We’ve all been there on those evenings when the fridge is a conundrum that’s more than we can handle. When the day has been so long whether shepherding kids, sitting through too many Zoom meetings, or just adulting too hard to muster the energy to keep going the thought of making dinner might seem as daunting as ascending Everest. Takeout’s so great, I guess, but your taste buds and your wallet can do better than that. Which is why this collection of 14 lazy night dinner recipes exists, packed with recipes so easy and so tasty, you’ll be wondering why you hadn’t found them decades earlier.
These are not dinner; these are your weeknight superhero team. Created specifically for us foodies who can’t muster the energy for a kitchen marathon, these meals use pantry staples, store-bought hacks, and less cleanup to bring maximum flavor. From no-cook salad bowls to one-pan miracles, this cookbook is your passport to stress-free, delicious dinners that make you a kitchen hero without requiring you to sweat.
So grab a comfy spot, perhaps a glass of wine, and let’s whip up some life-changing recipes. If you’re cooking for a hungry crew or just indulging in some me-time, these suggestions will take your dinners from nutty to chill. You’re about to fall in love with cooking all over again or at least fake it ’til you make it!
1. Chopped Salad
Imagine you’re home in your apartment at 6 p.m., exhausted to the marrow, and having a meltdown cooking up a storm on the stove is a personal insult. Well, meet your no-cook hero: chopped salad. It’s ready in under 25 minutes and it’s a salvation moment when you need something fresh, meaty, and ridiculously easy. It’s a bowl party, with crispy vegetables, smooth cheese, and crisp dressing that shouts “I’ve got my life together” (even if you don’t).
- Why it’s a winner: No cooking! No oven or stove time!
- Time-saver tip: Pre-washed greens will shorten prep time even further.
- Flavor boost: Add in some nuts or dried fruit for added crunch and sweetness.
- Make it yours: Substitute with whatever vegetables or protein you have on hand.
The highlight of this salad is that it uses store shortcuts in simple ways without losing flavor. Utilize supermarket pre-chopped veggies, a slice of your preferred cheese, and some bits of cooked bacon, and voila. This recipe serves six servings, perfect for family night or meal prep lunch for the workweek. And the highlight is it’s just so beautiful and colorful even picky eaters might consider trying it.
Heartland Chopped Salad
Equipment
- 1 Medium Saucepan For cooking wild rice and rehydrating cranberries
- 1 Cutting Board
- 1 Chef’s knife For chopping ingredients
- 2 Mixing Bowls One large for the salad, one small for the dressing
- 1 Whisk For making the dressing
Ingredients
Main
- 1/3 cup dried cranberries
- 1 bunch dinosaur kale lacinato kale, ribs removed and leaves coarsely chopped
- 4 ounces baby spinach chopped
- 1 ripe Asian pear cored, halved and chopped
- 1 1/2 cups Overcooked Wild Rice recipe follows
- 1/2 cup toasted walnuts coarsely chopped
- Pomegranate Molasses Dressing recipe follows
- 1 1/2 cups wild rice
- Kosher salt
- 1/4 cup white wine vinegar
- 2 tablespoons pomegranate molasses
- 1 tablespoon clover honey
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
Instructions
- Bring 1 cup of water to a boil in a small saucepan, add the dried cranberries and let sit for 15 minutes. Drain off excess water.
- Combine the kale, spinach, pear, Overcooked Wild Rice, walnuts and rehydrated cranberries in large bowl. Drizzle 1/4 cup of the Pomegranate Molasses Dressing over and gently toss until evenly coated. Transfer to a serving bowl and drizzle with more dressing when ready to serve.
Notes
What makes this salad particularly a gem is its make-ahead magic. Chop everything in the morning (or the night before, if you’re feeling extra proactive), store it in the fridge, and just add the dressing when you’re ready to eat. The dressing can even be prepped up to three days in advance, so you’re always one step away from a fresh, crisp meal. It’s the sort of dinner that makes you look like an expert meal planner, although you don’t have the faintest clue what you’re doing.
