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Cooking for two is a skill in itself. Most recipes are aimed at feeding a family of four which means you either have to eat the exact same dish for three lunches or make some irritating fractional batch which just feels wrong. The dinners below have the correct proportions: one 9-ounce pack of tortellini, 2 chicken breasts, half a pound of pasta, and one block of feta. The math is done for you. Most of these dinners take only 20-30 minutes to prepare and, what’s more, most of them do not feel compromised.

I have different dinners planned out with a why-pick-this-tonight hook for you to choose from so you can scan through, set your timer, and follow the doneness cues to check for doneness. I have a substitute listed in case your pantry does not match mine.

Contents

1) One-Pan Chicken Dinner

Chicken skin that’s properly roasted should be deeply golden and shatter when you press it with a fork. If it’s pale or flabby, the oven was too cool or the pan was too crowded.

One-Pan Chicken Dinner, the honest pitch: One-pan chicken dinner is a cooking-for-two meal that is easy and fast because you won’t need to wash six pots or pans. Everything is achieved in one container, and it only takes 30 minutes.

First, preheat your oven to 425°F (220°C). Then grab a large skillet that can go in the oven. This recipe requires 2 bone-in chicken thighs (you can also use 4 smaller ones), 1 pound of cubed potatoes, 1 sliced bell pepper, 1 sliced red onion, 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and salt and pepper as well as the juice of half a lemon. Start by placing your chicken skin side up.

Then you will cook it for 30-35 minutes. The chicken is done once the skin is a deep gold color and it has clear juices (the thermometer must be at 165°F at the thickest part of the thigh). Also, the potatoes need to be tender enough to be pierced with a fork and need to be crispy. Before you eat it, squeeze the other half of the lemon over everything in that pan.

The cherry tomatoes break down and form a sauce when they are cooked, so don’t forget to add them. Their broken down texture blends well with everything else. When you add the tomatoes, it should be in the last 15 minutes of the cooking time. If you’re short on time, boneless thighs only take 25 minutes.

2) Creamy Tomato Tortellini

Why Creamy Tomato Tortellini is worth your while: It’s super quick and easy to make, taking only 15 minutes. The recipe serves 2 and uses an 8.5 ounce package of fresh tortellini.

In a large skillet, pour 2 tablespoons of olive oil and heat on med. Add 3 cloves of minced garlic and cook for 30 seconds. Once the garlic is fragrant, add a 14.5 ounce can of crushed tomatoes, some red pepper flakes, 1 tsp of Italian seasoning, salt and pepper to taste. Let it simmer for 8 minutes to cook off the raw taste. In the meantime, cook 9 ounces of fresh cheese tortellini in a pot of boiling salted water for 3 to 4 minutes (or as instructed on the package; fresh tortellini cooks quickly).

Add 1/2 cup of heavy cream to the tomato sauce and let it simmer for 2 more minutes. The sauce should be thick enough to coat the back of a spoon when it’s done. Drain the tortellini, toss them in the sauce, and add some grated Parmesan and fresh basil.

Takeout swap: Add some chopped sun-dried tomatoes for extra flavor with the garlic. You can use half-and-half instead of heavy cream.

3) Shrimp Fried Rice

What makes Shrimp Fried Rice work: Shrimp fried rice This is the meal that makes use of rice and gives that takeout experience without the ordering. Two people can split two cups of cold rice.

To start, beat two eggs and put them aside. Put two spoonfuls of oil into a large frying pan or wok and wait until the oil is shimmering. Add half a pound of shrimp (peeled and deveined) and cook for 1 and a half minutes on each side or until they are shiny and opaque. After that, place them on a plate. Add two cups of cold day old rice to the pan (use your fingers to break up the clumps of rice) and spread it out so that it covers the bottom of the pan and let it cook without stirring for a minute so that some bits get crispy on the bottom.

Then, toss the rice, and push it to one side. Pour the eggs onto the vacant side and scramble gently for about 30 seconds. Then add one cup of frozen mixed vegetables, 2 cloves of garlic, and 2 green onions (sliced). Stir fry for 2 minutes. Pour the shrimp back into the pan, and drizzle 3 tablespoons of soy sauce and 1 teaspoon of sesame oil over everything. Toss for 1 more minute. You know you’re done when the individual rice grains are distinct and shiny.

Swap: Shrimp for diced chicken or tofu. For added heat, include one teaspoon of chili crisp.

4) Salmon with Creamy Sauce

Steakhouse-Style Salmon with Dill Yogurt Sauce — Salmon is done when it flakes with light fork pressure and the center is just barely translucent. Fully opaque equals overcooked, the carryover heat finishes it on the plate.

What to make tonight: Salmon with creamy pan sauce takes around twenty minutes to prepare. Though it is a quick meal, it has the feel of a fancy restaurant. If you are eating with someone else, two 6-ounce salmon fillets will be the perfect portion.

The skin of salmon fillets gets crisper the dryer it is, so pat dry two fillets with paper towels. Then add some salt and pepper. In a skillet, add 1 tablespoon of olive oil and heat it at medium high temperature. Place the salmon fillets in the skillet (skin side down) and leave them there for 4-5 minutes, without touching them. If the skin is ready, it should release itself from the pan (you can check this by lifting the pan). After this, turn them over and cook them for another 2-3 minutes.

You can tell when it’s done when the salmon flakes from very light pressure of a fork and the inside looks ever so slightly translucent (it continues to cook a little after you take it off the heat). From there, take it off the heat and place it on a plate and turn down the heat to medium.

Add 2 cloves of minced garlic to the same (now cooler) pan and cook for 30 seconds. Follow by adding 1/2 cup of heavy cream, the juice of half a lemon, 1 tablespoon of capers, and 1 teaspoon of Dijon mustard. You should let it simmer for 2-3 minutes, or until the sauce is thick to your preference. Spoon some of the sauce over the salmon and add fresh dill on top.

