By Justin Segelstrom
Now that summer’s in full swing, weeknights feel shorter. That doesn’t mean dinner can wait. Between chasing kids around, getting outside while the weather’s good, or just trying to unwind after a long day, I’m all about recipes that don’t take a ton of effort but still hit the spot.
These four meals are some of my favorite go tos when I want something satisfying and fast. They’re packed with flavor, cook up in under 30 to 40 minutes, and don’t leave you with a pile of dishes to deal with after. Whether you’re craving bold Asian inspired flavors, creamy comfort food, or crispy shrimp with a zesty homemade cocktail sauce, there’s something here to shake up your dinner routine.
Egg Roll in a Bowl
All the flavor of your favorite takeout egg rolls... no deep fryer required. This one-pan wonder is savory, a little tangy, and loaded with veggies. Ground beef keeps it hearty, while soy sauce and sesame oil bring the umami. For even less prep, just grab a bag of coleslaw mix instead of chopping cabbage.
Ingredients:
1 lb lean ground beef (I used 85/15)
1 Tbsp olive oil
1/2 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste
1/2 onion, finely diced
1 carrot, julienned or coarsely grated
3 garlic cloves, minced
3 cups cabbage, thinly sliced (or use coleslaw mix)
1 tsp ground ginger
1/4 cup low-sodium soy sauce
2 tsp sesame oil
1/2 tsp granulated sugar
Optional garnishes: chopped green onion, sesame seeds
Instructions:
1. In a large skillet over medium-high heat, heat olive oil. Add ground beef and cook, breaking it up, until no longer pink. Season with salt and pepper.
2. Stir in onion and carrot. Cook until softened, about 5–7 minutes.
3. Add garlic and cook 30 seconds more.
4. Add cabbage, ginger, soy sauce, sesame oil, and sugar. Stir and cook 5–7 more minutes until cabbage is tender.
5. Serve hot, topped with green onions or sesame seeds if you like.
Sweet Heat Chicken Skillet
This one's a winner when you want something sticky, spicy, and a little sweet. Also fast. The sauce coats tender strips of chicken in a bold, glossy glaze that’s perfect over rice or noodles. You can even toss in bell peppers or onions if you want to bulk it up.
Ingredients:
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp hot sauce
1 Tbsp brown sugar
2 tsp chopped fresh ginger
2 tsp chopped garlic
4 boneless, skinless chicken breasts, cut into 1/2-inch strips
1 yellow onion, chopped (optional)
1 green bell pepper, chopped (optional)
Salt and pepper, to taste
1 Tbsp vegetable oil
Instructions:
1. In a small bowl, whisk together soy sauce, honey, hot sauce, brown sugar, ginger, and garlic. Set aside.
2. Season chicken lightly with salt and pepper.
3. Heat oil in a large skillet over medium heat. Add chicken (and optional veggies) and cook about 1 minute per side until lightly browned.
4. Pour sauce over chicken. Simmer uncovered for 8–10 minutes, or until the sauce thickens and coats the chicken.
5. Serve over rice or noodles.
Creamy Ground Beef Stroganoff
Rich, creamy, and full of savory mushrooms and beef, this stroganoff is pure comfort but made weeknight easy. Everything comes together in one pot and it reheats great, so leftovers are no problem.
Ingredients:
1 Tbsp olive oil
1 lb lean ground beef
1/2 medium onion, diced
1 lb mushrooms, sliced
2 garlic cloves, minced
2 Tbsp all-purpose flour
1 cup beef broth
1 cup heavy whipping cream
1/3 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
Instructions:
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned.
2. Add onion and garlic; cook until the onion softens.
3. Add mushrooms and cook 5 minutes, letting any moisture cook off.
4. Stir in flour and cook 1 minute more.
5. Pour in broth, heavy cream, Worcestershire sauce, salt, and pepper. Stir and bring to a simmer for 5 minutes.
6. Remove from heat, stir in sour cream, and mix until smooth.
7. Serve over noodles, rice, mashed potatoes — or even roasted veggies for a low-carb option.
Tip: Store sauce and pasta separately to keep leftovers from drying out.
Crispy Fried Shrimp with Homemade Cocktail Sauce
Perfect for a Friday night treat (or anytime you want to feel like you’re at a beachside diner), these crispy shrimp are breaded with panko for extra crunch and paired with a zippy homemade cocktail sauce that takes two minutes to stir together.
For the Shrimp:
2 lbs jumbo shrimp, peeled and deveined (leave tails on)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
3 eggs, beaten
1 3/4 cups panko breadcrumbs
Oil for frying
Optional: lemon wedges and parsley for garnish
Instructions:
1. In one bowl, combine flour, salt, pepper, and garlic powder. Place eggs in a second bowl and panko in a third.
2. Dredge each shrimp in flour, then dip in egg, and coat in breadcrumbs. Place on a tray and repeat until all are breaded.
3. Heat oil in a deep skillet or fryer to 350°F. Fry shrimp in batches until golden and crispy, about 2–3 minutes per side. Drain on paper towels.
4. Serve hot with lemon wedges and cocktail sauce.
For the Cocktail Sauce:
1/2 cup ketchup
1 1/2 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
1–2 Tbsp prepared horseradish
1 clove garlic, minced
3–4 dashes hot sauce (optional)
Instructions:
1. Stir together ketchup, lemon juice, Worcestershire sauce, and garlic.
2. Add horseradish to taste — start with 1 tablespoon and adjust to your liking.
3. Add a few dashes of hot sauce if you like it spicy.
Whether you’re cooking for the family or just trying to keep yourself out of the drive-thru line, these meals make weeknight dinner simple, delicious, and a whole lot less stressful. Hope they earn a regular spot on your table.
Until next time,
Justin
Follow Justin on Instagram at @mycompletecooking and on Facebook at My Complete Cooking
His posts appear the third Friday of each month.