#WeeknightMeal

[novicephoenix]

This Chicken Bacon Ranch Pasta Bake is a tasty and comforting meal. It has soft chicken, crispy bacon, creamy ranch dressing, and gooey cheese. This meal is great for any event because it's sure to please everyone.

Ingredients: 8 oz penne pasta. 1 lb chicken breasts, diced. 6 slices bacon, cooked and crumbled. 1 cup ranch dressing. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup chopped green onions.

Instructions: Warm the oven up to 190C 375F. As directed on the package, cook the pasta. Once it's done, drain it and set it aside. Fry chicken cubes in a big pan until they are no longer pink. Put cooked pasta, chicken, crumbled bacon, ranch dressing, mozzarella cheese, Parmesan cheese, and chopped green onions in a large bowl. Put the mixture in a baking dish that has been greased. After the oven is hot, bake for 20 to 25 minutes, or until the top is bubbly and golden brown. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 25 minutes

Brock

[rowantedge]

This easy chicken pot pie recipe is a comforting classic, perfect for a cozy family dinner. With simple ingredients and minimal prep time, it's a go-to meal for busy weeknights.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 ounces condensed cream of chicken soup. 1 cup milk. 1 teaspoon dried thyme. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 package 9 inches refrigerated pie crusts.

Instructions: Warm the oven up to 190C 375F. Put cream of chicken soup, milk, thyme, garlic powder, salt, and pepper in a large bowl. Add the cooked chicken and mix the vegetables. Put one pie crust in the bottom of a pie dish after rolling it out. Spread the chicken mix on top of the pie crust. Place the second pie crust on top of the filling after rolling it out. Seal the edges and make flutes in them. Make holes in the top crust so that the steam can escape. In a 350-400 degree oven, bake the crust until it turns golden brown and the filling starts to bubble. Before you serve it, let it cool down for a while.

Prep Time: 15 minutes

Cook Time: 40 minutes

Bailey

[allijaytor]

This Slow Cooker Stuffed Peppers recipe is a delicious and easy way to enjoy a classic dish. The peppers are filled with a flavorful mixture of rice, beans, salsa, and cheese, then slow-cooked to perfection. It's a hearty and satisfying meal that's perfect for busy weeknights.

Ingredients: 4 large bell peppers. 1 cup cooked rice. 1 can 15 oz black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheese. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Cut the tops off the bell peppers and remove seeds and membranes. In a bowl, mix together cooked rice, black beans, salsa, shredded cheese, cumin, chili powder, salt, and pepper. Stuff each bell pepper with the rice and bean mixture. Place stuffed peppers in the slow cooker. Cover and cook on low for 6-8 hours or high for 3-4 hours, until peppers are tender. Serve hot and enjoy!

Jim

[convincingindie]

A creamy and cheesy chicken and rice dish that's perfect for kids and adults alike. It's easy to prepare and cooks to perfection in the slow cooker, making it a convenient weeknight meal.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup uncooked long-grain white rice. 1 cup chicken broth. 1 can condensed cream of chicken soup. 1 cup shredded cheddar cheese. 1/2 cup milk. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In the slow cooker's bottom, put chicken breasts. Cheese, milk, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl with rice. Put the mix on top of the chicken. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the rice is soft and the chicken is crispy.

Lily

[pomegranatesart]

A quick and delicious weeknight dinner idea, this easy skillet turkey chili is a hearty and flavorful dish. Packed with lean ground turkey, beans, and vibrant spices, it's a satisfying meal that comes together in no time.

Ingredients: 1 lb ground turkey. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 cup corn kernels. 1 cup chicken broth. 2 tablespoons chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese optional, for garnish. 1/2 cup chopped fresh cilantro optional, for garnish.

Instructions: In a large skillet, cook ground turkey over medium heat until browned. Add diced onion, bell pepper, and minced garlic to the skillet. Cook until vegetables are tender. Stir in diced tomatoes, black beans, kidney beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Simmer the chili over medium-low heat for 20-25 minutes, allowing flavors to meld and chili to thicken. Serve hot, garnished with shredded cheddar cheese and chopped cilantro if desired.

[recipeideasnow]

If you are searching easy healthy weeknight dinners for the family. You have come to the right place. 

Balancing busy weeknights with healthy eating can be challenging, but it doesn’t have to be. With the right recipes, you can prepare nutritious, delicious meals that your family will love—without spending hours in the kitchen. Here are easy, healthy weeknight dinners that are quick to prepare, satisfying, and packed with nutrients to keep everyone happy and healthy.

