27 Cheap, Cozy Dinners for Two That Don’t Feel Like You’re Eating “Struggle Meals”

I love cooking for two, but I have a bit of a grudge against it too. You end up with recipes that seem to expect you to feed a soccer team, and now it’s day 4 of “chicken, reimagined” and you’re trying to convince yourself that it’s different and exciting. These 27 dinners are what I make when the week drags on, my budget is tight, and I want to sit and eat something that feels like dinner.

A few lessons I’ve learned along the way: the protein doesn’t need to be the main event (eggs, beans, and pasta are probably more nourishing than you think), two cans of tomatoes (especially in Feb) are much more valuable than a single fresh one, and sharp cheese (used judiciously) gives everything a more expensive taste.

Here are scaled plans for 27 dinners for two people. Each one has a why-pick-this-tonight, a doneness cue with a real time, and a swap if you don’t have the lead ingredient.

1) Cacio E Pepe

Why Cacio E Pepe belongs here: Three ingredients you have on hand. Twelve minutes. A dinner that makes you feel like a fully functioning adult, and on a Tuesday no less.

Prepare the pasta in well salted water (a good benchmark is to taste the water, it should have a broth like flavor). Before straining the pasta, reserve 2 cups of pasta water (more than you think you will need). Take a large skillet off the heat and combine it with 1 cup of pasta water, a heaping cup of finely grated Parmesan or Pecorino, and plenty of cracked black pepper.

While adding the hot pasta back in continue to whisk. The sauce wants to seize so continue mixing and add more pasta water if necessary and remove from the heat once it becomes glossy with a slight cling.

Tip: Pre-grated from the green can does not melt easily. Use Pecorino Romano for the most authentic version or Parmesan/Grana Padano/Asiago in a pinch.

2) Sheet Pan Sausage

Why Sheet Pan Sausage makes a good case: one pan, no babysitting. They are best when peppers are cheap (late summer) but the freezer type work fine the rest of the year.

Take 2-3 sausages and slice and mix them with sliced bell peppers, sliced onions, olive oil, salt, pepper and a pinch of dried oregano. Spread on a sheet pan in a single layer. Roast for 25-30 minutes at 425 F, stirring once until the vegetables are brown and raw sausage is cooked through: 160 for pork/beef sausage or 165 for chicken/turkey sausage.

You wait for the sausages to become deeply browned on the edges and for the peppers to soften and char in places.

Serve it with rice, on a sandwich roll, or on polenta.

Swap: Italian sausage is the default but you can use kielbasa, chorizo, or chicken sausage instead. Then finish with a splash of vinegar (red wine, balsamic or even apple cider) to add some brightness to it.

3) Tuna Melt Quesadillas

What Tuna Melt Quesadillas get you: Pantry to plate in 8 minutes and, for some reason, more than the sum of its parts. Best with good oil packed tuna, but chunk light works as well.

Mix 1 can of drained tuna with mayonnaise (enough to bind them), a squeeze of lemon, some finely chopped red onion, and pickle, and salt. Place a tortilla in a skillet that is either dry or has only a small amount of butter, and set the heat to medium-low.

Spread shredded cheese on half the tortilla. Then spread the tuna mixture over the cheese, add a little more cheese on top, then fold the tortilla over. Grill for 2-3 minutes on each side until the tortillas turn golden brown and the cheese is fully melted (not just softened). After cutting it, serve it with some hot sauce.

Swap: You could also use canned salmon, which makes this sort of fancy. Without the tuna it is a cheese quesadilla that doesn’t have to apologize.

4) Chickpea Curry

Why Chickpea Curry is worth making: It’s a pantry-only night and it’s Thursday, so payday hasn’t hit yet. Roughly $4 for two big bowls.

Cook the chopped onion in oil over medium heat for 5 minutes, stirring regularly, until it becomes translucent. For 30 seconds, add minced garlic, ginger, curry powder (or garam masala), and a pinch of cayenne. Stir-fry until you can smell all the spices.