Swap: Cod or halibut work similarly, just lower the heat slightly (white fish is more delicate). Instead of cream, you can use half-and-half for a lighter sauce.

5) Pesto Gnocchi

Pan fried gnocchi with basil oil — Gnocchi floats to the surface when done. Pull them out the second they float, leaving them in longer turns the pillowy texture into mush.

What Pesto Gnocchi gets you: Pesto Gnocchi is a meal that can be created in less than ten minutes so that is why I tend to go with this dish most often. This dish is great for when you’ve come to a point where you don’t want to think anymore. The great thing about this dish is that all that you need to do is buy some amazing pesto and gnocchi.

To make this dish, fill a pot with water, then add a sprinkle of salt to it, then bring it to a boil. Once the water is boiling, add one pound of shelf-stable or fresh gnocchi. Depending on the type of gnocchi you have purchased and how quickly the water boiled, gnocchi usually takes about two to three minutes to finish. Once finished gnocchi will float to the surface of the water. If you cook gnocchi for too long, they become mushy and you will miss the chance of eating them.

Once the gnocchi has floated, drain them and reserve a quarter of a cup of the pasta water. Mix the gnocchi with the reserved water and off the heat, add one third of a cup of pesto (Costco’s is great, jarred is also fine) into the same pot.

A gentle toss with the pesto should be done because the heat along with the water will turn the pesto into a sauce. Lastly, with a bit of fresh basil, halved cherry tomatoes, some toasted pine nuts, and a generous amount of grated parmesan, toss and serve.

Swap: Want to feel more fancy? Instead of boiling your gnocchi in a tablespoon of butter and oil, you can pan-fry them (they get crispy on the outside and stay pillowy on the inside). If you want, you can add cubed mozzarella for a caprese-style variation.

6) Turkey Taco Skillet

What Makes Turkey Taco Skillet Special: This dish allows you to skip the daunting task of constructing tacos one by one. Also, turkey is a healthier protein option than beef and is quicker to prepare.

In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add 1 lb of ground turkey and cook for about 5 to 6 minutes until fully cooked. Drain the excess fat. Add 1 small chopped onion and 1 chopped bell pepper and cook for about 4 minutes. Add 2 minced garlic cloves, 2 tbsp of taco seasoning (or 1 tbsp of chili powder with 1 tsp each of cumin and paprika), and 1/2 cup of water.

Simmer the mixture for 5 minutes and stir to coat the meat with sauce. Then add 1 cup of corn and a 15 ounce can of black beans (drained). Cook for 2 more minutes until everything is hot and the liquid has thickened. Finish by topping with cheese, lettuce, tomatoes, and sour cream. Serve with lime wedges. You can additionally eat this with tortilla chips or warm tortillas.

If ground turkey is not available, use a more decadent protein option. Alternatively, you can even skip the browning step by using shredded rotisserie chicken.

7) Spaghetti Aglio e Olio

Garlicky Spaghetti Aglio e Olio with Parmesan — Garlic for aglio e olio is right when it’s just turning golden, like the color of pale butter. One shade past that and you’ve crossed into bitter, no recovery.

The case for Spaghetti Aglio e Olio: Spaghetti Aglio e Olio is the definition of simple Italian cooking. With just four ingredients, you can make the dish: olive oil, garlic, red pepper flakes, and of course, pasta.

Boil 8 ounces of spaghetti in salty water to cook it al dente, but be sure to save 1 cup of pasta water before draining. While the pasta cooks, slice 6 garlic cloves into thin slices (not minced as for this dish we want them to be distinct and turn golden). In a big frying pan, heat to medium-low 1/3 of a cup of olive oil. Add the sliced garlic and add half a teaspoon of red pepper flakes. Stir for 3-4 minutes.

The garlic is done when it is golden, not brown. Once the garlic turns brown, it will taste bitter and ruin your dish. Pour half a cup of the pasta water you reserved into the frying pan. Then, without the water, drain the pasta and toss it into the frying pan. Stir for two minutes on medium heat until the sauce completely emulsifies and coats every strand of pasta. Add chopped parsley and Parmesan cheese before serving.

To improve the dish, you can add cause of anchovies in the oil with the garlic (they won’t taste like fish). At the end, a splash of lemon juice brightens the dish a lot.

8) Sheet Pan Sausage

25 One-Pan Chicken Recipes the Whole Family Will Love — A loaded sheet pan should show clear separation between ingredients, not a soggy pile. If everything’s huddled together, your pan was too small or you used too much oil.

Why It Earns a Spot: I love making sheet pan sausage and veggies because itu2019s so easy to prepare a real dinner. Plus, a half sheet pan is the perfect size for cooking for two. You can roast all the ingredients at the same temperature.

To start, preheat your oven to 425°F (220°C). On a 1/2 sheet pan, combine 1 pound of sliced smoked sausage (cut into 1/2 inch rounds), 1 pound of diced potatoes, 1 sliced bell pepper, 1 red onion, and 2 cups of broccoli florets. Drizzle with 3 tablespoons of olive oil, and season with 1 teaspoon of smoked paprika, 1 teaspoon of Italian seasoning, and a pinch of salt and pepper.

Roast for 25 to 30 minutes (stir halfway through). It is done when the sausage is deeply golden, the potatoes have crispy edges, and the broccoli is charred on the tips. Many people donu2019t appreciate the char on the broccoli, so it is a good guideline to use that color as your reference. Once finished, add a little lemon juice on top. Italian sausage Add sliced smoked sausage and use sweet potatoes instead of white potatoes. For a quick pan sauce, add cherry tomatoes in the last 10 minutes.

