It's Wednesday, you're expecting guests, and the last thing you want is to slave over a hot stove after a long day at work. Don't fret. Here are 17 easy recipes that feed six without stress. These are simple meals that you need in your back pocket for those busy days.

1) One-Pan Chicken Alfredo

This is a super simple and delicious recipe. You're throwing it all into one pan, which makes cleanup minimal and is perfect for a busy weeknight. This one is chicken and your creamy Alfredo noodles, all done in one pan. Very easy to make and oh, so good.

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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

This is another one that I like to just do in one pan. Get a steamable bag of vegetables, pop it in the microwave, fry up your tofu, throw the veggies in, and boom, dinner served.

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

These Taco salad bowls are awesome because they have a build-your-own format. It's low effort for you while keeping everyone at the table happy.

You just throw out all the fixings and let everyone make their own taco bowls. Cooking your meat with taco seasoning is the most important part of this dish to really bring out that taco flavor and let your family or guests handle the rest.

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

This recipe is seriously one of my husband's favorite meals, and it comes together quickly and is loaded with flavor. You're obviously going to boil your ziti, fry up your Italian sausage, and then put them together in a casserole dish with some cheese, and you are left with a cheesy pasta bake that gets everyone's full attention when it's on the dinner table. Serve this one up with some warm garlic bread, and you have a winner.

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

Here is just a great recipe you want to always have in your back pocket. This lets you make a large batch of chili, and the flavor improves the longer it simmers. This gives you great next-day leftovers, and it is sure to be one that the whole family enjoys. I like to serve this one up with cornbread and some butter that melts perfectly on top.

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

This dish is golden and fragrant, and it just makes the whole house smell good. The lemon and herbs work together so well. They really add so much flavor to an otherwise boring chicken. And I love to serve this one with a side of jasmine rice. It is a delicious and filling meal for the whole family.

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

There is just something special about Mediterranean flavors, and this Mediterranean pasta bake is no different. You are going to be doing this in a casserole format that makes it perfect for busy weeknights because it's very easy to serve, but it's filled with different flavors that aren't just your ordinary weekday flavors, making this one a win every single time.

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

These chicken and veggie fajitas are so easy to make at home. You might just impress yourself. That sizzle moment that you hear in a restaurant just makes you want fajitas. You're bringing that experience to life, but in a one-pan format.

You can toss this all in the oven, bake it, have your tortillas and cheese ready to go when these come out of the oven, and you have a hit that the whole family will love.

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

We all love a good taco bar, but what about a potato bar? This loaded baked potato bar is going to be a new hit for your family.

You are baking those potatoes ahead of time, slicing them open, and then just putting all the toppings out for everyone to customize their potatoes. These are really filling; they're fun to do and very kid-friendly as well.

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

A creamy tomato basil soup is the perfect soup you need to go with your grilled cheese. This is the ultimate comfort food pairing that everybody loves. And this soup is just velvety and so good. You're going to want to have your grilled cheese to dip into this one.

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

This Greek quinoa salad is surprisingly filling, but it's also fresh. This is one that is perfect to make as a meal prep staple because it can add so much to your lunches on your busy weekdays. You can add a variety of proteins to make it even more filling. And for that reason, quinoa is definitely a pantry staple in our house.

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

This butter chicken with rice is so easy to make that it should almost be illegal. This one is rich, and it smells so good, and it's going to give you a takeout-quality taste despite being homemade. If you have noodles on hand, you can also do this with noodles. Butter chicken is versatile and easy, and it satisfies the whole family.

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

You are just going to throw your pork into a slow cooker and let it simmer all day long. When it's fork-tender, you're shredding it apart, using a barbecue sauce of your family's choosing, tossing it all together, putting it on some King's Hawaiian rolls, and you have some sliders that are sure to be a hit.

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

If you've never tried savory pancakes before, this recipe is your sign to start. These are super easy to make, and they're ready in no time. Plus, the whole notion of breakfast for dinner with a hidden veggie surprise adds a layer of fun to your weeknight rotation.

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

What I love about stuffed bell peppers is how customizable they are. You can put so many different things into a bell pepper, from ground turkey to chicken to ground beef, with tomatoes, rice, and beans.

There are so many different ways to make this one your own. Have fun with it. Either way you go, it is sure to be a dish that impresses and fills the whole family up.

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

These spinach and cheese stuffed shells are going to look a lot more impressive than they actually are. You are just making your big pasta shells, getting some spinach and cheese, stuffing them in, and baking them.

You can pour a sauce over these if you like, or they are good to serve up just as they are. That cheese is going to be melt-in-your-mouth delicious and give you enough creamy texture that you can do it with sauce or without.

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

Chicken lettuce wraps just bring me to PF Chang's. If you have had that appetizer, then you know exactly what I'm talking about. That is what you are creating with these. They are crispy and mouthwatering, and they just bring excitement to mealtime. The flavor is unmatched, and these are very easy to make at home.

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. Cook the ground chicken with the garlic, breaking it into small crumbles, until it reaches 165°F (74°C) throughout.
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.