15 Dinner Recipes That Will Make You Stop Scrolling and Start Cooking

Explore a flavorful collection of 15 dinner recipes that promise to ignite culinary inspiration. From quick and easy options like One-Pan Lemon Garlic Chicken and Asparagus to comforting dishes such as Creamy Tomato Basil Pasta, each recipe transforms everyday ingredients into enticing meals. Enjoy vegetarian delights like Stuffed Bell Peppers or indulge in BBQ Pulled Pork Sliders for a satisfying feast. With a variety of flavors and techniques, anyone can elevate their cooking game and discover more delightful dishes ahead.

One-Pan Lemon Garlic Chicken and Asparagus

One-Pan Lemon Garlic Chicken and Asparagus is a delightful and uncomplicated dish perfect for busy weeknight dinners or casual gatherings.

This flavorful meal combines tender, juicy chicken breasts with fresh asparagus, all infused with a zesty lemon and garlic marinade. With a preparation time of only 10 minutes and a total cooking time of approximately 30 minutes, it’s an ideal choice for those who want a healthy and satisfying dinner without a lot of fuss.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch of asparagus, trimmed
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and pepper.

3. In a large mixing bowl, combine the chicken breasts with half of the lemon garlic marinade, ensuring they are well coated.

Allow them to marinate briefly while you prepare the asparagus.

4. On a large, rimmed baking sheet, spread the marinated chicken breasts out in the center, and arrange the asparagus around the chicken.

5. Drizzle the remaining marinade over the asparagus and chicken.

6. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the asparagus is tender.

7. Remove from the oven, garnish with fresh chopped parsley, and serve hot.

Variations & Tips:

• For added flavor, consider marinating the chicken for 30 minutes to 2 hours in the refrigerator before cooking.
• You can substitute the asparagus with other vegetables like broccoli, bell peppers, or green beans.
• To make it a complete meal, serve with a side of rice or quinoa for a more filling option.
• For a kick of heat, sprinkle red pepper flakes over the dish before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the microwave or oven.

30-Minute Beef Stir-Fry

Minute Beef Stir-Fry is a quick and savory dish perfect for busy weeknights or when you’re craving a hearty meal in a flash.

With the vibrant colors of vegetables and tender slices of beef, this dish is not just delicious but also nutritious. It can be enjoyed by families, individuals, or anyone looking for a satisfying dinner option.

You’ll have it ready in just about 15 minutes, making it a perfect choice for those who need to whip up a meal without spending hours in the kitchen.

Ingredients

• 1 lb (450g) beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup beef broth or water
• Salt and pepper, to taste
• Cooked rice or noodles, for serving

Cooking Steps

1. In a small bowl, combine the soy sauce, oyster sauce, cornstarch, and beef broth. Stir until smooth and set aside.
2. Heat the vegetable oil in a large skillet or wok over high heat.
3. Add the sliced beef to the pan and sear for about 2-3 minutes, until browned and cooked through. Remove the beef from the skillet and set aside.
4. In the same skillet, add the onion, bell pepper, and broccoli. Stir-fry for about 3-4 minutes, until the vegetables are tender-crisp.
5. Add the minced garlic and cook for another 30 seconds.
6. Return the beef to the skillet and pour the sauce mixture over it. Toss everything together and cook for an additional 1-2 minutes until the sauce thickens slightly.
7. Season with salt and pepper to taste.
8. Serve hot over cooked rice or noodles.

Variations & Tips

• Vegetable Options: Feel free to use your favorite vegetables, such as snap peas, carrots, or mushrooms.
• Protein Alternatives: Substitute beef with chicken, shrimp, or tofu for a different protein option.
• Spiciness: If you enjoy a bit of heat, add red pepper flakes or sliced fresh chili while stir-frying the vegetables.
• Meal Prep: This dish is perfect for meal prep; you can slice the beef and chop the vegetables in advance to save time.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave when ready to serve.

