Weeknights can be hectic, and sometimes the thought of making dinner feels like one more thing on an already overflowing to-do list. But over time, I’ve figured out that simple, delicious meals don’t have to be complicated or time-consuming.
With a bit of planning and the right ingredients, it’s totally possible to put together satisfying dinners that don’t leave you scrambling for takeout or relying on frozen options.
I’ve gathered together seven recipes that I’ve come back to again and again on busy evenings, each one easy to make and adaptable to whatever you’ve got in your fridge.
These recipes aren’t anything fancy, but they get the job done without stressing me out. They’re the kind of meals I can throw together on autopilot, with minimal prep and cleanup. Whether it’s a quick stir-fry, a one-pan bake, or a comforting soup, these dishes hit the spot and help me stay on track during the week.
No matter how crazy my day has been, they’re a reminder that dinner doesn’t have to be an ordeal.
Southwest Chicken Skillet
A quick and flavorful dish perfect for busy nights. To make a Southwest Chicken Skillet, follow these simple steps:
Ingredients
- 1 tablespoon vegetable oil
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 bag (1 pound) frozen broccoli, red peppers, onions, and mushrooms
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup thick & chunky salsa
- 1 tortilla (from an 11 oz package), cut into 2×1-inch strips
- 1 cup shredded Cheddar cheese
Instructions
Cook the Chicken: In a 10-inch skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for about 3 to 4 minutes, stirring occasionally, until the chicken is no longer pink in the center.
Add Vegetables and Beans: Stir in the frozen vegetable mix, black beans, and salsa. Reduce the heat to medium, cover the skillet, and cook for an additional 6 to 8 minutes, stirring occasionally until the vegetables are crisp-tender.
Top with Tortilla Strips and Cheese: Sprinkle the tortilla strips and shredded cheese over the mixture. Cover again and cook for about 2 minutes or until the cheese is melted.
This dish is quick to prepare and serves about four people, making it an excellent option for a weeknight dinner.
Easy Pesto Chicken & Vegetables
Stir-fried chicken with basil pesto and Parmesan, ready in 30 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into half moons
- 1 cup broccoli florets
- 1 bell pepper, cut into pieces
- ½ cup basil pesto (store-bought or homemade)
- Freshly grated Parmesan cheese for serving (optional)
Instructions
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 6-8 minutes until fully cooked. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil and toss in the cherry tomatoes, zucchini, broccoli, and bell pepper. Cook for about 5-6 minutes until the vegetables are tender but not mushy.
Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Add the basil pesto and stir to combine everything evenly.
Serve: Serve immediately, topped with freshly grated Parmesan cheese if desired. This dish can be enjoyed on its own or with pasta or rice for a heartier meal.
Black Bean Chili
A hearty chili made with black beans, ideal for using up leftovers.
Ingredients
- 1 tablespoon olive oil
- 2 jalapeño peppers, diced
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1.5 pounds ground turkey (or ground beef, chicken, or pork)
- 3 ounces tomato paste
- 1 tablespoon chili powder
- 1 tablespoon ancho powder
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 15 ounces fire-roasted diced tomatoes (1 can)
- 2 cans black beans, drained (16 ounces each)
- 2 cups chicken stock (or beer)
- Hot sauce to taste
Instructions
Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced jalapeños and onion, cooking for about 5 minutes until tender. Stir in the garlic and cook for an additional minute until fragrant.
Cook the Meat: Add the ground turkey to the pot, breaking it apart with a spoon. Cook until it’s mostly browned, about 5 minutes.
Add Seasonings and Tomatoes: Stir in the tomato paste, chili powder, ancho powder, cayenne, oregano, cumin, salt, and pepper. Cook for another minute to combine the flavors.
Combine Remaining Ingredients: Add the fire-roasted tomatoes, black beans, and chicken stock (or beer) to the pot. Bring to a boil, then reduce the heat and let it simmer for at least 30 minutes, stirring occasionally.
Serve: Taste and adjust seasoning as needed. Serve hot with your favorite toppings such as cheese, sour cream, or fresh herbs. Enjoy your hearty black bean chili!
Curried Chickpeas with Spinach Recipe
A simple yet flavorful dish that can be served with pita or naan.
Ingredients
- 1 tablespoon olive oil (or ghee)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 medium tomato, diced
- ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Kashmiri red chili powder (or paprika)
- 1 can (15 ounces) chickpeas, rinsed and drained
- 4 cups fresh baby spinach, roughly chopped
- ½ teaspoon garam masala
- Salt to taste
- Lemon juice (optional)
Instructions
Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the diced onion and cook until golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add Spices and Tomato: Mix in the turmeric, cumin, and chili powder, stirring frequently for about 2 minutes to toast the spices. Then add the diced tomato and cook for another couple of minutes until softened.
