15 Fast Dinner Recipes Quick Meals Simple

Like a busy orchestra conductor coordinating multiple instruments, you'll find managing quick weeknight meals becomes an art of timing and efficiency. You're about to discover 15 dinner recipes that'll transform your rushed evenings into smooth, stress-free cooking sessions. Each dish combines smart shortcuts with flavor-packed ingredients, letting you create restaurant-worthy meals in just 15-20 minutes. From one-pan wonders to lightning-fast pasta dishes, these recipes hold the key to reclaiming your weeknight dinners.

15-Minute Creamy Garlic Shrimp Pasta

Creamy Garlic Shrimp Pasta is a luxurious yet simple dish that combines succulent shrimp with al dente pasta in a rich, garlicky cream sauce. Ready in just minutes, this restaurant-quality meal delivers maximum flavor with minimal effort, making it perfect for busy weeknights or impressive dinner parties.

The key to this dish's success lies in properly cooking the shrimp and creating a silky-smooth sauce that clings perfectly to the pasta. The garlic-infused cream sauce brings together all the elements while fresh parsley adds a bright, fresh finish that cuts through the richness.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces fettuccine or linguine
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/2 lemon, juiced

Cook the pasta in heavily salted water according to package instructions until al dente. Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.

In the same pan, add heavy cream and bring to a simmer, stirring constantly. Add Parmesan cheese and stir until the sauce thickens. Return the shrimp to the pan and add the drained pasta, tossing everything together until well coated. Add lemon juice, parsley, salt, and pepper, giving everything a final toss to combine. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Use freshly grated Parmesan cheese rather than pre-grated for better melting and flavor. The pasta water should be as salty as seawater, and always reserve a cup before draining to help adjust the sauce consistency if needed. The dish is best served immediately while the sauce is hot and creamy.

One-Pan Chicken Fajita Rice Bowl

One-Pan Chicken Fajita Rice Bowl combines the vibrant flavors of traditional Mexican fajitas with the convenience of a simple rice bowl. This colorful dish brings together tender chicken strips, crisp bell peppers, and fluffy rice, all seasoned with classic fajita spices.

This recipe transforms a restaurant favorite into an easy weeknight meal that requires minimal cleanup. The beauty of this one-pan approach is that the rice absorbs all the flavors from the chicken and vegetables while cooking, creating a deeply satisfying and cohesive dish.

Ingredients:

• 1.5 lbs chicken breast, sliced
• 2 cups white rice
• 3 bell peppers (mixed colors), sliced
• 1 large onion, sliced
• 4 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons fajita seasoning
• 2 cloves garlic, minced
• 1 lime
• Salt and pepper to taste
• Optional toppings: cilantro, sour cream, avocado

Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with half the fajita seasoning, cooking until golden brown. Remove chicken and set aside. In the same pan, sauté onions and peppers until slightly softened, then add garlic and cook for another minute. Add rice to the pan and stir to coat with the remaining oil and vegetables.

Pour in the chicken broth and remaining fajita seasoning, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender. Return the chicken to the pan, placing it on top of the rice, and cook for an additional 5 minutes. Finish with a squeeze of lime juice and adjust seasoning if needed.

For best results, use a heavy-bottomed pan with a tight-fitting lid to ensure even cooking of the rice. The dish can be customized with different toppings, and leftovers can be stored in an airtight container for up to 3 days. To prevent the rice from becoming mushy, avoid stirring too frequently during cooking, and let the dish rest for 5 minutes before serving.

Quick Mediterranean Chickpea Skillet

This vibrant Mediterranean chickpea skillet combines protein-rich legumes with colorful vegetables and aromatic spices, creating a satisfying one-pan meal that's ready in under 30 minutes. Perfect for busy weeknights, this dish delivers authentic Mediterranean flavors while requiring minimal prep work and cleanup.

