14 Effortless Dinner Entrees for Small Households: Delicious Meals, Zero Leftovers, Pure Joy

Tired of struggling with lingering leftovers that hang around for longer than you’d like? That half-eaten meal in the depths of the fridge can come to feel like a food obligation you never signed up for, causing unnecessary food waste and a guilty conscience. But there’s a world of delicious, satisfying dinner concepts designed specifically to tantalize your taste buds and vanish completely, leaving only smiling faces and an empty pot.

Imagine reclaiming your fridge space and saying goodbye to forgotten containers of food. It’s not only avoiding waste it’s about simplifying meal prep, embracing fresh, perfectly proportioned meals, and making cooking a pleasure, hassle-free experience every night. Dinner should be a pleasure, not a daily dilemma, especially for small families where leftover food often becomes an on-going issue.

Here’s an incredible collection of simple dinner entrees your master guide to becoming a real mealtime hero. Each recipe is practical, tasty, and designed for clean plates. Get ready to transform your dinner table and discover the magic of waste-free meals, one great dish at a time.

1. Baked Lemon Butter Fish

This elegant dish suits the fine table well but is incredibly simple to prepare. It is light and flaky, with a lemon-butter taste, and perfect for small families. The portioning is self-limiting, so you will not have leftover servings cluttering the refrigerator.

Simple to prepare and healthy in nature, this meal turns an evening supper on a weeknight into a special event. It’s a gentle change of pace from more indulgent meals and presents a bright, satisfying experience with no leftovers.

Baked Lemon Chicken

This recipe delivers a delectable baked lemon chicken, starting with pan-searing chicken pieces to achieve a golden crust. It then combines caramelized onions, fragrant lemon zest, garlic, rosemary, honey, and chicken broth to create a rich, savory-sweet sauce. The chicken finishes baking in an ovenproof casserole, bathed in the flavorful liquid, resulting in tender, succulent chicken with bright, herbaceous notes.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 4 people

Calories 395.1 kcal

Equipment

• 1 Large Skillet Preferably oven-safe if planning to finish cooking in the oven, otherwise use for searing.
• 1 9x13-inch ovenproof casserole dish For baking the chicken and its sauce.
• 1 Slotted Spoon For transferring onions while leaving liquid behind.
• 1 Basting brush or spoon For regular basting to keep chicken moist and glazed.
• 1 Sharp chef's knife and cutting board Essential for precise prep of chicken, onion, lemon zest, and garlic.

Ingredients

  

Main

• One 3 1/2- to 4-pound chicken cut into 8 pieces, patted dry
• Kosher salt and freshly ground black pepper
• Flour for dredging
• 3 tablespoons extra-virgin olive oil
• 1 large onion thinly sliced
• Peel of half a lemon white pith removed, cut into very thin strips
• 2 large garlic cloves minced
• 1 1/2 teaspoons fresh rosemary leaves
• 1 tablespoon honey
• 1/4 cup freshly squeezed lemon juice
• 1 cup chicken broth homemade or canned low-sodium

Instructions

 

• Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
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Notes

Ensure chicken pieces are thoroughly patted dry before seasoning and dredging; this is crucial for achieving a golden-brown, crispy skin during sautéing. When browning the chicken, avoid overcrowding the skillet to maintain a consistent high temperature, allowing for proper caramelization. For the lemon zest, use a zester or a sharp paring knife to carefully remove only the yellow part, avoiding the bitter white pith. Basting every 15 minutes during baking is key to keeping the chicken moist and building a flavorful glaze from the cooking liquid. For an added aromatic depth, consider finishing with a sprinkle of fresh parsley or more fresh rosemary before serving.

2. Crab Pasta

Crab pasta marries rich creaminess and luscious crab meat to perfectly cooked pasta. It’s a rich dish that’s prepared in a flash and then devoured immediately.

This recipe is versatile with herbs, wine, or a pinch of heat and suits the fussy eater as well as the gourmet palate. A genius choice for intimate dinner gatherings, it is a richly flavored experience with no waste.

Crab Linguine Carbonara Pasta

This recipe offers a luxurious seafood twist on classic carbonara. Linguine is tossed with crispy bacon, garlic, white wine, sweet peas, and tender crab meat, all coated in a rich, creamy sauce made from eggs, Parmesan cheese, and pasta water. It’s a quick yet elegant main course.

