Sick of the same dinners every night? You’re not alone. That dreaded “What’s for dinner?” moment can wear down even the most creative home cook. But now, your weeknight routine is about to get a delicious upgrade.
These fourteen recipes look gourmet, taste incredible, and are all absolutely easy. Missing something comforting, something refreshing, or something exotic, there’s something in here to shake up your dinner plans.
1. Portabella Pizzas
Missing pizza sans the carbs? Substitute the crust with meaty portabella mushroom caps. Top them with your favorite toppings from pepperoni to pineapple and bake until bubbly and golden.The mushrooms hold up well and provide a rich, earthy taste. Even kids might surprise you with loving the cheesiness and pizza consistency. It’s a healthier alternative without sacrificing your pizza night fix.
Grilled Portabella Pizzas
This recipe offers a delicious and healthier take on pizza by using large portabella mushrooms as the base. Brushed with olive oil and topped with marinara sauce, mozzarella cheese, and optional fresh ingredients, these grilled portabella pizzas are a quick, flavorful, and gluten-free alternative perfect for a light meal or appetizer.
Equipment
- 1 Grill or Grill Pan
- 1 Basting Brush For oiling mushrooms
- 1 Tongs For handling mushrooms on grill
- 1 Small Bowl For mixing oil and seasonings
- 1 Spoon For spreading marinara sauce
Ingredients
Main
- 4 large portabella mushrooms
- 1 TBSP olive oil
- 1/2 cup low-sodium marinara sauce
- 1/2 cup part-skim shredded mozzarella
- Optional ingredients for seasoning and toppings: fresh basil leaves sea salt, black pepper, black olives, green
Instructions
- Gently clean portabella mushroom caps with a damp cloth and carefully remove the stems.
- In a small bowl, combine olive oil with a pinch of sea salt and black pepper (if using). Lightly brush both sides of the mushroom caps with the seasoned olive oil.
- Preheat your grill or grill pan to medium-high heat.
- Place the mushroom caps gill-side down on the hot grill. Grill for 3-5 minutes, or until softened and grill marks appear.
- Flip the mushroom caps over so they are gill-side up. Spoon about 2 tablespoons of low-sodium marinara sauce evenly over the inside of each mushroom cap.
- Generously sprinkle part-skim shredded mozzarella cheese over the marinara sauce.
- If desired, add optional toppings such as sliced black olives or green peppers on top of the cheese.
- Close the grill lid (or cover the grill pan if possible) and continue to cook for another 5-7 minutes, or until the cheese is melted and bubbly.
- Carefully remove the grilled portabella pizzas from the grill.
- Garnish with fresh basil leaves before serving warm.
Notes
1. Choose large, firm portabella mushrooms. Gently wipe them clean with a damp cloth; avoid washing under running water as they absorb moisture, leading to a soggy texture. You can scoop out the dark gills for a cleaner appearance, but it's optional. 2. Ensure your grill is well preheated to achieve good grill marks and cook the mushrooms evenly. If using a grill pan, ensure it's smoking hot before adding the mushrooms. 3. For an extra layer of flavor, lightly season the mushroom caps with salt and pepper before brushing with olive oil. A touch of garlic powder can also enhance the savory profile. 4. Once assembled, if the cheese isn't melting sufficiently on the grill, you can carefully transfer the mushroom pizzas to a preheated oven or broiler for a few minutes until the cheese is bubbly and golden, watching closely to prevent burning.
2. Peach Cantaloupe Soup
For a light and refreshing soup, this cold soup pairs peaches and cantaloupe together to create a smooth, sweet base. Top it with a sprig of mint or basil for a zesty herbal contrast.It’s a summer’s perfect dinner that you don’t even need to cook. Serve it by itself or with a salad either way, it brings colour and calmness to your plate.
chilled cantaloupe soup
This refreshing chilled cantaloupe soup combines sweet peaches, fresh cantaloupe, and a medley of citrus juices for a light and vibrant starter or dessert. It's a simple, no-cook recipe, perfect for warm weather, highlighting the natural sweetness of fresh fruit.
