Jamie Milne shares easy recipes to solve the weeknight dinner panic
When 5 p.m. rolls around and you still don't know what's for dinner, Jamie Milne has plenty of inspiration to help solve your weeknight meal dilemma.
The recipe creator and cookbook author stopped by "Good Morning America" on Wednesday to share easy meal ideas from her new cookbook, "Everything Delish: 100+ Simple Recipes for Making What You Want to Eat -- and Nailing It Every Time."
From veggie nachos and crispy wings to turmeric chicken and a family-favorite strawberry salad, Milne has plenty of inspiration for your next meal.
Check out the recipes below.
Smothered Veggie Nachos
Yield: Serves 8
Ingredients
For the nachos:
1 large head of cauliflower, chopped into 1-inch florets
1 large head of broccoli, chopped into 1-inch florets
1 large unpeeled sweet potato, cut into 1-inch slices
1/4 cup extra-virgin olive oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
Kosher salt and freshly ground black pepper, to taste
1 cup drained and rinsed canned black beans
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
For assembly:
2 small jalapeños, seeded and sliced
1 cup cherry tomatoes, halved
1/2 cup chopped green onions (white and green parts)
6 tablespoons sour cream
1 medium avocado, cubed
Freshly ground black pepper to taste
1/2 teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh cilantro leaves
Directions
Preheat the oven to 425 F. Line a large sheet pan with parchment paper.
Make the nachos: Add the cauliflower, broccoli, and sweet potato to the prepared sheet pan, drizzle with the olive oil, and sprinkle with the onion powder, garlic powder, paprika, a pinch of salt, and a couple cracks of black pepper. Toss until evenly coated, then spread the veg into a single layer.
Bake for 40 minutes, flipping halfway through, until tender. Sprinkle the veg with the beans, mozzarella, and cheddar, then bake for another 15 minutes, or until the cheese is bubbly.
Assemble the dish: Either transfer the nachos to a serving platter, or smother them right on the pan! Top with the jalapeños, tomatoes, green onions, tablespoon-size dollops of the sour cream, the avocado, a couple cracks of black pepper, red pepper flakes (if using), and cilantro.
Love-at-First-Bite Wings with Hot Honey Buffalo Sauce
Yield: Serves 4
Ingredients
For the chicken wings:
2 pounds chicken wings
2 tablespoons extra-virgin olive oil
2 tablespoons cornstarch
2 teaspoons Old Bay Seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon cayenne pepper
Cooking spray
4 tablespoons honey
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh flat-leaf parsley leaves
For the hot honey buffalo sauce
8 tablespoons (1 stick) unsalted butter
1/2 cup hot sauce of choice (I like Tabasco and sriracha)
1/4 cup honey
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
A few dashes of Worcestershire sauce
Directions
In a large bowl, combine the wings with the olive oil, cornstarch, Old Bay, salt, black pepper, onion powder, garlic powder, paprika, and cayenne. Toss until the wings are evenly coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. (This is a great time to make the buffalo sauce if you haven't already!)
Preheat the oven to 425 F. Line two 9-by-13-inch sheet pans with parchment paper and set a wire rack on top of each. Spray the racks with cooking spray.
Arrange the wings on the racks in a single layer with space between them. Bake for 20 minutes and remove the sheet.
Directors for hot honey buffalo sauce
Melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce, honey, salt, garlic powder, and Worcestershire and cook until smooth and thickened slightly, 5 to 6 minutes.
Allow the sauce to cool completely before storing in an airtight container in the fridge for up to 3 days.
Turmeric Chicken with Drippings-Roasted Veggies
Yield: Serves 4
Ingredients
For the roasted veggies:
2 heads of garlic
1 cup Brussels sprouts halved
1 cup chopped broccoli florets
1 cup chopped cauliflower florets
1 medium red onion, quartered
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper to taste
1 tablespoon avocado oil
For the turmeric chicken:
Juice of 1 1/2 lemons (about 1/4 cup plus 2 tablespoons)
2 tablespoons avocado oil
1 tablespoon ground turmeric
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 1/2 teaspoons kosher salt, plus more to taste
Freshly ground black pepper to taste
4-pound chicken
Directions
Preheat the oven to 400 F. Line a 9-by-13-inch sheet pan with parchment paper.
Slice the tops off the garlic to expose the cloves. In a medium bowl, combine the garlic, Brussels sprouts, broccoli, cauliflower, and onions. Set aside.
In a small bowl, stir together the turmeric, onion powder, garlic powder, basil, and oregano plus a good pinch of salt and a few cracks of pepper. Sprinkle the spice mixture over the veggies, drizzle with the avocado oil, and toss to coat. Spread the mixture over the prepared sheet pan and set aside.
In a small bowl, stir together 1/4 cup of the lemon juice, the avocado oil, turmeric, onion powder, garlic powder, basil, oregano, salt, and a few cracks of pepper. Set aside.
Use sharp kitchen shears to cut down both sides of the spine of the chicken. Discard the bones or freeze for making stock later. Lay the chicken, breast side up, on a cutting board and slather all over with the lemon juice mixture. I like to use a pastry brush to make sure that every bit of the chicken, including the cavity, is well coated.
Top the prepared vegetables with a wire rack and set the chicken on top, breast side up. Tuck the wings under the chicken to prevent them from burning. Roast for 20 minutes, then toss the vegetables and carefully flip the chicken. Roast for another 20 minutes, until the internal temperature of the chicken reaches 165°F.
Transfer the chicken to a cutting board to rest and return the veg to the oven to roast for another 10 to 12 minutes, until caramelized.
To serve, pour the remaining 2 tablespoons lemon juice over the chicken and season the chicken and the veg with another sprinkle of salt and pepper.
Susan's Poppy Seed Strawberry and Arugula Salad
Yield: Serves 4
Ingredients
For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons sugar
2 tablespoons sesame seeds
2 tablespoons poppy seeds
Kosher salt and freshly ground black pepper to taste
For the salad:
2 1/2 cups strawberries, hulled and sliced
2 cups packed baby spinach
2 cups packed baby arugula
1/2 cup crumbled goat cheese
1 cup Candied Pecans (page 80)
Directions
In a medium bowl or measuring cup, whisk together the olive oil, vinegar, sugar, sesame seeds, poppy seeds, a generous pinch of salt, and a couple cracks of pepper. Season with more salt and/or pepper, if needed. Set aside.
In a large serving bowl, combine the strawberries, spinach, arugula, goat cheese, and candied pecans. Drizzle with the dressing and gently toss to combine.
Excerpted from "Everything Delish: 100+ Simple Recipes for Making What You Want to Eat -- and Nailing It Every Time" by Jamie Milne. Copyright © 2026 by Jamie Milne Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
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