When it comes to dinner, I have a few options I keep on hand, such as chicken, jars of sauce, frozen dumplings, and toastable bread. Keeping these meals on hand means no one has to take on the role of saving dinner.
Here are some examples I’ve collected over the years: lazy does not mean uncreative (a slice of toast, with butter, can be a meal), pantry diving (you will be forced to cook with what is in your pantry come 7pm), and assembly cooking (if you want your cracker platter to be dinner, then it is your dinner).
When I have no energy left, there are a few dinners that I rotate regularly. I will tell you the dinners, and why I believe they are worthy of inclusion in my rotation. I’ll also show you the finished product, and let you know what to have on hand if the star ingredient is not in your cart.
Contents
- Chicken
- 1)
- Rotisserie Chicken
- 6) Marinara Pasta
- 7) Pesto Pasta
- 10) Dumplings
- 11) Tortellini
- 12) Snack Plate
- 13) Grilled Cheese And Soup
- 15) Tortilla Pizza
- Tortilla Pizza
- 35) Leftover Fried Rice
- 31) Shrimp and Rice
- 17) Bean and Cheese Burritos
- 18) Chicken Caesar Salad
- 19) Noodle Salad
- 21) Soup and Toast
- Soup and Toast
- 25) Ravioli
- 34) Caprese Salad
- 26) Savory Yogurt Bowl
- Egg Stir Fry
Chicken
1)
Rotisserie Chicken
Why Rotisserie Chicken makes the cut: Someone else made the protein.
All you have to do is decide what else goes on the plate.
When shredding the meat, do it in what would be considered large shaggy pulls, as opposed to fine slices. You can also add it to a Caesar salad kit, or pull it onto a tortilla with some sliced avocado, some hot sauce, and any crunchy lettuce you have lying around. The carcass goes into a bag in the freezer for stock you’ll eventually make on a Sunday that may never come. If the chicken skin is still warm and crisp, you can eat it standing at the counter. That’s the chef’s tax.
Substitution: A pouch of shredded chicken from the tuna aisle. It is cheaper and has a longer shelf life, but the texture is different and there is no crunchy skin.
5> Breakfast for Dinner
5>
The case for Breakfast for Dinner: You can have your meal ready in a maximum of two minutes, and there won’t be any dishes to wash because none will have been used
Crack 2 or 3 eggs into a small skillet and put them on medium heat. If you want curds, scramble them, but do it low and slow. If you want a sunny side up egg, let it sit for 2 to 3 minutes so that the whites set and the yolks stay wobbly.
You can slide the egg onto cheese toast, tortillas with cheese, or just into a bowl with hot sauce.
If you have some spinach that is about to go bad, crack an egg into a bowl and add some spinach to the pan with the egg after about thirty seconds. It will sink out of sight.
Substitute: A cup with an egg that will be cooked in the microwave. Take it out after 45 seconds but stir it halfway. The consistency is somewhat more rubbery, but you don’t have to deal with a dirty pan.
3) Quesadillas
Where Quesadillas earn their spot: For dinner, we are having a flour tortilla with some cheese. The rest are just decorative.
Put a skillet on the stove and light it on medium. Grab a tortilla, put some cheese (Monterey Jack melts nicely, sharp cheddar is the loudest) and top with another tortilla. Cook for 90 seconds on each side. Look for brown spots on the bottom and cheese to ooze out of the sides. Cut into wedges. Eat it straight off the cutting board.
Substitute: A torn corn tortilla and refried beans in place of the cheese for a more filling (and less runny) option. While you miss the cheese melt moment, it will last longer and keep better.
4) Toast Toppings
Why Toast Toppings Works: Typically 80% of the work is the bread. Only about 20% can be attributed to the toaster.
Toast two thick slices of sourdough or whole grain bread. Toast them so they are deep brown, and so close to being burnt that they are literally one or two clicks before being burnt (the more color they have, the more flavor they will have). While still warm, take one garlic clove, cut it in half, then rub the cut side of the garlic clove onto the top of the slice so the rough bits of the bread grab the garlic and pull some into the bread itself.
Then put on top smashed avocado with flaky salt and lemon, some ricotta with slices of tomato and pepper, or peanut butter with slices of banana and cinnamon. Two or possibly three pieces should be placed on top.
