Finding easy dinner recipes can be a game-changer for busy evenings.
When life gets hectic, having a collection of quick, simple meals on hand helps keep things stress-free without compromising flavor.
From one-pot dishes and sheet-pan meals to five-ingredient wonders, these recipes are perfect for anyone looking to save time in the kitchen.
Many are designed with minimal prep and cook time, making them ideal for weeknights when every minute counts. So, whether you’re feeding a family or cooking for one, dive into these easy dinner ideas to whip up something delicious with minimal effort!.
The 31 Best Easy Dinner Recipes
1. Easy Chicken Alfredo
One of my most favorite kitchen recipes is Chicken parmesan it is a great comfort food,
It is a soft chicken pared with a garlic rich creamy Parmesan sauce.
Ingredients
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
12 ounces fettuccine pasta
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Fresh parsley, chopped (optional)
Instructions
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large nonstick skillet, heat oil over medium heat. Add the breasts and cook 6 to 7 minutes per side until browned and cooked through. Remove from skillet and set aside to rest.
3. Meanwhile, bring a large pot of salted water to boil and cook the fettuccine pasta according to package instructions until al dente (firm to the bite). Drain and set aside.
4. In the same skillet, over medium heat, melt the butter. Add the garlic, minced, and sauté for 30 seconds until fragrant. Add the heavy cream and gently bring to a simmer.
5. Turn the heat to low and whisk in the grated Parmesan cheese until creamy and smooth. Add salt and pepper to taste.
6. Slice the cooked chicken breasts and add them to the skillet, along with the drained fettuccine. Toss everything to combine and coat with the Alfredo sauce. Serve garnished with fresh parsley if you like.
2. Simple Beef Tacos
These beef tacos are my go-to when I’m feeling hungry and like something easy. The seasoned ground beef is taco ready, all mixed up and served in either a soft corn or flour tortilla topped with crispy shredded lettuce, juicy chopped tomatoes, some cheddar cheese, and sometimes topped off with a squirt of sour cream.
Ingredients
1 pound ground beef
1 packet taco seasoning mix (or homemade taco seasoning)
2/3 cup water
8 small corn or flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
Sour cream (optional)
Salsa (optional)
Instructions
1 Preheat a large skillet over medium-high heat. Add ground beef and cook, stirring and breaking into small crumbles with a spoon, until no longer pink.
2. Lift the skillet off the heat and drain off any excess fat. Return the beef to the skillet. Stir in the taco seasoning mix and water.
3. Bring to a simmer. Reduce heat and cook 4-5 minutes, stirring often, until thick.
4. Heat the tortillas by placing them in a damp paper towel, microwaving for 30 seconds, or in a un-oiled dry skillet briefly.
5. To make the tacos, put a dollop of seasoned beef in each tortilla. Then top that with shredded lettuce, diced tomatoes and shredded cheese.
6. Once the taco is topped with everything and ready to serve, you can add sour cream and salsa, if you wish.
3. Quick Shrimp Stir-Fry
So when the season turns busy, a meal with bold flavors and satisfying simplicity really hits the spot. Like this Quick Shrimp Stir-Fry in which succulent shrimp joins healthy, mixed vegetables such as bell peppers and snap peas with the addictive richness of soy and oyster sauce.
It’s a quick, satisfying dinner I especially like to prepare for myself.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: sliced green onions for garnish
Instructions
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Season the shrimp with salt and pepper and add to skillet; cook for approximately 2-3 minutes until pink and opaque; remove from skillet and set aside.
2. In the same pan, add the last tablespoon of olive oil. Add the mixed vegetables and stir-fry for 4-5 minutes until tender-crisp.
3. Stir in the minced garlic and cook for 30 seconds further until fragrant.
4. Place the shrimp back in the skillet. Pour in the soy sauce, oyster sauce and sesame oil. Mix it all together to make sure all the shrimp and veggies are covered in the sauces.
5. Cook another 1-2 minutes until warmed through. Season with salt, pepper and optional red pepper flakes to taste.
6. Serve immediately garnished with sliced green onions if desired. Quick Shrimp Stir-Fry with rice or noodles, if desired
4. Easy Vegetable Curry
This light and bright vegetable curry features carrots, bell peppers and cauliflower, which are made creamy with some coconut milk. The spices (curry and cumin) are aromatic and I like the addition of cilantro at the end for a fresh, fragrant finish.
It’s such a great fast meal.
