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Quick and Easy Dinner Recipes


6 Quick and Easy Dinner Recipes

Busy Life and Sick of Takeout? Here's Some Ideas for Dinner that are too Fast and Way too Good!

April 16th 2021

By Morgan Lathrom


Everyone has experienced those times where life just gets busy. Whether that is from school, work, personal life issues, etc.. and you may just feel like cooking is too hard or takes way too long. So you may be pressed for time and not much wiggle room. Well here are six great recipes to help you take a break from or get rid of the takeout menu and get back to some home cooked meals!


Baked Feta Pasta


Not only has this recipe gone viral on every social media platform, but it's delicious and super easy to put together!


1.2 LBS Cherry or Grape Tomatoes

¼ Cup Olive Oil

1 Tablespoon Dried Basil

1 Tablespoon Dried Chives

½ Teaspoon Oregano

½ Teaspoon Cracked Peppercorns

4 Whole Cloves of Garlic

8.65 Ounces Block Feta Cheese

¾ LBS Riccioli Pasta (Your Pasta of Choice)


First preheat the oven to 400F. Place the tomatoes into the baking dish and drizzle the olive oil over them. Next sprinkle all of your spices over the tomatoes. Stir the tomatoes until they are all coated in the spices. Now place the block of feta cheese into the center of the baking dish. Place the garlic cloves in the dish between the tomatoes. Put the baking dish in the oven and bake for 35-40 minutes or until the cheese has softened and the tomatoes burst. While that is in the oven baking, cook your pasta of choice. (You may save some of this water to mix into the pasta for a creamier sauce if desired.) Once the tomatoes and cheese are ready, carefully remove from the oven. Use a wide cooking spoon to crush the garlic and the tomatoes, then mix into the cheese. Continue to mix until well combined. At this time you may add some salt according to your taste buds. Mix the cooked and drained pasta noodles into the cheesy mixture. Toss and mix so everything is well combined. (At this time you may add some pasta water, then mix until combined.) Now serve with some fresh chopped basil if desired!


Baked Chicken Tacos



This baked chicken taco recipe is the ultimate hack on an easy recipe that can be changed into any flavor combination!


1 Tablespoon Olive Oil

½ LBS Cooked Chicken Shredded (Rotisserie Chicken can be used)

1 Ounce Taco Seasoning

½ Cup Onion Diced

1 Can Diced Tomato (14.5 Ounce, Fully Drained)

1 Can Chopped Green Chilies (4.5 Ounce, Fully Drained)

10 Stand and Stuff Taco Shells

8 Ounces Refried Beans

2 Cups Mexican Blend Cheese Shredded

Toppings: Sliced Jalapeños, Sour Cream, Salsa, Chopped Cilantro, Shredded Lettuce, etc..


NOTES: If you prefer not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.


First preheat the oven to 400F. Spray a 9x13 baking dish with nonstick spray. Heat olive oil over medium heat in a medium skillet. Add diced onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes(FULLY DRAINED), and green chillies (FULLY DRAINED) * see note. Stir to combine fully. Reduce and allow to cook for 5-8 minutes. Place taco shells in the baking sheet, standing up. Bake taco shells for 5 minutes by themselves in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven. Now add your favorite topping items! Enjoy!


Build-Your-Own French Bread Pizza




Homemade pizza night can be a hassle, and ordering pizza can get expensive and redundant overtime. So why not try to build your own pizza out of french break? You can throw this together without putting in a ton of work!


1 Baguette, Sliced in half crosswise and lengthwise (4 pieces total)

Margherita Pizza Toppings:

1 Cup Tomato Sauce

¾ Cup Shredded Mozzarella

Halved Cherry Tomatoes

Mozzarella balls

1 Tablespoon Chopped Fresh Basil (Optional)

½ Teaspoon Red Pepper Flakes (Optional)


BBQ Chicken Pizza Toppings:

1 Cup BBQ Sauce

1 Cup Shredded Rotisserie Chicken

¾ Cup Shredded Mozzarella

½ Medium Red Onion, Thinly Sliced

2 Tablespoons Sliced Green Onions (Optional)


Notes

*Vegan/Vegetarian Substitution: Omit the chicken and replace the shredded mozzarella with your favorite vegan cheese alternative.

*These are made to make 2 Margherita pizzas and 2 BBQ chicken pizzas but feel free to mix, match, and customize.


Margherita Pizza:

Preheat the oven to 350°F and line 2 baking sheets with Parchment paper. Arrange the baguette pieces on the baking sheets, cut-side up. Spread 2 baguette pieces with the tomato sauce and top with the shredded mozzarella, cherry tomatoes, mozzarella balls, and basil.

Bake until the cheese is browned and bubbling, about 10 minutes. If using, garnish with chopped basil and red pepper flakes.


BBQ Chicken:

Preheat the oven to 350°F and line 2 baking sheets with Parchment paper. Arrange the baguette pieces on the baking sheets, cut-side up. Spread 2 baguette pieces with the BBQ sauce and top with the shredded chicken, shredded mozzarella, and red onion. Bake until the cheese is browned and bubbling, about 10 minutes. If using, garnish with green onions.


Broccoli and Beef Noodle Stir-Fry


Ramen noodles are an instant meal. Why not give ramen noodle night a whole new meaning? It's quick, easy, and it's like your favorite takeout meal, but homemade.


3 Packages of Instant Ramen

8 Cups Boiling Water

1 Clove Garlic, Minced

1 Teaspoon Cornstarch

2 Tablespoons Sesame Oil

Juice of 1 Lime

¼ Cup & 1 Tablespoon Soy Sauce

2 Cups Broccoli Florets

1 Tablespoons Olive Oil, Divided

¾ LBS Flank Steak, Thinly Sliced

½ Medium Yellow Onion, Thinly Sliced

Optional

2 Tablespoons Sliced Green Onions

2 Tablespoons Chopped Fresh Cilantro

1 ½ Teaspoons Toasted Sesame Seeds


Notes

Make sure to use a large nonstick pan when frying the noodles to avoid sticking. If using a low-sodium soy sauce, feel free to season noodles with kosher salt.

*Vegan/Vegetarian Substitution: Omit the steak and replace with tofu, edamame, or scrambled eggs for additional protein.


First place the ramen noodles into a large bowl. (Discard the seasoning packets or save them for another use.) Pour the boiling water over them. Let sit for 6 minutes, siring them every now and then to break up the noodle blocks. Drain and rinse under cold water then set aside. In a small bowl, combine the garlic, cornstarch, sesame oil, lime juice, and soy sauce. Stir well, then set aside. Palace the broccoli into a large, microwave safe bowl and microwave for 1 ½ minutes, until soft. Then set aside. Head 1 teaspoon of olive oil in the pan, over high heat. Add the steak to the pan and toss with 1 tablespoons of the reserved sauce. Cook until brown, about 2 minutes. Remove from the pan and set aside. Heat another teaspoon of olive oil in the plan, then add the onion. Cook, stirring often, until browned. Remove from pan and set aside. Add the remaining teaspoon of olive oil to the pan ,then add the noodles and the remaining sauce. Cook, string constantly, until the noodles soak up the sauce. Return the cooked vegetables and steak to the pan and stir to distribute. Transfer the noodles to a serving dish and garnish with green onions, cilantro, and sesame seeds, if using. Enjoy!


Caprese Mac ‘N’ Cheese


A spin on classic mac ‘n’ cheese. Perfect for all ages, and once the tomatoes and fresh basil are on top, it creates a flavorful, exciting new dish!


1 Pound Uncooked Elbow Macaroni

¼ Cup (½ stick) Unsalted Butter

¼ Cup All Purpose Flour

3 ½ Cups Whole Milk

¼ Teaspoon Paprika

1 Teaspoon Ground Black Pepper

1 Teaspoon Kosher Salt

2 Cups Baby Spinach

2 Cups Shredded Mozzarella, Divided

½ Pound Fresh Mozzarella, Sliced (Optional)

3 Small Tomatoes, Sliced

3 Tablespoons Chopped Fresh Basil


Notes

Feel free to place tomatoes and basil only over half of the Mac ‘n” Cheese if someone is not a fan.

*Vegan/Vegetarian Substitution: Substitute whole milk for almond milk and use your favorite vegan cheese in place of mozzarella.


Preheat the over to 380°F. Bring a large pot of salted water to a boil and cook the pot according to the package instructions. Drain and transfer the pasta into a large bowl after cooking. Set aside. In a large cast-iron skillet, melt the butter over low heat until foamy. Add the flour and stir until completely smooth and slightly thickened, which is about 2 minutes. While stirring, gradually add the milk and cook until the sauce is thickened, about 4 minutes. Season with the paprika, pepper, and salt. Fold in the spinach and stir until wilted. Add 1 ½ cups of shredded mozzarella and stir until completely melted. Add the cooked pasta and stir to coat in the sauce. Sprinkle the remaining ½ cup of shredded mozzarella evenly over the pasta, the top with the fresh mozzarella if using. Arrange the tomato slices on the top. Bake until brown and bubbling, about 25 minutes. Top with basil before serving. Enjoy!

Cobb Salad


An easy, quick, and healthy dinner! This Cobb salad is a protein-packed salad with the best homemade dressing! This Cobb salad is easy to assemble and looks aesthetically pleasing when served!


⅓ Cup Red Wine Vinegar

1 Tablespoon Dijon Mustard

⅔ Cup Extra-Virgin Olive Oil

Kosher Salt

Freshly Ground Black pepper

1 Head Romaine Lettuce, Coarsely Chopped

4- Hard Boiled Eggs, Peeled & Quartered

12 Ounces Cooked Chicken, Diced

8 Slices Bacon, Cooked & Crumbled

1 Avocado, Thinly Sliced

4 Ounces Crumbled Blue Cheese

5 Ounces Cherry Tomatoes, Halved.

2 Tablespoons Finely Chopped Chives


Notes

Vegan/Vegetarian Substitution: Substitute grilled tofu for chicken. Substitute fried eggplant for bacon. Take out hard boiled eggs. Substitute your favorite vegan cheese in replace of blue cheese!


In a jar, shake together vinegar, dijon mustard, and oil and season with salt and pepper. On a large platter, spread out lettuce, and then add rows of hard boiled egg, chicken, bacon, blue cheese, and cherry tomatoes. Season with salt and pepper, drizzle with dressing, and garnish with chives.


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