Creamy Tomato Basil Pasta

Creamy Tomato Basil Pasta is a delightful and comforting dish that combines the rich flavors of ripe tomatoes with the aromatic essence of fresh basil, all enveloped in a luscious cream sauce.

This pasta is perfect for a cozy weeknight dinner or a quick meal to impress guests with minimal effort. With a preparation time of just 30 minutes, it’s an ideal choice for busy individuals and families looking to enjoy a flavorful meal without spending hours in the kitchen.

Ingredients:

• 12 oz pasta (fettuccine, penne, or your choice)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
• Salt, to taste
• Ground black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
2. Sauté Garlic: In the same pot, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
3. Add Tomatoes: Stir in the diced tomatoes (with their juices) and cook for 5 minutes, allowing the mixture to bubble gently.
4. Make It Creamy: Lower the heat, then add the heavy cream and dried basil (if using). Stir well to combine, and let it simmer for another 3-4 minutes until the sauce thickens slightly.
5. Combine Pasta and Sauce: Add the drained pasta to the sauce, tossing well to confirm all noodles are coated. If the sauce is too thick, add the reserved pasta water a little at a time until reaching your desired consistency. Season with salt and pepper to taste.
6. Serve: Divide the creamy tomato basil pasta among serving plates. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Variations and Tips:

• For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
• Add protein by including grilled chicken, shrimp, or chickpeas to make it a heartier meal.
• To enhance the flavor, incorporate a pinch of red pepper flakes for some heat or a splash of balsamic vinegar for an extra tangy note.
• Use ripe cherry tomatoes instead of canned if you prefer fresher ingredients; simply sauté them until they burst and release their juices.
• Feel free to experiment with different herbs like oregano or thyme for a twist on the classic flavor profile.

Sheet Pan Shrimp Tacos With Avocado Lime Sauce

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1 ripe avocado
• 1/4 cup Greek yogurt or sour cream
• Juice of 1 lime
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, salt, and pepper until well coated.
3. Spread the seasoned shrimp evenly across the prepared baking sheet. Bake in the preheated oven for 8-10 minutes, or until the shrimp turns pink and opaque.
4. While the shrimp is baking, make the avocado lime sauce. In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
5. Warm the corn tortillas in a separate skillet for about 30 seconds on each side, until pliable.
6. Assemble the tacos by placing a portion of the shrimp on each tortilla, topping with shredded cabbage, and drizzling generously with the avocado lime sauce.
7. Garnish with fresh cilantro and serve with lime wedges on the side.

Variations and Tips:

• For added flavor, consider marinating the shrimp in the seasoning for 15-30 minutes before cooking.
• Feel free to add additional toppings such as diced tomatoes, sliced jalapeños, or crumbled feta cheese for an extra kick.
• If you’re looking for a diet-friendly option, replace the corn tortillas with lettuce wraps for a low-carb version.
• Leftover shrimp can be stored in an airtight container in the fridge for up to two days, making for a quick lunch the next day!

Vegetarian Stuffed Bell Peppers

Vegetarian stuffed bell peppers are a colorful and nutritious dish that brings together a medley of flavors and ingredients in a vibrant presentation. Perfect for vegetarians or anyone looking to incorporate more plant-based meals into their diet, these stuffed peppers can be enjoyed as a main course or a side dish.

The preparation time is approximately 15 minutes, with a cooking time of about 30-35 minutes in the oven.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa (or rice)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, canned, or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well to incorporate all the ingredients.
4. Stuff each bell pepper with the filling, packing it tightly and leaving a bit of space at the top.
5. If using cheese, sprinkle the shredded cheese on top of each stuffed pepper.
6. Pour a small amount of water into the bottom of the baking dish (about 1/4 cup) to help steam the peppers during cooking.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
9. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Variations and Tips:

• Feel free to mix in other vegetables such as zucchini, spinach, or mushrooms for added nutrition and flavor.
• For a spicier version, add jalapeños or a dash of hot sauce to the filling mix.
• You can substitute quinoa with brown rice, or even couscous for a different texture.
• To make this dish gluten-free, confirm that any canned ingredients are labeled as gluten-free.
• Leftover stuffed peppers can be reheated in the microwave or oven and will also freeze well for a quick meal later on.