The combination of chickpeas, tomatoes, and spinach provides essential nutrients, while the addition of garlic, cumin, and paprika creates a rich, savory profile that's both comforting and healthy. This versatile recipe can be served on its own, over rice, or with crusty bread to soak up the flavorful sauce.

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 cups cherry tomatoes, halved
• 4 cups fresh spinach
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• 1 lemon, juiced
• Salt and black pepper to taste
• Fresh parsley for garnish
• Feta cheese (optional)

Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes, then add garlic and bell pepper, cooking for another 2 minutes. Add chickpeas, cherry tomatoes, cumin, paprika, and red pepper flakes, stirring to combine. Cook for 5-7 minutes until tomatoes begin to break down and create a light sauce.

Stir in the spinach and cook until just wilted, about 2-3 minutes. Remove from heat and add lemon juice, salt, and pepper to taste. Garnish with fresh parsley and crumbled feta if desired.

This dish can be stored in an airtight container for up to 4 days in the refrigerator. For best results, use high-quality olive oil and fresh spices. To make the dish more substantial, consider adding quinoa or serving it alongside Mediterranean-style roasted potatoes. The spice levels can be adjusted according to personal preference by modifying the amount of red pepper flakes.

20-Minute Teriyaki Beef Stir-Fry

Minute Teriyaki Beef Stir-Fry is a quick and satisfying meal that combines tender strips of beef with colorful vegetables in a savory-sweet teriyaki sauce. This Asian-inspired dish takes less than 30 minutes to prepare, making it perfect for busy weeknight dinners when time is limited.

The key to this recipe's success lies in its preparation and timing. By having all ingredients ready before cooking begins and using high heat, the beef stays tender while the vegetables maintain their crunch. The homemade teriyaki sauce adds depth and glossy finish that elevates this simple stir-fry to restaurant quality.

Ingredients:

• 1 pound flank steak, sliced thin against the grain
• 3 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup teriyaki sauce
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• Salt and pepper to taste
• Sesame seeds for garnish

Heat a large wok or skillet over high heat and add 1 tablespoon of oil. Sear the beef in batches until browned, about 2-3 minutes per batch, then set aside. In the same pan, add remaining oil and stir-fry the vegetables with garlic and ginger until crisp-tender. Return the beef to the pan.

Mix teriyaki sauce, soy sauce, cornstarch, and water in a small bowl. Pour over the beef and vegetables, stirring constantly until the sauce thickens and coats everything evenly, about 2-3 minutes. Season with salt and pepper to taste and garnish with sesame seeds.

For best results, slice the beef while it's partially frozen to achieve thinner, more even pieces. Make sure your pan is very hot before adding ingredients, and don't overcrowd it during cooking – this ensures proper searing rather than steaming. If serving with rice, start cooking it before beginning the stir-fry to have everything ready at the same time.

Easy Sheet Pan Sausage and Vegetables

Sheet pan meals are the ultimate solution for busy weeknights when you want a complete dinner with minimal cleanup. This simple combination of sausages and vegetables creates a satisfying, colorful meal that's ready in about 30 minutes.

The beauty of this recipe lies in its versatility – you can use any type of sausage and whatever vegetables you have on hand. The natural fats from the sausage help season the vegetables as they roast, creating a deliciously cohesive meal that's both nutritious and filling.

Ingredients:

• 4-6 Italian sausages (sweet or hot)
• 2 bell peppers, sliced
• 1 red onion, cut into wedges
• 2 cups baby potatoes, halved
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil. Toss the vegetables with olive oil, garlic, oregano, thyme, salt, and pepper in a large bowl. Spread them evenly on the sheet pan, leaving space for the sausages. Place the sausages among the vegetables.

Roast for 20-25 minutes, turning the sausages and stirring the vegetables halfway through cooking. The dish is done when the sausages are browned and cooked through (internal temperature of 160°F/71°C) and the vegetables are tender and lightly caramelized. Sprinkle with fresh parsley before serving.

