Quick Dinner Recipes: 15 Easy Meals in 30 Minutes or Less

The best quick dinner recipes use a short ingredient list, one pan and simple steps. They go from fridge to table in 30 minutes or less, so you can skip the takeaway app and still eat something good.

Most of us know the 6 p.m. feeling. You are tired, the kids are hungry, and the fridge looks empty. This guide solves that problem. Below you will find 15 tested-style weeknight meals, a pantry list, time-saving tricks, a five-night meal plan and a ready-to-copy shopping list.

Every recipe serves four people. Times are estimates and can vary with your stove, pan and knife skills. Always check the food safety notes before you cook.

The Best Quick Dinner Recipes at a Glance

If you only have a minute, start with one of these.

• Fastest cooked meal (15 minutes): Egg fried rice, black bean quesadillas or garlic shrimp with rice
• Fastest no-cook meal (10 minutes): Tuna and white bean salad
• Best for families: Turkey taco bowls or creamy tomato spinach pasta
• Best one-pan meal: Garlic butter chicken skillet
• Best hands-off meal: Sheet pan sausage and vegetables
• Best meat-free meal: Coconut chickpea curry or shakshuka

Pick one, check your pantry, and you can be eating before the next episode starts. Save this page, because good quick dinner recipes are easiest to find before you are hungry.

What Makes a Dinner Recipe “Quick”?

A dinner counts as quick when you can finish it, from first chop to first bite, in about 30 minutes. That includes prep time and cook time.

Quick dinner recipes usually share five traits:

• Short ingredient lists. Most use 8 to 10 ingredients, not counting salt, pepper and oil.
• Fast-cooking proteins. Think eggs, shrimp, thin chicken cutlets, ground meat, canned beans and tofu.
• Small pieces. Thin slices and small cubes cook faster than big chunks.
• High heat or one pan. A hot skillet or a sheet pan cuts time and cleanup.
• Smart shortcuts. Frozen vegetables, canned tomatoes, microwave rice and pre-grated cheese all save minutes.

The goal is not to cook faster by rushing. The goal is to remove steps you do not need. That is the idea behind every one of the quick dinner recipes in this guide.

Quick Dinner Recipes Comparison Table

Use this table to choose a recipe in seconds.

Pantry Staples for Quick Dinner Recipes

A stocked pantry is the secret behind every fast weeknight meal and every set of quick dinner recipes. If you keep the items below on hand, you can make most of the recipes in this guide with just a few fresh additions.

Pantry shelf

• Olive oil and a neutral oil such as sunflower or canola
• Dried pasta (spaghetti and penne)
• Long-grain or basmati rice
• Canned crushed tomatoes and diced tomatoes
• Canned chickpeas, black beans and cannellini beans
• Canned tuna
• Coconut milk
• Soy sauce, oyster sauce and sesame oil
• Chicken or vegetable stock
• Tortillas or flatbreads

Spice rack

• Salt and black pepper
• Paprika, cumin, chilli flakes and curry powder
• Dried oregano or Italian seasoning
• Garlic powder

Freezer

• Frozen peas, corn, broccoli and spinach
• Frozen shrimp
• Boneless chicken, sliced thin before freezing
• Cooked rice in flat bags (it thaws quickly)

Fridge

• Eggs
• Garlic, onions and lemons
• Butter and a hard cheese such as parmesan or cheddar
• Fresh herbs if you can

With this list, the question “what is for dinner?” has an answer even on a bad day.

Tools That Save Time

You do not need special gadgets. A few basic tools make quick dinner recipes smoother.

• A large 12-inch skillet. It handles one-pan meals and stir-fries.
• A sharp chef’s knife. A dull knife slows you down more than any recipe step.
• A sheet pan with baking paper. It makes cleanup almost instant.
• A food thermometer. It removes guesswork and keeps meat safe.
• A box grater. It turns cheese and vegetables into fast, small pieces.
• A big pot. It lets pasta cook freely and boil quickly.

The French term mise en place, which means “everything in its place,” is worth borrowing. Read the mise en place concept once, then chop and measure everything before you turn on the heat. It makes fast cooking calmer.

15 Quick Dinner Recipes You Can Make Tonight

Each recipe below serves four. Read the steps once before you start.

