There are so many things vying for our attention these days that it can be hard to remember what day it is, let alone remember what was on the shopping list you’re sure you wrote but can’t find now. To keep things simple, this week’s dinner plan features recipes with very few ingredients—everything you need fits in one shopping bag. The results of that quick trip to the store are easy recipes that serve up memorable results.
—Wendy Ruopp, Managing Editor
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with a little sour cream and a mixed green salad.
Get the Recipe: Black Bean Quesadillas
You don’t need a lot of ingredients to make a great-tasting burger. Mango chutney and grilled red onion flavor this quick turkey burger. Look for prepared mango chutney—a sweet, tangy and spicy condiment—near other Indian ingredients in the international aisle at most supermarkets. Serve with grilled baby red potatoes and a frosty beer.
Get the Recipe: Turkey Burgers with Mango Chutney
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or raspberries, if you prefer) combined with whole-grain mustard make for a sweet-and-savory dipping sauce. Serve with steamed broccoli and carrots.
Get the Recipe: Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don’t be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Sauté zucchini or summer squash and cook up some barley to fill out the plate.
Get the Recipe: Chicken Breasts Stuffed with Pimiento Cheese
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12 inches or larger to accommodate the pound of tilapia fillets—if you don’t have one large enough, use 2 smaller skillets instead or cook them in two separate batches, using more oil as necessary. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the market or with other Asian ingredients. Serve the fish with brown rice.
Get the Recipe: Five-Spice Tilapia