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Dinner can be as easy as 1-2-3, with these simple recipes! These four- and five-star dishes are made with only three easy steps for a straightforward meal that’s packed with flavor. They also have at least 15 grams of protein and 6 grams of fiber in every serving, both essential nutrients that help energize and fuel your body. You’ll want to try highly-rated options like our Baked Feta & Tomato Chickpeas or our Vegan Quinoa Chili for a satisfying and nourishing dinner perfect for any night of the week.
Baked Feta & Tomato Chickpeas
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Pursell
This simple baked feta casserole recipe turns cherry tomatoes, feta cheese and chickpeas into a hearty, protein-rich vegetarian meal. After baking, it creates a savory-sweet tomato–olive oil sauce ideal for slathering on pita bread. Feta cheese in brine melts more readily compared to dry, crumbled feta, so it’s worth seeking out. For a different take, replace the chickpeas with creamy white beans.
Vegan Quinoa Chili
This light but filling vegan quinoa chili is packed with fresh veggies, with quinoa and black beans adding protein and fiber. Complete this easy one-pot dinner with vegan cheese, dairy-free yogurt or your favorite chili toppings.
Harira (Moroccan Tomato, Lentil & Beef Soup)
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Harira is a tomato-based soup featured at the center of many Moroccan tables during the month of Ramadan. It’s often enjoyed as part of iftar, or the meal served to break the fast each evening, along with dates, milk, hard-boiled eggs, semolina pancakes and chebakia (sesame cookies). This version features chickpeas, lentils, beef and noodles in a fragrant tomato broth, but there are endless variations on the soup.
The Best Veggie Enchiladas
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too.
Slow-Cooker Marry Me Chicken with Barley
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot.
One-Pot White Bean, Spinach & Sun-Dried Tomato Orzo with Lemon & Feta
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless
This one-pot pasta dish with white beans, spinach and sun-dried tomatoes is lively and vibrant and leaves you with an easy cleanup. Toasting the orzo before adding the broth adds another layer of flavor.
Slow-Cooker Loaded Broccoli & Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster
This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.
High-Protein Tex-Mex Chicken Soup
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
Make this grab-and-go Tex-Mex–inspired soup when you have leftover chicken, or use rotisserie chicken for this easy meal-prep soup. The frozen pepper-onion mix adds flavor and saves time in the kitchen, while the black beans add fiber and protein.
Teriyaki Chicken Stir-Fry
Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco
Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner. This easy dinner calls for hot cooked brown rice, which is perfect if you have leftovers. If not, look for microwaveable brown rice or frozen brown rice to keep prep minimal.
Caprese Pasta Salad
This light and fresh caprese pasta salad is brought together with a bright and tangy dressing, with fresh mozzarella pearls adding creaminess to every bite.
Pesto Tuna Noodle Casserole
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
A creamy pesto sauce with sweet shallots and wilted spinach gives a light and bright spin to classic tuna noodle casserole. Albacore tuna is an ideal choice, as it holds its texture well once mixed in, although any water-packed tuna will do the job.
Chicken Tinga Tostadas
These chicken tinga tostadas are topped with cotija cheese for a salty bite, while cilantro adds a pop of flavor and color. We bake the tortillas to ensure a crispy base, while also using less oil than deep-frying.
Creamy Salmon Pasta with Sun-Dried Tomatoes
In this creamy salmon pasta recipe, sun-dried tomatoes are used in two ways. The flavorful oil is used to sauté shallots, while the tomatoes get added to the cream sauce.
Chickpea Pasta with Mushrooms & Kale
Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
Slow-Cooker Three-Bean Chili Mac
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Chili meets mac and cheese in this fix-it-and-forget-it slow-cooker dinner. Hot tomato sauce, a Mexican canned tomato sauce that also includes spices and chiles for heat, kicks up the flavor.
Chicken Chorba
“Chorba” comes from the Arabic word for drink, referring to this soup’s thin broth. It’s popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chef Nargisse Benkabbou from her maternal grandmother.
Creamy One-Pot Penne Primavera with Shrimp
Just as its name suggests, you only need one pot to make this satisfying pasta dish featuring fresh spinach, red bell pepper and broccoli, along with a generous portion of shrimp. To make the light, creamy sauce, residual pasta water is cleverly combined with Parmesan cheese.
Charro Beans with Chorizo & Kale Slaw
This dish gets its name from the Mexican cowboys (charros) who cooked these soupy beans over campfires as they traveled the open range. The kale slaw is a bright foil for this earthy dish. Enjoy a bowl as is or scoop it up with warm tortillas. Look for Mexican-style chorizo near other sausage in well-stocked supermarkets or Latin American markets.
Garlic-Anchovy Pasta with Broccolini
Here, we sprinkle the final pasta dish with crumbled goat cheese for nice tangy bites throughout. But if you prefer a creamy sauce, stir the cheese into the pasta in Step 3 along with the reserved cooking water.
Chopped Salad with Chicken & Creamy Chipotle Dressing
This chopped salad with chicken is smoky and zesty thanks to the creamy chipotle dressing. Cilantro adds a pop of freshness to each bite.
Red Lentil Soup with Saffron
This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.