20 Quick Dinner Ideas for Halloween Night (Before Trick-or-Treating)

Macaroni chinois the way Quebec moms make it, with carrots, celery, broccoli and soy sauce. My trick: hold the lid tight and flip the pot over the sink to pour off the fat, so there’s no extra strainer to wash.

The classic chili that never lets you down: well-browned ground beef, kidney beans, corn and tomatoes with Italian seasoning. It simmers just long enough to thicken, and you’ve got leftovers for the week.

Garlic and herb cheese melts in the middle of the dish next to whole cherry tomatoes roasted in the oven. Mash it all, toss in the pasta and the sauce is creamy. Don’t cut the tomatoes, they burst in your mouth!

Thin-sliced sirloin coated in cornstarch, broccoli and mushrooms in a soy and brown sugar sauce, all in one big pan. The cornstarch gives the beef a light crust and the sauce clings to the ramen noodles instead of pooling in the bowl.

Beef balls smashed flat on a smoking-hot cast iron pan until the edges turn crispy, with melted mozzarella and a homemade pickle sauce. Don’t go too lean on the beef, it’s what keeps the burgers juicy. Done in no time!

A garlicky Alfredo sauce with lemon zest, white wine and lots of Parmesan, plus shrimp sprinkled with lemon juice. It’s creamy, but the lemon wakes everything up. Take the shrimp off the heat as soon as they turn pink so they stay juicy.

The chicken noodle soup that takes you straight back to childhood. Celery, carrots and garlic browned first, then shredded roast chicken and egg noodles in a good broth. Simmer a chicken bone in there and the broth tastes even deeper.

Cheddar melts into the bottom of the taco shells in the oven first, then they get filled with beef seasoned with smoked paprika and cumin, curly lettuce and tomato. The rest of the cheese buries it all. Gone from the plate fast.

Everything cooks in one baking dish: raw orzo, Italian sausage, artichokes, cherry tomatoes and spinach, with a whole package of garlic and herb cheese melting in the center. Bake the sausages whole before slicing or the orzo ends up greasy.

Our homemade take on that childhood ground beef pasta, with carrots, zucchini and sharp cheddar, all in one pot. Just sear the beef without cooking it all the way: it finishes in the sauce and stays tender.

A hearty soup with deeply browned Italian sausage, tomatoes, gnocchi and cream, deglazed with a light beer or white wine. The browning on the bottom of the pot is where all the flavor comes from. Perfect when it’s cold out!

Shrimp coated in smoked paprika, cumin and a bit of brown sugar, seared over high heat just until pink. In the tortillas go a creamy sauce, avocado, feta, red onion and cilantro. I never get tired of these!

Penne in a creamy tomato sauce with deeply browned Italian sausage and white wine. Toss a Parmesan rind into the sauce while it simmers for incredible depth. It makes great lunches the next day, too.

The little piggies of my childhood: brown bread spread with melted cheese spread and raw bacon strips on top, baked together. Spread the slices before cutting them into squares or the soft bread tears. A snack-style dinner that makes everyone happy!

A real carbonara with crispy guanciale, eggs, Parmesan and a splash of pasta water for a smooth, glossy sauce. The eggs go in off the heat, the warmth of the pasta is enough. Not a drop of cream.

Two big tortillas loaded with pizza sauce, pepperoni and mozzarella, pan-fried until crisp on both sides. Cut into wedges and it’s ready before the costumes are on. The kids will love them.

Chickpeas browned in the pot first, then tomatoes, chicken broth, spinach and cheese tortellini, with a splash of light beer or white wine to deglaze. A soup that warms you up before heading out in the cold. Serve with toasted bread!

Hard taco shells stuffed with ground beef, pizza sauce, pepperoni and melted mozzarella baked until bubbly. Grate your own block of mozzarella, the bagged kind doesn’t stretch the same way. The dinner that nails it!

Smoked ham, white beans, carrots and celery simmered in chicken broth. Mash just some of the beans with a potato masher and the soup turns creamy without a drop of cream. It’s even better reheated the next day.

Your beef and kidney bean chili turns into golden quesadillas with sharp cheddar, served with sour cream and salsa. Keep the heat at medium: too high and the tortilla blackens before the cheese melts. Great for leftovers!