In this blog post, we are talking all things dinner. We have the best dinner ideas for you, including videos and step-by-step recipes. Some of them are quick dinner recipes, some are instant pot wonders, but regardless of what you want in terms of dinner ideas, we have you covered.
Note, most posts and recipes on our website are for losing weight, weight loss, and healthy dinner ideas; this post is not dedicated to that. If you want healthy dinners, maybe look at our other blog posts (although there are some tasty salad recipes below).
We have researched the best recipes online and put them into this one page. In each section, you will see a video plus recipes you can follow at home. So whatever you fancy for dinner tonight, whether it's a quick dinner or something special for the whole family, you are in the right place.
Here are the sections for this post. As usual, click or tap on the relevant section to head straight to that part. Enjoy!
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Slow Cooker Recipes
1. Slow Cooker Moroccan Chickpea Stew with Apricots and Almonds
A flavourful and comforting stew filled with chickpeas, apricots, almonds, and warm spices. This dish is easy to prepare and perfect for a weeknight meal.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 (750g) can chickpeas, drained and rinsed
1 (400g) can diced tomatoes, undrained
1/2 cup dried apricots, chopped
1/4 cup chopped almonds
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Stir in cumin, coriander, ginger, and turmeric and cook for 1 minute, until fragrant.
Transfer the onion mixture to a slow cooker. Add chickpeas, diced tomatoes, apricots, almonds, and cilantro. Season with salt and pepper to taste.
Cover and cook on low for 6-8 hours, or until the chickpeas are tender and the stew has thickened.
Serve hot over cooked rice or quinoa.
2. Slow Cooker Beef Chilli with Black Beans and Corn
A hearty and flavourful chilli perfect for a cold winter day. This dish is packed with protein and fibre from the beef, black beans, and corn.
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
1 (15-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground oregano
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Transfer the beef and onion mixture to a slow cooker. Add black beans, diced tomatoes, kidney beans, frozen corn, chili powder, cumin, oregano, salt, and pepper to taste.
Cover and cook on low for 6-8 hours, or until the chilli is thickened.
Serve hot with your favourite toppings, such as shredded cheese, sour cream, and chopped onions.
3. Slow Cooker Chicken Curry with Sweet Potato and Coconut Milk
A fragrant and delicious curry with tender chicken, sweet potatoes, and a creamy coconut milk sauce. This dish is perfect for a special occasion or a cozy night in and is one of our better dinner ideas!
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 sweet potato, peeled and diced
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can coconut milk
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Stir in curry powder, ginger, and turmeric and cook for 1 minute, until fragrant.
Transfer the onion mixture to a slow cooker. Add chicken, sweet potato, diced tomatoes, and coconut milk. Season with salt and pepper to taste.
Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the sweet potatoes are tender.
Serve hot over cooked rice or quinoa.
Easy Dinners for Busy Weeknights - Great Dinner Ideas!
1. One-Pan Lemon Herb Salmon with Roasted Vegetables:
This beautiful and nutritious dish is perfect for a quick and easy weeknight meal. Simply toss salmon fillets with olive oil, lemon juice, fresh herbs, and your favorite vegetables, and roast everything on a single pan. The salmon will cook through while the vegetables caramelise, creating a delicious and healthy meal.
Ingredients:
2 salmon fillets (150g each)
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper to taste
1 cup broccoli florets
1 cup sliced carrots
1/2 cup sliced bell peppers
Instructions:
Preheat oven to 200°C (400°F).
In a large bowl, toss salmon fillets with olive oil, lemon juice, oregano, thyme, salt, and pepper to taste.
Spread the salmon fillets and vegetables on a large baking sheet.
Roast for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
Serve immediately with your favourite sides (steamed green beans goes well)
2. Creamy Tomato Basil Pasta with Grilled Chicken:
This pasta dish is a lighter alternative to traditional creamy tomato sauces. Sauté onions and garlic in olive oil, then add canned diced tomatoes, fresh basil, and a splash of cream. Cook the pasta according to package directions, then toss it with the sauce and grilled chicken strips for a flavorful and satisfying meal.
