The weeknight dinner conundrum is one we’ve all faced after a crazy day, the last thing you need is a finicky recipe to contend with when there are rumbling bellies to fill. These easy and quick dinner solutions are your hero, turning that dreaded “What’s for dinner?” into a night to look forward to. I’ve relied on these recipes on crazy weeknights, and they never disappoint on flavor and less-than-a-hassle. From slow cooker heroes to one-pot wonders, these dinner dinners are for the time-conscious home cook who desires fabulous, not flair. They’re affordable, kid-friendly, and keep you spending more time with your family.
Find 14 dinners that’ll turn your evenings into dinner triumphs. Every recipe employs regular ingredients you probably already have, with simple steps that don’t demand a chef’s touch. Whichever crunchy baked dinner or taco seasoning filling, they all belong to the no-mess, lots-of-taste category. I can see making a casserole for an unexpected family dinner, and everyone loved it, even the picky eaters. They’re easy to make in that you can substitute ingredients according to what you have at home or prefer.
No more rifling through takeout menus or hour-long surfing for inspiration these recipes are your passport to stress-free, good-night dinner. The best thing about these dinners is how they put everyone in smiles on the table. They’re not dinners; they’re hacks for reclaiming your nights and making dinner fun. From comfort food to global-inspired flavors, there’s something here for every craving and mood. They’re all under 30 minutes to prepare and some can even be prepared ahead for added convenience. Set aside the hassle of weeknights and serve up plates that put smiles on everyone’s face.
Here is your collection of 14 family favorites that make dinner easy.
1. Rosemary Chicken and Fries
Fries and chicken oven-baked make a weeknight winner, with all the crunch of fast food but no oil. Chicken thighs and potato wedges are covered with oregano, rosemary, and garlic and roasted to golden. I prepared it on a nutty school evening, and the kitchen smelled so great while I relaxed. One-pan magic that’s done in about 45 minutes, with prep time only 15 minutes. The children enjoy the crispy potatoes, especially when they’re dipped into ketchup.
It’s decadent but healthy comfort food. The key to it is the seasoning garlic and rosemary give a bold, meaty scent that infuses life into plain ingredients. Although the fried ones are dense, this one isn’t but rich. You can use breasts if you prefer, but the thighs have more juice. Potatoes crisp in the oven too, the fries without all the deep fryer nonsense. It’s great for those nights you don’t have to cook it all day long. There is minimal clean-up with only one pan to wash.
- Seasoning Swap: Substitute thyme or paprika if rosemary isn’t a favorite.
- Potato Prep: Slice wedges into similar sized pieces so they will cook consistently and be crunchiest.
- Kid Appeal: Serve with ketchup or ranch dressing so that picky eaters will be ecstatic.
Crispy Rosemary Chicken and Fries
Equipment
- 1 Large Mixing Bowl
- 1 Large Baking Sheet with Rim Essential for even roasting and preventing spills.
- 1 Measuring Spoons
- 1 Tongs or Spatula For tossing ingredients and basting during cooking.
Ingredients
Main
- 8 chicken thighs
- 6 small red potatoes quartered
- ½ cup extra-virgin olive oil or as needed
- 1 tablespoon chopped fresh rosemary
- 1 ½ teaspoons chopped fresh oregano
- 1 ½ teaspoons garlic powder
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss chicken and potatoes with oil in a large bowl; transfer to a large baking dish or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt, and pepper.
- Bake in the preheated oven, uncovered, for 1 hour; baste during last 15 minutes for extra crispness.
Notes
2. Slow Cooker Baby Back Ribs
Baby back ribs are a weekend project, but this slow-cooker version makes them night-off-for-no-reason worthy. Just season the ribs, place them in the slow cooker with some broth, and leave them alone until dinner time. I did this on a nuts-for-sanity Monday, and when I opened the door to be met by tenderly perfect, fall-off-the-bone ribs, it was divine. Finish them off in the oven for 15 minutes to give a caramelized crust. Restaurant-style ribs all yours with no fuss.
As easy as candy but without the trouble. The slow cooker does the legwork, soaking the ribs in deep, rich flavor while you attend to the day. A simple mix of spices and barbecue sauce forms a sticky, tangy glaze that kids and adults inhale. Use different levels of heat to the taste of your family plain or a pinch of cayenne for a kick. The last baking in the oven provides the ribs with their desired texture: tender in, crispy out.
