18 Easy Batch Cooking Recipes for Busy Weeknights

Zipping through weeknights just got easier with these 18 easy batch cooking recipes designed for the busy home cook. Whether you’re craving quick dinners, seasonal favorites, or a hearty dose of comfort food, we’ve got you covered. Dive into our roundup and discover how simple it can be to whip up delicious meals that save time and satisfy everyone at the table. Keep reading to find your next weeknight hero!

Slow Cooker Beef Stew

Picture this: a chilly evening, your stomach growling like a bear fresh out of hibernation, and the only cure is a hearty, soul-warming slow cooker beef stew that practically cooks itself while you binge-watch your favorite show. This isn’t just stew; it’s a hug in a bowl, ready to make your taste buds do a happy dance.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 cups beef broth
• 1 cup red wine
• 3 carrots, peeled and sliced into 1-inch pieces
• 3 potatoes, peeled and diced into 1-inch cubes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer the browned beef to the slow cooker. Sprinkle with flour, salt, pepper, and thyme, then toss to coat evenly.
3. In the same skillet, add onion and garlic, sautéing until fragrant, about 2 minutes. Tip: This step builds flavor, so don’t skip it!
4. Stir in tomato paste and cook for another minute before adding the mixture to the slow cooker.
5. Pour in beef broth and red wine, then add carrots and potatoes. Stir to combine.
6. Cover and cook on low for 8 hours or high for 4 hours. Tip: The longer it cooks, the more tender the beef becomes.
7. Once done, give it a good stir and adjust seasoning if necessary.

Kick back and savor the rich, melt-in-your-mouth beef paired with veggies that’ve soaked up all that glorious flavor. Serve it over a bed of creamy mashed potatoes or with a crusty loaf of bread to sop up every last drop of that savory broth.

Vegetable Lentil Soup

Zesty and packed with flavor, this Vegetable Lentil Soup is the culinary equivalent of a warm hug on a chilly day. Perfect for those who think ‘healthy’ and ‘delicious’ can’t coexist in the same sentence, this soup is here to prove the naysayers wrong.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves minced garlic
• 1 cup dried green lentils
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup diced onions, 1 cup diced carrots, and 1 cup diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 1 cup dried green lentils, 4 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Remove the bay leaf before serving. Tip: For a smoother texture, blend half the soup and mix it back in.

Lusciously thick and hearty, this soup is a canvas for your creativity—top with a dollop of yogurt or a sprinkle of fresh herbs for an extra flavor boost. Serve with crusty bread to soak up every last drop of this veggie-packed delight.

Chicken and Rice Casserole

Mmm, who doesn’t love a dish that’s as comforting as a hug from your grandma but requires about the same effort as texting ‘LOL’? Chicken and Rice Casserole is that magical weeknight hero, combining juicy chicken, fluffy rice, and a creamy sauce that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups uncooked long-grain white rice
• 4 cups chicken broth
• 1.5 lbs boneless, skinless chicken breasts
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the uncooked rice, chicken broth, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and black pepper until well combined. Tip: For an extra flavor kick, swap the water with chicken broth when cooking rice.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
4. Slice the cooked chicken into bite-sized pieces and stir into the rice mixture.
5. Pour the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese on top.
6. Bake uncovered for 45 minutes, or until the rice is tender and the cheese is bubbly and slightly golden. Tip: Let it sit for 5 minutes before serving to allow the sauce to thicken.

Perfectly creamy with a cheesy crust that’s downright irresistible, this casserole is a one-way ticket to Flavor Town. Serve it with a side of steamed veggies or a crisp salad to round out the meal.

Quinoa and Black Bean Salad

Who knew that a bowl of quinoa and black beans could be the life of the party? This salad is like that one friend who’s effortlessly cool, nutritious, and always brings the fun to any gathering. Packed with protein and bursting with flavors, it’s a dish that’ll have everyone coming back for seconds.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup diced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, in a large bowl, combine the black beans, corn, red bell pepper, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper to make the dressing.
5. Fluff the quinoa with a fork and add it to the large bowl with the vegetables. Tip: Spread the quinoa on a baking sheet to cool quickly if you’re in a hurry.
6. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Vibrant and hearty, this quinoa and black bean salad is a textural dream with a zesty lime kick. Serve it in a hollowed-out bell pepper for a fun, edible bowl that’ll impress your guests.

