Cooking might seem like entering a new universe if your kitchen has been more storage space for takeout menus than the epicenter of culinary innovation. If the idea of whipping up dinner sends you running to your food delivery app, fear not you’re not alone. Most of us have stood before a fridge with full contents, where we’ve thought that in order to create something edible, we need a cooking PhD. But here’s the good news: you don’t have to be a pro chef or have a block of hours to create wonderful, satisfying dinners that will be worthy of a restaurant.
The recipes in this book are intended for beginners or for anyone who just wants meals that happen to be fast, easy, and forgiving. We’re talking about foods that depend on simple ingredients, a few pieces of equipment (one pot or a sheet pan, anyone?), and easy-to-follow steps that anyone can master. These aren’t recipes they’re confidence builders that will make you say, “I made that?! ” right away.
From viral TikTok sensations to classic comfort foods, these dinners are proof that cooking can be fun, approachable, and downright delicious. Whether you’re looking to save money, cut back on takeout, or just impress yourself (and maybe a few others) with your newfound skills, this list of 14 foolproof dinners is your ticket to kitchen success. Every recipe is designed to be easy for a beginner to follow, with simple directions and suggestions to ensure the experience is stress-free. So, pick up a pan, crank up the tunes, and let’s transform your kitchen into a magic place. Ready to get started?
1. Easy Chicken and Stuffing Bake
There’s just something about a golden, warm casserole that’s like a hug in a dish, and this Easy Chicken and Stuffing Bake gets that feel-good atmosphere with little effort. If you can open a package of stuffing mix and a can of soup, you’re halfway to a meal that’s as comforting as it is easy.
Nicole McLaughlin refers to it as “give-me-comfort-in-a-casserole,” and it’s simple to understand why this dish is a cozy hug for your palate, ideal for cold winter nights or when you need a little kitchen TLC. What makes this recipe such a gem is that it’s low-maintenance. You top chicken breasts with a rich sauce and cover it with a crispy, golden crouton crust that bakes to a perfect finish. What you get is a dish that’s comforting, rich, and far more impressive-looking than it is to prepare. It’s the sort of dish that makes you feel like a kitchen master when in reality, you have no idea how to even work your oven yet.
And it’s a people-pleaser that serves just as well for a single dinner as it does for serving up a family with rumbling tummies.
- Few ingredients: You only have chicken, stuffing mix, cream of chicken soup, and a little bit of what you already have in the pantry.
- One-dish wonder: It all bakes up in one casserole pan, which equals less to clean up.
- Flavor hack: An onion soup mix packet gives it a rich, savory flavor that makes it seem like you slaved away seasoning.
To make it your own, top it with some chopped fresh parsley for some color and freshness. If you feel adventurous, add in some frozen peas or carrots for additional veggies. This casserole is forgiving, versatile, and will become a staple when you crave comfort food minus the hassle.
One-Dish Chicken and Stuffing Bake
Equipment
- 1 3-quart Shallow Baking Dish
- 1 Medium Mixing Bowl For stuffing preparation
- 1 Small Mixing Bowl For sauce preparation
- 1 Instant-Read Thermometer Crucial for ensuring chicken doneness
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 ¼ cups boiling water
- 4 tablespoons butter or margarine
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 skinless boneless chicken breasts
- ½ teaspoon paprika or to taste
- 1 10.5 ounce can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- ⅓ cup milk
- 1 tablespoon chopped fresh parsley
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Stir together boiling water and butter in a medium bowl until butter is melted. Add stuffing; mix gently until combined. Dotdash Meredith Food Studios
- Spoon stuffing along the center of a 3-quart shallow baking dish. Arrange chicken around stuffing and sprinkle with paprika. Dotdash Meredith Food Studios
- Mix together condensed soup, milk, and parsley in a small bowl; pour over chicken. Cover the dish. Dotdash Meredith Food Studios
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
Notes
2. One-Pot Rice Cooker Sausage and Peppers
If you have a rice cooker, you’re soon going to discover its true potential with this One-Pot Rice Cooker Sausage and Peppers recipe. Nicole Hopper gets it right when she describes this as “the definition of a cozy, flavorful, hearty dump meal.” It’s the sort of meal where you throw everything into the rice cooker and press a button, then sit back with a glass of wine or a program while the magic occurs.
