15 Dinner Recipes That Will Change Your Life If You Hate Doing Dishes

For those who dread doing dishes, these easy dinner recipes can be life-changing. One-pot meals like Garlic Parmesan Pasta and Taco Soup offer minimal cleanup. Sheet pan dishes, such as Lemon Herb Chicken and Salmon with Asparagus, streamline cooking while maximizing flavor. No-cook options, like Mediterranean Chickpea Salad, provide fresh meals with zero hassle. Quick skillet recipes, including Beef and Broccoli or Chicken Alfredo, guarantee meals are both satisfying and swift. Discover how to simplify dinner effortlessly.

One-Pot Garlic Parmesan Pasta

One-Pot Garlic Parmesan Pasta is the ultimate lazy cook’s dish, combining simplicity with rich, creamy flavors. This quick and easy pasta recipe is perfect for busy weeknights or for anyone looking to whip up a satisfying meal without spending hours in the kitchen.

With a preparation time of just 20 minutes, this one-pot wonder uses minimal ingredients and requires almost no clean-up, making it an ideal choice for students, busy professionals, or anyone who loves a delicious dinner without the fuss.

Ingredients:

• 8 oz pasta (your choice, such as spaghetti or fettuccine)
• 4 cups vegetable broth (or chicken broth)
• 4 cloves garlic, minced
• 1 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: red pepper flakes for heat

Cooking Instructions:

1. In a large pot or skillet, combine the pasta, minced garlic, olive oil, and vegetable broth. Make sure the pasta is submerged in the liquid.
2. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 10-12 minutes, stirring occasionally. Cook until the pasta is al dente and the liquid has mostly absorbed.
3. Once the pasta is cooked, remove the pot from heat and stir in the grated Parmesan cheese. Mix until the cheese melts and creates a creamy sauce. Season with salt and pepper to taste.
4. If desired, sprinkle with red pepper flakes for a bit of spice. Garnish with fresh parsley before serving.

Variations & Tips:

• For a healthier option, add in some steamed vegetables like spinach, broccoli, or cherry tomatoes during the last few minutes of cooking.
• You can substitute or add different cheeses; try adding mozzarella or cream cheese for a different flavor profile.
• To make this dish heartier, include cooked chicken, shrimp, or crispy bacon.
• If you prefer a little tang, squeeze some lemon juice over the pasta before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; simply reheat in the microwave or on the stove with a splash of water to regain creaminess.

Sheet Pan Lemon Herb Chicken and Vegetables

Sheet Pan Lemon Herb Chicken and Vegetables is a simple, one-pan meal that’s perfect for busy weeknights or those who prefer minimal cleanup without sacrificing flavor.

Ideal for families or anyone needing a tasty, hassle-free dinner, this dish takes approximately 10 minutes of prep time and about 30-35 minutes to cook. It’s a great way to enjoy a hearty meal without spending hours in the kitchen.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups of mixed vegetables (such as bell peppers, zucchini, and carrots)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon slices for garnish
• Fresh parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Prepare a sheet pan by lining it with parchment paper or spraying it lightly with cooking spray for easy cleanup.
3. In a large bowl, combine the olive oil, lemon juice, oregano, garlic powder, salt, and black pepper. Mix well.
4. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them sit for 5 minutes to soak in the flavors.
5. Place the chicken breasts on one side of the prepared sheet pan.
6. Add the mixed vegetables to the other side of the pan, drizzle with a little olive oil, and season lightly with salt and pepper. Toss to coat.
7. Arrange lemon slices over the chicken and vegetables for added flavor and garnish.
8. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender.
9. Garnish with fresh parsley if desired and serve warm.

Variations and Tips:

• Vegetable Substitutes: Feel free to use any seasonal vegetables you have on hand, such as broccoli, asparagus, or sweet potatoes.
• Herbal Twist: Experiment with different herbs like thyme, rosemary, or Italian seasoning for a unique flavor profile.
• Meal Prep: Marinate the chicken and chop the vegetables ahead of time for a quick dinner option.
• Add Grains: Serve this dish over rice, quinoa, or couscous to boost the meal’s heartiness.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated easily.

