It's a weekday evening and you have to feed six people? That's a bit of a challenge. These 17 recipes are designed to keep you from being a slave to the stove while also filling your guests' bellies. Grab a glass of wine (maybe pour a second one) because you deserve it! Now you can pick a recipe, hand a guest the napkin duty, and kick back.

1) One-Pan Chicken Alfredo

Magic happens during the weekdays with one pan creamy noodles and practically no cleanup.

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One-Pan Chicken Alfredo

Tender chicken and pasta simmered in a rich and garlic Alfredo sauce.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb chicken breast cubed
• 1 lb fettuccine
• 4 cups chicken broth
• 2 cups heavy cream
• 1.5 cups parmesan grated
• 4 cloves garlic minced
• 2 tbsp butter
• 1 tsp salt

Method

 

1. Brown the cubed chicken in butter in a large deep skillet, then add the garlic.
2. Pour in the chicken broth and bring to a boil.
3. Add the fettuccine and simmer, stirring often, until the pasta is tender and the liquid reduces.
4. Stir in the heavy cream and parmesan until the sauce is thick and silky.
5. Season with salt and serve straight from the pan.

Notes

Break the fettuccine in half if your skillet is on the smaller side.

2) Vegetable Stir Fry with Tofu

It's quick and will make you feel put together.

Vegetable Stir Fry with Tofu

Tofu and veggies all coated in an awesome garlic and ginger sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 14 oz firm tofu cubed
• 2 cups broccoli florets
• 2 bell peppers sliced
• 1 cup snap peas
• 1/3 cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp ginger grated
• 3 tbsp vegetable oil

Method

 

1. Toss the tofu cubes in cornstarch and pan-fry in oil until golden and crisp, then set aside.
2. Stir-fry the broccoli, peppers, and snap peas over high heat until crisp-tender.
3. Add the ginger and cook until fragrant.
4. Pour in the soy sauce and toss everything together until glossy.
5. Return the tofu to the pan and gently fold it in before serving.

Notes

Serve over rice to stretch it even further for a hungry crowd.

3) Taco Salad Bowls

Everyone is happy as it takes little work, tonight is build-your-own taco salad night.

Taco Salad Bowls

Ground beef is layered on top of crunchy lettuce with all the cheesy and crunchy toppings.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb ground beef
• 1 packet taco seasoning
• 8 cups romaine lettuce chopped
• 1 cup cheddar cheese shredded
• 1 cup cherry tomatoes halved
• 1 can black beans drained
• 2 cups tortilla chips crushed
• 1/2 cup sour cream

Method

 

1. Brown the ground beef, drain the fat, and stir in the taco seasoning with a splash of water.
2. Simmer until the beef is saucy and well coated.
3. Divide the chopped romaine among bowls.
4. Top each bowl with seasoned beef, black beans, cheddar, and cherry tomatoes.
5. Finish with crushed tortilla chips and a dollop of sour cream.

Notes

Set the toppings out in bowls and let everyone build their own.

4) Baked Ziti with Sausage

A cheesy dish that will capture the full attention of everyone at the table.

Baked Ziti with Sausage

A thick layer of melted mozzarella cheese covers baked sausage and ziti.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb ziti
• 1 lb Italian sausage casings removed
• 3 cups marinara sauce
• 1 cup ricotta
• 2 cups mozzarella shredded
• 1/2 cup parmesan grated
• 2 cloves garlic minced
• 1 tbsp olive oil

Method

 

1. Cook the ziti until just shy of al dente, then drain.
2. Brown the sausage with the garlic in olive oil, breaking it up, then stir in the marinara.
3. Combine the pasta, sauce, and ricotta in a large baking dish.
4. Top with mozzarella and parmesan.
5. Bake at 375F for 25 minutes until bubbly and golden on top.

Notes

Let it rest 5 minutes after baking so it slices into neat servings.

5) Classic Chili Con Carne

This huge pot of chili is guaranteed to get better the longer it simmers — and especially the next day.

Classic Chili Con Carne

Chili with beef, beans, and warm spices!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb ground beef
• 1 onion diced
• 2 cans kidney beans drained
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 2 cloves garlic minced
• 2 cups beef broth

Method

 

1. Brown the ground beef with the onion and garlic in a large pot.
2. Stir in the chili powder and cumin until fragrant.
3. Add the diced tomatoes, kidney beans, and beef broth.
4. Bring to a simmer and cook, stirring occasionally, for 30 minutes.
5. Taste, adjust the seasoning, and serve hot with your favorite toppings.

Notes

A square of dark chocolate stirred in at the end adds incredible depth.

6) Lemony Herb Roasted Chicken

Golden, fragrant, and herby; this dish will make your kitchen smell amazing!