1. Garlic Butter Chicken Skillet (25 minutes)

This is the classic weeknight rescue. Thin chicken cooks fast, and the garlic butter pan sauce makes it feel special.

Ingredients: 1.5 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets; 1 tbsp olive oil; 3 tbsp butter; 4 garlic cloves, minced; 1 tsp paprika; 1/2 cup chicken stock; 2 cups broccoli florets; 1 tbsp lemon juice; salt, pepper and parsley.

Method:

1. Season the chicken with salt, pepper and paprika.
2. Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until golden. Check that it reaches 165°F (74°C), then move it to a plate.
3. Add the stock and broccoli to the pan. Cover and cook for 4 minutes.
4. Stir in the butter, garlic and lemon juice for 1 minute. Return the chicken and spoon the sauce over it.

Tip: Pounding the chicken to an even thickness helps it cook at the same speed.

2. Egg Fried Rice (15 minutes)

Fried rice is one of the best quick dinner recipes for using leftovers. The fried rice tradition exists for exactly that reason.

Ingredients: 3 cups cold cooked rice; 3 eggs, beaten; 2 tbsp neutral oil; 1 cup frozen peas and carrots; 3 spring onions, sliced; 2 garlic cloves, minced; 2 tbsp soy sauce; 1 tsp sesame oil.

Method:

1. Heat 1 tbsp oil in a wok or large skillet over high heat. Scramble the eggs for 30 seconds, then remove them.
2. Add the remaining oil, garlic and vegetables. Stir-fry for 2 minutes.
3. Add the rice and break up the clumps. Fry for 3 to 4 minutes.
4. Stir in the soy sauce, sesame oil, eggs and spring onions.

Tip: Cold, day-old rice fries better than fresh rice because it is drier. Cool leftover rice quickly, refrigerate it, and eat it within a day.

3. Spaghetti Aglio e Olio (20 minutes)

This Italian classic uses pantry staples only. If you want to learn more about the dish family, read about pasta and its many regional styles.

Ingredients: 12 oz (340 g) spaghetti; 1/3 cup olive oil; 6 garlic cloves, thinly sliced; 1/2 tsp chilli flakes; 1/2 cup pasta water; chopped parsley; salt; grated parmesan (optional).

Method:

1. Boil the spaghetti in well-salted water until just short of done. Save 1/2 cup of the pasta water.
2. Warm the oil and garlic in a large skillet over low heat for 2 to 3 minutes until pale gold. Do not let it brown.
3. Add the chilli flakes, then the pasta and a splash of pasta water.
4. Toss for 1 to 2 minutes until glossy. Finish with parsley.

Tip: Low heat is the secret. Burnt garlic turns bitter.

4. Beef and Broccoli Stir-Fry (25 minutes)

Takeaway flavour at home, with less oil and no wait. For more on the cooking method, see this overview of stir frying.

Ingredients: 1 lb (450 g) flank or sirloin steak, thinly sliced against the grain; 4 cups broccoli florets; 1 tbsp oil; 2 garlic cloves; 1 tbsp grated ginger.

Sauce: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch mixed with 1/3 cup water.

Method:

1. Whisk the sauce ingredients in a small bowl.
2. Heat the oil in a wok over high heat. Sear the beef in two batches for 1 to 2 minutes each, then set it aside.
3. Add the broccoli with 2 tbsp water. Cover for 2 to 3 minutes.
4. Add the garlic and ginger for 30 seconds. Return the beef, pour in the sauce and cook until thick, about 1 to 2 minutes.

Tip: Freeze the steak for 15 minutes first. It slices thinner and cleaner.

5. Sheet Pan Sausage and Vegetables (30 minutes)

This is the most hands-off recipe on the list. The oven does the work.

Ingredients: 1 lb (450 g) pre-cooked smoked sausage, sliced; 2 bell peppers, chopped; 1 red onion, cut in wedges; 1 zucchini, sliced; 2 tbsp olive oil; 1 tsp Italian seasoning; salt and pepper.

Method:

1. Heat the oven to 425°F (220°C).
2. Toss everything on a lined sheet pan with the oil and seasoning. Spread it in a single layer.
3. Roast for 20 to 25 minutes, stirring once, until the vegetables are charred at the edges.

