18 Easy Stove Top Recipes for Busy Weeknights

Weeknights don’t have to be a scramble in the kitchen! Whether you’re craving something cozy or need a quick fix, our roundup of 18 easy stove top recipes is your ticket to stress-free dinners. From hearty pastas to vibrant stir-fries, these dishes are all about simplicity and flavor. So, grab your skillet and let’s turn those busy evenings into delicious moments worth savoring.

Garlic Butter Shrimp Scampi

Zesty and bold, this Garlic Butter Shrimp Scampi is your ticket to a quick, flavor-packed dinner. Sear shrimp in a buttery garlic sauce, then toss with pasta for a meal that’s downright addictive.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 4 tbsp unsalted butter (for richness)
• 4 garlic cloves, minced (fresh is best)
• 1/2 cup dry white wine (or chicken broth for non-alcoholic)
• 1/2 tsp red pepper flakes (adjust to heat preference)
• 1/4 cup fresh parsley, chopped (for garnish)
• 8 oz linguine (or pasta of choice)
• Salt to taste (start with 1/2 tsp)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer; cook 1-2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, melt butter. Add minced garlic and red pepper flakes; sauté 30 seconds until fragrant but not browned.
4. Pour in white wine; simmer 2-3 minutes until slightly reduced. Tip: The alcohol cooks off, leaving depth of flavor.
5. Return shrimp to skillet; toss to coat in sauce. Add cooked linguine and toss, adding reserved pasta water as needed to loosen sauce.
6. Stir in chopped parsley and season with salt. Tip: Taste and adjust seasoning before serving.

Yield tender shrimp bathed in a garlicky, buttery sauce with a hint of heat. Serve over a bed of linguine or with crusty bread to soak up every last drop.

One-Pan Lemon Herb Chicken

Ditch the takeout menus—this One-Pan Lemon Herb Chicken is your weeknight hero. Juicy chicken, zesty lemon, and fresh herbs come together in a flash, with just one pan to clean.

Ingredients

• 1.5 lbs chicken thighs (bone-in, skin-on for maximum flavor)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best)
• 1 lemon, thinly sliced (seeds removed)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1/2 cup chicken broth (low sodium preferred)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Season chicken thighs generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Add chicken thighs skin-side down; cook undisturbed for 5-7 minutes until golden brown. Flip and cook for another 3 minutes.
5. Remove chicken from skillet; set aside on a plate. Tip: Don’t overcrowd the pan—cook in batches if needed.
6. In the same skillet, add minced garlic, thyme, and rosemary; sauté for 30 seconds until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
8. Return chicken to the skillet; arrange lemon slices on top.
9. Transfer skillet to the oven; bake for 20-25 minutes until chicken reaches 165°F internally.
10. Let rest for 5 minutes before serving. Tip: The resting time lets juices redistribute for tender meat.

Just like that, you’ve got crispy-skinned chicken with a bright, herby sauce. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop.

Creamy Mushroom Risotto

Risotto that’s creamy, dreamy, and packed with umami? Yes, please. This mushroom risotto is your weeknight hero—ready in 30 and tastes like a slow-cooked masterpiece.

Ingredients

• 1.5 cups Arborio rice (the secret to creaminess)
• 4 cups chicken or vegetable broth (keep it warm)
• 1 lb mushrooms, sliced (cremini or button work great)
• 1 small onion, finely diced (yellow or white)
• 2 cloves garlic, minced (fresh is best)
• 1/2 cup dry white wine (or sub with more broth)
• 3 tbsp butter (divided, for richness)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat broth in a saucepan over low heat; keep it simmering.
2. In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add mushrooms; cook until golden, about 5 minutes. Remove and set aside.
3. In the same pan, add remaining oil and butter. Sauté onion until translucent, about 3 minutes. Add garlic; cook for 30 seconds until fragrant.
4. Stir in Arborio rice; toast for 2 minutes until edges are translucent.
5. Pour in white wine; stir until absorbed, about 1 minute.
6. Add 1 cup warm broth; stir frequently until absorbed. Repeat, adding broth 1 cup at a time, stirring often, until rice is al dente, about 20 minutes total.
7. Fold in cooked mushrooms, Parmesan, salt, and pepper. Cook for 2 more minutes.
8. Garnish with parsley and extra Parmesan. Serve immediately.

