January is the month of resolutions. After the holidays are over, we're apparently supposed to get our shit together start the new year off with completely revitalised and reorganised lives. But, that is often easier said than done. We like the idea of cooking more proper food and eating out less, but we're anti-cleanse and January meal prep guides tend to be complicated and expensive. So, we decided to tap our equally busy peers for their favourite cheap, time saving dinner tips. We reached out to millennial women across the country for the go-to easy weeknight meals they actually make.
Ahead we have 29 easy recipes by everyone from hardworking students to teachers, interior designers, IT specialists, and more. These are recipes that real women turn to time and again within their busy schedules — and they might just inspire you cook your way through to the end of the month. With options spanning from healthy quinoa bowls to creative slow cooker comfort foods, these fast and easy dishes will successfully curb your 2018 takeout temptations. Well, at least for the next 29 days...
Note: we haven't included essentials like salt, pepper and olive oil in the ingredients list, but should be included where mentioned (if you like). Be sure to share your go-to recipes in comments, below!
Occupation: Grad Student
Age: 24
Roasted Veg With A Fried Egg On Top (V)
"It requires no work other than chopping the veggies, it tastes delicious and it is healthy — and you can use any veg you have so it is helpful when you are cooking for one person to use ingredients up before they go bad."
Ingredients
Sweet potatoes (or whichever veg you happen to have on hand), roughly chopped
Seasoning such as a Cajun mix, or a mixture of dried paprika, garlic, oregano, salt and pepper.
One egg
Instructions
1. Chop veggies and coat with mix of chosen seasoning and drizzle of olive oil. Place in preheated oven (200 ° C) for 30 minutes. Meanwhile, fry an egg in a small amount of olive oil.
2. Remove roasted veg from oven once and place in a bowl, topped with a fried egg!
Occupation: Account Manager
Age: 25
Slow Cooker Lasagne (V)
"Easy AF — and is so warm and comforting in the winter months! Seems like a complex dish and is actually one of the easiest things to make in a crockpot!"
Ingredients
Dried lasagne sheets
Onion
Tin Chopped Tomatoes
Ricotta
Parmesan
Basil leaves
Instructions
1. Pour 1/4 of tinned tomatoes into bottom of the slow cooker and then top with a layer of the lasagne sheets. Then top sheets with a layer of ricotta, Parmesan and basil leaves — repeating with tomatoes until the tin is empty and your final layer is finished with cheeses. Season each layer with some salt & pepper too.
2. Cover and cook on high for 1-2 hours before serving. If you don't have a slow cooker, this recipe easily translates to a regular lasagne dish in the oven.
Occupation: Art Director
Age: 26
Honey & Soy Salmon With Noodles
"This is a really easy weeknight meal that's healthy and wholesome, plus packs a flavour punch."
Ingredients
Salmon fillet
1 cm ginger, grated
1 clove garlic, crushed
1 tbsp Honey
1 tbsp Soy Sauce
1 tsp sesame oil
Dried wholewheat egg noodles, one nest
Leftover veg, such as broccoli, carrots and peas, chopped or peeled into ribbons
Instructions
1. Mix together the garlic, ginger, honey and soy sauce.
2. Pan fry the salmon in a little olive or sesame oil, adding half of the sauce mixture at the end of cooking, to coat.
3. Cook the noodles according to packet instructions in boiling water, throwing in the veg at the last two minutes of cooking. Drain everything and coat with the remaining sauce. Serve with the salmon!
Occupation: Assistant Fashion/Beauty Editor
Age: 24
Prawn, Chickpea, & Avocado Bowl
"It's a well-balanced meal that is tasty, quick, and satisfying."
Ingredients
1/2 can of chickpeas
1/2 an avocado, chopped
Cooked prawns, a handful
Salt & Pepper
Rocket
Lemon juice
Instructions
Mix chickpeas, avocado, and shrimp into bowl with a squeeze of lemon juice, salt and pepper. Once well-coated, serve mixture over bed of rocket.
Occupation: Logistics Coordinator
Age: 30
Breakfast For Dinner
"It's quick, easy, filling, and I never get tired of it!"
Ingredients
Eggs
Pepper, chopped
Onion, chopped
Bread, toasted
Bacon rashers
Instructions
1. Cook desired amount of bacon rashers in a pan until crispy, then remove and set aside (saving bacon grease). Sauté chopped pepper and onion in bacon-greased pan until softened.
2. Meanwhile toast bread and scramble eggs in a separate pan (adding in pepper and onion mixture just before set).
3. Serve separately, or sandwich bacon and egg mixture together between two pieces of toast.
Occupation: Graduate Student
Age: 29
One Pot Taco Pasta (V)
"This recipe is SO easy! It doesn't require chopping, it only dirties one pot, and once it's all in the pot, you can set a timer and walk away. But my favourite thing about this recipe is that it's made entirely of things I can keep in stock — no fresh produce required. Perfect for those hectic weeks when I'm too tired to really cook or make it to the grocery store."
Ingredients
Frozen chopped peppers and onions
Frozen sweetcorn (or tinned)
Vegetable stock (from a cube is fine)
Taco seasoning (or a mixture of dried chilli, garlic, oregano, paprika, cumin, salt and pepper)
Pasta
Can of black beans
Cheddar cheese, grated
Instructions
1. Cover 50g pasta in a large pot with 800ml of vegetable stock and 2 tsp of taco seasoning over high heat and bring to a boil. Near the end of cooking, add the frozen peppers, onions, corn and black beans to heat through, before draining.
2. Mix in some grated cheese. Stir, serve, and enjoy!
Occupation: Associate Social Media Editor
Age: 25
Easy Quesadilla
"It's my go-to comfort food, especially after a long day and when it's cold outside. I love it!"
Ingredients
Veg (whatever you have on hand), chopped
Protein (whatever you have on hand), chopped
Cheese (whatever you have on hand), grated
Tortillas, or wraps
Instructions
1. Sauté chopped veg in an oiled pan over medium heat until softened and season with salt and pepper to taste before setting aside. In same pan place one tortilla and cover with a layer of cheese, sautéed veg, chopped protein (e.g. chicken), and another layer of cheese before closing off with second tortilla.
2. Sauté on medium low heat until side down has browned (about 5 minutes) and then carefully flip for same treatment on other side. Once both sides have browned and cheese has melted, remove, slice, and serve with salsa, sour cream, or hot sauce (if desired).
Occupation: Photo Assistant
Age: 25
Spicy Vegetable Curry
"Quick, healthy, filling and v yum!"
Ingredients
150g sweet potato, peeled and roughly cubed
200g tinned tomatoes
200g tinned chickpeas, drained
1 tsp dried chilli flakes
1 tbsp curry paste
50g baby spinach leaves
1 tbsp coriander, chopped
2 plain chapatis (or wholemeal wraps)
2 tbsp natural yogurt (optional)
1. Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
2. Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
3. Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve!
Occupation: Social Media Manager
Age: 25
Kale & Chickpeas (V)
"It's reasonably healthy, totally filling, and delicious. Feels good to eat greens and proteins."
Ingredients
Kale
Can of chickpeas, drained and rinsed
Hot sauce and fried egg
Instructions
Sauté kale in olive oil over medium heat until wilted and then add in chickpeas. Stir together and season with salt and pepper — serving with a dash of hot sauce and a fried egg on top, if desired!
Occupation: Marketing
Age: 28
Baked Chicken & Roasted Veg
"It is sooo easy to make, really fast, and pretty healthy if you're careful with how much oil you use."
Ingredients
Boneless chicken breast
Olive oil
Dijon mustard
Broccoli
Brussels sprouts, halved
Asparagus
Butternut squash, quartered
Instructions
1. Preheat oven to 190 °. Coat both sides of the chicken well with olive oil, dijon mustard and pepper — then set aside on baking sheet.
2. Toss veg with olive oil, salt, and pepper and arrange next to chicken on baking sheet (or separately, if not enough room). Place sheet pan in oven and roast until chicken is cooked through (about 10 minutes, depending on thickness of breast) and veg have sufficiently roasted (takes a bit longer, so remove chicken separately). Serve together and enjoy!
Occupation: Writer & Educator
Age: 25
Ravioli Lasagne
"Although it takes a little bit of time, it's easy, hearty, and satisfying!"
Ingredients
Minced beef
Tinned tomatoes
Egg
Cottage cheese
Pre-made ravioli
Mozzarella
Instructions
1. Cook ground beef in oiled pan over medium high heat until just browned and then cover with tinned chopped tomatoes and cook until slightly simmering. Meanwhile, in a small bowl, whisk one egg with the cottage cheese.
2. In a casserole dish, layer meat sauce, pre-made ravioli, cottage cheese-egg mix, and mozzarella cheese.
3. Cover in foil and then bake in in oven at 190° for approximately 45 minutes.
Occupation: PR Relationship Manager
Age: 28
Warm Pasta & Rocket Salad
"Easy, fast, delicious."
Ingredients
Fresh pasta
Olive oil
Balsamic glaze
Rocket
Instructions
Boil the refrigerated pasta to warm (according to package instructions), then coat with olive oil, balsamic glaze, and mix together with a handful of rocket.
Occupation: IT
Age: 28
Slow Cooker Turkey Chilli
"Super easy and very filling. I take the left overs and separate into single servings for later in the week."
Ingredients
500g minced turkey
Tin of beans (black, pinto, chickpea, or white)
Onion, chopped
3-4 garlic cloves, crushed
1 tsp chilli flakes
2 tsp smoked paprika
Can of chopped tomatoes
Plain Greek yoghurt
Cheese, grated
Instructions
1. Add turkey, beans, onion, garlic, chopped tomatoes and spices into slow cooker in the morning before work. Season with salt and pepper to taste, stir well, and set to cook on low.
2. When home in the evening, serve into a bowl and top with a dollop of greek yoghurt and a sprinkle of cheese.
Occupation: Script Coordinator
Age: 25
Jazzed Up Quinoa & Veg
"This cooks in one pot, it's good on its own, and it's even better with the addition of just about anything you happen to have in your fridge/freezer. Honestly, I've made it with extra veg, eggs, avocado, even topped it with rotisserie chicken. I've somehow made it work for breakfast, lunch, and dinner, it's done in 15 minutes — and did I mention it's super good for you?"
Ingredients
Bag of frozen quinoa
Garlic, minced
Olive oil
Broccoli, chopped
Mushrooms, sliced
Bacon/pancetta, chopped (*optional)
Chicken or veg stock
Instructions
1. Sauté garlic in an oiled pan over medium heat until just beginning to brown, then toss in veg (and bacon) and cook until softened.
2. Add in bag of quinoa and a few tablespoons of stock, turning heat up to medium high, stirring, and cooking until full heated through (5-8 minutes). Remove from heat, cover, and serve in bowls when ready to enjoy! For extra jazzing-up, add a fried egg, dash of hot sauce, or sliced avocado on top.
Occupation: Social Media/Marketing Manager
Age: 24
Burrito (V)
"I make it because it's easy, I love chimichurri, it's a warm comforting and meal, and it's vegetarian yet protein rich."
Ingredients
Rice
Tin of kidney beans
Veg (whatever you have on hand), chopped
Parsley, chopped
Coriander, chopped
Garlic, crushed
Lemon juice
Red wine vinegar
Cheese, grated
Tortillas
Instructions
1. Cook rice according to package instructions. Meanwhile, sauté chopped veg and beans in an oiled pan over medium heat until softened and cooked through and set aside.
2. Combine parsley, coriander, garlic, lemon juice, salt, and red wine vinegar in a bowl to make chimichurri sauce.
3. Cover warmed tortilla (either in microwave, on stove, or in oven) with chimichurri sauce, add the rice and sautéed veg mixture, and cheese. Roll up, slice, and enjoy.
Occupation: Script Coordinator
Age: 25
Smoky Paprika Chicken & Chickpea Traybake
"Back in the early days of Pinterest, I came across a recipe for 'Smoky Paprika Chicken and Chickpeas.' After making it approximately 7,834,521 times, I've tweaked it to be a little bit easier, a little more veg heavy, and a lot more garlic-y! The whole thing comes together in 10 minutes and cooks in 20, and doesn't take a lot of dishes so cleanup isn't terrifying. It's nice for nights when you don't want to put in a lot of effort, but want to treat yourself to something a little more exciting than frozen dumplings (not that those are EVER a bad option!). Not to mention, there's definitely enough leftover for lunch. Unless you're sharing with a significant other..."
Ingredients
2 chicken breast fillets
2 cans of chickpeas, drained and rinsed
1 punnet of cherry tomatoes
8-10 cloves of garlic, minced
8 tbsp olive oil
2 1/2 tbsp of smoked paprika
2 tsp cumin powder
1 tsp chilli flakes
Instructions
1. In a small bowl mix olive oil with garlic, paprika, cumin, chilli flakes, and a sprinkle of salt and pepper.
2. Coat the chickpeas, cherry tomatoes and chicken breasts with oil mixture and then spread them between two baking sheets.
3. Top with a sprinkle of salt and roast in the oven at 200°C for 20 minutes (or until your chicken is cooked through).
*"If you want to stretch the recipe further it's great served over brown rice, and if you want to cut the spice you can always top with plain greek yoghurt!"
Occupation: Artist & Teacher
Age: 24
Roasted Root Veg Hash (Ve)
"Root veg are the lazy lady vegetable. They take a while to go bad, which is great because I like to eat out a fair bit and often forget about my groceries or don't want to go shopping for more. They are super filling and perfect for the cold weather, too!"
Ingredients
Butternut squash, cored and cubed
Onion, chopped
Carrots, chopped
Mushrooms, sliced
Cauliflower, chopped
Spinach
Garlic, minced
Coconut oil
Instructions
1. Preheat oven to 200°C. Meanwhile, melt coconut oil in the microwave and use it to coat veg mixture.
2. Place coated veg mixture on sheet pan and cover with garlic, salt, and pepper and then place in preheated oven for 40 minutes (stir veg at the 15-20 minute mark).
*Serve with a fried egg on top, if desired!
Occupation: Manager at a 3PL
Age: 28
Amish Stew
"It's super easy and it lasts for days and days. It's always better the next day, too. Especially with Mexican hot sauce."
Ingredients
Cabbage, shredded
Minced beef
Onion, chopped
Pepper, chopped
Tinned tomatoes
Dried oregano
Dried basil
Garlic powder
Red wine or balsamic vinegar
Instructions
1. Cook the beef in an oiled pan over medium high heat until browned and set aside.
2. Use the same pan to sauté chopped onions and peppers — adding in canned tomatoes herbs and vinegar once veg have softened. Add the beef to the mix.
3. Add in the cabbage and cover, cooking over medium heat until cabbage softens and shrinks. Mix well before serving, and enjoy!
Occupation: Digital Media Manager
Age: 26
Pesto Pasta (V)
"It only requires a few ingredients and tastes delicious as left overs when cooked/fried in a skillet with butter."
Ingredients
50g pasta
Jarred pesto
Punnet of cherry tomatoes, chopped
Parmesan, grated
Instructions
1. Boil pasta according to package instructions and then drain.
2. Place pasta in large bowl and mix in Pesto, tomatoes, Parmesan, and salt and pepper to taste.
Occupation: Recruiter
Age: 27
Quesadilla (V)
"It costs like 50p per serving!"
Ingredients
Wraps
Cheese, grated
Frozen or tinned black beans
Frozen or tinned sweetcorn
1 tsp dried spice mix of your choice
Instructions
1. Heat black beans and corn in an oiled pan over medium heat until softened, season with salt, pepper and spices before removing from the pan.
