8 Dinner Recipes That Are Total Lifesavers (2024)

Prep time: 5 minutes

Cooking time: 40 minutes

2 Tbsp olive oil

1 lb sweet or hot Italian sausages, casings removed

1 small yellow onion, finely chopped

4 garlic cloves, minced

Large pinch of hot red pepper flakes

1 tsp dried oregano

2 (28-oz) cans whole peeled tomatoes

1 sprig basil, plus a handful of basil leaves

Salt and pepper, to taste

1 (9-oz) package no-boil lasagna noodles

4 oz mascarpone cheese or cream cheese (½ cup)

½ lb fresh mozzarella, thinly sliced, patted dry

1. In a large, high-sided sauté pan with a 3-quart capacity and a lid, heat oil on high until it shimmers. Add sausages and cook, breaking up the meat, until browned, about 4 minutes. Transfer sausage to a medium bowl; set aside.

2. Reduce heat to medium-low. Add onion, garlic, and pepper flakes and cook until onions are softened, about 7 minutes. Add oregano, tomatoes and their juices (crushing the tomatoes with your hands), the basil sprig, and cooked sausage and any juices. Season with salt and pepper, then gently simmer 5 minutes, stirring occasionally. Check the seasoning (it should be a little salty) and discard the basil sprig.

3. Break half of the lasagna noodles in half crosswise and push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break remaining noodles in half and distribute them evenly over the sauce; push down on them with the back of a spoon to submerge. Cover pan, raise heat, and gently simmer until noodles are tender and sauce has thickened slightly, about 12 minutes.

4. Dollop mascarpone over lasagna and swirl into sauce. Top with mozzarella and continue to simmer, covered, until cheese is melted, about 2 minutes. Turn off heat; top with basil leaves. Let lasagna rest, uncovered, 10 minutes, then serve.

Makes 6 servings. Each serving: 577 cal, 33 g fat, 23 g protein, 45 g carb.

Photographs by Christopher Testani. Recipes adapted from Keepers: Two Home Cooks Share Their Tried-And-True Weeknight Recipes And The Secrets To Happiness In The Kitchen. Copyright 2013 by Kathy Brennan and Caroline Campion. Published by Rodale Inc.

Prep time: 10 minutes

Cooking time: 15 minutes

⅓ cup all-purpose flour

8 (3-oz) turkey cutlets, about ¼ inch thick, patted dry

8 fresh sage leaves or 8 small pinches rubbed dried sage

8 thin slices prosciutto (about ¼ lb)

4 Tbsp olive oil

¼ cup dry white wine (optional)

1 cup low-sodium chicken broth

3 Tbsp unsalted butter

Fresh lemon juice

Salt and pepper, to taste

1. Put flour on a large plate. Top each turkey cutlet with a sage leaf or pinch of dried sage, then top with a slice of prosciutto, wrapping it around the back of the cutlet, gently pressing to adhere.

2. Press both sides of a prepared cutlet into flour. Shake off excess, making sure sage and prosciutto stay in place. Place on a plate; repeat with remaining cutlets.

3. In a large skillet, heat 2 Tbsp of the oil over medium heat. Add 4 cutlets, sage side down, and cook until golden brown, 2 to 3 minutes. Flip cutlets and cook until golden brown and just cooked through, 2 to 3 minutes more. Transfer cutlets to a platter and tent with foil to keep warm. Repeat with remaining oil and cutlets. (If the browned bits on the bottom of the pan start to get really dark, lower the heat. Otherwise, the sauce will be bitter.)

4. Pour off any excess oil, add wine, and briskly simmer, scraping up any bits from the bottom of the pan, until wine is almost evaporated. Add broth and briskly simmer until reduced by about two thirds, about 3 minutes. Stir in butter and lemon juice; season with salt, if needed, and pepper. Pour sauce over cutlets (on a bed of arugula, if you like) and serve.

Makes 4 servings. Each serving: 417 cal, 19 g fat, 50 g protein, 9 g carb.

Avocado spread

Top any kind of burger or sandwich, like a BLT, or baked potatoes; use as dip for raw or steamed veggies; dollop on tacos or quesadillas.

In a food processor, combine 1 avocado, pitted and peeled; 2 heaping Tbsp sour cream; 2 Tbsp white wine vinegar; juice of ½ lime; ½ tsp salt; and 1 large pinch of pepper. Pulse a few times to break up avocado, then gradually add ¼ cup grapeseed or vegetable oil while motor runs and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in 1 small handful chopped cilantro. Spread will keep, covered in refrigerator, up to 3 days.

Carrot-ginger dressing

Spread on a piece of steamed or roasted fish; toss with rice or quinoa; mix with shredded cabbage or cole slaw; dress a salad.

In a food processor, combine ½ lb carrots (about 4 medium), chopped; a 3-inch piece of fresh ginger, peeled and chopped; 3 Tbsp unseasoned rice vinegar or white wine vinegar; 1 tsp light miso; 1 Tbsp honey; 1 Tbsp sesame oil; and juice of ½ lime. Pulse until carrots and ginger are finely chopped. While motor runs, slowly add ¼ cup grapeseed or vegetable oil and process until dressing is almost smooth. Dressing will keep, covered in refrigerator, 1 week. Light miso can be found in the refrigerated section of most grocery stores.

Swiss chard pesto

Toss with any kind of pasta; top grilled chicken, grilled or roasted vegetables, or pizza.

In a food processor, combine 1 lb green Swiss chard, stems and center ribs discarded, leaves torn into large pieces; 3 garlic cloves; grated zest of 1 lemon; a big splash of lemon juice; and 2 large pinches of salt. Pulse a few times to combine. Add ⅓ cup toasted sunflower seeds and a handful fresh cilantro and pulse a couple more times. While motor runs, add ⅓ cup olive oil in a slow stream and process until incorporated, adding more oil if needed. Transfer pesto to a medium bowl; stir in 1 cup freshly grated Parmesan cheese. If you're not using the pesto right away, cover with a thin layer of olive oil. Pesto will keep, covered in refrigerator, about 1 week.

Chimichurri sauce

Drizzle on any grilled or roasted meat, fish, or vegetables; toss with roasted potatoes; use atop crostini.

In a food processor, combine 2 garlic cloves, smashed; 1 shallot, halved; 1 large handful flat-leaf parsley; 1 large handful cilantro; 1 small handful mint leaves; 1 pinch of crushed red pepper flakes; 3 Tbsp red wine vinegar; 1 tsp honey; and 1 pinch salt. While motor runs, add ⅓ cup olive oil in a thin, steady stream until it resembles a pesto. (If sauce is still too thick after you've added all the oil, add a little more.) Process until it's a uniform green color, but be careful not to overdo it—you want the sauce to have some texture. Sauce will keep, covered in refrigerator, up to 3 days.

Ginger-scallion sauce

Serve with steak or seafood; toss with Asian-style noodles; drizzle over roasted vegetables like asparagus or green beans.

In a bowl, combine 1 bunch very thinly sliced scallions (about 2/3 cups); 1/4 cup finely minced fresh ginger; 1/2 tsp salt; a splash of soy sauce (optional); and 1/3 cup grapeseed or vegetable oil. Let sit about 15 minutes. The sauce will keep, covered in refrigerator, about 3 days.

Magic miso-mayo

Top any kind of burger or sandwich; use as a dip for boiled shrimp; mix with leftover chicken for chicken salad.

In a small bowl, stir together ½ cup mayonnaise; 1 tsp light miso; and a squeeze of fresh lime juice until smooth. Mayo will keep, covered in refrigerator, up to 2 weeks. Light miso can be found in the refrigerated section of most grocery stores.