5 Ultimate Go-To Fast Dinner Fixes

by Tanya Steel, Epicurious

Make it a chili nightSchool has started, I've put away my white clothes, and I've seen the first local apples at the farmer's market. All signs point to the fact that Fall is here, no matter the weather, and summer's more relaxed days are behind us yet again. For me that now means running out of my Times Square neighborhood office, jumping aboard a commuter train home, and walking in the door an hour later to be greeted by two six-foot boys growling for dinner. I have little time before all hell breaks loose because they are "hangry," as Epi's executive editor Siobhan Adcock calls it. What do I do? Be organized and systematic, and think like a speed cook. Here are my five go-to fall dinners that are made in a flash.

Meatless Monday: We only eat meat once or twice a week, but Monday is always meatless because on Sundays I go to the farmer's market and want to use up some of the produce. Thus I usually make a curry-in-a-hurry, with a fast veggie saute, adding turmeric, curry powder, or in the case of this Southeast Asian Squash Curry, red curry paste and fish sauce.

See more: Healthy Comfort Recipes for Any Day

Taco Tuesday: Tacos, soft or hard, corn or flour, provide a filling, fast, fresh, and inexpensive meal. I generally fill them with whatever I have on hand, preferring to use fish, chicken, lentils, or beans, such as in this Crispy Black Bean Tacos with Feta and Cabbage Slaw.

Chicken Wednesday: I always have chicken breasts on hand, fresh and frozen, and on Wednesdays, poultry is usually the star at dinner. I saute, broil, stir-fry, or grill it, as in this Peachy Keen Chicken from my cookbook, Real Food for Healthy Kids.

See more: The Best Barbecue Secrets

Pasta Thursday: I stock a large array of noodles, from whole-wheat rotini to glass noodles, and always have cans of crushed tomatoes, and homemade frozen pesto and marinara sauces, so that I can come home and whip up a fast pasta dish. Sometimes I add a bit of meat, such as in this Pasta with Prosciutto, Peppers, and Herbs.

Slow-Cooker Friday: There is nothing simpler than using a slow-cooker. Just dump, stir, turn the dial on, and come home hours later to a delicious, fragrant stew. I use tougher and affordable cuts of meat like hanger steak, short ribs, or brisket, or, cook up chili, like this Two-Bean Turkey Chili. Add a green salad, and Friday night can be spent, feet up, watching the tube, or, driving said boys, who are no longer hangry, but hungry for Friday night activities...

For more weeknight options, check out our weekly Dinner Rush column.

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