20 Delicious Simply Easy Dinner Recipes Quick

Are you tired of scrambling at dinnertime, searching for recipes that are both quick and delicious? Look no further! Our roundup of 20 Delicious Simply Easy Dinner Recipes is here to save your evenings. From cozy comfort foods to light and fresh seasonal favorites, these dishes promise minimal prep and maximum flavor. Perfect for busy weeknights, let’s dive into meals that’ll have everyone asking for seconds!

Garlic Butter Shrimp Pasta

Mmm, get ready to twirl your fork into a dish that’s as easy to love as it is to make—Garlic Butter Shrimp Pasta, where succulent seafood meets al dente noodles in a garlicky, buttery embrace. Perfect for those nights when you want to feel fancy without the fuss.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1/2 tsp red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1/2 lemon, juiced
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add linguine and cook according to package instructions until al dente, about 9 minutes. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat clarified butter in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer; cook for 2 minutes per side until pink and opaque. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
4. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes until slightly reduced.
5. Stir in heavy cream and red pepper flakes; simmer for 1 minute to thicken slightly.
6. Return shrimp to the skillet along with cooked linguine, reserved pasta water, and lemon juice. Toss everything together for 1-2 minutes until well coated and heated through.
7. Remove from heat; stir in chopped parsley and season with salt to taste.

Just like that, you’ve got a dish where the pasta is perfectly slick with sauce, each bite bursting with the brightness of lemon and the warmth of garlic. Serve it up with a crusty baguette to sop up every last drop of that glorious sauce.

One-Pot Chicken Alfredo

Virtually everyone has those nights where the thought of doing dishes after cooking feels like a Herculean task. Enter this One-Pot Chicken Alfredo—your knight in shining armor, ready to save the day (and your sink) with minimal cleanup and maximum flavor.

Ingredients

• 1 lb boneless, skinless chicken breasts, cubed
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 2 cups heavy cream
• 1 cup chicken broth
• 8 oz fettuccine pasta
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering.
2. Add the cubed chicken breasts, seasoning with sea salt and black pepper, and sauté until golden brown, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure a perfect sear.
3. Reduce heat to medium, add the unsalted butter and minced garlic, sautéing until fragrant, about 1 minute.
4. Pour in the chicken broth and heavy cream, stirring to combine, then bring to a gentle simmer.
5. Add the fettuccine pasta, ensuring it’s fully submerged, and cook for 12 minutes, stirring occasionally. Tip: The pasta should be al dente—keep an eye on it to avoid overcooking.
6. Stir in the freshly grated Parmesan cheese and nutmeg until the cheese is melted and the sauce is creamy.
7. Garnish with fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmesan and a twist of black pepper.

Gloriously creamy with a hint of nutty Parmesan and a whisper of garlic, this One-Pot Chicken Alfredo is a textural dream. Serve it straight from the pot for a rustic family-style meal or plate it with a side of garlic bread for dipping into that luxurious sauce.

Beef and Broccoli Stir Fry

Picture this: a sizzling skillet, the intoxicating aroma of garlic and ginger dancing through the air, and a dish that’s about to make your taste buds do the cha-cha. That’s right, we’re diving fork-first into a beef and broccoli stir fry that’s so good, it’ll have you questioning why you ever ordered takeout.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets, blanched
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. In a bowl, whisk together soy sauce, brown sugar, cornstarch, and beef broth to create the marinade. Tip: For a smoother sauce, ensure the cornstarch is fully dissolved.
2. Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes at room temperature. Tip: Marinating at room temperature enhances flavor absorption.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering. Add garlic and ginger, sautéing for 30 seconds until fragrant.
4. Increase heat to high and add the marinated beef, reserving the marinade. Sear for 2 minutes per side until a golden crust forms. Tip: Avoid overcrowding the skillet to ensure proper searing.
5. Add blanched broccoli florets and red pepper flakes to the skillet, tossing to combine. Pour in the reserved marinade and bring to a simmer.
6. Cook for an additional 3 minutes, stirring occasionally, until the sauce thickens and coats the beef and broccoli evenly.
7. Drizzle with sesame oil, remove from heat, and let it rest for 2 minutes before serving.

Lusciously tender beef meets crisp-tender broccoli in a glossy, umami-packed sauce that’s bold, slightly sweet, and with just the right kick. Serve it over a mound of jasmine rice or, for a low-carb twist, spiralized zucchini noodles.

