January is the month of resolutions. After the holidays are over, we're apparently supposed to get our shit together start the new year off with completely revitalised and reorganised lives. But, that is often easier said than done. We like the idea of cooking more and ordering-in or eating out less, but we're anti-cleanse and January meal prep guides tend to be complicated and expensive. So, we decided to tap our equally busy peers for their favourite cheap, time saving dinner tips. We reached out to millennial women across the country for the go-to easy weeknight meals they actually make.
Ahead we have 29 recipes from hardworking grad students, teachers, interior designers, IT specialists, and more. These are recipes that real women turn to time and again within their busy schedules — and they might just inspire you cook your way through to the end of the month. With options spanning from healthy quinoa bowls to creative slow cooker comfort foods, these fast and easy dishes will successfully curb your 2018 takeout temptations. Well, at least for the next 29 days...
Be sure to share your go-to recipes in comments, below!
Occupation: Grad Student
Age: 24
Roasted Veggies With A Fried Egg On Top
"It requires no work other than chopping the veggies, it tastes delicious and it is healthy — and you can use any veggies you have so it is helpful when you are cooking for one person to use all your veggies before they go bad."
Ingredients
Sweet potatoes (or whatever veggies you happen to have on hand), chopped
Tony Chachere's Creole Seasoning (or garlic salt)
Fried egg
Olive oil
Instructions
1. Chop veggies and coat with mix of chosen seasoning and drizzle of olive oil. Place in preheated oven (240 °) for 45 minutes. Meanwhile, fry an egg in an olive oil coated pan over medium high heat.
2. Remove veggies from oven once sufficiently roasted and place in a bowl, topped with a fried egg!
Occupation: Account Manager
Age: 25
Crockpot Lasagna
"Easy AF — and is so warm and comforting in the winter months! Seems like a complex dish and is actually one of the easiest things to make in a crockpot!"
Ingredients
Lasagna noodles, uncooked
Onion
Ground pork, beef, or turkey
Jarred marinara sauce
Ricotta
Parmesan
Mozzarella
Basil leaves
Salt
Instructions
1. Pour 1/4 of jarred marinara sauce into bottom of crockpot and then top with a layer of the uncooked lasagna noodles. Then top noodles with a layer of ricotta, Parmesan, and mozzarella cheese — repeating with jarred marinara sauce step until sauce is completely gone and your final layer is finished with cheeses.
2. Cover and cook on high for 1-2 hours before serving.
Occupation: Librarian
Age: 32
Sausage & Cabbage
"It's cheap. You can use any kind of sausage or any kind of cabbage. It's high in Vitamin C and fibre. It's warm, hearty, filling, and gluten-free."
Ingredients
Ground sausage
Cabbage, shredded
Soup stock (or vinegar/beer)
Smoked paprika
Garlic powder
Mustard powder
Salt
Olive oil
Instructions
1. Cook ground sausage in olive oil coated pan over medium high heat until well-browned — then remove from pan and set aside (saving oil in pan).
2. Fill up oiled pan (over medium heat) with shredded cabbage and then cover with 1/4 a cup of soup stock and all spices/seasoning to taste. Cover and cook until cabbage becomes clear (about 15 minutes).
3. Once cabbage is clear, uncover and mix in cooked sausage before serving.
Occupation: Assistant Fashion/Beauty Editor
Age: 24
Shrimp, Chickpea, & Avocado Bowl
"It's a well-balanced meal that is tasty, quick, and satisfying."
Ingredients
1/2 can of chickpeas
1/2 an avocado, chopped
1/2 platter of shrimp (10-12 pieces), cooked and chopped
Pepper
Rocket
Lemon juice
Instructions
Mix chickpeas, avocado, and shrimp into bowl with a squeeze of lemon juice, pepper, and TJ's seasoning. Once well-coated, serve mixture over bed of rocket.
Occupation: Logistics Coordinator
Age: 30
Breakfast For Dinner
"It's quick, easy, filling, and I never get tired of it!"
