Sometimes the workweek can feel like a whirlwind. I have a full-time job and often go to the gym in the evenings. By the time I get home, it’s usually between 7–8 p.m. It can be tough to get dinner on the table at a reasonable hour, once the day’s chores are all wrapped up. Maybe you have children to pick up after school, or you’re in that season of life where you’re constantly running one child to soccer practice and the other to ballet. 

The fact is, we’re all busy people, and if proper planning isn’t in place, mealtimes can feel like an afterthought. As we consider Mental Health Awareness Month, give yourself and your family a little peace of mind by keeping your pantry well stocked and having a plan for dinner this spring.

Below, I’ll recommend a few staple pantry items to always keep on hand, plus three quick-fix supper ideas so you can whip up a wholesome dinner in no time flat. During the spring, be sure to incorporate what’s fresh and in-season from the farmers’ market in your cooking: asparagus, radishes, arugula, fresh herbs and strawberries. Remember, food tastes best when it’s at its peak. 

Busy lives call for efficient meal preparation, but that doesn’t mean you have to sacrifice flavor or nutrition. Keep these pantry and refrigerated staples stocked, so you’re always ready to cook up dinner in a flash:

• Quick-cooking brown rice

• Chicken and beef stock

• Frozen stir-fry vegetables

• Whole wheat pasta: spaghetti, penne or rotini

• Boneless skinless chicken breasts

• Lean ground beef

• Good quality jarred pasta sauce

• Fresh herbs

• Fresh parmesan and cheddar cheese

• Seasonings: kosher salt, pepper, red pepper flakes, Herbs de Provence

• Fresh garlic

• Bell peppers

• Onions

• Jalapenos

• Frozen dinner rolls

The following three meal ideas are my go-tos for busy weeknights. If it’s Monday–Friday at my house, you can bet one of these Some Kinda Good dinners are on my table.  

Casseroles

Casseroles are hearty and come together easily with just a few steps, like my Penne and Ground Beef Casserole. Brown ground beef, onion and garlic in a skillet and season well with salt and pepper. I like to throw in Herbs de Provence, my favorite Italian seasoning blend, and red pepper flakes to give the meat mixture a little kick. While the meat is browning, bring a pot of water to a boil and cook pasta according to package directions. Add a good quality pasta sauce to the meat mixture, including a ladle of pasta water, and let simmer for at least 10 minutes. Don’t drain your pasta — instead, using a spider spatula, transfer the pasta to your meat sauce and toss well to combine. Transfer the pasta and meat mixture to a casserole dish (or use your cast iron skillet) and top with grated cheese. Cook at 350 degrees for 10–15 minutes or until the cheese is melted, and finish with fresh herbs. Cook frozen dinner rolls according to package directions alongside the pasta dish, so they’re ready at the same time.

Stir-fries 

I couldn’t live without quick-cooking brown rice. It is literally ready in five minutes. Here’s my secret to give the rice its best flavor: Cook it using beef or chicken stock instead of water. It’s the perfect side to any stir-fry.

In a separate skillet, cook your preferred meat or protein — stir-fries are so versatile, but my favorite are strips of pepper steak. When it’s cooked through, transfer the meat to a plate, then add more oil to the skillet, if needed, and sauté a bag of frozen stir-fry vegetables. Remember to season them well. Serve the meat and vegetables over brown rice and top off with crunchy noodles.

Sheet pan dinners

Sheet pan dinners are all the rage these days, and there are so many combinations. The idea is that you’re cooking all your ingredients on one sheet pan, and everything is done at the same time. Just be sure your vegetables are all chopped the same size to ensure everything cooks evenly. 

My Tuscan Lemon Chicken is always a hit — and would you believe, there’s no thawing required? I take frozen boneless skinless chicken breasts right out of the package and place them on a sheet pan with a good rim. Drizzle with olive oil, and season both sides well with salt, pepper and Herbs de Provence. Top the chicken with slices of lemon, fresh rosemary and smashed garlic cloves. Add about an inch of water to the skillet to keep the chicken from drying out. (This also creates a nice pan sauce when it finishes cooking.) Cook at 425 degrees for 40 minutes or until a meat thermometer reaches 165 degrees.