20 Easy Batch Cooking Recipes for Busy Weeknights

Weeknights don’t have to be a scramble to get dinner on the table! With our roundup of 20 Easy Batch Cooking Recipes, you’ll discover how simple it can be to whip up delicious, hearty meals that save time and reduce stress. Perfect for busy home cooks, these recipes are your ticket to smoother evenings and more flavorful nights. Ready to transform your weeknight routine? Let’s dive in!

Spicy Chicken and Rice Casserole

Kicking off the week with a dish that’s become a staple in my kitchen, especially when I’m craving something hearty yet easy to whip up. This Spicy Chicken and Rice Casserole is my go-to for busy nights, and I love how the spices meld together, creating a comforting aroma that fills the house.

Ingredients

• Chicken breasts – 2, diced
• White rice – 1 cup
• Chicken broth – 2 cups
• Canned diced tomatoes – 1 can (14.5 oz)
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until no longer pink, about 5 minutes.
3. Tip: Don’t overcrowd the skillet to ensure the chicken browns nicely.
4. Add chili powder, cumin, and salt to the chicken, stirring to coat evenly.
5. Tip: Toasting the spices with the chicken enhances their flavors.
6. Stir in white rice, diced tomatoes, and chicken broth. Bring to a simmer.
7. Transfer the mixture to a casserole dish, cover with foil, and bake for 25 minutes.
8. Tip: Let it sit for 5 minutes after baking for the rice to absorb any remaining liquid.
9. Remove the foil and fluff the rice with a fork before serving.

What I love most about this casserole is the perfect balance of spice and comfort, with the rice coming out fluffy and the chicken tender. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro to add a cool contrast to the heat.

Vegetable-Packed Lentil Soup

Vegetable-packed lentil soup is my go-to comfort food on chilly evenings, especially when I’m craving something hearty yet healthy. I remember the first time I whipped this up; it was a dreary afternoon, and my pantry was nearly empty—just a handful of lentils and some veggies staring back at me. Little did I know, this humble combination would become a staple in my kitchen.

Ingredients

• Lentils – 1 cup
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion, diced carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Add lentils, vegetable broth, salt, and black pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Check seasoning and adjust if necessary. Tip: For a thicker soup, let it simmer uncovered for an additional 5 minutes.

Ladle this cozy soup into bowls and enjoy the melange of textures—creamy lentils with a slight bite from the veggies. Sometimes, I like to drizzle a bit of olive oil on top or serve it with a slice of crusty bread for dipping.

Beef and Bean Chili

Gathering around the table for a hearty bowl of chili is one of my favorite ways to bring friends and family together, especially on a crisp evening. This Beef and Bean Chili recipe is a staple in my kitchen, blending rich flavors with a touch of warmth that’s just right for any gathering.

Ingredients

• Ground beef – 1 lb
• Kidney beans – 2 cans (15 oz each)
• Tomato sauce – 1 can (8 oz)
• Chili powder – 2 tbsp
• Cumin – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat a large pot over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Draining excess fat after browning the beef can make your chili less greasy.
2. Stir in the kidney beans (with their liquid), tomato sauce, chili powder, cumin, and salt. Tip: For a deeper flavor, let the spices toast for a minute before adding the liquids.
3. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 20 minutes, stirring occasionally. Tip: If the chili seems too thick, a splash of water can adjust the consistency to your liking.
4. After 20 minutes, remove the lid and continue to simmer for another 10 minutes to thicken slightly.

Comforting and robust, this chili boasts a perfect balance of meaty and creamy textures from the beef and beans. Serve it with a dollop of sour cream or over a baked potato for a twist on the classic.

Sheet Pan Chicken Fajitas

Zesty flavors and minimal cleanup? Count me in! That’s exactly why sheet pan chicken fajitas have become a staple in my kitchen, especially on those busy weeknights when I’m craving something delicious but don’t want to spend hours cleaning up. The beauty of this dish lies in its simplicity and the vibrant colors that make it as pleasing to the eye as it is to the palate.