What I love about this dinner is the way it turns mere simple ingredients into a full, filling meal. The sausage injects the rice with deep, savory flavor, and the peppers provide a pop of color and sweetness. Rice cooker cooks everything evenly so you don’t have to do any stirring or lifting the lid. It’s a set-it-and-forget-it dinner that is ideal for weeknights when you’re busy but want something home-cooked without any fuss.
- One-pot convenience: No additional pots, no mess just a spoon and a rice cooker.
- Flexible: Substitute chicken sausage, add onions, or throw in some hot chili flakes to spice it up.
- Balanced meal: You get carbs, veggies, and protein all in one tasty scoop.
For added flair, add some grated Parmesan or fresh basil leaves on top before serving. In case you don’t have a rice cooker, don’t panic this can also be done using a slow cooker or a big pot on the stovetop. It’s a lenient recipe that’s all about simplifying your life without sacrificing flavor.
This One-Pot Sausage and Peppers Rice Cooker Meal Makes Dinner Too Easy
Equipment
- 1 Rice Cooker Essential for this one-pot method.
- 1 Chef’s knife For chopping vegetables and slicing sausage.
- 1 Cutting Board
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Stirring Spoon or Spatula For mixing ingredients and fluffing rice.
Ingredients
Main
- 3/4 cup uncooked long-grain white rice
- 3/4 cup chicken broth
- 3/4 cup canned fire-roasted diced tomatoes from 1 [ 14.5-oz.] can
- 2 medium garlic cloves finely chopped (about 2 tsp.)
- 2 tsp. Creole seasoning such as Tony Chachere’s
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper optional
- 1 cup chopped green bell pepper from 1 small 7 oz. pepper
- 1/3 cup chopped white onion from 1 small 6 oz. white onion
- 6 oz. andouille sausage sliced into 1/4-inch-thick coins (about 1 1/4 cups)
- Sliced scallions
Instructions
- Gather all ingredients and prepare them: finely chop the garlic, chop the green bell pepper and white onion, slice the andouille sausage into 1/4-inch coins, and slice scallions for garnish.
- In the bowl of your rice cooker, combine the uncooked long-grain white rice, chicken broth, fire-roasted diced tomatoes, finely chopped garlic, Creole seasoning, black pepper, and optional cayenne pepper.
- Stir the mixture gently to ensure all ingredients are well combined and the seasonings are evenly distributed throughout the liquid and rice.
- Evenly layer the chopped green bell pepper, chopped white onion, and sliced andouille sausage over the rice mixture in the rice cooker bowl. Do not stir further.
- Close the lid of the rice cooker securely and set it to the standard “white rice” or
Notes
3. Easy Creamy Chicken Ramen
Ramen is no longer just for all-night study sessions or value meals now this Easy Creamy Chicken Ramen turns that humble package of noodles into a bowl of utter comfort. As thedailygourmet describes it, this recipe turns a “plain package of ramen” into “a comforting bowl of goodness.” It’s an easy, affordable way to turn a staple from your pantry into something that tastes indulgent and restaurant-quality.
The key to this recipe is the rich broth, which gives each bite a lavish, silky texture that makes it truly special. You begin with instant ramen, but by adding just a couple of basic elements such as chicken, cream, and a seasoning, you have a dish that’s light years from the plain version. It’s a great method of learning how little changes can make something mundane become something amazing, as it boosts your self-esteem in the kitchen.
- Rapid prep: Takes around 15 minutes, ideal for when you’re famished.
- Pantry-pleasing: Utilizes stuff you probably have on hand, such as instant noodles and canned chicken.
- Flavor kick: Add a dash of soy sauce or some garlic powder to elevate it.