2. Buttered Noodles
There is just something about buttered noodles that is a giant hug out of your childhood kitchen. When you’re starving but too tired to think, this is your default for plain no-frills comfort food. It is the foodie version of tossing on your favorite sweatpants easy, comforting, and done in a minute. You require nothing more than a pot, noodles, and a big whack of butter and magic will happen.This is the clean plate.
- Classic: Plain noodles, butter, salt, and pepper for classic perfection.
- Class it up: Add Parmesan or Pecorino for old-school cheese.
- Heat it up: Add a pinch of garlic powder or red pepper flakes for a kick.
- Herb it up: Chopped parsley or basil for a splash of flavor and color.
By itself, unadorned, it’s a bowl of creamy, buttery perfection that’ll take you where you need to go, best when you don’t have time for fussy. But if you’re feeling a little bit adventurous (or you just have a lot of miscellaneous ingredients just hanging out in your fridge that you want to use up so that you can get them out of there), you can have at it without getting a sweat on. It’s comfort food you can modify to your mood, whether you keep it plain or gournicing it up.
Perfect Buttered Noodles
Equipment
- 1 Large Pot For boiling noodles
- 1 Colander For draining noodles
- 1 Large Skillet or Pan For combining noodles and butter
- 1 Measuring Spoons For butter
Ingredients
Main
- 12 oz. egg noodles
- 4 tbsp. butter
- 0.25 c. freshly grated Parmesan
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the egg noodles to the boiling water.
- Cook the noodles according to package directions until al dente.
- Before draining, reserve about half a cup of the pasta cooking water.
- Drain the cooked noodles using a colander.
- While the noodles are still warm, melt the butter in a large skillet or the empty pot used for boiling.
- Add the drained noodles to the skillet with the melted butter.
- Add a splash (1/4 to 1/2 cup) of the reserved pasta water to the noodles and butter.
- Toss the noodles vigorously until the butter and water emulsify into a light sauce.
- Remove from heat and immediately toss with the freshly grated Parmesan cheese until evenly coated. Serve hot.
Notes
The true magic of buttered noodles is the way that they make it through on any night, regardless of how wild things become. Boil the pasta while you browse your phone, sprinkle with some butter, and dinner is served. It’s the kind of meal that makes you realize that cooking doesn’t have to be drudgery but instead, a swift, cheerful beat that leaves you in a good mood.
3. Funeral Sandwiches
Okay, the name “Funeral Sandwiches” might sound grim, but trust me, these little sliders are pure joy. They’re the ultimate crowd-pleaser for busy nights, coming together in minutes with just a handful of ingredients. Whether you’re feeding a family or just craving something warm and cheesy, these sandwiches are proof that quick can still be crazy delicious.
- Quick prep: Mix in under 10 minutes for a quick fix.
- Family-friendly: Soft rolls and melted cheese are sure-pleasers for adults and kids.
- Flexible: Eat a little bite and swap meats and cheese to taste.
- Party-friendly: Double recipe for parties or game night.
The secret here is simplicity. Grab some soft rolls, pile on deli meat and cheese, and slather on a quick spread boom, you’re done. The recipe’s genius lies in its use of store-bought staples, so you’re not stuck chopping or prepping forever. And if you’re too tired to even melt butter for the topping? Swap it for mayo and call it a day. It’s all about making life easier without skimping on taste.
Funeral Sandwiches
Equipment
- 1 Baking Sheet
- 1 Small Mixing Bowl
- 1 Spoon For mixing and spooning sauce
- 1 Measuring Cups/Spoons For accurate ingredient portions
Ingredients
Main
- cooking spray
- 1 pound thinly sliced ham
- ½ pound sliced Swiss cheese
- 2 12 count packages Hawaiian bread rolls (such as King’s)
- 1 cup butter melted
- 4 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared yellow mustard
- 2 tablespoons poppy seeds
Instructions
- Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of each bread roll and cover with tops; arrange rolls in an even layer on the prepared sheet.
- Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl; spoon over sandwich tops. Let sit for 10 minutes or up to 1 hour. Recipe Tip You can make these ahead up to this point, then cover and store in the fridge overnight until ready to bake.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven, uncovered, until golden on top and cheese is melted, about 12 to 18 minutes.
