Finding time to prepare meals for the family can be a challenge.
But worry not!
I’ve compiled a list of 13 quick and easy recipes that will delight everyone at the dinner table. Whether you’re a busy parent, a working professional, or just someone who loves simple yet delicious meals, these recipes are designed to save you time without compromising on flavor.
Get ready to discover a variety of dishes that are not only quick to make but also sure to become family favorites. Let’s dive in and make meal times a breeze!
The 13 Best quick and easy dinner recipes for family and recipes
1. Spaghetti Carbonara
The first thing that comes to my mind when I think of Italian food is the creamy, fatty goodness of the best carbonara possible. I am intoxicated by the silky, yummy, greasy sauce and the contrasting bite of the pasta.
High-quality ingredients such as pancetta, eggs and Parmesan help making the dish even better. And since I love it so much, whenever I cook it, it is a no brainer, a sure win!
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 2 large eggs
- 50g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- 2-3 cloves garlic, minced
- Freshly ground black pepper
- Salt
Instructions
1 Cook the spaghetti in a large pot of simmering salted water according to the package instructions until al dente, making sure to reserve 1 cup of the pasta water before you drain it.
2. As the pasta is cooking, place a large skillet over medium-high heat and add the diced pancetta. Cook to render the fat and crisp, about 5-7 minutes. Add the minced garlic and sauté for another minute or so, then remove skillet from the heat.
3. Whisk the eggs, Pecorino Romano, Parmesan, and a generous pinch of freshly ground black pepper in a medium bowl.
4. Toss in the drained spaghetti along with the pancetta and garlic.
5. Pour the egg and cheese over the spaghetti and quickly mix so the sauce coats the strands of pasta. Add reserved pasta cooking water a tablespoon at a time if the sauce seems too thick.
6. Serve immediately, garnished with additional grated cheese and black pepper if desired.
2. Chicken Tacos
My favorite dinner to cook is chicken tacos, because they are the perfect combination of taste and simplicity.
What I think makes this food extra special is the marinate in which the chicken is cooked in, and the toppings that you choose to add to it.
My recipe is always full of a little bit of ingenuity.
The act of cooking is just as enjoyable as eating for me sometimes.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 packet taco seasoning mix
- 8 small flour or corn tortillas
- 1 cup shredded lettuce
- 1 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream (optional)
- 1/4 cup chopped cilantro (optional)
- 1 lime, cut into wedges (optional)
Instructions
1. Cut the chicken breasts into small bite-sized pieces.
2. Heat olive oil in a skillet on medium-high. Place the chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Stir in the taco seasoning mix with 1/4 cup water and coat the chicken well. Cook for 3-5 minutes until thickens.
4. Warm the tortillas in a skillet or microwave according to package instructions.
5. Serve by placing a portion of the seasoned chicken on each tortilla and adding shredded lettuce, chopped tomatoes and shredded cheddar cheese.
6: Serve with sour cream, chopped cilantro and lime wedges, if desired.
7: Enjoy while it’s hot!
3. Beef Stir-Fry
I love a tender piece of stir-fried beef with an explosion of vibrant colored veggies.
For me, it is all about the soy, the garlic and the ginger, mingling together in a sauce that bring these components together.
I would argue this is the perfect dish for a busy weeknight meal, when I want something tasty and simple on the table.
Beef Stir-Fry
Ingredients
1 lb beef sirloin, thinly sliced
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
2 tbsp vegetable oil
3 cloves garlic, minced
1 inch ginger, grated
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 cups broccoli florets
1 carrot, julienned
1 tbsp sesame oil
Salt and pepper to taste
Cooked white rice (for serving)
Instructions
1. Combine beef slices, soy sauce, oyster sauce, hoisin sauce, and cornstarch in a bowl and let sit for 15 minutes.
2. Put vegetable oil in a large nonstick skillet or wok, and set over medium-high heat. Add the beef and stir-fry until browned and cooked through, 4 to 5 minutes. Remove the beef from the skillet and set it aside.
3. Add garlic and ginger to the same skillet and stir-fry until fragrant, 30 seconds.
4. Add broccoli, carrot, onion and the bell peppers to the skillet. Stir-fry about 4–5 minutes until the vegetables are tender-crisp.
5. Place the beef back into the skillet and stir to combine with the vegetables. Pour in the sesame oil, and season with salt and plenty of black pepper. Stir well to combine and heat through.