Nathaniel’s Pantry Notes: The 10-Inch Skillet (Not the 12)

For a decade, I owned a 12-inch cast iron skillet and used it for everything from dinners for two, to elaborate meals I designed myself. I could never understand why the chicken was always dry, and why the vegetables never seemed to roast to that perfect brown color and seemed to just steam. One day a chef friend looked at me the way one would if I just pulled a looney tune and exclaimed, “You are cooking two portions in a four portion pan!” He explained that the food was spread out too much across the pan to get the desirable browning effect.

The most pivotal element in this equation is the size of the pan. Most people are quite surprised to find out how critical the size of the pan is when cooking for multiple servings. It is the right food-to-pan surface ratio that allows for the desired browning and crisping effect. If there is too much pan, your food will be isolated and will dry too much. If there is too little pan, it will instead steam.

A 10-inch skillet is the sweet spot for two. Two chicken breasts, two pork chops, half a pound of shrimp, four meatballs. All of these fit a 10-inch pan with enough room to brown properly. A 12-inch pan leaves space for moisture to escape and dry the food. An 8-inch pan crowds them.

In terms of which pans are worthwhile, you want to get cast iron and stainless steel. Cast iron pans are good for searing (chicken, steak, pork chops), and stainless steel pans are good for sauces (Tuscan chicken, salmon with pan sauce). Non-stick pans are good for cooking eggs, and for fish that fall apart easily, but they will not develop fond (the browned bits stuck to the pan), and fond is where the flavor for the sauce comes from.

You can test the fit of your pan by spreading your protein out into a single layer. If it is the right size, there should be about a quarter inch of space between each piece. If there are large gaps, your pan is too big. If they are touching, your pan is too small. This rule also applies to vegetables in a sheet pan.

In terms of what I own: a lodge ten inch cast iron (about $25 and lasts a lifetime), a Misen or Tramontina 10 inch stainless steel (60-80 dollars, much cheaper than all clad and just about as good), and an 8 inch non stick pan just for eggs. Those three pans account for about 95 percent of the cooking done during dinner for two.

9) Chicken Parmesan

Chicken Parmesan for two is ready in about 25 minutes, and looks like a restaurant meal (not including how long it takes to pound the chicken). Buying a good marinara is half the battle, the other half is skill.

Cut two boneless chicken breasts in half and pound each piece until they are 0.5 inches thick. Season the chicken to taste with salt and pepper. Prepare three bowls, one with flour, another with a beaten egg, and the last one with a mixture of one cup of breadcrumbs and one third of a cup of grated Parmesan. Dredge the chicken in the flour bowl, dip it in the egg, and finally cover it with the breadcrumb mixture. Add three tablespoons of olive oil to a frying pan and place the cutlets in the pan to fry them.

Cook each cutlet for three to four minutes so that they develop a golden brown color. Once the chicken breadcrumbs are crispy and the chicken has reached a minimum temperature of 165°F (74°C) in the thickest part of the chicken, then they are done frying. After they are done cooking, place each cutlet in a baking dish and add one quarter cup of marinara sauce and a third of a cup of shredded mozzarella cheese. Broil the chicken cutlets in the oven for 2 to 3 minutes until the cheese is melted and browned. Serve with additional marinara sauce in the pasta.

panko breadcrumbs are a substitute for regular breadcrumbs and will give a crispier coating. For a healthier option, you may also choose to bake the dish instead of frying it. To do this, bake at 425°F (220°C) for 18 to 20 minutes.

10) Veggie Egg Rice Bowl

Veggie & Egg Rice Bowl with Chili Crisp — A fried egg for a rice bowl wants a jiggly yolk and crisp white edges. If the white is uniformly soft, the pan was too cold. If the yolk is fully set, you cooked it 30 seconds too long.

The Veggie Egg Rice Bowl works in many ways. It is breakfast for dinner, it is cheap and easy to make, and it can be decent depending on the quality of the runny egg yolk that dresses the rice.

To cook the bowl, start by cooking 1 cup of rice in 1.5 cups of water with some salt (if desired) for 18 minutes. Also, fluff the rice after it is done cooking. At the same time as the rice is cooking, heat 1 tablespoon of oil in a separate pan over medium heat and add 1 cup (or any preferred amount) of mixed vegetables (which can include sliced bell peppers, broccoli, snap peas, etc.) and cook for about 4-5 minutes so that it will remain crisp.

After 5 minutes, add 2 chopped garlic cloves, 2 tablespoons of soy sauce of your choosing, and 1 teaspoon of ginger (grated). Stir them all together for about 1 minute and then construct your bowl with rice and the mixture, add a sunny-side up egg and ensure that when it is sliced, the yolk will break. Finish and fancy it up with sesame oil, chopped green onions, and sesame seeds. You can serve it with sriracha if you want a spicy kick.

To mix things up, you can add protein such as tofu cubes that have been cubed and browned. You can also make it more Korean by adding some kimchi.

11) Creamy Mushroom Orzo

Creamy Mushroom Orzo is a dinner that takes 25 minutes, is similar to risotto and leaves you feeling fancier than you really are. The best part is that it is not as finicky as risotto, and you don’t need to stand at the stove for 40 minutes to stir. Orzo requires far less time than rice to absorb the broth.

To begin with this creamy mushroom soup, first get a saucepan and add 2 tablespoons of butter and let it melt over a medium heat. Next, add 8 ounces of sliced cremini mushrooms and let them cook for 6-8 minutes. For the first four minutes, do not stir the mushrooms to allow them to properly develop a color. After that, add 1 chopped shallot or 1/2 a small onion, stir, and let that cook for 3 minutes. Then add 3 minced garlic cloves, 1 teaspoon of fresh thyme leaves, salt, and pepper to taste.