For a spicy kick, sprinkle with sesame seeds or drizzle with sriracha for a burst of heat. You can also add in some frozen vegetables such as spinach or corn to make it even more filling. This recipe is evidence that you don’t have to use expensive ingredients or spend hours in the kitchen to prepare a meal that fills your belly and your heart.
Easy Creamy Chicken Ramen
Equipment
- 1 Heavy Skillet
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Wooden Spoon or Spatula For stirring and combining ingredients
- 1 Serving Bowl For plating the finished ramen
Ingredients
Main
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup whipping cream
- 1 3 ounce package ramen noodles (without flavor packet)
- 1 teaspoon reduced-sodium soy sauce
- ¼ cup chopped cooked chicken
- 1 pinch everything bagel seasoning optional
Instructions
- Melt butter in a heavy skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken broth, cream, and ramen noodles. Cook, stirring occasionally, until noodles soften, about 3 minutes.
- Add soy sauce and chopped cooked chicken. Allow to get hot.
- Serve garnished with everything bagel seasoning if desired.
Notes
—overcooking will result in a mushy texture. The recipe intentionally omits the ramen flavor packet, relying on the quality of your chicken broth, fresh garlic, and soy sauce for depth of flavor; consider a low-sodium broth to control seasoning. If using fresh garlic, mince it finely to ensure even distribution. Pre-cooked, shredded chicken (like rotisserie) is ideal for this quick preparation. While optional, the everything bagel seasoning offers a delightful textural crunch and aromatic burst; alternatively, a sprinkle of chopped scallions or a drizzle of chili oil could elevate the finish. Always taste and adjust soy sauce before serving.
4. Soy-Honey Glazed Salmon and Asparagus
Cooking fish may seem like something only experienced chefs are capable of, but this Soy-Honey Glazed Salmon and Asparagus recipe is here to give you a reality check. Like the original post states, “this easy recipe will make you a pro,” and it’s not being hyperbolic. With only a few ingredients and some 10 minutes, you can have a healthy, restaurant-worthy meal that tastes as good as it looks.
The real star of this recipe is the soy-honey glaze, which hits exactly the right balance between sweet and savory. When you broil the salmon and asparagus, the glaze caramelizes into a sticky, syrupy coating that renders the salmon unbearably tender and the asparagus lightly charred and addictive. It’s a crash course in using your broiler to maximize flavor with minimal fuss, a move that’ll serve you endlessly well for cooking up all sorts of other dishes.
- Super quick: Prep to plate in roughly 10 minutes.
- Healthy and satisfying: Loaded with protein and vegetables for a nutritious meal.
- Foolproof method: Broiler does the work, so you don’t have to worry about overcooking.
For an extra touch of flair, sprinkle some sesame seeds or chopped green onions over the top before serving. Pair it with rice or a simple salad, and you’ve got a meal that’s as impressive as it is easy. This dish is your ticket to feeling like a culinary rockstar, even if you’re still learning the basics.
Soy Honey-Glazed Salmon and Asparagus
Equipment
- 1 Saucepan with Steamer Insert Essential for perfectly steamed asparagus.
- 1 Small Mixing Bowl For whisking the glaze ingredients.
- 1 Whisk Ensures a smooth, uniform glaze.
- 1 Baking Sheet For broiling the salmon and asparagus.
- 1 Silicone Basting Brush For oiling the foil and applying the glaze evenly.
Ingredients
Main
- 1 bunch fresh asparagus trimmed, or as desired
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon olive oil or as needed
- 1 8 ounce salmon fillet
- sea salt and ground black pepper to taste
Instructions
- 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 asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
- Meanwhile, whisk together soy sauce and honey in a small bowl until glaze is smooth.
- Set an oven rack about 6 inches from the heat source; preheat the oven broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Place salmon fillet and steamed asparagus on the prepared baking sheet; season with salt and pepper.
- Cook under the preheated broiler for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Continue broiling until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.
