Top 10 Quick and Easy Weeknight Dinner Recipes for Busy Moms

Weeknights can be hectic, but dinner doesn't have to be a stressful affair. With these top 10 quick and easy weeknight dinner recipes, you'll have delicious and satisfying meals on the table in no time.

From flavorful one-pan wonders to comforting classics with a twist, these recipes are perfect for busy moms looking to whip up something tasty without spending hours in the kitchen.

Let's dive in and make weeknight dinners a breeze!

1. Sheet Pan Chicken Fajitas 🌮

2. One-Pot Pasta Primavera 🍝

3. Honey Garlic Shrimp Stir-Fry 🍤

4. Instant Pot Chicken and Rice Soup 🥣

5. 15-Minute Beef and Broccoli 🥩

6. Quinoa Stuffed Bell Peppers 🌶️

7. Veggie-Packed Turkey Tacos 🌮

8. Baked Pesto Salmon 🐟

9. Quick and Easy Veggie Stir-Fry 🥦

10. Taco Tuesday Skillet Nachos 🧀

Each of these recipes is designed to be simple, flavorful, and family-friendly, so you can spend less time stressing over dinner and more time enjoying quality moments with your loved ones. Let's get cooking and make weeknight dinners a delicious success!

Recipe: Sheet Pan Chicken Fajitas 🌮

Ingredients:

- 1 lb chicken breasts, sliced into strips

- 3 bell peppers (red, green, and yellow), sliced

- 1 onion, sliced

- 2 tablespoons olive oil

- 2 teaspoons chili powder

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- Salt and pepper to taste

- 8 small flour tortillas

- Optional toppings: salsa, sour cream, shredded cheese, guacamole, chopped cilantro

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.

3. Place the sliced chicken, bell peppers, and onion on a large sheet pan. Drizzle with olive oil and sprinkle the spice mixture evenly over the chicken and vegetables. Toss to coat everything evenly.

4. Spread the chicken and vegetables out in a single layer on the sheet pan, making sure they're not overcrowded.

5. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred around the edges.

6. While the chicken and vegetables are roasting, warm the tortillas according to package instructions.

7. Serve the sheet pan chicken fajitas with warm tortillas and your choice of toppings.

This recipe should be enough to feed a family of four to six, depending on appetites. Feel free to adjust the amounts of ingredients based on your family's preferences and portion sizes. Enjoy your delicious and easy weeknight dinner!

Recipe: One-Pot Pasta Primavera 🍝

Ingredients:

- 12 oz (340g) linguine or spaghetti

- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and peas), chopped

- 3 cloves garlic, minced

- 4 cups vegetable broth

- 1 cup cherry tomatoes, halved

- 1/4 cup grated Parmesan cheese, plus extra for serving

- 2 tablespoons olive oil

- 1 teaspoon dried Italian herbs (such as basil, oregano, and thyme)

- Salt and pepper to taste

- Fresh basil leaves, chopped, for garnish (optional)

Instructions:

1. In a large pot or deep skillet, combine the linguine, mixed vegetables, minced garlic, vegetable broth, cherry tomatoes, olive oil, and dried Italian herbs. Season with salt and pepper to taste.

2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer, stirring occasionally, for about 10-12 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed.

3. Once the pasta is cooked, stir in the grated Parmesan cheese until melted and well combined. Remove the pot from the heat.

4. Taste and adjust the seasoning if needed. If the pasta seems too dry, you can add a splash of vegetable broth or water to loosen it up.

5. Serve the one-pot pasta primavera hot, garnished with extra grated Parmesan cheese and chopped fresh basil leaves if desired.

6. Enjoy this delicious and hassle-free dinner with your family!

This recipe serves about 4-6 people, depending on portion sizes. Feel free to customize the vegetables based on what you have on hand or your family's preferences. Buon appetito!

Recipe: Honey Garlic Shrimp Stir-Fry 🍤

Ingredients:

- 1 lb (450g) medium shrimp, peeled and deveined

- 3 cups mixed vegetables (such as bell peppers, snap peas, carrots, and broccoli), chopped

- 3 cloves garlic, minced

- 1/4 cup soy sauce (or tamari for gluten-free option)

- 2 tablespoons honey

- 1 tablespoon sesame oil

- 1 tablespoon cornstarch

- 2 tablespoons water

- 2 tablespoons olive oil

- Sesame seeds and chopped green onions for garnish (optional)

- Cooked rice or noodles for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, sesame oil, cornstarch, and water to make the sauce. Set aside.

2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.

3. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes, or until they start to soften.

4. Push the vegetables to one side of the skillet and add the shrimp to the other side. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.

