20 Easy and Affordable Dinner Recipes for Busy Weeknights

Looking for quick and budget-friendly dinner ideas? You’re in the right spot! These easy recipes will get dinner on the table without breaking the bank or taking up your whole evening. Dive in for simple meals that are both tasty and easy to whip up on a busy day!

Chickpea Curry with Coconut Milk

Chickpea curry with coconut milk is a flavorful and comforting dish that combines creamy coconut milk with tender chickpeas. This recipe is simple to make, making it an excellent choice for a quick weeknight dinner. The warm spices blend beautifully to create a rich, satisfying flavor that is both hearty and nutritious.

This curry is perfect for those looking to enjoy a filling meal without breaking the bank. Serve it with rice or naan for a complete dinner that everyone will love. Plus, it’s full of protein and fiber, making it a healthy, budget-friendly option!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the curry powder, turmeric, and cumin, stirring well to combine. Cook for another minute to release the spices’ flavors.
4. Pour in the coconut milk and add the chickpeas. Stir to combine, then bring the mixture to a gentle simmer.
5. Season with salt and pepper to taste. Let it cook for about 10-15 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with fresh cilantro, alongside cooked rice or naan.

Lentil Soup with Carrots and Celery

Lentil soup is a cozy dish that warms the soul and satisfies the stomach. With a delightful blend of lentils, carrots, and celery, this recipe is both healthy and filling. It’s simple to make and comes together in just one pot, making cleanup a breeze.

This soup offers a hearty, earthy flavor with a hint of sweetness from the carrots. It’s a wonderful choice for a budget-friendly dinner. Plus, it’s versatile—feel free to add your favorite spices or extra vegetables!

Ingredients

• 1 cup dried lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, carrots, and celery, cooking for an additional 3-4 minutes.
3. Add the rinsed lentils, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-35 minutes or until lentils are tender.
4. Taste and adjust seasoning if needed. Serve warm and enjoy your hearty, budget-friendly lentil soup!

Vegetable Stir-Fry with Soy Sauce

If you’re in the mood for a quick and flavorful dinner, this Vegetable Stir-Fry with Soy Sauce is a perfect choice. Packed with colorful veggies and a savory sauce, it’s a dish that brings both crunch and satisfaction. Plus, it’s incredibly easy to whip up, making it ideal for busy weeknights.

The combination of fresh vegetables, soy sauce, and a hint of garlic creates a delightful taste that will have everyone asking for seconds. This stir-fry is not just tasty but also a budget-friendly option for families, allowing you to use whatever vegetables you have on hand. Let’s dive into how to make this delicious dish!

Ingredients

• 2 cups broccoli florets
• 1 cup bell peppers, sliced
• 1 cup carrots, sliced
• 1 cup snap peas
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Throw in the broccoli, bell peppers, carrots, and snap peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
4. Pour the soy sauce over the vegetables and mix well. Season with salt and pepper to taste.
5. Cook for an additional 1-2 minutes, then remove from heat and serve hot over rice or noodles.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a flavorful dish that brings together tender beef chunks and crisp broccoli, all coated in a savory sauce. This meal is not only satisfying but also quick to whip up, making it a great choice for busy weeknights.

The combination of juicy beef and vibrant green broccoli offers a delightful texture and taste contrast, while the stir-fry method locks in all those delicious flavors. Plus, it’s an affordable option that uses simple ingredients you likely have on hand!

Ingredients

• 1 pound beef sirloin, thinly sliced
• 2 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• Cooked rice for serving

Instructions

1. Marinate the Beef: In a bowl, combine sliced beef with soy sauce, oyster sauce, and cornstarch. Let it marinate for about 15 minutes.
2. Prepare the Broccoli: While the beef is marinating, steam the broccoli until it’s bright green and tender-crisp, about 3-4 minutes.
3. Stir-Fry: Heat vegetable oil in a large pan over medium-high heat. Add the marinated beef and cook until it’s browned, about 4-5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
4. Add Broccoli: Stir in the steamed broccoli and toss everything together for about 2 minutes, making sure it’s evenly coated with the sauce.
5. Serve: Remove from heat and serve hot over cooked rice.