Ingredients

• Chicken breast – 1 lb
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Fajita seasoning – 1 tbsp
• Lime – 1, juiced

Instructions

1. Preheat your oven to 400°F and line a sheet pan with parchment paper for easy cleanup.
2. Slice the chicken breast into thin strips, ensuring they’re all roughly the same size for even cooking.
3. In a large bowl, toss the chicken strips, sliced bell peppers, and onion with olive oil and fajita seasoning until everything is evenly coated. Tip: Letting the mixture marinate for 10 minutes before baking enhances the flavors.
4. Spread the mixture evenly on the prepared sheet pan, making sure not to overcrowd to allow for proper roasting.
5. Bake for 20 minutes, then give everything a good stir. Tip: For extra caramelization, broil for an additional 2-3 minutes, but keep an eye on it to prevent burning.
6. Remove from the oven and drizzle with fresh lime juice. Tip: The acidity from the lime juice brightens up the dish beautifully.

Juicy chicken, charred veggies, and that irresistible fajita flavor come together in this no-fuss dish. Serve it straight from the pan with warm tortillas and your favorite toppings for a fun, interactive meal that’s sure to impress.

Quinoa and Black Bean Burrito Bowls

Whenever I’m in need of a quick, nutritious meal that doesn’t skimp on flavor, I turn to these Quinoa and Black Bean Burrito Bowls. They’re a staple in my kitchen, especially on those busy weeknights when time is of the essence but I still want something hearty and satisfying.

Ingredients

• Quinoa – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Avocado – 1, sliced
• Lime – 1, juiced
• Cumin – 1 tsp
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa with 2 cups of water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, heat the olive oil in a skillet over medium heat and add the black beans, cumin, and salt. Stir occasionally for 5 minutes until the beans are warmed through.
5. Fluff the quinoa with a fork and divide it between two bowls. Top with the seasoned black beans and sliced avocado.
6. Drizzle the lime juice over the top for a fresh, zesty finish. Tip: For extra flavor, add a sprinkle of fresh cilantro or a dash of hot sauce.

Here’s the beauty of these burrito bowls: the creamy avocado and zesty lime juice perfectly complement the earthy quinoa and beans. I love serving them with a side of crispy tortilla chips for an added crunch.

Slow Cooker Pulled Pork

Oh, the joy of coming home to the mouthwatering aroma of slow-cooked pulled pork that’s been tenderizing all day! It’s my go-to recipe for effortless entertaining or meal prepping for the week. Trust me, once you try this method, you’ll never look back.

Ingredients

• Pork shoulder – 4 lbs
• BBQ sauce – 1 cup
• Chicken broth – 1 cup
• Brown sugar – 2 tbsp
• Paprika – 1 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Trim excess fat from the pork shoulder and place it in the slow cooker.
2. In a bowl, mix together the BBQ sauce, chicken broth, brown sugar, paprika, garlic powder, salt, and black pepper. Tip: For a deeper flavor, let the pork marinate in this mixture overnight.
3. Pour the mixture over the pork in the slow cooker, ensuring it’s well coated. Tip: If the pork isn’t fully submerged, add a bit more chicken broth.
4. Cover and cook on low for 8 hours or on high for 4 hours. Tip: Resist the urge to open the lid; keeping it closed ensures even cooking.
5. Once cooked, use two forks to shred the pork directly in the slow cooker, mixing it with the juices.

Rich in flavor and fall-apart tender, this pulled pork is perfect piled high on buns or served over a bed of rice. The leftovers, if there are any, make incredible tacos or nachos the next day.

Freezer-Friendly Breakfast Burritos

Breakfast burritos have saved my mornings more times than I can count, especially on those days when hitting the snooze button seems more appealing than cooking. I love making a big batch of these freezer-friendly breakfast burritos over the weekend, so I can grab one and go during the week. It’s like giving future me a high-five for being prepared.

Ingredients

• Eggs – 6
• Milk – ¼ cup
• Salt – ½ tsp
• Pepper – ¼ tsp
• Butter – 1 tbsp
• Flour tortillas – 8
• Shredded cheddar cheese – 1 cup
• Cooked breakfast sausage – 1 cup

Instructions

1. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted.
3. Pour the egg mixture into the skillet. Cook, stirring occasionally, until eggs are fully set, about 5 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when reheated.
4. Lay out flour tortillas on a clean surface. Divide the scrambled eggs, cooked breakfast sausage, and shredded cheddar cheese evenly among the tortillas.
5. Fold the sides of each tortilla inward, then roll up tightly from the bottom to enclose the filling. Tip: Rolling burritos tightly prevents the filling from falling out when you reheat them.
6. Wrap each burrito individually in aluminum foil. Tip: Labeling the foil with the date helps keep track of freshness.
7. Freeze the wrapped burritos for up to 3 months.
8. To reheat, remove the foil and microwave a burrito on high for 2 minutes, or until heated through.

