Easy Weeknight Dinner Recipes: Quick, Delicious, and Family-Approved!

Lasagna Soup

 

What could be more comforting than lasagna? How about a big bowl of lasagna soup? 

This easy, 25-minute recipe gives you all the flavor of the world's favorite casserole in the world's favorite comfort-food form! Broken noodles simmer in a tomato broth with Italian sausage and spinach, and the whole thing is capped off with a big dollop of blended cheese. 

Though it's an easy-weeknight meal (and a real crowd pleaser) we also like to put this together for a big Sunday supper with a side of garlic bread. 

YIELDS: 

8 serving(s)

PREP TIME: 

25 mins

TOTAL TIME: 

25 mins

Ingredients

• 1 

  olive oil

• 1/2 

  yellow onion, chopped

• 1 

  clove garlic, chopped

• Kosher salt and freshly ground black pepper

• 1 lb. 

  sweet sausage, casings removed

• 2 tbsp. 

  tomato paste

• 1 tsp. 

  dried oregano

• 1 tsp. 

  dried basil

• 1 

  (24-ounce) jar marinara sauce

• 2 qt. 

  chicken stock

• 8 oz. 

  (about 10) lasagna noodles, broken into bite-size pieces

• 1 

  (10-ounce) package frozen chopped spinach, thawed or broken into chunks

• 1 1/4 c. 

  ricotta

• 4 oz. 

  mozzarella, grated, (about 1 cup)

• 2 oz. 

  Pecorino, grated (about 1/2 cup)

Directions

1. Step 1Heat oil in a large Dutch oven or pot over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add sausage and cook, breaking it into pieces, until browned, 5 to 7 minutes. Add tomato paste, oregano, and basil, and cook, stirring, 1 minute. Add marinara and stock; bring to a boil. Add noodles and spinach. Cook until noodles are soft, 10 to 12 minutes. 
2. Step 2Meanwhile, combine ricotta, mozzarella, and Pecorino in a bowl. Serve soup with 1 to 2 dollops of cheese mixture on top.

Gnocchi with Creamed Spinach

Honestly, we can't get enough of this super fast weeknight meal. 

Gnocchi is a pillowy soft pasta that, if you aren't keeping in your pantry, you should be. And frozen spinach is a versatile and healthy ingredient that can be used so many different ways. Besides those two, all you need for this 10-minute meal is some cream, some cheese, and a few pantry spices. 

Serve it with a glass of wine and you've got a fancy dinner for two that tastes like it took a lot more work than it actually did. 

YIELDS: 

4 serving(s)

PREP TIME: 

10 mins

TOTAL TIME: 

10 mins

Ingredients

• Kosher salt and freshly ground black pepper

• 1 

  (19-ounce) package shelf-stable gnocchi

• 1 

  (9-ounce) package frozen cream of spinach, defrosted

• 1/2 c. 

  heavy cream

• 2 oz. 

  Parmesan, grated (about 1/2 cup)

• 1/8 tsp. 

  freshly grated nutmeg

• Lemon zest, for garnish

Directions

1. Step 1In a large pot of salted water, cook gnocchi according to package directions. 
2. Step 2Meanwhile, cook cream of spinach and cream in a large, nonstick skillet over medium heat until warm and thickened, 3 to 4 minutes. Season with salt and pepper. Add Parmesan, nutmeg, and gnocchi, and stir to coat. Serve garnished with lemon zest.

Fast Easy Chicken Marsala

What is Chicken Marsala?

Chicken Marsala is a straightforward dish made of boneless chicken that has been breaded, sautéed, and pounded thin before being served with a Marsala wine sauce. It is a traditional Italian-American dish that enjoyed enormous popularity in the United States. Marsala, a dry fortified wine produced in Sicily that is akin to sherry, is mostly responsible for the flavor.

Using quality ingredients is the secret to any successful meal. As a result, we advise avoiding the inexpensive "Marsala" cooking wines that you're likely to find close to the vinegar section of a grocery store and instead going to a wine shop to buy a reasonably priced bottle. 

Made this recipe? Tell us what you think in the comments below!

