20 Easy & Quick Weeknight Dinners for the Holiday Season

The holiday season is magical, but let’s be honest—it’s also incredibly busy! Between shopping for gifts, attending school concerts, decorating the house, and trying to maintain some semblance of normalcy, cooking elaborate dinners often falls to the bottom of the priority list.

I’ve been there many times, standing in front of my refrigerator at 5:30 PM with hungry family members and absolutely no idea what to make for dinner. Over the years, I’ve collected a versatile arsenal of quick, delicious meals that can be on the table in 30 minutes or less—perfect for those hectic December evenings.

These 20 weeknight dinner recipes are my holiday season lifesavers. They’re not just quick and easy; they’re also comforting, nutritious, and festive enough to make any weeknight feel special during this magical time of year. Let’s dive in!

One-Pot Wonders

When time is tight and energy is low, one-pot meals are absolute lifesavers. These recipes minimize cleanup while maximizing flavor.

1. Creamy Tuscan Chicken Pasta

This rich, comforting pasta dish comes together in just one pot and tastes like something from a fancy Italian restaurant.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, diced
• 1 cup sun-dried tomatoes, chopped
• 6 cups chicken broth
• 1 lb fettuccine pasta
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium-high heat. Add chicken pieces and brown for 5 minutes.
2. Add garlic and onion, cooking until fragrant and translucent, about 2 minutes.
3. Stir in sun-dried tomatoes and Italian seasoning.
4. Pour in chicken broth and bring to a boil. Add pasta and cook according to package directions.
5. When pasta is almost done, stir in spinach until wilted.
6. Reduce heat to low and stir in heavy cream and parmesan cheese until the sauce thickens.
7. Season with salt and pepper before serving.

Prep time: 10 minutes Cook time: 20 minutes Servings: 6

2. 15-Minute Chili

This lightning-fast chili doesn’t simmer for hours, but clever shortcuts make it taste like it did!

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne (optional)
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, green onions, crushed tortilla chips

Instructions:

1. In a large pot, brown ground meat over medium-high heat, about 5 minutes.
2. Add onion, bell pepper, and garlic, cooking until softened, about 3 minutes.
3. Stir in all remaining ingredients except toppings and bring to a simmer.
4. Cook for 5-7 minutes, stirring occasionally.
5. Serve with your choice of toppings.

Prep time: 5 minutes Cook time: 10 minutes Servings: 4

Sheet Pan Suppers

Sheet pan meals are my secret weapon during busy times. Just toss everything onto a pan, pop it in the oven, and dinner is ready with minimal effort.

3. Sheet Pan Honey-Dijon Salmon with Roasted Vegetables

A nutritious, colorful meal that’s as beautiful as it is delicious.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cut into 1-inch cubes
• 1 red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss Brussels sprouts, sweet potato, and red onion with 2 tablespoons olive oil, salt, and pepper.
3. Spread vegetables on the sheet pan and roast for 10 minutes.
4. Meanwhile, in a small bowl, whisk together remaining olive oil, honey, Dijon mustard, garlic, lemon zest and juice, and thyme.
5. Remove pan from oven, push vegetables to the sides, and place salmon fillets in the center.
6. Brush salmon with the honey-Dijon mixture.
7. Return pan to oven and bake for 12-15 minutes, until salmon is cooked through and vegetables are tender.

Prep time: 10 minutes Cook time: 25 minutes Servings: 4

4. Mediterranean Chicken and Vegetable Sheet Pan Dinner

A colorful and aromatic meal that brings Mediterranean sunshine to dark winter evenings.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red bell pepper, chunked
• 1 yellow bell pepper, chunked
• 1 red onion, chunked
• 1 pint cherry tomatoes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried rosemary
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, halved
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, oregano, rosemary, salt, and pepper.
3. Add chicken and all vegetables except tomatoes to the bowl, tossing to coat evenly.
4. Spread mixture onto sheet pan and bake for 15 minutes.
5. Add cherry tomatoes to the pan and bake for another 10-15 minutes, until chicken reaches 165°F internally.
6. Sprinkle with feta cheese, olives, and parsley before serving.

Prep time: 10 minutes Cook time: 25-30 minutes Servings: 4

Instant Pot Lifesavers

The Instant Pot is a game-changer for holiday season cooking. These recipes deliver slow-cooked flavor in a fraction of the time.

5. Instant Pot Beef Stroganoff

This comforting classic typically takes hours but comes together in just 30 minutes with an Instant Pot.