Hearty and satisfying, these burritos have the perfect balance of fluffy eggs, savory sausage, and melty cheese. Try serving them with a side of salsa or avocado for an extra kick of flavor.

One-Pot Pasta with Marinara Sauce

Kitchen disasters have taught me the beauty of simplicity, and nothing proves that point better than this One-Pot Pasta with Marinara Sauce. It’s my go-to on those nights when time is tight but the craving for something hearty and homemade is strong.

Ingredients

• Pasta – 8 oz
• Marinara sauce – 2 cups
• Water – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Pour in the marinara sauce and water, stirring to combine. Tip: Adding water dilutes the sauce slightly, allowing the pasta to cook evenly and absorb flavor.
4. Add the pasta and salt, ensuring all noodles are submerged. Bring to a boil.
5. Reduce heat to a simmer, cover, and cook for 10 minutes, stirring occasionally. Tip: Stirring prevents the pasta from sticking to the bottom of the pot.
6. Remove from heat and let sit, covered, for 2 minutes to thicken the sauce.

Delightfully al dente pasta coated in a rich, slightly spicy marinara sauce makes this dish a weeknight winner. Serve it straight from the pot for a rustic touch, or top with fresh basil for a pop of color and freshness.

Sweet Potato and Chickpea Curry

Warm evenings call for comforting dishes that are both nourishing and easy to whip up, and that’s exactly what this Sweet Potato and Chickpea Curry is all about. I remember the first time I made this curry; it was a chilly autumn night, and the aroma of spices filling my kitchen instantly made everything feel cozier.

Ingredients

• Sweet potatoes – 2 cups, diced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Vegetable broth – 1 cup
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the curry powder and cook for 1 minute to toast the spices, releasing their flavors.
4. Add the diced sweet potatoes, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth and bring the mixture to a simmer, then cover and cook for 10 minutes.
6. Add the chickpeas and coconut milk, stirring well to combine, and simmer uncovered for another 15 minutes, or until the sweet potatoes are tender.
7. Season with salt, adjusting if necessary, and serve hot.

For an extra creamy texture, mash some of the sweet potatoes against the side of the pot before serving. This curry pairs beautifully with a side of fluffy basmati rice or warm naan bread for dipping. Fresh cilantro or a squeeze of lime juice on top adds a bright finish to the rich, spiced flavors.

Make-Ahead Turkey Meatballs

Remember those hectic weeknights when cooking feels like a chore? That’s why I swear by these Make-Ahead Turkey Meatballs—they’re a lifesaver, ready to go whenever hunger strikes. I often double the batch and freeze half; my future self always thanks me.

Ingredients

• Ground turkey – 1 lb
• Breadcrumbs – 1/2 cup
• Egg – 1
• Garlic powder – 1 tsp
• Salt – 1/2 tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the ground turkey, breadcrumbs, egg, garlic powder, and salt. Mix gently with your hands to avoid overworking the meat, which can make the meatballs tough.
3. Shape the mixture into 1-inch balls. A small cookie scoop can help keep them uniform, ensuring even cooking.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, to develop flavor. Don’t crowd the pan—this steams instead of sears.
5. Transfer the browned meatballs to the prepared baking sheet and bake for 15 minutes, or until they reach an internal temperature of 165°F.
6. Let them rest for 5 minutes before serving to allow the juices to redistribute.

Mmm, these turkey meatballs are juicy and packed with flavor, thanks to the quick browning step. Serve them over zucchini noodles for a low-carb option, or toss them in your favorite marinara for a classic spaghetti and meatballs dinner.

Vegetable Stir-Fry with Tofu

After a long day of work, there’s nothing I love more than whipping up a quick and nutritious meal that doesn’t skimp on flavor. That’s why this vegetable stir-fry with tofu has become a staple in my kitchen—it’s versatile, packed with nutrients, and ready in under 30 minutes.

