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45 Easy Dinner Recipes for Stress-Free Weeknights

Chef Gadget Genius

November 10, 2024

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When you’re juggling a busy schedule, finding time to cook can feel like a challenge. You want something that’s quick, easy, and still satisfies your taste buds. That’s where this collection comes in, offering a variety of delicious meal ideas perfect for those hectic weeknights.

Why spend hours in the kitchen when you can create tasty meals in under an hour? From familiar comfort foods to exciting new flavors, these recipes are designed to make your life easier while keeping dinnertime enjoyable. Whether you’re cooking for yourself or the whole family, you’ll find plenty of options to suit every palate.

1. Spaghetti Carbonara

1. Begin by cooking the spaghetti in a large pot of salted boiling water until al dente. Reserve about a cup of the pasta water before draining.
2. While the pasta cooks, whisk together eggs, grated Parmesan, and black pepper in a bowl.
3. In a large skillet over medium heat, heat olive oil and cook the pancetta until crispy. Add minced garlic and cook for another minute.
4. Add the cooked spaghetti to the skillet, tossing to coat in the oil and pancetta.
5. Remove the skillet from heat and quickly mix in the egg mixture, stirring continuously. Add a little reserved pasta water to achieve a creamy texture. Serve immediately.

2. Chicken Alfredo Bake

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta in boiling, salted water until just al dente. Drain and set aside.
3. In a large bowl, combine the cooked chicken, pasta, and Alfredo sauce. Mix well to coat everything evenly.
4. Transfer the mixture into a greased baking dish. Spread it out evenly.
5. Top with shredded mozzarella and grated Parmesan.
6. Bake in the oven for 25-30 minutes until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy your delicious Chicken Alfredo Bake!

3. Lemon Garlic Salmon

You’ll love preparing this delicious lemon garlic salmon. It’s flavorful and simple to make. Let’s get started!

1. Preheat your oven to 375°F (190°C). Line a baking sheet with foil and brush it with olive oil.
2. Place the salmon fillets on the prepared baking sheet. Season them with salt and black pepper.
3. Zest and juice the lemons. Mix the lemon juice, zest, minced garlic, and remaining olive oil in a bowl.
4. Pour this mixture over the salmon fillets. Make sure the garlic and lemon zest are evenly distributed.
5. Fold the foil over the salmon to seal it. Bake for 15-20 minutes or until the salmon is flaky.
6. Garnish with fresh parsley before serving. Enjoy your tasty meal!

4. Beef Stir Fry with Vegetables

1. Begin by marinating the beef in soy sauce and cornstarch. Allow it to sit for about 20 minutes, ensuring the meat absorbs the flavors.
2. Heat a wok or large pan over high heat, and add vegetable oil. Once hot, add the beef and stir-fry for 3-4 minutes until browned.
3. Push the beef to one side and add garlic and ginger to the cleared space. Cook for 1 minute until fragrant.
4. Add your vegetables, letting them sauté for 2-3 minutes until they are tender-crisp. Mix everything together, letting flavors meld. Enjoy!

5. Honey Garlic Shrimp

1. Prepare the Marinade: In a bowl, whisk together honey, soy sauce, minced garlic, and ginger. Add red pepper flakes for a little heat if you like.
2. Marinate the Shrimp: Place the shrimp in a large sealable bag. Pour half of the marinade over the shrimp, seal the bag, and shake to coat. Let it marinate for about 15 minutes.
3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes on each side until pink and cooked through. Remove shrimp from the pan.
4. Thicken the Sauce: Pour the remaining marinade into the skillet. Stir it constantly until the sauce thickens, then return the shrimp to the pan and toss to coat.
5. Serve: Your delicious honey garlic shrimp is ready to enjoy!

