quick dinner idea

These juicy and tender Skillet Balsamic Chicken Breasts are made in one pan and done in 30 minutes. This will be your new go-to stovetop chicken recipe for busy weeknight dinners!

Skillet Balsamic Chicken Breasts

olive oil

boneless, skinless chicken breasts, (pounded to 1-inch thickness)

salt and fresh ground pepper, (to taste)

butter, (divided)

yellow onion, (diced)

garlic, (minced)

Italian seasoning

sugar

balsamic vinegar

chicken broth

heavy cream

basil

Heat oil in a large skillet over medium-high heat.

Pound chicken breasts down to 1-inch thickness; season chicken with salt and pepper; add to the heated oil and cook for 5 minutes, undisturbed.

Flip chicken breasts over; add 1 tablespoon butter and continue to cook for 4 to 5 more minutes, or until cooked through. Internal temperature should register at 165˚F.

Remove chicken breasts from skillet and set aside; keep them covered.

Add remaining butter to the skillet.

Stir in diced onions and cook for about 6 to 8 minutes, or until very soft. Stir frequently. If they start to burn, lower the heat.

Stir in the garlic and cook for 20 seconds.

Stir in Italian seasoning, sugar, and balsamic vinegar; cook for 2 minutes.

Whisk in the chicken broth; continue to whisk and scrape up all the browned bits from the bottom of the skillet.

Increase the heat to High and cook for about 2 to 3 minutes, or until the liquid has reduced a bit.

Lower heat to medium and whisk in the cream; whisk continually for about 30 seconds so that the sauce doesn’t start to boil.

Let sauce come to a simmer; add the chicken breasts back to the skillet. Cook for 1 to 2 minutes, or just until chicken is heated through.

Remove from heat. Sauce will thicken as it stands.

Garnish with basil and serve.

This delicious broccoli macaroni and cheese recipe is a fun take on the comfort food staple - and a tasty way to get more green on your plate! It doesn't look like your typical mac and cheese with the green color from broccoli, so I like to break this out around Halloween and call it "toxic waste mac and cheese" for something spooky and fun!

Broccoli Mac and Cheese Recipe

2 eggs

evaporated milk

broccoli

teaspoon dry mustard

garlic powder

onion powder

teaspoon salt

teaspoon pepper

butter

parmesan,

Bring 2 quarts of water to a boil in a large pot, stir in noodles, and cook until almost tender.

Meanwhile, add the eggs, evaporated milk, thawed broccoli, mustard powder, garlic powder, onion powder, salt, and pepper to the jar of your blender. Blend until smooth, about 30 seconds.

Drain the pasta, and return to the pot. Set the pot over low heat, and stir in the butter until melted.

Stir in the egg mixture and half of the cheddar.

Continue to cook over low heat, gradually stirring in the remaining cheese, until the mixture is hot and creamy, and the cheese is melted, about 5 minutes.

This classic meatball recipe is simple and scrumptious. It features tender meatballs filled with long grain rice and drenched in a velvety, rich tomato sauce mixture. It&#39;s so easy to make and something the whole family can enjoy!

The Best Porcupine Meatballs Recipe

lb. beef

white long grain rice (*uncooked)

salt

black pepper

½ teaspoon smoked paprika (*regular paprika also works)

Italian seasonings

tomato sauce

tomato paste (*see note below)

heavy cream (*see note below)

Worcestershire sauce

white wine vinegar (*see note below)

14.5 chopped parsley

Fresh shredded parmesan cheese

In a large bowl, combine meatball ingredients. Do not cook the rice before adding it to the meat mixture. Gently stir everything together until well incorporated, but don&#39;t overwork ingredients (this can result in tough meatballs).

Portion mixture into small, even spheres. I make my meatballs approximately 2 tablespoons in size and typically end up with 17-18 total. You can eyeball it, they don&#39;t have to be perfect! If desired, use a measuring spoon, cookie scoop, or kitchen scale to keep them more uniform! Each ball will weigh around 35 grams.

Arrange meatballs in a large skillet (be sure to use a skillet that has a lid). You can also use a large soup pot if necessary. Try to keep the meatballs apart, it&#39;s okay if they touch slightly.

In a separate bowl, combine sauce ingredients and whisk well.

Pour sauce over the meatballs, it&#39;s okay if they are completely covered by the mixture. The sauce will reduce and get thicker as it cooks! The rice will also absorb a good portion of it.

Place skillet on the stovetop on high heat. Cover and bring everything to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.

***If you want to eat your meatballs with rice (or another grain), I would begin cooking it according to package instructions at this point.

After 30 minutes, test one meatball to see if the rice is done. If it&#39;s still a bit crunchy, simmer 5 more minutes.

Spoon over rice, if desired, and enjoy!

https://www.youtube.com/watch?v=dWdNHbd26YI

https://garlicsaltandlime.com/porcupine-meatballs/

Porcupine meatballs are a simple and scrumptious dinner idea. This recipe features tender meatballs filled with long grain rice and covered with velvety, rich tomato sauce mixture. It's so easy to make and something the whole family can enjoy!

