20 Delicious & Easy Weeknight Family Dinner Recipes

Directions

1. Chop the garlic and parsley, then boil water for the linguine.
2. In salted boiling water, cook linguine until al dente. Reserve some pasta water before draining.
3. In a skillet over medium heat, melt half of the butter. Season chicken with salt and pepper, cooking until golden brown (5-7 minutes).
4. Stir in minced garlic, paprika, and Italian seasoning; sauté until fragrant.
5. Pour in heavy cream and add remaining butter, stirring until slightly thickened.
6. Toss drained linguine with the sauce, adding reserved pasta water as needed for consistency.

Directions

1. Place chicken breasts in the slow cooker.

2. In a bowl, mix lemon juice, olive oil, dried herbs, salt, and pepper, then pour over chicken.

3. Add chicken broth, rice, and water to the slow cooker.

4. Stir gently to combine ingredients.

5. Set the slow cooker to low and cook for 4-6 hours, or until chicken is cooked through.

6. Fluff the rice with a fork before serving and garnish with fresh herbs if desired.

Directions

1. Preheat your oven to 325°F (165°C).

2. In a large skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear it on all sides until browned.

3. In a roasting pan, place the sliced onions at the bottom, then set the seared roast on top.

4. Sprinkle the French onion soup mix over the roast, then pour the beef broth around it.

5. Cover the roasting pan with a lid or aluminum foil.

6. Roast in the oven for about 3-4 hours, or until the meat is tender and easily pulls apart with a fork.

7. If desired, garnish with fresh thyme before serving.

Directions

1. Preheat the oven to 375°F (190°C).
2. Peel the potatoes and dice them into small, even cubes. Chop the onion and mince the garlic cloves.
3. Heat the olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened.
4. Add the ground beef to the skillet. Season with salt, black pepper, thyme, and paprika. Cook, breaking up the meat, until browned and fully cooked.
5. Pour in beef broth and stir well, letting the mixture simmer for a few minutes to meld flavors. Remove the skillet from heat.
6. In a large mixing bowl, combine the diced potatoes with the beef mixture. Fold in sour cream and half of the shredded cheddar cheese until well incorporated.
7. Transfer the beef and potato mixture into a baking dish, spreading it in an even layer. Sprinkle the remaining cheddar cheese on top.
8. Cover the dish tightly with foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and continue baking for 10 to 15 minutes, or until the cheese topping is melted and bubbling.
10. Once baked, allow the casserole to rest for 10 minutes before serving for best texture.

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Mix filling: In a large bowl, combine the shredded chicken, cream of chicken soup, and sour cream until smooth. Spread evenly into the prepared baking dish.
3. Make topping: In a separate bowl, mix the crushed crackers with melted butter until coated.
4. Assemble: Sprinkle the buttery cracker mixture evenly over the chicken layer.
5. Bake: Place in the oven and bake for about 30–35 minutes, or until the casserole is hot and bubbly with a golden-brown topping.
6. Serve: Let cool for 5 minutes before serving.

Directions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
3. Add the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper to the beef. Stir until well combined.
4. In a greased baking dish, layer the beef mixture, followed by the drained corn, and then sprinkle the shredded cheese on top.
5. Finally, arrange the tater tots evenly over the cheese layer.
6. Bake in the preheated oven for 30-35 minutes, or until the tater tots are golden brown and crispy.
7. Let it cool for a few minutes before serving.

Directions

1. Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Evenly spread 5 cups shredded chicken into the baking dish.
3. Evenly layer 9 ounces sliced deli-style black forest ham, cut into strips over the chicken.
4. Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
5. Melt 6 Tablespoons unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon freshly squeezed lemon juice (if using), 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg (if using), and 1/4 teaspoon cayenne pepper (if using).
6. Sprinkle in 6 Tablespoons all-purpose flour and continue whisking over medium heat until it forms a paste.
7. Slowly add 3 cups whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth, before adding the next bit of milk.
8. Once all the milk has been added, allow it to simmer for 4 minutes or until the sauce has thickened (whisking occasionally).
9. Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners.
10. Combine the 1 ½ cups Panko breadcrumbs and 4 Tablespoons unsalted butter, softened to room temperature in a small bowl and spread this mixture evenly over the casserole dish as your final layer.
11. Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
12. Remove the casserole dish from the oven and let it sit for 5 minutes to allow the sauce to set. Sprinkle with chopped parsley (optional) and serve.