Equipment
- 1 Blender High-speed blender recommended for a smooth texture
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring Cups
- 1 Large Bowl or Pitcher For chilling and serving the soup
Ingredients
Main
- * 4 peach washed and pitted
- * 20 ounce peeled seeded cantaloupe
- * 1/3 cup sweet white blush wine juice or grape juice
- * 1/2 cup freshly squeezed orange juice
- * 1 tablespoon fresh lemon juice
- * 1 tablespoon raw agave
Instructions
- Wash and pit the peaches, then roughly chop them.
- Peel and seed the cantaloupe, then cut it into large chunks.
- Combine the chopped peaches, cantaloupe chunks, sweet white blush wine (or grape juice), freshly squeezed orange juice, fresh lemon juice, and raw agave in a high-speed blender.
- Blend on high until the mixture is completely smooth and creamy.
- Taste the soup and adjust the sweetness or tartness as desired by adding more agave or a splash more lemon juice.
- Pour the blended soup into a large bowl or pitcher.
- Cover and refrigerate the soup for at least 2 hours, or until thoroughly chilled.
- Stir well before serving.
- Ladle the chilled soup into individual bowls.
- Garnish with a fresh mint sprig or a thin peach slice, if desired, before serving.
Notes
The success of this chilled soup hinges on the ripeness of your fruit; select a fragrant, firm cantaloupe and soft, juicy peaches for optimal flavor. Adjust the agave to taste, as fruit sweetness can vary. For an extra smooth texture, consider passing the blended soup through a fine-mesh sieve. Chill thoroughly for at least 2 hours to allow flavors to meld and ensure a refreshing serving temperature. A sprig of fresh mint or a thin slice of peach makes an elegant garnish.
3. Bread Ring Skillet Turnip Dip
This delicious, flavorful turnip dip is served in a skillet rimmed with soft, golden bread. You rip into the bread and dip no extra dishes to deal with. Rich, warm, and decadent, it is easy to make a meal of. Consider it comfort food redefined, created to be shared or devoured solo.
4. Asparagus Sandwiches
Bring your sandwich game to the next level with toasted bread, melted cheese, and crunched asparagus. Grilled in a cast iron pan, crunch, melt, and flavor in every bite.Finish off with Hollandaise sauce for buttery richness and a hint of brunch-style decadence. They’re easy, quick, and far more exciting than deli cuts.
Asparagus Sandwiches
This recipe crafts a sophisticated vegetarian sandwich featuring grilled asparagus and red onion, complemented by a vibrant, smoky roasted red bell pepper spread. A creamy, savory dressing made with mayonnaise, grainy mustard, red miso, and lemon juice binds the fresh ingredients, creating a flavorful and satisfying meal.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 2 Mixing Bowls One for sauce, one for vegetables
- 1 Whisk
- 1 Grill Pan or Large Skillet For bell pepper, asparagus, and onion
Ingredients
Main
- 1 red bell pepper
- 3 tablespoons mayonnaise
- 1 tablespoon grainy mustard
- 1 1/2 teaspoons red miso
- 1 teaspoon fresh lemon juice
- 1 small garlic clove minced
- 1/8 teaspoon cayenne pepper
- Salt and freshly ground pepper
- 16 thick asparagus 1 1/2 pounds
- 1 medium red onion thickly sliced
- 1 tablespoon extra-virgin olive oil
- Eight 1/2-inch-thick slices peasant bread
- 1/4 cup chopped basil
Instructions
- Roast or char the red bell pepper directly over a gas flame, under a broiler, or in a hot oven until the skin is blackened and blistered, then transfer to a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes.
- Once cooled, peel, core, and seed the bell pepper, then finely chop the flesh.
- In a medium bowl, combine the chopped roasted bell pepper with mayonnaise, grainy mustard, red miso, lemon juice, minced garlic, and cayenne pepper.
- Season the bell pepper mixture generously with salt and freshly ground pepper, then whisk until well combined; set aside.