Pasta Primavera

Spring has sprung, and so has our craving for something fresh, vibrant, and downright delicious—enter Pasta Primavera, the veggie-packed dish that’s here to save your dinner routine from the mundane.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced zucchini. Sauté for 5 minutes until vegetables are tender-crisp.
3. Add 1 cup cherry tomatoes and 2 cloves minced garlic to the skillet. Cook for 2 minutes until garlic is fragrant and tomatoes soften slightly.
4. Pour in 1/2 cup heavy cream and stir to combine. Let simmer for 2 minutes to thicken slightly. Tip: If sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Drain pasta and add it to the skillet along with 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Toss everything together until well coated. Tip: For extra flavor, finish with a sprinkle of fresh basil or red pepper flakes.

This Pasta Primavera is a symphony of textures—creamy, crunchy, and everything in between—with a flavor profile that’s as bright as a spring morning. Serve it in a hollowed-out bell pepper for a fun, edible bowl that’ll impress even the pickiest eaters.

Turkey Meatball Marinara

Gobble up the goodness with this twist on a classic that’ll have your taste buds doing the tango! Turkey Meatball Marinara is here to save your weeknight dinners from the mundane, packing flavor punches in every bite.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 24 oz marinara sauce
• 1/4 cup fresh basil, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix until just combined—overmixing can lead to tough meatballs.
3. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet. You should get about 20 meatballs.
4. Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, then transfer them back to the baking sheet.
5. Bake the meatballs in the preheated oven for 15 minutes, or until they reach an internal temperature of 165°F.
6. While the meatballs bake, warm the marinara sauce in the same skillet over low heat.
7. Once the meatballs are done, add them to the skillet with the marinara sauce, gently stirring to coat. Simmer for 5 minutes to let the flavors meld.
8. Garnish with fresh basil before serving.

Juicy, tender, and bursting with herby goodness, these turkey meatballs are a lighter take that doesn’t skimp on flavor. Serve them over a heap of spaghetti or tucked into a sub roll for a sandwich that’ll make your heart sing.

Sweet Potato and Chickpea Curry

Just when you thought your weeknight dinners couldn’t get any more exciting, along comes this Sweet Potato and Chickpea Curry to shake things up. It’s like a hug in a bowl, but with a spicy kick that’ll make your taste buds do a happy dance.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add curry powder, cumin, turmeric, and cayenne pepper, stirring for 30 seconds to toast the spices.
5. Tip: Toasting spices releases their flavors, so don’t skip this step!
6. Add sweet potatoes, chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot.
7. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until sweet potatoes are tender.
8. Tip: Cover the pot to speed up cooking, but stir occasionally to prevent sticking.
9. Season with salt and black pepper, then stir in cilantro.
10. Tip: For extra creaminess, mash a few sweet potatoes against the side of the pot before serving.

Get ready to dive into a bowl of creamy, dreamy curry that’s packed with flavor and texture. Serve it over a bed of fluffy rice or with a side of naan to scoop up every last bit of that delicious sauce.

Beef and Broccoli Stir Fry

Alright, folks, let’s dive into a dish that’s faster to make than it is to decide what to watch on Netflix tonight—Beef and Broccoli Stir Fry! This crowd-pleaser is your ticket to a flavor-packed dinner that’ll have everyone at the table forgetting their phones exist (well, almost).

