11 Quick Recipes to Make Wednesday Dinners a Breeze

Let’s be honest, Wednesdays can be rough. The week is halfway over, but the weekend still feels miles away. Homework piles up, after-school activities ramp up, and everyone’s energy is starting to dwindle. Thinking about what to make for dinner can feel like a burden, which is why getting ahead of this is the best way to go. 

I’m here to help you conquer the mid-week slump with 11 easy, family-friendly dinner ideas that are perfect for meal prepping. With a little planning and these simple recipes, you can enjoy a delicious and stress-free Wednesday dinner without the last-minute scramble.

1. Sheet Pan Lemon Herb Roasted Chicken and Veggies

This classic dish is a meal prep hero! Roast a whole chicken (or individual pieces) with your favorite seasonal vegetables for a complete meal that’s easy to prep ahead and even easier to clean up.

Ingredients

• 1 whole chicken (about 3-4 pounds) OR 4-6 bone-in, skin-on chicken pieces
• 2 pounds mixed vegetables (potatoes, carrots, broccoli, Brussels sprouts, etc.)
• 1 lemon, sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Spread the prepped vegetables in a single layer on a large baking sheet.
3. Place the whole chicken or chicken pieces on top of the vegetables.
4. Roast for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165°F (74°C) and the vegetables are tender.

Meal Prep Tips

• Make Ahead: All prep can be done up to 2 days in advance.
• Storage: Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat chicken and vegetables in a preheated oven at 350°F (175°C) until warmed through, or in the microwave.

2. Slow Cooker Salsa Verde Chicken Tacos

Taco Tuesday…on Wednesday? Why not! These slow cooker tacos are incredibly flavorful and require minimal hands-on time.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 jar (16 ounces) salsa verde
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon oregano
• Salt and pepper
• Taco shells, toppings of your choice (shredded cheese, lettuce, sour cream, etc.)

Instructions 

1. If using a slow cooker liner bag, carefully place it in the slow cooker.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
3. Once cooked, shred the chicken with two forks.
4. Warm the taco shells according to package directions.
5. Fill the taco shells with the shredded chicken and your favorite toppings.

Meal Prep Tips

• Make Ahead: Assemble the slow cooker ingredients up to 2 days in advance.
• Storage: Store leftover chicken and salsa verde separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the chicken in the microwave or on the stovetop.

3. One-Pan Creamy Tomato Pasta with Sausage

This comforting pasta dish is a weeknight winner. Prepping the sausage and sauce ahead of time makes this a quick and easy meal to throw together on a busy Wednesday.

Ingredients

• 1 pound Italian sausage, casings removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• ½ cup heavy cream
• 1 teaspoon dried oregano
• Salt and pepper
• 1 pound pasta of your choice (penne, rotini, etc.)
• Grated Parmesan cheese, for serving

Instructions

1. Cook the pasta according to package directions.
2. While the pasta is cooking, reheat the tomato sauce and sausage in a pan on the stovetop.
3. Once the pasta is cooked, drain it and add it to the pan with the sauce and sausage.
4. Toss to combine.
5. Serve immediately with grated Parmesan cheese.

Meal Prep Tips

• Make Ahead: The sausage and sauce can be made up to 3 days in advance.
• Storage: Store leftover pasta, sauce, and sausage separately in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the pasta and sauce together in a pan on the stovetop or in the microwave.

4. Lemony Shrimp Scampi with Zucchini Noodles

This light and flavorful dish is a healthy and delicious option for a busy weeknight.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 zucchini, spiralized or cut into noodles
• ¼ cup olive oil
• 4 cloves garlic, minced
• ¼ cup dry white wine
• ¼ cup lemon juice
• 2 tablespoons butter
• ¼ cup chopped fresh parsley
• Salt and pepper
• Red pepper flakes (optional)

Instructions

1. Heat a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 3-5 minutes. Remove the shrimp from the pan and set aside.
2. Add the zucchini noodles to the pan and cook until tender-crisp, about 2-3 minutes.
3. Pour the prepared sauce over the noodles and toss to coat.
4. Return the shrimp to the pan and heat through.
5. Serve immediately.

Meal Prep Tips

• Make Ahead: Zucchini noodles and sauce can be prepped 1-2 days in advance.
• Storage: Store leftover shrimp and zucchini noodles separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a pan on the stovetop over low heat to avoid overcooking the shrimp.

5. Beef and Broccoli Stir-Fry

This classic takeout dish is surprisingly easy to make at home, especially when you prep the ingredients ahead of time.

Ingredients

• 1 pound beef sirloin, thinly sliced
• 2 heads broccoli, cut into florets
• 1 onion, sliced
• 2 cloves garlic, minced
• ¼ cup soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Sesame seeds, for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beef and cook until browned, about 3-5 minutes.
3. Add the broccoli and onion and cook until tender-crisp, about 5-7 minutes.
4. Pour the prepared sauce over the beef and vegetables and cook until thickened, about 1-2 minutes.
5. Serve over rice or noodles and garnish with sesame seeds.

Meal Prep Tips

• Make Ahead: Beef, broccoli, and sauce can be prepped 2 days in advance.
• Storage: Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a pan on the stovetop over medium heat or in the microwave.

