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30 Quick and Easy Dinner Recipes for Busy Weeknights

Chef Gadget Genius

November 11, 2024

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Finding time to cook a delicious meal during a busy week can be a challenge. You’ve got work, chores, and perhaps corralling the kids, leaving little energy or time to spend in the kitchen. That’s why having a list of quick and easy dinner recipes can be a lifesaver, ensuring you serve up tasty meals without all the fuss.

These recipes aim to make your life simpler by providing delicious, hassle-free options that suit any schedule. Whether you’re juggling meetings or just want more time to relax in the evening, you’ll find that whipping up dinner doesn’t need to be a stressful experience. Enjoy flavorful dishes with minimal effort, freeing up your time for what truly matters.

1. Chicken Alfredo Bake

1. Preheat your oven to 375°F (190°C).
2. Boil pasta in a large pot of salted water, adding frozen peas during the last minute. Drain.
3. In the same pot, combine pasta, cooked chicken, Alfredo sauce, milk, salt, and half of the mozzarella cheese.
4. Transfer the mixture to a greased baking dish. Top it with remaining mozzarella and Parmesan cheese.
5. Cover with foil and bake 20-30 minutes until bubbly. Remove the foil and broil until the cheese turns golden. Enjoy!

2. Lemon Garlic Shrimp

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add the minced garlic and red pepper flakes. Stir for about 30 seconds until fragrant.
3. Place the shrimp in the skillet in a single layer. Cook for 2-3 minutes without moving them.
4. Flip the shrimp and add lemon slices. Cook another 2-3 minutes until shrimp turn pink.
5. Season with salt and pepper to your liking, then serve warm.

3. BBQ Pulled Pork Tacos

1. Reheat the pulled pork until it’s warmed through. You can do this in a microwave-safe bowl or use a skillet on the stovetop. Mixing in more BBQ sauce can make it even saucier.
2. Warm the tortillas. Use a skillet or microwave to heat them for about 20-30 seconds per side.
3. Fill each tortilla with warm pulled pork. Top with shredded cheese.
4. If desired, place the filled tortillas on a baking sheet and bake in a preheated oven at 400°F for about 8 minutes, until the cheese has melted.
5. Add coleslaw, or serve it on the side for extra crunch. Enjoy your delicious BBQ Pulled Pork Tacos!

4. One-Pan Salmon

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet with a light coating of olive oil.
2. In a small bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, dill, and red chili flakes if you like a bit of spice.
3. Place the salmon fillets on the baking sheet. Brush them generously with the olive oil mixture.
4. Arrange lemon slices or other vegetables around the salmon if desired for extra flavor.
5. Bake in the oven for 15-20 minutes until the salmon is cooked through and flakes easily with a fork.

Enjoy your delicious and fuss-free salmon dinner!

5. Beef Stir-Fry

1. Heat a tablespoon of sesame oil in a large wok or skillet over medium-high heat. Add the beef in a single layer and cook for 2-3 minutes until it’s browned.
2. Move the beef to one side of the pan. Add the remaining sesame oil to the center followed by broccoli, bell pepper, carrots, and garlic.
3. Stir-fry the vegetables for 2-3 minutes until tender-crisp.
4. Add soy sauce and grated ginger. Stir everything together and cook for an additional minute.
5. Remove from heat and sprinkle with chopped green onions before serving. Enjoy your meal!

6. Vegetable Curry

1. Start by heating the oil in a large saucepan over medium heat.
2. Add the chopped onion and minced garlic, then sauté until golden brown.
3. Stir in the curry powder and tomato paste, and cook for a couple of minutes.
4. Add the mixed vegetables and vegetable bouillon cube. Pour in the water.
5. Season with salt and pepper. Stir everything well and bring to a boil.
6. Reduce the heat and simmer for about 30 minutes, or until the vegetables are tender and cooked through.

Enjoy your delicious vegetable curry!

7. Chicken Quesadillas

1. Cut the chicken breasts into small, bite-sized pieces.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and taco seasoning to the pan.
3. Sauté for 4-5 minutes. Add bell pepper, onion, and garlic, then cook for another 5 minutes until the chicken is cooked through.
4. Lay out a tortilla and sprinkle half with cheese, then add the chicken mixture.
5. Fold the other half of the tortilla over the filling.
6. Cook in a pan over medium heat until the tortilla is golden brown and the cheese has melted, about 2 minutes per side.
7. Remove from heat and cut into wedges. Garnish with chopped cilantro if desired.

