5 One-Dish Dinners for Busy Weeknights

Your evenings are already packed enough as it is. Why add dishes to the to-do list? These one-dish meals make getting dinner on (and off!) the table a breeze.
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Monday: Crispy Cod with Chorizo, White Beans & Cherry Tomatoes

crispy cod with chorizo white beans cherry tomatoes

This sheet-pan meal is the weeknight dinner trifecta: It hits all the major food groups, it takes less than 30 minutes to make, and it requires minimal clean-up. 

Recipe: Try our Crispy Cod with Chorizo, White Beans & Cherry Tomatoes

Tuesday: Tex-Mex Steak with Chipotle Sweet Potato Wedges

tex-mex steak with chipotle sweet potato wedges

Cumin and chipotle powder give these steaks and potatoes much of their southwestern flavor, but don't skimp on flavor-enhancing finishes like fresh lime juice and creamy hot sauce for even more Tex-Mex taste. 

Recipe: Try our Tex-Mex Steak with Chipotle Sweet Potato Wedges

Wednesday: Shrimp Pasta Piccata

Shrimp Pasta Piccata

Shrimp, pasta, and wine? There's nothing not to like about this dish. 

Recipe: Try our Shrimp Pasta Piccata

Thursday: Chicken Skillet Ratatouille

chicken skillet ratatouille

You don't have to meticulously layer vegetable after vegetable to enjoy this classic French dish. Just toss everything into a cast-iron skillet for a flavorful meal. 

Recipe: Try our Chicken Skillet Ratatouille

Friday: Chinese Pork Dumpling Soup

chinese pork dumpling soup

If this soup isn't already in your weeknight arsenal, add it. You just gather your ingredients, dump 'em into a pot, and dinner is served. 

Recipe: Try our Chinese Pork Dumpling Soup

Shopping List

For the crispy cod with chorizo, white beans & cherry tomatoes:

  • 2 cans (15 to 15.5 oz. each) cannellini beans
  • 8 oz. (1 1/2 cups) cherry tomatoes
  • 5 oz. cured chorizo
  • 3 cloves garlic
  • 1/2 tsp. crushed red pepper
  • 4 tbsp. olive oil
  • 1/2 cup seasoned panko
  • 1 tbsp. finely chopped fresh flat-leaf parsley, plus 1/4 cup coarsely chopped
  • 4 boneless, skinless cod fillets (5 to 6 oz. each)
  • 3 tbsp. tartar sauce

For the Tex-Mex steak with chipotle sweet potato wedges:

  • 2 strip steaks (1 1/2 inches thick; about 1 lb. each)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 3 small sweet potatoes (about 7 oz. each)
  • 1 tbsp. olive oil
  • 1/4 tsp. ground chipotle powder
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 tbsp. hot sauce
  • 2 tbsp. chopped fresh cilantro
  • 1 lime 

For the shrimp pasta piccata:

  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 lb. peeled and deveined large shrimp
  • 1 clove garlic
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 1 lemon
  • 1/4 cup capers in brine
  • 12 oz. fusilli
  • 1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup for garnish
  • 1/4 cup chopped fresh chives, plus 2 tbsp. for garnish

For the chicken skillet ratatouille:

  • 8 bone-in chicken thighs with skin (about 3 lbs.)
  • Salt and pepper
  • 2 tbsp. EVOO
  • 1 small eggplant (about 10 oz.)
  • 1 yellow bell pepper 
  • 1 medium yellow onion
  • 2 small zucchini 
  • 1 28 oz. can whole peeled tomatoes
  • 1/3 cup chopped flat-leaf parsley
  • Finely grated pecorino-romano, for serving

For the Chinese pork dumpling soup

  • 8 cups chicken stock
  • 16 oz. frozen pork dumplings
  • 2 large carrots
  • 1/4 cup soy sauce
  • 1 tbsp. plus 1 1/2 tsp. minced fresh ginger
  • 1 1/2 tsp. toasted sesame oil
  • 1 tsp. thinly sliced red Fresno chile
  • 1/4 tsp. Chinese five-spice powder
  • 3 scallions
  • 4 oz. spinach leaves