31 Days of Cozy 30 Minute Dinners for January

Keep this year's resolution of eating more home cooked meals with a collection of 31 days worth of dinners ready in 30 minutes or less.

You made a resolution to spend less money on take-out and eat more home cooked meals. It’s a few days into the new year and you’re instantly regretting this decision (we’ve all been there). Don’t give up just yet! We’re here to help with 31 days worth of dinners, making your goal easily attainable. Just make sure to bookmark this collection for nightly inspo of low-effort 30-minute recipes. With recipes like Rotisserie Chicken Alfredo and Cheesy Baked Taco Skillet, ordering takeout will become a distant memory.

01 of 31

Unstuffed Peppers Recipe (30 Minutes)

Get Recipe: Unstuffed Peppers Recipe (30 Minutes)

"This was so good! It was easy to make, too. It will be a regular meal for us. I used Minute Rice, so I added a bit more water than the recipe called for, and I simmered an additional 5 minutes to cook the rice through.” —Kirk, Reader

02 of 31

Chopped Cheese

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"At home, I like to start with an 80/20 mix of ground beef so there is plenty of fat in the filling. If you go with something leaner, you might want to add a drizzle of oil to the pot before cooking (at home you’ll likely be using a skillet instead of the flat top griddle used in a bodega).” —Nick Evans, Recipe Developer

03 of 31

Shrimp Fried Rice Recipe

Get Recipe: Shrimp Fried Rice Recipe

"The dry refrigerator air helps dry the rice a bit, which is why cold leftover rice never tastes as good the next day if you eat it straight, but it’s perfect for frying." —Elise Bauer, Founder

04 of 31

Ground Beef and Broccoli Stir Fry (30 Minutes)

Get Recipe: Ground Beef and Broccoli Stir Fry (30 Minutes)

"OMG this is DELICIOUS !!!! As a lover of beef and broccoli, this recipe is SO easy to prepare. I did, as others suggested, make extra sauce and was glad I did. Just yummy over the Jasmine rice. The green onions and toasted toasted sesame seeds topped it off perfectly!!! Will absolutely be making this again and again!!!” —WS, Reader

05 of 31

Baked Ground Beef Tacos

Get Recipe: Baked Ground Beef Tacos

"Oven temperatures vary and so do our opinions of finalized dishes. My oven runs hot, so I tend to check things earlier than suggested cooking times. I like my tacos crispy, so I often let them go about 8 minutes per side, but if you prefer something softer, stick with the recipe as written."  —Sara Haas, Recipe Developer

06 of 31

Creamy Tuscan Chicken (30 Minutes, One Pan)

Get Recipe: Creamy Tuscan Chicken (30 Minutes, One Pan)

"It feels natural to serve this creamy dish over pasta to catch all the sauce. Pasta isn’t your only option, though. My favorite choice is polenta, whose nutty, lightly sweet flavor balances all the savory richness and also happens to make this dinner naturally gluten-free. Mashed potatoes, mashed cauliflower, rice, and farro are good options too.” —Sheela Prakash, Recipe Developer

07 of 31

Baked Fish with Parmesan Breadcrumbs

Get Recipe: Baked Fish with Parmesan Breadcrumbs

"If you are preparing this in a kitchen without a food processor, you can substitute 2 cups of prepared breadcrumbs for the sandwich bread in this recipe. Use fresh, coarsely ground breadcrumbs if possible (avoid finely ground).” —Sally Vargas, Recipe Developer

08 of 31

Tuscan-Style Chicken Thighs

Get Recipe: Tuscan-Style Chicken Thighs

"I suggest serving this chicken with something that will benefit from the pan juices. I made mashed potatoes when I made this for dinner the other night, but it would also be great with buttered egg noodles or rice pilaf. It would also pair nicely with a salad and some crusty bread to sop up the pan juices!” —Theodora Kaloudis, Recipe Developer

09 of 31

Copycat Ronto Wraps

Get Recipe: Copycat Ronto Wraps

"You can simplify this recipe by using store-bought sauce, dressing, and coleslaw mix, if you like. Ranch dressing, sriracha mayo, aioli, or any other zingy and/or creamy condiment could easily take the place of the peppercorn sauce, and you can toss the slaw with your favorite store-bought vinaigrette or coleslaw dressing.” —Coco Morante, Recipe Developer

