5 Easy Dinners Prepped in Under 1 Hour | Meal Prep for Busy Weeknights
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Follow 5 dinners 1 hour to prioritize their recipes in your meal plans, pantry matches, and suggestions
Recipes in this Video
6 recipes
Ingredients
- ●1 lb chicken thighs
- ●1/2 cup honey
- ●1/4 cup soy sauce
- ●1/4 cup sriracha sauce
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 lb bacon, cut into halves
- ●1 tbsp olive oil
- ●1/2 tsp salt
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a bowl, mix together honey, soy sauce, sriracha, garlic powder, black pepper, and salt to create the marinade.
- 3Place the chicken thighs in a large zip-top bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- 4While the chicken is marinating, prepare the bacon. Cut the bacon into halves and set aside.
- 5After marinating, remove the chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
- 6Wrap each chicken thigh with a piece of bacon, securing it with a toothpick if necessary.
- 7Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the bacon-wrapped chicken thighs to the skillet, cooking for about 3-4 minutes on each side until the bacon is crispy.
- 8Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 9Remove from the oven and let the chicken rest for 5 minutes before serving.
Equipment
large zip-top bagmixing bowloven-safe skillettoothpicks (optional)
🌶️🌶️🌶️Medium
Ingredients
- ●2 medium zucchinis, sliced
- ●1 red bell pepper, sliced
- ●1 yellow bell pepper, sliced
- ●1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1 tsp dried oregano
- ●1 tsp dried basil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the minced garlic and sauté for about 30 seconds until fragrant.
- 3Add the chicken pieces to the skillet and season with salt, pepper, oregano, basil, and red pepper flakes if using.
- 4Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through.
- 5Add the sliced zucchinis and bell peppers to the skillet with the chicken.
- 6Stir well to combine and cook for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
- 7Taste and adjust seasoning if necessary.
- 8Remove from heat and let it sit for a couple of minutes before serving.
- 9Serve warm as a main dish or over rice/quinoa if desired.
Equipment
large skilletcutting boardknifespatula
vegetariangluten-free
Vegetable tacos are a vibrant staple in Mexican cuisine, often enjoyed as a flavorful and healthy alternative to traditional meat tacos. They celebrate the abundance of fresh vegetables available in Mexican markets, reflecting the country's agricultural diversity. Today, they are popular worldwide, embraced by vegetarians and health-conscious eaters alike, often customized with various toppings and salsas.
Ingredients
- ●corn tortillas
- ●bell peppers
- ●zucchini
- ●red onion
- ●mushrooms
- ●black beans
- ●avocado
- ●cilantro
- ●lime
- ●cumin
- ●chili powder
- ●salt
- ●pepper
- ●sour cream
- ●queso fresco
Instructions
- 1Heat a grill or skillet over medium-high heat.
- 2Slice bell peppers, zucchini, and red onion into strips.
- 3Add the vegetables to the skillet and cook until tender, about 5-7 minutes.
- 4Add sliced mushrooms and cook for an additional 3-4 minutes until softened.
- 5Stir in black beans, cumin, chili powder, salt, and pepper; cook until heated through, about 2-3 minutes.
- 6Warm corn tortillas on the grill or in a separate skillet until pliable, about 1 minute per side.
- 7Assemble tacos by placing the vegetable mixture on each tortilla.
- 8Top with sliced avocado and fresh cilantro.
- 9Squeeze lime juice over the tacos before serving.
- 10Serve with sour cream or Greek yogurt on the side.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
queso fresco
Healthier: feta cheese
Cheaper: ricotta cheese
Feta provides a similar texture and flavor at a lower cost.
Techniques
sautéinggrilling
Equipment
grillskilletcutting boardknifespatula
🌶️🌶️🌶️Mediummilk
Also Known As
Tacos de VerdurasVeggie Tacos
Ingredients
- ●1 lb beef stew meat
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups beef broth
- ●1 cup sliced mushrooms
- ●1 cup egg noodles
- ●1 cup sour cream
- ●2 tbsp Worcestershire sauce
- ●1 tsp dried thyme
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 tbsp olive oil
- ●1 tbsp fresh parsley, chopped (for garnish)
Instructions
- 1Heat olive oil in a skillet over medium heat. Brown the beef stew meat on all sides, then transfer to the slow cooker.
- 2In the same skillet, sauté the chopped onion and minced garlic until translucent, about 3-4 minutes. Add to the slow cooker.
- 3Add the beef broth, sliced mushrooms, Worcestershire sauce, dried thyme, salt, and black pepper to the slow cooker. Stir to combine.
- 4Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
- 5About 30 minutes before serving, add the egg noodles to the slow cooker. Stir to combine and cover again.
- 6Once the noodles are cooked, stir in the sour cream until well combined.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot, garnished with fresh parsley.
Equipment
slow cookerskilletmeasuring cupsmeasuring spoonscutting boardknife
Ingredients
- ●1 lb pork tenderloin, cut into bite-sized pieces
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp smoked paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup bell peppers, chopped
- ●1 cup red onion, chopped
- ●1 cup zucchini, chopped
- ●1 tsp dried oregano
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the pork pieces, olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the pork is well coated.
- 3Add the chopped bell peppers, red onion, and zucchini to the bowl. Sprinkle the dried oregano over the top and toss everything together until evenly mixed.
- 4Spread the pork and vegetable mixture evenly on a large sheet pan.
- 5Bake in the preheated oven for 20-25 minutes, or until the pork is cooked through and the vegetables are tender, stirring halfway through the cooking time.
- 6Remove from the oven and let it rest for a few minutes before serving.
Equipment
large bowlsheet panmeasuring spoonsknifecutting board
Ingredients
- ●4 slices sourdough bread
- ●8 oz sliced turkey breast
- ●4 slices provolone cheese
- ●1/4 cup pesto
- ●1/4 cup mayonnaise
- ●2 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a small bowl, mix together the pesto, mayonnaise, garlic powder, salt, and black pepper to create the pesto aioli.
- 2Heat a skillet over medium heat and add olive oil.
- 3Spread the pesto aioli on one side of each slice of sourdough bread.
- 4Layer the turkey slices and provolone cheese on the non-aioli side of two slices of bread.
- 5Top with the other two slices of bread, aioli side facing out.
- 6Place the sandwiches in the skillet and cook for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- 7Remove from the skillet and let cool for a minute before slicing in half.
- 8Serve warm with extra pesto aioli on the side.
Equipment
skilletsmall bowlspatula
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