6. Vegetable Quesadillas

1. Begin by heating 1 tablespoon of oil or butter in a large skillet over medium-high heat. Add the mushrooms, spreading them out to create a single layer, and cook for about 3 to 5 minutes until they are browned on one side.
2. Next, stir in the onions and bell peppers. Add garlic powder, cumin, smoked paprika, salt, and pepper. Cook for another 4 to 5 minutes until the vegetables start to soften.
3. Stir in the black beans and cook for an additional 2 minutes. Taste and adjust the seasoning as needed.
4. In a separate pan, warm each tortilla over medium heat. Evenly distribute the cooked vegetable mixture and cheese over half of each tortilla. Fold the tortillas in half.
5. Cook each quesadilla for 2 to 3 minutes on each side until the tortillas are golden brown and the cheese has melted.
6. Serve your deliciously warm vegetable quesadillas with your favorite salsa or guacamole. Enjoy!

7. Chicken Caesar Salad

1. Prepare the Chicken: Coat chicken breasts with olive oil and sprinkle with Cajun spice. Make sure the chicken is evenly covered.
2. Cook the Chicken: Heat a pan over medium heat. Place the chicken in the pan and cook until each side develops a dark crust, about 5-7 minutes per side.
3. Assemble the Salad: In a large bowl, toss together romaine lettuce, sliced chicken, shredded Parmesan, and croutons.
4. Add the Dressing: Drizzle Caesar dressing over the salad and toss gently to combine everything well.

Enjoy your delicious and classic Chicken Caesar Salad! For more ideas, check out this Chicken Caesar Salad recipe.

8. Sweet and Sour Chicken

1. Begin by cutting the chicken into bite-sized pieces. Season with salt and pepper.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken until it’s no longer pink, about 7 minutes.
3. Mix pineapple juice, brown sugar, ketchup, soy sauce, and vinegar in a bowl. Whisk with cornstarch until smooth.
4. Remove the chicken from the skillet. Add the remaining tablespoon of oil and cook the bell peppers and onion until tender.
5. Return the chicken to the skillet. Pour in the sauce, stir well, and cook until thickened. Serve alongside rice if desired.

Pesto Pasta with Cherry Tomatoes

1. Begin by cooking the penne pasta according to the package instructions until it is al dente. Remember to reserve 1/2 cup of pasta water before draining.
2. While the pasta is cooking, wash and halve the cherry tomatoes. You want them fresh and juicy for the perfect burst of flavor.
3. In a large bowl, mix the cooked pasta with the pesto, ensuring every piece is well-coated. If the mixture feels too thick, slowly add the reserved pasta water to achieve your desired consistency.
4. Gently toss in the cherry tomatoes and grated Parmesan cheese. Season with salt and pepper to taste.
5. Serve your delightful pesto pasta warm, garnished with a bit more Parmesan if you’d like. Enjoy your meal!

10. Tacos with Ground Turkey

1. Heat olive oil in a skillet over medium-high heat. Add chopped onion and minced garlic, stirring occasionally until softened.
2. Add ground turkey to the skillet. Cook for about 5-7 minutes, breaking it up with a spoon, until browned and cooked through.
3. Stir in chili powder, cumin, oregano, and salt. Mix well to combine the spices with the turkey.
4. Pour in tomato sauce and let it simmer for about 3 minutes. This helps the flavors meld together.
5. Warm the tortillas in a dry skillet or microwave.
6. Fill each tortilla with the flavorful turkey mixture and add your favorite toppings like lettuce, cheese, or salsa. Enjoy your delicious tacos!

11. Caprese Chicken

1. Preheat your oven to 400°F.
2. Season the chicken breasts with salt, pepper, and garlic powder on both sides.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden, about 6 minutes per side.
4. Transfer chicken to a baking dish. Layer each piece with mozzarella, tomato slices, and basil leaves.
5. Bake until cheese is melted, about 10 minutes.
6. Drizzle with balsamic glaze before serving. Enjoy this simple and flavorful dish!