Ingredients

• 1 lb beef sirloin, thinly sliced
• 4 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 tbsp vegetable oil
• 1/2 cup beef broth
• 1 tbsp cornstarch

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and beef broth to create the marinade.
2. Place the sliced beef in a large bowl, pour half of the marinade over it, and let it sit for 15 minutes. Tip: This is the perfect time to prep your broccoli!
3. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the marinated beef to the skillet, reserving the marinade, and cook for 3-4 minutes until browned. Tip: Don’t overcrowd the pan to ensure a good sear.
5. Remove the beef from the skillet and set aside.
6. In the same skillet, add broccoli and stir-fry for 2 minutes.
7. Whisk cornstarch into the reserved marinade and pour over the broccoli.
8. Cook for another 2 minutes until the sauce thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
9. Return the beef to the skillet, toss everything together, and cook for an additional minute to heat through.

Ready to serve? This Beef and Broccoli Stir Fry boasts tender beef, crisp-tender broccoli, and a sauce that’s the perfect balance of savory and sweet. Try serving it over a bed of fluffy rice or noodles for a meal that’s as satisfying as it is speedy.

Vegetable Lasagna

Alright, let’s dive into the world of layered goodness where vegetables and cheese play hide and seek in the most delicious way possible. This vegetable lasagna is the hero your dinner table deserves, packed with vibrant veggies and ooey-gooey cheese that’ll make you forget meat ever existed.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 cup chopped spinach
• 1 cup diced zucchini
• 1 cup diced bell peppers
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
4. Add mushrooms, spinach, zucchini, and bell peppers to the skillet. Cook for 5-7 minutes until vegetables are tender. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a bowl, mix ricotta cheese, half of the Parmesan cheese, salt, pepper, and dried basil.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the vegetable mixture, and a third of the mozzarella cheese. Repeat the layers.
8. Top with the remaining noodles, marinara sauce, mozzarella, and Parmesan cheese. Tip: Cover with foil for the first 25 minutes to prevent the cheese from burning.
9. Bake for 25 minutes covered, then remove foil and bake for an additional 15 minutes until bubbly and golden. Tip: Let it sit for 10 minutes before slicing to set perfectly.

Zesty, cheesy, and packed with veggies, this lasagna is a texture dream with creamy layers and a slight crunch from the vegetables. Serve it with a side of garlic bread to sop up all that saucy goodness, or go rogue and enjoy it straight from the pan—no judgment here!

Chicken Enchiladas

Let’s taco ’bout a dish that’s about to spice up your life in the most delicious way possible. Chicken Enchiladas are the culinary equivalent of a warm hug, but with a kick that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions
• 1/2 cup diced green bell peppers
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups enchilada sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced onions and 1/2 cup diced green bell peppers, sautéing until soft, about 5 minutes.
3. Stir in 2 cups shredded cooked chicken, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for another 2 minutes to blend the flavors.
4. Warm 8 corn tortillas in the microwave for 30 seconds to make them pliable.
5. Divide the chicken mixture evenly among the tortillas, roll them up, and place seam side down in the prepared baking dish.
6. Pour 2 cups enchilada sauce over the rolled tortillas, ensuring they’re fully covered.
7. Sprinkle 1 cup shredded cheddar cheese on top.
8. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
9. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken.
10. Garnish with 1/2 cup sour cream and 1/4 cup chopped cilantro before serving.

Craving something that’s creamy, cheesy, and packed with flavor? These Chicken Enchiladas deliver all that and more, with a texture that’s perfectly balanced between soft and slightly crispy. Serve them with a side of guilt because you’re definitely going back for seconds.

Pork Carnitas

Feast your eyes (and eventually your stomach) on this mouthwatering Pork Carnitas recipe that’s about to become your weeknight hero. Perfectly crispy on the outside, tender on the inside, and packed with flavor that’ll have you doing a happy dance around the kitchen.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1 tbsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 orange, juiced
• 1/4 cup vegetable oil
• 1 cup chicken broth

Instructions

1. Preheat your oven to 300°F (150°C) to get it ready for slow cooking magic.
2. In a large bowl, toss the pork cubes with kosher salt, ground cumin, dried oregano, and black pepper until evenly coated. Tip: Let the pork sit with the spices for 10 minutes to absorb all those flavors.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork in batches, searing each side for about 3 minutes until golden brown. Tip: Don’t overcrowd the pot to ensure each piece gets a perfect sear.
4. Once all pork is seared, return it to the pot. Add minced garlic, orange juice, and chicken broth, stirring to combine.
5. Cover the pot and transfer it to the preheated oven. Cook for 2 hours, then remove the lid and cook for an additional 30 minutes to crisp up the pork. Tip: The pork is ready when it’s fork-tender and the edges are crispy.
6. Remove from the oven and shred the pork directly in the pot, mixing it with the juices.