For best results, cut vegetables in similar sizes to ensure even cooking. If using frozen sausages, thaw them completely before cooking. The vegetables can be prepped up to 24 hours in advance and stored in an airtight container in the refrigerator. For easier cleanup, consider using heavy-duty foil or parchment paper to line your sheet pan.

Speedy Tuna Pesto Linguine

Speedy Tuna Pesto Linguine combines the convenience of pantry staples with fresh Mediterranean flavors. This quick and satisfying pasta dish transforms simple ingredients into a restaurant-worthy meal in just minutes, making it perfect for busy weeknights when time is limited.

The combination of flaky tuna, aromatic pesto, and perfectly cooked linguine creates a harmonious blend of textures and tastes. The dish strikes an ideal balance between the rich, herbaceous notes of basil pesto and the lean protein of tuna, while pasta serves as the perfect vehicle for these flavors.

Ingredients:

• 1 pound linguine
• 2 cans (5 oz each) chunk light tuna in water, drained
• 1/2 cup prepared basil pesto
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup pine nuts (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Red pepper flakes (optional)
• Fresh basil leaves for garnish

Bring a large pot of salted water to boil and cook linguine according to package directions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant, about 30 seconds. Add the drained tuna and break it into chunks with a fork. Stir in the pesto and warm through.

When the pasta is done, reserve 1/2 cup of pasta water before draining. Add the cooked linguine to the skillet with the tuna-pesto mixture, tossing well to combine. If the pasta seems dry, add small amounts of the reserved pasta water until you reach your desired consistency. Season with salt and pepper, then top with Parmesan cheese, pine nuts, and fresh basil leaves.

For best results, avoid overcooking the pasta and don't rinse it after draining – the starch helps the sauce adhere better. The dish can be customized by adding cherry tomatoes, sautéed vegetables, or using different types of pasta. Store any leftovers in an airtight container in the refrigerator for up to 2 days, though the pasta may need a splash of olive oil when reheating.

5-Ingredient Black Bean Tacos

3-Ingredient Black Bean Tacos are the ultimate solution for busy weeknights when you need a satisfying meal in minutes. These tacos combine the heartiness of black beans with the warmth of corn tortillas and your favorite toppings, creating a protein-rich vegetarian dish that doesn't compromise on flavor.

This recipe strips taco-making down to its essentials while maintaining the authentic Mexican-inspired taste. With just three core ingredients, you can create a foundation that's easily customizable, allowing each person to add their preferred toppings and create their perfect taco experience.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 12 corn tortillas
• 1 tablespoon olive oil
• Salt to taste
• Ground black pepper to taste

Optional toppings:

• Shredded lettuce
• Diced tomatoes
• Diced onions
• Shredded cheese
• Sour cream
• Fresh cilantro
• Lime wedges
• Hot sauce

Heat olive oil in a large skillet over medium heat. Add the drained black beans and season with salt and pepper. Mash about half of the beans with a potato masher or fork while heating, creating a mixture of whole and mashed beans for texture. Continue cooking for 5-7 minutes, stirring occasionally, until the beans are heated through and have reached your desired consistency.

While the beans are heating, warm the corn tortillas. You can do this either by heating them individually in a dry skillet for 30 seconds per side, wrapping them in damp paper towels and microwaving for 30 seconds, or wrapping them in foil and placing them in a 350°F oven for 10 minutes. Spoon the warm bean mixture onto the heated tortillas and add your choice of toppings.

For best results, don't skip warming the tortillas, as this makes them more pliable and less likely to break. Store any leftover bean mixture in an airtight container in the refrigerator for up to 5 days, and reheat with a splash of water to maintain moisture. If preparing for a crowd, consider setting up a taco bar with various toppings to let guests customize their tacos.

Lightning-Fast Egg Fried Rice

Fast and satisfying, egg fried rice transforms leftover rice into a delicious meal in just minutes. This Chinese-inspired dish combines fluffy rice with scrambled eggs, vegetables, and savory seasonings, making it a perfect solution for busy weeknight dinners.