Honey Garlic Glazed Salmon

Honey Garlic Glazed Salmon is a delectable dish that showcases the juicy, flakiness of salmon paired with a sweet and savory glaze. This quick yet impressive meal is perfect for weeknight dinners or special occasions.

With a preparation time of just 10 minutes and a cooking time of about 15 minutes, this recipe is an excellent option for beginners or anyone looking to whip up a healthy meal in no time.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh ginger, grated (optional)
• Salt and pepper to taste
• Fresh parsley or green onions for garnish (optional)
• Lemon wedges for serving (optional)

Cooking Instructions:

1. In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and grated ginger (if using) until well combined. This will be your marinade and glaze.
2. Preheat your oven to 400°F (200°C).
3. Line a baking sheet with aluminum foil or parchment paper for easier cleanup. Place the salmon fillets skin-side down on the baking sheet.
4. Season the salmon with salt and pepper. Brush half of the honey garlic mixture over the top of the salmon fillets.
5. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. During the last 2-3 minutes of cooking, turn on the broiler to caramelize the glaze for extra flavor. Keep an eye on it to prevent burning.
7. Remove from the oven and drizzle the remaining honey garlic glaze over the cooked salmon.
8. Garnish with fresh parsley or green onions and serve with lemon wedges if desired.

Variations and Tips:

• For a spicy kick, add a pinch of red pepper flakes to the glaze or garnish with sliced jalapeños.
• If you prefer grilling, you can cook the salmon on a preheated grill over medium heat for about 6-8 minutes per side, brushing with the marinade throughout the cooking process.
• Pair the salmon with roasted vegetables, steamed rice, or a fresh salad for a complete meal.
• Make it a meal prep option by cooking extra salmon and using leftovers in salads or wraps throughout the week.

Classic Beef Tacos With Fresh Salsa

Classic beef tacos are a beloved dish that can be enjoyed by everyone, from busy families to casual entertaining with friends. This dish brings together seasoned ground beef nestled in warm corn or flour tortillas, topped with fresh salsa, crisp lettuce, and an array of flavorful toppings.

Preparation takes approximately 30 minutes, making it a quick and satisfying meal option for any night of the week.

Ingredients:

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 2/3 cup water
• 8 taco-size tortillas (corn or flour)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup sour cream
• Fresh cilantro, for garnish

Cooking Steps:

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
3. Drain excess fat, if necessary, and stir in the taco seasoning and water. Bring to a simmer and let it cook for 5 additional minutes, allowing the flavors to meld.
4. While the beef is cooking, heat the tortillas. You can do this by wrapping them in foil and warming in the oven, or heating each tortilla individually in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
5. To assemble the tacos, place a portion of the seasoned beef onto each tortilla and top with shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream. Garnish with fresh cilantro.

Variations and Tips:

• For a healthier option, consider using ground turkey or lean ground beef.
• Add diced jalapeños or sliced olives for an extra kick.
• You can make a homemade fresh salsa by combining chopped tomatoes, onions, cilantro, lime juice, and a pinch of salt for an added flavor boost.
• Serve with tortilla chips and guacamole on the side for a complete fiesta experience!

Spicy Chickpea and Spinach Stew

This Spicy Chickpea and Spinach Stew is a hearty and nutritious dish that combines the earthiness of chickpeas with the vibrant flavors of spices and the freshness of spinach. It’s perfect for those looking for a quick vegetarian meal packed with protein and fiber, making it an excellent choice for both busy weeknights and leisurely weekends.

