These Easy Meals Take Less Than 30 Minutes To Make

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It’s officially the holiday season, and if you’re like me, you have about a billion things to do before these next two months are over. Thankfully, we’re going to make cooking dinner easier than ever with these dinner recipes that you can make in 30 minutes or less!


Pepperoni Pizza Sloppy Joes

Thank you Closet Cooking for the recipe!


  • 1 lb. ground beef

  • 4 oz. pepperoni (sliced)

  • 1 small onion (diced)

  • 1 green pepper (diced)

  • 3 garlic cloves (chopped)

  • 1 tsp smoked paprika 

  • 2 cups pizza or marinara sauce

  • ⅓ cup sliced olives

  • 2 tsp Italian seasoning 

  • 1 Tbsp Worcestershire sauce

  • Salt and pepper to taste

  • 2 cups mozzarella cheese (shredded)

  • 4 buns


  1. Cook the ground beef, pepperoni, onion, and bell pepper in a large skillet over medium-high heat, breaking the meat apart as it cooks before draining any excess grease. 

  2. Add the garlic and paprika and cook until it’s fragrant — about a minute. 

  3. Add the pizza sauce, olives, Italian seasoning, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil and reduce the heat to a simmer until the sauce thickens, about 3-5 minutes. 

  4. Turn the heat off and mix in the mozzarella to let it melt. 

  5. Divide the filling into the buns and enjoy!


Air Fryer Fish

Thank you Plated Cravings for the recipe!


  • 4 boneless fish filets (white fish, such as tilapia or cod)

  • 2 eggs

  • ½ cup all-purpose flour

  • ½ tsp ground paprika

  • ½ tsp onion powder

  • ½ tsp kosher salt

  • ¼ tsp ground black pepper

  • 1 + ⅓ cup panko breadcrumbs

  • Oil spray

  • Lemon wedges and tartar sauce 


  1. Pat the fish dry. Whisk the eggs in a shallow bowl and set them aside. On a plate, mix the spices and flour together. Finally, on another plate, add the breadcrumbs.

  2. Dredge the fish in the flour and spice mixture, then dip it into the whisked egg, shaking off any excess egg. Finally, dredge the fish in breadcrumbs. 

  3. Place several pieces of breaded fish into the air fryer basket and spray the top of the breaded fish with the oil spray. 

  4. Cook on the air fry setting for 10-12 minutes at 400°F, flipping it halfway through, or until the fish is golden and flakes easily with a fork. Spray the breaded fish with more oil spray. 

  5. Remove the fish carefully and serve with a lemon wedge and tartar sauce for dipping.


20-Minute Healthy Chicken Parmesan

Thank you Pinch of Yum for the recipe!


  • ¼ cup whole wheat breadcrumbs 

  • ¼ cup panko breadcrumbs

  • ¼ cup Parmesan cheese

  • 1 tsp dried Italian herbs

  • Salt and pepper (to taste)

  • 2 Tbsp oil 

  • 4 chicken breasts

  • 1 + ½ cups creamy vodka tomato sauce

  • 4 slices fresh mozzarella cheese

  • 2 zucchinis


  1. Preheat the oven to 425°F. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat. 

  2. Cut the chicken breasts into a total of four pieces and dredge the chicken in the breadcrumbs so they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. 

  3. Transfer the skillet to the oven and bake for 5-10 minutes, or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return it to the oven for a few more minutes, or until the cheese is bubbling and lightly browned. 

  4. While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley. 


Cauliflower Curry

Thank you The Modern Proper for the recipe!


  • 1 Tbsp olive oil 

  • 1 medium yellow onion (diced)

  • 3 garlic cloves (minced)

  • 1 Tbsp minced ginger

  • 3 Tbsp yellow curry powder

  • 2 tsp cinnamon 

  • 2 tsp cumin

  • 2 tsp sea salt

  • 1 can diced tomatoes

  • 3 cans coconut milk (unsweetened)

  • 1 large head cauliflower (cut into bite-sized florets)

  • Cilantro

  • Naan 

  • Rice


  1. In a 5-quart stock pot, heat the olive oil over medium heat. Add the onions and sauté until they’re translucent, about 5 minutes. Add the garlic and ginger and continue sauteing until fragrant, about 1 minute. 

  2. Stir in the curry powder, cinnamon, cumin, salt, and tomatoes. Stir in the coconut milk and bring it to a boil. Simmer for 5 minutes, stirring often.

  3. Use an immersion blender to blend the curry mixture until it’s smooth. Return the mixture to the pot to boil and add the cauliflower florets. Simmer until the cauliflower is fork-tender, about 15 minutes. 

  4. Serve over rice with fresh cilantro and warm naan.


Air Fryer Chicken Taquitos

Thank you isabel eats for the recipe!


  • 2 cups cooked shredded chicken 

  • ½ Tbsp chili powder

  • ½ tsp garlic powder

  • ½ tsp ground cumin

  • ½ tsp onion powder

  • Salt (to taste)

  • 1 + ½ cups shredded cheese

  • 14 corn tortillas

  • Cooking spray 


  1. In a medium bowl, add the shredded chicken, chili powder, garlic powder, ground cumin, onion powder, and salt. Toss the ingredients and taste and season with more salt, if necessary. 

  2. Wrap the tortillas in a damp paper towel and heat them in the microwave for 1-2 minutes, flipping them halfway through. 

  3. Place a heaping spoonful of shredded chicken and shredded cheese onto each tortilla. Tightly roll up the tortillas and secure them closed by threading a toothpick along the seam. 

  4. Preheat the air fryer to 400°F. Place the taquitos in a single layer in the basket seam-side down. You might have to cook them in multiple batches. Spray the taquitos with cooking spray, then air fry them for 2 more minutes. Transfer them to a plate and repeat with the remaining taquitos. 

  5. Remove the toothpicks and serve with shredded lettuce, pico de gallo, crema, and guacamole.


Sun-Dried Tomato Chicken Pasta

Thank you Jar of Lemons for the recipe!


  • 8 oz. whole wheat pasta

  • 1 medium shallot

  • 1 lb. boneless skinless chicken breasts

  • 2 Tbsp olive oil 

  • 1 tsp paprika

  • ½ cup chicken broth

  • ½ cup milk

  • 2 tsp dijon mustard

  • 1 tsp dried oregano

  • Salt and pepper

  • 2 tsp minced garlic

  • 1 Tbsp flour

  • ½ cup sun-dried tomatoes

  • 1 + ½ cup spinach

  • ½ cup grated parmesan cheese

  • Crushed red pepper


  1. Cook the pasta according to the directions. Drain and set it aside. 

  2. While the pasta is cooking, chop the shallot into small pieces and cut the chicken into bite-sized pieces. Cook the chicken in 1 tablespoon of oil and paprika for about 10 minutes and set it aside. 

  3. Mix the chicken broth, milk, dijon, oregano, salt, and pepper in a small bowl. 

  4. Cook the shallot and garlic in the remaining oil for about 3-5 minutes over medium-high heat. Add the flour and whisk for about 1 minute. Pour in the creamy pasta sauce and whisk. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the sauce begins to slightly thicken and reduce. Add the sun-dried tomatoes. 

  5. Remove the mixture from the heat and add in the spinach and parmesan cheese. Add the cooked chicken and pasta back into the pan. 

  6. Mix until everything is evenly warmed and top with crushed red pepper.


Which recipe was your favorite? Comment below!

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