YIELDS: 

4 serving(s)

PREP TIME: 

30 mins

TOTAL TIME: 

30 mins

Ingredients

• 1/2 c. 

  all-purpose flour

• 8 

  chicken cutlets or 4 chicken breasts, sliced in half (about 1.5 lbs)

• Kosher salt and freshly ground black pepper
  

• 2 tbsp. 

  canola oil

• 2 tbsp. 

  unsalted butter

• 1 

  (8-ounce) package sliced mushrooms

• 1/3 c. 

  chopped onion (about 1/2 small onion)

• 2 

  cloves garlic, chopped

• 1/2 c. 

  dry Marsala wine

• 3/4 c. 

  chicken stock

• 1/2 c. 

  heavy cream

• 1 tsp. 

  fresh thyme, plus more for garnish

Directions

1. Step 1Place flour in a shallow bowl. Use a meat tenderizer or the bottom of a sturdy cup to pound chicken to about 1/4 inch thick. Season with salt and pepper. Dredge chicken in flour, turning to coat all sides. Heat oil in a medium skillet over medium-high heat. Cook chicken in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate and tent to keep warm. Reserve skillet.
2. Step 2Pour off oil from skillet. Melt butter in skillet over medium heat. Add mushroom and onions. Season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add wine, stock, cream, and thyme. Simmer, stirring occasionally, until thickened, 14 to 16 minutes. Season with salt and pepper. Return chicken to pan and toss to coat. Serve immediately garnished with  thyme.

Migas with Chorizo

While we love practically any kind of breakfast, there's a special place in our hearts for this Mexican-style scrambled egg dish. Migas, which means "crumbs" in Spanish, is a dish of leftovers. 

Take a few of the tortillas you didn't use for last night's tacos, and mix them with a bit of the leftover chorizo. Scramble in some eggs, and top them with whatever toppings you still have on hand.  

What you end up with is a meal that's so much more than the sum of its parts. Give it a try — and let us know what you think, in the comments below! 

YIELDS: 

4 serving(s)

PREP TIME: 

15 mins

TOTAL TIME: 

15 mins

Ingredients

• 8 oz. 

  fresh chorizo, casings removed

• 1 tbsp. 

  oil

• 2 

  corn tortillas, torn or cut into strips

• 4 

  eggs, well beaten

• Kosher salt and freshly ground black pepper

• Sliced avocado, diced tomatoes, and sour cream or crumbled queso, for garnish

Directions

1. Step 1Cook chorizo in a large skillet over medium heat, breaking it into pieces, until browned and cooked through, 5 to 7 minutes. Remove chorizo, with a slotted spoon, reserving oil. Add 1 tablespoon oil (you want about 2 tablespoons total in the skillet) and tortillas to skillet. Cook, without stirring, until crispy, 3 to 4 minutes. 
2. Step 2Return chorizo to skillet. Add eggs and season with salt and pepper. As eggs begin to set, scrape mixture into center of pan with a heatproof spatula. 
3. Step 3Just before eggs are fully cooked, remove pan from heat. Divide mixture among 4 plates, and garnish with avocado, tomatoes, and sour cream or queso, dividing evenly. Serve immediately.
   
   

   Salmon and Creamed Spinach Fettuccini

   

   
   
   
   

   One of the most versatile ingredients you can keep on hand is a bag of frozen spinach. We've found so many ways to use it, from easy weeknight dinners to party foods and more.

   This may be one of our favorites. If you're craving a tasty pasta dish that's a little more grown-up than jarred red sauce, give this dish a whirl. We're pretty sure it'll become a regular part of your dinner plans.

   YIELDS: 

   4 - 6 serving(s)

   PREP TIME: 

   25 mins

   TOTAL TIME: 

   25 mins

   Ingredients

   • Kosher salt and freshly ground black pepper

   • 1 

     (10-ounce) package frozen boil-in-bag cream of spinach

   • 12 oz. 

     fettuccini

   • 1/3 c. 

     heavy cream

   • 1 

     (4-ounce) can salmon, broken into chunks

   • 2 tbsp. 

     capers, drained

   • 1 tsp. 

     lemon zest

   • 1/3 c. 

     chopped fresh flat-leaf parsley, plus more for garnish

   • 2 tbsp. 

     sun-dried tomatoes, chopped

   Directions

   1. Step 1Bring a large pot of salted water to a boil. Cook boil-in-bag creamed spinach according to package directions; remove bag to a plate. Add fettuccini, and cook according to package directions. Drain, reserving 1 cup pasta water. 
   2. Step 2Turn off stove and return pot to stovetop. Add creamed spinach (discard bag) and heavy cream and stir to combine. Add fettuccini and stir, adding reserved pasta water 2 tablespoons at a time, if necessary, until spinach sauce fully coats pasta. 
   3. Step 3Stir in salmon, capers, lemon zest, parsley, and sun-dried tomatoes. Season with salt and pepper. Serve garnished with additional parsley.

