15 Quick and Easy Midweek Dinner Ideas to Save Your Evenings

We all know the feeling: it’s midweek, you’re tired, and the last thing you want is a complicated dinner. But what if you had a list of simple, delicious meals ready to save the day? These 15 midweek recipes are perfect for busy nights, combining quick prep times with crowd-pleasing flavors.

From one-pot wonders to healthy salads and hearty bowls, this collection covers it all. Whether you’re cooking for one or feeding a family, these dishes are designed to minimize effort while maximizing flavor. Get ready to transform your midweek slump into a culinary success with these effortless recipes!

Let’s dive into the list and discover new favorites to spice up your weeknight dinner routine.

1. One-Pot Garlic Butter Shrimp Pasta

This creamy pasta dish comes together in under 30 minutes. Simply cook your pasta, sauté shrimp with garlic and butter, and toss it all together with parmesan cheese. It’s comfort food at its finest without a pile of dishes!

Ingredients

• 8 oz linguine or spaghetti
• 1 lb shrimp (peeled and deveined)
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet or pot, melt 2 tbsp butter over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from the pan and set aside.
2. In the same pot, melt the remaining 2 tbsp butter and add the minced garlic. Sauté for 30 seconds until fragrant.
3. Pour in the chicken broth, heavy cream, and Italian seasoning. Stir well and bring to a simmer.
4. Add the linguine, making sure it is fully submerged in the liquid. Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the sauce thickens.
5. Reduce the heat and stir in the Parmesan cheese, lemon juice, and red pepper flakes (if using). Mix until the cheese is fully melted and the sauce is creamy.
6. Return the shrimp to the pot, stirring gently to combine. Let it cook for another minute to warm the shrimp.
7. Garnish with fresh parsley and serve immediately.

Serving Suggestions

• Pair with a simple side salad for a balanced meal.
• Serve with crusty garlic bread to soak up the creamy sauce.
• Enjoy with a chilled glass of white wine like Sauvignon Blanc or Pinot Grigio.

2. Sheet Pan Chicken Fajitas

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, sliced into thin strips
• 3 bell peppers (red, yellow, and green), sliced
• 1 large onion, sliced
• 3 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Juice of 1 lime
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Your favorite toppings (avocado, sour cream, shredded cheese, salsa)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. In a large mixing bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat.
3. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Sprinkle the spice mixture over the chicken and vegetables, tossing until everything is well coated.
5. Spread the mixture evenly onto the prepared baking sheet in a single layer.
6. Bake for 20-25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.
7. Remove from the oven and squeeze fresh lime juice over the fajita mixture.
8. Warm the flour tortillas in the oven for 2-3 minutes or on a dry skillet over medium heat.
9. Serve the chicken and vegetables in warm tortillas, garnished with fresh cilantro and your favorite toppings.

Tips for the Best Chicken Fajitas

• Slice everything evenly for even cooking.
• Use fresh lime juice for a tangy flavor boost.
• Try different proteins like shrimp, steak, or tofu.
• Make it spicier by adding red pepper flakes or diced jalapeño.

Enjoy all the fajita flavors without the mess. Toss sliced chicken, peppers, and onions with olive oil and spices, then roast on a sheet pan. Serve with warm tortillas and your favorite toppings.

3. 20-Minute Veggie Stir-Fry

Perfect for clearing out the fridge, this veggie stir-fry is endlessly customizable. Use soy sauce, ginger, and garlic for the base, and throw in any vegetables you have on hand. Serve over rice or noodles for a complete meal.

Ingredients:

• 2 tablespoons sesame oil (or vegetable oil)
• 1 onion, thinly sliced
• 1 bell pepper (any color), julienned
• 1 zucchini, sliced into half-moons
• 1 cup broccoli florets
• 1/2 cup snap peas
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon chili flakes (optional)
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish (optional)
• Green onions, chopped, for garnish (optional)

Instructions:

1. Prepare the Veggies: Slice all your veggies so they’re ready to go. This makes the stir-fry process super fast!
2. Heat the Pan: In a large skillet or wok, heat sesame oil over medium-high heat.
3. Cook the Aromatics: Add the onion and bell pepper to the pan and sauté for about 2 minutes, until they start to soften. Add the garlic and ginger and cook for an additional minute.
4. Stir-Fry the Veggies: Add the zucchini, broccoli, snap peas, and carrots. Stir everything together and cook for about 5-7 minutes, until the veggies are tender-crisp but still vibrant.
5. Make the Sauce: While the veggies are cooking, mix together the soy sauce, rice vinegar, honey, and chili flakes (if using) in a small bowl.
6. Combine & Coat: Pour the sauce over the veggies and stir to coat. Cook for another 1-2 minutes to allow the sauce to thicken and coat the veggies evenly.
7. Serve: Serve the stir-fry over your choice of rice or noodles. Garnish with sesame seeds and chopped green onions for an extra pop of flavor!

Tips:

• You can use any veggies you have on hand, like mushrooms, baby corn, or bok choy.
• For extra protein, throw in some tofu or cooked chicken!
• If you want to make it spicier, add more chili flakes or a drizzle of sriracha sauce.

This veggie stir-fry is perfect for a quick lunch or dinner and is totally customizable depending on your favorite vegetables. Enjoy! 🌱🍜

4. Taco Bowls with Ground Turkey

 

Turn taco night into a bowl of goodness! Cook ground turkey with taco seasoning, and layer with rice, black beans, salsa, and avocado. It’s a healthier twist on a classic favorite.

Here’s a delicious and healthy recipe for Taco Bowls with Ground Turkey that’s easy to make and full of flavor!

Ingredients:

• For the Ground Turkey:
  • 1 lb ground turkey
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup tomato sauce or salsa
• For the Bowl:
  • 2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded lettuce
  • 1/2 cup shredded cheddar cheese (or any cheese you prefer)
  • 1/4 cup sliced green onions
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced
  • Lime wedges, for serving
• Optional Toppings:
  • Sour cream or Greek yogurt
  • Salsa or hot sauce
  • Pickled jalapeños

Instructions:

1. Cook the Ground Turkey:
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened. Add the garlic and cook for another minute until fragrant.
   Add the ground turkey to the pan and cook until browned, breaking it up with a spoon. Stir in the chili powder, cumin, paprika, onion powder, salt, and pepper. Once the turkey is cooked through, add the tomato sauce or salsa and let it simmer for a few minutes until everything is combined and heated through.
2. Assemble the Bowls:
   Start with a base of cooked rice in each bowl. Then, add the ground turkey mixture on top.
3. Add the Toppings:
   Layer in the black beans, corn, cherry tomatoes, shredded lettuce, and cheese. Top with fresh cilantro, green onions, and avocado slices.
4. Finish and Serve:
   Squeeze fresh lime juice over the top, and add any additional toppings you like, such as sour cream, salsa, or jalapeños.

Tips:

• You can use ground beef or chicken instead of turkey if preferred.
• For a more filling option, serve with extra sides like tortilla chips or a side salad.
• To make it spicy, add some diced jalapeños or a drizzle of hot sauce.

This taco bowl is perfect for a quick weeknight dinner or meal prep for the week. It’s customizable, filling, and packed with flavor. Enjoy! 🌮🥑

5. Greek-Inspired Chicken Salad

This refreshing salad is loaded with grilled chicken, cucumber, tomatoes, red onions, and feta cheese. Drizzle with olive oil and lemon for a light yet satisfying dinner. Serve with pita bread for an extra touch.

6. Creamy Tomato Basil Soup with Grilled Cheese

Who doesn’t love the ultimate comfort combo? This creamy tomato basil soup pairs perfectly with golden, melty grilled cheese sandwiches. It’s a cozy meal ready in no time.

Here’s a comforting and delicious recipe for Creamy Tomato Basil Soup with Grilled Cheese—the perfect combo for a cozy meal!