It is a set-and-forget dish packed with flavor.
- Spice It Up: Spice it up with a sprinkle of smoked paprika or chili powder for extra zing.
- Sidekick Stars: Serve with coleslaw or cornbread for classic BBQ chic.
- Time-Saver: Marinate overnight and refrigerate.
Slow Cooker Baby Back Ribs
Equipment
- 1 Slow Cooker
- 1 Baking Sheet
- 1 Tongs For safe handling and transferring of ribs
- 1 Chef’s knife For trimming ribs, slicing onion, and mincing garlic
- 1 Cutting Board
Ingredients
Main
- 3 pounds baby back ribs trimmed
- salt and ground black pepper to taste
- ½ cup water
- ½ onion sliced
- 1 clove garlic minced
- 1 18 ounce bottle barbeque sauce
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Season ribs with salt and pepper. Dotdash Meredith Food Studios
- Pour 1/2 cup water into the slow cooker, then add ribs. Scatter onion and garlic over top. Cover and cook on Low for 8 hours or High for 4 hours. Dotdash Meredith Food Studios
- When the ribs are almost finished, preheat the oven to 375 degrees F (190 degrees C).
- Transfer ribs from the slow cooker to a baking sheet; discard onion and garlic. Coat ribs with barbeque sauce. Dotdash Meredith Food Studios
- Bake ribs in the preheated oven until sauce caramelizes and sticks to meat, 10 to 15 minutes. Dotdash Meredith Food Studios
- Enjoy! Dotdash Meredith Food Studios
- Ribs: For about six servings, you’ll need three pounds of trimmed baby back ribs.
- Seasonings: The ribs are simply seasoned with salt and pepper.
- Water: You’ll need about ½ cup of water.
- Onion and garlic: Sliced onion and minced garlic lend bold flavor.
- Barbecue sauce: Use store-bought or homemade barbecue sauce.
- Add all the ingredients (besides the sauce) to the slow cooker.
- Cook on Low for 8 hours or High for 4 hours.
- Coat the ribs with sauce and bake until the sauce caramelizes.
- Corn Fritters
- Grandma’s Collard Greens
- Southern Dill Potato Salad
Notes
It’s a weeknight lifesaver when you don’t have time to spend an hour or more in the kitchen. Serve the ribs over mashed potatoes or a simple salad, which soak up the luscious sauce. Left over, if you don’t wolf it all down at one sitting, it becomes great sandwiches the following day. This is second-helpings goodness with everyone seated at the table clamoring for seconds, proving weeknight dinner does not have to be tough and forgettable.
3. World’s Best Honey Garlic Pork Chops
These honey garlic pork chops transform an ugly cut of meat into a weeknight superstar in a mere 25 minutes. The glaze forms a sticky, sweet-savory crust that caramelize on the grill or stovetop. I prepared these for Sunday dinner, and they were devoured right away. The flavor is pungent but not overpowering, great for children and adults.
This recipe is your key to a quick, crowd-pleasing dinner. The best thing about this recipe is that it’s instant and how versatile it is. Grill the chops for smoky flavor or pan-fry if the weather will not permit. The glaze sticks to the pork and makes it juicy and tender. For when you are short of time, you can even prepare the glaze in advance and refrigerate it. It’s a very generous recipe for thin chops or thick chops, cooking for exactly the right amount of time.
This is the easiest dish because it is gourmet effortless. Serve this over roasted veggies or rice to enjoy an extra glaze. I’ve had to use maple syrup when honey was gone, and boy was it wonderful. This is ideal for those evenings that you are going to impress effortlessly. Everyone of your family members will be requesting this one again, so it gets to be a staple at your table.
World’s Best Honey Garlic Pork Chops
Equipment
- 1 Outdoor Grill Or grill pan for indoor cooking
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Basting Brush
- 1 Instant-Read Thermometer Essential for accurate doneness
Ingredients
Main
- ½ cup ketchup
- 2 ⅔ tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic crushed
- 6 4 ounce (1-inch thick) pork chops
Instructions
- Preheat grill for medium heat and lightly oil the grate. Gather ingredients.
- Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
- Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
4. Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are a weeknight winner, spicy Mexican flavor and one pan to clean. Chicken, peppers, and onions roast with taco seasoning, producing a sizzling, colorful dish. I served these at a family reunion, and everyone enjoyed rolling their own tortillas. It’s only 30 minutes, great for feeding a group or hungry family. The colorful vegetables and juicy chicken make it healthy and yummy, too.
