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The food is made before you order it. I won’t have the energy, most nights, to braise something for three hours. All 27 dinners below are honest 20-minute meals. You are not required to pre-cook any chicken and or own a sous vide.
The game is to use a few cheats (rotisserie chicken, frozen veggies, marinara, instant rice, fresh pasta, hot pan). Skip the steps that take 30 min and don’t change the outcome. None of these are projects. Most take between 15 to 18 min from “what’s for dinner” to “we’re eating”.
During the chaotic evenings, making food for the family taught me a thing or two about cooking. To get to 20 minutes, everything has to be done beforehand. In advance, chop everything, measure any liquids, and get the pan hot before any food touches it.
Zero compromises are made when choosing the frozen aisle as your ultimate time-saving weapon. These: frozen shrimp, frozen veggies, frozen meatballs, and frozen rice all taste the same as if you have cooked them, but they can save your time. When speed is your priority, use high heat while cooking: a hot skillet will sear a chicken breast in 5 minutes, while a medium pan will take 12.
During those times that can be a little hectic, I have 27 dinners that I rotate.
Below each recipe, you will find a brief description of the dish, a photo of the finished dish, and an alternate ingredient option if you ran out of something on Monday.
Why Quesadilla Night makes the cut: When I have no idea what to make for dinner, the answer that my kids shout the loudest is “quesadillas” and the turnaround time is only twelve minutes from “what’s for dinner?” to “we’re eating.”
Get your largest frying pan and turn the heat to medium. First, place one flour tortilla flat on the pan. On one half of the tortilla, add about one third of a cup of cheese (whatever cheese you prefer such as cheddar or monterey jack) and then some other extras to your liking like leftover chicken, refried beans, ground beef, sautéed peppers, corn, and sliced jalapenos.
After that, fold the tortilla over so it is now half a circle. Let it cook for 2 or 3 minutes on each side while gently pressing down with a spatula. You want it to be brown and crispy on the outside. The cheese will be melted inside, which you can check by lifting a corner of the tortilla. When it is done, cut the quesadilla into enough wedges for everyone and serve with salsa, sour cream, and sliced limes.
Whole wheat tortillas can also be used as a healthier alternative for increased fiber.
White quesadillas with ricotta, spinach, and garlic offer a unique twist.
‘s Task:
2) Shrimp Couscous
Why Shrimp Couscous? While you set the table, the shrimp and couscous will take about 15 minutes and it has the vibes of a Saturday night dinner.
Grains of couscous are quicker to cook than most other grains.
Take another small saucepan, and bring 1.25 cups of chicken broth and 2 tablespoons of butter to a boil. Once boiling, add 1 cup of couscous, cover, remove from heat, and let it sit for 5 minutes. Then fluff it with a fork.
While that is cooking, put 2 tablespoons of olive oil into another pan and add 1 pound of shrimp (peeled and deveined). Add a little salt and black pepper, and 1 teaspoon of smoked paprika. Cook for 2 minutes on each side. They should be pink and opaque, and curved like a C (if they aren’t, you’ve overcooked them).
Now, add 3 cloves of minced garlic and a tablespoon of butter. Swirl the pan for 30 seconds, and then pour the pan juices over the couscous along with some lemon juice and chopped parsley.
*Note: instead of couscous you can use quinoa or rice (which will take longer to cook). For added greens, toss a small handful of baby spinach into the couscous during the last 2 minutes of cooking.
Beef and Broccoli: Takeout beef and broccoli is way more fun, faster, and cheaper to do at home, and teaches you the biggest stirfry lesson – the pan has to be really hot before you put anything in
Take one pound of sirloin or flank steak and slice it into thin cuts.
For texture purposes, the direction of the cut makes a difference. Cutting down the middle or along the grain gives a more chewy result. As for the marinade, mix one tablespoon for soy sauce with one tablespoon of cornstarch. For this recipe, use two tablespoons of oil into a wok or large skillet and heat until it shimmers. Add the beef in one layer to not overcrowd the pan. Depending on how big your pan is, you may need to work in batches.
3) Beef And Broccoli
When the beef has been added, let it cook for two minutes, then remove it from the pan. Next, add 4 cups of broccoli florets along with 1/4 cup of water, cover, and let it steam for 3 minutes. After those 3 minutes, add 3 cloves of garlic and 1 tablespoon of ginger and stir for 30 seconds. Combine 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of cornstarch with 3/4 cup of beef broth in a seperate bowl and whisk to combine. Add the beef with the sauce and let it simmer for two minutes to thicken. Place this over a bed of rice.
For substitutes, thinly sliced chicken tights work just as well. You may replace some of the broccoli with snap peas, sliced bell peppers, or sliced carrots.