Ingredients
Eggs
Pepper, chopped
Onion, chopped
Bread, toasted
Bacon
Olive oil
Instructions
1. Cook desired amount of bacon strips in a pan until crispy, then remove and set aside (saving bacon grease). Sauté chopped pepper and onion in bacon-greased pan until softened.
2. Meanwhile toast bread and scramble eggs in a separate pan (adding in pepper and onion mixture just before set).
3. Serve separately, or sandwich bacon and egg mixture together between two pieces of toast.
Occupation: Graduate Student
Age: 29
One Pot Taco Pasta
"This recipe is SO easy! It doesn't require chopping, it only dirties one pot, and once it's all in the pot, you can set a timer and walk away. But my favourite thing about this recipe is that it's made entirely of things I can keep in stock — no fresh produce required. Perfect for those hectic weeks when I'm too tired to really cook or make it to the grocery store."
Ingredients
Frozen chopped peppers and onions
Frozen corn (or canned)
Vegetable broth
Taco seasoning
Box of pasta
Can of black beans
Cheddar cheese, shredded
Instructions
1. Cover frozen peppers, onions, corn, and half a box of pasta in a large pot with 4 cups of vegetable broth and 1/4 cup of taco seasoning over high heat and bring to a boil.
2. Once boiling, reduce to a simmer for 15 minutes. Remove from heat and mix in canned black beans and 1/4 cup of shredded cheese. Stir, serve, and enjoy!
Occupation: Associate Social Media Editor
Age: 25
Easy Quesadilla
"It's my go-to comfort food, especially after a long day and when it's cold outside. I love it!"
Ingredients
Veggies (whatever you have on hand), chopped
Protein (whatever you have on hand), chopped
Cheese (whatever you have on hand), shredded
Tortillas
Salt
Olive oil
Instructions
1. Sauté chopped veggies in an oiled pan over medium heat until softened and season with salt to taste before setting aside. In same pan place one tortilla and cover with a layer of cheese, sautéed veggies, chopped protein (e.g. chicken), and another layer of cheese before closing off with second tortilla.
2. Sauté on medium low heat until side down has browned (about 5 minutes) and then carefully flip for same treatment on other side. Once both sides have browned and cheese has melted, remove, slice, and serve with salsa, sour cream, or hot sauce (if desired).
Occupation: Healthcare Company Analyst
Age: 30
Rice Hamburger Hotdish
"It's very filling and can easily be made healthier by using ground turkey instead of beef and the addition of vegetables. My mom used to make it when I was a kid so there is a nostalgic element in it for me too."
Ingredients
Rice
Ground beef (or turkey)
Can of cream of chicken soup
Cheese, shredded
Frozen corn, peas, or green beans
Olive oil
Instructions
1. Cook desired amount of rice according to package instructions. Meanwhile, sauté ground beef (or turkey) over medium high heat in oiled pan and set aside (saving oil in pan). Then use oiled pan to sauté frozen veggies over medium heat and set aside.
2. In a larger sauce pan heat can of soup and mix in desire amount of rice, ground beef, and veggies. Top with cheese and serve.
Occupation: Social Media Manager
Age: 25
Kale & Chickpeas
"It's reasonably healthy, totally filling, and delicious. Feels good to eat greens and proteins."
Ingredients
Kale
Can of chickpeas, drained and rinsed
Salt
Pepper
Olive oil
Hot sauce and fried egg (*optional)
Instructions
Sauté kale in an oiled pan over medium heat until wilted and then add in chickpeas. Stir together and season with salt and pepper — serving with a dash of hot sauce and a fried egg on top, if desired!
Occupation: Marketing
Age: 28
Baked Chicken & Roasted Veggies
"It is sooo easy to make, really fast, and pretty healthy if you're careful with how much oil you use."
Ingredients
Boneless chicken breast
Olive oil
Dijon mustard
Pepper
Salt
Broccolini
Brussel's sprouts, halved
Asparagus
Butternut squash, quartered
Instructions
1. Preheat oven to 190 °. Meanwhile, pat chicken breast dry with paper towel and coat both sides well with olive oil, dijon mustard, and pepper — then set aside on baking sheet.