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (14 oz) coconut milk
1 can (14 oz) diced tomatoes
2 carrots, sliced
1 bell pepper, chopped
1 cup cauliflower florets
1 cup frozen peas
Salt and pepper to taste
Fresh cilantro, for garnish
Instructions
1. Sauté the chopped onion in the vegetable oil in a large pan over medium heat for 5 minutes, or until softened.
2. Add the minced garlic and grated ginger, and cook a minute more until fragrant.
3. Add the curry, cumin and coriander, and cook a minute or two stirring until the onions are coated and the spices fragrant.
4. Stir in the coconut milk and diced tomatoes; simmer the mixture …
5. Add the carrots cut lengthwise and bell pepper sliced and then add cauliflower florets. Cook for 15-20 minutes or until all veggies are soft.
6. Add the frozen peas and cook for 5 minutes. Season with salt and pepper. Sprinkle with fresh cilantro before serving.
5. One-Pan Lemon Garlic Salmon
In the simplicity of one-pan cooking, it has the benefit of punching way above its weight when it comes to flavor through some lemony, garlicky and seasoned salmon fillets, some long-stemmed green beans and a splash of parsley for extra color.
Ingredients
4 salmon fillets, skin on
Salt and black pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, juice and zest
1 tablespoon fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)
1/2 pound green beans, trimmed
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the salmon fillets with salt and pepper on both sides.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and sauté for about 1 minute until it is just lightly browned and fragrant.
4. Lay the salmon fillets, skin-side down, into the skillet and cook for 3-4 minutes until the skin is crispy.
5. Put the skillet in the hot oven and roast for 8-10 minutes, or until the fish is opaque and cooked through.
6. season salmon with lemon juice, lemon zest, parsley, and red pepper flakes prior to cooking; serve with green beans on the side.
6. Fast Spaghetti Carbonara
Fast Spaghetti Carbonara is one of my favorite Italian classics: creamy, salty and peppery with simple but exquisite flavors. Just a couple of ingredients are needed to make this: spaghetti, eggs, Parmesan, pancetta or guanciale, some garlic and a hint of black pepper.
Ingredients
400g spaghetti
2 large eggs
100g Parmesan cheese, grated
150g pancetta or guanciale, diced
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Cook the spaghetti in a large pot of well-salted, boiling water until al dente, then reserve 1 cup of the starchy pasta water and drain.
2. Beat the eggs into a small bowl with the grated Parmesan cheese until smooth.
3. Toss the pancetta (or guanciale) in a wide skillet and cook over medium heat until crisp. Add the minced garlic and cook another minute, then remove from the heat.
4. Pour in your cooked spaghetti and combine with the pancetta and garlic. Toss to make sure the noodles are well-coated in that glorious rendered pork fat.
5. Take it off the heat; beat the egg and cheese into the pasta, tossing to create a creamy sauce, adding the reserved pasta water a little at a time if needed to reach desired consistency.
6. Season with salt and freshly ground black pepper to taste, and serve immediately.
7. Easy Caprese Chicken
So when I’m seeking a fast, but delicious and beautiful, weeknight dinner, I reach for this chicken, with fresh mozzarella, ripe tomatoes and basil all piled on top of chicken breasts, bound together with a bit of olive oil and balsamic glaze. It’s a quick-fix dinner for the busy family.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
4 slices fresh mozzarella cheese
2 large tomatoes, sliced
Fresh basil leaves
Balsamic glaze for drizzling
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 4 minutes per side.
4. Add the minced garlic and balsamic vinegar to the skillet and stir to combine. Cook for an additional minute.
5. Place a slice of mozzarella on top of each chicken breast. Top with sliced tomatoes. Transfer the skillet to the preheated oven.
6. Put in the oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted. When you take it out, garnish with the fresh basil leaves. Drizzle with balsamic glaze and serve.
8. Simple Chicken Quesadillas
I love Chicken Quesadillas, simply because they are delicious. I make my quesadillas with juicy shredded chicken, cheese, and a bit of salsa.
In a matter of minutes, by combining simple ingredients, such as flour tortillas and the addition of onion, you have a delightful food that will satisfy any lunchtime or dinnertime craving.
Ingredients
2 cups cooked chicken breast, shredded
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
8 flour tortillas (medium size)
1 tablespoon vegetable oil or butter
1/4 cup salsa or chopped tomatoes
1/4 cup chopped onions or green onions
1/4 cup chopped bell peppers (optional)
Salt and pepper to taste
Instructions
1. Put the skillet on the stove over a medium flame; add a little oil or butter.
2. Put a tortilla in the pan and put in some cheese, then some shredded chicken, salsa, some onions and bell peppers, then some more cheese.