It’s a simple, do-it-yourself dinner that can’t get out of control. Even browning is the secret to wonderful fajitas allow the ingredients to rest on the sheet pan so you won’t steam them. A spritz of lime juice when you serve contributes a burst of bright, zesty flavor to everything. Use any color bell peppers or add jalapeños for a kick. Warming tortillas and toppings such as salsa, guacamole, and sour cream allow each to create their ideal fajita. It’s more of an experience than a meal. And clean-up is simple because of the one pan.
- Veggie Variety: Add some mushrooms or zucchini for extra taste and nutrition.
- Topping Bar: Use cheese, cilantro, and avocado for a tasty do-it-yourself meal.
- Time Hack: Prepare your veggies and chicken in advance to assemble them in a snap.
Sheet Pan Chicken Fajitas
Equipment
- 1 Rimmed Baking Sheet Essential for sheet pan cooking and containing ingredients.
- 1 Aluminum Foil For lining the baking sheet, crucial for easy cleanup.
- 1 Small Mixing Bowl For combining seasoning.
- 1 Large Mixing Bowl For tossing the chicken with seasoning.
- 1 Sharp Knife and Cutting Board For preparing vegetables and slicing chicken.
Ingredients
Main
- 1 tablespoon chili powder
- Kosher salt and freshly ground black pepper
- 1 pound baby bell peppers 12 to 15 peppers, halved, stemmed and seeded
- 1 large yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless skinless chicken breast
- Juice of 1 lime plus lime wedges, for serving
- 8 fajita-size flour tortillas warmed
- Shredded Monterey Jack cheese guacamole, hot sauce, salsa and sour cream, for serving
Instructions
- Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.
- Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.
- After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
- Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.
Notes
5. Mississippi Pot Roast
Mississippi pot roast is the very definition of slow cooker comfort food, taking plain ol’ beef roast and elevating it to a fall-apart, salivary-inducing masterpiece. Just toss in a chuck roast, pepperoncini, butter, and season packet and slow cook all day long. I prepared this on a cold Sunday afternoon, and the aroma throughout the entire house was incredible all day long. The payoff is melt-in-your-mouth beef with a rich, tangy zip. Serve on mashed potatoes or noodles for a wonderful dinner.
It’s an easy recipe but one that is worth it in flavor. The trick of the dish is that it’s so easy five ingredients and no bother to create restaurant-level food. The pepperoncini give a wimpy heat and tartness that counteract the richness of the beef. You can season to your taste, using less ranch mix for milder flavor. The slow cooker does all the work, making it perfect for busy days when you’re out of the house. After 8 hours, you’ll have a pot roast that practically falls apart with a fork.
This recipe is a family favorite because it’s so versatile. Shred the beef for sandwiches or serve it as is for a classic dinner. I’ve added carrots and potatoes to the slow cooker for a one-pot meal. Leftovers freeze well, making it great for meal prep. It’s a dish that warms the soul and simplifies your evening, leaving everyone satisfied and happy.
Mississippi Pot Roast
Equipment
- 1 Slow Cooker
- 2 Forks For shredding the cooked roast
- 1 Set of Measuring Spoons/Cups For accurate ingredient measurement
Ingredients
Main
- 1 3 pound chuck roast
- ½ 12 ounce jar pepperoncini
- ½ 12 ounce jar pepperoncini juice
- ½ cup unsalted butter
- 1 1 ounce packet au jus gravy mix
- 1 0.4 oz package buttermilk ranch dressing mix
- salt and ground black pepper to taste
Instructions
- Gather all ingredients. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Combine chuck roast, pepperoncini, pepperoncini juice, butter, au jus mix, ranch dressing mix, salt, and pepper in a slow cooker. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Cover and cook on Low until roast is fork-tender, about 8 hours. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Remove chuck from slow cooker; shred with 2 forks. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
- Serve with gravy and enjoy. Photographer: Stacy Allen / Food Styling: Julian Henserling / Prop Styling: Christina Daley
Notes
6. Fiesta Slow Cooker Shredded Chicken Tacos
These slow cooker shredded chicken tacos are a weeknighter’s best friend, filled with huge flavor and ease. Chicken breasts are simmered in taco seasoning and broth until soft, then shredded into strips. I enjoy serving these up for taco night the kids simply adore topping them off. Simple to serve on soft tortillas, this meal is ideal for hectic nights. The hands-off aspect of the slow cooker lets you multitask.