Suggestion: Use an English muffin instead of bread. There will be fewer tops to settle in, but since English muffins have more nooks, it would be one dinner for two muffins (which means four halves), and you will be able to have more filling to put in.
Ramen Bowl
Why the Ramen Bowl makes the cut: The brick of noodles will boil in about three minutes. All the other ingredients just make the dish that much better, and elevate the dish.
To start, grab a saucepan and boil the noodles, and do this for about 2-3 minutes so that they are tender. After that, pour out the water and use half of the seasoning packet, because if you use the whole thing it will be more of a salt bomb than anything else. You will then remove the pan from the heat, and stir in a knob of butter and a splash of soy sauce, then add a handful of frozen peas, along with a raw egg. The residual heat will set the white, but leave the yolk runny.
If you want, you can add some chopped scallions on top. You can use either chopsticks or a spoon to eat it.
Swap: For egg, use leftover rotisserie chicken. While the broth will lose some of its silkiness, the dinner will be more filling.
6) Marinara Pasta
Why Marinara Pasta belongs here: It doesn’t get easier than this – the only thing you need to do is boil some water, and the sauce is already in the jar.
First, bring a large pot of water to a rolling boil (don’t forget to salt it, it should taste like the ocean when you dip your finger in it). Add the pasta and cook for the time indicated on the box. While that is happening, pour some olive oil and bring a basil leaf, if you have one to the mix. Drain the pasta but reserve half a cup of the starchy water. Combine everything until the sauce covers the noodles completely. Add more Parmesan than you think is reasonable.
Swap: Instead of jar sauce, use a can of crushed tomatoes with a smashed garlic clove and butter. This will give a more elevated taste overall.
7) Pesto Pasta
The case for Pesto Pasta: Pesto from a jar is a finished sauce. You’re literally just cooking noodles.
Boil 8 oz of pasta in salted water until slightly firm.
Before you drain the pasta, reserve a quarter cup of the cooking water. To prep a warm bowl, start by running hot water into it. Then, combine 4-5 tablespoons of pesto with the pasta water until a creamy texture is reached. Add the pasta into the mix.
More parmesan and pepper are beneficial. Cherry tomatoes are acceptable in whole or half quantities.
Swap: A spoonful of jarred pesto stirred into ricotta, then tossed with the pasta. Pesto makes it extra creamy and filling but the flavor doesn’t stand out as much.
8) Buttered Noodles
The pitch for Buttered Noodles: This is a meal you can make with just butter and pasta, great for when the fridge is empty.
To make this dish, first add a portion of long noodles (spaghetti, linguine, or egg noodles) to boiling salted water, then cook it until just tender. Drain, go back to the warm pot, then put in 2-3 tablespoons of cold butter cut into cubes. Toss the noodles together until the butter has melted and wraps around the noodles to create a sauce. Add salt and black pepper to taste. If you have a hard stub of parmesan in the fridge, feel free to add some grated cheese. We’ve done this dish before to make it better, but this recipe is done to create a simple meal.
Swap: If you want to put in the extra effort, you can try to make the butter brown in a separate pan.
Cook the butter for about 3-4 minutes until you smell the scent of toasted hazelnuts and it becomes a deep amber color. This dish is better with browned butter.
9) Tuna Melt
Reason for picking this tonight: The heavy lifting comes from the cheese and the protein is from a can.
To prepare the tuna, first drain the can, then add some mayonnaise, a squeeze of lemon, chopped pickles or a tablespoon of pickle relish, and season with some salt and pepper.
Spoon some of this mixture onto a slice of bread and place a slice of cheddar cheese on top, followed by adding another slice of bread.
Before cooking, spread the butter on the outsides of the bread and place the sandwiches in a skillet over medium heat for about 3-4 minutes on each side. The goal is to create a nice golden brown crust on the bread and cheese that melts and becomes stringy when you cut it.
emph{As a swappable option, you can use a can of salmon instead of tuna. Same structure, a bit more elegant.}
10) Dumplings
Why Dumplings pull their weight: Dinner is ready in eight minutes with a maximum of two pans since all you need is a bag of frozen dumplings.
