25 Best Dinner Ideas

When it comes to planning your next meal, finding the perfect dinner ideas can feel like a challenge. Whether you’re searching for quick dinner ideas, healthy dinner ideas, or budget-friendly dinner ideas, having a variety of options at your fingertips can save you time and effort.

Pin This Now to Remember It Later

Pin This

Easy Dinner Ideas

25. Hibachi Chicken With Fried Rice & Vegetables

Materials

For the Fried Rice

• 2 tablespoons avocado oil
• ½ cup white onion, diced
• 1 cup frozen vegetables
• 2 large eggs
• 4 cups cooked rice, cooled
• 4 tablespoons butter
• 4 tablespoons soy sauce

For the Hibachi Chicken

• 1 ½ teaspoons sesame oil
• 1 tablespoon avocado oil
• 1 pound chicken breast, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 teaspoons lemon juice (fresh)
• Salt and pepper

For the Hibachi Vegetables

• 1 ½ teaspoons sesame oil
• 1 tablespoon avocado oil
• 1 large zucchini, quartered and cut into 2″ pieces
• 1 large white onion, halved and cut into ½” pieces
• 2 cups baby bella mushrooms (about 8 ounces), quartered
• 1 tablespoon butter
• 1 tablespoon soy sauce
• Salt and pepper

For the Mustard Sauce

• 1 tablespoon sesame seeds (lightly toasted, if desired)
• 2 tablespoons dry mustard
• 2 teaspoons honey
• 4 tablespoons soy sauce
• ½ cup half-and-half
• 1 tablespoon hot water
• 1 clove garlic, minced

Instructions

For the Fried Rice

1. Heat 2 tablespoons avocado oil in a large skillet or wok on medium-high.
2. Add diced onion and frozen vegetables, sauté for about 3 minutes.
3. Push vegetables to the side, crack eggs into the pan, and scramble until cooked.
4. Add rice and butter, cook for 5 minutes, stirring frequently.
5. Stir in soy sauce and cook for 1 more minute.
6. Pack rice into bowls to keep hot.

For the Chicken and Vegetables (Simultaneously)

• Chicken:
  1. Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in the same skillet.
  2. Add chicken, soy sauce, butter, lemon juice, salt, and pepper.
  3. Cook chicken for 5-7 minutes, stirring once or twice to allow browning.
• Vegetables:
  1. Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in a separate skillet on medium-high.
  2. Add onion, mushrooms, zucchini, butter, soy sauce, salt, and pepper.
  3. Sauté vegetables until tender, about 6-8 minutes.

For the Mustard Sauce

1. Lightly toast sesame seeds (optional).
2. Blend sesame seeds, dry mustard, honey, soy sauce, half-and-half, hot water, and garlic in a blender.

Get the recipe (with detailed steps and images)

24. Chicken Broccoli Alfredo

Ingredients:

• 3 tablespoons unsalted butter, divided
• 3 boneless skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken stock (1 can, 14.5 oz)
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon dried parsley
• ¾ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper
• 8 ounces penne pasta
• 8-10 ounces broccoli, cut into small florets
• ¾ cup shredded parmesan cheese

Instructions:

1. Heat 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook for 2-4 minutes until golden on one side. Flip and cook for another 2 minutes. Remove chicken and set aside.
2. In the same pan, melt the remaining 1 tablespoon butter. Cook garlic for 30 seconds until golden and fragrant. Stir in flour and cook for 30-40 seconds until toasted.
3. Add chicken stock, milk, heavy cream, parsley, salt, and pepper. Stir and bring to a gentle simmer.
4. Add pasta and chicken (with juices). Stir well, reduce heat to low-medium, and cook for 12-14 minutes, stirring occasionally until pasta is al dente and the sauce is runny.
5. (Optional) If pasta isn’t tender enough, add ¼-½ cup hot water and continue cooking.
6. Stir in broccoli and cook for another 2-4 minutes until tender. Stir in parmesan cheese and serve hot.