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Course lunch/dinner

Cuisine Italian

Servings 2 people

Calories 2788.3 kcal

Equipment

• 1 Large Pot For boiling pasta
• 1 Large Skillet For cooking bacon and assembling sauce
• 1 Colander For draining pasta
• 1 Medium Bowl For whisking egg mixture

Ingredients

  

Main

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 pound sliced bacon cut into thin strips
• 2 cloves garlic minced
• 1/2 cup white wine
• 1/2 teaspoon black pepper
• 2 eggs
• 1/2 cup grated Parmesan cheese plus more for serving
• 1/2 cup crab meat leg or lump
• 1/2 cup green peas
• 1/2 teaspoon salt
• 3/4 pound linguine

Instructions

 

• Bring a large pot of salted water to a rolling boil for the linguine.
• While the water heats, cook the bacon in a large skillet over medium heat until crispy. Remove bacon, reserving rendered fat.
• Add olive oil and butter to the skillet (if needed) and sauté minced garlic until fragrant, about 1 minute.
• Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
• In a medium bowl, whisk together the eggs, grated Parmesan cheese, and black pepper.
• Add the linguine to the boiling water and cook according to package directions until al dente.
• Drain the cooked linguine, reserving about 1 cup of the pasta water.
• Add the drained pasta to the skillet with the wine sauce. Remove the skillet from the heat.
• Quickly add the egg mixture to the pasta, tossing vigorously and adding reserved pasta water as needed to create a smooth, creamy sauce that coats the pasta.
• Gently stir in the cooked bacon, crab meat, and green peas. Serve immediately with extra Parmesan.

Notes

Tempering the egg mixture is key to a silky, non-scrambled carbonara sauce. Remove the skillet from the heat and vigorously toss the hot pasta with the eggs and cheese, gradually adding reserved pasta water. The heat from the pasta and pan will cook the eggs gently without scrambling them. Ensure bacon is crispy but not burnt before adding garlic. Use high-quality lump or leg crab meat and add it gently at the very end to prevent it from breaking apart. Season carefully, as both bacon and Parmesan add salt.

3. Golumpki Stuffed Cabbage Rolls

Stuffed cabbage rolls set old-fashioned comfort on the table without the baggage of leftovers. Every roll is packed with meat and rice seasoning, wrapped in tender cabbage, and smothered in a savory sauce.

Made in smaller batches for the household with fewer people, the meal gives that home-cooked feeling without the giant batches otherwise typical of the dish. It’s a comforting warm meal with no leftovers.

Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis)

This recipe guides you through making traditional Polish Stuffed Cabbage Rolls, known as Golabki. Savory ground meat and rice filling is wrapped in tender blanched cabbage leaves, then simmered slowly in a rich, sweet, and tangy tomato sauce. It's a comforting and hearty main course perfect for family meals.

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Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine eastern europe, middle eastern

Servings 6 people

Calories 2325.8 kcal

Equipment

• 1 Large Pot or Dutch Oven For blanching cabbage and simmering the rolls.
• 1 Large Mixing Bowl For preparing the meat and rice filling.
• 1 Grater For grating onions, carrots, and shredded cabbage.
• 1 Sharp Knife For coring cabbage and dicing vegetables.
• 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients

  

Main

• 12 large cabbage leaves
• 1 1/8 lbs ground elk or 1 1/8 lbs ground beef
• 1/8 lb pork sausage or 1/8 lb ground pork
• 1/2 cup rice cooked with
• 1 tablespoon butter 1 cup rice when cooked
• 1 egg
• 1/3 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sweet basil
• 1 teaspoon garlic powder
• 1 tablespoon paprika
• 1 1/2 tablespoons onions grated
• 1 1/2 tablespoons celery diced
• 1/4 cup shredded carrot
• 1/2 cup cabbage shredded
• 2 8 ounce cans tomato sauce
• 1 tablespoon brown sugar

Instructions

 

• Carefully core the cabbage head, then blanch in a large pot of boiling water until outer leaves are pliable, peeling them off as they soften. Trim the thick central rib from each leaf.
• Cook the rice according to package directions with butter; set aside to cool slightly.
• In a large mixing bowl, combine ground meats, cooked rice, egg, milk, salt, pepper, sweet basil, garlic powder, paprika, grated onions, diced celery, shredded carrot, and shredded cabbage. Mix gently until just combined.
• Prepare the sauce by mixing tomato sauce and brown sugar in a separate bowl. Adjust sugar to taste, balancing sweetness and acidity.
• Place a portion of the meat mixture on each cabbage leaf. Fold in the sides, then roll tightly from the stem end to form a neat package.
• Arrange a layer of any remaining loose cabbage leaves on the bottom of a large pot or Dutch oven, then place the rolled golabki seam-side down in layers.
• Pour the prepared tomato sauce evenly over the stuffed cabbage rolls.
• Add enough water or broth to partially cover the rolls, if necessary. Bring to a gentle simmer.
• Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the cabbage is very tender and the filling is cooked through.
• Serve hot, optionally with a dollop of sour cream or fresh parsley.

