14 Sunday Reset Recipes That Save Weeknights

Getting food ready on Sunday can bring a calmer start to the week. When key parts of dinner are already waiting, evening meals feel easier to handle. As a result, there is more time to sit down and enjoy the night. Keep going for recipe ideas that can help set up a smoother week.

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Sheet Pan Lemon Herb Chicken and Vegetables

On a busy week, this kind of dinner can feel like a real help. It brings chicken, carrots, potatoes, and green beans together on one tray, so there is very little to juggle later on. Since most of the work happens on Sunday, a weeknight meal can be ready in about 10 minutes of reheating. The full prep takes about 20 minutes, and the cooking time is about 35 minutes.

For this dish, use 2 pounds boneless chicken thighs, 3 cups baby potatoes halved, 2 cups carrot slices, 2 cups green beans, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and one-half teaspoon black pepper. Heat the oven to 400 degrees Fahrenheit, then spread the chicken and vegetables on a large baking sheet. Toss everything with the oil, lemon juice, and seasonings, then roast for about 35 minutes until the chicken is cooked through and the vegetables are tender. Let it cool before dividing it into containers, then reheat portions during the week as needed.

Baked Ziti with Spinach and Ricotta

For families that want something warm and filling, baked ziti is a good dish to make ahead. The pasta bakes in sauce with cheese, so it holds up well in the fridge and tastes just as good later in the week. Once it is made on Sunday, dinner on a weeknight only needs about 15 minutes in the oven. Prep takes about 25 minutes, and cooking takes about 40 minutes.

To make it, gather 12 ounces of ziti pasta, 3 cups of marinara sauce, 1 one-half cups ricotta cheese, 2 cups shredded mozzarella, one-half cup of grated Parmesan, 2 cups of chopped spinach, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon salt, and one-half teaspoon of black pepper. Boil the pasta until just slightly firm, then mix the ricotta, egg, spinach, seasoning, salt, and pepper in a bowl. Stir the pasta with the marinara, then layer it in a baking dish with the ricotta mixture and the other cheeses. Bake at 375 degrees Fahrenheit for about 40 minutes, cool it, and store it in portions for quick dinners later.

Turkey Chili

When Sunday calls for a big pot meal, turkey chili is one of the better choices. It is hearty, easy to portion, and often tastes even better after a day or two in the fridge. On a later night, all it needs is a quick warm-up that takes around 8 to 10 minutes. The prep takes about 15 minutes, and the cooking time is about 45 minutes.

In a large pot, use 1 pound ground turkey, 1 tablespoon olive oil, 1 chopped onion, 1 chopped bell pepper, 3 cloves minced garlic, 2 cans diced tomatoes, 2 cans kidney beans drained, 1 can black beans drained, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon salt, and one-half teaspoon black pepper. Cook the onion and bell pepper in the oil for a few minutes, add the garlic and turkey, and cook until the meat is no longer pink. Stir in the tomatoes, beans, and seasonings, then let the chili simmer for about 45 minutes until thick and rich. Cool it before storing, then reheat bowls through the week and top with cheese or sour cream if you like.

Chicken Fried Rice

Instead of ordering takeout midweek, you can make fried rice ahead and keep it ready in the fridge. This dish uses cooked rice, chicken, eggs, and mixed vegetables, which makes it filling and practical at the same time. Since it reheats fast in a skillet or microwave, dinner can be on the table in about 10 minutes. Prep takes about 20 minutes, and cooking takes about 20 minutes more.

For the ingredients, use 4 cups cooked cold rice, 2 cups cooked chopped chicken, 2 eggs, 1 one-half cups mixed vegetables, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 2 sliced green onions, one-half teaspoon garlic powder, and one-fourth teaspoon black pepper. Heat the vegetable oil in a large pan, scramble the eggs, then add the vegetables and chicken. Stir in the rice, soy sauce, sesame oil, garlic powder, and pepper, then cook until everything is hot and lightly browned. Finish with green onions, cool the fried rice, and pack it into containers for fast weeknight meals.

Slow Cooker Pulled Pork

If you want a recipe that gives you several dinner options, pulled pork works very well. It can be turned into sandwiches, rice bowls, tacos, or baked potatoes during the week, so it never feels too repetitive. Sunday is the long cooking day, though the weeknight part takes only about 10 minutes to put together. Prep takes about 15 minutes, and cooking takes about 8 hours in the slow cooker.