Porcupine Meatballs

Spicy Shrimp Francese recipe with Calabrian Chili is a seafood dish combining traditional Italian Francese sauce with spicy Calabrian chili peppers.

Spicy Shrimp Francese Recipe with Calabrian Chili

shrimp (about 32)

flour

eggs (beaten with 1 tbsp water)

garlic

chili peppers

oil chili peppers

lemons

white wine

salted butter

parsley (for garnish)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Season the shrimp with 1/2 teaspoon salt and black pepper to taste, on both sides.

Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.

Lightly flour half of the shrimp, shaking off excess, then dip into the beaten eggs

Heat a very large nonstick pan over medium heat. When hot cook the shrimp in two batches (in a single layer) – adding 1 teaspoon olive oil to lightly coat the bottom of the pan.

Cook the shrimp 2-3 minutes on each side, or until the shrimp is opaque and cooked through.

When cooked, transfer to a large plate and repeat with the remaining oil, flour and shrimp reserving the remaining flour.

Place the chicken broth in a mixing bowl with 1 tablespoon of the flour and whisk. Add the juice from 1 lemon.

To the skillet add 2 teaspoons of the Calabrian chili oil and add the garlic, cook 30 seconds, over medium heat until fragrant.

Add the Calabrian chili peppers and white wine.

Cook to reduce by half, then add the broth, bring to a boil and simmer over medium heat for about 4 to 4 minutes so it reduces slightly and thickens. Add the butter and let it melt.

Return the shrimp to the skillet and mix well, cook 30 to 60 seconds more to heat through.

Remove from heat and squeeze the remaining juice from the half lemon on top. Finish with parsley and enjoy!

You can’t beat the ease and convenience of air fryer meatloaf—it’s perfectly moist and cooks in half the time, making it a game changer for weeknight dinners!

Air Fryer Turkey Meatloaf

turkey

ketchup (plus 2 tablespoons for topping*)

quick rolled oats

onion

zucchini (squeezed well)

(minced parsley for garnish)

ground turkey

Black pepper

In a medium bowl combine ground turkey, oats, zucchini, onion, 1/4 cup ketchup, egg, salt and black pepper, mix well with a fork.

Divide mixture into 4 equal portions and shape into 4 mini loaves.

Transfer to the air fryer basket and air fry 350F 15 minutes, flip and brush on the remaining ketchup and cook and additional 5 minutes, until the center is cooked through. garnish with parsley, if desired.

These were delicious! The zucchini kept them moist but you couldn't even taste it! A win for my family!

Easy to make and tastes great. New go to recipe for quick weekday meal.

Everything you want in a recipe. Great for weekdays — easy, quick, delicious, juicy and a hit with the family. Will make this again and again. Thanks, Gina!

Great crust; i used bbq sauce on top instead of ketchup just for a preference!

My husband an I both enjoyed this recipe.  My zucchini was bad so I couldn’t use .  The rest of the recipe was followed exactly.  Moist and tasty…served with fresh string beans and a salad.

Quick. Easy. And tasty! This was an old-fashioned favorite of my mom’s and I’d loved doing it a way in the air fryer!

Easy to follow recipe, healthy and great to freeze.

https://www.youtube.com/watch?v=ciOysQ4FOTY

The JUICIEST, 20-Minute Air Fryer Turkey Meatloaf made with grated zucchini (Save to make later!!)
https://www.skinnytaste.com/air-fryer-turkey-meatloaf/

You can’t beat the ease and convenience of air fryer meatloaf—it’s perfectly moist and cooks in half the time, making it a game changer for weeknight dinners!

7 WW • Cals:252 • Protein:24.5 • Carbs:14 • Fat:11 #highprotein #groundturkey #airfryer

Air Fryer Turkey Meatloaf ✨

This high-protein Chicken Egg Roll Bowl made with ground chicken and veggies is great to meal prep for lunch or enjoy as a quick dinner!

Chicken Egg Roll Bowl

lb chicken

soy sauce (or gluten-free soy sauce, divided)

scallion (sliced, dark green parts separated for garnish)

garlic (minced)

ginger or ginger paste

slaw mix with cabbage (carrots and/or broccoli slaw,

baby bok choy

Chinese rice wine

sesame oil

white rice (for serving)

Ground Ginger

In a large nonstick skillet, cook the chicken over medium-high with ½ tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.

Add the scallion whites and light green parts, garlic and ginger, stir well and cook until soft, 2 to 3 minutes. Add the veggies, pour the remaining 2½ tablespoons soy sauce, rice wine and sesame oil and cook stirring ocassionally until the vegetables are wilted, but still crunchy, about 4 minutes.

Remove from heat and finish with scallions. Serve with rice.

We really enjoyed this.  I followed the recipe but ended up making half more sauce and I’m glad I did.  Rationed out the 1.5 cup over brown rice.  I have at least 2 more servings left, so I am thinking it serves 4, not 3.  Would also add sliced water chestnuts next time.  I will be making this again.

Seriously one of the best recipes on the site! From the time I shopped the grocery store to the time I finished making this dish, it was less than 45 minutes. So flavorful! It reminds me more of mushu chicken than an egg roll, but that’s not a bad thing! I should add water chestnuts next time!