This effortless recipe is not only quick to prepare but also packs a delicious punch filled with zesty lemon and aromatic herbs, making it a satisfying meal for any lazy cook. Enjoy!

No-Cook Mediterranean Chickpea Salad

The No-Cook Mediterranean Chickpea Salad is a vibrant, invigorating dish that highlights the bold flavors of the Mediterranean.

This easy and nutritious salad is perfect for lazy cooks, busy weeknights, or anyone looking for a quick and satisfying meal. With no cooking required, it comes together in just 10 minutes, making it an ideal choice for a light lunch, a side dish for dinner, or even a healthy snack.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 bell pepper (red or yellow), diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the rinsed and drained chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and bell pepper.
2. Add in the crumbled feta cheese (if using) and chopped parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper.
4. Pour the dressing over the salad and gently toss everything together until well combined.
5. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed.
6. Serve immediately or refrigerate for 30 minutes to let the flavors meld before enjoying.

Variations and Tips:

• To make it a heartier meal, add cooked quinoa or couscous.
• Swap out chickpeas for black beans or kidney beans for a different flavor profile.
• Incorporate other veggies like zucchini, arugula, or artichoke hearts for added texture and taste.
• For a burst of citrus, squeeze fresh lemon juice over the salad just before serving.
• This salad can be stored in the fridge for up to 3 days, making it perfect for meal prep!

Skillet Beef and Broccoli

Skillet Beef and Broccoli is a quick and delicious dish that combines tender beef strips with crisp broccoli in a savory sauce, making it perfect for busy weeknight dinners or for lazy cooks looking for a flavorful meal without the fuss. This recipe can be prepared in just 30 minutes, making it an ideal choice for those who want a satisfying dish without spending hours in the kitchen.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (optional)
• 1 tablespoon cornstarch
• 1/4 cup beef broth or water
• Salt and pepper, to taste
• Cooked rice or noodles, for serving

Cooking Steps:

1. In a mixing bowl, combine the sliced beef with cornstarch, salt, and pepper. Toss to coat evenly and set aside for about 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated beef and cook for 3-4 minutes, stirring frequently, until browned. Remove the beef from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Then, add the broccoli florets and a splash of water to create steam. Cover and cook for 3-4 minutes, until the broccoli is bright green and tender yet crisp.
4. Return the beef to the skillet along with soy sauce, oyster sauce (if using), and beef broth. Stir everything together and let it simmer for an additional 2-3 minutes until the sauce thickens slightly.
5. Serve hot over cooked rice or noodles.

Variations and Tips:

• For a healthier option, use lean cuts of beef or substitute beef with chicken or tofu.
• You can add other vegetables like bell peppers, carrots, or snap peas to enhance the dish.
• To make it spicier, add some red pepper flakes or sriracha sauce to the mixture.
• Prepare a larger batch of the sauce ahead of time and store it in the refrigerator for up to one week for quicker meals on busy nights.

One-Pan Creamy Mushroom Risotto

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms, sliced (such as cremini or button)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic and sliced mushrooms to the pan. Cook for an additional 5-6 minutes, until the mushrooms are tender and browned.
3. Stir in the arborio rice, allowing it to toast for 1-2 minutes, stirring frequently.
4. Pour in the white wine (if using) and let it simmer until mostly absorbed by the rice.
5. Gradually add the broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding the next ladle. This should take about 18-20 minutes until the rice is creamy and al dente.
6. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Variations & Tips:

• For a protein boost, stir in cooked chicken, shrimp, or tofu during the last few minutes of cooking.
• Experiment with different vegetables such as spinach, peas, or asparagus for added color and nutrients.
• If you prefer a vegan version, substitute the butter and cheese with plant-based alternatives.
• To enhance the flavor, add herbs like thyme or rosemary while cooking the mushrooms.
• Don’t forget to keep the broth warm in a separate pot to maintain a consistent cooking temperature for the rice.

Sheet Pan Fajitas

Sheet pan fajitas are a quick, flavorful, and effortless dinner option perfect for lazy cooks or busy weeknights. This one-pan meal features tender chicken or beef, vibrant bell peppers, and onions all roasted together with a delightful blend of spices.