Dig into this risotto’s velvety texture and earthy flavors. Pro tip: Top with a fried egg for a next-level brunch twist.

Spicy Sausage and Peppers Pasta

Never settle for bland pasta again. This Spicy Sausage and Peppers Pasta packs heat and bursts with flavor, ready in under 30 minutes.

Ingredients

• 8 oz pasta (penne or rigatoni works best)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb spicy Italian sausage (casings removed)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add sliced bell peppers to the skillet. Cook until softened, about 4 minutes, stirring occasionally.
4. Stir in minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
5. Reduce heat to medium. Pour in heavy cream and bring to a simmer. Let it thicken slightly, about 2 minutes.
6. Add cooked pasta and Parmesan cheese to the skillet. Toss until everything is well coated and the cheese is melted.
7. Season with salt to taste and serve immediately with extra Parmesan on top.

Just like that, you’ve got a creamy, spicy dish with a perfect al dente bite. Try topping with fresh basil for a pop of color and freshness.

Beef and Broccoli Stir-Fry

Rush to your wok—this Beef and Broccoli Stir-Fry is your weeknight savior. Bold flavors and crunchy veggies come together in under 20 minutes.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (freeze for 15 mins for easier slicing)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (pre-minced works in a pinch)
• 1/4 cup soy sauce (low sodium if preferred)
• 2 tbsp brown sugar (adjust to sweetness preference)
• 1 tbsp cornstarch (for that glossy sauce)
• 1/2 cup water (swap with beef broth for depth)
• 1/2 tsp red pepper flakes (skip if sensitive to heat)

Instructions

1. Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering—about 1 minute.
2. Add steak in a single layer; sear undisturbed for 1 minute to get a golden crust.
3. Flip steak, cook for another 30 seconds, then remove to a plate. Tip: Don’t crowd the pan to avoid steaming.
4. Add remaining oil to the pan; toss in broccoli and garlic. Stir-fry for 2 minutes until bright green.
5. Whisk soy sauce, brown sugar, cornstarch, water, and red pepper flakes in a bowl. Tip: Dissolve cornstarch first to avoid lumps.
6. Pour sauce over broccoli, bring to a boil. Cook for 1 minute until thickened—bubbles should coat a spoon.
7. Return steak to the pan, toss to coat. Heat through for 30 seconds. Tip: Overcooking makes beef tough.

Finish with a sprinkle of sesame seeds or serve over steamed jasmine rice. The sauce clings to every bite, balancing savory, sweet, and a hint of heat.

Tomato Basil Soup

Whip up this cozy classic in no time—creamy Tomato Basil Soup is your ticket to comfort with a fresh twist.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 28 oz canned whole tomatoes (San Marzano preferred)
• 2 cups vegetable broth (adjust for thickness)
• 1/2 cup heavy cream (for richness)
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp sugar (balances acidity)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion; sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic; cook until fragrant, 30 seconds.
4. Pour in canned tomatoes with their juice; crush tomatoes slightly with a spoon.
5. Add vegetable broth, sugar, salt, and pepper; bring to a simmer. Tip: Simmer uncovered for 20 minutes to deepen flavors.
6. Remove from heat; blend soup until smooth using an immersion blender. Tip: For extra silkiness, strain through a fine-mesh sieve.
7. Stir in heavy cream and chopped basil; warm through on low heat, 2 minutes.

Ultra-smooth with a velvety texture, this soup shines with bright tomato and herbaceous basil notes. Serve with a grilled cheese sandwich for the ultimate dunkable duo.