- Trim the tough ends from the asparagus and slice the red onion into thick rounds.
- In a separate bowl, toss the asparagus and red onion with extra-virgin olive oil, then season lightly with salt and pepper.
- Heat a grill pan or large skillet over medium-high heat. Grill the asparagus and red onion in batches until tender-crisp and nicely charred, about 3-5 minutes per side for the asparagus and 4-6 minutes per side for the onion.
- Lightly toast the peasant bread slices if desired, for added texture.
- Spread a generous layer of the red bell pepper-miso mixture onto each slice of peasant bread.
- Arrange the grilled asparagus and red onion evenly over half of the bread slices, sprinkle with fresh chopped basil, and top with the remaining bread slices to form sandwiches.
Notes
For the bell pepper, charring it directly over a gas flame or under a broiler will give it a deeper smoky flavor and make peeling easier. The red miso is a key umami component; ensure it's well-dissolved in the mayonnaise mixture for an even flavor. When grilling the asparagus and onion, avoid overcrowding the pan to ensure they char and caramelize properly, rather than steam. A light toast on the peasant bread will add texture and prevent it from becoming soggy, but avoid over-toasting as the vegetables and spread already provide plenty of flavor.
5. Stuffed Chicken Breasts
These cheesy chicken breasts with a gooey center are serious comfort food with no stress involved. Slice, fill, and bake the reward is juicy meat with a gooey, rich center.Serve with roasted vegetables or greens for contrast. It’s a hassle-free dinner that tastes like restaurant fare perfect for weeknights or when entertaining company.
Spinach and Mushroom Stuffed Chicken Breasts
This recipe guides you through creating elegant spinach and mushroom stuffed chicken breasts. Chicken is pounded thin, filled with a savory ricotta, spinach, and mushroom mixture, then pan-seared to a golden finish. The dish is completed with a rich, flavorful pan sauce made in the same skillet, resulting in a sophisticated and satisfying meal.
Equipment
- 1 Meat Mallet or Heavy-Bottomed Skillet For pounding chicken breasts evenly.
- 1 Large Nonstick Skillet Essential for sautéing vegetables, browning chicken, and preparing the pan sauce.
- 1 Food Processor For finely grinding sautéed mushrooms, garlic, and shallots for the stuffing.
- 1 Mixing Bowl For combining the stuffing ingredients.
- 1 Whisk Crucial for making a smooth roux and pan sauce.
Ingredients
Main
- 4 boneless skinless chicken breasts, 6 ounces
- Large plastic food storage bags or waxed paper
- 1 package 10 ounces, frozen chopped spinach
- 2 tablespoons butter
- 12 small mushroom caps crimini or button
- 2 cloves garlic cracked
- 1 small shallot quartered
- Salt and freshly ground black pepper
- 1 cup part skim ricotta cheese
- 1/2 cup grated Parmigiano or Romano a couple of handfuls
- 1/2 teaspoon fresh grated or ground nutmeg
- Toothpicks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Instructions
- Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
- Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.
- Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.
- Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.
Notes
1. Thoroughly wring out the spinach: This is critical. Excess moisture will make your stuffing watery and potentially cause the chicken to steam rather than brown properly. Use a clean kitchen towel and twist vigorously. 2. Do not overfill the chicken: A moderate mound of stuffing is sufficient to ensure the breast can be rolled and secured without bursting during cooking. 3. Achieve good browning: Take the time to properly brown the chicken on all sides. This develops a rich, savory crust (Maillard reaction) that significantly enhances flavor. 4. Build a smooth sauce: Whisk the flour into the melted butter completely to create a smooth roux before adding liquids to prevent lumps. Deglaze the pan with wine to capture all the flavorful fond.
6. Roasted Cherry Tomato Tart
Take goat cheese, flaky crust, and cherry tomatoes and turn them into a vibrant tart. Roasting the tomatoes adds sweetness and depth, and herbs provide zing.It’s lovely to look at and more delicious to eat. Served for dinner or brunch, it’s one of those dishes that is complex in appearance but couldn’t be easier.
