Dinner in the time you actually have
Quick is a clock, not a personality. Tell it thirty minutes, or twenty, and ask for one pan. The result should still be food you would serve to someone you like.
Count the real minutes
Recipe sites lie a little. "Fifteen minutes" often means fifteen minutes after you have chopped, found the pan, and boiled the water. Ask for rapid, then read the method and add the chopping back in. If you are tired, ask for the version where the vegetables go in chunky.
One pan, or one pan and a kettle, is the shape that gets cooked. Family-friendly, if that is your table, means you can see the parts: a starch, a protein, a vegetable, sauce on the side for the person who wants it plain.
Shortcuts that do not taste like shortcuts
Rotisserie chicken, tinned beans, frozen peas, a jar of decent tomatoes, yoghurt, lemon. These are not cheating. They are how a weeknight works. A marinade that needs four hours is a weekend technique. On a Tuesday, salt, pepper, a hot pan and a squeeze of lemon at the end will do.
If you are missing one thing, swap it now rather than making a second trip. No parsley is fine. No salt is not. The generator can suggest the swap. You decide if it is honest.
Washing up is part of the time
A quick recipe that uses six bowls is not quick. Look at the equipment before you commit. Tray in the oven, or a single skillet, and you are more likely to cook it again next week, which is the only review that matters.
If every night is a scramble, the fix is Sunday's plan, not a faster search. Quick dinners are the patch. A week with three of them already chosen is the repair.
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Get cooking!