20 Easy 8 Ingredient Recipes for Busy Cooks

Busy weeknights call for simple solutions—and these 20 easy 8-ingredient recipes are here to save the day! Whether you’re craving cozy comfort food, fresh seasonal bites, or speedy dinners that don’t skimp on flavor, we’ve got you covered. No fuss, no long grocery lists—just delicious meals ready in a flash. Let’s make cooking (and eating!) the easiest part of your day. Dig in!

Spicy Chickpea and Spinach Curry

This hearty curry packs a flavorful punch with tender chickpeas, vibrant spinach, and a warming spice blend—perfect for a quick weeknight dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 (15-oz) can diced tomatoes
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 4 cups fresh baby spinach
• 1/2 tsp salt
• 1 tbsp lemon juice
• Cooked basmati rice, for serving

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until softened. Stir in the garlic and ginger; cook for 1 minute until fragrant.
2. Add 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne, stirring for 30 seconds to toast the spices.
3. Pour in the diced tomatoes (with juices), chickpeas, and 1/2 cup vegetable broth. Simmer for 10 minutes, stirring occasionally.
4. Fold in the spinach and 1/2 tsp salt, cooking just until wilted (about 2 minutes). Remove from heat and stir in 1 tbsp lemon juice.
5. Serve over basmati rice.

The lemon juice brightens the rich spices, while the spinach adds a fresh contrast to the creamy chickpeas—no coconut milk needed!

Tip: For extra depth, toast whole cumin seeds in the oil before adding the onion.

Lemon Garlic Butter Shrimp Pasta

This bright, buttery pasta comes together in under 20 minutes, making it perfect for busy weeknights when you crave something restaurant-worthy.

Ingredients:

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup chicken or vegetable broth
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add shrimp, salt, and black pepper. Cook 2 minutes per side until pink and opaque. Transfer shrimp to a plate.
4. Pour broth and lemon juice into the skillet, scraping up any browned bits. Simmer 2 minutes until slightly reduced.
5. Return shrimp to skillet, add drained pasta and parsley, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
6. Serve immediately, topped with Parmesan if desired.

The magic here? The sauce clings to every noodle thanks to the starchy pasta water, while the lemon cuts through the richness for a perfectly balanced bite.

Tip: For extra depth, add a splash of white wine with the broth in step 4.

Quick and Creamy Tomato Basil Soup

Nothing beats a cozy bowl of tomato basil soup—especially when it comes together in under 30 minutes with pantry staples.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Pour in the crushed tomatoes and 1 cup vegetable broth. Simmer for 10 minutes, stirring occasionally.
3. Reduce heat to low, then stir in 1/2 cup heavy cream, 1/4 cup basil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 more minutes.
4. Blend with an immersion blender (or carefully transfer to a blender) until smooth. Taste and adjust seasoning if needed.

The cream adds just the right richness without overpowering the bright tomato and basil—perfect for dunking grilled cheese!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Honey Garlic Glazed Salmon

This sweet and savory salmon comes together in under 20 minutes, making it perfect for busy weeknights when you crave something restaurant-worthy at home.

Ingredients:

• 4 (6-oz) salmon fillets, skin-on or skinless
• 3 tbsp honey
• 3 tbsp soy sauce
• 2 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley (optional garnish)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp lemon juice, and 4 minced garlic cloves.
3. Pat salmon fillets dry, then brush with 1 tbsp olive oil and sprinkle with 1/2 tsp black pepper.
4. Place salmon on the prepared baking sheet and spoon half of the glaze evenly over the fillets. Bake for 8 minutes.
5. Remove from oven, spoon remaining glaze over salmon, and return to oven for 4–6 more minutes, or until salmon flakes easily with a fork.
6. Garnish with 1 tbsp chopped parsley if desired.

The magic here is the double-glazing technique—basting halfway through ensures a glossy, caramelized crust without overcooking the tender fish.

Tip: For extra depth, add 1/2 tsp grated ginger to the glaze. Leftovers make killer salmon bowls with rice and veggies!

One-Pot Cheesy Chicken and Rice

This creamy, comforting dish comes together in a single pot—minimal cleanup, maximum cheesy goodness!

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat. Add diced chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
2. In the same skillet, sauté 1 small yellow onion for 3 minutes until soft. Add 2 cloves garlic and cook for 30 seconds until fragrant.
3. Stir in 1 cup rice, 2 cups chicken broth, 1 tsp paprika, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Return chicken to the skillet, nestling it into the rice. Cover and cook for 5 more minutes until liquid is absorbed.
5. Remove from heat and sprinkle 1 cup cheddar cheese over the top. Cover and let sit for 2 minutes until melted. Garnish with parsley if desired.

