A dependable weeknight dinner needs a few ingredients, a short method, and flexibility. Use these five ideas as starting points. Cooking times vary depending on your equipment and ingredients.
Lemony chickpea and rice bowls
You'll need: canned chickpeas, cooked rice or quinoa, cucumber, tomatoes, lemon, olive oil, and herbs.
Make it: Rinse chickpeas, chop vegetables, mix with lemon and olive oil, then serve over warm grains. Add a sauce or extra vegetables if you like.
Tomato and spinach pasta
You'll need: pasta, crushed tomatoes, garlic, spinach, olive oil, and optional cheese or beans.
Make it: Cook pasta. Simmer the sauce and garlic, fold in spinach, then combine with pasta. Save leftovers for another lunch.
Chicken or black-bean tacos
You'll need: tortillas, cooked chicken or black beans, cabbage, salsa, lime, and avocado if available.
Make it: Warm the filling and tortillas, chop toppings, and let everyone assemble their own meal. Prepare poultry to a safe internal temperature.
Sheet-pan salmon and vegetables
You'll need: salmon fillets, broccoli, carrots or zucchini, oil, lemon, and your preferred seasonings.
Make it: Cut vegetables to cook evenly, roast on a sheet pan, and add salmon based on its thickness. Check that seafood is properly cooked before serving.
Tofu and vegetable stir-fry
You'll need: tofu, mixed vegetables, soy sauce or an alternative, garlic, and cooked noodles or rice.
Make it: Sear drained tofu, cook vegetables until tender-crisp, add sauce, and serve over your grain of choice. Choose a suitable sauce for your dietary needs.
Make these dinners work harder
- Repeat versatile ingredients to simplify the grocery list.
- Use frozen vegetables when that's what you have.
- Plan a leftovers night to reduce cooking decisions.
- For allergies, verify packaged ingredient labels and cross-contact.
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