quick dinner recipe

You can't go wrong with these Beef Enchiladas from Delish.com.

Beef Enchiladas

olive oil

onion,

garlic,

beef

chili powder

cumin

Kosher salt

black pepper

enchilada sauce

can corn, drained

black beans, drained and rinsed

flour tortillas

c. shredded Monterey jack

c. shredded cheddar

Quartered grape tomatoes

avocado

onion

cilantro leaves

What kind of enchiladas are your favorite?

Very tasty, but enchiladas needed a bit more enchilada sauce. I added shredded cheese to the filling, as well as on top. Love the corn and black beans combination—will make this again. Thanks for the recipe!!!

My family loved these enchiladas. I took everyone's advice and added more sauce. I added a 28 oz. can of green enchilada sauce, and chopped olives. We will be having it again. Delish !

Seemed like a good recipe. Be careful what enchilada sauce you use. The kind I bought didn’t say hot or mild. But it was totally insanely hot. Otherwise it was good.

This turned out well enough in the end, but the meat mixture was far too "liquidly," contrary to what many of the comments say (that it was too dry). Maybe this is because the recipe calls for a "19 oz" can of enchilada sauce, but at least where I live, in Washington, DC, it (at least red enchilada sauce) only comes in 10 oz cans. I followed the directions and used two cans (plus a little more because of the comments) and actually had to strain the meat and vegetable mixture before putting it in the tortilla. Anyway, I tripled the amount of chili powder and topped it with habanero/jalapeno jack cheese, and it was fine.

Very simple to make and turned out tasty, I added some Franks hot sauce for added kick too.

This was pretty easy to make, and it tasted great.

Took a gamble on this recipe, and it paid off. Rave reviews from my husband and children, aged 7 and 10! Easy to make. Highly recommend.

https://streaming.hearstdigitalstudios.com/427379c6-5952-4941-a57f-4b0d602bfa94/video_rover_16x9_1080p_hd_1591642738_212.mp4

There's no such thing as too much cheese.

These Beef Enchiladas Will Totally Make You Forget About Takeout

This Skillet Tilapia with creamy lemon sauce tastes like summertime. The fresh garlic, herbs and tender flaky fish makes this the best tilapia recipe ever!

Skillet Tilapia With Creamy Lemon Sauce

butter

(skinless)

salt, (to taste)

pepper, (to taste)

chopped fresh parsley, (for garnish)

butter, (divided)

garlic, (minced)

chicken broth, ((or dry white wine))

heavy cream

lemon juice

Skillet Tilapia with Creamy Lemon Sauce

Set a skillet over medium heat; heat up oil and 1 tablespoon butter.

Season fish with salt and pepper and add to skillet; cook for 3 minutes per side.

Remove fish from skillet and set aside.

Add 1 tablespoon butter to the same skillet and melt over medium-high heat.

Stir in garlic and cook for 20 seconds.

Slowly whisk in chicken broth and cook for 4 minutes, or until reduced by 1/3. 

Reduce heat to medium-low and add remaining butter.

Slowly whisk in heavy cream.

Add lemon juice and whisk until everything is well combined. Make sure to whisk continually so that the heavy cream doesn&#x27;t curdle.

Season with salt and pepper; taste the sauce and adjust accordingly. 

Remove from heat.

Pour sauce over fish, or add fish back into the skillet; garnish with parsley, and serve.

One-pan easy macaroni with chicken in fresh tomato mozzarella sauce! This is a 10-minute delicious healthy dinner that even picky eaters will love!

10-Minute Healthy Macaroni With Chicken

macaroni

chicken,

mozzarella

tomatoes, chopped

strings dill, chopped

garlic

tomato paste

salt

Remove the bones from the chicken thighs.

Place the chicken, chopped tomatoes, olive oil and...

Place the chicken, chopped tomatoes, olive oil and minced garlic in a non-stick pan and cook at medium-high for 3-4 minutes until it starts looking like a tomato sauce.