4) Pesto Gnocchi
Why Pesto Gnocchi deserves the credit: Gnocchi with pesto is the perfect dinner for nights when I return home to just my sad, empty fridge.
All I need is some good quality pesto and gnocchi, and the rest will take care of itself. First, get a pot, fill it with water, and add a good amount of salt. Next, add 1 pound of fresh or shelf-stable gnocchi, and boil it for 2-3 minutes.
A big no no is mushy gnocchi, so take it off the heat as soon as it starts floating. Drain the gnocchi but remember to save 1/4 cup of the cooking water.
Add in 1/3 cup of pesto (Costco is the best) and the water you reserved from the pasta. The water helps emulsify the pesto, and gives the sauce a glossy coat. Garnish with halved cherry tomatoes, fresh basil, and a whole lot of grated parmesan cheese.
For something a bit more indulgent, you can sauté the gnocchi in about a tablespoon of butter and oil for a crispy version, and then add some cubes of mozzarella for a melting caprese-style twist.
5) Fajita Bowls
Fajita bowls deserve a spot because sheet pan chicken and peppers can be a make your own dinner. Fajita bowls let everyone make their own meal. The clean up is just one pan and a few bowls for the toppings.
Go ahead and preheat the oven to 425°F. On a sheet pan, combine 1.5 pounds of chicken tenders or strips, 2 sliced bell peppers, 1 sliced red onion, 3 tbsp oil, 2 tbsp fajita seasoning, (or 1 tbsp chili powder + 1 tsp each of cumin and paprika), some salt, and juice from 1 lime. Bake for about 15-18 minutes.
The dish is done when there is no more pink in the chicken, the chicken’s temperature is about 165°F at the thickest part, and the peppers have started to char.
For your personalized bowls, layer them with cooked rice or cauliflower rice followed by the chicken and peppers mixture, then add your desired toppings which can include salsa, guacamole, shredded cheese, sour cream, and cilantro. Lime wedges can also be included on the side.
em{Swap: For a beef version, cook thinly sliced steak strips for 10-12 minutes total. Include black beans on the sheet pan for additional protein.}{}
Task:
Tortellini Soup
Why choose this tonight? Tortellini soup turns a 9 ounce pack of fresh tortellini packed into some broth and greens into a family meal, and will be ready before the kids start asking when dinner is.
In a Dutch oven, heat 2 tablespoons of olive oil. Add 1 diced onion and 2 chopped carrots. Cook for 5 minutes. Add 3 minced cloves of garlic, 1 teaspoon of Italian seasoning, then salt and pepper to taste.
The last step calls for bringing the mixture to a boil. While it’s heating, find a Parmesan cheese rind, if you have one (you can also use the grated kind, but it’s better if you don’t), and add it to the pot with the chicken broth (any brand will do) and the tomatoes.
Disregard the time on the spinach package. The tortellini will take the longest to cook, so the last two minutes when the tortellini are supposed to be done, that’s when you stir in the spinach and let it cook.
For a heartier soup, add cooked Italian sausage (browned first). If you have frozen tortellini, use that (cook for 2 additional minutes).
What makes Salmon Dinner work: It seems like a salmon dinner should take longer than 15 minutes. Two-pound fillet, hot sheet pan, 12 minutes, done.
Salmon fillets (2 pounds) divide nicely into four portions and are readily available in grocery stores. Line a sheet pan with parchment paper and place salmon fillet on the pan. In a bowl mix 2 tablespoons of olive oil, juice of 1 lemon, 4 minced garlic cloves, 1 teaspoon of dried dill (or fresh if available), salt, and pepper. Then roast for 12-15 minutes.
Salmon Dinner seems like it should take longer than it actually does because the fillet only takes 12 minutes. The middle should be a little bit of a see-through color (watermelon-ish) and it should break apart easily when you touch it with a fork.
In the same pan, or a different one, roast some vegetables such as asparagus, or broccoli (break into florets), or green beans, tossed with olive oil and salt, for about 10-12 minutes. They pair nicely with lemon wedges, as well as rice or quinoa.
Swap: Individual fillets cook in 8-10 minutes. If you want a milder taste use cod or halibut (they are a little less forgiving so watch them closely).
Nathaniel’s Pantry Notes: Mise en Place (or, Why 20 Minutes Becomes 35)
I used to think mise en place was a silly French tradition based on how chefs just need something to do. That was until I did a time study on myself making the same skillet dinner two ways. The first time I started to cook, I chopped some onions, and then waited for the oil to heat up. While that was happening, I minced some garlic and the onions started to burn. I then looked for some spices while the garlic started burning. That dinner took 35 minutes. For my second attempt, I prepped all the ingredients, arranged the bowls, and then cooked. Same dinner, 19 minutes.