Cheesy Spinach Quesadillas

Transform your snack game with these Cheesy Spinach Quesadillas—quick, melty, and packed with greens. They’re the ultimate lazy-day fix that feels gourmet.

Ingredients

• 2 cups shredded mozzarella cheese (or a Mexican blend for extra flavor)
• 1 cup fresh spinach, tightly packed (baby spinach works best)
• 4 large flour tortillas (whole wheat for a healthier twist)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Heat a large skillet over medium heat (about 350°F) for 2 minutes until hot.
2. Brush one side of a tortilla lightly with olive oil and place it oil-side down in the skillet.
3. Sprinkle 1/2 cup of cheese evenly over the tortilla, then layer 1/4 cup of spinach on top. Tip: Distribute the spinach evenly to avoid clumps.
4. Fold the tortilla in half, pressing down gently with a spatula to seal. Cook for 2-3 minutes until the bottom is golden brown.
5. Flip the quesadilla carefully and cook for another 2-3 minutes until the other side is golden and the cheese is melted. Tip: Cover the skillet with a lid for the last minute to ensure the cheese melts completely.
6. Remove from the skillet and let it rest for 1 minute before cutting into wedges. Tip: This prevents the cheese from oozing out.
7. Repeat the process with the remaining tortillas and ingredients.

Now, these quesadillas are crispy on the outside, gooey on the inside, with a hint of garlic that elevates the spinach. Serve them with a dollop of sour cream or a side of chunky salsa for dipping.

Lentil and Vegetable Curry

Feast your eyes on this vibrant, flavor-packed dish that’s as easy to make as it is delicious. Perfect for weeknights or meal prep, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Ingredients

• 1 cup red lentils (rinsed well)
• 2 tbsp coconut oil (or any neutral oil)
• 1 onion, diced (yellow or white for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (peel first)
• 1 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 cups vegetable broth (low sodium preferred)
• 2 cups mixed vegetables (carrots, bell peppers, zucchini—diced)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional but recommended)

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add curry powder, stir for 30 seconds to toast the spices.
5. Pour in rinsed lentils, mixed vegetables, coconut milk, and vegetable broth.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
7. After 20 minutes, check lentils for tenderness—they should be soft but not mushy.
8. Season with salt, stir well, and cook uncovered for 5 more minutes to thicken.
9. Garnish with fresh cilantro before serving.

Serve this curry over a bed of fluffy rice or with warm naan for dipping. The lentils should be creamy, the vegetables tender-crisp, and the flavors deeply aromatic. Spice it up with a dash of chili flakes if you like it hot!

Pan-Seared Salmon with Dill Sauce

Ready to elevate your dinner game? This pan-seared salmon with dill sauce is your ticket to a restaurant-quality meal at home—fast, flavorful, and foolproof.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for crispiness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup sour cream (full-fat for creaminess)
• 2 tbsp fresh dill (chopped, plus extra for garnish)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp honey (optional, for a hint of sweetness)

Instructions

1. Pat salmon fillets dry with paper towels to ensure a perfect sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place salmon fillets skin-side down in the skillet. Cook undisturbed for 4 minutes to crisp the skin.
5. Flip fillets carefully. Cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
6. While salmon cooks, mix sour cream, dill, lemon juice, and honey in a small bowl for the sauce.
7. Remove salmon from skillet. Let rest for 2 minutes to redistribute juices.
8. Drizzle dill sauce over salmon or serve on the side. Garnish with extra dill if desired.

Outrageously tender salmon meets a tangy, herby dill sauce for a dish that’s as visually stunning as it is delicious. Try it atop a bed of quinoa or with roasted asparagus for a complete meal.

Homemade Mac and Cheese

Nothing beats the creamy, cheesy comfort of homemade mac and cheese. Ditch the boxed stuff and dive into this foolproof recipe that’s all about bold flavors and silky textures.

