Life is crazy, but, hey, we still gotta eat! Here are a few of our go-to dinner recipes for the nights when you literally can’t – but unfortunately have to.
Baked Feta Pasta
(image via feel good foodie)
Just because it’s an easy dinner idea doesn’t mean it can’t be a little bougie, right? If you’re a fan of feta, then you need to try this cheesy recipe from Feel Good Foodie.
- 8 oz dried cavatappi pasta (or your pasta of choice)
- 2 pints cherry tomatoes
- 8 oz block feta cheese
- ½ cup extra-virgin olive oil
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 garlic cloves, minced
- ¼ cup packed fresh basil, chopped, plus more for serving
- Preheat oven to 400°F. Place cherry tomatoes in an oven-safe baking dish. Pour olive oil on top; season with salt and pepper. Toss until well-combined.
- Place feta block in the middle of the baking dish surrounded by the tomatoes; flip a couple times to coat it with the olive oil and seasoning.
- Bake for 35 minutes, until the tomatoes burst and the feta melts.
- While the tomatoes and feta bake, cook pasta in a pot of salted water according to instructions. Drain, reserving ½ cup of pasta water.
- Immediately add garlic and basil to tomatoes and feta and toss everything to combine.
- Transfer cooked pasta to baking dish and toss to combine. Garnish with fresh basil and serve warm.
Ground Chicken and Brussels Sprouts
(image via with the woodruffs)
If you want a tasty protein-rich dinner, look no further than this one-pan ground chicken and Brussels sprouts recipe from With the Woodruffs that can be eaten as-is or with a side of rice.
- 1 pound ground chicken
- 10 oz shaved Brussels sprouts
- 1 Tbsp olive oil
For the sauce:
- ⅓ cup balsamic vinegar
- 3 Tbsp honey
- 2 Tbsp whole-grain mustard
- ½ tsp black pepper
- ½ tsp kosher salt
- Mix the sauce ingredients together. Set aside.
- Heat a large skillet over medium-high heat. Add olive oil and Brussels sprouts; sauté 4-5 minutes, then transfer to a bowl.
- Add ground chicken to skillet. Brown one side until golden brown before breaking apart and fully cooking.
- Add sauce to cooked chicken, stirring everything together. Cook until sauce thickens, about 1-2 minutes, before turning off heat and adding Brussels sprouts.
- Add salt and pepper to taste. Serve over rice.
(image via the recipe rebel)
Who doesn’t want a pizza roll for dinner? Stuff your stromboli with any of your favorite pizza toppings. We can’t get enough of this quick and easy recipe from The Recipe Rebel.
- 1 can refrigerated pizza dough (enough for 1 pizza)
- 1½ cups shredded mozzarella cheese, divided
- ⅓ cup marinara sauce
- ½ cup cooked ham, chopped
- ½ cup salami slices
- ½ cup pepperoni slices
- 1 egg
- 1 Tbsp water
- ½ tsp Italian seasoning
- ¼ tsp garlic powder
- Heat oven to 350°F and line a baking sheet with parchment paper.
- Roll pizza dough out on a lightly floured surface into 12-by-16-inch rectangle.
- Spread marinara sauce over dough, leaving one inch all the way around and 2-3 inches at the long side farthest from you.
- Top with 1 cup shredded cheese, ham, salami, and pepperoni. Finish with remaining cheese.
- Roll up as tightly as possible, doing your best not to push out the toppings. Stop just before you reach the end.
- Whisk egg, water, Italian seasoning, and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.
- Place on baking sheet with the seal down and brush with egg wash.
- Bake 20-25 minutes until golden brown and slightly puffed. Let rest 5-10 minutes before slicing.
Garlic Sesame Noodles
(image via eat with clarity)
There’s something extra delicious about this sweet, garlicky noodle recipe from Eat With Clarity that only takes about 20 minutes from start to finish.
- 12 oz uncooked brown rice noodles
- 1 Tbsp olive oil or avocado oil
- 6 cloves garlic, minced
- ¼-⅓ cup low-sodium soy sauce or tamari
- 2 Tbsp veggie broth
- 1½ Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- 1 Tbsp honey or maple syrup
- 2 Tbsp tahini
- 2 tsp sriracha
- ½ tsp ground ginger
- Bring a large pot of water to a boil and cook pasta according to package instructions.
- Add garlic to a pan with oil; sauté until the edges of the garlic are golden brown.
- Meanwhile, whisk remaining ingredients until there are no visible clumps of ginger and the tahini is spread throughout.
- Pour sauce into pan with the garlic and mix well.
- Let simmer 2-3 minutes or until sauce thickens slightly.
- When pasta is cooked, combine with sauce.
- Garnish with scallions, red pepper flakes, and crushed peanuts.
Creamy Broccoli Pasta
(image via the cozy cook)
This savory pasta dish is like a mac and cheese and broccoli Alfredo hybrid. If broccoli isn’t your thing, you can substitute it with your favorite veggie. Check out this recipe from The Cozy Cook.
- 4 Tbsp butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1¼ cups half-and-half
- ½ pound medium pasta shells
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ¼ tsp pepper
- ½ tsp dried oregano
- ½ tsp dried parsley
- 3½ cups broccoli florets
- 2 tsp lemon juice
- ¾ cup Parmesan cheese, finely grated into a powder
- Measure out all ingredients (this is called “mise en place” and is a good idea for quick recipes).
- Melt butter over medium heat in a large skillet. Add garlic and cook for 1 minute.
- Add chicken broth, half-and-half, and seasonings.
- Bring to a boil and add pasta. Submerge pasta into the liquid and let it return to a boil. Cook partially covered according to package instructions. Add broccoli during the last 5 minutes. Run a silicone spatula along the bottom of the pan occasionally to prevent pasta from sticking to it.
- Remove the cover and taste-test a pasta noodle for doneness before proceeding. If needed, cover and cook until desired doneness.
- Remove from heat. Add lemon juice and use spatula to gently mix in Parmesan cheese.