7. Ham Salad
Have leftover ham? This hot salad makes it again and tasty. Mix diced ham, relish, and chopped eggs with a creamy, crunchy mixture.Spoon it on crackers, in sandwiches, or over greens. It’s fast, delicious, and great for meal prep or busy nights when time is short.
8. Baked Spaghetti & Meatballs
This spaghetti and meatball bake piles up soft noodles, rich tomato sauce, and flavorful meatballs under a golden layer of melting cheese. When it goes into the broiler, the top becomes crispy and golden and melts it into a cozy pasta casserole.The best thing about it is the texture contrast crunchy edges, creamy center, and cheesy all the way through. Take the shortcut and use frozen or homemade meatballs if time is not your friend, but the result is like you slaved over it.It’s perfect for family dinner or cold winter nights when you crave something filling. Serve with garlic bread or salad to finish. Leftovers reheat nicely, making it a meal you can have again.
Baked Clams Oreganata
This recipe for Baked Clams Oreganata features littleneck clams briefly opened in the oven, then topped generously with a savory mixture of bread crumbs, garlic, fresh oregano, and parsley. The clams are then broiled to achieve a golden, crispy topping while keeping the clams moist and tender. A classic Italian appetizer, perfect for sharing.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Butter Knife For prying open clam shells
- 1 Measuring Spoons
Ingredients
Main
- 1 dozen littleneck clams scrubbed
- 1 cup plain bread crumbs
- 2 cloves garlic smashed and chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 2 tablespoons finely chopped Italian parsley leaves
- Pinch crushed red pepper flakes
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 to 3/4 cup chicken stock
Instructions
- Preheat the oven to 450 degrees F.
- Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little.
- Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating.
- Preheat the broiler and adjust the rack to the top shelf.
- In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed.
- Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist.
- Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy.
Notes
To ensure tender clams, be precise with the initial oven cooking; they should just barely open. The key step of detaching the clam from its bottom shell simplifies eating. For the topping, ensure the bread crumb mixture is "quite wet" from the chicken stock and olive oil; this prevents it from drying out under the broiler. Firmly pack the topping onto each clam, securing the edges, and add about 1/2 cup of water to the baking sheet. These steps are vital for maintaining the clams' moisture and succulence while achieving a perfectly crispy, golden-brown crust. Always taste and adjust seasoning for the bread crumb mixture before topping.
9. Cowboy Stew
This one-dish wonder contains ground beef, sausage, and crispy bacon in a rich tomato broth. Beans, potatoes, and corn add color, weight, and texture.Each layer has depth of flavor the smoky meat base, the sweet corn and soft potatoes, and the beans for added richness. It’s personality-rich comfort food great for serving a group or as leftovers.Chuck everything into a pot or slow cooker and let it simmer while you get on with your day. The aroma alone will make waiting hard. Serve over cornbread or bread and you have a full, cozy meal.
"Cowboy" Stew
This "Cowboy" Stew is a hearty and flavorful dish featuring browned bacon and beef, simmered with aromatic vegetables like onions, celery, and carrots. Deglazed with red wine and beef broth, it's thickened with a flour and oil mixture, then finished with tender potatoes and okra. A robust and comforting meal perfect for a crowd.
Equipment
- 1 Large Pot 8-quart capacity recommended
- 1 Chef's knife
- 1 Cutting Board
- 1 Small Mixing Bowl
- 1 Wooden Spoon or Ladle
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
Achieve a deep, rich brown on both the bacon and beef for maximum flavor development; this Maillard reaction is foundational for the stew's depth. When adding the red wine, thoroughly deglaze the pot, scraping up all the savory browned bits from the bottom. This step significantly enriches the stew. Ensure the flour and oil mixture (roux) cooks for at least 2-3 minutes after incorporation to eliminate any raw flour taste and properly thicken the stew. For an extra layer of complexity, consider adding a tablespoon of tomato paste during the vegetable sauté, which will deepen the umami profile. Adjust seasoning precisely at the end, as the flavors concentrate during simmering.