2. Toss veggies with olive oil, salt, and pepper and arrange next to chicken on baking sheet (or separately, if not enough room). Place sheet pan in oven and roast until chicken is cooked through (about 10 minutes, depending on thickness of breast) and veggies have sufficiently roasted (takes a bit longer, so remove chicken separately). Serve together and enjoy!
Occupation: Writer & Educator
Age: 25
Ravioli Lasagna
"Although it takes a little bit of time, it's easy, hearty, and satisfying!"
Ingredients
Ground beef
Jarred tomato sauce
Egg
Cottage cheese
Pre-made/refrigerated ravioli
Mozzarella
Olive oil
Instructions
1. Cook ground beef in oiled pan over medium high heat until just browned and then cover with jarred tomato sauce and cook until slightly simmering. Meanwhile, in a small bowl, whisk one egg with the cottage cheese.
2. In a 9x13 in. casserole dish, layer meat sauce, pre-made ravioli, cottage cheese-egg mix, and mozzarella cheese.
3. Cover in foil and then bake in in oven at 190° for approximately 45 minutes.
Occupation: PR Relationship Manager
Age: 28
Pasta & Arugula Salad
"Easy, fast, delicious."
Ingredients
Refrigerated pasta
Olive oil
Balsamic glaze
Rocket
Instructions
Boil the refrigerated pasta to warm (according to package instructions), then coat with olive oil, balsamic glaze, and mix together (or serve atop) handful of rocket.
Occupation: IT
Age: 28
Crockpot Turkey Chili
"Super easy and very filling. I take the left overs and separate into single servings and freeze for later in the week."
Ingredients
1-2 lb. ground turkey
Can of beans (black, pinto, chickpea, or white)
Onion, chopped
3-4 garlic cloves, crushed
Can of crushed tomatoes
Hot sauce
Plain Greek yogurt
Cheese, shredded
Salt & pepper, to taste
Instructions
1. Dump ground turkey, beans, onion, garlic, crushed tomatoes, and desired amount of hot sauce into crockpot in the morning before work. Season with salt and pepper to taste, stir well, and set to cook on low.
3. When home in the evening, serve into a bowl and top with a dollop of greek yogurt and a sprinkle of cheese.
Occupation: Script Coordinator
Age: 25
Jazzed Up Quinoa & Veggies
"Trader Joe's makes this pre-cooked frozen quinoa and veggie blend, and I swear it has changed my life. It's called "Trader Joe's Quinoa Duo with Vegetable Melange," very fancy, I know. It cooks in one pot, it's good on its own, and it's even better with the addition of just about anything you happen to have in your fridge/freezer. Honestly, I've made it with extra veggies, eggs, avocado, even topped it with rotisserie chicken. I've somehow made it work for breakfast, lunch, and dinner, it's done in 15 minutes — and did I mention it's super good for you?"
Ingredients
Bag of frozen quinoa
Garlic, minced
Olive oil
Broccoli, chopped
Mushrooms, sliced
Bacon/pancetta, chopped (*optional)
Chicken or veggie stock
Salt & pepper, to taste
Instructions
1. Sauté garlic in an oiled pan over medium heat until just beginning to brown, then toss in veggies (and bacon) and cook until softened.
2. Add in bag of quinoa and a few tablespoons of stock, turning heat up to medium high, stirring, and cooking until full heated through (5-8 minutes). Remove from heat, cover, and serve in bowls when ready to enjoy! For extra jazzing-up, add a fried egg, dash of hot sauce, or sliced avocado on top.
Occupation: Social Media/Marketing Manager
Age: 24
Burrito
"I make it because it's easy, I love chimichurri, it's a warm comforting and meal, and it's protein rich."
Ingredients
Parsley, chopped
Coriander, chopped
Garlic, minced
Lemon juice
Salt
Red wine vinegar
Can of beans
Rice
Veggies (whatever you have on hand), chopped
Cheese, shredded
Olive oil
Tortillas
Instructions
1. Cook rice according to package instructions. Meanwhile, sauté chopped veggies and beans in an oiled pan over medium heat until softened and cooked through and set aside.
