Published Jan. 3, 2026Updated Jan. 3, 2026

Everyone wants to eat better, but who has the time? The truth is, healthy eating is easier than you think. It’s really about making small, smart choices consistently that can make a big difference over time, like cooking at home instead of going out, or cutting back on soft drinks.

Focus on eating meals built around plants — vegetables, beans, whole grains, nuts, and seeds — paired with protein, healthy fats and, perhaps most important, flavors and textures that get you excited.

These weeknight-friendly recipes are just those sorts of meals, and most of the come together in 45 minutes or less, so you can eat well any day of the week.

(One note: Some of the dishes below call for miso paste and anchovies, which contain a good amount of sodium and may not be suitable for everyone. But they can be OK in moderation for most people. Think of it this way: If you cook most of your meals at home, you’re already ahead of the game, since more than 70 percent of the salt in our diet comes from restaurant meals and heavily processed foods, according to the U.S. Food and Drug Administration.)

1. Baked Fish With Olives and Ginger

Credit...Matt Taylor-Gross for The New York Times. Food Stylist: Barrett Washburne.

Ready in 30 minutes

“Absolutely delicious,” one reader wrote about Yasmin Fahr’s baked fish. Briny olives, fresh ginger and a quick roasting time make this a simple, flavorful weeknight dinner. Serve it with good bread for dipping and an easy vegetable side, such as roasted broccoli, charred green beans or an arugula salad with a lemony dressing.

Recipe: Baked Fish With Olives and Ginger

2. Ginger Chicken and Rice Soup With Zucchini

Credit...Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Ready in 50 minutes

One reader calls Yossy Arefi’s soup “the perfect cozy soup.” Chicken, brown rice and zucchini create a wholesome, hearty base, while the optional chile crisp adds gentle heat.

Recipe: Ginger Chicken and Rice Soup With Zucchini

3. One-Pot Salmon, Spinach and Lentils

Credit...Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Ready in 30 minutes

Kay Chun’s salmon lentil salad delivers fiber, protein and plenty of veggies in a lemon-and-scallion dressing that ties everything together. Pack leftovers for lunch the next day; this dish is every bit as satisfying cold as it is warm.

Recipe: One-Pot Salmon, Spinach and Lentils

4. Lemon-Dill Meatballs With Orzo

Credit...Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgepeth.

Ready in 40 minutes

“Easy and delicious,” wrote one reader about this Ali Slagle dish. As a Mediterranean-style skillet dinner, it combines turkey or chicken meatballs, orzo and leafy greens and finishes them with a lemony yogurt sauce and plenty of dill. If you’re watching saturated fat, swap in extra-virgin olive oil for the butter.

Recipe: Lemon-Dill Meatballs With Orzo

5. One-Pot Beans, Greens and Grains

Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Ready in 40 minutes

Ali Slagle’s one-pot beans, greens and grains is a reliable blueprint for easy vegetarian meals. Start with whatever leafy greens, canned beans and grains you have on hand, add a bit of this and that for flavor, and you’ll end up with something filling and delicious every time.

Recipe: One-Pot Beans, Greens and Grains

6. Malaay Qumbe (Coconut Fish Curry)

Credit...Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready in 40 minutes

At least one reader has deemed Ifrah F. Ahmed’s five-star recipe “a keeper.” The curry is seasoned with xawaash, a warm Somali spice blend anchored by cumin. Serve it over rice or with flatbread to soak up the sauce, and add a simple side of vegetables to round out the meal.

Recipe: Malaay Qumbe (Coconut Fish Curry)

7. Sheet-Pan Shrimp Tikka

Credit...David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Ready in 40 minutes

A bold blend of cumin, garam masala, chili powder, coriander and turmeric powers Zainab Shah’s five-star shrimp tikka, giving the shrimp real punch, while onions and peppers provide contrast in texture and flavor. On its own, it’s all a satisfying, lighter meal, but serve it over rice or with naan if you want something more substantial.

Recipe: Sheet-Pan Shrimp Tikka

8. Masala Chickpeas With Tofu and Blistered Tomatoes

Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini

Ready in 35 minutes

Tofu takes on big flavor in Yewande Komolafe’s recipe, in which torn pieces soak up a fragrant masala and develop crisp, seasoned edges. Ginger, onion and garlic add depth. Blistered cherry tomatoes bring pops of sweetness and acidity, and a scattering of herbs at the end marries the dish together. If you’re new to tofu, this recipe is a good place to start.

Recipe: Masala Chickpeas With Tofu and Blistered Tomatoes

9. Sheet-Pan Hot Honey Chicken

Credit...Christopher Testani for The New York Times. Food Stylist: Monica Pierini.

Ready in 30 minutes

Sheela Prakash’s veggie-loaded dinner is about as easy as it gets, delivering bold, bright flavors with almost no fuss. A quick mix of honey, cayenne and Dijon coats the broccoli, sweet potatoes and chicken, turning everyday ingredients into something truly special. Serve it over quinoa or another whole grain to make it a complete meal.

Recipe: Sheet-Pan Hot Honey Chicken

10. Citrus-Soy Chicken Ramen

Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

Ready in 35 minutes

If you’re like one reader, Christian Reynoso’s ramen might become your “new favorite soup.” Citrus gives the soy-rich broth a lift, while tender chicken and quick-cooking noodles make it weeknight-easy. If you’re watching your sodium intake, opt for reduced-sodium soy sauce, which can have up to 50 percent less sodium than the regular kind.