Get the recipe (with detailed steps and images)

23. One Pot Cajun Chicken Pasta

Materials:

• 1 1/2 Tbsp olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 Tbsp cajun seasoning
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (14.5 oz) can fire roasted diced tomatoes
• 3/4 cup heavy cream, divided
• 12 oz penne pasta (Barilla recommended)
• 2 tsp cornstarch, mixed with 1 Tbsp water
• 3/4 cup finely shredded parmesan cheese
• 3 Tbsp minced fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions:

• Heat 1 Tbsp olive oil in a large pot over medium-high heat.
• Toss chicken with 1/2 Tbsp cajun seasoning. Add to pot in a single layer.
• Cook until browned on bottom (about 3 minutes), then turn and cook until fully cooked (about 3 minutes more). Transfer to foil and keep warm.
• In the same pot, heat remaining 1/2 Tbsp olive oil. Add bell peppers and onion, sauté for 3 minutes.
• Add garlic and remaining 1 Tbsp cajun seasoning, sauté for 1 more minute.
• Pour in chicken broth, tomatoes, and 1/2 cup heavy cream. Bring to a boil, then add pasta.
• Stir frequently and cook until pasta is nearly tender (about 12-13 minutes).
• Add cornstarch-water mixture, cook until sauce thickens and pasta is tender (about 1 minute).
• Remove from heat, toss in remaining 1/4 cup cream, parmesan, parsley, and cooked chicken. Season with salt and pepper.
• Serve warm.

Get the recipe (with detailed steps and images)

22. Loaded Chicken & Potato Casserole

Ingredients:

• Cooking spray
• 2 chicken breasts (cooked and cubed)
• 6 medium red potatoes (cubed, skin on)
• 1 garlic clove (minced)
• 3 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 8 strips of bacon (cooked and chopped)
• 2 cups shredded sharp cheddar cheese
• ½ cup green onions (sliced)
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F and spray a 9×13-inch casserole dish with cooking spray.
• In a medium-sized bowl, combine potatoes, chicken, garlic, olive oil, paprika, oregano, parsley, cayenne pepper, salt, and pepper.
• Transfer the mixture into the prepared baking dish and bake for 45-50 minutes, until the potatoes are tender.
• Once the potatoes are cooked, remove from oven. Top with bacon, cheese, and green onions.
• Return to the oven and bake for an additional 5-10 minutes, until the cheese is melted.

Get the recipe (with detailed steps and images)

21. Lemon Garlic Butter Chicken & Green Beans Skillet

Materials:

• 3 – 6 skinless, boneless chicken thighs
• 1 pound (450g) green beans, trimmed
• 3 tablespoons butter (or ghee for paleo diet)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 teaspoon salt
• Fresh cracked black pepper
• Juice of 1/2 lemon + lemon slices for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (Sriracha)
• 1/4 teaspoon crushed red chili pepper flakes (optional)
• 1/2 cup fresh chopped parsley

Instructions:

1. Pat chicken thighs dry with a paper towel to remove excess moisture.
2. Mix paprika, onion powder, salt, and pepper in a small bowl. Rub the seasoning onto the chicken thighs.
3. Arrange green beans in a microwave-safe dish with 1/2 cup water and microwave for 8-10 minutes until almost done but still crisp.
4. Heat a large cast-iron skillet over medium-low heat. Melt 2 tablespoons butter.
5. Cook chicken thighs top-side down in the skillet for 5-6 minutes, then flip and cook for another 5-6 minutes until internal temperature reaches 165°F (75°C). Remove chicken and set aside.
6. In the same skillet, lower heat and melt the remaining tablespoon of butter. Add garlic, parsley, hot sauce, chili flakes (optional), and cooked green beans. Cook for 4-5 minutes, stirring occasionally.
7. Add lemon juice and chicken stock, cook for a couple of minutes until the sauce thickens.
8. Push green beans to the side, return the chicken to the pan, and reheat briefly.
9. Serve with more chili flakes, fresh parsley, and lemon slices. Enjoy!

Get the recipe (with detailed steps and images)

20. Creamy Broccoli Pasta

Materials:

• 4 Tablespoons butter
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 ¼ cups half and half
• ½ lb. medium pasta shells
• ¼ teaspoon each: onion powder, dried thyme, salt
• ½ teaspoon each: dried oregano, dried parsley
• 3 ½ cups broccoli florets (uncooked)
• 2 teaspoons lemon juice
• ¾ cup Parmesan cheese (finely grated)

Instructions:

• Prepare all ingredients before starting (mise en place).
• Cut broccoli into smaller pieces for quicker cooking.
• Melt butter in a large skillet over medium heat, then add garlic and cook for 1 minute.
• Pour in chicken broth, half and half, and seasonings.
• Bring to a boil and add pasta, ensuring it’s submerged in the liquid.
• Cook partially covered as per package instructions. Add broccoli in the last 6 minutes.
• Stir occasionally to prevent pasta from sticking.
• Once pasta is done, remove the cover and check the doneness.
• If needed, cover and cook longer until desired doneness is achieved.
• Remove from heat, add lemon juice, and stir in Parmesan cheese.
• Let the sauce thicken upon standing. Garnish with parsley and serve with garlic bread.

