(Closed) Your go-to easy, FAST dinner ideas?

posted 3 years ago in Cooking
Post # 32
167 posts
Blushing bee
  • Wedding: April 2011

I just started making a recipe I found on facebook for summer squash taco boats.  Really easy and pretty healthy!  Cut 2-3 (depending on size) summer squash in half and scrape out the seeds.  Put a bit of salsa at the bottom of each “boat”.  Cook ground beef and add taco seasoning with about half the water that it says on the seasoning pouch.  Fill the summer squash.  Cook on 400 for 15 mins, then remove and sprinkle the top with cheese and cook for another 15 mins.  Done!  

Post # 33
6522 posts
Bee Keeper
  • Wedding: June 2015

Least effort for us, aside from salad is the following:  Tuna steak on a broiler pan, place lemon slices on top and cook.  While cooking, make a batch of guacamole.  When done, toss guac on top of tuna and eat up.  Also good with cod, also good thrown into a tortilla with some other stuff for fish tacos.

Post # 34
4425 posts
Honey bee
  • Wedding: December 2013

Luce587 :  I think I want to try this recipe for dinner with my in laws this coming weekend. Is it tomato sauce (like a hair or Ragu or something) or tomatoe paste? Or is passata a real thing?


Post # 36
1149 posts
Bumble bee

Tuna sandwich! Pop bread in the toaster, mix tuna, mayo, pepper and corn. If I’m not too tired the tomato and lettuce slices will go in there as well. A hint of djon adds a slight zing to that as well. Warm filling (relatively healthy) meal.

Post # 37
153 posts
Blushing bee
  • Wedding: July 2016

Probably my favourite go-to is what I call “lentil spag” – a lentil-based take on spag bol. I would say it takes about 20 minutes to make, and all of the ingredients are one I usually have lying around! I love lentils with cheese, and this meal goes great with grated cheddar.

Required ingredients: pasta, uncooked red split lentils, red onion, garlic, vegetable stock, mixed dried herbs (such as Italian – I use Maltese), tomato paste, cocktail tomatoes, some green veg such as sugarsnaps

For one serving:

– Boil water for later use with pasta and stock

– Halve about four cocktail tomatoes and prepare any greens to be cooked  

– Fry 1 tbsp chopped red onion and a finely chopped clove or two of garlic in some oil 

– Add 50ml uncooked red split lentils and 75ml cold water and let simmer on low 

– Make 100ml or so of veg stock with a generous helping of dried mixed herbs and set aside 

– Start on the pasta (spaghetti or macaroni) 

– Once the lentils have cooked dry, add the veg stock mix; use all or some depending on how wet you want the “bolognese”

– Add a tbsp of tomato paste to the lentils 

– After a few minutes, add some halved cocktail tomatoes and sugarsnaps if you wish to the lentils, and season to taste 

– The lentils can now simmer away until the pasta is ready

Post # 38
710 posts
Busy bee
  • Wedding: October 2016

GreenGarnet :  I have started making these burritos with canned black beans(juice drained), corn, red bell pepper, tomato, red onion, half packet of taco seasoning. I really like them and vegetarian (which Iam not but a good option). 

Post # 40
1219 posts
Bumble bee

One of my longtime favorites is creamed tuna on toast.  One package of Pioneer Peppered Gravy, a can of solid white tuna, and two chopped hard boiled eggs.  Make the gravy first, then add the tuna and boiled eggs.  Serve over toasted french bread, buns, biscuits, anything, even pasta.  Whenever I don’t have eggs, I substitute peas. Ready in about 10 mins.

Post # 41
19 posts
  • Wedding: April 2017

Asian Chicken Salad (was in a Taste of Hpme magazine):

-2 cups shredded chicken breast (have also used 2 cans salmon or tuna)

-1 package ramen crumbled (no seasoning packet)

-1 bag broccoli slaw

-about 1/2 bottle sesame ginger (or something similar) dressing

Just mix, let it sit for about 15 mins, and it’s ready. The leftovers are good, too.


Post # 42
2635 posts
Sugar bee
  • Wedding: September 2016

Stir Fry!  I aways bags of frozen stir fry veggies in the freezer

Post # 43
327 posts
Helper bee
  • Wedding: July 2017

grilled honey limne siracha chicken! YUM!


6 chicken thighs

1 lime

1 1/2 c. siracha sauce

1/2 c. honey


Place chicken in ziplock bag

squeeze fresh cut lime juice over chicken

add 1 c. siracha sauce

let stand 15 minutes

meanwhile combine remaining siracha sauce and honey in a small bowl

cook the chicken on the grill and baste occasionally with honey siracha sauce mixture 🙂


Add steamed broccoli and rice and welcome to the easiest and tastiest inner around!

Post # 44
1075 posts
Bumble bee
  • Wedding: August 2019

I usually make a quick stir fry when we need something quick. We always have some leftover rice in the fridge, stir fry veggies in the freezer, and cooked chicken in the freezer as well. So I’ll defrost the chicken, and throw the frozen veggies in a wok with extra virgin olive oil, then when that’s done I’ll throw in the chicken cut into bit sized pieces, season the veggies and chicken with garlic powder and a salt free Asian seasoning mix, add the rice, add some low sodium soy sauce, Worcestershire sauce, rice wine vinegar, and Sriracha. Let it heat up and then it’s done. 

When my SO decides to be the one to cook something quick (if he gets home before me, for instance, or if I’m busy doing something else), he’ll do whole wheat spaghetti with a jarred sauce (a very good one!). I’d love to make a homemade sauce but I haven’t yet. He will add sauté some veggies first, like mushrooms, onions, peppers, and garlic, and then add the sauce to that. 

I also often will make a healthy Cuban Picadillo (http://www.skinnytaste.com/crock-pot-picadillo/) in the crock pot. I make it either during the day on the weekend, or overnight. And then for dinner I’ll put it over rice, or in tacos or quesadillas, or in stuffed peppers with rice and a little cheese on top. It makes a lot, so I’ll freeze some leftovers. 

I also make shredded chicken fairly often and freeze portions of it. Then I just take out two portions, defrost, and will usually do tacos in corn tortilla shells with shredded lettuce or cabbage, tomatoes, cheese, Greek yogurt in place of sour cream or avocado slices, and usually some black beans as well. I also like to mix up the shredded chicken with Frank’s Red Hot sauce, the plain Greek yogurt, light cheese, and a touch of light Ranch dressing or blue cheese if I have it. Then I warm up the mixture and put it in the taco shells with lettuce and tomatoes. Mmmmm. The shells I get crispy in the oven.

ETA: I also like to put some marinade and chicken breast in a freezer safe zip lock back and put it in the freezer. Then the day before I eat it, I’ll put it in the fridge and it’ll defrost and marinate while it defrosts. For dinner I’ll just grill it or bake it. And I’ll serve it with a side salad or veggies, perhaps with some baby potatoes (baked or even microwaved with light butter and garlic) or over rice. Usually I’ll also have a quick sauce I can make that will go well with the marinade, and I’ll drizzle that over everything. 

Post # 45
3695 posts
Sugar bee
  • Wedding: November 2019 - City, State

I just found a new fast & delicious recipe yesterday! Ranch chops & potatoes

Preheat oven to 400 F, cover baking sheet in tin foil & spray with non-stick cooking spray
Cut 1lb of mini potatoes in half & toss into a bowl
add in 1 TBSP minced garlic, 1 tbsp oil & 1/2 packet of powdered ranch dressing mix. Stir & put on baking sheet. Bake for 15 mins. (if not near fork-tender, bake for another 5 mins)
Put 3-4 pork chops in the bowl used for the potatoes, sprinkle 1/2 of the remaining ranch powder over chops, flip chops & sprinkle the rest over top. 
Take pan out of the oven, stir potatoes & push them to the side. Add chops & sprinkle pan with lemon juice & cook for 15 mins.
Viola! Delicious and easy!

I served it with steamed broccoli with a little lemon juice 🙂

Other go-to’s are pizzadillas, bagged salad & rotissire chicken (I honestly live off this), tacos, omlette, tuna melt & cucumber slices, salmon & asparagus foil packs, stirfry/teryaki chikcn & broccoli.

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