6. Serve hot over cooked white rice. Enjoy your fast Beef Stir-Fry dinner!
4. Baked Ziti
I love to make this for family dinners. I think it’s the perfect comfort food – lots of flavorsome tomato sauce, melty cheesy pasta and the proper al dente nuttiness of the pasta itself.
I like to make it my own – tossing in a handful of herbs here, or adding a couple of pounds of spicy sausage.
I think everyone should try this dish at least once; you’ll like it.
Ingredients
- 1 pound ziti pasta
- 1 pound ground beef or Italian sausage
- 1 jar (24 ounces) marinara sauce
- 1 can (15 ounces) ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Boil ziti pasta according to package instructions until al dente. Drain and reserve.
3. Heat olive oil in a large, heavy skillet over medium heat. Add minced garlic; sauté 30 seconds. Add ground beef or Italian sausage and cook until browned and crumbled. Drain the fat.
4. Once the chicken is brown, and the onion tender, stir in marinara sauce and Italian seasoning, then simmer 5 to 10 minutes and season to taste with salt and pepper.
5. Cooked pasta, mixed with the meat sauce, ricotta cheese, and half the mozzarella cheese should be placed in the baking dish. Mix well.
6. Pour the pasta mixture into the prepared baking dish, sprinkle with the remaining mozzarella cheese and Parmesan cheese, and bake in the preheated oven for 25-30 minutes until the cheese has melted and is bubbling.
7. Optional: Garnish with fresh basil or parsley before serving. Enjoy!
5. Grilled Cheese and Tomato Soup
Something about the classic pairing of a crispy, melty cheese grilled sandwich served alongside a bowl of ultra chunky tomato soup just warms my heart – and, I imagine, my belly. I particularly enjoy the magic that’s created when you stealthily tote the gooey sandy down to the very bottom of this fluffy concoction.
For someone who’s romanced by the pure comfort of food – as I think many of us are – this is quite simply, the ultimate comfort food. And it makes me think of all the small joys of childhood.
Ingredients
- 8 slices of bread (sourdough or your choice)
- 4 tablespoons of butter, softened
- 8 slices of cheddar cheese
- 2 cups of shredded mozzarella cheese
- 4 cups of tomato soup (store-bought or homemade)
- 1 can (1
4.5 ounces) diced tomatoes
- 1 cup of vegetable or chicken broth
- 1/2 cup of heavy cream
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh basil, chopped (optional for garnish)
Instructions
1. Warm a large skillet over a medium heat. Butter one side of each slice and lay them, buttered side down, in a skillet. Place a slice of cheddar on top of each sandwich and sprinkle on a portion of the mozzarella. Top with another slice of bread, buttered side up and cook until brown on each side and the cheese is melted, about 3-4 minutes per side.
2. Bring olive oil to a simmer in a medium pot set over medium heat, then add chopped onion. Cook, stirring, until the onion is soft and translucent, 5 minutes. Add the minced garlic, and cook another minute.
3. Bring the diced tomatoes and broth to a boil, lower heat, and simmer away for 10-15 minutes.
4. Purée the tomato mixture with an immersion blender until smooth. (Or, transfer carefully to a blender, pureeing until smooth, then return to the pot.)
5. Add the heavy cream, season with salt and pepper to taste, and let the soup heat through another 5 minutes.
6. Serve the grilled cheese sandwiches with the tomato soup while still hot. Garnish the soup with fresh basil if you would like. Bon appétit!
6. BBQ Chicken Quesadillas
It starts with the BBQ chicken being placed onto the super hot pan. The aroma makes me feel excited It blends together with the melting cheese.
As it melts together, my mouth starts to water! It’s my ultimate comfort food with a kick!
Crispy tortillas. Juicy chicken.
Delicious, tangy sauce. I can’t resist.
Make it. You won’t regret it.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup BBQ sauce
- 2 cups shredded cheese (cheddar or a blend)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 6 large flour tortillas
- 1 tablespoon olive oil or butter
Instructions
1. In a bowl, mix the shredded chicken and the BBQ sauce until the chicken is coated.
2. Heat a large skillet over medium heat. Lightly oil or butter the pan.
3. Put a tortilla in the skillet over half of it; cover with a layer of cheese.
4. Place a slice of BBQ chicken, some red onion rings, a few shreds of cilantro and a sprinkle of cheese.
5. Fold the tortilla over the filling and cook 2-3 minutes per side or until golden brown and melted.
6. Remove from skillet, cut into wedges and serve warm. Repeat with remaining tortillas and filling.
7. One-Pot Lemon Herb Chicken and Rice
It’s one of the easiest meals to make, and it’s so comforting. The chicken is cooked in all this freshness – herbs, and lemon – so it’s the best of both worlds: it’s not too heavy, but it’s not depriving you of flavour.