With a preparation time of about 30 minutes, this stew is not only simple to make but also bursting with flavor, ensuring satisfaction for everyone at the dinner table.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (adjust for desired heat)
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic, cumin, smoked paprika, and cayenne pepper to the pot and cook for an additional minute until fragrant.
3. Stir in the diced tomatoes and chickpeas, mixing well. Cook for another 2-3 minutes to combine flavors.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10-15 minutes.
5. Add the fresh spinach to the pot, stirring until wilted. Season with salt, pepper, and lemon juice to taste.
6. Remove from heat and let it sit for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.

Variations & Tips:

• For a creamier stew, add a can of coconut milk after the tomatoes and chickpeas, reducing the broth slightly.
• Feel free to add extra vegetables such as bell peppers or zucchini for added nutrients and texture.
• Serve this stew over cooked quinoa or rice for a heartier meal.
• Adjust the spices according to your taste; for less heat, reduce or omit the cayenne pepper.
• This stew can be made ahead of time and refrigerated for up to three days, making it ideal for meal prep. Just reheat before serving.

Easy Chicken Alfredo

Easy Chicken Alfredo is a creamy, indulgent pasta dish that combines tender chicken breast with fettuccine pasta and a rich Alfredo sauce. This dish is perfect for busy weeknights or a cozy dinner with family and friends, as it can be whipped up in just 30 minutes.

With its delectable flavors and comforting texture, Easy Chicken Alfredo is sure to please even the pickiest eaters.

Ingredients:

• 8 oz fettuccine pasta
• 1 lb boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, season the chicken breasts with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook until browned and cooked through, about 5-7 minutes per side. Remove from the skillet, let it rest for a few minutes, and then slice into strips.
4. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
5. Pour in the heavy cream, stirring to combine, and bring to a simmer. Lower the heat and stir in the grated Parmesan cheese and Italian seasoning, mixing until the sauce is smooth and creamy.
6. Add the drained fettuccine and sliced chicken to the skillet, tossing to coat everything evenly with the sauce. Cook for an additional 1-2 minutes to heat through.
7. Serve immediately, garnished with chopped parsley.

Variations & Tips:

• For a lighter version, substitute heavy cream with half-and-half or unsweetened almond milk.
• Add vegetables such as broccoli, peas, or spinach for extra nutrition and flavor.
• If you want a little heat, consider adding red pepper flakes to the sauce.
• For a richer flavor, use freshly grated Parmesan instead of pre-packaged cheese.
• Pair your Easy Chicken Alfredo with a side salad or garlic bread for a complete meal.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad is a revitalizing and vibrant dish that combines wholesome quinoa with a variety of fresh vegetables and flavorful herbs, making it an excellent choice for a light lunch, dinner, or a nutritious side dish. Packed with protein and healthy fats, this salad is vegetarian and can easily be made vegan, appealing to a wide range of dietary preferences.

It typically takes about 30 minutes to prepare and can be served immediately or chilled for added flavor.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced (red, yellow, or green)
• 1/4 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional for vegetarians)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cooking Steps:

1. Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitter saponins.
2. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. Fluff the quinoa with a fork and let it cool. Meanwhile, prepare the vegetables.
4. In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, and mint.
5. Once the quinoa is cool, add it to the bowl with the mixed vegetables. Toss everything together gently.
6. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss until well combined.
7. If using, sprinkle the crumbled feta cheese over the top of the salad. Serve immediately or refrigerate for an hour to let the flavors meld.

Variations and Tips:

• For added protein, consider adding chickpeas or grilled chicken breast.
• You can substitute the vegetables based on your preference or seasonal availability, such as adding zucchini, artichokes, or radishes.
• For a spicier kick, add chopped jalapeños or crushed red pepper flakes.
• This salad can be stored in the fridge for up to 3 days, making it perfect for meal prep.
• Serve with pita bread or as a filling in wraps for a complete meal.