The magic here? The rice soaks up all the savory chicken flavors while staying perfectly tender—no mushy grains!

Tip: For extra creaminess, stir in 2 tbsp cream cheese with the cheddar.

Baked Parmesan Zucchini Fries

These crispy Baked Parmesan Zucchini Fries are a guilt-free snack that delivers all the crunch of the classic without the deep fryer—perfect for dipping or munching straight off the tray!

• 2 medium zucchinis, cut into ½-inch thick fry-shaped sticks
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs, beaten
• Olive oil spray

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the Parmesan cheese, panko breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper.
3. Dip each zucchini stick into the beaten eggs, letting excess drip off, then roll in the Parmesan mixture, pressing gently to coat. Place on the prepared baking sheet in a single layer.
4. Lightly spray the fries with olive oil and bake for 18–20 minutes, flipping halfway, until golden and crisp.

The magic here? The Parmesan melts into a savory crust while the zucchini stays tender inside—no sogginess in sight! Serve with marinara or ranch for the ultimate snack.

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely to avoid burning!).

Peanut Butter Chocolate Chip Cookies

These cookies are the perfect marriage of nutty peanut butter and melty chocolate chips—chewy, rich, and impossible to resist.

Ingredients

• 1 cup creamy peanut butter
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, mix 1 cup peanut butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth. Beat in 1 large egg and 1 tsp vanilla extract.
3. Stir in 1 tsp baking soda and 1/4 tsp salt, then fold in 1 cup chocolate chips.
4. Scoop dough into 1-tbsp balls, place 2 inches apart on sheets, and flatten slightly with a fork.
5. Bake for 10–12 minutes until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring.

The cookies stay extra soft thanks to the peanut butter’s natural oils, while the chocolate chips add little pockets of gooey goodness.

Tip: For thicker cookies, chill the dough for 30 minutes before baking.

Caprese Stuffed Portobello Mushrooms

These juicy portobellos are packed with the classic flavors of Caprese—fresh mozzarella, ripe tomatoes, and basil—making them a hearty yet light vegetarian main or side.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella, diced
• 1/4 cup fresh basil leaves, thinly sliced
• 1 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Brush mushroom caps with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Place them gill-side up on a baking sheet.
2. Roast for 10 minutes until mushrooms release their juices. Carefully pour out any excess liquid.
3. In a bowl, toss cherry tomatoes, mozzarella, and basil with remaining 1 tbsp olive oil. Divide the mixture evenly among the mushrooms.
4. Return to the oven for 8–10 minutes until cheese softens and tomatoes blister. Drizzle with balsamic glaze before serving.

The balsamic adds a tangy-sweet contrast to the creamy cheese, while roasting concentrates the mushrooms’ meaty texture—no one will miss the meat here!

Tip: For extra depth, rub the mushroom caps with a minced garlic clove before oiling.

Beef and Broccoli Stir Fry

This Beef and Broccoli Stir Fry is a weeknight hero—tender strips of beef, crisp-tender broccoli, and a savory-sweet sauce that comes together in minutes.

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add beef and cook for 2–3 minutes until browned but not fully cooked. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Stir-fry broccoli for 2 minutes, then add 2 cloves minced garlic and 1 tsp grated ginger. Cook for 30 seconds until fragrant.
4. Return beef to the skillet, pour in the sauce, and toss everything together. Simmer for 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly.

The magic here? The sauce clings perfectly to every bite, thanks to the cornstarch—no soggy veggies or separated flavors!

Tip: For extra tenderness, marinate the beef in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Avocado Lime Ranch Chicken Salad

This creamy, zesty chicken salad is packed with bright flavors and comes together in just 15 minutes—perfect for sandwiches, wraps, or scooping straight from the bowl!

Ingredients:

• 2 cups shredded cooked chicken (rotisserie works great!)
• 1 large avocado, pitted and diced
• 1/4 cup plain Greek yogurt
• 2 tbsp ranch seasoning mix
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, mash the avocado with the back of a fork until mostly smooth (a few small chunks are fine).
2. Add the 1/4 cup Greek yogurt, 2 tbsp ranch seasoning, 2 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until fully combined.
3. Fold in the shredded chicken and 1/4 cup cilantro until evenly coated.
4. Taste and adjust salt or lime juice if needed. Serve immediately or chill for up to 2 hours.

