25 Easy Dinners Everyone Should Know How To Cook After College

Although some of these dishes may sound intimidating to the average bachelor, don’t let the names or the pictures dissuade you. These are quick and relatively simple plates that will impress your friends and add some variety to your meal plan. So start preheating the oven because these are 25 easy dinners everyone should know how to cook after college!

25

Spicy Salmon with Bok Choy and Rice

Spicy Salmon with Bok Choy and Rice

By basting the fish in a combination of red peppers, soy sauce, and honey you’ll get the best homemade glaze you could hope for.

Ingredients:

1 cup long-grain white rice
2 tablespoons honey
1 tablespoon soy sauce
1/4 teaspoon crushed red pepper
4 6-ounce skinless salmon fillets
1 pound baby bok choy
24

Baked Pecorino Chicken

Baked Pecorino Chicken

Spice up your chicken breasts with a crunchy outer layer of butter, pecorino cheese, and bread crumbs.

Ingredients:

5 slices sandwich bread
1/2 cup grated pecorino (2 ounces)
2 tablespoons unsalted butter, melted kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
1 tablespoon olive oil
2 bunches Swiss chard, stems discarded and leaves cut into 1-inch strips

23

Whole-Grain Spaghetti with Kale and Tomatoes

Whole-Grain Spaghetti with Kale and Tomatoes

Starting with the “whole-grain” you can probably already tell that this the healthiest spaghetti on the block. The rest of the recipe requires almonds, kale, garlic, and tomatoes.

Ingredients:

6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 ounce), plus more for serving
22

Shrimp With Tomatoes and Olives

Shrimp With Tomatoes and Olives

Here’s a secret they might not have taught you in college – couscous. That’s right, one word that might save you a lot of time. It cooks fast and when you combine it with olives, tomatoes, and seafood…instant deliciousness.

Ingredients:

1 10-ounce box couscous (1 1/3 cups)
1 tablespoon olive oil 1 small onion, chopped
1 28-ounce can diced tomatoes, drained
3/4 cup pitted green olives
1/2 cup dry white wine (such as Sauvignon Blanc) kosher salt and pepper
1 pound medium shrimp, peeled and deveined


21

Salmon With Creamy Cucumber-Fennel Salad

Salmon With Creamy Cucumber-Fennel Salad

Last time the salmon was with rice, this time it’s with cucumber salad. To save time you can make the salad in advance and then keep it cool in the fridge. It tastes better chilled anyway.

Ingredients:

4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus
2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced rye bread, for serving



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