Easy Homemade Pizza

Never has there been a more thrilling time to roll up your sleeves and dive into the art of pizza making at home. With our ‘Easy Homemade Pizza,’ you’re not just baking; you’re embarking on a cheesy, saucy adventure that promises to be as fun as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp granulated sugar
• 3/4 tsp active dry yeast
• 1/2 tsp kosher salt
• 1/2 cup warm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1/2 cup San Marzano tomato sauce
• 1 1/2 cups whole milk mozzarella cheese, freshly grated
• 1/4 cup Parmigiano-Reggiano cheese, finely grated
• 5 fresh basil leaves, chiffonade

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, active dry yeast, and kosher salt. Whisk to aerate.
2. Gradually add the warm water and extra-virgin olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Tip: The dough is ready when it springs back slightly when poked.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside to heat up.
6. Punch down the dough and roll it out on a floured surface to a 12-inch circle. Transfer to a piece of parchment paper.
7. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle the mozzarella and Parmigiano-Reggiano cheeses over the sauce.
8. Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove from the oven and immediately garnish with the fresh basil. Tip: Let the pizza rest for 2 minutes before slicing to allow the cheese to set.

Your masterpiece boasts a crisp, golden crust with a tender interior, topped with a vibrant, tangy sauce and molten, stretchy cheese. Yet, the real magic happens when you gather around the table, tearing into this pizza with your hands, sharing laughs and maybe even fighting over the last slice.

Creamy Tomato Basil Soup

Kickstart your culinary adventure with a bowl of this lusciously creamy tomato basil soup, where every spoonful is a hug for your taste buds. Perfect for those days when you crave something comforting yet sophisticated, this dish is a vibrant dance of flavors that’s sure to impress.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 28 ounces canned San Marzano tomatoes, with juices
• 1 cup vegetable stock
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, chiffonade
• 1 teaspoon granulated sugar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Pour in the canned San Marzano tomatoes with their juices and the vegetable stock, bringing the mixture to a gentle boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes to meld the flavors.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Stir in the heavy cream, chiffonade of fresh basil, granulated sugar, sea salt, and freshly ground black pepper. Heat through for 2 minutes.
8. Adjust seasoning if necessary, then remove from heat.

Whip up this creamy tomato basil soup for a velvety, rich experience that’s both comforting and elegant. Serve with a swirl of cream and a sprinkle of fresh basil for an Instagram-worthy presentation, or pair with a grilled cheese sandwich for the ultimate comfort meal.

Baked Lemon Pepper Salmon

Craving a dish that’s as easy to make as it is to devour? Let’s dive into the zesty world of Baked Lemon Pepper Salmon, where flaky meets fabulous and your taste buds throw a party.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly cracked black pepper
• 1 tsp finely ground sea salt
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 2 cloves garlic, minced
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for an easy cleanup.
2. Pat the salmon fillet dry with paper towels to ensure a crispy skin, then place it skin-side down on the prepared baking sheet.
3. In a small bowl, whisk together the olive oil, black pepper, sea salt, lemon juice, lemon zest, and minced garlic to create a vibrant marinade.
4. Brush the marinade generously over the salmon fillet, making sure to coat every nook and cranny for maximum flavor.
5. Drizzle the melted butter over the salmon for an extra layer of richness that’ll make your heart sing.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork but remains succulent inside.
7. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is as moist as the last.

Velvety and vibrant, this Baked Lemon Pepper Salmon is a masterpiece of textures and tastes. Serve it atop a bed of quinoa for a wholesome meal, or flake it into tacos for a twist that’ll have everyone asking for seconds.

Quick and Easy Tacos

Yikes! Who knew taco night could be this effortless and still pack a punch of flavor? Dive into these Quick and Easy Tacos that’ll have you out of the kitchen faster than you can say ‘more salsa, please!’

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup chicken stock, low-sodium
• 8 corn tortillas, 6-inch
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup fresh cilantro, roughly chopped
• 1 lime, cut into wedges
• 1/2 cup sour cream
• 1 avocado, sliced
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion to the skillet, sautéing until translucent, approximately 3 minutes.
3. Stir in minced garlic, cooking until fragrant, about 30 seconds.
4. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes.
5. Sprinkle chili powder, cumin, smoked paprika, and a pinch of salt over the beef, stirring to coat evenly.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet, and simmer until liquid is reduced by half, about 2 minutes.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Divide the beef mixture evenly among the tortillas, topping with grated cheddar, cilantro, avocado slices, a dollop of sour cream, and a squeeze of lime.
9. Serve immediately, ensuring each taco is garnished to perfection.

