Making dinner after a long day doesn’t have to be a chore! We’ve gathered 34 quick and tasty recipes perfect for busy weeknights. From comforting pastas to speedy stir-fries, there’s something here for everyone. Dive in and discover your new go-to meals—you’ll have dinner on the table in no time!
Creamy Garlic Tuscan Chicken
Let’s make creamy garlic Tuscan chicken. This rich, comforting dish comes together quickly with bold flavors. Perfect for weeknights yet impressive enough for guests.
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes, chopped
– 2 cups fresh baby spinach
– 1/2 cup grated Parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 teaspoon dried Italian seasoning
Instructions
1. Pat dry 4 boneless, skinless chicken breasts with paper towels.
2. Season both sides evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Reduce heat to medium and add 4 cloves fresh minced garlic to the same skillet.
7. Sauté garlic for 30 seconds until fragrant but not browned.
8. Pour in 1 cup heavy cream and bring to a gentle simmer.
9. Stir in 1/2 cup chopped sun-dried tomatoes and 1 teaspoon dried Italian seasoning.
10. Add 2 cups fresh baby spinach and cook for 1-2 minutes until wilted.
11. Sprinkle in 1/2 cup grated Parmesan cheese and stir continuously until melted and smooth.
12. Return cooked chicken breasts to the skillet, spooning sauce over them.
13. Simmer for 2-3 minutes to heat through and meld flavors.
Creamy sauce clings beautifully to the tender chicken. The garlic and Parmesan create a savory depth while sun-dried tomatoes add sweet tang. Serve over al dente pasta or with crusty bread to soak up every drop.
One-Pot Lemon Herb Chicken and Rice
Perfect for busy weeknights, this one-pot wonder delivers bright, herbaceous flavor with minimal cleanup. Pat chicken dry with paper towels for optimal browning. Season both sides of 4 bone-in, skin-on chicken thighs generously with kosher salt and freshly ground black pepper.
Ingredients
– 4 bone-in, skin-on chicken thighs
– Kosher salt
– Freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil
– 1 finely chopped yellow onion
– 3 minced garlic cloves
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
– 1 juiced lemon
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh thyme
Instructions
1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Place 4 seasoned chicken thighs skin-side down and cook undisturbed for 6-8 minutes until golden brown and crispy.
3. Flip chicken and cook for 3 more minutes, then transfer to a plate.
4. Add 1 finely chopped yellow onion to the pot and sauté for 4 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 1 cup long-grain white rice and toast for 1 minute, stirring constantly.
7. Pour in 2 cups low-sodium chicken broth and 1 juiced lemon, scraping up any browned bits from the bottom.
8. Return chicken thighs to the pot, nestling them into the rice mixture.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
10. Remove from heat and let stand covered for 5 minutes to allow rice to absorb remaining liquid.
11. Fluff rice with a fork and stir in 2 tablespoons chopped fresh parsley and 1 tablespoon chopped fresh thyme.
Keep leftovers refrigerated in an airtight container for up to 3 days. The rice absorbs all the savory chicken juices while staying perfectly separate and fluffy. Bright lemon cuts through the richness, making it ideal with a simple arugula salad.
Quick Shrimp Stir-Fry with Vegetables
Overwhelmed by dinner decisions? This quick shrimp stir-fry delivers big flavor with minimal effort. Perfect for busy weeknights when you need something satisfying fast.
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 2 tbsp rich sesame oil
– 3 cloves garlic, freshly minced
– 1 tbsp freshly grated ginger
– 1 red bell pepper, thinly sliced
– 1 cup crisp sugar snap peas
– 1/2 cup vibrant shredded carrots
– 1/4 cup savory soy sauce
– 1 tbsp sweet honey
– 1 tsp fiery red pepper flakes
– 2 cups fluffy cooked jasmine rice
– 2 tbsp fresh chopped cilantro
Instructions
1. Pat dry 1 lb large raw shrimp thoroughly with paper towels to ensure proper searing.
2. Heat 2 tbsp rich sesame oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook undisturbed for 2 minutes until bottoms turn pink.
4. Flip shrimp and cook for 1 more minute until just opaque, then transfer to a clean plate.
5. Add 3 cloves freshly minced garlic and 1 tbsp freshly grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant.
6. Toss in 1 thinly sliced red bell pepper, 1 cup crisp sugar snap peas, and 1/2 cup vibrant shredded carrots, stirring to coat in oil.