Ingredients:
4 chicken breasts (100g each)
1 tablespoon olive oil
Salt and pepper to taste
1 pound pasta (e.g., penne, fusilli)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup chopped fresh basil
Salt and pepper to taste
Instructions:
Preheat grill to medium-high heat.
Season chicken breasts with salt and pepper to taste.
Grill chicken for 5-7 minutes per side, or until cooked through.
While the chicken is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in heavy cream and basil. Season with salt and pepper to taste.
Drain pasta and add it to the sauce. Toss to coat.
Slice grilled chicken and add it to the pasta.
Serve immediately with your favorite toppings, such as Parmesan cheese and fresh basil.
3. 15-Minute Teriyaki Tofu Stir-Fry with Vegetables:
This stir-fry is packed with flavour and nutrients, and it can be made in just 15 minutes! Stir-fry tofu, vegetables, and a teriyaki sauce until tender and flavourful. Serve over cooked rice or noodles for a quick and easy meal.
Ingredients:
1 block firm tofu (400g), drained and pressed
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 teaspoon honey
1 cup broccoli florets
1 cup sliced carrots
1/2 cup sliced bell peppers
Instructions:
Cut tofu into bite-sized cubes.
In a small bowl, toss tofu with cornstarch until coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 5 minutes.
Remove tofu from the pan and set aside.
Heat the remaining 1 tablespoon of vegetable oil in the pan over medium heat. Add broccoli, carrots, and bell peppers and cook until tender-crisp, about 5 minutes.
In a small bowl, whisk together teriyaki sauce, soy sauce, and honey.
Add tofu and sauce to the vegetables and stir to coat.
Serve immediately over cooked rice or noodles.
Healthy Dinners
Baked Salmon with Lemon, Chilli and Herbs
Ingredients:
2 salmon fillets (150g each)
1 tablespoon olive oil
1 tablespoon lemon juice
Half a teaspoon chilli flakes (or more if you prefer spicy)
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Preheat oven to 200°C (400°F).
In a small bowl, whisk together olive oil, lemon juice, chilli flakes, oregano, thyme, salt, and pepper to taste.
Place salmon fillets on a baking sheet lined with parchment paper.
Brush the salmon fillets with the lemon herb mixture.
Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Serve immediately with your favourite sides.
One-Pan Chicken Fajitas
Ingredients:
500g boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 cup fajita seasoning
1/4 cup chopped fresh cilantro
Tortillas, for serving
Your favourite fajita toppings, such as sour cream, guacamole, shredded cheese, and salsa
Instructions:
Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned on all sides, about 5 minutes.
Add onion, bell peppers, and fajita seasoning to the skillet. Cook until the vegetables are tender-crisp, about 5 minutes.
Stir in cilantro.
Warm tortillas in a microwave or skillet.
Fill tortillas with chicken and vegetable mixture and top with your preferred fajita toppings.
Serve immediately.
Creamy Tomato Pasta with Spinach and Parmesan Cheese
Ingredients:
1 pound pasta (e.g., penne, fusilli)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in heavy cream, spinach, and Parmesan cheese. Season with salt and pepper to taste.
Drain pasta and add it to the sauce. Toss to coat.
Serve immediately with additional Parmesan cheese, if desired.
Burgers
We've had many requests for easy meals for one, so we bow to public demand. These burger recipes are per person - if you're feeding more, just multiply the recipe by the number of people :)
Recipe 1: Classic Beef Burger
Ingredients:
1/2 pound ground beef (225g). Use good quality beef!
1 tablespoon olive oil
Salt and pepper to taste
1 hamburger bun
Your favourite burger toppings, such as lettuce, tomato, onion, cheese, and condiments
Instructions:
In a large bowl, combine ground beef, olive oil, salt, and pepper.
Form the mixture into 1 patty.
Heat a grill pan or skillet over medium-high heat.
Grill (or BBQ) the patty for 5-7 minutes per side, or until cooked through.
Toast the hamburger bun.