Ingredients:

• 1.5 lbs beef sirloin, thinly sliced
• 2 tablespoons butter
• 1 onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 8 oz egg noodles
• 1 cup sour cream
• 2 tablespoons flour
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Set Instant Pot to Sauté function. Melt butter and brown beef in batches, about 2 minutes per batch. Remove and set aside.
2. Add onions and mushrooms to the pot, cooking until softened, about 3-4 minutes.
3. Add garlic and cook for 30 seconds until fragrant.
4. Return beef to the pot. Add beef broth, Worcestershire sauce, and Dijon mustard.
5. Add egg noodles, ensuring they’re submerged in liquid.
6. Seal Instant Pot and cook on High Pressure for 4 minutes.
7. Perform a quick release when cooking completes.
8. In a small bowl, whisk together sour cream and flour.
9. Set Instant Pot to Sauté, stir in sour cream mixture, and cook for 1-2 minutes until thickened.
10. Garnish with parsley before serving.

Prep time: 10 minutes Cook time: 20 minutes Servings: 6

6. Instant Pot Chicken Enchilada Soup

A hearty, flavorful soup that tastes like it simmered all day but takes just minutes to prepare.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can enchilada sauce
• 1 (14.5 oz) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon oregano
• 1/2 cup heavy cream
• Toppings: shredded cheese, sour cream, avocado, tortilla strips, cilantro

Instructions:

1. Place all ingredients except heavy cream and toppings in the Instant Pot.
2. Seal and cook on High Pressure for 12 minutes.
3. Perform a natural release for 10 minutes, then quick release remaining pressure.
4. Remove chicken, shred with two forks, and return to the pot.
5. Stir in heavy cream.
6. Serve with favorite toppings.

Prep time: 5 minutes Cook time: 25 minutes (including pressure build-up and release) Servings: 6

Quick Pasta Favorites

Pasta is always a weeknight hero, and these recipes take it to the next level with minimal effort.

7. Lemon Garlic Shrimp Pasta

Light, bright, and ready in 15 minutes flat!

Ingredients:

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• 1/4 cup white wine (can substitute chicken broth)
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium-high heat.
3. Add shrimp in a single layer, cooking for 1-2 minutes per side until pink. Remove to a plate.
4. In the same skillet, add remaining butter, garlic, and red pepper flakes. Cook for 30 seconds until fragrant.
5. Pour in white wine (or broth) and lemon juice, simmering for 2 minutes.
6. Add drained pasta, shrimp, lemon zest, and parsley to the skillet, tossing to combine. Add splash of reserved pasta water if needed.
7. Sprinkle with parmesan cheese before serving.

Prep time: 5 minutes Cook time: 10 minutes Servings: 4

8. Creamy Sun-Dried Tomato Pasta with Spinach

A restaurant-quality pasta dish that comes together in the time it takes to boil the noodles.

Ingredients:

• 12 oz penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Add sun-dried tomatoes and cook for 1 minute.
4. Stir in spinach and cook until wilted, about 2 minutes.
5. Pour in heavy cream and chicken broth, bringing to a simmer.
6. Add parmesan cheese, Italian seasoning, and red pepper flakes if using.
7. Simmer for 2-3 minutes until sauce thickens slightly.
8. Add drained pasta to the skillet, tossing to coat with sauce.
9. Season with salt and pepper before serving.

Prep time: 5 minutes Cook time: 15 minutes Servings: 4

Breakfast for Dinner

Sometimes the easiest dinner is breakfast! These savory options make perfect evening meals when time is short.

9. Sheet Pan Veggie Frittata

A protein-packed, vegetable-filled meal that’s endlessly customizable.

Ingredients:

• 12 large eggs
• 1/2 cup milk
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 bell pepper, diced
• 1 small zucchini, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 2 tablespoons fresh herbs (chives, basil, or parsley), chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. In another bowl, toss vegetables with olive oil, salt, and pepper.
4. Spread vegetable mixture evenly on the prepared baking sheet.
5. Pour egg mixture over vegetables, tilting pan to distribute evenly.
6. Sprinkle cheese and herbs on top.
7. Bake for 20-25 minutes until eggs are set and edges are slightly golden.
8. Cut into squares and serve.

Prep time: 10 minutes Cook time: 20-25 minutes Servings: 6

10. Loaded Baked Potato Bar

This interactive dinner is fun, customizable, and surprisingly filling.

Ingredients:

• 6 large russet potatoes, scrubbed clean
• Olive oil
• Kosher salt

Topping options:

• Shredded cheddar cheese
• Sour cream
• Chopped bacon
• Chopped green onions
• Steamed broccoli florets
• Chili (canned works in a pinch!)
• Diced tomatoes
• Diced avocado
• Black beans
• Salsa

Instructions:

1. Preheat oven to 425°F.
2. Pierce potatoes several times with a fork, rub with olive oil, and sprinkle with kosher salt.
3. Place directly on oven rack and bake for 45-60 minutes until tender. (Time-saving tip: microwave potatoes for 5-7 minutes first, then finish in oven for 15-20 minutes for crispy skin.)
4. Meanwhile, prepare toppings and arrange in serving bowls.
5. Split potatoes, fluff the insides with a fork, and serve with the toppings bar.

