Easy to Make Recipes: Best 2 You’ll Make Tonight

I remember those evenings after a long day, staring blankly into the fridge, utterly uninspired and too tired to even think about cooking. For years, “easy to make recipes” felt like a mythical creature – always promised, rarely delivered. But what if I told you there are genuinely simple, incredibly tasty dishes that don’t demand hours of prep or a culinary degree? Tonight, we’re cutting through the noise and bringing you two absolute winners that are perfect for those demanding weeknights or whenever you just want delicious food without the fuss.

Why You’ll Love These Dishes

We’re all looking for that sweet spot where minimal effort meets maximum flavor, right? These two recipes hit that mark perfectly. They’re designed with real life in mind – think busy schedules, limited ingredients, and the universal craving for something satisfying without the stress. You won’t need a pantry full of exotic spices or hours to spare; just a few basic items and a desire for deliciousness. Whether you’re a seasoned chef or a kitchen novice, these recipes will give you a well-deserved pat on the back for creating something truly wonderful from scratch.

> “I thought cooking dinner meant a huge cleanup and lots of time. These recipes totally changed my mind! Quick, easy, and genuinely delicious – my new weeknight go-tos.” – A Happy Home Cook

Step-by-Step Overview

Before we dive into the nitty-gritty, let’s get a bird’s-eye view of how smoothly these meals come together. For our first star, a speedy pasta dish, you’ll be boiling your pasta while simultaneously whipping up a flavorful sauce in a separate pan. Everything comes together in one glorious mix. Our second champion, a sheet pan wonder, involves minimal chopping, tossing everything onto a single baking sheet, and letting the oven do the heavy lifting. Both recipes boast a hands-on time that’s refreshingly short, leaving you more time to actually enjoy your meal rather than just cook it.

What You’ll Need

Recipe 1: Speedy Garlic Parmesan Pasta

• 12 oz (about 340g) spaghetti or linguine
• 2 tbsp olive oil
• 4-5 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, for a little kick)
• 1/2 cup pasta water, reserved
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Recipe 2: One-Pan Lemon Herb Chicken & Veggies

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 lb small potatoes (red, Yukon gold, or baby potatoes), quartered
• 1 head broccoli, cut into florets
• 1 red bell pepper, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp dried Italian seasoning
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Juice of 1/2 lemon
• Salt and black pepper to taste

Directions to Follow

For Speedy Garlic Parmesan Pasta:

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the rest of the pasta.
2. Sauté Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the minced garlic and red pepper flakes (if using) and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic – it should be lightly golden.
3. Combine: Add the drained pasta to the skillet with the garlic. Pour in the reserved pasta water.
4. Finish Strong: Stir in the grated Parmesan cheese and chopped parsley. Toss everything together until the cheese has melted and formed a light sauce, coating the pasta beautifully. Season with salt and pepper to taste.

For One-Pan Lemon Herb Chicken & Veggies:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Combine Ingredients: In a large bowl, combine the chicken pieces, quartered potatoes, broccoli florets, and red bell pepper.
3. Season: Drizzle the olive oil over the chicken and veggies. Sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss everything together thoroughly until all ingredients are evenly coated.
4. Roast: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam rather than roast.
5. Bake: Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Halfway through cooking, give everything a gentle flip to ensure even roasting.
6. Finish: Squeeze fresh lemon juice over the cooked dish just before serving.

How to Serve Them

The Speedy Garlic Parmesan Pasta is fantastic on its own, perhaps with a simple side salad and some crusty bread to sop up any extra garlicky sauce. For an extra touch, a sprinkle of fresh basil or a drizzle of good quality extra virgin olive oil before serving really elevates it.

The One-Pan Lemon Herb Chicken & Veggies is a complete meal in itself! The beauty is that your protein and sides are all cooked together. If you’re feeling ambitious, a dollop of Greek yogurt or a drizzle of tzatziki sauce would be a lovely cool counterpoint to the warm roasted flavors.

How to Store & Freeze

For both recipes, if you have leftovers (a rare occurrence, I find!), allow them to cool completely before transferring to an airtight container.