The best part? You can toss everything together in under 10 minutes and let the oven do the hard work while you unwind. In just about 30-40 minutes, you’ll have a colorful and tasty meal that the whole family will love!

Ingredients:

• 1 lb chicken breast or flank steak, sliced
• 2 bell peppers (red, green, or yellow), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 small flour or corn tortillas
• Lime wedges, for serving
• Optional toppings: salsa, avocado, sour cream, cilantro

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, combine the sliced chicken or beef, bell peppers, and onion.
3. Drizzle the olive oil over the mixture, then sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
4. Toss everything together using your hands or a spatula until evenly coated.
5. Spread the mixture out in a single layer on the sheet pan to guarantee even cooking.
6. Bake in the preheated oven for about 25-30 minutes, or until the meat is cooked through and the veggies are tender, stirring halfway through cooking for even roasting.
7. While the fajitas are baking, warm the tortillas in a skillet or microwave.
8. Serve the fajitas directly from the sheet pan with lime wedges and your favorite toppings.

Variations & Tips:

• For a vegetarian version, replace chicken or beef with sliced mushrooms or firm tofu.
• Experiment with different spices; adding paprika or cayenne can enhance the flavor.
• Feel free to throw in other vegetables like zucchini or corn.
• As a time-saver, you can marinate the meat in the spices and olive oil the night before.
• If you’d like to make it more of a meal prep option, double the recipe and store leftovers in an airtight container for easy lunches throughout the week.

Instant Pot Spinach and Ricotta Stuffed Shells

Looking for a comforting yet easy dinner option that requires minimal effort? These Instant Pot Spinach and Ricotta Stuffed Shells are the perfect solution!

Ideal for busy weeknights and those lazy cooks who want a delicious meal without spending hours in the kitchen, this dish takes about 30 minutes from start to finish. Creamy ricotta cheese and fresh spinach are nestled in large pasta shells, covered in marinara sauce, and cooked to perfection in the Instant Pot, delivering a flavorful and satisfying dinner for the whole family.

Ingredients

• 12 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 cups marinara sauce
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Cooking Steps

1. In a medium bowl, combine the ricotta cheese, chopped spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
2. Gently stuff each jumbo shell with the ricotta and spinach mixture, making sure not to overfill them.
3. Pour 1 cup of marinara sauce into the bottom of the Instant Pot. Arrange the stuffed shells on top of the sauce in a single layer.
4. Pour the remaining marinara sauce over the stuffed shells, ensuring they are well coated.
5. Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes.
6. Once done, allow for a natural release for 5 minutes before carefully switching the valve to venting to release any remaining pressure.
7. Remove the lid, sprinkle the remaining 1/2 cup of mozzarella cheese on top of the shells, and close the lid for a few minutes to let the cheese melt.
8. Serve warm, garnished with fresh basil if desired.

Variations and Tips

• For a meatier version, add browned ground beef or Italian sausage to the cheese mixture.
• Feel free to experiment with other ingredients: sautéed mushrooms, roasted red peppers, or different herbs can elevate the flavors.
• If you don’t have jumbo shells, you can use manicotti or even small shells; adjust the cooking time as needed.
• For a lighter dish, substitute part-skim ricotta and mozzarella cheese.
• Always double-check that the lid is secured properly before cooking to avoid any mishaps with pressure.

Enjoy your delicious, effortless meal!

One-Pot Taco Soup

One-Pot Taco Soup is a hearty and flavorful dish that combines the zesty elements of tacos into a quick and easy soup, perfect for busy weeknights or when you’re feeling lazy in the kitchen.

This recipe is ideal for families or anyone looking for a delicious meal without the hassle of extensive cooking or cleanup—everything is prepared in one pot! With a prep time of just 10 minutes and a cooking time of around 30 minutes, you can have a comforting bowl of taco soup on the table in under an hour.