7. Stir-fry vegetables for 3-4 minutes until crisp-tender but still brightly colored.
8. Tip: Keep the heat high to achieve that characteristic wok hei flavor without steaming the vegetables.
9. Whisk together 1/4 cup savory soy sauce, 1 tbsp sweet honey, and 1 tsp fiery red pepper flakes in a small bowl.
10. Pour sauce over vegetables, stirring to combine and bring to a simmer.
11. Return cooked shrimp to the wok, tossing gently to coat everything in the glossy sauce.
12. Tip: Don’t overcook the shrimp—they should be added back just to warm through and absorb flavors.
13. Remove from heat and immediately stir in 2 tbsp fresh chopped cilantro.
14. Tip: Serve immediately over hot rice to prevent the vegetables from losing their crisp texture.
15. Divide 2 cups fluffy cooked jasmine rice among bowls and top generously with shrimp stir-fry.
Vibrant colors and contrasting textures make this dish visually stunning. The plump shrimp remain juicy against the crisp vegetables, all coated in a perfectly balanced savory-sweet sauce. For an extra crunch, sprinkle with toasted sesame seeds or serve with extra red pepper flakes on the side for heat lovers.
Easy Beef and Broccoli Stir-Fry
Satisfy your craving for takeout with this homemade version that comes together faster than delivery. Simple ingredients create big flavor in minutes. Perfect for busy weeknights when you need something delicious without the fuss.
Ingredients
– 1 pound thinly sliced flank steak
– 4 cups fresh broccoli florets
– 3 cloves minced garlic
– 1 tablespoon freshly grated ginger
– 1/4 cup rich soy sauce
– 2 tablespoons sweet honey
– 1 tablespoon toasted sesame oil
– 2 tablespoons neutral vegetable oil
– 1 tablespoon cornstarch
– 1/2 cup savory beef broth
– 2 teaspoons crushed red pepper flakes
Instructions
1. Whisk together soy sauce, honey, sesame oil, cornstarch, and beef broth in a small bowl until smooth. 2. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute. 3. Add thinly sliced flank steak in a single layer and cook undisturbed for 2 minutes to develop a sear. 4. Flip steak pieces and cook for another 1 minute until browned but not fully cooked through. 5. Remove steak from skillet and set aside on a clean plate. 6. Add fresh broccoli florets to the same skillet and stir-fry for 3 minutes until bright green. 7. Add minced garlic, freshly grated ginger, and crushed red pepper flakes, cooking for 30 seconds until fragrant. 8. Pour the prepared sauce mixture into the skillet, stirring constantly. 9. Bring sauce to a boil and cook for 1 minute until thickened and glossy. 10. Return cooked steak to the skillet along with any accumulated juices. 11. Toss everything together until well coated and heated through, about 1 minute. 12. Remove from heat and let rest for 2 minutes before serving. Velvety sauce clings to tender beef and crisp-tender broccoli, creating that perfect glossy coating you love from restaurant versions. Serve immediately over steamed jasmine rice or noodles for a complete meal that beats any takeout.
Honey Garlic Salmon with Asparagus
Looking for a quick, flavorful dinner that feels gourmet? This honey garlic salmon with asparagus comes together in under 30 minutes, delivering restaurant-quality results with minimal effort. Let’s get cooking.
Ingredients
– 4 skin-on salmon fillets (about 6 oz each)
– 1 lb fresh asparagus spears, ends trimmed
– 3 tbsp rich honey
– 4 cloves garlic, minced
– 2 tbsp low-sodium soy sauce
– 1 tbsp fresh lemon juice
– 2 tbsp extra virgin olive oil
– 1/2 tsp freshly ground black pepper
– 1/4 tsp sea salt
Instructions
1. Preheat your oven to 400°F.
2. Pat the salmon fillets dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together the honey, minced garlic, soy sauce, and lemon juice.
4. Arrange the asparagus spears on a large baking sheet.
5. Drizzle 1 tbsp of olive oil over the asparagus and toss to coat.
6. Season the asparagus with half of the black pepper and sea salt.
7. Push the asparagus to the sides of the baking sheet, creating space in the center.
8. Place the salmon fillets skin-side down in the center of the baking sheet.
9. Brush the honey garlic sauce generously over the top of each salmon fillet.
10. Drizzle the remaining 1 tbsp of olive oil over the salmon.
11. Sprinkle the remaining black pepper and sea salt over the salmon.
12. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender-crisp.