Also Read: 20 Yummy Food Recipes Dinner Easy You’ll Love

Creamy Tomato Pasta with Spinach

This creamy tomato pasta with spinach is a delightful dish that combines the rich flavors of tomatoes with the freshness of spinach. Perfect for a budget-friendly dinner, it’s both satisfying and simple to prepare. The creamy sauce envelops the pasta, making every bite comforting and full of flavor.

Not only is this recipe quick to make, but it also packs a nutritional punch, thanks to the spinach. It’s a great choice for busy weeknights when you want something tasty without spending too much time in the kitchen.

Ingredients

• 8 ounces spaghetti or pasta of choice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1/2 cup heavy cream
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add Tomatoes: Stir in the canned diced tomatoes, cooking for another 3-4 minutes to let the flavors meld.
4. Make it Creamy: Pour in the heavy cream, stirring well to combine. Let it simmer for 2-3 minutes.
5. Add Spinach: Stir in the fresh spinach and cook until just wilted. Season with salt and pepper to taste.
6. Combine: Add the cooked pasta to the skillet and toss until well coated with the sauce. Remove from heat and mix in the Parmesan cheese.
7. Serve: Garnish with fresh basil if desired, and enjoy!

Baked Sweet Potatoes with Black Beans

Baked Sweet Potatoes with Black Beans is a simple and satisfying dish that packs a nutritional punch. The natural sweetness of the potatoes pairs beautifully with the savory black beans, creating a balanced meal that’s both filling and flavorful.

This recipe is not only easy to prepare but also budget-friendly, making it a great choice for weeknight dinners. With just a few ingredients, you can whip up a wholesome dish that everyone will enjoy.

Ingredients

• 4 medium sweet potatoes
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• Salt and pepper to taste
• Optional toppings: cheese, sour cream, or hot sauce

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash and pierce each sweet potato with a fork. Place them on a baking sheet and bake for about 45-60 minutes, or until tender.
3. While the sweet potatoes are baking, prepare the black bean mixture by combining the black beans, corn, avocado, cilantro, lime juice, salt, and pepper in a bowl. Mix well.
4. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and fluff the insides with a fork.
5. Top each sweet potato half with the black bean mixture. Add any optional toppings you like and serve warm.

One-Pan Garlic Herb Chicken and Rice

This One-Pan Garlic Herb Chicken and Rice recipe is a simple, flavorful dish that doesn’t require a lot of fuss. The juicy chicken is seasoned with garlic and herbs, creating a delightful aroma that fills the kitchen as it cooks. The rice absorbs all the delicious flavors, making each bite a treat.

This dinner is not only easy to prepare but also budget-friendly, perfect for a quick weeknight meal. With just one pan to clean, you can enjoy your meal without worrying about a mountain of dishes afterward!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup long-grain white rice
• 2 cups chicken broth
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, paprika, oregano, and thyme. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Stir in the rice, ensuring it’s coated in the leftover oil and flavors.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed.
4. Return the chicken to the skillet, cover again, and let it heat through for another 5 minutes. Garnish with chopped parsley before serving.

Vegetarian Quesadillas with Peppers

Vegetarian quesadillas with peppers are a delightful and easy dinner option that packs a punch of flavor without breaking the bank. This recipe combines colorful bell peppers with gooey cheese, making for a satisfying meal that’s both quick to prepare and delicious.

Perfect for busy weeknights, these quesadillas are as simple as sautéing your veggies, stuffing them between tortillas, and grilling until golden brown. Pair them with your favorite salsa or guacamole for an extra kick!

Ingredients

• 4 large flour tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Heat olive oil in a pan over medium heat. Add the diced bell peppers and sauté until they start to soften, about 5 minutes. Season with cumin, salt, and pepper.
2. Remove the peppers from the heat and set aside. In the same pan, place one tortilla, sprinkle half with cheese, add the sautéed peppers, and then top with more cheese. Fold the tortilla in half.
3. Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden and the cheese is melted. Repeat with the remaining tortillas.
4. Slice the quesadillas into wedges, garnish with fresh cilantro if desired, and serve warm with salsa or guacamole.

Also Read: 15 Easy Mexican Dinner Recipes for a Flavorful Feast

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers are a delightful and colorful dish that brings together the flavors of fresh vegetables and hearty quinoa. This recipe is not only easy to make but also a great way to pack in nutrients without breaking the bank. The combination of spices, beans, and quinoa creates a filling that bursts with flavor, making every bite satisfying.

This dish is perfect for busy weeknights when you want something quick, healthy, and inexpensive. Plus, you can customize the filling to your liking! Whether you prefer spicy or mild, these stuffed peppers can easily accommodate your taste.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. In a large bowl, mix the cooked quinoa with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture, packing it in gently. If using, sprinkle cheese on top of each stuffed pepper.
5. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers. Cover with foil.
6. Bake for 30-35 minutes, or until the peppers are tender. Remove the foil for the last 10 minutes to allow the cheese to brown slightly.
7. Garnish with fresh cilantro before serving.

Chicken Tacos with Cabbage Slaw

These chicken tacos with cabbage slaw are a simple and delicious choice for dinner that won’t break the bank. Packed with flavor from seasoned chicken and topped with fresh, crunchy slaw, they’re a delightful meal that feels special yet is easy to prepare.

The combination of tender chicken and the crispness of cabbage creates a tasty texture that everyone will love. You can whip these up in no time, making them perfect for busy weeknights. Just gather your ingredients and get ready to enjoy a flavorful meal!

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small tortillas
• 2 cups shredded cabbage (green and purple)
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Cook the Chicken: In a skillet, heat olive oil over medium heat. Add the diced chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook for about 8-10 minutes until the chicken is fully cooked and golden brown.
2. Prepare the Slaw: In a large bowl, combine the shredded cabbage, diced tomatoes, and chopped cilantro. Toss everything together for an even mix.
3. Warm the Tortillas: Lightly toast the tortillas in a dry skillet or microwave until warm.
4. Assemble the Tacos: Place a generous amount of chicken on each tortilla, top with cabbage slaw, and squeeze fresh lime juice over them.
5. Serve: Enjoy your tacos with extra lime wedges on the side!

Savory Potato and Leek Soup

This savory potato and leek soup is a delightful blend of creamy textures and rich flavors. It’s perfect for a cozy dinner, offering a warm and satisfying experience that’s simple to whip up after a long day. With the mild sweetness of leeks combined with the earthy taste of potatoes, each spoonful is a comforting embrace.

This recipe is not only budget-friendly but also allows for easy adjustments based on what you have at home. Whether you enjoy it as a quick meal or as a starter for a gathering, it’s sure to please everyone at the table.

Ingredients

• 2 tablespoons olive oil
• 2 leeks, sliced and cleaned
• 4 large potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped chives for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the leeks and sauté for about 5 minutes until they are soft.
2. Add the diced potatoes to the pot and stir for another 2 minutes.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until it is smooth, or transfer to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper. Heat through before serving.
6. Garnish with chopped chives and enjoy!

Egg Fried Rice with Vegetables

This Egg Fried Rice with Vegetables is a delicious and easy meal that packs a lot of flavor without breaking the bank. It’s a great way to use up leftover rice and whatever veggies you have on hand, making it both economical and versatile.

With a savory blend of soy sauce and fresh ingredients, this dish is sure to satisfy your taste buds. Plus, it’s simple to make, perfect for busy weeknights when you want something quick yet satisfying.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 2 large eggs
• 1 cup mixed vegetables (like peas, carrots, and bell peppers)
• 3 green onions, chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Optional: cooked chicken or shrimp for added protein

Instructions

1. In a large pan or wok, heat sesame oil over medium-high heat. Add the mixed vegetables and sauté for about 3-4 minutes until tender.
2. Push the veggies to the side and crack the eggs into the pan. Scramble them until fully cooked, then mix together with the vegetables.
3. Add the cooked rice to the pan, breaking up any clumps. Pour in the soy sauce and stir everything together, allowing the rice to heat through.
4. Season with salt and pepper to taste. If using, stir in the cooked chicken or shrimp at this point.
5. Finally, sprinkle the chopped green onions on top and serve warm.