The main concept is that mise en place (“everything in its place”) is what distinguishes a 20-minute dinner from a 20-minute dinner that takes 35 minutes to make. The five-minute preparation before you begin cooking actually speeds up the cooking process rather than slowing it down.
• Chop and measure everything before the pan goes on the stove. Onions diced. Garlic minced. Spices measured into a small bowl. Liquids in a measuring cup. When the cooking starts, every ingredient is ready to hit the pan at the right moment, and you don’t have to scramble.
• Use small bowls or a sheet pan as your staging area. A sheet pan or cutting board with all your prepped ingredients in small piles or bowls feels like a cooking show, but it’s actually the opposite of fussy: it’s what makes a fast meal possible.
• Read the recipe all the way through first. Recipes hide the timing in the order of instructions. Step 4 might say “while the chicken cooks, make the sauce”, which means you need the sauce ingredients ready at step 1. Reading first means knowing what to prep before you turn on the stove.
• Clean as you go. Wash the cutting board after you chop the onion. Wipe the counter while the pan heats. The dishes you don’t do during cooking are the dishes you have to do after dinner, which is when you have the least energy.
The 5 minute investment: Spend the first 5 minutes prepping. Spend the next 15 cooking. Total time: 20 minutes. Forget the prep and dive straight into cooking. It will take 30-35 minutes and your kitchen is going to look like a tornado hit it. The math always works.
One bonus to chopping ahead: if you mince the garlic and let it rest for 10 to 15 minutes before it hits the heat, it has time to develop allicin, the compound behind garlic’s anti-inflammatory and immune-supporting properties.
The rice needs to be a day old or it will steam in the pan and become mushy.
Beat 4 eggs and set aside. In a large skillet or wok, heat 3 tablespoons of oil until it shimmers. Spread 4 cups of cold rice (day-old rice works best) evenly and let it sit for 1 minute, undisturbed, to form crispy bits on the bottom. Move rice off to one side of the pan
Slide some rice to the side of the pan and, while keeping it in the pan, continue to scramble everything for 30 seconds. Then, add 1.5 cups of frozen mixed vegetables, 3 chopped garlic cloves, and 4 green onions (sliced). Stir fry for 2 additional minutes. If you have it, add 1 teaspoon of fish sauce, 1 tablespoon of sesame oil, and 1/4 cup of soy sauce. The rice is ready when the grains begin to glisten from the oil. Finish with sliced green onions and serve with chili oil.
Modify: For protein, add diced cooked chicken, shrimp or tofu. Cauliflower rice is a great substitute for regular rice.
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9) Sausage And Peppers
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Sausage and peppers is ready when the sausage edges are deeply browned and the peppers have softened but still have some bite. Mushy peppers mean another 5 minutes you didn’t need.
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What makes Sausage And Peppers work: It’s easy to make and ready in 18 minutes so it’s a really great option to prepare a meal for when it’s really busy. Also, it looks like something you would get at a state fair which is always a winner.
Slice 1.5 pounds of Italian sausage (sweet or hot) into 1-inch rounds. Brown in 1 tablespoon oil in a large skillet over medium-high heat for 5-6 minutes, turning. This dish is not just tomatoes, it gets flavor from The Browning. Add 3 chopped bell peppers (any color), 1 large chopped onion, and 4 cloves minced garlic, and cook for 8 to 10 minutes stirring occasionally until the peppers and onions are softened, but still crisp.
Add a 14.5 ounce can of diced tomatoes, Italian seasoning (1 tsp), fennel seeds (1/2 tsp), and salt and pepper to taste.
Simmer 3-4 minutes until the tomatoes break down into a quick sauce to coat the sausage and peppers. You can serve it with rice, hoagie rolls with melted provolone cheese, or crusty bread.
You can do a swap and use chicken sausage for a lighter version. For a more earthy variation, add sliced mushrooms with the peppers.
10) Peanut Noodles
Why make this tonight: Peanut butter noodles come together as fast as it takes to boil the noodles and taste like takeout! The sauce is made of six ingredients from the pantry and is made while the pasta is cooking.
Cook 1 pound of spaghetti or any type of long pasta according to the instructions and cook until al dente.
Save 1 cup of the pasta water. Whisk 1/2 cup peanut butter (creamy or no stir), 1/3 cup soy sauce, 3 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp grated ginger, 4 cloves minced garlic, 2 tsp sesame oil and 1-2 tsp of sriracha together.
The sauce needs to be thick like cake batter for better consistency. To reach a heavy cream like consistency the pasta water should be added by the tablespoon until you reach desired consistency. The heat will transform the peanut butter into a glossy sauce.