Notes

To ensure tender cabbage leaves without tearing, carefully core the head and blanch in boiling water until pliable, peeling leaves as they soften. Trim the thick central rib from each leaf for easier rolling. Avoid overmixing the meat filling; this keeps the golabki tender. The balance of sweet basil, garlic powder, and paprika is key for authentic flavor. Adjust the brown sugar in the tomato sauce to balance acidity and sweetness to your preference; a touch of apple cider vinegar can also brighten the sauce. Simmer the rolls gently on low heat to prevent sticking and ensure even cooking. Layering a few loose cabbage leaves at the bottom of the pot can act as a natural non-stick barrier.

4. Panko Crusted Cod

Crisp on the outside, tender on the inside panko crusted cod is a winner. It cooks quickly and looks great on the plate, perfect for an easy evening meal.

The crunch and lightness of this dish make it stand out. With individual serving fillets, it promises an empty plate and no leftovers in the fridge after supper.

Panko-Crusted Cod

This recipe offers a quick and easy way to prepare tender cod fillets with a crisp, golden panko crust. Pan-fried to perfection, it's a light yet satisfying meal, ideal for a weeknight dinner, highlighting simple ingredients for maximum flavor and texture.

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Course lunch/dinner

Cuisine Japanese

Servings 2 people

Calories 343 kcal

Equipment

• 2 Shallow Dishes or Bowls For egg white and Panko bread crumbs
• 1 Large skillet or frying pan For pan-frying the cod
• 1 Fish spatula or wide turner For carefully flipping the fish
• 1 Plate Lined with Paper Towels For draining excess oil after frying

Ingredients

  

Main

• 2 4 oz cod fillets ; thawed
• 1 large egg white
• 1/2 cup Panko bread crumbs
• vegetable oil

Instructions

 

• Thaw cod fillets completely if frozen, then pat them thoroughly dry with paper towels to ensure a crisp crust.
• Prepare your dredging station: whisk the egg white lightly in one shallow dish, and place the Panko bread crumbs in another shallow dish. Season the Panko with salt and pepper.
• Dip each cod fillet first into the egg white, ensuring it's evenly coated, letting any excess drip off.
• Immediately transfer the egg-coated fillet to the Panko crumbs, pressing gently to adhere the crumbs evenly on all sides.
• Heat about 1/4 to 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering, but not smoking.
• Carefully place the panko-crusted cod fillets into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
• Cook for 3-5 minutes per side, or until the Panko crust is golden brown and crispy, and the fish flakes easily with a fork, indicating it's cooked through.
• Using a fish spatula, carefully remove the cooked fillets from the skillet and transfer them to a plate lined with paper towels or a wire rack to drain any excess oil.
• Serve immediately with a squeeze of fresh lemon and your desired side dishes.

Notes

For best results, ensure your cod fillets are thoroughly thawed and patted completely dry before dredging; this promotes a superior crispy crust. The oil temperature is critical – aim for medium-high heat. Too low, and the fish will be greasy; too high, and the panko will burn before the fish cooks through. Test a few crumbs; they should sizzle immediately. Season the panko crumbs generously with salt, black pepper, and perhaps a pinch of garlic powder or paprika for added depth. After cooking, always drain the fish briefly on a wire rack or paper towels to remove excess oil. A squeeze of fresh lemon juice just before serving brightens the flavor, and consider a simple homemade tartar sauce or a fresh herb aioli to complement the delicate fish.

5. Cracker Barrel Meatloaf

This small rendition of the old comfort meatloaf hits all the old-timey notes without overdoing the extras. It’s rich, tender, and perfectly seasoned.

Easy to make and perfect for cold nights, it’s sized just right for small families so each bite counts. It’s rich, old-fashioned, and just the right size to leave none behind.

Cracker Barrel Meatloaf

This classic Cracker Barrel-inspired meatloaf recipe features savory ground beef, sharp cheddar, and finely diced vegetables, bound with butter crackers and milk. Baked to perfection and crowned with a tangy-sweet ketchup glaze, it promises a comforting and flavorful main course that's simple to prepare and serves a crowd.