   Tuna Melt

4. 

   
   
   
   

   What are you hungry for right now? How about a sandwich for the ages?

   The underrated tuna melt, that staple of diners and lunch plates everywhere, deserves to be making a big time comeback. First, it's as tasty as can be. Second, it's easy to make, and third, you probably have most of the ingredients in your fridge right now. What are you waiting for?

   We took that classic tuna salad and gave it a makeover with lots of fresh greens and herbs (celery, dill, scallions) and just the right amount — not too much — of mayo. Then we layered lots of grated Cheddar on top (so it'll melt), and topped it with a technique for pan-toasting bread that, as you can see, looks as good as it tastes.

   Serve it with your favorite chips and a pickle spear for the ultimate lunch-in-a-diner-but-at-home experience.

   YIELDS: 

   4 serving(s)

   PREP TIME: 

   15 mins

   TOTAL TIME: 

   30 mins

   Ingredients

   For tuna salad:

   • 2 

     (5-ounce) cans chunk white tuna, drained

   • 1 

     celery stalk, chopped

   • 1/3 c. 

     chopped fresh flat-leaf parsley

   • 1/3 c. 

     chopped fresh dill

   • 2 

     scallions, thinly sliced

   • 1 tbsp. 

     fresh lemon juice

   • 1/2 c. 

     mayonnaise

   • 1/4 c. 

     sliced cornichons

   • 2 tbsp. 

     pickle relish

   • 1 tbsp. 

     Dijon mustard

   • Kosher salt and freshly ground black pepper

   For sandwich:

   • 8 

     slices sourdough bread

   • 1/4 c. 

     mayonnaise

   • 4 oz. 

     extra-sharp Cheddar, grated (about 1 cup)

   • Kosher salt and freshly ground black pepper

   Directions

   1. Step 1Make Tuna Salad: Combine tuna, celery, parsley, dill, scallions, lemon juice, mayonnaise, cornichons, pickle relish, and mustard in a bowl. Season with salt and pepper. 
   2. Step 2Make Sandwich: Place bread on a work surface and spread 1 tablespoon mayonnaise on each. Turn 4 slices over, and top with Tuna Salad and Cheddar, dividing evenly. Season with salt and pepper. Sandwich with remaining bread, mayonnaise sides up. 
   3. Step 3Cook, in two batches, in a large nonstick skillet over medium heat, turning once, until golden brown and cheese is melted, 12 to 14 minutes.
   4. 
      

   Easy Weeknight Salisbury Steak

5. 
   
   
   

6. Salisbury steak is more than simply a burger without a bun—it's a traditional American knife-and-fork ground beef dish.

   Since James Salisbury, a physician and meat fanatic, created it in the late 1800s, the meal has been a staple on American tables. It's tasty, simple to make, and really comforting.

   What distinguishes hamburger steak from salisbury steak?

   Since at least the 1600s, ground beef patties grilled like steak have gained popularity in Hamburg, Germany. In the 1800s, German immigrants to America introduced the meal (along with a very smooth Frankfurter sausage) where they finally put it in a bun and began selling it as a sandwich.

   In essence, a hamburger steak is just ground beef that has been prepared and served like a steak. But if we may say so, James Salisbury was the genius who suggested flavoring the meat with mustard and Worcestershire. And the meal bearing his name is generally accompanied by a hearty brown sauce, frequently with mushrooms.

   
   

   YIELDS: 

   4 serving(s)

   PREP TIME: 

   35 mins

   TOTAL TIME: 

   35 mins

   Ingredients

   For Patties

   • 1 lb. 

     80% lean ground beef

   • 1/2 

     medium onion, grated

   • 1/2 c. 

     unseasoned dried breadcrumbs

   • 1 

     large egg

   • 2 tbsp. 

     ketchup

   • 1 tbsp. 

     country Dijon

   • 1 tsp. 