Mix in a large bowl and finish with chopped peanuts, cilantro, and sliced green onions. Crunchy cold cucumber slices may also be added.
Swap: Sunflower butter is a safe option for schools with nut-free policies and for children with nut allergies. Also, almond butter is a good option for peanut butter (which is slightly sweeter).
Make sure to reserve 1 cup of the pasta water. 1/2 cup of peanut butter (creamy or no-stir), 1/3 cup of soy sauce, 3 tbsp of rice vinegar, 2 tbsp of brown sugar, 1 tbsp of grated ginger, 4 minced cloves of garlic, 2 tsp of sesame oil, and 1-2 tsp of sriracha need to be whisked together.
The sauce needs to be thick like cake batter. If you want a thinner consistency, add the reserved pasta water by the tablespoon until you reach a heavy cream-like consistency. The heat will transform the peanut butter into a glossy sauce. Finally, combine the cooked pasta and sauce in a large bowl and top with chopped peanuts, cilantro, and sliced green onions. Slices may also be added for a crunchy contrast.
Swap: Sunflower butter is a safe option for schools with nut-free policies and for children with nut allergies. Also, almond butter is a good option for peanut butter (which is slightly sweeter).
Combine cooked pasta and sauce in a large bowl. To finish, add chopped peanuts, cilantro, and sliced green onions. Slices may also be added for a crunchy contrast.
Swap: Sunflower butter is a safe option for children with nut allergies and schools with nut-free policies.
Another good option is almond butter instead of peanut butter (which is a little bit sweeter).
11) Smash Burgers
Don’t form the meat, as that toughens it. After about 5 minutes when you see smoke, put a cast iron on the stove to heat it up. Then throw on 4 balls and smash them all at once with a hefty spatula. Press down for about 5 seconds.
Top with some cubed, salt, and pepper. Don’t go over time or the color will change and the crust will become overdone. You should see the edges start to brown. Once that happens, flip them and place an American cheese slice on top. Cover if you want it to melt. There is a thawed cheese slice. There are brioche buns that got toasted in the same pan. You may assemble your burger with a seared onion, sliced onion, and all the toppings (just keep the crust on the burgers).
*Liquid ground turkey or flank imide (smash just like arachnoid) is a retail version substitute. Add bacon and jalapeños or a fried egg over easy for a burger.*
12) Omelet And Toast
**Pitch for Omelet And Toast:** This option has the benefit of being breakfast for dinner without having to make pancakes.
Omelets can be made, served along with a slice of toast, for a 10-minute dinner that will be more than sufficient to fill you up.
When making an omelet, remember to whisk 3 eggs, as well as put a bit of salt and water (it makes it fluffier, so put water instead of milk) into the bowl. Prepare fillings, such as: diced tomatoes, crumbled feta, cheese, and fresh herbs.
Put one tablespoon of butter in your non-stick frying pan on medium-low heat until it is melted, then add the eggs to the pan for 30 seconds. After that, take a spatula and lift the edges of the eggs so that the uncooked eggs will flow under.
The eggs should overcook to about 80% (so the top still has that glossy look to it). After that, place the fillings on one side and fold the other side over. The egg should be set, so it can slide onto a plate without all the shiny/raw patches, and without any browning, and no patches of brown. If your eggs are brown, then the heat was too high. The eggs should be served with a piece of fruit and some bread that is buttered and whole grain. Eggs and toast are basic, but if you want an omelet that is more filling than just ham or bacon (which should be diced and cooked), then for a bigger family style one, you can take a 10-inch skillet and go for a Spanish-style frittata.
13) Chickpea Pitas
Here is why Chickpea Pitas do their job: While the pitas are warming, it might seem like it will take a long time to prepare, however, the spiced chickpeas are cooking.
Let the pan heat until it is medium high with 2 tablespoons of olive oil.
Two 15 ounce cans of chickpeas should be added (drain and dry with paper towels if you want them crispier) and cooked for 5-7 minutes, stirring, until they begin to brown and start rattling in the pan. Then add 4 cloves minced garlic, 1 tsp each of cumin, smoked paprika, and ½ tsp of turmeric. Add salt and pepper to taste. Cook for 30 seconds.
Then pour in and add the juice of one lemon.
Let it simmer for 2 minutes to give the chickpeas a shiny glaze. Warm 4 pitas. Then layer in the order of spiced chickpeas, quick tzatziki, sliced cucumber, halved cherry tomatoes, crumbled feta, fresh parsley, and a drizzle of olive oil.
For a swap use: yoghurt, grated cucumber, garlic, lemon, dill. For more meat variation add cooked ground lamb.