Ingredients:

• For the Tomato Basil Soup:
  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 1/2 cup heavy cream (or coconut cream for a dairy-free version)
  • 1 teaspoon sugar (optional, to balance acidity)
  • 1/2 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
  • Salt and pepper to taste
  • Red pepper flakes (optional, for a little heat)
• For the Grilled Cheese:
  • 4 slices of bread (preferably sourdough or any thick bread)
  • 4 tablespoons butter, softened
  • 8 slices of cheese (cheddar, American, or a blend of your favorites)

Instructions:

For the Tomato Basil Soup:

1. Sauté the Aromatics:
   In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Tomatoes:
   Stir in the crushed tomatoes and chicken or vegetable broth. Add dried basil (or fresh if you have it), sugar (if using), and season with salt, pepper, and red pepper flakes. Bring the mixture to a simmer, and let it cook for about 15-20 minutes to allow the flavors to meld together.
3. Blend the Soup:
   Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Once blended, return it to the pot.
4. Add Cream:
   Stir in the heavy cream to give the soup a rich and creamy texture. Taste and adjust seasoning as needed.

For the Grilled Cheese:

1. Butter the Bread:
   Spread butter on one side of each slice of bread.
2. Assemble the Sandwiches:
   Place two slices of cheese between two slices of bread, buttered side out.
3. Grill the Sandwiches:
   Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted. Flip carefully using a spatula.

Serve and Enjoy:

Serve the creamy tomato basil soup hot with the grilled cheese on the side. You can even dip the sandwich into the soup for the perfect bite!

Tips:

• For extra flavor, add a dash of balsamic vinegar to the soup or a sprinkle of Parmesan cheese.
• For a lighter version, substitute the heavy cream with milk or a plant-based alternative like almond milk.
• Add some fresh basil leaves on top of the soup for extra freshness.

This Creamy Tomato Basil Soup with Grilled Cheese is the ultimate comfort food that’s both creamy and hearty. Enjoy this timeless combo! 🍅🧀🍞

7. Beef and Broccoli Stir-Fry

A takeout classic made at home in just 25 minutes. Tender beef and crisp broccoli are coated in a savory soy-based sauce. Serve over steamed rice for an easy weeknight dinner.

Here’s a simple and tasty recipe for Beef and Broccoli Stir-Fry, a perfect dish for a quick weeknight dinner!

Ingredients:

• For the Stir-Fry:
  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tablespoons vegetable oil (or sesame oil)
  • 2 cups broccoli florets (fresh or frozen)
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1/4 cup water (or beef broth for more flavor)
• For the Sauce:
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar or honey
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
  • 1/4 teaspoon crushed red pepper flakes (optional)
• For Serving:
  • Cooked rice (white, brown, or cauliflower rice)
  • Sesame seeds (optional)
  • Green onions, chopped (optional)

Instructions:

1. Prepare the Sauce:
   In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes. Set aside.
2. Cook the Beef:
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced beef in a single layer and cook for 2-3 minutes, without stirring, to get a nice sear. Stir-fry the beef for another 2-3 minutes, until browned and cooked through. Remove the beef from the skillet and set it aside.
3. Cook the Broccoli and Veggies:
   In the same skillet, add the remaining tablespoon of oil. Add the onion, garlic, and ginger, and sauté for 1-2 minutes until fragrant. Add the broccoli florets and stir-fry for about 3-4 minutes until they’re bright green and slightly tender.
4. Combine and Cook Together:
   Return the cooked beef to the skillet with the veggies. Add the sauce and water (or beef broth) to the pan and stir everything together. Let it simmer for another 2-3 minutes. Stir in the cornstarch slurry (cornstarch and water) and cook for an additional 1-2 minutes until the sauce thickens.
5. Serve:
   Serve the beef and broccoli stir-fry over your choice of cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

Tips:

• For extra flavor, marinate the beef in a mixture of soy sauce, garlic, and ginger for 15-30 minutes before cooking.
• You can add other vegetables like bell peppers, carrots, or snow peas for a more colorful stir-fry.
• If you prefer a spicier dish, add more crushed red pepper flakes or a splash of sriracha sauce.

This Beef and Broccoli Stir-Fry is a quick and healthy dinner option that’s both satisfying and flavorful. Enjoy! 🥢🍚

8. Baked Salmon with Lemon and Dill

This elegant yet simple dish only requires a handful of ingredients. Bake salmon fillets with a drizzle of olive oil, fresh lemon juice, and dill. Pair with a side of roasted veggies for a balanced meal.

Here’s a simple and flavorful recipe for Baked Salmon with Lemon and Dill that’s perfect for a healthy and delicious meal!