5. Stir the vegetables and shrimp together in the skillet, then pour the sauce over the mixture. Cook for an additional 1-2 minutes, or until the sauce has thickened and everything is well coated.

6. Remove the skillet from the heat and garnish with sesame seeds and chopped green onions if desired.

7. Serve the honey garlic shrimp stir-fry hot over cooked rice or noodles.

8. Enjoy this flavorful and quick dinner that's sure to please the whole family!

This recipe serves about 4 people. Feel free to adjust the ingredients and seasonings according to your taste preferences.

Recipe: Instant Pot Chicken and Rice Soup 🥣

Ingredients:

- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

- 1 cup carrots, diced

- 1 cup celery, diced

- 1 cup onion, diced

- 3 cloves garlic, minced

- 1 cup white rice (long-grain or jasmine)

- 6 cups chicken broth

- 1 teaspoon dried thyme

- 1 teaspoon dried parsley

- Salt and pepper to taste

- Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Turn on the Instant Pot and select the "Saute" function. Once hot, add a bit of olive oil and sauté the diced onions, carrots, celery, and garlic until they start to soften, about 3-4 minutes.

2. Add the diced chicken pieces to the Instant Pot and sauté for another 2-3 minutes, until they start to brown slightly.

3. Turn off the "Saute" function and add the white rice, chicken broth, dried thyme, dried parsley, salt, and pepper to the Instant Pot. Stir everything together to combine.

4. Close the Instant Pot lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the cooking time to 8 minutes at high pressure.

5. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully switch the valve to the "Venting" position to release any remaining pressure.

6. Carefully open the Instant Pot lid and give the soup a stir. Taste and adjust the seasoning if needed.

7. Ladle the Instant Pot chicken and rice soup into bowls and garnish with chopped fresh parsley if desired.

8. Serve hot and enjoy this comforting and nourishing soup with your family!

This recipe serves about 4-6 people. Feel free to customize it by adding additional vegetables or spices according to your preferences. Enjoy your delicious and hearty Instant Pot chicken and rice soup!

Recipe: 15-Minute Beef and Broccoli 🥩

Ingredients:

- 1 lb (450g) flank steak, thinly sliced

- 4 cups broccoli florets

- 3 cloves garlic, minced

- 1/4 cup soy sauce (or tamari for gluten-free option)

- 2 tablespoons oyster sauce

- 1 tablespoon brown sugar

- 1 tablespoon cornstarch

- 1/4 cup water

- 2 tablespoons olive oil

- Sesame seeds and sliced green onions for garnish (optional)

- Cooked rice for serving

Instructions:

1. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornstarch, and water to make the sauce. Set aside.

2. Heat the olive oil in a large skillet or wok over high heat. Add the sliced flank steak and cook for 2-3 minutes, or until browned and cooked through.

3. Add the minced garlic to the skillet and cook for an additional 30 seconds, or until fragrant.

4. Add the broccoli florets to the skillet and stir-fry for 2-3 minutes, or until they are bright green and tender-crisp.

5. Pour the sauce over the beef and broccoli mixture in the skillet. Stir well to coat everything evenly.

6. Cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through.

7. Remove the skillet from the heat and garnish with sesame seeds and sliced green onions if desired.

8. Serve the beef and broccoli hot over cooked rice.

9. Enjoy this quick and flavorful dinner that's ready in just 15 minutes!

This recipe serves about 4 people. Feel free to adjust the ingredients and seasonings according to your taste preferences. Serve it up and enjoy the deliciousness!

Recipe: Quinoa Stuffed Bell Peppers 🌶️

Ingredients:

- 4 large bell peppers (any color), halved and seeds removed

- 1 cup quinoa, rinsed

- 2 cups vegetable broth

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 cup canned black beans, drained and rinsed

- 1 cup corn kernels (fresh, canned, or frozen)

- 1 cup cherry tomatoes, halved

- 1 teaspoon cumin

- 1 teaspoon chili powder

- Salt and pepper to taste

- 1/2 cup shredded cheddar or Mexican blend cheese (optional)

- Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the halved bell peppers cut side up in a baking dish and set aside.

2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

4. Add the cooked quinoa, black beans, corn, cherry tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir to combine everything evenly and cook for another 2-3 minutes.

5. Spoon the quinoa mixture evenly into the halved bell peppers, pressing down gently to pack the filling.

6. If using cheese, sprinkle it over the tops of the stuffed bell peppers.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.

8. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly (if using).