This crowd-pleasing, one-dish meal is bound to satisfy. The best feature of this recipe is how effortless it is to prepare a fantastic filling full of flavor, simply use three ingredients. Spice it up or omit for finicky eaters. Chicken remains moist with the low heat of the slow cooker, and it’s great to serve in tacos, burritos, or bowls. I’ve done a double batch for meal prep, and it heats up great. Serve toppings like tomatoes, cheese, and sour cream family-style so everyone can have some.
It’s an easy way to gather everyone together.
- Flavor Boost: Add lime juice for a little kick when serving.
- Versatile Use: Use leftover quantities in salads or quesadillas for a fast dinner.
- Topping Ideas: Offer lettuce, avocado, and salsa for build-your-own tacos.
This is a sanity-saver on wild nights when the calendar is insane. It’s a do-it-all recipe sub thighs for breasts or sub salsa for broth to keep things interesting. The slow cooker takes care of all the work to make fall-apart, juicy chicken no matter and it’s a crazy-night favorite. It’s a big-flavor recipe that is the equal of stress-free dinnertime.
7. Quick and Simple Halushki (Cabbage and Noodles)
Halushki is that classic Polish comfort food that is inexpensive, quick, and just so warming. Cabbage and bacon are combined with egg noodles in 25 minutes for a warm, comforting dinner. I prepared this on a cold night, and the sweet cabbage and smoky bacon were well-received. It’s fine when you need a warm and full-of-good-stuff meal quickly. The few ingredients make it a pantry staple.
The simple ingredients are brought out through good preparation in this dish. The trick is to bake the bacon nice and crispy, and then cook the cabbage in the drippings for ultimate flavor. The noodles absorb the rich goodness, creating a dish that is light but filling. Any wide egg noodles or gluten-free noodles will do if you have to. It’s such a great recipe that it can be a main course or side dish. The children enjoy eating it because of its comforting flavor, and the adults appreciate the convenience. It’s a weeknight favorite with flavor that is a hug in a bowl.
- Bacon Hack: Prepare extra bacon and save some for breakfast to save time.
- Veggie Swap: Use kale or onions in place of cabbage when it’s not around as an alternate.
- Quick Prep: Chop the cabbage at the same time as cooking the bacon to cut time.
Easy and Quick Halushki
Equipment
- 1 Large Skillet For cooking bacon and onion, and initially cooking cabbage.
- 1 Large Pot For boiling noodles and finishing the dish with cabbage and noodles.
- 1 Colander For draining the cooked egg noodles efficiently.
- 1 Kitchen Shears For easily snipping bacon into small, even pieces.
- 1 Wooden Spoon or Spatula For stirring and combining ingredients without scratching cookware.
Ingredients
Main
- 1 pound bacon
- 1 onion diced
- 1 16 ounce package egg noodles
- 1 head cabbage sliced
- salt and ground black pepper to taste
Instructions
- Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
- Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper. Molly
Notes
8. Bubble Up Pizza Casserole
This bubble-up pizza casserole is the perfect pizza night substitute, using old-school flavors and making them into cheesy, bubbly goodness.
Refrigerated biscuit dough creates a light bottom that’s topped with pizza sauce, pepperoni, and mozzarella. I made this for dinner with my family on movie night and it was devoured in minutes. It’s about 40 minutes to build with hardly any prep time, so it’s a great weeknight dinner. Kids enjoy the pull-apart texture, and adults enjoy no-fuss prep. Pizza night without waiting for delivery late at night.
The greatest thing about this casserole is how much it’s flexible put your preferred pizza toppings in it, such as sausage, mushrooms, or olives. The biscuits get all puffed up when in the oven to a soft, gooey consistency you can’t help but inhale. You cook it all in one pan, so clean-up is minimal. I’ve also used marinara and substituted Alfredo sauce to add a touch more creaminess and liked it. It’s a great method for feeding a crowd or elevating a weeknight supper. All the pleasure of pizza with half the effort.