Ingredients:

• 4 salmon fillets (skin on or off, based on preference)
• 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 lemon, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon honey (optional, for a hint of sweetness)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Baking Dish:
   Lightly grease a baking dish with olive oil or line it with parchment paper for easy cleanup.
3. Season the Salmon:
   Place the salmon fillets in the prepared baking dish. Drizzle olive oil over the fillets and rub it in gently. Season the salmon with salt and pepper to taste. Sprinkle the chopped dill evenly over the fillets, then add the minced garlic.
4. Add Lemon Slices:
   Place the thin lemon slices on top of the salmon fillets. You can also add a few lemon slices around the fish in the dish for extra flavor during baking.
5. Optional Honey Drizzle:
   If you like a slightly sweet contrast, drizzle a teaspoon of honey over the top of the salmon fillets before baking.
6. Bake the Salmon:
   Bake in the preheated oven for 12-15 minutes, depending on the thickness of the salmon fillets. The salmon should be opaque and flake easily with a fork when done.
7. Garnish and Serve:
   Once baked, remove the salmon from the oven and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of freshness.

Tips:

• If you prefer a crispy top, you can broil the salmon for the last 2-3 minutes of cooking.
• Pair this baked salmon with roasted vegetables, a fresh salad, or steamed rice for a complete meal.
• For extra flavor, you can marinate the salmon in olive oil, lemon juice, and dill for 15-30 minutes before baking.

This Baked Salmon with Lemon and Dill is light, fresh, and bursting with flavor. Perfect for a weeknight dinner or a special occasion! 🐟🍋

9. Spaghetti Aglio e Olio

This Italian classic proves that simplicity is delicious. Combine garlic, olive oil, red pepper flakes, and pasta for a quick and satisfying dish. Add a sprinkle of parsley for freshness.

Here’s a simple yet flavorful recipe for Spaghetti Aglio e Olio—a classic Italian pasta dish made with garlic, olive oil, and red pepper flakes.

Ingredients:

• 12 oz (340g) spaghetti
• 1/4 cup olive oil (extra virgin)
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes (adjust to your spice preference)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmesan cheese (optional)
• Zest of 1 lemon (optional, for a fresh touch)

Instructions:

1. Cook the Spaghetti:
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente (usually 8-10 minutes). Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. Heat the Olive Oil:
   In a large skillet, heat the olive oil over medium heat. Add the thinly sliced garlic and cook, stirring occasionally, for 1-2 minutes, or until the garlic is golden brown and fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Add the Red Pepper Flakes:
   Once the garlic is golden, add the red pepper flakes to the skillet and cook for about 30 seconds to release their heat.
4. Toss the Pasta:
   Add the cooked spaghetti to the skillet with the garlic and oil mixture. Toss well to coat the pasta in the oil and garlic. If the pasta looks too dry, add a little bit of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency.
5. Season and Garnish:
   Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and lemon zest (if using) for a fresh burst of flavor.
6. Serve:
   Divide the spaghetti among plates. If desired, top with freshly grated Parmesan cheese.

Tips:

• For a more savory touch, you can add anchovies or a handful of toasted breadcrumbs to the pasta.
• You can also add some freshly squeezed lemon juice for a tangy finish.
• If you prefer a less spicy version, use fewer red pepper flakes or omit them entirely.

Spaghetti Aglio e Olio is a quick, easy, and delicious dish that is full of rich flavors. Perfect for a weeknight dinner or a simple meal any time! 🍝

10. BBQ Chicken Flatbread Pizza

A fun twist on pizza night, this flatbread is topped with BBQ sauce, shredded chicken, red onions, and cheese. Bake until bubbly, and top with fresh cilantro. Ready in under 20 minutes!

Here’s a fun and tasty recipe for BBQ Chicken Flatbread Pizza that’s perfect for a quick dinner or appetizer!

