7 Best Quick and Easy Dinner Recipes
When you need to feed the family or kids, these are the easy dinner recipes you turn to time and time again. With lots of healthy, quick, vegetarian, chicken, and budget-friendly ideas, there’s something for everyone.
Green Monster Mac and Cheese
In a non stick pan, add 2 tablespoons butter. Once melted, turn off the pressure cooker.
Add 1 pound short, dry pasta , 4 cups water, and 1 teaspoon kosher salt and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.
Add 1 pound broccoli florets, 3 cups shredded cheese (such as sharp white cheddar), 1/4 cup basil pesto, and 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Uncover, add 2 cups baby spinach, and stir for 1 minute to wilt the spinach. Serve immediately.
Pesto Chicken Bake
Wash and Prep chicken breasts, then add basil pesto on top, to that add 2 medium tomatoes, sliced and then some 3 –6 slices mozzarella cheese to top it off.
Preheat the oven to 350° F. Season chicken breasts liberally with salt and pepper. Arrange chicken breasts onto a baking dish or rimmed baking sheet.
Use a spoon to cover chicken with pesto. Top each chicken breast with 1 slice of mozzarella cheese and 2 sliced tomatoes. Bake for 20- 30 minutes (time will vary depending on thickness of chicken and whether or not it has been seared), or until chicken is no longer pink in the center. Broil the chicken the final 2 minutes so that the cheese is bubbly and golden. Serve immediately.
Spicy Tuna Avo Wrap
2 cans Tuna, drained to that add 1 avocado along with 2 Tbsp Sriracha and 1 Tbsp Dijon mustard. Then add 2 to 3 Tbsp celery, 2 Tbsp red onion, 2 green onions and 1 Tbsp fresh cilantro, chopped. To that add 1 cup diced tomatoes and 2 heaping cups leafy green lettuce.
In a medium bowl, mash together tuna and avocado until combined. Add in the rest of the ingredients through the salt and pepper, mixing well.
To assemble, top each tortilla with a 1/2 cup leafy greens, 1/4 cup diced tomatoes and divide the tuna mixture evenly among the wraps. Tightly roll up the tortilla, slice and enjoy!
10 minute lo mein
Sauce: 2 tablespoons dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon sesame oil and 1 teaspoon sugar now Shake all the sauce ingredients together in a jar
Lo Mein: 4–6 ounces uncooked ramen noodles ( Cook the noodles according to package directions. Drain and set aside.), 1 tablespoon sesame oil, 3 green onions, chopped (separate green parts from white parts – you’ll use both separately), 2–3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli and 1–2 tablespoons mirin.
Lo Mein: Heat the sesame oil in a large wok or skillet. Add the green onions (white parts) and vegetables to the hot pan. Stir fry until fork-tender, about 5 minutes. Add the mirin to loosen the browned bits up off the bottom of the pan. Add the cooked noodles and about half of the sauce – toss around in the hot pan to combine. Add more sauce if needed . Serve topped with remaining green onions!
Pizza Mac and Cheese
Place 1 pound short, dry pasta (such as penne or bowties), 1 (15-ounce) jar pizza sauce, 6 ounces pepperoni slices, 3 cups water, 1 teaspoon Italian seasoning, and 1/2 teaspoon kosher salt in an electric pressure cooker and stir to combine. Lock on the lid, make sure the pressure valve is set to seal, and use the manual setting to set for 5 minutes of high pressure. It should take about 10 minutes to come to pressure. Quick release the pressure. Turn the pressure cooker off.
Add 3 cups shredded cheese (such as mozzarella, Parmesan, and provolone), 1/2 cup half-and-half, and stir, stir, stir. Cover and let sit for 3 minutes. Serve immediately.
Lemon Garlic Salmon and Asparagus
1- pound salmon fillet cut into 2-3 fillets along with 1 bunch asparagus trimmed. Over that add 1 tablespoon salted butter, 1 tablespoon olive oil, 2 cloves garlic minced and zest and juice of 1/2 lemon.
Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted. Add the salmon and asparagus, season with salt and pepper , and cook for about 3-4 minutes on one side.
Flip and cook for about 3-4 minutes on the other side. Add the garlic and lemon zest. Cook the garlic for just 1-2 minutes or until it begins to brown. Turn off the heat and squeeze half a lemon into the dish.
Teriyaki Chicken Bake
Heat your grill to medium-high, direct heat. Prepare 4 (10-inch-long) sheets of aluminum foil. Place 1 small head broccoli cut into florets, 2 sliced red bell peppers, 2 peeled and sliced large carrots, 1 cup teriyaki sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a large bowl, and toss to combine. Divide mixture between the sheets of foil, leaving a 2-inch border on all sides.
Season 4 boneless, skinless chicken breasts with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then place a breast on each vegetable pile.Pour 1 cup teriyaki sauce over the chicken breasts. Fold the sides of the foil to meet over the center and crimp the edges together to create completely sealed packets. Place the packets directly onto the grill grates, cover, and grill until the chicken is cooked through and the vegetables are tender, 20 to 25 minutes. Let cool for 10 minutes before opening and serving.