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Easy Dinner Recipes

Week Seven

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In the seventh week of easy dinner recipes we include easy dinner ideas ranging from super tasty chili dogs to breakfast for dinner ham and egg pizza. We also have the side dishes listed on each day's menu, making it seven more days of stress-free, mouthwatering dinners!

If you’d like to print the individual recipes (instead of the complete weeks’ worth at one time), the link to each recipe is at the end of that day's recipe.

Day One Easy Dinner Idea

CHILI DOGS
POTATO SALAD

Chili Dogs Ingredients:

1 pound ground beef
1 garlic clove, minced
1 cup tomato juice
1 can (6 ounces) tomato paste
2 Tablespoons chili powder
1 teaspoon hot pepper sauce
1 teaspoon salt
¼ teaspoon pepper
8 hot dogs
8 hot dog buns, split
Chopped onion and shredded cheddar cheese, optional

Directions:

1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving.
4. Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.

 

Red Potato Salad Ingredients:

3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery

Directions:

1. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender but still firm, about 15 minutes.
2. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat.
4. Cover, and let eggs stand in hot water for 10 to 12 minutes.
5. Remove from hot water, cool, peel and dice.
6. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
7. Pour the mixture over the potatoes, and mix together with the eggs and celery. Cover, and chill in the refrigerator approximately 2 hours before serving.


*Chili Dogs and Potato Salad

 

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Day Two Easy Dinner Recipe

CHICKEN AND BROCCOLI ALFREDO
BROWN AND SERVE DINNER ROLLS

Chicken and Broccoli Alfredo Ingredients:

½ of a 1 pound package fettuccine
1 cup fresh or frozen broccoli flowerets
2 Tablespoons butter
1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
1 can (10 ¾ ounces) condensed cream of mushroom soup
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Directions:

1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it's well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.


*Chicken and Broccoli Alfredo with Dinner Rolls

 

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Day Three Easy Dinner

SKILLET TACO SUPPER
TORTILLA CHIPS

Skillet Taco Supper Ingredients:

½ lb lean (at least 80%) ground beef
1 package (1 oz) taco seasoning mix
2 ¼ cups water
1 ½ cups uncooked wagon wheel pasta (5 ½ oz)
1 ½ cups frozen corn
1 can (15 oz) kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (¾ cup)
½ cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 Tablespoon chopped fresh chives

Directions:

1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.
5. Cover; let stand 2 to 3 minutes or until cheese is melted.
6. Serve with tortilla chips.


*Skillet Taco Supper with Tortilla Chips

 

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Day Four Easy Dinner Idea

BAKED RAVIOLI
ITALIAN BREAD

Baked Ravioli Ingredients:

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 Tablespoon grated Parmesan cheese

Directions:

1. Preheat oven to 450 degrees F.
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink.
3. Drain grease, and then stir in the spaghetti sauce and tomatoes.
4. Spread ⅓ of the sauce in the bottom of an 11x7 inch baking dish. Arrange ½ of the ravioli over the sauce.
5. Sprinkle ½ of the mozzarella cheese and ½ of the Monterey Jack cheese over the ravioli.
6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
8. Serve with warm buttered Italian bread.


*Baked Ravioli and Italian Bread

 

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Day Five Dinner Recipe

CRISPY BAKED PORK TENDERLOIN
COUNTRY BAKED BEANS

Crispy Baked Pork Tenderloin Ingredients:

1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
¼ cup butter, melted
¼ cup mayonnaise
4 to 5 teaspoons prepared mustard
1 ¼ cups crushed herb-seasoned stuffing mix

Directions:

1. Flatten pork tenderloin pieces to ¼-in. to ½-in. thickness.
2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.
3. Place in a greased 13-in. x 9-in. baking pan.
4. Bake, uncovered, at 425 degrees F for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.

 

Country Baked Beans Ingredients:

1 large can pork and beans
1 teaspoon or more mustard
½ cup brown sugar
½ cup catsup
½ pound bacon

Directions:

1. Grease large baking pan.
2. Mix all ingredients except bacon, pour into baking pan.
3. Place strips of bacon on top.
4. Cook for 45 minutes or 1 hour at 350 degrees F.


*Crispy Baked Pork Tenderloin and Country Baked Beans

 

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Day Six Easy Dinner Idea

BACON CHICKEN CHEESE QUESADILLAS
WHITE RICE

Bacon Chicken Cheese Quesadillas Ingredients:

2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
⅓ cup shredded Monterey jack cheese
⅓ cup shredded cheddar cheese
½ medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
¼ teaspoon finely chopped cilantro
1 dash salt

For serving as toppings:

Sour cream
Guacamole
Salsa

Directions:

1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
9. Cover to keep warm while preparing additional quesadillas.
10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.


*Bacon Chicken Cheese Quesadillas and Rice

 

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Day Seven Easy Dinner Recipe

HAM AND EGG PIZZA
HOME FRIED POTATOES

Ham and Egg Pizza Ingredients:

1 tube (8 ounces) refrigerated crescent rolls
3 eggs
2 Tablespoons milk
⅛ teaspoon pepper
2 cups finely chopped fully cooked ham
1 cup frozen shredded hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese
½ cup shredded Parmesan cheese

Directions:

1. Unroll crescent roll dough and place on an ungreased 12-in. pizza pan.
2. Press onto the bottom and ¼ in. up the sides, sealing seams and perforations.
3. Bake at 375 degrees F for 5 minutes.
4. Meanwhile, in a bowl, beat eggs, milk and pepper.
5. Sprinkle ham, hash browns and cheddar cheese over crust.
6. Carefully pour egg mixture over cheese. Sprinkle with Parmesan.
7. Bake for 25-30 minutes or until eggs are completely set. Serve with Home Fried Potatoes.

 

Home Fried Potatoes Ingredients:

4 red potatoes
1 Tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 Tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Directions:

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, cool cut into ½ inch cubes.
4. In a large skillet, heat 1 Tablespoon olive oil over medium high heat. Add onion and green pepper.
5. Cook, stirring often, until soft; about 5 minutes.
6. Transfer to a plate and set aside.
7. Pour remaining 2 Tablespoons of oil into the skillet and turn heat to medium-high.
8. Add potato cubes, salt, paprika and black pepper.
9. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
10. Stir in the onions, green peppers and parsley and cook for another minute.


*Ham and Egg Pizza with Home Fries

 

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