15 Quick Dinner Meals for Family

Whether you're racing against the clock, juggling after-school activities, or simply seeking stress-free dinners, you'll find practical solutions in these family-friendly meals. You can transform basic pantry ingredients into satisfying dishes that'll please both picky eaters and food enthusiasts alike. From one-pan wonders to 20-minute pasta classics, each recipe balances convenience with nutrition. Let's explore how these quick dinner options can revolutionize your weeknight routine.

One-Pan Chicken and Vegetable Stir-Fry

A one-pan chicken and vegetable stir-fry is a versatile and nutritious meal that comes together in under 30 minutes. This dish combines lean protein with colorful vegetables in a savory sauce, making it an excellent choice for busy weeknight dinners.

The beauty of this recipe lies in its adaptability – you can swap vegetables based on what's in your refrigerator, and adjust the sauce ingredients to match your family's taste preferences. The key to a successful stir-fry is having all ingredients prepped before cooking, as the cooking process moves quickly once started.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup chicken broth
• Salt and pepper to taste
• 2 green onions, chopped

Heat your pan or wok over medium-high heat. Add oil and cook chicken pieces until golden brown, about 5-6 minutes. Remove chicken and set aside. In the same pan, stir-fry garlic and ginger for 30 seconds, then add vegetables, cooking for 3-4 minutes until crisp-tender.

Return chicken to the pan. Whisk together soy sauce, oyster sauce, cornstarch, and chicken broth in a small bowl. Pour the sauce mixture over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything evenly, about 2-3 minutes. Season with salt and pepper, and garnish with green onions before serving.

For best results, use a large, heavy-bottomed pan or wok that can handle high heat. Cut all ingredients in similar-sized pieces to ensure even cooking, and avoid overcrowding the pan as this will steam rather than stir-fry the ingredients. The dish can be served over rice or noodles, and leftovers will keep well in the refrigerator for up to 3 days.

20-Minute Spaghetti Carbonara

Minute Spaghetti Carbonara is a classic Italian pasta dish that transforms simple ingredients into a luxurious, creamy meal without using heavy cream. The dish originated in Rome and has become a worldwide favorite for its rich, silky sauce created by combining eggs, cheese, and pasta water with crispy pancetta or bacon.

This quick version maintains the authentic taste while simplifying the process for busy families. The entire meal can be prepared in about 15 minutes, making it perfect for weeknight dinners when time is limited but you still want to serve something special and satisfying.

Ingredients:

• 1 pound spaghetti
• 4 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 8 ounces diced pancetta or bacon
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• Salt to taste

Bring a large pot of salted water to boil and cook spaghetti according to package directions until al dente. Meanwhile, in a large bowl, whisk together eggs, both kinds of cheese, and black pepper.

In a large skillet, cook pancetta or bacon until crispy, then add minced garlic and cook for another minute. When pasta is ready, reserve 1 cup of pasta water before draining.

Working quickly, add the hot pasta to the skillet with pancetta, then remove from heat. Pour the egg and cheese mixture over the pasta, tossing rapidly with tongs to coat all strands and prevent the eggs from scrambling. Add reserved pasta water gradually while continuing to toss until the sauce reaches desired consistency.

For best results, serve immediately while the pasta is hot and the sauce is creamy. The reserved pasta water is crucial – add it gradually to achieve the perfect silky texture. Never add raw eggs to extremely hot pasta or they'll scramble instead of creating a smooth sauce. Also, authentic carbonara doesn't include cream; the creaminess comes from the proper technique of combining eggs, cheese, and pasta water.

Sheet Pan Teriyaki Salmon and Broccoli

Sheet pan dinners are a lifesaver for busy families, combining minimal cleanup with maximum flavor. This teriyaki salmon and broccoli recipe delivers a restaurant-quality meal in under 30 minutes, perfect for those hectic weeknight schedules.