Just like that, you’ve got tacos that are a riot of textures—crispy, creamy, and everything in between. For a twist, try serving them open-faced with an extra sprinkle of cheese under the broiler for a minute for a melty, golden finish.

Vegetable Stir Fry with Rice

Ever find yourself staring into the abyss of your fridge, wondering how to turn those lonely veggies into something spectacular? Well, buckle up, buttercup, because this Vegetable Stir Fry with Rice is about to become your weeknight superhero, cape optional but highly encouraged.

Ingredients

• 1 cup jasmine rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced

Instructions

1. In a medium saucepan, combine jasmine rice with 2 cups of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While rice cooks, heat clarified butter and sesame oil in a large wok or skillet over medium-high heat until shimmering.
3. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
4. Toss in broccoli, red bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender. Tip: The brighter the veggies, the better the crunch.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, and red pepper flakes. Pour over vegetables, tossing to coat evenly.
6. Push vegetables to one side of the wok. Pour beaten eggs into the empty space, scrambling until just set, about 2 minutes. Tip: Soft, slightly runny eggs add a luxurious texture.
7. Combine scrambled eggs with vegetables, then fold in cooked jasmine rice until everything is happily mingled.
8. Garnish with sliced green onions before serving.

This dish is a symphony of textures, from the fluffy rice to the crisp-tender veggies, all tied together with a sauce that’s equal parts sweet, tangy, and spicy. Serve it in a hollowed-out pineapple for an instant tropical vacation vibe, no passport required.

Simple Spaghetti Carbonara

Alright, let’s dive into the world of pasta perfection with a dish that’s as easy as it is indulgent. Simple Spaghetti Carbonara is the hero of weeknight dinners, turning basic ingredients into a creamy, dreamy masterpiece that’ll have you doing a happy dance at the table.

Ingredients

• 8 oz spaghetti
• 4 oz pancetta, diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup Pecorino Romano, finely grated
• 1/2 cup Parmigiano-Reggiano, finely grated
• 2 cloves garlic, minced
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1 tbsp extra-virgin olive oil

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook according to package instructions until al dente, about 9 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
4. In a mixing bowl, whisk together the eggs, Pecorino Romano, Parmigiano-Reggiano, black pepper, and sea salt until well combined.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from heat and quickly stir in the egg and cheese mixture, using the residual heat to create a creamy sauce. Tip: Work fast to avoid scrambling the eggs.
7. If the sauce is too thick, gradually add the reserved pasta water, a tablespoon at a time, until desired consistency is reached. Tip: The sauce should coat the pasta beautifully, not pool at the bottom of the bowl.

Outrageously creamy with a salty punch from the pancetta and a sharp bite from the cheeses, this Simple Spaghetti Carbonara is a textural dream. Serve it with a sprinkle of extra cheese and a side of crusty bread to sop up every last bit of that luscious sauce.

Chicken Parmesan Pasta

Ever find yourself staring into the fridge, dreaming of a dish that’s both a hug in a bowl and a high-five to your taste buds? Enter Chicken Parmesan Pasta, where crispy meets creamy in a dance of deliciousness that’ll have you forgetting your own name.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, for dredging
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup clarified butter
• 12 oz penne pasta
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil for the pasta.
2. Season the chicken breasts with salt and pepper on both sides.
3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, and finally coat with a mixture of breadcrumbs and Parmesan cheese.
4. In a large skillet over medium heat, melt clarified butter and cook the chicken until golden brown, about 3-4 minutes per side. Tip: Ensure the butter is hot enough to sizzle when the chicken is added for that perfect golden crust.
5. Transfer the chicken to a baking sheet, top each with marinara sauce and mozzarella, then bake for 10 minutes, or until the cheese is bubbly and slightly browned.
6. Meanwhile, cook the penne pasta according to package instructions until al dente, then drain.
7. Toss the cooked pasta with the remaining marinara sauce and half of the basil.
8. Slice the baked chicken into strips and serve atop the pasta. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
9. Garnish with additional Parmesan and the remaining basil. Tip: Fresh basil adds a bright contrast to the rich flavors, so don’t skip it!

Bold flavors and textures make this dish a standout—crispy chicken, tender pasta, and melty cheese come together in a symphony of comfort. Serve it with a side of garlic bread to sop up any leftover sauce, because let’s be real, you’re going to want every last drop.

