As a busy dad, I know the importance of having some quick and easy dinner recipes up my sleeve. After a long day of work, the last thing I want is to spend hours in the kitchen while the kids get hangry.
This list of 11 recipes has come to my rescue more times than I can count. They’re not just quick and easy; they’re also delicious, kid-approved, and packed with nutritional goodness. Whether you’re looking for something hearty, like a stew, or you need a quick pasta bake, these recipes have it all.
1. Campfire Stew
I remember the first time I tried a campfire stew—it was during a family camping trip. Ah, the memories of the sizzling pot over the open flame, the aroma of smokey goodness filling the air!
The dish quickly became a household favorite, and now we’ve adapted it for weeknight dinners at home. It’s more than just a meal; it’s an adventure shared with the family.
Ingredients
- 1 pound gammon (smoked ham or cured pork), diced
- 2 carrots, sliced
- 2 red or yellow bell peppers, sliced
- 2 stalks celery, sliced
- 1 (14.5 oz / 400g) can of diced tomatoes
- 2 cups vegetable broth (or chicken broth for added richness)
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1 tablespoon oil (optional, for browning the gammon)
Instructions
- Optional Browning Step:
- Heat 1 tablespoon of oil in a large pot or skillet over medium heat. Add the diced gammon and cook for 3-4 minutes until lightly browned. This step enhances the smoky flavor.
- Combine Ingredients:
- Place the browned gammon, carrots, peppers, celery, diced tomatoes, and vegetable broth in a slow cooker or large pot. Stir in smoked paprika, if using.
- Cooking the Stew:
- Slow Cooker: Cook on low for 4-6 hours or high for 2-3 hours, until the vegetables are tender.
- Stovetop: Bring the stew to a boil, then reduce to a low simmer. Cover and cook for about 45 minutes, stirring occasionally.
- Season and Serve:
- Taste and season with salt and black pepper as needed.
- For added flavor, sprinkle with fresh parsley or a dash of Worcestershire sauce before serving.
- Serving Suggestions:
- Serve hot with crusty bread, rice, or mashed potatoes for a hearty and comforting meal.
2. Chicken Pasta Bake
Ah, the classic chicken pasta bake! It’s one of those dishes I can whip up without a second thought. The kids love the cheesy goodness, and I appreciate the simplicity. On those days when time and motivation are at a premium, this dish feels like a warm hug in a bowl.
Ingredients
- 1 pound penne, rigatoni, or rotini pasta (or pasta of choice)
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tablespoon olive oil (for cooking chicken)
- 1 cup marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning (optional)
- 1 cup shredded mozzarella cheese (part-skim or whole milk)
- ½ cup grated parmesan cheese
- Salt and black pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the pasta in salted water for 1-2 minutes less than al dente according to package directions. Reserve ¼ cup of pasta water, drain, and set aside.
- Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until golden and cooked through. Set aside.
- Assemble the pasta bake: In a large bowl, combine the cooked pasta, chicken, marinara sauce, and half of the mozzarella cheese. If needed, add a splash of reserved pasta water to loosen the mixture.
- Layer and top: Spread half of the pasta mixture into a greased 9×13-inch baking dish. Sprinkle with half of the parmesan and mozzarella cheese. Add the remaining pasta mixture and top with the rest of the cheeses.
- Bake: Bake for 20 minutes or until the cheese is melted and bubbly. For a golden top, broil for the last 2-3 minutes, watching carefully to avoid burning.
- Serve: Allow the pasta bake to cool slightly. Serve warm with extra parmesan cheese and a side salad or steamed vegetables for a balanced meal.
3. Honey Chicken
There’s something about honey chicken that resonates with everyone in the family. Perhaps it’s the delightful combination of sweet and savory, or maybe it’s the golden brown crust that perfects each bite. Either way, it’s a dish I find myself turning to time and again.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice (or rice vinegar)
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 tablespoon cooking oil (for the skillet)
- Optional: Pinch of red pepper flakes, for heat
Instructions
- Marinate the Chicken:
- In a bowl or resealable bag, combine the honey, soy sauce, lemon juice, ginger, and garlic. Add the chicken pieces and toss to coat.
- Marinate in the refrigerator for at least 30 minutes or up to 2 hours. Remove from the fridge 10 minutes before cooking.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add the marinated chicken in a single layer, avoiding overcrowding. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through (165°F internal temperature).
- Optional: Simmer the remaining marinade in a small saucepan for 2-3 minutes until thickened, then drizzle over the cooked chicken.
- Serve:
- Garnish with sesame seeds, red pepper flakes, or chopped green onions, if desired.
- Serve hot with steamed vegetables and jasmine rice or cauliflower rice for a balanced meal.
