Recipes that work for real-life meals.

Browse a few ideas before committing to a plan. Each recipe below comes from PlatePatch's existing catalog; check ingredients and cooking directions before preparing any meal.

Need a place to start? Dinner ideas using ingredients you already have · Affordable family dinner ideas without repetitive meals · Easy family meals for selective eaters ·

Explore each collection on its own page: Quick dinners · Budget meal ideas · Family breakfasts · Easy lunches · Pantry-friendly meals ·

Practical dinners with a short preparation window.

Recipe illustration for Creamy Tomato Pasta

Creamy Tomato Pasta

Tender pasta in a gently simmered tomato and garlic sauce, finished with cream cheese for a smooth, comforting coating. · 25 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Pasta
  • 1 can Crushed tomatoes
  • 4 oz Cream cheese
  • 2 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Bring a large saucepan of water to a boil.
  2. Add the pasta and cook for the time on its package. Save half a cup of cooking water, then drain.
  3. Peel and finely chop the garlic.
  4. Put the tomatoes and garlic in a saucepan over medium heat. Once gently bubbling, reduce the heat and simmer for 8–10 minutes.
  5. Stir in the cream cheese over low heat until the sauce looks smooth.
  6. Add the pasta and stir gently. Add a little saved water if the sauce is too thick.
Recipe illustration for Black Bean Taco Bowls

Black Bean Taco Bowls

Warm, saucy black beans over fluffy rice, with bright salsa and cheese served together or separately. · 20 minutes · 4 servings

Ingredients and directions

Ingredients

  • 2 can Black beans
  • 1.5 cup Long grain rice
  • 8 oz Salsa
  • 4 oz Shredded cheese

Directions

  1. Cook the rice following its package directions.
  2. Drain and rinse the beans.
  3. Put the beans in a saucepan with 2 tablespoons of the salsa and a splash of water.
  4. Warm over medium-low heat for 5 minutes, stirring occasionally.
  5. Spoon the rice and beans into bowls.
  6. Add the cheese and remaining salsa, keeping them separate if you prefer.
Recipe illustration for Veggie Fried Rice

Veggie Fried Rice

A flexible skillet meal that turns rice and vegetables into dinner. · 30 minutes · 4 servings

Ingredients and directions

Ingredients

  • 2 cup Long grain rice
  • 1 bag Frozen mixed vegetables
  • 4 ct Eggs
  • 3 tbsp Soy sauce
  • 1 tbsp Olive oil

Directions

  1. Cook the rice following its package directions.
  2. Warm a lightly oiled nonstick skillet over medium heat.
  3. Whisk the eggs, then pour them into the skillet. Stir gently until set with no runny patches.
  4. Add the frozen vegetables and a splash of water. Cook for 5 minutes, until hot.
  5. Add the cooked rice and soy sauce.
  6. Stir for 3–4 minutes, until everything is heated through.
Recipe illustration for Garlic Chicken Pasta

Garlic Chicken Pasta

Tender garlic chicken tossed with pasta in a light, smooth cream-cheese sauce; save pasta water for the finish. · 30 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Chicken breast
  • 1 lb Pasta
  • 4 oz Cream cheese
  • 3 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Cook pasta according to its package directions. Reserve half a cup of pasta water before draining.
  2. Dice raw chicken using a separate board, then finely chop the garlic.
  3. Warm a lightly oiled skillet over medium heat; cook chicken until its thickest piece reaches 165°F / 74°C.
  4. Add garlic and cook 30 seconds, then turn heat to low.
  5. Stir in the cream cheese and small splashes of reserved pasta water until smooth.
  6. Fold in the pasta; add more pasta water if needed to coat evenly.
Recipe illustration for Hummus Crunch Wraps

Hummus Crunch Wraps

Hummus, crisp vegetables and greens rolled into a fast no-cook dinner. · 10 minutes · 4 servings

Ingredients and directions

Ingredients

  • 4 ct Flour tortillas
  • 8 oz Hummus
  • 1 ct Bell peppers
  • 1 head Lettuce

Directions

  1. Wash the lettuce and pepper. Slice both into thin strips.
  2. Lay the tortillas on a clean surface.
  3. Spread the hummus over each tortilla.
  4. Add the vegetables in a narrow strip down the center.
  5. Fold in the sides and roll gently. Cut in half if you like.
Recipe illustration for Speedy Black Bean Tacos