Easy Beef Stroganoff

Ready to dive into a dish that’s as fun to make as it is to devour? Let’s talk about transforming simple ingredients into a creamy, dreamy beef stroganoff that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef stock, preferably homemade
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 1 tbsp fresh dill, chopped
• 8 oz wide egg noodles, cooked al dente
• Salt and freshly ground black pepper, to season

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add the thinly sliced sirloin steak, seasoning lightly with salt and pepper, and sear for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the cremini mushrooms and yellow onion, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle the flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the beef stock and Dijon mustard, scraping up any browned bits from the bottom of the pan.
7. Return the seared steak to the skillet, simmering for 3 minutes to thicken the sauce slightly.
8. Remove from heat and stir in the sour cream and fresh dill, ensuring the sauce is creamy and well combined.
9. Toss with the cooked egg noodles until evenly coated.

Buttery noodles cradle the tender steak and mushrooms in a sauce that’s rich with a tangy kick from the Dijon and sour cream. Serve it up in a deep bowl with an extra sprinkle of dill for a pop of color and freshness.

Homemade Mac and Cheese

Unbelievably creamy and irresistibly cheesy, this Homemade Mac and Cheese is the ultimate comfort food that’ll make you forget the boxed stuff ever existed. Perfect for those days when only a bowl of pure, unadulterated cheesy goodness will do.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp clarified butter
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/4 tsp freshly grated nutmeg
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan over medium heat, melt the clarified butter. Whisk in the flour and cook for 1 minute to form a roux.
4. Gradually whisk in the warmed milk, ensuring no lumps remain. Cook until the mixture thickens, about 5 minutes.
5. Stir in the Dijon mustard, nutmeg, salt, and white pepper. Remove from heat.
6. Add the cheddar and Gruyère cheeses in batches, stirring until fully melted and the sauce is smooth.
7. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish.
8. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the macaroni.
9. Bake for 20-25 minutes, or until the top is golden and the edges are bubbly.

Now, this mac and cheese is a masterpiece of creamy, cheesy perfection with a crunchy, buttery topping that’s downright addictive. Serve it straight from the oven with a side of crispy bacon or a fresh green salad for a meal that’s anything but basic.

Grilled Cheese and Tomato Soup

Gather ’round, comfort food connoisseurs, because we’re about to dive into a duo that’s been besties since the dawn of time (or at least since canned soup hit the shelves). Grilled cheese and tomato soup isn’t just a meal; it’s a hug in a bowl with a crispy, cheesy sidekick.

Ingredients

• 4 slices of artisan sourdough bread, 1/2 inch thick
• 2 tbsp clarified butter, divided
• 4 oz sharp cheddar cheese, thinly sliced
• 4 oz Gruyère cheese, thinly sliced
• 2 cups homemade or high-quality canned tomato soup
• 1 tbsp extra virgin olive oil
• 1 small garlic clove, minced
• 1/4 tsp smoked paprika
• Salt to season

Instructions

1. Preheat a heavy skillet over medium-low heat (300°F) for even cooking.
2. Spread 1/2 tbsp clarified butter on one side of each bread slice for that golden, crispy exterior.
3. Layer the cheddar and Gruyère between the unbuttered sides of two bread slices, creating two sandwiches.
4. Place the sandwiches in the skillet, buttered side down. Cook for 3-4 minutes until golden brown. Tip: Press lightly with a spatula for even browning.
5. Flip the sandwiches, add the remaining butter to the skillet, and cook for another 3-4 minutes. Tip: Cover the skillet briefly to melt the cheese thoroughly.
6. Meanwhile, heat olive oil in a saucepan over medium heat. Sauté garlic until fragrant, about 30 seconds.
7. Add tomato soup, smoked paprika, and a pinch of salt. Simmer for 5 minutes, stirring occasionally. Tip: A splash of cream can add richness if desired.
8. Remove the grilled cheese from the skillet, let rest for 1 minute, then slice diagonally for maximum cheese pull.
9. Ladle the soup into bowls, garnish with a drizzle of olive oil or fresh basil, and serve immediately with the grilled cheese.

Relish the contrast of the soup’s velvety smoothness against the sandwich’s crunch, with the cheeses offering a gooey, tangy bite. For a twist, dunk your grilled cheese into the soup like it’s the last dip at a fondue party.

Easy Chicken Quesadillas

Feeling peckish and in dire need of a quick, cheesy escape? Look no further than these Easy Chicken Quesadillas, your ticket to flavor town with minimal fuss and maximum deliciousness.

