quick weeknight dinner

This Sausage Tortellini Alfredo is pure comfort food! Alfredo flavored with sausage and mixed together with tortellini - it's full of flavor and a favorite meal of ours!

Sausage Tortellini Alfredo

three cheese tortellini

1lb 3 ounces package brats (I used Johnsonville Brats)

unsalted butter

garlic,

red pepper flakes

tbsp all-purpose flour

milk

heavy whipping cream

cream cheese,

parmesan cheese

salt and pepper,

In large pot of boiling water, cook the tortellini according to package instructions, then drain and set aside.

2. In a large saucepan, cook the brats until cooked through. Remove from pan, slice and set aside.

3. Leave the juices from cooking the sausage in the pan, then add the butter and allow it to melt.

4. Add the garlic and red pepper flakes and cook, stirring regularly, for about 1 minute.

5. Add the flour and whisk until lightly browned, about one minute.

6. Gradually add the milk and heavy whipping cream, whisking constantly, until slightly thickened, about 2-3 minutes.

7. Stir in the cheeses until melted. If you find the sauce is a little thick, you can always add a touch more milk.

8. Stir in the sausage and pasta and add salt and pepper to taste. Serve immediately.

I love how it turned out and it’s unbelievably delicious, would definitely try again!!

Meatballs in Tomato Sauce with Orzo

orzo

250 (9 oz) cherry tomatoes

(400 g/15 oz) tomato puree

500 ml (2 cups) chicken broth, or vegetable broth

tomato paste

olive oil

garlic cloves,

onion,

g (1.5 oz) grated Parmesan, more for serving

parsley,

salt,

tsp each: salt, black pepper, dried oregano, garlic powder, onion powder

breadcrumbs

Combine all the ingredients for the meatballs in...

Combine all the ingredients for the meatballs in a large bowl. Mix until just combined, using your hands. Roll the meat into 2 tablespoon-size balls.

In a large non-stick skillet, heat butter and...

In a large non-stick skillet, heat butter and 2 tbsp olive oil over medium heat. Add the meatballs and brown on all sides, about 10 minutes or until they’re cooked through, turning them 2-3 times. Add tomatoes, cook for 2-3 minutes, or until they start to burst. Transfer to a plate, leaving as much fat in the skillet as possible.

In the same skillet, add the remaining oil...

In the same skillet, add the remaining oil and onion. Cook for 5 minutes over low heat. Add garlic, cook for 2 minutes. Deglaze with 2 tbsp broth, and scrape the bottom with a wooden spoon to release the brown bits. Add seasoning and stir in tomato paste. Cook for 2 minutes. Add orzo and cook for 2 minutes more, stirring constantly.

Pour chicken broth, stir to combine and bring...

Pour chicken broth, stir to combine and bring to a boil. Add tomato puree, give it a good stir, cover and let simmer for 15 minutes or until orzo is al dente. Stir from time to time.

Stir in the parsley and Parmesan. Then slide...

Stir in the parsley and Parmesan. Then slide the meatballs and cherry tomatoes back into the skillet. Cover, lower the heat and cook for 5 minutes more. Taste and adjust salt.

Spoon the orzo and meatballs into bowls, top...

Spoon the orzo and meatballs into bowls, top with a sprinkle of Parmesan cheese, and more chopped parsley. Enjoy!

Honey Garlic Meatballs are a quick and delicious meal for any night of the week. Ground beef meatballs can be grilled or oven baked and then tossed with a tasty honey garlic sauce that is made with just a few pantry ingredients.

Honey Garlic Meatballs

beef

old fashioned oats

steak rub

butter

garlic

honey

brown sugar

apple cider vinegar

smoked paprika

kosher salt

chili flakes

parsley

In a large bowl add the ground beef,...

In a large bowl add the ground beef, steak rub, egg and oats. Mix with a wooden spoon or with your hands until well combined. 

Use a 1 inch scoop to form into...

Use a 1 inch scoop to form into meatballs.

To grill meatballs: Cook over indirect fire at...

To grill meatballs: Cook over indirect fire at 325° for 12- 15 minutes or until meatballs reach 165° using a digital meat thermometer. 