I like that the chicken, the lemon and everything else, just cooks together in one pot and you don’t really have to wash up afterwards. This is one of those fail-safe recipes that I make every week – it’s great for bringing cheer into the home.
Ingredients
- 4 bone-in, skin-on chicken
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon (zested and juiced)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Season the chicken thighs with salt, pepper, thyme, and oregano on both sides.
2. Heat olive oil in a large, deep skillet over medium-high heat. Sear chicken thighs, skin side down, until golden brown, 5-7 minutes. Turn and cook another 3-4 minutes; remove from skillet.
3. Heat the same skillet with a drizzle of olive oil and add the minced garlic. Cook for about 30 seconds or until the garlic becomes fragrant. Add the rice and cook for about 1-2 minutes, stirring occasionally to toast the rice while being coated with the olive oil and garlic.
4. Add the chicken broth, lemon juice and lemon zest and bring the liquid to a simmer. Add the chicken thighs on top of the rice.
5. Cover the pan, turn down the heat to low, and cook for 20-25 minutes, until the rice is tender and the chicken is cooked through.
6. Garnish with fresh parsley if desired, and serve hot.
8. Shrimp Scampi
I associate this recipe with dishes that are deceptively simple but still brimming with flavor. I think of the succulent shrimp, reduced in the glistening garlic butter sauce, and the heady aroma.
This beauty is full of the right kinds of flavor sensations: the lemon zest, the parsley, the rich buttery smell. You’ll find it hard to resist, for sure.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 lemon, juiced and zested
- 1/4 cup unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 1 lb linguine or pasta of choice
Instructions
1. Cook the linguine or pasta according to the package directions until al dente. Drain and set aside.
2. Warm olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and sauté about 1 minute, until fragrant.
3. Put the shrimp in a skillet with salt and pepper. Cook until the shrimp is pink, about 2-3 minutes on each side.
4. Add the white wine, lemon juice and lemon zest, bring to a simmer and cook for a further 2-3 minutes to meld the flavours.
5. Melt the butter, then stir it in, so it’s evenly incorporated. Place the cooked pasta in the skillet and toss it to coat in the sauce.
6. Garnish with fresh parsley before serving. Serve immediately.
9. Veggie Fajitas
I love veggie fajitas because they have a wonderful explosion of flavours and textures. The contrast between the fresh, colourful vegetables and the zingy spices is always a treat for my taste buds.
Whenever I make some, the smells filling the kitchen, I suppose it’s one of those dishes that can turn any meal into a fiesta.
Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large red onion, sliced
- 1 medium zucchini, sliced into matchsticks
- 1 medium yellow squash, sliced into matchsticks
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground oregano
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Optional toppings: avocado slices, fresh cilantro, lime wedges, salsa, sour cream, or grated cheese
Instructions
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add sliced bell peppers, red onion, zucchini, and yellow squash to the skillet. Sauté for 5-7 minutes until the vegetables are tender-crisp.
3. Add the garlic, ground cumin, chili powder, smoked paprika and ground oregano to the pan. Season with salt and pepper.
4. Cook for another 2-3 minutes, stirring often, until the vegetables are well coated with the spices and almost done to your liking.
5. Warm the tortillas in a separate pan or microwave.
6. Transfer the sautéed vegetables to the warm tortillas and top with toppings of choice. Serve with salsa or guacamole on the side and enjoy your quick and easy veggie fajitas.
10. Sloppy Joes
There’s something distinctly nostalgic about sinking your teeth into a hot, classic Sloppy Joe. When it comes to comfort food from my childhood, this messy, delicious sandwich is my number-one pick.
I love that the rich and meaty filling blends divinely with the soft, lightly toasted bun. My recipe is just sweet enough to balance the tangy tomato sauce.
When I need an easy and satisfying meal, I know I can count on this classic comfort food to give me the fix I need.
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp prepared yellow mustard
- 1/2 cup water
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
- 6 hamburger buns
Instructions
1. In a large skillet over medium-high heat, cook the beef until it is browned, breaking it apart with a spoon as you cook. Drain any fat.