The combination of sweet and savory teriyaki sauce paired with tender salmon and crispy roasted broccoli creates a balanced meal that appeals to both adults and children. The sheet pan cooking method ensures that all components are ready at the same time while maintaining their distinct textures and flavors.

• 4 salmon fillets (6 oz each)
• 1 large head broccoli, cut into florets
• 1/2 cup teriyaki sauce
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons sesame seeds
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). In a bowl, combine teriyaki sauce, minced garlic, and grated ginger.

Line a large sheet pan with parchment paper and arrange the salmon fillets in the center. Toss broccoli florets with olive oil, salt, and pepper, then arrange them around the salmon. Pour the teriyaki mixture over the salmon, reserving some for serving.

Bake for 12-15 minutes, or until the salmon is cooked through and the broccoli is tender-crisp. During the last 2 minutes, switch to broil to caramelize the teriyaki sauce and crisp up the broccoli edges. Remove from oven and drizzle with sesame oil and sprinkle with sesame seeds before serving.

For best results, bring the salmon to room temperature 15 minutes before cooking, and ensure all broccoli florets are similar in size for even cooking. The teriyaki sauce can be made ahead and stored in the refrigerator for up to a week, and any leftover salmon can be flaked into rice bowls or salads the next day.

Easy Beef and Bean Burritos

Easy Beef and Bean Burritos are a perfect weeknight solution that combines protein-rich ground beef with hearty beans, wrapped in warm tortillas. This Mexican-inspired dish can be customized to suit different taste preferences and provides a satisfying meal that both adults and children will enjoy.

These burritos come together in under 30 minutes and can be made ahead of time for busy schedules. The combination of seasoned beef, refried beans, and melted cheese creates a filling meal that's both economical and delicious.

Ingredients:

• 1 pound ground beef
• 2 cans (16 oz each) refried beans
• 8 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 packet taco seasoning
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup tomatoes, diced
• 1 cup lettuce, shredded
• Sour cream (optional)
• Guacamole (optional)
• Salsa (optional)

Brown the ground beef in a large skillet over medium heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions are translucent. Stir in the taco seasoning and follow package instructions, typically adding water and simmering for 5-7 minutes. While the meat cooks, warm the refried beans in a separate pan.

To assemble, warm the tortillas slightly to make them more pliable. Spread a layer of refried beans in the center of each tortilla, add the seasoned beef mixture, and top with cheese, lettuce, and tomatoes. Fold the sides of the tortilla over the filling, then roll from bottom to top, creating a tight bundle.

For best results, warm the assembled burritos in a clean skillet over medium heat for 1-2 minutes per side, or until the tortilla is golden brown and the cheese melts. Consider wrapping leftover burritos individually in aluminum foil and refrigerating for up to 3 days. When reheating, remove the foil and microwave for 1-2 minutes or heat in a 350°F oven for 10-15 minutes.

Skillet Mac and Cheese With Hidden Veggies

Skillet Mac and Cheese with Hidden Veggies is a clever way to incorporate nutritious vegetables into a classic comfort food that kids love. This one-pan dish combines creamy, cheesy pasta with finely chopped vegetables that blend seamlessly into the sauce, making it nearly impossible for picky eaters to detect.

This recipe takes only 30 minutes to prepare and serves 4-6 people. The key to success lies in cooking the vegetables until they're tender enough to blend smoothly into the cheese sauce, creating a nutrient-rich meal that maintains the beloved taste of traditional mac and cheese.

• 16 oz elbow macaroni
• 2 cups cauliflower florets
• 1 medium carrot, finely diced
• 1 medium zucchini, finely diced
• 3 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Cook macaroni according to package instructions. While pasta cooks, steam cauliflower, carrots, and zucchini until very tender. Transfer vegetables to a blender and puree with 1 cup of the milk until completely smooth.

In a large skillet, melt butter over medium heat and whisk in flour to create a roux. Cook for 2 minutes, then gradually whisk in remaining milk and vegetable puree. Continue cooking until sauce thickens.

