9 Easy Dinners to Make When Summer Is Finally Over

Once the grill stops being the default answer to dinner, these nine meals fill the gap. Nothing here demands more than one pan and a reasonable amount of patience.

Sheet-Pan Sausage and Vegetables

Slice sausage links into thick rounds and toss them on a sheet pan with chopped bell peppers, zucchini, and red onion. Drizzle everything with olive oil, salt, pepper, and a little Italian seasoning.

Roast at 425 degrees for about 25 minutes, stirring halfway through. Everything should come out browned at the edges and cooked through at the same time.

One-Pot Chicken and Rice

Sear chicken thighs in a large pot until golden, then set them aside. In the same pot, sauté onion and garlic, then stir in rice, broth, and the chicken thighs on top.

Cover and simmer for about 20 minutes, until the rice is tender and the liquid is absorbed. Fluff everything together before serving straight from the pot.

Baked Ziti

Cook ziti pasta until just shy of al dente, then drain. Mix it with marinara sauce, ricotta, and half the mozzarella in a large bowl.

Spread the mixture into a baking dish and top with the remaining mozzarella. Bake at 375 degrees for about 25 minutes, until the cheese is melted and bubbling.

Turkey Meatloaf

Mix ground turkey with breadcrumbs, an egg, chopped onion, and a splash of Worcestershire sauce. Shape the mixture into a loaf directly on a baking sheet.

Brush the top with ketchup or barbecue sauce before baking at 350 degrees for about 45 minutes. Let it rest for five minutes before slicing so it holds together.

Skillet Chicken Thighs with Mushroom Sauce

Sear chicken thighs in a hot skillet until browned on both sides, then remove them from the pan. Add sliced mushrooms and garlic to the same skillet, cooking until softened.

Pour in chicken broth and a splash of cream, then return the chicken to the pan. Simmer for about 10 minutes, until the sauce thickens slightly and the chicken is cooked through.

Vegetable and Bean Soup

Sauté onion, carrot, and celery in a large pot until softened. Add canned diced tomatoes, broth, and two cans of drained beans.

Simmer for about 20 minutes, letting the vegetables turn tender. Season with salt, pepper, and a handful of fresh herbs right before serving.

Beef and Broccoli Stir-Fry

Slice beef thinly against the grain and stir-fry it in a hot pan until browned. Remove it from the pan, then stir-fry broccoli florets until bright green and slightly tender.

Whisk together soy sauce, garlic, ginger, and a little cornstarch, then pour it into the pan with the beef and broccoli. Toss everything together for a minute or two until the sauce thickens and coats evenly.

Stuffed Bell Peppers

Cut the tops off bell peppers and remove the seeds. Mix cooked rice, ground beef or turkey, diced tomatoes, and seasoning, then pack the mixture into each pepper.

Stand the peppers upright in a baking dish with a little water in the bottom. Bake at 375 degrees for about 35 minutes, until the peppers are tender.

Baked Salmon with Roasted Vegetables

Place salmon fillets on one side of a sheet pan and chopped vegetables like asparagus or green beans on the other. Drizzle everything with olive oil, salt, and pepper.

Roast at 400 degrees for about 15 minutes, until the salmon flakes easily with a fork. Everything finishes cooking at the same time, straight from one pan.