Stir for a minute just to toast those ingredients. After this add 2.5 cups of chicken or vegetable broth then mix it, leave it to boil, then reduce the heat and leave it to simmer for 12 to 15 minutes. This should be covered, and you should stir occasionally.

The soup is done when the orzo is soft and the broth has been absorbed to create a creamy texture (the texture should not be too stiff or too soupy). Remove the soup from the heat and stir in 1/2 cup of grated parmesan cheese, add 2 tablespoons of butter, and then top with chopped parsley.

If you want a more filling meal, include some diced rotisserie chicken. For a more robust flavor, you can replace half a cup of the broth with white wine. Beef And Broccoli Stir: Beef and broccoli Stir-fry is a classic takeout meal that is actually quicker and cheaper to make at home, and 12 ounces of flank steak is the perfect amount for two.

12) Beef and Broccoli

First, slice 12 ounces of flank steak or sirloin (steak is the most tender and chewy of meats if you make a mistake here) in accordance with the proper method, and combine the meat with 1 tablespoon soy sauce, 1 tablespoon corn starch, and 1 teaspoon sesame oil. This needs to sit for 10 minutes. While you are waiting, you can prepare the stir-fry sauce. For that, combine 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 tablespoon corn starch with 1 cup beef broth.

Meanwhile, heat 2 tablespoons oil in your wok or large saucepan to the point of boiling. Add beef (you want this meat cooked in batches!) for about 1 to 2 minutes on each side and once it looks decidedly browned go ahead and take it off your plate. Now, throw in 4 cups of broccoli florets and 1/4 cup of water. Cover and let this steam for 3 minutes.

Toss in 3 diced cloves of garlic and 1 tablespoon of grated ginger and let it sizzle for 30 seconds. Lastly, add the (now fully prepared) sauce and beef, and let it simmer for about 2 minutes until you get that real thick glossy sheen. Serve this over rice.

Don’t forget, for this recipe you can swap the broccoli with some chicken or shrimp. You can also use snap peas, sliced peppers, or sliced carrots as substitutes for broccoli too.

13) Caprese Chicken

Melted mozzarella on chicken should be pooling slightly at the edges of the cheese, not just slumped on top. If it hasn’t started to spread, give it another 30 seconds covered.

Why Caprese Chicken belongs here: Caprese Chicken is a dinner distraction from winter that takes you straight to summer. Fresh juicy tomatoes, basil, mozzarella, and a quick chicken cutlet are what dreams are made of.

To make this dish, you will need to prepare the chicken first. Take two boneless, skinless chicken breasts and slice them in half horizontally or pound them with a meat mallet to achieve a uniform thickness of half an inch. Season each side of the chicken with about one teaspoon of Italian seasoning as well as salt and pepper to taste. Next, heat two tablespoons of olive oil in a frying pan over medium to high heat.

Sear the chicken for 3 to 4 minutes on each side until they have a beautiful golden-brown color, then check that chicken is cooked to an internal temperature of 165 Fahrenheit. At that point, add 2-3 slices of fresh mozzarella and tomatoes on each cutlet.

Place a lid on the frying pan and let it stand until the cheese melts (about 1-2 minutes). Once the cheese is fully melted and pooled around the cutlets, remove the lid, and the pan from the burner. Drizzle some balsamic glaze on the cutlets and top with chopped fresh basil. Slice some crusty bread and serve with the chicken cutlets as a side. Enjoy!

If you’re looking for a creamier option, you might try burrata instead. To boost the flavor, spread some pesto under the mozzarella.

14) Tuna Melt Quesadillas

Why Tuna Melt Quesadillas pull their weight: Tuna melt quesadillas take a can of tuna and a block of cheese and turn them into something greater than the individual components. Most importantly, it only takes a quarter of an hour to prepare.

Tuna Melt Quesadillas can be prepared in several ways. You can create your own recipe to match your taste. The only necessaries are 1 can of tuna and 1 block of cheese. For the tuna, you will mix the following: 1 5-ounce can of tuna, 2 tbsp mayo, 1 tsp Dijon mustard, 1 tbsp of red onion (finely diced), salt and pepper to taste. Set your stovetop to medium and grab a skillet.

Place a flour tortilla in the skillet and cover half of it with 1/3 cup of your choice of tuna salad, the prepared mix, sliced tomatoes, and cheese. Fold it and let it brown for about two to three minutes on each side. You will notice when the cheese melts the tortilla crisp and the filling oozy squidgy bit will start to rise. Cut and serve with store bought or homemade pickles. If you want to add a gourmet touch, a little bit of pesto in one of the negative spaces will do the trick.

15) Garlic Butter Pasta

Garlic Butter Pasta with Peas and Ham — Garlic butter pasta is right when every strand is glossy and the sauce isn’t pooling at the bottom of the bowl. Pooling means too much butter, glossy means the pasta water did its job.

What Garlic Butter Pasta gets you: Simplicity and an easy dish is what you get from Garlic Butter Pasta. Also, to serve two people, you will need 8 ounces of pasta, which is the perfect amount.

To begin, make sure to use 8 ounces of your chosen pasta (angel hair, spaghetti, or linguine) and boil it in salted water. Make sure to reserve 1/2 cup of the water used to boil the pasta to use later. While you do this, take a skillet and put 4 tablespoons of butter in it and let it melt under medium-low heat.

While the butter is melting, slice 5 cloves of garlic and add it into the skillet along with some red pepper flake. Swirl the butter so that the garlic can cook and allow it to go slightly above its starting temperature.

This should take 2-3 minutes. Be warned, this step should be done quickly and as you do this, you should add a tablespoon of olive oil along with the cup of water from the pasta. Then, after draining your pasta, make sure to add it into the skillet at the same time and do this for 1-2 minutes as you consistently toss and mix the pasta.

