With these delicious recipes, dinner will be ready in just minutes. With just three easy steps, you’ll have a nutritious meal ready in under 10 minutes. We’re sure you’ll be just as impressed as our readers who gave these dishes four and five star reviews. Try options like BBQ Chicken Tacos with Red Cabbage Slaw and Lemon Chicken Pasta for a flavorful meal you’re sure to love.
Sesame instant noodles with broccoli and soft-boiled egg
Drizzle your ramen with sesame oil and top with lightly steamed broccoli and a soft-boiled egg for added flavor. To reduce your sodium intake, look for ramen with less than 600 mg of sodium per serving or reduce the amount of seasonings.
Barbecue Chicken Tacos with Red Cabbage Slaw
This creamy, refreshing coleslaw is so good you’ll want to use it on other sandwiches, too, but it’s also delicious paired with tangy pulled chicken for an incredibly quick dinner to whip up on busy nights. To save even more time, try using a pre-shredded coleslaw blend.
Strawberry Spinach Salad with Avocado and Walnuts
Serve this summery strawberry spinach salad with soup or a half sandwich, or serve with grilled chicken or roasted salmon for an easy, healthy meal.
Lemon Chicken Pasta
We love the combination of lemon zest and toasted breadcrumbs in this easy Lemon Chicken Pasta recipe. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini, and baby zucchini for a complete meal ready in just 10 minutes.
Quinoa Chickpea Salad with Roasted Red Pepper Hummus
This hearty vegan salad is packed with nutritious plant-based ingredients like chickpeas, quinoa and hummus, and the crunch of sunflower seeds and the unexpected flavour of roasted peppers add irresistible flavor.
Chopped Chicken and Sweet Potato Salad
This easy salad recipe is a great way to use up leftover cooked chicken. Look for escarole near the leafy greens in the produce section; if you can’t find it, you can use romaine lettuce instead.
Salmon couscous salad
This healthy and easy salad is designed to be made with cooked or leftover salmon. To cook salmon quickly, brush lightly with olive oil and bake in a 450-degree oven for 8 to 12 minutes until the fish is opaque and firm.
Black bean quinoa bowl
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
This black bean and quinoa bowl has many of the common characteristics of a taco salad, minus the deep-fried bowl: it’s loaded with pico de gallo, fresh cilantro, and avocado, and also comes with an easy hummus dressing to drizzle on top.
Vegetarian Nicoise Salad
A vegetarian version of the traditional Nicoise salad, omitting the fish and including plenty of vegetables.
Quinoa Deli Salad
This healthy deli salad combines hearty quinoa and chickpeas with a bit of ham and mozzarella for lots of flavor without too much salt. This healthy quinoa salad is perfect for dinner or serves as a delicious lunch the next day.
Chickpea and roasted red pepper lettuce wraps with tahini
A tangy, nutty tahini dressing combines with no-cook ingredients like canned chickpeas and roasted red peppers to create easy-to-make lettuce wraps that can be made ahead of time for a quick lunch or dinner. Serve with a few slices of warm pita bread for the perfect end to your meal.
Hearty tomato soup with beans and vegetables
Garlic kale and creamy white beans elevate simple canned tomato soup into a satisfying lunch or dinner that you can make in 10 minutes. Using tomato pieces in the soup gives it a heartier texture. Look for low- or reduced-sodium brands that contain less than 450 mg of sodium per serving.
Chicken, Brussels sprouts and mushroom salad
In this easy salad recipe, the vegetables are thinly sliced to create a delicious, tender, crisp salad with no cooking required, and it pairs perfectly with a bright homemade vinaigrette and salty Parmesan.
Spicy chicken noodle soup with soft-boiled egg
Canned chicken noodle soup can be given a flavor boost by adding fresh ginger, crunchy vegetables, herbs, or a jammy soft-boiled egg. Look for low-sodium soups that contain 450 mg or less sodium per serving.
Mixed greens with lentils and sliced apples
This salad with lentils, feta cheese and apples is a satisfying vegetarian main dish that you can whip up quickly for lunch. To save time, substitute canned drained lentils, but be sure to choose low-sodium varieties and rinse well before adding to the salad.
Black bean nacho soup
Give your canned black bean soup a boost by serving it with your favorite nacho toppings, like cheese, avocado, and fresh tomatoes. Add a dash of smoked paprika for extra flavor, but feel free to substitute your favorite warm spices, like cumin or chili powder.
Quinoa and Chicken Kale Salad
Adding warm cooked chicken to this healthy salad recipe lightly wilts the kale, making it soft and easy to eat. Using a store-bought salad dressing will save you time, but you can also make your own tangy vinaigrette.
Zucchini and chicken noodle salad
Load up on veggies and forget about the calories with this healthy zoodle salad. Look for zucchini noodles and other pre-cooked veggies in the produce section, or make your own with a spiralizer.
Roasted vegetable and quinoa salad
Quick and easy to make, this salad is packed with satisfying protein and fiber, making it the perfect lunch or easy one-dish dinner.
Chicken and strawberry poppy seed salad
This healthy rendition of a takeout salad favorite combines cooked (or leftover) chicken and poppy seed dressing with fresh veggies, strawberries, and goat cheese for an easy meal that can be made in 10 minutes.