3. Top with another tortilla, and cook 2-3 minutes on the other side until the bottom tortilla is golden brown and the cheese is starting to melt.
4. Flip the quesadilla one more time and cook for an additional 2-3 minutes on the other side.
5. Take out of skillet, let cool slightly, and cut into wedges. Repeat with the remaining ingredients.
6. Serve with your choice of sour cream, guacamole, or additional salsa for dipping.
9. Easy Beef Stroganoff
Beef stroganoff is always a comforting and fun meal to make. This great recipe begins with tender cutlets of beef sirloin, fresh mushrooms, and a creamy, tarragon-flavored sauce made with sour cream and Dijon mustard.
It’s so delicious over egg noodles, sprinkled with fresh parsley. I love serving this to the family.
Ingredients
1 pound beef sirloin or tenderloin, thinly sliced
Salt and pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup beef broth
1 cup sour cream
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Cooked egg noodles or rice, for serving
Fresh parsley, chopped, for garnish
Instructions
1. Season the beef slices with salt and pepper. Heat the olive oil in a large frying pan over a medium-high flame. Add the beef strips, in batches, for searing (do not overcrowd the pan), and then set aside.
2. In the same skillet, cook the onion and garlic until the onion is translucent and add the mushrooms, cooking until browned and tender.
3. Now set the heat to medium and add the beef back to the skillet. Sprinkle in the flour and cook for 1-2 minutes to combine.
4. Pour in the beef broth, stirring all the while, then add the sour cream, mustard and Worcestershire sauce. Off the heat, continue stirring until the sauce thickens and comes to a simmer.
5. Serve over cooked egg noodles or rice and garnish with chopped parsley.
10. Quick Margherita Pizza
My favorite is a fast Margherita pizza, all about simplicity and freshness, with a pre-made crust as a base, topped with rich tomato sauce and creamy slices of fresh mozzarella, a touch of fresh basil, olive oil, a sprinkle of salt and pepper, and you’re done: a perfect teatime snack.
Ingredients
1 pre-made pizza crust (store-bought or homemade)
1/2 cup tomato sauce
1 cup fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Set your oven to 475°F (245°C) and place a rack in the upper third of the oven.
2. Place the pre-made pizza crust on a baking sheet or pizza stone.
3. Spread the sauce over the crust, leaving a 1-inch border around the edge for a crust.
4. Arrange the fresh mozzarella slices evenly over the sauce.
5. Bake in preheated oven for 8-10 minutes, or until cheese is bubbly and crust is golden.
6. Remove from the oven, top with chopped fresh basil leaves, drizzle with olive oil and season with salt and pepper to taste, then slice and serve immediately.
11. One-Pot Chili Mac
I love a warming stew made with whole grains, pulled-together chunks of meat, a good dollop of sauce, and a sprinkle of cheese that takes you all the way to the other side of the comfort zone. Imagine all the flavors of chili and the delicious textures of pasta in one bowl, made in a single pot.
The only thing that could make this simple recipe better is if it was made with ground beef, kidney beans, and a handful of cheddar cheese. What could be easier than that?
Ingredients
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 pound ground beef
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (15 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef broth
2 cups elbow macaroni
1 cup cheddar cheese, shredded
Salt and pepper to taste
Instructions
1. Heat olive oil in a large stockpot over a medium flame. Cook chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook an additional minute.
2. Add ground beef: brown while breaking up with a spoon; drain off excess fat.
3. Add chili powder, cumin, smoked paprika, salt and pepper, and cook over medium heat 1 minute until fragrant.
4. Add chopped tomatoes, kidney beans and beef bouillon. Stir together, then bring to a boil.
5. Boil, add elbow macaroni. Lower heat to simmer, cover, and cook until pasta is al dente, 12-15 minutes, stirring occasionally.
6. Remove from the heat, stir in the grated cheddar until melted and the sauce is creamy, and serve warm.
12. Easy Teriyaki Chicken
I love making weeknight dinners that are easy, and this teriyaki chicken is the best. Chicken breast pieces drenched in soy sauce and brown sugar, with a hint of ginger.
This dish is quick to make, full of Asian flair, and brings something different to my table.
Ingredients
1 lb chicken breast
1/4 cup soy sauce
1/4 cup water
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon cornstarch
2 tablespoons water (for cornstarch slurry)
1 tablespoon vegetable oil
Sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions
1. In a small bowl, whisk together the soy sauce, 1/4 cup water, brown sugar, honey, rice vinegar, minced garlic and minced ginger.
2. In another small bowl, make a 2-tablespoon slurry from the cornstarch and the water.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 12 minutes and the center is white.
4. Pour the teriyaki sauce over the cooked chicken in the pan. Stir to coat the chicken.
5. Pour in the corn starch slurry stir in. . . Allow mixture to come to a simmer and take about 2 to 3 minutes to thicken.
6. Heat until the sauce bubbles, then turn off the heat and top with sesame seeds and green onions, if using. Serve over rice or steamed veggies.
13. Fast Zucchini Noodles
I love the ease of turning the fresh zucchinis into noodles in about the time it takes me to grate it, swirl in a little olive oil and perhaps a touch of garlic and it becomes a meal. Add some Parmesan, maybe some tomatoes and basil, and I have a delightful summer meal.
Ingredients
2 medium zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
Salt, to taste
Ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Cherry tomatoes, halved (optional)
Fresh basil, chopped (optional)
Instructions
1. Spiralize the zucchinis using a spiralizer to create noodle-like strands.
2. In a large pan, heat the olive oil over medium heat.
3. Add the minced garlic to the pan and fry for 1 minute until fragment.
4. Over medium-high heat, add the zucchini noodles to the pan. Sauté for 3-4 minutes until just tender.
5. Season the zoodles with salt and pepper to taste, and toss in cherry tomatoes and fresh basil if using.
6. Take off the heat, serve onto a plate, and sprinkle with grated Parmesan cheese if desired. Then eat immediately.
14. Simple Lentil Soup
It seems we all find a certain comfort in a bowlful of lentil soup, and the pairing of earthy cumin with fragrant coriander and a hint of smokiness from the paprika makes this version especially delicious. The generous spoonfuls of diced fresh vegetables, onions, carrots and celery, make it a satisfying, meal that often becomes my fall-back.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 cup brown or green lentils, rinsed and drained
6 cups vegetable broth
1 (14-ounce) can diced tomatoes
2 bay leaves
Salt and pepper to taste
2 tablespoons lemon juice
Fresh parsley, chopped (optional, for garnish)
Instructions
1. Heat the olive oil in a large frying pan over a medium flame. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add the minced garlic and cook another minute.
2. Stir in the ground cumin, ground coriander and smoked paprika. Cook for 1 minute until the spices are fragrant.
3. Add the rinsed lentils, vegetable broth, diced tomatoes, and bay leaves to the pot. Place over high heat and boil.
4. Lower the heat, cover and cook over low heat until the lentils are tender, about half an hour, stirring occasionally to prevent sticking.
5. Remove the bay leaves and season the soup with salt, pepper and lemon juice. Adjust the seasoning to taste.
6. Serve the soup hot, garnished with fresh parsley if desired.
15. Easy Shepherd’s Pie
This Easy Shepherd’s Pie recipe is a true comfort classic. The combination of ground beef or lamb with aromatic garlic and savoury tomato paste is guaranteed to satisfy.
For the topping, golden mashed potatoes, seasoned with butter and a bit of cheese, bring this dish to a loving conclusion.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef or lamb
- 2 cups frozen mixed vegetables (such as peas, carrots, and corn)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 pounds potatoes, peeled and diced
- 4 tablespoons butter
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a sauté pan, heat olive oil over medium heat. Add onion and garlic and sauté until soft.
3. Brown the ground beef or lamb, then drain off excess fat, if necessary, before stirring in the tomato paste, Worcestershire sauce, thyme, salt and pepper.
4. Add the frozen veg and cook for a further 5 minutes. Transfer to a baking dish.
5. Put the cut potatoes to boil until ready. Drain and mash with butter and milk until they come out fluffy, then salt and pepper.
6. Spread the mashed potato on top of the meat in the baking dish, and top with cheddar cheese if using. Bake for 25-30 minutes or until the top is golden brown.
16. Quick Chicken Caesar Wraps
I love having those classic flavors all together in a quick meal. The soft tortilla gives a hint of convenience, but the cooked chicken and chopped Romaine and the creamy Caesar dressing are all decidedly fresh and hearty.
The Parmesan and crushed croutons add a welcome crunch.
Ingredients
2 large flour tortillas
2 cups cooked chicken breast, sliced or shredded
1 cup Romaine lettuce, chopped
1/2 cup Caesar dressing
1/4 cup Parmesan cheese, grated
1/4 cup croutons, crushed
Salt and pepper to taste
Instructions
1. Combine the chicken, Romaine, Caesar dressing, and Parmesan cheese in a large bowl and toss well until all the chicken and lettuce are coated with dressing.
