Cheap and Cheerful Weeknight Dinners

1. Baked Chicken Fajitas: Preheat oven to 375°F. In a large bowl, combine 1 lb. boneless, skinless chicken breasts, 1 red bell pepper, 1 green bell pepper, 1 onion, 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon salt. Toss to combine. Spread the mixture onto a baking sheet and bake for 25 minutes. Serve with warm tortillas, salsa, and guacamole.

2. One-Pot Pasta: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 onion, 1 bell pepper, and 1 teaspoon garlic powder. Cook until vegetables are softened, about 5 minutes. Add 1 lb. ground beef and cook until browned. Add 1 (14.5-ounce) can diced tomatoes, 1 (15-ounce) can tomato sauce, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer for 10 minutes. Add 1 (16-ounce) package of pasta and 2 cups water. Simmer for 10 minutes, stirring occasionally, until pasta is cooked. Serve with grated Parmesan cheese.

3. Sheet Pan Nachos: Preheat oven to 375°F. Spread 1 (8-ounce) bag of tortilla chips onto a baking sheet. Top with 1 lb. ground beef, 1 (15-ounce) can black beans, 1 (4-ounce) can diced green chiles, 1 cup shredded cheese, 1/2 cup salsa, and 1/4 cup sliced jalapeños. Bake for 15 minutes. Serve with sour cream and guacamole.

4. Baked Salmon: Preheat oven to 375°F. Place 1 lb. salmon fillets on a baking sheet. In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture onto the salmon. Bake for 15 minutes. Serve with steamed vegetables and a side of rice.

5. Taco Salad: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb. ground beef and cook until browned. Add 1 (1.25-ounce) package taco seasoning and 1/2 cup water. Simmer for 5 minutes. In a large bowl, combine 1 head romaine lettuce, 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 (4-ounce) can diced green chiles, 1 cup shredded cheese, 1/2 cup salsa, and 1/4 cup sliced jalapeños. Top with the beef mixture and serve with tortilla chips.

6. Chicken Parmesan: Preheat oven to 375°F. Place 1 lb. boneless, skinless chicken breasts on a baking sheet. In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture onto the chicken. Bake for 25 minutes. Serve with spaghetti and marinara sauce.

7. Stuffed Peppers: Preheat oven to 375°F. Cut 4 bell peppers in half and remove the seeds. In a large bowl, combine 1 lb. ground beef, 1 (15-ounce) can black beans, 1 (15-ounce) can corn, 1 (4-ounce) can diced green chiles, 1 cup cooked rice, 1/2 cup salsa, 1/4 cup sliced jalapeños, and 1/2 teaspoon salt. Stuff the peppers with the mixture and place them in a baking dish. Bake for 25 minutes. Serve with sour cream and guacamole.

8. Quesadillas: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb. ground beef and cook until browned. Add 1 (1.25-ounce) package taco seasoning and 1/2 cup water. Simmer for 5 minutes. Place 4 (10-inch) flour tortillas on a work surface. Divide the beef mixture among the tortillas and top with 1 cup shredded cheese. Fold the tortillas in half and cook in the skillet until golden brown, about 2 minutes per side. Serve with salsa and sour cream.

9. Baked Ziti: Preheat oven to 375°F. In a large pot, bring 4 quarts of water to a boil. Add 1 (16-ounce) package of ziti and cook until al dente, about 8 minutes. Drain and set aside. In a large bowl, combine 1 (15-ounce) can tomato sauce, 1 (15-ounce) can diced tomatoes, 1 (4-ounce) can diced green chiles, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1/2 teaspoon salt. Add the cooked ziti and stir to combine. Spread the mixture into a baking dish and top with 1 cup shredded cheese. Bake for 25 minutes. Serve with a side salad.

10. Slow Cooker Chili: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 lb. ground beef and cook until browned. Transfer the beef to a slow cooker. Add 1 (15-ounce) can black beans, 1 (15-ounce) can kidney beans, 1 (15-ounce) can diced tomatoes, 1 (4-ounce) can diced green chiles, 1 cup beef broth, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, and 1/2 teaspoon salt. Cook on low for 6-8 hours. Serve with shredded cheese, sour cream, and tortilla chips.