Week six of quarantine calls for delicious, easy meals that keep well and taste even better as leftovers.
This week’s lineup includes dinners that double as lunch, a hearty breakfast idea, and recipes that stretch across several meals. Simple swaps and quick methods make them practical when you want flavor without fuss.
Flavorful dinners
Thai pork tenderloin with soba noodle salad is crisp, bright, and satisfying. If you don’t want to grill the tenderloin, roast it at 450°F for about 30 minutes. It makes excellent leftovers for lunches or salads the next day.
A smoky chicken enchilada skillet is an easy, crowd-pleasing option for Taco Tuesday. It comes together quickly, and extra portions reheat beautifully.
For a plant-forward meal that still feels substantial, marinated chickpea panzanella is packed with texture and bold flavors. It stretches well and is great for sharing or saving as a next-day lunch.
Breakfast for dinner is always a win—tortilla eggs are simple, satisfying, and fast to make. Pair them with roasted broccoli or another roasted vegetable for a balanced meal.
Pizza night and more
Hot honey pepperoni Detroit-style pizza makes for a memorable pizza night. If you can’t source yeast, consider a pizza kit or pre-made dough from a local shop to keep the ritual alive without the extra prep.
Kung pao cauliflower is a spicy, savory plant-based favorite that works as a main or a shareable side. It’s a dependable choice when you want bold flavors with minimal effort.
Breakfasts and snacks
Make a batch of blueberry breakfast cookies to carry you through busy mornings. They’re hearty enough for breakfast and convenient as mid-afternoon snacks.
Lunch ideas
Prepare a homemade roasted veggie cream cheese to spread on bagels, toast, or sandwiches. It’s a flavorful, versatile option that elevates simple lunches and helps reduce food waste by using leftover roasted vegetables.
These recipes balance ease, flavor, and flexibility—perfect for weeknight cooking during quarantine. What’s on your menu this week?