Tip: Overcrowding steams the food. Use two pans if needed. If you use raw pork sausage instead, cook it until it reaches 160°F (71°C).

6. Lemon Garlic Salmon with Asparagus (20 minutes)

Salmon cooks in minutes, and it makes a dinner that feels like a restaurant meal.

Ingredients: 4 salmon fillets (5 to 6 oz each); 1 bunch asparagus, trimmed; 2 tbsp olive oil; 3 garlic cloves, minced; 1 lemon (zest and slices); salt and pepper.

Method:

1. Heat the oven to 400°F (200°C).
2. Place the asparagus and salmon on a lined pan. Drizzle with oil and season.
3. Top the salmon with garlic, zest and lemon slices.
4. Bake for 12 to 15 minutes. Fish should reach 145°F (63°C).

Tip: Pat the salmon dry before seasoning for better flavour.

7. Black Bean Quesadillas (15 minutes)

The fastest vegetarian dinner on the list. Kids love them, and the filling can change every time.

Ingredients: 4 large tortillas; 1 can (15 oz) black beans, drained and lightly mashed; 1 1/2 cups shredded cheese; 1 cup corn; 1 tsp cumin; salsa and sour cream for serving.

Method:

1. Mix the beans, corn and cumin.
2. Spread the filling and cheese over half of each tortilla. Fold over.
3. Cook in a dry skillet over medium heat for 2 to 3 minutes per side until crisp and the cheese melts.
4. Slice and serve with salsa.

Tip: A thin spread of filling crisps better than an overstuffed one. For background on the dish, see the quesadilla article.

8. Shakshuka (25 minutes)

Eggs poached in spiced tomato sauce. It is cheap, filling and full of flavour. Learn the origins of shakshuka if you are curious.

Ingredients: 2 tbsp olive oil; 1 onion, diced; 1 bell pepper, diced; 3 garlic cloves; 1 tsp cumin; 1 tsp paprika; 1/4 tsp chilli flakes; 1 can (28 oz) crushed tomatoes; 6 eggs; crumbled feta and cilantro; bread for serving.

Method:

1. Soften the onion and pepper in oil for 5 minutes. Add garlic and spices for 30 seconds.
2. Pour in the tomatoes. Simmer for 10 minutes until thick.
3. Make six small wells in the sauce and crack in the eggs.
4. Cover and cook on low for 5 to 8 minutes until the whites are set. Top with feta and herbs.

Tip: Egg dishes should reach 160°F (71°C) for safety, so cook until the whites are fully set and the yolks begin to thicken.

9. Coconut Chickpea Curry (25 minutes)

A creamy, warming curry made almost entirely from cans. It is vegan, and it tastes better the next day.

Ingredients: 1 tbsp oil; 1 onion, diced; 3 garlic cloves; 1 tbsp grated ginger; 2 tbsp curry powder; 1 can (15 oz) coconut milk; 1 can (14.5 oz) diced tomatoes; 2 cans (15 oz) chickpeas, drained; 3 cups baby spinach; lime juice; rice or naan for serving.

Method:

1. Cook the onion in oil for 5 minutes. Add garlic, ginger and curry powder for 1 minute.
2. Pour in the coconut milk and tomatoes. Add the chickpeas.
3. Simmer for 12 to 15 minutes.
4. Stir in the spinach until wilted. Finish with lime juice and salt.

Tip: Toasting the curry powder in oil for a minute deepens the flavour.

10. Chicken Fajita Skillet (25 minutes)

Sizzling and colourful. Put everything on the table and let everyone build their own wrap.

Ingredients: 1 1/4 lb (570 g) chicken breast, cut into thin strips; 2 bell peppers, sliced; 1 onion, sliced; 2 tbsp oil; juice of 1 lime; tortillas to serve.

Fajita seasoning: 1 tsp each of cumin, paprika and garlic powder, 1/2 tsp chilli powder, 1/2 tsp salt.

Method:

1. Toss the chicken with the seasoning and half the oil.
2. Cook the chicken in a hot skillet for 5 to 6 minutes until it reaches 165°F (74°C). Remove it.
3. Add the remaining oil, peppers and onion. Cook for 5 to 6 minutes until charred.
4. Return the chicken, add the lime juice and serve with warm tortillas.

Tip: Do not stir constantly. Let the vegetables sit so they char.