[salmonrojo]

This Udon with Chicken and Garlicky Peanut Dressing recipe offers a delightful fusion of flavors, combining the chewy texture of udon noodles with tender chicken slices, all dressed in a rich and flavorful garlicky peanut sauce. It's a satisfying and easy-to-make dish that's perfect for any day of the week.

Ingredients: 8 oz udon noodles. 2 boneless, skinless chicken breasts, thinly sliced. 2 cloves garlic, minced. 1/4 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sesame oil. 1 tablespoon honey. 1 tablespoon sriracha sauce. 2 green onions, thinly sliced. 1/4 cup chopped peanuts. 1 tablespoon sesame seeds. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the udon noodles. Remove the water and set it aside. Over medium-low heat, cook the chicken slices in a large skillet until they are fully cooked. Add pepper and salt. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for one to two minutes, until it smells good. To the pan, add honey, peanut butter, soy sauce, rice vinegar, sesame oil, and sriracha sauce. Mix the sauce well until it's smooth and hot all the way through. Put the cooked udon noodles and chicken slices in the pan. Toss until the sauce covers everything evenly and everything is hot. Cover the chicken and udon noodles in bowls. Top with chopped peanuts, sliced green onions, and sesame seeds.

[bijikurdistan]

A sweet and savory chicken dish made with apricot preserves, soy sauce, and Dijon mustard, cooked to perfection in the slow cooker.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup apricot preserves. 1/4 cup soy sauce. 2 tablespoons Dijon mustard. 2 cloves garlic, minced. 1/2 teaspoon ground ginger. 1/4 teaspoon red pepper flakes. Salt and pepper to taste. 2 tablespoons cornstarch. 2 tablespoons water. Sesame seeds and chopped green onions for garnish optional.

Instructions: Soy sauce, Dijon mustard, garlic, ginger, red pepper flakes, salt, and pepper should all be mixed together in a small bowl. Put chicken breasts in the crock pot. Spread the apricot mix on top of the chicken. When the chicken is done, cover it and cook on low for 4 to 6 hours or high for 2 to 3 hours. To make a slurry, mix cornstarch and water in a small bowl. During the last 30 minutes of cooking, stir the slurry into the slow cooker to make the sauce thicker. When the chicken is done and the sauce has thickened, serve it hot. If you want, you can top it with sesame seeds and chopped green onions.

Derek D

[wyntergordon]

A delightful combination of tender grilled chicken and flavorful pesto sauce tossed with pasta, this dish is a perfect balance of simplicity and taste. It's quick to prepare and guaranteed to satisfy your cravings.

Ingredients: 8 oz pasta. 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1/4 cup pesto sauce. 2 tablespoons olive oil. 1/4 cup grated Parmesan cheese. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. Preheat grill to medium-high heat. Season chicken breasts with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes before slicing. In a large skillet, heat olive oil over medium heat. Add cooked pasta and pesto sauce, tossing until pasta is well coated. Slice grilled chicken and serve over pesto pasta. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves. Serve hot and enjoy!

Ryan

[giacoppola]

This keto-friendly recipe has perfectly seasoned chicken thighs that are juicy and tender and bacon that is crunchy and salty. This dish is simple and tasty, making it perfect for a quick dinner during the week.

Ingredients: 6 bone-in, skin-on chicken thighs. 6 slices bacon. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon paprika. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Place chicken thighs on a sheet pan lined with parchment paper. Wrap each chicken thigh with a slice of bacon. Drizzle olive oil over the chicken thighs and bacon. Sprinkle garlic powder, paprika, dried thyme, salt, and pepper evenly over the chicken. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the bacon is crispy. Garnish with fresh parsley before serving.

Kian

[glittermuff]

It's really easy and fun to make this delicious Bolognese tart with chicken, sausage, and tomatoes. It's perfect for a casual evening meal!

Ingredients: 375g kant-en-klaar bladerdeeg. 300g rundergehakt. 1 ui, fijngesnipperd. 2 teentjes knoflook, fijngehakt. 1 rode paprika, in blokjes. 200g champignons, in plakjes. 300g tomatensaus. 100g geraspte kaas. 2 eieren. 100ml room. Zout en peper naar smaak.

Instructions: Put the oven on 200C to warm it up. Cover a tart shape with the bladerdeeg and put some pickle balls in the ground with a vork. Bake the blade ding for 10 minutes in an oven that has already been heated. Put some oil in a pan and cook it with the onion and knoblook until it turns brown. Add the paprika and mushrooms to the front and back of this kort. Put the tomato sauce through the food processor and season with salt and pepper. To get the meat out of the room, push it down with the room and eat it through the neck. Put the gehaktmengsel in the oven on the tart pan and top it with roasted cauliflower. Bake the tart for about 25 to 30 minutes, then go ahead and serve. Take the tart out of the oven even before you serve it.