Ingredients:

• 2 flatbreads or naan breads
• 1 cup cooked chicken breast, shredded (rotisserie chicken works great)
• 1/2 cup BBQ sauce (your favorite brand)
• 1 cup shredded mozzarella cheese
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped (optional)
• 1/2 cup corn kernels (optional)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Prepare the Chicken:
   In a bowl, mix the shredded chicken with 3 tablespoons of BBQ sauce, and toss until the chicken is evenly coated. Set aside.
3. Prepare the Flatbread:
   Place the flatbreads or naan on a baking sheet. Lightly brush each with olive oil and sprinkle with garlic powder, salt, and pepper. This helps the base get a nice crispy texture.
4. Assemble the Pizza:
   Spread a thin layer of BBQ sauce over each flatbread. Then, evenly distribute the BBQ-coated chicken, red onion slices, and corn kernels (if using) over the flatbreads. Top with shredded mozzarella cheese.
5. Bake the Pizza:
   Bake the flatbreads in the preheated oven for about 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are golden brown.
6. Garnish and Serve:
   Remove from the oven and sprinkle with fresh cilantro for a burst of color and flavor. Slice and serve hot!

Tips:

• For extra flavor, drizzle more BBQ sauce over the top of the pizza once it’s out of the oven.
• Add some jalapeños if you like a bit of heat.
• You can use pre-cooked or rotisserie chicken to save time.
• For a smoky twist, use smoked mozzarella cheese.

This BBQ Chicken Flatbread Pizza is quick, flavorful, and a great crowd-pleaser! Enjoy it for a weeknight dinner or as a fun appetizer for guests. 🍕

11. Instant Pot Chicken Curry

Make flavorful chicken curry in a fraction of the time with your Instant Pot. Combine chicken, curry spices, tomatoes, and coconut milk for a hearty meal. Serve with rice or naan bread.

Here’s a quick and flavorful recipe for Instant Pot Chicken Curry, perfect for a hearty and comforting meal!

Ingredients:

• 1 lb (450g) chicken thighs or chicken breast, boneless and skinless, cut into bite-sized pieces
• 2 tablespoons olive oil or ghee
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder (or garam masala for a different flavor)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for heat)
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk (or heavy cream for a richer sauce)
• 1/2 cup chicken broth (or water)
• Salt and pepper, to taste
• 1 tablespoon brown sugar or honey (optional, to balance acidity)
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice (optional, for added freshness)

Instructions:

1. Sauté the Aromatics:
   Set your Instant Pot to the “Sauté” function. Add the olive oil or ghee and let it heat up. Add the chopped onion and sauté for 3-4 minutes until softened. Add the garlic and grated ginger and sauté for another 30 seconds until fragrant.
2. Cook the Chicken:
   Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
3. Add the Spices:
   Stir in the curry powder, ground turmeric, ground cumin, and chili powder (if using). Let the spices cook with the chicken for 1-2 minutes to release their flavors.
4. Add Liquids and Tomatoes:
   Pour in the diced tomatoes (with their juices), coconut milk, chicken broth, and stir to combine. Add salt, pepper, and brown sugar or honey (if using). Scrape the bottom of the pot to ensure there’s no stuck-on food, as that can cause the Instant Pot to burn.
5. Pressure Cook the Curry:
   Close the Instant Pot lid and ensure the valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” function and cook on high pressure for 10 minutes. After the cooking time is complete, allow the Instant Pot to naturally release the pressure for 5 minutes, then do a quick release to release any remaining pressure.
6. Finish the Curry:
   Open the Instant Pot and stir the curry. If you want a thicker sauce, you can press the “Sauté” function again and let it simmer for a few minutes until it reduces to your desired consistency. Stir in the lemon juice for a fresh kick and adjust the seasoning with more salt, pepper, or sugar if needed.
7. Serve:
   Serve the chicken curry over steamed rice, with naan bread on the side, and garnish with fresh cilantro.

Tips:

• For added texture, you can throw in some veggies like peas, carrots, or bell peppers during the last few minutes of cooking.
• If you prefer a spicier curry, you can increase the amount of chili powder or add a diced green chili pepper.
• For a richer sauce, replace the coconut milk with heavy cream.
• You can also use bone-in chicken, but you may need to adjust the cooking time (add about 5-7 minutes for bone-in pieces).

This Instant Pot Chicken Curry is a deliciously rich and comforting dish that’s perfect for busy weeknights! 🌶🍗

12. Breakfast for Dinner: Veggie Omelet

When in doubt, whip up an omelet! Fill it with your favorite vegetables and cheese for a quick and healthy option. Serve with toast or a side salad for balance.