Ingredients:

• 1 lb ground beef or turkey
• 1 tablespoon olive oil (if needed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 2 cups beef or chicken broth
• 1 packet taco seasoning
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Cooking Steps:

1. In a large pot over medium heat, add the ground beef or turkey. If using lean meat, you might need to add olive oil to prevent sticking. Cook until browned.
2. Stir in the diced onion and garlic, and cook until the onion is translucent (about 3-4 minutes).
3. Add the black beans, corn, diced tomatoes, tomato sauce, broth, and taco seasoning to the pot. Stir everything together until well combined.
4. Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. Stir occasionally to prevent sticking.
5. Taste the soup and adjust seasoning with salt and pepper as needed.
6. Serve hot, topped with your choice of shredded cheese, sour cream, diced avocado, cilantro, or tortilla chips.

Variations and Tips:

• For a spicier kick, add diced jalapeños or a splash of hot sauce.
• Swap out ground beef for shredded chicken or a meat alternative for a lighter option.
• If you’re short on time, you can use pre-cooked rotisserie chicken to make the dish even quicker.
• Consider adding extra vegetables like bell peppers or zucchini for added nutrition.
• Leftover soup can be stored in the fridge for up to 3 days, or frozen for longer preservation. Just reheat on the stove when ready to enjoy!

Sheet Pan Salmon With Asparagus

Sheet pan salmon with asparagus is a simple yet delicious dinner option that allows you to prepare a healthy meal with minimal cleanup. This dish is perfect for busy weeknights or for those who consider themselves lazy cooks, as it combines protein and vegetables in one go.

With only about 25 minutes from start to finish, this recipe delivers tender, flaky salmon and perfectly roasted asparagus that makes for a satisfying meal the whole family will enjoy.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges, for serving

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper for easy cleanup.
3. Place the salmon fillets and trimmed asparagus onto the sheet pan.
4. Drizzle the olive oil over the salmon and asparagus.
5. Sprinkle the garlic powder, smoked paprika, salt, and pepper evenly over both the salmon and asparagus.
6. Toss the asparagus gently in the oil and seasoning to verify they are evenly coated.
7. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
8. Serve immediately with lemon wedges for a fresh squeeze of flavor.

Variations and Tips:

• Variations: Swap out asparagus for other quick-cooking vegetables like green beans or broccoli. You can also add cherry tomatoes or sliced bell peppers for more color and flavor. For a different taste, use a honey mustard glaze or teriyaki sauce in place of the olive oil and spices.
• Tips: Make sure to pat the salmon dry with a paper towel before seasoning for a better sear. If you prefer a bit of crunch, broil the salmon for the last 2-3 minutes of cooking time. Experiment with different seasonings based on your preference—dill, lemon pepper, or Italian seasoning can all work well with salmon.

Quick and Easy Shrimp Scampi

Shrimp Scampi is a classic Italian-American dish that features succulent shrimp sautéed in a luscious garlic butter and white wine sauce. It’s ideal for busy weeknights or when you have unexpected guests, as it can be prepared in just 20 minutes.

This dish is perfect for seafood lovers who crave a restaurant-quality meal without spending hours in the kitchen.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup dry white wine or chicken broth
• Salt and pepper, to taste
• Juice of 1 lemon
• ¼ cup fresh parsley, chopped
• Cooked pasta or crusty bread, for serving

Cooking Steps:

1. In a large skillet, melt the butter and olive oil over medium heat.
2. Add the minced garlic and red pepper flakes to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Increase the heat to medium-high and add the shrimp. Season with salt and pepper. Cook for 2-3 minutes, or until shrimp are pink and opaque.
4. Pour in the white wine (or chicken broth) and lemon juice. Let it simmer for another 2-3 minutes to reduce slightly and allow flavors to meld.
5. Stir in the chopped parsley and adjust the seasoning if necessary.
6. Serve the shrimp scampi over cooked pasta or with crusty bread to soak up the delicious sauce.

Variations and Tips:

• For a creamier sauce, add a splash of heavy cream towards the end of cooking.
• If you want extra flavor, toss in some cherry tomatoes or spinach during the last minute of cooking.
• Substitute shrimp with scallops or cooked chicken for a different protein option.
• To save time, use pre-cooked shrimp; just skip the sautéing step and gently heat them in the sauce.
• Serve with a side salad or steamed vegetables for a complete meal.