Why Dumplings pull their weight: Dinner is ready in eight minutes with a maximum of two pans since all you need is a bag of frozen dumplings.
Just add a thin layer of oil to a nonstick skillet and heat it on medium-high.
Arrange the frozen dumplings in a single layer and place them flat sides down (avoid overcrowding). Allow two to three minutes for baking and a deep golden brown color on the bottoms. After this, pour in 0.25 cups of water and cover to steam for 5 to 6 minutes until the wrappers become glossy and translucent. The water should evaporate before you hear the crispness in the bottom of the pan when you lift one out.
To make the dipping sauce, combine equal amounts of soy sauce and rice vinegar, then add a couple of drops of chili oil.
For a less messy method with no oil splatters, I’ll just boil the dumplings instead. 
rnnrnn11) Tortellini
rnnTortellini: The stuffed pasta makes its own sauce. Not much more to be said.
Just drop an entire bag of refrigerated or frozen tortellini into boiling water that has been well-salted. If the tortellini are refrigerated, cook for 3-5 minutes. If frozen, you’ll need to wait 7-9 minutes. They float to the top and appear tender when they are finished. Once you have drained the contents of the pot, mix with two tablespoons of butter along with a spoonful of pesto or a little cream, and add a sprinkle of Parmesan. rn If you have peas in the freezer, toss in a handful when there is one minute left of cooking. They will unfreeze in the boiling water.
Less fussy and more relaxed.
12) Snack Plate Why Snack Plate is good for dinner: Because I don’t have to do any cooking. It will just be whatever food we already have in the pantry or fridge. To make a dinner plate snack, grab some cheese (cheddar, gouda, or anything you have), crackers or some bread (or a baguette), meat (salami, prosciutto, ham), a pickled item (cornichons, pickles, or pickled onions), find something fresh (cucumber, grapes, sliced apples, or cherry tomatoes), and some nuts. If you want, you can put some mustard or jam on the plate to make it more interesting – you can go for savory (mustard) or sweet (jam). Instead of a plate, you can use a wooden board to make it look more intentional, but it is just the same stuff on the board. 13) Grilled Cheese And Soup The case for Grilled Cheese And Soup: The most child-friendly dinners in the world that you never outgrow. Butter the outside of the two slices of bread. Place one in the skillet and turn the heat to medium-low, butter side Place two slices of **cheddar** cheese on top of the first slice of bread (the second slice of bread should also have butter on the outside) and then cover it all. 18 work 3 – 4 minutes on each side., We want bright bread and melted cheese that stretches when we cut it. At the same time, heat up a jar of creamy tomato soup and then blend it with milk or cream to heat up it evenly. To substitute, use “creamy tomato soup in a Tetra Pak” (Pacific Foods is the easiest option). Just pour it into a cup and microwave it for 90 seconds. No mess to clean up afterward. Loaded Baked Potato Take a russett potato and poke holes in it with a fork. Then, microwave it on high for 8 to 10 minutes and flip it half way through. A perfect potato is one that squishes easily through an oven mitt. Then, split it open. Fluff the insides with a fork and load it up with butter, sour cream, **cheddar**, chopped scallions, crumbled bacon, canned chili, or steamed broccoli. If you want to get really crazy, you can even microwave a sweet potato for 6-8 minutes, and top it with black beans and a dollop of yogurt or sour cream and hot sauce. Same laziness, different vibe. 15) Tortilla Pizza Tortilla Pizza What makes Tortilla Pizza work is you can get pizza in 8 minutes and you don’t have to prove dough or own a stone. Preheat the oven to 425 Fahrenheit. Place a large flour tortilla onto the sheet pan. Spread the bottom of the tortilla with jar marinara or jar pesto, sprinkle shredded mozzarella, a couple pinches of dried oregano, and whatever else is in the fridge such as pepperoni, roasted veggies, or halved cherry tomatoes. Cook for 7 to 9 minutes or until the cheese is melted and bubbly, and the tortilla edges are dark brown and crunchy. Take it off the pan and cut into quarters with kitchen scissors. Substitute: Naan or pita instead of a tortilla. These are denser, chewier, and more like authentic pizza dough. They might take an