Once this is done, almost all of the pasta should be coated in the sauce from the butter and oil. Also, be sure to pour in some of the 1/3 cup of the grated Parmesan as well as some cut up parsley. Once all of this is done, you can remove it from the heat.

To create a more lively dish, consider adding a tablespoon of capers along with a squeeze of lemon juice. Additionally, folding in a few leaves of arugula at the last moment will create an interesting contrast, as well as with its spice. Arugula is peppery, and will provide a nice contrast to the dish.

16) Meatball Subs

A proper meatball sub has cheese melted into the meatballs and sauce, not sitting on top in a flat layer. If your cheese isn’t pulling into strings when you bite, return to the oven 60 seconds.

Meatball Subs: they are meatball sandwiches that can be made in 20 minutes instead of 60 due to the use of frozen meatballs.

Start by heating 12 frozen Italian meatballs on low for about 12 to 15 minutes, stirring often to ensure that the meatballs are fully cooked, and the sauce thickens (check by cutting open a meatball). Simultaneously, toast your sub rolls in an oven set to 400°F for 3 to 4 minutes. Once they are finished, add 6 meatballs to each roll and cover with sauce, mozzarella, and provolone cheese. Return the sandwiches back to the oven for another 3 to 4 minutes to melt and bubble the cheese. Lastly, garnish with basil and a little bit of parmesan cheese.

For those with extra time, consider making your own meatballs. This can be accomplished by mixing 1 pound of ground beef, 1 egg, 1/3 cup of breadcrumbs, and some parsley and Parmesan cheese. This mixture should then be baked for 15 minutes at 400°F. Sautéed peppers and onions can also be added to the rolls with sauce to make a richer sub.

17) Chickpea Coconut Curry

Chickpea Curry with Coconut Milk (Fast Pantry Version) — Coconut curry is ready when the oil from the coconut milk has separated to the top in a glossy slick. Uniformly matte means it needs another 5 minutes.

Chickpea Coconut Curry is a very affordable dinner option that feeds 2 people. In 25 minutes, you will have a simple yet delicious weekday dinner that would normally cost more than $20 if you ordered it from a restaurant. One can of chickpeas and one can of coconut milk is less than $2.

To make it, heat 2 tablespoons of oil in a pan. Add and stir 1 chopped small onion for 5 minutes. Then, add 3 minced garlic cloves and 1 tbsp of minced ginger. Add 2 tablespoons of curry paste (or 1 tablespoon of curry powder and 1 teaspoon of garam masala). Stir and cook for an additional 30 seconds to “bloom” the spices. This part is crucial to building the flavor for the curry.

Now drain the 14 oz can of chickpeas and add it, along with the 14 oz can of coconut milk, 14.5 oz can of diced tomatoes, and season with salt and pepper. Simmer for 15 minutes. The oil from the coconut milk will separate and make the sauce glossy. In the last 2 minutes, add 2 cups of baby spinach. Add some lime juice and chopped cilantro on top. Serve this with rice and naan.

If you would like a more hearty curry, you can add 1.5 cups of diced sweet potatoes at the beginning of the cooking process. Or, to change the texture of the curry, you can use red lentils (1/2 cup; rinsed) in place of half of the chickpeas.

Nathaniel’s Pantry Notes: Half-Cans and Half-Onions

When I make a meal for two people, I inevitably face the problem of how to properly dispose of the other half of any ingredient I do not use, like an entire can of coconut milk, a whole pack of cilantro, or a whole bell pepper, etc. The worst is when I put the unused portion in the fridge and forget about it, only to discover it days later when it is a science experiment.

The key point I learned is that when preparing meals for two people, you will accumulate a lot of unused ingredients that will, unfortunately, go to waste. However, there are strategies you can use to mitigate this waste from occurring in the first place. You can also take temporary steps to cope with the problem of excess leftovers, which will also be the source of the problem in the first place.

Coconut milk, tomato paste, and chipotles in adobo can all be frozen in 1/2 can portions. Pour portions into an ice cube tray and then bag them as freezer cubes. 2 frozen cubes of coconut milk is about 1/4 cup. You can do this with stock, leftover wine, and lemon juice too!
If you buy single-use ingredients, like a bell pepper for your shakshuka, plan to use that same bell pepper for fajitas the next night. If you opened a jar of pesto for Monday’s gnocchi, you better be ready to make pesto pasta on Thursday. This is the best way to avoid waste when cooking two dinners.
A half onion stays fresher longer if you store it cut-side down on a plate. If you keep it wrapped in plastic, it will turn soft and rotten in about 3 days.
For things like mini bell peppers and smaller cans of tomato paste (some brands sell 3 ounce as opposed to 6 ounce) the cost may be higher, but the smaller items lower the waste, which is often the best option.

I command inventory of the pantry for immediate use. Each Sunday, I spend about a minute examining the fridge to see what needs to be used within the impending three days. I jot a note and place it on the fridge. Those items will dictate the next two or three dinners. When cooking for two, the most crucial thing is to have a mental note of the available ingredients.

18) Skillet Shakshuka

Breakfast-for-Dinner Shakshuka (Small Skillet) — Shakshuka eggs are done when the whites are fully set but the yolks still jiggle when you shake the pan. Past the jiggle point, you’ve lost the runny-yolk effect.

Why Skillet Shakshuka makes the cut: Poached eggs in spicy tomato sauce make any Tuesday feel like a special occasion. Shakshuka gives us the opportunity to elevate our week by adding a vacation caliber breakfast-for-dinner meal to our menu. It’s an incredibly quick dish to make taking only 20 minutes from start to finish.