Notes
What makes these sandwiches a weeknight staple is their versatility. Serve them with a side of chips or a quick salad, and you’ve got a meal that feels like a treat without the hassle. They’re the kind of thing you’ll make once and then keep in your back pocket for every “I can’t even” evening.
4. Bourbon-Glazed Salmon
If you’re in the mood for dinner to have a fancy flavor but no more effort than a phone call to takeout, this Bourbon-Glazed Salmon gets the job. Taking only around 20 minutes to prepare, it’s a weeknight miracle with less effort that’s restaurant-worthy. The tart-sweet bourbon glaze turns the humble salmon fillet into something you’d pay top dollar for at a café.
- Quick cooking time: Salmon cooks quickly, ideal for hectic lifestyles.
- Flavor bomb: Bourbon glaze contributes a deep, caramelized flavor.
- Healthy pick: High in protein and omega-3s for guilt-free enjoyment.
- Minimal cleanup: Single pan = less dish duty.
This is high-impact, low-effort dinner. A spin through your pantry essentials in five minutes gives you a half-sweet, half-salty glaze that’s universally sophisticated. Add steamed greens or a pre-cut salad on top, and you’ve got a healthy, show-stopping dinner that’s like you’ve spent all day slaving over a stove (truth: you haven’t).
Salmon with Brown Sugar and Bourbon Glaze
Equipment
- 1 Large Heavy-Bottomed Skillet Ensures even heat distribution and prevents burning.
- 1 Spatula or Spoon For stirring glaze and flipping salmon.
- 1 Fork To test salmon doneness by flaking.
Ingredients
Main
- 4 tablespoons butter
- ½ cup dark brown sugar
- 4 6 ounce salmon steaks
- ⅓ cup bourbon whiskey
Instructions
- Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Notes
The crowning jewel? This dish is flavorful plenty but contentedly seated in your nutty existence. You dine alone or attempt to woo that someone special, this salmon never disappoints the test. The biggest evidence that you don’t have to cook all night just to create something remarkable good recipe and a dash of kitchen confidence.
5. Shrimp and Burst Cherry Tomato Pasta
If you need a dish that screams “I’m a culinary rockstar” without any chef skill at all being necessary, you’re in luck because this Shrimp and Burst Cherry Tomato Pasta is the ticket. Shrimp is the lazy cook’s ultimate secret ingredient pick it up pre-peeled and deveined at the grocery store, shove it in the pan for a minute or two, and you’ve got that much more time to relax. This pasta is bright, snappy, and so simple, it’s almost idiot-proof.
- Time-saver: Pre-peeled shrimp reduces prep time to close to zero.
- One-pan wonder: The protein and sauce simmer together for a quick cleanup.
- Fresh and light: If you require flavor without the heaviness, this is it.
- Pantry-friendly: Get creative with whatever shape pasta you have waiting in your pantry.
The real star of the dish is the sauce, made from exploding cherry tomatoes that reduce in the pan to a light, sweet, slightly caramelized glaze on your pasta. Add in some rapidly cooking shrimp, and you have a meal that’s going to be served up like it’s taken hours’ worth of prep but is done before you can sit down to watch an episode of your favorite television program. It’s the type of meal that has you believing you’ve got this adulting thing in the bag.
Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes
Equipment
- 1 Grill or Broiler
- 1 Large Wide Pot For the sauce
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Knife For corn and garlic prep
Ingredients
Main
- 4 ears corn shucked
- Extra-virgin olive oil plus high quality extra-virgin olive oil
- 3 cloves garlic smashed
- Pinch crushed red pepper flakes
- 1 pint heirloom cherry tomatoes assorted sizes and colors
- 1 1/2 to 2 cups vegetable or chicken stock
- Kosher salt
- 1 pound fresh tagliatelle
- 1 1/2 pounds rock shrimp rinsed and picked through for shells
- 1/2 cup grated Parmesan
Instructions
- Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
- Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
- Bring a large pot of well-salted water to a boil over medium heat.
- Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
- Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
- Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
- It’s summer in a bowl!
Notes
This dish is a reminder that “lazy” doesn’t mean boring. The combination of tender shrimp, juicy tomatoes, and al dente pasta is so satisfying, you’ll want to keep this recipe on repeat. It’s quick, it’s delicious, and it’s guaranteed to make your weeknight feel like a win.