Mushroom Risotto with Parmesan

Mushroom risotto is a creamy and comforting dish that brings warmth to any dinner table. With its rich flavor from the mushrooms and the cheesy goodness of Parmesan, it’s a delightful meal that feels special yet is surprisingly easy to make.

This risotto recipe is perfect for those busy weeknights when you want a satisfying dinner without too much fuss. The process involves simple ingredients and just a bit of attention, allowing you to create a dish that’s not only budget-friendly but also comforting and filling.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prepare the Broth: In a saucepan, warm the vegetable broth over low heat. Keep it warm but not boiling.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Then add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
3. Add the Rice: Stir in the Arborio rice, allowing it to toast for about 1-2 minutes. If using, pour in the white wine and let it simmer until mostly absorbed.
4. Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.
5. Finish with Cheese: Once the risotto is cooked, remove it from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Also Read: 15 Easy Chicken Recipes for Effortless Dinner Nights

Simple Tuna Salad with Crackers

This Simple Tuna Salad with Crackers is a delightful option for a quick dinner. It combines the hearty flavor of tuna with creamy dressing and fresh veggies, making it both tasty and satisfying. The crunchy crackers add a perfect texture that complements the salad’s richness.

Plus, it’s incredibly simple to prepare! You can whip this up in no time, making it ideal for busy evenings or when you want something light yet filling. Gather your ingredients, mix them together, and enjoy a nutritious meal with minimal effort!

Ingredients

• 1 can of tuna, drained
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)
• Fresh parsley for garnish
• Crackers for serving

Instructions

1. In a mixing bowl, combine the drained tuna, mayonnaise, and Dijon mustard. Mix until well blended.
2. Add the diced celery, red onion, lemon juice, salt, and pepper. Stir until everything is combined.
3. If desired, fold in the halved cherry tomatoes for added freshness.
4. Chill in the refrigerator for about 15 minutes to let the flavors meld.
5. Serve the tuna salad on a plate with crackers on the side for dipping or topping.

Zucchini Noodles with Marinara Sauce

Zucchini noodles, often called zoodles, are a fantastic way to enjoy a lighter version of pasta. This dish is not only simple to prepare but also brings a fresh, vibrant flavor to your dinner table. The zucchini absorbs the rich marinara sauce beautifully, making each bite satisfying and delicious.

The combination of the tender zucchini and the savory sauce creates a comforting meal that’s perfect for busy weeknights without breaking the bank. Plus, it’s a great way to sneak in some extra veggies!

Ingredients

• 2 medium zucchinis
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. If you don’t have a spiralizer, a vegetable peeler can work in a pinch.
2. Sauté the Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add Marinara Sauce: Pour in the marinara sauce and add dried oregano. Stir to combine and let it simmer for about 5 minutes.
4. Cook the Zoodles: Add the zucchini noodles to the skillet, tossing them gently with the sauce. Cook for an additional 2-3 minutes until the noodles are just tender.
5. Season and Serve: Remove from heat and season with salt and pepper. Serve hot, garnished with fresh basil.

Chili with Kidney Beans and Tomatoes

This chili with kidney beans and tomatoes is a hearty dish that packs a flavorful punch without breaking the bank. It’s perfect for a cozy dinner and can be made in under an hour, making it great for busy weeknights. The combination of spices, tender beans, and juicy tomatoes creates a rich taste that will warm you up.

Not only is this recipe simple to prepare, but it’s also versatile! Feel free to add your favorite vegetables or adjust the spices to suit your taste. This dish is budget-friendly and is sure to satisfy everyone at the table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking until soft.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the kidney beans, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Mix well.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally.
5. Once the chili is thickened, taste and adjust seasonings as needed. Serve hot, garnished with chopped cilantro.

Cabbage and Sausage Skillet

Cabbage and Sausage Skillet is a simple and hearty dinner option that combines savory sausage with tender cabbage and noodles. This dish is not only quick to prepare but also budget-friendly, making it perfect for a weeknight meal. The flavors meld together beautifully, creating a satisfying dish that the whole family can enjoy.

With just a few ingredients, you can create a filling meal that is both comforting and delicious. The combination of the slightly sweet cabbage and smoky sausage will have everyone coming back for seconds!

Ingredients

• 1 pound smoked sausage, sliced
• 4 cups chopped cabbage
• 2 cups egg noodles
• 1 onion, chopped
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the sliced sausage and cook until browned.
2. Add the chopped onion and cabbage to the skillet. Stir occasionally, cooking until the cabbage is tender, about 5-7 minutes.
3. Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
4. Once the cabbage is tender, add the garlic powder, salt, and pepper. Mix well.
5. Finally, stir in the cooked egg noodles until everything is well combined. Garnish with fresh parsley if desired, and serve warm.

Also Read: 17 Quick and Easy Dinner Recipes for Busy Weeknights

Pasta Salad with Cherry Tomatoes and Feta

This pasta salad is a delightful blend of fresh flavors and textures, making it a perfect choice for a quick and budget-friendly dinner. With juicy cherry tomatoes, creamy feta cheese, and a drizzle of olive oil, every bite is refreshing and satisfying. Plus, it’s incredibly easy to throw together, making it ideal for busy nights.

The combination of pasta and vegetables creates a colorful dish that’s not just tasty but also visually appealing. You can customize this recipe by adding your favorite veggies or herbs, ensuring it suits your taste. Serve it warm or chilled, and enjoy a healthy meal that won’t break the bank!

Ingredients

• 2 cups rotini pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Mix Ingredients: In a large bowl, combine the cooled pasta, cherry tomatoes, black olives, and feta cheese.
3. Dress the Salad: Drizzle the olive oil over the pasta salad. Add fresh basil, salt, and pepper. Toss gently to combine.
4. Serve: Enjoy immediately or refrigerate for about 30 minutes for a chilled version.

Baked Chicken Thighs with Vegetables

Baked chicken thighs with vegetables is a simple yet flavorful dish that’s perfect for any weeknight dinner. The juicy chicken thighs pair beautifully with a medley of roasted vegetables, creating a satisfying meal that’s both hearty and healthy.

This recipe is not just easy to make; it also requires minimal prep time and uses readily available ingredients, making it a budget-friendly option. The combination of tender chicken and caramelized veggies results in a comforting dish that the whole family will enjoy. Plus, cleanup is a breeze since everything cooks in one pan!

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 2 cups baby potatoes, halved
• 1 cup carrots, sliced
• 1 onion, cut into wedges
• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the chicken thighs, baby potatoes, carrots, and onion. Drizzle with olive oil and sprinkle with garlic powder, paprika, thyme, salt, and pepper. Mix well to coat everything evenly.
3. Spread the mixture out in a single layer on a baking sheet or in a large baking dish.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and golden.
5. Let it cool slightly before serving. Enjoy your delicious baked chicken thighs with the roasted veggies!

Corn and Zucchini Fritters

Corn and zucchini fritters are a delightful way to enjoy fresh vegetables in a fun and crispy form. These fritters are slightly sweet from the corn and have a mild, savory taste from the zucchini, making them a hit for both kids and adults. Plus, they’re super easy to whip up, perfect for a quick dinner or a tasty snack.

With just a few simple ingredients, you’ll have these golden fritters frying up in no time. They are versatile, too, as you can serve them as a side dish or pair them with a dipping sauce for extra flavor. Let’s dive into the recipe!

Ingredients

• 1 cup corn kernels (fresh, frozen, or canned)
• 1 medium zucchini, grated
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying
• Chopped fresh parsley for garnish (optional)

Instructions

1. Combine the Ingredients: In a large bowl, mix the corn kernels and grated zucchini. Add flour, eggs, Parmesan cheese, baking powder, salt, and pepper. Stir until combined.
2. Heat the Oil: In a large skillet, heat about 1/4 inch of oil over medium-high heat. You can test if it’s ready by dropping a small spoonful of the batter; it should sizzle.
3. Fry the Fritters: Drop spoonfuls of the mixture into the hot oil, flattening them slightly with the back of the spoon. Cook for 3-4 minutes on each side or until golden brown.
4. Drain the Fritters: Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil.
5. Garnish and Serve: Optionally, sprinkle with fresh parsley and serve warm with your favorite dipping sauce.