25 Easy Weeknight Dinners You Can Make in 30 Minutes or Less

Boil water in a large pot and cook pasta until al dente.

Heat two tablespoons of butter in a large skillet over medium heat.

Toss shrimp into the pan and cook for two minutes per side.

Stir minced garlic and pepper flakes into the pan.

Pour lemon juice over the shrimp and toss well.

Mix the cooked pasta into the warm skillet.

Stir in the remaining butter and chopped parsley before serving.

Pat the chicken thighs completely dry with a paper towel.

Heat olive oil in a cast iron skillet over medium high heat.

Place the chicken in the skillet and sear for five minutes.

Flip the chicken over to cook the other side.

Stir the garlic and oregano into the hot oil.

Pour the chicken broth into the pan to deglaze it.

Toss the lemon slices into the broth and simmer until fully cooked.

Preheat your oven to 400 degrees Fahrenheit.

Press the tofu gently with a paper towel to remove excess water.

Cut the tofu into small one inch cubes.

Toss the tofu cubes with cornstarch in a large mixing bowl.

Spread the coated tofu on a rimmed baking sheet.

Bake for twenty minutes until golden brown and crispy.

Serve the tofu and steamed broccoli over warm rice with soy sauce.

Boil the udon noodles according to the package directions.

Heat vegetable oil in a large wok over high heat.

Place the beef slices into the hot wok.

Sear the beef for two minutes until it gets a brown crust.

Toss the snap peas and ginger into the wok.

Stir the cooked noodles into the meat mixture.

Pour the soy sauce and oyster sauce over everything and mix well.

Preheat your oven to 425 degrees Fahrenheit.

Spread the diced sweet potatoes and onions across a large baking sheet.

Toss the vegetables with olive oil, paprika, and salt.

Roast the vegetables for fifteen minutes.

Mix the sliced sausage into the partially cooked vegetables.

Roast for another ten minutes until the potatoes are fork tender.

Sprinkle fresh thyme over the hot pan before serving.

Melt the butter in a large pot over medium heat.

Toss the chopped onion into the pot and cook until translucent.

Stir the minced garlic into the onions for one minute.

Pour the crushed tomatoes and vegetable broth into the pot.

Simmer the mixture gently for fifteen minutes.

Stir the heavy cream into the hot soup.

Top the bowls with torn fresh basil leaves right before eating.

Boil the jumbo shells until they are slightly firm.

Mix the ricotta, chopped spinach, egg, and pepper in a bowl.

Spread one cup of marinara sauce across the bottom of a baking dish.

Stuff each cooked shell with a large spoonful of the cheese mixture.

Place the filled shells into the baking dish.

Pour the remaining marinara sauce over the shells.

Sprinkle mozzarella on top and bake at 375 degrees for fifteen minutes.

Preheat your oven broiler to high.

Whisk the soy sauce, honey, sesame oil, ginger, and garlic together.

Place the salmon filets on a foil lined baking sheet.

Pour the glaze generously over each piece of fish.

Broil the salmon for eight minutes until the top bubbles.

Check the center with a fork to confirm it is flaky.

Sprinkle chopped green onions over the warm fish.

Heat a large cast iron skillet over medium heat.

Toss the diced bell pepper into the dry pan and blister slightly.

Stir the black beans and frozen corn into the skillet.

Pour the enchilada sauce over the vegetables and mix.

Fold the torn tortilla pieces directly into the sauce mixture.

Sprinkle the shredded cheese evenly across the top.

Cover the skillet until the cheese melts completely.

Rub the pork chops generously with salt and pepper.

Heat the olive oil in a large skillet over medium high heat.

Sear the pork chops for four minutes on each side.

Remove the meat from the pan and set it on a plate.

Melt the butter in the hot skillet.

Toss the apples, onions, and cinnamon into the butter and cook until soft.

Place the pork chops back into the pan to warm through.

Heat the olive oil in a deep skillet over medium heat.

Place the ground turkey into the pan and brown it completely.

Stir the crushed tomatoes, basil, and garlic powder into the meat.

Simmer the sauce for ten minutes to thicken the base.

Toss the spiralized zucchini noodles into the hot sauce.

Cook for exactly two minutes until the noodles soften slightly.

Sprinkle parmesan cheese over each plate before eating.

Season the chicken breasts generously with salt and pepper.

Heat the olive oil in a skillet over medium heat.

Sear the chicken for five minutes on each side until fully cooked.

Spread one tablespoon of pesto over each chicken breast.

Place a slice of mozzarella on top of the pesto layer.

Toss the cherry tomatoes into the empty spaces in the skillet.

Cover the pan until the cheese melts, then drizzle with balsamic glaze.

Melt the coconut oil in a large pot over medium heat.

Toss the diced onion into the pot and cook until soft.

Stir the yellow curry powder into the onions until fragrant.

Pour the coconut milk and chickpeas into the spiced mixture.