One-Pot Lentil Curry

One-Pot Lentil Curry is a flavorful and nutritious dish perfect for lazy cooks who want a hearty meal without spending hours in the kitchen. This vegetarian curry is packed with protein-rich lentils, aromatic spices, and vegetables, making it an ideal option for anyone looking for a quick and satisfying dinner. With a preparation time of only about 10 minutes and a cooking time of 30 minutes, you’ll have a delicious meal ready in less than an hour.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 tablespoon oil (coconut, olive, or vegetable)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated or minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth or water
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon salt (to taste)
• 1 cup spinach or kale, chopped
• Fresh cilantro for garnish (optional)
• Cooked rice or quinoa for serving

Cooking Steps:

1. Sauté the Aromatics: In a large pot, heat the oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft and translucent. Then, add the minced garlic and ginger, cooking for an additional minute until fragrant.
2. Add the Lentils and Spices: Stir in the rinsed lentils, curry powder, turmeric, cumin, and salt. Mix well to coat the lentils in the spices.
3. Combine the Liquids: Pour in the diced tomatoes (with juice), coconut milk, and vegetable broth. Stir everything together and bring to a boil.
4. Simmer: Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender and the curry has thickened, stirring occasionally.
5. Incorporate Greens: In the last 5 minutes of cooking, stir in the chopped spinach or kale until wilted.
6. Serve: Taste and adjust seasoning if necessary. Serve hot over cooked rice or quinoa and garnish with fresh cilantro, if desired.

Variations and Tips:

• Vegetable Add-ins: Feel free to add other vegetables like bell peppers, carrots, or peas for extra nutrition and color.
• Spice Level: Add a chopped green chili or a sprinkle of red pepper flakes for a spicy kick.
• Protein Boost: Include some cooked chickpeas or tofu for an extra protein boost.
• Storage: This recipe stores well in the refrigerator for up to 3-4 days. It also freezes nicely for future meals.
• Meal Prep: Double the recipe to have leftovers for busy nights throughout the week!

Enjoy your effortless, delicious One-Pot Lentil Curry!

No-Cook Caprese Pasta Salad

The No-Cook Caprese Pasta Salad is a revitalizing and vibrant dish that combines the classic Italian flavors of fresh tomatoes, mozzarella cheese, and basil, all tossed with al dente pasta.

This salad is perfect for busy weeknights, picnics, or as a side dish for barbecues, and it can be prepared in just about 10 minutes. With minimal effort and no cooking involved, it’s an ideal option for lazy cooks who still want to enjoy a delicious and satisfying meal.

Ingredients:

• 8 oz pasta (fusilli, rotini, or penne)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini), halved
• 1/2 cup fresh basil leaves, roughly torn
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Pasta: In a large bowl, combine the uncooked pasta with enough hot water to cover it. Let it sit for 8-10 minutes until softened; stir occasionally. Drain well and rinse under cold water to stop the cooking process.
2. Mix in the Salad Ingredients: In the same bowl, add the halved cherry tomatoes, mozzarella balls, and torn basil leaves.
3. Dress the Salad: Drizzle the extra virgin olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste.
4. Toss and Serve: Gently toss everything together until well combined. Serve immediately or cover and refrigerate for a while to let the flavors meld.

Variations and Tips:

• Add sliced olives, diced avocado, or grilled chicken for extra protein.
• Substitute the pasta with quinoa or couscous for a different texture.
• If you prefer a pesto flavor, replace the olive oil and balsamic vinegar with your favorite pesto.
• For a spicy kick, incorporate red pepper flakes into the dressing.
• This salad can be made ahead of time and can last in the refrigerator for up to 3 days. Just give it a quick toss before serving.

One-Pan Zucchini and Tomato Bake

Ingredients:

• 3 medium zucchinis, sliced into rounds
• 2 cups cherry tomatoes, halved
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large mixing bowl, combine the sliced zucchinis, halved cherry tomatoes, sliced onion, and minced garlic.

3. Drizzle about 2 tablespoons of olive oil over the vegetables and sprinkle with oregano, basil, salt, and pepper.

Toss well to coat evenly.

