15 Easy Dinners From A Professional Meal Planner That Take Less Than 30 Minutes To Make
As a professional meal planner, I’ve spent years helping busy families get delicious, satisfying meals on the table—without spending all evening in the kitchen.
Trust me, nothing compares to the satisfaction of serving a home-cooked dinner that’s both flavorful and fast, all in less time than it takes to watch a sitcom episode. Through trial, error, and lots of taste-testing, I’ve curated a collection of go-to recipes that are quick, dependable, and crowd-pleasing.
These 15 speedy meals have saved my clients countless hours, reduced mealtime stress, and earned a permanent spot in their weekly meal plans. Now, they might just become your weeknight heroes too.
1. Zesty Lemon Garlic Shrimp Pasta
Shrimp is my secret weapon for lightning-fast dinners! I once impressed my in-laws with this dish when they showed up unannounced – they still think I’m a kitchen wizard.
Simply boil your favorite pasta while quickly sautéing shrimp with minced garlic, red pepper flakes, and lemon zest. The shrimp cook in literally 2-3 minutes per side until pink and perfect. Toss everything together with a splash of pasta water, fresh lemon juice, and a handful of chopped parsley.
The bright citrus flavor balances the garlic punch, and the protein-packed shrimp makes this satisfying without weighing you down. My clients with picky eaters report even their seafood-skeptical kids gobble this up!
2. Sheet Pan Sausage and Veggie Medley
Sheet pan dinners saved my sanity during my first year as a meal planner! Grab your favorite pre-cooked sausages (I’m partial to chicken apple for a touch of sweetness) and slice them into rounds.
Chop bell peppers, zucchini, red onion, and cherry tomatoes into similar-sized pieces. Toss everything with olive oil, Italian seasoning, salt and pepper, then spread on a sheet pan. Roast at 425°F for about 15-20 minutes, stirring once halfway through.
The veggies caramelize beautifully while the sausage gets slightly crispy edges. My favorite hack? Buying pre-chopped veggies from the produce section when I’m really pressed for time. This colorful one-pan wonder requires almost zero brain power!
3. Breakfast-for-Dinner Frittata
Who says eggs are just for breakfast? My frittata revelation came during a power outage when I needed to use up refrigerated ingredients fast!
Whisk 8 eggs with a splash of milk, salt and pepper. In an oven-safe skillet, sauté whatever veggies you have on hand (spinach, bell peppers, onions work beautifully) with some diced ham or bacon. Pour the egg mixture over top, sprinkle with cheese, and let it cook until edges set.
Pop under the broiler for 3-4 minutes until puffy and golden. Slice it like pizza and pair with a simple side salad. The beauty of this protein-packed meal is its flexibility – clean out your produce drawer and call it culinary creativity! My clients love the endless variation possibilities.
4. 15-Minute Thai-Inspired Coconut Curry
Curry in under 15 minutes? You betcha! I discovered this shortcut version after a client challenged me to create international flavors without the traditional time investment.
The secret is store-bought curry paste. Sauté your choice of protein (tofu, chicken, or shrimp) until nearly done. Add a spoonful of red or green curry paste, a can of coconut milk, and whatever veggies cook quickly – think bell peppers, snow peas, or baby spinach. Let everything simmer for 5-7 minutes.
Finish with a squeeze of lime and fresh cilantro. Serve over rice or rice noodles you can prepare while the curry simmers. The aromatic coconut broth tastes like it simmered all day, but our little kitchen secret stays between us!
5. Crispy Chickpea Tacos with Avocado Crema
Taco Tuesday gets a plant-powered makeover! I created these for a client wanting to reduce meat consumption without sacrificing flavor or protein. The result? A family favorite that even converted her carnivore husband!
Drain and rinse canned chickpeas, then pat dry. Toss with olive oil, taco seasoning, and roast at 425°F for about 15 minutes until crispy. Meanwhile, blend ripe avocado with Greek yogurt, lime juice, and cilantro for a creamy sauce.