Oven method: Bake meatballs in a preheated 375°...

Oven method: Bake meatballs in a preheated 375° oven for 15- 20 minutes until internal temperatures reach 165°. 

Meanwhile make the sauce: Melt butter in a...

Meanwhile make the sauce: Melt butter in a pan with minced garlic and cook over medium heat about 5 minutes. 

Add honey, brown sugar, apple cider vinegar, smoked...

Add honey, brown sugar, apple cider vinegar, smoked paprika, salt and ground chili flakes. 

Whisk together and cook another 5 minutes. Remove...

Whisk together and cook another 5 minutes. Remove from heat and set aside. 

When meatballs are cooked through, return the sauce...

When meatballs are cooked through, return the sauce to medium heat and stir in the meatballs. Cook 1- 2 minutes, stirring to coat the meatballs. 

Serve meatballs over rice pilaf, fried rice or...

Serve meatballs over rice pilaf, fried rice or with pasta. Garnish with parsley if desired.

If you're looking for a quick and easy meal, this is it! These One Pan Crack Bean Burritos are so creamy and flavorful that you won't be able to stop eating them!

One Pan Crack Bean Burritos

black beans (drained)

pinto beans (drained)

taco seasoning (or 1/4 cup)

cream cheese

Rotel tomatoes (or diced tomatoes with green chiles)

Combine beans, seasoning, cream cheese and tomatoes in a large skillet. Heat over medium, stirring until cheese is melted and mixture is bubbling.

Remove from heat and spoon into tortillas with desired toppings.

Indulge in the savory flavors of Mongolian Ground Beef Noodles, a delectable dish that combines tender ground beef, aromatic garlic, and a rich sauce with perfectly cooked linguine. This recipe is an ideal choice for those looking to explore Mongolian cuisine right from their kitchen. Quick and easy to prepare, it's perfect for busy weeknights or a special weekend treat. Follow our simple steps to bring a taste of Mongolia to your table.

Mongolian Ground Beef Noodles

beef broth

soy sauce

hoisin sauce

ginger

black pepper

red pepper flake (optional)

oz linguine

cornstarch

water

green onions, sliced

Cook linguine according to package instructions, drain, and set aside.

In a skillet, brown ground beef over medium-high heat. Drain excess fat.

Add minced garlic to beef; cook until fragrant.

Stir in brown sugar, beef broth, soy sauce, hoisin sauce, ginger, black pepper, and red pepper flakes.

Dissolve cornstarch in water; add to beef mixture. Bring to a gentle boil until sauce thickens.

Combine noodles with beef mixture, ensuring noodles are well coated.

Garnish with green onions before serving.

Mongolian Chicken is a quick and flavorful stir-fry featuring crispy chicken tossed in a glossy sweet-savory sauce made with soy sauce, brown sugar, garlic, and ginger. It’s better than takeout and comes together in just 30 minutes.

Mongolian Chicken

lb chicken breast

vegetable oil

tsp fresh ginger, minced

2–3 green onions

sesame seeds

Coat sliced chicken with cornstarch evenly and shake off excess.

Heat oil in a skillet or wok over medium-high heat. Cook chicken until golden and crispy, about 3–4 minutes per side. Set aside.

Add garlic, ginger, and green onion whites; sauté for 30 seconds.

Stir in soy sauce, water, and brown sugar. Simmer for 2 minutes until slightly thickened.

Return chicken to the pan, toss to coat, and cook another 1–2 minutes.

Stir in green onion tops.

Serve over rice or noodles. Garnish with sesame seeds and more scallions.

Simple to prepare and packed with protein, this 20-minute teriyaki salmon delivers bold, savoury-sweet flavour – perfect for healthy weeknight cooking.

Quick Teriyaki Salmon With Bok Choy

tbsp tamari

raw honey

garlic (minced)

salmon fillets (6 oz (170 g) each, skin on)

salt (divided)

¼ tsp black pepper (divided)

baby bok choy

Preheat the oven to 400°F and place the rack in the middle of the oven.