2. Season the mixture with salt and pepper to taste.
3. Lay the flour tortillas flat on a clean surface.
4. Spoon the chicken Caesar mixture down the middle of the two tortillas, dividing it evenly between them.
5. Sprinkle the crushed croutons over the chicken mixture.
6. Fold the sides of each tortilla over the filling, then roll them up tightly from the bottom to make a wrap. Cut in half and serve.
17. Easy Baked Ziti
Baked Ziti is Easy Comfort Classic at its best, a dish of cooked ziti, marinara sauce and cheese; a hearty dish that’ll warm my table any day. I sauté onions and garlic in olive oil, and then mix the ricotta on top and some mozzarella on top.
Ingredients
- 1 pound ziti pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef or Italian sausage
- 24 ounces marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). Bring a large pot of water to a boil over high heat. Cook your ziti according to package instructions until al dente (look for a bit of white in the centre when you try a piece), then drain.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic and sauté until onion is translucent, about 3-4 minutes.
3. Put the ground beef or Italian sausage into the pan and brown it, breaking it up with a spoon. Drain the fat.
4. Stir in marinara sauce, dried basil, dried oregano and season with salt and pepper. Simmer 5-10 minutes.
5. Place cooked pasta, ricotta cheese, meat sauce and half of the mozzarella in a large baking dish and mix thoroughly until well blended.
6. Sprinkle the remaining mozzarella and Parmesan evenly over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese bubbles and browns. Let cool slightly, then sprinkle with fresh basil if desired.
18. Simple Fish Tacos
I love the ease and also the punchy flavours of fish tacos. Mine are usually made with a tender white fish such as tilapia or cod.
Mine are marinaded in lime juice and chili pepper and then topped with crunchy cabbage and fresh cilantro. Finally, I serve them wrapped in warm corn tortillas with a lime wedge on the side.
Ingredients
1 lb white fish fillets (such as tilapia or cod)
2 tbsp olive oil
1 tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
Salt and pepper to taste
8 corn tortillas
2 cups shredded cabbage
1/4 cup chopped cilantro
Lime wedges for serving
Optional toppings: sliced avocado, salsa, or sour cream
Instructions
1. Preheat the grill or a skillet over medium-high heat.
2. Drizzle olive oil, lime juice, chili powder, cumin, salt and pepper in a small bowl. Rub the fillets.
3. Grill or pan-fry the fish on each side for 3-4 minutes or until it flakes easily with a fork.
4. Warm the corn tortillas over dry heat – in a dry skillet or on the grill – 30 seconds on each side.
5. Serve with tortillas. Put the fish into the tortillas and top with cabbage, cilantro, and any of your preferred toppings. Serve with the lime wedges.
19. One-Pan Sausage and Peppers
This hearty dinner, One-Pan Sausage and Peppers, is another go-to in my kitchen. I love the way Italian sausages sizzle with an array of colorful peppers, garlic and thinly sliced onion, the whole thing plenty sweet and spicy, aromatic, with basil and oregano added for good measure, and chicken broth to keep everything bubbling along nicely.
Yum!
Ingredients
4 Italian sausages (sweet or hot, as preferred)
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/4 cup chicken broth
Optional: fresh parsley for garnish
Instructions
- in a large skillet over medium-high heat, warm the olive oil. Add the sausages and brown on all sides, about 7-10 minutes. Remove from the skillet and add the sausage mixture back to the pasta.
2. In the same skillet, add the onion and garlic and sauté until the onion is translucent, 2-3 minutes.
3. Once you’ve sautéed the steak, add the diced peppers to the skillet and cook until they soften, about 5-7 minutes.
4. Add oregano, basil, salt and pepper to the vegetables and season, then add the chicken broth to deglaze the pan by scraping up the browned bits on the bottom with a spatula.
5. Put the sausages back in the pan, with the vegetables underneath and around them. Cover and let everything cook together for 10 more minutes (or until the sausages are cooked all the way through and the flavours have melded together).
6. Garnish with fresh parsley if desired, and serve hot.
20. Easy Veggie Stir-Fry
Make a colourful feast of my veggie stir-fry with red and yellow bell peppers, snap peas and broccoli florets. These fresh vegetables are ready after a quick toss in a hot pan with oyster and soy sauce, with a hint of ginger and garlic, for a tasty dish in a couple of minutes.
Delicious hot, on top of rice or noodles.