Ingredients

• Tofu – 14 oz
• Vegetable oil – 2 tbsp
• Soy sauce – 3 tbsp
• Broccoli – 2 cups
• Bell peppers – 1 cup
• Carrots – 1 cup

Instructions

1. Press the tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat (350°F).
3. Add tofu cubes to the pan, cooking for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
4. Remove tofu from the pan and set aside.
5. In the same pan, heat the remaining 1 tbsp of vegetable oil.
6. Add broccoli, bell peppers, and carrots, stirring frequently for 5 minutes until vegetables are tender but still crisp.
7. Return the tofu to the pan, add soy sauce, and stir everything together for another 2 minutes. Tip: For a richer flavor, let the soy sauce caramelize slightly by not stirring for the last 30 seconds.
8. Serve hot. Tip: Garnish with sesame seeds for an extra crunch and a nutty flavor.

Now this stir-fry is a delightful mix of textures—the tofu is wonderfully crispy on the outside yet soft inside, while the vegetables retain just the right amount of crunch. For a fun twist, try serving it over quinoa or brown rice, or wrap it in lettuce leaves for a low-carb option.

Cheesy Spinach and Mushroom Lasagna

Remember those chilly evenings when all you crave is something warm, cheesy, and utterly comforting? That’s exactly how I felt last winter, leading me to perfect this Cheesy Spinach and Mushroom Lasagna. It’s become my go-to dish for cozy nights in, and I’m thrilled to share it with you.

Ingredients

• Lasagna noodles – 12
• Spinach – 2 cups, chopped
• Mushrooms – 1.5 cups, sliced
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Parmesan cheese – 1/2 cup, grated
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil lasagna noodles according to package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to prevent sticking.
3. Heat olive oil in a pan over medium heat, add minced garlic, and sauté for 1 minute until fragrant.
4. Add sliced mushrooms to the pan, cook for 5 minutes until they start to soften.
5. Stir in chopped spinach, cook for another 2 minutes until wilted. Season with salt and black pepper.
6. In a bowl, mix ricotta cheese with half of the mozzarella and parmesan cheeses.
7. Layer the bottom of a baking dish with 4 lasagna noodles, spread half of the ricotta mixture over them, then top with half of the spinach and mushroom mixture.
8. Repeat the layers, finishing with a layer of noodles. Sprinkle the remaining mozzarella and parmesan cheeses on top.
9. Bake for 25 minutes until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.

The lasagna comes out with a perfect balance of creamy and hearty textures, with the earthiness of mushrooms and spinach shining through. Serve it with a crisp green salad for a complete meal that’s sure to impress.

Thai Peanut Noodle Salad

Zesty and vibrant, this Thai Peanut Noodle Salad has been my go-to for quick lunches that don’t skimp on flavor. It’s a dish that reminds me of the bustling streets of Bangkok, where I first fell in love with the bold flavors of Thai cuisine.

Ingredients

• Rice noodles – 8 oz
• Peanut butter – ½ cup
• Soy sauce – 2 tbsp
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Garlic – 1 clove, minced
• Red pepper flakes – ½ tsp
• Carrots – 1 cup, shredded
• Green onions – ¼ cup, sliced
• Cilantro – ¼ cup, chopped

Instructions

1. Bring a large pot of water to a boil. Add the rice noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
3. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and red pepper flakes until smooth. Tip: If the sauce is too thick, add a tablespoon of warm water to thin it out.
4. In a large mixing bowl, combine the cooked noodles, shredded carrots, green onions, and cilantro. Tip: For extra crunch, add some chopped peanuts on top.
5. Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated.

Every bite of this salad is a perfect balance of creamy, tangy, and slightly spicy flavors. Serve it chilled for a refreshing meal, or pack it for a picnic to enjoy under the sun.

BBQ Chicken Sliders

Remember those lazy summer afternoons when the smell of BBQ filled the air, and all you wanted was something delicious to nibble on? That’s exactly what these BBQ Chicken Sliders bring to the table—easy, flavorful, and perfect for any gathering or just a cozy night in.

Ingredients

• Chicken breast – 1 lb
• BBQ sauce – 1 cup
• Slider buns – 8
• Coleslaw – 2 cups

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Season the chicken breast lightly with salt and pepper, then place it on the grill. Tip: Let the chicken sit for a few minutes before flipping to get those perfect grill marks.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 5 minutes. Tip: Resting the chicken ensures it stays juicy when you slice it.
5. Slice the chicken into thin strips, then toss it with 1 cup of BBQ sauce in a bowl.
6. Toast the slider buns on the grill for about 1 minute, just until they’re lightly golden. Tip: Toasting the buns adds a nice crunch and prevents them from getting soggy.
7. Assemble the sliders by placing a generous amount of BBQ chicken on the bottom bun, topping it with coleslaw, and finishing with the top bun.