To prepare it, use 3 pounds of pork shoulder, 1 cup of barbecue sauce, one-half cup chicken broth, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and one-half teaspoon black pepper. Rub the pork with the seasonings, place it in the slow cooker, and pour in the broth and half of the barbecue sauce. Cook on low for about 8 hours until the meat is very tender, then shred it with two forks and stir in the rest of the sauce. Let it cool and store it in containers so you can build quick dinners from it all week.

Veggie and Sausage Breakfast Casserole

Some weeknights move so fast that breakfast for dinner makes the most sense. This casserole mixes sausage, eggs, potatoes, and vegetables in one dish that can be sliced and warmed whenever needed. It saves time because the full meal is already cooked, and each serving reheats in about 5 minutes. Prep takes about 20 minutes, and cooking takes about 45 minutes.

In a greased baking dish, combine 1 pound cooked breakfast sausage, 4 cups frozen hash browns, 8 eggs, 1 cup milk, 1 cup shredded cheddar cheese, 1 chopped bell pepper, one-half cup chopped onion, 1 teaspoon salt, and one-half teaspoon black pepper. Spread the hash browns, sausage, and vegetables in the dish, then whisk the eggs with the milk and seasonings and pour that mixture over the top. Sprinkle on the cheese and bake at 375 degrees Fahrenheit for about 45 minutes until set in the center. Cool it, slice it into squares, and keep it in the fridge for quick meals later.

Taco Chicken Bowls

Across a busy week, taco bowls can make dinner feel fast without feeling dull. The base can be made on Sunday, then you can change the toppings each night with salsa, avocado, cheese, or lettuce. Since the chicken and rice are already cooked, the meal comes together in about 10 minutes. Prep takes about 20 minutes, and cooking takes about 30 minutes.

For a batch, use 1 one-half pound of boneless chicken breasts, 2 cups of uncooked rice, 1 can of black beans drained, 1 cup corn, 1 tablespoon of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of salt, and one-half teaspoon of black pepper. Cook the rice first, then season the chicken with the oil and spices and bake or pan-cook it until fully done, about 20 minutes. Slice the chicken and divide it with the rice, beans, and corn into containers. Store toppings on the side so each bowl stays fresh until you are ready to eat it.

Lentil Soup

On cooler evenings, lentil soup is the kind of meal that feels comforting right away. It is made with lentils, vegetables, and broth, and it keeps very well for several days without losing its texture. A bowl can be heated in under 10 minutes, which makes it a good Sunday reset recipe for weeknights. Prep takes about 15 minutes, and cooking takes about 40 minutes.

To make the soup, use 1 tablespoon olive oil, 1 chopped onion, 2 diced carrots, 2 diced celery stalks, 3 minced garlic cloves, 1 half-cup dried lentils, 6 cups broth, 1 can diced tomatoes, 1 teaspoon thyme, 1 teaspoon salt, and one-half teaspoon black pepper. Cook the onion, carrots, and celery in the oil for a few minutes, then stir in the garlic and lentils. Add the broth, tomatoes, and seasonings, then simmer for about 40 minutes until the lentils are soft. Let the soup cool before storing it in containers for quick lunches or dinners.

Chicken Enchiladas

For a make-ahead dinner that feels a little special, chicken enchiladas are a strong pick. They bake well on Sunday and hold their shape nicely, so reheating them later is easy. Because the filling is already wrapped and covered in sauce, a weeknight dinner only needs around 15 minutes in the oven. Prep takes about 25 minutes, and cooking takes about 30 minutes.

For the filling, use 2 cups shredded cooked chicken, 8 flour tortillas, 2 cups enchilada sauce, 1 cup shredded cheese, one-half cup sour cream, 1 can green chiles, 1 teaspoon cumin, one-half teaspoon garlic powder, and one-half teaspoon salt. Mix the chicken with the sour cream, green chiles, cumin, garlic powder, and half the cheese, then spoon the mixture into the tortillas and roll them up. Place them in a baking dish, pour the sauce over the top, and add the rest of the cheese. Bake at 375 degrees Fahrenheit for about 30 minutes, then cool and refrigerate for easy reheating later.

Meatballs in Marinara Sauce

A pan of homemade meatballs can save more than one dinner during the week. They can go over pasta, inside rolls, or next to roasted vegetables, which makes them useful in several ways. Once cooked, they only need about 10 minutes to warm through in the sauce. Prep takes about 20 minutes, and cooking takes about 25 minutes.

For the recipe, use 1 pound ground beef, 1 pound ground pork, 1 egg, three-fourths cup breadcrumbs, one-half cup grated Parmesan, 2 minced garlic cloves, 1 teaspoon salt, one-half teaspoon black pepper, 1 teaspoon dried parsley, and 4 cups marinara sauce. Mix the meats with the egg, breadcrumbs, Parmesan, garlic, and seasonings, then rothree-fourthsll into medium balls and place them on a baking sheet. Bake at 400 degrees Fahrenheit for about 20 minutes, then simmer them in marinara sauce for 5 minutes more. Cool and store the meatballs with sauce so they are ready for quick dinners later.

Creamy Chicken Pasta Bake

When you need something that feels filling after a long day, a pasta bake can do the job well. This version combines chicken, pasta, broccoli, and a creamy sauce, so it acts as a full dinner in one dish. It saves time on weeknights because it is already baked and only needs about 15 minutes to heat. Prep takes about 25 minutes, and cooking takes about 30 minutes.

To make it, use 12 ounces pasta, 2 cups cooked shredded chicken, 2 cups broccoli florets, 1 can cream of chicken soup, 1 cup milk, 1 cup sour cream, 1 one-half cups shredded mozzarella, one-half teaspoon garlic powder, 1 teaspoon salt, and one-fourth teaspoon black pepper. Boil the pasta until just tender, then stir it with the chicken, broccoli, soup, milk, sour cream, and seasonings. Spread the mixture into a baking dish, top with mozzarella, and bake at 375 degrees Fahrenheit for about 30 minutes until hot and bubbly. Cool the dish, cover it, and warm portions through the week when needed.

Stuffed Bell Peppers

Looking ahead to busy nights, stuffed peppers are a very practical meal to make early. Each pepper already holds the meat, rice, and sauce, so there is little to do later except warm and serve. That makes dinner feel much easier on nights when cooking from scratch sounds tiring. Prep takes about 25 minutes, and cooking takes about 35 minutes.

For a batch, use 6 large bell peppers, 1 pound ground beef or turkey, 1 cup cooked rice, 1 one-half cups tomato sauce, 1 cup shredded cheese, one-half cup chopped onion, 1 teaspoon garlic powder, 1 teaspoon salt, and one-half teaspoon black pepper. Cut the tops off the peppers and remove the seeds, then cook the meat with the onion and seasonings in a skillet. Stir in the rice and half of the tomato sauce, fill each pepper, and place them in a baking dish with the remaining sauce spooned over the top. Cover and bake at 375 degrees Fahrenheit for 35 minutes, add the cheese near the end, then cool and store for later meals.

Coconut Chickpea Curry

A meatless dinner can still feel rich and filling, and chickpea curry is a good example. It uses pantry ingredients and keeps well in the fridge, so Sunday cooking pays off for several nights. Once made, it reheats in around 8 minutes and goes well with rice or flatbread. Prep takes about 15 minutes, and cooking takes about 30 minutes.

For the curry, use 1 tablespoon oil, 1 chopped onion, 3 minced garlic cloves, 1 tablespoon grated ginger, 2 cans chickpeas drained, 1 can coconut milk, 1 can diced tomatoes, 2 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon salt, and 2 cups spinach. Cook the onion in oil until soft, then stir in the garlic, ginger, curry powder, and turmeric for about 1 minute. Add the chickpeas, coconut milk, tomatoes, and salt, then simmer for about 25 minutes before stirring in the spinach. Cool the curry and store it in containers to serve with fresh rice during the week.

Chicken Noodle Soup

Few dishes feel as useful as a pot of chicken noodle soup waiting in the fridge. It is light, warm, and easy to pair with bread or a sandwich when you need dinner to come together fast. Since it is already cooked, a serving can be hot in about 10 minutes on the stove or in the microwave. Prep takes about 20 minutes, and cooking takes about 35 minutes.

For the soup, use 1 tablespoon olive oil, 1 chopped onion, 2 diced carrots, 2 diced celery stalks, 2 cups shredded cooked chicken, 8 cups broth, 2 cups egg noodles, 1 teaspoon salt, one-half teaspoon black pepper, and 1 teaspoon dried parsley. Cook the onion, carrots, and celery in the oil for several minutes until slightly soft. Pour in the broth, add the chicken and seasonings, and simmer for about 20 minutes before stirring in the noodles. Cook until the noodles are tender, then cool the soup and store it so quick dinners are ready to go.

This article originally appeared on Avocadu.