     Worcestershire sauce

   • Kosher salt and freshy grated black pepper

   • 2 tbsp. 

     canola oil

   • Mashed potatoes and peas, for serving

   For Gravy

   • 2 tbsp. 

     unsalted butter

   • 1/2 

     medium onion, thinly sliced

   • 4 oz. 

     mushrooms, sliced

   • 3 tbsp. 

     all-purpose flour

   • 1 c. 

     beef stock

   • 1/2 c. 

     heavy cream or whole milk

   • Kosher salt and freshly ground black pepper

   Directions

   1. Step 1Make patties: Combine beef, onion, breadcrumbs, egg, ketchup, mustard, and Worcestershire in a bowl. Gently mix  with your hands, being careful not to overmix. Shape into 4 patties. Season with salt and pepper.
   2. Step 2Heat oil in a large skillet over medium-high heat. Add patties and cook, turning once, until brown and cooked through, 8 to 12 minutes. Transfer to a plate and tent with foil to keep warm; reserve skillet.
   3. Step 3Make gravy: Reduce heat to medium-low. Add butter, onion, and mushrooms to reserved skillet. Cook, stirring occasionally, until soft, 5 to 6 minutes. Add flour and cook, stirring, until browned, 2 to 3 minutes. Gradually whisk in stock and milk. Simmer until thickened, 8 to 10 minutes. Season with salt and pepper
   4. Step 4Serve steaks topped with gravy and potatoes and peas alongside.

   Chicken and Veggies Stir Fry

7. 
   
   

   Here's an easy dinner idea that your whole family is sure to love. It's easy, delicious, healthy, and inexpensive. What more could you need? If you're hungry for takeout, skip the wait (and the delivery fee) and just whip this up. It's got an easy sauce made mostly out of pantry ingredients, is packed with fresh veggies, and the whole thing comes together faster than take-out. If you haven't made stir-fry at home before, give this recipe a try and you may not order out again.

YIELDS: 
4 serving(s)                                                   
PREP TIME: 
20 mins
TOTAL TIME: 
30 mins

Ingredients

• 1/3 c. 

  chicken stock

• 1/4 c. 

  soy sauce

• 1 tbsp. 

  plus 1 teaspoon pure honey

• 1 tsp. 

  toasted sesame oil

• 1 tbsp. 

  plus 1 teaspoon cornstarch

• 1/2 lb. 

  boneless chicken thighs, sliced

• Kosher salt and freshly ground pepper

• 2 tbsp. 

  canola oil

• 4 oz. 

  snap peas, trimmed

• 1/2 

  red pepper, chopped

• 1/4 

  red onion, chopped

• 4 oz. 

  mushrooms, sliced

• 1 

  carrot, chopped

• 1/2 

  (15 ounce) can Baby Corn, drained

• 1 

  1/2-inch piece fresh ginger, peeled and finely chopped

• 3 

  cloves garlic, finely chopped

• Sliced scallions, toasted sesame seeds, and warm rice, for serving

Directions

• 1. Step 1Whisk together stock, soy sauce, honey, sesame oil, and cornstarch in a bowl until cornstarch is dissolved. 
  2. Step 2Season chicken with salt and pepper. Heat oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until cooked through, 3 to 4 minutes; transfer to a plate using tongs. Reduce heat to medium-high. Add vegetables and season with salt. Cook, stirring often, until vegetables are crisp-tender, 2 to 3 minutes (you can add a few tablespoons of water if pan starts to get too dark). Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute. 
  3. Step 3Whisk sauce and add to pan with chicken. Cook, stirring, until sauce is thickened, about 1 minute. 
  4. Step 4Serve over rice topped with sesame seeds and scallions.

Tip: When you prep snap peas, you'll want to remove the tough "string" that lines the outside edge. You can find stringless varieties and some stores sell them already trimmed, but we find that, if you put a little music on and give yourself about 5 minutes, it's an easy, dare we say meditative task. Just snap the very tip off one end of the pea and start pulling. You should see the string unzip from the inner side of the pea. A paring knife can also help. 

Air Fryer Fajitas

These sizzling fajitas will be a hit with the whole family. Cooking them in an air fryer makes cleanup a breeze. (No oil splatters on the stovetop!) Serve with your favorite toppings: We’re partial to queso fresco, pico de gallo, and pickled jalapeños.

YIELDS: 

4 serving(s)

PREP TIME: 

10 mins

TOTAL TIME: 

25 mins

Ingredients

For Fajita Seasoning:

• 1 tsp. 

  kosher salt

• 1 tsp. 

  ground cumin

• 1 tsp. 

  chili powder

• 1 tsp. 

  smoked paprika

• 1 tsp. 

  sugar

• 1/2 tsp. 

  garlic powder

• 1/2 tsp. 

  onion powder

• 1/2 tsp. 

  black pepper

For Fajitas:

• 1 lb. 

  skirt, flat iron, or flank steak, sliced into 1/4-inch-thick strips

• Fajita Seasoning

• 1 tbsp. 