13. For extra caramelization, broil on high for 1-2 minutes at the end, watching closely to prevent burning.
14. Let the salmon rest for 2 minutes before serving to allow juices to redistribute.
Effortlessly elegant, this dish features flaky, moist salmon with a sticky-sweet glaze and crisp-tender asparagus. Serve it over fluffy jasmine rice or with a side of quinoa for a complete meal that’s both nutritious and indulgent.
Simple Skillet Lasagna
Lasagna doesn’t need hours of layering. This skillet version delivers all the comfort in half the time. Let’s get cooking.
Ingredients
– 1 lb lean ground beef
– 1 yellow onion, finely diced
– 3 cloves garlic, minced
– 24 oz jarred marinara sauce
– 8 no-boil lasagna noodles, broken into pieces
– 15 oz whole milk ricotta cheese
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp extra virgin olive oil
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– Fresh basil leaves for garnish
– Kosher salt to taste
– Freshly ground black pepper to taste
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large oven-safe skillet over medium-high heat.
2. Add 1 finely diced yellow onion and cook until softened, about 5 minutes.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb lean ground beef, breaking it up with a spoon, and cook until browned, about 8 minutes.
5. Drain excess grease from the skillet.
6. Stir in 24 oz jarred marinara sauce, 1 tsp dried oregano, and 1/2 tsp crushed red pepper flakes.
7. Season with kosher salt and freshly ground black pepper to taste.
8. Bring the sauce to a simmer, then reduce heat to low and cook for 5 minutes.
9. Break 8 no-boil lasagna noodles into pieces and stir them into the sauce.
10. Spread the mixture evenly in the skillet.
11. Dollop 15 oz whole milk ricotta cheese over the top in spoonfuls.
12. Sprinkle 2 cups shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the ricotta.
13. Cover the skillet and cook on low heat for 20 minutes, until noodles are tender.
14. Uncover and transfer the skillet to a preheated broiler for 2-3 minutes until cheese is golden and bubbly.
15. Remove from heat and let rest for 5 minutes before serving.
16. Garnish with fresh basil leaves.
Not your average lasagna, this skillet version boasts a creamy, cheesy interior with perfectly al dente noodles. The crispy, golden-brown cheese top adds a delightful contrast. Serve it straight from the skillet with a side of garlic bread for a cozy, family-style meal.
Pasta Primavera with Fresh Vegetables
Crisp spring vegetables and al dente pasta unite in this vibrant dish. Perfect for busy weeknights yet elegant enough for guests. Ready in under 30 minutes.
Ingredients
– 8 oz dried linguine pasta
– 2 tbsp extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup fresh broccoli florets
– 1 medium zucchini, thinly sliced
– 1 red bell pepper, julienned
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh basil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil.
2. Add 8 oz dried linguine pasta and cook for 9-11 minutes until al dente.
3. Drain pasta, reserving 1/2 cup pasta water.
4. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat.
5. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
6. Add 1 cup fresh broccoli florets and cook for 3 minutes, stirring occasionally.
7. Tip: Cut vegetables uniformly for even cooking.
8. Add 1 thinly sliced zucchini and 1 julienned red bell pepper.
9. Sauté vegetables for 4-5 minutes until crisp-tender.
10. Add 1 cup halved cherry tomatoes and cook for 1 minute until slightly softened.
11. Tip: Don’t overcrowd the pan to ensure proper browning.
12. Add drained pasta to the skillet with vegetables.
13. Pour in reserved pasta water gradually while tossing.
14. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
15. Toss everything together until well combined and heated through.
16. Tip: Reserve pasta water—its starch helps create a silky sauce.
17. Remove from heat and stir in 1/4 cup grated Parmesan cheese.
18. Garnish with 2 tbsp chopped fresh basil.
19. Serve immediately.
Simply toss with grilled chicken for added protein. The al dente pasta provides a satisfying chew against the crisp-tender vegetables. Bright, fresh flavors make this dish a springtime staple.
Spicy Sausage and Spinach Pasta
Looking for a quick weeknight dinner that packs a punch? This spicy sausage and spinach pasta delivers bold flavor with minimal effort. Let’s get cooking.
Ingredients
– 1 lb spicy Italian sausage, casings removed
– 12 oz dried rigatoni pasta
– 3 tbsp rich extra-virgin olive oil
– 4 cloves garlic, finely minced
– 1/2 tsp crushed red pepper flakes
– 5 oz fresh baby spinach leaves
– 1/2 cup grated Parmesan cheese, plus more for serving
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz dried rigatoni pasta and cook according to package directions until al dente, about 10-12 minutes.
