepper
  • Slices of lemon
  • Fresh chopped parsley

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. Take a small bowl, whisk together, lemon juice, butter, honey, garlic, Italian herbs; season with pepper and salt.

3. Put a medium fire and brown chicken thighs on both sides for 4 to 5 minutes per side.

4. Arrange asparagus and browned chicken thighs in a single layer onto the prepared baking sheet.

5. Brush and drizzle the butter mixture over the asparagus and chicken put lemon slices on top of chicken.

6. Bake for about 20 minutes. Serve immediately.

Source: eatwell101

2. Harissa Chicken Breasts

Ingredients:

  • 1 pound (500g) skinless chicken breasts (about 2)
  • 2 tablespoons Harissa (or Sriracha sauce)
  • Toasted sesame seeds (toast seeds in a skillet without oil for 2-3 minutes)
  • Extra virgin olive oil
  • Salt

Instructions:

1. Heat your oven to 380°F. Spread Harissa all over the chicken breasts and set a rimmed baking dish. Now sprinkle with salt, put olive oil, toasted sesame seeds. Roast them all for 10-15 minutes, keep it tender.

2. Spread the cooking juices over chicken and serve with boiled vegetables and rice or couscous.

Source: eatwell101

3. Tomato and Spinach Tortellini


Ingredients:

  • 8oz tortellini (uncooked)
  • 1 tsp. olive oil
  • 1 minced onion
  • 4 diced Roma tomatoes
  • Spinach (2 cups)
  • 3 minced garlic
  • Fresh cracked pepper and salt
  • Quarter cup vegetable stock
  • Red chili pepper (crushed)
  • Parmesan cheese


Instructions:

1. Medium heat 1 Tsp. olive oil and cook onion until fragrant. Use tomato and season with red pepper flakes, paprika, pepper, and salt. Stir for 3 or 4 minutes.

2. Add garlic, spinach and vegetable stock to the skillet on medium heat, about 2 – 3 minutes until spinach wilts just a little. Remove from heat.

3. Cook tortellini following package instructions.

4. Add pasta to the skillet with tomatoes and spinach. Stir and warm on medium-low heat, adjust seasoning and serve with a good sprinkle of parmesan and a drizzling of olive oil.

Source: eatwell101

4. Quinoa and Cucumber Noodles Salad


Ingredients:

  • 2 cups cucumber
  • 2 cups tomatoes
  • 2 large diced avocados
  • 1 sliced red onion
  • 2 cups cooked quinoa
  • 1 chopped parsley

Instructions:

In a large bowl, mix tomato, quinoa, avocado, onion, parsley, and cucumber.

Source: eatwell101

5. Chickpea Chicken Soup


Ingredients:

  • 2 tsp. olive oil
  • 2 chicken legs
  • 3 large garlic cloves
  • Juice of 1 lemon
  • 1 tsp. smoked paprika
  • Quarter teaspoon ground cayenne
  • 2 15oz cans chickpeas (preferably low sodium)
  • 1kg whole tomatoes
  • 4 cups low sodium chicken broth
  • A handful of fresh parsley
  • Black pepper and kosher salt

Instructions:

1. Take a large pot and heat the olive oil over low heat. Heat garlic for 2 minutes. Add cayenne, paprika, and tomatoes. Now sauté it for 5 minutes. Now put chicken legs and stir.

2. Spread with broth and bring to a boil, now lower down the temperature and simmer for half an hour or until broth has reduced slightly.

3. After 30 minutes, remove chicken legs, discard the bones and shred the flesh. Now put the shredded chicken flesh back into the pot.

4. Cook for 5 minutes and add the drained chickpeas. Adjust seasoning and cook for 5 minutes, and then divide the soup into bowls and serve with a dash of fresh lemon juice and chopped parsley. A chunk of crusty bread tastes great with this recipe.

Source: eatwell101

6. Crock Pot Ground Beef Stew

Ingredients:

  • 1 pound ground beef
  • 1.5 pounds potatoes, diced and unpeeled
  • 3 carrots, sliced and peeled
  • ½ diced onion
  • 5 whole garlic clove
  • 1 can diced tomatoes
  • 1/2 cup beef broth
  • 1 tsp. salt
  • Quarter tsp. fresh cracked pepper
  • 1 tsp. oregano
  • 2 Bay leaves
  • Parmesan and fresh chopped flat parsley

Source: eatwell101.com

Instructions:

1. Put the ground beef, oregano, diced potatoes, diced tomato, sliced carrots, whole garlic cloves, diced onions and bay leaves and seasoning to a large slow cooker.

