These recipes are sure to help you out on those evenings where everyone is hungry, and you don't want to spend a long time cooking. I found 19 healthy dinner recipes that take 20 minutes or less to help you get something fresh on the table for everyone without having to spend forever at the stove. You are going to want to save this for your most hectic weeks.

1) Avocado Toast with Poached Egg

Always a great choice, quick meals are like the little black dress of food. These meals are simple and dependable.

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Avocado Toast with Poached Egg

Avocado toast with a perfectly poached egg that has a runny golden yolk.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 slices whole grain bread
• 1 avocado mashed
• 2 eggs
• 1 tsp lemon juice
• 1 tbsp white vinegar
• 0.25 tsp red pepper flakes
• 0.25 tsp salt

Method

 

1. Toast the bread until golden and crisp.
2. Mash the avocado with lemon juice and salt, then spread thickly on the toast.
3. Bring a pot of water to a gentle simmer and add the vinegar.
4. Crack each egg into the water and poach 3-4 minutes until the whites set.
5. Lift the eggs out with a slotted spoon, place on the toast, and sprinkle with red pepper flakes.

Notes

Swirl the simmering water before adding eggs for tidier poached whites.

2) Grilled Peach Salad with Feta

The sweet and smoky flavor of peaches paired with the salty kick of feta cheese over greens is simply mouthwatering.

Grilled Peach Salad with Feta

Grilled peaches over fresh greens with feta, and a honey drizzle.

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Prep Time 8 minutes mins

Cook Time 6 minutes mins

Total Time 14 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 peaches halved
• 6 cups mixed greens
• 0.5 cup feta crumbled
• 0.25 cup sliced almonds toasted
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar

Method

 

1. Brush the peach halves with a little olive oil.
2. Grill them cut-side down over medium-high heat 2-3 minutes per side until grill marks appear.
3. Whisk the remaining olive oil with honey and balsamic vinegar for the dressing.
4. Arrange the greens on plates and top with the grilled peaches, feta, and almonds.
5. Drizzle with the dressing and serve right away.

Notes

Pick peaches that are ripe but still firm so they hold up on the grill.

3) Spicy Shrimp Tacos with Lime Slaw

Taco night can be quick and a bit classy. Add some crunchy lime slaw, which is the secret weapon!

Spicy Shrimp Tacos with Lime Slaw

Quick seared spicy shrimp with a crunchy lime slaw all wrapped up in a warm tortilla.

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb shrimp peeled and deveined
• 8 corn tortillas
• 3 cups shredded cabbage
• 2 limes juiced
• 1 tsp chili powder
• 0.5 tsp smoked paprika
• 2 tbsp olive oil
• 0.25 cup cilantro chopped

Method

 

1. Toss the shrimp with chili powder, paprika, and a pinch of salt.
2. Heat the olive oil in a skillet over medium-high and cook the shrimp 2-3 minutes per side until pink.
3. Toss the cabbage with lime juice, cilantro, and a little salt to make the slaw.
4. Warm the tortillas in a dry pan.
5. Fill each tortilla with shrimp and lime slaw and serve with extra lime.

Notes

Don't overcook the shrimp; they're done the moment they curl and turn pink.

4) Zucchini Noodles with Pesto

total weeknight win. Ready before the water would even boil for real pasta. Light and fresh.

Zucchini Noodles with Pesto

Zucchini noodles spiralized and combined with vibrant basil pesto, halved cherry tomatoes and parmesan.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 zucchini spiralized
• 0.5 cup basil pesto
• 1 cup cherry tomatoes halved
• 0.25 cup grated parmesan
• 2 tbsp olive oil
• 0.25 tsp salt

Method

 

1. Heat the olive oil in a large skillet over medium heat.
2. Add the zucchini noodles and cook just 2-3 minutes until barely tender.
3. Stir in the pesto and cherry tomatoes and toss to coat.
4. Season with salt and warm through for 1 minute.
5. Top with parmesan and serve immediately.

Notes

Don't overcook the zoodles or they'll release water and go soggy.

5) Mango Chicken Lettuce Wraps

Mango, chicken, and lettuce cups. They are fun to make and disappear in minutes!