Notes
5. Shrimp Scampi with Pasta
There’s nothing that says “special dinner” like shrimp scampi, but don’t let the restaurant name scare you off. In naples34102’s opinion, this Italian staple is “easy for cooks of all skill levels,” and it’s ideal for when you want to impress company (or yourself) without committing a lot of time in the kitchen. With succulent shrimp, a buttery garlicky sauce, and perfectly cooked noodles, this meal tastes like a splurge but requires minimal work.
The secret to acing shrimp scampi is the timing of shrimp cooking only 2-3 minutes, so you don’t have to worry about extended cooking time. The sauce, prepared using butter, garlic, and a touch of lemon, is straightforward yet full of flavor, coating the pasta such that every mouthful is simply delectable. It’s a wonderful way to practice balancing flavors while keeping things simple.
- Rapid cooking: Shrimp cook in an instant, so you won’t be lingering over the stovetop.
- Easy ingredients: Butter, garlic, lemon, and pasta are all you’ll need for big flavor.
- Great results: Presents and tastes like something you’d order at a fine dining restaurant.
For a personal touch, toss in some cherry tomatoes or spinach for extra color and nutrition. Serve with a sprinkle of Parmesan and a glass of white wine, and you’ve got a meal that’s perfect for date night or a cozy evening at home. This recipe is all about maximum impact with minimum stress.
Shrimp Scampi with Pasta
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Heavy-bottomed preferred for even heat
- 1 Colander For draining pasta
- 1 Wooden Spoon For stirring and deglazing
- 1 Chef’s knife For dicing and mincing
Ingredients
Main
- 1 16 ounce package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes Optional
- 1 pound shrimp peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil or to taste
Instructions
- Gather ingredients.
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Dotdash Meredith Food Studios
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
6. Vegan Sweet Potato Chickpea Curry
Whether vegan or simply looking to shake up dinnertime, this Vegan Sweet Potato Chickpea Curry is a winner. It’s billed as a “one-pot vegetable curry that tastes just like takeout,” and it fulfills that promise with deep, aromatic spices that match the taste of your go-to restaurant. This curry is great for new cooks because it’s forgiving, adaptable, and cooked in one pot for simple cleanup.
Sweet potatoes add a natural sweetness and creamy texture to the curry, and chickpeas contribute protein and heartiness. The best part? You can use whatever vegetables are sitting in your fridge cauliflower, kale, or even zucchini work great. This is one of the reasons it’s a wonderful recipe for minimizing food waste while still ending up with something tasty and satisfying.
- One-pot ease: Less clean-up time means more time enjoying your meal.
- Customizable: Substitute with any vegetables or modify the spiciness to your liking.
- Budget-friendly: Employs inexpensive ingredients such as canned chickpeas and sweet potatoes.
For a restaurant-quality finish, serve it over steaming rice or warm naan bread. A sprinkle of fresh cilantro or some lime juice squeezed on top provides a bright, fresh flavor. This curry is evidence that it’s possible for plant-based cuisine to be as comforting and as delicious as anything else, and that it’s an ideal introduction to global food.
Vegan Sweet Potato Chickpea Curry
Equipment
- 1 Large Skillet or Dutch Oven For sautéing and simmering
- 1 Chef’s knife
- 1 Cutting Board
- 1 Set of Measuring Spoons
- 1 Wooden Spoon or Spatula For stirring
Ingredients
Main
- 3 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger root
- 1 15 ounce can chickpeas, drained
- 1 14.5 ounce can diced tomatoes
- 1 14 ounce can coconut milk
- 1 sweet potato cubed
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon red chile flakes
- 1 cup baby spinach
Instructions
- Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
Notes
7. Quick Beef Stir-Fry
When time is short but you need something new and exciting, this Quick Beef Stir-Fry is the winner. Naples34102 sums it up best: “Dinner doesn’t get much faster than a skillet stir-fry.” This recipe is all about high heat, rapid cooking, and big flavors, which makes it ideal for busy weeknights when you need a home-cooked meal without the wait.
The best part about a stir-fry is how versatile it is you can use whatever vegetables are sitting in your refrigerator, from bell peppers and broccoli to carrots. The beef only takes a few minutes to cook, and it’s tender and juicy, while a basic sauce (soy sauce with a pinch of ginger or garlic) brings it all together. It’s an excellent way to master quick-cooking strategies while making a well-balanced, vegetable-filled meal.