6. Chicken Cutlets with Sun-Dried Tomato Cream Sauce
Sun-dried tomatoes are one of those ingredients that are a ’90s holdover, yet they remain a pantry staple, and this Chicken Cutlets with Sun-Dried Tomato Cream Sauce is the ultimate proof. The dish is prepared in only 25 minutes, and it’s a delicious shortcut to dinner that’s almost as if it’s been made in a restaurant. It’s the type of recipe that you’ll find yourself wondering why you’ve ever gone to the trouble of cooking fussy dinners.
- Flavor shortcut: Sun-dried tomatoes add instant depth to any dish.
- Quick protein: Dainty cutlets in a hurry, hassle-free.
- Convenience one-pan: Chicken and sauce in one for easy cleanup.
- Playable: Serve over rice, pasta, or a fat ol’ hunk of crusty bread.
The magic lies in those sun-dried tomatoes, which pack a punch of sweet, tangy, umami goodness. Paired with a creamy sauce and quick-cooking chicken cutlets, they create a dish that’s rich without being heavy. Keep a jar of these red gems in your pantry, and you’re always ready to whip up something special, even on the busiest nights.
Chicken Cutlets With Sun-Dried Tomato Cream Sauce
Equipment
- 1 Large Skillet Ideally a stainless steel or cast iron for good searing.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Whisk For emulsifying the sauce.
- 1 Tongs For handling chicken cutlets easily.
Ingredients
Main
- 4 3-oz. chicken breast cutlets (about 1/2-in. thick)
- 0.75 tsp. black pepper
- 1 tsp. kosher salt divided
- 2 Tbsp. olive oil
- 0.33 cup sun-dried tomatoes from 1[8 1/2-oz.] jar, thinly sliced
- 0.25 cup finely chopped shallot from 1 large [2 oz.] shallot
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy whipping cream
- 1 oz. Parmesan cheese grated (about 1/4 cup)
- 0.5 tsp. crushed red pepper
- Thinly sliced fresh basil
Instructions
- Pat chicken cutlets dry and season generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken cutlets for 3-4 minutes per side, until golden brown and cooked through; remove from skillet and set aside.
- Add sliced sun-dried tomatoes and chopped shallot to the same skillet, sautéing for 2-3 minutes until fragrant and softened, scraping up any browned bits from the bottom.
- Deglaze the pan with dry white wine, bringing it to a simmer and cooking until reduced by half.
- Pour in chicken stock and heavy whipping cream, stirring well. Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until slightly thickened.
- Stir in grated Parmesan cheese and crushed red pepper until the cheese is melted and the sauce is smooth. Taste and adjust seasoning as needed.
- Return the cooked chicken cutlets to the skillet, spooning the sauce over them to coat.
- Garnish generously with thinly sliced fresh basil just before serving.
- Serve immediately with your preferred side dishes, such as pasta, rice, or a light green salad.
Notes
This weeknight winner is a balance of indulgence and ease. It’s ideal when you crave something comforting but not the effort of a production. With each creamy, tangy bite, you’ll be thanking yourself for breathing new life into this vintage ingredient.
7. Green Chile Mac and Cheese with Chicken
Is it mac and cheese? Is it queso? Is it an enchilada in disguise? This Green Chile Mac and Cheese with Chicken is all of the above a little bit, and it’s completely all you desire on a crazy night. This one-pot favorite combines creamy, cheesy delight with spicy kick and comforting chicken into a one-pot phenomenon that feeds all your comfort food desires.
- One-pot meal: One pot with all, including protein, carbs, and vegetables.
- Layoff: Green chilies add flavor without waste.
- Family-friendly: Cheesy yum cover yucky healthy stuff.
- Quick cleanup: Less sink time with one dish.
The brilliance of this dish is how it takes a classic and gives it a bold, modern twist. Green chiles add just the right amount of heat, while the chicken makes it substantial enough to stand alone as a meal. It’s the kind of dish that feels like a warm blanket on a chilly night, but without the hours of effort you’d expect from such a flavor-packed dish.
One-Pot Chicken Enchilada Mac and Cheese
Equipment
- 1 Large stockpot or Dutch oven For cooking pasta and combining all ingredients in a single vessel.
