Busy Weeknight Four
Every dinner ready in under forty minutes for hectic weekdays. One-pan chicken rice and quick pastas dominate.
Serves 4
4 recipes
150 min total cook/prep
Priced at Food 4 Less - Hammond Shopping Center
$64.78 combined ingredient estimate
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Dinner · Day 1
Skillet Chicken and Rice$13.54
One-pan chicken with seasoned rice and tender onions.
Serves 4 · easy · 50 min
Ingredients & prices
- chicken $2.49
- rice $1.33
- broth $3.99
- onion $1.25
- garlic $0.99
- paprika $3.49
How to prepare
About this recipe
Skillet Chicken and Rice is a one-pan dinner: browned chicken simmered with seasoned rice, onion, and garlic until fluffy and fragrant. This american recipe serves 4 and is rated easy difficulty. Plan about 15 minutes of prep and 35 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 1.5 cup rice
- 3 cup broth
- 1 onion
- 3 clove garlic
- 1 tsp paprika
Step-by-step
1. Season 1.5 lb chicken with 1 tsp paprika, salt, and pepper.
2. Heat oil in a large deep skillet over medium-high. Brown chicken on both sides; remove to a plate.
3. Dice 1 onion. Mince 3 clove garlic. Sauté onion in same pan 3–4 minutes until softened.
4. Add 3 clove garlic; cook 30 seconds until fragrant—do not burn.
5. Stir in 1.5 cup rice and toast 1 minute.
6. Pour in 3 cup broth; nestle chicken on top. Bring to a simmer.
7. Cover, reduce heat to low, and cook 18–20 minutes until rice is tender and liquid absorbed.
8. Rest covered 5 minutes off heat.
9. Fluff rice with a fork; check chicken is 165°F.
10. Serve from the skillet or portion into bowls.
Serving
Serve family-style from the pan. Refrigerate leftovers 3 days; reheat with splash of broth.
Cook tips
- Do not lift lid while rice simmers—steam cooks it.
- Burned garlic turns bitter; add it briefly.
- Brown chicken well for flavor in the finished dish.
- Let rest so rice finishes evenly.
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Dinner · Day 3
Sausage with Peppers and Onions$11.81
Skillet sausage sautéed with onions and frozen vegetables.
Serves 4 · easy · 30 min
Ingredients & prices
- sausage $2.99
- onion $1.25
- frozen vegetables $2.69
- paprika $3.49
- oil $1.39
How to prepare
About this recipe
Sausage with Peppers and Onions is a colorful skillet meal: sliced sausage browned with sweet onion and frozen peppers—a quick dinner over rice or in a hoagie roll. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 20 minutes of cooking.
What you will need ready
- 1 lb sausage
- 2 onion
- 2 cup frozen vegetables
- 1 tsp paprika
- 1 tbsp oil
Step-by-step
1. Slice 1 lb sausage into ½-inch rounds. Slice 2 onion into thin strips.
2. Heat 1 tbsp oil in a large skillet over medium-high.
3. Brown sausage 4–5 minutes, turning once.
4. Add 2 onion; cook 4 minutes until softened.
5. Stir in 2 cup frozen vegetables and 1 tsp paprika.
6. Cook 5–6 minutes until vegetables are heated through and lightly browned at edges.
7. Taste and adjust salt and pepper.
8. Deglaze pan with splash of water if bits stick—that adds flavor.
9. Serve hot from the skillet.
10. Keep warm on low while setting the table.
Serving
Serve over rice, pasta, or in rolls. Refrigerate up to 3 days; reheat in skillet.
Cook tips
- Do not overcrowd pan when browning sausage.
- Frozen peppers release water—cook until liquid evaporates.
- Slice sausage evenly for uniform cooking.
- Paprika adds color and mild flavor.
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Dinner · Day 5
Garlic Butter Pasta$20.24
Silky pasta tossed in garlic butter with optional vegetables.
Serves 4 · easy · 20 min
Ingredients & prices
- pasta $1.99
- butter $3.29
- garlic $0.99
- salt $6.99
- frozen vegetables (optional) $2.69
- pepper (optional) $4.29
How to prepare
About this recipe
Garlic Butter Pasta is silky noodles tossed in fragrant garlic butter—a weeknight Italian-style side or main that comes together while pasta boils. This italian recipe serves 4 and is rated easy difficulty. Plan about 5 minutes of prep and 15 minutes of cooking.
What you will need ready
- 12 oz pasta
- 4 tbsp butter
- 4 clove garlic
- 1 tsp salt
- 2 cup frozen vegetables (optional)
- 0.5 tsp pepper (optional)
Step-by-step
1. Bring a large pot of salted water to a boil. Cook 12 oz pasta until al dente; reserve 1 cup pasta water before draining.
2. Mince 4 clove garlic. Melt 4 tbsp butter in a large skillet over medium-low.
3. Add 4 clove garlic; cook 1–2 minutes until fragrant but not brown.
4. Add drained 12 oz pasta and a splash of pasta water.
5. Toss 1–2 minutes until a light silky sauce coats noodles.
6. Add 2 cup frozen vegetables if using; cook 2 minutes until heated.
7. Season with 1 tsp salt and 0.5 tsp pepper.
8. Add more pasta water if mixture looks dry.
9. Serve immediately in warm bowls.
10. Finish with extra butter or pepper if desired.
Serving
Serve with parmesan if you have it. Leftovers reheat with splash of water in a pan.
Cook tips
- Salt pasta water—it should taste like the sea.
- Low heat for garlic—burnt garlic is bitter.
- Pasta water helps sauce cling.
- Do not rinse pasta after draining.
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Dinner · Day 7
Honey Mustard Baked Chicken$19.19
Oven-baked chicken glazed with honey and mustard.
Serves 4 · easy · 50 min
Ingredients & prices
- chicken $2.49
- honey $4.00
- mustard $6.49
- paprika $3.49
- rice $1.33
- oil (optional) $1.39
How to prepare
About this recipe
Honey Mustard Baked Chicken glazes chicken pieces with a sweet-tangy honey mustard sauce and bakes until juicy—serve with rice for a complete meal. This american recipe serves 4 and is rated easy difficulty. Plan about 10 minutes of prep and 40 minutes of cooking.
What you will need ready
- 1.5 lb chicken
- 3 tbsp honey
- 3 tbsp mustard
- 1 tsp paprika
- 1.5 cup rice
- 1 tbsp oil (optional)
Step-by-step
1. Preheat oven to 375°F. Cook 1.5 cup rice according to package directions.
2. Mix 3 tbsp honey, 3 tbsp mustard, and 1 tsp paprika in a bowl.
3. Pat 1.5 lb chicken dry. Brush with 1 tbsp oil if using; season lightly with salt and pepper.
4. Coat chicken evenly with honey mustard mixture.
5. Place chicken in a baking dish.
6. Bake 35–40 minutes until 165°F internal and juices run clear.
7. Baste with pan juices halfway through if desired.
8. Rest chicken 5 minutes before serving.
9. Spoon pan sauce over chicken when serving.
10. Fluff 1.5 cup rice and serve alongside chicken.
Serving
Plate chicken over or beside rice. Refrigerate leftovers 3 days; reheat chicken to 165°F.
Cook tips
- Pat chicken dry so glaze adheres.
- Line baking dish with foil for easy cleanup.
- Baste for shinier glaze.
- Check thickest piece with thermometer.