Fill the bun with the patty and your preferred burger toppings.
Serve immediately.
Recipe 2: Spicy Lamb Burger
Ingredients:
1/2 pound ground lamb (225g)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1 hamburger bun
A selection of whatever burgers toppings you like. Shredded iceberg lettuce and tzatziki works well with this lamb burger.
Instructions:
In a large bowl, combine ground lamb, olive oil, cumin, coriander, cayenne pepper, salt, and pepper.
Form the mixture into 1 patty.
Heat a grill pan or skillet over medium-high heat.
Grill the patty for 5-7 minutes per side, or until cooked through.
Toast the hamburger bun.
Fill the bun with the patty and your favourite burger toppings.
Serve immediately.
Recipe 3: Grilled Chicken Burger
Ingredients:
1 boneless, skinless chicken breast (150g)
1 tablespoon olive oil
Salt and pepper to taste
1 hamburger bun
Your usual burger toppings, such as sauce, lettuce, tomato, onion, cheese etc. We recommend iceberg lettuce and may (or Sriracha may) with this chicken burger.
Instructions:
Brush chicken breast with olive oil and season with salt and pepper to taste. Give it a bash to flatten it out a bit.
Grill chicken breast over medium-high heat for 5-7 minutes per side, or until cooked through.
Slice the chicken breast.
Toast the hamburger bun.
Fill the bun with the sliced chicken and your preferred burger toppings.
Serve immediately.
Recipe 4: Vegetarian Black Bean Burger
Ingredients:
1 (15-ounce) can black beans, drained and rinsed
1/2 cup cooked brown rice
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 tablespoon olive oil
1 teaspoon chilli powder
1/2 teaspoon cumin
Salt and pepper to taste
1 hamburger bun
Usual burger toppings - whatever you prefer
Instructions:
In a large bowl, mash black beans with a fork.
Stir in cooked brown rice, onion, bell pepper, olive oil, chili powder, cumin, salt, and pepper.
Form the mixture into 1 patty.
Heat a grill pan or skillet over medium-high heat.
Grill the patty for 5-7 minutes per side, or until heated through.
Toast the hamburger bun.
Fill the bun with the patty and your favorite burger toppings.
Serve immediately.
Recipe 5: Turkey Burger with Avocado
Ingredients:
1/2 pound turkey mince 225g)
1 tablespoon olive oil
Salt and pepper to taste
1 hamburger bun
Sliced avocado
Burger toppings - whatever you want. Red onion, lettuce etc.
Instructions:
In a large bowl, combine ground turkey, olive oil, salt, and pepper.
Form the mixture into 1 patty.
Heat a grill pan or skillet over medium-high heat.
Grill the patty for 5-7 minutes per side, or until cooked through.
Toast the hamburger bun.
Fill the bun with the patty, sliced avocado, and your favorite burger toppings.
Serve immediately.
Fried Rice Recipes
In addition to the video above, here's three super tasty fried rice recipes!
Recipe 1: Authentic Chinese Fried Rice
Ingredients:
3 cups cooked cold rice (300g)
2 tablespoons vegetable oil
3 eggs, beaten
1 onion, chopped
2 cloves garlic, minced
1 cup mixed vegetables (such as carrots, peas, and corn)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until cooked through.
Add the onions and garlic and cook until softened, about 5 minutes.
Add the cooked rice, mixed vegetables, soy sauce, oyster sauce, salt, and pepper.
Stir-fry for 5-7 minutes, or until the rice is heated through and the vegetables are tender-crisp.
Serve immediately.
Recipe 2: Thai Pineapple Fried Rice
Ingredients:
3 cups cooked cold rice (300g)
2 tablespoons vegetable oil
3 eggs, beaten
1 onion, chopped
2 cloves garlic, minced
1 cup chopped bell peppers
1 cup chopped pineapple
1/4 cup chopped cilantro
2 tablespoons fish sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until cooked through.
Add the onions and garlic and cook until softened, about 5 minutes.
Add the bell peppers, pineapple, and cilantro.
Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
Stir in the cooked rice, fish sauce, lime juice, salt, and pepper.
Stir-fry for 2-3 minutes, or until the rice is heated through and the flavors have melded.
Serve immediately.
Recipe 3: Kimchi Fried Rice
Ingredients:
3 cups cooked cold rice (300g)
2 tablespoons vegetable oil
3 eggs, beaten
1 onion, chopped
2 cloves garlic, minced
1 cup kimchi, chopped
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the beaten eggs and scramble until cooked through.
Add the onions and garlic and cook until softened, about 5 minutes.
Add the kimchi and gochujang.
Stir-fry for 5 minutes, or until the kimchi is heated through and the flavors have melded.
Stir in the cooked rice, soy sauce, salt, and pepper.
Stir-fry for 2-3 minutes, or until the rice is heated through.
Serve immediately.
Carbonara Recipe
Contrary to popular belief, the best carbonara recipes don't have cream! The above video is for Jamie Oliver, here's a recipe if you don't want to watch the video. Carbonara is a great way to eat superb pasta without the cream, it's not authentic!
Ingredients:
200g spaghetti
2 tablespoons olive oil
150g pancetta, diced
2 cloves garlic, minced
3 large eggs
100g grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup starchy pasta water (reserved from cooking the pasta)
Instructions:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, reserving 1/4 cup of the starchy pasta water before draining.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Add the garlic and cook for 30 seconds, until fragrant.
In a medium bowl, whisk together the eggs, Parmesan cheese, salt, and pepper.
Drain the pasta and add it to the skillet with the pancetta and garlic. Toss to coat.
Remove the skillet from the heat and immediately add the egg mixture. Toss quickly and continuously until the eggs are cooked through and form a creamy sauce. If the sauce becomes too dry, add a splash of the reserved pasta water.
Serve immediately, garnished with additional Parmesan cheese, if desired.
Tips:
For a richer flavour, use guanciale instead of pancetta. Guanciale is a cured pork cheek that is traditionally used in carbonara.
If you don't have starchy pasta water, you can use a splash of regular water or dry white wine.
Make sure to cook the pasta al dente, which means it should be cooked through but still have a slight bite to it.
Overcooking the eggs will result in a scrambled egg texture, so be sure to work quickly when adding the egg mixture to the pasta.
Ratatouille
The above video is one of our favourites for ratatouille. If you don't want to watch, or prefer to print this recipe off and do it on your own, here's a good ratatouille recipe. A key to good ratatouille is good veggies - try fresh, organic produce, you will notice the difference! This is a great quick dinner to feed the whole family, if you want to add meat, tear up some rotisserie chicken and add it to the dish before putting it in the middle of the dinner table (chicken things also work well but cook them in at the start). This one is good for busy nights as you can make it ahead and it's a delicious meal - one of our favorite recipes!
But, for those not using chicken, here's the original ratatouille recipe. Serve it will some fresh, crusty bread :)
Ingredients:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 zucchini, diced
1 eggplant, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh basil
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Add the zucchini, eggplant, bell peppers, diced tomatoes, oregano, salt, and pepper. Bring to a simmer and reduce heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
Stir in the basil and serve immediately.
Tips:
For a richer flavour, use a combination of olive oil and butter.
If you don't have dried oregano, you can substitute 1 tablespoon of fresh oregano.
For a spicier ratatouille, add a pinch of red pepper flakes.
Serve ratatouille as a side dish or over cooked pasta or quinoa. Or, a wedge of crusty bread.
Beef Stroganoff
This is a classic. It's an easy recipe that is perfect for a hearty dinner at the end of the day. Recipe above on video, or try this one. This will feed the entire family and will satisfy even the picky eaters, it's beautiful.
Ingredients:
1 kg beef sirloin, cut into strips
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup beef broth
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
Cooked noodles or rice, for serving
Instructions:
Dredge the beef strips in flour until evenly coated.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef strips and cook until browned on all sides, about 5 minutes.
Transfer the beef to a plate and set aside.
Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
Add the paprika, salt, and pepper and cook for 1 minute, until fragrant.
Stir in the beef broth and bring to a simmer.
Reduce heat to low and simmer for 10-15 minutes, or until the beef is tender.
Stir in the sour cream, parsley, and Parmesan cheese.
Serve over cooked noodles or rice.
Tips:
For a richer flavour, use homemade beef broth. (This makes a big difference to the flavour and you can keep the broth/stock for other uses).
If you don't have sour cream, you can substitute crème fraîche or plain yogurt.
Serve beef stroganoff with a dollop of sour cream and a sprinkle of fresh parsley.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Butter Chicken Recipe
Forget everything you know about butter chicken, try the recipe on this video. It's a BIR style (British Indian Restaurant) so they generally have more flavour than anywhere else and this recipe delivers.
We aren't even putting our own recipe up here as we don't want to give you different dinner ideas for this one. Use the one in the video, you will be happy.
Pumpkin Soup
OK, so the above video is Gordon Ramsay, but if you don't want to follow that, try this recipe below. It's yum. It's also one of our easy dinner recipes.
Ingredients:
1 kg pumpkin, peeled and diced (use an organic one if you can)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 litre vegetable broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pumpkin seeds, toasted, for garnish (optional)
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Stir in the pumpkin, vegetable broth, salt, pepper, nutmeg, cinnamon, and ginger. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the pumpkin is tender.
Using an immersion blender or a regular blender, purée the soup until smooth.
Stir in the heavy cream and heat through.
Serve hot, garnished with toasted pumpkin seeds, if desired.
Tips:
For a richer flavour, use homemade vegetable broth.
If you don't have heavy cream, you can substitute crème fraîche or plain yogurt.
Serve pumpkin soup with a side of crusty bread or crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Chicken Breast Recipes
The above video is well worth a watch! However because we're amazing, if you don't want to sit through the video, here are three amazing chicken breast recipes.
Recipe 1: Honey Garlic Chicken Stir-Fry
This stir-fry is packed with flavour and nutrients, and it can be made in just 30 minutes! Stir-fry chicken breast, vegetables, and a honey garlic sauce until tender and flavourful. Serve over cooked rice or noodles for a quick and easy meal. This recipe is one of the best quick dinner ideas.
Ingredients:
400g boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1 cup broccoli florets
1 cup sliced carrots
1/2 cup sliced bell peppers
Instructions:
In a small bowl, whisk together honey, soy sauce, rice vinegar, garlic, and ginger.
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and cook until browned on all sides, about 5 minutes.
Add broccoli, carrots, and bell peppers to the skillet and cook until tender-crisp, about 5 minutes.
Pour in the honey garlic sauce and stir to coat.
Serve over cooked rice or noodles.
Recipe 2: Creamy Lemon Chicken Pasta
This pasta dish is a lighter alternative to traditional creamy chicken sauces. Sauté onions and garlic in olive oil, then add canned diced tomatoes, fresh basil, and a splash of cream. Cook the pasta according to package directions, then toss it with the sauce and grilled chicken strips for a tasty and satisfying meal.
Ingredients:
400g boneless, skinless chicken breasts
1 tablespoon olive oil
Salt and pepper to taste
400g pasta (e.g., penne, fusilli)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup chopped fresh basil
Salt and pepper to taste
Instructions:
Preheat grill to medium-high heat.
Season chicken breasts with salt and pepper to taste.
Grill chicken for 5-7 minutes per side, or until cooked through.
While the chicken is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds, until fragrant.
Stir in crushed tomatoes and bring to a simmer. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Stir in heavy cream and basil. Season with salt and pepper to taste.
Drain pasta and add it to the sauce. Toss to coat.
Slice grilled chicken and add it to the pasta.
Serve immediately with your favourite toppings, such as Parmesan cheese and fresh basil.
Recipe 3: Baked Chicken Fajitas
This dish is packed with wow and nutrients, and it can be made on a single sheet pan for easy cleanup. Bake chicken breast, vegetables, and a fajita seasoning until tender and flavourful. Serve with warm tortillas, your preferred fajita toppings, such as sour cream, guacamole, shredded cheese, and salsa.