Juicy, tangy, and with just the right amount of crunch, these sliders are a crowd-pleaser. Try serving them with a side of sweet potato fries for an unbeatable combo.

Mediterranean Grain Bowls

Vibrant flavors and wholesome ingredients come together in these Mediterranean Grain Bowls, a dish that’s as nourishing as it is delicious. I stumbled upon this combination during a lazy Sunday fridge clean-out, and it’s been a staple in my meal prep ever since.

Ingredients

• Quinoa – 1 cup
• Chickpeas – 1 can (15 oz), drained and rinsed
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved
• Feta cheese – ½ cup, crumbled
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse 1 cup of quinoa under cold water until the water runs clear to remove any bitterness.
2. Cook the quinoa according to package instructions, usually involving 2 cups of water for 1 cup of quinoa, simmering for about 15 minutes until all water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier grains.
3. While the quinoa cooks, toss the drained chickpeas with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast at 400°F for 20 minutes, shaking the pan halfway, until crispy.
4. In a large bowl, combine the cooked quinoa, roasted chickpeas, diced cucumber, halved cherry tomatoes, and crumbled feta cheese.
5. Whisk together the remaining 1 tbsp olive oil and 1 tbsp lemon juice. Drizzle over the bowl and toss gently to combine. Tip: Add the dressing just before serving to keep the veggies crisp.
6. Serve immediately, or store in the fridge for up to 3 days. Tip: This bowl is great with a sprinkle of fresh herbs like parsley or mint for an extra flavor boost.

Hearty and refreshing, these Mediterranean Grain Bowls offer a satisfying crunch from the roasted chickpeas and a creamy contrast from the feta. Try serving them with a side of warm pita bread for a complete meal that’s bursting with color and flavor.

Homemade Chicken Pot Pie Filling

Goodness, there’s nothing quite like the comfort of a homemade chicken pot pie, especially when the filling is just right. I remember the first time I tried making it from scratch; the kitchen was a mess, but the result was pure bliss. Now, it’s my go-to dish for cozy family dinners.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Butter – ¼ cup
• Flour – ¼ cup
• Chicken broth – 2 cups
• Milk – ½ cup
• Mixed vegetables (peas, carrots, corn) – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Melt butter in a large skillet over medium heat (350°F). Tip: Keep the heat medium to avoid browning the butter too quickly.
2. Whisk in flour until smooth, cooking for 1 minute to remove the raw flour taste.
3. Gradually add chicken broth and milk, whisking constantly to prevent lumps. Tip: Adding liquids slowly ensures a smoother sauce.
4. Bring the mixture to a simmer, stirring frequently, until it thickens (about 5 minutes).
5. Add the shredded chicken, mixed vegetables, salt, and black pepper. Stir to combine. Tip: Frozen vegetables can be used without thawing, just extend cooking time by 2 minutes.
6. Cook for another 5 minutes, or until the vegetables are tender and the filling is bubbly.

The filling should be creamy and hearty, with the vegetables adding a nice crunch. Serve it over biscuits for a twist on the classic pot pie, or use it as a delicious topping for mashed potatoes.

Spaghetti Squash with Marinara and Meatballs

This week, I found myself staring at a spaghetti squash on my kitchen counter, wondering how to turn it into something comforting yet healthy. That’s when the idea of pairing it with homemade marinara and juicy meatballs hit me—a perfect twist on a classic that’s both nutritious and satisfying.

Ingredients

• Spaghetti squash – 1 large
• Olive oil – 2 tbsp
• Ground beef – 1 lb
• Breadcrumbs – 1/2 cup
• Egg – 1
• Garlic powder – 1 tsp
• Salt – 1/2 tsp
• Tomato sauce – 2 cups
• Dried basil – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of each half with 1 tbsp of olive oil and place them cut-side down on a baking sheet.
4. Bake for 40 minutes or until the flesh is easily scraped with a fork.
5. While the squash bakes, mix the ground beef, breadcrumbs, egg, garlic powder, and salt in a bowl.
6. Form the mixture into 1-inch meatballs.
7. Heat the remaining olive oil in a skillet over medium heat and cook the meatballs until browned on all sides, about 10 minutes.
8. Add the tomato sauce and dried basil to the skillet, covering the meatballs, and simmer for 15 minutes.
9. Once the squash is done, use a fork to scrape the flesh into strands.
10. Serve the spaghetti squash strands topped with the marinara and meatballs.