Ingredients

• 8 oz elbow macaroni (or any short pasta)
• 2 cups shredded sharp cheddar (for maximum meltiness)
• 1 cup whole milk (warm it up for smoother blending)
• 2 tbsp unsalted butter (cold cubes blend better)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground packs more punch)

Instructions

1. Boil the macaroni in salted water for 7 minutes, or until al dente. Tip: Save a cup of pasta water for adjusting sauce thickness later.
2. Drain the pasta and return it to the pot off the heat.
3. Add butter to the hot pasta and stir until melted.
4. Pour in warm milk, followed by shredded cheddar, stirring constantly. Tip: Add cheese in batches to prevent clumping.
5. Season with salt and pepper, stirring until the sauce is smooth and coats the pasta. Tip: If the sauce is too thick, loosen it with reserved pasta water a tablespoon at a time.
6. Serve immediately for the creamiest texture.

All that cheese and pasta come together in a dish that’s irresistibly gooey with a slight bite from the al dente macaroni. Try topping it with crispy breadcrumbs or a dash of hot sauce for an extra kick.

Chicken Fajita Skillet

Boldly transform your weeknight dinner with this sizzling, one-pan wonder that’s packed with flavor and ready in a flash. No fuss, all flavor—let’s get skillet-ing!

Ingredients

• 1 lb chicken breast, sliced into strips (for quicker cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 bell pepper, sliced (any color works)
• 1 onion, sliced (white or yellow for sweetness)
• 2 tsp fajita seasoning (store-bought or homemade)
• 1/2 lime, juiced (add zest for extra punch)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add chicken strips to the skillet, seasoning with salt. Cook for 5-6 minutes until no longer pink, stirring occasionally for even browning.
3. Toss in bell pepper and onion slices. Sprinkle fajita seasoning over everything. Cook for another 5 minutes, until veggies are tender-crisp.
4. Squeeze lime juice over the skillet, stir to combine. Taste and adjust seasoning if needed.
5. Remove from heat. Let it sit for 2 minutes to allow flavors to meld.

That’s it! Serve your chicken fajita skillet straight from the pan with warm tortillas or over a bed of rice for a hearty meal. The juicy chicken and vibrant veggies promise a texture and taste that’s anything but boring.

Vegetable Fried Rice

Just when you thought fried rice couldn’t get any better, we’re tossing in a rainbow of veggies for crunch, color, and that *chef’s kiss* flavor. Perfect for clearing out the fridge or meal prepping like a boss.

Ingredients

• 2 cups cooked rice (day-old works best)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup mixed vegetables (peas, carrots, bell peppers—chop small)
• 2 eggs (whisked with a pinch of salt)
• 2 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (for that nutty finish)
• 2 green onions (sliced thin, greens and whites separated)

Instructions

1. Heat a large skillet or wok over medium-high heat. Add 1 tbsp vegetable oil.
2. Pour in the whisked eggs. Scramble for 1-2 minutes until just set. Remove and set aside.
3. Add remaining 1 tbsp oil to the skillet. Toss in the mixed vegetables and white parts of green onions. Stir-fry for 3-4 minutes until vibrant and slightly tender.
4. Slide the veggies to one side. Add the rice to the empty space, breaking up clumps with the back of a spoon.
5. Drizzle soy sauce and sesame oil over the rice. Toss everything together, including the scrambled eggs, for 2 minutes until evenly coated.
6. Garnish with green onion greens. Serve hot for a dish that’s fluffy, savory, and packed with texture. Try topping with a fried egg or sriracha for extra oomph.

Vibrant and versatile, this veggie fried rice is your ticket to a quick, satisfying meal. The sesame oil adds depth, while the crisp-tender veggies keep every bite interesting. Plate it up in a pineapple half for a fun, tropical twist.

Pesto Pasta with Cherry Tomatoes

Unleash a burst of fresh flavors with this vibrant pesto pasta, tossed with juicy cherry tomatoes for a quick, satisfying meal that’s as easy to make as it is delicious.

