24 Simple Dinner Ideas
A collection of three different easy-to-make dinner recipes including pasta dishes, stir-fried meals, tacos, soups, and salads. Perfect for busy weeknights!
Ingredients
For Pasta Dishes
- 1 pound pasta (any type)
- Olive oil
- 2 cloves Garlic, minced
- 1 cup Cherry tomatoes, halved
- 1 bunch Fresh basil, chopped
- 1/2 cup Parmesan cheese Grated
For Stir-Fried Meals
- 2 cups mixed vegetables (bell pepper, broccoli, carrots)
- 1 pound chicken or tofu, cubed
- 3 tablespoons Soy sauce
- 1 tablespoon Ginger, minced
- 2 tablespoons Sesame oil
For Tacos
- 1 pound ground meat (beef, chicken, or turkey)
- 1 packet Taco seasoning
- 8 pieces Tortillas
- 1 cup Lettuce, chopped
- 1 cup Cheese, shredded
- 1 cup Salsa
For Soups
- 1 can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 cup beans (black or kidney)
- 1 cup Corn, frozen or fresh
- 1 teaspoon Spices (cumin, chili powder) to taste
For Salads
- 4 cups Mixed greens
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, sliced
- 1 large Avocado, diced
- 2 tablespoons Olive oil and vinegar for dressing
Instructions
Pasta Dishes
- Boil water and cook pasta according to package instructions. Drain.
- In a skillet, heat olive oil and sauté garlic until fragrant. Add tomatoes and cook until soft.
- Combine with pasta, basil, and top with Parmesan.
Stir-Fried Meals
- Heat sesame oil in a pan. Add ginger and vegetables; stir-fry for 3-4 minutes.
- Add chicken or tofu and cook until done. Pour in soy sauce and serve over rice.
Tacos
- In a skillet, cook the ground meat with taco seasoning until browned.
- Serve in tortillas with lettuce, cheese, and salsa.
Soups
- In a large pot, combine canned tomatoes, broth, beans, and corn.
- Bring to a boil, then simmer for 20 minutes.
Salads
- Toss mixed greens, tomatoes, cucumber, and avocado in a bowl.
- Drizzle with olive oil and vinegar before serving.
Notes
To keep your meals fresh, store leftovers in airtight containers in the refrigerator. Most of these dishes can last 3-4 days. For soups, they can be frozen for longer storage. Prep ahead by chopping vegetables in advance.