30-Minute Dinners That Are Insanely Easy

by Anna DooganSeptember 15, 2017

If you’re anything like us, you’re always on the hunt for quick dinner ideas to make busy weeknights a little bit easier. We’ve rounded up our favorite healthy 30-minute meals that are guaranteed to please everyone at your table, from a unique take on pizza to a lightning-fast stir-fry. Just scroll down for all the details.

Mini Egg Pizzas

Instead of ordering a pizza, go for this healthier version that comes together in just 15 minutes. Use naan bread or a flatbread for the crust, then top it with your favorite veggies. An egg cracked on top gives it a nice protein boost. To get the recipe, click here.

Garlicky Peanut Soba Noodles with Roasted Broccoli

With a few pantry ingredients and a bunch of broccoli, you’ll have this tasty meal on the table in no time. We love the tangy, sweet peanut sauce, and even veggie haters will be seduced by the crispy roasted broccoli. Click here to see the recipe from My Kitchen Love.

Sneaky One-Pot Mexican Pasta

This recipe from Siri Daly is a win for picky eaters—they won’t even realize they’re eating veggies, thanks to a sneaky squash puree. The dish is rounded out with ground turkey, taco seasoning and plenty of cheese. Get all the details by clicking here.

Beef Stir-Fry

It doesn’t get much easier (or more delicious) than this stir-fry from The Leaner Approach. Just be sure to prep and chop all your ingredients before you start cooking because things move fast once you start sautéing. Click here to grab the recipe.

Crispy Parmesan Crusted Fish

White fish fillets cook up in no time at all, which is why we love this parmesan crusted fish from !Hola! Jalapeño for an easy weeknight dish. Pair it with steamed green beans or pasta to round out the meal. To get the recipe, click here.

Baked Ravioli

Take your pasta dinner to the next level with this recipe from Laughter and Grace. Refrigerated ravioli is paired with a meaty spaghetti sauce, then it’s all covered with cheese and baked. To grab the recipe, click here.

Thai Basil Pork

It’ll be love at first bite with this delish Thai-inspired dish by Patricia Tanumihardja. If you’re not a fan of pork, you can sub in whatever your family prefers, from ground turkey to scallops to salmon. You can also throw in frozen veggies to make it a complete meal—delish! Click here to see the recipe.

Southwestern Black Bean Salad

Brighten up your dinner table with this filling salad from Cookie Monster Cooking. It’s filled with fresh corn, hearty black beans, savory queso fresco and a tangy dressing. Drooling yet? Get the recipe by clicking here.

Salmon Cakes with Lemon Green Beans

What’s not to love about these delicious salmon cakes from Momma Cuisine? They’re filled with crunchy breadcrumbs, hearty salmon and red pepper for crunch, and they cook up in less than 10 minutes. Pair them with lemony green beans for a well-rounded meal. Click here to snag the recipe.

Red Pepper & Broccoli Frittata

Keep it simple but delicious with a hearty frittata filled with veggies and cheese. The good news: if you end up with leftovers, it tastes just as great (if not better) the next day. To get the recipe, click here.

Quesadilla Pie

This quesadilla pie from Dash is comfort food at its finest: shredded chicken is layered with tortillas, chunky salsa, sour cream and cheddar cheese. To get the details on how it’s done, click here.

Chicken Pesto Pasta

pesto chicken pasta is a kid friendly pasta recipe — Leelalicious

Go green with this simple recipe from Regina at Leelalicious. With chicken, pasta and pesto, you’ve got a filling meal that you can whip up in 20 minutes, and dinner is done! Grab the recipe right here.

Quick and Easy Skillet Lasagna

Lasagna in 30 minutes? Yes, it’s totally possible! This skillet version saves you time but doesn’t hold back on flavor. Our Family Eats has the recipe that’s soon to be one of your favorites. Get the full recipe here.

Pasta with Peas and Bacon

Go back to basics with a tried-and-true, kid-approved recipe. For those nights when the tots are fussing and the clock is ticking, you can’t go wrong with this 30-minute meal. To see the full recipe, click here.