9. Remove the stuffed bell peppers from the oven and let them cool slightly before serving.

10. Garnish with fresh chopped cilantro if desired, and enjoy this delicious and nutritious meal!

This recipe serves about 4 people. Feel free to customize the filling with your favorite veggies or add some cooked ground meat for extra protein. Enjoy your tasty quinoa stuffed bell peppers!

Recipe: Veggie-Packed Turkey Tacos 🌮

Ingredients:

- 1 lb (450g) ground turkey

- 1 tablespoon olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 bell pepper, diced

- 1 zucchini, diced

- 1 cup corn kernels (fresh, canned, or frozen)

- 1 can (15 oz) black beans, drained and rinsed

- 1 tablespoon chili powder

- 1 teaspoon cumin

- 1 teaspoon paprika

- Salt and pepper to taste

- 8 small flour or corn tortillas

- Optional toppings: shredded lettuce, diced tomatoes, sliced avocado, salsa, Greek yogurt or sour cream, shredded cheese, chopped cilantro

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes, until softened.

2. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned and cooked through.

4. Add the diced bell pepper, zucchini, corn kernels, and black beans to the skillet. Stir to combine.

5. Season the mixture with chili powder, cumin, paprika, salt, and pepper. Stir well to coat everything evenly.

6. Cook for 5-7 minutes, or until the vegetables are tender and the flavors have melded together.

7. While the filling is cooking, warm the tortillas according to package instructions.

8. To assemble the tacos, spoon the turkey and veggie mixture onto the warm tortillas. Top with your favorite toppings, such as shredded lettuce, diced tomatoes, sliced avocado, salsa, Greek yogurt or sour cream, shredded cheese, and chopped cilantro.

9. Serve the turkey tacos hot and enjoy the delicious and nutritious meal!

This recipe serves about 4 people. Feel free to customize the filling with your favorite veggies or adjust the seasoning according to your taste preferences. Enjoy your veggie-packed turkey tacos for a quick and satisfying dinner!

Recipe: Baked Pesto Salmon 🐟

Ingredients:

- 4 salmon fillets (about 6 oz each)

- 1/4 cup prepared basil pesto

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 lemon, sliced

- Salt and pepper to taste

- Fresh basil leaves, chopped, for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with olive oil.

2. Place the salmon fillets on the prepared baking sheet, skin-side down.

3. In a small bowl, mix together the basil pesto, olive oil, and minced garlic. Season with salt and pepper to taste.

4. Spoon the pesto mixture evenly over the top of each salmon fillet, spreading it out with the back of a spoon to coat the surface.

5. Place a slice of lemon on top of each salmon fillet.

6. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

7. Remove the salmon from the oven and let it rest for a few minutes.

8. Garnish with chopped fresh basil leaves if desired before serving.

9. Serve the baked pesto salmon hot with your favorite side dishes, such as roasted vegetables, steamed rice, or a crisp salad.

This recipe serves about 4 people. Feel free to adjust the amount of pesto according to your taste preferences, and you can also add additional seasoning or herbs if desired. Enjoy your delicious and flavorful baked pesto salmon for a quick and easy dinner!

Recipe: Quick and Easy Veggie Stir-Fry 🥦

Ingredients:

- 1 tablespoon sesame oil

- 1 onion, thinly sliced

- 2 cloves garlic, minced

- 1 bell pepper, thinly sliced

- 1 cup broccoli florets

- 1 cup sliced mushrooms

- 1 carrot, julienned or thinly sliced

- 1 cup snow peas, trimmed

- 1/4 cup soy sauce (or tamari for gluten-free option)

- 2 tablespoons hoisin sauce

- 1 tablespoon rice vinegar

- 1 teaspoon cornstarch mixed with 2 tablespoons water

- Cooked rice or noodles for serving

- Optional toppings: sesame seeds, chopped green onions

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat.

2. Add the sliced onion and minced garlic to the skillet and stir-fry for 1-2 minutes, until fragrant.

3. Add the sliced bell pepper, broccoli florets, mushrooms, and julienned carrot to the skillet. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.

4. Add the snow peas to the skillet and stir-fry for an additional 1-2 minutes.

5. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and cornstarch mixture. Pour the sauce over the vegetables in the skillet.

6. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened and everything is well coated.

7. Remove the skillet from the heat and serve the veggie stir-fry hot over cooked rice or noodles.

8. Garnish with sesame seeds and chopped green onions if desired.

9. Enjoy this quick and flavorful veggie stir-fry for a delicious and satisfying meal!

This recipe serves about 4 people. Feel free to customize the vegetables based on what you have on hand or your family's preferences. Serve it up and enjoy your tasty veggie stir-fry!