• Speedy Garlic Parmesan Pasta: Store in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Freezing is generally not recommended for creamy pasta dishes, as the texture can become grainy.
• One-Pan Lemon Herb Chicken & Veggies: Stores well in the refrigerator for up to 3-4 days. Reheat in the microwave or in a preheated oven (350°F/175°C) until warmed through. This dish also freezes reasonably well for up to 2-3 months. Thaw overnight in the fridge before reheating.

Pro Chef Tips

• Pasta Water is Gold: For the garlic parmesan pasta, never underestimate the power of reserved pasta water. Its starchiness helps create a silky, emulsified sauce that clings beautifully to the pasta.
• Don’t Overcrowd the Pan: This is crucial for the sheet pan chicken and veggies. If your pan is too full, everything will steam instead of roasting, preventing those delicious crispy, caramelized edges. Use two baking sheets if necessary.
• Taste as You Go: Especially important for the pasta. Salt and pepper amounts are suggestions; adjust to your preference. A little extra pinch can make all the difference.
• Garlic Care: When sautéing garlic, keep the heat low and watch it closely. Burnt garlic turns bitter and can ruin a dish.

Creative Twists

• Pasta Power-Up: For the garlic parmesan pasta, add a handful of fresh spinach or cherry tomatoes during the last minute of cooking, or stir in some cooked shrimp or shredded rotisserie chicken for extra protein. A squeeze of fresh lemon juice at the end can also brighten things up.
• Veggie Swap: The one-pan dish is incredibly versatile. Feel free to swap out the broccoli and bell pepper for other quick-cooking veggies like zucchini, asparagus, green beans, or sweet potatoes. Just make sure to cut them into similar sizes so they cook evenly.
• Herb Variations: Play with the herbs! Fresh rosemary or thyme would be wonderful with the chicken and veggies. For the pasta, a blend of fresh basil and oregano could be lovely.

Common Questions

Can I make the pasta sauce ahead of time?

A: While you could technically make the garlic oil ahead, the magic of the pasta dish is truly in how quickly it comes together with freshly cooked pasta and the starchy pasta water. It’s best made and served immediately.

My chicken and veggies aren’t getting crispy. What am I doing wrong?

A: The most common culprit is overcrowding the baking sheet. Make sure everything is in a single layer with a little space between pieces. Also, ensure your oven is fully preheated and that your vegetables aren’t overly wet when they go into the oven. A very thin coating of oil helps too!

Can I use different types of pasta for the Garlic Parmesan Pasta?

A: Absolutely! While spaghetti or linguine are classic, short pasta shapes like penne, rotini, or orecchiette would also work wonderfully. Just be sure to adjust cooking times according to package instructions and save that precious pasta water!

Classic Easy Chicken and Veggie Stir-Fry

This classic easy chicken and veggie stir-fry features tender chicken and crisp vegetables coated in a savory-sweet sauce, perfect for a quick and healthy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4 people

Calories 450 kcal

Equipment

• large skillet or wok
• small bowl

Ingredients

  

Main Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts cut into 1-inch pieces
• 1 head broccoli cut into florets
• 2 carrots thinly sliced
• 1 red bell pepper thinly sliced
• 2 cloves garlic minced
• 1/4 cup soy sauce
• 1 tbsp honey or brown sugar
• 1 tsp fresh ginger grated, optional
• Cooked rice or noodles for serving

Instructions

 

Cooking Steps

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add chicken and cook until browned and cooked through, then remove and set aside.
• Add broccoli, carrots, and red bell pepper to the skillet and stir-fry for 3-5 minutes until tender-crisp.
• Stir in minced garlic and optional ginger for 1 more minute until fragrant.
• In a small bowl, whisk together the soy sauce and honey or brown sugar.
• Return the cooked chicken to the skillet, pour the soy sauce mixture over the chicken and vegetables.
• Stir everything and cook for 1-2 minutes until the sauce slightly thickens and coats the ingredients.
• Serve the stir-fry immediately over cooked rice or noodles.

Notes

For extra flavor, you can marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking. Adjust the amount of honey or brown sugar to your sweetness preference. Any leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days.