7 Quick Dinners for a New Week: Clear Steps, Big Flavor (15–30 min)

New week, new round of quick dinners. This time you get 7 meals with clear steps, minimal dishes, and big flavor. Written so even beginners can cook without the “what now?” moment.

If you like “quick, practical, no what-now”, you’re in the right place. Every day comes with ingredients, steps, and one useful tip. You just pick your plate.

7 days • 7 quick dinners 2 servings 15–30 min minimal dishes no fuss

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Monday Tuesday Wednesday Thursday Friday Saturday Sunday FAQ

DAILY RECIPE MONDAY

Serves: 2

Time: 20–25 min

Very easy

Lemon Caper Butter Chicken (pan sauce style)

Monday should be “quick and done right”. Sear the chicken first, then build a sauce in the same pan. Lemon and capers keep it bright, butter ties everything together, and it looks like you worked harder than you did.

INGREDIENTS (SERVES 2)

• 2 chicken breast fillets (about 300–350 g)
• 1 tbsp oil
• 1 tbsp butter
• 1 garlic clove, finely chopped
• juice of 1/2 lemon
• 1 tbsp capers
• 120 ml water or stock
• salt, pepper
• to serve: couscous or boiled potatoes

METHOD

1. Prep the chicken. Pat the chicken dry with paper towels (this helps it brown instead of “steam”). Season with salt and pepper.
2. Sear. Heat a pan over medium-high heat. Add oil. Place the fillets in and leave them alone for 4–5 minutes until nicely browned. Flip and cook 4–5 minutes more (thicker fillet: +1–2 minutes).
3. Rest. Transfer chicken to a plate and cover loosely. Don’t skip this, it keeps the meat juicy.
4. Sauce base. In the same pan add butter. Once melted, add garlic and stir for 20–30 seconds until fragrant.
5. Deglaze. Pour in water/stock and scrape the browned bits from the bottom. That’s flavor, not “mess”.
6. Finish the sauce. Add lemon juice and capers. Simmer 2–3 minutes until slightly reduced.
7. Combine. Return chicken (plus any juices from the plate) to the pan, spoon sauce over, and warm through for a couple of minutes. Serve right away.

Tip: For a smoother, glossier sauce, swirl in 1 tsp cold butter at the very end.

DAILY RECIPE TUESDAY

Serves: 2

Time: 15–20 min

Very easy

Pasta with Peas, Mint & Cream Cheese (instant sauce)

Tuesday is for something fresh. Peas add a sweet contrast, mint gives it a “click”, and cream cheese makes a sauce in one move. This is the kind of dinner that looks clever, but it’s just three things done right.

INGREDIENTS (SERVES 2)

• 200 g pasta
• 150 g peas (frozen)
• 80 g cream cheese
• 1 garlic clove, finely chopped
• 1–2 tbsp olive oil
• a handful of fresh mint (or 1/2 tsp dried)
• salt, pepper
• optional: 1–2 tbsp parmesan

METHOD

1. Water. Bring a large pot of water to a boil. Salt it well (salty water = tasty pasta).
2. Pasta. Cook al dente. Set the timer to 1 minute less than the package suggests. Save 1/2 cup pasta water.
3. Peas. Add peas to the same pot for the last 2 minutes, just to heat through.
4. Base. Heat oil in a pan and cook garlic for 20–30 seconds (fragrant, not browned).
5. Sauce. Lower the heat. Add cream cheese + 3–4 tbsp pasta water. Stir until smooth.
6. Combine. Add drained pasta with peas. Toss 30–60 seconds until coated.
7. Finish. Stir in mint, pepper, and parmesan if using. Taste and adjust salt.

Tip: For extra freshness, add 1 tsp lemon juice at the very end.

DAILY RECIPE WEDNESDAY

Serves: 2

Time: 15–25 min

Very easy

Skillet Tortilla Bake (tortilla “quiche” in a pan)

Wednesday is a “what do I have?” dinner. Tortilla is the base, eggs and cheese hold it together, and any leftover veggies or ham get a second life. The result sits somewhere between pizza and quiche, just without the oven.

INGREDIENTS (SERVES 2)

• 2 large tortillas (or 1 extra large)
• 4 eggs
• 80–120 g cheese (grated or torn)
• 1 tbsp oil
• a handful of filling (ham, bell pepper, spinach, onion…)
• salt, pepper

METHOD

1. Eggs. Whisk eggs with salt and pepper.
2. Pan. Heat oil in a pan with a lid (24–26 cm). Keep heat medium.
3. Tortilla. Place tortilla in the pan. If it lifts, press it down for 10 seconds with a spatula.
4. Filling. Add filling. If it’s firm (onion, bell pepper), quickly sauté it first for 2–3 minutes so it’s not raw.
5. Pour. Pour eggs over, spreading evenly.
6. Cheese. Sprinkle cheese on top.
7. Cook. Turn heat to low, cover and cook 6–8 minutes until the eggs are set. If the center still jiggles, give it 1–2 minutes more.
8. Serve. Uncover for the last minute so the top dries slightly. Slice like pizza.

Tip: For more crunch, cook the last minute uncovered and slightly increase the heat.

DAILY RECIPE THURSDAY

Serves: 2

Time: 20–25 min

Very easy

Creamy Red Lentil Stew with Coconut Milk (fast & filling)

Red lentils are the fastest route to a stew that actually fills you up. Curry brings warmth, coconut makes it creamy, and lime keeps it light. One pot, one spoon, peace.