Warm corn tortillas directly over a gas flame for that authentic charred edge (or microwave between damp paper towels). Fill with crispy chickpeas, shredded cabbage, and drizzle with that heavenly avocado crema. The contrast between crunchy chickpeas and creamy sauce creates textural magic in every bite!
6. Pesto Chicken Caprese Wraps
My go-to summer dinner when it’s too hot to cook! These wraps were born during a heatwave when a client begged for something requiring minimal cooking that still felt like a proper meal.
Use rotisserie chicken or leftover grilled chicken and slice it thin. Spread store-bought pesto on large flour tortillas, then layer chicken, fresh mozzarella slices, halved cherry tomatoes, and a handful of arugula or basil leaves. A drizzle of balsamic glaze adds a sweet-tangy finish.
Roll everything up tightly, cut in half, and dinner is served! The combination of herby pesto, creamy cheese, and juicy tomatoes creates Mediterranean magic in every bite. For a hot version, throw the assembled wrap in a panini press for 2 minutes until the cheese gets melty and irresistible!
7. Lightning-Fast Salmon Rice Bowls
Fish dinners under 15 minutes? Absolutely! These salmon bowls became my personal weeknight savior after particularly exhausting workdays. The secret is starting with quick-cooking salmon fillets – they’re practically nature’s fast food!
Season salmon with salt, pepper, and a drizzle of honey or maple syrup. Cook in a hot skillet for about 3-4 minutes per side until flaky. Serve over microwavable rice or leftover rice from yesterday’s takeout. Top with sliced avocado, cucumber, shredded carrots, and crumbled seaweed snacks.
Drizzle with sriracha mayo (just mix mayo and sriracha!) and a splash of soy sauce. The combination of hot salmon with cool veggies creates a perfectly balanced bowl. My clients with kids report serving deconstructed versions that are equally successful!
8. Speedy Tortellini Soup with Spinach
Soup in 15 minutes sounds impossible, but I promise this one delivers! I created this recipe during a particularly nasty cold season when multiple clients needed something nourishing but supremely easy.
Bring chicken or vegetable broth to a simmer, then add store-bought refrigerated tortellini. While that cooks (about 3-4 minutes), sauté some minced garlic in a separate pan. Add the garlic to the broth along with a can of diced tomatoes, Italian seasoning, and a few handfuls of baby spinach.
The spinach wilts instantly, the tortellini provides satisfying pasta pillows, and a sprinkle of parmesan cheese completes this cozy creation. The broth-based nature makes it light yet filling – perfect for those “I need dinner but don’t want to feel stuffed” evenings that my clients frequently report!
9. Mediterranean Hummus Flatbread Pizzas
Pizza night in 10 minutes flat? You’d better believe it! This no-sauce-needed approach revolutionized weeknight pizza for my clients with picky kids.
Start with store-bought flatbreads or naan. Spread a thick layer of hummus instead of traditional sauce – any flavor works, but roasted red pepper adds amazing depth. Top with a handful of baby spinach, crumbled feta, halved cherry tomatoes, sliced olives, and a sprinkle of dried oregano.
Bake at 425°F for just 5-7 minutes until edges crisp and toppings warm through. A drizzle of olive oil and lemon zest brightens everything up. The hummus base gets slightly warm and creamy, creating a Mediterranean masterpiece that feels fancy but requires zero culinary skill. My personal favorite hack: adding leftover rotisserie chicken for extra protein!
10. Teriyaki Beef and Broccoli Stir-Fry
Forget takeout! My clients consistently rate this speedy stir-fry as tastier than their local Chinese restaurant. The trick? Slicing the beef super thin while it’s still slightly frozen – a game-changing technique I learned from a chef client.
Quickly stir-fry thinly sliced flank steak or sirloin in a screaming hot pan with a bit of oil until just browned. Remove meat, then add broccoli florets and sliced bell peppers to the same pan with a splash of water. Cover for 2 minutes to steam-cook the veggies.
Add the beef back in along with store-bought teriyaki sauce. Thirty more seconds and dinner’s ready! Serve over rice or cauliflower rice. The slightly crisp veggies and tender beef create textural heaven, while the sweet-savory sauce ties everything together perfectly.