Combine with a 14 oz can of diced tomatoes and a bit of water, then simmer for 5 minutes. If you have some, put a little bit of coconut milk in and mix in two drained cans of chickpeas. Cook for 10 minutes until it thickens. When it’s done, add a handful of spinach. Pair it with rice and a little lime.

Swap: White beans or lentils instead of chickpeas. Use frozen peas instead of spinach. If you don’t have coconut milk, use a little bit of cream or butter at the end.

5) Egg Fried Rice

Why Egg Fried Rice does it’s job: Leftover rice rescue. The meal that gets you to payday and somehow tastes like takeout.

In your biggest skillet, let some oil heat over high heat until it begins

Add 2 cups of cold, cooked rice, half a chopped onion, and any other leftovers you might have in the fridge, and frozen peas and corn. Stir fry for about 4-5 minutes, separating any rice clumps.

Push everything to one side. Crack 2 eggs into that side of the pan and scramble them, then mix them with the rest of the rice. Finally, add soy sauce, a little bit of sesame oil, and chopped green onions.

Swap: No leftover rice? Spread cooked rice on a sheet pan and refrigerate for 15 minutes to cool quickly. For protein, you can add some diced ham, leftover chicken, or shrimp.

6) Pasta with Tomato Sauce

Why Pasta With Tomato Sauce is a good choice tonight: Making a filling meal with some stale bread, a tin of tomatoes, and a bit of pasta is simple enough. The breadcrumbs do the showing-off.

Task: In a pan over medium heat, melt 2 tablespoons of butter. Then, add your breadcrumbs and stir often for about 4-5 minutes, or until your breadcrumbs are a nice golden brown and smell good. Set that aside. In the same pan, add some olive oil, and then over medium-low heat, add 4 sliced garlic cloves and let them cook for about 2 minutes, or until they smell good but aren’t browned.

Task: Add a 14-oz can of crushed tomatoes , a pinch of red pepper flakes, salt, and a splash of pasta water. Allow to thicken for 8-10 minutes.

Toss with the warm pasta. On each plate, add a good amount of breadcrumbs and grated Parmesan.

If you don’t have stale bread, you can use panko (toast beforehand). If you add anchovies during the stage with garlic and oil, it would create a sauce with a rich depth (not fishy).

7) Black Bean Tacos

What Black Bean Tacos get you: Tacos ready in 15 minutes. The slaw is the important part of this dish; the beans are just a warm filler.

Heat a drained can of black beans with some cumin, garlic powder, and smoked paprika. Add a splash of water. Mash about half with a fork so they stick together; keep the other half whole. In the meantime, mix the shredded cabbage with lime juice, olive oil, salt, and chopped cilantro, then let it sit for 5 minutes to soften a bit.

Warm corn tortillas. Prepare the tacos with the following ingredients: beans, slaw, crumbled queso fresco or feta cheese, and hot sauce.

Swap: Pinto or refried beans are interchangeable. This dinner feels like a special occasion with a crispy fried egg on top.

8) One Pan Chicken Thighs

Why One Pan Chicken Thighs make the cut: Only one dirty pan, cast iron + oven. The potatoes get seasoned for free by the chicken fat.

Pat 4 bone-in, skin-on chicken thighs dry; season with salt, pepper, and dried thyme.

After placing the chicken skin side down in a cast-iron skillet, leave it alone for 8 minutes. After flipping the chicken, add the halved baby potatoes, smashed cloves of garlic, and halved lemons to the pan.

Put it in the oven at 425°F for 25-30 minutes. The chicken needs to read at least 165°F on an instant read thermometer. Bone in thighs kick in tenderness around 175°F.

Swap: Any type of bone in chicken will work. Use sweet potatoes instead of normal ones (cut them smaller; they cook faster). If put in halfway, a few olives are excellent.

9) Eggs in Tomato Sauce

Why Eggs in Tomato Sauce is high on the list: If there is any dish for breakfast for dinner, this is it. A can of tomatoes and some eggs and 15 minutes of your life.

In an oven-proof skillet, warm some olive oil and cook half a chopped onion and a chopped bell pepper for 5 minutes until soft. Add some minced garlic, a bit of cumin, and some smoked paprika. If you like it spicy, add a bit of cayenne. Stir and cook until fragrant for 30 seconds.