- 1 Whisk Essential for creating a smooth, lump-free cheese sauce.
- 1 Colander For efficiently draining the cooked macaroni.
- 1 Spatula or wooden spoon For stirring ingredients and gently combining the macaroni and chicken.
Ingredients
Main
- 16 ounces elbow macaroni
- 1 10 ounce can red enchilada sauce
- 1 cup half-and-half
- 1 4 ounce can chopped green chilies
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded pepperjack cheese
- 2 cups cubed cooked chicken
- ¼ cup chopped cilantro
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Combine enchilada sauce, half-and-half, and green chiles in the same pot over medium heat and cook until warm, 5 to 10 minutes. Slowly add Cheddar cheese and pepperjack cheese and whisk continuously until melted, about 5 minutes. Return cooked macaroni to the pot. Add chicken and cilantro and stir until combined and heated through, about 5 minutes more.
Notes
This is the kind of meal that becomes a family legend everyone will be begging for seconds, and you’ll love how easy it is to make. It’s comfort food with a kick, ready in minutes, and destined to be a regular in your dinner rotation. Who knew lazy could taste this good?
8. Slow-Cooker Chicken Soup
When life is coming at you from every direction, there is nothing that tastes quite so good as a bowl of warm Slow-Cooker Chicken Soup. This is one of those foods that envelops you in comfort and reassurance when you are struggling with a cold or simply need some comforting solace. And the cherry on top is, your slow cooker does all the work, transforming bland ingredients into rich, comforting broth in a bowl of richness.
- Set and forget: Ideal for days out and about.
- Versatile: Rice, noodles, or dumplings to spice it up.
- Meal prep hero: Big enough batch for leftovers all week.
- Healthy comfort: Loaded with veggies and lean protein.
Just throw in some chicken, some veggies, and some herbs, and off you go. No babysitting, no stirring just throw it all together and forget it. Six hours, and the kitchen will be filled with the aroma of a hug, and dinner’s ready that tastes like it cooked all day. It’s the ultimate set-it-and-forget-it champion for those crazy nights when what you crave is comfort but not the effort.
Slow Cooker Creamy Chicken Taco Soup
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for this recipe.
- 1 Mixing Bowl For coating the chicken with seasoning.
- 1 Instant-Read Thermometer Essential for ensuring chicken is cooked to 165°F (74°C) for food safety.
- 2 Forks or Tongs For easily shredding the cooked chicken.
- 1 Ladle For serving the finished soup.
Ingredients
Main
- 1 serving nonstick cooking spray
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 teaspoons salt divided
- 2 cups chicken broth
- 1 10 ounce can diced tomatoes and green chiles (such as RO*TEL®)
- 1 10 ounce can condensed cream of mushroom soup
- 1 4 ounce can chopped green chiles (such as Ortega®)
- 2 tablespoons oil
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 pound skinless boneless chicken breast
- 1 8 ounce package Neufchatel cheese, softened
Instructions
- Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
- Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker. Dotdash Meredith Food Studios
- Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred. Dotdash Meredith Food Studios
- Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
This soup is like a love letter to your future self. Serve it with a slice of crusty bread, and you’ve got a meal that feels like a treat but requires barely any effort. It’s proof that the best things in life (and dinner) can be simple and satisfying.
9. Spaghetti Casserole
If you adore spaghetti but abhor the mess, well, this Slow-Cooker Spaghetti Casserole is your new friend. It accomplishes everything that you adore about the old standby soft pasta, hearty sauce, meaty flavor and makes it easier still by allowing your slow cooker to do the work for you. It’s a self-cooked comfort food that takes up a lot of the cooking time.
- Hands-free magic: Slow cooker equals no babysitting.
- Kid-friendly: An activity that everyone from kids to adults can enjoy together.
- Budget-friendly: Planned using inexpensive, pantry-staple ingredients.
- Freezer-friendly: Prepare in bulk and freeze for future use.
The key to its richness is a few added ingredients that turn a generic jar of sauce into something really special. Ground beef, onions, and a pinch of spice all blend together to give you a taste in no way dull. This casserole contains only eight ingredients and is easy to make, giving you more time to unwind or get that never-ending to-do list done.
