Quick & Easy: 13 Thursday Night Dinner Ideas the Family Will Love

Thursday evenings are my personal nemesis. Between soccer practice, that looming work deadline, and remembering to grab milk from the store, finding time to cook a healthy and delicious meal feels like climbing Mount Everest in flip-flops. But not to worry, fellow home cooks! I’ve discovered the secret weapon to conquer Thursday night chaos: meal prepping!

By dedicating a little time earlier in the week, I can have a stress-free Thursday dinner ready in minutes. And the best part? These aren’t sad, soggy leftovers. I’m sharing 13 family-friendly recipes that are designed to be prepped ahead and still taste amazing come Thursday night.

1. Honey Garlic Glazed Salmon with Roasted Brussels Sprouts

This recipe combines the sweetness of honey with the savory flavors of garlic and soy sauce for a delicious glaze that complements the salmon perfectly.

Ingredients

• 4 salmon fillets (6-8 ounces each)
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, honey, soy sauce, and garlic.
3. Place the salmon fillets and Brussels sprouts on a baking sheet lined with parchment paper.
4. Drizzle the honey garlic glaze over the salmon and Brussels sprouts.
5. Season with salt and pepper to taste.
6. Roast for 12-15 minutes, or until the salmon is cooked through and the Brussels sprouts are tender.

Meal Prep Tips

• Prepare the honey garlic glaze in advance and store it in the refrigerator.
• Prep the Brussels Sprouts: Trim and halve the Brussels sprouts ahead of time.

2. Creamy Tomato Tortellini Soup

This soup is a comforting and flavorful meal that’s perfect for a chilly evening.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 (10-ounce) package cheese tortellini
• 1/2 cup heavy cream
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.  
3. Stir in the crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add the tortellini and cook according to package directions.
5. Stir in the heavy cream and basil. Season with salt and pepper to taste.

Meal Prep Tips

• Chop the onion and mince the garlic in advance.
• Cook the tortellini separately and add it to the soup when you reheat it to prevent it from becoming mushy.

3. Sheet Pan Sausage and Peppers

This recipe is a weeknight winner! It’s quick, easy, and requires minimal cleanup.

Ingredients

• 1 lb Italian sausage links
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a large baking sheet, combine the sausage, peppers, onion, olive oil, garlic, Italian seasoning, salt, and pepper.
3. Roast for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender.

Meal Prep Tips

• Slice the sausage, peppers, and onions ahead of time and store them in separate airtight containers in the refrigerator.
• Add a pinch of red pepper flakes for a spicy kick.

4. Turkey Chili

A hearty and healthy chili that’s perfect for chilly evenings.

Ingredients

• 1 lb ground turkey
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (28-ounce) can diced tomatoes, undrained  
• 1 cup corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, brown the ground turkey over medium heat. Drain off any excess grease.  
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the chili powder and cumin and cook for 1 minute more.
4. Add the beans, tomatoes, corn, and salt and pepper.
5. Bring to a simmer and cook for 20-30 minutes, or until the flavors have melded.

Meal Prep Tips

• Brown the ground turkey ahead of time and store it in the refrigerator.
• Chop the onion and mince the garlic in advance.
• This chili freezes beautifully! Portion it out into individual containers for easy reheating.

5. Pork Tenderloin with Apple Cider Glaze and Sweet Potatoes

This dish is a perfect balance of sweet and savory flavors. The pork tenderloin is coated in a delicious apple cider glaze and roasted alongside sweet potatoes.

Ingredients

• 1 (1-pound) pork tenderloin
• 1 pound sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1/2 cup apple cider
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the apple cider, Dijon mustard, maple syrup, and thyme.
3. Place the pork tenderloin and sweet potatoes on a baking sheet lined with parchment paper.
4. Drizzle the pork tenderloin and sweet potatoes with olive oil and season with salt and pepper.
5. Pour the apple cider glaze over the pork tenderloin.
6. Roast for 20-25 minutes, or until the pork is cooked through and the sweet potatoes are tender.

Meal Prep Tip

Prepare the apple cider glaze and dice the sweet potatoes ahead of time.

6. Black Bean Burgers with Avocado Crema

These vegetarian meal burgers are packed with flavor and topped with a creamy avocado crema.

Ingredients

• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup cooked quinoa
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 cup bread crumbs
• 1 egg, beaten
• Olive oil for cooking
• Burger buns
• Toppings of your choice (lettuce, tomato, onion, etc.)
• Avocado Crema (recipe below)

Avocado Crema:

• 1 ripe avocado, mashed
• 1/4 cup sour cream or Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large bowl, mash the black beans with a fork.
2. Stir in the quinoa, onion, garlic, chili powder, cumin, bread crumbs, and egg.
3. Form the mixture into 4 patties.
4. Heat the olive oil in a large skillet over medium heat.
5. Cook the burgers for 3-4 minutes per side, or until heated through and golden brown.
6. Serve the burgers on buns with your favorite toppings and avocado crema.