10. BBQ Ranch Pasta Salad
For a cold, taste-bud filled treat, have BBQ Ranch Pasta Salad. Rotini or bowtie pasta is mixed with corn, beans, peppers, and cilantro in a sweet-smoky BBQ ranch dressing.This salad is creamy with a zing, vegetable crunch, and a kick of shredded cheese and crushed corn chips. It’s bright, colorful, and perfect for texture lovers.Serve it as a side or main dish either way, it’s great. It’s also easy to prep ahead, making it great for potlucks or no-cook meals. The flavors just improve as it sits in the refrigerator.
Neely's BBQ Pasta Salad
This easy recipe creates a vibrant BBQ pasta salad featuring tender fusilli pasta, savory pulled pork, and crisp vegetables, all tossed in a tangy, zesty mayonnaise and BBQ sauce dressing. Perfect as a hearty side dish or light meal for gatherings, it's designed to be served chilled for maximum flavor.
Equipment
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 2 Large Mixing Bowls One for pasta, one for dressing
- 1 Whisk For combining dressing ingredients
- 1 Serving Spoon or Tongs For tossing and serving
Ingredients
Main
- 1 pound fusilli pasta
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pinch cayenne pepper
- 1 cup mayonnaise
- 1/2 cup Neely's BBQ Sauce recipe follows
- 1 red bell pepper seeded and chopped fine
- 2 ribs celery chopped fine
- 2 whole scallions sliced thin
- 8 ounces pulled pork
- Kosher salt and freshly ground black pepper
- Chopped parsley leaves for garnish
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
- In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
Notes
1. For optimal texture, cook the fusilli pasta to al dente. After draining, rinsing with cold water is crucial to stop the cooking process and prevent the pasta from becoming mushy, ensuring a pleasant bite in your cold salad. Ensure it's thoroughly cooled before mixing. 2. The refrigeration step is vital for this dish. Chilling allows the flavors to meld and deepen, transforming a simple mix into a harmonious BBQ experience. Aim for at least 30 minutes, but longer is better for full flavor development. 3. Adjust the hot sauce and cayenne pepper to your desired spice level. Taste the dressing before combining with the pasta to fine-tune the balance of tangy, savory, and spicy notes.
11. French Onion Chicken Casserole
This casserole uses the flavors of French onion soup and turns them into a creamy, cheesy, chicken-filled bake. Thinly sliced chicken is covered in an onion-flavored sauce and topped with golden French-fried onions.Each bite offers richness, crunch, and savoury depth. It’s a comforting meal with minimal ingredients but maximal payoff.Ideal for colder nights or when you’re craving something hearty, it’s best paired with greens or a light salad to cut through the richness. It’s easy, satisfying, and feels like a hug in food form.
French Onion Chicken Noodle Casserole
This creamy and crunchy casserole brings together the flavors and textures of two soup favorites—French onion and chicken noodle.
Equipment
- 1 Large Skillet For caramelizing onions
- 1 Large Pot For cooking egg noodles
- 1 Colander For draining noodles
- 1 2-Quart Baking Dish For assembling and baking the casserole
- 1 Microwave-Safe Bowl For melting butter for the topping
Ingredients
Main
- 8 tablespoons 1 stick unsalted butter
- 3 large yellow onions thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh thyme leaves
- 6 ounces wide egg noodles
- 1/2 cup sour cream
- One 8-ounce package cream cheese at room temperature, cut into chunks
- 1 cup grated Gruyere cheese
- 2 cups shredded skinless rotisserie chicken
- 1 cup crispy fried onions such as French's
- 1/2 cup plain breadcrumbs
Instructions
- Preheat the oven to 350 degrees F.
- Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the onions and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until the onions are very soft and just begin to brown, about 20 minutes. Add 1 tablespoon thyme and cook for an additional minute. Set aside.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to the package directions. Reserve 1/2 cup of the pasta water. Drain the noodles and return them to the pot.
