My meal prep philosophy isn’t so much a philosophy as it is basic multiplication. I simply make a lot of something, usually doubling the recipe so that I can eat it for lunch the following day or two. Simple enough, right? But there’s one caveat: The leftovers must be good whether eaten room temperature or cold. This is because I don’t have a microwave and even if I did, by the time lunch rolls around, I’m usually too hungry and impatient to wait for something to reheat.
So today I thought I’d share some of my favorite easy, quick dinners that make even easier, quicker lunches. (Though if you’d like to heat up those leftovers, please do!)
1. Tofu Scramble With Black Beans and Corn
Dotted with hearty black beans, juicy corn and crunchy bell peppers, this tofu scramble is a valuable recipe to have in your weeknight dinner repertoire. Staple spices of cumin, turmeric and paprika deliver powerful flavor and color to the clusters of tofu. The corn and bell peppers are not cooked, but are simply tossed with the hot tofu, allowing the residual heat in the pan to soften them just enough to remove the raw taste. The spices are bloomed briefly in the olive oil to awaken and intensify their flavors, but take care to add the tofu promptly to avoid the spices burning. This is an adaptable and versatile dish that can be eaten as an easy lunch or dinner, with tortillas on the side, tossed with some baby spinach as a snacky salad, or with a fried egg on top for breakfast.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 20 minutes
Ingredients:
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 3 tablespoons extra-virgin olive oil
- 2 (14- to 16-ounce) packages extra-firm tofu, drained and broken into 1-inch chunks
- 2 garlic cloves, finely chopped
- Salt and pepper
- 2 cups fresh or frozen corn kernels
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 (15-ounce) can black beans, rinsed
- 2 tablespoons lime juice, plus 1 quartered lime for serving
- Handful cilantro leaves, chopped
- 1/2 to 1 jalapeño, thinly sliced
- Warmed tortillas (optional), to serve
Preparation:
1. Place the cumin, turmeric and smoked paprika in a small bowl.
2. Heat a large skillet on medium for 2 minutes. Drizzle in the olive oil, add all of the spice mixture and, stirring constantly, allow the spices to bloom briefly until fragrant and darker in color, 10 to 15 seconds. Immediately add the tofu and garlic, and season generously with salt and pepper.
3. Increase heat to medium-high and cook, tossing occasionally, until the tofu is golden around the edges, 5 to 8 minutes.
4. Turn off the heat. Add the corn, bell pepper and black beans to the skillet and toss to combine. Leave for about 3 minutes, allowing the residual heat to soften the corn and peppers slightly.
5. Add the lime juice and cilantro. Taste and season with more salt and pepper, if needed
6. Top with sliced jalapeño and serve with tortillas (if using) and lime wedges on the side.
2. Paprika Chicken and Potatoes
This cheery, sheet pan chicken twist is inspired by patatas bravas. Here, mayonnaise and smoked paprika coat boneless chicken thighs, which cook on a layer of thinly sliced potatoes. They’re served with a paprika-tinted, lime-scented mayonnaise dip for a tangy, acidic touch — but you could also sprinkle the mixture with crumbly cheese like feta or queso fresco to try out other routes to richness. If you don’t think your knife skills are up to slicing the potatoes thinly, you can make fast work of the task with a mandolin, or cook thicker slices for 5 to 10 minutes first before layering the chicken on top.
By Yasmin Fahr
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 1/2 cup mayonnaise (preferably a sweeter one, like Kewpie)
- 1 tablespoon plus 1 teaspoon smoked paprika
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- Salt and freshly cracked black pepper
- 1 1/2 pounds baby potatoes, cut lengthwise into 1/8-inch-thick slices
- 3 tablespoons olive oil
- 1 lime, halved
- 2 tablespoons chopped parsley leaves and tender stems
Preparation:
1. Heat the oven to 400 degrees.
2. In a large mixing bowl, combine the mayonnaise and 1 tablespoon paprika. Scoop out 1/4 cup and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.
3. Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons of oil and season with salt and the remaining 1 teaspoon paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.
4. Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.
5. While the chicken is cooking, add the remaining 1 tablespoon olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.
6. Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping.
3. Broccoli-Walnut Pesto Pasta
Pesto becomes more full-bodied with the addition of broccoli thatap blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce thatap light and loose, use only the florets — not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
By Genevieve Ko
Yield: 4 to 6 servings
Total time: 25 minutes
Ingredients:
- Kosher salt (such as Diamond Crystal)
- 4 cups broccoli florets (10 ounces from 2 crowns)
- 1 pound cut pasta, such as medium shells
- 1 large garlic clove, smashed
- 2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
- Black pepper
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1 lemon, zested and juiced
- Parmigiano-Reggiano, for serving
- 1/2 cup walnuts, chopped
Preparation:
1. Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
2. Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
3. Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
4. Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
5. Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tips:
The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkle them on right before eating.
