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6 Healthy Weeknight Dinners

Indulge in simple, scrumptious suppers from our new cookbook, Healthy Family Dinners.

By the Family Circle food editors

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Roasted Vegetable & Shrimp Salad
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
Peter Ardito
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Roasted Vegetable & Shrimp Salad

Makes: 6 servings

Prep: 20 minutes

Refrigerate: 15 minutes

Roast: 30 minutes at 450 degrees F.

Grill/Broil: 4 minutes

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Jerk-Rubbed London Broil

Makes: 6 servings

Prep: 15 minutes

Refrigerate: 4 hours or overnight

Cook: 25 minutes

Broil: 12 minutes

Test Kitchen Tip: Amp up the flavor of lean meat with a spice rub—this one does double duty to perk up potato salad.

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Rainbow Chard & White Bean Casserole

Makes: 8 servings

Prep: 20 minutes

Cook: 15 minutes

Bake: 15 minutes at 350 degrees F.

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Scallop Couscous Paella

Makes: 6 servings

Prep: 15 minutes

Cook: 11 minutes

Let Stand: 5 minutes

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Smoky Beef & Hominy Stew

Makes: 6 servings (12 cups)

Prep: 20 minutes

Cook: 1 hour, 35 minutes

Test Kitchen Tip: Hominy is more tender and has a creamier texture than regular corn—stir into chili or stew in place of more-traditional beans.

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Garam Masala Lentils & Potatoes

Makes: 6 servings (12 cups)

Prep: 15 minutes

Cook: 40 minutes

Originally published in the October 1, 2011, issue of Family Circle magazine.

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