Get the recipe (with detailed steps and images)

19. Marry Me Chicken

Materials:

• For the Chicken:
  • 3 pounds boneless, skinless chicken breasts
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil or other neutral oil
• For the Sun-Dried Tomato Cream Sauce:
  • 2-3 cloves garlic, minced
  • ¾ cup chicken broth
  • ½ cup heavy cream (room temperature)
  • ⅓ cup grated fresh parmesan cheese (room temperature)
  • ½-1 cup sun-dried tomatoes
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • Fresh basil, chiffonaded, for garnish

Instructions:

• Preheat oven to 375°F and adjust racks so the skillet sits in the center.
• Trim chicken breasts, pat dry with paper towels, and season generously with salt and pepper on both sides.
• Heat a cast-iron skillet over medium-high heat. Add olive oil and swirl to coat the surface.
• Sear chicken breasts in the skillet for 3-4 minutes per side until golden, then set aside.
• Reduce skillet heat to medium-low, add minced garlic, and sauté for 1-2 minutes until fragrant.
• Add chicken broth and scrape any browned bits from the skillet.
• Move skillet off the burner to cool slightly, then stir in heavy cream. Add parmesan cheese and stir until melted.
• Return skillet to heat, stir in sun-dried tomatoes, oregano, and red pepper flakes. Adjust seasoning as needed.
• Bring sauce to a simmer, then return chicken breasts to the skillet. Flip chicken in the sauce 3-4 times.
• Transfer skillet to the oven and bake for 12-15 minutes. Check the internal temperature (160°-162°F).
• Remove skillet from the oven, let chicken rest for 5 minutes. Chicken will reach 165°F.
• Serve chicken topped with sauce and garnish with fresh basil.

Get the recipe (with detailed steps and images)

18. One Pot Chicken & Vegetables Skillet

Materials:

• 1 lb (450g) skinless, boneless chicken breast, cut into 1-inch pieces
• 2 zucchini, sliced
• 2 red bell peppers, chopped into chunks
• 1 broccoli crown, broken into florets
• 1/2 onion, sliced
• 1/4 teaspoon salt and pepper
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1/4 cup (60ml) low-sodium chicken broth
• 1 tablespoon fresh chopped parsley (for garnish)
• 1/2 teaspoon red chili pepper flakes (optional)

Instructions:

• Season chicken breast cubes with salt, pepper, olive oil, and Cajun seasoning in a bowl, toss to coat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook seasoned chicken for 5-7 minutes until cooked through. Remove and set aside.
• In the same skillet, stir fry onion for 2 minutes. Add broccoli, zucchini, and bell pepper. Season with Cajun seasoning and cook until vegetables are crisp-tender.
• Deglaze with chicken broth. Return the chicken to the skillet, mix, and combine.
• Garnish with red chili flakes and fresh parsley, if desired. Serve immediately. Enjoy!

Get the recipe (with detailed steps and images)

17. Juicy Oven Baked Chicken Breast

Materials:

• 2 pounds boneless & skinless chicken breasts
• 1 tablespoon avocado or olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon salt
• Ground black pepper to taste

Instructions:

• Preheat oven to 450°F.
• Place chicken breasts in a medium baking dish.
• Drizzle with oil and sprinkle with smoked paprika, garlic powder, oregano, salt, and pepper.
• Use tongs or hands to coat chicken evenly on all sides.
• Bake for 25 minutes (for chicken under 2 inches thick) to 35 minutes (for chicken over 2 inches thick), or until internal temperature reaches 150°F.
• Remove from oven, cover with foil or a lid, and let rest for 10 minutes.
• Slice against the grain and serve with a side salad, or use for meal prep in salads and casseroles.

Get the recipe (with detailed steps and images)

16. Honey Garlic Shrimp

Materials:

• 3 tablespoons honey
• 3 tablespoons low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 2 teaspoons extra-virgin olive oil
• 1 lb. extra-large shrimp (26-30 size, thawed if frozen)
• Salt and black pepper
• For serving: Steamed rice (optional)
• Toppings: Sliced green onions, chopped parsley or cilantro, chopped peanuts, red pepper flakes, or sriracha (optional)

Instructions:

• Whisk together honey, soy sauce, garlic, and red pepper flakes (if using) in a small bowl to make the sauce.
• Heat olive oil in a large skillet over medium-high heat.
• Lightly season shrimp with salt and pepper, then add them to the skillet. Cook for 2 minutes on one side.
• Flip shrimp and cook for 1 more minute on the other side.
• Add the sauce to the skillet and toss the shrimp to coat. Cook for an additional 1 minute until the shrimp are cooked through and the sauce is warm.
• Serve immediately with optional toppings and over steamed rice, if desired.