2. Combine parsley, cilantro, garlic, lemon juice, salt, and red wine vinegar in a bowl to make chimichurri sauce.
3. Cover warmed tortilla (either in microwave, on stove, or in oven) with chimichurri sauce, sautéed veggie mixture, and cheese. Roll up, slice, and enjoy.
Occupation: Script Coordinator
Age: 25
Smokey Paprika Chicken & Chickpeas Sheet Pan Dinner
"Back in the early days of Pinterest, I came across a recipe for 'Smoky Paprika Chicken and Chickpeas.' After making it approximately 7,834,521 times, I've tweaked it to be a little bit easier, a little more veggie heavy, and a lot more garlic-y! The whole thing comes together in 10 minutes and cooks in 20, and doesn't take a lot of dishes so cleanup isn't terrifying. It's nice for nights when you don't want to put in a lot of effort, but want to treat yourself to something a little more exciting than frozen dumplings (not that those are EVER a bad option!). Not to mention, there's usually enough leftover for lunch. Unless you're sharing with a significant other..."
Ingredients
1 package of chicken breast tenders
2 cans of chickpeas, drained and rinsed
1 container of grape/cherry tomatoes
8-10 cloves of garlic, minced
8 tbsp olive oil
2 1/2 tbsp of paprika (smoked or sweet)
2 tsp cumin powder
1 tsp of crushed red pepper
Salt and pepper, to taste
Instructions
1. In a small bowl mix olive oil with garlic, paprika, cumin, crushed red pepper, and a sprinkle of salt and pepper. Then, separate out a few spoonfuls of the mixture for seasoning the chicken breast tenders.
2. Coat chickpeas and grape/cherry tomatoes with oil mixture and then spread them between two baking sheets.
3. Use the reserved oil mixture to coat the chicken breast tenders and then toss the seasoned chicken on the sheet pans with the veggies. Top with a sprinkle of salt and roast in the oven at 425° for 20 minutes (or until your chicken is cooked through).
*"If you want to stretch the recipe further it's great served over brown rice (Trader Joe's makes easy little microwavable packets that are a godsend), and if you want to cut the spice you can always top with plain greek yogurt!"
Occupation: Artist & Teacher
Age: 24
Roasted Root Veggie Hash
"Root veggies are the lazy lady vegetable. They take a while to go bad, which is great because I like to eat out a fair bit and often forget about my groceries or don't want to go shopping for more. They are super filling and perfect for the cold weather, too!"
Ingredients
Butternut squash, cored and cubed
Onion, chopped
Carrots, chopped
Mushrooms, sliced
Cauliflower, chopped
Spinach
Garlic, minced
Coconut oil
Salt and pepper, to taste
Instructions
1. Preheat oven to 400°. Meanwhile, melt coconut oil in the microwave and use it to coat veggie mixture.
2. Place coated veggie mixture on sheet pan and cover with garlic, salt, and pepper and then place in preheated oven for 40 minutes (stir veggies at the 15-20 minute mark).
*Serve with a fried egg on top, if desired!
Occupation: Manager at a 3PL
Age: 28
Amish Bake
"It's super easy and it lasts for days and days. It's always better the next day, too. Especially with Mexican hot sauce."
Ingredients
Cabbage, shredded
Ground beef
Onion, chopped
Pepper, chopped
Canned tomatoes
Dried oregano
Dried basil
Garlic powder
Red wine or balsamic vinegar
Olive oil
Instructions
1. Cook ground beef in a well-oiled pan over medium high heat until browned and set aside.
2. Use oiled pan to sauté chopped onions and peppers — adding in canned tomatoes herbs and vinegar once veggies have softened. Add ground beef to the mix.
3. Add in the cabbage and cover, cooking over medium heat until cabbage softens and shrinks. Mix well before serving, and enjoy!
Occupation: Digital Media Manager
Age: 26
Pesto Pasta
"It only required 3 ingredients and tastes delicious as left overs when cooked/fried in a skillet with butter."