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Total Time 1 hour hr 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3616.4 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Loaf Pan Or 9x13 inch baking dish
• 1 Measuring Cups and Spoons
• 1 Whisk
• 1 Chef's Knife and Cutting Board

Ingredients

  

Main

• For the Meatloaf:
• 45 butter crackers
• 2 pounds ground beef 80 percent lean
• 1 cup sharp cheddar grated
• 1/2 to 3/4 cup green bell pepper finely diced
• 1/2 cup yellow onion finely diced
• 1/2 cup whole milk
• 2 large eggs lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• For the Glaze:
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon yellow mustard

Instructions

 

• Preheat your oven to 350°F (175°C).
• Finely crush the butter crackers; a food processor or rolling pin in a sealed bag works well.
• In a large mixing bowl, combine the crushed crackers, ground beef, grated sharp cheddar, finely diced green bell pepper, finely diced yellow onion, whole milk, lightly beaten eggs, salt, and black pepper.
• Mix the ingredients gently with your hands until just combined, being careful not to overmix, as this can lead to a tough meatloaf.
• Form the meat mixture into a uniform loaf shape and place it into a loaf pan or a 9x13 inch baking dish.
• In a small bowl, whisk together the ketchup, brown sugar, and yellow mustard to create the glaze.
• Bake the meatloaf for 45 minutes.
• Remove the meatloaf from the oven and evenly spread half of the prepared glaze over the top surface.
• Return the meatloaf to the oven and continue baking for another 20-30 minutes, or until an internal temperature of 160°F (71°C) is reached.
• Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving, allowing the juices to redistribute for a moister result.

Notes

For best results, ensure butter crackers are finely crushed; a food processor works wonders for uniform crumbs, aiding in binding. Finely dicing the bell pepper and onion is crucial; larger pieces might not soften sufficiently during baking. Consider sautéing the diced vegetables briefly before adding to the mixture to mellow their raw edge and deepen their flavor. When mixing the meatloaf, handle gently and avoid overworking the meat, which can lead to a tough texture. The 80/20 ground beef ratio is ideal for moisture. Apply the glaze in two stages: once halfway through baking and again towards the end, to build a caramelized crust without burning. Always allow the meatloaf to rest for 10-15 minutes after baking to redistribute juices, ensuring a moister, easier-to-slice result.

6. Slow Cooker Pork Loin in Crock Pot

Set it, forget it, and come home to the aroma of lovingly cooked pork loin. That is this busy family’s ideal with rich flavor and tenderness without the hassle.

It’s great for nice dining with no leftovers. You get the satisfaction of slow-cooked meal without any of the leftovers to contend with later on.

Slow Cooker Pot Roast

Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.

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Cook Time 35 minutes mins

Total Time 8 hours hrs 50 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 2061.9 kcal

Equipment

• 1 Large Nonstick Skillet For browning the roast and preparing the gravy base.
• 1 6-Quart Slow Cooker The primary cooking vessel for the pot roast.
• 1 Whisk Essential for creating a smooth, lump-free gravy.
• 1 Tongs For safely handling and turning the hot roast during browning.
• 1 Fine-Mesh Strainer For separating the vegetables from the gravy after cooking.

Ingredients

  

Main

• One 4-pound beef chuck roast
• Kosher salt and freshly ground black pepper
• 1/3 cup all-purpose flour plus more for coating
• 3 tablespoons olive oil
• 4 medium carrots cut into 2-inch pieces
• 3 stalks celery peeled and cut into 2-inch pieces
• 1 medium onion cut into 1/2-inch wedges
• 3 cloves garlic mashed
• 3 tablespoons tomato paste
• 1 cup red wine
• 3 cups low-sodium beef broth
• 3 bay leaves
• 2 sprigs fresh thyme
• 1/2 teaspoon ground allspice
• 1/2 cup loosely packed parsley leaves chopped

Instructions

 

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

Notes

Achieving a deep, golden-brown crust on the chuck roast is crucial for developing rich flavor; don't rush this step. The 'brick-red' stage of the tomato paste is also key, indicating the sugars have caramelized and deepened its umami. While the gravy may seem thick initially, it will thin out beautifully with the meat and vegetable juices during the long slow cook. Always slice the roast against the grain for maximum tenderness. For an elevated presentation, consider garnishing with a sprinkle of fresh chives or a dollop of horseradish cream alongside the parsley. Avoid over-handling the beef once it's tender, as it can easily fall apart.