4. Tomato Lentil Salad With Spicy Tahini
This satisfying, sweet and spicy tomato salad is vegan, no-cook and rich in fiber and protein to boot. Tomato chunks and cooked lentils marinate in lemon juice, olive oil and salt, which seasons the lentils and concentrates the tomato flavor. A heap of sweet basil is stirred in — think of it as the salad’s leafy green — and a swirl of two-ingredient tahini-chile sauce adds pockets of heat, nuttiness and creaminess. Feel free to expand the salad (feta, cucumbers and sliced toasted almonds would all be welcome) or serve with grilled protein, salad greens, flatbread or toast. If you’re heat-averse, try this balsamic tahini sauce instead.
By Ali Slagle
Yield: 4 servings
Total time: 25 minutes
Ingredients:
- 2 (15-ounce) cans lentils, drained, rinsed and shaken dry (or 3 cups cooked green or black lentils from 1 1/2 cups dry lentils)
- 1 1/2 pounds ripe tomatoes (or 2 pints cherry tomatoes), cut into bite-size pieces
- 1/4 cup extra-virgin olive oil
- Juice of 1 lemon (about 3 tablespoons)
- Salt
- 1/4 cup stirred tahini
- 1 tablespoon chile crisp, harissa or another chile paste, plus more to taste
- 1 1/2 loosely packed cups basil leaves, torn
- Toasted sesame seeds, for serving
Preparation:
1. In a large bowl, combine the lentils, tomatoes, oil, lemon juice and a big pinch of salt. Stir to combine. In a liquid measuring cup or small bowl, stir together the tahini and chili crisp. Add cold water until pourable, then taste and add more chile crisp and salt until the sauce is a little too spicy. (It will be tamed by the lentils.)
2. Stir the basil gently into the salad. Serve the salad drizzled with the tahini sauce and showered with sesame seeds. Season to taste with salt.
5. Roasted Zucchini and Shrimp With Za’atar Yogurt
This simple, colorful sheet-pan meal combines caramelized chunks of zucchini and tender shrimp. The zucchini is given a head start in the oven so it can turn deeply brown, while the shrimp marinate in a mix of za’atar and lemon zest, absorbing the flavors. Then, the shrimp is added to the sheet pan, and everything is quickly broiled before being dolloped with an herby, garlicky yogurt sauce. Don’t slice the zucchini too thin: This dish benefits from the texture of thick, meaty pieces.
By Melissa Clark
Yield: 4 servings
Total time: 45 minutes
Ingredients:
- 1 1/2 pounds zucchini, halved and sliced into 1/2-inch-thick half-moons
- 4 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons fine sea or table salt, more to taste
- 1/2 teaspoon red-pepper flakes, more as needed
- 1 1/2 pounds shelled extra-large shrimp
- 4 teaspoons za’atar
- 1 lemon, finely zested and juiced
- 2/3 cup plain whole-milk yogurt
- 1 garlic clove, finely grated or minced
- Chopped mint, cilantro or dill, for serving
Preparation:
1. Place rack 6 inches from broiler, and heat oven to 425 degrees. In a large bowl, toss together zucchini, 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon red-pepper flakes. Spread evenly on a rimmed sheet pan. Roast until the zucchini is nicely browned all over, about 25 minutes, tossing halfway through.
2. While the zucchini roasts, pat shrimp dry and add to the same bowl used for the zucchini (no need to wash it). Toss shrimp with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, remaining 1/4 teaspoon red-pepper flakes, 2 teaspoons za’atar and all of the lemon zest. Let sit at room temperature while the zucchini roasts.
3. Remove zucchini from oven and turn the broiler to high. Add shrimp to the sheet pan with the zucchini, spreading it out evenly. Broil for 2 to 5 minutes, or until the shrimp just cooks through (watch it carefully so the shrimp don’t overcook).
4. Meanwhile, in a small bowl, whisk together yogurt, remaining 1/4 teaspoon salt, half of the lemon juice, the remaining 2 teaspoons za’atar and the grated garlic. Taste and add more salt or lemon juice, if needed. If the mixture is very thick, stir in a little water to loosen it, then spoon it on top of the shrimp and zucchini, and sprinkle with chopped herbs. Serve, making sure to scoop up the pan juices.
This article originally appeared in .