Mango Chicken Lettuce Wraps

Lettuce cups make a great refreshing hand held dinner. Juicy mango and chicken with savory and sweet sauce are great additions.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb ground chicken
• 1 mango diced
• 1 head butter lettuce leaves separated
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 2 cloves garlic minced
• 1 tbsp vegetable oil
• 2 green onions sliced

Method

 

1. Heat the oil in a skillet over medium-high and cook the ground chicken until browned, about 6 minutes.
2. Add the garlic and cook 30 seconds.
3. Stir in soy sauce and lime juice, then fold in the diced mango and green onions.
4. Cook 1 minute more just to warm the mango.
5. Spoon the mixture into the lettuce cups and serve.

Notes

Keep the lettuce cups cold and crisp until the moment you fill them.

6) Sautéed Garlic Green Beans

The one that steals the show, Crisp tender, garlicky and hard to stop eating.

Sautéed Garlic Green Beans

Crisp-tender green beans sautéed with golden garlic and finished with a squeeze of fresh lemon juice.

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Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb green beans trimmed
• 4 cloves garlic minced
• 2 tbsp olive oil
• 1 tbsp butter
• 0.5 lemon juiced
• 0.25 tsp salt
• 0.25 tsp black pepper

Method

 

1. Heat the olive oil and butter in a skillet over medium-high heat.
2. Add the green beans and a splash of water, cover, and steam 3 minutes.
3. Uncover and sauté until the beans are crisp-tender and lightly blistered, about 3 minutes.
4. Add the garlic and cook 1 minute until fragrant.
5. Finish with lemon juice, salt, and pepper, then serve.

Notes

A pinch of red pepper flakes is great if you like a little heat.

7) Coconut Curry Lentil Soup

Comforting and rich, this soup is also packed with plant protein! You’d never guess! It’ll give you the feeling of having simmered on the stove all day!

Coconut Curry Lentil Soup

A delicious coconut curry soup with red lentils, warm spices, and ready in minutes!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup red lentils rinsed
• 1 can coconut milk
• 3 cups vegetable broth
• 2 tbsp red curry paste
• 1 onion diced
• 2 cloves garlic minced
• 1 tbsp vegetable oil
• 1 lime juiced

Method

 

1. Heat the oil in a pot over medium and cook the onion until soft, about 3 minutes.
2. Add the garlic and curry paste and stir until fragrant, 1 minute.
3. Add the lentils, coconut milk, and broth and bring to a simmer.
4. Cook 12-14 minutes until the lentils are tender and the soup thickens.
5. Stir in lime juice and serve with cilantro on top.

Notes

Red lentils cook fast, so they're perfect when you're short on time.

8) Quinoa and Black Bean Stuffed Peppers

These meals are made with a lot of proteins, and also have great colors with large portions.

Quinoa and Black Bean Stuffed Peppers

Bell peppers filled with a spicy quinoa, black bean, and corn mixture and covered with gooey cheese.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 bell peppers halved and seeded
• 1.5 cups cooked quinoa
• 1 cup black beans drained
• 0.75 cup corn kernels
• 1 cup salsa
• 1 tsp cumin
• 1 cup shredded cheese

Method

 

1. Microwave the pepper halves with a splash of water, covered, for 4 minutes to soften.
2. Stir together the quinoa, black beans, corn, salsa, and cumin.
3. Spoon the filling into the pepper halves.
4. Top with shredded cheese.
5. Microwave or broil 3-4 minutes until the cheese melts, then serve.

Notes

Use pre-cooked quinoa or a microwave pouch to keep this fast.

9) Lemon Herb Grilled Salmon

They are flaky and bright. Plus, they cook faster than you might think! Feels fancy but cooks in just a few minutes.

Lemon Herb Grilled Salmon

Fresh herbs and spices are sprinkled on top of the salmon fillet to add another layer of flavor to the dish.

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Prep Time 8 minutes mins

Cook Time 10 minutes mins

Total Time 18 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 salmon fillets
• 1 lemon juiced and zested
• 3 cloves garlic minced
• 2 tbsp olive oil
• 2 tbsp fresh dill chopped
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

 

1. Whisk the olive oil, lemon juice and zest, garlic, dill, salt, and pepper together.
2. Brush the mixture over the salmon fillets.
3. Heat a grill or grill pan over medium-high.
4. Grill the salmon 4-5 minutes per side until it flakes easily.
5. Squeeze extra lemon over the top and serve.

Notes

Salmon is done when it flakes but still looks moist in the center.

10) Spinach and Ricotta Stuffed Mushrooms

Tiny, two-bite flavor explosions which give the impression of being an appetizer, but serve well as a lighter meal.

