10-Minute Dinners

This quick fried rice is a great dinner to whip up if you have leftover rice or grains in the refrigerator: Simply warm the rice in a little sesame oil and two teaspoons of soy sauce, scramble in a few eggs, and layer in a handful of chopped Italian parsley, a sprinkling of green onions and as many sesame seeds as you'd like.

You don't need a fancy panini maker to create delicious pressed sandwiches at home—just use your favorite skillet and a heavy lid to weigh down the sandwich as it cooks. A favorite dinner combination is ham and swiss, although turkey and cheddar is equally delicious. Making your own panino is also a great excuse to experiment with different spreads and sauces. A few simple slices of bread can elevate everything from olive tapenades and sun-dried tomato relish to dinner-worthy.

If you have tortillas, a nub of cheese, refried beans and a few garnishes, Mexican pizzas can make a great quick dinner option. Simply preheat the oven to 375 degrees Fahrenheit and place beans and a good melting cheese on top of a tortilla. Bake until heated through and crisp, then garnish with homemade guacamole, sour cream, chopped lettuce and olives. You can also make these with seasoned ground beef if you prefer—they're always a crowd favorite and couldn't be simpler to throw together.

Over-filled, often messy burritos are an easy staple toward the end of the week when things are especially hectic. To make a great hearty burrito, simply warm tortillas in a dry skillet or a low oven and top with warm black beans, pre-cooked rice and toppings of your choice (think cheese, sour cream, salsa and guacamole). Roll them carefully and eat immediately. Hot sauce optional!

RELATED: Breakfast Burritos

While you may tend to reach for pasta as a simple go-to, whole grains are often more nutritious and just as delicious—plus, there's so much more variety to work with. From quinoa to farro to millet, if you cook up a pot of your favorite grains at night, the next day's dinner is just minutes away. Simply reheat your grains, toss in a little goat cheese (or Feta), chopped Italian parsley, any leftover roasted vegetables you may have on hand, and top with a soft-fried egg. Then enjoy your immensely satisfying supper!

Even the younger crowds will get excited about salad when it involves tacos. Brown ground beef with taco seasoning or your own mix of cumin, salt, pepper and chili powder. Drain and let it cool. Then layer it into a big salad bowl filled with greens, olives, chopped tomato, shredded cheese and crumbled tortilla chips. Toss with a light, creamy dressing.

RELATED: Korean BBQ Tacos

This egg dish is baked in the oven in a skillet. While it technically takes longer than 10 minutes, we're including it because most of that time is hands-off—the dish practically makes itself. Frittata's also a great "clean out the fridge" opportunity, as you can make it with any leftover meat, cheese or vegetables you have on hand. Our favorites include fresh asparagus with Parmesan and smoked salmon with creme fraiche. To make: Preheat the oven to 350 degrees F, butter a 12- or 14-inch cast iron skillet and whisk together five or six eggs along with a dash of cream, some grated cheese and veggies of your choosing. Bake until slightly brown at the edges and firm in the middle, about 20-30 minutes.

For cooler nights, a hearty soup is often what satisfies. Make a quick one by sauteing one large onion in three tablespoons of butter. Add one can of plum tomatoes, one teaspoon salt and your favoriste spices (coriander and cumin are great here). Puree and then fold in cooked pasta or rice, leftover shredded chicken or pork, a can of garbanzo beans and any chopped greens you might have on hand. Season with more salt and pepper if you'd like. With a hunk of crusty bread, dinner is served!

Chicken breasts are an easy go-to meal. For a quick-breaded version, prepare three bowls: one with flour and dried herbs, one with breadcrumbs and one with a beaten egg. Slice each chicken breast in half and first cover it in flour, then dip it in egg, then finish with breadcrumbs. Cook on medium heat in an oiled skillet for five to six minutes on each side or until cooked all the way through. Serve with a green salad and garlic bread or your other favorite side dishes.

Cooking up pasta takes no time at all, and dinner can be on the table in 10 minutes if you have fresh veggies and herbs to fold into your hot pasta. Toss the pasta and vegetables with olive oil, salt, pepper and Parmesan cheese and finish with a squeeze of lemon.

MORE: Lemon Pasta and Arugula Salad