13. Crispy Fish Tacos

These tacos are packed with flavor and crunch. Use store-bought or homemade breaded fish, and top with cabbage slaw and a tangy sauce. They’re perfect for a quick, light dinner.

Here’s a recipe for Crispy Fish Tacos that’s full of flavor and perfect for a light and crispy meal!

Ingredients:

• For the Fish:
  • 1 lb white fish fillets (like cod, tilapia, or haddock), cut into 3-4 inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal (for extra crunch)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold beer (or sparkling water for a non-alcoholic version)
  • 1 egg
  • Vegetable oil (for frying)
• For the Slaw:
  • 2 cups shredded cabbage (green or purple, or a mix)
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mayonnaise (or Greek yogurt for a lighter option)
  • 1 teaspoon honey (optional)
  • Salt and pepper, to taste
• For the Tacos:
  • 8 small corn or flour tortillas
  • 1/2 cup fresh salsa or pico de gallo
  • 1 avocado, sliced
  • Lime wedges, for serving

Instructions:

For the Fish:

1. Prepare the Coating:
   In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, cumin, salt, and black pepper. In another bowl, whisk together the egg and cold beer (or sparkling water) until smooth.
2. Dip the Fish:
   Dip each fish piece into the flour mixture, then into the egg mixture, and back into the flour mixture. Make sure the fish is well coated.
3. Fry the Fish:
   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test it by dropping a small amount of batter into the oil—if it sizzles, it’s ready), fry the fish in batches for 3-4 minutes per side, or until golden brown and crispy. Remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.

For the Slaw:

1. Make the Slaw:
   In a bowl, combine the shredded cabbage, chopped cilantro, lime juice, apple cider vinegar, mayonnaise, and honey (if using). Toss until everything is well coated. Season with salt and pepper to taste.

Assemble the Tacos:

1. Warm the Tortillas:
   Heat the tortillas in a dry skillet or microwave for about 20-30 seconds, until warm and pliable.
2. Build the Tacos:
   Place a few pieces of crispy fish on each tortilla. Top with a generous amount of slaw, then add slices of fresh avocado and a spoonful of salsa or pico de gallo.
3. Serve:
   Serve the tacos with lime wedges on the side for a fresh squeeze of juice. Enjoy!

Tips:

• You can use any firm white fish, such as cod, halibut, or even tilapia.
• For extra flavor, drizzle some creamy chipotle sauce or hot sauce over the tacos.
• If you prefer a lighter version, you can bake the fish instead of frying it. Just coat the fish with the same batter and bake at 400°F (200°C) for about 10-12 minutes, flipping halfway through.
• Add a few slices of pickled jalapeños for an extra kick!

These Crispy Fish Tacos are crispy, tangy, and packed with flavor. Perfect for a fun and satisfying meal! 🌮🐟

14. Slow Cooker Chili

Let your slow cooker do the work with this hearty chili recipe. Combine ground beef, beans, tomatoes, and spices in the morning, and enjoy a warm meal by evening. Don’t forget the cornbread!

Here’s a hearty and flavorful recipe for Slow Cooker Chili that’s perfect for cozy dinners or meal prepping!

Ingredients:

• 1 lb ground beef (or ground turkey, chicken, or a mix of beans for a vegetarian version)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 can (15 oz) kidney beans, drained and rinsed (or black beans, pinto beans, or your favorite)
• 1 can (15 oz) chili beans (or another can of beans if preferred)
• 1 cup beef broth (or vegetable broth for a lighter version)
• 1 tablespoon chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• 1 teaspoon brown sugar (optional, for balancing acidity)
• 1 tablespoon olive oil (for browning the meat)

Toppings (optional):

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Sliced jalapeños
• Fresh cilantro
• Crushed tortilla chips

Instructions:

1. Brown the Meat:
   In a large skillet, heat the olive oil over medium heat. Add the ground beef (or other meat) and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Sauté the Vegetables:
   Add the chopped onion, garlic, and bell pepper to the skillet with the browned meat. Sauté for 3-4 minutes until the vegetables soften and the onions turn translucent.
3. Transfer to Slow Cooker:
   Transfer the meat and vegetable mixture into the slow cooker. Add the diced tomatoes, tomato sauce, beans, beef broth, chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, pepper, and brown sugar. Stir everything together until well combined.
4. Cook the Chili:
   Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally, if possible. The chili is done when the flavors have melded together, and the chili is thick and hearty.
5. Adjust Seasonings:
   Before serving, taste the chili and adjust seasonings as needed. You can add more chili powder for heat or a pinch of salt to balance the flavors.
6. Serve:
   Ladle the chili into bowls and top with your favorite toppings like shredded cheddar cheese, sour cream, chopped green onions, jalapeños, fresh cilantro, or even some crushed tortilla chips for a crunchy texture.

