20 Delicious Good Recipes for Dinner Easy to Make

Dinnertime just got a whole lot easier—and tastier! Whether you’re in the mood for something quick, comforting, or packed with seasonal flavors, we’ve got you covered with these 20 delicious and easy-to-make dinner recipes. Perfect for busy weeknights or lazy weekends, each dish promises to bring joy to your table without the fuss. So, grab your apron, and let’s dive into a world of culinary delights that are sure to please everyone!

Garlic Butter Steak Bites with Asparagus

These Garlic Butter Steak Bites with Asparagus are a quick, flavorful dinner that feels indulgent yet comes together in no time—perfect for busy weeknights.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add steak bites, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Cook for 3-4 minutes until browned, then remove from skillet.
2. In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add asparagus to the skillet, seasoning with remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 4-5 minutes, stirring occasionally, until asparagus is tender-crisp.
4. Return steak bites to the skillet, tossing everything together for 1-2 minutes to combine flavors and reheat the steak.

The magic of this dish lies in the smoky paprika and garlic butter sauce that coats every bite, turning simple ingredients into something extraordinary.

Tip: For an extra flavor boost, finish with a squeeze of fresh lemon juice just before serving.

Creamy Tuscan Garlic Chicken

Imagine tender chicken breasts smothered in a creamy, garlicky sauce with sun-dried tomatoes and spinach—this Creamy Tuscan Garlic Chicken is a weeknight dinner hero.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 1/2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden and cooked through. Remove and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts, about 2 minutes.
5. Pour in heavy cream, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Italian seasoning. Bring to a simmer.
6. Stir in Parmesan cheese until melted and sauce thickens, about 3 minutes.
7. Return chicken to the skillet, spooning sauce over the top. Simmer for 2 minutes to heat through.

The magic of this dish lies in the sun-dried tomatoes, which add a sweet tanginess that balances the rich cream sauce perfectly.

Tip: For an extra flavor boost, use the oil from the sun-dried tomatoes jar to cook the chicken.

One-Pot Lemon Garlic Shrimp Pasta

Whip up this One-Pot Lemon Garlic Shrimp Pasta for a quick, flavorful dinner that’s as easy to make as it is delicious.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large pot, cook linguine according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes until shrimp is pink and opaque.
3. Add lemon juice and chicken broth to the pot. Bring to a simmer and cook for 2 minutes.
4. Return the cooked linguine to the pot. Toss with the shrimp and sauce until well combined.
5. Stir in chopped parsley, salt, and pepper to taste. Sprinkle with grated Parmesan cheese before serving.

The bright lemon and garlic flavors meld perfectly with the tender shrimp and al dente pasta, making every bite a delight.

Tip: For an extra zesty kick, add a teaspoon of lemon zest along with the lemon juice.

Baked Honey Mustard Chicken

This Baked Honey Mustard Chicken is a perfect blend of sweet and tangy, with a crispy exterior that’s sure to become a weeknight favorite.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 2 cloves minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika until well combined.
3. Place the chicken breasts in the prepared baking dish and pour the honey mustard mixture over them, turning to coat evenly.
4. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the glaze is bubbly and slightly caramelized.

The magic of this dish lies in the dual mustards, which add depth to the honey’s sweetness, creating a glaze that’s irresistibly glossy and flavorful.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking, watching closely to prevent burning.

Spicy Sriracha Honey Glazed Salmon

This Spicy Sriracha Honey Glazed Salmon is the perfect blend of sweet and heat, making it a standout dish that’s sure to impress with minimal effort.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/4 cup honey
• 2 tbsp Sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped green onions (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Sriracha sauce, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the salmon fillets on the prepared baking sheet and brush each fillet generously with the Sriracha honey glaze.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized.
5. Garnish with 1 tbsp chopped green onions before serving.

The magic of this dish lies in the glaze’s ability to caramelize under high heat, creating a sticky, flavorful crust that contrasts beautifully with the tender salmon.

Tip: For an extra kick, add an additional 1 tbsp of Sriracha to the glaze.

Vegetable Stir Fry with Tofu

Whip up this vibrant Vegetable Stir Fry with Tofu for a quick, nutritious meal that’s bursting with flavor and color.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, heat remaining 1 tbsp vegetable oil. Add red bell pepper, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
3. Add garlic and ginger to the skillet, stirring for 30 seconds until fragrant.
4. Return tofu to the skillet. Pour in soy sauce, maple syrup, sesame oil, and red pepper flakes. Toss everything together and cook for 2 more minutes.
5. Garnish with green onions and sesame seeds before serving.

