Here’s What to Cook Every Night This Week (April 18 – 24)

With Easter and Passover in the rearview, we’re experiencing a bit of a cooking hangover. So this week, we’re not making anything that takes more than 30 minutes to prepare. Read on for seven dinner recipes that come together in a flash with minimal fuss, from crowd-pleasing tacos to takeout-inspired skillets. (There’s even one high-protein vegetarian recipe that only requires 15 minutes of prep and not a second of cooking.)

Unlike potato or chicken salad, this plant-based powerhouse starts with precooked chickpeas, so you won’t have to turn on the stove or oven to prepare it—just the toaster.

This kid-friendly mélange of spaghetti, pesto chicken and gooey mozzarella is only 30 minutes away. Up the veggie ante by adding zucchini or corn to the roasted tomatoes.

Twenty minutes, five ingredients, one pot. In the words of Ina Garten, how easy is that? The secret to the broth’s rich, savory flavor is a Parmesan rind.

Plate it atop steamed white rice, use it as sandwich filling or serve it on a bed of greens—the skillet is your oyster.

Put down the peeler and step away from the sink: The spuds can be grated with their skins on. Pop them in a food processor equipped with a grater attachment if you’re feeling extra lazy.

Substitute extra-virgin olive oil for yogurt to make the dressing vegan and dairy free. (And feel free to make a second batch to drizzle over grilled chicken, salmon, tortilla chips or steak.)