To start, pour about 2 tablespoons of olive oil into a 10-inch skillet and turn the heat to medium. Next, add one small-diced onion, and one diced bell pepper, and sauté for about 7 minutes or until softened. Then, add 3 smashed garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, plus a pinch of cayenne pepper, and stir for about 30 seconds.

After that, pour in one 28-ounce can of crushed tomatoes, and salt and pepper to taste, and let it cook for about 10 minutes to allow the mixture to thicken. Next, create 4 divots in the sauce and crack one egg into each divot. Cover and cook for another 5 to 7 minutes, or until the egg whites are fully cooked, and the yolks are still wobbly. Finish it off with a sprinkle of feta cheese and parsley which can be served with some bread for dipping.

If you want to make this meal a little heartier, feel free to add a can of drained chickpeas. To finish off the meal, top it with some sliced avocado.

19) Pork Chops with Pan Sauce

Pan-Seared Pork Chops with Apple-Mustard Pan Sauce — Pork chops are done at 140-145°F internal. They’ll keep cooking 5 degrees on the plate while resting. Cut into one and the juices should run clear with a hint of pink at the center.

What Pork Chops with Pan Sauce gets you: The pork chop pan sauce is proving yet again to be the most affordable with $4 grocery store meat. It’s easy enough to prepare, but feels fancy enough to make it a good choice for a special occasion. Two chops, one pan, twenty minutes.

Pat your paper towels dry on 2 bone in pork chops. About an inch thick. Generously season with salt and pepper. In a pan, bring two tablespoons of olive oil to a shimmer. Cook the chops for 4 to 5 minutes, then flip. Remove the pan from heat when they’re golden brown and the internal temp is 140-145°F (60-63°C; the chops will continue to rise 5 degrees while they rest).

Move to a plate and cover with foil. In the same pan, turn the heat down to medium. Now add 2 tablespoons of butter and 1 shallot (or 1/4 of a small onion). Cook for 2 minutes, then add 1 teaspoon of fresh thyme and 2 cloves of garlic. Add 1/2 cup of chicken broth, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Simmer for 3 to 4 minutes until the broth reduces and thickens. Off the heat, add 1 more tablespoon of butter. Spoon sauce over pork chops.

Swap: For a sweeter and more fall-like sauce, use apple cider in place of broth. As for the chicken breasts, use the same method, then cook the chicken to an internal temp of 165°F (74°C).

20) Miso Soba Soup

Why You Should Choose Miso Soba Soup: Miso Soba Soup is one of those soups that satisfies your cravings however won’t leave you feeling sluggish or too full. Miso soup breaks the ‘hot rule’ by making miso off the heat.

Begin by bringing a pot of 4 cups of vegetable or chicken broth to a gentle simmer. Then add 1 tablespoon of sauce and 1 teaspoon of ginger, along with 2 smashed garlic cloves and let simmer for 5 minutes. Now while that cooks, start a new pot with 4 ounces of soba noodles (takes 4-5 minutes to cook). Once cooked, drain it and rinse it with cold water to stop the cooking process.

Now add 2 cups of baby spinach and bell peppers along with snap peas and mushrooms and cook for 2-3 more minutes until tender. Remove and to that add 3 tablespoons of either white or red dissolved miso (critical that miso never boils because it loses flavor) and a ladle of broth to the mix, then return to the soup. Once done, divide the noodles into 2 bowls then add the broth. Top with sliced green onions and a soft boiled egg.

You may also substitute the soba noodles for ramen noodles. You may also add cooked shrimp or tofu for added protein.

21) Baked Feta Pasta

Why Baked Feta Pasta Should Be Included: Baked Feta Pasta is one of the videos that went viral but actually is good. All that is needed is a hot oven, olive oil, a pint of cherry tomatoes, and feta.

Preheat the oven to 400°F (205°C). Place an eight-ounce block of feta cheese and two pints of cherry or grape tomatoes into a 9 by 13 inch baking dish. Pour 1/3 of a cup of olive oil over the cheese and tomatoes, and season with salt, pepper, and 1 teaspoon of Italian seasoning. Bake everything in the dish for 30 to 35 minutes. Make sure to finish cooking until the tomatoes soften and collapse and release their juice; some should even split. The feta should also be softened and slightly browned at this point.

Reserve 1/2 cup of the pasta water after cooking 12 ounces of pasta. Remove the combined dish from the oven. four chopped garlic cloves and a few leaves of fresh basil; heated garlic will turn soft and pliable. Then using a spoon, stir the feta and tomatoes until the mixture is saucy and creamy. Combine with the pasta, adding pasta water to achieve the desired consistency, and finish with more basil.

Substitute garlic with fresh spinach if you want more green. Also, to make the sauce richer and more herby, swap feta for Boursin cheese.

22) Tofu Stir Fry

Why you should pick this tonight: A tofu stir fry is one of the quickest dinners you can make using plant based ingredients. Estimated preparation time is around 15 minutes (of course, assuming you’ve pressed the tofu already). Most people miss out on this step and end up with a soggy texture.

To press extra firm tofu, wrap the block in paper towels and put a weight such as a heavy pan, on top then leave it for 20 minutes (or you could use a tofu press). Once finished, cut the tofu in 1” cubes, then pour in 2 tablespoons of cornstarch and season with salt and pepper. In a pan, add 3 tablespoons of oil and heat it on medium high. Once the oil is hot, add the tofu and fry for 8 to 10 minutes (try not to overcrowd the pan). Be sure to stir the tofu every 2 minutes to ensure that they all get equally golden brown.