The magic of this stir fry lies in the caramelized tofu and the sweet-spicy sauce that coats every bite, making it a weeknight favorite.

Tip: For extra crispy tofu, press it between paper towels for 30 minutes before cooking to remove excess moisture.

Beef and Broccoli Stir Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir Fry is a weeknight hero, combining tender beef with crisp broccoli in a savory sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, cornstarch, beef broth, sesame oil, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add beef and cook until browned, about 2 minutes per side. Remove from skillet.
3. Add remaining 1 tbsp vegetable oil to the skillet. Stir in garlic and broccoli, cooking for 2 minutes until broccoli is bright green.
4. Return beef to the skillet. Pour the sauce over the beef and broccoli, stirring to coat. Cook for another 2 minutes until the sauce thickens.

The magic of this dish lies in the sauce’s perfect balance of sweet and savory, clinging to every bite of beef and broccoli.

Tip: For extra tender beef, marinate the slices in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Cheesy Chicken and Rice Casserole

This Cheesy Chicken and Rice Casserole is the ultimate comfort food, combining tender chicken, creamy rice, and a golden cheese topping in one easy dish.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup uncooked long-grain white rice
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, uncooked rice, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and black pepper until well combined.
3. Pour the mixture into the prepared baking dish and spread it out evenly.
4. Sprinkle the shredded cheddar cheese evenly over the top.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
6. Garnish with chopped fresh parsley before serving.

The magic of this casserole lies in the way the rice cooks perfectly in the creamy mixture, absorbing all the flavors while staying wonderfully tender.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Slow Cooker Pulled Pork Tacos

Get ready to fall in love with these Slow Cooker Pulled Pork Tacos, where tender meat meets bold flavors in the easiest way possible.

Ingredients

• 3 lbs pork shoulder, trimmed of excess fat
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 8 small corn tortillas
• 1 cup diced red onion
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
2. Transfer the pork to a slow cooker. Add the chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne pepper. Stir to combine.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
4. Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the juices.
5. Warm the corn tortillas according to package instructions. Fill each tortilla with pulled pork, then top with diced red onion, chopped cilantro, and a squeeze of lime juice.

The magic of this recipe lies in the slow cooker doing all the work, infusing the pork with a smoky-sweet depth that’s irresistible. Perfect for taco night or your next gathering, these tacos promise to be a crowd-pleaser.

Tip: For an extra layer of flavor, toast the corn tortillas lightly on a dry skillet before serving.

Grilled Lemon Herb Mediterranean Chicken

Bring a taste of the Mediterranean to your backyard with this Grilled Lemon Herb Mediterranean Chicken, perfect for those warm summer evenings.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced for garnish
• Fresh parsley, chopped for garnish

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken breasts to the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.
5. Remove from the grill and let rest for 5 minutes. Garnish with lemon slices and chopped fresh parsley before serving.

The magic of this dish lies in the bright, herby marinade that infuses the chicken with vibrant flavors, making every bite a little sunshine on your plate.

Tip: For an extra zesty kick, add a sprinkle of lemon zest to the marinade.

Easy Beef and Mushroom Stroganoff

This Easy Beef and Mushroom Stroganoff is a comforting classic that comes together in just 30 minutes, perfect for a weeknight dinner that feels anything but rushed.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 cup sour cream
• Salt and pepper to taste
• 8 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the beef and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp butter. Sauté the mushrooms and onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Stir in the beef broth, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for 5 minutes, allowing the sauce to slightly reduce.
4. Return the beef to the skillet. Reduce heat to low and stir in the sour cream. Season with salt and pepper to taste. Heat through but do not boil.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The secret to this stroganoff’s rich flavor is the combination of Worcestershire sauce and Dijon mustard, which adds a subtle depth that elevates the dish beyond the ordinary.

Tip: For an even quicker version, use pre-sliced mushrooms and beef from your grocery store’s salad bar.

