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.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
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.
Dinner is handled every Sunday
Get 5 easy family dinners, printable recipe cards, and one grocery list. Simple meals, normal ingredients, no more starting from zero at 5pm.
Avocado Toast with Poached Egg
Ingredients
Method
- Toast the bread until golden and crisp.
- Mash the avocado with lemon juice and salt, then spread thickly on the toast.
- Bring a pot of water to a gentle simmer and add the vinegar.
- Crack each egg into the water and poach 3-4 minutes until the whites set.
- Lift the eggs out with a slotted spoon, place on the toast, and sprinkle with red pepper flakes.
Notes
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.
Ingredients
Method
- Brush the peach halves with a little olive oil.
- Grill them cut-side down over medium-high heat 2-3 minutes per side until grill marks appear.
- Whisk the remaining olive oil with honey and balsamic vinegar for the dressing.
- Arrange the greens on plates and top with the grilled peaches, feta, and almonds.
- Drizzle with the dressing and serve right away.
Notes
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
Ingredients
Method
- Toss the shrimp with chili powder, paprika, and a pinch of salt.
- Heat the olive oil in a skillet over medium-high and cook the shrimp 2-3 minutes per side until pink.
- Toss the cabbage with lime juice, cilantro, and a little salt to make the slaw.
- Warm the tortillas in a dry pan.
- Fill each tortilla with shrimp and lime slaw and serve with extra lime.
Notes
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
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the zucchini noodles and cook just 2-3 minutes until barely tender.
- Stir in the pesto and cherry tomatoes and toss to coat.
- Season with salt and warm through for 1 minute.
- Top with parmesan and serve immediately.
Notes
5) Mango Chicken Lettuce Wraps
Mango, chicken, and lettuce cups. They are fun to make and disappear in minutes!
Mango Chicken Lettuce Wraps
Ingredients
Method
- Heat the oil in a skillet over medium-high and cook the ground chicken until browned, about 6 minutes.
- Add the garlic and cook 30 seconds.
- Stir in soy sauce and lime juice, then fold in the diced mango and green onions.
- Cook 1 minute more just to warm the mango.
- Spoon the mixture into the lettuce cups and serve.
Notes
6) Sautéed Garlic Green Beans
The one that steals the show, Crisp tender, garlicky and hard to stop eating.
Sautéed Garlic Green Beans
Ingredients
Method
- Heat the olive oil and butter in a skillet over medium-high heat.
- Add the green beans and a splash of water, cover, and steam 3 minutes.
- Uncover and sauté until the beans are crisp-tender and lightly blistered, about 3 minutes.
- Add the garlic and cook 1 minute until fragrant.
- Finish with lemon juice, salt, and pepper, then serve.
Notes
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
Ingredients
Method
- Heat the oil in a pot over medium and cook the onion until soft, about 3 minutes.
- Add the garlic and curry paste and stir until fragrant, 1 minute.
- Add the lentils, coconut milk, and broth and bring to a simmer.
- Cook 12-14 minutes until the lentils are tender and the soup thickens.
- Stir in lime juice and serve with cilantro on top.
Notes
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
Ingredients
Method
- Microwave the pepper halves with a splash of water, covered, for 4 minutes to soften.
- Stir together the quinoa, black beans, corn, salsa, and cumin.
- Spoon the filling into the pepper halves.
- Top with shredded cheese.
- Microwave or broil 3-4 minutes until the cheese melts, then serve.
Notes
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.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Lemon Herb Grilled Salmon
Ingredients
Method
- Whisk the olive oil, lemon juice and zest, garlic, dill, salt, and pepper together.
- Brush the mixture over the salmon fillets.
- Heat a grill or grill pan over medium-high.
- Grill the salmon 4-5 minutes per side until it flakes easily.
- Squeeze extra lemon over the top and serve.
Notes
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
Ingredients
Method
- Preheat the broiler and arrange the mushroom caps on a baking sheet.
- Heat the olive oil and quickly wilt the spinach with the garlic, about 2 minutes.
- Stir the spinach into the ricotta with salt.
- Spoon the filling into the mushroom caps and sprinkle with parmesan.
- Broil 6-8 minutes until the mushrooms soften and the tops are golden.
Notes
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
Ingredients
Method
- Heat the oil in a pot over medium-high and cook the onion 2 minutes.
- Add the diced sweet potatoes, chili powder, and cumin and stir 1 minute.
- Pour in the tomatoes and broth and bring to a boil.
- Cover and simmer 10-12 minutes until the sweet potatoes are tender.
- Stir in the black beans, warm through, and serve.
Notes
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
Ingredients
Method
- Place the shredded chicken in a large bowl.
- Add the celery, red onion, and dill.
- Stir in the Greek yogurt, lemon juice, salt, and pepper.
- Mix until everything is evenly coated and creamy.
- Serve on greens, in a wrap, or over toast.
Notes
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
Ingredients
Method
- Thread a cherry tomato, a folded basil leaf, and a mozzarella ball onto each small skewer.
- Repeat until all the skewers are filled.
- Arrange the skewers on a serving platter.
- Drizzle with olive oil and balsamic glaze.
- Sprinkle with salt and serve.
Notes
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
Ingredients
Method
- Lay the tortillas flat and spread each with a generous layer of hummus.
- Layer on the spinach, cucumber, carrot, and bell pepper.
- Sprinkle with crumbled feta.
- Fold in the sides and roll up tightly.
- Slice each wrap in half and serve.
Notes
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
Ingredients
Method
- Pat the tofu dry and toss with cornstarch.
- Heat the vegetable oil in a skillet over medium-high and pan-fry the tofu until golden on all sides, about 6 minutes.
- Add the broccoli and a splash of water, cover, and steam 3 minutes.
- Stir in the garlic, soy sauce, honey, and sesame oil and toss 2 minutes until glossy.
- Serve over rice.
Notes
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
Ingredients
Method
- Stir the rice vinegar, sugar, and salt into the cooled rice.
- Lay a nori sheet on a bamboo mat and spread a thin layer of rice over it.
- Arrange avocado and cucumber in a line near the bottom edge.
- Roll up tightly using the mat, then sprinkle with sesame seeds.
- Slice each roll into bite-sized pieces with a wet knife.
Notes
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
Ingredients
Method
- Preheat the oven to 425F and spread the asparagus on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast 10-12 minutes until tender and lightly browned.
- Squeeze the lemon juice over the top and sprinkle with zest.
- Finish with grated parmesan and serve warm.
Notes
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
Ingredients
Method
- Add the chickpeas, cucumber, cherry tomatoes, and red onion to a large bowl.
- Whisk the olive oil and lemon juice with a pinch of salt for the dressing.
- Pour the dressing over the salad and toss.
- Gently fold in the diced avocado and parsley.
- Serve right away or chill briefly.
Notes
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
Ingredients
Method
- Pat the tilapia dry and brush with olive oil.
- Rub both sides with Cajun seasoning and a little salt.
- Heat a grill or grill pan over medium-high.
- Grill the fillets 3-4 minutes per side until they flake easily.
- Sprinkle with parsley and serve with lemon wedges.