Ingredients
2 tablespoons vegetable oil
1 clove garlic, minced
1-inch piece ginger, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
1 carrot, julienned
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon sesame seeds
Salt and pepper to taste
Cooked rice or noodles, for serving
Instructions
1. Heat the vegetable oil in a large frying pan or wok on a medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds until aromatic.
2. Add the red pepper and yellow pepper, snap peas, broccoli florets, and carrot and stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
3. Drizzle soy sauce, oyster sauce and sesame oil over vegetables, turn well to mix and cook about 1 minute.
4. Season the stir-fry with salt and pepper to taste.
5. Sprinkle sesame seeds over the top and give everything a final stir.
6. Serve the veggie stir-fry hot over cooked rice or noodles. Enjoy!
21. Fast Chicken Fried Rice
Fast and fulfilled, this chicken fried rice combines juicy diced chicken with the comforting flavors of soy sauce and sesame oil. I love the crunch of the peas and carrots, and the tenderness of the green onions blending with the starchy day-old rice, resulting in a dish of steamed happiness, ready in minutes.
Ingredients
2 tablespoons vegetable oil
2 large eggs, beaten
1 pound boneless, skinless chicken breasts, diced
Salt and pepper, to taste
3 cups cooked white rice, preferably day-old
1 cup frozen peas and carrots, thawed
3 green onions, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Instructions
1. In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat and once hot, add the beaten eggs and scramble until cooked through. Set aside.
2. With the same pan, heat the remaining tablespoon of oil. Season with salt and pepper, then add the diced chicken. Saute until the chicken is browned and it’s now ready to eat.
3. Put the cooked rice into the pan, combine it with the chicken, and stir-fry for a couple of minutes until heated through.
4. Add the peas and the carrots, the green onions, scrambled eggs, soy sauce and, if using, the oyster sauce, and continue to stir-fry until everything is heated through and mixed.
5. Add the sesame oil, give the fried rice one last toss and serve it hot.
22. Simple Tomato Basil Pasta
This is one of those dishes that takes some plain ingredients and elevates them into a pasta classic: olive oil, garlic, juicy cherry tomatoes, fresh basil for a bit of aromatic blast, and some parmesan. A simple, quick and elegant meal.
Ingredients
12 ounces spaghetti or your choice of pasta
2 tablespoons olive oil
3 cloves garlic, minced
4 cups cherry or grape tomatoes, halved
Salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
1 cup fresh basil leaves, torn
1/4 cup grated Parmesan cheese
Additional Parmesan cheese, for serving
Instructions
1. Cook the pasta in a large pot of boiling salted water following the package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté about 1 minute until fragrant (be careful not to burn it).
3. Place tomatoes, cut side down, on the skillet and season with salt, black pepper and red pepper flakes, if using. Cook until tomatoes begin to soften and give off some of their juices, 5 to 7 minutes.
4. Transfer the cooked pasta to the skillet with a splash of pasta water so that it forms a sauce. Toss until pasta is coated.
5. Add the fresh basil and Parmesan, stir until the basil is wilted and cheese melted, and season to taste.
6. Serve immediately, garnished with additional grated Parmesan cheese.
23. Easy Beef and Broccoli
My easy beef and broccoli recipe, a stir-fry made with flank steak and broccoli florets, cooks up in minutes, but tastes just like your favourite Chinese restaurant dish. My family loves this one-pan meal because it’s so quick and easy, yet it’s made from scratch and includes healthy veggies!
In fact, my two boys often fight over it! This dish is bursting with flavors from soy and oyster sauces, a little touch of brown sugar and tons of garlic.
If you have never made your own stir-fry before, it’s really simple. I’ll show you how.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup beef broth
- Salt and pepper, to taste
Instructions
1. Toss the sliced flank steak with the cornstarch in a bowl until thoroughly coated; let stand for 10 minutes.
2. Heat 1 tablespoon vegetable oil in a large skillet over the stovetop on medium-high. Add the broccoli florets and sauté until just tender-crisp on the outside and cooked through, about 3 to 4 minutes. Remove the broccoli from the skillet and set aside.
3. In the same skillet, add the remaining 2 tbsp oil. Add the garlic and stir-fry for 30 seconds until fragrant. Add the beef and stir-fry for 3-4 minutes until browned and cooked through.
4. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil and beef broth. Pour over the beef in the skillet.
5. Transfer the broccoli back to the skillet, then stir to combine. Return to a simmer, cooking for 2-3 minutes, until the sauce has thickened and the broccoli is well-coated. Serve immediately.