Get the recipe (with detailed steps and images)

15. Hot Honey Chicken Bowls

Materials:

• Cast Iron Skillet
• Whisk
• Knife
• Cutting board
• 2 bowls for assembling

Ingredients:

Hot Honey Chicken:

• 1 Tablespoon avocado oil
• 1 1/4 pounds boneless chicken breasts, halved lengthwise (about 2 medium)
• 1/3 cup honey
• 2-3 Tablespoons sriracha (or any hot sauce)
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne (optional)
• 1/4 teaspoon crushed red pepper (optional)

Bowls:

• 2 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 1/2 cups shredded carrots
• 1 medium avocado, sliced
• 2 cups cooked rice (or quinoa)
• 1/2 medium lime (optional, for topping)

Healthy Ranch Drizzle (Optional):

• 1/4 cup plain Greek yogurt
• 1-2 Tablespoons milk (adjust to thickness)
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dill
• 1 teaspoon freshly chopped parsley
• 2 teaspoons Worcestershire sauce

Instructions:

1. Preheat the oven to 400°F.
2. Heat oil in a large cast iron skillet over medium-high heat and cook chicken breasts for 5 minutes on each side.
3. In a bowl, whisk together honey, sriracha, garlic, salt, pepper, cayenne, and crushed red pepper to make the sauce. Set aside 3-4 Tablespoons of sauce.
4. Remove chicken from the skillet and set aside.
5. Lower heat, add squash to the skillet, and cook for 1-2 minutes. Turn off the heat.
6. Add carrots on top of the squash. Place chicken on top and coat with the hot honey sauce.
7. Place the skillet in the oven and bake for 15 minutes or until chicken is cooked through. Stir vegetables halfway.
8. While baking, mix the ranch drizzle by combining Greek yogurt, milk, onion powder, garlic powder, salt, pepper, dill, parsley, and Worcestershire sauce.
9. Turn the oven to broil and broil for 3-5 minutes to brown and caramelize the sauce.
10. Remove from the oven, let the chicken rest for 5 minutes, then cut into cubes and coat with remaining hot honey sauce.
11. Assemble bowls with rice, veggies, chicken, and drizzle with extra hot honey and ranch dressing. Add avocado slices and lime juice if desired. Enjoy!

Get the recipe (with detailed steps and images)

14. Smothered Chicken

Ingredients:

Chicken:

• 5 strips thick cut bacon
• 2 large boneless skinless chicken breasts
• 1/2 cup vegetable oil (for frying)

Chicken Dredge:

• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs (plain or Italian)
• 1 tsp seasoned salt
• 3/4 tsp black pepper

Gravy:

• 4 tbsp butter
• 4 tbsp flour
• 2.5 cups chicken broth (preferably low sodium)
• 1 beef bouillon cube (or 1 tsp beef better than bouillon)
• 1/3 cup half and half (half milk, half cream)
• 1 tsp low sodium soy sauce (or Worcestershire sauce)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp dried rosemary
• 1/4 tsp ground sage
• 2-3 drops Kitchen Bouquet (optional)

Instructions:

1. Prework: Combine chicken dredge ingredients in a large plate and set aside. Measure out the gravy ingredients.
2. Cook the Bacon: Fry bacon on medium-low heat until crispy. Remove from pan and save 2-4 tbsp bacon drippings.
3. Slice & Pound the Chicken: Slice chicken breasts in half, then pound to about 3/4 inch thickness with a meat tenderizer.
4. Coat the Chicken: Dry chicken and coat it generously with the flour mixture.
5. Cook the Chicken: Heat reserved bacon drippings and vegetable oil in a pan over medium-high heat. Fry chicken for 4-5 minutes per side until golden and cooked through. Set aside.
6. Drain the Oil: Remove oil, wipe the pan but leave the browned remnants (fond).
7. Make the Roux: Melt butter over medium heat, whisk in flour until a paste forms.
8. Add Liquids: Gradually add chicken broth and half-and-half while whisking. Allow to thicken after each addition.
9. Add Gravy Ingredients: Add bouillon, soy sauce, and seasonings. Bring to a boil, then reduce to a simmer. Optional: Add Kitchen Bouquet for color.
10. Add Chicken & Bacon: Return chicken and any juices to the pan. Chop bacon and add on top of chicken.
11. Simmer: Cover partially and cook for 10-15 minutes, until chicken reaches 165°F internally.
12. Serve: Garnish with parsley and serve with mashed potatoes.

