Summer holidays are almost over and September 1st is just around the corner. 📚✨ The final week of August is the perfect time for meals that don’t take hours to prepare but still bring comfort, flavor, and a sense of home.
This week, I’ve prepared 7 quick dinners – all ready in under 30 minutes. Scroll down or use the links below to jump straight to the recipe you want ⬇️
Monday – Chicken Strips in Creamy Mustard Sauce with Rice
Ingredients (serves 2):
– 250 g chicken breast
– 1 onion
– 150 ml heavy cream
– 1 tbsp Dijon mustard
– 150 g rice
– 2 tbsp oil
– Salt, pepper
Method:
1. Cook rice in salted water.
2. Slice chicken, chop onion.
3. Heat oil, sauté onion, add chicken until golden.
4. Stir in mustard, cream, season, simmer 5 min.
5. Serve with rice.
Tip: Add lemon juice or parsley at the end for freshness.
Tuesday – Pasta with Zucchini and Feta
Zucchini and feta create a fresh, light pasta dish that’s ready in under 20 minutes – perfect for summer evenings.
Ingredients (serves 2):
– 200 g pasta
– 1 zucchini
– 2 garlic cloves
– 100 g feta
– 2 tbsp olive oil
– Salt, pepper
Method:
1. Cook pasta al dente.
2. Slice zucchini, sauté with garlic in olive oil.
3. Toss in pasta, crumble feta, season and serve.
Tip: A sprinkle of lemon zest brightens it up.
Wednesday – Pan-Seared Salmon with Potato Salad
Quick, healthy, and elegant. Crispy salmon paired with creamy potato salad is ready in under 30 minutes.
Ingredients (serves 2):
– 2 salmon fillets
– 400 g potatoes
– 1 onion
– 2 tbsp sour cream
– 1 tbsp olive oil
– Salt, pepper, dill
Method:
1. Boil potatoes, peel, slice.
2. Mix with onion, sour cream, dill.
3. Season salmon, sear 2–3 min per side.
4. Serve with potato salad.
Tip: Start salmon skin-side down for crispiness.
Thursday – Spinach Risotto with Lemon and Parmesan
Creamy risotto with spinach, lemon zest and Parmesan – a restaurant-style meal ready in 30 minutes.
Ingredients (serves 2):
– 200 g risotto rice
– 1 onion
– 100 g choped spinach
– 40 g Parmesan
– ½ lemon (juice & zest)
– 500 ml vegetable stock
– 2 tbsp oil
– Salt, pepper
Method:
1. Sauté onion in oil.
2. Add rice, cook briefly.
3. Gradually add stock, stirring.
4. Add spinach near the end.
5. Stir in lemon and Parmesan, serve.
Tip: Risotto is best served fresh while creamy.
Friday – Tuna and Avocado Wraps
A quick Friday fix – soft tortillas filled with creamy tuna and avocado, done in just 10 minutes.
Ingredients (serves 2):
– 2 tortillas
– 1 can tuna
– 1 avocado
– 2 tbsp Greek yogurt
– ½ lemon (juice)
– Salt, pepper
Method:
1. Mash avocado with yogurt, lemon juice, salt, pepper.
2. Stir in tuna.
3. Warm tortillas, fill, add lettuce if desired, roll up.
Tip: Toast wraps after rolling for crunch.
Saturday – Spaghetti Aglio Olio with Shrimp
Garlic, chili, olive oil and shrimp turn simple spaghetti into a Mediterranean delight in 20 minutes.
Ingredients (serves 2):
– 200 g spaghetti
– 200 g shrimp
– 3 garlic cloves
– ½ chili
– 3 tbsp olive oil
– Salt, pepper, parsley
Method:
1. Cook pasta al dente.
2. Sauté garlic and chili in oil.
3. Add shrimp, cook 2–3 minutes.
4. Toss with pasta, season, garnish parsley.
Tip: Cook shrimp quickly on high heat to keep them juicy.
Sunday – Vegetable Stew with Beans and Corn
A comforting Sunday stew with beans, corn, carrots, and potatoes – simple, hearty, and ready in 30 minutes.
Ingredients (serves 2):
– 1 can beans
– 1 can corn
– 2 carrots
– 1 onion
– 1 potato
– 700 ml vegetable stock
– 1 bay leaf
– 2 tbsp oil
– Salt, pepper
Method:
1. Sauté onion in oil.
2. Add diced potato and carrot, cook briefly.
3. Pour in stock, add bay leaf, simmer 15 min.
4. Stir in beans and corn, cook 10 min more.
5. Season and serve.
Tip: Add smoked paprika for rustic flavor.
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