Sheet Pan Sausage and Vegetables

Looking for a fuss-free dinner that’s packed with flavor? This Sheet Pan Sausage and Vegetables is your ticket to a hearty meal with minimal cleanup.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 400°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss the sausage, baby potatoes, broccoli, and bell peppers with olive oil, garlic powder, onion powder, salt, black pepper, and dried thyme until everything is evenly coated.
3. Spread the mixture in a single layer on the prepared sheet pan, ensuring the potatoes are cut-side down for optimal crispiness.
4. Bake for 25 minutes, or until the potatoes are tender and the sausage is lightly browned, stirring halfway through.

The magic of this dish lies in how the smoky sausage infuses the vegetables with its rich flavors, creating a symphony of tastes with every bite.

Tip: For an extra crunch, broil the sheet pan for the last 2-3 minutes of cooking.

Classic Spaghetti Carbonara

There’s nothing quite like the creamy, comforting embrace of a well-made Spaghetti Carbonara. This classic dish is a testament to the beauty of simplicity in Italian cooking.

Ingredients

• 8 oz spaghetti
• 2 large eggs
• 1/2 cup grated Pecorino Romano cheese
• 1/2 cup grated Parmesan cheese
• 4 oz pancetta, diced
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While pasta cooks, whisk eggs, Pecorino Romano, Parmesan, black pepper, and salt in a bowl until well combined.
3. In a large skillet over medium heat, cook pancetta until crispy, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
4. Remove skillet from heat. Immediately add drained spaghetti and toss to coat in the pancetta fat. Quickly stir in the egg mixture, adding reserved pasta water a little at a time until the sauce is creamy and coats the pasta.
5. Serve immediately, garnished with additional grated cheese and black pepper if desired.

The magic of Carbonara lies in the emulsion of eggs, cheese, and pasta water, creating a sauce that’s rich without being heavy. It’s a dish that demands your attention but rewards you with every bite.

Tip: For the creamiest sauce, make sure to toss the pasta with the egg mixture off the heat to avoid scrambling the eggs.

Homemade Margherita Pizza

There’s nothing quite like the classic simplicity of a Homemade Margherita Pizza, with its fresh flavors and crispy crust. Perfect for a cozy night in or a fun cooking project with the family.

Ingredients

• 1 pound pizza dough (store-bought or homemade)
• 1/2 cup tomato sauce
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough into a 12-inch circle. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Arrange the mozzarella slices on top.
4. Drizzle with olive oil and sprinkle with salt and black pepper.
5. Bake in the preheated oven for 12-15 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
6. Remove from the oven and immediately top with fresh basil leaves.

The magic of this Margherita Pizza lies in the harmony of fresh basil, creamy mozzarella, and tangy tomato sauce atop a perfectly crispy crust.

Tip: For an extra crispy crust, preheat your pizza stone for at least 30 minutes before baking.

Thai Red Curry with Vegetables

Warm up your kitchen with this vibrant Thai Red Curry with Vegetables, a dish that’s as colorful as it is flavorful, perfect for a cozy night in.

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1/2 cup bamboo shoots
• 1/2 cup Thai basil leaves

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat. Add 2 tbsp Thai red curry paste and stir for 1 minute until fragrant.
2. Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine. Bring to a simmer.
3. Add 1 tbsp brown sugar and 1 tbsp soy sauce, stirring until the sugar dissolves.
4. Add the red bell pepper, broccoli, carrot, and bamboo shoots. Simmer for 10-12 minutes, until the vegetables are tender but still crisp.
5. Stir in 1/2 cup Thai basil leaves just before serving.

The magic of this curry lies in the balance of sweet, spicy, and savory flavors, all brought together by the creamy coconut milk. It’s a quick way to bring a taste of Thailand to your table.

Tip: For an extra kick, add a sliced red chili with the vegetables.

BBQ Chicken Stuffed Sweet Potatoes

Transform your weeknight dinner with these BBQ Chicken Stuffed Sweet Potatoes, a perfect blend of smoky, sweet, and savory flavors that come together in one delicious package.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup sour cream

Instructions

1. Preheat oven to 400°F. Scrub sweet potatoes, pat dry, then rub with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place on a baking sheet and bake for 45-50 minutes, until tender.
2. In a bowl, mix shredded chicken with 1/2 cup BBQ sauce until well coated.
3. Once sweet potatoes are cooked, let cool slightly, then slice open and fluff the insides with a fork. Divide the BBQ chicken mixture among the potatoes, then top each with 1/2 cup cheddar cheese.
4. Return to the oven for 5-7 minutes, just until cheese is melted.
5. Garnish with 1/4 cup chopped green onions and a dollop of 1/4 cup sour cream before serving.