11. Creamy Tomato Spinach Pasta (20 minutes)

Comfort food that is ready before the pasta water gets boring.

Ingredients: 12 oz (340 g) penne; 1 tbsp olive oil; 3 garlic cloves; 1 can (14.5 oz) crushed tomatoes; 1/2 cup heavy cream; 4 cups baby spinach; 1/2 cup grated parmesan; salt, pepper and chilli flakes.

Method:

1. Cook the pasta in salted water. Save 1/2 cup of the water.
2. Meanwhile, cook the garlic in oil for 30 seconds. Add the tomatoes and simmer for 8 minutes.
3. Stir in the cream, spinach and parmesan until wilted and smooth.
4. Toss with the pasta, adding pasta water to loosen the sauce.

Tip: Use milk and a spoonful of cream cheese if you want a lighter version.

12. Garlic Shrimp with Rice (15 minutes)

Shrimp cook in under five minutes, which makes this the fastest protein dinner on the list.

Ingredients: 1 lb (450 g) large shrimp, peeled; 3 tbsp butter; 4 garlic cloves, minced; 1 tsp paprika; juice of 1/2 lemon; 4 cups cooked rice; chopped parsley.

Method:

1. Pat the shrimp dry and season with salt and paprika.
2. Melt the butter in a hot skillet. Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
3. Add the garlic for 30 seconds, then the lemon juice.
4. Serve over warm rice with parsley.

Tip: Overcooked shrimp turn rubbery. Take them off the heat as soon as they curl into a loose “C.”

13. Turkey Taco Bowls (20 minutes)

A build-your-own meal that works for picky eaters and meal prep alike.

Ingredients: 1 lb (450 g) ground turkey; 2 tbsp taco seasoning; 3/4 cup water; 2 cups cooked rice; 1 can (15 oz) black beans, warmed; lettuce, tomato, avocado, cheese and lime wedges.

Method:

1. Brown the turkey in a skillet over medium-high heat for 6 to 8 minutes. It must reach 165°F (74°C).
2. Add the taco seasoning and water. Simmer for 3 to 4 minutes until thick.
3. Divide rice, beans and turkey into four bowls.
4. Add toppings and serve.

Tip: Prep the toppings while the turkey browns.

14. Tuna and White Bean Salad (10 minutes)

No cooking at all. This is a great choice for hot nights or when you have no energy.

Ingredients: 2 cans (5 oz each) tuna, drained; 1 can (15 oz) cannellini beans, rinsed; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 tbsp olive oil; 1 tbsp lemon juice or red wine vinegar; chopped parsley; salt and pepper.

Method:

1. Combine the beans, tomatoes, onion and tuna in a bowl.
2. Whisk the oil, lemon juice, salt and pepper. Pour over the salad.
3. Toss gently and rest for 5 minutes. Serve with crusty bread.

Tip: Soak the sliced onion in cold water for 5 minutes to soften its bite.

15. Spinach and Cheese Frittata (20 minutes)

A frittata is a flexible dinner. Clear out the fridge, and you will still get a great meal.

Ingredients: 8 eggs; 1/4 cup milk; 4 cups baby spinach; 1/2 cup diced onion or pepper; 1/2 cup shredded cheese; 1 tbsp oil; salt and pepper.

Method:

1. Heat the oven to 375°F (190°C).
2. Cook the onion in oil in a 10-inch oven-safe skillet for 3 minutes. Add the spinach until wilted.
3. Whisk the eggs, milk, cheese, salt and pepper. Pour into the pan.
4. Cook on the stove for 3 to 4 minutes, then bake for 8 to 10 minutes until set. It should reach 160°F (71°C).

Tip: Serve with a simple green salad to make it a full dinner.

Easy Swaps for Dietary Needs

Most quick dinner recipes adapt easily. Use this table as a starting point and always check labels for allergens.

A 5-Night Quick Dinner Recipes Meal Plan

Planning removes the daily “what should we eat?” debate. Here is a simple weekly plan built from the quick dinner recipes above that balances protein, vegetables and variety.

If you want a deeper guide to building a full weekly routine, read our post on weekly meal planning. It pairs well with this list.

Shopping List for the 5-Night Plan

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Produce

• 2 onions, 1 red onion, 1 head of garlic
• 3 bell peppers, 1 zucchini
• 2 cups broccoli florets
• 1 bag baby spinach
• 1 lemon, 1 lime, fresh parsley
• Fresh ginger (small piece)

Protein and dairy

• 1.5 lb boneless chicken breast
• 1 lb pre-cooked smoked sausage
• 1 1/2 cups shredded cheese
• Butter (3 tbsp)

Pantry

• 4 large tortillas
• 1 can black beans, 2 cans chickpeas
• 1 can coconut milk, 1 can diced tomatoes
• 12 oz spaghetti, rice
• Olive oil, chicken stock, curry powder, cumin, paprika, chilli flakes, Italian seasoning
• 1 can corn (or frozen corn)

Adjust for your household size and what you already have.

Time-Saving Tips for Quick Dinner Recipes

These habits matter more than any single recipe, and they make all quick dinner recipes easier.

1. Read the whole recipe first. It stops surprises halfway through.

2. Start the longest task first. Boil water or heat the oven before you chop.

3. Cook in batches on Sunday. Rice, roasted vegetables and a sauce can carry you through three dinners.

4. Use the freezer on purpose. Slice chicken thin, portion it in bags and freeze it flat. It thaws in minutes under cold water.

5. Keep a “default dinner.” Choose one meal you can cook in 10 minutes with pantry items. Eggs and toast count.

6. Clean as you cook. Wash the pan while the pasta boils.

7. Double the sauce. Extra curry or tomato sauce freezes well.

8. Buy pre-cut vegetables sometimes. The extra cost is worth it on your busiest nights.

9. Learn two or three base techniques. A hot-pan sear, a one-pot simmer and a sheet pan roast cover most meals.

10. Aim for good enough. A simple dinner you finish is better than a perfect plan you skip.

Five-Minute Flavour Boosters

Great flavour does not need long cooking. These small additions lift almost any dish.

• Acid: A squeeze of lemon or lime brightens rich dishes.
• Fresh herbs: Parsley, cilantro or basil add colour and freshness.
• Chilli or hot sauce: A pinch adds depth.
• Toasted nuts or seeds: They add crunch.
• Browned butter: It takes 3 minutes and adds a nutty taste.
• A salty cheese: Parmesan, feta or pecorino finish many meals well.
• Good browning: Hot pans and dry food create the savoury flavour known as the Maillard reaction. Do not stir too often, and give your food time to colour.

For more kitchen science and technique, you can explore Serious Eats and BBC Good Food. They offer large recipe libraries and cooking guides.

How to Keep Quick Dinners Balanced and Healthy

Fast does not have to mean unhealthy, and the best quick dinner recipes prove it. A simple plate method helps you build balanced meals without counting anything.

• Fill about half your plate with vegetables or fruit.
• Fill about a quarter with protein.
• Fill about a quarter with grains or starchy foods.
• Add a small amount of healthy fat, such as olive oil, nuts or avocado.

The U.S. government’s MyPlate guidance uses this same idea and offers free tools for different ages and needs. For wider nutrition advice, see the Dietary Guidelines for Americans.

Quick ways to add more nutrition:

• Stir frozen spinach or peas into pasta, curry and fried rice.
• Choose whole-grain rice or pasta when you can.
• Add beans to meat dishes to stretch them and add fibre.
• Serve a quick side salad or sliced cucumbers.
• Use less salt and add more herbs, citrus and spice.

This article is for general information only. If you have a medical condition, allergy or special diet, speak to a doctor or registered dietitian before changing how you eat.

Food Safety for Fast Cooking

Cooking quickly should never mean cutting safety corners, even with the fastest quick dinner recipes. Follow these basics.

Use a food thermometer. Colour is not a reliable sign of doneness. The USDA safe minimum internal temperature chart lists the main targets:

The USDA also explains the difference between doneness and safety, which is useful for pork and burgers that may look pink or brown.

Keep raw and cooked food separate. Use different cutting boards for raw meat and vegetables.

Wash your hands before and after handling raw meat, poultry, fish and eggs.

Do not rinse raw chicken. It spreads germs around the sink.

For more guidance, visit FoodSafety.gov and the CDC’s food safety pages.

Storing and Reheating Leftovers

Many quick dinner recipes make good lunches the next day. Store them properly.

According to the USDA’s leftovers and food safety guidance:

• Refrigerate leftovers within 2 hours of cooking (within 1 hour if it is hotter than 90°F outside).
• Eat refrigerated leftovers within 3 to 4 days.
• Freeze leftovers for longer storage. For best quality, use them within a few months.
• Reheat leftovers to 165°F (74°C). Bring soups and sauces to a boil.

Helpful habits:

• Divide large batches into shallow containers so they cool faster.
• Label containers with the date.
• Cover food while reheating so it heats evenly and stays moist.
• Use the free FoodKeeper app from the USDA if you are unsure how long something lasts.

If a leftover smells bad, looks slimy or has mould, throw it away. When in doubt, throw it out.

Common Mistakes with Quick Dinner Recipes

Even simple recipes can go wrong. Watch out for these.

Crowding the pan. Too much food in one pan steams instead of browning. Cook in batches.

Using a cold pan. Heat the pan first, then add the food.

Skipping the thermometer. Guessing leads to dry chicken or undercooked meat.

Under-seasoning. Taste at the end and add salt, acid or heat.

Cutting pieces too big. Large chunks take much longer to cook.

Boiling pasta in too little water. Use a big pot so the pasta moves freely.

Overcooking seafood. Shrimp and fish finish in minutes.

Forgetting to plan. Even a rough idea of the week saves money and stress.

What are the best quick dinner recipes for busy weeknights?

The best quick dinner recipes use one pan and a short ingredient list. Good choices include garlic butter chicken skillet, egg fried rice, spaghetti aglio e olio, sheet pan sausage and vegetables, black bean quesadillas and shakshuka. Each takes about 15 to 30 minutes.

What is the fastest healthy dinner I can make?

A tuna and white bean salad takes about 10 minutes and needs no cooking. Egg fried rice with frozen vegetables, black bean quesadillas and garlic shrimp with rice are also ready in about 15 minutes. Add a side of vegetables to make any of them more balanced.

How can I make dinner in 15 minutes with quick dinner recipes?

Choose fast-cooking proteins such as eggs, shrimp, canned beans or tuna. Use cooked rice, frozen vegetables and pre-grated cheese. Chop everything before you start, and cook in one hot pan. Recipes 2, 7, 12 and 14 in this guide all fit the 15-minute goal.

What can I cook with only a few ingredients?

Spaghetti aglio e olio uses pasta, garlic, oil, chilli and parsley. Black bean quesadillas need tortillas, beans, cheese and a spice. A frittata needs eggs, cheese and any vegetable. These meals rely on pantry staples and need little shopping.

Are quick dinner recipes cheaper than takeaway?

Usually, yes. Meals built on rice, pasta, eggs, beans and frozen vegetables cost far less per serving than most takeaway orders. Your exact savings depend on local prices, but cooking at home with simple ingredients is typically the cheaper choice.

Can I make quick dinner recipes without meat?

Yes. Black bean quesadillas, shakshuka, coconut chickpea curry, creamy tomato spinach pasta, spaghetti aglio e olio and spinach frittata are all meat-free and ready in 30 minutes or less.

How long can I keep leftover dinner in the fridge?

According to USDA guidance, refrigerate leftovers within 2 hours of cooking and eat them within 3 to 4 days. Reheat them to 165°F (74°C) before eating. Freeze anything you will not finish in that time.

What temperature should chicken reach?

USDA guidance says all poultry, including ground poultry, should reach 165°F (74°C), measured with a food thermometer in the thickest part. Cooking to this temperature helps kill harmful bacteria.

What are good make-ahead tips for quick dinner recipes?

Cook extra rice, slice vegetables, grate cheese and make sauces on the weekend. Freeze thinly sliced chicken in portions. Cook double batches of curry, chilli or tomato sauce and freeze half for another night.

Make Quick Dinner Recipes a Habit

Quick dinner recipes work best when you treat them as a system, not a one-off. Keep a stocked pantry, learn a few core techniques, and rotate through the 15 meals above. Within a few weeks, dinner stops feeling like a daily emergency.

Start small. Pick two recipes this week, buy the ingredients, and cook them. Then add one new recipe each week. Soon you will have a personal list of favourites you can cook without thinking.