What Are Easy Things to Cook? Quick Weeknight Meals for Home Cooks

What makes something easy to cook?

If you're asking what are easy things to cook, start by clarifying two things: time and ingredients. Easy meals rely on simple techniques (sauté, boil, bake), short ingredient lists (ideally five or fewer), and flexible components you can swap. In practice, that means choosing a protein, a starch, a couple of vegetables, a pantry staple, and a quick sauce you can whip up in minutes. The Cooking Tips approach emphasizes planning over perfection, so you can pull together dinners with confidence even on busy weeknights. With this mindset, you’ll see how dozens of dinners emerge from a handful of core ingredients. The result is not just faster cooking; it’s more consistent meals you actually look forward to eating.

Core criteria we used to select easy meals

We evaluated recipes against five practical criteria: total time, ingredient count, cooking technique simplicity, cost per serving, and versatility for leftovers. We favored one-pan and sheet-pan methods that minimize cleanup, and we rewarded flexibility—recipes that let you swap proteins or vegetables without losing flavor. We also prioritized pantry staples that most households already have, such as rice, beans, eggs, canned tomatoes, and potatoes. Finally, we tested real-world adaptability: can a beginner learn the technique in 10–15 minutes and repeat it successfully? The goal is not complexity for its own sake but approachable cooking that builds confidence over time. By focusing on these criteria, we can present reliable options that work for most kitchens.

Pantry staples that unlock dozens of meals

A small collection of staples can unlock a surprising number of meals. White or brown rice forms a base for bowls and fried options; lentils and canned beans offer protein without long simmer times; potatoes provide comfort sides and hearty mains; eggs stand in for quick breakfasts and light dinners; canned tomatoes act as a universal sauce base. Stock up on onions, garlic, and dried herbs for depth without complicating flavors. With these ingredients, you can assemble many dishes in under 20 minutes: a veggie-packed scramble, a lentil curry, a quick shrimp and rice skillet, or a simple pasta with garlic-tomato sauce. The key is to keep a running list and rotate proteins to avoid repetition while still staying under budget.

8 ultra-easy meals you can cook in 20 minutes or less

• One-Pan Lemon Chicken and Veggies: a single sheet tray, a handful of ingredients, and a bright sauce deliver a nourishing dinner in minutes. The method keeps protein juicy and vegetables crisp if you spread everything in a single layer and avoid crowding.
• Quick Garlic Tomato Pasta: pantry-friendly tomatoes, garlic, olive oil, and dried herbs come together fast for a comforting plate. A little pasta water acts as a natural emulsifier for a glossy sauce.
• Lentil and Rice Power Bowl: simmer lentils while rice cooks, then top with veggies and a quick lemon-tahini drizzle. This configuration scales up for lunches and freezes well in portions.
• Veggie Scramble Skillet: eggs, spinach, bell peppers, and onions create a protein-packed start you can finish in a skillet. Add a pinch of cheese or hot sauce for variety.
• Salmon with Roasted Veg: a simple bake with broccoli or green beans and a drizzle of lemon. Use parchment for easy cleanup and crisp edges.
• Chickpea Stir-Fry with Rice: use canned chickpeas, soy sauce, garlic, and vegetables for a fast wok-style meal. A touch of sesame oil anchors the flavor.
• Bean-Quesadilla Pan: beans, cheese, tortillas, and a hot pan yield a satisfying lunch or dinner. Layer flavors with salsa, avocado, and greens.
• Egg Fried Rice Remix: use leftover rice, eggs, peas, and soy sauce for a speedy meal. Finish with scallions for a fresh bite.

One-pan and sheet-pan wins

One-pan and sheet-pan meals are the unsung heroes of easy cooking. They minimize cleanup, lock-in flavors, and keep cooking time predictable. To maximize success, preheat the pan, cut ingredients uniformly, spread in a single layer, and flip or rotate halfway through. Seasonings should be simple—salt, pepper, citrus, and a basic herb mix—so flavors stay bright without overwhelming the dish. This approach works across proteins (chicken, fish, tofu) and varies with vegetables, making it a versatile backbone for weeknight cooking.

Batch-cooking and repurposing leftovers

Batch-cooking can dramatically reduce daily decision fatigue. Cook a large pot of lentils, a batch of rice, or a sheet-pan of roasted vegetables on Sunday, then repurpose into bowls, wraps, or quick pastas through the week. Leftovers shine when you pair them with a fresh sauce or a new pair of veggies. Label portions, freeze what won’t be used in a few days, and plan one new twist per week to keep meals interesting without extra effort.

Quick tips to customize for dietary needs

To accommodate various diets, keep your five-ingredient framework flexible. For vegetarian meals, swap the protein with beans or lentils and add a dairy-free sauce. For gluten-free dining, ensure sauces and pastas use gluten-free options. If you’re dairy-free, substitute olive oil or avocado oil for butter and use dairy-free yogurt or tahini for creaminess. Always taste as you go and adjust salt and acidity to balance flavors. These tweaks let you tailor easy meals without complicating your routine.

Build your own five-ingredient week

Create a simple template: pick one protein, one starch, two vegetables, and a sauce or spice blend. Rotate proteins (chicken, eggs, lentils, tempeh), switch starches (rice, potatoes, pasta), and swap vegetables according to the season. Keep a five-ingredient list on your fridge so you can assemble a new dish in minutes. This approach builds confidence, reduces waste, and keeps weeknights manageable while still tasting exciting.