The contrast of the creamy sweet potato with the tangy BBQ chicken and sharp cheddar creates a mouthwatering experience that’s both hearty and satisfying.

Tip: For an extra smoky flavor, try using a chipotle BBQ sauce.

Lemon Garlic Butter Scallops

These Lemon Garlic Butter Scallops are a quick, elegant dish that brings the ocean’s freshness right to your table, with a bright citrus twist.

Ingredients

• 1 lb fresh scallops, side muscle removed
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add scallops to the skillet, making sure not to overcrowd. Cook for 2 minutes without moving, until a golden crust forms.
4. Flip scallops and cook for another 2 minutes. Remove from skillet and set aside.
5. In the same skillet, reduce heat to medium. Add butter, garlic, lemon juice, lemon zest, salt, and black pepper. Cook for 1 minute, stirring constantly.
6. Return scallops to the skillet, tossing to coat in the sauce. Cook for an additional 1 minute.
7. Sprinkle with chopped parsley before serving.

The magic of this dish lies in the perfect sear on the scallops, paired with the vibrant, buttery lemon garlic sauce that clings to each bite.

Tip: For an extra touch of elegance, serve these scallops over a bed of creamy risotto or alongside a crisp green salad.

Vegetable Lasagna with Ricotta

Dive into the layers of comfort with this Vegetable Lasagna with Ricotta, a hearty dish that brings together the freshness of vegetables and the creaminess of ricotta in every bite.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 cup spinach leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions, then drain and set aside.
2. In a bowl, mix ricotta cheese, egg, 1/4 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder until well combined.
3. Heat olive oil in a pan over medium heat. Add zucchini, yellow squash, and spinach, cooking for 5 minutes until vegetables are slightly softened.
4. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetables, and 1/2 cup mozzarella cheese. Repeat layers, ending with noodles on top.
5. Top with remaining marinara sauce, mozzarella, and Parmesan cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The magic of this lasagna lies in the creamy ricotta layers that perfectly complement the vibrant vegetables, making it a visually stunning and flavorful centerpiece for any dinner table.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Chicken Alfredo Stuffed Shells

These Chicken Alfredo Stuffed Shells are the ultimate comfort food, combining creamy Alfredo sauce, tender chicken, and pasta in one irresistible dish.

Ingredients

• 20 jumbo pasta shells
• 2 cups cooked chicken, shredded
• 1 1/2 cups Alfredo sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Cook pasta shells according to package directions; drain and set aside.
2. In a bowl, mix shredded chicken, 1 cup Alfredo sauce, ricotta, Parmesan, garlic powder, salt, and pepper until well combined.
3. Stuff each shell with the chicken mixture and place in a greased baking dish. Pour remaining 1/2 cup Alfredo sauce over the shells.
4. Sprinkle mozzarella cheese on top. Bake for 20 minutes, or until cheese is bubbly and golden.
5. Garnish with fresh parsley before serving.

The magic of this dish lies in the creamy Alfredo sauce that seeps into every nook of the pasta shells, creating a melt-in-your-mouth experience with every bite.

Tip: For an extra crispy top, broil the shells for the last 2 minutes of baking.

Easy Homemade Meatballs with Spaghetti

Nothing beats the comfort of a classic spaghetti and meatballs dinner, especially when the meatballs are homemade with love and simple ingredients.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 jar (24 oz) marinara sauce
• 1 lb spaghetti

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, salt, black pepper, oregano, and parsley. Mix gently until just combined.
2. Shape the mixture into 1.5-inch meatballs, placing them on a plate as you go.
3. Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides, about 5 minutes per batch. Remove and set aside.
4. In the same skillet, pour in marinara sauce and bring to a simmer. Return meatballs to the skillet, cover, and simmer for 20 minutes, stirring occasionally.
5. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and serve topped with meatballs and sauce.

The secret to these meatballs? The milk keeps them incredibly tender, while the Parmesan adds a savory depth that store-bought versions just can’t match.

Tip: For an even richer flavor, try browning the meatballs in a mix of olive oil and butter.

Conclusion

We hope this roundup of 20 delicious and easy dinner recipes inspires your next meal! Whether you’re cooking for one or a crowd, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest for future dinner ideas. Happy cooking!

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