Add a 14-oz can of crushed tomatoes and let simmer for 8 minutes or until thick. Using the back of a spoon create 4 indentations, and crack an egg into each it. Cover and cook for 6-8 minutes until the egg whites are cooked but the yolks still jiggle. If you want to really take this dish up a notch on complexity, serve with some crusty bread to dip and sprinkle on a bit of crumbled feta.

Swap: Spinach mixed in before the eggs. Chickpeas can be added as a source of protein and fiber. You can also use goat cheese or labneh instead of feta.

10) Creamy White Bean Skillet

Why we love Creamy White Bean Skillet: It is easy, inexpensive, and for some reason really fun to make.

Start with 5 minutes of cooking in olive oil, add chopped onions and 3 sliced garlic cloves. Then pour a ½ cup of broth or water and add 2 cans of white beans (drained), mash one of them. Finally, put it on the stove for 5 minutes to simmer until it thickens, and you’re done.

Add a large handful of spinach and stir for 1-2 minutes until it wilts. Then finish with a squeeze of lemon, some freshly ground black pepper, and grated parmesan cheese. You can serve this over toast or you can pair it to a fried egg.

Substitutions: Instead of spinach use kale (cook for 4 more minutes). Swap white beans for chickpeas. If you want it extra creamy, stir in some cream cheese.

11) Peanut Noodles

Why make Peanut Noodles tonight: Hot day. It’s 8 minutes long. The peanut sauce will be more flavorful the next day and will last for a week.

First, cook your noodles. Then, Whisk together 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, 1 chopped garlic clove, and a teaspoon of

Gradually add a few spoonfuls of hot pasta water to make the mixture pourable. Combine the mixture with hot noodles or cold noodles. Top with diced cucumber, peanuts, chopped green onion, and lime.

Note: You can replace peanuts with almond butter or tahini. You can also add shredded carrot for extra crunch. To make this dish a heartier dinner, you can add a fried egg or some shredded rotisserie chicken.

12) Lentil Soup

Why Lentil Soup makes the cut: It uses $3 worth of pantry items and is cooked in “>one pot. It’s even better the next day.

In olive oil, sauté chopped onions, carrots, and celery for 8 min. After that, add minced garlic with the spices, and cook for 30 seconds. Then, add 1 cup of green or brown lentils, 1 14oz. can of diced tomatoes, 4 cups of broth, and a bay leaf. Cook for 25 to 30 min with the pot covered, and the lentils should be tender by then.

Add a handful of spinach during the last 2 min. Lastly, add a splash of red wine vinegar (or balsamic vinegar) along with a generous amount of black pepper.

Tip: Red lentils break down into a thicker soup and cook in 15 minutes. A dropped Parmesan rind adds depth. A spoonful of harissa at the end is very good.

13) Breakfast Omelet

Why Breakfast Omelet makes a strong case: Breakfast-for-dinner, and a good one. A meal that takes 5 minutes to make that doesn’t feel like you’re throwing in the towel.

Scramble 4 eggs (for two) adding salt, pepper and a teaspoon of water. In the 8-inch nonstick skillet, heat butter over medium until it foams. Add any fillings you like (sautu00e9ed mushrooms, leftover veggies, ham, cheese), and let warm for 60 seconds. Add the eggs and let them set for 30 seconds.

Using a spatula, push the edges to the center of the pan. Then tilt the pan so that the uncooked egg flows to the edges. Cook for 2 more minutes, then fold it in half and slide it onto a plate.

Swap: A frittata if you have more vegetables than eggs (begin cooking on the stovetop, then finish under the broiler). Your leftover roasted vegetables come to the rescue here.

14) Baked Potatoes

Where Baked Potatoes earn their spot: Mostly thanks to two ingredients. The bowl is the potato, and the dinner is the beans.

Use a fork to stab two russet potatoes. Bake them for 50 to 60 minutes at 425u00b0F or until they are soft.

In another pan, heat oil and cook half of a chopped onion for 5 minutes. Then, add 1 minced garlic clove, chili powder, cumin, and a sprinkle of oregano and cook for 30 more seconds.