Shannon

[souhailbog]

This Chinese Beef and Broccoli Stir Fry is a quick and flavorful dish featuring tender beef slices and crisp broccoli florets tossed in a savory sauce. Perfect for a delicious weeknight dinner!

Ingredients: 1 lb beef sirloin, thinly sliced. 2 cups broccoli florets. 3 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon cornstarch. 1 teaspoon sesame oil. 1/2 teaspoon ground black pepper. 2 tablespoons vegetable oil. 2 tablespoons water.

Instructions: Put cornstarch, soy sauce, oyster sauce, sesame oil, and black pepper in a bowl and mix them together. Put beef slices in the mixture and let them sit for 15 minutes. Put vegetable oil in a big pan or wok and heat it over medium-high heat. Chop up some garlic and add it. Stir-fry for 30 seconds. The beef slices should be stir-fried for about two to three minutes, or until they turn brown. After you add the broccoli florets and water, stir-fry for three to four more minutes, or until the broccoli is soft. Hot rice should be served with it.

Victoria

[cokesnlfan]

These Chicken Tacos are loaded with flavor, thanks to a homemade taco seasoning and a zesty habanero salsa. Perfect for a quick and delicious weeknight dinner!

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. 1 tablespoon chili powder. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/4 teaspoon dried oregano. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 8 small taco shells. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup grated cheddar cheese. 1/4 cup chopped fresh cilantro. 2 habanero peppers, finely chopped. 1/4 cup diced red bell pepper. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: Put chili powder, ground cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl. Mix the spices together to make your own taco seasoning. The taco seasoning mix should be spread on both sides of the chicken breasts. Put 1 tablespoon of olive oil in a pan and heat it over medium-high heat. Place the chicken breasts in the pan and season them. Cook for 5 to 6 minutes on each side, or until the chicken is fully cooked. Take it off the heat and let it sit for a few minutes. Then cut it into thin strips. Follow the directions on the package to warm the taco shells in the oven while the chicken rests. To make habanero salsa, put the diced tomatoes, red onion, red bell pepper, lime juice, and 1 tablespoon of olive oil in a medium-sized bowl. Add the chopped habanero peppers and mix them together. Add pepper and salt to taste. To make the tacos, put some shredded lettuce, sliced chicken, grated cheddar cheese, and habanero salsa in each taco shell. Add fresh cilantro as a garnish. Put extra salsa on the side and serve the chicken tacos. Enjoy your habanero-spiked chicken tacos that you made yourself!

Gianna Taylor

[newwavecrashing]

Enjoy all the flavors of traditional lasagna in a comforting soup form! This hearty one-pot meal is perfect for busy weeknights and will warm you up from the inside out.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz diced tomatoes. 1 can 8 oz tomato sauce. 4 cups beef broth. 1 cup water. 2 teaspoons Italian seasoning. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 oz lasagna noodles, broken into pieces. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup ricotta cheese. Fresh basil leaves, for garnish optional.

Instructions: With the heat on medium, cook the ground beef, onion, and garlic in a skillet until the beef is browned and the onion is clear. Get rid of extra fat. Move the beef mixture that has been cooked to a slow cooker. To this mix you should add tomato sauce, beef broth, water, basil, oregano, salt, and pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the broken lasagna noodles about 30 minutes before you serve. Put the lid on and cook until the noodles are soft. Pour the soup into bowls after the noodles are done cooking. Add mozzarella, Parmesan, and ricotta cheese to the top of each serving. If you want, you can add fresh basil leaves as a garnish. Enjoy while hot!

Erica R

[usatherei]

This chicken and gravy recipe for the slow cooker is comforting and easy to make. It's great for busy weeknights or lazy weekends. The chicken is cooked to perfection in a rich gravy that everyone in the family loves.

Ingredients: 4 boneless, skinless chicken breasts. 1 packet dry chicken gravy mix. 1 can cream of chicken soup. 1 cup chicken broth. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In the slow cooker, put chicken breasts at the bottom. Put the dry gravy mix, cream of chicken soup, chicken broth, garlic powder, and onion powder in a different bowl. Mix them together. Add the mix to the slow cooker with the chicken breasts. Set the timer for 6 to 8 hours on low or 3 to 4 hours on high. Cover and cook until the chicken is soft and cooked all the way through. When it's done, use two forks to shred the chicken and mix it with the gravy in the slow cooker. Add salt and pepper to taste to make the food taste better. Warm it up and put it on top of mashed potatoes, rice, or noodles.

Scarlett Hodge

[chefcharts]

Creamy Beef And Shells