Ingredients

• 8 oz pasta (fusilli or penne works great)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved (for a sweeter taste, use heirloom)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they just start to soften.
3. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy water helps the pesto cling to the pasta.
4. Return the pasta to the pot. Add the pesto, sautéed tomatoes, salt, and pepper. Toss everything together, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Stir in the Parmesan cheese until evenly distributed. Tip: For extra flavor, toast the cheese under a broiler for 1-2 minutes before adding.
6. Serve immediately, garnished with additional Parmesan and a drizzle of olive oil if desired. Tip: For a refreshing twist, top with a handful of arugula just before serving.

Kick back and enjoy the creamy pesto coating each pasta strand, punctuated by the sweet pop of cherry tomatoes. Perfect for a lazy dinner or to impress at your next potluck, this dish is a crowd-pleaser that’s ready in minutes.

Black Bean and Corn Tacos

Let’s taco ’bout a game-changer for your weeknight dinners—these Black Bean and Corn Tacos are fast, flavor-packed, and foolproof.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn, thawed
• 1 tsp cumin (adjust to taste)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add black beans and corn to the skillet. Cook for 5 minutes, stirring occasionally, until slightly charred.
3. Sprinkle cumin, smoked paprika, and salt over the mixture. Stir to combine and cook for 1 more minute.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
5. Divide the black bean and corn mixture evenly among the tortillas.
6. Top with diced red onion, chopped cilantro, and a squeeze of lime juice. Add feta cheese if desired.

Ready to dive in? These tacos boast a smoky and zesty flavor profile, with a satisfying crunch from the corn. Serve them with an extra lime wedge on the side for a bright finish.

Beef Bulgogi with Rice

Marinate your way to flavor town with this Beef Bulgogi—juicy, sweet, and savory slices of beef that’ll have you skipping the takeout line. Serve it over a bed of steaming rice for the ultimate comfort meal.

Ingredients

• 1.5 lbs ribeye steak, thinly sliced (freeze for 30 mins for easier slicing)
• 1/2 cup soy sauce (low sodium works too)
• 1/4 cup brown sugar (pack it tight)
• 2 tbsp sesame oil (toasted adds depth)
• 3 garlic cloves, minced (more if you’re bold)
• 1 tbsp ginger, grated (fresh is best)
• 1 Asian pear, grated (or 1/4 cup apple juice for sweetness)
• 2 green onions, sliced (save some for garnish)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 tsp red pepper flakes (adjust to spice preference)
• 2 cups cooked white rice (short grain for stickiness)

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, grated pear, and red pepper flakes until sugar dissolves.
2. Add sliced beef to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Tip: Don’t overcrowd the pan—cook in batches if needed.
4. Add marinated beef in a single layer, reserving the marinade. Cook for 2-3 minutes per side until caramelized and no longer pink.
5. Pour reserved marinade into the skillet and simmer for 1-2 minutes until slightly thickened. Tip: This step locks in the flavors and creates a glossy glaze.
6. Remove from heat and stir in most of the green onions, saving some for garnish.
7. Serve hot over cooked rice, garnished with remaining green onions. Tip: For a crunch, add sesame seeds or quick-pickled cucumbers on the side.

Achieve that perfect bite with tender beef, sticky rice, and a sauce that’s bold and slightly sweet. Try wrapping it in lettuce leaves for a fresh, crunchy twist.

Cajun Shrimp and Sausage Skillet

Jump into flavor town with this Cajun Shrimp and Sausage Skillet—quick, fiery, and packed with bold spices that’ll wake up your taste buds. Perfect for those nights when you crave something hearty without the hassle.

