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Stir the soup, milk, peas, chicken and noodles in a 1 1/2 quart casserole

  • 1 can (10 3/4 ounces) Cream of Chicken Soup
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 can (12.5 ounces) Premium White Chunk Chicken Breast in Water, drained
  • 1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/2 cup grated Parmesan cheese
4.6/5 (9 Votes)

By

Easy black bean soup with boneless chicken thigh pieces using coconut oil

  • 2 Tbs coconut oil
  • 1 small onion chopped
  • 1 Tbs chili powder
  • 1 tsp ground cumin
  • 2 15-ounce cans of black beans, rinsed
  • 3 cups of water
  • 3/4 cup of prepared mango salsa
  • 1/4 tsp salt
  • cooked boneless, skinless chicken thighs cut into bite sized pieces.
4.6/5 (9 Votes)

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The ever popular food blog, "The Pioneer Woman Cooks" inspired me to make this very quick dinner

  • 3 whole Red Bell Peppers
  • 2 Tablespoons Pine Nuts (optional)
  • 2 Tablespoons Olive Oil
  • 1 whole small shallot (or 1/2 whole Onion, Finely Diced)
  • 2 cloves Garlic, Minced
  • 1/4 cup parmesan cheese, grated
  • 1/2 cups Heavy Cream
  • 1/2 cup chicken stock (or vegetable stock)
  • Flat Leaf Parsley, Finely Minced
  • Fresh Parmesan, Shaved Or Grated
  • 1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc. or
  • 1 package Ravioli, with your favorite filling
4.6/5 (9 Votes)

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Chicken and wild rice soup is perfect for warming you and your family up on a cool day

  • 1 cup wild rice
  • 1/4 cup vegetable oil
  • 1 onions, chopped
  • 2 medium sized carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 teaspoon dried thyme
  • 3/4 cup all-purpose flour
  • 8 cups chicken stock
  • Salt and pepper
  • 2 cups cooked chicken, cubed
  • 8 ounces mushrooms, stems removed and sliced
  • 1 cup half-and-half
  • 1/2 cup chopped parsley
4.2/5 (39 Votes)

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It's easy to make homemade curry with carrots and potatoes

  • 1 large onion, sliced
  • 1 (3 1/2–4 pound) package chicken drumsticks
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons salt (adjust for taste in the end)
  • 1 1/2 heaping Tbsp. Garlic powder
  • 1 1/2 heaping tablespoons onion powder
  • 1/2 heaping teaspoons black pepper
  • 2 teaspoons heaping Accent
  • 3 to 4 heaping tablespoons curry powder
  • 9 cups water
  • 2 cups baby carrots
  • 4 to 6 potatoes, peeled and cubed
  • 1 cup coconut milk
  • 1/2 cup cornstarch
4.1/5 (24 Votes)

By

1. Preheat oven to 375 degrees 2

  • 1 lb boneless chicken breasts
  • 2 zucchini, sliced
  • 2 red bell peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1/2 cup kalamata olives (optional)
  • 2 cloves minced garlic
  • 2 tbs olive oil
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 oz crumbled feta cheese
  • 1 tbs balsamic vinegar
4.6/5 (5 Votes)

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Chicken turns this Greek-inspired salad into a substantial main course

  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives or Kalamata Olives
  • 1/2 cup crumbled feta cheese
4.6/5 (5 Votes)

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Step 1: In a medium bowl, toss chicken breast strips with mayonnaise to coat

  • 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
  • 1/4 cup sriracha mayonnaise, plus more for garnish when serving
  • 1 1/4 cups almond meal (or panko breadcrumbs)
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • a few cranks of freshly ground pepper
  • 3 Tablespoons grated Parmesan cheese
  • 2 Tablespoons olive oil
  • 2 ripe avocados, peeled and sliced
  • 2 green onions (scallions), green ends sliced into thin strips
  • 2 heads butter lettuce, leaves separated, washed and dried
  • White rice, cooked
4.6/5 (5 Votes)

By

Preheat oven to 350 degrees

  • 1 1/2 cups uncooked white quinoa
  • 1 14-oz can black beans, drained and rinsed
  • 1 1/2 cups salsa (I use fresh)
  • 2 cups chicken broth (add more during cooking if needed)
  • Sea salt and ground pepper to taste
  • 3 cups shredded pepper-jack cheese, divided in half
  • 3 tbsp extra virgin olive oil
  • 4 cloves minced garlic (optional)
  • 2 small jalapeños, deseeded and finely diced
  • 1 onion, sliced and chopped into large pieces
  • 3 bell peppers, sliced then chopped into large pieces
  • 2 tsp Fajita seasoning (optional)
  • 1 1/4 lbs boneless, skinless chicken breast, cut into small pieces
  • 2 tbsp Fajita seasoning
4.6/5 (5 Votes)

By

I keep frozen chicken breasts in my freezer for fast meals

  • 1 cup mild or medium salsa
  • 1 onion, diced
  • 1 cup tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 2 cloves garlic, minced
  • olive oil
  • 4 large boneless, skinless chicken breasts, frozen*
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 fresh limes, juiced
  • 1 cup grated low-fat Mozzarella (I used a Mexican blend of Monterey Jack and Cheddar)
  • Fresh Cilantro (for garnish)
  • Sliced green onion (for garnish)
4.6/5 (5 Votes)

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Easy Jamaican jerk chicken tacos, bursting with flavor and on the table in 20 minutes! These are perfect for busy w

  • SAUCE:
  • 3 teaspoons Jamaican jerk seasoning, store bought or use the recipe below
  • 3 large chicken breasts, pounded to 1/2 inch thickness
  • 2 cups slaw or shredded lettuce, I used red and green cabbage, thinly sliced
  • 2 tablespoons fresh cilantro leaves, roughly chopped
  • 8 taco sized soft tortillas
  • Lime wedges, for serving
  • 1/3 cup mayonnaise
  • 2 teaspoons Jamaican jerk
  • SEASONING:
  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
4.6/5 (5 Votes)

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Pepper chicken rolls with cheese and sweet pepper baked in foil

  • 4 chicken breasts
  • 3.5 oz (100 g) Parmesan cheese (finely grated)
  • 1 red sweet pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry
  • foil for baking
4.6/5 (5 Votes)

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Pepper Chicken Rolls Chicken Noodle Casserole