Pork Tenderloin with Lemon Garlic Sauce

If you need a hearty entrée that will satisfy your crew in a hurry, look no further than this juicy pork tenderloin with a bright lemony sauce. Just add a veggie and rice, and you’re all set! You can find the recipe right here.

Thai Basil Chicken Stir-Fry

The next time you’re craving Thai food, skip the takeout and try this easy Thai basil chicken stir-fry recipe from Chef Savvy. Add steamed rice and you’ve got a restaurant-worthy dinner in 30 minutes. Click here to get the recipe.

Go-To Stir Fry

honey garlic chicken broccoli stir fry — Kari of Get Inspired Everyday

Thank goodness for stir fry! This dish not only features a good amount of broccoli, but it also has sweet and savory flavors that are better than any takeout options. Did we mention it only takes 30 minutes to make? Get the recipe from Get Inspired Everyday.

Pan-Roasted Chicken and Shallots

This chicken recipe is super simple, but fragrant shallots and rosemary make your kitchen smell like you’ve been cooking away all day! This amazing dinner from The Food Network just made your weeknights a little bit easier. To make it yourself, click here.

Filet of Sole à la Meunière

Fish dinner on a busy weeknight? It can be done! Pass on the fish sticks and serve your family these sole filets with a delish brown butter sauce. Robert Rosenthal, author of Short Order Dad: One Guy’s Guide to Making Food Fun and Hassle-Free has you covered. To get his recipe, click here.

Vegetarian Lettuce Wraps

Tofu and mushrooms replace the meat in this quick vegetarian version of lettuce wraps. With a sweet and tangy sauce and cool, crisp lettuce leaves, these wraps come together in a snap for a fast dinner. Get the recipe from Well Plated right here.

Tuscan-Style Sausage Soup

Great news! This recipe from Prevention RD uses ingredients you probably have on hand. Plus, there’s a healthy twist: low-sodium chicken broth, whole wheat pasta, and lots of adaptability if you want to add your fave veggies. Get the recipe here.

—Anna Doogan & Susie Foresman

Make This Tonight: Rosemary Skillet Chicken

by Erin LemMay 27, 2016

Weeknight dinners just got much easier (and quicker) thanks to Marin Mama Cooks who created this simple rosemary skillet chicken that’ll soon become your go-to dinner recipe. The marinade is simple to make and you can even whip it up in the morning before school. The chicken will cook in under 30 minutes but will taste like it’s been roasting in the oven for hours.

Ingredients:

2-3 pounds of bone-in, skin-on chicken breasts, thighs or drumsticks (Just get enough chicken for your family here. Jacquelyn usually buys her chicken in pieces rather than by the pound. She’s cooked up 3 smaller breasts one time, and also cooked up 4 thighs and a drumstick.)

2 tablespoons fresh rosemary, chopped

4 garlic cloves, minced, divided – You will mince 2 cloves for the marinade in the morning and the other 2 at night when making the sauce.

3 1/2 tablespoons olive oil, divided

Sea salt and freshly ground pepper

1 small shallot (about 2 tablespoons), finely chopped

1 tablespoon fresh thyme, chopped

3/4 cup chicken broth

2 tablespoons unsalted butter, cut into small cubes

Method:
First let’s get the marinade together for the chicken. Wash and chop up the 2 tablespoons rosemary, mince your 2 garlic cloves and pour 2 1/2 tablespoons of olive oil into a small bowl. Add to the olive oil, the minced garlic and rosemary. Give it a stir.

Wash and pat dry your chicken and rub the marinade on both sides of the chicken. Cover the chicken or put it all into a ziploc bag, (that’s what I did) and refrigerate the chicken for 1-12 hours. This is a great and easy marinade to make ahead the morning, so when you get home, all you have to do is roast up the chicken.

When you’re home and ready to make dinner, preheat the oven to 400 degrees and place a rack in the lower third of the oven.

Pat the skin side of the chicken dry, and season with salt and pepper.