Lemony Herb Roasted Chicken

Roasted chicken that is juicy and has been brushed with lemon, garlic and herbs.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 chicken thighs bone-in
• 2 lemons one juiced, one sliced
• 4 cloves garlic minced
• 3 tbsp olive oil
• 1 tbsp fresh rosemary chopped
• 1 tbsp fresh thyme chopped
• 1 tsp salt
• 1/2 tsp black pepper

Method

 

1. Whisk together the lemon juice, garlic, olive oil, herbs, salt, and pepper.
2. Toss the chicken thighs in the marinade and arrange in a roasting pan.
3. Tuck the lemon slices around the chicken.
4. Roast at 400F for about 45 minutes until golden and cooked through.
5. Rest 5 minutes, then serve with the pan juices spooned over.

Notes

Pat the chicken skin dry before roasting for the crispiest results.

7) Mediterranean Pasta Bake

Baked casserole will feed the crowd while bringing the sunny Mediterranean flavors.

Mediterranean Pasta Bake

Pasta baked with tomatoes, olives, and feta until golden brown.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 lb penne
• 2 cups cherry tomatoes
• 1 cup kalamata olives pitted
• 1.5 cups feta crumbled
• 3 cloves garlic minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 2 cups baby spinach

Method

 

1. Cook the penne until just shy of al dente, then drain.
2. Toss the pasta with olive oil, garlic, tomatoes, olives, oregano, and spinach.
3. Transfer to a baking dish and scatter the feta over the top.
4. Bake at 400F for 20 minutes until the tomatoes burst and the feta softens.
5. Stir gently and serve warm.

Notes

A squeeze of fresh lemon over the top right before serving brightens everything.

8) Chicken and Veggie Fajitas

As soon as the hot fajitas are served, it is time to start the dinner party.

Chicken and Veggie Fajitas

Smoky and tender seasoned chicken with colorful peppers.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb chicken breast sliced
• 3 bell peppers sliced
• 1 onion sliced
• 2 tbsp fajita seasoning
• 3 tbsp vegetable oil
• 1 lime juiced
• 12 flour tortillas warmed
• 2 tbsp cilantro chopped

Method

 

1. Toss the sliced chicken with the fajita seasoning.
2. Sear the chicken in hot oil until browned and cooked through, then remove.
3. Stir-fry the peppers and onion until charred and crisp-tender.
4. Return the chicken to the pan and toss with the lime juice.
5. Pile onto warm tortillas and top with cilantro.

Notes

Get the pan screaming hot so the peppers char instead of steaming.

9) Loaded Baked Potato Bar

It is settled! Everyone can load their own potato!

Loaded Baked Potato Bar

The fluffy baked potatoes are topped with cheese, bacon, and all the other toppings.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 russet potatoes
• 2 cups cheddar cheese shredded
• 8 slices bacon cooked and crumbled
• 1 cup sour cream
• 4 stalks green onion sliced
• 2 tbsp olive oil
• 1 tsp salt
• 3 tbsp butter

Method

 

1. Rub the potatoes with olive oil and salt and prick them all over with a fork.
2. Bake at 425F for about 50 minutes until the skins are crisp and the centers are tender.
3. Split each potato open and fluff the insides with a fork.
4. Set out bowls of cheddar, bacon, sour cream, green onion, and butter.
5. Let everyone load up their own potato at the table.

Notes

Microwave the potatoes for 5 minutes first to cut the oven time on busy nights.

10) Creamy Tomato Basil Soup

So velvety and comforting that it practically begs for a grilled cheese on the side.

Creamy Tomato Basil Soup

Cream and fresh basil make this soup even better!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 cans crushed tomatoes
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 onion diced
• 3 cloves garlic minced
• 1/2 cup fresh basil torn
• 2 tbsp butter
• 1 tsp sugar

Method

 

1. Saute the onion and garlic in butter until soft and golden.
2. Add the crushed tomatoes, broth, and sugar, then simmer 20 minutes.
3. Stir in most of the basil and blend the soup until smooth.
4. Stir in the heavy cream and warm gently without boiling.
5. Ladle into bowls and finish with the remaining basil.

Notes

Use an immersion blender right in the pot to save yourself the dishes.

11) Greek Quinoa Salad

Fresh, filling, and great for meal prep for the busy weeks ahead.

Greek Quinoa Salad

Fluffy quinoa mixed with fresh cucumbers, tomatoes, feta cheese, and a tangy dressing.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups quinoa rinsed
• 1 cucumber diced
• 2 cups cherry tomatoes halved
• 1 cup feta crumbled
• 1/2 cup kalamata olives sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano

Method

 

1. Cook the quinoa in water until fluffy, then let it cool.
2. Whisk the olive oil, lemon juice, and oregano together for the dressing.
3. Combine the cooled quinoa with the cucumber, tomatoes, olives, and feta.
4. Pour the dressing over and toss to coat.
5. Chill for 15 minutes before serving so the flavors meld.

Notes

It keeps beautifully for a few days, so make a double batch for lunches.

12) Butter Chicken with Rice

Rich and aromatic butter chicken that actually tastes like takeout but isn't!