The key to perfect egg fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. When properly prepared, each grain should be separate and lightly coated with egg, creating a harmonious blend of textures and flavors.

Ingredients:

• 3 cups cooked white rice (day-old)
• 3 large eggs
• 2 tablespoons vegetable oil
• 1 cup frozen peas and carrots
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon white pepper
• 2 green onions, chopped
• Salt to taste

Heat oil in a large wok or skillet over medium-high heat. Sauté onions until translucent, then add garlic and frozen vegetables. Cook until vegetables are heated through. Push ingredients to one side of the pan, crack eggs into the empty space, and scramble them quickly. Once eggs are nearly set, incorporate them with the vegetables.

Add the rice to the pan, breaking up any clumps with a spatula. Pour in soy sauce and sesame oil, then sprinkle white pepper. Stir-fry everything together until the rice is heated through and slightly crispy. Finally, mix in chopped green onions and adjust seasoning with salt if needed.

For best results, spread the rice on a baking sheet and refrigerate it uncovered for several hours or overnight before cooking. This helps remove excess moisture and prevents clumping. Additionally, have all ingredients prepped and ready before starting, as this dish comes together quickly and requires constant attention to prevent burning.

Quick Thai Red Curry With Tofu

Quick Thai Red Curry With Tofu is a vibrant, flavorful dish that brings together the rich, spicy notes of Thai curry paste with creamy coconut milk and protein-packed tofu. This vegetarian-friendly meal delivers authentic Thai flavors in just about 30 minutes, making it perfect for busy weeknight dinners.

The key to this recipe's success lies in using good quality Thai red curry paste and firm tofu, which creates the foundation for a satisfying meal. When combined with colorful vegetables and aromatic herbs, this curry creates a harmonious balance of textures and tastes that's both comforting and exciting.

Press the tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. Heat oil in a large wok or deep skillet over medium-high heat. Add the curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and stir until the curry paste is fully dissolved. Bring to a gentle simmer and add tofu, vegetables, soy sauce, and brown sugar.

Let the curry simmer for 10-12 minutes, or until the vegetables are tender-crisp and the sauce has slightly thickened. In the final minute of cooking, stir in the Thai basil leaves. Serve hot over jasmine rice.

For best results, avoid stirring the tofu too aggressively as it can break apart. The curry sauce will continue to thicken as it cools, so don't reduce it too much during cooking. If you can't find Thai basil, regular basil can be substituted, though the flavor will be slightly different. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Ingredients:

• 14 oz firm tofu, cubed
• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 2 cans (14 oz each) coconut milk
• 1 red bell pepper, sliced
• 1 cup bamboo shoots
• 1 cup snap peas
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 kaffir lime leaves (optional)
• 1 cup Thai basil leaves
• Jasmine rice for serving

15-Minute Tomato Basil Tortellini

Minute Tomato Basil Tortellini is a classic Italian-inspired dish that combines the convenience of store-bought tortellini with fresh ingredients to create a quick and satisfying meal. The combination of sweet tomatoes, aromatic basil, and cheese-filled pasta creates a harmonious blend of flavors that appeals to both adults and children alike.

This 20-minute recipe is perfect for busy weeknights when time is limited but you still want to serve a homemade meal. The dish relies on simple ingredients that are easy to keep on hand, and the cooking process is straightforward enough for even novice cooks to master.

• 1 package (20 oz) cheese tortellini
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 pints cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1/4 cup reserved pasta water

Cook tortellini according to package directions in a large pot of salted water. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the cherry tomatoes and cook until they begin to burst and release their juices, approximately 5-7 minutes.

When the tortellini is cooked, reserve 1/4 cup of pasta water before draining. Add the cooked tortellini to the skillet with tomatoes, along with torn basil leaves, half of the Parmesan cheese, and red pepper flakes. Stir gently to combine. If the sauce seems dry, add reserved pasta water a tablespoon at a time until desired consistency is reached. Season with salt and black pepper to taste.

For best results, avoid overcooking the tortellini as it can become mushy and fall apart. The cherry tomatoes should be cooked just until they release their juices but still maintain some structure. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the dish is best enjoyed fresh.

Easy Honey Garlic Salmon

A perfectly cooked honey garlic salmon brings restaurant-quality dining to your home kitchen in just 20 minutes. This recipe combines sweet honey, savory garlic, and rich salmon into a delectable main course that pairs beautifully with rice or roasted vegetables.

The key to this dish lies in achieving the right balance between the honey's sweetness and the garlic's pungency, while ensuring the salmon remains tender and flaky. The sauce creates a glossy glaze that caramelizes slightly during cooking, adding depth to the overall flavor profile.

Ingredients:

• 4 salmon fillets (6 oz each)
• 4 tablespoons honey
• 6 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 lemon
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Season the salmon fillets with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Place the salmon skin-side up and sear for 4 minutes until golden brown. Flip the salmon and add minced garlic to the pan, cooking for 30 seconds until fragrant. Pour in the honey and soy sauce mixture, letting it bubble and reduce while basting the salmon continuously. Cook for an additional 3-4 minutes until the salmon is cooked through and the sauce has thickened.

For best results, check the salmon's internal temperature with a meat thermometer – it should reach 145°F (63°C) at its thickest part. The key is to avoid overcooking, as salmon can quickly become dry. Remove from heat immediately once cooked, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.

For optimal results, bring the salmon to room temperature 15 minutes before cooking, and pat it dry with paper towels to ensure better searing. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days, though it's best to bring it to room temperature before using. If the sauce becomes too thick during cooking, thin it with a tablespoon of water.

Rapid Mushroom and Spinach Quesadillas

Mushroom and spinach quesadillas are a perfect weeknight dinner option that combines earthy mushrooms with nutrient-rich spinach in a crispy tortilla package. This vegetarian-friendly meal comes together in just 15 minutes and delivers a satisfying combination of textures and flavors.

The key to these quesadillas lies in properly sautéing the mushrooms until they release their moisture and develop a rich, meaty flavor. When paired with fresh spinach and melted cheese, they create a filling that's both delicious and substantial enough to please even dedicated meat-eaters.

Ingredients:

• 4 large flour tortillas
• 8 oz cremini mushrooms, sliced
• 4 cups fresh spinach
• 2 cups shredded Mexican cheese blend
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown. Add garlic, salt, pepper, and cumin, cooking for another minute. Add spinach and cook until just wilted, about 2 minutes. Remove the mixture from the pan.

Place a tortilla in the same skillet over medium heat. Sprinkle cheese on one half of the tortilla, add a portion of the mushroom-spinach mixture, then top with more cheese. Fold the empty half over the filling. Cook for 2-3 minutes until golden brown, then flip and cook the other side until crispy and the cheese is fully melted. Repeat with remaining tortillas.

For best results, avoid overfilling the quesadillas as this can make them difficult to flip and cause the filling to spill out. If making multiple quesadillas, keep the finished ones warm in a 200°F oven until ready to serve. Consider serving with sour cream, guacamole, or salsa for extra flavor.

Flash-Cooked Shrimp Scampi

Flash-Cooked Shrimp Scampi is a classic Italian-American dish that combines succulent shrimp with a light, garlicky white wine sauce. This quick-cooking meal takes advantage of shrimp's natural tendency to cook rapidly, making it an ideal choice for busy weeknights when time is limited but you still want something impressive.

The key to perfect shrimp scampi lies in the timing and temperature control. Overcooking the shrimp will result in a rubbery texture, while undercooking can be unsafe. This recipe achieves the perfect balance, producing tender shrimp in a flavorful sauce that's ideal for serving over pasta or with crusty bread.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup butter
• 1/3 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 1 pound linguine or preferred pasta (optional)

Heat olive oil and butter in a large skillet over medium-high heat until the butter melts and begins to foam. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Add the shrimp in a single layer and cook for 2 minutes on each side until they turn pink and opaque.