Ingredients

• 1 lb large shrimp, peeled and deveined (tails on for presentation)
• 12 oz Andouille sausage, sliced (smoked sausage works too)
• 2 tbsp olive oil (or any neutral oil)
• 1 bell pepper, diced (any color)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning (adjust to heat preference)
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional for extra kick)
• 1/2 cup chicken broth (low sodium preferred)
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage, cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add bell pepper and onion. Sauté until soft, about 4 minutes, scraping up any browned bits.
4. Stir in garlic, Cajun seasoning, smoked paprika, and red pepper flakes. Cook until fragrant, 30 seconds.
5. Pour in chicken broth, bring to a simmer to deglaze the pan, about 1 minute.
6. Return sausage to the skillet, add shrimp. Cook until shrimp are pink and opaque, about 2-3 minutes per side.
7. Garnish with fresh parsley before serving.

Crisp-tender shrimp and smoky sausage mingle in a spicy, aromatic sauce that’s begging to be sopped up with crusty bread. Try serving over creamy grits for a Southern twist.

Chickpea and Spinach Stew

Viral on every feed, this chickpea and spinach stew is your next pantry hero. Bold flavors, minimal effort—let’s dive in.

Ingredients

• 2 tbsp olive oil (or any neutral oil)
• 1 onion, diced (yellow or white works)
• 3 garlic cloves, minced (fresh is best)
• 1 tsp cumin (toast for extra flavor)
• 1/2 tsp smoked paprika (adjust to taste)
• 1 can (15 oz) chickpeas, drained (save the aquafaba for later)
• 1 can (14.5 oz) diced tomatoes (fire-roasted adds depth)
• 2 cups vegetable broth (low sodium preferred)
• 4 cups fresh spinach (packed, stems removed)
• Salt and pepper (season as you go)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic, cumin, and smoked paprika; cook until fragrant, 30 seconds.
4. Pour in chickpeas and diced tomatoes with their juices; stir to combine.
5. Add vegetable broth, bring to a simmer, then reduce heat to low. Cook uncovered for 15 minutes.
6. Fold in fresh spinach in batches, letting each wilt before adding more, about 2 minutes.
7. Season with salt and pepper to taste. Serve hot.

Get ready for a stew that’s creamy from the chickpeas, with a smoky kick from the paprika. Try it over quinoa or with a squeeze of lemon for brightness.

Teriyaki Tofu Stir-Fry

Zesty and bold, this Teriyaki Tofu Stir-Fry slaps with minimal effort. Grab your wok—let’s transform basic into brilliant.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed (pat dry for crispiness)
• 2 tbsp cornstarch (toss tofu evenly for that golden crust)
• 3 tbsp teriyaki sauce (or double for extra glaze)
• 1 tbsp sesame oil (or any neutral oil)
• 1 cup broccoli florets (fresh or frozen works)
• 1 red bell pepper, sliced (adds sweet crunch)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (brightens the dish)
• 2 tbsp water (to deglaze the pan)
• 1 tbsp sesame seeds (for garnish)
• 1 green onion, sliced (adds fresh finish)

Instructions

1. Prep tofu: Toss cubed tofu with cornstarch until fully coated. Heat sesame oil in a wok over medium-high.
2. Cook tofu: Add tofu to wok in a single layer. Fry 3-4 minutes per side until golden. Remove and set aside.
3. Sauté veggies: In same wok, add broccoli and bell pepper. Stir-fry 3 minutes until bright but crisp.
4. Add aromatics: Push veggies aside, add garlic and ginger to center. Cook 30 seconds until fragrant.
5. Combine: Return tofu to wok. Pour teriyaki sauce and water over. Toss everything to coat evenly.
6. Finish: Cook 2 more minutes until sauce thickens slightly. Garnish with sesame seeds and green onion.

Whoa—this stir-fry delivers crispy tofu with a sticky-sweet glaze, balanced by crunchy veggies. Serve over rice or noodles, or stuff into lettuce wraps for a low-carb twist.

Summary

Delicious, quick, and perfect for those hectic evenings, our roundup of 18 Easy Stove Top Recipes is a game-changer for busy weeknights. We hope these dishes bring simplicity and flavor to your table. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest for easy access. Happy cooking!