Dr. Gilroy's Favorite Weeknight Dinners

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tsp smoked paprika
• ½ tsp coriander
• Pinch cayenne and sugar
• Salt and pepper to taste
• 2 tbsp extra virgin olive oil + 1 tbsp butter
• 2 shallots, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup diced tomatoes (canned or fresh)
• ¼ cup chicken broth
• ¼ cup dry white wine
• Juice of 1 lemon
• Fresh parsley, chopped

Instructions

1. In a bowl, toss shrimp with smoked paprika, coriander, cayenne, sugar, salt, and pepper until evenly coated.
2. Heat olive oil and butter together in a large skillet over medium heat. Add shallots and garlic and cook 2–3 minutes, stirring often, until soft and fragrant.
3. Add the sliced bell pepper and cook 4 minutes, stirring occasionally.
4. Add the seasoned shrimp. Cook 1–2 minutes, then pour in diced tomatoes, chicken broth, white wine, and lemon juice.
5. Cook 2–3 more minutes, stirring gently, until the shrimp turn bright pink and the sauce comes together.
6. Stir in fresh parsley and serve over orzo, couscous, or rice — or riced cauliflower for a lower-carb option.

Ingredients

• 1 lb boneless, skinless chicken breasts (or 4 cutlets)
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 2 tbsp extra virgin olive oil
• 1 cup basmati rice
• ½ tsp turmeric
• ½ English cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup tzatziki
• Fresh parsley or dill for garnish

Instructions

1. Cook basmati rice with turmeric according to package directions. The turmeric gives it a warm golden color.
2. Season chicken on both sides with oregano, garlic powder, onion powder, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side until cooked through (165°F internal temp). Let rest 5 minutes, then slice.
4. Assemble your bowls: start with turmeric rice, then add sliced chicken, cucumber, tomatoes, and red onion.
5. Spoon tzatziki over the top and finish with fresh parsley or dill. Serve right away.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 3 tbsp extra virgin olive oil
• Juice and zest of 1 lemon
• 3 cloves garlic, minced
• 2 tbsp fresh dill (or 1 tsp dried)
• Salt and pepper to taste
• Lemon slices for serving

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, and dill.
3. Arrange salmon fillets and asparagus on the baking sheet. Drizzle the olive oil mixture evenly over everything. Season with salt and pepper.
4. Roast 12–15 minutes until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Serve with lemon slices on the side.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Pinch cayenne
• 1 can (28 oz) whole peeled tomatoes
• Salt and pepper to taste
• 6 large eggs
• Crumbled feta cheese for topping
• Fresh parsley or cilantro for garnish
• Pita or crusty bread for serving

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 5–8 minutes until softened.
2. Add garlic, cumin, paprika, and cayenne. Stir for 30 seconds until fragrant.
3. Add the whole peeled tomatoes, crushing them gently with your spoon as you stir. Season with salt and pepper. Simmer 15 minutes until the sauce thickens.
4. Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well.
5. Cover the pan and cook on low heat 5–8 minutes, until egg whites are set but yolks are still slightly runny.
6. Top with crumbled feta and fresh parsley or cilantro. Serve straight from the pan with warm pita or crusty bread.

Ingredients

• 1 can (15 oz) green or brown lentils, drained and rinsed
• 1 cup basmati rice, cooked
• 1 large yellow onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 1 tbsp honey or maple syrup
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp cinnamon
• Salt and pepper to taste
• Greek yogurt or skyr for topping (optional)
• Fresh spinach, olives, or roasted veggies to serve alongside

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sliced onion and honey or maple syrup. Cook slowly 10–12 minutes, stirring occasionally, until the onions are golden and caramelized.
2. Add cumin, paprika, and cinnamon. Stir for 1 minute to toast the spices.
3. Add the drained lentils and a small splash of water or vegetable broth. Stir to combine and heat through, about 3–5 minutes.
4. Fold in the cooked basmati rice. Season with salt and pepper and stir gently to combine.
5. Serve topped with a dollop of Greek yogurt or skyr, and a side of fresh spinach, olives, or roasted vegetables.