How to make a quick dinner at home: Tips for quick dinners that aren’t fancy

You’ll often see a lot of food-centric posts on Pinterest and Instagram, which is great for sharing ideas but can be a little daunting at times.

In this post, we’ll cover tips for making a quick meal at home that aren (potentially) pretty easy to make and then share with friends, family and even a few close friends.


If you don’t want to spend a lot on ingredients, skip the pre-made stuff You can skip the stuff you’re already cooking or even the prep-work that’s already been done, if you’re on Pinterest or Instagram.

You can instead save yourself a ton of time and money by going with what you’re really going for, says Sharon Lassiter, author of the blog Food & Drink: A Healthy Way to Enjoy Delicious Foods for Less.

“If you’re not making your own sauce, you can just use some of the store-bought stuff, or make your own cheese, or whatever it is that you’re going for,” Lassiters mom tells Food & Wine.

“I’m not suggesting you spend money on a pre-cut recipe.

But if you have the time, it can be nice to have a basic sauce, and you don of to do any prep.”


Use one pot, or two pots If you’re a novice at making a batch of food, you may want to consider using one pot or two.

This way, you have one pot for all of the ingredients, and that way you can easily adjust them to your tastes and personal preferences.

“There’s no need to use two pots,” says Lassitter.

“You can use one, two, three, four, five, six, or even seven.”


Add an egg to the soup If you’ve never cooked soup before, add an egg or two to it.

“Adding a few extra ingredients will help the recipe feel more special,” Laddits mom says.

“But I also like the idea of having one pot of soup, and I also think it adds a sense of mystery.”


Get creative with ingredients for the dinner You can easily find recipes that call for things like pasta, pasta sauce, cauliflower, spinach, or eggs, says Ladditers mother.

You don’t need to make the dish completely from scratch, but make the most of the extras.

“Try and make something that is a little more interesting with different ingredients,” she says.


Make the meal ahead and refrigerate the leftovers Before you start, make sure you have plenty of leftovers.

“Once you make the meal, you’re good to go, so you can store the leftover in the fridge,” says Soska.

“Then, if there’s a little leftover, just throw it in the freezer and it’s ready to go.”


Make sure the left over is fresh, because it may go bad You can keep the left overs for later use, but you may have to store them in the refrigerator, and the sauce will get old pretty quickly, says Soshan.

“This is when I like to use the left-over in an airtight container,” she explains.

“The leftover will be perfect to eat when the time comes.”


Use a low-fat option if you don.

It’s important to make sure that you have enough fat to go with the pasta, which can make a difference when it comes to the taste and texture of the pasta.

“A low-sodium, low-carb option is a good idea,” says Kahl.

“And if you like to save the left out veggies and pasta, you could even go low- or no-salt.”


Choose ingredients that are low in salt If you prefer your pasta to have lots of fresh vegetables, opt for a low salt pasta.

In general, you’ll want to use low-acid pasta, says Kock.

“We always recommend to use a low fat option,” she adds.

“It will give the dish a nice, salty taste.”


Check ingredients that you can substitute for the pasta You can also use other things to substitute for pasta in this recipe.

For instance, you might substitute broccoli for pasta, as the pasta won’t absorb the nutrients of the vegetables, Soshans mom says, and also make the sauce a bit thicker.

“As long as you don, I think it’s a good way to try different things,” says Juhl.

“Like, ‘If this is what we’re trying to achieve, what do you think?’ or ‘Is this really what I want?'”


Check ingredient labels before serving Your plate may look pretty neat and fancy, but don’t be fooled.

“Check ingredients before serving to see if they are labeled for low- and no-calorie food,” says Hsu.

“Or if they’re gluten-free, you should


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