12. Sheet Pan Sausage and Veggies

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleaning.
2. Spread the sliced sausages, bell peppers, zucchini, cherry tomatoes, and broccoli evenly on the pan.
3. In a small bowl, mix the olive oil, Dijon mustard, and Italian seasoning. Add salt and pepper to taste.
4. Drizzle the mixture over the ingredients on the pan, making sure everything is well coated.
5. Roast in the oven for about 25-30 minutes. Stir once halfway through cooking to ensure even roasting.
6. When the veggies are tender and the sausages are browned, your dish is ready to enjoy!

13. Stuffed Peppers

1. Preheat your oven to 375°F (190°C). Prepare the peppers by cutting off the tops and removing the seeds and membranes.
2. In a skillet, cook the ground beef with chopped onion and garlic until the meat is browned. Add the Italian seasoning, salt, and black pepper.
3. Stir in cooked rice and mix well. Spoon the beef mixture into each of the prepared peppers.
4. Place the stuffed peppers upright in a baking dish. Top with shredded cheese.
5. Bake for about 25 minutes or until the peppers are tender and the cheese is melted. Enjoy your meal!

14. BBQ Chicken Pizza

1. Preheat your oven to 450°F (232°C). Roll out your pizza dough on a lightly floured surface to fit your pizza pan or baking sheet.
2. Spread a thin layer of BBQ sauce over the dough, ensuring you leave a small border around the edges.
3. In a bowl, toss the shredded chicken with a few tablespoons of BBQ sauce until well-coated.
4. Evenly distribute the chicken over the sauce, followed by the sliced red onion and mozzarella cheese.
5. Add bacon crumbles if you like some extra flavor. Bake the pizza for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Once baked, sprinkle cilantro on top if desired and serve hot. Enjoy your delicious BBQ Chicken Pizza!

15. Teriyaki Chicken Bowls

1. Cut the chicken breast into bite-sized pieces. Season with a bit of salt and pepper.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chicken and cook for about 5 minutes until golden.
3. In another saucepan, mix soy sauce, brown sugar, garlic, ginger, and honey. Bring to a simmer.
4. Steam broccoli florets until tender.
5. Combine the cooked chicken, broccoli, and sauce in the pan. Stir until well coated. Serve over rice.

For more details, check out this yummy teriyaki chicken bowl recipe. Enjoy your meal!

16. Garlic Butter Shrimp

1. Start by patting your shrimp dry and seasoning it with salt and pepper.
2. In a large skillet, melt butter over medium-high heat. Add minced garlic and sauté until fragrant.
3. Add the shrimp to the skillet. Cook each side for about 2 minutes, until they turn pink and are opaque.
4. Stir in the lemon juice and Italian seasoning. Continue to cook for another minute until the shrimp are fully coated.

Serve your Garlic Butter Shrimp immediately for a delightful dinner!

17. Baked Ziti

1. Cook the ziti according to package directions until al dente, then drain and set aside.
2. In a large skillet, heat olive oil. Add ground beef and onion, cooking until beef is browned. Stir in garlic and cook briefly.
3. Mix in the crushed tomatoes and marinara sauce, and season with salt and pepper. Simmer the mixture for about 10 minutes.
4. Preheat your oven to 350°F (175°C) and spray a baking dish with nonstick spray.
5. In a large bowl, combine cooked ziti, ricotta, half the mozzarella, and the sauce. Stir well.
6. Pour the mixture into the prepared baking dish. Top with remaining mozzarella, Parmesan, and basil.
7. Bake for 25-30 minutes, until the cheese is bubbly and golden brown. Remove and let sit for a few minutes before serving. Enjoy!

18. Chili Con Carne

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, cooking until soft.
3. Stir in the ground beef, breaking it up with a spoon, and cook until browned.
4. Mix in the chili powder, cumin, and paprika, then stir.
5. Add canned tomatoes and kidney beans, then season with salt and pepper.
6. Reduce heat to low and simmer for 30 minutes, stirring occasionally.
7. Serve hot, garnished with optional toppings like sour cream or cheese as desired. Enjoy your delicious meal!

19. Chicken Fried Rice

Chicken fried rice is a delicious and quick meal perfect for busy weeknights. Start by cooking a pound of diced chicken breast in a large skillet with a bit of vegetable oil. Cook until the chicken is browned.

