Recipe Roundup

65 Make-Ahead Weeknight Dinner Recipes

With a little planning, you can look forward to a warm, comforting, and quick meal every night of the week.
65 MakeAhead Weeknight Dinner Recipes
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    3/65

    Quick Chicken Tikka Masala

    The flavors in this quick version of an Indian take-out favorite will only deepen as it sits. Keep in the fridge for up to three days; while it reheats, toast some naan or make a pot of basmati rice to serve on the side.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/65

    Hummus Dinner Bowls With Spiced Ground Beef and Tomatoes

    Top shallow bowls of hummus with crispy spiced beef and fresh tomato salad for an easy, protein-filled dinner.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    5/65

    Curried Chickpea and Lentil Dal

    This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

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  • 6/65

    Beef Chili

    Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
    7/65

    Slow-Cooker Chicken Congee

    A slow cooker and boneless, skinless chicken thighs make easy work of comforting Chinese rice porridge.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    8/65

    Cold Beef Tenderloin with Tomatoes and Cucumbers

    Designed to be grilled and chilled, this is the perfect lazy weeknight steak dinner.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    9/65

    Baked Sweet Potatoes

    This simple preparation of sweet potatoes can become the base formany lunches and weeknight meals.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    10/65

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    11/65

    Herby Chicken Kofta Meatballs

    Stash these meatballs in your freezer so you always have the building blocks of a great meal on hand. Simmer in tomato sauce, serve over grains or greens, or pack into pita sandwiches with cucumbers, red onion (if they'll eat it), and a tangy yogurt sauce.

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  • 图片由切尔西凯尔,亚历克斯Branni道具样式an, Food Styling by Katherine Sacks
    24/65

    Slow-Cooker White Chicken Chili

    Throw the ingredients for this hearty chili into a resealable freezer bag and you'll have a slow cooker–ready meal at your fingertips.

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  • Photo by Linda Xiao
    25/65

    Double-Pork Carnitas

    Braise this classic Mexican pork dish on Sunday night. When you're ready to eat it, just crisp up the pork as directed while assembling the rest of your taco ingredients.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    26/65

    Our Favorite Spaghetti and Meatballs

    Finding these meatballs in your freezer is like finding a $20 bill in the pocket of your jeans. Instant jackpot. Meatballs in sauce can be kept in the fridge for up to five days before eating, or frozen for up to three months.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    30/65

    Spanish Frittata With Herby Yogurt and Greens

    The beauty of a frittata is that it can be filled with just about anything, but the potatoes and greens in this one make it especially hearty and satisfying.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    31/65

    Cold Roast Salmon With Smashed Green Bean Salad

    Served chilled, this entire dish can be made a full day ahead, and will keep you calm, cool, and collected after you get home from work.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    32/65

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    36/65

    Arroz Caldo (Chicken Rice Porridge)

    This deeply savory Filipino rice porridge is exactly what you want to cozy up to on a wintery night. Reheat on the stove, adding a little extra stock (or water) if necessary to thin it out.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    37/65

    Slow-Cooker Shredded Chicken

    Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    38/65

    Big Red Slow-Cooker Pulled Pork

    The sweet, cult-favorite cream soda, originally from Texas, is combined with barbecue sauce as a braising liquid for slow-cooked, spice-rubbed pork shoulder. Just add buns, slaw, and pickles.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    42/65

    Veggie Burgers with Zucchini and Corn

    Throw these on a pan to reheat, then spruce them up with your family's favorite buns and toppings.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    43/65

    Fresh Corn Quiche

    Sweet, creamy, and crispy on the edges, this corn casserole makes a killer reheat-able dinner, but it's also delicious served cold, right out of the fridge.

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  • Photo by Alex Lau
    44/65

    Curried Yellow Split Pea Soup with Spiced Coconut

    Top this Madras curry–perfumed soup with earthy-sweet spiced coconut chips for a warming vegetarian dinner. Rewarm the soup gently, over medium heat while you make the spiced oil topper.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    45/65

    Cold Paprika-Grilled Chicken with Marinated Bell Peppers

    Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    46/65

    Big-Batch Seasoned Ground Beef

    Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

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  • Photo by Peden + Munk
    47/65

    Red Posole With Pork

    If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    48/65

    Instant Pot Beef and Sweet Potato Chili

    Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    49/65

    Vegetarian Three-Bean Chili

    With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes—and then you can stash it away for at least 3 days.

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  • Photo by Ed Anderson
    50/65

    Vermicelli Noodles With Lemongrass Pork Meatballs

    Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

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  • Photo by Alex Lau
    51/65

    Vietnamese Chicken Soup With Rice

    No need to worry about overcooking the rice when you reheat this soothing soup: the sticky rice lends its starch to the broth, creating a comforting, almost creamy texture.

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  • Photo by Alex Lau, Food Styling by Molly Baz
    52/65

    Cheesy Kale and Mushroom Strata

    How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    53/65

    Cacio e Pepe Pie

    This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form. To make it ahead, prep the dish all the way through stuffing it into the pan. When you are ready to eat, bake it off, adding 5-10 minutes onto the cooking time until it's warmed through.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    54/65

    Slow-Cooked Chicken Stew With Kale

    Get the most out of chicken thighs by shredding the perfectly cooked meat when done and then adding the bare bones back to the simmering pot until the stew is rich and robust.

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  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    55/65

    Ham Hock and White Bean Stew

    If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    56/65

    Party Posole Rojo

    Great for a party, and great for a family of picky eaters. Set out an assortment of toppings while the posole reheats on the stove, and let everyone garnish to their heart's desire.

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  • Photo by Alex Lau, Food Styling by Sue Li
    57/65

    Baked Pasta alla Norma

    Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. To make the dish ahead, do the final baking in a 13x9" glass or ceramic dish instead of cast iron for easier storage, and then reheat in a 375°F oven until warmed through, about 20 minutes.

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  • Photo by Caleb Adams, Food Styling by Anna Stockwell
    58/65

    Mexican Meat Patties with Fresh Corn Salsa

    Keep a stash of these meat patties in the freezer, and then toss them into a hot pan straight from frozen and sear until they're cooked throughout.

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  • Photo by Alex Lau
    59/65

    Cheesy Baked Pasta With Cauliflower

    Bite-size pieces of cauliflower blend seamlessly into this four-cheese crowd-pleaser while cherry tomatoes add a welcome, refreshing brightness.

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