Quick Lunch for Every Day – 7 Easy Ideas to Save Your Week

Some days you’re out of ideas, other days out of energy—and sometimes, out of time. That’s why I’ve gathered 7 quick, balanced meals you can cook in under 30 minutes. No fuss, no fancy ingredients—just simple, reliable meals with flavor and heart. Pick a day, grab a pan, and let’s cook.

MONDAY 🍎 TUESDAY 🌿 WEDNESDAY 🍗 THURSDAY 🥣 FRIDAY 🌮 SATURDAY 🌱 SUNDAY 🍅

MONDAY – Pork Steaks with Apples and Shallots

Classic comfort with a fall twist. Sweet apples and caramelized shallots make tender pork even better.

Ingredients (Serves 2)

• 2 boneless pork steaks (loin/rib, 300–350 g total)
• 1 sweet apple
• 1 large shallot or ½ red onion
• 1 tsp butter + 1 tsp oil
• ½ tsp Dijon mustard
• 100 ml stock or water + ¼ bouillon cube
• ½ tsp thyme (fresh or dried)
• Salt and pepper to taste

Method

1. Lightly pound steaks; season both sides with salt and pepper.
2. Heat oil and butter; sear 3–4 min per side until golden. Remove and cover.
3. Add sliced shallot and apple wedges; cook 3–4 min to soften and caramelize.
4. Stir in mustard and thyme; add stock (or water + cube). Simmer 2–3 min.
5. Return steaks; cover and cook 2–3 min to meld flavors. Adjust seasoning.

Tip: Stir in a small knob of cold butter at the end for a silky sauce.

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TUESDAY – Pan-Roasted Gnocchi with Spinach, Garlic & Parmesan

Creamy, crispy, quick. Boil first, then pan-roast to golden and coat in a light cream sauce.

Ingredients (Serves 2)

• 300 g potato gnocchi
• 2 large handfuls fresh spinach
• 1 garlic clove, minced
• 150 ml heavy cream
• 35–40 g grated Parmesan
• 1 tbsp olive oil
• Salt and pepper to taste

Method

1. Boil gnocchi until they float; drain (don’t rinse).
2. Heat oil in a wide pan; fry gnocchi 5–7 min until golden and crisp.
3. Add garlic and spinach; cover 1–2 min to wilt.
4. Pour in cream; add Parmesan, salt and pepper. Simmer 1–2 min to coat.

Tip: Lemon zest adds a bright lift.

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WEDNESDAY – Turkey Strips with Red Onion & Honey Glaze

Juicy and fast. Strips of turkey sear quickly and turn glossy with onion and honey.

Ingredients (Serves 2)

• 300 g turkey (thigh or breast), cut into strips
• 1 large red onion, thinly sliced
• 1 tbsp honey
• ½ tsp smoked paprika (optional)
• 1 tbsp oil
• Salt and pepper to taste

Method

1. Pat dry; season with salt, pepper and smoked paprika.
2. Sear in hot oil 6–8 min until browned.
3. Add onion and honey; cook 2–3 min until soft and glazed. Deglaze with a splash of water if needed.

Tip: Serve with couscous, rice or mashed potatoes.

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THURSDAY – Creamy Bean Stew with Vegetables & Bay

Comfort in a bowl. Blend a ladle or two for natural creaminess.

Ingredients (Serves 2)

• 1 can white beans (400 g)
• 1 carrot, diced
• ½ leek, sliced
• ¼ celery root, diced
• 1 bay leaf
• 1 tbsp oil
• Salt and pepper to taste

Method

1. Sauté vegetables in oil 5–6 min until soft.
2. Add beans with their liquid, bay, salt and pepper; add a splash of water if needed.
3. Simmer 12–15 min. Blend 2 ladles and stir back in. Adjust seasoning; remove bay.

Tip: Great with garlic-toasted bread.

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FRIDAY – Crispy Tuna, Corn & Cheese Tortilla

Friday’s quick fix. Mix, fold, toast—crunchy outside, melty inside.

Ingredients (Serves 2)

• 2 large flour tortillas
• 1 can tuna in oil (120–150 g, drained)
• 100 g corn (drained)
• 80–100 g shredded cheese (cheddar/gouda/edam)
• 1 tbsp Greek yogurt or mayonnaise
• Salt and pepper to taste; optional chili flakes, parsley, lemon juice

Method

1. Combine tuna, corn, cheese and yogurt/mayo; season.
2. Warm tortillas briefly to make pliable. Spread filling over half; fold in half-moon.
3. Toast in a dry pan 2–3 min per side until golden and crisp. Slice.

Tip: Serve with avocado-tomato salad or a yogurt-lime dip.

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SATURDAY – Red Lentil Patties with Tahini Yogurt

Light, crisp, satisfying. Precise for 2 servings; holds shape well.

Ingredients (Serves 2)

• 150 g red lentils
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg
• 3 tbsp fine oats or breadcrumbs
• ½ tsp ground cumin
• 2 tbsp oil (for frying)
• Salt and pepper to taste
• Sauce: 120 g Greek yogurt + 1 tsp tahini + pinch of salt + lemon juice

Method

1. Rinse lentils; cook in unsalted water 10–12 min. Drain very well; cool slightly.
2. Mash lightly; mix with onion, garlic, egg, oats, cumin, salt and pepper.
3. Shape 6–8 small patties. Fry 3–4 min per side, or bake 18–20 min at 190 °C.
4. Mix the sauce and serve.

Tip: Serve with a fresh salad or tuck into a warm tortilla.

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SUNDAY – Chicken Fillets in Tomato Sauce with Olives & Capers

Sunny Mediterranean, fast. Big flavor with minimal effort.

Ingredients (Serves 2)

• 2 chicken fillets (300–350 g total)
• 200 ml crushed tomatoes
• 1 garlic clove, minced
• 8–10 black olives, sliced
• 1 tbsp capers, rinsed
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and pepper to taste

Method

1. Flatten slightly; season with salt and pepper.
2. Sear in oil 3–4 min per side; remove and cover.
3. Sauté garlic 20 s; add tomatoes, olives, capers, oregano. Simmer 2–3 min.
4. Return chicken; cook 3–4 min more until done. Adjust seasoning.

Tip: Serve with couscous or pasta; finish with fresh basil.

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