INGREDIENTS (SERVES 2)

• 120 g red lentils
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp oil
• 1–2 tsp curry powder (to taste)
• 300 ml water or stock
• 200 ml coconut milk
• salt
• to finish: lime or lemon juice

METHOD

1. Base. Heat oil in a pot. Add onion and cook 3–4 minutes until softened.
2. Spices. Add garlic and curry. Stir 20–30 seconds until fragrant.
3. Lentils. Rinse lentils in a sieve and add to the pot.
4. Cook. Add water/stock. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes until tender.
5. Creamy. Stir in coconut milk and cook 2 minutes more.
6. Texture. Too thick? Add a splash of water. Too thin? Simmer 2–3 minutes uncovered.
7. Finish. Salt to taste and add lime/lemon juice at the end.

Tip: Want it heartier? Stir in a handful of spinach in the last minute, or add a bit of canned chickpeas.

DAILY RECIPE FRIDAY

Serves: 2

Time: 15–20 min

Very easy

Pork Strips with Honey, Soy & Garlic (quick stir-fry)

This is Friday “takeout flavor” without waiting for delivery. The biggest stir-fry mistake is a pan that isn’t hot enough. If it’s hot, you get color, the sauce clings, and it’s exactly what you want.

INGREDIENTS (SERVES 2)

• 300 g pork (thin strips)
• 1–2 tbsp oil
• 2 garlic cloves, chopped
• 2 tbsp dark soy sauce
• 1 tbsp honey
• pepper
• to serve: rice or noodles

METHOD

1. Prep. Slice pork into thin strips and pat dry (dry meat sears better).
2. Heat. Heat a pan over high heat. Add oil.
3. Sear. Spread meat in a single layer. Leave 60–90 seconds, then stir. Cook 4–5 minutes total.
4. Garlic. Add garlic and stir 20–30 seconds.
5. Sauce. Stir in soy sauce and honey. Cook 1–2 minutes until the sauce clings.
6. Finish. Add pepper. Serve with rice or noodles.

Tip: For a stickier glaze, add 2 tbsp water and boil hard for 1 more minute.

DAILY RECIPE SATURDAY

Serves: 2

Time: 20–25 min

Very easy

Baked Feta with Tomatoes & Chickpeas (sheet pan)

Saturday is for a dinner that’s basically on autopilot. Everything goes on one pan, chickpeas get a little edge, tomatoes turn saucy, feta melts into the mix, and then you finish with herbs and lemon.

INGREDIENTS (SERVES 2)

• 200 g feta
• 1 can chickpeas (about 400 g, drained + rinsed)
• 250–300 g cherry tomatoes
• 1–2 tbsp olive oil
• oregano/thyme
• salt, pepper
• to finish: lemon juice
• optional: fresh herbs (parsley/basil)
• to serve: bread/toast

METHOD

1. Oven. Preheat to 200°C.
2. Tray. Spread chickpeas and tomatoes on a baking tray. Drizzle with oil, add herbs, a pinch of salt and pepper.
3. Feta. Place feta in the center and drizzle with a little oil.
4. Bake. Bake 18–20 minutes until tomatoes burst, chickpeas lightly roast, and feta softens.
5. Mix. Lightly mash feta and tomatoes with a fork to create a saucy base. Just stir the chickpeas so they keep their texture.
6. Finish. Add lemon juice and fresh herbs if you like. Serve with bread.

Tip: Want more flavor without extra work? Add a pinch of chili flakes or smoked paprika before baking.

DAILY RECIPE SUNDAY

Serves: 2

Time: 25–30 min

Very easy

“Cheat” Risotto with Zucchini & Mascarpone (creamy, no drama)

Sunday should be soft. This isn’t the classic stir-all-day risotto. It’s a smart shortcut: cook the rice separately, then bind it with zucchini and mascarpone. Creamy, cozy, and zero stress.

INGREDIENTS (SERVES 2)

• 150 g rice
• 1 medium zucchini
• 1 garlic clove, chopped
• 1 tbsp olive oil
• 2 tbsp mascarpone
• 2–3 tbsp parmesan
• salt, pepper
• if needed: a splash of water or stock

METHOD

1. Rice. Rinse and cook rice according to package directions (cooked, not mushy). Drain.
2. Zucchini. Cut zucchini into small cubes or thin half-moons (smaller pieces cook faster).
3. Sauté. Heat oil in a pan, add zucchini and cook 6–8 minutes until softened and lightly browned. If it starts sticking, add 1 tbsp water.
4. Garlic. Add garlic and stir 20–30 seconds.
5. Combine. Add cooked rice. Stir in mascarpone and parmesan.
6. Texture. If it feels too thick, add 2–4 tbsp water/stock and stir until creamy.
7. Finish. Season with salt and pepper. Serve immediately.

Tip: For a fresher finish, add a little lemon zest or a few drops of lemon juice at the end.

FAQ

Is everything really for 2 servings?

Yes. For 4 servings, double the ingredients. For stir-fry and sheet-pan meals, avoid overcrowding so the pan stays hot and roasts properly.

What is “pasta water” and why save it?

It’s starchy water that helps sauces turn creamy and cling to pasta. For this dinner, it’s the easiest trick for a “wow” texture.

How do I know the pan is hot enough for stir-fry?

The oil should shimmer and the meat should sizzle the moment it hits the pan. If it releases lots of liquid and starts boiling, the pan is too cool or too crowded.