2. Put the beef broth over everything and stir to blend. Cover and cook on low heat for 6 hours, do not open the lid during cooking.

3. Serve with a topping of chopped parsley and parmesan. Serve with sliced French baguette!

Source: eatwell101

7. Basil Pasta and Grape Tomato Dinner Recipe

Ingredients:

  • 1 pound pasta
  • 2 tsp. olive oil
  • Half thinly sliced white onion
  • 3 thinly sliced garlic cloves
  • 1 pound grape or cherry tomatoes
  • 2 tsp. sesame seeds
  • 1 tsp. paprika
  • 4-6 slices of chopped ham
  • Half cup loosely packed basil leaves
  • Black pepper and salt

Instructions:

1. Take a large pot of salted water and boil it. Cook the pasta and keep it slightly undercooked.

2. While cooking the pasta, onion, add black pepper, and garlic to a big skillet and pour olive oil. Turn medium heat on and cook until onion gets soft, for 3 minutes. Now put tomatoes and cook for another 5 minutes. Add sesame seeds and paprika, stir gently. Adjust seasoning with salt and pepper and set aside.

3. Complete the topping with chopped ham and spread the tomato sauce over. Add some basil leaves and serve with parmesan cheese.

Source: eatwell101

8. Roasted Salmon and Zucchini Noodles


Ingredients:

  • Salmon fillets (2 pieces)
  • 2 zucchinis
  • Any spices you of your choice
  • Fresh cracked pepper and salt
  • Pink peppercorns
  • Olive oil

Instructions:

1. Clean and julienne zucchini into long pieces, avoid peeling. Boil a large pot of salted water.

2. Set oven heat to 400°F. Drizzle salmon with olive oil and season with Cajun spice blend, pepper and sea salt. For about 10 minutes roast in the oven.

3. While roasting, briefly cook the zucchini in boiling water for 3 minutes and drain and arrange on serving plates.

4. Now take the fish out of the oven. Drizzle with pink peppercorns and serve.

Source: eatwell101

9. Carrot Lentil Stew Dinner Recipe


Ingredients:

  • 2 peeled and sliced large carrots
  • 6 cups vegetable broth
  • Half tsp. turmeric
  • Half tsp. cumin
  • Half tsp. black pepper
  • 2 minced cloves garlic
  • 2 cups red lentils
  • 2 diced tomatoes
  • Chopped fresh cilantro
  • Lime juice
  • 1 tsp. olive oil
  • 1 diced onion

Instructions:

1. On medium high heat sauté garlic and onion for about 3 minutes. Add red lentils and stir to coat well. Add spices and vegetable broth, raise the heat and bring everything to a rapid boil.

2. Once the boiling starts to decrease the heat to a low simmer and cook uncovered for 12-15 minutes until lentils are cooked.

3. Now remove the stew and divide into bowls. Complete topping with fresh cilantro and drizzle with lime juice.

Source: eatwell101

10. Skillet Chicken with Garlic Cajun Sauce


Ingredients:

  • 1 1/2 lb. chicken thighs
  • Freshly ground pepper
  • 2 tsp. Cajun spice mix
  • 1/2 red bell pepper
  • 110g sliced button mushrooms
  • A 125ml low-sodium chicken broth
  • 2 scallions
  • 1 tsp. olive oil
  • 1 chopped onion
  • 5 minced garlic cloves
  • 3 sliced carrots

Instructions:

1. Preheat the oven. Now season the chicken lightly with pepper, cajun spices, and salt. Take a big frying pan and put the heat on medium and warm the oil. Add the chicken skin side down and cook until browned for about 2 minutes, then flip and cook on the other side. Clean any residual oil and keep only a little for the onion.

2. Now put the onion in the frying pan and stir. Mix the mushrooms, garlic, carrots, red bell pepper in the skillet at intervals of one minute, and don’t stop stirring. Sprinkle with pepper and salt and sauté until the vegetables get brown. Gradually pour the broth. Bring to a boil, stirring frequently. Return the chicken to the pan.

3. Place the skillet on the bottom and roast for 20 minutes. Adjust and taste the seasoning. Sprinkle with chopped scallion. Divide the vegetables and chicken and serve right away.