4. Transfer the vegetable mixture to a large baking dish, spreading it out evenly.

5. Bake in the preheated oven for about 25 minutes, or until the vegetables are tender and lightly roasted.

6. Remove the dish from the oven and sprinkle the shredded mozzarella cheese over the top.

7. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Remove from oven and let it cool for a few minutes before serving.

Garnish with fresh basil leaves if desired.

Variations and Tips:

• Feel free to add other vegetables such as bell peppers, eggplant, or spinach for additional flavor and nutrition.
• For a slightly smoky flavor, toss in some diced bell peppers or a sprinkle of smoked paprika.
• If you’re looking for a protein boost, add cooked chicken breast or chickpeas before baking.
• Serve this dish on its own, or pair it with crusty bread or a green salad for a complete meal.
• Leftovers can be stored in the fridge for up to three days and can be easily reheated in the oven or microwave.

Skillet Chicken Alfredo

Skillet Chicken Alfredo: Skillet Chicken Alfredo is a creamy and indulgent pasta dish that’s perfect for busy weeknights or when you just want a comforting meal without much fuss. This one-pan dish combines tender chicken, fettuccine pasta, and a rich Alfredo sauce all cooked in one skillet, making cleanup a breeze.

Ideal for families or anyone who enjoys a hearty meal without spending hours in the kitchen, this recipe takes approximately 30 minutes from start to finish.

Ingredients:

• 2 boneless, skinless chicken breasts
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 8 ounces fettuccine pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Chopped parsley (for garnish)

Cooking Instructions:

1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in the chicken broth and bring to a simmer. Add the fettuccine, cooking according to package instructions until al dente, about 10-12 minutes.
5. Once the pasta is nearly cooked, stir in the heavy cream, Parmesan cheese, and Italian seasoning. Mix well to create a creamy sauce. If the sauce is too thick, add a splash of more chicken broth or cream to reach your desired consistency.
6. Slice the cooked chicken and return it to the skillet, allowing it to warm through for a minute. Toss everything gently to combine, ensuring the chicken is coated in the sauce.
7. Garnish with chopped parsley before serving.

Variations and Tips:

• For a veggie-packed version, add steamed broccoli or spinach during the last few minutes of cooking, or toss in some sun-dried tomatoes for added flavor.
• If you’re looking to make it a little lighter, swap the heavy cream for half-and-half or a blend of milk and Greek yogurt.
• You can easily swap out the fettuccine for any pasta of your choice, such as penne or rotini.
• If you like a bit of spice, add a pinch of red pepper flakes while cooking the garlic.

Sheet Pan Pesto Veggie and Quinoa Bake

Sheet Pan Pesto Veggie and Quinoa Bake is a vibrant, hearty dish that’s perfect for busy weeknights. It’s ideal for anyone looking to create a healthy meal with minimal effort, making it a great choice for lazy cooks who still want to enjoy delicious, homemade food.

This one-pan meal requires about 15 minutes of prep time and 30 minutes of baking, allowing you to spend more time relaxing and less time in the kitchen.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, broccoli, etc.)
• 1 cup pesto (store-bought or homemade)
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• Fresh basil, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
3. On a large sheet pan, toss the mixed vegetables with olive oil, salt, and pepper. Spread them out evenly.
4. Bake the veggies in the preheated oven for about 15 minutes until they start to soften.
5. Remove the sheet pan from the oven and add the cooked quinoa and pesto to the pan, mixing everything together until the veggies and quinoa are well coated.
6. If using, sprinkle the grated Parmesan cheese over the top.
7. Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until everything is heated through and slightly crispy.
8. Remove from the oven, garnish with fresh basil, and serve warm.

Variations and Tips:

• Feel free to customize the mixed vegetables according to your preferences or what’s in season.
• For added protein, consider mixing in canned chickpeas or cooked chicken.
• If you want a dairy-free version, skip the Parmesan or use nutritional yeast instead.
• This dish can also be prepared ahead of time and stored in the refrigerator. Reheat in the oven or microwave before serving.
• Leftovers are great for lunch the next day, making it a perfect meal prep option.