Butter Chicken with Rice

Tender chicken cooked in a buttery spiced tomato sauce and served over rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb chicken thighs cubed
• 1 can crushed tomatoes
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp garam masala
• 1 tbsp ginger grated
• 3 cloves garlic minced
• 4 cups cooked rice

Method

 

1. Brown the cubed chicken in butter, then set aside.
2. Saute the garlic, ginger, and garam masala in the same pot until fragrant.
3. Add the crushed tomatoes and simmer 10 minutes.
4. Stir in the cream and return the chicken to the pot, simmering until cooked through.
5. Serve the butter chicken over warm rice.

Notes

A pinch of sugar balances the tomatoes if the sauce tastes too sharp.

13) BBQ Pulled Pork Sliders

These sliders are soft tan angy and chewy and disappear quickly.

BBQ Pulled Pork Sliders

Smoked shredded pork is mixed with BBQ sauce and heaped onto tender slider buns.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb pork shoulder cubed
• 1.5 cups barbecue sauce
• 1 cup chicken broth
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 12 slider buns
• 2 cups coleslaw mix
• 1 tsp salt

Method

 

1. Season the pork with smoked paprika, brown sugar, and salt.
2. Simmer the pork in the broth, covered, until fork-tender, about 35 minutes.
3. Drain off the liquid and shred the pork with two forks.
4. Toss the shredded pork with the barbecue sauce.
5. Pile onto the slider buns and top with coleslaw.

Notes

A pressure cooker gets the pork tender in half the time on busy nights.

14) Savory Pancakes with Vegetables

Breakfast for dinner can be fun with twist! How about adding some veggies into the mix?

Savory Pancakes with Vegetables

Savory pancakes enriched with shredded vegetables and herbs and featuring crispy edges.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups flour
• 2 eggs
• 1 cup milk
• 1 zucchini grated
• 1 cup shredded carrots
• 2 stalks green onion sliced
• 1 tsp baking powder
• 3 tbsp vegetable oil

Method

 

1. Whisk together the flour, baking powder, eggs, and milk into a smooth batter.
2. Squeeze excess moisture from the grated zucchini, then fold in the zucchini, carrots, and green onion.
3. Heat a little oil in a skillet over medium heat.
4. Spoon in portions of batter and cook until golden and crisp on both sides.
5. Serve warm with a dollop of sour cream or yogurt.

Notes

Squeezing the zucchini dry keeps the pancakes from going soggy.

15) Stuffed Bell Peppers

An entire meal packed into a pepper! Hearty and colorful.

Stuffed Bell Peppers

Bell peppers filled with seasoned beef, rice, and gooey cheese.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 bell peppers tops cut and seeded
• 1 lb ground beef
• 2 cups cooked rice
• 1 can diced tomatoes
• 1 cup mozzarella shredded
• 1 onion diced
• 2 cloves garlic minced
• 1 tsp Italian seasoning

Method

 

1. Brown the ground beef with the onion and garlic, then stir in the tomatoes and Italian seasoning.
2. Mix in the cooked rice until well combined.
3. Stand the hollowed peppers upright in a baking dish and fill each with the beef mixture.
4. Top with mozzarella and cover the dish with foil.
5. Bake at 375F for 30 minutes, then uncover and bake until the cheese is bubbly.

Notes

Slice a thin sliver off the bottom of any wobbly peppers so they stand up.

16) Spinach and Cheese Stuffed Shells

Fun and simple to put together ahead of time for a busy evening.

Spinach and Cheese Stuffed Shells

Large pasta shells filled with ricotta cheese and spinach and topped with marinara sauce.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 24 jumbo pasta shells
• 2 cups ricotta
• 2 cups spinach chopped
• 1.5 cups mozzarella shredded
• 1/2 cup parmesan grated
• 3 cups marinara sauce
• 1 egg
• 1 clove garlic minced

Method

 

1. Cook the jumbo shells until just tender, then drain and cool slightly.
2. Mix the ricotta, spinach, parmesan, egg, and garlic into a filling.
3. Spread a layer of marinara in a baking dish, then stuff each shell with the ricotta mixture.
4. Arrange the shells in the dish, top with the remaining marinara and mozzarella.
5. Bake at 375F for 25 minutes until bubbly and golden.

Notes

Assemble the whole dish in the morning and just bake it off at dinnertime.

17) Asian Chicken Lettuce Wraps

Crispy, and mouth watering, they will also spark a little excitement about meal time.

Asian Chicken Lettuce Wraps

Seasoned chicken wrapped in lettuce cups and drizzle with a sauce.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lb ground chicken
• 3 tbsp hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 can water chestnuts diced
• 3 cloves garlic minced
• 1 head butter lettuce leaves separated
• 2 stalks green onion sliced

Method

 

1. Brown the ground chicken with the garlic, breaking it into small crumbles.
2. Stir in the hoisin sauce, soy sauce, and rice vinegar.
3. Fold in the diced water chestnuts and cook until everything is glossy and heated through.
4. Stir in the green onion.
5. Spoon the chicken into the lettuce leaves and serve right away.

Notes

Keep the lettuce cups in ice water until serving so they stay crisp.