So, there you have it—a dish where the spaghetti squash’s tender strands perfectly mimic pasta, soaking up the rich marinara, while the meatballs add a hearty bite. Try serving it with a sprinkle of Parmesan for an extra layer of flavor.

Beef and Broccoli Stir-Fry

Zesty flavors and quick cooking times make this Beef and Broccoli Stir-Fry a weeknight favorite in my house. I remember the first time I whipped this up, thinking it would be just another dinner, but the aroma alone had everyone gathered in the kitchen before I could even plate it.

Ingredients

• Beef sirloin – 1 lb, thinly sliced
• Broccoli florets – 3 cups
• Soy sauce – ¼ cup
• Brown sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 2 tbsp
• Cornstarch – 1 tbsp
• Water – ½ cup

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, minced garlic, and cornstarch until smooth. Tip: Letting the beef marinate in this mixture for even 10 minutes can deepen the flavors.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Tip: A hot skillet is key to getting that perfect sear on the beef.
3. Add the beef slices in a single layer, cooking for 2 minutes per side without stirring to ensure a good sear.
4. Remove beef from skillet and set aside. In the same skillet, add broccoli florets and stir-fry for 3 minutes. Tip: Adding a splash of water can help steam the broccoli slightly if you prefer it softer.
5. Return the beef to the skillet, add the water, and stir everything together. Cook for another 2 minutes until the sauce thickens.

Unbelievably tender beef paired with crisp-tender broccoli, all coated in a glossy, savory-sweet sauce—this stir-fry is a textural dream. Try serving it over a bed of jasmine rice or alongside some quick-pickled veggies for an extra crunch.

Vegetable and Quinoa Stuffed Peppers

Mmm, there’s something about the combination of quinoa and colorful bell peppers that just feels like a hug in a dish. I remember the first time I made these stuffed peppers; it was a chilly evening, and I was craving something hearty yet healthy. This recipe has been a staple in my kitchen ever since, perfect for those days when you want a meal that’s both nourishing and comforting.

Ingredients

• Bell peppers – 4
• Quinoa – 1 cup
• Vegetable broth – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds. Tip: Choose peppers that can stand upright for easier stuffing.
3. Rinse the quinoa under cold water to remove any bitterness.
4. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
5. Add the quinoa to the saucepan, followed by vegetable broth, salt, and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Tip: Don’t peek! Keeping the lid on ensures even cooking.
7. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
8. Bake for 25-30 minutes until the peppers are tender. Tip: For a golden top, broil for the last 2 minutes.

Ready to serve, these stuffed peppers are a delightful mix of textures—soft quinoa meets the slight crunch of perfectly baked peppers. The flavors meld beautifully, making each bite a little celebration. Try serving them with a dollop of Greek yogurt for a creamy contrast.

Make-Ahead Freezer Smoothie Packs

Craving a quick, nutritious breakfast but always pressed for time in the mornings? I’ve been there, and that’s exactly why I fell in love with Make-Ahead Freezer Smoothie Packs. They’re a game-changer for busy mornings, and I’ll show you how to whip them up in no time.

Ingredients

• Banana – 1
• Frozen mixed berries – 1 cup
• Spinach – 1 cup
• Almond milk – 1 cup
• Chia seeds – 1 tbsp

Instructions

1. Peel the banana and slice it into 1-inch pieces.
2. In a quart-sized freezer bag, combine the banana slices, frozen mixed berries, and spinach.
3. Seal the bag tightly, removing as much air as possible to prevent freezer burn.
4. Label the bag with the date and contents, then freeze for up to 3 months.
5. When ready to enjoy, empty the contents of the bag into a blender.
6. Add almond milk and chia seeds to the blender.
7. Blend on high for 60 seconds, or until smooth. If the mixture is too thick, add more almond milk, 1 tbsp at a time, until desired consistency is reached.
8. Pour into a glass and serve immediately.

Blending these packs results in a smooth, creamy texture with a perfect balance of sweetness from the banana and tartness from the berries. For an extra protein boost, consider adding a scoop of your favorite protein powder before blending.

Summary

Whether you’re juggling work, family, or both, these 20 easy batch cooking recipes are your ticket to stress-free weeknight dinners. Packed with flavor and simplicity, they’re designed to save you time without sacrificing taste. We’d love to hear which recipes become your weeknight heroes—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!