Rustic Mushroom Risotto

Rustic Mushroom Risotto is a creamy and comforting Italian dish that celebrates the earthy flavors of mushrooms, making it the ideal choice for mushroom lovers and anyone looking for a warm, satisfying meal. This dish is perfect for cozy family dinners or entertaining guests, and the preparation time is approximately 30-40 minutes, making it a great choice for a weeknight dinner or a leisurely weekend meal.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. In a medium saucepan, heat the vegetable or chicken broth over low heat to keep it warm throughout the cooking process.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and mushrooms. Cook until the mushrooms are tender and have released their moisture, about 5-7 minutes.
4. Add the Arborio rice to the skillet, stirring to coat it in the oil and allowing it to toast for about 2 minutes until slightly translucent.
5. Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
6. Begin ladling the warm broth into the rice mixture, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
7. Continue this process until the rice is creamy and al dente, about 18-20 minutes. You may not need all the broth.
8. Once the desired consistency is reached, remove the skillet from heat. Stir in the remaining butter, Parmesan cheese, salt, and pepper to taste.
9. Serve your Rustic Mushroom Risotto immediately, garnished with chopped fresh parsley.

Variations and Tips:

• For added texture, consider incorporating fresh peas or asparagus in the last few minutes of cooking.
• Experiment with different types of mushrooms or add herbs like thyme or rosemary for additional flavor.
• If you prefer a vegan option, substitute the butter and cheese with vegan alternatives.
• To make the dish more hearty, add cooked chicken or shrimp for protein.
• Leftover risotto can be shaped into arancini (rice balls) for a delicious appetizer the next day!

BBQ Pulled Pork Sliders

BBQ Pulled Pork Sliders are a mouth-watering and satisfying dish perfect for gatherings, game days, or casual family dinners. With tender, flavorful pork shoulder simmered in a tangy barbecue sauce, these sliders are hearty enough to please guests of all ages. The total preparation time is about 10 minutes, with 8 hours of cooking time, making it an easy option for meal prep, allowing you to focus on other activities while the pork cooks to perfection.

Ingredients:

• 4-5 lbs pork shoulder
• 1 cup BBQ sauce (your favorite brand)
• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 slider buns
• Coleslaw (optional, for topping)

Cooking Instructions:

1. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
2. Pat the pork shoulder dry with paper towels and rub the dry mixture all over the meat, ensuring it’s well coated.
3. Place the seasoned pork shoulder in a slow cooker and pour the BBQ sauce over the top. Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
4. Once the pork is cooked, remove it from the slow cooker and let it rest for a few minutes before shredding it with two forks.
5. After shredding, mix the pulled pork back into the BBQ sauce in the slow cooker, allowing the meat to absorb more flavor.
6. Serve the pulled pork on slider buns, topped with coleslaw if desired.

Variations and Tips:

• Experiment with different BBQ sauces to discover your favorite flavor profile.
• For a smoky flavor, consider adding a few drops of liquid smoke to the BBQ sauce.
• To make this dish faster, you can use a pressure cooker to prepare the pork in about 1.5 hours.
• Serve with a side of pickles or potato chips for added crunch and texture.
• If you’d like a bit of heat, add some chili powder or cayenne pepper to the dry rub.
• For a healthier version, opt for whole-grain slider buns and add more veggies to the coleslaw.

Thai Green Curry With Tofu

Thai Green Curry with Tofu is a vibrant and fragrant dish that is perfect for those who are looking for a delicious plant-based meal. This recipe showcases the classic flavors of Thai cuisine, blending creamy coconut milk with fresh herbs and spices to create a tantalizing sauce.

Ready in approximately 30 – 40 minutes, it’s ideal for weeknight dinners or meal prep, and it’s a great option for vegetarians or anyone wanting to incorporate more plant-based dishes into their diet.

Ingredients:

• 14 oz firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 cup Thai green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon brown sugar
• Fresh basil leaves for garnish
• Steamed jasmine rice for serving

Cooking Steps:

1. Prepare the Tofu: Slice the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the tofu and cook until it is golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
2. Make the Curry Base: In the same pan, add the remaining tablespoon of oil. Add the green curry paste and sauté for about 1-2 minutes until fragrant.
3. Combine Ingredients: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
4. Add Vegetables: Stir in the mixed vegetables and cook until they are tender, about 5-7 minutes.
5. Finish the Curry: Add the cooked tofu back to the pan. Stir in the soy sauce and brown sugar, adjusting the seasoning if needed. Simmer for another 2-3 minutes until heated through.
6. Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over steamed jasmine rice.

Variations and Tips:

• Vegetable Choices: Feel free to substitute or add your favorite vegetables such as broccoli, snap peas, or baby corn.
• Spice Level: Adjust the amount of green curry paste according to your preference for spice. You can add more or use mild coconut milk for a less spicy version.
• Protein Alternatives: This recipe works well with other plant proteins such as chickpeas or tempeh if you want to switch up the tofu.
• Serving Suggestion: Pair the curry with lime wedges for an added burst of flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and the flavors often improve as it sits.

Baked Ziti With Spinach and Ricotta

Baked Ziti With Spinach and Ricotta is a comforting Italian-American casserole that’s perfect for family dinners or entertaining guests. It combines hearty ziti pasta with creamy ricotta cheese, nutritious spinach, and savory marinara sauce, creating a delicious and satisfying meal. The preparation time is approximately 20 minutes, with a baking time of around 30 minutes, making it a great option for busy weeknights or casual gatherings.

Ingredients:

• 1 pound ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup spinach, fresh or thawed if frozen
• 2 cups mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil (for greasing the baking dish)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the ricotta cheese, egg, spinach, Italian seasoning, salt, and pepper. Mix until well combined.
4. In a greased baking dish, layer half of the cooked ziti, followed by half of the marinara sauce. Spoon half of the ricotta mixture over the sauce, then sprinkle with half of the mozzarella cheese.
5. Repeat the layers with the remaining ziti, marinara sauce, ricotta mixture, and top with the remaining mozzarella and grated Parmesan cheese.
6. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
7. Let it cool for a few minutes before slicing and serving.

Variations and Tips:

• For added flavor, consider cooking chopped onions and garlic in olive oil before adding the marinara sauce.
• You can substitute the spinach with kale or other leafy greens for a different twist.
• For a meatier version, add cooked ground beef or Italian sausage to the layers.
• Consider using a mix of cheese, such as adding fontina or provolone for more depth of flavor.
• To make this dish ahead of time, assemble it without baking and store it in the refrigerator for up to 24 hours. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.

Skillet Lemon Herb Couscous With Vegetables

Skillet Lemon Herb Couscous with Vegetables is a vibrant and nutritious dish that’s perfect for busy weeknights or leisurely weekends.

This colorful one-pan meal combines fluffy couscous with fresh vegetables and aromatic herbs, making it a simple yet satisfying option for vegetarians and anyone looking to eat lighter without sacrificing flavor.

With a preparation time of about 30 minutes, it’s an ideal choice for those who want healthy home-cooked meals without the hassle.

Ingredients:

• 1 cup couscous
• 1 ½ cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bell peppers, diced (mix of colors)
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. In a medium pot, bring the vegetable broth to a boil. Add the couscous, stir, cover, and remove from heat. Allow it to steam for about 5 minutes, then fluff with a fork.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic, bell peppers, and zucchini to the skillet. Cook for another 5-7 minutes, stirring frequently, until the vegetables are tender.
4. Stir in the cherry tomatoes, dried oregano, dried thyme, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the tomatoes soften.
5. Gently fold in the cooked couscous, making sure to combine everything evenly. Season with salt and pepper to taste.
6. Remove from heat and garnish with fresh chopped parsley before serving.

Variations and Tips:

• For added protein, consider adding cooked chickpeas or grilled chicken to the skillet.
• Swap out vegetables based on your preference or what’s in season—spinach, asparagus, or carrots can make great substitutes.
• For a spicy kick, sprinkle in some red pepper flakes or add diced jalapeños during cooking.
• You can also make it gluten-free by using quinoa instead of couscous.
• Serve it warm as a main course or chilled as a revitalizing salad.