Once finished, take out the tofu and put in 2 cups of stir fry veggies ( example: broccoli, bell pepper, snap peas) and stir fry for 4 minutes. Then add 3 minced cloves of garlic and 1 tablespoon of grated ginger and cook for another 30 seconds. In a separate bowl, mix together soy sauce ( 3 tablespoons ), rice vinegar ( 1 tablespoon ), honey ( 1 tablespoon ), sesame oil ( 1 teaspoon ), and cornstarch ( 1 teaspoon ) until completely mixed. Add the tofu back to the pan along with the sauce and stir it all together until the steam starts coming ( this should take about 1 to 2 minutes). Serve the completed dish on top of rice.

You can also substitute tempeh for tofu, however this will lead to a chewier texture with a nuttier taste. If you want even more spice, consider adding a teaspoon of chili crisp as an optional ingredient.

Nathaniel’s Pantry Notes: The Three Cuts That Always Work for Two

When my partner and I started cooking together, we noticed we were selecting the same three proteins for our meals: bone-in chicken thighs, large shrimp, and eggs. It wasn’t because of a lack of selection, but rather these proteins are quick and easy to prepare, we are often cooking for just the two of us, and they don’t feel like “compromise food”.

One of the biggest factors when cooking for two is the choice of the protein so that it can be easily served in smaller portions without the risk of the meat drying out too quickly. It also doesn’t make sense to purchase bulk cuts of meat like brisket or pork shoulder. All three of these cuts were designed for such an experience.

Chicken thighs bone-in and skin-on. For adults-sized portions, you would need two thighs per person. They take 25-30 mins to cook at 425°F (220°C) and allow the skin to crisp while still keeping the meat juicy as the bone insulates it. They’re also cheaper than chicken breast, more forgiving in terms of overcooking and easier to deal with.
Large shrimp 16-20 count per pound are also included in this list. A half pound of shrimp would be enough for dinner for two. They take about 3 to 4 mins to cook in a pan on the stove. It is advisable to buy frozen shrimp that have already been peeled and deveined because the quality is the same as “fresh” (which, by the way, were previously frozen shrimp). To defrost them, simply run cold water over them for about ten minutes.
Eggs are also included (especially if it’s Tuesday and you’re feeling particularly fatigued). If two people are sharing then the frittata, shakshuka, fried-egg rice bowl, or scramble with toast, would require four eggs to be included. This means the protein cost is about $1 and you can take them from “I haven’t decided what’s for dinner” to “we’re eating” within ten minutes.

What I buy: A 4 pack of bone in skin on chicken thighs which is about 4-6 dollars. I buy the wild frozen shrimp from trader joe’s and costco, the shrimp is 10 dollars a pound. 1 lb of shrimp lasts 6-8 dinners. I buy pasture raised eggs at a co-op or a good grocery store if not I buy conventional eggs. These 3 are most often used for dinner-for-two.

23) Creamy Tuscan Chicken

Case dinners with Creamy Tuscan Chicken are amazing! It may seem like it takes a long time to prepare, but it only takes 25 minutes. The most important ingredient, sun-dried tomatoes, does most of the work.

To season two chicken breasts (or four chicken thighs), use salt, pepper, and one tsp of Italian seasoning. Take two tablespoons of olive oil and pour it into the skillet. Heat it up on medium-high heat. Sear the chicken on each side for 4-5 minutes until it is golden brown. It is done when the chicken is firm to the touch and the internal temperature is at 165°F (74°C).

Place onto a plate and lower the heat to medium on the same pan. Add 3 minced cloves of garlic and cook for 30 seconds. Pour in one cup of heavy cream, one third cup (drained and chopped) oil packed sun-dried tomatoes, half a cup of chicken broth, and one third cup of grated parmesan.

Let it simmer for 3-4 minutes until the sauce is thick enough to coat the back of a spoon. Stir in two cups of baby spinach and cook for one minute or until it wilts. Place the chicken back into the pan and spoon some sauce on top of it. It is great accompanied with noodles or some crusty bread.

To make the sauce lighter, you may replace half-and-half with heavy cream. Add.

Swap: add Italian sausage (browned first) for a meatier version.

24) Black Bean Nachos

The Case for Black Bean Nachos: Two servings of game day food fit perfectly on a sheet pan. Black Bean Nachos are dinner disguised as game day food!

Now grab a half sheet pan for the nachos, and line it with foil or parchment paper. Add one can of black beans (drained and rinsed) into a bowl. If the water is still cloudy, keep rinsing until it is clear. Mash 1/3 of the beans. Add 1/2 tsp of cumin, a small amount of lime, and a pinch of salt to the beans. Grab a bag of tortilla chips (about 10 ounces, restaurant-style), and spread half of the bag on the half sheet pan. Then, layer half the beans and top with 2-3 cups of cheddar & Monterey Jack cheese (you’ll want to grate it).

Repeat with the remaining chips, beans, and cheese. If you want to make it spicy, you can add jalapeños, red onions (sliced thin), leftover carnitas, or shredded chicken. Bake for 7-10 minutes until the cheese is melted and bubbly around the edges. For extra crispiness, turn on the broiler for 30-60 seconds (don’t walk away). For cold toppings, add salsa or pico de gallo, diced avocado or guacamole, sour cream, and cilantro. Then enjoy it right from the sheet pan.

You may add cooked ground beef or shredded chicken for an added source of protein. If you would like a creamier base, feel free to use refried beans.

25) Greek Chicken Pitas

Greek-Inspired Chicken Pitas — A pita that’s properly warmed will fold without cracking when you stuff it. If it tears or breaks, it was too cold and needed another 15 seconds in the pan.

Greek Chicken Pitas are able to transform the mundane, typical yogurt, lemon, and garlic pantry ingredients and make it into dinner. chicken breast into something that tastes like vacation.