I found it was 4 servings and very filling. The only thing different was to add a few red pepper flakes. Yummy!  Will be in the rotation.

This is my new go-to recipe, it’s delicious, I paired it with cauliflower fried rice and it was amazing! So healthy too! I may try it next time with tofu instead of ground chicken

What's a good substitute for baby bok choy? I don't like it. More slaw or something else? Can't wait to try this! I'll be meal prepping this for lunches.

Great low prep quick filling dinner with a nice amount of veggies. I eyeballed the slaw mix and ended up using almost the whole bag. Would definitely add edamame next time. My grocery only had regular bok choy, but the ends were a little bitter so definitely use the baby bok choy if you can find it. Added dry roasted peanuts on top for crunch. Will make again! Thank you!!

I followed the recipe exactly and it was delicious.
It is going into my recipe binder. Definitely making this again and thank for another great recipe.

One of the best recipes ever. Great for a quick dinner or meal prep. Add edamame.

This quick and easy roasted vegetable medley is packed with flavor and nutrients! With zucchini, broccoli, peppers, onions, and mushrooms, it’s the perfect healthy side dish. Tossed with balsamic vinegar, avocado oil, and thyme, this dish turns simple veggies into a delicious treat—even for vegetable skeptics!

Baked Zucchini &amp; Veggies

zucchini

squash

½ red onion (chopped)

bell pepper (chopped)

mushrooms

tbsp balsamic vinegar

tbsp avocado oil

¼ tsp thyme

Salt and pepper,

Prepare the vegetables: Place zucchini, squash, broccoli, onion, bell pepper, and mushrooms in a medium baking dish.

Season &amp; Toss: Drizzle with avocado oil and balsamic vinegar, then sprinkle with thyme, salt, and pepper. Toss to coat evenly.

Bake: Roast for 13 minutes, or until the vegetables are tender but slightly crisp.

This Crushed Potato Veggie Quiche is a deliciously flexible dish that invites you to clear out those forgotten veggies hiding in your fridge. With a flavourful potato crust and creamy custard, this quiche offers endless possibilities for using up any leftover produce. Whether it’s wilting courgettes, half-used peppers, or stray cherry tomatoes, you can mix and match to create a hearty meal that’s both satisfying and resourceful. Say goodbye to food waste and hello to your new favourite way to enjoy a quiche!

Easy Crushed Potato Veggie Quiche (Gluten Free)

300 g Potatoes

tbsp Olive oil

Salt & pepper

g Cheddar cheese

thyme

Courgette

g Broccolini

120 g Cherry tomatoes

Shallot

Pointed sweet pepper

carrot

Eggs

g Plain yogurt

ml Milk

tsp Oregano

Parmesan cheese

Boil potatoes in salted water until tender. Preheat oven to 200°C (fan).

Grease a 14-inch quiche tin with olive oil.

Transfer boiled potatoes to the tin and crush them with a glass. Shape the mashed potatoes into a quiche shell by pressing down with a spoon to form the base and edges.

Drizzle with olive oil, then season with salt, pepper, cheddar cheese, and thyme.

Slice and prepare all vegetables while the base bakes.

Whisk eggs, yogurt, milk, salt, pepper, and oregano in a bowl to make the custard.

Arrange vegetables in the baked potato crust.

Reduce oven temperature to 190°C (fan off) and bake for 30-35 minutes, or until the custard is set.

Sprinkle with Parmesan cheese and serve warm.

While baking the crushed potato quiche, I used extra vegies to make a variation... thin mandolin-sliced potatoes for an overlapped base that creates a scalloped edged base.  After sprinkling with olive oil, salt &amp; pepper and sweet basil, filled it with the vegies, poured the custard, topped with parmesan ... without boiling potatoes nor prebaking the base.  Baked for 40 minutes 190C.  A lighter quiche which we preferred to the crushed base.  Sorry no pics... have frozen extra portions of each to enjoy later.  Thanks for the inspiration!

This was a winner and will added to my rotation. Hubby loved it and was looking for  more. Not having any cherry tomatoes I used semi sun-dried tomatoes instead, I also added a smidge of nutmeg to the custard. It was YUM.

Top 8 quick dinner idea recipes from across the web

The most viewed quick dinner idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Skillet Balsamic Chicken Breasts

Broccoli Mac and Cheese Recipe

The Best Porcupine Meatballs Recipe

Spicy Shrimp Francese Recipe with C...

Air Fryer Turkey Meatloaf

Chicken Egg Roll Bowl

Baked Zucchini & Veggies

Easy Crushed Potato Veggie Quiche (...

Top 8 quick dinner idea recipes from across the web

The most viewed quick dinner idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skillet Balsamic Chicken Breasts

Broccoli Mac and Cheese Recipe

The Best Porcupine Meatballs Recipe

Spicy Shrimp Francese Recipe with C...

Air Fryer Turkey Meatloaf

Chicken Egg Roll Bowl

Baked Zucchini &amp; Veggies

Easy Crushed Potato Veggie Quiche (...

The most viewed quick dinner idea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Baked Zucchini & Veggies