Simmer the stew gently for fifteen minutes.

Fold the fresh spinach into the hot liquid until it wilts.

Mix the fresh lime juice in right before serving.

Heat the vegetable oil in a large skillet over high heat.

Place the diced chicken into the pan and brown it on all sides.

Pour the teriyaki sauce over the cooked chicken.

Reduce the heat and let the sauce bubble and thicken.

Steam the broccoli florets in a microwave safe bowl for three minutes.

Scoop the hot rice into four separate serving bowls.

Arrange the sticky chicken and broccoli over the rice and garnish.

Boil the soba noodles in a pot of water for four minutes.

Rinse the cooked noodles under cold water to stop the cooking.

Whisk the peanut butter, soy sauce, chili crisp, and vinegar in a bowl.

Toss the cold noodles directly into the peanut sauce.

Mix the shredded carrots into the bowl for crunch.

Divide the coated noodles onto serving plates.

Sprinkle the crushed peanuts over the top for extra texture.

Mix the maple syrup and Dijon mustard in a small cup.

Rub the sliced pork with garlic powder, salt, and pepper.

Heat the olive oil in a heavy skillet over medium high heat.

Sear the pork slices for three minutes on each side.

Pour the maple mustard mixture directly over the meat.

Let the glaze bubble and reduce for two minutes.

Coat the pork pieces completely in the sticky sauce before serving.

Boil one cup of water and pour it over the dry couscous.

Cover the bowl and let the couscous sit for five minutes.

Fluff the cooked grains with a fork.

Whisk the olive oil and lemon juice together in a small cup.

Toss the cucumber, tomatoes, and olives into the warm couscous.

Pour the lemon dressing over the mixture and stir well.

Sprinkle the feta cheese gently across the top of the bowl.

Boil the penne pasta in a pot of salted water until tender.

Melt the butter in a large skillet over medium heat.

Toss the sliced mushrooms into the pan and brown them well.

Stir the minced garlic into the mushrooms until fragrant.

Pour the heavy cream into the skillet and reduce the heat.

Fold the fresh spinach into the bubbling cream sauce.

Mix the cooked pasta into the pan and top with parmesan.

Poke holes in the sweet potatoes with a fork.

Microwave the potatoes on high for ten minutes until totally soft.

Brown the ground beef in a skillet over medium heat.

Stir the taco seasoning and a splash of water into the meat.

Slice the cooked sweet potatoes open down the middle.

Scoop the seasoned beef generously into each potato.

Top with cheddar cheese, sour cream, and diced avocado.

Cook the ground beef in a large skillet over medium high heat.

Drain the excess fat from the pan.

Stir the ginger and diced water chestnuts into the browned meat.

Pour the soy sauce and hoisin sauce over the mixture.

Simmer everything together for three minutes until sticky.

Spoon the hot beef mixture directly into the cold lettuce cups.

Sprinkle sesame seeds over the top before eating.

Boil four cups of water and slowly whisk in the quick grits.

Lower the heat and simmer the grits for five minutes until thick.

Stir the cheddar cheese and one tablespoon of butter into the grits.

Toss the shrimp with the Cajun seasoning in a bowl.

Melt the remaining butter in a hot skillet.

Cook the shrimp, bell pepper, and garlic for four minutes total.

Scoop the creamy grits into a bowl and top with the spicy shrimp.

Season the fish filets with salt and pepper.

Dust each piece of fish lightly with the flour.

Melt the butter in a large skillet over medium heat.

Sear the fish for three minutes on each side until golden.

Remove the fish from the pan and place it on plates.

Squeeze the lemon juice directly into the hot pan with the capers.

Pour the pan sauce over the plated fish.

Boil the rotini pasta in salted water until al dente.

Place the drained peppers, garlic, cream, and olive oil into a blender.

Blend the mixture on high until it becomes completely smooth.

Drain the cooked pasta and return it to the warm pot.

Pour the red pepper sauce over the noodles.

Stir the parmesan cheese and pepper flakes into the pot.

Warm the sauced noodles on low heat for two minutes before serving.

Season the cubed steak generously with salt and pepper.

Melt one tablespoon of butter in a cast iron skillet over high heat.

Sear the steak bites for three minutes until browned on all sides.

Remove the meat from the pan and lower the heat.

Melt the remaining butter and stir in the minced garlic.

Pour the balsamic vinegar and brown sugar into the pan to reduce.

Toss the steak bites back into the sticky glaze to coat them.

Boil the gnocchi in salted water until they float to the top.

Melt the butter in a large skillet over medium heat.

Watch the butter closely until small brown specks form at the bottom.

Toss the fresh sage leaves into the browned butter to crisp them.

Transfer the floating gnocchi directly into the skillet.

Toss the dumplings in the nutty butter for one minute.

Sprinkle parmesan cheese, salt, pepper, and lemon juice over the top.