4. Easy Chicken Curry
The first time I prepared this chicken curry, I was amazed at how simple it was to infuse everyday ingredients with such exotic flavors. It was like a ticket to India without leaving my own kitchen and has since become a staple for those adventurous weeknight dinners.
Ingredients
- 1 pound boneless, skinless chicken thighs, sliced (or substitute chicken breasts)
- 2 tablespoons curry paste (red, yellow, or tikka masala)
- 1 tablespoon oil
- 1 can (14.5 oz / 400g) chopped tomatoes
- 1 cup full-fat Greek yogurt (or coconut milk for a dairy-free version)
- ¼ cup ground almonds (or substitute cashew powder, optional)
- ½ teaspoon grated fresh ginger (optional)
- ½ cup finely chopped onion (optional)
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- Optional garnishes: Fresh cilantro, lime wedges, toasted almond slivers
Instructions
- Cook the Aromatics and Chicken:
- Heat 1 tablespoon oil in a large skillet over medium heat. Add the curry paste and cook for 1-2 minutes, stirring constantly, to release its flavors.
- Add the sliced chicken thighs and cook until lightly browned on all sides, about 5-7 minutes.
- Simmer the Sauce:
- Stir in the chopped tomatoes and ground almonds. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked through.
- Add the Yogurt:
- Reduce the heat to low and gradually stir in the Greek yogurt until the sauce is smooth and heated through. Do not let it boil to prevent curdling. Season with salt and pepper to taste.
- Serve:
- Serve hot with warm naan bread, steamed rice, or cauliflower rice. Garnish with fresh cilantro, lime wedges, or toasted almond slivers, if desired.
Serving Suggestions
- Pair with naan bread, basmati rice, or couscous.
- Add steamed vegetables like green beans or spinach for a complete meal.
5. One-Pot Garlic Chicken
Juggling a job and parenting can be hectic, but that’s where this easy one-pot garlic chicken comes into play. It’s a lifesaver on those nights when the list of things to do seems endless, and the thought of washing multiple dishes is just too much.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (plus extra as needed)
- 1 cup short pasta of choice (e.g., penne, rotini, or shells)
- 1 cup mixed vegetables (e.g., zucchini, peas, bell peppers, broccoli, or spinach)
- 1 teaspoon Italian seasoning (optional)
- Salt and black pepper, to taste
- Optional: ½ cup grated parmesan cheese, pinch of red pepper flakes, squeeze of lemon juice
Instructions
- Brown the Chicken:
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Season the chicken pieces with salt, pepper, and Italian seasoning.
- Add the chicken to the pot and cook for 3-4 minutes, stirring occasionally, until lightly browned.
- Add Garlic:
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Cook the Pasta and Vegetables:
- Add the chicken broth, pasta, and mixed vegetables to the pot. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, for 15-20 minutes or until the pasta is tender and the chicken is cooked through.
- If the liquid is absorbed too quickly, add a splash of chicken broth as needed.
- Finish the Dish:
- Taste and adjust seasoning with salt and black pepper. If desired, stir in parmesan cheese, red pepper flakes, or a squeeze of lemon juice for extra flavor.
- Serve:
- Serve hot with garlic bread or a fresh green salad for a complete meal.
Tips
- Vegetable Variations: Use fresh or frozen vegetables like broccoli, peas, carrots, or spinach. Add quick-cooking greens like spinach at the end of the cooking time.
- Creamy Option: Stir in ¼ cup heavy cream or Greek yogurt before serving for added creaminess.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth.
6. Sausage Ragu
Whenever I need something hearty that sticks to the ribs, sausage ragu is my go-to. This Italian-inspired dish is beautifully rich and saucy, perfect for those cooler nights when the family craves something comforting yet easy to prepare.
Ingredients
- 1 pound Italian pork sausages, sliced (or crumbled with casings removed)
- 1 tablespoon olive oil
- 1 (14.5 oz / 400g) can crushed tomatoes
- 1 tablespoon tomato paste (optional, for depth)
- 1 teaspoon Italian seasoning (optional)
- 1 pinch red pepper flakes (optional, for spice)
- 1 cup short pasta (e.g., penne, rigatoni, fusilli)
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Cook the Sausages:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced sausages and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. For crumbled sausage, break it apart with a spoon.
- Optional: Add 1 finely chopped onion and 2 cloves minced garlic and sauté for another 2 minutes until fragrant.
- Make the Sauce:
- Stir in the crushed tomatoes and tomato paste (if using). Season with salt, black pepper, and Italian seasoning. Add a pinch of red pepper flakes for a hint of spice.
- Bring to a simmer and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors develop.
- Cook the Pasta:
- Meanwhile, cook the pasta in salted boiling water until al dente, according to package instructions. Reserve ¼ cup pasta water, then drain.
- Combine:
- Add the cooked pasta to the skillet with the sausage sauce, tossing well to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Sprinkle the shredded mozzarella cheese over the pasta and stir gently until melted and creamy.
- Serve:
- Serve hot, garnished with fresh basil or parsley and a sprinkle of grated parmesan cheese, if desired. Pair with garlic bread or a crisp green salad for a complete meal.
7. Baked Chicken Breasts
Baked chicken breasts are like the little black dress of my dinner repertoire—simple yet sophisticated and always in style. Whether it’s a busy weeknight or a casual Sunday dinner, this dish adapts to whatever is in my fridge.
Ingredients
- 2 pounds (about 4 medium) boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: ½ teaspoon garlic powder or red pepper flakes for added flavor
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the Chicken:
- Pat the chicken breasts dry with paper towels to remove excess moisture. Pound them to an even thickness (about 1 inch) using a meat mallet or rolling pin for even cooking.
- Season the Chicken:
- In a small bowl, mix the olive oil, smoked paprika, thyme, oregano, salt, pepper, and any additional seasonings (e.g., garlic powder).
- Brush the seasoning mixture evenly over both sides of the chicken breasts.
- Bake the Chicken:
- Place the chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- For extra moisture, baste the chicken with its juices halfway through cooking.
- Rest and Serve:
- Remove the chicken from the oven and let it rest for 5 minutes before slicing. This keeps the chicken juicy and tender.
- Enjoy:
- Serve the baked chicken as a main dish or use it in wraps, salads, or bowls.
Serving Suggestions
- Pair with roasted vegetables, quinoa, or a fresh green salad.
- Slice and serve over pasta with a drizzle of olive oil and parmesan cheese.
- Shred and use in tacos, wraps, or sandwiches.
8. Chicken & Chorizo Paella
Inspired by my love for Spanish cuisine, the chicken and chorizo paella is a celebration of flavors and colors. It’s a dish that brings a little fiesta to any ordinary evening, and it’s so simple it practically cooks itself.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- ½ pound Spanish chorizo, sliced (or Mexican chorizo, drained if using)
- 1 tablespoon olive oil
- 1 cup uncooked short-grain rice (e.g., Bomba or Arborio)
- 2 cups low-sodium chicken broth
- 1 (14.5 oz / 400g) can diced tomatoes
- 1 teaspoon smoked paprika (optional)
- Pinch of saffron threads, soaked in 1 tablespoon warm water (optional)
- Salt and black pepper, to taste
- Optional vegetables: ½ cup peas, 1 diced red bell pepper, or green beans
- Fresh parsley and lemon wedges, for garnish
Instructions
- Cook the Chorizo and Chicken:
- Heat 1 tablespoon olive oil in a large skillet or paella pan over medium heat.
- Add the sliced chorizo and cook for 2-3 minutes, until it releases its oils and crisps slightly. Remove chorizo and set aside.
- In the same pan, add the chicken pieces. Cook for 5-6 minutes, stirring occasionally, until browned on all sides. Return the chorizo to the pan.
- Add the Rice and Liquid:
- Stir in the uncooked rice and toast for 1-2 minutes to absorb the flavors.
- Add the chicken broth, diced tomatoes, smoked paprika, and saffron water (if using). Mix well, spreading the rice evenly in the pan.
- Simmer the Paella:
- Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring to allow the rice to develop a slight crust (socarrat) on the bottom.
- If adding peas, bell peppers, or green beans, stir them in during the last 10 minutes of cooking.
- Serve:
- Remove the skillet from the heat and let it rest for 5 minutes. Garnish with chopped parsley and lemon wedges for extra flavor. Serve hot.
Tips
- Use a paella pan or wide skillet to cook the dish evenly.
- For traditional flavor, add saffron or smoked paprika.
- Avoid stirring while the rice cooks to achieve a crispy socarrat.
9. Creamy Spinach Chicken
This creamy spinach chicken is a dish straight out of my must-try list. Rich, creamy, and accompanied by vibrant spinach, it’s not only a treat for the taste buds but also a delight for the eyes—a surefire hit for young and old alike.
Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup fresh spinach (or 2 cups baby spinach)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder (optional)
- Salt and black pepper, to taste
- Optional: ½ cup grated parmesan cheese, pinch of red pepper flakes, or 2 cloves garlic, minced
Instructions
- Cook the Chicken:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, pepper, and garlic powder (if using).
- Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
- Add the Spinach and Cream:
- Reduce the heat to medium. Add the fresh spinach in batches, stirring until wilted.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, until the sauce begins to thicken.
- Melt the Cheese:
- Lower the heat to low. Stir in the mozzarella cheese (and parmesan, if using) until fully melted and the sauce is smooth and creamy.
- Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes, if desired.
- Serve:
- Garnish with fresh parsley and serve hot with pasta, rice, mashed potatoes, or crusty bread.
Serving Suggestions
- Pair with fettuccine, penne, or rice for a hearty dinner.
- Serve with steamed vegetables or a side salad for a balanced meal.
- Add crusty bread to soak up the rich, creamy sauce.
10. Pulled BBQ Aubergine & Black Bean Burgers
Venturing into the world of vegan cuisine, these pulled BBQ aubergine and black bean burgers have become a family favorite. They’re packed with flavor and prove that plant-based meals can be just as satisfying as their meaty counterparts.
Ingredients
- 2 aubergines (eggplants), sliced into ¼-inch thick rounds or strips
- 1 can (15 oz / 400g) black beans, drained and rinsed
- ¼ cup smoky or spicy BBQ sauce (plus extra for brushing)
- 4 vegan buns, toasted
- Olive oil, for brushing
- Salt and black pepper, to taste
- Optional toppings: Sliced avocado, vegan coleslaw, pickles, jalapeños, or sautéed onions
Instructions
- Grill the Aubergine:
- Preheat a grill pan or skillet over medium-high heat.
- Brush both sides of the aubergine slices lightly with olive oil and season with a pinch of salt and pepper.
- Grill for 3-4 minutes per side, or until tender and grill marks appear. During the last minute, brush each slice with a thin layer of BBQ sauce for extra flavor.
- Prepare the Black Bean Mixture:
- In a medium bowl, mash half of the black beans with a fork to create a thicker texture. Stir in the BBQ sauce and remaining whole black beans until well combined. Taste and adjust seasoning with salt and black pepper, if needed.
- Assemble the Burgers:
- Place a layer of the black bean mixture on the bottom half of each toasted bun.
- Add a slice or two of grilled aubergine on top.
- Customize with your favorite toppings like avocado, vegan coleslaw, pickles, or sautéed onions.
- Finish with the top bun.
- Serve:
- Serve the burgers immediately with extra BBQ sauce on the side, if desired.
Tips
- For a low-carb option, serve the burgers in lettuce wraps instead of buns.
- Store any leftover black bean mixture or grilled aubergine slices in an airtight container in the refrigerator for up to 2 days.
- Add smoky flavor by baking the aubergine slices in the oven or cooking them in a cast-iron skillet.
11. Sheet Pan Quesadillas
Sheet pan quesadillas are the answer to those nights when I’m craving something satisfying with minimal effort. They’re a hit across the board, and the best part? The cleanup is non-existent!
Ingredients
- 4 large flour tortillas (or whole wheat/gluten-free tortillas)
- 1 cup shredded cheese (cheddar, Monterey Jack, pepper jack, or Mexican blend)
- 1 can (15 oz / 400g) black beans, drained and rinsed (mash half for creaminess)
- 1 cup mixed vegetables (e.g., bell peppers, onions, spinach, corn, or zucchini)
- Optional: 1 teaspoon taco seasoning or cumin for added flavor
Instructions
- Preheat the Oven:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
- Assemble the Quesadillas:
- Place two tortillas flat on the sheet pan. Evenly spread the shredded cheese, black beans, and mixed vegetables over half of each tortilla. Sprinkle with taco seasoning or cumin, if using.
- Fold the other half of each tortilla over the filling to form a half-moon shape. Repeat with the remaining tortillas.
- Bake the Quesadillas:
- Bake for 10-15 minutes, flipping the quesadillas halfway through, until the cheese is melted and the tortillas are golden and crispy.
- Serve:
- Slice the quesadillas into wedges and serve hot with salsa, sour cream, or guacamole for dipping.
Tips for Success
- For extra crispy quesadillas, place another sheet pan on top of the quesadillas and bake them weighed down for the first 5 minutes.
- Add lime juice or fresh cilantro to the filling for a burst of freshness.
- Customize the filling with cooked chicken, ground beef, or scrambled eggs for added protein.
Serving Suggestions
- Serve with:
- Fresh salsa, pico de gallo, or guacamole for dipping.
- A crisp side salad with lime vinaigrette.
- Mexican rice or refried beans for a heartier meal.
Final Thoughts
These 11 quick and easy weeknight recipes have become my family’s lifesavers. They tick all the boxes: they’re simple, time-efficient, and they pack a nutritious punch. Whether you’re in the mood for something hearty or light, there’s something here for everyone.
I invite you to give these recipes a try, and who knows, they might just become standard fare in your household too. Once you’re hooked, check out some of our other recipe clusters for more culinary inspiration!
