Quick Home Cooking Recipes

Weeknight cooking has gotten complicated with all the meal prep influencers and elaborate techniques flying around. As someone who comes home exhausted most days, I learned everything there is to know about getting real food on the table quickly. Today, I will share it all with you.

Here’s the thing: you don’t need to spend hours in the kitchen to eat well. These recipes are what I actually make when I’m tired but still want something better than takeout.

30-Minute Chicken Stir-Fry

Probably should have led with this section, honestly. This is my go-to when I need dinner fast.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 onion, sliced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

• Slice chicken into thin strips.
• Mix soy sauce, honey, sesame oil, and garlic in a bowl.
• Coat chicken in the sauce mixture.
• Hot pan, medium-high heat, cook chicken until golden.
• Add vegetables and stir-fry until tender-crisp.
• Add cornstarch mixture and stir until sauce thickens.
• Serve over rice or noodles.

Vegetable Frittata

That’s what makes frittatas endearing to us busy cooks—they work for any meal and use whatever vegetables you have.

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/2 onion, finely chopped
• 1 tablespoon olive oil

Instructions:

• Preheat oven to 375°F.
• Whisk eggs with milk, salt, pepper.
• Heat oil in ovenproof skillet. Sauté onion until soft.
• Add spinach until wilted, then tomatoes for 2 minutes.
• Pour in egg mixture. Sprinkle feta.
• Bake 15-20 minutes until set.
• Cool slightly before slicing.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 ounces spaghetti
• 1 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and black pepper

Instructions:

• Cook spaghetti, drain, set aside.
• Melt butter, add garlic and red pepper flakes until fragrant.
• Cook shrimp with salt and pepper until pink.
• Add wine, cook 2 minutes.
• Toss in pasta. Off heat, stir in Parmesan and parsley.
• Serve immediately.

Quinoa Salad with Lemon Vinaigrette

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper

Instructions:

• Rinse quinoa. Boil with water, then simmer covered 15 minutes.
• Fluff and cool.
• Combine with vegetables and parsley.
• Whisk dressing ingredients, toss with salad.
• Serve chilled or at room temperature.

Caprese Sandwich

Ingredients:

• 4 slices ciabatta bread
• 1/2 cup fresh basil leaves
• 2 ripe tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 2 tablespoons balsamic glaze
• Salt and pepper
• 1 tablespoon olive oil

Instructions:

• Oil one side of each bread slice.
• Layer basil, tomatoes, mozzarella on the other side.
• Drizzle with balsamic glaze, season.
• Close sandwich, grill until golden and cheese melts.
• Slice and serve warm.

Lentil Soup

Ingredients:

• 1 cup lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper
• 2 tablespoons olive oil

Instructions:

• Sauté onion, carrots, celery in oil until softened.
• Add garlic until fragrant.
• Add lentils, broth, tomatoes, spices.
• Boil, then simmer 20-25 minutes until lentils are tender.
• Serve hot.

Banana Oat Pancakes

Ingredients:

• 1 cup rolled oats
• 2 ripe bananas
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions:

• Blend all ingredients until smooth.
• Cook in greased skillet until bubbles form, flip, cook until golden.
• Serve with maple syrup, fruit, or yogurt.

Classic Egg Salad Sandwich

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped chives
• Salt and pepper
• 8 slices whole wheat bread
• 2 cups mixed greens

Instructions:

• Combine eggs, mayo, mustard, chives, salt, pepper.
• Spread on bread, top with greens, close sandwich.
• Serve immediately.

One-Pot Tomato Basil Pasta

Ingredients:

• 12 ounces linguine
• 2 cups cherry tomatoes, halved
• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 cups vegetable broth
• 1/2 teaspoon red pepper flakes
• 4 sprigs fresh basil
• 2 tablespoons olive oil
• Salt and pepper

Instructions:

• Add everything except oil and basil to a large pot.
• Boil, then simmer stirring occasionally until pasta is al dente and broth is absorbed.
• Stir in oil and basil. Serve immediately.

Creamy Avocado Toast

Ingredients:

• 2 ripe avocados
• 1 tablespoon lime juice
• Salt and pepper
• 4 slices whole-grain bread
• 2 tablespoons olive oil
• Red pepper flakes
• Cherry tomatoes (optional)

Instructions:

• Mash avocados with lime juice, salt, pepper.
• Toast bread with olive oil until golden.
• Spread avocado mixture on toast.
• Garnish with red pepper flakes and tomatoes.
• Serve immediately.