This casserole is ideal for you to discover what your family likes. Throw in the bell peppers for a bit of crunch or some extra cheese for gooey pleasure. Leftovers reheat beautifully, so it’s a wonderful one for lunch. It’s a forgiving recipe overbake by a notch or two, and the cheesy crust rescues the dish. With a side salad, voila. A complete meal everyone will enjoy. It’s a wonderful, family-friendly dinner that will become a tradition.
Bubble Up Pizza Casserole
Equipment
- 1 Large Skillet For browning beef and sautéing
- 1 9×13 inch Baking Dish For assembling and baking the casserole
- 1 Chef’s knife For chopping onion, mincing garlic, and quartering biscuits
- 1 Cutting Board For preparing ingredients safely
- 1 Spatula For browning beef and mixing ingredients
Ingredients
Main
- 1 pound Lean Ground Beef
- 1 whole Onion Chopped
- 2 cups Spaghetti Sauce whatever Kind You Like
- 1 can 8 Pillsbury Reduced Fat Grands Biscuits, Quartered
- 1 cup Part Skim Milk Mozzarella Cheese Shredded
- 1 clove Garlic Minced
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the lean ground beef over medium-high heat, breaking it apart with a spatula. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet with the browned beef. Sauté until the onion is softened and translucent, about 5-7 minutes.
- Stir in the spaghetti sauce, combining it thoroughly with the beef, onion, and garlic mixture. Bring to a gentle simmer.
- While the sauce simmers, quarter the Pillsbury Reduced Fat Grands Biscuits into small, even pieces.
- Pour the beef and sauce mixture evenly into a 9×13 inch baking dish.
- Distribute the quartered biscuit pieces over the sauce mixture in the baking dish.
- Generously sprinkle the shredded part-skim mozzarella cheese over the biscuits.
- Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly.
- Remove from oven and let stand for 5 minutes before serving to allow the casserole to set slightly.
Notes
9. Taco Mac & Cheese
Taco mac and cheese is heaven’s taste for two comfort foods.
Box mac and cheese is elevated by ground beef seasoned with tacos and chilies and diced tomatoes. I prepared this on a wacky Wednesday, and the kids devoured plates in seconds. You can prepare it in approximately 20 minutes, which is an angel on crazy nights. The rich cheesy sauce and pungent taco spices impart every bite with something that will satisfy. It’s a comfort food kick.
No gourmet or pre-packaged foods are needed a box of mac and cheese and whatever is on hand will do the trick. Use ground turkey or a meat substitute to substitute for ground beef and switch it up. A pinch of hot sauce will give it a kick if your family likes that. It’s a one-pot dish, so you don’t have much cleanup to concern yourself with and that’s just nice because it means you can sit and put your feet up. The dish is sufficiently plentiful to serve a great many people, so it’s also budget-friendly.
It’s a great option for nights when there just isn’t time. This recipe is all about simplicity and taste. I’ve added black beans or corn for extra texture, and it’s always a hit. Serve it with tortilla chips for scooping to make it even more fun. It’s forgiving overcook the pasta a bit, and the sauce keeps it delicious. This dish is perfect for picky eaters and spice lovers alike, bringing everyone together for a cozy, satisfying meal.
Easy Taco Mac and Cheese
Equipment
- 1 Large Skillet For browning ground beef
- 1 Large Pot For cooking pasta
- 1 9×13 inch Casserole Dish For baking the final dish
- 1 Colander For draining pasta
- 1 Spatula/Wooden Spoon For stirring and cooking
Ingredients
Main
- 1 16 ounce package ground beef
- 2 cups salsa
- 1 15 ounce can whole kernel corn, drained
- 1 1 ounce package taco seasoning
- salt and ground black pepper to taste
- 2 cups shell pasta
- 2 cups shredded Colby-Monterey Jack cheese
- ½ cup sliced green onions
- 1 cup shredded sharp Cheddar cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9×13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Notes
10. Mini Chicken Pot Pies
These small chicken pot pies are sweeter and kid-friendly and filled with comfort food at home.
Baked in a muffin tin with refrigerated crust, frozen veggies, and canned chicken, they are easily prepared. I prepared these one night for a family supper, and the children enjoyed having a pie of their own. Prepared in about 30 minutes, they are perfect for a hectic evening. The crunchy outside and soft inside are the pleaser of all ages. It’s just a redo of something old done the same but new that is different.
The ease of using canned dough and pre-cooked chicken as short-cut ingredients is magic on prep time.