Speedy Black Bean Tacos

Warm black beans and salsa tucked into soft flour tortillas for a quick dinner. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 2 can Black beans
  • 8 ct Flour tortillas
  • 8 oz Salsa

Directions

  1. Drain and rinse the beans.
  2. Warm the beans in a saucepan with 2 tablespoons of salsa and a splash of water for 5 minutes.
  3. Warm the tortillas following their package directions.
  4. Spoon beans into each tortilla.
  5. Add the remaining salsa, or keep it on the side.
Recipe illustration for Chickpea Tomato Skillet

Chickpea Tomato Skillet

Soft chickpeas simmered in garlicky tomato sauce; spoon into bowls with crusty bread if you have it. · 20 minutes · 4 servings

Ingredients and directions

Ingredients

  • 2 can Chickpeas
  • 1 can Crushed tomatoes
  • 2 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the chickpeas. Peel and finely chop the garlic.
  2. Warm a little oil in a skillet over medium-low heat. Stir in the garlic for 30 seconds.
  3. Add the chickpeas and tomatoes.
  4. Simmer gently for 12–15 minutes, stirring occasionally.
  5. Serve in bowls, adding a splash of water if you prefer more sauce.
Recipe illustration for Chicken Pesto Flatbreads

Chicken Pesto Flatbreads

Crisp-edged flatbreads with basil pesto, tender cooked chicken and bubbling cheese. Slice into easy-to-share pieces. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 4 ct Flatbreads
  • 12 oz Cooked chicken
  • 4 tbsp Pesto
  • 4 oz Shredded cheese

Directions

  1. Heat the oven to 400°F / 200°C.
  2. Place the flatbreads on a baking tray.
  3. Spread the pesto over the flatbreads, then add the cooked chicken.
  4. Sprinkle with cheese.
  5. Bake for 10–12 minutes, until the edges are crisp and the reheated chicken reaches 165°F / 74°C.
  6. Let cool for 2 minutes before slicing.
Recipe illustration for Egg & Bean Tacos

Egg & Bean Tacos

Soft scrambled eggs and warm black beans tucked into tortillas—or served as separate components for picky eaters. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 6 ct Eggs
  • 1 can Black beans
  • 8 ct Flour tortillas
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the beans. Warm in a small saucepan with a splash of water for 5 minutes.
  2. Whisk the eggs in a bowl.
  3. Cook the eggs in a lightly oiled nonstick skillet over medium-low heat, gently stirring until set.
  4. Warm the tortillas following their package directions.
  5. Fill with eggs and beans, or serve the components separately.
Recipe illustration for Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowls

Quick chicken and vegetables over microwave-ready rice. · 20 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Chicken breast
  • 1 bag Frozen mixed vegetables
  • 2 pouch Microwave rice
  • 4 tbsp Teriyaki sauce
  • 1 tbsp Olive oil

Directions

  1. Cut the chicken into small pieces on a separate board.
  2. Warm a little oil in a skillet over medium heat. Add the chicken.
  3. Cook for 8–12 minutes, turning now and then, until the center reaches 165°F / 74°C.
  4. Add the frozen vegetables and teriyaki sauce. Cook for 5 minutes, until the vegetables are hot.
  5. Heat the rice pouches following their package directions.
  6. Spoon the chicken and vegetables over the rice.
Recipe illustration for Turkey Taco Skillet

Turkey Taco Skillet

Juicy seasoned turkey, warm beans and salsa in one skillet. Serve in bowls or scoop into tortillas you already have. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Ground turkey
  • 1 can Black beans
  • 8 oz Salsa
  • 1 tbsp Olive oil

Directions

  1. Warm a lightly oiled skillet over medium heat.
  2. Add the turkey and break it up with a spoon.
  3. Cook for 8–10 minutes, until it reaches 165°F / 74°C.
  4. Drain and rinse the beans, then add them with the salsa.
  5. Simmer gently for 5 minutes, stirring occasionally.
  6. Serve warm, keeping any toppings separate if you prefer.
Recipe illustration for Pizza Tortilla Melts

Pizza Tortilla Melts

Golden, crisp tortilla pizzas with tomato sauce and melted cheese; an easy alternative to delivery pizza. · 12 minutes · 4 servings