Then add a drained can of either black or kidney beans, a small can of diced tomatoes, and some water. Let it simmer for 10-15 minutes until it thickens. Cut each potato in half and fill with beans, shredded cheese, sour cream, hot sauce, and green onions.

Tip: If you’re in a hurry, you can microwave the potatoes for 8 to 10 minutes. Add cooked ground beef or sausage to the beans for a meatier version.

15) Garlic Butter Shrimp

Where Garlic Butter Shrimp earns its spot: Cooked shrimp from the frozen section is one of the ultimate shortcuts. From frozen to serving in twelve minutes.

Cook the rice (15 min for white, 35 for brown, or use a packet in the microwave). Defrost the shrimp in cold water (about 5 minutes). If the shrimp has already been cooked, heat it just until steaming hot for 1-2 minutes so it doesn’t get rubbery. If using raw shrimp or scallops, thaw first and cook until firm and opaque.

In a skillet, melt 2 tablespoons of butter with a splash of olive oil over medium heat and then add 4 sliced garlic cloves and cook for 90 seconds until fragrant but not browned.

Mix in the thawed shrimp and a pinch of red pepper flakes. Cook for two minutes until warm. Add a drizzle of lemon juice and some chopped parsley. Serve over rice.

Swap: For the shrimp, use frozen scallops (they take only 3 minutes to cook). Then add a bit of white wine or broth at the end to make a sauce.

16) Pantry Puttanesca

What makes Pantry Puttanesca work: A pasta dish you make when the fridge is empty, but the pantry is honest.

Boil the pasta in some salted water. At the same time, heat 3 sliced garlic cloves and 4 anchovy fillets (if using, mash with a fork) in olive oil on medium-low heat. Cook for 2 minutes and the anchovies will dissolve.

Then add 1 can (14 oz) of crush tomatoes, 1 tablespoon of capers, a few pitted olives, and some red pepper flakes. Let it simmer for 10 minutes until thick. Combine with pasta and add a little pasta water. Top with parsley.

Swap: No anchovies? For the same depth of umami flavor, add a teaspoon of soy sauce or fish sauce. If you use tuna in oil, it will be a more pronounced tuna flavor. The use of olives is a must.

17) Grilled Cheese and Tomato Soup

What makes Grilled Cheese and Tomato work: It is a meal that requires zero thought put into it but feels right. n nFor the soup, start by sautéing half a chopped onion in butter for 5 minutes, then add a 28-oz can of whole tomatoes (crush the tomatoes by hand into the pot), 1 cup of broth, and a pinch of sugar. Simmer for 15 minutes and blend. (An immersion blender works best) and add a splash of cream or milk.

For the grilled cheese, first, butter the outside of two slices of sourdough, then add sharp cheddar cheese and a slice of American (it melts perfectly). Cook for 4 minutes on each side over medium-low so they are a rich golden brown and the cheese has completely melted.

Swap: When blending the soup, add a basil leaf or two. To have a crispier exterior, use mayonnaise instead of butter on the bread. And a fried egg in a sandwich? Calling that one Sunday brunch.

18) Sausage and White Bean Stew

Why Sausage and White Bean Stew belongs here: It takes 40 minutes from raw ingredients to being in a bowl to eat. It is a dinner that smells like you meant to have something simmering all afternoon. nnTo prepare this meal, brown half a pound of Italian sausage (it is up to you whether you want it loose or sliced) in a Dutch oven over medium-high heat for 5–6 minutes.

Cook diced onion and 2 minced garlic cloves for four minutes. Then, add a 14-oz can of diced tomatoes and two cans of white beans (drained), a parmesan rind (if available), and a cup of broth.

Simmer for 20 to 25 minutes, adding chopped kale or spinach in the last 2 minutes. Finish with a splash of red wine vinegar and a liberal amount of black pepper.

Substitute: For chicken sausage, or for the vegetarian option, use chickpeas. Omit the rind and instead, add a very generous amount of grated parmesan at the end.

19) Veggie Ramen

Why I love it: Instant ramen. A weeknight meal. A little cheat, but you’re eating well.