6. Turkey Meatball Subs with Quick Marinara

These hearty subs are a family favorite and perfect for a satisfying Wednesday night dinner.

Ingredients

• 1.5 pounds ground turkey
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 egg, beaten
• 2 cloves garlic, minced
• ¼ cup chopped fresh parsley
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• Salt and pepper
• Sub rolls, provolone cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Place the meatballs on a baking sheet and bake for 20-25 minutes, or until cooked through.
3. Warm the marinara sauce on the stovetop.
4. Fill sub rolls with the meatballs, top with marinara sauce and provolone cheese.
5. Broil the subs for a few minutes until the cheese is melted and bubbly.

Meal Prep Tips

• Make Ahead: Meatballs and marinara sauce can be made 3 days in advance.
• Storage: Store leftover meatballs and marinara sauce separately in airtight containers in the refrigerator for up to 4 days.
• Freezing: Cooked meatballs can be frozen for up to 3 months.

7. Chicken Fajita Bowls

These vibrant and flavorful bowls are a great way to get a healthy and satisfying meal on the table quickly.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil  
• 2 tablespoons fajita seasoning
• Salt and pepper
• Cooked rice or quinoa
• Toppings of your choice (shredded cheese, sour cream, guacamole, salsa)

Instructions

1. Heat a large skillet or grill pan over medium-high heat.
2. Add the chicken and cookuntil cooked through, about 5-7 minutes. 
3.  Add the sliced bell peppers and onions to the pan and cook until tender-crisp, about 5-7 minutes more. 
4.  Pour the prepared marinade over the chicken and vegetables, and cook for an additional minute or two, until the sauce thickens slightly. 
5. Serve the chicken and vegetables over cooked rice or quinoa. 
6. Top with your favorite fajita toppings, such as shredded cheese, sour cream, guacamole, or salsa.

Meal Prep Tips

• Make Ahead: Chicken, vegetables, and marinade can be prepped 2 days in advance.
• Storage: Store leftover fajita bowls in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or in a pan on the stovetop over medium heat.

8. Mediterranean Quinoa Salad

This vibrant and flavorful salad is packed with protein, fiber, and healthy fats, making it a satisfying and nutritious meal.

Ingredients

• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• ½ cup Kalamata olives, pitted and halved
• ¼ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• Dressing:
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper

Instructions

1. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, chickpeas, olives, and parsley.
2. Pour the dressing over the salad and toss to coat.
3. Sprinkle with feta cheese before serving.

Meal Prep Tips

• Make Ahead: Quinoa, vegetables, and dressing can be prepped 3 days in advance.
• Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.

9. Tuna Melts with a Twist

This classic comfort food gets a healthy upgrade with whole-wheat bread and a flavorful tuna salad.

Ingredients

• 2 cans (5 ounces) tuna, drained
• ¼ cup mayonnaise
• ¼ cup celery, chopped
• ¼ cup red onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon Dijon mustard
• Salt and pepper
• 4 slices whole-wheat bread
• Cheddar cheese slices

Instructions

1. Preheat your oven to 350°F (175°C).
2. Spread the tuna salad on two slices of bread. Top with cheese slices and the remaining bread slices.
3. Place the sandwiches on a baking sheet and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Meal Prep Tips

• Make Ahead: Tuna salad can be made 2 days in advance.
• Storage: Store leftover tuna salad in an airtight container in the refrigerator for up to 3 days.

10. Breakfast for Dinner: Make-Ahead Omelet Muffins

These portable omelet muffins are a fun and easy way to enjoy breakfast for dinner. They’re also great for grab-and-go breakfasts or lunches throughout the week.

Ingredients

• 12 eggs
• ½ cup milk
• ¼ cup chopped vegetables (onions, peppers, spinach, etc.)
• ¼ cup shredded cheese
• Salt and pepper

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin.
2. In a large bowl, whisk together the eggs and milk.
3. Stir in the chopped vegetables, shredded cheese, salt, and pepper.
4. Pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
5. Bake for 20-25 minutes, or until the omelet muffins are set.
6. Allow to cool completely before storing.
7. Reheat the omelet muffins in the microwave or oven until warmed through.

Meal Prep Tips

• Make Ahead: Omelet muffins can be made 3 days in advance.
• Freezing: Cooked omelet muffins can be frozen for up to 3 months.

11. Soup and Salad Combo

A classic combination that’s perfect for a light and healthy Wednesday night dinner.

Ingredients

• Your favorite soup recipe (e.g., lentil soup, chicken noodle soup, minestrone)
• Salad ingredients of your choice (lettuce, vegetables, cheese, nuts, seeds)
• Your favorite salad dressing

Instructions

1. Prepare a large batch of your favorite soup. Allow to cool completely.
2. Wash and chop salad ingredients. Store them in airtight containers in the refrigerator.
3. Reheat the soup on the stovetop or in the microwave.
4. Assemble your salads with your favorite toppings and dressing.

Meal Prep Tips

• Make Ahead: Soup can be made 3 days in advance. Salad ingredients can be prepped 2 days in advance.
• Storage: Store leftover soup and salad separately in airtight containers in the refrigerator for up to 4 days.

Conclusion

By following these simple recipes and meal prep tips, you can conquer Wednesday night dinners and enjoy delicious, home-cooked meals with your family without the stress. 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.