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MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together

  • 2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces
  • 1 fresh pineapple, chopped into 1” pieces
  • 3 tablespoons olive oil
  • 1/3 cup coconut milk (lite is fine)
  • 1/4 teaspoon cornstarch
  • 1/3 cup crunchy peanut butter
  • Thai Peanut Pineapple Marinade/Sauce
  • 1/3 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1-2 teaspoons sriracha/Asian hot red chili sauce
  • 1 teaspoon dry basil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • Garnish (optional)
  • Freshly squeezed lime juice
  • Crushed peanuts
  • Green onions
4.5/5 (16 Votes)

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Love this slow cooked Beef Stew with Dark Brown Gravy! Tastes awesome alone in a bowl or served over rice

  • 1 slow cooker liner (makes clean up fast)
  • 1 pound beef stew meat
  • 1 1/2 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 or 2 jars of beef gravy (I use Heinz Homestyle Savory Beef)
  • Salt and pepper, to taste
  • 1/4 cup red wine
  • 1 tablespoon Kitchen Bouquet
  • 1 to 2 tablespoons balsamic glaze
  • 1 1/2 teaspoon sugar
  • 1/4 cup water, if needed to get more liquid
4.1/5 (18 Votes)

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Main Dish

  • 1/3 c.BBQ sauce
  • 1/3 c. marmalade
  • 1 T minced ginger
  • 1 T minced garlic
  • dash red pepper flakes
  • 2 T soy sauce
  • Cornstarch
  • Boneless Skinless Chicken breasts or tenders
4.6/5 (12 Votes)

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Preheat oven to 400 degrees F

  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade
4.6/5 (12 Votes)

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Separate broccoli into florets and stalk

  • 1/2 lb broccoli (about 1 large stalk)
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp hot sauce
  • 2 tbsp honey
  • 1 tbsp packed brown sugar
  • 2 tsp finely chopped fresh ginger
  • 2 tsp finely chopped garlic
  • 1 1/4 tsp cornstarch
  • 1 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
  • 1/4 tsp salt
  • 1 tbsp vegetable oil
4.6/5 (12 Votes)

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This casserole is super tasty, and really easy to make! Cook pasta, brown some chicken thighs, mix with some brocco

  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 6 ounces angel hair pasta, uncooked
  • 1 (10 3/4-ounce) can condensed cream of chicken soup
  • 1 1/4 cups half-and-half
  • 1/2 teaspoon smoked paprika
  • 2 cups Green Giant Steamers frozen broccoli florets, cut into smaller pieces
  • 3 slices precooked bacon, crumbled
4.4/5 (14 Votes)

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Try this delicious Asian Orange Chicken Thighs with Cauliflower Rice for dinner

  • Nonstick cooking spray
  • 2 tablespoons sesame oil (not toasted)
  • 4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon finely shredded orange peel
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cold water
  • 1 teaspoon cornstarch
  • 4 cups coarsely chopped cauliflower florets
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • snipped fresh cilantro (optional)
  • finely shredded orange peel (optional)
4.6/5 (12 Votes)

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Instead of using flour, create a crunchy breading for your chicken with cornflakes

  • 4 bone-in, skinless chicken drumsticks
  • 4 bone-in, skinless chicken thighs
  • Coarse salt and freshly ground pepper
  • 1 large egg
  • 2 cups crushed cornflakes
  • 1 tablespoon olive oil
  • 1/2 teaspoon cayenne pepper, (optional)
4.6/5 (12 Votes)

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For the Beans: The first thing to do, is wash the beans to remove any twigs or debris

  • For the Beans:
  • 1 package (16 oz.) dry Mayocoba beans (also known as Peruvian beans or Canary beans)
  • 8 cups water
  • 1 garlic clove, grated
  • 2 tsp. salt
  • For the Chicken:
  • 5 boneless, skinless chicken breasts
  • 2 medium onions, preferably white or yellow
  • 1 green bell pepper
  • 2 tbsp. minced green chili of your choice (like jalapeno or pasilla)
  • 6 garlic cloves
  • 1/2 tsp. cumin
  • 2 tbsp. olive oil
  • 1/2 cup light sour cream
  • 1/2 cup shredded Monterrey Jack cheese
  • Salt and pepper to taste
  • For the enchilada sauce:
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 3 cups chicken stock
  • 1 cup light sour cream
  • 1/2 cup shredded monterrey jack cheese
  • For the assembly:
  • 8 flour tortillas
  • cooking spray or melted butter
  • 1 cup shredded Monterrey jack cheese
  • 1/2 cup fresh cilantro to garnish.
4.6/5 (12 Votes)

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Served with a mustard sauce

  • # 2 pounds pork chops
  • # 1 egg
  • # 2 tablespoons to 3 tablespoons of water
  • # 1/4 cup flour
  • # 1/4 teaspoon garlic powder
  • # 1 1/2 teaspoons thyme
  • # 1/2 teaspoon cayenne pepper
  • # 2 teaspoons mustard
4.6/5 (12 Votes)

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This is Kathy's recipe. Looked so good I had to keep it to try!

  • 1 teaspoon olive oil
  • 2 shallots, minced
  • 6 cloves garlic, minced
  • 3 tablespoons dark brown sugar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 1/2 cup chicken stock
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 2 pounds chicken thighs, excess fat removed
4.3/5 (23 Votes)

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Place the oats, carrots, parsley, garlic and seasonings in the food processor

  • 3 1/2 lbs. boneless chicken breast
  • 3/4 tsp. Old Bay Seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 cup Italian parsley
  • 2 carrots
  • 1 cup oats
  • 1/2 cup cheddar cheese – shredded
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup Instant potato buds
  • Vegetable oil for frying
4.5/5 (23 Votes)

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