I sometimes have to put a halt to my husband wanting to do absolutely everything during the summer. Don't get me wrong, I love a good barbecue, but there are only so many nights I want to be standing outside while someone is watching a grill. Sometimes I just want an easy one-pan supper, a big salad, or something I can throw together without making a whole production out of dinner.

We always seem to be on the go, entertaining, seeing friends, or doing something with the kids, so these are my low-key dinners for those nights when I just want to be at home, make something easy, and completely peace out. These are really simple suppers, and they still feel like a proper dinner without requiring much effort or thought.

1) One-Pan Lemon Garlic Chicken with Green Beans

The combination of lemon, garlic, and chicken is an easy summer winner, especially when it all comes together in one pan. I use fine green beans rather than the regular ones, because they cook much quicker and have that lovely delicate texture while still picking up all the juices from the chicken. The lemon keeps everything fresh, and the garlic adds plenty of flavor.

This is healthy, filling, and doesn't leave you with a mountain of dishes afterward. And also, most importantly, it doesn't make you feel heavy and full. It's perfect for a busy evening when you want a proper homemade dinner.

Sheet-Pan Salmon with Cherry Tomatoes and Couscous

I like using chickpea couscous instead of regular couscous here because it gives the meal a little bit more protein and makes it more filling without feeling heavy. It's also incredibly easy to make, so while the salmon and tomatoes are roasting, you can have the couscous ready in just a few minutes. The cherry tomatoes become soft and juicy in the oven and make a lovely little sauce to spoon over everything.

You can prep the salmon and tomatoes early in the day, then just pop the tray into the oven when you're ready for dinner. I also make a little extra couscous because it keeps in the fridge and makes an easy lunch the next day with cucumber, fresh mint and herbs, and a squeeze of lemon.

Cold Sesame Noodles with Shredded Rotisserie Chicken

Cold sesame noodles with shredded rotisserie chicken are perfect when you want something refreshing, quick, and filling, especially on a hot summer's day. I normally have leftover rotisserie chicken from the weekend, so this is a great way to use it up rather than just turning it into a chicken mayo. Just shred the chicken, cook the noodles, and toss everything with a quick sesame dressing.

I like to add cucumber, lots of spring onions, lots of coriander and mint, and then crunchy vegetables like carrots, peppers, cabbage, whatever you've got. It makes a really good lunch because you can just make this way ahead of time and forget about it. Keep it chilled and then just grab it from the fridge when you're hungry.

Tomato-Mozzarella Panzanella with Basil and Leftover Bread

Tomato mozzarella panzanella is such a good way to use up things you already have at home, especially leftover bread from a Sunday lunch. We have a lovely little corner shop that sells organic vegetables, and they always have the sweetest, ripest tomatoes, which are perfect for this because the tomatoes really are the star of the dish.

Make sure it gets a good swig of really good olive oil. I like to add lots of basil from my garden, torn-up leftover bread, and then some creamy mozzarella. Let everything sit and soak, so it comes together with all those delicious, lovely tomato juices. This is such a fresh and great way to turn leftovers into something that feels like a proper summer dinner. Have it as a side dish or as a main.

5-Minute Tuna Salad Stuffed Avocados

I'm seeing protein everywhere at the moment. And these tuna-stuffed avocados are such an easy way to get a good amount into lunch without making it complicated. You've got the protein from the tuna and the good fats from the avo. And I always use tuna packed in olive oil because I find it has so much more flavor. But whatever you have is fine.

I'll make a really quick tomato salsa with finely chopped tomatoes, red onion, a splash of vinegar, and a little bit of olive oil. Then add some Japanese seasoning for that extra savory kick. You can make the tuna mixture and salsa ahead and keep them separately in the fridge. Then just halve an avocado and fill it when you're ready to eat. It's so fresh. I find this really filling, and it takes hardly any time at all.

Caprese Grilled Cheese (Pan, Not Grill) with Balsamic Drizzle

Caprese grilled cheese works just as well for a weekend brunch as it does for a quick dinner. I normally get a big sourdough loaf from the deli and use thick slices with mozzarella, fresh basil from my garden, and a drizzle of really good balsamic reduction that I have made and whipped out of the fridge.

