Quick Dinner for Every Day – 7 Dishes in 30 Minutes

From Monday to Sunday – 7 quick dinner ideas ready in under 30 minutes. This week’s menu is a mix of creamy comfort, fresh salad, a colorful soup and a touch of Mediterranean flair. All simple, tasty and hassle-free. 👇

👉 Jump to dinner

🥩 Monday 🍝 Tuesday 🌮 Wednesday 🍲 Thursday 🐟 Friday 🥗 Saturday 🫒 Sunday

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🥩 Monday – Pork Medallions in Pepper Cream Sauce with Pasta

A creamy, restaurant-style start to the week. Quickly seared medallions, a peppery cream sauce with Dijon mustard and green peppercorns, tossed with pasta.

Ingredients (serves 2)

• 300 g pork tenderloin (cut into medallions)
• 150 g pasta (tagliatelle or penne)
• 1 small onion
• 1 garlic clove
• 150 ml cooking cream
• 100 ml stock or water
• 1 tbsp Dijon mustard
• 1 tbsp green peppercorns
• Olive oil, salt

Method

1. Cook pasta until al dente; save 2–3 tbsp of cooking water.
2. Slice pork into ~2 cm medallions, flatten slightly, season with salt.
3. Sear in hot oil (2–3 min per side), set aside.
4. Sauté chopped onion and garlic in the same pan.
5. Stir in mustard and peppercorns, pour in stock and cream, add a spoon of pasta water if needed.
6. Simmer 4–5 min, return medallions, cook 5 min more.
7. Serve with pasta, top with extra cracked pepper.

Tip: Green peppercorns in brine give a true “steakhouse” feel.

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🍝 Tuesday – Spaghetti with Arugula, Cherry Tomatoes & Burrata

Minimal effort, maximum flavor. Warmed cherry tomatoes, peppery arugula and creamy burrata bring summer vibes in just 15 minutes.

Ingredients (serves 2)

• 240 g spaghetti
• 200 g cherry tomatoes, halved
• 1 large handful arugula
• 1 burrata (125 g)
• 2 garlic cloves
• 3 tbsp olive oil
• Salt, freshly ground pepper

Method

1. Cook spaghetti al dente, reserve some cooking water.
2. Sauté sliced garlic in olive oil on low heat (fragrant, not browned).
3. Add tomatoes, season, cook 4–5 min until juicy.
4. Toss in pasta and 2–3 tbsp cooking water.
5. Top with arugula and torn burrata.

Tip: Add lemon zest or basil leaves for extra freshness.

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🌮 Wednesday – Tortilla Wraps with Ground Beef & Veg

A “build-your-own” dinner. Warm tortillas, juicy beef filling, fresh veggies – quick, fun and perfect for midweek.

Ingredients (serves 2)

• 250 g ground beef
• 1 onion
• ⅓ red bell pepper
• 1 small carrot
• 100 g canned corn, drained
• 4 flour tortillas
• 2 tbsp tomato sauce or salsa
• a few cherry tomatoes
• 1 tsp sweet paprika
• Salt, pepper, oil

Method

1. Sauté chopped onion, diced pepper and sliced carrot in oil (3–4 min).
2. Add beef, season with salt, pepper and paprika, cook 7–8 min.
3. Stir in tomato sauce, cook 2–3 min more.
4. Warm tortillas briefly so they stay soft.
5. Fill with beef, corn, fresh tomato, lettuce if desired, roll into wraps.

Tip: A squeeze of lemon brightens up the filling nicely.

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🍲 Thursday – Italian Minestrone with Chicken Cocktail Sausages

A cozy bowl in under 30 minutes: tomato base, green beans, zucchini, corn and sausages – kid-friendly and colorful.

Ingredients (serves 2)

• 250 g chicken cocktail sausages
• 1 can chopped tomatoes (400 g)
• 150 g green beans
• 200 g canned corn
• 1 carrot
• 1 small zucchini
• 1 onion
• 1 garlic clove
• 500 ml vegetable stock (or water + cube)
• 1 tbsp olive oil
• Salt, pepper, pinch of oregano & basil

Method

1. Sauté onion and garlic in olive oil.
2. Add diced carrot, zucchini, corn and beans, cook 4–5 min.
3. Pour in tomatoes and stock, season. Simmer 12–15 min.
4. Add sausages, cook 2 min until heated through.
5. Serve with bread or bruschetta.

Tip: For true minestrone, add small pasta (ditalini) in the last 8 min or a handful of beans.

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🐟 Friday – Baked Trout with Garlic Potatoes

A light fish classic: baked trout with lemon, garlicky potatoes and parsley. Simple, fresh and Friday-perfect.

Ingredients (serves 2)

• 2 small cleaned trout
• 400 g potatoes, diced
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• Juice of ½ lemon
• Salt, pepper, chopped parsley

Method

1. Boil potatoes until tender (8–10 min), drain, toss with garlic and oil.
2. Season trout with salt, pepper and lemon juice. Bake at 200 °C for 12–15 min.
3. Serve with potatoes, top with parsley and drizzle with olive oil.

Tip: Dust trout lightly with flour before baking for extra crispy skin.

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🥗 Saturday – Zucchini Risotto with Parmesan & Pine Nuts

Velvety risotto in 20 minutes of gentle stirring. Zucchini keeps it light, parmesan adds depth and pine nuts bring crunch.

Ingredients (serves 2)

• 180 g risotto rice (Arborio/Carnaroli)
• 1 small zucchini, thinly sliced
• 1 small onion, finely chopped
• 700–900 ml hot vegetable stock (or water + cube)
• 40 g parmesan, grated
• 2 tbsp toasted pine nuts
• 2 tbsp olive oil
• Salt, pepper

Method

1. Sauté onion in olive oil 2–3 min.
2. Add rice, toast 1–2 min.
3. Add stock gradually, stirring constantly.
4. After ~10 min stir in zucchini, cook until creamy (18–20 min total).
5. Off heat, stir in parmesan and half the pine nuts.
6. Serve topped with remaining pine nuts.

Tip: A pinch of lemon zest at the end adds a fresh finish.

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🫒 Sunday – Greek Orzo Salad with Olives

A light yet satisfying bowl. Classic Greek salad with orzo pasta – perfect for a relaxed Sunday meal.

Ingredients (serves 2)

• 180 g orzo
• 200 g cherry tomatoes, halved
• 100 g cucumber, diced
• 80 g feta, crumbled
• 80 g black olives
• 2–3 tbsp olive oil
• Salt, oregano

Method

1. Cook orzo in salted water until al dente, drain, cool with cold water and a drop of oil.
2. Mix tomatoes, cucumber, orzo and olives.
3. Drizzle with olive oil, season with salt and oregano.
4. Top with feta and serve.

Tip: A splash of white balsamic or lemon juice makes it extra fresh.

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FAQ 

• Are all dinners under 30 minutes?
  Yes. Each recipe is designed to be ready in about 20–30 minutes.

• Servings?
  Recipes serve 2. Double ingredients for 4 and adjust liquids if needed.

• Kid-friendly options?
  Wraps, minestrone and pasta are usually kid-approved; swap arugula for milder greens if needed.

• Can I prep ahead?
  Chop veg, make stock and cook orzo ahead; store chilled and assemble fresh.

• Substitutions?
  Trout → salmon/white fish; burrata → mozzarella; zucchini → peas; sausages → beans for veg version.