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures the potatoes will roast nicely and get crispy around the edges.
2. Prep the Potatoes: Wash the baby potatoes and cut them in half or quarters, depending on their size. This helps them cook more evenly and quickly.
3. Slice the Smoked Sausage: Slice the smoked sausage into 1/4-inch thick rounds. This allows the sausage to cook through and infuse its smoky flavor into the potatoes.
4. Combine the Seasonings: In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
5. Coat the Potatoes: Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss the potatoes until they’re evenly coated.
6. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
7. Spread the Potatoes on the Sheet: Evenly spread the seasoned potatoes on the baking sheet in a single layer. Make sure they’re not overcrowded so they can roast evenly.
8. Add the Sausage: Scatter the sliced smoked sausage pieces over the potatoes, ensuring they’re evenly distributed.
9. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the potatoes are golden brown and tender. Stir halfway through to ensure even cooking and prevent the potatoes from sticking.
10. Add the Cheese: Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes and sausage. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Garnish and Serve: Once the cheese is melted, remove the dish from the oven. Garnish with freshly chopped parsley for a pop of color. Serve hot with a dollop of sour cream, if desired.

Directions

1. In a large pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.

2. Pour in the milk and bring to a gentle simmer.

3. Add the pasta and cook according to package instructions, stirring occasionally.

4. Once the pasta is cooked and the milk has thickened, stir in the Parmesan cheese until melted and creamy.

5. Season with salt and pepper to taste.

6. Serve hot, garnished with fresh parsley if desired.

Directions

1. Prep the steak: Pat your steak cubes dry and season generously with salt and pepper.
2. Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add steak in batches, searing for 2–3 minutes per side until browned. Remove from pan and set aside.
3. Make the garlic butter: In the same skillet, reduce heat to medium. Melt butter, then add garlic and sauté until fragrant (about 30 seconds). Add steak back in and toss to coat.
4. Prepare the Parmesan cream sauce: In a separate saucepan, melt butter and sauté garlic for 30 seconds. Add heavy cream, bring to a simmer, and stir in Parmesan until smooth.
5. Serve: Pour the sauce over the steak bites or serve on the side. Garnish with parsley and serve immediately.

Directions

1. Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
2. Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
3. Combine crushed crackers and butter, sprinkle over chicken mixture..
4. Bake uncovered 30 to 40 minutes.

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, brown the ground beef over medium heat. Add the chopped onion and mushrooms, cooking until the onion is translucent.

3. In a bowl, mix together flour, beef broth, milk, garlic powder, Worcestershire sauce, salt, and pepper.

4. Layer the ground beef mixture in a baking dish, followed by mixed vegetables. Pour the flour mixture on top.

5. Bake for about 45 minutes, or until the top is golden and the mixture is bubbling.

6. Serve hot and enjoy!

Directions

1. Cook the pasta according to package instructions; drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft.

3. Stir in shredded chicken and frozen vegetables, cook for a few minutes.

4. Add the cream of chicken soup, milk, thyme, salt, and pepper; stir until well combined.

5. Mix in the cooked pasta and cheddar cheese until the cheese is melted and everything is heated through.

6. Serve warm and enjoy!

Directions

1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook ground beef over medium heat until browned; drain excess fat.
3. Add chopped onion and minced garlic to the skillet; cook until softened, about 3-4 minutes.
4. Stir in frozen mixed vegetables, tomato paste, beef broth, Worcestershire sauce, salt, and pepper.
5. Simmer the mixture for 5-7 minutes until slightly thickened.
6. Transfer the beef mixture to a casserole dish, spreading evenly.
7. Top with prepared mashed potatoes, spreading to cover the filling completely.
8. Dot the mashed potatoes with butter and sprinkle with shredded cheddar cheese if using.
9. Bake in the preheated oven for 20-30 minutes until the top is golden and bubbly.
10. Let cool for 5 minutes before serving.