Heat the remaining 1 tablespoon of olive oil in large ovenproof skillet over medium high heat. I used my 12″ cast iron skillet. Add the chicken, skin side down to the preheated skillet, and cook until golden brown, about 5 minutes. Flip the chicken over and transfer the skillet to the oven.

Roast the chicken until and instant-read thermometer inserted in the thickest part of the thigh or breast, registers 165 degrees, about 20-25 minutes. The time varies depending on how large your chicken breasts or thighs are. When I cook up thighs it takes about 20 minutes and breasts typically take about 20-25 minutes.

Transfer the cooked chicken to a plate.

Meanwhile, while your chicken is cooking, prep the ingredients for the sauce. Chop up your shallot, mince your 2 garlic cloves, wash and chop up your thyme, cut up your 2 tablespoons of butter and measure out your chicken broth.

Take the same skillet that you cooked the chicken in and set it over medium heat. Add to the skillet, the chopped shallot, thyme, and the garlic.

Stir occasionally until the shallot and garlic are softened, about 1 1/2 to 2 minutes.

Add the chicken broth and cook, scraping up the browned bits, until the broth is reduced by half, about 3 minutes.

Stir in the 2 tablespoons butter until melted.

Turn off the heat and pour the sauce into a serving bowl.

Serve up the chicken and top each piece with the sauce. The sauce is seriously amazing and tastes like gravy. It’s the perfect sauce to dip a popover in.

“Like” this story if you plan to make this dish.

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

Slow Cooker Ground Beef Tacos

by Erin LemJuly 17, 2015

Did you know that homemade taco seasoning is as easy to make as heading to the store and buying the packet yourself? Take it from food blogger and mom of two, Amy of Wholesomelicious who makes her own taco seasoning for these slow cooker ground beef tacos. The best part? After mixing everything in the crock pot, dinner is ready in a mere 4-6 hours!

Serves 4

Ingredients:
2 lb Organic Grassfed ground beef
½ cup chopped white onion
1 cup chicken broth
5 tbsp tomato paste
For the Seasoning:
1 tbsp Chili Powder
3 tsp cumin
2 tsp paprika
2 tsp ground coriander
2 tsp minced garlic
1 tsp oregano
1 tsp salt
1 tsp chipotle powder (optional)
¼ tsp Cayenne Pepper (optional)

Method:
1. Mix the ingredients for the taco seasoning in a small bowl.

2. Add ground beef to your slow cooker. Top with onions and tomato paste. Mix in the Spices. Finally add in chicken broth.

3. Stir the mixture around to coat most of the meat.

4. Cook for 4-6 hours on low heat.

5. Serve with your favorite tortillas, and any other taco toppings.

Do you ever make your own taco seasoning? What did your family think of this recipe? Tell our community in the comment section below.

Amy who blogs over at Wholesomeilicous is a foodie, busy mom of two, wife and nutritionist. Visit her blog for more great family meal ideas that are simple and delicious. And, don’t forget to follow her on Facebook for even more great updates.

Chickpea and Rosemary Soup

by drealestercontributorApril 3, 2015

Nothing pairs better with the winter season more perfectly than a hearty soup. Stir up this delicious chickpea and rosemary soup from Little Yumminess as an appetizer or pair it with some salad and hearty bread for a full dinner time meal. Hear the “Mms…” from your taste tester as they fill up their tummies with a warmth that goes down to their toes.

Ingredients:
4 large garlic cloves, chopped finely leaves from two sprigs of rosemary, chopped finely
1 15 ounce can of diced tomatoes
2 15 ounce cans chickpeas
1 quart chicken broth (you can use vegetable broth if you want to keep it vegetarian)
Salt to taste
small piece of Parmegiano Reggiano rind (optional)

Method:
1. Saute garlic, rosemary, and a big pinch of salt.
2. Cook until the garlic is softened and golden.
3. Add the tomatoes (breaking them up a bit with the back of a spoon).
4. Stir well and simmer on low for 15-20 minutes.
5. Add the chickpeas, stir well and simmer 10 minutes.
6. Add broth and simmer for at least 15 minutes. For extra flavor, throw in a small piece of parmegiano reggiano rind.
7. Remove the cheese rind and discard.
8. Ladle about a third of the soup into a blender or food processor. (Beware of pureeing hot food because it can spray out, so let it cool before proceeding). Puree and return it to the pot, stirring well.
9. Adjust the seasoning to taste.