2. Place one tortilla down in oiled pan over medium low heat, covered with cheese, heated veg mixture, and more cheese before sealing off with other tortilla.
3. Let cook on each side until browned and cheese has completely melted (about 3-4 minutes).
*Serve with salsa, sour cream, and hot sauce.
Occupation: Manicurist
Age: 28
Summer Roll Salad
"Just like a summer roll, but without the faff of rolling! This comes together in literally 5 minutes."
Ingredients
Dried rice vermicelli noodles
Coriander
Mint
Cooked prawns
1 carrot, peeled into ribbons
1/3 cucumber, peeled into ribbons
2-3 iceberg lettuce leaves, shredded
50g beansprouts
Sweet chilli sauce, to serve
Instructions
1. Cook the rice noodles according to packet instructions and cool by rinsing in cold water.
2. In a large bowl, toss the rice noodles with coriander and mint leaves, prawns, carrot and cucumber ribbons, lettuce, beansprouts and dress with sweet chilli sauce, soy and sesame oil. So easy, healthy and delicious!
Occupation: Advertising
Age: 27
Sausage & Veg Tray Bake
"It's EASY, relatively healthy, and is always super tasty. The prep time is pretty quick, and it feels slightly more dressed up than pasta and sauce. It's also really filling — no need for late-night snacking after this meal!"
Ingredients
Sweet potato, diced
Bell pepper, diced
Onion, diced
Sausages, sliced
Olive oil
Fresh herbs (parsley, chives, etc.), finely chopped
Sriracha sauce, mixed with mayo (optional)
Spinach or rocket (optional)
Instructions
1. Preheat the oven to 200°C. Meanwhile, toss all the veg in olive oil until well coated and sprinkle with salt, pepper, and fresh herbs (to taste) and arrange mixture on a baking sheet.
2. Layer the pieces of sliced sausage on top of the veg mixture and bake in the oven for 30 minutes (or until sausage is cooked through and sweet potatoes are tender).
3. Remove from oven and serve with sriracha-mayo and fresh greens (like spinach or rocket) — or make it into a rice bowl.
*"Pro-tip: You can change up the veg based on what's in season (beets and cauliflower for the winter, broccoli and blistered cherry tomatoes for the summer), and the kind of protein based on your taste (turkey bacon cut into small pieces is also really yummy on top of this!)."
Occupation: Logistics
Age: 27
Simple Spaghetti & Sauce
"Pasta is comforting and I can usually make enough to have my lunch for the next day."
Ingredients
50g of pasta (your choice), uncooked
Onion, chopped
Garlic, minced
Tin of chopped tomatoes
Sugar
Dried oregano
Fresh basil
Instructions
1. Cook pasta according to package instructions and set aside once drained — tossing to cover with a bit of olive oil, salt, dried oregano, and basil to taste.
2. Meanwhile, sauté the chopped onion and garlic in a well-oiled medium-sized sauce pan. Once just beginning to soften and brown, add in canned tomatoes, sauce, salt, pepper, more herbs, and sugar to taste. Simmering on low until well-melded (about 12 minutes).
3. Add in seasoned pasta to sauce (or vice versa) and serve!
Occupation: Architect
Age: 24
Chicken Parmy
"The more I make it the easier it gets! I can work on stuff while it is cooking so I don't feel like I'm standing cooking forever. It's super filling and delicious!"
Ingredients
Box of pasta
Chicken breasts
Breadcrumbs
Dried mixed herbs
Parmesan
Mozzarella
Olive oil
Salt and pepper, to taste
Instructions
1. Preheat oven to 220°C and cook pasta according to package instructions. Meanwhile, coat desired amount of chicken breasts in olive oil and then cover with bread crumbs, dried herbs, and Parmesan.
2. Place on a baking sheet and bake in preheated oven for 20 min before removing from oven and then surrounding with cooked pasta and a layer of mozzarella cheese. Bake for five more minutes and then remove, season with salt and pepper to taste, and serve.