- Lightning quick: Ready in approximately 15 minutes, start to finish.
- Flexible ingredients: Employ whatever veggies or protein you have available.
- Healthy and filling: Filled with colorful veggies and lean protein.
For extra flair, sprinkle some sesame seeds or chopped scallions on top, or add a dash of chili sauce for heat. Serve over rice or noodles, and you’ve got a meal that’s faster than takeout and way more satisfying. This stir-fry is your secret weapon for turning a hectic evening into a delicious win.
Quick Beef Stir-Fry
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying.
- 1 Chef’s knife For precise slicing of beef and vegetables.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Spatula or Stirring Spoon For constantly moving ingredients in the wok.
- 1 Measuring Spoons For accurate oil and seasoning measurements.
Ingredients
Main
- 2 tablespoons vegetable oil
- 1 pound beef sirloin cut into 2-inch strips
- 1 ½ cups fresh broccoli florets
- 1 red bell pepper cut into matchsticks
- 2 carrots thinly sliced
- 1 green onion chopped
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds toasted
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes. Dotdash Meredith Food Studios
- Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
8. Best Taco Casserole
Tacos, enchiladas, and nachos are all crowd-pleasers, and this Best Taco Casserole rolls the best of all three into one simple, cheesy casserole. It takes “next to no prep” and is made to “feed and please a crowd,” so it’s great for family nights or easy entertaining. Call it a Tex-Mex party pan with all the taste you desire and none of the hassle.
This casserole alternates seasoned ground beef (tip: add taco seasoning for extra flavor), tortillas, and a healthy dose of cheese, and bakes until golden and bubbly. The oven does all the heavy lifting, so you can sit back and relax or prepare a quick side salad. It’s a dish that’s as forgiving as it is tasty, so even if you’re a beginner, you’ll get it right every time.
- Minimal preparation: Simply layer and bake no special techniques needed.
- Crowd-pleaser: Great for feeding a crowd or meal prep for the week.
- Customizable: Throw some beans, jalapeños, or extra cheese in to customize.
Top with a dollop of sour cream, fresh salsa, or avocado slices for a fresh finish. This taco casserole is your ticket to a fun, flavorful meal that’ll have everyone asking for seconds and you’ll love how easy it is to pull off.
Best Taco Casserole
Equipment
- 1 Large Skillet
- 1 9×13 inch Baking Dish
- 1 Spatula Heat-resistant for cooking and stirring
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound lean ground beef
- 2 cups salsa
- 1 16 ounce can chili beans, drained
- 3 cups tortilla chips crushed
- 2 cups sour cream
- 1 2 ounce can sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Dotdash Meredith Food Studios
- Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Dotdash Meredith Food Studios
- Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese. Dotdash Meredith Food Studios
- Bake in the preheated oven until hot and bubbly, about 30 minutes. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
- Beef: Start with a pound of lean ground beef. For a lighter option, you can use ground turkey.
- Salsa: Use store-bought salsa or make your own at home.
- Canned goods: You’ll need a can of chili beans and canned black olives.
- Chips: Crushed tortilla chips add welcome crunch and saltiness.
- Sour cream: A layer of sour cream lends cool richness and tangy flavor.
- Fresh produce: From the produce section, you’ll need green onions and a fresh tomato.
- Cheese: Shredded Cheddar cheese is the perfect finishing touch.
- Cook the beef.
- Stir in the salsa, then stir in the beans after the liquid is absorbed.
- Layer the casserole according to the detailed recipe below.
- Bake until hot and bubbly.
Notes
9. Spicy Asian Ramen Noodles
If you’ve been thinking ramen is just a fast lunch, this Spicy Asian Ramen Noodles recipe will make you think twice. It’s a viral-recipe dish that utilizes a no-cook sauce consisting of pantry items to produce a “fast, easy, and spicy” meal with “salty, sweet, and sour tastes,” according to lutzflcat. It’s ramen for adults, with a spicy, habit-forming sauce that brings it into a whole other league.