Remove the shrimp from the pan and add white wine and lemon juice, scraping up any browned bits from the bottom. Let the sauce reduce for 2-3 minutes, then return the shrimp to the pan. Toss with fresh parsley, salt, and pepper. If serving with pasta, add the cooked pasta directly to the pan and toss to combine with the sauce.

For best results, bring the shrimp to room temperature 15 minutes before cooking and pat them dry with paper towels. This ensures even cooking and better browning. Always use fresh garlic rather than pre-minced, and choose a dry white wine that you'd drink – avoid cooking wines. The dish can be made ahead and reheated gently, though the shrimp may become slightly more firm when reheated.

Quick BBQ Chicken Flatbread

Quick BBQ Chicken Flatbread transforms a basic flatbread into a delicious weeknight meal that combines tangy barbecue sauce, tender chicken, and melted cheese. This recipe takes only 20 minutes from start to finish, making it perfect for busy families or anyone seeking a satisfying dinner without spending hours in the kitchen.

The versatility of this dish allows for easy customization with different toppings and sauce variations, while the use of pre-cooked chicken and store-bought flatbread significantly reduces preparation time. The combination of flavors creates a perfect balance between sweet, savory, and smoky elements that will appeal to both adults and children.

• 2 large flatbreads or naan breads
• 2 cups shredded cooked chicken
• 1 cup BBQ sauce
• 1½ cups shredded mozzarella cheese
• ½ red onion, thinly sliced
• ½ cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 cup sliced red bell pepper
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). Brush both sides of the flatbreads with olive oil and place them on a baking sheet. In a bowl, combine the shredded chicken with ½ cup of BBQ sauce, ensuring the chicken is well coated. Spread the remaining BBQ sauce evenly over the flatbreads, leaving a small border around the edges.

Layer the BBQ chicken mixture over the sauce, followed by the sliced red onions and bell peppers. Top with shredded mozzarella cheese, ensuring even distribution. Bake for 12-15 minutes, or until the cheese is melted and bubbly, and the edges of the flatbread are crispy. Remove from the oven and garnish with fresh cilantro.

For best results, let the flatbread rest for 2-3 minutes before slicing to prevent the toppings from sliding off. The flatbread can be made crispier by pre-baking it for 5 minutes before adding toppings, and leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the texture is best when served fresh.

Speedy Italian Sausage Soup

A hearty Italian sausage soup is the perfect solution for busy weeknights when you need a filling meal but don't have hours to spend in the kitchen. This rustic dish combines the rich flavors of Italian sausage with vegetables and pasta in a savory broth, creating a complete meal in one pot.

The beauty of this soup lies in its versatility and quick cooking time, typically ready in under 30 minutes. The Italian sausage provides instant flavor, eliminating the need for complex seasonings, while the combination of vegetables and pasta makes it a balanced meal that satisfies the whole family.

• 1 pound Italian sausage (mild or hot)
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup small pasta (like orzo or small shells)
• 2 cups fresh spinach
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Remove the sausage from its casing and brown it in a large pot over medium-high heat, breaking it into small pieces as it cooks. Once browned, remove the sausage and set aside, leaving the rendered fat in the pot. Add olive oil and sauté the onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.

Return the sausage to the pot and add the chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil, then add the pasta. Reduce heat and simmer until the pasta is tender, about 8-10 minutes. Stir in the spinach and cook until wilted. Season with salt and pepper to taste.

For best results, avoid overcooking the pasta as it will continue to absorb liquid and can become mushy. If planning to have leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. The soup can be stored in the refrigerator for up to 3 days, though you may need to add additional broth when reheating as the pasta will continue to absorb liquid.