10 of 31

Greek Chicken Souvlaki

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"This recipe was excellent! I didn't change anything. I appreciated the very easy instructions. I highly recommend that if you make this, double it!" —Linda, Reader

11 of 31

Burger Salad

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"This is such an easy meal to put together. The only absolutely required cooking is to cook the actual hamburgers, and everything else is just assembly. You could even buy a bagged iceberg salad mix if you wanted to make this a zero chopping recipe." —Coco Morante, Recipe Developer

12 of 31

Microwave Red Curry Poached Salmon

Get Recipe: Microwave Red Curry Poached Salmon

"If your salmon is ice cold straight out of the fridge, it may take a little longer for them to cook through. It’s always best to gently poke a fork through the thickest part and check for doneness."—Myo Quinn, former Associate Editorial Director

13 of 31

Grilled Chicken Caprese Sandwich

Get Recipe: Grilled Chicken Caprese Sandwich

"If you don’t have a grill, you can make this sandwich using a grill pan. Preheat the pan on the stove over medium-high heat, then grill the chicken for about 3 minutes on each side." —Hannah Zimmerman, Recipe Developer

14 of 31

Skillet Cacio e Pepe Tortellini With Wilted Greens

Get Recipe: Skillet Cacio e Pepe Tortellini With Wilted Greens

"I like to use cheese tortellini here because it’s the most accessible and I’ll never refuse more cheese. However, fresh or frozen tortellini with any filling, whether it's sausage, spinach, ground beef, mushrooms, or otherwise.” —Sheela Prakash, Recipe Developer

15 of 31

Rotisserie Chicken Alfredo

Get Recipe: Rotisserie Chicken Alfredo

"The only vegetables I would consider adding to my Alfredo are peas (which you can stir in near the end of cooking) or sautéed mushrooms, which fold in beautifully. Personally, I like to keep my Alfredo clean with just pasta, sauce, and chicken, and then serve it alongside a big hearty salad." —Sheela Prakash, Recipe Developer

16 of 31

Spicy Tuna Rice Bowl

Get Recipe: Spicy Tuna Rice Bowl

"I love to make this rice bowl for lunch and top it with whichever crunchy vegetables are in season. Cucumbers and carrots are perfect in the spring, while cabbage and radishes are great for winter. But the veggie toppings are totally optional, and I often make mine with just tuna, Kewpie mayo, Sriracha, and rice. It’s quick, super easy, and surprisingly flavor-packed." —Jessica Furniss, Recipe Developer

17 of 31

Creamy Miso Mushroom Pasta

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"One reason why I love this recipe is how easily customizable it is to fit your flavor preferences. Here are some ways you can make it your own: For a deeper flavor, lightly brown the butter before making the sauce. Cremini mushrooms can be swapped for portobello, shiitake, or oyster mushrooms. You can also double the mushrooms if you like. For even more flavor, add some fresh or dried herbs to the sauce." —Hannah Zimmerman, Recipe Developer

18 of 31

Sheet Pan Shrimp and Asparagus

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"There are many options for serving this meal. Personally, I like to serve it over thin spaghetti which helps soak up all the juices and butter sauce, but you could also serve it over rice or even just a loaf of chunky bread. If you are looking for a low-carb serving option, you could serve this over a bed of baby spinach with some sliced tomatoes and avocado for a great salad option." —Nick Evans, Recipe Developer

19 of 31

Sheet Pan Gnocchi With Zucchini, Tomatoes, and Bell Peppers

Get Recipe: Sheet Pan Gnocchi With Zucchini, Tomatoes, and Bell Peppers

"In the fall and winter, swap the zucchini noodles for thin slices of delicata squash or ½-inch cubes of butternut squash. Alternatively, you could use squash gnocchi in place of the regular potato version." —Georgia Freedman, Recipe Developer

20 of 31

Cheesy Hamburger Pasta Skillet

Get Recipe: Cheesy Hamburger Pasta Skillet

"This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone." —Meghan Splawn, Recipe Developer