Soft boil two eggs. Boil the eggs for 6.5 minutes then place in an ice bath. Peel the eggs, and follow the instructions on the ramen package.

In a separate saucepan, bring to a simmer the seasoning packet with 1 cup of water, 1 tsp of soy sauce, and if you have it, 1 tsp of miso (then add) 1 smashed garlic clove and some ginger.

Pour broth over the noodles, and then top with sliced soft-boiled egg, and sautéed spinach or bok choy. Garnish with sliced green onion, a drizzle of sesame oil, and chili crisp.

Tip: Add leftover rotisserie chicken or sliced pork. Use frozen peas and corn as veggies. Adding a bit of peanut butter makes the broth a little bit Thai.

20) Stuffed Sweet Potatoes

Why Stuffed Sweet Potatoes belong here: Sweet potato + canned beans + salsa = an easy dinner that tastes gourmet.

Thoroughly poke two medium sweet potatoes with a fork and bake them for 45-55 minutes at 425°F. They should be very soft to ensure they’re done.

Season the drained can of black beans with cumin, garlic powder, and a touch of chili powder, then heat. Cut the sweet potatoes in half and top them with beans, jarred salsa, crumbled queso fresco or feta, avocado slices, chopped cilantro, and a squeeze of lime.

Tip: Use pinto beans for black beans. Fried eggs are an excellent addition.

21) Spaghetti Carbonara

Why Spaghetti Carbonara makes the cut: In about 15 minutes, with 4 ounces of bacon or pancetta and a couple of eggs, you can make a rich, restaurant-style pasta.

Make sure that the water is well salted before putting in the pasta. In a separate wide skillet, cook 4 ounces of diced bacon or pancetta until crispy; remove from the skillet and set aside (keeping the fat in the skillet). Combine a heaping cup of grated Parmesan or Pecorino along with plenty of black pepper with 2 whole eggs and 2 yolks.

To combine the egg mixture with the pasta, first turn off the heat for the skillet, and add in the pasta. Cook it for thirty seconds with the bacon fat, and then add a splash of pasta water. You will need to toss the pasta multiple times, in it to become glossy, and for the sauce to stick to the pasta. Lastly, add bacon and more cheese to the top of the pasta.

Substitutions: It is common to use guanciale, however, bacon is acceptable. If you don’t reserve enough pasta water, you will find that you lack sufficient sauce.

22) Pork Chops

Why Pork Chops are worth a spot: A real dinner in just 25 minutes. The apples transform into a soft, jam-like texture that tastes like autumn.

Pat 2 bone-in pork chops dry and season with salt and pepper. Sear for about 4 minutes per side, until richly golden and the thickest part reaches 145°F, then rest on a plate for 3 minutes.

In the same pan, sauté a sliced onion in butter, for about 5 minutes, and then stir in a sliced apple (either Granny Smith or Honeycrisp), a sprig of thyme, and a splash of cider or chicken broth. Cook for 4 to 5 minutes until the apples soften. Spoon over the chops.

Swap: Boneless pork chops take less time to cook (3 minutes on each side). Consider using pears instead of apples. A hint of apple cider vinegar at the end perks everything up.

23) Rice and Beans

Why Rice and Beans pull their weight: This dinner proves that rice and beans can be a main dish and not just a side dish.

Prepare rice (or use leftover). Drain a can of black beans and heat them with some sautéed onion and garlic, then add cumin, oregano, and a bay leaf. Let it sit on the stove for 10 minutes.

While that is cooking, cut the ripe plantains diagonally and fry them in oil for 2 to 3 minutes on each side or until they are deeply caramelized. Make bowls with: rice, beans, and plantains. Top with avocado, a squeeze of lime, hot sauce, queso fresco, and cilantro.

Swap: Sweet potato fries for plantains. Pinto beans for black beans. A fried egg is a must if it’s the only item.

24) Baked Feta Pasta

Why Baked Feta Pasta pulls its weight: The viral pasta that won the hype. One pan, no stirring (at least not until the end) and dinner is mostly the oven’s problem.