The sauce takes center stage here, radiating peanut butter, chili-garlic sauce, and soy sauce for a dramatic flavor burst that sticks to each noodle. You heat the ramen, combine it with the sauce, and top with crunchy peanuts and green onions for crunch and freshness. It’s a speedy tutorial on how a handful of ingredients can make for a sophisticated, restaurant-quality meal with no complicated techniques.
- No-cook sauce: Simply blend and toss no cooking necessary for the sauce.
- Ready in 15 minutes: Quicker than ordering in for delivery.
- Bold flavors: Spicy, sweet, and salty combination is an instant hit.
For a personal touch, include some shredded cucumber or carrots for added crunch, or experiment with the chili sauce to your own tolerance. This is an easy, tasty way to play around in the kitchen and show that instant noodles can be the beginning of something marvelous.
Spicy Asian Ramen Noodles
Equipment
- 1 Medium Pot For boiling noodles
- 1 Small Mixing Bowl For preparing the sauce
- 1 Whisk To combine sauce ingredients
- 1 Colander For draining cooked noodles
- 1 Chef’s knife For preparing garnishes and ginger
Ingredients
Main
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic sauce or more to taste
- 1 teaspoon grated fresh ginger
- 3 tablespoons creamy peanut butter
- 2 3 ounce packages ramen noodles
- 2 tablespoons chopped peanuts
- 2 medium green onions thinly sliced diagonally
Instructions
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
Notes
10. Spinach Tomato Tortellini
Farewell, dull pasta night, with this Spinach Tomato Tortellini, a dish that tastes fancy but is actually ridiculously easy. With refrigerated or frozen cheese tortellini, this recipe combines a homemade tomato sauce with cream and Parmesan for the “rich taste” that is absolute comfort food. As reviewer Robin testifies, “I have never received so many compliments on a meal before,” and you’ll know why when you serve it.
The tortellini is a lifesaver since it’s already filled with cheesy goodness and can cook in minutes. The sauce, which is prepared with grape tomatoes, spinach, and a little cream, cooks quickly and wraps the tortellini with a rich, delicious hug. It’s a good way to learn how to prepare an easy sauce that turns store-bought ingredients into something special.
- Quick prep: Ready in approximately 20 minutes, ideal for weeknights.
- Foolproof ingredients: Tortellini and staples from your pantry do the heavy lifting.
- Restaurant ambiance: Tastes and looks like a meal you’d shell out big money for.
To give it a fun twist, add some red pepper flakes for heat or a handful of fresh basil for added freshness. Add a side of garlic bread, and you have a meal that’s sure to please, whether it’s for yourself or a dinner party.
Leftover Turkey Spinach Tortellini Soup
Equipment
- 1 Large Pot or Dutch Oven
- 1 Cutting Board
- 1 Chef’s knife
- 1 Ladle for serving
- 1 Measuring Spoons Set
Ingredients
Main
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced celery
- 1/2 cup diced onions
- 3 cloves garlic minced
- 1/2 teaspoon thyme
- 1/4 teaspoon basil
- 8 cups organic free-range chicken broth
- 1 cup mini cheese tortellini
- 2 cups cooked turkey chopped
- 1 1/2 pounds organic baby spinach
- 1 cup organic grape tomatoes halved
- freshly cracked black pepper
- freshly shaved Parmesan cheese for garnish
Instructions
- Heat extra virgin olive oil in a large pot or Dutch oven over medium heat.
- Add diced celery and onions; sauté for 5-7 minutes until softened and translucent.
- Stir in minced garlic, thyme, and basil; cook for another minute until fragrant.
- Pour in the organic free-range chicken broth and bring the mixture to a gentle simmer.
- Add mini cheese tortellini and cook according to package directions until al dente, typically 3-5 minutes.
- Stir in the chopped cooked turkey.
- Add the organic baby spinach and halved organic grape tomatoes.