The creamy avocado and tangy lime balance the savory ranch perfectly, while the cilantro adds a fresh pop—no mayo required!

Tip: For extra crunch, stir in diced celery or toasted pepitas just before serving.

Sweet Potato Black Bean Tacos

These hearty vegetarian tacos are packed with smoky-sweet flavor and come together in under 30 minutes—perfect for busy weeknights.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 8 small corn tortillas, warmed
• ¼ cup crumbled feta or cotija cheese
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Warm the beans: In a small saucepan over medium heat, stir black beans with 2 tbsp water until heated through, about 3 minutes. Mash lightly with a fork for a chunkier texture.
3. Assemble: Fill warm tortillas with roasted sweet potatoes, black beans, feta, and cilantro. Serve with lime wedges for squeezing.

The contrast of creamy beans, crispy-edged sweet potatoes, and tangy cheese makes every bite irresistible. Tip: For extra crunch, toast the tortillas directly over a gas flame for 10 seconds per side.

Garlic Herb Roasted Potatoes

These crispy-on-the-outside, tender-on-the-inside roasted potatoes are infused with garlic and fresh herbs—perfect for weeknights or impressing guests.

Ingredients:

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 30 minutes, then flip potatoes and roast another 15–20 minutes until deeply golden and crisp.

The minced garlic caramelizes into savory bits while the herbs perfume every bite—no parboiling required for that ideal texture.

Tip: For extra crispiness, give the potatoes space! Crowding the pan steams them instead of roasting.

Creamy Pesto Chicken Skillet

This one-pan wonder delivers juicy chicken smothered in a velvety pesto cream sauce—ready in under 30 minutes for a weeknight win.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup basil pesto (store-bought or homemade)
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• Fresh basil leaves for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté 3 cloves garlic for 30 seconds until fragrant. Pour in 1 cup heavy cream, 1/2 cup pesto, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
3. Simmer for 3–4 minutes until slightly thickened, then stir in 1/2 cup parmesan cheese until melted. Return chicken to the skillet and toss to coat.
4. Add 1 cup cherry tomatoes and cook for 2 more minutes just to warm through. Garnish with fresh basil.

The magic here? The pesto infuses the cream with herbaceous brightness while keeping the chicken irresistibly tender.

Tip: For extra richness, swirl in a pat of butter at the end—it’ll make the sauce glossy and luxurious.

Blueberry Lemon Muffins

These blueberry lemon muffins are the perfect balance of tart and sweet, with a tender crumb and bursts of juicy berries in every bite.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, whisk melted butter, eggs, 1/2 cup whole milk, 1 tsp vanilla extract, and lemon zest until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined (a few lumps are okay). Toss blueberries with 1 tbsp flour (not listed above) to coat, then fold into the batter.
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 20-22 minutes, until tops spring back when lightly pressed.
6. Let cool in the pan for 5 minutes, then transfer to a wire rack.

The lemon zest brightens the berries beautifully, while the melted butter keeps these muffins irresistibly moist. Tip: For extra zing, drizzle cooled muffins with a simple lemon glaze (1/2 cup powdered sugar + 1 tbsp lemon juice).

BBQ Pulled Pork Sliders

These tender, smoky pulled pork sliders are perfect for game day or a fuss-free weeknight dinner—pile them high with tangy slaw for the ultimate bite.

Ingredients:

• 3 lbs pork shoulder (trimmed)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (plus extra for serving)
• 1/2 cup apple cider vinegar
• 12 slider buns
• 1 cup shredded cabbage slaw (optional)

Instructions:

1. Season: Rub pork shoulder evenly with 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
2. Slow cook: Place pork in a slow cooker with 1/2 cup apple cider vinegar. Cook on LOW for 8 hours or HIGH for 5 hours until fork-tender.
3. Shred & sauce: Transfer pork to a bowl, discard excess fat, and shred with forks. Stir in 1 cup BBQ sauce.
4. Assemble: Pile pulled pork onto slider buns, top with slaw if using, and drizzle with extra BBQ sauce.

The magic here? The apple cider vinegar cuts through the richness of the pork, while the smoky-sweet rub caramelizes into the meat for layers of flavor.

Tip: For crispy edges, broil the sauced pork on a sheet pan for 3–5 minutes before assembling.

Vegetable Fried Rice

This veggie-packed fried rice is a quick, flavorful way to turn leftover rice into a satisfying meal—ready in under 20 minutes!