Get the recipe (with detailed steps and images)

13. Cilantro Lime Chicken Thighs

Ingredients:

• ¼ cup chopped fresh cilantro leaves
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon lime zest
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs

Instructions:

• In a bowl, mix cilantro, 2 tablespoons olive oil, lime juice, lime zest, chili powder, cumin, salt, and pepper.
• In a Ziploc bag or large bowl, combine chicken and cilantro mixture. Marinate for 2 hours to overnight, turning the bag occasionally. Drain chicken from the marinade.
• Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.
• Add chicken to the pan in a single layer, cooking in batches. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
• Serve immediately.

Get the recipe (with detailed steps and images)

12. Slow Cooker Chicken Burrito Bowl

Materials:

• Slow Cooker Mexican Chicken:
  • 2-2.5 lbs skinless boneless chicken breast
  • 16 oz chunky salsa
  • 1/3 cup BRIANNAS Cilantro Lime Dressing (plus more for drizzling)
  • 1/2 cup chicken broth
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
• Other ingredients for the bowl:
  • 4 cups cooked rice
  • 2 cups frozen sweet corn
  • 1 (16 oz) can low-sodium black beans
  • 3 small avocados
  • 1/4 cup chopped cilantro
  • 1 lime

Instructions:

1. Add all “Slow Cooker Mexican Chicken” ingredients to the slow cooker. Set on high and cook for 4 hours.
2. Shred chicken and let it cook/sit for an additional 10 minutes. Optionally, add salt to taste.
3. Prepare the other ingredients: cook rice, heat frozen corn and black beans in the microwave, chop cilantro, dice avocados, and cut lime into wedges.
4. Assemble bowls: add rice, chicken, corn, black beans, diced avocados to each bowl. Garnish with cilantro and lime wedges. Drizzle with BRIANNAS Cilantro Lime Dressing.
5. Serve and enjoy!

Get the recipe (with detailed steps and images)

11. BBQ Pineapple Chicken Kabobs

Materials:

• ⅔ cup barbecue sauce
• ⅔ cup teriyaki sauce
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
• 2 cups fresh pineapple chunks
• 1 red bell pepper, cut into 1 ½-inch pieces
• 1 sweet onion, cut into 1 ½-inch pieces
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste

Instructions:

• In a bowl, mix barbecue sauce, teriyaki sauce, garlic, and ginger. Set aside ½ cup of the mixture.
• Marinate chicken in the sauce mixture for at least 2 hours (up to 8 hours) in a Ziploc bag or large bowl, turning occasionally. Drain chicken before cooking.
• Thread chicken, pineapple, bell pepper, and onion onto skewers. Brush with canola oil and season with salt and pepper.
• Preheat the grill to medium heat.
• Grill the skewers, turning occasionally, until chicken reaches an internal temperature of 165°F (about 10 minutes). Brush with the reserved sauce and cook for another 1-2 minutes.
• Serve immediately.

Get the recipe (with detailed steps and images)

10. Air Fryer Fish Tacos + Cilantro Lime Slaw

Ingredients

For the Fish:

• 1 ½ lb white fish (tilapia, mahi mahi, cod, etc.)
• 1 tsp chili powder
• ½ tsp oregano
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp cayenne (adjust for spice level)
• ¼ tsp onion powder
• ¼ tsp cumin
• ½ tsp sea salt
• ½ tsp cracked pepper

For the Cilantro Lime Slaw:

• 2½ cups coleslaw mix
• 3 tbsp mayonnaise
• 1 tbsp lime juice
• 1 garlic clove, minced
• ⅓ cup chopped cilantro
• ½ tsp sugar (optional)
• ¼ tsp sea salt (to taste)
• ¼ tsp cracked pepper

For Taco Assembly:

• Tortillas
• Extra lime juice

Instructions

• Spray air fryer basket with oil.
• In a small bowl, combine spices, salt, and pepper.
• Pat fish dry and place in air fryer basket. Brush with olive oil and coat generously with the spice mix. Press gently to adhere and spritz with oil.
• Preheat air fryer to 400°F. Cook fish for 8-10 minutes, until opaque and flakes easily (internal temperature should reach 145°F).
• While the fish cooks, mix coleslaw ingredients in a bowl. Adjust salt and lime juice to taste.
• Once the fish is cooked, remove from the air fryer and cut into small pieces. Add fish to tortillas and top with cilantro lime slaw.
• Squeeze extra lime juice on top.
• Store leftovers in an airtight container for 2-3 days. Reheat fish in air fryer for 2-4 minutes.