3. Meanwhile, heat 3 tbsp rich extra-virgin olive oil in a large skillet over medium-high heat.
4. Add 1 lb spicy Italian sausage, breaking it into small crumbles with a wooden spoon.
5. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
6. Add 4 cloves finely minced garlic and 1/2 tsp crushed red pepper flakes to the skillet.
7. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
8. Stir in 5 oz fresh baby spinach leaves and cook for 2-3 minutes until wilted.
9. Drain the cooked pasta, reserving 1/2 cup of pasta water.
10. Add the drained pasta to the skillet with the sausage and spinach mixture.
11. Pour in 1/4 cup of the reserved pasta water and toss to combine, adding more if needed to create a light sauce.
12. Stir in 1/2 cup grated Parmesan cheese until melted and creamy.
13. Season with kosher salt and freshly ground black pepper to taste.
14. Remove from heat and serve immediately.
Unbelievably satisfying, this pasta boasts a perfect balance of spicy sausage against the fresh spinach. The rigatoni holds the savory sauce in every tube, making each bite burst with flavor. Try topping with extra Parmesan and a drizzle of olive oil for restaurant-quality presentation at home.
Baked Lemon Herb Chicken Thighs
Unbelievably simple yet packed with flavor, these chicken thighs come together with minimal effort. Using bone-in, skin-on thighs ensures juicy results every time. Fresh herbs and lemon brighten up this weeknight staple.
Ingredients
– 8 bone-in, skin-on chicken thighs
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 4 cloves garlic, finely minced
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 425°F.
2. Pat the chicken thighs completely dry with paper towels for maximum crispiness.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
4. Arrange the chicken thighs skin-side up in a single layer in a 9×13-inch baking dish.
5. Brush the herb mixture evenly over all sides of each chicken thigh.
6. Tuck the lemon slices around and under the chicken thighs to infuse citrus flavor throughout cooking.
7. Bake uncovered for 35-40 minutes until the skin is golden brown and crispy.
8. Check for doneness by inserting a meat thermometer into the thickest part of a thigh—it should read 165°F.
9. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Crispy skin gives way to incredibly tender, herb-infused meat with bright citrus notes. Serve over creamy polenta or with roasted vegetables to soak up the flavorful pan juices. The lemon slices caramelize beautifully and can be served alongside for an extra burst of flavor.
Cheesy Chicken and Broccoli Casserole
Bold comfort food that comes together with minimal fuss. This cheesy chicken and broccoli casserole is perfect for busy weeknights and delivers creamy, satisfying flavor in every bite.
Ingredients
– 2 cups cooked shredded chicken breast
– 2 cups fresh broccoli florets
– 1 can (10.5 oz) creamy condensed cream of chicken soup
– 1 cup tangy sour cream
– 1/2 cup rich whole milk
– 1 1/2 cups sharp shredded cheddar cheese
– 1/2 teaspoon garlic powder
– 1/4 teaspoon freshly ground black pepper
– 1 cup buttery crushed Ritz crackers
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 375°F.
2. Lightly grease a 9×13-inch baking dish with non-stick spray.
3. Steam the fresh broccoli florets for 4 minutes until bright green and slightly tender.
4. In a large mixing bowl, combine the creamy condensed cream of chicken soup, tangy sour cream, and rich whole milk.
5. Whisk the mixture until completely smooth.
6. Stir in the sharp shredded cheddar cheese, reserving 1/4 cup for topping.
7. Add the garlic powder and freshly ground black pepper to the mixture.
8. Fold in the cooked shredded chicken breast and steamed broccoli florets until evenly coated.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
10. In a small bowl, mix the buttery crushed Ritz crackers with the melted unsalted butter.
11. Sprinkle the cracker mixture evenly over the casserole.
12. Top with the reserved sharp shredded cheddar cheese.
13. Bake at 375°F for 25-30 minutes until bubbly and golden brown on top.
14. Let the casserole rest for 5 minutes before serving. Tip: Letting it rest helps the layers set for cleaner slices.
What emerges is a creamy, cheesy masterpiece with contrasting textures from the tender chicken, crisp broccoli, and buttery cracker topping. Serve it alongside a simple green salad or crusty bread to soak up every last bit of the rich sauce.