Ingredients:
400g boneless, skinless chicken breasts, cut into strips
1 tablespoon olive oil
1 tablespoon fajita seasoning
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Warm tortillas, for serving
Your favourite fajita toppings, such as sour cream, guacamole, shredded cheese, and salsa
Instructions:
Preheat oven to 200°C (400°F).
In a large bowl, toss chicken strips with olive oil and fajita seasoning until coated.
Spread the chicken strips and vegetables on a large baking sheet.
Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Serve immediately with warm tortillas and your favourite fajita toppings.
Pad Thai
The above video is great, although here's an alternative recipe for Pad Thai:
Ingredients:
125g dried rice noodles
3 tablespoons vegetable oil
3 cloves garlic, minced
2 shallots, thinly sliced
150g shrimp, peeled and deveined
150g chicken breast, sliced
2 eggs, beaten
1/4 cup fish sauce
1/4 cup tamarind paste
1/4 cup sugar
1 tablespoon chilli flakes (optional)
1/4 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro (coriander)
Lime wedges, for serving
Instructions:
Soak the rice noodles in hot water for 10 minutes, or until softened. Drain and rinse under cold water. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallots and cook until fragrant, about 30 seconds.
Add the shrimp and chicken and cook until the shrimp are pink and the chicken is cooked through, about 5 minutes.
Push the shrimp and chicken to the sides of the wok or skillet and add the beaten eggs. Scramble the eggs until cooked through.
Stir in the soaked rice noodles, fish sauce, tamarind paste, sugar, and chili flakes (if using). Cook until the noodles are heated through and the sauce is thickened, about 5 minutes.
Remove from the heat and stir in the chopped peanuts and cilantro.
Serve immediately with lime wedges.
Tips:
For a more authentic flavour, use Thai fish sauce and tamarind paste.
If you don't have chilli flakes, you can use a pinch of red pepper flakes.
Serve pad thai with additional chopped peanuts, cilantro (coriander), and lime wedges on the side.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Lasagna Recipe
Feel free to watch the video, or try this (different) recipe. This may not be one of the healthy recipes, but it is a delicious dinner and the best thing is that you can make it ahead of time. This one gets rave reviews!
Ingredients:
For the meat sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g ground beef
250g ground pork
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste
For the béchamel sauce:
50g butter
50g all-purpose flour
500ml milk
1 teaspoon nutmeg
Salt and pepper to taste
For the lasagna:
12 sheets no-boil lasagna noodles
500g ricotta cheese
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1/4 cup chopped fresh basil
Instructions:
Make the meat sauce: Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Add the ground beef and ground pork and cook until browned, breaking up the meat with a spoon.
Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and reduce heat to low. Simmer for 30 minutes, or until the sauce has thickened.
Make the béchamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, until the mixture is smooth.
Gradually whisk in the milk, nutmeg, salt, and pepper. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
Preheat oven to 180°C (350°F).
Assemble the lasagna: In a large bowl, combine the ricotta cheese, Parmesan cheese, and basil.
Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish. Top with 3 sheets of lasagna noodles.
Spread a layer of ricotta cheese mixture over the noodles. Top with another layer of meat sauce.
Repeat layers of noodles, ricotta cheese mixture, and meat sauce, ending with a layer of noodles.
Pour the béchamel sauce over the top of the noodles.
Sprinkle the mozzarella cheese over the béchamel sauce.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Uncover the baking dish and bake for an additional 15 minutes, or until the lasagna is bubbled and the cheese is golden brown.
Let the lasagna rest for 10 minutes before serving.
Tips:
For a richer flavour, use a combination of olive oil and butter for the meat sauce.
If you don't have diced tomatoes, you can use crushed tomatoes instead.
If you don't have dried oregano or basil, you can substitute 1 tablespoon of fresh oregano or basil.
For a cheesier lasagna, use more mozzarella cheese.