In a small bowl, make the teriyaki sauce by whisking together the coconut aminos, apple cider vinegar, honey, garlic and ginger (see note).

Season the salmon fillets with salt and pepper on both sides. Place the salmon fillets skin-side down in a baking dish. Pour the teriyaki sauce over the salmon, making sure to coat each fillet evenly.

Bake the salmon for 10 to 12 minutes or until it’s cooked through and flakes easily with a fork.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Cut the bok choy into quarters and add to the skillet. Season with salt and pepper and sauté for 5 to 7 minutes or until the bok choy is tender and lightly browned.

Divide the bok choy among four plates and top with a salmon fillet. Sprinkle with sesame seeds and serve.

Juicy chicken thighs and soft gnocchi cooked together in a rich pan sauce. A cozy dinner with very little cleanup and plenty of weeknight appeal.

One-Pan Chicken Gnocchi

boneless/skinless chicken thighs

onion

carrots

thyme

tsp black pepper

chicken broth

gnocchi

parsley (chopped)

Parmesan (grated)

prepping

Get your prep done first: peel and dice the carrots, mince the garlic, dice the onion, and cut the chicken thighs into bite-sized pieces.

searing

Heat the oil in a large skillet or pan over high heat. Add the chicken, thyme, and black pepper, then cook for 3 minutes. Add the onion, garlic, and carrots, and cook for 3 minutes more.

simmering

Pour in the broth and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes.

Stir in the gnocchi and simmer for 2 minutes.

stirring

Add the parsley and Parmesan, then stir to combine. Taste and add salt if needed. Simmer for 1 minute more, then serve. Enjoy!

This One-pan Creamy Red Curry Cod combines tender fish, brown rice and vegetables in a fragrant Thai red curry sauce. An easy dinner for two, ready in under 30 minutes.

One-pan Creamy Red Curry Cod

x Marion’s Kitchen Thai Red Curry Kit, which includes:

– RED CURRY PASTE

MILK

– DRIED THAI HERBS AND CHILLI

SHOOTS

x 250 grams packet microwave brown rice

salt

zucchini,

sweetcorn kernels

spring onions, roughly chopped

tsp honey

tsp fish sauce

To serve

Lime wedges

Marion’s Kitchen Crispy Chilli Oil

Step 1

Pat the cod fillets dry with a paper towel and season lightly with sea salt.

Step 2

Add the COCONUT MILK, THAI RED CURRY PASTE, spring onions, honey, fish sauce and water to a blender. Blend until smooth.

Step 3

Break up the brown rice and spread it evenly over the base of a wide, deep frying pan. Scatter over the carrot, zucchini, sweetcorn and drained BAMBOO SHOOTS, then place the cod fillets on top.

Step 4

Pour the red curry sauce around and over the cod. Add the DRIED THAI HERBS &amp; CHILLI, using as much of the chilli as you like. Cover and bring to a gentle simmer over medium-low heat. Cook for 8-10 minutes or until the cod is opaque and flakes easily with a fork.

Step 5

Finish with a squeeze of lime and a generous drizzle of Marion’s Kitchen Crispy Chilli Oil. Top with sliced spring onion, if using, and serve straight from the pan.

Top 9 quick weeknight dinner recipes from across the web

The most viewed quick weeknight dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sausage Tortellini Alfredo

Meatballs in Tomato Sauce with Orzo

Honey Garlic Meatballs

One Pan Crack Bean Burritos

Mongolian Ground Beef Noodles

Mongolian Chicken

Quick Teriyaki Salmon With Bok Choy

One-Pan Chicken Gnocchi

One-pan Creamy Red Curry Cod

Top 9 quick weeknight dinner recipes from across the web

The most viewed quick weeknight dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage Tortellini Alfredo

Meatballs in Tomato Sauce with Orzo

Honey Garlic Meatballs

One Pan Crack Bean Burritos

Mongolian Ground Beef Noodles

Mongolian Chicken

Quick Teriyaki Salmon With Bok Choy

One-Pan Chicken Gnocchi

One-pan Creamy Red Curry Cod

The most viewed quick weeknight dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine