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When I'm looking up easy recipes for dinner, two words automatically grab my attention: quick and delicious. Even better is when they have minimal ingredients — especially if those items are already in my refrigerator. Meals that can be prepped ahead of time are also a plus because who has time to cook after work?
These tasty dishes take very little time to make and have only five ingredients (or less). Plus, they’re sure to please your family.
Cheesy Tortellini Bake
This basic recipe only takes about 15 minutes to prep and can be assembled in advance, so all you have to do is pop it in the oven after work. The sauce can also be changed to suit your palate by adding cooked ground beef, frozen chopped spinach or minced garlic for extra flavor.
Serves 4
1 (19-ounce) bag frozen three-cheese tortellini, defrosted
1 (24-ounce) jar marinara sauce
1 (8-ounce) block cream cheese (regular or low fat), room temperature
1 (8-ounce) bag shredded mozzarella
Italian seasoning to taste
Optional: salt and pepper
Preheat oven to 375. Place cream cheese in the center of the skillet. Pour marinara sauce over cream cheese and the desired amount of seasoning on top. Cook over medium heat, stirring frequently, until sauce is blended and bubbly. Spread half of the sauce mixture in the bottom of a medium-sized, greased casserole dish. Cover with the defrosted tortellini, then spread the remaining sauce on top.
Sprinkle with mozzarella, then add another dash of Italian seasoning. Bake for 25-30 minutes until cheese is lightly browned and bubbly on top. Serve with a leafy green salad and garlic bread.
Pesto Chicken and Veggies
The folks at Tasty are known for sharing quick, easy and delicious recipes for weeknight dinners, and this super healthy meal is perfect for busy cooks.
Serves 4
2 tablespoons olive oil
4 boneless, skinless chicken thighs
1 pound green beans
2 cups cherry tomatoes, halved
1/2 cup basil pesto
Optional: salt and pepper
Heat olive oil in a large pan over medium heat, then add chicken thighs. Season with salt and pepper, if desired. Cook until chicken is no longer pink in the center, then remove from the pan. Slice into strips. Add the green beans to the same pan and cook until tender and crisp. Return chicken to the pan, then add tomatoes and pesto. Stir until fully incorporated. Serve immediately or divide into four food containers and store in the refrigerator for up to four days.
*I like to serve this chicken recipe with roasted fingerling potatoes on the side to complete the meal.
Slow Cooker Salisbury Steak
Nothing is easier than a slow cooker meal because you can dump all the ingredients into the pot, set the cooking time and let it do its thing for a few hours until you're ready to eat. The meat in this recipe comes out incredibly moist and easy to slice — enjoy it over noodles or rice.
Serves 4
1 1/2 pounds cube steak
1 onion, chopped
2 cans cream of mushroom soup
1 packet onion soup mix
1 packet brown gravy mix
Optional: garlic powder, salt and pepper
Layer cube steak in the bottom of a greased slow cooker. Sprinkle onions over the meat. In a separate bowl, mix together mushroom soup, onion soup mix and the gravy packet (plus the seasonings if you're using them). Pour sauce over the meat and onions in the slow cooker. Cover and cook on high for 2-3 hours until meat is tender. Serve meat with the sauce over egg noodles and add a vegetable, such as steamed broccoli, on the side.
Sheet Pan Shrimp with Lemon and Butter
I love this easy, tasty dinner recipe, especially when served over warm linguini noodles (or zoodles!). It also makes a great appetizer when you serve the shrimp by itself to your guests.
Serves 4
1 1/2 pounds shrimp, peeled and deveined
1/2 cup melted butter
3 lemons thinly sliced
Italian seasoning to taste
Optional: salt, pepper, garlic powder, onion powder or red pepper flakes
Preheat oven to 350. Line a baking sheet with foil and coat with cooking spray. Place lemon slices in an even layer on the pan, then top with the shrimp. Pour melted butter over the shrimp and sprinkle the desired amount of seasonings over it all. Bake for 13-15 minutes or until shrimp is pink and opaque. I like to serve this over brown rice (pour pan drippings over rice) with a side of oven-roasted asparagus.
Pork Chop Stuffing Casserole
Pork chops and stuffing are a natural pairing and one of my favorite comfort foods. This dish from Recipes That Crock is simple to prepare ahead of time and your whole family will enjoy it.
Serves 4-6
1 1/2 pounds boneless pork chops
1 can cream of mushroom soup
1 (6-ounce) box of stuffing
2 cups chicken broth
Preheat oven to 350. In a bowl, mix stuffing and broth together and set aside. Place pork chops in the bottom of a 9x13 baking dish. Pour soup over the chops and spread evenly. Once the stuffing has absorbed all the broth, spoon it out in a layer over the chops. Cover with foil and bake for 30 minutes. Remove the foil, turn the baking dish in the oven and cook for an additional 10 minutes until pork reaches an internal temperature of 145 degrees. Serve with a salad or your favorite vegetables on the side.
What's YOUR favorite make-ahead meal? Let us know in the comments below.