Add a little bit of water (about 1/4...

Add a little bit of water (about 1/4 cup), some tomato paste, pinch some salt, stir in the macaroni (I used a brand that cooks in 3 minutes) and dill. The macaroni should be just covered, but not drowning in the sauce to cook properly.

Cook until the macaroni is ready, then stir...

Cook until the macaroni is ready, then stir in the mozzarella.

Let the mozzarella melt, making a cheesy tomato...

Let the mozzarella melt, making a cheesy tomato sauce.

Serve immediately!

Short on time but need to get dinner on the table? With a few pantry essentials dinner is only 20 minutes way.

Vegan One Pot Creamy Mushroom Pasta Recipe

mushrooms

shallots

tsp rosemary or thyme (finely chopped)

vegetable stock (or boiling water)

oz spaghetti ((350 grams))

dairy free milk (such as cashew milk)

tsp salt

yeast

tsp white miso

Place a large lidded frying pan over a medium high heat. The pan should be wide enough to fit your spaghetti, without breaking it.

Add the oil to the pan and fry the mushrooms until lightly golden. This should take 5-6 minutes. You might need to do this in two batches depending on the size of your pan.&nbsp;Once the mushrooms are cooked - add the shallots, garlic and herbs.&nbsp;Cook until the shallots are translucent and the garlic is fragrant, 1-2 minutes, taking care to stir the pan so that the garlic doesn't burn.

Add the vegetable broth (or water).&nbsp;Add the spaghetti, 2 cups of the dairy-free milk (reserving half a cup), salt, nutritional yeast and miso.&nbsp;Cover the pan and bring it to a boil. Remove the lid, reduce to a simmer and cook for 8 to 10 minutes or until the pasta is cooked, stirring every minute or so to make sure the pasta doesn't clump together.

When the pasta is cooked, remove the pan from the heat, and add the reserved half cup of milk and stir it through. Serve immediately.

https://embed.mediavine.com/videos/gqv7gunqkw18kxxr30hb

This one-pot vegan creamy mushroom pasta is a delicious and easy plant-based meal that comes together in just 15 minutes!

Vegan One Pot Creamy Mushroom Pasta

Brats in the air fryer is a dinner option you need in your recipe box! Quick and easy, these Air Fryer Brats are golden brown and so juicy. Serve them up with your favorite condiments, onions, sauerkraut, relish or peppers!

Air Fryer Brats

Johnsonville Bratwurst (uncooked) ((5 count))

hot dog or bratwurst buns

favorite condiments (mustard, ketchup, onions, sauerkraut, relish and/or peppers)

Preheat air fryer at 375 degrees Fahrenheit. Place lace your raw bratwurst in the basket or tray in a single layer. Do not overlap!

Cook for 7 minutes. Turn bratwurst over. Cook additional 7 to 8 minutes or until fully cooked to internal temperature of 160 degree Fahrenheit.

Serve immediately with buns and your favorite toppings (if desired).

Creamy noodles that are mixed with tuna and peas. A simple to make recipe using a pressure cooker.

Instant Pot Tuna Noodle Casserole

Teaspoon Olive Oil

Small Onion (diced fine)

Cups Water

Cup Milk

Ounces Egg Noodles (I used extra wide)

Cans Cream of mushroom soup

Cup Frozen Peas

Turn the sauté button on. Once the LCD screen says HOT add the olive oil and onion. Sauté  the onion until translucent.

Add a little of the water into the inner pot to deglaze the pot. Once you feel there is nothing stuck to the bottom of your Instant Pot turn the sauté button off.

Add the rest of the water into the inner pot.

Add the milk into the pot with the water.

Pour the egg noodles into the inner pot. Pushing them down a bit with a spoon.

Place the drained tuna fish on top of the egg noodles. Spreading it out over the noodles.

Pour the cream of mushroom soup onto the tuna covered noodles. Spreading to cover every noodle.

Season to taste with pepper and salt.

Sprinkle the peas on top of the soup.

Place lid on the IP making sure your steam valve is closed.

Press the pressure cooker button, making sure it&#039;s set to high pressure. Then adjust your cooking time to 3 minutes. It will take about 10-15 minutes for the Instant Pot to come to pressure.

Once the cooking time is done do a quick release of the steaam valve.

Remove lid and stir.

Serve and enjoy.

Pan-fried salmon sits on a bed of sweet-and-sour leeks and lightly crisped kale in this healthy midweek recipe.

Quick pan-fried salmon with sweet-and-sour leeks

leeks, finely sliced

brown sugar

1½ tbsp balsamic vinegar

salmon

kale

lemon

potatoes (optional)

Heat 1 tbsp olive oil in a medium frying pan over a low-medium heat. Add the leeks and cook, stirring, for 10-12 minutes until soft. Add the sugar and vinegar and cook for 5 minutes or until sweet and sticky. Set aside.

Wipe the frying pan with kitchen paper, then add another 1 tbsp oil and heat until almost smoking hot. Add the salmon fillets and cook for 4 minutes, skin-side down. Turn and cook for 4 minutes more until golden and just cooked through. Boil a kettleful of water. Put the kale in a colander, then pour over the boiling water.

Put the salmon on a plate and cover with foil to keep warm. Add another 1 tbsp oil to the frying pan and, over a medium-high heat, stir-fry the wilted kale for 2 minutes. Add a good squeeze of lemon juice, then season with salt and pepper. Mix in the leeks and taste – it may need a little more vinegar. Divide the leeks and kale among plates and top with the fish. Serve with steamed potatoes if you like.

Wow tastebuds with this tasty Thai pork stir-fry recipe infused with herbs and spices.

Thai pork stir-fry

peanut oil

red onion,

tbsp finely chopped lemongrass

red chilli, finely chopped

tbsp finely chopped ginger

garlic cloves, finely chopped

pork mince

gluten-free massaman curry paste (see note)

green beans,

tbsp fish sauce

lime juice

Thai basil leaves (see note)

rice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Cream cheese pasta- a delicious vegetarian pasta recipe that&#039;s made with only 10 basic ingredients and gets ready in less than 20 minutes. A quick, easy, comforting dish that&#039;s loved by everyone.

Cream cheese pasta with corn and spinach

400 gms uncooked pasta

cream cheese

spinach (fresh/ frozen)

sweet corn kernels (canned/ frozen)

chili flakes (adjust

Salt & pepper as per taste

Water pasta

Cook pasta al dente, as per instructions given on its packet. Before draining, store 2 cups of pasta water.

Put cream cheese in a bowl, add pasta water (around 1/4 cup at a time), and whisk until a smooth creamy mixture gets ready.

Heat oil in a pan. Add minced garlic and saute for about a minute.

Add corn kernel, chili flakes, salt, and pepper. Saute until the corn gets cooked.

Next, add spinach and saute until the leaves get wilted.

Add cream cheese mix and cook while continuously stirring for around 2 minutes or until a nice smooth creamy sauce gets formed.

Finally, add cooked pasta and mix until everything gets combined. Add more pasta water or cream/ milk if the sauce is too thick.

Garnish with some freshly ground pepper and chili flakes. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695216449/wmnykxtfh9mv5aiyf331.mp4

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Top Tags

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Skillet Tilapia With Creamy Lemon S...

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Quick pan-fried salmon with sweet-a...

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Top 10 quick dinner recipe recipes from across the web

The most viewed quick dinner recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Enchiladas

Skillet Tilapia With Creamy Lemon S...

10-Minute Healthy Macaroni With Chi...

Vegan One Pot Creamy Mushroom Pasta...

Instant Pot Tuna Noodle Casserole

Quick pan-fried salmon with sweet-a...

Thai pork stir-fry

Cream cheese pasta with corn and sp...

Vegan One Pot Creamy Mushroom Pasta...

The most viewed quick dinner recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine