Tag archives for Easy Dinner Recipes

3 Baked Sweet Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes
Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

Frequently Used & Favorite Items

Harvest Stuffed Sweet Potato

2 sweet potatoes
1 cup kale, chopped and massaged in 1 tsp olive oil
¼ cup goat cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped
2 tsp honey or balsamic glaze

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. Stuff with kale and top with goat cheese, dried cranberries and walnuts. Drizzle with honey or balsamic glaze.
Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken: http://bit.ly/2wUshN4
Buffalo Chicken Dip: http://bit.ly/2xyFgWq
Buffalo Chicken Nachos: http://bit.ly/2wSsrZW
2 sweet potatoes
2 cups chicken, cooked and shredded
½ cup hot sauce
¼ cup celery, finely diced
½ cup crumbled blue cheese

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato.  In a medium bowl, combine chicken and hot sauce. Stuff potatoes with buffalo chicken mixture and top with celery and crumbled blue cheese. Bake at 400ºF for 8-10 minutes or until chicken is hot and blue cheese has softened.
Enjoy!

Jalapeno Popper Stuffed Potato
2 sweet potatoes
¾ cup cream cheese
¼ cup bacon, crumbled
¼ cup pickled jalapeños
¼ cup green onions, thinly sliced
½ cup cheddar cheese, shredded

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. In a medium bowl, mix together cream cheese, bacon, pickled jalapenos and green onion. Set aside. Stuff with cream cheese mixture and top with cheddar cheese. Bake at 400ºF for 7-10 minutes or until cheese is completely melted.
Enjoy!

*SOME links provided above are affiliate links

Leave a comment

3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

*SOME links provided above are affiliate links

Leave a comment

3 Stuffed Pasta Shells!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items

Italian Sausage Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb Italian sausage, removed from casings
½ cup onion, diced
2 cups kale, chopped
2 garlic cloves, minced
½ tsp red pepper flakes
2 ½ cups tomato sauce
1 cup ricotta cheese
½ cup mozzarella, shredded
¼ cup parmesan, grated
Fresh basil for garnish
Salt and pepper to taste
Oil

In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Taco Stuffed Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb ground beef
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
2 tbsp taco seasoning
1 cup salsa
1 cup diced tomatoes
½ cup cheddar cheese, shredded
2 tbsp green onion for garnish
oil

In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Alfredo with Spinach
Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
½ cup cream cheese
1 cup parmesan, grated
Pinch of nutmeg
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Stuffed Shells:
12-14 large pasta shells, cooked and rinsed with cold water
2 cups chicken, cooked and shredded
1 cup frozen spinach, excess water squeezed out
1 cup mozzarella, shredded
Parmesan for garnish
Salt and pepper to taste

To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside.

To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

*SOME links provided above are affiliate links

Leave a comment

3 EASY Pantry Meals | Dinner Made Easy

More Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Tuna Fusilli
1lb fusilli pasta, cooked
½ tsp chili flakes
1 garlic clove, chopped
1 cup frozen green peas
2 tbsp capers
1 cup tomato sauce
2 can tuna in water
Oil

In a large skillet over medium-high heat, add oil. Add garlic and cook until fragrant.  Add pasta, tuna, peas, tomato sauce and capers. Season with chili flakes. Toss well and cook until heated through.
Enjoy!

Easy Rice Skillet
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
1 can chickpeas, rinsed and drained
1 cup diced tomatoes
2 cups chicken broth
½ tsp smoked paprika
2 cups frozen green beans
Salt and pepper to taste
Oil
Salt and pepper to taste

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add rice and cook for another 1-2 minutes. Add chickpeas, diced tomatoes, chicken broth and smoked paprika. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15 minutes, or until most of the liquid is absorbed. Add green beans and cook until beans have heated through and all the liquid has absorbed.
Enjoy!

