26 5-Ingredient Dinners To Make on Repeat

These recipes prove that just because you use fewer ingredients, doesn't mean you have to skimp on flavor. After trying just one of these 5-ingredient dinners, I'm sure you'll be hooked! Every single one of them is a fun, quick, easy, and economical answer to the question each one of us asks ourselves every night, "What's for dinner?"

As you browse and save your favorites for later, don't forget to read through the helpful tips and tricks from our editors and contributors!

Italian Pasta Salad

Simply Recipes Recipe Developers Julie and Amy Luxemberg say, "There are many ways to customize this pasta salad if you want to take it beyond the 5 ingredients. Add chopped kalamata olives or capers for extra briny flavor; white beans, chickpeas, or shredded chicken for protein."

Turkey Taco Bowls

Simply Recipes Recipe Developer Liv Danksy says, "For our vegetarian friends, we love draining extra-firm tofu, grating it on the large holes of a box grater, and sauteing it in a pan! The resulting texture is very similar to ground turkey."

Lemony Zucchini Pasta

Simply Recipes Contributor Grace Elkus says, "The recipe begins brilliantly: grate two pounds of zucchini, cook it down until it becomes wonderfully thick and spreadable, then toss it with a pound of pasta"

Brown Butter and Sage Linguine

Simply Recipes News Editor Myo Quinn says, "You can make this brown butter pasta in 15 minutes if you work smart. Cooking the pasta takes the longest, so here’s what you do: Set the pot of water over high heat with a lid on—I promise you the lid helps the water boil faster. Move on to making the brown butter sauce. When the water starts boiling while you make the sauce, drop the pasta in. If the sauce is ready before the pasta is done cooking, simply take it off the heat."

Cheesy Corn Bake

Simply Recipes News Editor Myo Quinn says, "I prefer pepper Jack for its sharpness, spice, and flavor. Sharp cheddar, Monterey Jack, or part-skim mozzarella are good alternatives."

Sheet Pan Salmon Teriyaki

Simply Recipes Recipe Developer Julia Levy says, "When you are buying salmon, ask for center-cut pieces of the fillet that are 6 to 7 ounces each. The center-cut pieces are fairly even in thickness, so they will also cook evenly. Don’t ask to have the skin removed since it serves as a little extra insulation from the heat of the pan when you are cooking the salmon."

Gingery, Garlicky Ground Beef

Simply Recipes News Editor Myo Quinn says, "I keep whole ginger in the freezer and grate just what I need for cooking. Frozen ginger is easier and safer to grate than fresh because the fibers don't get stuck on the blades. You don't need to peel the ginger and can grate it right over the wok."

Chili Crisp Chicken Salad

Simply Recipes Contributor Sheela Prakash says, "This chicken salad puts chili crisp front and center, so you definitely want to use one you love the taste of. There are so many different jars out there, these days but my favorite is the Sichuan Chili Crisp from Fly By Jing. Alternatively, it’s pretty easy and fun to make your own."

Easy Pasta Bake

Simply Recipes Contributor Sara Haas says, "Since the pasta will be cooked twice, it’s better to slightly undercook it during its initial boil. Check it two minutes before you expect it to be done to determine texture. It should still be a little hard."

Creamy Skillet Gnocchi With Bacon and Peas

Simply Recipes Recipe Developer Julia Levy says, "This sauce gets stodgy quickly, but it can easily be loosened with more water. Have more on hand in case it takes your family too long to come downstairs for dinner."

Pesto Shrimp with Cherry Tomatoes

Simply Recipes Contributor Coco Morante says, "I like to toast up some very simple garlic bread while the shrimp are cooking, in order to make this a full meal."

3-Ingredient Salmon

Simply Recipes Contributor Coco Morante says, "I serve this three-ingredient salmon with a couple of side dishes for a fuss-free dinner. Boxed rice pilaf, steamed frozen veggies with butter and garlic salt—this is an easy dinner meant to be paired with easy sides. A little store-bought tartar sauce is great to have, too."

Skillet Cacio e Pepe Tortellini With Wilted Greens

Simply Recipes Contributor Sheela Prakash says, "Since easy is the name of the game for this skillet dinner, I like to use baby kale or spinach. Both come pre-washed and wilted in just a minute or two under the heat of the pasta. If you want to turn the volume up on the pepperiness even further, you can also try baby or regular arugula."

Impossible Cheese and Broccoli Pie

Simply Recipes Senior Editor Sara Bir says, "If I’m out of Bisquick, I don’t let it hold me back. I’ll make Impossible Pie with my ad-hoc faux Bisquick, measuring out 3/4 cup of flour and adding 1/2 teaspoon baking powder and a pinch of salt, plus a little drizzle of olive oil. In this recipe, you can’t tell the difference."

Midnight Pasta

Simply Recipes Contributor Sheela Prakash says, "If you’re truly anchovy-averse or want to make this pasta vegetarian or vegan, swap the anchovies with a tablespoon of capers, a generous handful of pitted, chopped olives (buttery green Casteveltranos are especially nice), or some chopped marinated or canned artichokes. Use an additional 2 tablespoons of olive oil in the recipe."

Sheet Pan Hawaiian Chicken

Simply Recipes Contributor Carrie Havranek says, "When I made this recipe, I doubled the soy sauce to 1/2 cup because I thought it might be nice to serve it on the side, a la Chinese-American takeout, as you mix the chicken, pineapple, peppers, and rice together."

4-Ingredient Mediterranean Salmon

Simply Recipes Contributor Sheela Prakash says, "Either fresh or frozen salmon can be used in this recipe. If using frozen salmon, thaw it in the refrigerator overnight before cooking."

Chorizo Sloppy Joes

Simply Recipes Recipe Developer Liv Danksy says, "If you want a little more spice in your life, we recommend throwing a few slices of fresh or pickled jalapeños on top."

Linguine With Tuna and Capers

Simply Recipes Recipe Developer Julia Levy says, "I love the Tonnino tuna in jars. If you can find them, use them here! You may need to add less olive oil to the recipe, as the jars have more oil in them than cans do."

Crispy Chicken With Zucchini and Shallots

Simply Recipes Senior Editor Laurel Randolph says, "For incredibly crispy and delicious chicken thighs, don’t crank up the heat—medium is where it’s at. The long cook time helps to render out the fat more evenly, yielding crispy goodness."

Ravioli Lasagna

Simply Recipes Contributor Meghan Splawn says, "So much of this dish’s flavor is built at the grocery store. My family loves Rao’s basic marinara but grab your favorite roasted garlic marinara or arrabbiata sauce. You could even shortcut this further with a jar of bolognese sauce."

Upside-Down Chili Pie

Simply Recipes Contributor Malina Syvoravong says, "If using 5 ingredients isn't your main goal: add 1/2 cup of finely grated cheddar cheese and a strained 4-ounce can of canned chopped jalapeños to your cornbread batter. This will give your cornbread a fun color and bite of spice."

Ranch Chicken Breasts

Simply Recipes Contributor Sara Haas says, "One of my favorite tricks is removing some of the marinade before adding the raw protein. Since it’ll never touch the raw meat, it’s safe to mix with mayonnaise to use as a ranch sauce for serving."

Dumpling Salad

Simply Recipes Senior Editor Laurel Randolph says, "One of the best things about this “recipe” is how flexible it is. I’ve made it with all sorts of dumplings, from shrimp to pork and cabbage to vegetable to chicken—everything works. You can change it up to suit your mood and your diet."

Buffalo Chicken Dip Quesadilla

Simply Recipes Recipe Developer Liv Danksy says, "Store-bought shredded cheese has a starch coating to keep the strands from clumping. We suggest buying a block of cheese and shredding it yourself to help promote even melting."

Caprese Pasta

Simply Recipes Senior Editor Sara Bir says, "Warm pasta absorbs the flavor of the tomato mixture more quickly than cold pasta, so be sure to mix everything together while warm."