Hello again! Margaux here, filling in for Emily today.
When Mia asked me to write this newsletter, I immediately turned to my mom group — a diverse group of working women with children ages 3 to 15 — and asked them what sorts of dinners they’d like to see. I got two enthusiastic requests: more protein, less pasta. “And they should be tasty and not require an hour of prep,” one wrote. “I’m basically requesting a unicorn.”
Well, New York Times Cooking is here to serve, Fairy Godmother-style. Here are five recipes that are highly rated (read: demonstrably delicious), are easy to make and pack a protein punch.
I’m also making:
Chile-crisp shrimp and green beans; chicken Alfredo; triple-chocolate brownies; classic tiramisù; turkey burgers; one-pot tortellini with meat sauce.
1. Honey-Habanero Pork Chops With Carrots
“This is the fastest/easiest/least expensive/most flavorful meal I’ve made in a long time!” one reader wrote about this spicy-sweet one-pan dinner from Ali Slagle. A lively trio of honey, habanero chiles and lime coats quick-to-cook boneless pork chops and sliced carrots. Serve on its own or atop cheese grits, rice or mashed potatoes.
2. Coconut-Caramel Braised Tofu
If you’d like to eat less meat (or if, like me, you have a tween trying out the veggie lifestyle), this 20-minute vegan braised tofu from Kay Chun feels unexpectedly rich and luxe. Firm tofu simmers in a fragrant combination of coconut milk, miso, ginger and garlic until it reduces into a lightly sweet and salty sauce. Kay adds green beans for freshness, but you could toss in broccoli or cauliflower florets instead.
3. Roasted Chicken Thighs With Cauliflower and Herby Yogurt
“SHEET-PAN FOREVER,” one of my friends wrote when I asked how she tackled cooking for her family of five. This super easy sheet-pan chicken and cauliflower from Yossy Arefi will make her and little crew happy. I might add cubed potatoes to the cauliflower to stretch the dish even further.
4. Quick Shrimp and Asparagus Stir-Fry
I love frozen shrimp. It’s inexpensive, it keeps for ages in the freezer and, once defrosted (to speed things up, run it under cold water), it cooks up in a snap. In this fast and filling stir-fry from Genevieve Ko, she pairs it with onion, garlic, fresh chile and quick-cooking asparagus (fresh or frozen green beans work, too) so you can get dinner on the table (or the couch) in about 20 minutes.