8. Spaghetti Carbonara

1. Cook the spaghetti in a large pot of boiling salted water until al dente. Remember to reserve about 1 cup of pasta cooking water before draining.
2. In a skillet, add olive oil and cook the bacon until crispy. Add the minced garlic and cook for another 30 seconds.
3. Beat the eggs in a bowl and mix in the grated Parmesan cheese. Season with black pepper.
4. Add the hot spaghetti to the skillet with bacon. Remove from heat and quickly stir in the egg mixture.
5. Use some reserved pasta water to achieve a creamy sauce, stirring until well coated.
6. Serve immediately with a sprinkle of extra Parmesan on top.

9. Taco Salad

1. Brown your ground beef or turkey in a skillet over medium-high heat. Break it up as it cooks and drain any excess fat. Add the taco seasoning and water, then stir to combine.
2. Simmer for about 5 minutes until it thickens. Stir in the black beans and let them warm through.
3. While the meat is cooking, chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and set everything aside.
4. To assemble, divide the chopped lettuce among bowls. Top each with the cooked meat mixture, cherry tomatoes, avocado, and shredded cheese.
5. Add a dollop of sour cream and salsa on top. Finish with a sprinkle of crushed tortilla chips for crunch. Enjoy your delicious taco salad!

10. Stuffed Bell Peppers

1. Preheat your oven to 350 degrees Fahrenheit.
2. Trim the tops off your bell peppers and remove the seeds and membranes.
3. In a skillet, cook ground beef and onion until browned. Add garlic, Italian seasoning, salt, and pepper.
4. Mix in the cooked rice and half the cheese. Stir well.
5. Stuff each pepper with the beef mixture, then sprinkle remaining cheese on top.
6. Arrange peppers in a baking dish and bake for 15-20 minutes or until the peppers are tender. Serve warm and enjoy!

11. Creamy Mushroom Risotto

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced mushrooms and cook until they are golden and tender, about 5-8 minutes. Set the mushrooms aside.
2. In the same pan, melt the butter and add the diced onion. Cook until the onions are translucent, around 3-4 minutes.
3. Stir in the Arborio rice and cook until it is lightly toasted, which should take about 2 minutes.
4. Gradually add the chicken broth, one cup at a time, stirring often. Allow the rice to absorb the broth before adding more.
5. Once the rice is creamy and al dente, stir in the cooked mushrooms and Parmesan cheese. Season with salt and pepper to your liking, then serve warm.

12. Baked Ziti

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the ziti pasta in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a skillet, cook the ground sausage with onions and garlic until the meat is browned. Drain excess fat.
4. Add pasta sauce and Italian seasoning to the skillet, and let it simmer.
5. In a large bowl, combine cooked ziti, ricotta, mozzarella, and half of the sauce. Mix well.
6. Spread half of the pasta mixture in the baking dish, layer with remaining sauce, and sprinkle with mozzarella and Parmesan.
7. Bake for 25-30 minutes until the cheese is golden and bubbly. Enjoy!

13. Chicken Caesar Wraps

1. Prepare Ingredients: Start by chopping the cooked chicken into bite-sized pieces. Halve the cherry tomatoes and chop the romaine lettuce. Grate your Parmesan cheese.
2. Mix Everything: In a large bowl, combine the chicken, lettuce, tomatoes, cheese, croutons, and Caesar dressing. Toss everything together gently until well mixed.
3. Assemble the Wraps: Lay a tortilla flat on a clean surface. Spoon a generous amount of the mixture onto the center.
4. Wrap it Up: Fold the sides of the tortilla and roll it tightly like a burrito. Repeat with the remaining tortillas.
5. Secure and Serve: Secure each wrap with a toothpick, if needed. Enjoy your wraps with a side of your favorite dip!

14. Pesto Pasta with Cherry Tomatoes

1. Cook the Pasta: Boil the pasta in salted water until al dente. Drain and set aside, reserving a bit of pasta water for later.
2. Prepare the Tomatoes: In a pan, heat olive oil over medium heat. Add cherry tomatoes and garlic. Cook until tomatoes are soft and starting to burst.
3. Add Balsamic Vinegar: Stir in balsamic vinegar. Cook for an additional 2 minutes, allowing flavors to meld.
4. Combine with Pesto: Add the cooked pasta to the pan. Stir in the pesto, using a bit of reserved pasta water to achieve desired sauce consistency.
5. Season: Add salt and pepper to taste. Mix well and serve right away.