Veggies are wonderful, but the frozen can be substituted and you’ll still have a fantastic time. The cream soup base provides richness and flavor to the filling. I’ve added a pinch of thyme for added warmth, and it was incredible. These little pies are simple to hold in small hands and perfect for children. Clean-up is a breeze, with only a muffin pan to wash. Excellent make-ahead recipe make and store in the fridge, bake as needed.
Use turkey instead of chicken, or add peas if you like a different flavor. It is a great versatile dish that turns out well even if you mess around with the amount. Serve it with a fruit salad for a healthy dinner that tastes like dessert. Each of these mini pies makes each night feel like returning home to homecoming banquet.
Sarah’s Mini Chicken Pot Pies
Equipment
- 1 12-cup Muffin Tin Ensure it’s greased thoroughly for easy removal of the pot pies.
- 1 Baking Sheet Used to support the muffin tin and catch any potential spills.
- 1 Medium Saute Pan Essential for cooking the chicken and vegetable filling.
- 1 Medium Mixing Bowl For preparing the pie dough efficiently.
- 1 Whisk For combining dry ingredients like flour and salt smoothly.
Ingredients
Main
- 1 tablespoon olive oil
- ½ large white onion diced
- 1 pound skinless boneless chicken breasts, cut into bite-size pieces
- ¾ cup frozen peas
- ½ cup mushrooms chopped
- ⅓ cup carrots chopped
- 1 ¼ cups chicken broth
- 2 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter
- ½ cup cold buttermilk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin and place on a baking sheet.
- Heat oil in a medium saute pan over medium heat; add onion to the hot oil and cook until translucent, about 3 minutes. Add chicken; cook and stir until lightly browned, about 5 minutes. Add peas, mushrooms, and carrots, followed by chicken broth. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in the center and mixture thickens slightly, 10 to 15 minutes more.
- Whisk flour and salt together in a medium bowl. Work butter into the mixture using your fingers, working quickly to prevent melting, until thoroughly mixed. Scoop mixture into a volcano-shaped cone with a well in the top. Pour in buttermilk. Bring dough together using a fork, trying to moisten all flour bits, until moist and shaggy.
- Take a ball of batter and smooth into one of the prepared muffin cups. Fill with chicken mixture. Repeat until all muffin cups are filled. Cover each with a rolled layer of dough, sealing sides to prevent filling from spilling.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Continue to bake until crust is light golden brown, 10 to 12 minutes more. Serve immediately.
Notes
11. Cheesy Chicken & Broccoli Casserole
This decadent chicken broccoli casserole is a weeknight hero: creamy rice, savory chicken, and crispy cornflake crunch. The casserole is only a minute away thanks to frozen broccoli and canned chicken, and cheese holds everything together. I prepared this on a cold winter evening, and it warmed everyone’s belly and heart. Prep and cooking time takes approximately 40 minutes, and nutty nights will love it. It is a comforting, reassuring casserole that you just can’t help but love. All snuggly, low-key vibes define this casserole.
You can make this recipe using any vegetable or protein you have in the house you can use shredded turkey or carrots, for instance.
The rice crust is filling, and the crunch of the cornflakes is a wonderful texture. I also substituted cheddar for mozzarella in order to have less heat, and it was just as tasty. The recipe is also very forgiving, and doubling or even tripling the ingredients won’t hurt the magic. One-pan wonder for a quick clean. It’s dinner that’s a hug in the form of grandma’s kitchen.
- Veggie Flex: Substitute peas or green beans for broccoli blunders.
- Topping Twist: Crush crackers or breadcrumbs in place of cornflakes if they’re not on hand.
- Make-Ahead: Bake when and how it’s convenient for convenience.
Chicken and Broccoli Casserole
Equipment
- 1 Baking Dish 9×13 inch (approx. 23×33 cm) casserole dish
- 1 Large Mixing Bowl
- 1 Spatula or wooden spoon For mixing ingredients
- 1 Measuring Spoons For spices
- 1 Chef’s Knife and Cutting Board For preparing chicken and spring onions
Ingredients
Main
- 1 Med BBQ chicken
- 1 440 g tin cream of chicken or cream of mushroom soup
- 1 300 ml sour cream
- 1 teaspoon curry powder
- 4 spring onions chopped
- 1/2 – 3/4 teaspoon approx salt
- 1/2-3/4 teaspoons cracked black pepper
- 1/4 cup grated tasty cheese
- 1/2 teaspoon approx paprika
Instructions
- Preheat your oven to 180°C (350°F) to ensure it is ready for baking.