24. Quick Pesto Penne
There’s something about a dish that easily comes together that is completely satisfying. Take this remarkable pasta.
Basil pesto and Parmesan cheese whip up into a quick sauce while chopped cherry tomatoes, shining red color all over. I love the added layer of flavor, provided by toasted pine nuts.
So easy and delicious, this makes a great fast dinner.
Ingredients
12 ounces penne pasta
1/2 cup store-bought or homemade basil pesto
1/4 cup grated Parmesan cheese
1 cup cherry tomatoes, halved
1/4 cup toasted pine nuts
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Instructions
1) In a large saucepan, cook the penne in a pot of boiling salted water according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. Pour the hot, drained pasta back into the pot, add the pesto and toss to coat evenly, adding some of the reserved pasta water if necessary to loosen the sauce.
3. Mix in the grated Parmesan cheese until it melts into the sauce.
4. Gently fold in the cherry tomatoes and toasted pine nuts.
5. Season with salt and pepper to taste and serve sprinkled with fresh basil leaves, if desired. Warm up your Quick Pesto Penne and enjoy.
25. Easy BBQ Chicken Thighs
One of the easiest dinner I make is BBQ chicken thighs in the oven. Barbecue sauce, some garlic powder, and smoked paprika, a bit of olive oil, yummo
Ingredients
8 bone-in, skin-on chicken thighs
1 cup barbecue sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels, then season with salt, pepper, garlic powder, onion powder, and smoked paprika.
3. Set a large oven-proof skillet over medium-high heat and add the olive oil. Add the chicken thighs skin-side down and sear for 5-7 minutes, until they’re golden brown.
4. Flip the chicken thighs, then brush them very generously with barbecue sauce and transfer the skillet to the oven.
5. Bake for 25-30 minutes or until the temperature of the chicken in the thickest part of the thigh reaches 165°F (74°C) and the sauce has caramelised.
6. Remove from the oven, let stand a few minutes, and serve with extra sauce, if desired.
26. One-Pot Chicken and Rice
This chicken dish .. is actually quite SIMPLE ..
but the .. double garlic and onion enhances its RICHNESS, and the ..
long-grain white rice combined with the chicken broth has made it comforting. Its flavour has mellowed with time, ..
and the hint of lemon and thyme with the .. sprinkle of fresh parsley and peas add even more depth.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Season the chicken thighs with salt and pepper on both sides.
2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down until deeply golden brown, 5 to 7 minutes per side, and transfer to a plate.
3. Put chopped onion in the same pot and sauté for 3-4 minutes until translucent. Mince the garlic and put it in the pot for another 30 seconds until fragrant.
4. Stir the rice in until it’s coated with the and oil and onion mixture. Pour in the broth, bring to a simmer, and put a lid on the pan.
5. Put the chicken thighs, skin-side up, back into the pot and cover. Reduce the heat to a low simmer and cook for 20 minutes. Add peas, thyme, lemon juice and zest. Cook for 5 minutes longer, or until rice is tender and chicken is cooked through.
6. Remove from heat, sprinkle with parsley if using, and serve hot.
27. Simple Shrimp Tacos
Shrimp tacos are one of my favorite things to make. They’re fresh and easy, and their smoky paprika and cumin-infused shrimp provide just the right counterpoint to crunchy cabbage and creamy avocado.
Tangy cilantro and a splash of lime juice finish the dish.
Ingredients
1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
8 small corn tortillas
1 cup shredded cabbage
1 avocado, sliced
1/4 cup chopped cilantro
1 lime, cut into wedges
Salsa or hot sauce, for serving
Instructions
1. Preheat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque.
2. Warm the corn tortillas in a dry skillet or microwave.
3. Add the shrimp into the tortillas, then top with the shredded cabbage, avocado slices and cilantro.
4. Garnish with lime wedges and your favorite salsa (or hot sauce) for good measure.
28. Easy Spinach and Ricotta Ravioli
It’s versatile, fun to make, and hits all the right notes of simplicity, elegance, creaminess and freshness. Turns out, the best way to serve glorious, sweet spinach and rich, creamy ricotta is in nestled inside handmade-style pasta, which in this case is wonton wrappers.
All are paired with a classic tomato-based marinara and a sprinkle of sharp Parmesan.
