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If you love a hearty chili, with plenty of ground beef and pinto beans-- chunks of tomato and a perfect balance of ...

  • For the Mexican Seasoning:
  • 1 pound bag pinto beans
  • 2 pounds of ground beef (80% lean recommended)
  • 1 onion, diced
  • 2 garlic cloves, finely minced
  • 2 tablespoons Mexican seasoning (recipe below)
  • 1 large (14.5 oz.) can diced tomatoes (low salt, preferred)
  • 1 large (15 oz.) can tomato sauce
  • 2 Tablespoons tomato paste (TIP: Freeze the remaining tomato paste for future use)
  • 1 large can (7 oz.) diced mild green chilis (not jalapeno)
  • 1 cup salsa (heat level of your choice) or make my homemade version
  • 1/4 cup corn meal (optional to thicken chili) mixed with water
  • salt
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • For homemade salsa:
  • (optional, this makes about 32 oz)
  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)**
  • 1 can canned mild green chili works fine, if you can't find Rotel tomatoes)
  • 1/4 cups Chopped Onion (I used red)
  • 1 clove Garlic
  • 1 whole Jalapeno, Quartered And Sliced Thin (use 1/2 for a milder version)
  • 1/4 teaspoons Sugar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Ground Cumin
  • 1/2 cups Cilantro (more To Taste!)
  • 1/2 whole Lime Juice
4.5/5 (31 Votes)

By

  • Greek Seasoning:
  • bean salad
  • 1 1/3 1 1/3 1/3 cups barley, cooked
  • 1 1/3 1 1/3 1/3 cups garbanzo beans, cooked
  • 1 1/3 1 1/3 1/3 cups white beans, cooked
  • 3 3 3 bell peppers of various colors (orange, yellow, red), chopped
  • 1 1 1 cup sun-dried tomatoes
  • 1/2 1/2 1/2 cup packed fresh basil leaves
  • 1/4 1/4 1/4 cup packed fresh parsley
  • 4 4 4 cloves garlic, peeled
  • 1/4 1/4 1/4 cup white wine vinegar
  • 1/2 1/2 1/2 lemon, juiced
  • to and pepper to taste
  • to to pesto to the beans, barley and peppers along with the white vinegar and the lemon juice. Stir to combine. Season with salt and pepper as desired.
  • 6-8 6-8 servings.
  • Food for My Family
  • Greek Chicken Gyros Print me!
  • 2 2 2 teaspoons salt
  • 2 2 2 teaspoons dried oregano
  • 1 1/2 1 1/2 1/2 teaspoons onion powder
  • 2 2 2 teaspoons garlic powder
  • 1 1 1 teaspoon cornstarch
  • 1 1 1 teaspoon pepper
  • 1 1 1 teaspoon dried parsley flakes
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • 1/2 1/2 1/2 teaspoon grated nutmeg
  • to together and store in the freezer until ready to use.
  • Chicken Gyros:
  • 2-3 2-3 2-3 chicken breasts
  • 1/4 1/4 1/4 cup Greek seasoning (above)
  • 1 1 1 cup tzatziki
  • fresh oregano
  • fresh parsley
  • 1/2 1/2 1/2 white onion, thinly sliced
  • 3 3 3 plum tomatoes, thinly sliced
  • 6-8 6-8 6-8 pitas
  • 6-8 6-8 gyro sandwiches.
4.7/5 (10 Votes)

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*Cherry-Jalapeno Barbeque Sauce: * In a large sauce pan sauté jalapenos and cherries in olive oil for about five ...

  • Cherry-Jalapeno Barbeque Sauce:
  • 2 jalapenos seeded and diced fine
  • 1 cup cherries, pitted
  • 2 tbsp olive oil
  • 4 large garlic cloves, minced
  • 1/4 tsp ancho chili powder
  • 1 tsp onion powder
  • 1/3 cup cherry preserves
  • 2 tbs worcestershire
  • 1 tbs dark molasses
  • 2 tsp liquid smoke
  • 1/3 cup chicken stock
  • 1/4 cup fresh lemon juice
  • salt and pepper
  • Roasted Chicken Thighs:
  • 4 bone-in, skin-on chicken thighs
  • Vegetable oil
  • Kosher salt and freshly cracked pepper
4.2/5 (47 Votes)