I just find that this combination is so hard to beat. I make these in a pan rather than on the grill. It actually depends on what I feel like doing that day. But you get that lovely crisp golden sourdough while the mozzarella melts inside, just as you would if it were on the grill. We'll often make these for brunch over the weekend, but sometimes I'll even make them for dinner when we want something really simple, and I just can't bear to cook. You can prep the sandwiches ahead and keep them chilled until you're ready to cook. But I'd add the balsamic just before serving, as it keeps the bread nice and crisp.

Chickpea and Spinach Curry over Instant Rice

I always have chickpeas in the cupboard, so this is a really easy one to throw together when I haven't planned dinner. You get the curry going in one pan. I like to start it off with finely chopped onion, garlic, turmeric, coriander, and cumin, and some chili flakes. Then you've got to add the spinach right at the end so it just wilts down. And then you just heat some instant rice in the microwave. So easy.

It's warm, filling, and feels like a proper dinner, and it takes hardly any effort, which is exactly what I want. I'll usually make extra because it keeps really well in the fridge, and then I'll have it for breakfast or lunch the next day. And then if I have any fresh herbs, which I always do in my garden, I put tons of them chopped up into some yogurt, and then I squeeze some lemon, and I throw that on top before serving. My husband loves to have this with naan bread.

Smashed Potato and Kale Frittata

This is generally one of my favorite meals to make. And I actually make extra roast potatoes on purpose so I can turn them into this the next day. I'll roughly smash the potatoes and then get them nice and crispy in the pan. Then add the kale and pour over the eggs to bring everything together.

You can use whatever you have in the fridge too. Spinach, leftover vegetables, herbs, even some cooked chicken if you want to add a bit more to it. I like serving it with a fresh herb salad, a creamy dressing, and then plenty of parmesan shavings. It's such a good way to make leftovers feel like a completely new meal, and it's just as nice cold for lunch the next day.

Greek Yogurt Tzatziki Bowls with Roasted Veggie Falafel

Greek tzatziki bowls are a regular in our house because they're so easy to throw together and everyone can pick out what they like. I actually buy the falafel and heat them in the air fryer rather than frying them in oil. They come out lovely and crisp without all the extra mess and calories. And then I'll load up the bowl with cucumber, roasted vegetables, whatever you've got vegetable-wise, and then plenty of tzatziki.

I like to add lots of fresh mint and a good squeeze of lemon to keep everything bright and zesty. My son loves cucumber, so it's one of those dinners that goes down really well at home. And you can easily prep the vegetables and tzatziki early in the day, so dinner comes together really, really quickly.

Cold Soba Noodle Bowl with Cucumber, Carrot, and Peanut Sauce

Cold soba noodle bowls are so good when it's hot, and you want something fresh but still filling. I like to keep it really simple with just cucumber and carrots, then toss everything through a quick peanut sauce. I like cutting the vegetables into really fine strips so you get the lovely crunch with the soft noodles.

You can cook the soba ahead, rinse them really well under cold water, and then keep them chilled in the fridge, which makes this almost instant when you're ready to eat. I'll make extra peanut sauce too, because it keeps well in the fridge and it's great drizzled over leftover veggies, chicken, or even used as a dip.

It's also easy to add shredded rotisserie chicken or some edamame if you want a little bit more protein. Finish it off with lots of spring onion, some fresh herbs, and some toasted sesame seeds.

Quick Shrimp Scampi with Angel Hair Pasta

Fresh angel hair pasta works so well with shrimp scampi because it's so light and delicate. So I think it keeps the whole dish feeling really fresh and light rather than heavy. The shrimp cook really quickly, so I'll get the pasta going while I make the garlic, lemon, and butter sauce, and then everything comes together in just a few minutes.

Make sure you keep some of that pasta water on the side just to make your sauce cling to that pasta even more. Definitely need fresh parsley and extra lemon at the end to make such a difference. If you are using fresh pasta, make sure you keep an eye on it because it does cook much faster than dried, and so it can go from perfect to overcooked very quickly.

This is really nice with a delicate grating of pecorino or parmesan and a good white wine.