This casserole is the epitome of comfort food, bringing all the comfort of homemade spaghetti with none of the work. It’s the perfect evening when you’re in the mood for something cozy but don’t have the energy to stand over a stovetop. Take one bite, and you’ll be addicted to this easy, delicious take on a favorite.
10. Classic Beef Chili
Nothing warmer than a bowl of Classic Beef Chili, and this recipe’s a weeknight star. Whether you’re feeding a gang or just have a craving for something that’ll keep you warm and contented, this chili serves up big, rich flavors with blissfully minimal effort. Slow-cooked flavor without your having to stay in the kitchen all afternoon.
- Versatile: Adjust spices or proteins to suit your mood.
- Crowd-pleaser: Great for game nights or potlucks.
- Freezer-friendly: Store leftovers in the fridge to enjoy a speedy future dinner.
- Topping fun: It’s simple to be imaginative with toppings.
This chili is endlessly adaptable. Swap ground beef for turkey, try different beans, or add a splash of beer for extra depth. Top it with cheese, sour cream, or crunchy corn chips, and you’ve got a meal that’s as fun to eat as it is easy to make. It’s the kind of dish that makes everyone happy, no matter their taste.
Shotgun Willie Chili
Equipment
- 1 Large Dutch Oven or Pot For browning meat and simmering chili
- 1 Medium Saucepan For boiling chiles
- 1 Small Saucepan For steeping oregano
- 1 Fine-mesh Sieve For straining oregano liquid
- 1 Spoon For scraping chile pulp and stirring
Ingredients
Main
- 6 dried New Mexico chiles
- 6 dried pasilla chiles
- 1 cup water
- 1 tablespoon oregano leaves
- 6 pounds chuck cubed or coarse ground
- 2 to 3 tablespoons vegetable oil
- 4 medium onions finely diced
- Black pepper
- 1 15-ounce can tomato sauce
- 4 cups beef broth
- 2 tablespoons vinegar
- 1 teaspoon hot red pepper sauce
- 16 tablespoons Texas chili powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon monosodium glutamate
- 1 teaspoon sugar
- 14 garlic cloves crushed- use remaining pulp
- Salt
Instructions
- Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
- Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
- In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.
Notes
2. Browning the beef in small batches ensures good caramelization and prevents the meat from steaming. This builds foundational flavor for the chili.
3. The long 2-hour simmer allows the complex flavors to meld and deepen. Stir occasionally, especially with the thick chile paste, to prevent sticking. Taste and adjust seasoning (salt, pepper, heat) before serving.
After the base is at a simmer, you can let it free and allow flavors to mingle. It’s a simple, big-reward meal that’s perfect for wild weeknights or cozy weekends. This chili is your passport to a warm, comforting meal that’s like a hug in a bowl.
11. Sheet Pan Nachos
When you’re craving something fun and indulgent, Sheet Pan Nachos are the answer. These aren’t just nachos they’re a customizable, crowd-pleasing masterpiece that comes together in minutes with minimal cleanup. Perfect for family dinners or game nights, they turn any evening into a party.
- No-fuss prep: Just layer and bake for quick results.
- Endless options: Mix and match toppings to keep it fresh.
- Kid-friendly: Cheesy, crunchy nachos are a favorite of everyone.
- Few dishes: Cleanup is simple with one pot.
Start with a layer of crispy chips, then pile on whatever you’ve got ground beef, leftover chicken, beans, or veggies. The oven does the rest, melting the cheese into gooey perfection. It’s the ultimate “use what’s in the fridge” meal, making it a lifesaver on those nights when you’re too tired to plan.