Ingredients and directions

Ingredients

  • 4 ct Flour tortillas
  • 8 oz Pizza sauce
  • 6 oz Shredded cheese

Directions

  1. Heat the oven to 400°F / 200°C.
  2. Lay the tortillas on a baking tray.
  3. Spread a thin layer of pizza sauce over each tortilla.
  4. Sprinkle with cheese.
  5. Bake for 8–10 minutes, until the edges are crisp and the cheese melts.
  6. Let cool for 2 minutes, then cut into wedges.
Recipe illustration for Chicken Caesar Wraps

Chicken Caesar Wraps

Cool, crunchy lettuce and tender cooked chicken tossed with Caesar dressing in a soft wrap. · 10 minutes · 4 servings

Ingredients and directions

Ingredients

  • 12 oz Cooked chicken
  • 1 head Lettuce
  • 4 tbsp Caesar dressing
  • 4 ct Flour tortillas

Directions

  1. Wash and dry the lettuce, then slice it thinly.
  2. Chop the cooked chicken into bite-size pieces.
  3. Mix the chicken and lettuce with the dressing.
  4. Spoon down the center of each tortilla.
  5. Fold in the sides and roll gently.
Recipe illustration for BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Warm barbecue chicken piled into soft sandwich rolls; a fast dinner built from already-cooked chicken. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 12 oz Cooked chicken
  • 6 oz BBQ sauce
  • 4 ct Sandwich rolls

Directions

  1. Put the cooked chicken and barbecue sauce in a saucepan with 2 tablespoons of water.
  2. Warm over medium-low heat for 5–7 minutes, stirring occasionally.
  3. Check that the reheated chicken reaches 165°F / 74°C.
  4. Split the rolls and spoon the chicken inside.
  5. Serve now, with any extra sauce on the side.
Recipe illustration for Pesto White Bean Pasta

Pesto White Bean Pasta

White beans and pasta coated in fragrant basil pesto, loosened with a splash of starchy pasta water. · 20 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Pasta
  • 1 can White beans
  • 6 tbsp Pesto

Directions

  1. Cook the pasta following its package directions. Save half a cup of cooking water, then drain.
  2. Drain and rinse the beans.
  3. Warm the beans in a saucepan with a splash of water for 4 minutes.
  4. Take the pan off the heat and add the pasta and pesto.
  5. Stir gently, adding a little saved water until the sauce coats the pasta.
Recipe illustration for Crispy Bean Tostadas

Crispy Bean Tostadas

Crunchy baked corn tortillas topped with creamy mashed beans, bright salsa and crisp lettuce. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 8 ct Corn tortillas
  • 2 can Black beans
  • 6 oz Salsa
  • 1 head Lettuce

Directions

  1. Heat the oven to 400°F / 200°C. Lay the tortillas on a baking tray.
  2. Bake for 6–8 minutes, until crisp.
  3. Drain and rinse the beans. Warm with a little salsa and water for 5 minutes, then mash lightly.
  4. Wash and slice the lettuce.
  5. Top each crisp tortilla with beans, lettuce and the remaining salsa.
Recipe illustration for Mediterranean Chickpea Pitas

Mediterranean Chickpea Pitas

Cool, crunchy bell pepper and tender chickpeas tucked into hummus-lined pita pockets. · 10 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 can Chickpeas
  • 8 oz Hummus
  • 4 ct Pita bread
  • 1 ct Bell peppers

Directions

  1. Drain and rinse the chickpeas.
  2. Wash and slice the pepper into thin strips.
  3. Open each pita gently and spread hummus inside.
  4. Add the chickpeas and pepper.
  5. Serve now, or cover and refrigerate until ready to eat.
Recipe illustration for Garlic Butter Shrimp Rice

Garlic Butter Shrimp Rice

Garlicky shrimp finished with melted butter, spooned over warm rice for a quick, satisfying dinner. · 15 minutes · 4 servings

Ingredients and directions

Ingredients

  • 1 lb Shrimp
  • 2 clove Garlic
  • 2 pouch Microwave rice
  • 1 tbsp Butter
  • 1 tbsp Olive oil

Directions

  1. Heat the rice pouches following their package directions.
  2. Peel and finely chop the garlic.
  3. Warm a little oil in a skillet over medium heat. Add the garlic for 30 seconds.
  4. Add the peeled shrimp in a single layer. Cook for 2–3 minutes on each side.
  5. Check that the shrimp are pearly and opaque all the way through.
  6. Take the pan off the heat and stir in the butter until melted.
  7. Serve over the warm rice.

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