15. Teriyaki Chicken Bowls

1. Start by cutting the chicken thighs into bite-sized pieces. Season them with salt and pepper to your liking.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 3 minutes without stirring.
3. Stir the chicken and continue cooking until the pieces are browned and cooked through.
4. While the chicken is cooking, steam the broccoli florets by placing them in a bowl with a little water and microwaving for 2-3 minutes.
5. Once the chicken is done, add the teriyaki sauce to the skillet and toss to coat.
6. Serve the chicken over a bed of cooked rice, and top with steamed broccoli. Enjoy your meal!

16. Vegetarian Chili

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until translucent.
2. Stir in the diced carrot, red bell pepper, and sweet potato. Sauté for about 5 minutes until the veggies begin to soften.
3. Add all the spices including chili powder and cumin, then stir everything for about 30 seconds to coat the vegetables.
4. Pour in the diced tomatoes, tomato sauce, black beans, and green chiles. Mix well and bring to a simmer.
5. Cover the pot and let the chili simmer for 20-25 minutes, allowing the flavors to meld together.
6. Taste and adjust seasonings with salt and pepper according to your preference. Enjoy your delicious vegetarian chili!

17. Honey Garlic Chicken Thighs

1. Start by heating olive oil in a large skillet over medium heat. Add the chicken thighs and cook them for about 5-6 minutes on each side until they are golden brown.
2. Remove the chicken from the skillet. In the same skillet, sauté minced garlic until fragrant, which takes about 30 seconds.
3. Add honey, soy sauce, and vinegar to the garlic. Stir them well to combine.
4. Return the chicken thighs to the skillet, coating them with the sauce.
5. Continue to cook for another 10 minutes, until the chicken is cooked through and the sauce has slightly thickened.
6. Season with salt and pepper to taste before serving. Enjoy your meal!

18. Sheet Pan Fajitas

1. Preheat your oven to 425 degrees F.
2. Place the sliced chicken, bell peppers, and onion on a large baking sheet.
3. Drizzle olive oil and lime juice over the chicken and vegetables.
4. Sprinkle chili powder, cumin, garlic powder, paprika, salt, and pepper.
5. Toss everything together until well coated.
6. Spread them out in a single layer on the baking sheet.
7. Bake for about 20 minutes, stirring once halfway through to ensure even cooking.
8. Serve warm with tortillas and your favorite toppings!

19. Thai Green Curry

1. Heat a large pan over medium heat and add oil.
2. Sauté the green curry paste for about 2 minutes until it becomes fragrant.
3. Pour in the coconut milk, stirring well to combine with the curry paste. Bring it to a simmer.
4. Add the sliced chicken breast and cook for 5-7 minutes until the chicken is cooked through.
5. Toss in the broccoli, carrot, fish sauce, and kaffir lime leaves. Cook until veggies are tender.
6. Garnish with fresh basil leaves before serving. Enjoy your homemade Thai Green Curry with rice!

20. Shakshuka

Shakshuka is an easy and delightful dish perfect for dinner.

1. Start by heating olive oil in a large skillet over medium heat.
2. Add chopped onion and bell pepper, cooking until softened.
3. Stir in minced garlic, cumin, and paprika, cooking for about 2 minutes.
4. Pour in canned tomatoes, lightly crushing them with a spoon, and let the mixture simmer for about 10 minutes.
5. Make small wells in the sauce and crack an egg into each well.
6. Cover the skillet and cook until the egg whites are set but the yolks are still soft.
7. Season with salt and pepper, then garnish with fresh cilantro before serving.

Enjoy your flavorful shakshuka directly from the skillet with some crusty bread!

21. Spinach and Ricotta Stuffed Shells

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions. Drain and set aside.
3. In a pan, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft.
4. Add the spinach and cook until wilted. Remove from heat.
5. In a mixing bowl, combine ricotta, half of the mozzarella, and Parmesan. Stir in the spinach mixture.
6. Fill each shell with the cheese and spinach mixture.
7. Spread half of the marinara sauce in a baking dish. Arrange the filled shells over the sauce.
8. Pour the remaining sauce over the shells. Sprinkle the remaining mozzarella on top.
9. Bake for 25 minutes, or until bubbly and golden. Enjoy your tasty dinner!