Tips:

• Vegetarian Option: Skip the meat and add extra beans (black beans, kidney beans, and pinto beans) for a vegetarian chili.
• For Extra Flavor: Add a bit of dark chocolate or cocoa powder for a rich, slightly smoky flavor.
• Spicy: If you like your chili extra spicy, add diced jalapeños or a dash of hot sauce.
• Meal Prep: This chili makes great leftovers and actually gets better the next day as the flavors deepen. Freeze any leftovers for up to 3 months.

This Slow Cooker Chili is warm, comforting, and packed with bold flavors—perfect for a chilly evening or a game-day meal. Enjoy! 🍲🌶

15. Loaded Sweet Potatoes

Bake sweet potatoes and stuff them with black beans, corn, cheese, and avocado. It’s a simple, wholesome meal that’s as colorful as it is delicious. Perfect for vegetarians and meat lovers alike!

Here’s a delicious and nutritious recipe for Loaded Sweet Potatoes that’s perfect as a meal or a side dish!

Ingredients:

• 4 medium-sized sweet potatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked chicken (shredded or diced) or black beans (for a vegetarian option)
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup shredded cheddar cheese (or any cheese of your choice)
• 1/4 cup chopped green onions
• 1/4 cup crispy bacon crumbles (optional)
• 1/2 avocado, sliced (optional)
• 1 tablespoon fresh cilantro, chopped (optional)
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
2. Bake the Sweet Potatoes:
   Wash and scrub the sweet potatoes. Pierce them a few times with a fork to allow steam to escape while baking. Rub each sweet potato with a little olive oil, then season with salt and pepper. Place them on a baking sheet lined with parchment paper or foil and bake for 45-60 minutes, until the sweet potatoes are tender when pierced with a fork. Baking time may vary depending on the size of the potatoes.
3. Prepare the Toppings:
   While the sweet potatoes are baking, prepare your toppings. If you’re using chicken, shred or dice it and warm it up in a pan. If using black beans, drain and rinse them. Chop the green onions and cilantro, slice the avocado, and crumble the bacon (if using).
4. Assemble the Loaded Sweet Potatoes:
   Once the sweet potatoes are fully cooked, remove them from the oven and let them cool slightly. Slice each sweet potato down the center, then gently press the ends to open them up.
5. Top the Sweet Potatoes:
   Start by adding your choice of protein—shredded chicken or black beans—on top of each sweet potato. Then, add a dollop of sour cream or Greek yogurt, followed by shredded cheddar cheese. Top with green onions, crispy bacon, avocado slices, and a sprinkle of fresh cilantro.
6. Optional Seasoning:
   For an extra flavor boost, sprinkle the loaded sweet potatoes with a pinch of smoked paprika or garlic powder.
7. Serve and Enjoy:
   Serve your loaded sweet potatoes immediately while they’re warm and enjoy the balance of sweet, savory, and creamy flavors!

Tips:

• Make It Vegan: Skip the sour cream and cheese and top with a vegan-friendly option like dairy-free sour cream and plant-based cheese.
• Extra Toppings: Add extra toppings like sautéed spinach, jalapeños, or salsa for more flavor.
• For Meal Prep: You can bake the sweet potatoes in advance and store them in the fridge. Reheat and add the toppings when you’re ready to serve.

These Loaded Sweet Potatoes are the perfect combination of sweet and savory, and they’re packed with nutrients—making them a satisfying meal or side! Enjoy! 🍠

Midweek dinners don’t have to be stressful. With these 15 recipes, you can enjoy home-cooked meals that are quick, easy, and satisfying. From comfort classics to healthy options, there’s something for everyone.

Bookmark this list or print it out to keep these ideas handy for your busiest evenings. Your weeknights just got a whole lot easier and tastier!