7. Air Fryer Chicken Legs

These chicken legs are juicier, crisper, and everybody’s favorite. They’re perfect for busy evenings when cooking and cleanup are a breeze.

Personalizable and a favorite among all ages, they guarantee an empty plate. Delicious, quick, and convenient.

Air Fryer Chicken Wings

Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.

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Cook Time 20 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 1420.7 kcal

Equipment

• 1 Air Fryer
• 1 Tongs
• 1 Microwave-Safe Bowl
• 1 Whisk
• 1 Large Mixing Bowl

Ingredients

  

Main

• 2 pounds chicken wings split at the joint and tips removed
• Kosher salt
• 4 tablespoons unsalted butter
• 1/2 cup hot sauce such as Frank's RedHot
• Ranch or blue cheese dressing for serving

Instructions

 

• Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
• Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
• Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

Notes

Achieving maximum crispiness hinges on a few key factors: thoroughly patting the wings dry before seasoning removes surface moisture, allowing the skin to crisp rather than steam. Arranging wings in a single layer in the air fryer basket is crucial for even airflow and browning; work in batches if necessary. The two-stage cooking temperature (lower for initial cooking, higher for crisping) is an effective technique. Consider adding a pinch of garlic powder or onion powder to your salt for an extra layer of savory flavor. Always toss the wings in the sauce after cooking to maintain their crisp texture.

8. Pancit Bihon Guisado

This noodle dish of Filipino origin is delicious, versatile, and ideal for small servings. It’s easy to prepare and packed with vegetables and protein, tailored to your family’s preference.

Light and filling, pancit bihon is a hangout or weeknight staple. It’s perfectly portioned and leaves you with no leftovers.

Pancit Bihon Guisado

This Pancit Bihon Guisado recipe delivers a hearty and flavorful Filipino noodle dish. It combines tender chicken, shrimp, and savory hamonado with vibrant vegetables and delicate rice noodles, all simmered in a rich, seasoned broth. Perfect for family gatherings or a satisfying meal, this dish offers a delightful balance of textures and savory notes, embodying classic Filipino comfort food.

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Course lunch/dinner

Cuisine asian

Servings 10 people

Calories 2802.7 kcal

Equipment

• 1 Large Wok or Deep Sauté Pan Essential for stir-frying and combining all ingredients efficiently.
• 1 Cutting Board
• 1 Chef's knife
• 1 Measuring Cups and Spoons
• 1 Tongs or Large Spoons For tossing and serving the noodles.

Ingredients

  

Main

• * 4 cup chicken stock
• * 1/4 cup soy sauce
• * 8 ounce rice noodle
• * 1/2 pound boneless skinless chicken breast or thigh meat, diced
• * 1/2 pound large shrimp peeled and deveined
• * 2 tablespoon cornstarch
• * 1 onion peeled and sliced thinly
• * 2 clove garlic peeled and minced
• * 16 ounce pork hamonado cut thinly on a bia
• * 2 large carrot peeled and sliced thinly on a bia
• * 2 stalk celery sliced thinly on a bia
• * 1 small cabbage chopped
• * salt and pepper to taste

Instructions

 

• Soak rice noodles in hot water until pliable (about 5-7 minutes for thin bihon), then drain very well and set aside.
• In a large wok or deep sauté pan, heat a small amount of oil (if desired, though recipe states no oil added) over medium-high heat, then add minced garlic and sliced onion and sauté until fragrant.
• Add diced chicken and sliced pork hamonado, cooking until browned and cooked through. Add shrimp and cook until just pink, then remove all cooked proteins from the pan and set aside.
• Pour chicken stock and soy sauce into the pan, bringing the mixture to a gentle simmer.
• In a small bowl, whisk cornstarch with a splash of water to create a smooth slurry, then stir this into the simmering liquid to slightly thicken the sauce.
• Add sliced carrots and celery to the pan, cooking for 2-3 minutes until they begin to soften but are still slightly crisp.
• Stir in the chopped cabbage and cook for another minute until it is just wilted but retains some bite.
• Return the cooked chicken, hamonado, and shrimp to the pan. Add the drained rice noodles.
• Using tongs or large spoons, toss everything together continuously until the noodles are fully coated, tender, and have absorbed most of the liquid from the pan.
• Taste the Pancit and adjust seasoning with additional salt and pepper as needed before serving immediately.