1. Push the chicken to the side of the pan and scramble the eggs in the same skillet.
2. Once the eggs are cooked, stir in diced onion, carrots, and peas.
3. Sauté the vegetables until tender.
4. Add cooked rice to the skillet. Stir everything together and pour in soy sauce to taste.
5. Cook and mix until everything is heated through.

This meal is flavorful and can be prepared using ingredients you likely have on hand.

20. Beef Tacos

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and cook for about 5 minutes until browned, breaking it up with a spoon.
3. Drain any excess fat from the skillet.
4. Stir in the chili powder, cumin, garlic powder, onion powder, and salt.
5. Add the tomato paste and water, mixing well to combine.
6. Reduce the heat to low and simmer for about 5 minutes until the mixture thickens.
7. Warm your taco shells in an oven preheated to 350°F for 5 minutes.
8. Fill each shell with the beef mixture and add your favorite toppings like cheese, lettuce, and salsa. Enjoy!

21. Roasted Vegetable Orzo

1. Preheat your oven to 425°F (220°C). This will help the vegetables roast perfectly.
2. Dice the eggplant, bell peppers, and onion. Mince the garlic. Combine them in a large bowl.
3. Drizzle olive oil over the vegetables, and season with salt and pepper. Toss everything until evenly coated.
4. Spread the veggies on a baking sheet in a single layer. Roast in the oven for about 40 minutes, turning once midway.
5. While the vegetables roast, boil water and cook the orzo for 7-9 minutes until tender. Drain well.
6. In a large bowl, combine the cooked orzo and roasted vegetables. Adjust seasoning if needed. Serve warm. Enjoy your delicious roasted vegetable orzo!

22. Chicken Marsala

1. Cut your chicken breasts in half, making them thinner for even cooking. Season with salt and pepper then coat in flour.
2. In a large skillet, heat butter and olive oil over medium-high heat. Add chicken and cook for 4-5 minutes on each side until browned. Remove from the skillet.
3. In the same skillet, add sliced mushrooms and cook until golden. Pour in Marsala wine and chicken broth, stirring to blend.
4. Return the chicken to the skillet, simmer for another 5 minutes until the sauce thickens. Garnish with fresh parsley before serving. Enjoy your delicious Chicken Marsala!

23. Vegetable Curry

1. Heat coconut oil in a large pan over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. Stir in the curry powder and cook for about a minute, releasing the flavorful aromas.
3. Pour in coconut milk and diced tomatoes. Stir well.
4. Add cauliflower, bell pepper, and chickpeas. Cover and allow the curry to simmer for 15 minutes.
5. Mix in the frozen peas and cook for another 5 minutes.
6. Add salt to taste and garnish with fresh cilantro before serving. Enjoy your delicious vegetable curry!

24. Chicken Enchiladas

1. Preheat the oven to 350ºF (175ºC).
2. Warm the tortillas in a microwave for about 1 minute until they are pliable. This prevents them from breaking when you roll them.
3. In a large bowl, mix the shredded chicken with 1/4 cup of the enchilada sauce. Season with salt and pepper. You can add green chilies if you like a bit more spice.
4. Spread 1/4 cup of enchilada sauce evenly over the bottom of a greased 9×13-inch baking dish.
5. Fill each tortilla with the chicken mixture, 2 tablespoons of onion, and a sprinkle of cheese. Roll them up and place them seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top, ensuring each tortilla is well covered. Top with the rest of the cheese.
7. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let them cool for a few minutes before serving.

Enjoy your delicious chicken enchiladas, perfect for a cozy dinner!

25. Mushroom Risotto

1. Slice the mushrooms into thin slices and set them aside. Mince the shallots finely.
2. In a medium saucepan, bring chicken broth to a simmer. Keep it warm over low heat.
3. In a large skillet, melt butter over medium heat. Add shallots and cook until soft.
4. Increase heat to medium-high, add mushrooms, and cook until they start to sweat.
5. Add Arborio rice, stirring constantly for 2 minutes.
6. Slowly add warm broth, one ladle at a time, stirring until absorbed. Repeat until rice is creamy and tender, about 20 minutes.
7. Stir in grated Parmesan cheese and season with salt and pepper. Garnish with fresh rosemary and serve hot.

