Cooking dinner every single night can feel exhausting, especially after a full day. These recipes (all with 10 ingredients or less) make life easier because you don’t have to spend forever at the grocery store, and you won’t find yourself halfway through cooking realizing you forgot something. Plus, fewer ingredients usually means fewer dishes, which is always a win.
These recipes don’t call for fancy stuff that you’ll only use once. They’re made with normal ingredients you’d actually have in the house or at your usual grocery store. Even better, they’re filling enough to actually keep everyone full without anyone needing a snack an hour later.
Pork chops and applesauce
Jessica from Quick Prep Recipes shares this easy 15-minute pork chops and applesauce recipe that’s great for busy weeknights. Boneless pork chops are seasoned with salt, pepper, garlic powder, and thyme, then quickly seared in butter until perfectly golden and juicy. The homemade applesauce topping mixes unsweetened applesauce with tangy Dijon mustard and warming cinnamon. Jessica suggests sautéing fresh apple slices alongside the chops for extra texture and visual appeal. Serve immediately or store leftovers for up to 4 days — perfect for reheating quickly. Pair with mashed potatoes, roasted veggies, or salad for a complete meal.
Get the recipe: Pork chops and applesauce
Baked ravioli
This baked ravioli is basically lasagna but easier. Instead of dealing with noodles and filling separately, you layer frozen cheese ravioli with sauce and cheese. This shortcut saves you from boiling pasta and assembling everything piece by piece. It cooks in about an hour. Using a thicker marinara sauce helps keep it from turning out watery, which can happen with frozen ravioli. Adding shredded mozzarella between the layers helps hold things together. Covering with foil for most of the baking time stops the top from drying out. Take it off at the end to get the cheese bubbly and a bit browned. It’s quick, simple, and great for busy nights.
Get the recipe: Baked ravioli
Sheet pan shrimp boil
This Sheet Pan Shrimp Boil is easy and ready in under an hour. Baby red potatoes, corn, shrimp, sliced andouille sausage, and lemon wedges roast together with Old Bay seasoning. Cooking in stages helps each ingredient finish at the right time. Potatoes cook first, then sausage and corn, and shrimp goes in last. If you don’t have Old Bay, try Cajun seasoning or your favorite seafood blend. Kielbasa or smoked sausage can replace andouille if needed. Leftovers reheat well and keep their flavor. Serve straight from the pan alongside garlic bread, salad, or coleslaw.
Get the recipe: Sheet pan shrimp boil
Fried cabbage with bacon
This Fried Cabbage with Bacon is ready in 25 minutes using one skillet. The bacon cooks first, giving you flavorful grease to cook the onion and cabbage. Chop the cabbage into roughly 1-inch pieces; smaller means softer cabbage, bigger keeps more crunch. If you prefer it tender, cook an extra few minutes. A pinch of sweetener balances out the cabbage’s bitterness, but you can skip it or use regular sugar instead. If you’re swapping pork bacon for turkey bacon, add a little cooking oil since there’s less fat. Serve immediately or refrigerate leftovers for up to three days and quickly reheat in a skillet or microwave.
Get the recipe: Fried cabbage with bacon
Twice baked potato casserole
This Twice Baked Potato Casserole uses nine main ingredients like russet potatoes, bacon, sour cream, and cheddar cheese, plus optional garnishes. Baking the potatoes whole makes them fluffier, and roasting the bacon separately gives the dish extra flavor. No need to scoop potatoes back into their skins — just mash everything together and spread it into a casserole dish. Leave potato skins on or peel them; it’s up to you. To save time, you can use leftover baked potatoes or pre-cooked bacon. If you’re making it ahead, assemble and store in the fridge, then bake it fresh before serving. It’s easy, filling, and reheats well.
Get the recipe: Twice baked potato casserole
Lemon butter pasta
Michelle from Honest And Truly says this simple Lemon Butter Pasta is perfect for quick weeknight dinners. Made with just spaghetti, butter, chicken stock, lemon juice, and ricotta cheese, it comes together easily in one pot. Michelle recommends thin pasta like angel hair to best absorb the buttery, lemon-infused sauce. Fresh lemon juice is best for a bright flavor, and adding ricotta gives the dish a creamy texture and mild sweetness. Ready in about 15 minutes, it’s a comforting meal that’s light and satisfying. Leftovers store well and easily reheat with a splash of stock or water.
Get the recipe: Lemon butter pasta
Easy weeknight slow cooker chicken marinara
Ksenia Prints from Thermocookery makes this Slow Cooker Chicken Marinara as an easy dinner for busy nights. Just put chicken breasts in the crockpot, cover with marinara sauce, garlic powder, and Italian seasoning, then let it cook until tender. Shred the chicken, add Parmesan cheese, and serve over pasta, rice, or as a sandwich filling. Toss in veggies like peppers or broccoli if you want. Add extra cooking time if using frozen chicken.
Get the recipe: Easy weeknight slow cooker chicken marinara
Parmesan crusted chicken
Jessica from Quick Prep Recipes shares this Parmesan Crusted Chicken Recipe, which cooks up quickly in a skillet for crispy results. Start by pounding boneless chicken breasts thin for even cooking. Coat each piece first in seasoned flour, then dip into beaten eggs, and finally press into a mixture of shredded parmesan and panko breadcrumbs. Pan-fry until golden and crisp, about 3 minutes per side, using an instant-read thermometer to check for doneness. A squeeze of fresh lemon juice just before serving brightens the flavor. It’s easy enough for weeknights and reheats beautifully from frozen or refrigerated leftovers — perfect for busy families.