2. Stir in the chopped onion and green bell pepper and cook until softened, about 4-5 minutes. 3) Add ketchup, brown sugar, mustard, Worcestershire sauce, garlic powder and water and stir until well combined.
4. Lightly season with salt and black pepper. Turn heat to lowest setting and simmer, stirring occasionally, for about 10 to 15 minutes until thickened.
5. Heat the oven to 200°F and keep the meat mixture warm while you lightly toast the hamburger buns on a separate skillet or in the oven.
6. Top each toasted bun bottom with the sloppy joe mixture, then cap off with the other side of the bun. Serve right away. Enjoy your homemade Sloppy Joes!
11. Caprese Chicken
When I make this dish – fresh ingredients, simply chopped and mixed together, then pop in the oven – I love that tender chicken, tomatoes, mozzarella and basil that taste better together than the sum of the parts.
The flavors just work.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup balsamic vinegar
- 1 teaspoon honey
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves, for garnish
- Balsamic glaze, for drizzling
Instructions
1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large oven-safe skillet, heat the olive oil on medium-high heat. Brown the chicken breasts on both sides until golden, about 3-4 minutes on each side.
4. Add the minced garlic and cook for 1 minute or until fragrant, then add the cherry tomatoes and cook for 2-3 minutes.
5. Mix the balsamic vinegar and the honey in a small bowl, and then pour over the chicken and tomatoes.
6. Layer each chicken breast with sliced fresh mozzarella. Place the skillet into the oven and bake for 15 to 20 minutes, or until the chicken is cooked through and the cheese is soft, melted and bubbling. 7) Remove the parsnips from the oven and, if you haven’t already, add a dollop of yogurt, a scattering of fresh basil leaves, and a sprinkle of balsamic glaze before serving.
12. Sausage and Peppers
As a kid, I loved family dinners when we made one of my favourite dishes of all time. The smell of the sausage sizzling and the sweet bell peppers searing in the pan was tantalizing.
I think it’s the perfect combination of juicy, flavorful sausage combined with tender, caramelized peppers. I love experimenting with different spices and making it my own.
It’s a dinner I can’t stop making and I don’t plan on doing so anytime soon.
Ingredients
- 4 Italian sausages (mild or hot, as per preference)
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (optional for garnish)
- 4 hoagie rolls or crusty Italian bread (optional)
Instructions
1 In a large skillet, heat the oil over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides, about 7 minutes. Remove the sausages from the skillet and set aside.
2. Add the sliced onions to the skillet and cook for 3 minutes, until they begin to soften.
3. Cut the bell peppers, add to skillet. Cook 5 minutes more, until peppers soften and caramelize a bit.
4. Add the minced garlic and cook for 1-2 minutes until it softens, without burning.
5. Add chopped tomatoes (with their juice), dried oregano, dried basil, salt and pepper to skillet. Stir and bring to a simmer.
6. Cube the browned sausage or keep it whole, then return to the skillet to simmer for 20 minutes, until the sausages are cooked through and the flavors have come together. Then top with fresh basil, if desired, and serve on a roll or with crusty Italian bread.
13. Teriyaki Salmon
To me, the sweet and savory taste of teriyaki salmon is simply perfect. Teriyaki sauce adds just the right flavor to the juicy, flaky salmon and brings the dish to a completely new level.
This is one of my favorite meals to make because it always feels like a treat when I make it. When grilling, baking or pan-searing, it fills my kitchen with the most amazing aroma.
I think I have mastered this dish and created harmony between simple ingredients and gourmet taste.
Ingredients
- 4 salmon fillets
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- Sliced green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
1. Combine the soy sauce, mirin, honey, rice vinegar, garlic and ginger in a medium bowl. This is the teriyaki sauce.
2. Put the salmon fillets into a large zipper bag or a thin platter. Pour half the teriyaki sauce over the salmon, reserving the rest for later. Marinate for at least 15-20 minutes.
3. Preheat a large skillet on medium-high. Heat the vegetable oil in it and cook salmon, in batches, for 4-5 minutes on each side, turning once or twice, or until cooked through and with a nice glaze.
4. While the salmon is cooking, place the remaining teriyaki sauce in a small saucepan and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 3-5 minutes.
5. Serve the salmon fillets with the thickened teriyaki sauce. Top with sliced green onions and sesame seeds before serving.