22. Minestrone Soup

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Cook until onions are translucent.
3. Stir in zucchini, green beans, and diced tomatoes.
4. Add vegetable broth, basil, oregano, and thyme. Bring to a boil.
5. Reduce heat and simmer for 20 minutes.
6. Add beans and pasta. Cook until pasta is tender.
7. Stir in spinach and cook for 2 minutes.
8. Season with salt and pepper. Serve hot.

23. Clam Chowder

1. Cook the bacon in a large pot over medium heat until it’s crispy. Remove and set aside, leaving a bit of bacon drippings in the pot.
2. Add the chopped onion and cook until soft.
3. Stir in the flour and cook for another minute.
4. Add the clam juice, chicken broth, and potatoes. Bring it to a boil and then let it simmer until the potatoes are tender.
5. Add the clams and heavy cream. Heat until warm. Season with salt and pepper. Enjoy your homemade clam chowder!

24. Kung Pao Chicken

1. Mix soy sauce, rice wine vinegar, and cornstarch in a bowl. Add chicken pieces to the mixture and toss to coat.
2. Heat vegetable oil in a large skillet or wok over high heat. Add the dried chili peppers and stir-fry for about 30 seconds.
3. Add the chicken to the skillet, cooking for 4-5 minutes until golden brown.
4. Stir in the garlic, ginger, and bell peppers. Cook for another 2-3 minutes until the peppers are tender. Enjoy your meal!

25. Lemon Herb Roast Chicken

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels to ensure crispy skin.
3. Drizzle olive oil over the chicken, then season generously with salt and pepper on all sides.
4. Place lemon slices and fresh thyme sprigs inside the chicken cavity for flavor.
5. Place the chicken breast-side up in a roasting pan or skillet.
6. Roast in the oven for 45 minutes to 1 hour, or until the chicken is cooked through and the skin is golden brown.

For more detailed instructions, check out recipes like those on Simply Delicious.

26. Egg Fried Rice

1. Heat one tablespoon of oil in a large pan or wok over medium heat. Pour in the beaten eggs and stir until they are just set. Transfer the eggs to a plate.
2. Add the remaining oil to the pan and sauté the green onions and mixed vegetables until they are soft.
3. Stir in the cooked rice, breaking up any clumps. Mix the veggies, eggs, and rice together.
4. Drizzle soy sauce around the edges of the pan and toss everything together until the rice is well-coated and heated through. Enjoy your meal!

27. Zucchini Noodles Alfredo

1. Start by spiralizing your zucchini into noodles. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
3. Toss in the zucchini noodles and sauté for about five minutes until they begin to soften.
4. Add grated Parmesan cheese, cubed cream cheese, and sour cream to the skillet.
5. Stir continuously until the cheese melts and blends smoothly with the noodles, creating a creamy Alfredo sauce.
6. Serve immediately, garnished with extra Parmesan if desired. Enjoy your delicious zucchini noodles Alfredo!

28. Chicken and Broccoli Stir Fry

1. Cut the chicken breast into bite-sized pieces and season with salt and pepper.
2. In a small bowl, mix soy sauce, chicken broth, and cornstarch, then set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 3-4 minutes per side. Remove from the skillet.
4. Add the remaining olive oil to the skillet. Stir in broccoli and cook for 3 minutes.
5. Add garlic and ginger, and cook for another 30 seconds.
6. Return the chicken to the skillet. Pour in the soy sauce mixture and simmer until the sauce thickens and the chicken is cooked through. Enjoy your meal!

29. Beef Tacos

1. Heat a skillet over medium heat and add the ground beef. Cook for about 5 minutes, breaking the meat into crumbles as it browns.
2. Add the diced onion to the skillet. Cook together until the beef is fully browned.
3. Drain any excess grease from the skillet to keep the tacos from being too oily.
4. Stir in the taco seasoning, tomato paste, and water. Mix everything well and let simmer for 5 minutes until the mixture thickens.
5. Warm the taco shells in the oven as instructed on the package while the meat simmers.
6. Divide the taco meat evenly among the warmed taco shells.
7. Top with your favorite additions like lettuce, cheese, salsa, or sour cream for a delicious finish. Enjoy!

30. Mushroom Stroganoff

1. Heat the butter and olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened.
3. Stir in the garlic and mushrooms, and cook until the mushrooms are tender, about 8-10 minutes.
4. Sprinkle in thyme, then pour in the white wine to deglaze the pan.
5. Add the vegetable broth and let it simmer for 5 minutes.
6. Stir in the sour cream, and season with salt and pepper to your taste.
7. Mix in the cooked pasta until well coated, then serve warm.