Get the recipe (with detailed steps and images)

9. Lasagna Roll-Ups

Materials:

• 12 lasagna noodles (cooked according to package instructions)
• 1 pound ground beef
• 2 tablespoons olive oil (divided)
• 24 ounces marinara spaghetti sauce
• ½ cup yellow onion (diced)
• 3 cloves garlic (minced)
• ¼ teaspoon crushed red pepper
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon Italian seasoning
• 16 ounces ricotta cheese
• 1 large egg
• ½ cup Parmesan cheese (finely shredded)
• 3 cups mozzarella cheese (divided)
• ¼ cup parsley (chopped)

Instructions:

• Preheat oven to 375°F (190°C).
• In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef and cook until browned, about 3-4 minutes. Break apart with a spatula. Add diced onion and cook for 3 minutes until translucent.
• Add crushed red pepper, black pepper, Italian seasoning, salt, and minced garlic. Sauté for 1 minute.
• Pour in marinara sauce, bring to a simmer, and cook for 5 minutes. Set aside.
• Bring water to a boil in a large pot, add 1 teaspoon salt and 1 tablespoon olive oil. Cook lasagna noodles to al dente, following package instructions. Drain and cover with cold water.
• In a large bowl, mix ricotta cheese, egg, Parmesan cheese, 1½ cups mozzarella cheese, and parsley until well combined.
• Lay out cooked lasagna noodles. Spread the ricotta mixture evenly over the noodles. Top each noodle with a spoonful of the meat mixture.
• Spread ⅓ cup of meat sauce on the bottom of a baking dish. Roll up each noodle jelly-roll style and place seam side down in the dish.
• Cover roll-ups with remaining meat sauce and top with the remaining mozzarella cheese.
• Cover with foil and bake for 38 minutes. Remove foil and bake for an additional 2 minutes.
• Serve garnished with fresh chopped parsley.

Get the recipe (with detailed steps and images)

8. Mexican Street Tacos

Materials:

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil (divided)
• 3 cloves garlic (minced)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ pounds skirt steak (cut into ½-inch pieces)
• 12 mini flour tortillas (warmed)
• ¾ cup diced red onion
• ½ cup chopped fresh cilantro leaves
• 1 lime (cut into wedges)

Equipment:

• Cast iron skillet
• Ziploc bag or large bowl

Instructions:

• In a bowl, mix soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.
• Place the soy sauce mixture and steak in a Ziploc bag or large bowl. Marinate for 1 to 4 hours, turning occasionally.
• Heat the remaining 1 tablespoon canola oil in a cast iron skillet over medium-high heat.
• Add the steak and marinade to the skillet, cooking for 5-6 minutes or until steak is browned and desired doneness is reached.
• Serve steak in tortillas, topped with onion, cilantro, and lime.

Get the recipe (with detailed steps and images)

7. Chicken Parmesan Casserole

Materials:

• ¾ pound rigatoni pasta
• 32 oz. marinara sauce (or up to 48 oz. for saucier pasta)
• 3 cups shredded mozzarella cheese (divided)
• 1/3 cup grated Parmesan cheese (divided)
• 2 small boneless skinless chicken breasts
• ¾ cup flour
• 2 teaspoons seasoned salt
• ¼ teaspoon pepper
• 2 eggs
• 1 ½ cups Italian breadcrumbs
• ¾ cup vegetable oil
• 2 tablespoons butter
• Fresh parsley (for garnish)

Instructions:

1. Prepare the Pasta:
   • Boil water and cook rigatoni 1 minute less than al dente (refer to package).
   • Drain pasta, return to pot, toss with 32 oz. marinara sauce, 2 tbsp Parmesan, and 1 cup mozzarella. Set aside.
2. Prepare the Chicken:
   • Pat chicken dry and cut into ½-inch strips.
   • Set up breading station:
     • Bowl 1: ¾ cup flour, 2 tsp seasoned salt, ¼ tsp pepper.
     • Bowl 2: 2 whisked eggs.
     • Bowl 3: 1 ½ cups breadcrumbs.
   • Coat chicken in flour, dip in egg, then cover with breadcrumbs. Flatten slightly with palms.
   • Heat ¼ inch oil with butter in a pan over medium-high heat.
   • Cook chicken in batches, about 4 minutes per side, until golden brown. Place on a paper towel-lined plate to drain excess oil.
   • Slice chicken into bite-sized pieces.
3. Assemble and Bake:
   • Preheat oven to 375°F.
   • Grease a 9×13-inch casserole dish.
   • Layer half of the rigatoni/sauce mixture, half of the chicken strips, 2 tbsp Parmesan, and 1 cup mozzarella.
   • Add the remaining rigatoni, chicken strips, Parmesan, and mozzarella.
   • Bake uncovered for 25 minutes. For a crispier top, increase heat to 425°F and bake for an additional 5 minutes.
   • Garnish with fresh parsley. Serve with garlic bread with cheese.