  fresh lime juice

• 2 tbsp. 

  canola oil, divided

• 1 

  red bell pepper, thinly sliced

• 1 

  yellow bell pepper, thinly sliced

• 1 

  yellow onion, thinly sliced

• Kosher salt

• 8 

  warm flour tortillas

• Lime wedges, sliced scallions, and chopped avocado, for serving

Directions

1. Step 1Make seasoning: Combine all ingredients in a small bowl. (Makes about 2 tablespoons.)
2. Step 2Make fajitas: Combine steak, fajita seasoning, lime juice, and 1 tablespoon oil in medium bowl. Combine peppers, onion, and remaining tablespoon oil in second medium bowl. Season with 1/2 teaspoon salt.
3. Step 3Preheat air fryer to 400°F. Air fry in batches, shaking basket every 4 to 5 minutes, until vegetables begin to blister and steak is just cooked through, 15 to 17 minutes. Serve immediately with tortillas, lime wedges, scallions, and avocado.

Asparagus Frittata

Here's a vegetarian dish that busts the common misconception that meat-free food has no grit. Serve it for brunch or dinner and you're sure to leave guests feeling full and satisfied.

YIELDS: 

4 - 6 serving(s)

PREP TIME: 

25 mins

TOTAL TIME: 

30 mins

Ingredients

• 1/2 c. 

  chopped fresh herbs such as basil, chives, and flat-leaf parsley

• 1/4 c. 

  plus 2 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 10 

  large eggs

• 1/3 c. 

  heavy cream

• 1 oz. 

  Parmesan, grated (about 1/4 cup)

• 1 

  bunch asparagus (about 1 pound), cut into 1-inch pieces and tough ends discarded

• 2 c. 

  packed baby spinach

• 1 

  (4-ounce) ball Burrata

• 2 tbsp. 

  toasted pine nuts

Directions

1. Step 1Preheat oven to 350°F. Combine basil, chives, parsley, and 1/4 cup oil in a bowl. Season with salt and pepper. Whisk together eggs, cream, and Parmesan in a separate bowl. Season with salt and pepper. 
2. Step 2Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium-high heat. Add asparagus, and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add spinach and cook, stirring, just until wilted, about 1 minute. Pour egg mixture over vegetables and cook, without stirring, until eggs start to set around the edges, 2 to 4 minutes. Transfer skillet to the oven, and bake until cooked through, 12 to 14 minutes. Let cool for 5 minutes. 
3. Step 3Place Burrata in center of frittata, and break open slightly with a knife. Top with herb mixture and sprinkle with pine nuts. Serve immediately.

Crispy Gnocchi with Sausage and Sage Brown Butter

Keep this four-ingredient dish in your back pocket for whenever you want a simple, filling meal in a flash. Packaged gnocchi can be cooked directly in the pan, where the outsides crisp up nicely, leaving the insides pillowy and tender. It pairs well with crumbled fried sausage and the whole thing can be simply but deliciously dressed in a decadent sauce made of brown butter and sage.

YIELDS: 

4 serving(s)

PREP TIME: 

30 mins

TOTAL TIME: 

30 mins

Ingredients

• 10 tbsp. 

  (1 1/4 sticks) unsalted butter, divided

• 2 tbsp. 

  chopped fresh sage

• 12 oz. 

  sweet Italian sausage, casings removed

• 2 

  (9-ounce) packages store-bought gnocchi

Directions

1. Step 1Melt 8 tablespoons butter in a small saucepan over medium-low heat. Cook, swirling occasionally, until golden brown and nutty smelling, 8 to 10 minutes. Add sage and cook, until crisp, 5 to 10 seconds. 
2. Step 2Melt remaining 2 tablespoons butter in a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, 10 to 12 minutes. Transfer to a plate. 
3. Step 3Pour off all but 2 tablespoons fat from skillet; reduce heat to medium. Add gnocchi and spread into a single layer. Cook, without stirring, 2 minutes. Toss, and continue cooking, until golden brown and crispy, 3 to 4 minutes. Add sage butter and sausage, and cook until warmed through, 1 to 2 minutes.

Bagel Pizza

I

Whether you're feeding kids, or just kids-at-heart, these easy pizzas are fun, and seriously delicious. All you need is some bagels, sauce, cheese, and toppings — and everyone can pick what they want! We help cut the cook time, up the yum factor, and even save on spills, by taking a little bit of bagel out, so the marinara has somewhere to go — and we've got instructions for both the oven and the air fryer.

