Guide
Planning a week of meals under 30 minutes
Short cooking times come from planning, not just from picking fast recipes. A little structure makes 30-minute dinners realistic even on your busiest days.
Pick fast-cooking building blocks
Thin cuts of meat, fish fillets, eggs, canned beans, quick grains like couscous and bulgur, and vegetables that cook in minutes all keep total time down.
Share prep across meals
Chop onions and peppers once for two dinners, or cook a double batch of rice to use in a stir-fry later in the week.
Use one pan or one tray
Sheet-pan and one-pan meals cut cooking and washing-up time. Roast protein and vegetables together at the same temperature.
Keep a backup meal
Have one 10-minute meal you can make from the pantry, such as eggs on toast with greens or pasta with canned tomatoes, for nights that run late.
Put this into practice
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General nutrition and planning information only — not medical advice.