11. Creamy Tuscan White Bean Skillet
Vegetarian comfort food in 15 minutes? This skillet saved me during a last-minute dinner party when I discovered my friend was vegetarian! Now it’s in heavy rotation for my plant-based clients.
Sauté diced onion and garlic until fragrant. Add two cans of drained white beans, a can of diced tomatoes, Italian seasoning, and a few handfuls of baby spinach. Once spinach wilts, stir in a splash of cream or coconut milk and a handful of grated parmesan (omit for vegan version).
The beans get creamy yet maintain some texture, creating a rustic Tuscan-inspired delight. Serve with crusty bread for dipping into that luscious sauce. My favorite twist? Adding artichoke hearts when I have them on hand. This protein-packed meal proves meatless dinners can be hearty and satisfying without hours of cooking!
12. BBQ Chicken Stuffed Sweet Potatoes
Microwave magic at its finest! This brilliant hack came from a client who needed meals she could make in her office kitchenette. The result was so good I immediately added it to my regular meal plans.
Prick sweet potatoes all over with a fork and microwave for 5-8 minutes until tender. Meanwhile, mix shredded rotisserie chicken with your favorite BBQ sauce. Split the cooked potatoes, fluff the insides, then stuff with the BBQ chicken mixture.
Top with a sprinkle of cheese and microwave 30 more seconds until melty. Finish with sliced green onions and a dollop of Greek yogurt. The sweet-savory combination is absolutely addictive! My clients love customizing with black beans, corn, or different sauce flavors. These stuffed spuds prove microwave cooking can produce legitimately crave-worthy meals!
13. Garlicky Shrimp and White Bean Skillet
Restaurant-worthy seafood in under 15 minutes? This Mediterranean-inspired skillet makes me feel like a culinary genius even on my most brain-dead cooking days!
Sauté peeled shrimp in olive oil with plenty of minced garlic and red pepper flakes. When shrimp are nearly pink, add a can of drained white beans, halved cherry tomatoes, and a splash of white wine or chicken broth. Let everything simmer for 2-3 minutes until flavors meld.
Finish with a squeeze of lemon, a handful of fresh herbs (parsley, basil, or dill all work beautifully), and a drizzle of good olive oil. The beans soak up all the garlicky goodness while providing hearty substance. My clients report this dish makes them feel like they’re dining on a coastal Italian vacation – not bad for a 15-minute weeknight wonder!
14. Speedy Black Bean and Sweet Potato Quesadillas
These flavor bombs were born from a desperate pantry raid when I forgot to grocery shop! Now they’re requested weekly by my vegetarian clients who crave something hearty and satisfying.
The hack? Microwaved sweet potato! Prick a sweet potato and microwave until soft (about 5 minutes). Scoop the flesh into a bowl and mix with drained black beans, taco seasoning, and a handful of cheese. Spread this mixture onto tortillas, fold in half, and cook in a skillet until crispy and golden on both sides.
Cut into wedges and serve with avocado, salsa, and sour cream for dipping. The sweet potato creates a creamy texture that holds everything together beautifully. My clients with kids report these disappear faster than any other vegetarian meal – always the ultimate compliment!
15. One-Pot Lemon Herb Chicken and Orzo
One-pot wonders make me look like a kitchen magician! This dish came about when a client challenged me to create something that felt fancy but used just one pot and minimal prep.
Brown boneless chicken thighs in a large skillet with olive oil, garlic, and herbs (rosemary and thyme are fantastic). Remove chicken temporarily, then add orzo pasta to the same pan to toast slightly. Pour in chicken broth, lemon zest, and frozen peas, then nestle the chicken back on top.
Cover and simmer about 10-12 minutes until orzo absorbs the liquid and chicken cooks through. The orzo gets infused with all the chicken and herb flavors while cooking to perfect tenderness. A squeeze of fresh lemon juice at the end brightens everything. My clients call this their “fancy without fuss” dinner for impressing last-minute guests!