This is a guest post from our friends Simran and Stacie at a Little Yumminess. Be sure to visit their blog for more fab, kid-friendly recipes!

Adapted from the recipe in Marcella Hazan’s “Essentials of Classic Italian Cooking.”

Easy Green Chile Stew

by Erin LemFebruary 23, 2015

For a dish that’s versatile enough for dinner or breakfast check out this low-carb stew from food blogger Kim of Mom, Can I Have That? Whether you decide to add a fried egg or not, your kids will love the tasty flavors of this dish that doesn’t require many ingredients or steps (thanks food processor!).

Serves: 8

Ingredients:
2 pound pork loin, cubed
2 teaspoons ground cumin
1 teaspoon chile powder, optional
¼ of an onion
2 small garlic cloves
1 27 ounce can, whole Hatch green chilies
3 tablespoons oil
2 cups water

Method:
1. Heat oil in a big frying pan and brown the cubed pork loin.

2. Chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Pour the puréed chilies, and their juice from the can, over the browned pork.

3. Add the two cups of water, cumin and chile powder. DO NOT ADD ANY SALT – YOU WILL BE SORRY – WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Simmer several hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don’t need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.

4. Ladle into a bowl and top with a fried or poached egg.

Have you ever cooked with green chilies? Tell us if you’ll try out this dish in the Comments below.

Looking for more great family recipes? Check out Kim’s food blog, Mom, Can I Have That? for tasty low-carb recipes your family will love.

Rustic Tuscan-Style Sausage Soup

by Erin LemFebruary 20, 2015

Nothing warms you up faster on a cold winter day than a bowl of hearty soup. This recipe for rustic Tuscan-style sausage soup, courtesy of Prevention RD, features ingredients you likely already have in your pantry. Plus, the addition of low-sodium chicken broth and whole wheat pasta make for a delicious soup with a healthy twist.

Ingredients:
1 tsp olive oil
3 sweet Italian turkey sausage links, casings removed
2 carrots, peeled and finely chopped
½ onion, chopped
4 cloves garlic, minced
7 cups low-sodium chicken broth
1 (14.5 oz) can no salt added diced tomatoes (undrained)
1 (15 oz) can cannellini beans, drained and rinsed
½ Tbsp dried basil
8 oz dry whole wheat shell pasta
5 oz fresh spinach
¼ tsp black pepper, or to taste

Method:
1. Heat the olive oil in a large stock pot over medium heat. Once hot, add the sausage. Using a wooden spoon, break the sausage into pieces, cooking it until browned, about 5-6 minutes.

2. To the pot, add the carrots and onion and saute for 5-6 minutes or until softened and beginning to brown. Add the garlic and stir for 30 seconds.

3. Add the broth, tomatoes, beans, and basil; turn the heat up to high and bring to a gentle boil. Stir in the pasta and cook for 7-9 minutes or until al dente.

4. Stir in the spinach and black pepper; cook an additional 1-2 minutes. Serve hot.

Tell us how your rustic tuscan-style sausage soup comes out in the comment section below!

recipe and photo courtesy of Prevention RD.

For more delicious recipes like this one, click here!

Chili Mac and Cheese

by Erin LemNovember 3, 2014

You love soup but don’t want to stand in front of your stove stirring a pot for hours. Thanks to Baking With Blondie, this soup recipe will be your new go-to fall dish since it comes together in about 30 minutes. Blogger Mandy suggests serving it up in a bread bowl or sprinkling in some sharp cheddar for extra flavor.