Incorporate Chickpeas: Add the rinsed chickpeas to the pan and stir well to combine with the spice mixture. Cook for about 2-3 minutes until heated through.
Add Spinach and Finish: Stir in the chopped spinach and cook until wilted, about 2 minutes. Season with salt and sprinkle with garam masala. Optionally, squeeze some lemon juice over the top before serving.
Serve your curried chickpeas with rice or naan for a delicious meal!
Pork and Peanut Dragon Noodles Recipe
Dragon Sauce:
- 1/4 cup chili garlic sauce (adjust based on spice preference)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
Pork and Noodles:
- 1/2 lb. ground pork
- 6 oz. ramen noodles (or udon noodles)
- 3 green onions, sliced
- 1/4 cup unsalted peanuts, chopped
- Optional: thinly sliced zucchini for added vegetables
Instructions
Prepare the Dragon Sauce: In a bowl, combine the chili garlic sauce, soy sauce, and brown sugar. Mix well and set aside.
Cook the Pork: In a large skillet over medium heat, add the ground pork. Cook until fully browned, about 5-7 minutes. If using zucchini, add it a few minutes after starting to cook the pork.
Simmer with Sauce: Once the pork is browned, pour in the prepared dragon sauce and add the chopped peanuts. Allow the mixture to simmer for about 5 minutes until the sauce reduces by half.
Cook the Noodles: While the pork is cooking, boil water in a separate pot. Add the ramen noodles and cook according to package instructions. Drain the noodles once cooked.
Combine and Serve: Add the drained noodles to the skillet with the pork mixture and toss until everything is well combined and coated in sauce. Top with sliced green onions before serving.
Enjoy your flavorful Pork and Peanut Dragon Noodles!
One Pot Beef and Mushroom Stroganoff Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 3 tablespoons all-purpose flour
- ¼ cup dry white wine (optional)
- 4 cups low-sodium beef broth
- 8 ounces egg noodles (uncooked)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ½ cup sour cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
Sauté the Vegetables: In a large skillet or pot, heat the olive oil and butter over medium heat. Add the sliced mushrooms and diced onion, cooking until the mushrooms are tender and the onions are translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Cook the Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Season with salt and pepper.
Create the Sauce: Sprinkle the flour over the beef mixture and stir to combine, cooking for about a minute. If using, pour in the white wine to deglaze the pan, scraping up any browned bits. Then add the beef broth, Worcestershire sauce, Dijon mustard, and uncooked egg noodles.
Simmer: Bring the mixture to a boil, then cover and reduce heat to simmer for about 8-10 minutes or until the noodles are tender.
Finish with Sour Cream: Remove from heat and stir in the sour cream until well combined. Adjust seasoning with salt and pepper if needed.
Serve: Garnish with chopped parsley and serve hot.
Enjoy your comforting One Pot Beef and Mushroom Stroganoff!
Beef and Cabbage Stir Fry
A viral stir fry recipe that’s quick to prepare using coleslaw mix.
Ingredients
- 9 oz beef (tender cut, sliced against the grain)
- 14 oz cabbage (torn into bite-sized pieces)
- 1 tablespoon cooking oil
- 1 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper
- 1/4 teaspoon sugar
- 1/2 egg white
- 1/2 tablespoon cornstarch
- 2 cloves garlic (minced)
- 1-inch piece ginger (sliced)
- 1 tablespoon cooking wine (optional)
- Salt to taste
Instructions
Prepare the Beef: Slice the beef against the grain into coin-width slices. In a bowl, mix the baking soda with the beef, then add soy sauce, dark soy sauce, white pepper, sugar, half an egg white, and cornstarch. Mix until the beef is sticky and let it marinate for at least 15 minutes.
Prepare the Cabbage: Remove the tough core from the cabbage and tear it into bite-sized pieces.
Stir-Fry the Beef: Heat a pan over medium-high heat and add cooking oil. Once hot, spread the marinated beef in a single layer and cook until browned on the edges (about 3-4 minutes). Remove from the pan and set aside.
Cook Aromatics and Cabbage: In the same pan, add sliced ginger and minced garlic, cooking until fragrant. Increase heat to high, add cabbage, and season with salt and sugar. Stir-fry until the cabbage softens.
Combine Everything: Return the beef to the pan, pour in cooking wine along the sides of the pan, and stir-fry to combine everything well. Gradually add a cornstarch slurry if needed to thicken the sauce.
Serve: Plate your delicious beef and cabbage stir-fry and enjoy!