Ingredients:

• 3 cups cooked and cooled jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• ½ tsp black pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté carrots for 2 minutes, then add peas and white parts of green onions. Cook 1 minute until fragrant.
3. Stir in garlic and cook 30 seconds. Add rice, breaking up clumps with a spatula. Cook 3 minutes until lightly crispy.
4. Reduce heat to medium. Add soy sauce, sesame oil, sugar, and black pepper, tossing to coat. Fold in scrambled eggs and green onion tops.
5. Serve immediately. The magic here? Using cold rice ensures perfect texture—no mushy grains!

Tip: For extra crunch, toss in a handful of bean sprouts with the peas.

Cheesy Spinach and Artichoke Dip

This creamy, crowd-pleasing dip is packed with gooey cheese, tender spinach, and tangy artichokes—perfect for game day or cozy nights in.

Ingredients:

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F and lightly grease a small baking dish.
2. In a large bowl, mix the spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, sour cream, mayonnaise, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using) until fully combined.
3. Spread the mixture evenly into the prepared dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
4. Let cool for 5 minutes before serving with chips, bread, or veggies.

The magic here? The blend of three cheeses creates an ultra-creamy base, while the garlic and red pepper flakes add just the right kick. Tip: For extra crispiness, broil for the last 2–3 minutes—just keep an eye on it!

Chocolate Peanut Butter Energy Bites

These no-bake bites are the perfect pick-me-up—packed with protein, rich chocolate, and that irresistible peanut butter hug.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 2 tbsp ground flaxseed
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, stir together the oats, peanut butter, honey, chocolate chips, flaxseed, vanilla extract, and salt until fully combined. The mixture should hold together when pressed.
2. Roll into 1-inch balls (about 1 tbsp each) and place on a parchment-lined tray. If the mixture feels sticky, chill it in the fridge for 15 minutes first.
3. Refrigerate for 30 minutes to firm up. Store in an airtight container for up to 1 week.

The flaxseed adds a nutty depth, while the honey keeps these bites sweet without being cloying—ideal for sneaking into lunchboxes or post-workout snacks.

Tip: For a fun twist, roll the chilled bites in cocoa powder or crushed peanuts for extra texture.

Sheet Pan Sausage and Veggies

This one-pan wonder is a weeknight lifesaver—juicy sausage and caramelized veggies with zero fuss and maximum flavor.

Ingredients:

• 1 lb smoked sausage (kielbasa or andouille), sliced into 1-inch rounds
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, chopped into 1-inch pieces
• 1 small red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp maple syrup (optional, for a touch of sweetness)

Instructions:

1. Preheat oven to 400°F. On a large sheet pan, toss baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 15 minutes.
2. Add sausage, broccoli, bell pepper, and red onion to the pan. Drizzle with remaining 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, remaining 1/4 tsp salt, and 1/4 tsp black pepper. Toss to coat evenly.
3. Drizzle maple syrup (if using) over the mixture. Return to oven and bake for 20–25 minutes, stirring once halfway, until potatoes are tender and sausage is browned.

The maple syrup adds a subtle caramelized glaze that balances the smokiness of the sausage—trust us, it’s a game-changer!

Tip: For extra crispiness, broil for 2–3 minutes at the end (watch closely to avoid burning).

Classic Margherita Pizza

Nothing beats the simplicity of a Margherita pizza—fresh basil, gooey mozzarella, and tangy tomato sauce on a crisp crust. It’s a timeless crowd-pleaser!

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp cornmeal (for dusting)

Instructions

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside for 30 minutes.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Sprinkle cornmeal on a pizza peel or parchment paper, then transfer the dough to it.
3. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Arrange the mozzarella slices on top.
4. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
5. Carefully slide the pizza onto the preheated stone or baking sheet. Bake for 10–12 minutes until the crust is golden and the cheese bubbles.
6. Remove from oven, top with fresh basil, and drizzle with the remaining 1 tbsp olive oil.

The magic here? The high heat blisters the crust while keeping the mozzarella luxuriously creamy—no soggy middles!

Tip: For extra flavor, rub a raw garlic clove over the hot crust before adding the basil.

Conclusion

With 20 simple, flavorful recipes—each made with just 8 ingredients or fewer—this roundup is a lifesaver for busy cooks! Whether you’re whipping up a quick weeknight dinner or meal prepping for the week, these dishes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share the love—pin this article for later!