26. Eggplant Parmesan

1. Start by slicing the eggplant into 1/4-inch rounds. Sprinkle with salt and let them sit for 10 minutes, then pat dry.
2. Arrange three bowls. Fill the first with flour, the second with whisked eggs and milk, and the third with a breadcrumb mixture of panko, Parmesan, salt, pepper, and Italian seasoning.
3. Coat each eggplant slice in flour, dip into the egg mixture, then cover with breadcrumbs.
4. In a large skillet, heat olive oil over medium heat. Fry eggplant slices until golden brown, working in batches.
5. Preheat the oven to 400°F (200°C). In a baking dish, layer fried eggplant, tomato sauce, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake until bubbly and golden. Let it cool for a bit, then serve and enjoy!

27. Basil Pesto Chicken

Preheat your oven to 400°F (200°C). Start by spreading cherry tomatoes evenly across the bottom of a baking dish.

Season the chicken breasts with garlic powder, salt, and pepper. Place them on top of the tomatoes, spacing them evenly.

Spread basil pesto generously on each chicken breast. Make sure each piece is well coated for maximum flavor.

Layer slices of fresh mozzarella over the pesto-covered chicken. This adds a creamy, cheesy touch.

Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and the cheese is bubbly.

Serve your delicious basil pesto chicken hot and enjoy a delightful dinner!

28. Thai Peanut Noodles

1. Cook the noodles according to the package instructions. Reserve a cup of the noodle water and drain the rest.
2. In a bowl, whisk together peanut butter, soy sauce, Sriracha, rice vinegar, sesame oil, and honey. Add a few tablespoons of noodle water to reach a smooth consistency.
3. Heat sesame oil in a pan over medium heat. Sauté ginger and garlic until fragrant.
4. Add carrots and cabbage to the pan. Cook until they are slightly tender, about 2-3 minutes.
5. Mix the noodles with the peanut sauce in the pan. Stir to coat evenly.

Enjoy your delicious Thai peanut noodles either warm or cold. They’re flavor-packed and perfect for a quick dinner!

29. Jambalaya

1. Heat a large pot over medium heat with a splash of oil. Add andouille sausage slices and cook until browned. Remove them from the pot.
2. In the same pot, add chicken breast and cook until browned. Remove and set aside.
3. Add onion, bell peppers, celery, and garlic, stirring until the veggies are soft.
4. Mix in rice, chicken broth, diced tomatoes, and Creole seasoning. Return the sausage and chicken to the pot.
5. Cook over low heat, covered, for 20 minutes. Add shrimp in the last 5 minutes, stirring until cooked through. Enjoy your hearty jambalaya!

30. Black Bean Tacos

1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, cooking until tender.
2. Stir in the cumin, salt, and black beans. Allow the mixture to simmer for about 5 minutes.
3. Add salsa and cook for an additional 2 minutes. Slightly mash some of the beans if you like a creamier texture.
4. Warm tortillas in a skillet or in the oven.
5. Fill each tortilla with the black bean mixture, top with cheese, jalapeños, and cilantro. Serve with lime wedges on the side. Enjoy your meal!

31. Stuffed Shells

1. Preheat your oven to 350°F (175°C) and lightly coat a baking dish with cooking spray.
2. Cook the pasta shells until they’re just shy of al dente. Drain and cool them slightly.
3. In a bowl, mix ricotta, 1 cup of mozzarella, Parmesan, the egg, garlic, spinach, salt, pepper, parsley, and oregano.
4. Spread half of the marinara sauce at the bottom of the prepared baking dish.
5. Stuff each shell with the cheese mixture and arrange them in the dish.
6. Pour the remaining marinara over the stuffed shells and sprinkle with the leftover mozzarella.
7. Bake for 30-35 minutes until the cheese is melted and bubbly.

32. Garlic Parmesan Chicken

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×13 inch baking dish.
3. In a bowl, combine olive oil and minced garlic.
4. Mix bread crumbs, Parmesan cheese, basil, and black pepper in another bowl.
5. Dip each chicken breast into the garlic oil mixture, coating well.
6. Then, dip the chicken into the bread crumb mixture, ensuring an even coating.
7. Place the chicken breasts in the greased baking dish.
8. Bake for 30-35 minutes or until the chicken is cooked through and golden on top.

33. Zucchini Noodles with Pesto

1. Begin by spiralizing the zucchini into noodle-like strands. If you don’t have a spiralizer, a vegetable peeler works too.
2. Sprinkle a little salt on the zucchini noodles and let them sit for about 10 minutes. This helps reduce moisture.
3. Heat olive oil in a large pan over medium heat. Add the zucchini noodles and sauté for 2-4 minutes until just tender.
4. Stir in the basil pesto, ensuring that the noodles are thoroughly coated. Add cherry tomatoes for a burst of color and flavor.
5. Season with additional salt and red pepper flakes, if desired. Serve your zucchini noodles warm or at room temperature.

34. Honey Mustard Pork Chops

1. Mix the honey, Dijon mustard, yellow mustard, apple cider vinegar, and garlic powder in a small bowl. Stir until well combined. If you like, toss in some fresh thyme for extra flavor.
2. Heat oil or butter in a skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
3. Add the pork chops to the skillet. Cook for about 3 minutes on each side until browned.
4. Pour the honey mustard sauce over the pork chops. Reduce the heat and let them simmer for about 2-3 minutes, allowing the sauce to thicken.
5. Once cooked through, remove the pork chops from the skillet. Serve hot and enjoy the tangy and sweet flavors.

35. Chicken Parmigiana

1. Preheat your oven to 450°F.
2. Butterfly the chicken breasts by slicing them in half horizontally. This helps them cook evenly.
3. Season both sides with salt and pepper.
4. Dredge the chicken in flour, then dip it in beaten eggs. Coat with breadcrumbs.
5. Heat olive oil over medium heat in a skillet. Fry the chicken until golden, about 2-3 minutes per side.
6. Place fried chicken in a baking dish. Top with mozzarella and tomato sauce.
7. Bake for 15 minutes until the cheese is bubbly and golden. Enjoy!

36. Creamy Tomato Basil Soup

1. Heat olive oil in a large pot over medium-high heat. Add the chopped shallot, sauté until translucent for about 3-4 minutes.
2. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add tomatoes with their juice, chicken stock, oregano, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to simmer for 15 minutes.
5. Remove the pot from the heat, add fresh basil leaves, and use an immersion blender to purée the soup until smooth. Adjust salt and pepper to taste. Enjoy your creamy tomato basil soup!

37. Spinach Artichoke Pasta

1. Cook your pasta in salted water until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat and stir in the spinach until wilted.
3. Add the artichokes and cook for another 2 minutes.
4. Stir in cream cheese, milk, and Parmesan. Whisk until the sauce is smooth.
5. Combine the pasta with the sauce, season with salt and pepper, and serve warm. Enjoy your creamy spinach artichoke pasta!

38. Shrimp Tacos with Slaw

1. Preheat your oven to broil. Coat the shrimp with olive oil, Cajun seasoning, and cornstarch. Spread them on a baking sheet in a single layer.
2. Broil the shrimp for 2 minutes on each side until they turn pink and tender.
3. In a separate bowl, mix the slaw with Greek yogurt, lime juice, and salt.
4. Heat the tortillas in a skillet for a few seconds on each side.
5. Fill each tortilla with shrimp and top with the slaw mixture.

Enjoy your delicious homemade shrimp tacos!