Add both kinds of cheese to the skillet and stir until melted and smooth. Season with garlic powder, onion powder, salt, and pepper. Add cooked macaroni to the skillet and stir until well combined and heated through. Let stand for 5 minutes before serving to allow sauce to thicken further.

For best results, shred cheese from blocks rather than using pre-shredded varieties, as fresh-shredded cheese melts more smoothly. The vegetable puree can be made ahead of time and stored in the refrigerator for up to 2 days, making weeknight preparation even quicker. If the sauce becomes too thick, thin it with a splash of warm milk until desired consistency is reached.

Quick Mediterranean Chickpea Bowls

Quick Mediterranean Chickpea Bowls are a perfect solution for busy weeknights when you need a nutritious, satisfying meal that comes together in minutes. This vegetarian-friendly dish combines protein-rich chickpeas with fresh vegetables and Mediterranean flavors, creating a colorful and wholesome dinner option that the whole family will enjoy.

These customizable bowls can be prepared with minimal cooking, making them ideal for hot summer evenings or when you're short on time. The combination of creamy hummus, crisp vegetables, and seasoned chickpeas provides a variety of textures and flavors that make this simple dish feel special and restaurant-worthy.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 4 cups cooked quinoa or rice
• 2 cups cherry tomatoes, halved
• 1 English cucumber, diced
• 1 red onion, thinly sliced
• 2 cups mixed salad greens
• 1 cup hummus
• 1/2 cup kalamata olives
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 lemon, juiced
• Salt and pepper to taste
• Optional: fresh parsley for garnish

Heat olive oil in a large skillet over medium heat. Add the drained chickpeas, oregano, salt, and pepper. Cook for 5-7 minutes until the chickpeas are warmed through and slightly crispy on the outside. While the chickpeas are cooking, prepare your serving bowls by arranging the quinoa or rice as a base.

Layer the warm chickpeas, cherry tomatoes, cucumber, red onion, and mixed greens over the grain base. Top each bowl with a generous dollop of hummus, kalamata olives, and crumbled feta cheese. Drizzle with fresh lemon juice and additional olive oil if desired. Garnish with fresh parsley if using.

For best results, prep the vegetables in advance and store them separately in the refrigerator. This allows for quick assembly during busy weeknights. The chickpeas can be seasoned differently each time using various spice combinations like za'atar, sumac, or Italian seasoning to keep the meal interesting. The bowls can be served warm or cold, and any leftover components will keep well in the refrigerator for up to three days.

15-Minute Creamy Tomato Soup

A warm bowl of creamy tomato soup brings comfort to any dinner table, and this quick version takes just minutes to prepare. Perfect for busy weeknights when you need something satisfying but don't have hours to spend in the kitchen.

This recipe transforms simple pantry ingredients into a rich, smooth soup that tastes like it's been simmering all day. The addition of cream gives it a luxurious texture while keeping the bright tomato flavor that everyone loves.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional: fresh basil for garnish

Heat olive oil in a large pot over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute. Add the canned tomatoes with their juice, broth, sugar, and dried herbs. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth, or carefully transfer to a standard blender in batches. Return to pot if using a standard blender, reduce heat to low, and stir in the heavy cream. Season with salt and pepper to taste.

For best results, let the soup sit for about 5 minutes after adding the cream to allow the flavors to meld. When blending hot soup, be sure to remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape and prevent accidents. To make this soup lighter, half-and-half can be substituted for heavy cream, though the result won't be quite as rich.

Simple Turkey Taco Skillet

A Turkey Taco Skillet is a convenient one-pan meal that brings the flavors of traditional tacos to your dinner table in under 30 minutes. This family-friendly dish combines lean ground turkey with Mexican-inspired seasonings, fresh vegetables, and melted cheese for a satisfying and nutritious meal.