Notes

Achieving the perfect Pancit Bihon hinges on proper noodle hydration and layering flavors. For the rice noodles, soak them in hot (not boiling) water until pliable, then drain thoroughly; this prevents mushiness when they absorb the seasoned stock. Brown your chicken and hamonado well before adding liquids to develop deep umami. Introduce vegetables in stages, adding firmer ones like carrots and celery first, followed by cabbage, to maintain varied textures. Adjust seasoning (soy sauce, salt, pepper) at the end, as the noodles absorb a lot of flavor. A squeeze of fresh calamansi or lime juice just before serving brightens the entire dish, and a sprinkle of chopped spring onions adds a fresh aromatic finish.

9. Slow Cooker Pork Chops

Moist, soft pork chops that cook while you do your thing? Yes, please. This slow cooker recipe serves up big flavor with almost zero active cooking time.

Ideal for small households, these chops soak up tasty juices and yield total satisfaction. It’s comfort food at its best, and the best feature is no leftovers.

Slow Cooker Pork Chops with Cabbage and Fennel

This recipe prepares tender pork chops slow-cooked with aromatic onions, sweet fennel, and hearty cabbage. The chops are seared for deep flavor, then simmered in a savory chicken broth and cream sauce until fall-apart tender. Finished with a touch of lemon, it's a comforting and flavorful one-pot meal perfect for a relaxed dinner.

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Course lunch/dinner

Cuisine American

Servings 4 people

Calories 2410.4 kcal

Equipment

• 1 Slow Cooker Capacity of at least 6 quarts recommended
• 1 Large Skillet Cast iron or heavy-bottomed for effective searing
• 1 Whisk
• 1 Cutting Board
• 1 Sharp Chef's Knife

Ingredients

  

Main

• 4 1 " pork chops
• 4 tablespoons extra virgin olive oil
• 2 medium onions cut into 1/4” slices
• 1 3/4 cups chicken broth
• 1/4 cup cream
• 2 tablespoons flour
• 1 teaspoon salt
• 1/2 large cabbage quartered
• 1 fennel bulb quartered
• 2 sprigs fennel tops
• 1 splash lemon juice

Instructions

 

• Slice onions into 1/4” slices, and quarter the cabbage and fennel bulb. Reserve fennel tops for garnish.
• Season the pork chops generously with salt.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until deeply golden brown. Remove and set aside.
• Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onions and sauté for 5-7 minutes until softened and lightly caramelized.
• Arrange the quartered cabbage and fennel bulb in the bottom of the slow cooker. Place the seared pork chops and sautéed onions on top of the vegetables.
• In a small bowl, whisk the flour into the cream until smooth. Gradually whisk in the chicken broth until well combined.
• Pour the broth mixture over the pork chops and vegetables in the slow cooker.
• Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork chops are fork-tender.
• Once cooked, carefully remove the pork chops and vegetables. Stir in a splash of fresh lemon juice into the sauce in the slow cooker.
• Serve the pork chops and vegetables with the rich sauce, garnished with the reserved fennel tops.

Notes

Achieving a deep, golden-brown sear on the pork chops before slow cooking is paramount for developing rich flavor through the Maillard reaction; avoid overcrowding the skillet. When preparing the sauce, deglaze the skillet with a splash of broth after browning to capture all those delicious fond bits, enhancing the overall depth. Incorporate the flour and cream mixture gradually, whisking constantly to prevent lumps and ensure a smooth, velvety consistency. The cabbage and fennel will release considerable moisture and soften beautifully; layering them beneath the pork allows them to infuse with the meat's juices. A final squeeze of fresh lemon juice brightens the dish significantly, cutting through the richness. Taste and adjust seasoning before serving. Consider adding a sprig of fresh thyme or a bay leaf to the slow cooker for an aromatic layer.

10. Chicken Divan

Creamy, comforting, and flavorful, Chicken Divan is a standby dish reimagined for modern families. Tender chicken and broccoli in rich sauce deliver total dinner satisfaction.

Easy to cook and elegant to serve, it warms without filling you up. With smart portioning, it’s a handy favorite that’s always enjoyed to the last bite.