- Cook for 2-3 minutes, just until the spinach wilts and the tomatoes are slightly softened.
- Season generously with freshly cracked black pepper. Taste and adjust seasoning with salt, if needed.
- Serve hot, garnished with freshly shaved Parmesan cheese.
Notes
11. One-Pan Baked Feta Pasta
If you’ve spent any time on TikTok, you’ve probably seen the viral Baked Feta Pasta, and this One-Pan Baked Feta Pasta lives up to the hype. It’s a “ridiculously easy and shockingly delicious” dish where “the oven does all the work,” turning a block of feta, cherry tomatoes, and garlic into a creamy, tangy sauce that’s pure magic. This is the ultimate set-it-and-forget-it meal for beginners.
You just put feta, tomatoes, garlic, and olive oil in a baking dish, let the oven do its magic, and then toss in cooked pasta. The tomatoes explode, the feta breaks down to a creamy sauce, and the garlic provides a gentle depth that makes each bite impossible to resist. It’s an one-pan masterpiece as simple to clean up as it is to cook, ideal for anyone looking for big flavor with little effort.
- Viral for good reason: An easy ingredient mix makes for restaurant-worthy meal.
- One-pan simplicity: Few dishes equal more time to savor your meal.
- Tailor it to your liking: Add spinach, olives, or herbs to personalize.
For a finishing touch, top with some fresh parsley or basil. Serve with a glass of wine, and you’ve got a dinner that tastes like a special occasion, even on a random Tuesday. This recipe is evidence that you don’t have to be a master chef in order to make something unforgettable.
One-Pan Oven Mac and Cheese
Equipment
- 1 Oven-Safe Baking Dish Preferably 9×13 inch or similar capacity
- 1 Box Grater For fresh grating of cheeses
- 1 Measuring Cups For liquids and pasta
- 1 Large Mixing Spoon or Spatula For combining and stirring ingredients
- 1 Aluminum Foil For covering the baking dish
Ingredients
Main
- 0.5 8 ounce package Fontina cheese
- 0.5 8 ounce package sharp Cheddar cheese
- 2 cups uncooked macaroni
- 1.5 cups half-and-half
- salt and ground black pepper to taste
- 0.25 cup shredded white Cheddar cheese
- 0.25 cup shredded mozzarella cheese
- 0.5 cup milk
Instructions
- Preheat your oven to 375°F (190°C).
- Grate the Fontina and sharp Cheddar cheeses, if they are not already shredded.
- In a large, oven-safe baking dish (approximately 9×13 inch), combine the uncooked macaroni, half-and-half, milk, grated Fontina, and grated sharp Cheddar.
- Season the mixture generously with salt and freshly ground black pepper to taste.
- Stir all ingredients thoroughly, ensuring the macaroni is fully submerged in the liquid for even cooking.
- Cover the baking dish tightly with aluminum foil to trap steam, which is crucial for cooking the pasta.
- Bake for 30 minutes.
- Carefully remove the foil, stir the mac and cheese to prevent sticking and ensure even cooking, then sprinkle with the shredded white Cheddar and mozzarella cheeses.
- Return the uncovered dish to the oven and continue baking for another 15-20 minutes, or until the pasta is tender and the cheese is bubbly and golden brown.
- Let the mac and cheese stand for 5-10 minutes before serving to allow the sauce to set slightly, enhancing its creamy consistency.
Notes
12. Baked Garlic Parmesan Chicken
Chicken breasts can be a beginner’s best friend, and this Baked Garlic Parmesan Chicken puts them on the map. Reviewer Udjesy calls it an “all-purpose crispy chicken breast” that’ll be a staple in your kitchen. With a savory garlic-Parmesan crust and a moist interior, the dish is versatile enough to eat alone or serve alongside your go-to sides.
The coating is what gives this recipe its glory garlic and Parmesan form a crispy, golden-brown crust that is full of flavor. Baking allows the chicken to remain moist and tender, so you don’t need to be concerned about drying it out. It’s an easy method that produces consistent results, so it’s great for anyone who’s still finding their footing in the kitchen.
