These dinners are not only tasty, but they will also be ready to enjoy in no time.
Only taking 30 minutes or less to prepare, these highly-rated dishes range from brothy soups to hearty skillets.
Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out.
Jacob Fox
Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
Here, we scorch the peppers and tomato on the grill alongside the chicken to keep things simple.
Looking to cut down on carbs?
Jacob Fox
Try swapping in riced cauliflower in place of the brown rice.
If you want an additional vegetable, stir in some roasted cauliflower florets.
Serve with brown basmati rice or warm naan.
Jacob Fox
Chicken & Veggie Fajitas
Time to clean out the fridge?
These versatile skillet chicken fajitas are designed to work with whatever vegetables you happen to have on hand.
The key is to slice all the veggies to approximately the same size so they cook evenly.
In other words, they’re basically the ultimate easy weeknight dinner.
Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.
They are so tasty no one will miss the meat or dairy.
Ali Redmond
Baked tofu has a firm, toothsome texture that crisps well in a hot pan.
you could find it in flavors like teriyaki and sesame, both of which are delicious here.
Or opt for a smoked version, which has the same texture with a more robust flavor.
Diana Chistruga
Serve over brown rice.
Don’t toss out the unused peppers!
Freeze them in an airtight container and pull them out to add to sauces, marinades or chili.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
Make a double batch for lunches later in the week.
Serve with mashed potatoes.
To the greens, add a multitude of chopped veggies, such as broccoli, cabbage and carrots.
Finish with rich salmon for protein and a drizzle of creamy yogurt dressing to bring it all together.
Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Make extra to use as a dip for fries or to jazz up tuna salad.
The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
Antonis Achilleos