Ingredients
Box of pasta
Store-bought pesto
Container of grape/cherry tomatoes, chopped
Parmesan, shredded
Salt and pepper, to taste
Instructions
1. Boil pasta according to package instructions and then drain.
2. Place pasta in large bowl and mix in Pesto, tomatoes, Parmesan, and salt and pepper to taste.
Occupation: Recruiter
Age: 27
Quesadilla
"It costs like 40 cents per serving!"
Ingredients
Tortillas
Cheese, shredded
Frozen black beans
Frozen corn
Salt and pepper, to taste
Olive oil
Instructions
1. Heat frozen black beans and corn in an oiled pan over medium heat until softened, season with salt and pepper and remove from pan.
2. Place one tortilla down in oiled pan over medium low heat, covered with cheese, heated veggie mixture, and more cheese before sealing off with other tortilla.
3. Let cook on each side until browned and cheese has completely melted (about 3-4 minutes).
*Serve with salsa, sour cream, or hot sauce and a fried egg for extra protein.
Occupation: Interior Designer
Age: 28
Pierogies & Kielbasa
"It's hearty, easy, delicious, pretty inexpensive, and makes for great leftovers!"
Ingredients
Onion, diced
Keilbasa, sliced
Frozen pierogies
Butter
Instructions
1. Caramelise onions in a skilled with a few tbsp of butter over medium low heat. Once the onions start to darken, throw in the kielbasa slices and let the mixture brown a bit more on the bottom (about 10 mins). T
2. Finally, drop the frozen pierogies into the skillet and cover (for about 20 mins), stirring occasionally. Once cooked through, remove and serve!
Occupation: Advertising
Age: 27
Tray Bake
"It's EASY, relatively healthy, and is always super tasty. The prep time is pretty quick, and it feels slightly more dressed up than pasta and marinara sauce. It's also really filling — no need for late-night snacking after this meal!"
Ingredients
Sweet potato, diced
Bell pepper, diced
Onion, diced
Sausages, sliced
Olive oil
Salt and pepper, to taste
Fresh herbs (parsley, rosemary, etc.), finely chopped
Instructions
1. Preheat the oven to 190°. Meanwhile, toss all the veggies in olive oil until well coated and sprinkle with salt, pepper, and fresh herbs (to taste) and arrange mixture on a baking sheet.
2. Layer the pieces of sliced sausage on top of the veggie mixture and bake in the oven for 30 minutes (or until sausage is cooked through and sweet potatoes are tender).
3. Remove from oven and serve with sriracha-mayo and fresh greens (like spinach or arugula) — or make it into a rice bowl.
*"Pro-tip: You can change up the veggies based on what's in season (beets and cauliflower for the winter, broccoli and blistered cherry tomatoes for the summer), and the kind of protein based on your taste (turkey bacon cut into small pieces is also really yummy on top of this!)."
Occupation: Logistics
Age: 27
Simple Spaghetti & Sauce
"Pasta is comforting and I can usually make enough to have my lunch for the next day."
Ingredients
Box of pasta (your choice), uncooked
Onion, chopped
Garlic, minced
Can of diced tomatoes
Can of tomato sauce
Salt
Pepper
Sugar
Butter
Dried oregano
Dried basil
Olive oil
Instructions
1. Cook pasta according to package instructions and set aside once drained — tossing to cover with a bit of butter, salt, dried oregano, and basil to taste.
2. Meanwhile, sauté the chopped onion and garlic in a well-oiled medium-sized sauce pan. Once just beginning to soften and brown, add in canned tomatoes, sauce, salt, pepper, more herbs, and sugar to taste. Simmering on low until well-melded (about 12 minutes).
3. Add in seasoned pasta to sauce (or vice versa) and serve!
Occupation: Architect Designer
Age: 24
Chicken Parm
"The more I make it the easier it gets! I can work on stuff while it is cooking so I don't feel like I'm standing cooking forever. It's super filling and delicious!"
Ingredients
Box of pasta
Chicken breasts
Bread crumbs
Italian seasoning
Parmesan
Mozzarella
Olive oil
Salt and pepper, to taste
Instructions
1. Preheat oven to 220° and cook pasta according to package instructions. Meanwhile, coat desired amount of chicken breasts in olive oil and then cover with bread crumbs, Italian seasoning, and Parmesan.