YIELDS: 

2 - 4 serving(s)

PREP TIME: 

10 mins

TOTAL TIME: 

10 mins

Ingredients

• 2 

  plain bagels, halved

• 1/2 c. 

  marinara sauce

• 4 oz. 

  mozzarella, shredded (about 1 cup)

• Pepperoni, mushrooms, green peppers, black olives, cooked sausage, or other toppings, as desired

Directions

1. Step 1Preheat oven to 425°F. Using clean fingers, scoop a small trench out of the bagel. Fill each bagel with about 2 tablespoons marinara sauce. Top with 1/4 cup mozzarella cheese and add toppings as desired. 
2. Step 2Place on a foil-lined baking sheet, and bake 7-8 minutes, until cooked through. Serve immediately. 
3. Step 3To cook in an air fryer: Place bagels in the foil-lined basket of an air fryer at 400°F for 4-5 minutes. Serve immediately.

Air Fryer Salsa Verde Enchilada Pie

Store-bought shortcuts like rotisserie chicken and salsa verde mean you can have cheesy, warm enchiladas faster, and the air fryer cuts the bake time for our traditional salsa verde enchiladas down from 20 to just 6 minutes. If you like things spicy, top the finished pie with sliced fresh jalapeños or serrano chiles.

YIELDS: 

6 serving(s)

PREP TIME: 

15 mins

TOTAL TIME: 

35 mins

Ingredients

• Cooking spray

• 1 c. 

  store-bought salsa verde

• 3/4 c. 

  sour cream

• 2 

  bunches fresh cilantro (about 4 cups, including stems), plus more for sprinkling

• Kosher salt and freshly ground black pepper

• 4 c. 

  shredded rotisserie chicken

• 2 

  scallions, thinly sliced

• 6 oz. 

  Monterey Jack cheese, grated (about 1 1/2 cups), divided

• 5 

  corn tortillas, cut into quarters

• White onion, finely chopped, for sprinkling

Directions

1. Step 1Lightly oil 6 8-ounce ramekins with cooking spray. Puree salsa, sour cream, and cilantro in a blender until smooth, 20 to 30 seconds. Season with salt and pepper.
2. Step 2Spread 1 tablespoon sauce on bottom of each ramekin. Transfer remaining sauce to small bowl. Add chicken, scallions, and 1 cup cheese, and toss to combine. Season with salt and pepper.
3. Step 3Place 1 tortilla quarter on top of sauce in each ramekin. Top with 1/3 cup chicken mixture and 1 more tortilla quarter. Repeat with another 1/3 cup chicken mixture and 1 more tortilla. Top with 2 tablespoons chicken mixture and 2 tablespoons cheese.
4. Step 4Preheat air fryer to 400°F. Cut 6 foil squares and lightly oil bottom side with cooking spray. Cover each ramekin with 1 foil square. Air fry in batches, until warmed through, 4 to 6 minutes. Serve sprinkled with onion and cilantro.

Vermouth Air Fried Shrimp

Marinating peel-and-eat shrimp for 20 minutes adds a ton of flavor. Be sure to use unpeeled shrimp for this one: Air frying them in their shells keeps the meat succulent and tender.

YIELDS: 

4 serving(s)

PREP TIME: 

10 mins

TOTAL TIME: 

10 mins

Ingredients

• 1/3 c. 

  dry vermouth

• 2 1/2 tbsp. 

  soy sauce

• 2 1/2 tbsp. 

  fresh ginger, grated or minced

• 1 

  small clove garlic, grated or minced

• 24 

  large shrimp (about 2/3 pound), thawed

• 1 1/2 tbsp. 

  olive oil

• Chopped fresh chives for garnish

Directions

1. Step 1Combine vermouth, soy sauce, ginger, and garlic in a bowl. Add shrimp and toss to coat. Marinate for at least 20 minutes and up to 1 hour. 
2. Step 2Preheat air fryer to 400°F. Drain shrimp and discard marinade. Toss shrimp in oil. Air Fryer until just cooked through, 6 to 8 minutes. Served garnished with chives.

Crispy Chicken Thighs with Garlic and Rosemary

Winner, winner, chicken dinner! These skillet-fried thighs are irresistibly crispy, thanks to a flattening technique using a skillet weighted down with soup cans.

YIELDS: 

4 serving(s)

TOTAL TIME: 

20 mins

Ingredients

• 1/3 c. 

  chicken stock

• 2 tbsp. 

  fresh lemon juice

• 1 tbsp. 

  Dijon mustard

• 1 tbsp. 

  fresh rosemary

• 1/4 tsp. 

  red pepper flakes

• Kosher salt and freshly-ground black pepper

• 8 

  small bone-in, skin-on chicken thighs (about 2 1/4 pounds total)

• 8 

  cloves garlic, smashes and skins removed

Directions

1. Step 1Whisk together stock, lemon juice, mustard, rosemary, and pepper flakes in a bowl. Season with salt. 
2. Step 2Heat a 12-inch cast-iron skillet over medium heat until hot, 1 to 2 minutes. Season chicken with salt and pepper. Place, skin sides down, in the skillet. Place a second smaller skillet on top of chicken and weigh it down with soup cans. Cook until the skins are golden brown and crisp, 7 to 9 minutes. 
3. Step 3Remove cans and top skillet. Flip chicken and reduce heat to medium-low. Add garlic and cook until the chicken is cooked through, 2 to 3 minutes. Transfer chicken to a platter; reserve skillet. Add stock mixture to reserved skillet. Cook, scraping up any brown bits, until slightly thickened, 1 to 2 minutes. Spoon over chicken.

Stovetop Cheeseburger

There's a good reason that almost every restaurant has a burger on the menu. They're incredibly delicious! But if your home-burger experience is limited to cooking it on the grill, then you'll want to give this a try. We recommend using a cast-iron pan or griddle, which holds heat well, but any good pan can work. Skip the olive oil and go for something more high-heat, such as canola, or even neutral-flavored peanut oil.

But let that pan get fully preheated—don't hurry the burger on while it's still warming. You'll also want to leave the burger alone until it fully crisps on the bottom. That char is delicious. We also recommend against forming the meat into patties. Instead, drop a loose ball of meat onto the hot pan, and then press it firmly together with a stiff spatula. The cooking will hold the meat together plenty, and the more you attempt to form the raw meat, the tougher the burger will end up being.

YIELDS: 

4 serving(s)

PREP TIME: 

15 mins

TOTAL TIME: 

15 mins

Ingredients

• 2 tbsp. 

  canola oil

• 1 lb. 

  80/20 ground beef

• Kosher salt and freshly ground pepper

• 4 

  slices cheddar cheese (optional)

• 4 

  soft burger buns, sliced

• Tomatoes, lettuce, onion, or other toppings, as desired

Directions

1. Step 1Add oil to cast iron pan over medium-high heat until oil is just smoking. Divide meat into four loose balls. When pan is hot, drop meat carefully onto pan and smash down with a stiff metal spatula. Add salt and pepper generously, then let sit, undisturbed, 2-3 minutes, until edges are crispy. Flip burger, add more salt and pepper, and cook another 2-3 minutes until burger is cooked to desired doneness. Add cheese, if desired, about 1 minute before burger is done cooking. 
2. Step 2Place burger on soft bun, top with toppings as desired and serve with warm waffle fries.

Easy-Peasy Stovetop Mac 'n Cheesy

Whether you're feeding kids, or just feeling kid-like, this delicious mac is sure to become a regular part of your meal rotation. Since you make it all in one bowl, it's actually easier than the boxed stuff! How? We took a page from the always-smart J. Kenji López-Alt, who uses evaporated milk (not the sweetened stuff) to make a creamy stovetop mac—but made a few adjustments that, we think work even better. In the words of parents everywhere, try it: you'll like it. 

YIELDS: 

4 - 6 serving(s)

PREP TIME: 

15 mins

TOTAL TIME: 

15 mins

Ingredients

• 1 lb. 

  elbow macaroni

• Kosher salt and freshly ground black pepper

• 2 

  (12-ounce) cans evaporated milk

• 12 oz. 

  Cheddar cheese, grated, (about 1 1/2 cups)

• 1 c. 

  frozen peans

Directions

1. Step 1Place pasta and 3 cups water in a large pot. Season with salt. Bring to a boil and cook, stirring often, until water is absorbed, 5 to 6 minutes. Add evaporated milk and bring to a boil. Add cheese and reduce temperature to low. Cook, stirring, until cheese is melted and sauce is thickened, 1 to 2 minutes. Add peas and cook until warmed through, about 1 minute. Season with salt and pepper. Serve immediately.

Cornflake Crusted Fish and Chips

Nothing beats fish sticks for that certain kind of kid—but that doesn't mean you need to fill your freezer with boxes of the stuff. This recipe lets you adjust the seasoning however you like, and at 20 minutes from start to finish, it's also plenty fast. It's even faster in the air fryer! You can use your favorite white fish, but we recommend cod.