Ingredients:
1 T EVOO
2 cloves garlic
1 medium onion, diced
8oz ground beef
4 C chicken broth
1 (14.5 oz) can diced tomatoes
1 can white beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 t chili powder
1 1/2 t cumin
salt and pepper, to taste
10oz short pasta of your choice
3/4 C cheddar cheese
2 T chopped fresh parsley leaves

Method:
1. In a soup pot over medium high heat, add garlic, onion, and ground beef. Cook until the garlic is fragrant, onion is translucent, and the beef is browned, about 5 minutes. Crumble beef as it cooks, and when finished cooking (and a little charred brown), drain the grease/oil/fat.

2. Stir in chicken broth, tomatoes, both types of beans, chili powder, cumin, salt, and pepper. Bring to a simmer, and then toss in pasta. Bring to a boil, cover with lid, slow to a simmer. Simmer until pasta is cooked through, 15 minutes.

3. Remove from heat and top with cheese. Cover with a lid and let that gooey cheese melt, 2 minutes. Serve with parsley as a garnish, with a pile of crusty bread.

Recipe and photo courtesy of Mandy at Baking With Blondie. Visit Mandy’s blog for more great recipe ideas by clicking here.

Slow Cooker Buffalo Chicken Lettuce Wraps

by Christal Y.February 14, 2014

It’s just sauce, it’s just sauce – and wow, this buffalo sauce is addicting. For a meal with a peppery kick and juicy crunch, make this easy version of a buffalo chicken wrap. This slow cooker recipe cuts out the unnecessary butter in buffalo sauce, but keeps all the yummy flavor. Kids will scramble for seconds of this scrumptious meal – all while getting their daily portion of veggie and fiber.

Ingredients:

For the chicken
24 oz boneless skinless chicken breast
1 celery stalk

1/2 onion, diced
16 oz fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank’s)

For the wraps:
6 large lettuce leaves, Bibb or Iceberg
1 1/2 cups shredded carrots
2 large celery stalks, cut into 2 inch matchsticks

Method:

In a slow cooker, combine chicken, onions, celery stalk, and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.
Remove the chicken from pot, reserve 1/2 cup broth and discard the rest.
Shred the chicken with two forks, return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes.–Makes 3 cups chicken.
To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and enjoy!

Allyson is a wife, mother and writer of the blog, Domestic Superhero. As a career nanny, she is vibrantly creative and constantly working on her own projects. Check out her website for more recipes and inspirational posts.

Slow Cooker Chicken with Grapes

by writerredtriAugust 20, 2012

There’s nothing like the simplicity of a slow cooker meal that makes the stress of the day fade away. Here, cumin seasoned chicken is slow cooked for 6 hours (translation: it’s easy to throw together in the morning or the night before) over a bed of simmering tomatoes, butternut squash and chickpeas. Stir in sliced grapes before serving for a sweet, bright crunch. If your kiddos aren’t a big fan of cumin, then simply omit it or substitute it for a less strong spice.

Ingredients:
2 tomatoes, chopped
1-2 cups cubed butternut squash
1 onion, chopped
2 teaspoons minced garlic
1 cup chicken broth
3 pounds skinless chicken thighs
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 cup halved seedless green grapes
1 tablespoon olive oil
1 (10 ounce) box couscous

Method:
Together: Combine the tomatoes, squash, onion, garlic, chickpeas and broth in a slow cooker.

Kid: Sprinkle the chicken with the cumin, cinnamon, salt and pepper

Adult: Place the seasoned chicken over the vegetables in the slow cooker. Cover and cook on low for 6 hours.

Adult: Prepare the couscous according to package directions.

Together: When chicken has finished cooking, uncover, stir in the grapes and enjoy!

Serves 4

Source: This recipe was created by our friends at Dash.

We’ve teamed up with the Kids Cook Monday initiative to bring you recipes that encourages families to set aside the first night of every week for cooking and eating together as a family. Be sure to check out their website for more great ideas on how to empower your kids in the kitchen!

ML Interest Tag: chicken-broth

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