Instant Pot Honey Garlic Chicken
Very few dishes deliver such bold flavor with minimal effort. This honey garlic chicken transforms simple ingredients into a sticky-sweet masterpiece perfect for busy weeknights. Your Instant Pot does all the heavy lifting while you reap the rewards.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1/3 cup raw honey
– 1/4 cup low-sodium soy sauce
– 4 cloves freshly minced garlic
– 1 tbsp freshly grated ginger
– 1/2 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp chopped fresh parsley
Instructions
1. Pat dry 1.5 lbs boneless, skinless chicken thighs with paper towels to ensure proper browning.
2. Select “Sauté” mode on your Instant Pot and wait until the display reads “Hot.”
3. Place chicken thighs in the pot in a single layer, working in batches if necessary to avoid overcrowding.
4. Sear chicken for 3 minutes per side until golden brown, then remove and set aside.
5. Add 1/2 cup chicken broth to deglaze the pot, scraping up all browned bits with a wooden spoon.
6. Whisk in 1/3 cup raw honey, 1/4 cup low-sodium soy sauce, 4 cloves freshly minced garlic, and 1 tbsp freshly grated ginger until combined.
7. Return chicken thighs to the pot, turning to coat evenly in the sauce.
8. Secure the lid, set valve to “Sealing,” and pressure cook on High for 8 minutes.
9. Allow natural pressure release for 5 minutes, then quick release remaining pressure.
10. Carefully remove chicken thighs and set aside on a clean plate.
11. Select “Sauté” mode again and bring sauce to a simmer.
12. Create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
13. Slowly whisk slurry into simmering sauce and cook for 2-3 minutes until thickened to a glaze consistency.
14. Return chicken to pot and toss to coat thoroughly in the glaze.
15. Garnish with 2 tbsp chopped fresh parsley before serving.
Fantastic sticky glaze clings to every tender piece of chicken. The balance of sweet honey and savory garlic creates an irresistible flavor profile. Serve over fluffy jasmine rice to soak up every drop of the rich sauce.
Quick and Tasty Taco Salad
Every busy weeknight deserves a satisfying meal that comes together fast. This taco salad delivers bold flavors with minimal effort. Perfect for when you need dinner on the table in minutes.
Ingredients
– 1 lb lean ground beef
– 1 packet zesty taco seasoning
– 1 cup crisp shredded iceberg lettuce
– 1 cup juicy cherry tomatoes, halved
– 1/2 cup sharp cheddar cheese, shredded
– 1/4 cup creamy ranch dressing
– 1/4 cup crunchy tortilla strips
– 1/4 cup tangy salsa
– 2 tbsp fresh cilantro, chopped
Instructions
1. Heat a large skillet over medium-high heat.
2. Add 1 lb lean ground beef to the skillet, breaking it apart with a spatula.
3. Cook the beef for 6-8 minutes, until no pink remains and it’s browned.
4. Drain any excess grease from the skillet.
5. Sprinkle 1 packet zesty taco seasoning over the cooked beef.
6. Add 1/4 cup water to the skillet and stir to combine.
7. Simmer the mixture for 3-4 minutes, until the sauce thickens. Tip: Letting it simmer enhances the seasoning flavor.
8. Remove the skillet from heat and let it cool slightly.
9. In a large bowl, layer 1 cup crisp shredded iceberg lettuce as the base.
10. Top the lettuce with the seasoned beef mixture.
11. Add 1 cup juicy cherry tomatoes, halved, over the beef.
12. Sprinkle 1/2 cup sharp cheddar cheese, shredded, evenly over the tomatoes.
13. Drizzle 1/4 cup creamy ranch dressing over the salad.
14. Scatter 1/4 cup crunchy tortilla strips on top for texture. Tip: Add tortilla strips just before serving to keep them crisp.
15. Spoon 1/4 cup tangy salsa over everything.
16. Garnish with 2 tbsp fresh cilantro, chopped. Tip: Fresh herbs brighten the dish—don’t skip them!
Juicy beef and crisp lettuce create a satisfying contrast. The creamy ranch and zesty salsa tie all the flavors together. Serve immediately for the best texture, or pack components separately for a make-ahead lunch.
Stovetop Mac and Cheese with Bacon
Nostalgic comfort gets a smoky upgrade with this stovetop mac and cheese. Crispy bacon adds savory depth to the creamy cheese sauce. It’s quick, indulgent, and perfect for weeknight cravings.
Ingredients
– 8 ounces elbow macaroni
– 6 slices thick-cut bacon, chopped
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups whole milk, warmed
– 2 cups sharp cheddar cheese, freshly shredded
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces elbow macaroni and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set aside; do not rinse to help the sauce cling better.