Kick your tacos up a notch with these carnitas, or get creative by topping a loaded nacho platter. The crispy, juicy texture and citrusy, garlicky flavor make it irresistibly versatile.

Mushroom and Spinach Risotto

Feast your eyes (and eventually your stomach) on this creamy, dreamy Mushroom and Spinach Risotto that’s about to become your weeknight hero. It’s the kind of dish that makes you forget you’re eating your veggies—because they’re drowning in a sea of cheesy, garlicky goodness.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Heat olive oil and butter in a large pan over medium heat until the butter melts.
2. Add diced onion and sauté for 3 minutes, until translucent.
3. Stir in minced garlic and cook for 1 minute, until fragrant.
4. Add Arborio rice to the pan, stirring to coat each grain in the oil and butter mixture.
5. Pour in dry white wine, stirring constantly until the liquid is absorbed.
6. Begin adding warmed chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. After 15 minutes, stir in sliced mushrooms and continue adding broth as needed.
8. Once the rice is al dente and the mixture is creamy (about 25 minutes total), fold in fresh spinach until wilted.
9. Remove from heat and stir in grated Parmesan cheese. Season with salt to taste.

Mushroom and Spinach Risotto is a symphony of textures—creamy rice with a slight bite, tender mushrooms, and wilted spinach that adds a pop of color. Serve it in a shallow bowl with an extra sprinkle of Parmesan and a side of crusty bread for the ultimate comfort food experience.

BBQ Pulled Chicken Sandwiches

Alright, let’s dive into the world of saucy, smoky, and downright delicious BBQ pulled chicken sandwiches that’ll have your taste buds doing a happy dance. Perfect for those lazy summer afternoons or when you’re just craving something finger-licking good, this recipe is a game-changer.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup BBQ sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 hamburger buns
• 1/2 cup coleslaw (optional)

Instructions

1. Preheat your slow cooker to low heat.
2. Rub the chicken breasts with olive oil, then season evenly with garlic powder, onion powder, smoked paprika, salt, and black pepper.
3. Place the seasoned chicken breasts into the slow cooker and pour the BBQ sauce over them, ensuring they’re fully coated.
4. Cover and cook on low for 6 hours, or until the chicken is tender enough to shred easily with a fork.
5. Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the BBQ sauce.
6. Toast the hamburger buns lightly for about 2 minutes in a toaster or on a grill for extra crunch.
7. Spoon the BBQ pulled chicken onto the bottom half of each bun, top with coleslaw if desired, and cap with the top half of the bun.

Serve these bad boys with a side of pickles and extra napkins because things are about to get messy. The chicken is so tender it practically melts in your mouth, and the smoky BBQ flavor pairs perfectly with the crisp, fresh coleslaw. For a fun twist, try serving them slider-style at your next backyard bash!

Eggplant Parmesan

Hold onto your forks, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat—Eggplant Parmesan! This cheesy, saucy, crispy delight is the vegetarian answer to your comfort food cravings, proving once and for all that eggplant can absolutely be the star of the show.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels. Tip: This step ensures your eggplant won’t be soggy!
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce, then top with more sauce and a sprinkle of mozzarella cheese. Repeat layers, finishing with cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it rest for 5 minutes before serving to allow the layers to set.

Who knew eggplant could be this irresistible? The crispy breadcrumb coating gives way to tender eggplant, all smothered in gooey cheese and tangy marinara. Serve it up with a side of garlic bread for the ultimate comfort food experience.

