On Halloween night our number-one priority is trick-or-treating, so we're not counting on spending any extra time at the stove. Dinner needs to be quick — both for cooking and cleanup. And bonus points for loading up on veggies before all those fun-size candy bars take over. These 10 dinners will fill you up but still leave room for lots of dessert.

Start with those leftover meatballs in the freezer, then make dinner an even easier affair by skipping the spiralizing and picking one of those convenient containers of zucchini noodles.

Lean on pantry staples for these tacos and you can be sure dinner will hit the table in 10 minutes. Top them off with whatever veggies you have in the crisper, some jarred salsa, and a dollop of Greek yogurt or sour cream.

Serve up a pile of crispy beans laced with wilted greens and a runny-yolked egg for a quick and wholesome meal made from things you likely already have in the fridge and pantry.

French bread pizza is just as amazing now as it was when you were a kid. It comes to the table in a flash when you start with a baguette, jar of pesto, and shredded cheese. The recipe calls for chicken breast, but really, any type of meat or veggies you have in the fridge will do.

This soup was created with busy weeknights in mind, and there is no better time to get this hearty, warming dinner on the table than before trick-or-treating.

Pull out your Instant Pot or electric pressure cooker, and in just about 20 minutes your family will be tucking into a totally irresistible burrito bowls filled with rice, beans, chunks of juicy chicken thighs, and salsa.

The beauty of stir-fries is that they're a wholesome, veggie-packed dinner full of versatility that come together quickly. Follow our lead with a medley of broccoli, bell peppers, and zucchini, or use whatever veggies you have in the crisper.

Did you know that you can cook gnocchi in the oven? You can, and after you try it once you'll never go back to the stovetop method! It's as simple as tossing them directly from the package onto a sheet pan with a slew of veggies. Roast them for 20 minutes, scoop into bowls, and dig in.

Stuffed with a mess of sautéed vegetables and melted cheese, and treated to a swipe of tangy Dijoinnaise, this quick dinner is both nourishing and a little indulgent at the same time.

If there was ever a night to have nachos for dinner, this is it! Layered with a mess of wholesome toppings, like smashed black beans, veggies from the fridge, tangy Greek yogurt, and guacamole, tortilla chips are instantly meal-worthy.