Take a block of feta and place it in the center of a baking dish. If you’re looking for a creamier sauce, goat cheese works as well, but stay away from dry, crumbly cheeses that don’t melt into the tomatoes. Surround the cheese with a pint of cherry tomatoes, several cloves of garlic, a drizzle of olive oil, a sprinkle of salt and pepper, and some red pepper flakes.

About 30-35 minutes at 400°F, bake until the cheese is golden brown, edges are slightly brown, and tomatoes burst. Remove from the oven. Use a fork to combine the ingredients, add to the pasta, and a little of the cooking water.

Swap: creamier sauce) Goat cheese for feta. At the end, stir in a spoonful of pesto. If no fresh spinach is available, frozen spinach stirred in works.

25) Chicken and Dumplings

What Chicken and Dumplings get you: In 35 minutes, you will have a snowy day cozy option.

For six minutes, heat butter to sauté diced onions, carrots, and celery. Add 2 minced garlic cloves, 1 tsp dried thyme, and 2 tablespoons of flour; cook for 1 minute. Pour in 3 cups of chicken broth and a splash of cream. Whisk until combined.

Stir in 2 cups of shredded rotisserie chicken (or leftover roast) and simmer for 5 minutes. Take the refrigerated biscuit dough and tear each biscuit into 3 or 4 pieces, then put the pieces on top of the simmering stew to make shortcut dumplings. Cover and cook for 12-15 minutes. The dumplings should be dry and puffy on top.

Swap: Use frozen mixed vegetables instead of fresh (add at the end). Squeeze a bit of lemon at the end to reduce the richness.

26) Veggie Frittata

What makes Veggie Frittata a popular choice: Eggs, vegetables, cheese, what more do you want? Tastes amazing cold the next morning right out of the fridge.

In an oven-proof skillet, pour some olive oil and sauté chopped onion and other vegetables (mushrooms, bell peppers, asparagus, spinach) for 5-6 minutes until they get softer. Beat six eggs, add some salt, black pepper and a little milk then pour into the pan. crumble feta or goat cheese on top.

Cook for about 3-4 minutes until the edges of the egg set. Put under the broiler for an additional 3 minutes so that it has puffed and the top is set. Place on a plate along with some simple greens salad with lemon and olive oil.

Swap: Any vegetables that are starting to wilt in the fridge. Use cheddar or gruyère instead of feta. For a more filling version, use cooked diced potatoes along with the onions.

27) Flatbread Pizzas

Why Flatbread Pizzas are included: We can do our own pizza night. After 8 minutes of baking, each of us gets one.

Spread a very thin layer of jarred pizza sauce (or a mix of tomato paste with some olive oil and oregano) on top of a tortilla (or on a pita). Add shredded mozzarella and sliced pepperoni (or whatever else you have in the fridge) and finish with a sprinkle of dried oregano.

Put in the oven directly on the rack and bake for 7 to 9 minutes until the cheese is bubbling and the edges are a deep brown color.

For the finishing touch, use red pepper flakes and a drizzle of Task olive oil. For a thicker, chewier base, use naan, or use garlic confit instead of sauce. Any vegetables that need to be used (thinly sliced) can be used as toppings.

Tip: The trick with recipe rotation is to choose 3 or 4, and then keep cycling through them until you stop looking at the recipe. After that, add a fifth. Once you have done that, swap one out. Eggs are your friend. Beans are your friend. The rest is just rotation.

Pantry & Tools I Reach for on Tight Weeknights

The kit that quietly does the heavy lifting in most of these dinners. Affiliate links: if you buy through them, HomeViable earns a small commission at no extra cost to you.

• JINCHUFURI Pre-Seasoned Cast Iron Skillet: The iconic cast iron pan that turns up across the chicken thighs, omelet, shrimp, and pork chop recipes.
• BRKIO Original Sichuan Chili Crisp: Called out by name in the peanut noodles section. Keep a jar in the door for soy sauce, eggs, rice, and noodles.
• La San Marzano Italian Canned Peeled Tomatoes: The brand the Canned Tomatoes notes literally call out. Plenty of stock for every tomato-based dinner here.