extra minute or two to get crispy underneath. Why Fried Rice belongs here: The secret ingredient is cold leftover rice, which in fact, is probably in your fridge. Pour a tablespoon of oil in a wide skillet and turn the heat to high (very high, like the smoke alarm is about to get curious). Crack one or two eggs into the pan and slide them onto a plate. Toss in the cold rice and an additional splash of oil. Then, press the rice down into the pan and leave it for around 30-60 seconds. When the time is up, you should hear crackling sounds and it should be a bit brown on the bottom side. Add in some soy sauce, frozen peas and carrots, the egg you scrambled, and scallions. Lastly, add some sesame oil. If you do not have leftover rice, you can also utilize a microwavable rice pouch. The edges where the rice meets the pan are toasty and delicious so you lose that, and it also impacts the texture negatively as it will be softer rather than giving you that great contrast. Tack for Pitch for Bean and Cheese Burritos: In 5 minutes, you can use 2 pantry staples to create a portable, steaming hot meal! Grab a flour tortilla and cover it completely with warm refried beans (microwave the can for 60 seconds, stir, microwave for another 30 seconds). If available, add pickled jalapeños, spoonfuls of salsa, and shredded cheese on top. Then, flip it so the seam is facing down and it a non-stick skillet. Pan fry it for 90 seconds on each side. Look out for deep golden spots on the tortilla and for the cheese to start to ooze out. Slice it diagonally and serve with hot sauce on the side. Substitutions: Canned black beans that have been drained and smashed with a fork and a bit of cumin can be used instead of refried beans, which will make it drier. It will feel healthier, but it will be a bit more difficult to roll. 18) Chicken Caesar Salad Figure Where Chicken Caesar Salad earns its spot: This is a dinner you pull together when you stop being precious about it and just use a bagged kit and shredded rotisserie chicken. Dump a bagged Caesar kit into a big bowl. Half of the dressing should be added first. Toss the salad, and then add more as necessary. (The container usually gives you more dressing than you need.) The next step involves populating the salad with a sizable amount of shredded rotisserie chicken. Finally, sprinkle the salad with an even coating of the kits parmesan, the croutons, and a reasonable amount of freshly ground black pepper. Just before consuming the salad, squeeze the juice of half a lemon onto the salad to maximize the overall freshness of the salad. A swap or alternative can be made. Instead of torn rotisserie chicken, you could use a can of drained tuna or a few jarred anchovys. This option is salty and fishy and is typically less expected than the rest of the choices. If you take this option, use less dressing. 19) Noodle Salad One of the best summer dinners is a no-cook cold noodle dish, and this dish happens to be one of the finest examples of this category. Simply boil the noodles for four minutes, and you’re complete. For this recipe, the noodles should be boiled according to the instructions (generally three to five minutes) and then cooled via a thorough draining and rinsing with cold water. Once the noodles have cooled, add two tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, one teaspoon of honey, and one minced garlic clove, then mix thoroughly. The salad can then be finished by adding shredded carrots, sliced cucumbers, a handful of chopped cilantro or mint, and either peanuts or sesame seeds. The salad can be served cold or at room temperature. Alternatively, instead of rice noodles, you can use leftover spaghetti. This is helpful to use something already made, but it is heavier and less authentic than other alternatives. 20) Sheet Pan Sausage Benefits of Catering Set the oven to 425 degrees. On the sheet pan, combine chopped bell peppers, baby potatoes halved, and sliced sausage (Italian, kielbasa, or chicken) along with red onion. Add a drizzle of olive oil, a pinch of salt, a dash of pepper, and a sprinkle of dried oregano. Roast for 25 to 30 minutes, stirring halfway through. Let the sausages and potatoes get tender enough to be pierced with a fork and then allow them to get crispy brown edges. If you prefer a more flavorful dish, add a squeeze of lemon at the end. *As for the potatoes, you can use frozen pierogies instead (just add them for the last 15 minutes). More nostalgic if you grew up with them, and more filling than frozen potatoes.* **What Soup and Toast gets you:** a great can or box of soup plus some over-the-top-toasted bread is a legit dinner, not a defeat sign. Using a medium flame, heat a can or box of soup (tomato, minestrone, white bean, lentil) in a small saucepan. At the same time, toast a thick slice of sourdough or country bread until it is very dark brown. While you eat, break the toast into the soup, so the broth gets soaked in and the toast gets nice and soft. Swap: If you want, you can put a quarter cup of grated parmesan on the toast and broil it for 90 seconds, then place it on top of the soup. French onion vibes without the onions. 22) Charcuterie Board Why this is so easy: The grocery store has done the cooking for you. You are an organizer. Take a wooden board or a bigger plate. In this order please: folded ribboned cured meats (salami, prosciutto, soppressata), 2-3 cheeses (1 hard, 1 soft, 1 bold), sweet thing (grapes, fig jam, sliced pear), briny something (olives, cornichons, pickled peppers), and crackers or sliced baguette. Spread some grainy mustard and put a few nuts. This can be a full dinner, if you want it to be. Swap: Instead of a board, build it for two on one plate. The arranging seems more genuine and the leftovers dry out less quickly 23) Fish and slaw What makes this special: It’s hard to get easier than a bagged slaw and a piece of fish. Fish needs to be seasoned with salt and pepper. Then, one tablespoon of oil needs to go into a nonstick skillet. Put it on medium high heat, the fillet will need to be cooked for about 3 to 4 minutes on each side. Golden crusts are waiting. While the fish cooks, the golden crust will break apart and the fish will be flaky when poked with a fork. In the meantime, take a bagged slaw kit, pour it into a bowl, add half of the dressing packet, squeeze a lime, and add a dash of cumin. Spread the slaw on a plate and put the cooked fish on top of the slaw. Option: Instead of using fresh fillets, feel free to use frozen fish sticks; these will have to be cooked for 12 to 14 minutes at 425°F. So simple. Air Fryer Fish Reasoning for Air Fryer Fish: It’s as if the fish has been elevated to a gourmet dish. Set the air fryer to 400 degrees. Place 2-3 fillets in the basket in a single layer. Cook for 10-12 minutes, flipping halfway through. The fish is done when it is golden brown, and it flakes apart easily when poked. Squeeze some lemon juice on it and dip in tartar sauce, or a sauce made from mayonnaise, pickle relish, and lemon juice, and an arugula salad on the side. For these instructions, set your oven to 425 degrees. It will take about 14-16 minutes. They will probably take longer to get crispy than in an air fryer, but if you don’t have an air fryer, this is the option for you. 25) Ravioli The case for Ravioli: Stuffed pasta completes the own sauce situation. Shine is added. Place a bag of frozen or refrigerated ravioli into a pot of water. It’s important that the water is salted and it should be at a boil. Cook for 3-4 minutes for fresh, and 5-7 minutes for frozen. Stir them occasionally until they float and look glossy. Then drain the ravioli and warm it in a skillet with 2 tablespoons of butter and a couple of sage leaves. Let the sage crisp for 30 seconds then plate. Sage can be topped with parmesan, grated and black pepper. This tops the standard butter brown sauce and makes it deliberate. Swap: Instead to brown butter, you could top it with a simple tomato sauce. If you want to be saucier and a little more filling go with the marinara. Where Savory Yogurt Bowl earns its spot: Greek yogurt can be enjoyed during any meal of the day. It’s five minutes to make. Spoon one cup of plain Greek yogurt (use whole milk) into a broad bowl; use a spoon to make a swoop. Finish topping with high-quality olive oil, flaky salt, lemon zest, diced cucumber, halved cherry tomatoes, crumbled feta cheese, a sprinkle of za’atar or dukkah, and torn herbs (dill, mint, and parsley). Included for scooping are toasted pita or crackers. *Swap: Labneh instead of Greek yogurt. Greater thickness, more concentration, and a note of tanginess. If you can find it, the upgrade is worth it.* ______________________________________________________ **PBJ** **Why PBJ belongs here:** Peanut butter and jelly is a real dinner when you stop apologizing for it. Spread a thick layer of peanut butter on one slice of good bread (sourdough, whole grain, brioche, your call). Spread on a little jam or jelly (raspberry, fig, or apricot). For added energy for dinner, try some sliced banana or apple, a bit of flaky salt, and a touch of honey. On each side, toast the sandwich for 2 minutes in a buttered pan. It becomes an actual meal once you choose the warm-toasted option instead of lunchbox nostalgia. *Swap: Almond butter or sunflower seed butter instead of peanut butter. A different construction; a clean taste; at a higher price.* **Sheet Pan Nachos** It’s somewhat inaccurate to call this dish ‘Nachos’. However, if you do not build them, a cold center layer will likely form and ruin the dish, and it can serve as dinner for you and your guests. First, set your oven to 425°F. Next, place a layer of tortilla chips on a strip of parchment paper on a sheet pan. Then, aim for a layer of the ‘Mexican blend’ or ‘sharp cheddar’ cheese to be grated evenly, and then include a layer of `warm refried beans` or ‘canned black beans’ if desired, followed by the pickled jalapeños, and a few dollops of salsa on top. Finally, bake the dip until your cheese is fully melted and the edges of your tortilla chips are darkened, which usually takes around 8-10 minutes. Then, take your pan from the oven and top it off with diced avocado, chopped cilantro, sliced scallions, and some crema or sour cream if desired. You can eat directly from the pan because everything is cooked and ready to eat. Nachos can be customized. If you want protein in your nachos, you can add a layer of cooked and crumbled chorizo or ground beef before the cheese. However, this will require about 10 minutes more to fully cook. Couscous Bowl The biggest sell for this dish is that prep time takes less than 5 minutes, and couscous can absorb basically any flavor. Super quick and versatile. What’s not to love! You will need to boil 1 cup of water or broth (your choice) along with a pinch of salt and a drizzle of olive oil (optional). When it reaches a rolling boil, remove it from the heat and add 1 cup of couscous. Place a lid over the top and set a timer for 5 minutes. After the time is up, use a fork to fluff the couscous. This is topped with a warm can of chickpeas that have been drained and cooked in a small skillet with some cumin and a squeeze of lemon. Then add chopped cucumber and tomato, crumbled feta, and a handful of chopped parsley or mint. Finally, drizzle some olive oil and add a generous amount of salt. *Swap: Instead of couscous use quick cooking quinoa or farro. It’s more substantial and chewy – takes 12-15 minutes instead of 5. 30) Meatball Subs Why does it work here? Frozen meatballs and jarred sauce. This is so easy you could probably do it in your sleep. All you have to do is heat a jar of marinara in a saucepan over medium heat. Then, add 8 to 10 frozen meatballs and cover the saucepan for about 10 to 12 minutes. Cut one in half to check if you are waiting for the meatballs to heat all the way through. While that’s happening, cut the sub roll in half, oil the insides with olive oil, and place it under the broiler for 60-90 seconds, or until it’s golden. Put the meatballs and sauce in and sprinkle some shredded mozzarella on top. Broil it for another 90 seconds or until the cheese is bubbly. Meatball seasoning suggestions: salt and pepper, and if you’re feeling a little fancy, add some basil leaves on top. Swap: Instead of one big sub, serve the meatball sliders on small dinner rolls. This includes more drama and organization that is slightly fancier. ’s Task: Shrimp and Rice Reasons to choose this tonight: Frozen shrimp only takes 4 minutes to cook and the rice is in a pouch. The shrimp can be thawed by running some cold water over the bag. To thaw a bag of frozen shrimp, put it in a colander and run cold water over it for 4-5 minutes. Pat it dry. Afterward, take a skillet, add 1 Tbsp Butter, and 1 Tbsp Olive oil. Raise to medium-high and wait until both fats melt. Place shrimp one by one in a single layer, and season to taste with salt, pepper, and garlic powder and/or paprika. Shrimps should be turned into C’s and get pink. Make a quick squeeze of oil before removing them. Serve with a side of rice (microwave it), and sprinkle with parsley if desired. Swap/Shimp: instead of shrimp only, a frozen mini seafood mix (shrimp + mussels + calamari) is available. It will likely cause a bit more variety and may require an additional minute of cooking time over the heat. ‘s Task: Hummus Pasta Why Hummus Pasta pulls its weight: When Hummus is mixed with warm pasta, it becomes a rich sauce. The entire dinner is a mix. In salty water, boil 8 oz of pasta until it’s tender. Reserve half a cup of the water before draining it. In a warm and off pot, combine half a cup of hummus with half a cup of reserved pasta water to make a creamy sauce, then stir in the pasta. Finish with lemon, olive oil, a generous amount of black pepper and if you have it some toasted pine nuts. For some extra greens add wilted spinach or a handful of arugula as a stir-in. For a different sauce option, including roasted red pepper hummus will add a smokiness, and a touch more theatrical on the plate, to your selection of hummus. 33) Veggie Burger and Fries **Why it earns dinner:** An entire meal comprising two frozen products transports you to a Tuesday night winner. Set your oven to 425°F, and batch your frozen French fries in a single layer on a baking tray. Once they have golden brown and visibly crispy edges, take them out and flip them halfway through their baking time of 20-25 minutes. In the meantime, heat a small amount (about a teaspoon) of oil in your skillet, and then add the patty to cook it 3-4 minutes on each side until it is dark brown crusted. Take a brioche bun from the toaster oven, add mayonnaise and mustard, then build your burger out with the patty, a slice of cheese, lettuce, tomato, and pickle. For dipping, I suggest mayo mixed with ketchup instead of ketchup to dip fries (it really is better)! Substitute: black bean burger for veggie patty. H5 34) Caprese Salad H5 Caprese Salad: no cooking, just three ingredients, and with tomato season at its peak, this one is a no brainer. Slice large heirloom tomatoes (or a mix of cherry tomatoes) and fresh mozzarella into 1/4 inch rounds. Place your slices so that they overlap a little bit. Rip leaves of basil on top (don not chop them, they get bruised). Add a splash of balsamic vinegar or drizzle some balsamic glaze. A good quality olive oil, flakey salt, fresh black pepper. Wipe the plate with bread to enjoy every bit of it. >
Loaded Baked Potato is a must try because for dinner you simply need to microwave one potato, and that’s not the case when you add toppings.15) Tortilla Pizza
Tortilla Pizza
35) Leftover Fried Rice
31) Shrimp and Rice
17) Bean and Cheese Burritos
to the Sheet Pan Sausage: Only one pan to clean and the sausage provides flavor to the veggies.21) Soup and Toast
Soup and Toast
Rub a cut garlic clove over the warm toast, drizzle some olive oil and sprinkle some salt. You can add a fried egg, a bit of arugula, or some smashed avocado on top.
25) Ravioli
34) Caprese Salad
26) Savory Yogurt Bowl , Task:
35)
Oliva Hayes, Task: 
Why does Leftover Fried Rice belong here: Sunday takeout rice becomes this week’s dinner with a pan and an egg. Add 1 tbsp of oil in a large skillet and turn the heat to high until it shimmers. Pour the cold leftover rice in the pan, press it down, and let it sit for a minute (you want some of the grains to become crispy against the metal). Move the rice to one side of the pan. Create some space and scramble one or two eggs and mix with the rice.
Add soy sauce, a bit of sesame oil, a handful of frozen peas, and the sad little vegetables from the crisper drawer. If you have it, top with sliced scallions and a little chili crisp.
Swap: Stir in a handful of leftover rotisserie chicken or diced ham. Changes it from a side to a much heavier main
36) Hot Dogs and Slaw
What do Hot Dogs and Slaw get you: Dinner is a bagged slaw and a grocery-store frank.
Maintain simplicity.
CLASS: Tag 1 – User 1 – – ethan brooks
Task 2 – –
**Crispy Gnocchi Pitch:** No-boil shelf-stable gnocchi, crisped in butter provides a quick, 12-minute meal.
Start by heating 2 tbsp of butter (or olive oil) in a large non-stick skillet over medium-high heat. Then, take a pack of shelf-stable gnocchi (no need to boil) and spread it in a single layer.
You love the texture of the egg bites — golden and crispy on the outside and soft and fluffy on the inside. Include some baby spinach (which will wilt within thirty seconds from the heat) and add a quarter cup of grated parmesan cheese. Add a squeeze of lemon over the mixture.
Crispy Gnocchi is a quick and simple meal option that is great for those busy nights. The gluten-free gnocchi can be paired with any sauce for a complete meal.
