Go-To Quick Dinners

It would be no understatement to say that the fall is a ‘bustling’ time of year. And the closer we get to the holidays, the less time there seems to be for such pesky things as cooking dinner. I know we’re all looking for quick ways we can put a healthy dinner on the table, so today I’m sharing a few of my “go-to” quick dinners, many of which use ingredients I tend to have on hand anyway, so I can put something together, even if I haven’t been to the grocery store in a while.

I keep frozen vegetables and some type of lettuce on hand to make a quick and healthy side for any meal.


Sweet Potato with Black Beans
Serves 2



  • 1 large sweet potato, washed
  • 1 can black beans, drained and rinsed
  • Shredded cheese, for garnish
  • Avocado, for garnish


Poke holes in the sweet potato with a fork and heat in the microwave for 6-8 minutes, until cooked through.

Heat the beans in the microwave until warmed.

Cut the sweet potato in half, one half for each plate. Mash the insides with a fork and top with beans, cheese, and avocado. Serve with a green vegetable side.


Fish Tacos
Serves 2



  • 1/2 lb. tilapia filet
  • 6″ or 8″ tortillas
  • Salt
  • Pepper
  • Chili powder
  • Cumin
  • 2 lime wedges
  • Cabbage, shredded
  • Carrot, thinly sliced
  • Cilantro


Season the tilapia with salt,pepper, chili powder, and cumin, to taste. Heat oil in a small pan and cook tilapia over medium heat, flipping after about 3 minutes, until cooked all the way through.

Warm the tortillas for 10 seconds in the microwave and divide the fish between them. Top with shredded cabbage, carrot, and cilantro. Squeeze lime over the taco. Serve with canned pinto beans and salad.


Tuna Salad
Serves 2



  • 2 small cans or 1 large can tuna fish, drained
  • Mayo
  • Pecans or walnuts, toasted and chopped
  • Apple, sliced small
  • Salt & pepper


Put tuna in a bowl and add mayo, salt, and pepper to taste. Add nuts and fruit, to taste. Serve with salad and bread.


Mediterranean Plate
Serves 2



  • Prepared hummus
  • 2 dolmas
  • Cherry tomatoes
  • Cucumber, sliced
  • Feta cheese, sliced
  • Pita bread


Arrange all ingredients on a plate.


Pasta with Vegetables
Serves 2


  • Pasta, any kind (100% whole wheat for more fiber)
  • 16 oz. bag of frozen vegetables (or any fresh vegetables you have on hand)
  • 1 jar of pasta sauce
  • 6 oz. red wine
  • Spices (oregano, rosemary, etc.)
  • Parmesan cheese


Boil a pot of water and cook the pasta. Drain. Meanwhile, heat oil in a pan and cook the vegetables. Season to taste with salt and spices. Add the pasta sauce and heat all the way through. Add wine and bring to a boil. Top the pasta with vegetables and sauce and sprinkle with Parmesan cheese.



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