Recipe: Citrus-Soy Chicken Ramen

11. Quick Shrimp and Asparagus Stir-Fry

Credit...Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.

Ready in 20 minutes

“Love this quick, easy shrimp dish,” wrote one reader about this Genevieve Ko recipe. Shrimp and asparagus soak up a savory-sweet sauce, while the chile adds subtle heat. Serve it over greens to keep things lighter, or spoon it over rice for a heartier meal. If you’re watching your salt intake, swap in lower-sodium soy sauce.

Recipe: Quick Shrimp and Asparagus Stir-Fry

12. Pork Laab

Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Ready in 25 minutes

Ground pork seasoned with fresh herbs, lime juice, fish sauce and toasted rice gives Sherry Rujikarn’s laab its bold, tangy character. While pork is traditional, ground turkey or chicken would also work well.

Recipe: Pork Laab

13. Salmon and Green Beans in Red Pepper Sauce

Credit...Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.

Ready in 45 minutes

“This is my favorite dish I have ever made from NYT Cooking,” wrote one reader about this salmon from Yewande Komolafe. That’s high praise coming from someone who says they’ve been using New York Times Cooking for more than six years. The sauce, made from jarred red peppers, miso, anchovies and a Scotch bonnet chile, brings vivid, complex flavor to the salmon and green beans.

Recipe: Salmon and Green Beans in Red Pepper Sauce

14. One-Pan Pork Tenderloin With Mushrooms

Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ready in 30 minutes

Ali Slagle’s one-pan pork tenderloin earns high marks from readers. As the pork cooks, the garlic, rosemary and fennel mingle with mushrooms, creating a dish that feels special with very little effort. If you love mushrooms, don’t be shy about adding extra, as many readers did. Serving the dish with a chewy grain, like couscous, and a crisp salad, makes it a balanced meal.

Recipe: One-Pan Pork Tenderloin With Mushrooms

15. I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)

Credit...Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Ready in 30 minutes

Nisha Vora’s game-changing recipe calls for grated tofu, which turns crisp and chewy when pan-fried, then gets coated in a bold sauce of gochugaru, toasted sesame oil, Chinese black vinegar and soy sauce. Serve it over rice with roasted green vegetables, and opt for lower-sodium soy sauce if you want to lower the sodium a bit. Many readers note that leftovers are just as good cold, so consider making extra.

Recipe: I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu)

16. Huevos Enfrijolados (Eggs in Spicy Black Beans)

Credit...Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.

Ready in 40 minutes

What could be easier than a dinner built on pantry staples and just five minutes of prep? In Rick Martínez’s recipe, canned black beans are seasoned with onion, garlic and chiles, creating a smoky dish with the right amount of heat. The eggs poach right in the beans, making it low effort with a comforting payoff. Serve with corn tortillas (or tortilla chips, if that’s what you have) and a crisp green salad for balance.

Recipe: Huevos Enfrijolados (Eggs in Spicy Black Beans)

17. Sticky Miso Salmon Bowl

Credit...Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

Ready in 35 minutes

This Andy Baraghani salmon recipe gets its flavor from a salty-sweet marinade of miso, honey and citrusy, complex grapefruit and its freshness and texture from cucumber, radish and avocado. One reader suggests adding edamame, for a great fiber and protein boost.

Recipe: Sticky Miso Salmon Bowl

18. Whole Roasted Squash With Tomato-Ginger Chickpeas

Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Ready in 3 hours

Ali Slagle’s squash and spiced chickpeas take a bit longer that the other recipes on this list, but that time is mostly hands off, and the wait is more than worth it. Serve it with a simple green salad or sautéed spinach to bring some nonstarchy vegetables into the mix.

Recipe: Whole Roasted Squash With Tomato-Ginger Chickpeas

19. Vegetarian Mushroom Shawarma Pitas

Credit...Jenny Huang for The New York Times. Food Stylist: Barrett Washburne

Ready in 25 minutes

In this meatless take on shawarma, Alexa Weibel uses portobello mushrooms to bring the richness and heft you’d expect from the classic lamb dish. Roasted with smoky spices, the mushrooms pair beautifully with creamy turmeric yogurt and crisp cabbage all piled into a chewy pita. One meat-eater went so far as to call it the “best vegetarian meal” they’ve ever had, making it an ideal dish for feeding a mixed crowd.

Recipe: Vegetarian Mushroom Shawarma Pitas

20. Broccoli-Quinoa Soup With Turmeric and Ginger

Credit...Linda Xiao for The New York Times. Food Stylist: Judy Kim.

Ready in 40 minutes

Let’s face it: There’s nothing more comforting than a bowl of soup on a cold night, and Hetty Lui McKinnon’s version fits the bill. One reader says it’s “the greatest,” noting how rich it tastes and how beautifully the flavors come together. If you’re watching your salt intake, reduced-sodium stock works well here without dulling the flavor.

Recipe: Broccoli-Quinoa Soup With Turmeric and Ginger

21. Spanakorizo With Jammy Eggs

Credit...Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.

Ready in 30 minutes

This is the kind of vegetarian meal that feels greater than the sum of its parts. Hetty Lui McKinnon cooks spinach, rice, scallions, lemon and herbs together, then finishes them with jammy eggs. If you’re watching your sodium, use lower-sodium stock and go a little lighter on the salt when cooking the spinach.

Recipe: Spanakorizo With Jammy Eggs

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.