39. Pulled Pork Sandwiches

1. Preheat the oven to 350°F (175°C).
2. Pat the pork shoulder dry with paper towels.
3. Brush the entire pork with yellow mustard.
4. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, pepper, red pepper flakes, thyme, and cumin.
5. Rub the mixture over the pork.
6. Place the pork on a rack in a foil-lined baking dish.
7. Roast for 3-4 hours until tender.
8. Shred the pork using two forks.
9. Stir in BBQ sauce and serve on buns.

Enjoy your delicious pulled pork sandwiches!

40. Lemon Herb Chicken

To start, preheat your oven to 400°F (200°C). This will ensure that the chicken cooks evenly and stays juicy.

1. In a bowl, mix olive oil, lemon juice, garlic, lemon zest, and oregano.
2. Season the chicken breasts with salt and pepper on both sides.
3. Coat each chicken breast with the lemon herb mixture, ensuring they are well covered.
4. Place the chicken in a baking dish and bake for 25-30 minutes or until cooked through.
5. Once done, let the chicken rest for a few minutes before serving to help retain juiciness. Enjoy your lemon herb chicken!

41. Vegetarian Chili

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened.
2. Continue by adding diced carrots, red bell pepper, and sweet potatoes. Cook for about 5 minutes, stirring occasionally.
3. Stir in green chiles, chili powder, cumin, and paprika. Let cook for another minute to release flavors.
4. Mix in canned tomatoes, black beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Adjust seasoning with salt and pepper, and serve warm. Enjoy your delicious vegetarian chili!

For more inspiration, check this recipe.

42. Beef and Broccoli

1. Start by whisking together 2 tablespoons of cornstarch with 3 tablespoons of water in a bowl. Add your sliced beef to this mix, ensuring it’s well-coated.
2. Heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add the beef in batches, cooking each side until browned. Remove from the skillet and set aside.
3. In the same skillet, add a bit more oil if needed. Toss in the broccoli florets and sauté them for about 4-5 minutes until they’re bright green and crisp-tender.
4. Prepare the sauce by combining soy sauce, brown sugar, garlic, ginger, and the remaining cornstarch. Add to the skillet along with the beef and broccoli, stirring everything together.
5. Let the mixture simmer for a few minutes until the sauce thickens. If the sauce gets too thick, stir in a tablespoon of water. Serve and enjoy!

43. Chicken and Rice Casserole

This simple Chicken and Rice Casserole is perfect for a quick weeknight dinner. It combines tender chicken, creamy sauce, and flavorful rice.

1. Preheat your oven to 350°F (175°C).
2. In a baking dish, mix uncooked rice, cream of mushroom soup, and chicken broth until combined.
3. Place the chicken breasts on top of the rice mixture, nestling them in slightly.
4. Cover the dish tightly with aluminum foil.
5. Bake for about 1 hour or until the chicken is cooked through and the rice is tender.
6. Remove from oven and sprinkle with grated cheese.
7. Return to the oven uncovered for a few minutes to melt the cheese.
8. Serve hot and enjoy the comforting flavors!

44. Tortilla Soup

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, minced garlic, and jalapeno. Sauté until tender.
3. Pour in chicken broth, diced tomatoes, black beans, and corn. Stir well.
4. Add chicken breasts, cumin, and chili powder; bring the mixture to a boil.
5. Reduce heat and simmer for 25 minutes.
6. Remove chicken, shred it, and return to the pot.
7. Stir in lime juice and enjoy your delicious tortilla soup!

45. Egg Fried Rice

1. Heat 2 tablespoons of oil in a wok over medium-high heat. Add the beaten eggs and scramble them. Set aside.
2. In the same wok, add the remaining oil. Stir-fry the onion and bell pepper for 1-2 minutes.
3. Toss in your cooked rice, breaking apart any clumps. Stir everything well.
4. Incorporate the scrambled eggs, scallions, and mixed vegetables into the rice. Mix thoroughly.
5. Drizzle soy sauce and sesame oil around the edges of the pan. Combine all ingredients.
6. Add salt to taste, and stir everything until heated through.

Serve your egg fried rice warm and enjoy!