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Grill chicken until no longer pink inside

  • 4 boneless skinless chicken breasts
  • 1/3 cup prepared pesto
  • 1/4 cup chopped sun-dried tomatoes. (If using dry-pack, soak in boiling water 10 minutes, then chop
  • 1/3 cup light mayonnaise
  • 2 Tbsp light sour cream
  • 1 tsp Dijon mustard
  • Pepper
  • 1 round Italian loaf (One loaf of French bread would probably work too).
  • 8 Lettuce leaves
  • 1/2 cup grated carrots.
5/5 (1 Votes)

By

Natalie Hodson

  • 2 lbs boneless, skinless chicken breast
  • 1 garlic cloves, minced
  • 1 16oz can low sodium chicken broth
  • water
  • 1/2 cup Franks Red Hot Sauce*
5/5 (1 Votes)

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Preheat oven to 350 degrees

  • 4-5 cups cooked chicken, cubed*
  • 2 cups broccoli florets
  • 1 medium onion, diced
  • 8 ounces softened cream cheese
  • 1 cup chicken broth
  • 1 1/2 cups shredded colby jack cheese
  • 2 tablespoons fried onions (optional)
5/5 (1 Votes)

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To prepare the chipotle chicken: In a large sauté pan, heat the oil over medium heat

  • Chipotle Chicken:
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped (about 1 1/2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, finely chopped
  • 5 chipotle chiles in adobo sauce, finely chopped
  • 3 vine-ripened tomatoes (about 1 1/4 pounds total), diced
  • 3 green onions, thinly sliced
  • 1 tablespoon honey
  • 3 cups coarsely shredded roasted chicken breast
  • (Make-Ahead:The chipotle chicken can be made up to 1 day ahead, cooled, covered, and refrigerated.)
  • Quesadillas:
  • Four 10-inch-diameter flour tortillas
  • 3 cups shredded white cheddar cheese (about 12 ounces)
  • 2 avocados, peeled, pitted, sliced
  • 1/2 cup fresh cilantro leaves
  • 1/3 cup Mexican crema or sour cream
  • 4 lime wedges
5/5 (1 Votes)

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Salt and pepper chicken and arrange in a 13 x 9 baking dish

  • 4 -6 boneless, skinless chicken breasts
  • 1/2 c. Dr. Pepper
  • 1/2 c. barbecue sauce
  • 1/2 c. ketchup
  • 1 T brown sugar
  • salt and pepper to taste
4/5 (15 Votes)

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263 calories, 9 g fat, 39 g protein, 6 g carbohydrates, 2 g fiber

  • 2 pounds boneless, skinless chicken breasts
  • 1 jar (16 oz.) prepared salsa
  • 1 Tablespoon chili powder
  • 1 Teaspoon chicken bouillon concentrate
  • 3 oz. Shredded Monterey Jack Cheese
  • 6 Tablespoons light sour cream
5/5 (2 Votes)

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Cook rice according to pkg directions

  • 3 chicken breasts cubed and cooked
  • 2 small packages of Yellow Rice
  • 1 bell pepper chopped
  • 1 onion chopped
  • 1 TBSP McCormic's steak or chicken seasoning
  • 1 -10oz can Rotel
  • 1 can mushroom soup
  • 1/2 cup margarine
  • Grated cheddar cheese
4.5/5 (2 Votes)

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Combine dressing, soy sauce, sugar, mustard, salt and ginger in a large bowl until well combined

  • 1 family size pkg chicken wings
  • 5 oz soy sauce
  • 16 oz bottle Catalina dressing
  • 1/3 cup brown sugar
  • 1 tsp dried yellow mustard
  • 1/2 tsp garlic salt
  • 1/2 tsp dried ginger
3.7/5 (3 Votes)

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I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in c...

  • 2 cans of low fat refrigerator crescents
  • 1 can of healthy low sodium cream of chicken soup(26oz)
  • 1 cup fat free cheddar cheese
  • 2 boneless skinless chicken breast
4.3/5 (16 Votes)

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Preheat oven to 350 degrees F (175 degrees C)

  • 1 teaspoon butter
  • 1 cup self-rising flour
  • 1 tablespoon garlic powder
  • 2 tablespoons meat tenderizer
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 3 cups crushed potato chips
  • 1/2 cup olive oil
  • 8 chicken tenders
4.3/5 (16 Votes)

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In a large skillet, melt the butter

  • 1/4 cup butter
  • 6 boneless skinless chicken breast halves
  • Flour, salt, pepper - mixed
  • 1 clove minced garlic
  • 3 T sliced almonds
  • 1/4 cup Amaretto
  • 1 cup heavy cream or half and half
5/5 (1 Votes)

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From Cook's Country October/November 2012 Knoephla soup is a hearty Midwestern version of chicken and dumplings wit...

  • Let the batter chill for at least 30 minutes before forming the dumplings. Chicken and broth can be made through step 2 and refrigerated; reheat before proceeding with step 3.
  • Ingredients4 (5- to 7-ounce) bone-in chicken thighs, trimmed
  • Salt and pepper
  • 1 teaspoon vegetable oil
  • 1 onion, chopped fine
  • 8 cups low-sodium chicken broth
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 large eggs, lightly beaten
  • 1 cup half-and-half
  • 1/2 cup water
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
5/5 (1 Votes)

Any burning questions? Our chefs answer!

Knoephla (Dakota Chicken-and-Dumpling) Soup Giant Chicken Sandwich