- Carefully shred the pre-cooked BBQ chicken, discarding the skin and bones. Aim for bite-sized pieces.
- Wash and finely chop the spring onions, setting aside a small amount for garnish if desired.
- In a large mixing bowl, combine the cream of chicken (or mushroom) soup, sour cream, curry powder, salt, and cracked black pepper. Whisk or stir until the mixture is smooth and well-combined.
- Add the shredded chicken and chopped spring onions to the bowl with the creamy mixture. Stir thoroughly to ensure all ingredients are evenly coated.
- Pour the entire mixture into a suitable baking dish, spreading it out evenly.
- Evenly sprinkle the grated tasty cheese over the top of the casserole mixture.
- Lightly dust the surface with paprika for both color and a subtle smoky flavor.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly around the edges, heated through, and the cheese on top is melted and lightly golden brown.
- Remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set slightly.
Notes
This casserole is a crowd favorite for a group meal or weeks’ worth of meal prep. Flavors of leftovers improve with the vegetables mixed together. It’s also good for finicky eaters because the cheese masks the vegetables. Serve over plain salad or rolls to make it a full meal. This recipe shows comfort food can be quick, tasty, and stressless.
12. Cheesy Baked Tortellini Casserole
This viral sensation tortellini casserole is the crowd-pleaser it is because, cheesy, comforting, and on the table in around 35 minutes.
Fresh tortellini is mixed with meat sauce and cream cheese and topped with mozzarella and baked.
I made this for a family dinner and it was the complete crowd-pleaser. The creamy, gooey texture is comfort food from start to finish. It’s great on evenings when you need something that’s loaded with zero couple hours of prep. This is a crowd-pleaser to make and consume. It’s a great big kick of taste. The best thing about the recipe is that it’s actually easy stir, bake, serve. Short-cut with spaghetti sauce or jazz it up and create your own.
The cream cheese provides you with a rich, creamy topping that turns this into something more than mere pasta bakes.
I’ve added spinach or mushrooms in as a nutritional supplement, and everything mixes in completely. It’s a one-pot recipe, so cleanup is not a problem. This casserole is your passport to a quick, comforting dinner with less work. This is a great recipe for feeding a crowd or having some for a lunch. It heats up wonderfully, still retaining creamy texture. Use tortellini flavors cheese or spinach are wonderful substitutes. It’s completely forgiving, so if you substitute the sauce, it’s still great. Serve over garlic bread and enjoy a whole meal that tastes like dessert. It’s a dish that will get requested seconds.
Cheesy Baked Tortellini Casserole
Equipment
- 1 Large Skillet For browning meat and simmering sauce
- 1 Large Casserole Dish Approx. 9×13 inch or equivalent
- 1 Spatula or wooden spoon For stirring and breaking up meat
- 1 Chef’s knife For mincing garlic
- 1 Cutting Board For preparing garlic
Ingredients
Main
- * 1 1/2 lb ground beef turkey or sausage work well, too
- * 1 package 20 oz frozen or refrigerated cheese tortellini
- * 1 jar 26 oz tomato based pasta sauce
- * 1 can 28 oz plain diced tomato, with juice
- * 4 clove garlic minced
- * 2 tsp dried oregano
- * 2 tsp dried basil
- * 1 tb onion powder
- * 1 tb white sugar
- * 2 cup shredded mozzarella cheese
- * 2 cup shredded not powder parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula. Drain off any excess fat.
- Add the minced garlic to the skillet with the browned meat and cook for 1 minute until fragrant.
- Stir in the pasta sauce, diced tomatoes with their juice, oregano, basil, onion powder, and sugar. Bring the mixture to a simmer.
- Gently stir in the frozen or refrigerated cheese tortellini into the sauce, ensuring they are well coated.
- Transfer half of the tortellini and sauce mixture to a large casserole dish.
- Sprinkle generously with half of the shredded mozzarella and parmesan cheeses.
- Add the remaining tortellini and sauce mixture, then top with the rest of the mozzarella and parmesan cheese.
- Bake, uncovered, for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
- Let the casserole rest for 10-15 minutes before serving to allow it to set and for flavors to meld.