Prep time: 5 minutes Cook time: 45-60 minutes (or 20-25 minutes with microwave shortcut) Servings: 6

Comforting Soups and Stews

Nothing beats a warm bowl of soup on a cold winter evening. These quick recipes deliver maximum comfort with minimum effort.

11. 20-Minute Tomato Basil Soup

This homemade soup tastes infinitely better than the canned version but comes together just as quickly.

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 2 cups chicken or vegetable broth
• 1 teaspoon dried basil (or 1/4 cup fresh, chopped)
• 1 teaspoon dried oregano
• 1/2 cup heavy cream
• 2 tablespoons brown sugar
• Salt and pepper to taste
• Optional: grilled cheese sandwiches for dipping

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in crushed tomatoes and broth. Add dried herbs, salt, and pepper.
4. Bring to a simmer and cook for 10 minutes.
5. Stir in heavy cream and brown sugar.
6. Use an immersion blender to puree until smooth (or carefully transfer to a regular blender in batches).
7. Taste and adjust seasonings as needed.
8. Serve with grilled cheese sandwiches if desired.

Prep time: 5 minutes Cook time: 15 minutes Servings: 6

12. White Chicken Chili

A lighter alternative to traditional chili that’s ready in just 25 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 1 jalapeño, seeded and diced
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts, diced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 2 (15 oz) cans white beans, drained and rinsed
• 4 cups chicken broth
• 1 (4 oz) can diced green chilies
• 1/2 cup frozen corn
• 1/4 cup heavy cream
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Toppings: avocado, sour cream, shredded cheese, lime wedges

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and jalapeño, cooking until softened, about 3 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add diced chicken and spices, cooking until chicken is no longer pink, about 5 minutes.
4. Add white beans, chicken broth, and green chilies. Bring to a simmer and cook for 10 minutes.
5. Stir in corn and heavy cream, cooking for an additional 5 minutes.
6. Remove from heat and stir in lime juice and cilantro.
7. Serve with desired toppings.

Prep time: 10 minutes Cook time: 15 minutes Servings: 6

Quick Global Favorites

International dishes that taste authentic but come together quickly on busy weeknights.

13. 15-Minute Thai Basil Chicken (Pad Krapow Gai)

This takeout favorite is actually one of the quickest meals to make at home.

Ingredients:

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 Thai chilies or 1 serrano pepper, minced (optional)
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 1 cup fresh basil leaves (Thai basil preferred, but Italian works too)
• Jasmine rice for serving
• Fried egg for topping (optional)

Instructions:

1. Heat oil in a large skillet over high heat. Add garlic and chilies if using, cooking for 30 seconds until fragrant.
2. Add ground chicken, breaking up with a wooden spoon. Cook until no longer pink, about 5 minutes.
3. Add onion and bell pepper, cooking for 2 minutes until slightly softened.
4. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, and brown sugar.
5. Pour sauce over chicken mixture and stir to combine.
6. Remove from heat and stir in basil leaves until wilted.
7. Serve over jasmine rice, topped with a fried egg if desired.

Prep time: 5 minutes Cook time: 10 minutes Servings: 4

14. Quick Chickpea Curry

A plant-based, protein-rich meal that’s warming and satisfying.

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 2 cups fresh spinach
• Juice of 1/2 lemon
• 1/4 cup fresh cilantro, chopped
• Salt to taste
• Basmati rice or naan bread for serving

Instructions:

1. In a large skillet, heat oil over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and ginger, cooking for 1 minute until fragrant.
3. Stir in all spices and cook for 30 seconds.
4. Add chickpeas and diced tomatoes, stirring to combine.
5. Pour in coconut milk and simmer for 10 minutes.
6. Stir in spinach until wilted.
7. Remove from heat and stir in lemon juice and cilantro.
8. Season with salt to taste.
9. Serve over basmati rice or with naan bread.

Prep time: 5 minutes Cook time: 15 minutes Servings: 4

Holiday-Inspired Quick Dinners

These festive meals capture the flavors of the season without the hours of cooking.

15. Cranberry Balsamic Chicken

A holiday-worthy main dish that’s elegant enough for company but quick enough for weeknights.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 cup fresh or frozen cranberries
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Season chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove to a plate.
3. Reduce heat to medium and add garlic and shallot to the same skillet, cooking for 1 minute until fragrant.
4. Add chicken broth, balsamic vinegar, honey, cranberries, and herbs, stirring to combine.
5. Simmer for 5-7 minutes until cranberries burst and sauce thickens slightly.
6. Return chicken to the skillet, spooning sauce over top. Cook for 2 more minutes to rewarm chicken.