Hearty Black Bean Soup
1 cup red onion, finely diced
1 green pepper, finely diced
2 chipotle peppers in adobo sauce,
2 cans black beans, not drained
1 can diced tomatoes
3 cups vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
Oil
Salt and pepper to taste
Cilantro for garnish
Lime wedges for garnish

In a dutch oven over medium-high heat, add oil. Add onions and green pepper and cook for 2-3 minutes, or until softened. Add remaining ingredients and cook for 25-30 minutes. Use an immersion blender to puree soup and season with salt and pepper to taste. Garnish with fresh cilantro and lime wedges.
Enjoy!

Leave a comment

3 EASY Budget Meals | Dinner Made Easy

More Dinner Made Easy Recipes Available Here
Healthy Dinner Recipes Available Here
Soup Recipes Available Here

Frequently Used & Favorite Items

Mushroom Frittata
6 eggs
2 tbsp milk
1 tbsp butter
1 cups mushrooms, thinly sliced
1 garlic clove, minced
1 cup spinach, chopped
Salt and pepper to taste

In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste and set aside. In a medium sized oven-safe skillet over medium-high heat, add butter. Add mushrooms and sauté for 4-5 minutes. Add garlic and spinach and cook until wilted. Add garlic and cook for another 30 seconds. Pour over egg mixture and mix well. Bake at 350ºF for 8-10 minutes, or until the egg is cooked through. Garnish with parsley.
Enjoy!

Baked Chicken Thighs
8 chicken thighs, boneless and skinless
3 potatoes, cut into wedges
½ red onion, chopped
1 cup cherry tomatoes

1 tsp garlic powder
1 tsp oregano
2 tbsp red wine vinegar
Oil
Salt and pepper to taste

In a large baking dish, toss all ingredients together. Bake at 400ºF for 35-40 minutes, or until chicken is cooked through and potatoes have softened.
Enjoy!

Tuscan Rice Skillet
1lb Italian sausage, casings removed
½ cup onion, finely diced
3 cups spinach, chopped
2 garlic cloves, minced
1 cup rice
1 can white beans, rinsed and drained
1 cup diced tomatoes
1 ½ cups chicken broth
2 tsp Italian seasoning
Salt and pepper to taste
Oil

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes. Add garlic and sausage. Break meat up with the side of a spoon and cook until no longer pink. Add rice and cook for another 1-2 minutes. Add beans, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15-20 minutes, or until the liquid is mostly absorbed. Stir in spinach and cook for another 2-3 minutes, or until wilted.
Enjoy!

Leave a comment

Dinner LIVE | Veggie Fried Quinoa

RecipeCard

Watch the first episode of Dinner Live Thursday January 19th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

Leave a comment

Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

Leave a comment

One Pot Cajun Chicken | Easy Weeknight Dinners

*This post was made in collaboration with BUSH’S Beans

One Pot Cajun Chicken Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4-6

1 tbsp olive oil
6 chicken thighs or legs
1 small yellow onion, diced
3 celery ribs, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tbsp Cajun seasoning
1⁄2 tsp cayenne pepper (optional)
1 cup rice
1 can BUSH’S Dark Red Kidney Beans
2 cups vegetable broth
1 can diced tomatoes, 15oz
salt and pepper

1. In a large skillet heat olive oil
2. Season the chicken with salt and pepper and then fry for 3-4 minutes per side, or until the chicken is golden.
3. Remove chicken from the skillet and set aside.
4. To the same skillet add onion, celery and bell pepper. Sauté for 3 to 4 minutes or until they begin to soften. Add minced garlic, Cajun seasoning and cayenne pepper (if you like the heat.) Cook for an additional 30 seconds.
5. Add rice, BUSH’S Dark Red Kidney Beans, broth and diced tomatoes. Bring mixture to a simmer, return the chicken to the skillet and cover. Reduce heat to medium-low and cook for 10 minutes.
6. Serve immediately or store in the refrigerator for up to 3 days.

Leave a comment
  • Twitter

  • Facebook

  • Want more?

Swedish Greys - a WordPress theme from Nordic Themepark.