21 of 31

Taco Salad

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"There are as many variations of this salad as there are families who enjoy them, so feel free to experiment! Add a can of drained black beans, garnish with fresh or pickled jalapeños, or crumble your favorite corn tortilla chips instead of the tostadas. For a fun layer of freshness, divide a peeled and finely diced cucumber atop the tomato layers—the cool crunch will add a fresh counterpoint to the seasoned beef." —Stephanie Burt, Recipe Developer

22 of 31

Hot Ham and Cheese Sliders

Get Recipe: Hot Ham and Cheese Sliders

"The assembled sliders—through step four—will keep in the fridge, covered, for 24 hours before they’ll start to get soggy. All you have to do is pop the sliders into the oven and bake them until they’re hot. Bake the sliders for 3 to 4 additional minutes covered in foil when they’re cooked cold from the fridge." —Ross Yoder, Recipe Developer

23 of 31

Quick Chicken Vegetable Soup

Get Recipe: Quick Chicken Vegetable Soup

"Maybe the best thing about this soup is that you can serve it as-is and call it a meal, but practically every soup benefits from a side helping of some kind of bread. I like to toast thick slices of sourdough in olive oil in a skillet, but hunks of garlic bread are always a good idea. Or take it in a direction reminiscent of chicken pie by baking squares of thawed puff pastry to float on top of each bowl." —Megan Scott, former Senior Editor

24 of 31

Creamy Chicken Florentine

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"If you’re eating low carb, serve this recipe with a salad and call it a day. Otherwise, a grain like pasta or rice, or bread is nice for soaking up the sauce." —Laurel Randolph, Associate Editorial Director

25 of 31

Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes

Get Recipe: Sheet Pan Mini Meatloaves with Crispy Broccoli and Mustard Glazed Potatoes

"Instead of broccoli, you can also try roasting green beans or Brussels sprouts. Greens beans can be added at the same point in the recipe as the broccoli, but they may get crispier faster so keep an eye on them. Brussels sprouts take a bit longer to roast, so they can be added to the sheet pan with the meatloaves and potatoes and roast the entire time." —Sharon Lehman, Recipe Developer

26 of 31

Cheesy Baked Taco Skillet (One Pan)

Get Recipe: Cheesy Baked Taco Skillet (One Pan)

"This dinner is the main dish and sides put together, so why not go big? If you have cooked leftover vegetables or even a bag of frozen vegetables, stir them in when you add the rice. If you’re using frozen veggies, cook them for a few minutes longer to thaw and cook off some of the liquid." —Sara Haas, Recipe Developer

27 of 31

Marry Me Beans

Get Recipe: Marry Me Beans

"For cooking purposes, I tend to prefer oil-packed sun-dried tomatoes to dry-packed since they stay moist and plump. I also love using the oil for cooking, from frying eggs to using it to make a vinaigrette. In this recipe, I use the oil straight from the jar to add extra flavor to the beans." —Laurel Randolph, Associate Editorial Director

28 of 31

Salisbury Ground Beef (30 Minutes, One Pot)

Get Recipe: Salisbury Ground Beef (30 Minutes, One Pot)

"Serve this Salisbury ground beef over freshly cooked tagliatelle, pappardelle, or egg noodles for a weeknight dinner you’ll want to make again and again." —Laurel Randolph, Associate Editorial Director

29 of 31

Chop Suey

Get Recipe: Chop Suey

"Even though this recipe has a long list of ingredients, don’t be intimidated. These are some suggested ingredients for inspiration—they add a pop of color and build layers of flavor, but you can customize this recipe to fit your taste and local availability." —Frank Tiu, Recipe Developer

30 of 31

General Tso’s Chicken Recipe (30 Minutes)

Get Recipe: General Tso’s Chicken Recipe (30 Minutes)

"If you don’t have a thermometer, try this go-to trick … Stick a wooden chopstick in the hot oil. If you see a few bubbles that don’t move quickly, keep heating. Lots of bubbling around the chopstick means the oil is about 350°F, ready for you to start frying." —Sara Bir, former Senior Editor

31 of 31

Pineapple Chicken (25 Minutes)

Get Recipe: Pineapple Chicken (25 Minutes)

"Delectable sweet-and-sour sauces demand that every drop be savored, and no starch fits the bill better than white rice, which traps the precious sauce between its matrix of grains. Any time I plan to serve white rice with a recipe, I get the rice going on the stove before I prep anything else." —Sara Bir, former Senior Editor

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