14) Carbonara Pasta
Carbonara is right when the sauce is silky and clings to every strand. If it looks scrambled, the pan was too hot when you added the eggs. If it looks watery, you needed more cheese.
What Carbonara Pasta gets you: 15 minutes, 4 ingredients, 1 technique. The Italian classic will have you taking the eggs off the heat at the right moment to master it. Hot pan plus raw egg equals scrambled eggs, not carbonara.
You want to cook and reserve one cup of pasta water.
While the noodles are boiling, chop 8 ounces of bacon or pancetta into 1/4 inch strips and cook them in a large skillet over medium heat for about 6 to 8 minutes until they are crispy. In a separate bowl, beat together the four eggs then mix them with grated pecorino or parmesan cheese and a lot of cracked pepper.
When the noodles finish cooking, drain them and keep some of the water. Then, add the noodles to the skillet with the bacon and turn the heat off. While you’re tossing the noodles with tongs, add the egg and cheese mixture. The heat from the noodles will cause the eggs to cook and create a creamy sauce.
If it seems like the noodles are dry, add the reserved pasta water 2 tablespoons at a time. It’s done when every noodle is covered with the sauce and the eggs are no longer runny (but are never scrambled). Add more ground pepper and parmesan cheese to the top.
If you want to make a more authentic version of the dish, use guanciale (an Italian cured pork cheek). You can also add a splash of cream to the sauce if you want things to be easier (although this is somewhat less traditional).
15) Veggie Ramen
Veggie Ramen
Veggie Ramen Pitch: Increased personalisation of instant ramen through the addition of fresh ingredients and a new broth goes a long way, giving the ramen the feel of a proper meal over a 30 cent noodle brick.
To make the broth, first boil four packs of ramen noodles for two minutes, then drain and set aside (discard seasoning packets). In the same pot, heat up 1 tablespoon of sesame oil over medium heat, mixing in four cloves of minced garlic, and one tablespoon of grated ginger, and cooking for 30 seconds.
Then add 6 cups of chicken or vegetable broth, 3 tablespoons of soy sauce, and 1 tablespoon of miso paste (but remember to whisk the miso in a separate bowl with some of the broth first).
Finally, add 2 cups of mixed vegetables (sliced mushrooms, baby spinach, sliced bell pepper, and snap peas). Allow them to simmer for three minutes to become tender, and then add the cooked noodles.
For each bowl, use half of a soft-boiled egg (boil for 6 minutes and then put in an ice bath, then cut in half) and top with a bit of sliced green onion and sesame seeds.
Swap: Most proteins like cooked chicken, shrimp, or cubes of tofu should be added. On top, a teaspoon of chili crisp is very recommended.
16) Greek Pitas
Why Greek pitas make the cut: Greek pitas make pantry yogurt and lemon come together to make a marinade that elevates basic chicken to holiday vibes + dinner is ready in 18 minutes.
Cut 1.5 pounds of boneless skinless chicken thighs into 1″ cubes. Combine 1/2 cup of plain Greek yogurt, juice from 1 lemon, 4 minced garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and add salt and pepper to taste. Let it sit for 5 minutes (the longer the better, even up to overnight). Heat 2 tablespoons of olive oil in a big skillet over a medium-high flame. Add the chicken in a single layer. Cook for 6-8 minutes flipping to make sure that the chicken is cooked all the way through and is golden brown.
If you want tzatziki quickly, it is made by combining 3/4 cup of Greek yogurt, half of a grated cucumber (make sure to squeeze out the excess water), 1 minced garlic clove, a squeeze of lemon (optional), some dill, and salt.
Warm four pitas. Then assemble the pitas with roasted chicken, tzatziki, diced tomatoes, cucumber, red onion, feta, and olives.
Switch: Chicken or turkey meat is faster and grinds the same. For a gluten-free option, don’t use the pita and use rice bowls instead.
17) Black Bean Nachos
Why Black Bean Nachos pull their weight: Black bean nachos are the dinner I make when my children request game day food and I have to get them out of my hair in 15 minutes. A sheet pan and a bag of chips equals a meal.
Preheat to 400F and line a half sheet pan with foil or parchment paper.
Drain and rinse one can of black beans. Mash about a third of the beans with a fork. Mix in half a teaspoon of cumin, a squirt of lime, and a pinch of salt. Layer the ingredients in two tiers: spread 10 ounces (about half a bag) of restaurant-style tortilla chips over the pan, and then add half of the beans and half of 2-3 cups of cheese (a mixture of sharp cheddar and Monterey Jack cheese) freshly grated.
Finish the dish with the remaining chips, beans, and cheese. Spicy toppings can go in now, so add sliced jalapeños. You can also include thinly sliced red onion, leftover carnitas, or shredded chicken. Bake for 7-10 minutes, and wait until the cheese melts and starts bubbling around the edges. If you want the top to be browned, turn on the broiler for 30-60 seconds and watch closely the whole time.
To finish cold toppings: add salsa or pico, diced avocado or guacamole, sour cream, chopped cilantro, sliced scallions, and a hard squeeze of lime. Serve straight from the pan. Full Recipe HERE.
Swap: for a protein add cooked ground beef or shredded chicken. Beans have been mashed for a creamier base.
Chicken Tenders
Chicken Tenders
Short Case Regarding Chicken Tenders: Driving to pick up fast food chicken tenders takes 12 minutes. Making chicken tenders from scratch takes 15 minutes. Personally, I would prefer the nostalgia of making chicken tenders from scratch over paying the same amount of money for a fast food experience. The math is worth it.
You can take 1.5 pounds of boneless skinless chicken breasts and cut them into strips (or you can buy pre-cut chicken tenders). Get three different bowls. Fill the first bowl with u00bd cup flour and add salt and pepper to the mix. The second bowl is for 2 beaten eggs. The third bowl gets 2 cups of panko breadcrumbs, u00bd cup of grated Parmesan, and 1 teaspoon of Italian seasoning (mixed).
Take each chicken tender and coat it in the seasoned flour. Then dip the tender in the egg and press it into the panko to coat it.
To a large skillet, add half an inch of any vegetable oil and turn the heat to medium high. You can test the oilu2019s readiness by throwing in a piece of the breadcrumb; if it sizzles, it is ready. Cook the chicken for 3-4 minutes on each side. All of the meat should be white (cut one to check and ensure there is no pink). If you want to make dipping sauces, consider honey mustard, ranch, or ketchup and then serve with some quickly roasted vegetables.
For a lightened up version, you can bake the chicken at 425 for 18-20 minutes on a wire rack. To achieve a crunchier crust, you can substitute crushed cornflakes instead of the panko.
19) Caprese Melts
**Where Caprese Melts earn their spot:** They’re open sandwiches trying to fake a real dinner, and they actually succeed as long as the bread is good and the cheese melts.
Broiler on. Cut a baguette down the middle lengthwise (or take 4 thick slices of sourdough). Using a brush, apply two tablespoons of olive oil and a bit of salt on the cut sides. Toast for 2 to 3 minutes under the broiler until it turns golden.
On each sandwich, place 1 to 2 slices of fresh tomato, then a handful of fresh basil leaves and finish with 2 to 3 slices of fresh mozzarella. Return to the broiler for 2-3 more minutes.
It is great to watch the cheese melt completely and brown on the edges. (Keep a close watch as the broiler does not take long.) Finish with flaky salt and some cracked pepper. Balsamic glaze the top.
Instead of putting mozzarella on top, you can put pesto underneath as a flavorful alternative. If you’re looking for an even creamier alternative, you can also use burrata (just take off the heat, as the heat will warm it).
20) Taco Skillet
What makes Taco Skillet work: A taco skillet is an 18 minute one pan family dinner. The kids get to build their own bowls or tacos. That counts as them helping cook.
Take a large skillet, and put 1 tablespoon of oil and heat it on medium high. Add 1.5 pounds of ground beef, or turkey. Brown the meat for 5-6 minutes and drain. Then add a chopped onion, and a chopped bell pepper and sauté for 3 minutes. Add 3 cloves of garlic, 2 tablespoons of taco seasoning, and 1/3 cup of water. Simmer for 3 minutes. Finally add a drained 15 ounce can of black beans, and 1.5 cups of corn (even if it’s frozen, that’s alright).
Finish when everything is heated, and the sauce coats the meat (not soupy). Add 1.5 cups of shredded cheese and cover for 1-2 minutes to melt. You may also serve this in warm tortillas, or over rice with sour cream, salsa, avocado, lime wedges, and cilantro.
Swap: If you’re looking for a different protein option, you could use ground chicken, or plant-based meat.
To make this vegetarian, you’ll want to double the beans, and leave out the meat.
** Task: ** _ _
**21) Tofu Stir Fry**
**Why Tofu Stir Fry belongs here:** With premade (pressed) tofu, stir fry becomes the 15 minute dinner champion.
The difference between spongy and actually crispy is all in the press.
For the prep, start by pressing 28 ounces of extra-firm tofu (or 2 blocks). This can be achieved by wrapping the tofu in paper towels, placing a heavy pan on top, and letting it sit for 15 minutes (tofu presses can also be purchased). After the 15 minutes are up, cut the tofu into cubes and coat it with 3 tablespoons of cornstarch, salt and pepper to taste. Next, heat about 4 tablespoons of oil in a large skillet over medium-high heat. Add the tofu to the skillet in a single layer (be mindful of the number of tofu pieces you are adding so there is no overcrowding) and allow the tofu to cook for a total of 8-10 minutes, stirring and flipping the tofu every 2 minutes so that every side gets sufficiently golden brown. Once the tofu has finished cooking, add 3 cups of stir fry vegetables of your choosing (this can be broccoli, bell pepper, snap peas, carrots etc.) and stir the vegetables for a total of 4 minutes. Once this is done, add 4 cloves of chopped garlic and 1 tablespoon of ginger and cook the mixture for an additional 30 seconds. In a separate bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Lastly, add the tofu back into the skillet, pour the sauce into the skillet, and toss everything together for 1-2 minutes until the mixture is glossy. Once this is done, all that is remaining is to serve the creation alongside rice.
*If you are looking for a chewier texture then feel free to swap out the tofu for either crumbled or cubed tempeh. If you are looking to add a little heat, consider adding chili crisp at the end.
** Task: ** _ _
22) Pita Pizzas
**Pitch for Pita Pizzas:** Each child gets the opportunity to select their own toppings for customization.
The pitas are a rapid option for customizable dinners for the whole family, taking about 10 minutes from the time the oven is turned on until everyone is ready to eat.
The oven temperature needs to be 425 degrees Fahrenheit. For each of the 4 to 6 rounds placed on the baking sheet, you need to brush olive oil on them, then spread 2 to 3 tablespoons of pizza or marinara sauce. For the toppings of your choice, you will need 1/2 cup of shredded mozzarella, along with sliced pepperoni, sliced mushrooms, sliced bell peppers, fresh basil, sliced olives, halved cherry tomatoes, and cooked sausage. The rounds will need to bake for 7 to 9 minutes.
The cheese needs to be completely melted and bubbling at the edges of the pan. Also, the pita needs to be crispy underneath. You can check this by carefully lifting it up with a spatula. If the pita is very pale, then it is not done cooking. After the 7-minute mark, individual pizzas tend to go from perfectly melted cheese to burnt cheese. To finish, top it with some fresh basil and red pepper flakes.
textit{Swap: Other options for the crust include English muffins, naan, or even tortillas. Pesto is a great base option, as well as a white pizza option with ricotta and garlic.}
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23) Chickpea Orzo
textbf{What Chickpea Orzo gets you:} Chickpea orzo is a one-pot dinner where you use few ingredients to taste like it takes longer, and instead of having to stir for 30 minutes like you would for risotto, the orzo absorbs the broth.
In a large pot or a Dutch oven, heat 3 tablespoons of olive oil over medium heat.
Add 1 chopped onion to the pan and let it cook for 5 minutes. Then, add 4 smashed and chopped garlic and 1 tsp of oregano. Let it cook for 30 seconds. Then add 1.5 cups of orzo and stir for 1 minute to toast it. Add 4 cups of chicken or vegetable broth, 1 can of diced tomatoes (14.5 oz), and 2 cans of chickpeas (15 oz each, drained). Let it boil. Then, lower the heat and cover it. Cook it for 12-15 minutes.
The orzo should be tender, the chickpeas should be heated, and the liquid should have reduced to a creamy sauce coating everything (not soup, not stiff) to indicate that you’re done. During the last 2 minutes of cooking, add 3 cups of baby spinach. After removing it from the heat, stir in 1/2 cup of grated Parmesan cheese and 2 tablespoons of butter. Add chopped parsley and drizzle some lemon juice.
Swap: For protein, add a cooked Italian sausage or shredded rotisserie chicken. Use small pasta shapes (such as ditalini or small shells) instead of orzo.
24) BBQ Wraps
Why BBQ Wraps pull their weight: This meal can be prepared in less than 12 minutes and it great for using any leftover BBQ chicken since leftover BBQ chicken can be used. A BBQ wrap can be made tighter than a taco so it doubles as a taco and is any good for your kids to have when they watch a movie.
In a bowl, combine 3 cups of chicken (which could be shredded rotisserie chicken, leftover chicken, or even chicken that has been boiled) with 1/2 a cup of BBQ sauce, 2 tablespoons of apple cider vinegar, 1 tablespoon of brown sugar, and several dashes of hot sauce.
Heat a dry skillet and place 4 to 6 large flour tortillas for 30 seconds. Then flip and repeat.
In each wrap, add BBQ chicken and a generous handful of coleslaw (the pre-shredded cabbage mix soaked in 3 tablespoons of mayonnaise, 1 tablespoon of vinegar, 1 teaspoon of sugar, and a pinch of salt). Add some shredded cheese and pickle slices. Roll up the sides, and fold the bottom up over the top. Cut the wrap in half diagonally.
*If you want, you can substitute pulled chicken for pulled pork or pulled beef. For a crunchier texture, crisp lettuce and a slice of red onion can take the place of the slaw.*
25) Green Pasta
Green pasta sauce should be bright green, not olive-drab. If it’s gone dull, the spinach overheated in the blender. Run cold ingredients first, hot pasta water last.
**Why Green Pasta deserves a spot:** Green pasta is the ultimate dinner deception because you’re hiding spinach or kale in a creamy sauce, and your kids gobble it up (when they typically would not touch it). The veggies are hidden thanks to the magic of the pasta water and Parmesan cheese.
Cook 1 lb of pasta (use penne, fusilli, or shells as these hold the sauce best) until al dente, and reserve 1.5 cups of pasta water.
Working in batches, blend together four cups of baby spinach (or kale without stems), three garlic cloves, half a cup of grated Parmesan cheese, a quarter cup of olive oil, juice from half a lemon, salt and pepper to taste. Add half a cup of hot reserved pasta water and blend until smooth (about 60 seconds; pause to scrape the sides).
When added to a hot pasta, the sauce will turn a bright green color and will become pourable.
Drizzle the pasta with olive oil, then top with additional Parmesan cheese and some toasted pine nuts. If necessary, add more reserved pasta water to achieve the desired consistency.
Swaps: Add basil (with the spinach) for a near-pesto version. For added creaminess, consider a tablespoon of heavy cream or a spoonful of ricotta.
26) Meatball Subs
When you bite into the meatball sub, the cheese should be fully melted and pulling into strings. If it’s still in a flat disc on top, return to the oven for 60 seconds.
What Meatball Subs get you: Meatball subs for dinner means dinner is also a sandwich. Plus, frozen meatballs and a jar of marinara cut down the work while keeping the comfort.
Heat a 24 oz. jar of marinara on medium heat. Simmer 24 frozen Italian-style meatballs for 12-15 minutes. To ensure that the meatballs are cooked all the way through, cut one in half. The sauce should thicken slightly while the meatballs cook. At the same time, cut 4-6 hoagie or sub rolls in half and toast the rolls in the oven at 400°F for 3-4 minutes.
Add 5-6 meatballs into each roll and pour more sauce into the rolls.
You can add a little more variety to your subs by adding an additional slice of provolone or some shredded mozzarella. After putting the rolls back in the oven for another 3-4 minutes, the cheese will have melted, started bubbling, and turned a nice golden brown. Add some freshly chopped basil and grated parmesan cheese for a finishing touch.
You can also lighten things up by making turkey meatballs, and adding some sautéed peppers and onions will make a heartier sub.
Fish Tacos.
Why they made the cut for the taco bar: Fish tacos may seem like an involved project for the weekend, but it’s really not as scary as it seems. The thin fish fillets only take 4 minutes to cook on each side (just enough time to prep the toppings, which consist of cabbage and season it with lime) so this project only takes 18 minutes total.
To prep the fish, season it with 4 tsp of cumin, 2 tsp of chili powder, 2 tsp of smoked paprika, and some salt and pepper. The fish should be 1.5 lbs. of either cod, tilapia, or mahi-mahi and about 1/2 inch thick.
To make the fish, heat 2 tablespoons of oil in a large skillet over medium high heat. For best result, cook the fish for about 3-4 minutes on each side. It is done when it breaks apart with a light touch of the fork and the middle is just starting to go opaque.
For a quick slaw, combine 3 cups shredded cabbage, 1/3 cup sour cream, 1/4 cup mayonnaise, the juice of 1 lime, 1 tsp honey, and salt to taste.
To prepare the corn tortillas, heat 8 to 12 tortillas for 20 seconds on each side in a hot pan. Then flake the fish into small pieces. The fish is used with the slaw, sliced avocado, fresh cilantro, pickled jalapeños, and lime juice.
Substitution: Shrimp can be used instead of fish (2 minutes cooking time on each side). For a no-pan option, you can use oven-baked fish (cook at 425°F for 10 minutes) or air fryer fish.
Of all these dinners, the one I return to the most is the chickpea orzo. What began as some sort of experiment to see what can be thrown together has, no exaggeration, become a staple dish in our home because my kids can eat it without complaining, which is saying something! The other is the smash burgers. The crust you get from smashing in a screaming hot cast iron is the burger flavor I can’t get on a grill. If you want somewhere to start, begin with those two. You can have a proper dinner in twenty minutes!
The most important factor is choosing the correct meal for it.
Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.
Nathaniel’s Pantry Notes: Mise en Place (or, Why 20 Minutes Becomes 35)