Chop one pound of boneless and skinless chicken thighs (or breasts) into 1-inch pieces. Marinade the chicken with 0.5 cups of plain Greek yogurt mixed with the juice of one lemon, three minced garlic gloves, two tablespoons of olive oil, 1 tsp of dried oregano, 1 tsp of paprika, salt and pepper, for 15 min (or up to overnight). In a skillet, heat 2 tablespoons of olive oil in medium high heat.

Place chicken in a single layer and turn occasionally for 5 to 7 minutes until the chicken is golden brown and the biggest piece is cooked through (cut one open to check if it’s pink). While that is going on, tzatziki can be done by mixing 0.5 cups of Greek yogurt and half of a grated cucumber (excess water squeezed out), 1 clove of minced garlic, 1 tablespoon of lemon juice, dill, and add salt to taste. Warm 2 pitas. Chicken, tzatziki, diced tomatoes, sliced cucumbers, red onions, feta, and olives.

For faster prep, use ground chicken or turkey ( which cooks the same way). For a gluten free recipe, instead of pita, use rice bowls.

26) Mini Naan Pizzas

Mini Personal Pizzas on Naan — Naan pizza is done when the cheese is melted and bubbling and the underside is crisp. Lift one with a spatula to check, a pale underside means it needs another 1-2 minutes.

Rationale for choosing this meal: Using naan as a single serving pizza base allows meal prep to be even quicker since mini pizzas can be done in 8 minutes! Additionally, you get 2 dinners since 2 naan come in a pack.

Oven at 425°F (220°C). On a baking sheet, place two small rounds of naan or pita. Put a thin coat of olive oil. Store-bought pizza or marinara sauce can be used. Slice and add bell peppers, basil, sliced olives, and halved cherry tomatoes. Don’t forget to add 1/2 cup shredded mozzarella to the pizza. You can also add pepperoni and sliced mushrooms.

Then, bake for 6 to 8 minutes. The pizza is done when the cheese is melted and bubbling around the edges. The naan should be crispy underneath. Use a spatula to check if it’s light in color. If it is then add 1 to 2 minutes of additional cooking time. Finely chopped fresh basil can be used to garnish along with red pepper flakes.

For a different take on white pizza, substitute ricotta and garlic instead of red sauce. Pesto sauce can be used for a different flavor.

27) Chicken Lettuce Wraps

What makes Chicken Lettuce Wraps work: The star of these dinners that feel like takeout is the filling paired with the crunchy lettuce.

To fill the lettuce cups, heat 1 Tbsp oil in a skillet and brown 1 lb ground chicken over medium-high heat for 5 to 6 minutes, making sure to break the meat apart. Add 1 small diced onion and cook for 3 minutes before adding 3 cloves of minced garlic and 1 Tbsp of minced ginger, as well as 1 sliced bell pepper (or a small can of diced water chestnuts), and cook for another 2 minutes.

While that finishes, combine the following in a bowl: 3 Tbsp soy sauce, 1 Tbsp each of hoisin sauce and rice vinegar, 1 tsp sesame oil, and 1 tsp sriracha. Pour the sauce into the pan and stir for 1 to 2 minutes until the sauce coats the meat and reduces to a glaze (not a soup consistency). Finish with chopped peanuts and sliced green onions. Use butter or bib lettuce to create the cups. Place a few tablespoons of the filling into each leaf.

Substitution: Instead of chicken, use ground turkey or ground pork. For a version that is even more earthy and has more vegetables, include diced mushrooms.

28) Roasted Veggie Bowls

Where Roasted Veggie Bowls earn their spot: Roasted Veggie Bowls are a perfect pick because they require minimal effort on your part! Simply chop up some veggies, add your favorite grain, and drizzle on some sauce, and let the oven do the work!

Preheat oven to 425°F (220°C). Toss 4 cups of mixed vegetables (cubed sweet potato, broccoli florets, sliced bell pepper, sliced red onion, and halved Brussels sprouts).

Add seasoning, 3 tablespoons olive oil, salt, pepper, and 1 teaspoon of smoked paprika. Single layer on top of the sheet pan. If you are prepping more than what fits in a single layer, consider a second pan. Roast for 25 to 30 minutes. At the halfway point in the cooking time, please stir the mixture. The cooking time ends when the sweet potato is soft enough to be poked with a fork and vegetables turn brown and crispy around the edges.

According to the instructions on the package, cook 1 cup of either quinoa or farro. Prepare a bowl with the grains, veggies, and a quick tahini sauce (mix 1/4 cup tahini, 1 clove of minced garlic, 2-3 teaspoons of water, salt to taste, and whisk until smooth). You can add protein by adding chickpeas, crumbled feta cheese, and a hard-boiled egg.

To achieve an Asian flavor profile, you may use a peanut sauce (peanut butter + soy + lime + chili). If you desire more protein, add cubes of tofu or chickpeas to the sheet pan for the last 15 minutes.

29) Grilled Cheese and Tomato Soup

40 Quick Dinner Ideas for Busy Weeknights — A grilled cheese is done when both sides are deeply golden and the cheese has melted enough to string when pulled apart. If the bread is browning before the cheese melts, the heat was too high.

I often find myself thinking about dinner options with creamy mushroom orzo. It’s similar to risotto, but you don’t have to spend 40 minutes stirring. Plus, the orzo recipe video claims the mushrooms have an “ooh” and “ahh” simmered for hours look, when in fact, they are only cooked for 8 minutes. The other dish is the baked feta pasta. I was actually doubtful of the viral recipe for nearly a year, but then I made it on a Tuesday and quickly realized the hype.

If you’re looking for something safe, it’s gotta be one of those two. Also, just because you’re cooking for two doesn’t mean dinner has to be half baked. It could just as easily mean purposeful cooking in the right proportions.

Nathaniel Lee

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.