Chili Con Carne

Feast your eyes (and eventually your stomach) on this hearty, belly-warming Chili Con Carne that’s packed with flavor and just the right amount of kick to make your taste buds dance. Perfect for those chilly evenings or when you’re just in the mood to spice things up a bit!

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the diced onion, minced garlic, and red bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Stir in the kidney beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, and cayenne pepper. Tip: For a deeper flavor, let the spices toast for a minute before adding liquids.
5. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally. Tip: The chili is ready when it’s thickened to your liking.
6. Season with salt to taste before serving.

Dig into this Chili Con Carne and you’ll be greeted with a rich, smoky flavor that’s perfectly balanced with the subtle heat from the spices. Serve it over a bed of fluffy rice or with a side of cornbread for the ultimate comfort food experience.

Greek Chicken and Orzo

Let’s face it, we’ve all been in a dinner rut, staring into the abyss of our refrigerators, hoping for inspiration to strike. Well, strike no more! This Greek Chicken and Orzo is here to save your weeknights with its zesty flavors and comforting vibes.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F. This ensures a perfectly cooked dish without the guesswork.
2. In a large bowl, toss the chicken thighs with olive oil, salt, black pepper, dried oregano, and garlic powder until evenly coated. Tip: Letting the chicken marinate for even 10 minutes can elevate the flavors.
3. Heat a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the skillet to get that perfect sear.
4. Remove the chicken and set aside. In the same skillet, add the orzo and toast for 1-2 minutes, stirring frequently.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Tip: Those bits are flavor gold!
6. Return the chicken to the skillet, nestling it into the orzo. Bring to a simmer, then transfer to the oven.
7. Bake for 20 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
8. Remove from the oven and stir in the cherry tomatoes, feta cheese, parsley, and lemon juice.

Every bite of this dish is a delightful mix of tender chicken, creamy orzo, and bright, tangy flavors. Serve it straight from the skillet for that rustic, shareable vibe, or plate it up with a side of crusty bread to soak up all the deliciousness.

Butternut Squash Soup

Picture this: a velvety, golden bowl of butternut squash soup that’s so comforting, it’s like a hug from your grandma—if your grandma was a gourmet chef with a penchant for pumpkin spices.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 medium peeled and cubed butternut squash, 4 cups vegetable broth, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg to the pot.
5. Bring to a boil, then reduce heat to low and simmer until squash is tender, about 20 minutes.
6. Remove from heat and blend the soup until smooth using an immersion blender.
7. Stir in 1/2 cup heavy cream and salt to taste, then heat through for 2 minutes.

Here’s the scoop: this soup is smoother than a jazz playlist, with a sweet, spicy kick that’ll make your taste buds dance. Serve it with a drizzle of cream and a sprinkle of cinnamon for that Instagram-worthy finish.

Sausage and Peppers

Delightfully simple yet bursting with flavor, Sausage and Peppers is the kind of dish that makes you wonder why you ever bothered with complicated recipes. Perfect for a weeknight dinner or a lazy weekend feast, it’s a one-pan wonder that promises minimal cleanup and maximum satisfaction.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced Italian sausage to the skillet, cooking until browned on all sides, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Introduce sliced bell peppers and onion to the skillet, sautéing until they begin to soften, about 5 minutes.
4. Stir in minced garlic, salt, and black pepper, cooking for an additional 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan, and let simmer for 3 minutes to meld the flavors. Tip: Those browned bits are flavor gold—don’t let them go to waste.
6. Remove from heat and let stand for 2 minutes before serving.

Vibrant and hearty, this Sausage and Peppers dish boasts a juicy texture with a slight crunch from the peppers. Serve it over a bed of creamy polenta or tucked into a crusty roll for an irresistible sandwich.

Conclusion

Feeding your family during busy weeknights just got easier with these 18 batch cooking recipes! Whether you’re a seasoned meal prepper or just starting out, these dishes promise to save time and delight taste buds. We’d love to hear which recipes become your weeknight heroes—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos