Though weekends are reserved for making fresh pasta or braising a pot roast, Cooking Light staffers turn to quick and easy ideas during the week. Here are some of our favorite go-to meals.
Photo: Becky Luigart-Stayner
“If my neighborhood market has fresh trout fillets when I need a quick, no-fuss dinner, I buy them. Stuff the fillets with lemon slices and a handful of whatever fresh herbs you have in the fridge, and run under the broiler for a few minutes per side. Serve with a simple green salad.”—Phillip Rhodes, Deputy Editor
Phillip's go-to dish follows the same procedure as Spicy Lemon Trout. This recipe uses dried herbs but we love Phillip's version with fresh.