30-Minute Dinner Recipes That’ll Save Your Weeknights

Wondering what to make for dinner tonight? These quick and easy recipes will help you get a meal on the table in a half-hour—or less.


Sesame Pork Milanese

Pounding the pork chops thin helps speed up the cooking process, allowing you to pull this whole dish together in just 30 minutes. If you don’t have a meat mallet you can use a heavy skillet, instead.



Ingredients

Directions

  1. Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil, and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
  2. Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through 4 to 5 minutes. Transfer to a paper towel–lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
  3. While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil, and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots, and tomatoes and toss; season with salt and pepper. Serve with pork chops.




30-Minute Turkey Chili


Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you’re going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips, or avocado!


Easily made in less than 30 minutes, this Southwestern classic has smoke and heat from the chipotle pepper. If you’re going the meatless route, use soy crumbles instead of turkey and enjoy with cilantro, sour cream, tortilla chips, or avocado!


Ingredients

Directions

  1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. 
  2. Ladle the chili into bowls and serve with the garnishes of your choice.

Cook’s Note

A skillet's larger surface area reduces sauces faster than simmering in a saucepan.















Classic Shrimp Scampi


We can't get enough of shrimp scampi! Do we love it because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above!

America can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on FoodNetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What’s the excitement all about? Do we love shrimp scampi because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above!


Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup of the cooking water, then drain.
  2. Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced 2 minutes. 
  3. Return the shrimp and any juices from the plate to the skillet along with the linguine, butter, and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

  5.  

Hot Sausage Cast-Iron Skillet Pan Pizza


The key to a pan pizza is preheating the pan so the dough starts to cook right after it is placed inside. That'll help you get a super crispy crust on the bottom.


Make your favorite pizza at home in your cast-iron skillet. Spicy sausage, chili flakes, and honey give sausage pizza a whole new look. While the pizza is in the oven, throw together a salad -- simple mixed greens with balsamic or an acidic, bright fennel salad with olive and arugula.


Ingredients

EZ Pizza Dough:


Fennel and Olive Salad:

Directions

  1. Preheat oven to 525 to 550 degrees F, as high as it goes, with the rack at the center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast iron or another skillet over medium-high heat for the sausage.
  2. Gather your ingredients.
  3. In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt, and a few leaves of basil.
  4. Stretch dough into an even round that will cover a large skillet.
  5. Drizzle a little EVOO in a smaller skillet. Cut sausage from casing, add to the pan, and lightly brown and crumble. Turn the pan off.
  6. Sprinkle a little cornmeal and flour in a larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheese over the sausage, and place in the oven.
  7. To the sausage skillet, add a little water, honey, and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
  8. Bake the pizza for 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.

EZ Pizza Dough:

  1. To a mixer with the dough hook attached, add warm water and yeast and let the yeast bloom and foam, for 5 minutes.
  2. Add EVOO, honey, and salt, and turn on the mixer. Add the flour gradually to form a dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand for 1 hour.
  3. Cut dough in half; wrap half the dough and freeze for later use.

Fennel and Olive Salad:

  1. Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place them in a bowl. Add the juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

Cook’s Note

You cannot make your own dough in 30 minutes, of course, but here's a simple recipe that makes 2 pizzas and you can keep it on hand in the freezer.


Credit: https://www.foodnetwork.com/

Get more delicious recipes 👇
https://www.foodnetwork.com/