Notes
13. Easy Orange Chicken
This restaurant-quality orange chicken comes home with very little work.
Frozen popcorn chicken is glazed with a sweet-sour glaze of soy sauce, BBQ sauce, and orange marmalade. I made this on one of our weeknight evenings, and the kids wouldn’t stop eating the gloopy glaze.
Made in about 20 minutes, it’s a great option for nutty nights. Serve it with rice for a whole meal that’s takeout-fare worthy. This is a fix-it-fast solution to world-inspired yumminess. The sauce is the darling of the recipe, and with every mouthful the sweet, savory, and tangy adventure is unveiled. Counteract sweetness with fewer marmalades or a pinch of vinegar for a little kick.
Frozen chicken is where preparation is easy, but do try using fresh if you’d like. I have garnished it with a sprinkle of sesame seeds for restaurant-at-night vibe. It’s very versatile food and goes very well with steamed vegetables such as broccoli or snap peas. It is simple to clean up, with pan and bowl only to wash. It’s fine for picky eaters who enjoy strong flavors.
Leftover can be reheated nicely, and thus makes it a great idea for lunch the next day. Use apricot jam as substitute for marmalade for variation. It’s a simple recipe demonstrate the ratio of the sauce to try with, and it tastes just as great. It’s this orange chicken that makes every weeknight evening feel like a party due to its tangy, crowd-pleasing flavor.
Easy Instant Pot Orange Chicken
Equipment
- 1 Instant Pot (Multi-functional Pressure Cooker)
- 1 Kitchen Shears For trimming chicken fat
- 1 Large Mixing Bowl For preparing the orange sauce
- 1 Small Mixing Bowl For cornstarch slurry
- 1 Whisk or Spoon For stirring ingredients and slurry
Ingredients
Main
- 2 pounds boneless skinless chicken thighs, or more to taste
- ½ cup orange juice
- ½ cup lemon juice
- ¼ cup low-sodium soy sauce
- ¼ cup diced green onions
- 2 large oranges zested
- 2 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons Sriracha sauce
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup brown sugar or more to taste
- 6 tablespoons cornstarch
- 6 tablespoons water
Instructions
- Blot chicken thighs with a paper towel and trim off excess fat with kitchen shears. Cut chicken into bite-sized chunks.
- Stir orange juice, lemon juice, soy sauce, green onions, orange zest, ginger, garlic, and Sriracha together in a bowl.
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When the pot is hot, add oil and swirl it around. Add chicken, salt, and pepper and saute for 2 minutes. Cancel Saute function.
- Pour orange sauce mixture into the Instant Pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, for 5 minutes, then switch to the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Turn the Instant Pot back to the Saute function. Stir in brown sugar.
- Stir cornstarch and water together in a small bowl; stir slurry into the Instant Pot and let cook until the sauce has thickened, 2 to 3 minutes.
Notes
14. Cream Cheese Shredded Chicken Tacos
These cream cheese shredded chicken tacos take a classic and make it something new with the addition of cream cheese.
Chicken cooks in the slow cooker with taco seasoning and salsa and then gets rich with the cheese. These were great for a taco night and I enjoyed that people could get creative with their tortillas. In 4 hours on high, it’s a no-fuss, quick dinner for nights gone crazy. The creamy texture makes the tacos irresistible. It’s a weeknight winner that looks rich but is so simple.
The cream cheese is melted and mixed into the chicken and creates such an indulgent, creamy filling that accompanies the light, snappy tacos perfectly.
You may use mild or warm salsa, whichever your family prefers. Warm tortillas are the ideal means of transportation, but this filling is also ideal for filling burritos or bowls. I’ve included minced jalapeños for extra kick, and everyone loved it. Provide toppings like lettuce, tomatoes, and cheese for an interactive, fun dinner. A recipe for flexibility and taste.
- Spice Control: Mild salsa for the kids or hot for the spicy food lover.
- Serving Suggestions: Stuff with lettuce leaves or serve over rice for a break.
- Prep Ahead: Prepare chicken a day in advance for an even faster assembly.
This is a favorite of our family because it’s so easy and versatile. Leftover is perfect for nachos or quesadillas, making more meal of it. Slow cooker = flavor and always tender chicken with minimal effort. This recipe brings everyone to the table for a tasty, fun meal that will be a family favorite.