Ingredients

• 2 cups shredded, cooked chicken (preferably free-range)
• 1.5 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp clarified butter
• 4 large flour tortillas (10-inch diameter)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium bowl, combine the shredded chicken, Monterey Jack cheese, diced red bell pepper, and chopped red onion. Season with ground cumin, smoked paprika, sea salt, and black pepper. Mix thoroughly to ensure even distribution of ingredients.
2. Heat a large skillet over medium heat (350°F) and add 1/2 tbsp of clarified butter, swirling to coat the bottom of the pan.
3. Place one flour tortilla in the skillet. Spread half of the chicken mixture evenly over one half of the tortilla, then fold the other half over to create a semi-circle. Press down gently with a spatula.
4. Cook for 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining tortillas and chicken mixture, adding more clarified butter to the skillet as needed.
5. Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute before slicing into wedges. This allows the cheese to set slightly, making for cleaner cuts.

Unbelievably crispy on the outside with a gooey, flavorful center, these quesadillas are a crowd-pleaser. Serve them with a side of zesty avocado crema or a fiery salsa for an extra kick that’ll have everyone coming back for seconds.

Simple Beef Tacos

Let’s taco ’bout a dish that’s as fun to make as it is to devour—Simple Beef Tacos! Perfect for those nights when you’re craving something deliciously uncomplicated yet packed with flavor, this recipe is your ticket to taco heaven without the fuss.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 corn tortillas
• 1 cup shredded sharp cheddar cheese
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion, sautéing until translucent, approximately 3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 5 minutes.
5. Sprinkle the chili powder, ground cumin, smoked paprika, and cayenne pepper over the beef, stirring to coat evenly.
6. Pour in the tomato sauce and water, bringing the mixture to a simmer. Reduce heat to low and let it cook for 10 minutes, stirring occasionally.
7. While the beef simmers, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
8. Assemble the tacos by spooning the beef mixture onto each tortilla, then topping with shredded cheddar cheese and fresh cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the top.

Unbelievably tender beef meets a symphony of spices in these tacos, creating a melody of flavors that’ll have your taste buds dancing. For an extra kick, drizzle with hot sauce or add a dollop of sour cream to balance the heat. Perfect for a casual dinner or your next fiesta, these Simple Beef Tacos are sure to steal the show!

Quick Chicken Stir Fry

Ever find yourself staring into the abyss of your fridge, wondering how to turn that lonely chicken breast and assorted veggies into something that doesn’t scream ‘I gave up’? Well, buckle up, buttercup, because this Quick Chicken Stir Fry is about to become your weeknight superhero, cape optional.

Ingredients

• 1 lb boneless, skinless chicken breast, thinly sliced against the grain
• 2 tbsp cold-pressed sesame oil
• 1 cup julienned rainbow bell peppers
• 1 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1/4 cup low-sodium tamari
• 1 tbsp raw honey
• 1 tsp crushed red pepper flakes
• 1 tbsp arrowroot powder
• 1/4 cup filtered water
• 2 cups cooked jasmine rice, for serving
• 1 tbsp toasted sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. In a large wok or skillet, heat sesame oil over medium-high heat until shimmering, about 1 minute.
2. Add chicken slices in a single layer, searing undisturbed for 2 minutes to achieve a golden crust. Flip and cook for an additional 2 minutes. Tip: Overcrowding the pan leads to steaming, not searing—cook in batches if necessary.
3. Introduce bell peppers and snap peas, stirring vigorously for 3 minutes until veggies are crisp-tender.
4. Toss in garlic and ginger, cooking for 30 seconds until fragrant. Tip: Burnt garlic is bitter—keep the party moving!
5. Whisk together tamari, honey, red pepper flakes, arrowroot powder, and water in a small bowl. Pour over the stir fry, coating evenly.
6. Reduce heat to medium and simmer for 2 minutes, allowing the sauce to thicken. Tip: Arrowroot thickens at a lower temp than cornstarch—no boiling needed.
7. Serve immediately over jasmine rice, garnished with sesame seeds and scallions.

Yum doesn’t even begin to cover it—this stir fry is a symphony of textures, from the snappy veggies to the velvety sauce clinging to each bite. Try serving it in lettuce cups for a low-carb twist that’ll have you doing a happy dance.

Easy Pancakes for Dinner

Oh, the audacity of flipping breakfast for dinner, but here we are, breaking all the rules with these Easy Pancakes for Dinner. Because why should the sun have all the fun with fluffy stacks? Let’s dive into this delightful rebellion.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, kosher salt, and granulated sugar until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten egg, melted unsalted butter, and pure vanilla extract, whisking until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are perfectly fine.
4. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—they’re your cue to flip!
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.

