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Special equipment: four 8-ounce ramekins Cook the ramen noodles according to package directions

  • 1 package ramen noodles
  • Two 8-inch pie crusts
  • 1 1/2 cups chicken stock
  • 3/4 cup sliced halved carrots
  • 3/4 cup fresh or frozen English peas
  • 1/2 cup sliced leeks (thoroughly rinsed)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • Kosher salt and freshly cracked pepper
  • 1 1/2 cups 1/2-inch-diced cooked chicken breasts (two 8-ounce breasts)
  • 2 tablespoons sliced chives
  • 1 egg, beaten
4.3/5 (7 Votes)

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Remove bone and skin from chicken, cut into 2 x 1/2 inch strips

  • 2 whole chicken breasts
  • 1 egg
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white pepper
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 cup granulated sugar
  • 1 cup chicken broth
  • 3/4 cup vinegar
  • 2 teaspoons dark soy sauce
  • 2 teaspoons chili paste
  • 1 teaspoon vegetable oil
  • 1 clove garlic, finely chopped
  • Vegetable oil for the wok
  • 2 tablespoons toasted sesame seeds
3.9/5 (31 Votes)

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I've made this soup numerous times, and have taken the time (and effort) of using my own homegrown tomatoes

  • 1 large can plum tomatoes
  • 1 quart low-sodium quality chicken stock (organic, if possible)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1 tsp dried thyme (or fresh)
  • 1 Tbsp. sugar
  • 1 Tbsp. pesto (I make my own, and freeze it in an ice cube tray, but you can used bottled)
  • coarse salt & fresh cracked pepper, to taste
  • Optional: 1/4 cup heavy cream or half and half
4.4/5 (8 Votes)

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Healthy and easy, this chicken with spinach, tomatoes and mushrooms tops baked spaghetti squash for a full dinner

  • SAUCE:
  • 1 spaghetti squash
  • 1 tablespoon coconut oil
  • Sea salt, to taste
  • Black pepper, to taste
  • 2 chicken breast, cut into 1-2 inch pieces
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 lemon, juiced
  • 1 cup chicken broth
  • 8 ounces baby spinach
  • 1/4 cup grated Parmesan cheese
3.5/5 (4 Votes)

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1 Set KitchenAid® Multi-Cooker to Soup setting

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pound ground chicken or turkey
  • 3 1/2 cups reduced-sodium chicken broth
  • 2 carrots, chopped
  • 1 medium green bell pepper, chopped
  • 2 plum tomatoes, chopped
  • 1 jalapeño pepper, finely chopped (optional)
  • 1 teaspoon salt
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon celery salt
  • freshly ground black pepper
  • 1 can (about 15 ounces) great northern beans, rinsed and drained
4.2/5 (5 Votes)

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Just because a dish is easy doesn't mean it has to lack flavor! With the help of Pampered Chef, make this delicious...

  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon each salt and pepper
  • 4 small chicken thighs, bone-in, skin-on (about 2 pounds), trimmed of excess fat and skin
  • Olive oil for spraying chicken and grill
  • 1 large carrot, peeled
  • 1 medium zucchini
  • 1 (16 ounce) can chickpeas, drained and rinsed
  • 1/4 cup fresh parsley, chopped
  • 1 (12 ounce) jar roasted red peppers, drained and rinsed
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon tomato paste
  • 1 garlic clove, pressed
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground coriander
4.3/5 (3 Votes)

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The best part of this chicken piccata is it only requires one dish to make, and we recommend a cast-iron skillet

  • 4 (5- to 6-oz.) chicken cutlets
  • 1/2 cup (2 oz.) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg white, lightly beaten
  • 6 tablespoons (3 oz.) salted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons brined capers, drained and rinsed
  • 1/3 cup chopped fresh flat-leaf parsley
  • Hot cooked pasta
4.3/5 (3 Votes)

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Calories 380 Fat 12.2 g Satfat 4

  • 6 ounces uncooked whole-wheat fusilli pasta
  • 1 medium shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 3 ounces Brie cheese, rind removed and finely chopped
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
  • 2 teaspoons cider vinegar
  • 3/8 teaspoon freshly ground black pepper, divided
  • 3/8 teaspoon kosher salt
  • 2 teaspoons extra-virgin olive oil
  • 5 ounces fresh baby arugula
  • 1 large heirloom tomato, chopped
4.3/5 (9 Votes)

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Serving Size: entire recipe Calories: 316 Fat: 5g Sodium: 925mg Carbs: 21

  • 1 tbsp. reduced-sodium/lite soy sauce
  • 1 tsp. granulated sugar
  • 1 tsp. chopped garlic
  • 1/2 tsp. ground ginger
  • 1 cup chopped shiitake mushrooms
  • 3 oz. cooked and chopped skinless chicken breast
  • 3 oz. chopped ready-to-eat shrimp
  • 1/2 cup canned sliced water chestnuts, drained and chopped
  • 1/2 tsp. sesame oil
  • 1/4 cup chopped scallions
  • 5 medium iceberg lettuce leaves
3.4/5 (5 Votes)

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The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor

  • 12 ounces tomatillos (about 5 medium), husks removed
  • 6 garlic cloves
  • 1 medium jalapeño pepper, halved and seeded
  • 1 cup chopped fresh cilantro
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 1/2 teaspoons all-purpose flour
  • 8 bone-in chicken thighs (about 1 3/4 pounds), skinned
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/2 cup grape tomatoes, quartered
  • 3 tablespoons Mexican crema
4.3/5 (3 Votes)

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method of Preparation: -Start by marinating the chicken wings with olive oil, lemon juice, minced garlic, rosemary ...

  • 10 chicken wings, cleaned
  • 5 Tbs. of extra virgin olive oil
  • 1/2 cup of lemon juice
  • 2 Tbs. of minced garlic
  • 2 Tbs. of dried rosemary
  • 2 oz. of garlic cloves
  • 1 white onion
  • 4 Tbs. of unsalted butter
  • salt and pepper, to taste
  • Garnish: Ciabatta bread and reggiano cheese
4/5 (5 Votes)

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Cook NO YOLKS according to package directions, adding broccoli slaw at the 4 minute mark

  • 2/3 package cooked NO YOLKS
  • 1 bag (16 oz.) broccoli slaw (found near the coleslaw in the produce section)
  • 1 tablespoon canola oil
  • 8 oz. lean chicken or boneless pork chops, in bite-sized pieces
  • 2 green onions, sliced
  • 2 cloves garlic, finely chopped or 2 teaspoons jarred minced garlic
  • 1 cup low sodium chicken broth
  • 3 tablespoons teriyaki sauce
  • 2 teaspoons corn starch
  • 1 teaspoon red pepper flakes
4.3/5 (3 Votes)

Any burning questions? Our chefs answer!

NO YOLKS Chicken Skillet Chicken-Ramen Noodle Pot Pie