On certain days, we have the leisure to churn out elaborate meals, while on others, we might be so rushed and pressed for time that we’d just want to grab takeout instead. However, having a few quick, tasty dinner recipes handy can save you time, energy, and money, while helping you maximize the ingredients present in your fridge or pantry. Some of these fast, easy dinner recipes can be prepared in less than 30 minutes.
This one’s a fast, easy recipe that can be prepared in 15 minutes for cheese lovers.
Frozen or refrigerated cheese tortellini (12 to 16 ounces)
Crushed fire-roasted tomatoes (28 ounces)
Olive oil (2-3 tablespoons)
Balsamic vinegar (1 tablespoon)
Garlic powder (2 teaspoons)
Dried oregano (1 teaspoon)
Kosher salt (1 teaspoon)
Baby spinach leaves or chopped spinach (3 cups)
Fresh basil leaves (8)
Goat cheese (4 ounces)
Boil and drain the cheese tortellini according to the instructions on the package.
Take a deep pan or skillet and add the olive oil, crushed tomatoes, vinegar, spinach, and whole basil leaves.
Add all the spices and salt.
Cook for at least 10 minutes on a low flame.
When the pasta is done and drained, add it to the vegetable mix.
Finally, add the grated/crumbled goat cheese and stir until a creamy sauce forms. Relish immediately!
Tacos are our personal favorite for fast, easy dinner recipes! They are customizable and yummy (the best combination for picky eaters).
Red cabbage (½)
Olive oil (2 tablespoons)
Salt (1 teaspoon)
Cumin seed powder (1 teaspoon)
Coriander seed powder (1 teaspoon)
Avocado sauce – avocado, lime, cilantro, and mayo (1 cup)
Toppings – avocado, jalapeno, cucumber, paprika, cilantro, radishes (optional)
Add olive oil, cumin and coriander seeds, cabbage, cauliflower, and salt to a bowl and mix properly. Spread the vegetables on a baking sheet. Roast them in a preheated oven for 8-10 minutes.
While they are being cooked, whip up the avocado sauce in the blender.
Take the tortillas, spread the avocado sauce, assemble the roasted vegetables, add toppings of your choice (no limits) and enjoy!
You can add roasted boneless chicken or tofu to the tortillas for a protein punch.
Try this quick, easy recipe that can get ready in 10 minutes if you’re fond of seafood!
Large shrimp (600gms; fresh or frozen)
Fresh peeled garlic (4-5 cloves)
Lemon juice (2-3 tablespoons, freshly squeezed)
Butter (2-3 tablespoons)
Cilantro or parsley (1 tablespoon; optional)
Thaw the frozen shrimp completely; if using fresh ones, skip this step.
Mix it with salt and garlic.
Melt the butter in a large skillet. Add the marinated shrimp and cook on either side for 2-3 minutes until it turns opaque. Remove immediately.
Add lemon juice, garnish it with chopped cilantro or parsley, and feast on it.
There are many variations of rice bowls, but this one is our favorite. It is nutritious, tangy, and yet a fast, easy dinner recipe.
Snap peas, strings removed (handful)
Short grain white rice (cooked; one cup)
Shredded green cabbage (2 cups)
Thinly sliced carrot and cucumber (1 small bowl)
Diced mango (1 small)
Cooked black beans, drained and rinsed (½ cup)
Pickled ginger (2 tablespoons)
Thinly sliced fresh basil (¼ cup)
Toasted peanuts, sesame seeds, avocado
For the dressing:
Tamari (2 tablespoons)
Rice vinegar (2 tablespoons)
Lime juice (2 tablespoons)
Minced garlic cloves (2)
Cane sugar (2 teaspoons)
Sriracha (½ teaspoon)
Now in a small bowl, whisk the dressing ingredients mentioned above.
Take a small pot of water, add some salt and bring it to a boil. Also, keep a bowl of iced water ready. Blanch the snap peas for 1½ minutes in boiling water, scoop them out, and transfer them to the ice water. Once the snap peas have cooled down, drain them, pat dry, and chop.
Add the rice, cabbage, sliced carrot and cucumber, diced mango, cooked black beans, pickled ginger, and chopped basil to a bowl.
Top with the extras, such as peanuts (toasted), sesame seeds, and mashed avocado.
Drizzle with half the dressing and serve the rest of the dressing in a separate bowl.
Lentil soup with crusty bread
This is one of the most comforting yet tasty, fast, easy dinner recipes!
Extra-virgin olive oil (2 tablespoons)
Chopped onion, carrot, kale leaves, and celery stalks (1 cup)
Grated medium garlic (4 cloves)
A can of diced fire-roasted tomatoes (14 ounces)
Uncooked green lentils (¾ cup; French or regular)
White wine vinegar (2 tablespoons)
Fresh thyme sprigs, bundled (10-12)
Sea salt (1½ teaspoons)
Ground cumin (½ teaspoon)
Freshly ground black pepper (½ teaspoon)
Vegetable broth (6 cups)
Red pepper flakes (as per your tolerance)
Chopped fresh parsley (1 tablespoon)
Grated parmesan cheese for a creamy consistency (1 tablespoon; optional)
Crusty bread, to make a wholesome meal
In a preheated pot, drizzle the olive oil and add the onion, celery, and carrots.
Cook until the vegetables are soft.
Add the rest of the vegetables, vinegar, salt, and seasoning.
Pour in the vegetable broth and cook on high heat for 15-20 minutes.
Remove the lid once the pressure releases, and stir in the kale leaves.
Add a pinch of red pepper flakes, season with salt and pepper, and garnish as required.
Serve with crusty bread.
A few good tips to save more time are to keep the ingredients ready when you’re free, store them for use whenever required, and prepare big meal portions to stock them in the refrigerator for days or weeks so you don’t have to cook regularly.