Recipe Roundup

65 Make-Ahead Weeknight Dinner Recipes

With a little planning, you can look forward to a warm, comforting, and quick meal every night of the week.
Meatballs being formed on sheet pan.
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    3/65

    Quick Chicken Tikka Masala

    The flavors in this quick version of an Indian take-out favorite will only deepen as it sits. Keep in the fridge for up to three days; while it reheats, toast some naan or make a pot of basmati rice to serve on the side.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    4/65

    Hummus Dinner Bowls With Spiced Ground Beef and Tomatoes

    Top shallow bowls of hummus with crispy spiced beef and fresh tomato salad for an easy, protein-filled dinner.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    5/65

    Curried Chickpea and Lentil Dal

    This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.

    Get This Recipe
  • 6/65

    Beef Chili

    Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi
    7/65

    Slow-Cooker Chicken Congee

    A slow cooker and boneless, skinless chicken thighs make easy work of comforting Chinese rice porridge.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    8/65

    Cold Beef Tenderloin with Tomatoes and Cucumbers

    Designed to be grilled and chilled, this is the perfect lazy weeknight steak dinner.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    11/65

    Herby Chicken Kofta Meatballs

    Stash these meatballs in your freezer so you always have the building blocks of a great meal on hand. Simmer in tomato sauce, serve over grains or greens, or pack into pita sandwiches with cucumbers, red onion (if they'll eat it), and a tangy yogurt sauce.

    Get This Recipe
  • Photo by JP Bevins, Food Styling by Rhoda Boone
    12/65

    Slow-Cooker Green Chicken Chili

    Made with chicken, sweet potatoes, tomatillo salsa, and pinto beans, this easy chili is a cross between chile verde and white chicken chili.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell
    23/65

    Cauliflower "Mac 'n' Cheese" Casserole

    This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta—and it freezes well to boot!

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks
    24/65

    Slow-Cooker White Chicken Chili

    Throw the ingredients for this hearty chili into a resealable freezer bag and you'll have a slow cooker–ready meal at your fingertips.

    Get This Recipe
  • Photo by Linda Xiao
    25/65

    Double-Pork Carnitas

    Braise this classic Mexican pork dish on Sunday night. When you're ready to eat it, just crisp up the pork as directed while assembling the rest of your taco ingredients.

    Get This Recipe
  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    26/65

    Our Favorite Spaghetti and Meatballs

    Finding these meatballs in your freezer is like finding a $20 bill in the pocket of your jeans. Instant jackpot. Meatballs in sauce can be kept in the fridge for up to five days before eating, or frozen for up to three months.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    31/65

    Cold Roast Salmon With Smashed Green Bean Salad

    Served chilled, this entire dish can be made a full day ahead, and will keep you calm, cool, and collected after you get home from work.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    32/65

    Baked Stuffed Shells (Conchiglie Ripiene al Forno)

    Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    37/65

    Slow-Cooker Shredded Chicken

    Freeze small portions of this versatile, flavorful chicken to make easy work of tacos, salads, and sandwiches.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    38/65

    Big Red Slow-Cooker Pulled Pork

    The sweet, cult-favorite cream soda, originally from Texas, is combined with barbecue sauce as a braising liquid for slow-cooked, spice-rubbed pork shoulder. Just add buns, slaw, and pickles.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    43/65

    Fresh Corn Quiche

    Sweet, creamy, and crispy on the edges, this corn casserole makes a killer reheat-able dinner, but it's also delicious served cold, right out of the fridge.

    Get This Recipe
  • Photo by Alex Lau
    44/65

    Curried Yellow Split Pea Soup with Spiced Coconut

    Top this Madras curry–perfumed soup with earthy-sweet spiced coconut chips for a warming vegetarian dinner. Rewarm the soup gently, over medium heat while you make the spiced oil topper.

    Get This Recipe
  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    45/65

    Cold Paprika-Grilled Chicken with Marinated Bell Peppers

    Just before serving, toss the peppers and the cold grilled chicken together, then pour the juices left over from marinating the peppers all over the chicken to moisten, flavor, and glaze it.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    46/65

    Big-Batch Seasoned Ground Beef

    Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.

    Get This Recipe
  • Photo by Peden + Munk
    47/65

    Red Posole With Pork

    If you’ve never made posole, this is a good starter recipe. There are no hard-to-get cuts (like the pig’s head called for in many traditional versions), and most of the process is hands-off.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    48/65

    Instant Pot Beef and Sweet Potato Chili

    Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    49/65

    Vegetarian Three-Bean Chili

    With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes—and then you can stash it away for at least 3 days.

