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Preheat the oven to 475 F

  • 1 (28 oz) can whole peeled tomatoes
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 2 cups water
  • 1 - 1 1/2 cups low-sodium chicken broth
  • 12 oz pasta (I used shells)
  • 2 oz (about 1 cup) grated Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 4 oz (about 1 cup) shredded mozzarella cheese
  • 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
  • 2 tablespoons chopped fresh basil
4.5/5 (44 Votes)

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This recipe is easy to make loaded with lots of flavor! This is the perfect recipe when you are looking for a simpl...

  • 1 (12-ounce) bag Green Giant frozen broccoli florets
  • 3 cups cooked chicken, chopped
  • 3 1/2 cups Italian cheese blend, shredded
  • 3/4 teaspoon freshly ground pepper
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 1 (8-ounce) container sour cream
  • 1 (8 ounce) package sliced fresh mushrooms
  • 9 uncooked lasagna noodles
  • 1 cup fresh parmesan cheese, shredded
4.5/5 (44 Votes)

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Grilled Tex-Mex chicken smothered in queso and served over a well seasoned southwestern orzo

  • 1 bottle Lawry’s Baja Chipotle 30 minute marinade (or Mesquite)
  • 4 chicken breasts, boneless , pounded to an even thickness
  • 1 tablespoons olive oil
  • 1 cup orzo
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Pampered Chef Southwestern Seasoning or chili powder
  • 8 ounces Velveeta, diced
  • 1 can Ro-Tel diced tomatoes and green chilies
4.5/5 (43 Votes)

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Options: Drink the bourbon and order delivery or

  • 1 pound chicken leg or thigh meat, cut in bite size chunks
  • 4 ounces soy sauce
  • 1/2 cup brown sugar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 2 tablespoons dried minced onion
  • 1/2 cup Jim Beam Bourbon Whiskey
  • 2 tablespoons white wine
4.6/5 (33 Votes)

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Heat oil in a large heavy Dutch oven over medium-high heat

  • Serves 4
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
  • Kosher salt and freshly ground black pepper
  • 2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
  • 1 small onion, minced (about 1/2 cup)
  • 4 garlic cloves, minced
  • 2 cups low-salt chicken broth
  • 1 cup dry white wine
  • 1/2 cup Dijon mustard
  • 2 tablespoons minced fresh thyme plus thyme leaves for garnish
  • 1 tablespoon unsalted butter
4.5/5 (42 Votes)

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Good for you and great tasting Paleo friendly Chicken Tacos!

  • 6 dried guajillo chiles
  • 1/4 cup apple cider vinegar
  • 2 heads of Boston Bibb lettuce
  • Chicken broth or water (enough to cover chicken below)
  • 1 1/2 pounds chicken breast or tenders.
  • 3 tablespoons olive oil, sunflower oil, or lard
  • 5 garlic cloves, peeled and crushed
  • 1 Large onion, peeled and quartered
  • 4 tomatoes, cored and quartered
  • 2 teaspoons ground cumin seed
  • Sea salt, to taste
  • Freshly ground black pepper
  • 2 cups grape tomatoes, quartered
  • 1 Large avocado, seeded, peeled, and cubed
  • Hot sauce, to taste
  • Lime wedges for serving
4/5 (51 Votes)

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Mince the onion. Clean and slice the mushrooms

  • 1 pound spaghetti
  • 4 chicken breasts
  • 1 large onion
  • 7 oz mushrooms
  • 1 can concentrated cream of mushroom soup
  • (1 Unox or 2 Campbell’s)
  • 4 or 5 slices bacon
  • 1/4 cup dry white wine
  • 2/3 cup sharp cheddar
  • 1 apple
  • butter or oil
  • salt & pepper
4.8/5 (22 Votes)

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8 points per serving

  • 3 (5-ounce) skinless boneless chicken breasts, cut on diagonal into thin strips
  • 2 tablespoons cornstarch
  • 2 teaspoons canola oil
  • 3 garlic cloves, minced
  • 1 (10-ounce) package broccoli slaw
  • 1 bunch scallions, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 4 ounces whole wheat spaghetti, broken in thirds and cooked according to package directions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sugar
  • 2 tablespoons pine nuts, toasted
4.4/5 (50 Votes)

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White chicken lasagna is is a great meal to make ahead

  • 1 tablespoon butter or margarine
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 1/2 cups coarsely chopped red bell pepper
  • 1 cup finely chopped celery
  • 1/2 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 pint half-and-half
  • 1/2 cup Progresso® chicken broth
  • 4 ounce cream cheese
  • 7 ounce Gouda cheese, shredded (about 2 cups)
  • 1 (12 ounce) container small-curd cottage cheese
  • 1/4 cup fresh basil leaves, cut into thin strips
  • 1 egg, beaten
  • 9 uncooked lasagna noodles
  • 1 (16 ounce) package sliced mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil sprigs or chopped basil leaves, if desired
4.6/5 (36 Votes)

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This recipe is adapted from The Pioneer Woman

  • 1 whole (4 To 5 Pounds) Chuck Roast
  • 2 Tablespoons Olive Oil
  • 2 whole Onions
  • 6 whole Carrots (Up To 8 Carrots)
  • 2 whole garlic cloves, peeled
  • Salt To Taste
  • Pepper To Taste
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 Tbsp. tomato paste
  • 1 Tbsp. Worcestershire Sauce
  • 4 cups Beef Stock
  • 3 sprigs Fresh Thyme, or more to taste
  • 3 sprigs Fresh Rosemary, or more to taste
4.6/5 (36 Votes)

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Over medium heat, combine sauce pan, mix soy sauce, honey, rice vinegar, garlic and ginger

  • 1/2 cup Soy sauce
  • 1/2 cup honey
  • 2 T. Rice vinegar
  • 1/2 tsp. Minced garlic
  • 1/2 tsp ground ginger
  • 1 T. Sesame oil
  • 1 T. Cornstarch
  • 1-2 T. Water
  • 1 1/2 lbs Chicken breasts/thighs cut into small chunks or strips
  • 1 T. Olive oil
  • Sesame seeds, (optional)
4.2/5 (70 Votes)

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This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oooooh-so-delici...

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
4.7/5 (30 Votes)

Any burning questions? Our chefs answer!

Slow Cooker Chicken Enchilada Soup Chicken Parmesan Baked Pasta