Every bite of these pancakes is a cloud of fluffy perfection, with a golden exterior that gives way to a tender, buttery interior. Serve them stacked high with a drizzle of maple syrup and a side of crispy bacon for that ultimate sweet-salty harmony, because dinner just got a whole lot more exciting.

Simple Veggie Pasta

Get ready to twirl your forks into this delightfully easy Simple Veggie Pasta that’s as forgiving as your favorite sweatpants. Perfect for those nights when you’re too tired to adult but still want to eat like one.

Ingredients

• 8 oz whole wheat spaghetti
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, loosely packed
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/2 tsp red pepper flakes
• Salt, to precise taste (just kidding, but do be generous)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water is your only chance to season the pasta from the inside out, so don’t be shy.
2. Add the whole wheat spaghetti and cook for 9 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant but not browned. Tip: Garlic burns faster than your last diet, so keep an eye on it.
4. Add the cherry tomatoes to the skillet and cook for 2 minutes, just until they start to soften.
5. Toss in the baby spinach and Kalamata olives, stirring until the spinach wilts, about 1 minute.
6. Drain the pasta, reserving 1/4 cup of the pasta water. Tip: The starchy pasta water is like liquid gold for creating a silky sauce that clings to every strand.
7. Add the drained pasta to the skillet along with the reserved pasta water, red pepper flakes, and a pinch of salt. Toss everything together until well combined and heated through.
8. Remove from heat and sprinkle with crumbled feta cheese.

Craving a bite? This dish boasts a lively mix of textures—from the tender pasta to the juicy tomatoes and creamy feta—while the red pepper flakes add just enough kick to keep things interesting. Serve it up in a big bowl with a side of crusty bread to sop up all the saucy goodness.

Quick and Easy Fried Rice

Craving something deliciously simple yet utterly satisfying? Look no further than this Quick and Easy Fried Rice, your new go-to for those ‘I can’t even’ nights. Packed with flavor and ready in a flash, it’s the culinary equivalent of a high-five.

Ingredients

• 2 cups day-old jasmine rice, grains separated
• 3 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1 cup diced carrots, blanched
• 1 cup frozen peas, thawed
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, thinly sliced

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the pan. Pour in the beaten eggs, scrambling until just set, about 1 minute. Remove and set aside.
3. Increase heat to high, add remaining butter, then the carrots and peas. Stir-fry for 2 minutes until vibrant and slightly charred.
4. Toss in the rice, breaking up any clumps. Cook for 3 minutes, stirring occasionally, until grains are lightly toasted.
5. Drizzle soy sauce and sesame oil over the rice, tossing to evenly distribute. Fold in the scrambled eggs and green onions, cooking for an additional 1 minute.
6. Tip: For an extra crispy texture, press the rice down in the pan for 30 seconds before stirring.
7. Tip: Day-old rice is key for perfect fried rice—fresh rice is too moist and will steam instead of fry.
8. Tip: Blanching the carrots beforehand ensures they’re tender-crisp in the final dish.

Zesty with a hint of smokiness from the high-heat cooking, this fried rice boasts a delightful contrast of textures—crispy edges with fluffy centers. Serve it in a hollowed-out pineapple for a fun, tropical twist that’ll have everyone snapping pics before they dig in.

Simple Baked Chicken Thighs

Let’s face it, folks – in the grand circus of weeknight dinners, ‘Simple Baked Chicken Thighs’ is the trusty clown car that never runs out of surprises. It’s easy, it’s delicious, and it won’t have you crying into your apron like a failed soufflé.

Ingredients

• 4 bone-in, skin-on chicken thighs, patted dry
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, for a spicy kick)

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper until well combined.
3. Place the chicken thighs on the prepared baking sheet and brush both sides generously with the spice mixture, ensuring every nook and cranny is coated.
4. Bake in the preheated oven for 35-40 minutes, or until the skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
5. Let the chicken thighs rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is as succulent as the last.

These thighs emerge from the oven with a crackling skin that shatters at the slightest touch, revealing tender, juicy meat beneath. Serve them atop a mound of creamy mashed potatoes or alongside a crisp, tangy coleslaw for a meal that’s anything but basic.

Conclusion

We hope this roundup of 20 delicious, simply easy dinner recipes inspires your next quick meal! Whether you’re a busy parent or just looking for hassle-free cooking, these dishes are sure to delight. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next kitchen adventure. Happy cooking!