Serve lasagna with a side of garlic bread or salad.
Pizza Dough Recipe
We're not even giving you an alternative recipe here, pizza dough is a tricky one to master and the above video nails it. It only has a handful of ingredients and homemade pizzas are great for the whole family. There are pizza dough recipes that you can make less time, but this video is well worth a watch. Don't forget to make an incredible tomato sauce for the pizza!
Risotto
The above video features the legendary Gennaro Contaldo. It's got three types of risotto in it so we recommend a watch. If not, try this risotto recipe, it's epic:
This mushroom risotto will feed two people.
Ingredients:
200g Arborio rice
4 cups vegetable broth (use homemade, it's key to risotto!)
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 cup chopped mushrooms (such as cremini, shiitake, or button)
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper to taste
Instructions:
In a saucepan, bring the vegetable broth to a simmer over medium heat.
Heat the olive oil in a separate saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until fragrant.
Add the mushrooms and cook until they are tender and have released their moisture, about 5 minutes.
Add the rice and cook for 1 minute, stirring constantly, until the rice is coated in oil.
Pour in the white wine and bring to a simmer. Cook until the wine has evaporated, stirring occasionally.
Gradually ladle in the vegetable broth, 1/2 cup at a time, stirring constantly after each addition, until the rice is al dente and the risotto is creamy, about 20 minutes.
Remove the saucepan from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
Serve immediately.
Tips:
Use a variety of mushrooms for a more complex flavour.
You can also add other vegetables to this recipe, such as chopped carrots or asparagus.
If you want a richer risotto, use homemade vegetable broth.
The key to a good risotto is to stir it constantly as it cooks. This will prevent the rice from sticking to the bottom of the pan and will help to release the starch from the rice, which will make the risotto creamy.
Serve risotto with a side of your favoruite salad or roasted vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Salad recipes
As the above video shows, salad doesn't have to be boring! Some salads have so much flavour and a salad can be a quick recipe perfect for dinner. The video above is a guide to salad and also has three recipes. Alternatively, here are three more salad recipes:
Recipe 1: Classic Caesar Salad
This classic salad is always a crowd-pleaser, and it's easy to see why. The creamy dressing, crispy croutons, and salty Parmesan cheese are all perfectly balanced and delicious. Feel free to add a couple of chopped anchovies if you wish.
Ingredients:
1 head romaine lettuce, chopped
1/2 cup grated Parmesan cheese
1/4 cup croutons
1/4 cup Caesar dressing
Instructions:
In a large bowl, toss together the lettuce, Parmesan cheese, croutons, and Caesar dressing.
Serve immediately.
Recipe 2: Greek Salad
This refreshing salad is packed with flavour and nutrients. The cucumbers, tomatoes, red onion, and feta cheese are all tossed together in a light vinaigrette dressing.
Ingredients:
1 cucumber, diced
1 tomato, diced
1/2 red onion, thinly sliced
1/4 cup crumbled feta cheese
1/4 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste
Instructions:
In a large bowl, combine the cucumber, tomato, red onion, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Serve immediately.
Recipe 3: Grilled Chicken Salad with Balsamic Vinaigrette
This salad is a great option for a light and healthy meal. The grilled chicken is seasoned with a simple herb and garlic rub, and it's served over a bed of greens with roasted vegetables and a balsamic vinaigrette dressing.
Ingredients:
1 boneless, skinless chicken breast
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried garlic powder
Salt and pepper to taste
1 head romaine lettuce, chopped
1 cup roasted vegetables (such as zucchini, peppers, and onions)
1/4 cup balsamic vinegar
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Preheat grill to medium heat.
In a small bowl, whisk together the olive oil, oregano, garlic powder, salt, and pepper.
Rub the herb and garlic mixture into the chicken breast.
Grill the chicken breast for 5-7 minutes per side, or until cooked through.
While the chicken is grilling, prepare the vinaigrette. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
In a large bowl, combine the lettuce, roasted vegetables, and chicken breast.
Pour the vinaigrette over the salad and toss to coat.
Serve immediately.