Dinner Recipes Your Family Will Ask You to Make Again

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried Italian herbs
• Salt and black pepper, to taste
• 1 lemon, cut into wedges (optional, for serving)

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
2. In a small bowl, stir together the melted butter, garlic, paprika, and Italian herbs.
3. Toss the potatoes with the olive oil, a pinch of salt, and pepper. Spread them on the sheet pan and roast for 10 minutes to give them a head start.
4. Push the potatoes to one side. Add the chicken thighs, broccoli, and bell pepper to the pan. Brush or drizzle the garlic butter mixture over everything.
5. Season with salt and pepper and roast for another 20 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
6. Squeeze fresh lemon over the top before serving, if using.

Ingredients

• 1 lb ground beef (80/20 works well)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 lb spaghetti
• Salt and black pepper, to taste
• Grated Parmesan cheese, for serving

Instructions

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large skillet over medium heat, cook the ground beef with the onion, breaking the meat apart, until browned and the onion has softened, about 7 minutes. Drain excess fat if needed.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Season with salt and pepper.
5. Simmer the sauce, stirring occasionally, for 15 to 20 minutes while the pasta cooks.
6. Cook the spaghetti according to the package directions, then drain, reserving about 1/2 cup of pasta water.
7. Toss the pasta with the sauce, adding a splash of the reserved pasta water if the sauce needs loosening. Serve with grated Parmesan.

Ingredients

• 1.5 lbs boneless, skinless chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 8 small flour tortillas, warmed
• Toppings: sour cream, shredded cheese, salsa, chopped cilantro, lime wedges

Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. In a large bowl, toss the chicken, bell peppers, and onion with the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper until evenly coated.
3. Spread everything in a single layer on the sheet pan, avoiding overcrowding.
4. Roast for 18 to 22 minutes, stirring once halfway through, until the chicken is cooked through (165°F internal temperature) and the vegetables have light char at the edges.
5. Serve immediately with warm tortillas and your choice of toppings.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into chunks
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked
• 2.5 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1 cup frozen peas and carrots
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• Chopped fresh parsley, for serving (optional)

Instructions

1. Season the chicken with salt and pepper. Heat the olive oil in a large deep skillet over medium-high heat and brown the chicken on all sides, about 5 minutes. Remove and set aside.
2. In the same skillet, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds more.
3. Stir in the rice, then add the chicken broth and thyme. Bring to a simmer.
4. Return the chicken to the skillet, cover, reduce heat to low, and cook for 18 to 20 minutes, until the rice is tender and the liquid is mostly absorbed.
5. Stir in the heavy cream and frozen peas and carrots. Cook uncovered for another 3 to 4 minutes, until heated through and slightly thickened.
6. Taste and adjust seasoning, then top with fresh parsley if desired.

Ingredients

• 1 lb ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 cup water
• Salt, to taste
• 8 taco shells or small tortillas
• Toppings: shredded lettuce, diced tomato, shredded cheese, sour cream, salsa

Instructions

1. In a skillet over medium-high heat, cook the ground beef, breaking it apart, until browned, about 6 to 7 minutes. Drain excess fat.
2. Stir in the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt.
3. Add the water, stir, and simmer for 3 to 4 minutes, until the mixture thickens slightly.
4. Warm the taco shells or tortillas according to package directions.
5. Fill each shell with the seasoned beef and your choice of toppings.