- While the noodles are still warm, add the cooked onions, sour cream, cream cheese, reserved pasta water and 1/2 cup Gruyere. Stir until the sauce is smooth and creamy and coats the noodles. Fold in the chicken. Season with salt and pepper. Transfer to a 2-quart baking dish.
- Microwave the remaining 5 tablespoons butter in a medium microwave-safe bowl until melted. Add the fried onions, breadcrumbs, remaining 1/2 cup Gruyere and 1 tablespoon thyme to the butter and toss until the breadcrumbs are coated. Sprinkle the buttered breadcrumb mixture evenly over the noodles to cover completely.
- Bake until the topping is golden brown, 35 to 40 minutes.
Notes
Achieving deep flavor for the onions requires patient caramelization; cook them slowly until richly golden and sweet. Ensure egg noodles are cooked al dente, as they will continue to absorb liquid and soften in the oven. Room temperature cream cheese is crucial for a smooth, homogenous sauce. For the topping, thorough coating of the fried onions and breadcrumbs with butter is key to a uniformly crisp, golden-brown crust. A brief rest after baking allows the casserole to set beautifully.
12. Slow Cooker Cheesy Buffalo Chicken Pasta
This slow cooker dinner delivers spicy, cheesy comfort via shredded chicken, buffalo sauce, and melted cheddar. It’s creamy and warming with minimal effortStart with chicken, broth, and buffalo sauce and then throw in pasta and cheese toward the finish so it’s gooey. The heat is adjustable, so you can leave it mild or crank up the heat.It’s almost like spiced-up mac and cheese but with depth and protein. Serve it with celery or ranch if you’re feeling that wings-and-dip vibe. It’s messy, bold, and totally worth it.
Slow Cooker Macaroni and Cheese
This recipe delivers a rich and comforting macaroni and cheese using a slow cooker, minimizing active cooking time. Featuring sharp Cheddar cheese, evaporated milk, and a touch of butter, it creates a creamy, cheesy dish perfect for a family meal or gathering with minimal fuss.
Equipment
- 1 4-Quart Slow Cooker Essential for slow cooking the macaroni and cheese.
- 1 Large Pot For cooking the elbow macaroni to al dente.
- 1 Box Grater For freshly grating sharp Cheddar cheese; highly recommended over pre-shredded.
- 1 Whisk For beating eggs and ensuring smooth mixture.
- 1 Large Mixing Spoon or Spatula For combining all ingredients in the slow cooker.
Ingredients
Main
- Cooking spray
- 8 ounces elbow macaroni cooked
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup 1/2 stick of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs beaten
- Two 10-ounce bricks sharp Cheddar cheese grated (about 5 cups)
- Dash of paprika
Instructions
- In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.
Notes
To achieve the best texture and flavor, cook the macaroni slightly al dente before adding it to the slow cooker, as it will continue to absorb liquid and soften during the long cooking time. For ultimate creaminess and melt, always grate your own sharp Cheddar cheese; pre-shredded varieties contain anti-caking agents that can result in a grainy texture. A pinch of freshly grated nutmeg can elevate the flavor profile, complementing the cheese beautifully. Ensure all ingredients are well combined before cooking to prevent separation. While cooking, resist the urge to lift the lid, as this releases heat and extends cooking time.
13. Sweet and Spicy Asian Turkey Meatballs
Sweetness, spice, and umami are perfectly balanced in one great bite in these turkey meatballs. The sauce, hoisin, soy, honey, and sriracha, cling to each meatball for rich flavor.Ginger adds heat and green onions a fresh, crunchy finish. Serve over noodles or rice for a healthy, rich full meal.They’re quick to make and easy to clean up, making them ideal for wild weeknights. Fancy enough for guests, easy enough for everyday. Once you’ve made them, they’ll be a repeat.
Spicy Turkey Meatballs and Spaghetti
This recipe creates hearty and spicy turkey meatballs enhanced with sweet Italian sausage and prosciutto, served over spaghetti. Fresh bread crumbs, Asiago cheese, and aromatic herbs are mixed with ground turkey, formed into meatballs, baked until golden, and then simmered in a rich marinara sauce, offering a deeply flavorful and satisfying meal.
