Some evenings, the idea of cooking feels like one job too many. That’s when a few go-to dinners make all the difference. Each of these five ideas uses everyday ingredients, needs very little chopping and can be on the table in around 15 minutes.
Quantities are flexible. Use what you have, and swap ingredients to suit your tastes.
1. Veggie egg-fried rice
Heat a little oil in a large pan, add a handful of frozen mixed vegetables and cook for a few minutes. Add cooked rice (a ready-cooked pouch works well) and stir until piping hot. Push everything to one side, scramble an egg or two in the space, then mix it all together with a splash of reduced-salt soy sauce and some sliced spring onion.
Tip: if you use leftover rice, make sure it was cooled quickly and kept in the fridge for no more than a day, and reheat it until steaming hot all the way through.
2. Chickpea and spinach curry
Soften a chopped onion (or a handful of frozen chopped onion) in a pan with a little oil. Stir in a spoonful of curry paste, then add a drained can of chickpeas and a can of chopped tomatoes. Simmer for 8 to 10 minutes, then stir in a few handfuls of spinach until it wilts. Serve with rice, flatbread or a dollop of plain yogurt.
3. Salmon and greens traybake
Put salmon fillets on a lined baking tray with thin vegetables that cook quickly, such as asparagus, green beans or cherry tomatoes. Drizzle with a little oil and lemon, then bake according to the fish packet instructions, usually around 12 to 15 minutes, until the fish is cooked through. Serve with a quick-cook grain like couscous.
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4. Bean and veggie quesadillas
Roughly mash a drained can of black beans or kidney beans with a pinch of cumin. Spread onto half of a wholemeal tortilla, add sweetcorn, chopped peppers and a little grated cheese, then fold it over. Cook in a dry pan for 2 to 3 minutes on each side until golden and the cheese has melted. Serve with salsa and a side salad.
5. Pesto pasta with peas and tomatoes
Cook wholewheat pasta, adding a handful of frozen peas for the last 3 minutes. Drain, then stir through a spoonful of pesto and some halved cherry tomatoes. Add a can of drained tuna, some white beans or a few torn leftover chicken pieces if you’d like more protein.
How to make quick dinners even quicker
- Keep frozen vegetables, canned beans and quick-cook grains in stock. See How to Stock a Pantry for Quick, Healthy Meals.
- Put the kettle on first, so boiling water is ready for pasta or couscous.
- Cook a little extra and save it for lunch the next day, cooled and refrigerated promptly.
For more planning ideas, read Healthy Meal Prep Tips for Busy Weeks. If you have food allergies or follow a special diet, check every ingredient label and adapt the recipes accordingly.
Further reading
- NHS, The Eatwell Guide
- NHS Healthier Families, Healthy recipes