YIELDS: 

4 - 6 serving(s)

PREP TIME: 

10 mins

TOTAL TIME: 

20 mins

Ingredients

For tartar sauce:

• 1/2 c. 

  mayonnaise

• 2 tbsp. 

  pickle relish

• 1 tbsp. 

  diced onion

For fish:

• 1/2 c. 

  all-purpose flour

• Kosher salt and freshly ground pepper

• 2 

  eggs

• 3 c. 

  cornflakes, well crushed

• 1 lb. 

  cod, tilapia, or other white fish, cut into small fillets

Directions

1. Step 1Make tartar sauce: Combine all ingredients in a small bowl and set aside. 
2. Step 2Preheat oven to 500°F. Pour flour onto a small tray or a wide bowl and add at least 1 tbsp salt, and pepper to taste. Beat eggs with 3 tablespoons water and place in another wide bowl. Add crushed cornflakes to a third tray. Salt and pepper fish generously, then dredge first in the flour, then egg mixture, then roll in cornflakes. Place fillets on the wire rack of a foil-lined baking sheet. 
3. Step 3Bake in a preheated 500°F oven until fish is just cooked through and flaky, 10-12 minutes. 
4. Step 4To make in air fryer: Arrange as many fillets as will fit comfortably in the basket of an air fryer and cook at 400°F, 4 to 6 minutes, turning halfway.

Grain Salad with Trout

Delicate and tender, there's nothing like fresh-caught river trout, lightly broiled. Here, we've turned it into a tasty grain salad, perfect for a quick light dinner or lunch. Don't have trout on hand? Another flaky white fish will work (if it doesn't taste quite as spectacular).

YIELDS: 

6 - 8 serving(s)

PREP TIME: 

20 mins

TOTAL TIME: 

20 mins

Ingredients

• 1 

  large shallot, chopped

• 3 tbsp. 

  apple cider vinegar

• Kosher salt and freshly ground black pepper

• 1 c. 

  farro

• 1/2 c. 

  coarse bulgur

• 1 

  rainbow trout fillet, butterflied

• 2 tbsp. 

  olive oil, plus more for baking sheet

• 1/2 c. 

  chopped roasted and salted almonds

• 1/3 c. 

  chopped fresh flat-leaf parsley

• 1/4 c. 

  chopped fresh mint

Directions

1. Step 1Combine shallot and vinegar in a bowl. Season with salt and pepper. Let sit until shallot is softened, about 10 minutes. Meanwhile, cook farro and bulgur according to the package directions. Drain and spread on a small baking sheet; chill until dry, about 10 minutes. 
2. Step 2Heat broiler. Line a rimmed baking sheet with foil and lightly oil foil. Place fish, skin side down, on prepared pan. Season with salt and pepper. Broil until just cooked through, 4 to 6 minutes. Let cool until able to handle, then flake into large pieces; discard skin. 
3. Step 3Add farro, bulgar, trout, oil, almonds, parsley, and mint to shallots and toss to combine. Season with salt and pepper.

Chicken-and-Spinach Tortellini Soup

YIELDS: 

4 - 6 serving(s)

PREP TIME: 

5 mins

TOTAL TIME: 

30 mins

Ingredients

• 1 tbsp. 

  olive oil

• 1 

  medium yellow onion, chopped

• 2 

  cloves garlic, minced

• 1 

  (14-oz.) can fire-roasted crushed tomatoes

• 6 c. 

  chicken stock 

• 1 

  (9-ounce) package fresh cheese tortellini
  

• 1 

  (5-ounce) package fresh baby spinach

• 2 1/2 c. 

  rotisserie chicken, shredded (about 10 ounces)

• 1/2 

  to 1 teaspoon crushed red pepper

• 1 tbsp. 

  fresh lemon juice

• Grated Parmesan, torn basil leaves, and pesto, for serving
  

Directions

• 1. Step 1Heat oil in a large pot over medium heat, Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add tomatoes and stock. Bring to a boil over high heat. Reduce to a simmer and cook 5 to 6 minutes.
  2. Step 2Add tortellini and cook 5 minutes. Add spinach and cook until wilted, 4 to 5 minutes. Reduce heat to low and add chicken, red pepper, and lemon juice. Cook until warm, 1 to 2 minutes. Serve immediately garnished with Parmesan, basil, and a drizzle of pesto.