Ingredients
1 package wonton wrappers
1 cup ricotta cheese
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
1 egg, beaten
Salt and pepper, to taste
1 tablespoon olive oil
2 cups marinara sauce
Fresh basil, for garnish (optional)
Instructions
1. In a large mixing bowl, combine the ricotta, spinach, Parmesan, salt and pepper, stirring well until it’s blended.
2. Lay the wonton wrappers on a clean, dry surface, plop a heaped teaspoon of the ricotta-spinach mixture in the centre of each one.
3. Brush the edge of the wrapper with the whisked egg to help seal Fold the wrapper in half and seal the edges firmly so there’s no air.
4. Boil the ravioli in batches of salted water in a large pot, starting with a gentle simmer and stopping when they’ve floated to the top for about 2–3 minutes.
5. Meanwhile, heat the olive oil in another pan over a medium flame. Add in the ravioli and sauté for 1–2 minutes.
6. Serve the ravioli with warm marinara sauce, garnished with fresh basil if desired.
29. Quick Vegetable Frittata
Rich with its unexpected simplicity of taste, I never cease to be amazed by this quick vegetable frittata and how the eggs bind fresh spinach, cherry tomatoes and Parmesan cheese together, creating a wonderful creamy base and a beautiful assortment of vegetables that are hard to resist.
Ingredients
6 large eggs
¼ cup milk
Salt and pepper, to taste
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
1 cup cherry tomatoes, halved
2 cups fresh spinach
½ cup grated Parmesan cheese
¼ cup fresh basil, chopped (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Beat together the eggs, milk, salt and pepper in a large bowl until thoroughly combined.
3. Heat olive oil in a skillet over medium heat until it coats the pan, then add the onion and bell pepper and cook until starting to soften, about 5 minutes.
4. Add the cherry tomatoes and spinach, then cook until the spinach is wilted, about 2-3 minutes more.
5. Add the egg mixture to the skillet with the vegetables, making sure the veg is distributed evenly. Scatter a bit of Parmesan cheese on top.
6. Put the skillet in the preheated oven and bake for 12-15 minutes, until the frittata is set and the top is golden. Garnish with fresh basil, if desired, when serving.
30. Easy Chicken Tortilla Soup
I don’t know if it’s the blend of familiar ingredients, or something about the layered flavors, but there is something about a bowlful of chicken tortilla soup that is just so right! On busy weeknights, this recipe makes an easy, filling meal when paired with a freshly baked loaf of bread, and it’s a consistently pleasing way to use up leftovers such as shredded chicken and cooked rice.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon ground cumin
4 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 (15 oz) can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
2 cups cooked shredded chicken
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
Juice of 1 lime
Tortilla strips or chips for serving
Optional toppings: diced avocado, shredded cheese, sour cream
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it’s soft and transparent, about 5 minutes; stir in the garlic and jalapeño and sauté an additional minute.
2. Add the ground cumin, tossing to coat the vegetables, and cook for 30 seconds until fragrant.
3. Pour in chicken broth and diced tomatoes and bring everything to a simmer.
4. Stir in the black beans, corn, and shredded chicken. Simmer 10-15 minutes more to heat through and blend flavors. Season with salt and pepper to taste.
5. Remove from heat and stir in the chopped cilantro and lime juice.
6. Have guests garnish the soup with tortilla strips or chips and any other desired garnishes, such as diced avocado, shredded cheese or sour cream.
31. Simple Eggplant Parmesan
Crisp, tender eggplant meets the marinara sauce, moist and suffused with flavors. Together they sit atop melted mozzarella with just that touch of Parmesan for added depth, and fresh basil for a fragrantly brimming finish.
Ingredients
2 medium eggplants
Salt (for purging and seasoning)
1 cup all-purpose flour
3 large eggs
2 cups Italian-style breadcrumbs
Olive oil (for frying)
3 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Fresh basil leaves (optional, for garnish)
Instructions
1. Cut the eggplants into rounds 1/4 inch thick, brush both sides with salt, let sit to remove excess moisture (about 30 minutes) then rinse and dry.
2. Preheat the oven to 375°F (190°C). Set up a dredging station by placing a bowl of flour, then a bowl of beaten eggs, and then another bowl of breadcrumbs.
3. Coat the slices of eggplant in flour, dip in egg and then coat with breadcrumbs. Fry them in batches in hot olive oil until golden brown on both sides and then drain on paper towels.
4. Pour some of the marinara over the bottom of a baking dish. Arrange layers of the fried eggplant slices, more marinara, mozzarella, and Parmesan. Repeat until all ingredients are used, ending with cheese.
5. Bake for 25-30 minutes, or until the cheese is bubbling and golden-brown. Let sit for a few minutes to cool, then garnish with fresh basil and serve.
