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Vegetarian

Khichdi

With pantry cooking on the rise, and needing simple dishes we can make for lunch on a work-from-home workday, this one-pot dish of rice and lentils became a favorite. We even prepped “khichdi kits” of pre-measured ingredients to make it easier to get lunch on the table.

The toppings are the real star – don’t skip them!

Yield: 3 servings Total time: 40 minutes
Poultry

Garlic Chicken Thighs

This has become a favorite, quick cooking weeknight chicken dish. Cooked on the stovetop and well seasoned with garlic and onion powder, it leaves the oven free for a sheet pan of roasted veggies or Oven Roasted Steak Fries.

Yield: 4 servings Total time: 30 minutes
Vegetarian

Roman Pasta & Chickpeas

Our lives have changed in the past month. We are sheltering in place in our homes due to the arrival of the coronavirus, so all work, school, cooking, and eating is now done at home. I no longer dash to get a poke bowl or go for lunch with a coworker, I don’t even really leave the house.

This comforting bowl of chickpeas and pasta, cooked in its own sauce, has become a weekly go-to lunch we can make quickly at home and eat while we work and help Leo do his schoolwork. Made entirely from pantry staples, it’s garlicky and satisfying, and is a small dose of reassurance in uncertain times.

Yield: 3 servings Total time: 30 minutes
Pork

Pressure Cooker Pork Tenderloin

A great strategy for getting dinner on the table fast is to prepare part of the meal in a pressure cooker, leaving your hands free to make one of the other dishes. This well-seasoned pork dish is quick to get into the pressure cooker. While it’s cooking, make some garlic broccolini and rice.

If you don’t have a pressure cooker, try these grilled pork tenderloins.

Yield: 4 to 6 servings Total time: 45 minutes
Vegetarian

Salty Crispy Tofu

Medium or medium-firm tofu can be hard to find, but it’s the perfect texture for this dish. After a couple of unsuccessful attempts at making tofu at home, I found this recipe, which calls for soaking tofu in hot salted water ahead of rolling it in cornstarch and shallow-frying it. It’s crispy and delicious, and one of my son’s favorite dishes.

Serve with garlic broccolini.

Yield: 3 servings Total time: 40 minutes
Vegetables

Garlic Broccolini

This broccolini, sautéed until the edges are crispy, seasoned with salt and garlic, and then steamed until just tender, is so, so good. It’s done on the stovetop in less than 20 minutes, making it an easy weeknight veggie.

Yield: 4 servings Total time: 20 minutes
Poultry

Lemon Herb Avocado Chicken Salad

A bright lemon juice-based salad dressing, which doubles as a marinade for the chicken, is paired with tangy feta cheese and rich avocados and bacon to make this flavorful Romaine-based salad a weeknight winner.

Yield: 4 servings Total time: 1 hour
Beverages

Guy & Leesa’s Iced Coffee

Now that we’ve learned how to easily make our own iced coffee at home, we no longer brew hot coffee in the morning. We go through a batch of this iced coffee every day and a half.

Yield: 6 servings Total time: 24 hours
Beans

Leesa’s Pressure Cooker Charro Beans

A pressure cooker makes this classic Tex-Mex dish of pinto beans stewed with bacon, onion, jalapeño, garlic, and onion easy to serve alongside chicken fajitas.

(If you’re looking for a vegetarian recipe cooked on the stovetop, check out this recipe for vegetarian charro beans.)

Yield: 8 servings Total time: 1 hour 20 minutes
Poultry

Teriyaki Chicken Salad

We love this flavorful, guilt-free super green cabbage, broccoli, and pea salad topped with juicy teriyaki chicken and dressed with teriyaki dressing. It’s the perfect Monday or Tuesday night meal after a weekend of indulgent eating.

Yield: 4 servings Total time: 45 minutes