Get the recipe: Parmesan crusted chicken
Green chili chicken soup
Green Chili Chicken Soup from Robin of All Ways Delicious is easy to throw together, even if you’re busy or new to cooking. It uses pre-cooked chicken, canned white beans, and green chilies, so most of your prep is done right out of the pantry. If you’re wondering how spicy it is, that mostly depends on your enchilada sauce and the type of chilies you pick — Hatch chilies add noticeable heat, while regular canned chilies are mild. If you’re aiming for convenience, leftover rotisserie chicken is perfect here. Don’t skip sautéing onions, garlic, and spices first; this step builds depth without adding extra effort. Serve it topped with avocado, sour cream, or pickled onions for balance.
Get the recipe: Green chili chicken soup
Air fryer chicken enchiladas
Air Fryer Chicken Enchiladas from Robin at All Ways Delicious are faster than oven-baked enchiladas and easier to handle. You fill corn tortillas with shredded chicken mixed with cream cheese and Hatch green chilies, then top them with green enchilada sauce and cheddar. The air fryer crisps the tortilla edges without drying out the filling. People usually worry that tortillas might crack or break apart. If yours feel stiff, warm them briefly in the microwave or dip them quickly in sauce to soften before rolling. Make them ahead if you’re pressed for time. Store in the fridge or freeze them, then quickly reheat in the air fryer.
Get the recipe: Air fryer chicken enchiladas
Baked sausage and sauerkraut
This Baked Sausage and Sauerkraut recipe from Zuzana of Low Carb No Carb keeps it easy and practical. It’s just sausages roasted to a crisp, then baked in tangy sauerkraut. If you’re worried sauerkraut might be too sour or intense, you can lightly drain or rinse it, but leaving some liquid boosts flavor and moisture. You can pick almost any sausage here: fresh, homemade bratwurst is recommended, but smoked kielbasa or pre-cooked sausages also work well. Adjust baking time: fresh sausages need about 40 minutes; pre-cooked sausages warm up in just 15 to 20.
Get the recipe: Baked sausage and sauerkraut
Grilled hot honey chicken
This Grilled Hot Honey Chicken is quick and easy. Mix honey, hot sauce, vinegar, and spices into a marinade, let the chicken sit for at least 15 minutes, then grill each side for 4 to 7 minutes. Brush the chicken with extra sauce in the final minutes to add moisture. If you’re out of honey, use maple syrup. Prefer more heat? Swap in sriracha. You can prep the marinade early, so dinner’s ready fast. Leftovers reheat well for lunch the next day. Pair it with sides like cucumber salad or grilled vegetables for a complete meal.
Get the recipe: Grilled hot honey chicken
Spinach stuffed chicken breast
Zuzana Paar from Low Carb No Carb makes this Spinach Stuffed Chicken Breast for a quick family meal. You butterfly the chicken breasts and pound them thin so they cook evenly. If your chicken tends to dry out, covering the dish with foil helps keep moisture in. You can use frozen spinach, but thaw and drain it first to avoid a soggy filling. Mozzarella melts well, but cream cheese or cheddar works if you need a swap. Toothpicks or kitchen twine help keep the chicken rolled up. Leftovers refrigerate and reheat easily, making this a practical option for meal prep.
Get the recipe: Spinach stuffed chicken breast
Cast iron skillet burgers
Jere from One Hot Oven makes these Easy Cast Iron Hamburgers using just a skillet, ground beef, and simple seasoning. You mix ground chuck gently with salt, pepper, and garlic powder, shape it into patties, and cook them in hot cast iron. To keep the burgers juicy and tender, Jere recommends using an 80/20 beef blend, which has enough fat to prevent drying out. Cooking them about 4 minutes per side gives a medium finish. Top the patties with cheese during the last few minutes of cooking to melt it. Serve these burgers immediately with classic toppings like lettuce, tomato, and onion.
Get the recipe: Cast iron skillet burgers
Million dollar ravioli casserole
Tammy from Trop Rockin makes this Million Dollar Ravioli Casserole as an easy and hearty dinner. It starts with frozen ravioli, no thawing needed. You mix ravioli gently with cottage cheese, cream cheese, sour cream, and Parmesan, then layer on cooked Italian sausage and spaghetti sauce. Top it off with mozzarella before baking uncovered. Use spicy sausage if you prefer heat or add veggies like spinach or zucchini to the sauce. This casserole is convenient to assemble ahead of time and freezes well. Just allow extra baking time if cooking straight from the freezer. Serve with garlic bread or salad for a complete meal.
Get the recipe: Million dollar ravioli casserole
Chicken quesadillas
Jessica from Quick Prep Recipes shares this Chicken Quesadillas Recipe, perfect for busy weeknights. Start with shredded salsa chicken (leftovers or fresh) and shredded cheese layered inside flour tortillas. Cook them on medium heat in a skillet until each side is golden brown and crispy, about 2-3 minutes per side. Jessica recommends avoiding overstuffing so the quesadillas flip easily and stay crisp. Serve immediately with sour cream and fresh lime wedges to brighten the flavors. These quesadillas also reheat well from refrigerated or frozen leftovers, just crisp them up again in a skillet or oven.
Get the recipe: Chicken quesadillas
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