By

1 In 10-inch skillet, heat water, cooking sauce and pasta to boiling, stirring occasionally

  • 1 1/2 cups water
  • 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
  • 1 1/2 cups uncooked bow-tie (farfalle) pasta
  • 2 cups deli rotisserie chicken, cut into 1/2-inch pieces
  • 3/4 cup frozen sweet peas
  • 1 teaspoon Italian seasoning
  • Sliced fresh basil, if desired
  • Shredded Parmesan cheese, if desired
4.2/5 (32 Votes)

By

HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt

  • 2 cups penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 T flour
  • 2 T Sun Dried Tomato Vinaigrette Dressing
  • 1 cup chicken broth
  • 2 oz. PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup Shredded Mozzarella Cheese
  • 2 T Grated Parmesan Cheese
4.4/5 (24 Votes)

By

Makes a great weekday dinner for busy families

  • 1 frozen bag of mixed vegetables (Bird's Eye or Green Giant work great)
  • 1 frozen bag of sliced mushrooms
  • 2-3 frozen chicken breasts
  • 1 tub Philadelphia Italian Cheese and Herb Cooking Creme
4.5/5 (24 Votes)

By

Tarragon adds flavor depth to this classic chicken salad recipe served on rye bread

  • 1 tablespoon fresh tarragon, finely chopped
  • 3 tablespoons mayonnaise
  • 3 tablespoons 2% plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon kosher salt
  • 2 cups rotisserie chicken breast, chopped, skinless, boneless
  • 1/4 cup sweet onion, minced
  • 8 (1 1/2-ounce) slices rye sandwich bread
  • 4 red leaf lettuce leaves
  • 1 cup micro-greens or arugula
4.5/5 (22 Votes)

By

Homemade and YUMMY!!

  • 4-5 chicken thighs, with bones & skin
  • 4 quarts of water
  • 4 garlic cloves, minced
  • Chicken soup base (to taste)
  • 1 medium onion, diced
  • 5-6 celery ribs, sliced diagonally
  • 2/3 C. sliced carrots (I use the mini carrots)
  • 1 pound of noodles
  • 1 C. frozen green peas
  • Pepper to taste
  • 1/4 C. Parsley
4.5/5 (23 Votes)

By

Panko coated chicken tenders are baked then dipped in a sweet and spicy sauce for a crispy, flavorful meal

  • CHICKEN:
  • 7 to 8 skinless chicken tenders
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 1 1/3 cups plain Panko bread crumbs
  • 2 large eggs, whisked
  • CHIPOTLE SAUCE:
  • Scant 1/2 cup sugar
  • 1/3 cup honey
  • 1 canned chipotle pepper, chopped
  • 1 1/2 tablespoons chipotle adobo sauce (the sauce that canned chipotle peppers are packed in)
  • 1/4 cup ketchup (I use Hunt's)
  • 2 teaspoons barbecue sauce (I used Original K.C. Masterpiece)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/3 teaspoon black pepper
  • 1/3 teaspoon garlic powder
4.4/5 (28 Votes)

By

"This Thai-inspired dish can be made in less than 15 minutes

  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken sliced into strips
  • 2 teaspoons minced ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1 teaspoon McCormick® cayenne pepper
  • 1/2 cup scallions, chopped
4.3/5 (27 Votes)

By

In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonin...

  • DUMPLINGS:
  • 4 cup chicken broth
  • 1 cup water
  • 2 Tbsp unsalted butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1 lb boneless, skinless chicken breast, cooked
  • 1 cup all-purpose flour
  • 3 cup milk
  • 2 cup flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk
4.3/5 (28 Votes)

By

Note It seems like newer crock pots cook much faster than the older ones, so please keep that in mind

  • 6 cups chicken stock
  • 2 chicken breasts (boneless skinless)
  • 2 bay leaves
  • 2 stalks celery (chopped)
  • 1 medium onion (chopped)
  • 2 carrots (chopped)
  • salt (to taste)
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 3/4 cups long grain rice (NOT quick cooking rice)
  • 1/4 cup flour
  • 1/2 cup milk
  • 10 oz corn
4.5/5 (27 Votes)

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Easy Crockpot Chicken and Rice Soup Chili Con Carne (Chili Beans)