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large skillet, brown the ground beef and onion over medium heat until cooked through. Drain excess fat.

3. In a bowl, mix cream of mushroom soup, milk, garlic powder, salt, and pepper.

4. In a greased baking dish, layer half of the potatoes, then half of the ground beef mixture. Pour half of the soup mixture over the layers.

5. Repeat layers with the remaining ingredients, ending with cheese on top.

6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden brown.

7. Allow to cool for a few minutes before serving.

Directions

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and turns light golden. This creates the foundation for your velvety white sauce.
2. Gradually add chicken broth to the roux, whisking constantly to prevent lumps. Continue whisking until sauce thickens and becomes smooth, about 3-4 minutes. Remove from heat and stir in sour cream, cumin, salt, and pepper until perfectly combined.
3. In a mixing bowl, combine shredded chicken, diced onion, green chiles, cilantro, and 1 cup of the cheese mixture. Mix thoroughly to create a well-distributed filling that delivers flavor in every bite.
4. Preheat oven to 350°F. Spread a thin layer of white sauce in bottom of greased 9×13 baking dish. Place about 1/3 cup chicken mixture down center of each tortilla, roll tightly, and arrange seam-side down in prepared dish.
5. Pour remaining white sauce evenly over rolled enchiladas, ensuring they're completely covered. Sprinkle remaining Monterey Jack and cheddar cheese over the top for that golden, bubbly finish.
6. Bake uncovered at 350°F for 25-30 minutes until sauce is bubbling around edges and cheese is melted and golden brown. Remove from oven and let rest for 5 minutes before serving to allow sauce to set properly.

Directions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Directions

1. Bring a pot of water to boil and cook noodles according to package directions. Once cooked, set a side for later.
2. While the noodles are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until all the pink is gone and the beef is fully browned, about 6-8 minutes. Drain any excess fat and transfer the beef to a plate. Set aside.
3. In the same skillet, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux.
4. Gradually pour the beef broth into the roux, whisking constantly to avoid lumps. Continue whisking until the sauce begins to thicken, about 3-4 minutes.
5. Slowly whisk in the milk, continuing to stir over medium heat until the sauce thickens again, about 5-7 minutes. The sauce should be smooth and creamy.
6. Stir in the garlic powder, onion powder, black pepper, and salt, ensuring the seasonings are evenly distributed throughout the sauce.
7. Reduce the heat to low. Add the cooked egg noodles and browned ground beef to the skillet, stirring until everything is well combined and heated through.
8. Gently stir in the sour cream, mixing until fully incorporated into the sauce. The sour cream will add a rich, tangy flavor to the dish.
9. Serve the dish hot, paired with your favorite vegetable or a slice of garlic toast for a complete meal.

Directions

1. In a bowl, combine the shredded chicken, minced garlic, sour cream (or cream cheese), shredded cheese, salt, and pepper. Mix until well combined.

2. Heat a skillet over medium heat and add olive oil.

3. Place a tortilla in the skillet and fill with a portion of the chicken mixture.

4. Fold the tortilla over the filling and cook for 3-4 minutes on each side until golden and the cheese is melted.

5. Remove from the skillet, garnish with chopped herbs if desired, and serve hot.

Directions

1. Cook the cheese tortellini according to package instructions.

2. In a large skillet over medium heat, add olive oil and diced pancetta, cooking until crispy.

3. In a bowl, whisk together eggs, grated Parmesan, and black pepper.

4. Remove the skillet from the heat and add drained tortellini, mixing with pancetta.

5. Quickly pour in the egg mixture, tossing to coat the pasta while the residual heat cooks the eggs.

6. Serve immediately, garnished with parsley.