Occupation: Radio Producer
Age: 27
4-Tin Chilli
"It's easy, filling, delicious, and you have leftovers for the week. Also my dad used to make chilli for special occasions when I was growing up. Normal weeknight dinner was canned vegetables and either pasta or fish, so chilli was a treat."
Ingredients
Tin of tinned tomatoes
Tin of kidney beans
Tin of black beans
Tin of chickpeas
Carrots, diced
Celery, diced
Minced beef
Cumin powder
Chilli powder
Garlic powder
Turmeric
Salt and pepper to taste
Olive oil
Cheese, grated
Instructions
1. Sauté the beef and diced veg in oiled sauce pan over medium high heat until browned — season will salt and pepper to taste.
2. Add in four cans along with spices and cook over medium high heat until simmering and heated through for as long as you can, up to an hour if possible. Serve in bowls topped with cheese.
Occupation: Logistics Coordinator
Age: 26
Simple Spaghetti
"It only requires three ingredients and tastes delicious as left overs when cooked/fried in a skillet with butter."
Ingredients
50g spaghetti per person
Minced beef or turkey
Oregano
Garlic powder
Onion powder
Tinned chopped tomatoes
Instructions
1. Cook pasta according to package instructions — when finished coat in olive oil, salt and pepper, and set aside in a bowl.
2. Meanwhile, cook 500g beef mince in an oiled pan over medium high heat until browned. Season with a salt, pepper, oregano, garlic powder, and onion powder (to taste), and then add in the tinned tomatoes.
3. Plate the spaghetti and cover with desired amount of sauce, finishing with parmesan cheese.
Occupation: Editorial Assistant
Age: 23
Quinoa Bowl
"It's delicious, warm, and quick! Plus, it's flexible for when I'm going through vegan phases. I'm all about tahini. Right now, I'm into adding goat cheese or the occasional rogue spoonful of tzatziki."
Ingredients
Whatever vegetables you have in your fridge, chopped
Quinoa
Tahini
Sriracha
Instructions
1. Preheat oven to 200 °C. Meanwhile, toss vegetables in olive oil to coat and season with salt and pepper. Place in oven to roast for 20-30 minutes (depending on veg mix).
2. While veg are roasting, make a serving of quinoa according to package instructions and desired amount. Remove veg from oven when roasted, mix in with cooked quinoa, and then stir in a scoop of tahini with a drizzle of Sriracha for spice.
Occupation: PR Coordinator
Age: 25
My Mother's Goulash
"It's super quick and easy, great for warmth in the winter months, and reminds me of my home and family in Texas! It was the best when I was sick because when you add a ton of tomato juice it's like a soup!"
Ingredients
50g macaroni pasta per person
Minced beef
Onion
Tin of chopped tomatoes
Tin of passata
Instructions
1. Cook the macaroni according to box instructions. Meanwhile, brown minced beef in well-oiled pan over medium high heat.
2. Once meat is browned, add in tins of tomatoes, juice, salt and pepper (to taste). Bring to a simmer for 15 minutes and then add in cooked macaroni before serving.
Occupation: IT
Age: 28
Slow Cooker Chicken Enchiladas
"Quick, easy, cheap ingredients, delicious, and it lasts a couple of days "
Ingredients
2 large chicken breasts, diced
Tin of chopped tomatoes
Tin of black beans, rinsed and drained
Tin of sweetcorn, drained
Green pepper, diced
400ml chicken stock (from a cube)
2 garlic cloves, minced
Instructions
Throw all ingredients into your crockpot in the morning before work, set to the lowest possible heat, and leave it to cook while you're at work. Once home in the evening, ladle into a bowl and enjoy!
Related Video
Like what you see? How about some more R29 goodness, right here?
The 7 Most Essential Salad Containers
Starbucks Just Released A New Kind Of Espresso & It's Sweeter
10 Healthy Meals That Are Comforting Enough To Eat All Winter Long