BBQ Chicken Quesadillas Using Rotisserie Meat

Nothing beats that combination of barbecue chicken and melted cheese. And then using leftover rotisserie chicken makes these ridiculously easy. I'll shred the chicken, mix it in with a little bit of barbecue sauce, pile it into the tortillas with plenty of cheese, and then fold them over and get them crisp in a pan.

They're done in under 10 minutes, which is exactly why I make my husband make these when I'm feeling lazy. You can also make a few extra and keep them in the fridge for an easy lunch, or even pop them into a lunch box. Then reheat them in a dry pan or an air fryer so the tortillas get crispy again.

One-Bowl Pesto Pasta with Cherry Tomatoes and Burrata

Pesto pasta with cherry tomatoes and burrata is definitely more of an occasional lunch or dinner in our house. We don't just bring out the burrata on a random Wednesday. I like using gluten-free pasta here, and I make my own pesto with almonds instead of pine nuts, which is so much cheaper and still gives you that lovely nutty flavor. And I promise you no one can tell the difference.

I also like to roast the cherry tomatoes first, so they soften and get really sweet. Then I toss everything together with the pesto and pasta. The burrata goes on right at the end so it stays creamy and becomes the star of the dish. I like to make the pesto a few days ahead and keep it covered in the fridge, which makes the pasta itself really quick to pull together on the day you're having people over.

Mango Black Bean Salad with Tortilla Chips

Mango and black bean salad isn't something I would normally make, but I had a friend with a whole lot of ripe mangoes that needed using, and she was entertaining, so this was a fun way to turn them into something completely different. The sweetness of the mango works really well with the black beans, and I added plenty of lime, red onion, and fresh herbs to keep it fresh and punchy.

She served it with tortilla chips so it gets that salty crunch with every bite. It's also a great one to make for a lunch or casual get-together. Just keep the chips separate until you're ready to eat so they don't go soggy.

Sausage and Pepper Skillet with Crusty Bread

I like using chicken or vegan sausages for this, depending on what you're in the mood for already. Or if my husband has begged for pork ones, we'll do that. But it still is already a one-pan wonder. I get the sausages nicely browned first because those little brown bits left in the bottom of the pan are where so much of the flavor comes from. Then I add the peppers and onions and let them soften before adding a splash of stock or wine to loosen everything up and make a lovely little sauce.

It's really delicious. Some crusty bread, especially if it's fresh out of the oven, for mopping everything up, with tons of butter on it as well. And the best part about this dish is that there's hardly any washing up, which is the win here.

Vietnamese-Style Rice Paper Rolls with Hoisin-Peanut Dip

When the boys are having something like grilled ribs, I'll make myself these Vietnamese-style rice paper rolls because I want something a little lighter and fresher. I fill them with lots of crunchy, fresh vegetables, mint, and coriander, and then make a quick hoisin dipping sauce. I actually leave the peanut butter out because I prefer the lighter, sharper flavor with all the fresh herbs and vegetables.

And then if you've got shrimp or prawns lying around, that makes it even more delicious. They're also great for using up bits and pieces from the fridge. I'll just throw in whatever crunchy veggies I have. You can prep all the fillings ahead and then keep them covered in the fridge.

What I have found when I made these is not to let them get too wet because they kind of disappear. And then you must keep them covered because they get hard if you don't cover them. So yeah, just don't make them too far in advance because the rice paper can get a little sticky.

Sheet-Pan Tofu with Broccoli and Sweet Chili Glaze

This is one of my favorites because I could genuinely eat tofu all week, especially when it's cooked until the edges are really golden and crisp. The trick is to press the tofu well before you start. Even just wrapping it in a clean tea towel and putting something heavy on top for a few minutes makes a difference. It sounds really weird, but I promise you it does. Then I'll cut it into chunks, toss it with the broccoli, and roast everything on a really hot sheet pan so the tofu gets those lovely crispy edges. Then you can add sweet chili glaze or anything really like hoisin or teriyaki sauce, towards the end rather than at the beginning.

If you do add it too far in advance, it can catch and burn in the oven. If you're making extra, keep the tofu and broccoli in the fridge for a few days and reheat them in the air fryer or oven rather than the microwave, which helps restore their crispiness. The microwave tends to make it just soggy and meh.

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