Equipment
- 2 Sheet Pans Lined with parchment paper
- 1 Food Processor
- 1 Large Mixing Bowl
- 1 Large Low Pot For sauce and meatballs
- 1 Large Pot For cooking spaghetti
Ingredients
Main
- 3 cups 1-inch diced bread cubes from a round rustic bread, crusts removed
- 2/3 cup whole milk
- 2 pounds ground turkey 85-percent to 92-percent lean
- 1/2 pound sweet Italian pork sausage casings removed
- 4 ounces thinly sliced prosciutto finely chopped
- 1 cup freshly grated aged Asiago cheese
- 1/2 cup minced fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 3 tablespoons good olive oil plus extra for brushing the meatballs
- 2 extra-large eggs lightly beaten
- 3 24-ounce jars good marinara sauce, such as Rao's
- 2 pounds dried spaghetti such as De Cecco
- Freshly grated Parmesan or Asiago cheese, for serving
Instructions
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
- Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
- In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.
- With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.
- Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
Notes
For truly tender meatballs, combine ingredients with a light hand; overworking the mixture will result in dense, rubbery meatballs. Baking the meatballs rather than pan-frying them ensures even cooking, less mess, and a healthier finish. The combination of ground turkey with sweet Italian sausage and prosciutto adds layers of flavor and necessary fat, preventing the turkey from drying out. Allowing the bread crumbs to soak thoroughly in milk is crucial for moisture. Simmering the baked meatballs in the marinara sauce allows them to absorb the rich flavors, making them incredibly succulent. Always cook pasta al dente for the best texture.
14. Taco Stuffed Pasta Shells
Turn taco night into baked pasta using Taco Stuffed Shells. Large pasta shells are stuffed with seasoned ground beef, salsa, and beans, topped with cheese, and baked until golden brown.The shells are essentially mini taco-lasagna devices. Top with sour cream, green onion, or jalapeños for extra flavor and flair.This recipe is easy to prepare and more fun to devour. Let the kids assist with filling for a fun dinner activity. Personalize it your way ground turkey, added veggies, or your own spice blend.
Stuffed Shells
This recipe guides you through creating comforting stuffed pasta shells. Jumbo shells are par-cooked and generously filled with a creamy mixture of ricotta, Romano, Parmesan, egg, and fresh herbs. Layered in a baking dish with rich marinara sauce and topped with mozzarella, they are baked until golden and bubbly, perfect for a hearty Italian meal.
Equipment
- 1 Large Pot For boiling pasta shells
- 1 Large Mixing Bowl For preparing the cheese filling
- 1 9x13 inch Baking Dish For assembling and baking the stuffed shells
- 1 Colander For draining pasta
- 1 Spatula or Large Spoon For mixing and filling shells
Ingredients
Main
- Kosher salt
- 8 ounces jumbo pasta shells
- 30 ounces whole-milk ricotta cheese
- 1/2 cup grated Romano cheese
- 2 tablespoons minced fresh parsley
- 12 leaves fresh basil cut into chiffonade
- 1 large egg
- Freshly ground black pepper
- 8 ounces Parmesan grated
- 2 jars good-quality marinara sauce
- 8 ounces mozzarella cheese grated
- Crusty French bread for serving
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
- In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
- To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
- Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.
Notes
Ensure you only cook the pasta shells to half the package's recommended time; they need to be pliable enough to stuff but firm enough to hold their shape and not tear. Rinsing them immediately in cold water after draining halts the cooking process effectively. For the cheese mixture, using freshly grated Romano and Parmesan, along with fresh basil and parsley, significantly elevates the flavor. Don't skimp on the quality of your marinara sauce, as it forms the base flavor of the dish. When assembling, placing the filled shells face-down (seam-side down) helps prevent the filling from spilling out during baking and keeps them neat.
From spicy slow cooker pastas to comforting casseroles and globally inspired meatballs, you’ve got options for every craving.No more dinnertime ruts just simple, flavorful meals with huge taste and less stress.