Perfect for busy weeknights, this skillet meal can be customized to accommodate different dietary preferences and spice tolerance levels. The recipe serves 4-6 people and can be served with various toppings, making it an interactive dining experience where family members can personalize their portions.

Ingredients:

• 1 lb ground turkey
• 1 medium onion, diced
• 2 bell peppers, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons taco seasoning
• 1 cup shredded Mexican cheese blend
• 2 tablespoons olive oil
• Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it up into crumbles. Add onions, bell peppers, and garlic, cooking until vegetables are softened. Stir in taco seasoning, diced tomatoes, black beans, and corn. Simmer for 10-12 minutes until the mixture thickens slightly. Top with cheese, cover, and cook until cheese melts.

For best results, drain excess liquid from the tomatoes before adding them to prevent a soupy consistency. The dish can be made ahead and reheated, though the fresh version offers the best texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Garlic Shrimp and Rice

Garlic shrimp and rice is a delicious, restaurant-quality meal that can be prepared in under 30 minutes, making it perfect for busy weeknight dinners. The combination of succulent shrimp, aromatic garlic, and fluffy rice creates a satisfying dish that appeals to both adults and children.

This recipe serves 4-6 people and can be easily modified to accommodate different taste preferences or dietary restrictions. The dish pairs well with steamed vegetables or a simple side salad, and any leftovers can be reheated for lunch the next day.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups long-grain white rice
• 8 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 lemon
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh parsley for garnish

Start by cooking the rice according to package instructions, substituting chicken broth for water to add more flavor. While the rice cooks, heat butter and olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant. Add the shrimp to the pan, season with paprika, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Squeeze fresh lemon juice over the shrimp and toss to combine.

Serve the garlic shrimp over the cooked rice, garnishing with fresh parsley. The entire cooking process should take about 20-25 minutes, with most of that time dedicated to cooking the rice.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Make sure to pat the shrimp dry with paper towels before cooking to ensure proper searing, and don't overcrowd the pan. The dish can be made spicier by adding more red pepper flakes, or milder by omitting them altogether.

Family-Style Chicken Caesar Wraps

Family-Style Chicken Caesar Wraps are a convenient and delicious way to bring the classic Caesar salad into a portable, handheld format. This versatile dish combines tender grilled chicken, crisp romaine lettuce, and traditional Caesar dressing, all wrapped in soft tortillas for a meal that's both satisfying and easy to customize.

These wraps are perfect for busy weeknight dinners, as they can be prepared in under 30 minutes and allow family members to assemble their own portions. The combination of protein, vegetables, and carbohydrates makes for a balanced meal that appeals to both adults and children.

• 4 large flour tortillas
• 2 chicken breasts
• 1 head romaine lettuce, chopped
• 1/2 cup Caesar dressing
• 1/2 cup grated Parmesan cheese
• 1 cup croutons, slightly crushed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Season chicken breasts with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-8 minutes per side until golden brown and cooked through. Let rest for 5 minutes before slicing into strips. While the chicken cooks, wash and chop the romaine lettuce.

Warm the tortillas slightly to make them more pliable. Lay them flat and spread Caesar dressing in the center of each tortilla. Layer with chopped romaine, sliced chicken, Parmesan cheese, and crushed croutons. Roll the tortillas tightly, tucking in the sides as you go, to create wraps.

For best results, serve the wraps immediately while the chicken is still warm. The ingredients can be prepared in advance and stored separately in the refrigerator for quick assembly later. To prevent soggy wraps, consider serving the dressing on the side or using less dressing if planning to save leftovers. A light toasting of the assembled wraps in a clean skillet can add a pleasant crunch to the tortilla.

Quick Veggie Pizza Flatbreads

Quick Veggie Pizza Flatbreads combine the convenience of ready-made flatbreads with fresh vegetables for a satisfying weeknight dinner that comes together in minutes. This family-friendly meal allows everyone to customize their own toppings while maintaining the beloved flavors of traditional pizza.

These flatbread pizzas aren't only quick to prepare but also offer a healthier alternative to delivery pizza. By using whole grain flatbreads and loading them with colorful vegetables, you create a nutritious meal that still satisfies those pizza cravings. The recipe is also flexible enough to accommodate various dietary preferences and available ingredients.

Ingredients:

• 4 large flatbreads or naan breads
• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup fresh spinach
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Preheat the oven to 400°F (200°C). Brush each flatbread with olive oil and spread an even layer of pizza sauce, leaving a small border around the edges. Distribute the vegetables evenly across the flatbreads, then top with mozzarella cheese and Italian seasoning. Season with salt and pepper to taste.

Place the prepared flatbreads directly on the oven rack or on a preheated pizza stone and bake for 8-10 minutes, until the cheese is melted and bubbly, and the edges are crispy. If using a baking sheet, the bottom may not get as crispy, but the results will still be delicious.

For best results, make sure your vegetables are sliced thinly to ensure they cook properly in the short baking time. To prevent soggy flatbreads, avoid overloading with sauce or wet ingredients. You can also pre-cook vegetables like mushrooms and onions if you prefer them more thoroughly cooked. These flatbread pizzas are best served immediately but can be reheated in a hot oven for 2-3 minutes to restore crispiness.

One-Pot Creamy Mushroom Pasta

One-Pot Creamy Mushroom Pasta combines simplicity with rich flavors, making it perfect for busy weeknight dinners. The dish comes together in about 30 minutes and requires minimal cleanup, as everything cooks in a single pot, allowing the pasta to absorb the savory flavors while creating a creamy sauce.

This hearty vegetarian meal features tender mushrooms, al dente pasta, and a velvety sauce made from heavy cream and Parmesan cheese. The mushrooms provide a meaty texture and earthy flavor, while garlic and herbs add depth to the overall dish.

Ingredients:

• 1 pound fettuccine or penne pasta
• 1 pound mixed mushrooms, sliced
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, then add mushrooms and garlic. Once mushrooms are golden brown, add the pasta, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally until pasta is almost cooked through and most of the liquid is absorbed, about 12-15 minutes.

Stir in the heavy cream and butter, continuing to cook until the sauce thickens slightly. Remove from heat and add the Parmesan cheese, stirring until melted and well combined. Let the pasta rest for 5 minutes to allow the sauce to thicken further.

To achieve the best results, avoid rinsing the pasta before cooking, as the starch helps create a creamier sauce. The dish can be customized by adding protein like chicken or shrimp, or by using different mushroom varieties such as portobello, cremini, or shiitake for varying flavors and textures.

BBQ Ranch Chicken Quesadillas

BBQ Ranch Chicken Quesadillas combine the smoky sweetness of barbecue sauce with the creamy tanginess of ranch dressing, all wrapped in a crispy tortilla with melted cheese. This fusion of flavors creates a crowd-pleasing meal that takes minimal effort to prepare and satisfies even the pickiest eaters.

Perfect for busy weeknights, these quesadillas can be customized with different cheese blends and additional toppings to suit your family's preferences. The preparation time is roughly 20 minutes, making it an ideal solution when you need a quick but satisfying dinner that everyone will enjoy.

• 6 large flour tortillas
• 2 cups cooked, shredded chicken
• 1/2 cup BBQ sauce
• 1/4 cup ranch dressing
• 2 cups shredded Mexican cheese blend
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons butter for grilling
• Salt and pepper to taste

Mix the shredded chicken with BBQ sauce and ranch dressing in a large bowl until well combined. Heat a large skillet over medium heat and lightly butter one side of a tortilla. Place the tortilla butter-side down in the skillet and sprinkle cheese over half of the tortilla. Add a generous portion of the chicken mixture, followed by diced onions and cilantro. Top with additional cheese and fold the empty half of the tortilla over the filling.

Cook for 2-3 minutes until golden brown, then carefully flip and cook for an additional 2 minutes until the cheese is fully melted and both sides are crispy. Repeat with remaining tortillas and filling. Let each quesadilla rest for 1-2 minutes before cutting into wedges.

For best results, avoid overfilling the tortillas as this can lead to filling falling out during cooking. The cheese should be added both before and after the chicken mixture to help seal the quesadilla together. If preparing for a larger group, keep finished quesadillas warm in a 200°F oven while cooking the remaining batch, and consider setting up a topping bar with additional ranch dressing, BBQ sauce, sour cream, and fresh pico de gallo for customization.

Speedy Asian Noodle Bowls

Speedy Asian noodle bowls are the perfect solution for busy weeknight dinners, combining the comfort of noodles with fresh vegetables and a savory sauce. This versatile dish can be prepared in under 30 minutes and allows for easy customization based on your family's preferences and whatever ingredients you have on hand.

The key to this recipe's success lies in its simple yet flavorful sauce and the quick-cooking nature of Asian-style noodles. Whether you choose udon, soba, or rice noodles, this dish delivers a satisfying meal that brings restaurant-quality taste to your dinner table without the wait or expense.

Ingredients:

• 8 oz Asian noodles (udon, soba, or rice noodles)
• 2 cups mixed vegetables (carrots, broccoli, snap peas)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 cups cooked protein (chicken, tofu, or shrimp)
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• Green onions for garnish
• Sesame seeds for garnish

Begin by preparing the sauce: combine soy sauce, sesame oil, rice vinegar, and brown sugar in a small bowl. Cook the noodles according to package instructions, then drain and set aside.

While the noodles cook, heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant. Add your chosen vegetables and cook for 3-4 minutes until crisp-tender.

Add your cooked protein to the pan and stir to combine. Pour in the prepared sauce and add the cooked noodles, tossing everything together until well combined and heated through. Garnish with sliced green onions and sesame seeds before serving.

For best results, prep all ingredients before starting to cook, as this dish comes together quickly once heat is applied. The vegetables can be pre-cut and stored in the refrigerator, and the sauce can be made ahead of time. If using leftover protein, add it at the very end just to heat through, preventing it from becoming overcooked and tough.

30-Minute Meatball Subs

Minute Meatball Subs transform a classic Italian dish into a quick and satisfying weeknight meal that the whole family will love. These hearty sandwiches combine tender, flavorful meatballs with melted cheese and marinara sauce, all nestled in soft submarine rolls.

Perfect for busy parents, this recipe uses simple shortcuts like store-bought meatballs and marinara sauce to cut down on preparation time without sacrificing taste. The result is a restaurant-quality sandwich that comes together in under 30 minutes, making it an ideal solution for hectic evenings when time is limited.

Ingredients:

• 24 frozen Italian-style meatballs
• 2 cups marinara sauce
• 6 submarine rolls
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 2 cloves garlic, minced
• Salt and pepper to taste

Heat the meatballs according to package directions, then combine with marinara sauce in a large saucepan over medium heat. While the meatballs warm through, slice the submarine rolls lengthwise and brush the inside with a mixture of olive oil and minced garlic. Place the rolls under the broiler for 1-2 minutes until lightly toasted.

Add 4 meatballs to each roll, top with additional marinara sauce, and sprinkle generously with both kinds of cheese. Return the assembled subs to the broiler for another 2-3 minutes, or until the cheese is melted and bubbly. Sprinkle with Italian seasoning before serving.

For best results, look for meatballs that are about 1-inch in diameter to ensure they fit comfortably in the rolls. The submarine rolls should be fresh and sturdy enough to hold the sauce without becoming soggy. To prevent the bread from over-toasting, keep a close eye on the subs while they're under the broiler, as they can go from perfectly golden to burnt very quickly.