2. Place on sheet pan and bake in preheated oven for 20 min before removing from oven and then surrounding with cooked pasta and a layer of mozzarella cheese. Bake for five more minutes and then remove, season with salt and pepper to taste, and serve.
Occupation: Radio Producer
Age: 27
4-Can Chilli
"It's easy, filling, delicious, and you have leftovers for the week. Also my dad used to make chilli for special occasions when I was growing up. Normal weeknight dinner was canned vegetables and either pasta or fish, so chilli was a treat."
Ingredients
Can of tomato sauce
Can of red beans
Can of black beans
Can of chickpeas
Carrots, diced
Celery, diced
Ground meat (turkey, beef, or pork)
Cumin powder
Chilli powder
Garlic powder
Turmeric
Salt and pepper to taste
Olive oil
Cheese, shredded
Instructions
1. Sauté ground meat and diced veggies in oiled sauce pan over medium high heat until browned — season will salt and pepper to taste.
2. Add in four cans along with spices and cook over medium high heat until simmering and heated through (about 10-15 minutes). Serve in bowls topped with cheese.
Occupation: Logistics Coordinator
Age: 26
Simple Spaghetti
"It only requires three ingredients and tastes delicious as left overs when cooked/fried in a skillet with butter."
Ingredients
Box of angel hair or spaghetti noodles
Ground beef or turkey
Oregano
Garlic powder
Onion powder
Salt and pepper, to taste
Jarred marinara sauce
Butter
Olive oil
Instructions
1. Cook pasta according to package instructions — when finished coat in butter, olive oil, salt and pepper, and set aside in a bowl.
2. Meanwhile, cook a pound and a half of ground beef or turkey in an oiled pan over medium high heat until browned. Season with a salt, pepper, oregano, garlic powder, and onion powder (to taste), and then add in the jar of marinara sauce.
3. Plate the noodles and cover with desired amount of meat sauce.
Occupation: Editorial Assistant
Age: 23
Quinoa Bowl
"It's delicious, warm, and quick! Plus, it's flexible for when I'm going through vegan phases. I'm all about tahini. Right now, I'm into adding goat cheese or the occasional rogue spoonful of tzatziki."
Ingredients
Whatever vegetables you have in your fridge, chopped
Quinoa
Tahini
Sriracha
Olive oil
Salt and pepper, to taste
Instructions
1. Preheat oven to 375 °. Meanwhile, toss vegetables in olive oil to coat and season with salt and pepper. Place in oven to roast for 20-30 minutes (depending on veggie mix).
2. While veggies are roasting, make a pot of quinoa according to package instructions and desired amount. Remove veggies from oven when roasted, mix in with cooked quinoa, and then stir in a scoop of tahini with a drizzle of Sriracha for spice.
Occupation: PR Coordinator
Age: 25
My Mother's Goulash
"It's super quick and easy, great for warmth in the winter months, and reminds me of my home and family in Texas! It was the best when I was sick because when you add a ton of tomato juice it's like a soup!"
Ingredients
Macaroni noodles, uncooked
Ground beef
Onion
Can of diced tomatoes
Can of tomato juice
Salt
Olive oil
Instructions
1. Cook macaroni noodles according to box instructions. Meanwhile, brown ground beef in well-oiled pan over medium high heat.
2. Once meat is browned, add in cans of diced tomatoes, juice, and salt (to taste). Bring to a simmer for 15 minutes and then add in cooked noodles before serving.
Occupation: IT
Age: 28
Crockpot Chicken Enchiladas
"Quick, easy, cheap ingredients, delicious, and it lasts a couple of days "
Ingredients
2 large chicken breasts
1 250g can red enchilada sauce
1 400g can black beans rinsed and drained
1 400g can corn drained
1 150-200g can diced green chiles
1 400g can diced tomatoes with juice
1 400g can chicken broth
1 tbsp garlic, minced
1 tsp salt
Instructions
Throw all ingredients into your crockpot in the morning before work, set to the lowest possible heat, and leave it to cook while you're at work. Once home in the evening, ladle into a bowl and enjoy!
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