8 Quick and Easy Dinner Recipes For Your Next Weeknight Meal

There’s nothing quite like busting out a quick and easy dinner recipe on a weeknight after a long day at work. For me, it’s a great way to unwind and is quite therapeutic when I dabble in a familiar recipe that I know will produce great results. If you’d like to cook a quick but delicious meal too, we’ve compiled a list of eight easy dinner recipes that you can try for your next weeknight meal! The best part is, most of the recipes take 30 minutes or less. (Although it might sometimes take a little longer to prep your veggies or meat).

Also read: Lazy but Tasty: 12 Asian Recipes You Can Cook Using One Pot

Before I list some of my tried and true dinner recipes, here’s a couple of tips I’ve found to be handy whenever I grocery shop for my weeknight dinners in order to save time on cooking.  

Tips on grocery shopping for a weeknight meal

1. Opt for frozen or canned instead of fresh vegetables whenever possible

Have you ever bought three packets of spinach because they were on offer, but didn’t manage to use them all in time before they went bad? This certainly happened to me one too many times. It wasn’t until I explored the frozen section of my supermarket did I realise that frozen spinach was a thing.

Of course, unless you’re looking to make a salad, frozen spinach is no different if you’re thinking of sauteing it. If you’re adding spinach to your pasta or omelette, you won’t be able to tell the difference between fresh and frozen! 

Another tip is to buy canned or frozen corn instead of fresh corn on the cob. For weeknight dinner recipes, you’ll certainly save more time if you don’t have to dehusk fresh corn. If you’re not planning on using the entire can, you can always pack what’s left into a container and store it in your fridge! 

While we’re on the subject of frozen instead of fresh vegetables, why not opt for frozen berries instead as well? They make for a great smoothie supplement and work to thicken up your drink without the need for ice! 

2. Buy the bigger loaf of bread, but store it in the fridge

Yes, the bigger loaf of bread at the supermarket is certainly more cost effective compared to the normal sized loaf. But if you don’t eat bread almost every day, the loaf might go stale before you’re able to finish it (bread has a very short shelf life). 

Thus, what my family and I do is store our loaf in the fridge instead of keeping it outside. While the cold fridge does harden the bread, you can always simply pop a slice in the microwave for 5–10 seconds to get it warm and fluffy again! Of course, if you wish to have a piece of toast instead, you can pop the slice of bread in the toaster straight from the fridge. This way, your loaf of bread will last you for a couple more days. 

3. Opt for meat that is already prepped 

For instance, instead of buying prawns that still have their shell on, why not opt for already-peeled packs instead? Prepping your meat (and vegetables) can take a lot of time before you even start cooking, so I always recommend choosing the option that saves you the most time. 

4. Shop at the discount section of your grocery store

If you’re looking to shop for ingredients that you plan on cooking with that evening, why not look out for vegetables or meat at its marked down price? These are usually the selections that have been out for a few days (and are about to go bad in a few days). As long as you’re planning on using it in a dinner recipe that same day, you’ll get quite a reasonable bargain than if you choose the product at its original price. 

Also read: Supermarkets to Charge for Plastic Bags: Where to Get Reusable Bags in Singapore

5. Rely on ready-made seasonings to add a punch of flavour to your food

Some of my favourites are cajun seasoning, Italian seasoning (basically anything with oregano and basil in it), and cumin powder. If you’re thinking of amping up your dinner recipe beyond the simple salt and pepper, try out these seasonings. You’ll be surprised how one extra ingredient can make your dish even yummier — it’ll certainly taste like you put a lot more time and effort into it. 

Key ingredients for your dinner recipes

With the following eight weeknight dinner recipes, I’ve included the following key ingredients for every dish. This way, you’ll have many ideas on how to make the most out of your ingredients! 

• Onion, garlic, and leek
• Tortilla 
• Any pasta of your choice 
• Any bread of your choice 
• Rice 
• Shredded cheese (cheddar, mozzarella) 
• Prego tomato sauce 
• Any fresh and frozen vegetables of your choice 
• Any ready-to-cook shrimp, chicken breast, fish fillet, sausages, ham, or canned tuna

Quick and easy dinner recipes

1. Grilled vegetable and chicken quesadilla

Ingredients:

• 2 pieces tortilla 
• 1 cup or 250g grated cheese (I like cheddar)
• 1 bell pepper (I prefer red and yellow because they’re sweeter than green) 
• 1 onion 
• 4–5 brown or white mushrooms 
• 4–5 frozen spinach clumps
• ½ of an avocado 
• 2 tbsp olive oil 
• 1 piece chicken breast (or whatever meat you have that’s easier to prep, like sausages or ham) (Hack: You can make a vegetarian version by taking this ingredient out!) 
• Chicken breast seasoning: ½ tsp each salt, and pepper (You can add cumin, Italian seasoning, or cajun seasoning for added zing) 
• Optional: 2 eggs (to make scrambled eggs with, if you wish to make a breakfast version) 

Instructions:

Prepping your ingredients

1. Cut your chicken breast into bite-sized pieces and place it into a bowl. Throw in the seasonings of your choice, toss gently, and set aside. 
2. Wash and cut your vegetables (bell peppers, onions, mushrooms) into slices. 
3. With a splash of olive oil in your frying pan, stir fry the vegetables first. You can add all the vegetables into the pan together, as they all take roughly the same amount of time to cook.
4. After about seven to eight minutes, the vegetables should have a nice char (the onions should be translucent and browned, and the mushrooms and bell pepper should have shrunken and darkened). Turn off the heat and set your vegetables aside. 
5. Now, it’s time to work with your chicken breast. In the same pan, pour in a little more olive oil, and throw in your marinated chicken breast. 
6. Stir fry for about five minutes or until the chicken turns white, with a nice, even char. 
7. While waiting for your chicken to cook, place about three to four frozen spinach clumps in a bowl and defrost it in the microwave oven for one minute.
8. Remove the cooked chicken from your pan and set aside. 

Assembling the quesadilla

1. Once all your ingredients are prepped, it’s time to work on the tortillas for the quesadilla. First, place one tortilla on the frying pan for about 30 seconds, or until lightly browned. You’ll know it’s ready to flip when it starts to bubble. 
2. Flip it over and toast the other side. Once done, set this tortilla aside. 
3. Grab a second tortilla and place it on the frying pan. Toast one side of the tortilla first. 
4. After 30 seconds, flip the tortilla over. With the heat turned down a little, it’s time to start assembling the quesadilla! Place down the cooked vegetables, the cooked chicken, the cheese, and the spinach (and the scrambled eggs, if you’ve prepped that). 
5. Grab your first (already toasted) tortilla, and place it on top of all your ingredients in the pan. With a flat spatula or a clean hand, and press down firmly on top of the tortilla to flatten your quesadilla, and to ensure the cheese melts. 
6. Let the quesadilla sit in the pan for about one to two minutes. 
7. Now, it’s time to flip the quesadilla over. Grab a plate to help you with this process. Once flipped, let the quesadilla sit in the pan for another one to two minutes.
8. Once the quesadilla is golden brown on both sides, it’s time to serve it up on a plate! I like to cut my quesadilla into four even slices, and I find that using a pizza cutter helps with this. Add some sliced avocado on the side if you like.

And there you have it, a nicely toasted, crunchy quesadilla filled with yummy vegetables and chicken. This dinner recipe makes for a delicious weeknight meal, and you’ll really be surprised at how filling this one is. Enjoy! 

2. Mushroom and spinach aglio olio

Ingredients: 

• 4–5 brown or white mushrooms 
• 3–4 garlic cloves 
• 1 tbsp olive oil 
• 250g pasta of your choice (I like linguine cause it’s like an Italian version of mee pok) 
• 4–5 frozen spinach clumps 
• ½ tsp each Italian seasoning, salt, and pepper 
• ¼ cup parmesan cheese 
• 2 sausages of your choice (I like anything with garlic and herbs, specifically the Johnsonville ones) (Hack: You can replace this with shrimp, fish, or chicken breast!) 

Instructions: 

1. Place a pot of water on the stove to boil. 
2. Slice your garlic and mushrooms. 
3. Grab a frying pan. With a splash of olive oil, begin to stir fry your mushrooms. After six to seven minutes, throw in your garlic and fry for another two minutes, or until fragrant. 
4. It is at about this time when your water should be boiling. Throw in a pinch of salt, and boil your pasta for about six to seven minutes, or until al dente. 
5. Cut your sausage into bite-sized pieces. Throw it in the frying pan with your garlic and mushrooms and continue to fry for one minute. In the meantime, defrost your frozen spinach clumps in the microwave oven. 
6. Once your pasta is al dente, toss it straight into the frying pan and toss everything together. Add in the spinach as well. If it’s looking like your pasta is a bit dry, pour in a bit of your boiled pasta water! (This is my favourite trick as the starch from the water helps thicken your pasta dish.)
7. Once you’re done, season your pasta with Italian seasoning, salt, and pepper to taste.
8. Serve it up on a plate and sprinkle with parmesan cheese! 

3. Roasted veggie pasta

Ingredients: 

• 1 eggplant, or roughly 450g
• 250g pumpkin
• 1 zucchini 
• 1 onion 
• 1 bell pepper 
• ¼ cup olive oil 
• 250g pasta of your choice
• ½ tsp each Italian seasoning, salt, and pepper 
• ¼ cup parmesan cheese 

Instructions: 

1. First, preheat your oven to 180℃, and place a pot of water on the stove to boil. 
2. Wash and cut all your veggies (eggplant, pumpkin, zucchini, onion, bell pepper) into cubes and place into a baking dish. (Hack: Cut your vegetables into smaller cubes so that they’ll cook faster!) 
3. Season your veggies with olive oil, Italian seasoning, salt, and pepper, and toss to mix. 
4. Place your veggies into the preheated oven for 25–30 minutes. 
5. At this point, your pot of water should be starting to boil. Throw in a pinch of salt, and boil your pasta for about six to seven minutes, or until al dente. (Once your pasta is done cooking, leave it on the stove, and remember to save at least one cup of pasta water.)
6. You can check that your veggies are done cooking by poking a fork through them and making sure that they’re soft. Once done, remove from the oven. 
7. Toss your pasta straight into the baking dish, along with the parmesan cheese. Toss everything together. Use your pasta water to thicken everything up, and season to taste if necessary. 
8. Serve it up on a plate and enjoy! 

4. Tuna cream pasta

Ingredients: 

• 1 can, or 110g of canned tuna 
• 1 onion 
• 4–5 frozen spinach clumps
• 1 tbsp of olive oil
• ¼ cup of evaporated milk or cream
• 250g pasta of your choice
• ½ tsp each of Italian seasoning, salt, and pepper 

Instructions: 

1. Place a pot of water on the stove to boil. 
2. Dice your onion. 
3. Heat up some olive oil in a frying pan. Stir fry the onion for about four to five minutes, or until soft, translucent, and fragrant. 
4. Drain away the water from your canned tuna. Then, add your tuna in with your onions, and continue to stir fry. 
5. At this point, your pot of water should be starting to boil. Throw in a pinch of salt, and boil your pasta for about six to seven minutes, or until al dente. 
6. Defrost your spinach, then add it into the frying pan with your tuna and onions. 
7. Once your pasta is al dente, toss it straight into the frying pan and toss everything together. 
8. Add in your evaporated milk and cream to thicken everything up (instead of pasta water), and season with Italian seasoning, salt, and pepper to taste. 
9. Serve up on a plate and your dinner is ready! 

Pasta dishes are as simple as they get; as long as you have your basic ingredients of olive oil, garlic and/or onion, and starchy pasta water (that is, if you don’t wish to add cream or tomato sauce), you can create any yummy and quick weeknight pasta. Try these pasta dinner recipes out, and hopefully you’ll enjoy it as much as I do!

Also read: 8 Viral TikTok Food Recipes You Need to Try at Home

5. Tomato sauce rice with sausages and sweet corn 

Ingredients: 

• 1 onion 
• 4–5 garlic cloves 
• 1 tbsp olive oil
• 1 ½ cups chicken or vegetable broth 
• 1 can, ½ bottle, or roughly 460g Prego tomato sauce 
• 1 ½ cups rice 
• 2 sausages of your choice
• ½ a can, or roughly 130g sweet corn 
• ½ tsp each Italian seasoning, salt, and pepper
• ¼ cup evaporated milk or cream
• 3 tbsp butter
• ¼ cup parmesan cheese
• 1 small bunch basil leaves 

Instructions: 

1. Dice your onion and garlic. Cut up your sausages into bite-sized pieces. 
2. Heat up some olive oil in a medium saucepan. Saute your onion and garlic for two to three minutes, or until soft, translucent, and fragrant. 
3. Add in your dry (uncooked) rice together with your onion and garlic. Stir fry for about four minutes. 
4. Add in your sausages. Stir fry for one more minute, until the rice is golden brown.
5. Slowly add in your Prego tomato sauce and chicken or vegetable broth. Stir gently, and bring to a simmer.
6. Turn your heat to low and cover your saucepan. Let it simmer for about 20 minutes. 
7. After 20 minutes, uncover, and fluff your rice. 
8. Add in your sweet corn, evaporated milk or cream, and butter, and toss gently. Season to taste.
9. Serve everything up on a plate, sprinkle with parmesan cheese, and top with fresh basil! 

6. African Shakshuka 

Ingredients: 

• 1 onion 
• 1 red or yellow bell pepper
• 4 garlic cloves
• 1 tsp cumin 
• 2 tsp paprika 
• ¼ tsp chili powder 
• 1 can, ½ bottle, or roughly 460g Prego tomato sauce 
• 2 or 3 eggs 
• ½ tsp each Italian seasoning, salt, and pepper
• 2 slices of any bread of your choice 
• 1 small bunch basil leaves and fresh parsley

Instructions:

1. Dice your onion, garlic, and red bell pepper. 
2. Heat up some olive oil in a medium saucepan. Saute your onion and red bell pepper first for about five minutes, or until fragrant and translucent. 
3. Add your garlic, cumin, paprika, and chili powder, and continue to stir fry for another minute. 
4. Pour in your Prego tomato sauce and season with Italian seasoning, salt, and pepper to taste. 
5. Stir well and bring the mixture to a simmer. 
6. Make three small wells in your sauce, and crack in the eggs. 
7. Cover the saucepan, and cook for five to eight minutes, or until your eggs reach your desired doneness. 
8. While waiting for the eggs to cook, toast your bread for three minutes. 
9. Once your eggs are done, garnish the shakshuka with basil and parsley. Serve it up with your bread! 

7. 20-minute mushroom, ham, and sausage pizza

Ingredients: 

• 1 piece tortilla or 2 pieces bread 
• ½ can, ⅓ bottle, or roughly 230g Prego tomato sauce 
• 4–5 brown or white mushrooms 
• 4–5 frozen spinach clumps
• ½ a can, or roughly 130g sweet corn 
• 3 slices ham 
• 2 sausages of your choice 
• 1 cup, or 250g grated cheese
• ¼ cup parmesan cheese and/or red chilli flakes

Instructions: 

1. First, preheat your oven to 180℃. 
2. Slice your mushrooms, ham, and sausages into bite-sized pieces. Defrost your spinach in the microwave oven.
3. Place your tortilla or pieces of bread down on a baking sheet. 
4. Spread your Prego tomato sauce evenly on the tortilla or bread.
5. Spread around your ingredients (mushrooms, spinach, sweet corn, ham, and sausages)  on the tortilla or bread.
6. Sprinkle grated cheese all over your ingredients. 
7. Place the pizza in the oven for about 10–12 minutes, or until the cheese is golden brown. 
8. Using a pizza cutter, cut up your tortilla pizza into four even slices (of course, if you’ve opted for bread instead, you can skip this step). Serve it up and enjoy your pizza with parmesan cheese and/or red chilli flakes! 

8. Leek and tomato scramble with ciabatta 

Ingredients: 

• 1 stalk leek 
• 6 or 7 cherry tomatoes 
• 3 eggs
• ½ of an avocado 
• 1 piece ciabatta bread (or any bread of your choice) 
• ½ tsp each Italian seasoning, salt, and pepper
• 1 tbsp butter 
• ½ tsp olive oil 

Instructions: 

1. Dice your leek, and slice your cherry tomatoes into halves. 
2. Crack your eggs into a bowl, and whisk together with your Italian seasoning, salt, and pepper. 
3. Melt your butter in the frying pan, then stir fry your leeks. This will take about five minutes, as you’ll need to stir fry the leek until it has shrunken and charred, and released its fragrant aroma. 
4. Once the leeks have reached your desired aroma and char, add a bit more olive oil if necessary, and throw in your cherry tomatoes. Stir fry for another two to three minutes. 
5. At this point, cut your ciabatta bread into half, and put the bread in your toaster oven for three minutes.
6. Now, pour your egg mixture into the frying pan. With a rubber spatula, gently stir the egg mixture, incorporating it with your leeks and tomatoes. Ensure not to cook the eggs all the way through, making sure they’re still a little liquidy and buttery. 
7. Remove your ciabatta bread from the oven, and plate it. Season the bread with a dash of olive oil, Italian seasoning, salt, and pepper. Plate up your eggs as well. Add some sliced avocado on the side if you like.
8. It’s time to enjoy your breakfast for dinner! 

Also read: 10 Delicious Egg Recipes to Start Your Mornings With!

We hope that this list has given you some ideas on how to maximise the same key ingredients, which you might already have in your kitchen. Using the same key ingredients is also an effective way of lessening food waste! As Chef Gusteau from Ratatouille said, “Anyone can cook.” So, why not hop into the kitchen and try your hand at these easy dinner recipes?