Meal Prep Tips

• Prepare the black bean burger patties ahead of time and store them in the refrigerator.
• Make the avocado crema in advance and store it in the refrigerator.

7. Lemon Dijon Chicken with Roasted Root Vegetables

This dish features tender chicken breasts coated in a tangy lemon Dijon sauce and roasted alongside colorful root vegetables.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound mixed root vegetables (such as carrots, parsnips, and turnips), peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, honey, and oregano.
3. Place the chicken breasts and root vegetables on a baking sheet lined with parchment paper.
4. Drizzle the chicken and vegetables with the lemon Dijon sauce.
5. Season with salt and pepper to taste.
6. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Meal Prep Tip

Prepare the lemon Dijon sauce and chop the root vegetables in advance.

8. Baked Salmon with Roasted Asparagus

Ingredients

• 4 salmon fillets (6-8 ounces each)
• 1 pound asparagus, trimmed
• 1 lemon, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.  
4. Top the salmon fillets with lemon slices.
5. Roast for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.

Meal Prep Tip

Marinate the salmon fillets in a mixture of lemon juice, olive oil, and herbs for at least 30 minutes to enhance the flavor.

9. Spaghetti Squash with Marinara Sauce and Meatballs

 Ingredients

• 1 spaghetti squash
• 1 jar marinara sauce
• 1 pound meatballs (homemade or store-bought)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place the squash halves cut-side down on a baking sheet and bake for 45-60 minutes, or until tender.  
4. While the squash is baking, heat the marinara sauce and meatballs.
5. Once the squash is cooked, use a fork to scrape out the strands.
6. Top the spaghetti squash with marinara sauce and meatballs.

Meal Prep Tips

• Roast the spaghetti squash ahead of time and store it in the refrigerator.
• Prepare the meatballs in advance (or use store-bought) and store them in the refrigerator or freezer.

10. Chicken Pot Pie Soup

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 cups chicken broth
• 1 cup potatoes, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1 sheet puff pastry, thawed and cut into small squares
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven, combine the chicken broth, potatoes, carrots, celery, and peas.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
3. Stir in the shredded chicken and heavy cream.
4. Season with salt and pepper to taste.
5. Top each serving with a few puff pastry squares.

Meal Prep Tips

• Cook and shred the chicken ahead of time.
• Chop the potatoes, carrots, and celery in advance.
• You can bake the puff pastry squares ahead of time and store them in an airtight container.

11. Tuna Noodle Casserole

A classic comfort food that’s easy to make and perfect for meal prepping.

Ingredients

• 2 (5-ounce) cans tuna, drained
• 2 cups cooked egg noodles
• 1 cup frozen peas
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the tuna, noodles, peas, soup, milk, cheese, salt, and pepper.
3. Pour the mixture into a greased 9×13 inch baking dish.
4. Bake for 20-25 minutes, or until heated through and bubbly.

Meal Prep Tips

• Cook the egg noodles ahead of time and store them in the refrigerator.
• Assemble the casserole ahead of time and store it in the refrigerator. Bake it when you’re ready to eat.

12. Quinoa Salad with Roasted Vegetables and Feta

This salad is packed with protein, fiber, and flavor.

Ingredients

• 1 cup quinoa, cooked
• 1 cup broccoli florets, roasted
• 1 cup bell peppers (any color), roasted
• 1/2 cup red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh herbs (such as parsley, oregano, or thyme)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the quinoa, roasted vegetables, feta cheese, olive oil, lemon juice, herbs, salt, and pepper.
2. Toss to coat.

Meal Prep Tips

• Cook the quinoa and roast the vegetables ahead of time.
• Whisk together the olive oil, lemon juice, and herbs in advance.

13. Breakfast for Dinner: Frittata with Veggies and Cheese

Who says you can’t have breakfast for dinner? This frittata is a great way to use up leftover vegetables.

Ingredients

• 8 large eggs
• 1/4 cup milk
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Gruyere cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
3. Stir in the spinach, mushrooms, onion, and cheeses.
4. Pour the mixture into a greased 9-inch pie plate or baking dish.
5. Bake for 30-35 minutes, or until the frittata is set.

Meal Prep Tips

• Chop the spinach, mushrooms, and onion ahead of time.
• You can assemble the frittata ahead of time and store it in the refrigerator. Bake it when you’re ready to eat.

Conclusion

There you have it! 13 delicious and easy meal prep ideas to conquer your Thursday night dinner dilemmas. With a little planning and these recipes in your arsenal, you can enjoy a stress-free and delicious dinner with your family, even on the busiest of nights. Happy cooking!

Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.