20-Minute Weeknight Dinners
I love cooking, but like so many people, parents or not, I need meals to be quick during the week. Anything that takes longer than 30 minutes just isn’t realistic for us anymore.
I’m a vegetarian, and while my husband and son aren’t, I do most of the cooking, so that’s generally what we eat. You’ll see that reflected in these recipes, but feel free to add shredded chicken, salmon, tuna, or whatever works for you. Baked tofu is one of my favorite easy protein sources and something I use often. We also almost always have a simple salad with dinner. I usually just do lettuce, sliced bell pepper, thinly sliced onion, and chopped cucumber with either olive oil, a good balsamic, salt and pepper, or olive oil, red wine vinegar, Italian seasoning, salt and pepper.
These are the 20-minute dinners we have on repeat in our house!
Paninis
We recently made paninis with extra sharp cheddar, sautéed spinach, sliced roasted red peppers, and artichoke hearts. So good. But really, you can use any veggie, cheese, or meat combination you have on hand. These are especially great with a layer of pesto on each side. I smash them down with a heavy pan.
BBQ Tofu Sandwiches
I learned these from another mom friend and they’ve become a staple for us. Slice tofu and coat it lightly in cornstarch or arrowroot. Heat oil in a pan and cook until crispy on both sides. In the last minute, add BBQ sauce and toss to coat. Toast your bread (we like ciabatta), spread mayo on both sides, then layer with avocado, cabbage slaw (cabbage, olive oil, vinegar, salt, and pepper), and any extra veggies like roasted red peppers or bell peppers. Try our Tofu BBQ Sandwich recipe!
Broccoli Pasta
Cook pasta according to package directions. Chop a head of broccoli into bite-sized pieces and add it to the pasta water during the last 4 minutes of cooking. Meanwhile, sauté minced garlic in olive oil with about a teaspoon of red pepper flakes. Drain the pasta and broccoli, then toss with the garlic oil. Add a small jar of capers with their brine and finish with Parmesan.
Sushi Bowls
Cook rice, or whatever grain you want to use. Add to a bowl with sliced cucumbers, radishes, and avocado. Add your protein of choice (baked tofu, tuna, canned salmon, etc.). Mix mayo with sriracha for a quick sauce (or swap mayo for Greek yogurt), and drizzle over the top. Serve with seaweed snacks or nori sheets.
Quesadillas
Sauté onion and bell pepper until soft and caramelized. Make a quesadilla with your cheese of choice. Mix chipotles in adobo with a bit of Greek yogurt for a quick sauce. Top quesadilla veggies, chipotle sauce, sliced avocado, and serve with refried beans on the side.
Veggie Pasta
Cook pasta. While it cooks, sauté whatever vegetables you have on hand - onion, zucchini, broccoli, bell pepper, carrots, kale, etc. Drain the pasta, then toss with the veggies. Finish with olive oil, white balsamic vinegar, lemon juice, salt and pepper, and Parmesan.
Sheet Pan Dinner
Toss chopped vegetables (broccoli, carrots, potatoes, zucchini, cherry tomatoes, etc.) with olive oil, salt, and pepper. Roast at 425°F for about 10 minutes. Push the veggies to the side and add salmon or another protein, brushed with olive oil, mustard, or a simple miso glaze. Roast for another 8-10 minutes until everything is cooked through. Finish with lemon juice. Learn more about sheet pan meals and try the recipes:
Sheet Pans Meals: Instructions, Tips, + Recipes, Plus Seasonal Foods
Happy Monday! Today, it’s all about sheet-pan dinners, which are delicious, simple to make, nutritious, and, most importantly, easy! Diana raves about sheet pan meals, so give them a try - we’re sharing both free and VIP recipes to get your creativity going!
White Beans + Tomatoes with Burrata
Heat olive oil in a large skillet. Add sliced garlic and a pinch of red pepper flakes and sauté until fragrant. Add one or two cans of drained and rinsed white beans (cannellini or great northern) and cook for a few minutes. Add a few handfuls of cherry tomatoes and let everything simmer for 8-10 minutes until slightly thickened. Season with salt, pepper, and a splash of balsamic or red wine vinegar. Turn off the heat and place a ball of burrata on top. Finish with fresh basil, a drizzle of good olive oil, and cracked black pepper. Serve with good bread for scooping.
What’s one meal you have on repeat in your house? Share in the comments!
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