- Versatile: Serve as is, top with marinara for chicken Parmesan, or slice for salads.
- Easy prep: The coating comes together in minutes, and the oven does the rest.
- Crowd-pleaser: Everyone loves crispy, cheesy chicken.
To make a meal, serve with roasted vegetables or plain pasta. Experiment further by adding herbs such as oregano or thyme to the bread. This dish is an excellent starting point to establish your cooking confidence and develop limitless dinner possibilities.
13. Chicken Pesto Pizza
Pizza night just got a whole lot better with this Chicken Pesto Pizza, which relies on store-bought hacks to come together “in a snap.” Ditch fiddling with yeast or waiting for dough to rise. This recipe begins with a pre-made crust, so you can spend your time loading up tasty toppings. It’s ideal for when you’re in the mood for pizza but want something homemade yet tailored.
The pesto base introduces a bright, herby flavor that complements soft chicken and gooey cheese perfectly. Critics assure you can employ any crust thickness, whether frozen or fresh, so you have complete flexibility. This recipe is all about smart work and is an excellent means of playing around with toppings to create your own variation.
- Shortcuts in the form of store-bought: Pre-made crust and jarred pesto reduce prep time.
- Customizable: Top with vegetables such as roasted peppers or mushrooms for added flavor.
- Fun to make: Use creative toppings and be a pizza master.
To give it a gourmet twist, top with some fresh arugula or drizzle with balsamic glaze after baking. This pizza is perfect for weeknight dinners, game nights, or simply having a pizza craving but not wanting to order takeout. It’s a great, simple way to be a chef.
Chicken Pesto Pizza
Equipment
- 1 Baking Sheet Or pizza stone, for even baking
- 1 Spoon or Spatula For spreading pesto
- 1 Measuring Cup For pesto
- 1 Pizza Cutter For serving
- 1 Cutting Board and Knife For any final prep of chicken or artichokes
Ingredients
Main
- ½ cup pesto basil sauce
- 1 12 inch pre-baked pizza crust
- 2 cups cooked chicken breast strips
- 1 6 ounce jar artichoke hearts, drained
- ½ cup shredded fontina cheese
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
- Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.
Notes
14. Pork Fried Rice
Leftovers don’t have to be boring, and this Pork Fried Rice is proof that they can become something even better than the original meal. It’s described as the “perfect vehicle for leftover cooked rice, that one seared pork chop, and any veggies on hand,” making it a sustainable, budget-friendly option that’s “way better than takeout, and just as fast.” This dish is all about turning what you’ve got into something delicious.
The secret to fantastic fried rice is cold, leftover rice, which fries to perfection without becoming mushy. A hot pan, a dash of soy sauce, and a rapid stir are all it takes to turn your leftovers into a tasty, filling meal. It’s an excellent way to hone the skills of quick cooking while preparing a dish that’s full of flavor and texture.
- Make do with what you have: Leftover pork, rice, and veggies are perfect.
- Super quick: Ready in less than 15 minutes, no need for takeout.
- Delicious: Soy sauce, garlic, and ginger make a restaurant-style flavor.
For extra flair, toss in some scrambled egg or a sprinkle of sesame seeds. Serve with a side of hot sauce or extra soy sauce, and you’ve got a meal that’s as delicious as it is practical. This recipe is your secret weapon for turning fridge odds and ends into a culinary masterpiece.
Pork Fried Rice
Equipment
- 1 Large Non-Stick Skillet
- 1 Spatula
- 1 Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon butter
- 1 6 ounce boneless pork loin chop, cut into small pieces
- 1 green onion chopped
- ¼ cup chopped carrot
- ¼ cup chopped broccoli
- 1 large egg beaten
- 1 cup cold cooked rice
- ¼ cup frozen peas
- 1 ½ tablespoons soy sauce
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground ginger
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes. Dotdash Meredith Food Studios
- Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set. Dotdash Meredith Food Studios
- Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger. Dotdash Meredith Food Studios
- Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy! Dotdash Meredith Food Studios