Spinach and Ricotta Stuffed Mushrooms

Delicate mushroom caps feature a luscious spinach and ricotta filling, crowned with a touch of golden parmesan.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 16 large mushrooms stemmed
• 1 cup ricotta cheese
• 2 cups fresh spinach chopped
• 0.25 cup grated parmesan
• 2 cloves garlic minced
• 2 tbsp olive oil
• 0.25 tsp salt

Method

 

1. Preheat the broiler and arrange the mushroom caps on a baking sheet.
2. Heat the olive oil and quickly wilt the spinach with the garlic, about 2 minutes.
3. Stir the spinach into the ricotta with salt.
4. Spoon the filling into the mushroom caps and sprinkle with parmesan.
5. Broil 6-8 minutes until the mushrooms soften and the tops are golden.

Notes

Pat the mushrooms dry first so they don't get watery under the broiler.

11) Sweet Potato and Black Bean Chili

An extra cozy chili that is still fast to make and fill. The sweet potato adds a bit of fun.

Sweet Potato and Black Bean Chili

This dish features a mildly spiced and hearty chili paired with gentle black beans and sweet potatoes. The chili is placed in a thick and rich tomato base.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 sweet potatoes small diced
• 1 can black beans drained
• 1 can diced tomatoes
• 1 onion diced
• 2 tbsp chili powder
• 1 tsp cumin
• 2 cups vegetable broth
• 1 tbsp olive oil

Method

 

1. Heat the oil in a pot over medium-high and cook the onion 2 minutes.
2. Add the diced sweet potatoes, chili powder, and cumin and stir 1 minute.
3. Pour in the tomatoes and broth and bring to a boil.
4. Cover and simmer 10-12 minutes until the sweet potatoes are tender.
5. Stir in the black beans, warm through, and serve.

Notes

Dice the sweet potato small so it cooks through quickly.

12) Greek Yogurt Chicken Salad

The heaviness is gone, and thanks to Greek yogurt for doing the work mayo usually does.

Greek Yogurt Chicken Salad

A delicious chicken salad mixed with Greek yogurt, and also includes crunchy celery and fresh herbs.

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Prep Time 12 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chicken shredded
• 0.75 cup Greek yogurt
• 2 celery stalks diced
• 0.25 cup red onion diced
• 2 tbsp fresh dill chopped
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

 

1. Place the shredded chicken in a large bowl.
2. Add the celery, red onion, and dill.
3. Stir in the Greek yogurt, lemon juice, salt, and pepper.
4. Mix until everything is evenly coated and creamy.
5. Serve on greens, in a wrap, or over toast.

Notes

A rotisserie chicken makes this come together in minutes.

13) Tomato Basil Caprese Skewers

Three ingredients, no cooking required, and they give the impression that you put in a lot of effort. Now, that's a recipe I can get behind!

Tomato Basil Caprese Skewers

Cherry tomatoes, basil, and fresh mozzarella drizzled with balsamic and threaded on skewers.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 24 cherry tomatoes
• 24 fresh mozzarella balls
• 24 fresh basil leaves
• 3 tbsp balsamic glaze
• 1 tbsp olive oil
• 0.25 tsp salt

Method

 

1. Thread a cherry tomato, a folded basil leaf, and a mozzarella ball onto each small skewer.
2. Repeat until all the skewers are filled.
3. Arrange the skewers on a serving platter.
4. Drizzle with olive oil and balsamic glaze.
5. Sprinkle with salt and serve.

Notes

Assemble these just before serving so the basil stays bright green.

14) Hummus and Veggie Wrap

Crunchy, creamy, and ready in a snap! No cooking required for this lunch-or-dinner hero!

Hummus and Veggie Wrap

A no-cook wrap packed with creamy hummus, crunchy vegetables, and fresh greens.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 large tortillas
• 0.5 cup hummus
• 1 cucumber sliced
• 1 carrot shredded
• 1 bell pepper sliced
• 1 cup baby spinach
• 0.25 cup feta crumbled

Method

 

1. Lay the tortillas flat and spread each with a generous layer of hummus.
2. Layer on the spinach, cucumber, carrot, and bell pepper.
3. Sprinkle with crumbled feta.
4. Fold in the sides and roll up tightly.
5. Slice each wrap in half and serve.

Notes

Pat the cucumber dry so the wrap doesn't get soggy.