Prep time: 5 minutes Cook time: 20 minutes Servings: 4

16. Rosemary Garlic Pork Tenderloin with Roasted Apples

This impressive meal captures the essence of holiday flavors but comes together in just 25 minutes.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 large apples, cored and cut into wedges
• 1 red onion, cut into wedges
• 2 tablespoons butter, melted
• 1 tablespoon brown sugar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. In a small bowl, mix olive oil, garlic, rosemary, Dijon mustard, maple syrup, salt, and pepper.
3. Rub mixture all over pork tenderloin and let sit for 5 minutes.
4. Meanwhile, in a large bowl, toss apple and onion wedges with melted butter and brown sugar.
5. Place pork tenderloin in the center of a rimmed baking sheet. Arrange apple and onion mixture around it.
6. Roast for 20-25 minutes, until pork reaches an internal temperature of 145°F.
7. Let rest for 5 minutes before slicing.

Prep time: 10 minutes Cook time: 20-25 minutes Servings: 4

Family-Friendly Favorites

These crowd-pleasers will satisfy even the pickiest eaters at your table.

17. Taco Stuffed Sweet Potatoes

A fun twist on taco night that’s both nutritious and delicious.

Ingredients:

• 4 large sweet potatoes
• 1 lb ground beef or turkey
• 1 packet taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup salsa
• 1 cup shredded cheddar or Mexican blend cheese
• Toppings: diced avocado, sour cream, chopped cilantro, sliced green onions

Instructions:

1. Preheat oven to 400°F.
2. Pierce sweet potatoes several times with a fork. Place on a baking sheet and bake for 45-60 minutes until tender. (Time-saving tip: microwave potatoes for 8-10 minutes instead.)
3. Meanwhile, in a large skillet, brown ground meat over medium-high heat.
4. Add taco seasoning and 1/4 cup water, simmering for 2 minutes.
5. Stir in black beans, corn, and salsa, cooking until heated through.
6. Split sweet potatoes and fluff the insides with a fork.
7. Top each potato with taco meat mixture, shredded cheese, and your choice of toppings.

Prep time: 5 minutes Cook time: 15 minutes (plus potato cooking time) Servings: 4

18. Cheesy Pizza Quesadillas

These quesadillas deliver all the pizza flavor with a fraction of the effort.

Ingredients:

• 8 large flour tortillas
• 2 cups shredded mozzarella cheese
• 1 cup pizza sauce
• 1/4 cup grated parmesan cheese
• 1 cup pizza toppings of choice (pepperoni, diced bell peppers, mushrooms, olives, etc.)
• 1 teaspoon Italian seasoning
• 2 tablespoons butter, divided

Instructions:

1. Spread pizza sauce on one side of each tortilla.
2. Sprinkle with mozzarella cheese, parmesan cheese, desired toppings, and Italian seasoning.
3. Fold tortillas in half to create half-moons.
4. In a large skillet, melt 1/2 tablespoon butter over medium heat.
5. Cook quesadillas two at a time for 2-3 minutes per side until golden and crispy, adding more butter as needed.
6. Cut into wedges and serve with additional pizza sauce for dipping.

Prep time: 5 minutes Cook time: 10 minutes Servings: 4

Meatless Monday Options

These vegetarian dishes are so satisfying, no one will miss the meat.

19. 15-Minute Peanut Noodles

A satisfying vegetarian meal that’s endlessly customizable.

Ingredients:

• 12 oz spaghetti or rice noodles
• 1/4 cup peanut butter (creamy)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon sriracha or chili garlic sauce (optional)
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned or grated
• 2 cups baby spinach
• 3 green onions, sliced
• 1/4 cup chopped peanuts
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Instructions:

1. Cook noodles according to package directions. Drain and rinse with cold water.
2. Meanwhile, in a large bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey, sriracha, garlic, and ginger until smooth.
3. Add drained noodles to the sauce, tossing to coat.
4. Add bell pepper, carrot, spinach, and green onions, tossing until spinach wilts slightly.
5. Garnish with chopped peanuts and cilantro.
6. Serve with lime wedges.

Prep time: 10 minutes Cook time: 5 minutes Servings: 4

20. Butternut Squash Risotto in the Microwave

Yes, you can make creamy, delicious risotto in the microwave! This holiday-worthy side becomes a main dish with the addition of white beans.

Ingredients:

• 2 tablespoons butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 3 1/2 cups vegetable broth, divided
• 2 cups butternut squash, diced small
• 1 (15 oz) can white beans, drained and rinsed (optional)
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. In a large microwave-safe bowl, combine butter, onion, and garlic. Microwave on high for 2 minutes.
2. Stir in rice and 1/2 cup broth. Microwave on high for 2