Looking for quick and tasty meal ideas that won’t add to your evening stress? We’ve got you covered with 8 easy supper ideas that are delicious and simple enough to whip up in no time. Whether you’re juggling work, family, or just need a break, these meals will help you put dinner on the table with minimal fuss.
Vegetable Fried Rice with Scrambled Eggs
Vegetable fried rice with scrambled eggs is a delightful meal that packs flavor and nutrition into one dish. It’s a simple yet satisfying option for dinner, especially when you want something quick and easy. The combination of colorful veggies and fluffy scrambled eggs creates a dish that is both comforting and nourishing.
This fried rice recipe is versatile, allowing you to use whatever vegetables you have on hand. The eggs add protein and creaminess, balancing the textures perfectly. Plus, it’s ready in just about 30 minutes, making it ideal for a stress-free evening.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup mixed vegetables (like peas, carrots, and bell peppers)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 green onions, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat sesame oil over medium heat. Add the mixed vegetables and sauté until tender.
- Push the vegetables to one side of the skillet. Crack the eggs into the empty side and scramble until fully cooked.
- Add the cooked rice to the skillet and stir everything together. Pour in the soy sauce and mix well. Season with salt and pepper to taste.
- Finally, stir in the chopped green onions just before serving.
Zucchini Noodles with Pesto and Cherry Tomatoes
Zucchini noodles, or “zoodles,” are a fun and healthy twist on traditional pasta. This dish features fresh cherry tomatoes and vibrant basil pesto, offering a refreshing taste that’s perfect for any evening. It’s an easy recipe to whip up, making it ideal for busy weeknights.
The combination of the sweet cherry tomatoes with the rich pesto creates a delightful burst of flavors with every bite. Plus, this recipe comes together in under 30 minutes, so you can spend less time cooking and more time enjoying your meal!
Ingredients
- 2 medium zucchinis, spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup basil pesto
- 1/4 cup pine nuts, toasted
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Zucchini: Spiralize the zucchinis into noodles and set aside. If you don’t have a spiralizer, you can use a vegetable peeler to create thin strips.
- Sauté the Zoodles: In a large skillet, heat olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
- Add the Tomatoes: Toss in the halved cherry tomatoes and cook for another 2 minutes until they begin to soften.
- Mix in the Pesto: Remove the skillet from heat and stir in the basil pesto until the noodles are coated evenly.
- Serve: Plate the zoodles and sprinkle with toasted pine nuts, salt, and pepper. Garnish with fresh basil leaves before serving.
One-Pan Lemon Herb Chicken and Veggies
This One-Pan Lemon Herb Chicken and Veggies is a delightful dish that packs a zesty punch. The tangy lemon perfectly complements the tender chicken and fresh vegetables, making it a refreshing option for dinner. Plus, the simplicity of preparing everything in one pan means less cleanup and more time to relax!
With aromatic herbs and colorful veggies, this meal not only tastes good but also looks appealing on the table. It’s a family-friendly recipe that’s both nutritious and satisfying, ensuring everyone leaves the table happy. Let’s dive into the ingredients and instructions for this easy supper idea.
Ingredients
- 4 boneless chicken breasts
- 2 cups mixed vegetables (bell peppers, carrots, zucchini)
- 1 lemon, sliced
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- Arrange the seasoned chicken in a large baking dish or oven-safe skillet. Surround with mixed vegetables and lemon slices.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Garnish with fresh parsley before serving. Enjoy your hassle-free dinner!
Quick Chickpea and Quinoa Salad
This Quick Chickpea and Quinoa Salad is a delightful blend of flavors and textures that makes for a light, healthy supper option. With its nutty quinoa and hearty chickpeas, this recipe is both satisfying and refreshing, perfect for those evenings when you want something nutritious but quick to prepare.
The salad is versatile, allowing you to use whatever vegetables you have on hand, and it can be enjoyed warm or cold. Toss it together in just a few minutes, and you’ve got a delicious meal ready to serve!
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- Mix the Ingredients: In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, and parsley.
- Add Dressing: Drizzle olive oil and lemon juice over the salad. Season with salt and pepper. Toss everything together until evenly coated.
- Serve: Top with sliced avocado just before serving. Enjoy your salad fresh or store it in the refrigerator for later!
Creamy Spinach and Mushroom Pasta
This creamy spinach and mushroom pasta is a delightful blend of flavors and textures that come together in a matter of minutes. The earthy mushrooms and vibrant spinach are enveloped in a rich, creamy sauce, making it both satisfying and comforting.
With simple ingredients and straightforward steps, this dish is perfect for a quick weeknight meal. It’s easy to prepare, allowing you to enjoy a delicious supper without the stress of complicated cooking. Whether you’re feeding a family or treating yourself, this pasta is a lovely choice.
Ingredients
- 8 ounces spaghetti or fettuccine
- 2 tablespoons olive oil
- 3 cups fresh spinach, washed
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until browned, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add Spinach: Add the fresh spinach to the skillet and cook until it wilts, about 2 minutes.
- Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
- Combine: Toss the cooked pasta into the skillet, mixing well to coat it in the creamy sauce. Season with salt and pepper to taste.
- Serve: Plate the pasta and garnish with fresh basil if desired. Enjoy your creamy spinach and mushroom pasta warm!
Sheet Pan Tacos with Roasted Vegetables
Sheet pan tacos with roasted vegetables are a delightful and easy way to elevate your dinner game. The combination of roasted veggies packed with flavor alongside warm tortillas makes for a fun and tasty meal. Plus, the simplicity of cooking everything on one pan means less stress and cleanup for you!
These tacos are not only delicious but also customizable. You can swap in your favorite veggies or proteins, making them a versatile option for any night of the week. Serve them with fresh lime wedges and a sprinkle of cilantro for a refreshing finish!
Ingredients
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 onion, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn or flour tortillas
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 425°F (220°C).
- On a large baking sheet, toss the diced bell pepper, zucchini, yellow squash, and onion with olive oil, chili powder, cumin, salt, and pepper.
- Spread the vegetables in an even layer and roast for about 20-25 minutes, or until they are tender and slightly caramelized.
- Warm the tortillas in a dry skillet or microwave.
- Once the veggies are ready, fill each tortilla with a portion of the roasted vegetables.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Easy Baked Salmon with Dill Sauce
This easy baked salmon with dill sauce is a delightful and wholesome meal that’s simple to whip up, making it perfect for a stress-free evening. The salmon is tender and flaky, complemented by a creamy dill sauce that adds a refreshing touch. It’s an ideal dish for anyone looking to enjoy a healthy yet satisfying supper with minimal effort.
With its bright flavors and appealing presentation, this salmon dish will please your taste buds without overwhelming your schedule. Serve it with a side of steamed vegetables or a light salad for a complete meal. Here’s how to make it:
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil, and season with garlic powder, salt, and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon cooks, mix the sour cream, dill, lemon juice, and Dijon mustard in a small bowl. Stir well to combine.
- Once the salmon is done, remove it from the oven and serve it drizzled with the dill sauce. Enjoy!
Savory Beef Stir-Fry with Broccoli
This savory beef stir-fry with broccoli is a delightful dish that brings together tender beef, vibrant veggies, and a savory sauce that ties everything together. The combination of flavors is not only satisfying but also quick to prepare, making it an ideal choice for a busy evening.
The stir-fry method preserves the crispness of the broccoli and peppers while ensuring the beef is juicy and flavorful. With just a few ingredients and minimal cooking time, you can have a wholesome meal on the table in no time.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 2 cups broccoli florets
- 1 bell pepper, sliced (red or yellow)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Marinate the Beef: In a bowl, combine sliced beef, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
- Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Beef: Add the marinated beef to the skillet and stir-fry for about 3-4 minutes until browned. Remove from the pan and set aside.
- Stir-Fry the Vegetables: In the same skillet, add a little more oil if needed and stir-fry the broccoli and bell pepper for about 3 minutes until they are tender yet crisp. Add minced garlic and cook for an additional minute.
- Combine: Return the beef to the skillet, stir everything together, and season with salt and pepper to taste. Cook for another minute until heated through.
- Serve: Serve the stir-fry over cooked rice or noodles and enjoy your meal!