    Get This Recipe
  • Photo by Ed Anderson
    50/65

    Vermicelli Noodles With Lemongrass Pork Meatballs

    Refreshingly cold noodles, Vietnamese-spiced pork meatballs, and an array of toppings like fried shallots and crushed peanuts ensure this make-ahead dinner is totally unforgettable.

    Get This Recipe
  • Photo by Alex Lau
    51/65

    Vietnamese Chicken Soup With Rice

    No need to worry about overcooking the rice when you reheat this soothing soup: the sticky rice lends its starch to the broth, creating a comforting, almost creamy texture.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Molly Baz
    52/65

    Cheesy Kale and Mushroom Strata

    How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    53/65

    Cacio e Pepe Pie

    This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form. To make it ahead, prep the dish all the way through stuffing it into the pan. When you are ready to eat, bake it off, adding 5-10 minutes onto the cooking time until it's warmed through.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    54/65

    Slow-Cooked Chicken Stew With Kale

    Get the most out of chicken thighs by shredding the perfectly cooked meat when done and then adding the bare bones back to the simmering pot until the stew is rich and robust.

    Get This Recipe
  • Photo by Alex Lau, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    55/65

    Ham Hock and White Bean Stew

    If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

    Get This Recipe
  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    56/65

    Party Posole Rojo

    Great for a party, and great for a family of picky eaters. Set out an assortment of toppings while the posole reheats on the stove, and let everyone garnish to their heart's desire.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Sue Li
    57/65

    Baked Pasta alla Norma

    Cheesy, saucy baked pasta is even more fun when you can slice it into wedges. To make the dish ahead, do the final baking in a 13x9" glass or ceramic dish instead of cast iron for easier storage, and then reheat in a 375°F oven until warmed through, about 20 minutes.

    Get This Recipe
  • Photo by Caleb Adams, Food Styling by Anna Stockwell
    58/65

    Mexican Meat Patties with Fresh Corn Salsa

    Keep a stash of these meat patties in the freezer, and then toss them into a hot pan straight from frozen and sear until they're cooked throughout.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    61/65

    Escarole with Italian Sausage and White Beans

    Serve this brothy dish for a quick-and-easy one-pot dinner. Or freeze it in portions to reheat and spill over rice or another grain.

    Get This Recipe
  • Photo by Ditte Isager
    62/65

    Chicken and Dumplings With Mushrooms

    You know the saying: all stews and braises are best when made in advance. Make this chicken and mushroom stew without the dumplings over the weekend, and then poach the dumplings right before serving.

    Get This Recipe
  • Photo by Charles Masters, Food Styling by Suzanne Lenzer
    65/65

    Our Favorite Lasagna With Sausage, Spinach, and Three Cheeses

    Layer this lasagna as directed and then stash in the refrigerator for up to three days or in the freezer for up to three months. It can go straight into the oven without being defrosted, but you might need to add up to 30 minutes extra cooking time.

    Get This Recipe
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like herby chicken kofta meatballs and baked feta and greens.
The Most-Saved Recipes in the Epicurious App in June
Like hummingbird cake and a steak salad with feta dressing.
15 of Our Favorite Alison Roman Recipes
From German potato salad to the “best halibut.”
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
'Dimension 20' Cast Test Their Basic Culinary Skills
Today, the ‘Dimension 20’ cast–Brennan Lee Mulligan, Zac Oyama, Siobhan Thompson, and Ally Beardsley–go head-to-head on Epicurious, testing their basic culinary skills. From cheese sniffing to whisking cream, which cast member will be crowned winner of this culinary challenge?

Dimension 20: Cloudward, Ho! is available only on Dropout and recently aired its finale. The cast is led by Game Master Brennan Lee Mulligan, and additionally stars Emily Axford, Ally Beardsley, Brian Murphy, Zac Oyama, Siobhan Thompson, and Lou Wilson.

The cast of Dimension 20: Cloudward, Ho! is nearing the end of its West Coast tour, and tickets are available for purchase to their live shows in Seattle, WA, on July 20 and Las Vegas, NV, on November 1.

Dropout presents independent, ad-free, uncensored comedy, producing and hosting several original series, such as Game Changer, Dimension 20, Very Important People, and many more. The Dropout app is available on Fire TV, Apple TV, Android TV, Roku, Chromecast, Samsung Smart TVs, plus iOS and Android mobile devices. For more information and to browse the Dropout catalog, please visit Dropout.tv.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?
4 Levels of Teriyaki: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Billy, home cook Emily, and professional chef Yuji Haraguchi–to make us their take on teriyaki. We then asked expert food scientist Rose to explain each chef's choices along the way. Which teriyaki dish do you want to tuck into first?