4. While pasta cooks, place 6 slices chopped thick-cut bacon in a cold skillet.
5. Cook bacon over medium heat for 8-10 minutes until crispy, stirring frequently.
6. Use a slotted spoon to transfer bacon to a paper towel-lined plate; reserve 2 tablespoons bacon fat in the skillet.
7. Melt 2 tablespoons unsalted butter with the bacon fat over medium heat.
8. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute until golden and fragrant.
9. Gradually pour in 2 cups warmed whole milk, whisking constantly to avoid lumps.
10. Simmer the sauce for 3-5 minutes until thickened enough to coat the back of a spoon.
11. Reduce heat to low and stir in 2 cups freshly shredded sharp cheddar cheese until fully melted and smooth.
12. Add 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper; whisk to combine.
13. Fold the drained pasta and crispy bacon into the cheese sauce until evenly coated.
14. Heat for 2 minutes over low, stirring gently, to meld flavors.
15. Serve immediately for the creamiest texture.
Silky cheese clings to every noodle, with smoky bacon bits adding crunch. Top with extra black pepper or serve alongside a crisp green salad for balance. This dish is best enjoyed hot, straight from the stove.
Easy Vegetable Curry with Chickpeas
Ready for a quick, flavor-packed meal that comes together in under 30 minutes? This vegetable curry delivers bold spices and creamy chickpeas with minimal effort. Perfect for busy weeknights when you crave something satisfying and wholesome.
Ingredients
– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant curry powder
– 1 (15-ounce) can plump chickpeas, drained and rinsed
– 1 (14-ounce) can creamy coconut milk
– 1 cup diced ripe tomatoes
– 1 cup vegetable broth
– 1 teaspoon coarse kosher salt
– 1/2 teaspoon cracked black pepper
– 1 cup fresh spinach leaves
– 2 tablespoons chopped cilantro
– Cooked basmati rice, for serving
Instructions
1. Heat fragrant coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and freshly grated ginger; cook for 1 minute until fragrant.
4. Sprinkle vibrant curry powder into the skillet and toast for 30 seconds to deepen flavors.
5. Pour in creamy coconut milk, vegetable broth, and diced ripe tomatoes; bring to a simmer.
6. Add plump chickpeas, coarse kosher salt, and cracked black pepper; reduce heat to low.
7. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
8. Fold in fresh spinach leaves and cook just until wilted, about 1 minute.
9. Remove from heat and stir in chopped cilantro.
10. Serve immediately over cooked basmati rice.
Silky coconut milk coats tender chickpeas and vegetables, while toasted curry powder adds warmth without overwhelming heat. For a bright finish, squeeze fresh lime juice over top or sprinkle with toasted coconut flakes. Leftovers taste even better the next day as flavors meld together beautifully.
Grilled Chicken Caesar Sandwiches
Kick off your weeknight dinner with these grilled chicken Caesar sandwiches—they’re fast, flavorful, and totally fuss-free. Perfect for a quick meal that doesn’t skimp on taste.
Ingredients
– 2 boneless, skinless chicken breasts
– 1/4 cup creamy Caesar dressing
– 2 tbsp freshly squeezed lemon juice
– 1 tsp finely ground black pepper
– 1/2 tsp coarse sea salt
– 4 slices crusty sourdough bread
– 2 cups crisp romaine lettuce, chopped
– 1/4 cup shaved Parmesan cheese
– 2 tbsp rich extra virgin olive oil
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small bowl, whisk together the creamy Caesar dressing and freshly squeezed lemon juice.
3. Place the boneless, skinless chicken breasts in a shallow dish and pour half of the dressing mixture over them, coating evenly.
4. Season the chicken with finely ground black pepper and coarse sea salt.
5. Brush the grill grates with rich extra virgin olive oil to prevent sticking.
6. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
7. Remove the chicken from the grill and let it rest for 5 minutes to retain juiciness.
8. While the chicken rests, toast the crusty sourdough bread on the grill for 1-2 minutes per side until golden.
9. Slice the grilled chicken thinly against the grain for tender bites.
10. Spread the remaining dressing mixture on the toasted sourdough slices.
11. Top two slices with crisp romaine lettuce and shaved Parmesan cheese.
12. Layer the sliced chicken on top of the lettuce and cheese.
13. Close the sandwiches with the remaining bread slices.
Ready to dig in? The crunch of the romaine and sourdough pairs perfectly with the juicy, savory chicken, while the Parmesan adds a salty kick. Serve these warm with a side of extra dressing for dipping—it’s a game-changer.
Conclusion
Ultimately, these 34 quick and tasty recipes make weeknight dinners a breeze! We hope you find new favorites to add to your rotation. Give them a try, share which ones you love in the comments below, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