Get the recipe (with detailed steps and images)

6. Taco Fiesta Bubble Up Casserole

Ingredients:

• 1 lb cooked extra lean ground beef
• 1 (7.5 oz) package Pillsbury biscuits (10 biscuits, or adjust based on size)
• 1 package (30g) taco seasoning
• 1 1/3 cup salsa
• 2 cups diced peppers (red, orange, yellow)
• 1 cup diced red onion
• 1 cup reduced-fat shredded cheese (3-cheese blend)
• Green onion (for topping)
• Fat-free sour cream (optional, for topping)

Instructions:

• Cook the ground beef in a pan on the stove, then add taco seasoning and simmer for a few minutes.
• Preheat oven to 350°F. Spray a 9×13 casserole dish and set aside.
• Mix the cooked ground beef and salsa in a bowl.
• Dice the peppers and onion, then cut the biscuits into 6 pieces each.
• In the casserole dish, layer half of the biscuit pieces, followed by half of the beef mixture, half of the peppers and onions, and half of the cheese. Repeat layers.
• Top with chopped green onion.
• Loosely cover with foil and bake for 35 minutes. Remove foil and bake for an additional 15 minutes.
• Let cool for 5 minutes, then cut into 6 servings.
• Optionally, top with a spoon of fat-free sour cream.

Get the recipe (with detailed steps and images)

5. Honey Garlic Asian Chicken Kabobs

Materials:

• ¼ cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• ½ teaspoon toasted sesame seeds

Instructions:

• In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger, and 1 tablespoon water. Reserve 1/3 cup of the mixture and set aside.
• In a Ziploc bag or large bowl, combine the marinade and chicken. Marinate for at least 2 hours or overnight, turning occasionally. Drain chicken from marinade.
• Thread the chicken onto skewers and brush with canola oil. Season with salt and pepper to taste.
• Preheat grill to medium heat.
• Grill the skewers, turning occasionally, until the chicken is cooked through (internal temperature of 165°F), about 10 minutes.
• Brush with the reserved marinade and cook for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds if desired.

Get the recipe (with detailed steps and images)

4. BBQ Chicken Grilled Cheese

Ingredients

BBQ Chicken

• 2 tablespoons olive oil
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 2 ½ cups shredded roasted chicken
• ½ teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 cup BBQ sauce
• 12 slices Havarti cheese

Garlic Butter Bread

• ¼ cup butter
• 2 cloves garlic, minced
• 2 teaspoons parsley, minced
• 12 slices sourdough bread or sturdy white bread

Instructions

BBQ Chicken

• Heat oil in a skillet over medium heat.
• Cook onions for 2 minutes until soft.
• Add garlic and cook for 30 seconds until fragrant.
• Add chicken, paprika, Worcestershire sauce, and BBQ sauce; stir to combine.
• Cook until heated through, about 2-3 minutes.

Garlic Butter Bread

• Combine butter, garlic, and parsley in a bowl. Microwave until melted.
• Spread melted butter mixture over each slice of bread.
• Place 6 slices of bread buttered side down, top with 6 cheese slices and BBQ chicken mixture. Add remaining cheese and top with the other 6 bread slices (buttered side out).

Grilling

• Heat a large non-stick skillet over medium heat.
• Cook sandwiches until bottoms are browned (3-5 minutes).
• Flip sandwiches, reduce heat to medium-low, and cook until cheese melts and bottoms are browned (3-5 minutes).

Get the recipe (with detailed steps and images)

3. Garlic Butter Chicken

Southwest Chicken Wrap

Materials:

• 2 cooked chicken breasts, shredded
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 4 large flour tortillas
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine shredded chicken, black beans, corn, red bell pepper, red onion, and cilantro.
2. Add lime juice and mix well. Season with salt and pepper to taste.
3. Lay the flour tortillas flat on a surface.
4. Evenly distribute the chicken mixture among the tortillas.
5. Sprinkle each with shredded cheddar cheese.
6. Add a dollop of sour cream on top.
7. Roll up the tortillas, folding in the sides as you go.
8. Slice the wraps in half and serve.

Get the recipe (with detailed steps and images)

2. Southwest Chicken Wrap

Materials:

• 6-7 crispy chicken tenders (cooked according to package directions)
• 6 flour tortillas
• 6 romaine lettuce leaves
• 2 medium tomatoes (sliced)
• 1 package frozen corn (thawed)
• 1 Tbsp oil
• 1 can black beans (drained and rinsed)
• 1 cup shredded cheddar cheese

Southwest Dressing:

• 1 1/2 cups mayonnaise
• 1/2 cup salsa
• 1/2 cup milk
• 3 Tbsp taco seasoning
• 1 Tbsp cumin

Instructions:

1. Preheat oven according to package directions and bake chicken strips.
2. In a small bowl, combine mayonnaise, milk, salsa, taco seasoning, and cumin. Mix well and set aside.
3. Heat oil in a small skillet, add thawed corn, and cook until browned. Remove from heat and set aside.
4. Once the chicken is cooked, cut it into small strips.
5. To assemble, spread southwest dressing on the lower half of each tortilla.
6. Add romaine lettuce, sliced tomatoes, black beans, corn, and chicken strips. Drizzle more dressing on top.
7. Roll up the tortilla tightly, cut in half, and serve with a side of southwest dressing. Enjoy!

Get the recipe (with detailed steps and images)

1. Hibachi Chicken + Fried Rice & Vegetables

Materials and Ingredients

For the Fried Rice:

• 2 tablespoons avocado oil
• ½ cup white onion, diced
• 1 cup frozen vegetables
• 2 large eggs
• 4 cups cooked rice (cool to the touch)
• 4 tablespoons butter
• 4 tablespoons soy sauce

For the Hibachi Chicken:

• 1 ½ teaspoons sesame oil
• 1 tablespoon avocado oil
• 1 lb chicken breast, cut into bite-sized pieces
• 3 tablespoons soy sauce
• 1 tablespoon butter
• 2 teaspoons lemon juice (fresh)
• Salt
• Pepper

For the Hibachi Vegetables:

• 1 ½ teaspoons sesame oil
• 1 tablespoon avocado oil
• 1 large zucchini, quartered and cut into 2″ pieces
• 1 large white onion, halved and cut into ½” pieces
• 2 cups baby bella mushrooms (about 8 oz), quartered
• 1 tablespoon butter
• 1 tablespoon soy sauce
• Salt
• Pepper

For the Mustard Sauce:

• 1 tablespoon sesame seeds (preferably lightly toasted)
• 2 tablespoons dry mustard
• 2 teaspoons honey
• 4 tablespoons soy sauce
• ½ cup half-and-half
• 1 tablespoon hot water
• 1 clove garlic, minced

Instructions

For the Fried Rice:

1. Heat 2 tablespoons avocado oil on medium-high in a large skillet or wok.
2. Add diced onion and frozen vegetables, sauté until onions are almost translucent (about 3 minutes).
3. Push vegetables to the side. Crack eggs into the pan and scramble until cooked through.
4. Add 4 cups cooked rice and 4 tablespoons butter, cooking for 5 minutes while stirring frequently.
5. Stir in 4 tablespoons soy sauce and cook for 1 more minute.
6. Pack fried rice into bowls to keep hot.

For the Chicken and Vegetables (Made Simultaneously):

For the Chicken:

1. Heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil in the same skillet or wok used for fried rice.
2. Add chicken, 3 tablespoons soy sauce, 1 tablespoon butter, lemon juice, salt, and pepper.
3. Cook chicken for 5-7 minutes until no longer pink, stirring only once or twice to allow browning.

For the Vegetables:

1. In a separate skillet or wok, heat 1 ½ teaspoons sesame oil and 1 tablespoon avocado oil on medium-high heat.
2. Add sliced onion, mushrooms, zucchini, 1 tablespoon butter, 1 tablespoon soy sauce, salt, and pepper.
3. Sauté for 6-8 minutes until vegetables are tender.

For the Mustard Sauce:

1. Lightly toast sesame seeds if desired.
2. Blend sesame seeds, dry mustard, honey, soy sauce, half-and-half, hot water, and minced garlic in a blender until smooth.

Get the recipe (with detailed steps and images)