15) Stir-Fried Tofu and Broccoli

Broccoli and crispy edged tofu in a delicious sauce. Takes less time and money than takeout!

Stir-Fried Tofu and Broccoli

Crispy golden-brown tofu and broccoli stir fried in a delicious garlic soya sauce.

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Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 14 oz firm tofu cubed
• 4 cups broccoli florets
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic minced
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sesame oil

Method

 

1. Pat the tofu dry and toss with cornstarch.
2. Heat the vegetable oil in a skillet over medium-high and pan-fry the tofu until golden on all sides, about 6 minutes.
3. Add the broccoli and a splash of water, cover, and steam 3 minutes.
4. Stir in the garlic, soy sauce, honey, and sesame oil and toss 2 minutes until glossy.
5. Serve over rice.

Notes

Press the tofu first so it crisps up instead of steaming.

16) Cucumber and Avocado Sushi Rolls

It's fresh and it's cool! It's surprisingly doable at home too! Plus, there's no raw fish!

Cucumber and Avocado Sushi Rolls

Sushi rolls made at home with seasoned rice, avocado, and cucumbers.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cups cooked sushi rice cooled
• 4 nori sheets
• 1 avocado sliced
• 1 cucumber julienned
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp sesame seeds

Method

 

1. Stir the rice vinegar, sugar, and salt into the cooled rice.
2. Lay a nori sheet on a bamboo mat and spread a thin layer of rice over it.
3. Arrange avocado and cucumber in a line near the bottom edge.
4. Roll up tightly using the mat, then sprinkle with sesame seeds.
5. Slice each roll into bite-sized pieces with a wet knife.

Notes

Wet your knife between cuts so the rolls slice cleanly.

17) Lemon Parmesan Asparagus

With the addition of bright lemon and salty parmesan, asparagus transform from plain to something you will actually crave.

Lemon Parmesan Asparagus

Roasted asparagus with fresh lemon and parmesan is super easy.

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb asparagus trimmed
• 2 tbsp olive oil
• 1 lemon juiced and zested
• 0.33 cup grated parmesan
• 0.5 tsp salt
• 0.25 tsp black pepper

Method

 

1. Preheat the oven to 425F and spread the asparagus on a baking sheet.
2. Drizzle with olive oil and season with salt and pepper.
3. Roast 10-12 minutes until tender and lightly browned.
4. Squeeze the lemon juice over the top and sprinkle with zest.
5. Finish with grated parmesan and serve warm.

Notes

Thin asparagus roasts fast, so check it early to keep it crisp.

18) Chickpea and Avocado Salad

No cooking and packed with protein! This is one of my favorite recipes to keep in my back pocket.

Chickpea and Avocado Salad

A fresh salad of chickpeas and avocado, including some crisp vegetables and tossed with lemon dressing - and the best part, it requires no cooking!

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Prep Time 12 minutes mins

Total Time 12 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 cans chickpeas drained
• 1 avocado diced
• 1 cucumber diced
• 1 cup cherry tomatoes halved
• 0.25 cup red onion diced
• 2 tbsp olive oil
• 1 lemon juiced
• 0.25 cup parsley chopped

Method

 

1. Add the chickpeas, cucumber, cherry tomatoes, and red onion to a large bowl.
2. Whisk the olive oil and lemon juice with a pinch of salt for the dressing.
3. Pour the dressing over the salad and toss.
4. Gently fold in the diced avocado and parsley.
5. Serve right away or chill briefly.

Notes

Add the avocado last so it stays in pretty cubes instead of mashing.

19) Cajun Grilled Tilapia

Bold and smoky, with a hint of Cajun all coming together to create something that is food heaven! Ready to eat in no time. Mild tilapia is the perfect food.

Cajun Grilled Tilapia

Tilapia fillets that are flaky and grilled until golden and tender with a Cajun spicy rub.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 tilapia fillets
• 1.5 tbsp cajun seasoning
• 2 tbsp olive oil
• 1 lemon cut in wedges
• 0.25 cup fresh parsley chopped
• 0.25 tsp salt

Method

 

1. Pat the tilapia dry and brush with olive oil.
2. Rub both sides with Cajun seasoning and a little salt.
3. Heat a grill or grill pan over medium-high.
4. Grill the fillets 3-4 minutes per side until they flake easily.
5. Sprinkle with parsley and serve with lemon wedges.

Notes

Tilapia is delicate, so flip it gently with a thin spatula.