Sheet Pan Nachos
Equipment
- 1 Sheet Pan For assembly and broiling
- 1 Large Skillet For browning ground beef
- 1 Spatula For stirring and handling ingredients
- 1 Aluminum Foil For lining the sheet pan for easy cleanup
- 1 Broiler (or Oven with Broiler Function) For melting and browning the cheese
Ingredients
Main
- 1 pound lean ground beef
- ¼ cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cayenne pepper
- salt and ground black pepper to taste
- 1 14.5 ounce package tortilla chips
- 1 12 ounce jar pickled jalapeno pepper slices (Optional)
- 1 4 ounce can sliced black olives
- 2 cups shredded Cheddar cheese
- 1 8 ounce container sour cream
- 1 cup salsa
Instructions
- Gather all ingredients. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a sheet pan with aluminum foil. Allrecipes / Qi Ai
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in water, chili powder, cayenne, salt, and pepper until incorporated. Allrecipes / Qi Ai
- Lay out tortilla chips on the prepared sheet pan. Top with ground beef mixture. Allrecipes / Qi Ai
- Cover with jalapeño slices and olives. Sprinkle with Cheddar cheese. Allrecipes / Qi Ai
- Cook under the preheated broiler until cheese is bubbly and golden brown, 3 to 5 minutes. Serve with sour cream and salsa for dipping. Allrecipes / Qi Ai
Notes
These nachos are delicious and easy without the complication. Pull them out of the oven, grab napkins, and chow down. They’re that type of food that puts you in the best mood, showing lazy night dinners can be a total winner.
12. Easy Slow-Cooker Pulled Pork
Meet your new meal prep superstar: Easy Slow-Cooker Pulled Pork. This dish transforms a humble pork shoulder into super-tender, super-flavorful, bite-sized pieces of heaven with minimal effort. Simply toss in some ingredients, let the slow cooker do its magic, and arrive home to a ready-to-shine-for-the-spotlight dinner.
- Versatile: Serve on buns, in tacos, or over rice.
- Meal prep bonus: Prep is sufficient for several meals.
- Low effort: Minimal prep with big flavor.
- Crowd-pleaser: Perfect for gatherings or family dinners.
Only five ingredients and no fussy chopping (apart from some sweet onions!) makes it as easy as it gets. The slow cooker does the work, leaving your kitchen smelling of heaven while you get on with other things. It’s the perfect set-it-and-forget-it evening meal.
Slow Cooker BBQ Pulled Pork
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal for a 2-3 lb pork shoulder.
- 1 Large Skillet or Dutch Oven For searing the pork to develop a rich, flavorful crust before slow cooking.
- 1 Tongs Essential for handling and searing the pork safely.
- 2 Shredding Forks or Meat Claws For easily pulling the tender pork apart.
- 1 Measuring Spoons and Cups For accurate measurement of spices and liquids.
Ingredients
Main
- 2-3 lbs pork shoulder roast
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp dry mustard
- 1/4 cup dark brown sugar
- 2 tbsp smoked paprika
- 1 tbsp vegetable oil
- 2 tbsp liquid smoke
- 2 tsp apple cider vinegar
- 1 – 1 1/2 cup hickory BBQ sauce.
Instructions
- Combine kosher salt, black pepper, dry mustard, dark brown sugar, and smoked paprika to create the dry rub.
- Pat the pork shoulder roast dry with paper towels, then rub the spice mixture generously over all surfaces of the pork.
- Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the seasoned pork roast for 3-5 minutes per side until deeply browned and a crust forms.
- Transfer the seared pork to the slow cooker. Pour in the liquid smoke and apple cider vinegar.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender and easily shreds.
- Carefully remove the pork from the slow cooker and place it on a large cutting board or in a shallow dish.
- Using two forks or meat claws, shred the pork into desired pieces, discarding any large pieces of fat or connective tissue.
- Drain most of the cooking liquid from the slow cooker, leaving about 1/2 cup for moisture.
- Return the shredded pork to the slow cooker with the reserved liquid. Add the hickory BBQ sauce and stir well to coat the pork evenly.
- Continue to cook on low for an additional 15-30 minutes to allow the flavors to meld and the pork to absorb the sauce. Serve warm.
Notes
This pulled pork is a game-changer for busy weeks. Shred it up, store it in the fridge, and you’ve got a versatile protein ready for quick meals all week long. It’s comfort food that’s as easy as it is delicious, making your evenings a whole lot tastier.
13. Easy Cauliflower Casserole
Need a solution to sneak vegetables into your kids’ lunches without a battle? Your secret solution is this Easy Cauliflower Casserole. Baked under creamy cheese and topped with golden crunchy crumbs, it’s so good kids won’t even realize it’s mac and cheese. It’s secretly healthy comfort food that’s outrageously convenient.