Source: eatwell101

11. Vegetable Stir Fry


Ingredients:

  • ½ julienned red onion
  • ½ julienned bell pepper
  • 400 g can chickpeas
  • Sesame seeds
  • 8 Brussels sprouts

Instructions:

  1. Cook the veggies at high heat for 1-2 minutes. Drain them.
  2. Put all the ingredients of the sauce together and cook them on moderate-high heat for until the sauce thickens.
  3. Place the chickpeas and the veggies and cook on medium heat for 2 minutes.
  4. Complete the topping with some sesame seeds.

Source: eatwell101

12. Italian Stir Fry Dinner Recipe


Ingredients:

  • Pre-cooked Italian chicken sausage (1 package)
  • 2 tsp. olive oil
  • 2 minced garlic cloves
  • 2 cups broccoli
  • 1 large thinly sliced bell pepper
  • 1/2 tsp. oregano
  • Pepper and salt

Instructions:

  1. Heat 1 tsp. olive oil in a large non-stick pan over medium heat. Heat the chicken sausage pieces until brown on both sides for 5-6 minutes.
  2. Heat 1 tsp. olive oil in the same pan. Increase heat to medium-high. Add peppers, broccoli, and minced garlic and sauté for 3-4 minutes. Season with pepper, salt, and oregano. Add some chicken sausage to the pan and cooking together for another a few minutes more until vegetables get bright and slightly crispy.
  3. Serve over brown rice or whole wheat orzo drizzled with parmesan cheese, pepper, salt, and olive oil.

 

13. Corn Cob Soup

Source: 4sonrus


Ingredients:

  • 1 tsp. olive oil
  • Half cup onion, diced small
  • 2 tsp. minced garlic
  • 1/2 tsp. cumin
  • 4 cups fresh or frozen corn
  • 2 peeled and diced potatoes
  • 4 cups vegetable broth
  • 3/4 cup milk
  • 1 tsp. dried parsley
  • Pepper and salt

Instructions:

  1. Heat olive oil and cook onion until tender.
  2. Add cumin and garlic cook until fragrant.
  3. Add vegetable broth, potatoes, and corn. When it starts boiling, reduce heat and simmer until potatoes are tender.
  4. Add in parsley and milk and cook for an extra 5 minutes until heated. Add pepper and salt.

Source: 4sonrus

14. Chickpea Noodle Soup


Ingredients:

  • 1 tsp. olive oil
  • Quarter diced onion
  • 1 minced clove garlic
  • 1 sliced carrot
  • 1 sliced celery
  • 4 cups vegetable broth
  • 1 tsp. Italian seasoning
  • 4 ounces flat pasta
  • 14 ounce can chickpeas
  • Fresh ground black pepper and salt

Instructions:

  1. Take a large soup pot and heat olive oil over medium heat. Place some carrots, onion, celery, and garlic. Cook for 6 minutes.
  2. Stir in the Italian seasoning and the vegetable broth and bring to a boil. Place the noodles and simmer following package directions for 10 minutes.
  3. Add the chickpeas and Season with salt pepper and salt as desired.

Source: thebakingfairy.net

15. Frittata Dinner Recipe


Ingredients:

  • 8 eggs
  • Vegetables (any)
  • Oil (as required)
  • Half cup of cheese

Instructions:

  1. Heat oven to 425 degrees.
  2. Break the eggs in a large bowl and season with a bit of pepper and salt.
  3. Put a little oil in cast iron skillet and heat on high.
  4. Add the veggies and sauté until tender.
  5. Spread eggs over vegetables and cook for 1 minute. Stir them together.
  6. Sprinkle with cheese.
  7. Cook for 12 minutes. Make pie like slices and serve.

Source: epicurious

16. Wilted Kale Salad


Ingredients:

  • 1 kale, cut into bite-sized pieces
  • 2 minced clove garlic
  • Extra virgin olive oil
  • Some Dried cranberries
  • Walnuts

For the vinaigrette:

  • 3 tsp. extra virgin olive oil
  • ½ tsp. dijon mustard
  • 2 tsp. apple cider vinegar
  • Pepper and sea salt

Instructions:

  1. Heat olive oil and add garlic. Sauté until garlic is fragrant. Add kale and sauté until wilted. Stop heating.
  2. Whisk all ingredients together, add pepper and sea salt.
  3. Add dried walnuts and cranberries to wilted kale. Drizzle with vinaigrette and serve warm.

Source: Seriouseats

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