Deluxe, Divine Chicken Divan

This recipe creates a sophisticated yet easy Chicken Divan. Pan-seared chicken cutlets are served atop fragrant lemon-thyme rice and vibrant steamed asparagus, all generously draped in a creamy Dijon-tarragon mushroom sauce. Finished with toasted almonds, it's a flavorful, complete meal perfect for a weeknight dinner that feels gourmet.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 3696.6 kcal

Equipment

• 2 Skillets One small for almonds, one large for chicken and sauce
• 2 Pots One medium with a lid for rice, one shallow for asparagus
• 1 Whisk Essential for smooth sauce
• 1 Platter For holding cooked chicken and asparagus
• 1 Aluminum Foil To keep chicken warm

Ingredients

  

Main

• 1/3 cup sliced almonds a couple of handfuls
• 1 quart chicken stock
• 1 lemon zested
• 2 to 3 sprigs fresh thyme
• 4 tablespoons butter divided
• 1 1/2 cups white rice
• 1 1/2 to 1 3/4 pounds chicken breast cutlets 8 cutlets
• Salt and pepper
• 1 teaspoon poultry seasoning 1/3 palm full
• 2 tablespoons plus about 1/2 cup all-purpose flour divided
• 2 tablespoons extra-virgin olive oil 2 turns of pan
• 1 1/3 pounds a large bunch, asparagus spears, trimmed of tough ends
• 6 or 7 large button mushrooms sliced
• 1/3 cup half-and-half
• 1 rounded tablespoon Dijon mustard
• 2 tablespoons a couple sprigs, fresh tarragon, leaves chopped
• 2 scallions chopped

Instructions

 

• Toast almonds in a small skillet until golden. Set aside.
• Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
• While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
• Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
• Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
• Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?

Notes

For the chicken, ensure cutlets are uniformly thin for even cooking; don't overcrowd the pan to achieve a golden crust, then tent with foil to rest and retain juiciness. When making the rice, resist the urge to peek or stir during simmering to ensure fluffy grains. The asparagus should be vibrant green and tender-crisp; avoid overcooking. For the sauce, cook your flour roux thoroughly to eliminate any raw taste, and whisk constantly when adding liquids to prevent lumps. A dry white wine, if allowed, enhances the sauce's complexity beautifully. The toasted almonds are essential for textural contrast and visual appeal.

11. Pork Steaks Oven Baked

Down-to-earth and comforting, these pork steaks are seasoned perfectly and oven baked for no-fuss dinner.

They are quick to cook and tidy to clean, perfect for busy nights. Every bite is delicious, and the portion size makes the meal fully enjoyed.

Oven-Baked Salmon

This recipe presents an incredibly easy and healthy oven-baked salmon, perfect for a quick weeknight meal. Seasoned simply and cooked to flaky perfection, the salmon is elevated by a vibrant Toasted Almond Parsley Salsa, adding fresh flavors and delightful texture. A delicious and nutritious dish that comes together in under 20 minutes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course lunch/dinner

Cuisine nordic

Servings 4 people

Calories 710.2 kcal

Equipment

• 1 Non-stick Baking Sheet or Oven-Proof Pan
• 1 Chef's knife
• 1 Cutting Board
• 1 Small Mixing Bowl
• 1 Measuring Spoons

Ingredients

  

Main

• 12 ounce salmon fillet cut into 4 pieces
• Coarse-grained salt
• Freshly ground black pepper
• Toasted Almond Parsley Salsa for serving
• Baked squash for serving, optional
• 1 shallot
• 1 tablespoons red wine vinegar
• Coarse grain salt
• 2 tablespoons capers rinsed
• 1 cup fresh flat-leaf parsley
• 1/2 cup toasted almonds
• Extra-virgin olive oil

Instructions

 

• Preheat the oven to 450 degrees F.
• Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salsa and squash, if desired.

Notes

For perfectly cooked salmon, ensure you don't overbake it; it should be moist and flaky, not dry. A general rule is 10 minutes per inch of thickness at 400°F, so adjust the 450°F time accordingly for thinner or thicker fillets. Patting the salmon dry before seasoning can help achieve a better crust. For the salsa, use high-quality extra-virgin olive oil for the best flavor. Adding a squeeze of fresh lemon juice to the salsa or directly over the salmon before serving can brighten the entire dish and cut through the richness. Consider adding a pinch of red pepper flakes to the salsa for a subtle kick.

12. Shrimp and Tomato Pasta

Airy and light, this pasta is sweet with shrimp tempered by fresh tomato flavor. It’s fancy but simple and quick to prepare.

With portion control built in, it’s great for a seafood-loving family. Quick, fresh, and always gobbled up to the last bite.

13. Shrimp and Broccoli Stir-Fry

A quick stir-fry filled with crispy broccoli and juicy shrimp is packed full of flavor and nutrition. The dish is a winner on weeknights with quick prep and faster cleanup.

It’s customizable, filled with texture, and perfect for finishing in one sitting. A staple for stress-free, no-waste meals.

Shrimp and Broccoli Noodle Stir-Fry

This recipe guides you through creating a quick and flavorful shrimp and broccoli noodle stir-fry. It features whole-wheat spaghetti, succulent shrimp, and tender-crisp broccoli tossed in a savory, thickened sauce made with broth, soy sauce, and sesame oil, perfect for a weeknight meal.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine Japanese

Servings 4 people

Calories 594.6 kcal

Equipment

• 1 Large Pot For cooking pasta
• 1 Large Nonstick Skillet For stir-frying
• 1 Slotted Spoon For removing shrimp
• 1 Whisk For preparing sauce
• 1 Large Bowl For holding cooked pasta

Ingredients

  

Main

• Kosher salt
• 8 ounces whole-wheat spaghetti
• 4 teaspoons vegetable oil
• 2 tablespoons finely chopped scallions white and light green parts only
• 2 tablespoons minced peeled ginger
• 3 cloves garlic minced
• 1 pound medium shrimp peeled and deveined
• 1 bunch broccoli cut into florets, stems peeled and thinly sliced
• 2 cups low-sodium mushroom or vegetable broth
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons toasted sesame oil

Instructions

 

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
• Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
• Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
• Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

Notes

1. Cook the pasta al dente, as it will continue to absorb liquid and cook further in the sauce. Overcooked pasta will become mushy. 2. Do not overcook the shrimp; stir-fry just until opaque, then remove promptly to maintain tenderness. 3. When cooking broccoli, ensure it's tender-crisp, retaining some bite for better texture. 4. Whisk the cornstarch slurry thoroughly to avoid lumps in the sauce. Adding the toasted sesame oil at the very end ensures its delicate aroma isn't lost to heat. 5. For an extra layer of umami, consider a splash of fish sauce alongside the soy sauce, or a pinch of white pepper for a subtle kick.

14. Braised Short Ribs

Tender, rich, and soul-warming, short ribs braised are a luxury experience. Downsized for small families, they’re the perfect way to dress up a dinner without storage concerns.

They deliver deep flavor and fall-off-the-bone tenderness that make them a special occasion favorite without the storage concerns.

From hearty comfort food to vibrant stir-fries, this book proves that short serving sizes do not have to equal limited flavor. These recipes are engineered to deliver full satisfaction, minimal effort, and zero waste. Clean plates, cheerful tummies, and an empty fridge await.

Braised Short Ribs

This recipe guides you through creating tender, flavorful braised short ribs. It emphasizes crucial browning steps for both the meat and aromatics, which build a deep, rich foundation for the braising liquid. Slow cooking in the oven ensures the ribs become incredibly tender, resulting in a comforting and robust main course.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course lunch/dinner

Cuisine british

Servings 8 people

Calories 6422.3 kcal

Equipment

• 1 Large heavy-bottomed pot A Dutch oven or similar oven-safe pot is ideal for browning and braising.
• 1 Food Processor For pureeing the mirepoix and garlic into a coarse paste.
• 1 Tongs Essential for safely handling and turning the short ribs during browning.
• 1 Wooden Spoon or Sturdy Spatula For scraping the 'crud' (fond) from the bottom of the pan during browning and deglazing.
• 1 Kitchen String To tie the fresh thyme into a bundle for easy removal.

Ingredients

  

Main

• 6 bone-in short ribs about 5 3/4 pounds
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion cut into 1/2-inch pieces
• 2 ribs celery cut into 1/2-inch pieces
• 2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme tied with kitchen string
• 2 bay leaves

Instructions

 

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Notes

Achieving a deep, dark brown on both the short ribs and the pureed vegetables is paramount; this is where the foundational flavor (fond) for your braising liquid develops. Don't rush this step, and ensure not to overcrowd the pan when browning the ribs to get a proper sear. The tomato paste also needs significant browning to deepen its umami and sweetness, transforming its raw acidity. When deglazing with red wine, thoroughly scrape up all the flavorful bits from the bottom of the pan – this 'crud' is pure gold for your sauce. Maintain a gentle simmer during braising, adding water only if necessary to keep the ribs mostly submerged. The final uncovered cooking period allows for reduction and a beautiful richness, ensuring the sauce is concentrated and glossy.