- Kid-friendly: Vegetables are masked behind cheesy goodness.
- Flexible: Substitute with other soups or mix in the vegetables in as desired.
- Make-ahead: Prepare ahead and bake whenever you want.
- Comforting: Rich and decadent without the guilt.
This casserole is built from the ingredients you already have on hand, so you don’t have to hop to the store. Out of cream of chicken soup? Don’t worry use whatever “cream of” soup you happen to have. It’s a flexible recipe, so it’s a win-out on those nights when you’re in desperate need for a win.
Three-Cheese Cauliflower Casserole
Equipment
- 1 Steamer insert and Saucepan For steaming the cauliflower until fork-tender.
- 1 Large Mixing Bowl For combining the cheese and milk mixture.
- 1 Small Mixing Bowl For preparing the bread crumb topping.
- 1 Whisk or fork To thoroughly beat the cream cheese and milk until smooth.
- 1 2 1/2-quart Casserole Dish For assembling and baking the casserole.
Ingredients
Main
- 1 head cauliflower chopped
- 2 ounces fat-free cream cheese softened
- ¼ cup fat-free milk
- ¼ cup grated Parmesan cheese
- ¼ cup shredded Cheddar cheese
- ½ cup bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
- Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
- Mix bread crumbs and melted butter together in a small bowl.
- Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
- Bake in the preheated oven until bubbly and browned, about 20 minutes.
Notes
This weeknight staple is a casserole in disguise, providing all the comfort vibes of a baked dish without all the trouble in the world. It’s a sign that it’s okay to have your veggies, and one that will quickly become a family favorite for many years to come.
14. Honey-Soy-Glazed Salmon with Vegetables and Oranges
For a magazine-cover-looking dinner that takes just one minute to put together, try this Honey-Soy-Glazed Salmon with Vegetables and Oranges. This sheet pan dinner is healthy, colorful, and full of sweet-savory flavor. This is the type of recipe where you can be a kitchen master without the bother and fuss.
- Low-effort, high-reward meal.
- One-pan wonder: Less cleanup, more relaxation.
- Healthy and fresh: Full of protein and vegetables.
- Quick cooking time: Broiled in just 10 minutes.
- Impressive: Delicious flavor without all the hassle.
Just put salmon, vegetables, and wedges of orange on a sheet pan, brush with a five-minute honey-soy glaze, and pop it into the oven. Ten minutes later, you have caramelized vegetables, flaky salmon, and a dish that is as sweet as it is.
Honey-Soy-Glazed Salmon With Veggies And Oranges
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Large Mixing Bowl For tossing vegetables
- 1 Whisk For preparing the glaze
- 1 Chef’s Knife and Cutting Board For prepping vegetables and orange
Ingredients
Main
- 4 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon seasoned rice wine vinegar
- 1/4 teaspoon dried crushed red pepper
- 1 pound fresh medium asparagus
- 8 ounces fresh green beans trimmed
- 1 small orange cut into 1/4- to 1/2-inch slices
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 5- to 6-oz. fresh salmon fillets
- Garnish: toasted sesame seeds
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a small bowl, whisk together honey, soy sauce, Dijon mustard, rice wine vinegar, and crushed red pepper to form the glaze.
- In a large bowl, toss asparagus and green beans with olive oil, kosher salt, and black pepper.
- Season salmon fillets with salt and pepper.
- Arrange the seasoned vegetables in a single layer on one side of the prepared baking sheet.
- Place the salmon fillets on the other side of the baking sheet, leaving space between them. Arrange orange slices around the vegetables and salmon.
- Brush about half of the prepared honey-soy glaze evenly over the salmon fillets.
- Roast for 12-15 minutes, or until salmon is cooked through and flakes easily, and vegetables are tender-crisp.
- Remove from oven. Drizzle the remaining glaze over the salmon and vegetables.
- Garnish with toasted sesame seeds and serve immediately with the roasted orange slices.
Notes
This is great when you’re craving something special without all the hassle. It’s healthy, it’s delicious, and so simple that you’ll wonder how you ever worried about dinner. Serve it up, and observe them all ask for seconds.