End with a dash of black pepper.
*Substitute: In the last 4 minutes of cooking, toss in cherry tomatoes cut in half. They will become blistered and burst, creating a quick sauce. This will make it feel more summer-y and light.*
Deli Wrap
Why Deli Wrap pulls its weight: Dinner is a flour tortilla, 3 sandwich fillings and a bit of rolling.
Start by laying out a big flour tortilla, and spread a thin layer of mayo, hummus, or pesto. Next, add a layer of sliced deli turkey or ham, and then, one or two slices of cheese. You can add a leaf or two of lettuce, sliced tomatoes, and some pickled banana peppers or pickles (don’t add too much, otherwise it’ll explode). Once it’s all in there, fold in the sides, and roll tightly from the bottom to the top. Finally, cut it in half diagonally. It’s recommended that you eat the wrap over a cutting board as it will leak).
*Substitute: Use a sun-dried tomato or spinach tortilla instead of a plain flour one. Looks better on the plate and gives a more subtle taste.*
Egg Stir Fry
Egg stir fry makes the cut because it can prepare dinner with some eggs and some veggies that are about to spoil in less then 10 minutes. It’s really simple and easy.
Put 1 tablespoon of oil in a large frying pan and place it over high heat.
After oil has melted add finely chopped veggies (bell pepper, onion, broccoli, mushrooms, zucchini, etc.) and stir for 3–4 minutes until they soften and brown.
Next, move the pan to the side and crack 2–3 eggs into the pan. You can mix the eggs and add a dash of soy sauce and sesame oil for flavor. It is served with a microwavable rice pouch, or can be eaten on its own. Sriracha can be used to add more spice.
A good option for this recipe is to use frozen stir fry veggies rather than fresh. They may require an extra minute to cook to let the moisture evaporate.
This is an example of the simple and fast cooking options that can be used for a family meal. While doing this, you do not need to do a grocery run as you have all the ingredients at home. The Italian dinner recipe will only use some of the ingredients at the class so people might think it is questionable. The recipe can include garlic, a bit of olive oil, some sliced hard cheese, and a pinch of chili flakes.
For this recipe, you also need to make and eat 8 oz of spaghetti or linguine noodles and boil some water with salt to cook. The noodles should be al dente.
Prior to draining your pasta, reserve one cup of the starchy cooking water. Then, combine that cup of water with 1/4 cup of olive oil and 3-4 thinly sliced garlic cloves in a large frying pan.
Now you will need to lower the heat and let it sit for about 3 to 4 minutes.
The garlic should be cooked until it’s a light golden brown. If it’s any darker it’ll burn and give a very unpleasant bitter taste. Once ready, add a generous pinch of red pepper flakes and the drained pasta to the pan. Toss together until the noodles are coated evenly and the sauce has thickened. If you want, you can also sprinkle some black pepper, along with some parmesan and chopped parsley if you have some of that as well.
If you want a dish that’s saltier and more filling, you can add a drained can of tuna or some chopped anchovies to the garlic oil. It’ll be more divisive at the table, but in a good way.
From this list, the dishes I return to the most are the rotisserie chicken (which I sometimes turn into the Caesar salad later in the week) and the egg stir fry. Last month, on three different occasions when I arrived home, I opened the produce drawer and cooked some variation of an egg stir fried recipe using the ingredients that was about to spoil.
The dish I relied on more than I expected was the pantry pasta.
There is something magical about garlic sizzling in olive oil at seven o’clock. It works wonders in the kitchen. If you need a landing spot, start there. The rest of the items will arrive on Wednesday.
The kit that transforms the ‘I don’t feel like cooking’ into a proper dinner.
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- JINCHUFURI Pre-Seasoned Cast Iron Skillet. The pan behind the breakfast-for-dinner eggs, the quesadillas, the grilled cheese, and the crispy gnocchi.
- ThermoMaven Instant-Read Meat Thermometer. Catches the rotisserie chicken at the right temp, the shrimp before it goes rubbery, and the air-fryer fish before the breading darkens past golden.
- Rubbermaid Box Grater. Earns its keep on every cheese-on-toast night, the loaded potato, the marinara pasta, and the leftover fried rice with parmesan.
