What’s For Dinner? 32 BEST EASY Family Dinner Recipes | Quick, Cheap & Reliable Weeknight Meals
Recipes in this Video
Chicken Teriyaki is a popular dish in Japanese cuisine, known for its sweet and savory glaze. The term 'teriyaki' refers to the cooking method of grilling or broiling with a glaze. While its origins trace back to Japan, the dish has gained international popularity, especially in Western countries, where it is often adapted with various ingredients and served in different styles.
Ingredients
- ●chicken breast
- ●soy sauce
- ●mirin
- ●sugar
- ●ginger
- ●garlic
- ●green onions
- ●sesame seeds
Instructions
- 1Marinate chicken in soy sauce, mirin, sugar, ginger, and garlic for at least 30 minutes.
- 2Preheat grill or skillet over medium heat.
- 3Remove chicken from marinade, reserving marinade for later.
- 4Grill or sauté chicken until cooked through, about 6-8 minutes per side.
- 5In a small saucepan, bring reserved marinade to a boil and simmer for a few minutes to thicken.
- 6Slice chicken and drizzle with thickened sauce, then garnish with green onions and sesame seeds.
Ingredient Alternatives
chicken breast
Healthier: chicken thighs
Cheaper: chicken thighs
Thighs are often more flavorful and less expensive.
soy sauce
Healthier: low-sodium soy sauce
Lower sodium option for health.
mirin
Healthier: rice vinegar with a bit of sugar
Cheaper: rice vinegar with a bit of sugar
A more accessible alternative.
Techniques
Equipment
Also Known As
Miso soup is a traditional Japanese dish often served as a staple in Japanese households. It is commonly consumed at breakfast, but can also be enjoyed at any meal. The soup's base, miso, is a fermented soybean paste that provides a rich umami flavor. Variations exist depending on regional ingredients and personal preferences, making it a versatile dish in Japanese cuisine.
Ingredients
- ●miso paste
- ●dashi stock
- ●tofu
- ●seaweed
- ●green onions
Instructions
- 1Prepare dashi stock by boiling water and adding dashi granules or kombu.
- 2In a separate bowl, dissolve miso paste in a small amount of warm dashi.
- 3Add the dissolved miso to the pot of dashi stock, stirring gently.
- 4Cut tofu into small cubes and add to the soup.
- 5Add seaweed and simmer for a few minutes until softened.
- 6Garnish with chopped green onions before serving.
Ingredient Alternatives
miso paste
Healthier: white miso
Cheaper: soybean paste
White miso is lower in sodium, while soybean paste can be more budget-friendly.
tofu
Healthier: silken tofu
Cheaper: firm tofu
Silken tofu is lower in calories, while firm tofu is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups egg noodles
- ●1 lb boneless, skinless chicken breasts, diced
- ●1 cup heavy cream
- ●1 cup chicken broth
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup frozen peas
- ●1/4 cup chopped fresh parsley
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Cook the egg noodles according to package instructions; drain and set aside.
- 2In a large skillet, heat olive oil over medium heat.
- 3Add the diced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- 4Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- 5Pour in the chicken broth and bring to a simmer.
- 6Stir in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly.
- 7Add the cooked egg noodles, peas, and Parmesan cheese to the skillet. Toss to combine and heat through.
- 8Remove from heat and stir in chopped parsley before serving.
Equipment
Gyoza originated from Chinese jiaozi and became popular in Japan after World War II. Traditionally enjoyed as a snack or appetizer, they symbolize home cooking and are often made during family gatherings. Today, gyoza has gained global popularity, with variations across different cultures, including vegetarian and fusion options.
Ingredients
- ●gyoza wrappers
- ●ground pork
- ●cabbage
- ●green onions
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●salt
- ●pepper
- ●water
- ●vegetable oil
- ●vinegar
Instructions
- 1Prepare the filling by mixing ground pork, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper in a bowl.
- 2Place a gyoza wrapper on a clean surface and add a spoonful of filling in the center.
- 3Moisten the edges of the wrapper with water, fold it in half, and pinch to seal, creating pleats if desired.
- 4Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
- 6Add water to the skillet (enough to cover the bottom) and cover immediately with a lid.
- 7Steam the gyoza for about 5 minutes, or until the water has evaporated and the gyoza are cooked through.
- 8Remove the lid and let them cook for an additional minute to crisp the bottoms again.
- 9Serve hot with a dipping sauce made of soy sauce and vinegar.
Ingredient Alternatives
ground pork
Healthier: ground chicken
Cheaper: ground beef
Ground chicken is leaner, while ground beef is often more economical.
gyoza wrappers
Healthier: rice paper
Cheaper: wonton wrappers
Rice paper is gluten-free, while wonton wrappers are commonly available.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is less expensive.
Techniques
Equipment
Also Known As
Japanese rice, known as shari, is a staple in Japanese cuisine, often served with sushi or as a side dish. It is characterized by its sticky texture and slightly sweet flavor, achieved through the use of short-grain rice and a vinegar mixture. This rice has cultural significance, symbolizing purity and simplicity in Japanese dining. Today, it is enjoyed globally, especially in sushi restaurants.
Ingredients
- ●short-grain rice
- ●water
- ●rice vinegar
- ●sugar
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes to 1 hour.
- 3Drain the soaked rice and transfer it to a rice cooker or pot.
- 4Add fresh water to the rice, following the 1:1 ratio of rice to water.
- 5Cook the rice according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 18-20 minutes.
- 6Remove the pot from heat and let it sit covered for 10 minutes to steam.
- 7In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- 8Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture.
- 9Allow the rice to cool to room temperature before serving.
Ingredient Alternatives
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar has a milder flavor.
sugar
Healthier: honey
Cheaper: corn syrup
Honey adds sweetness with a different flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb ground beef
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 packet taco seasoning
- ●1 can (15 oz) diced tomatoes
- ●1 can (15 oz) black beans, drained and rinsed
- ●2 cups chicken broth
- ●8 oz elbow macaroni
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●Salt and pepper to taste
- ●Chopped cilantro for garnish
Instructions
- 1In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- 2Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent.
- 3Stir in the taco seasoning, diced tomatoes (with juice), black beans, and chicken broth. Bring to a simmer.
- 4Add the elbow macaroni and corn to the pot. Stir well to combine.
- 5Cover the pot and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally.
- 6Once the pasta is cooked, remove the pot from heat and stir in the shredded cheddar cheese and sour cream until melted and creamy.
- 7Season with salt and pepper to taste.
- 8Serve hot, garnished with chopped cilantro.
Equipment
Pot roast is a classic American comfort food, often associated with family gatherings and Sunday dinners. The dish showcases the use of a slow cooker, which allows for tenderizing tougher cuts of meat over several hours, making it a popular choice for busy households. Its roots can be traced back to various European traditions of braising meat, adapted to American tastes and cooking methods.
Ingredients
- ●beef chuck roast
- ●carrots
- ●potatoes
- ●onions
- ●beef broth
- ●garlic
- ●bay leaves
- ●salt
- ●black pepper
Instructions
- 1Season the beef chuck roast with salt and black pepper.
- 2Heat a skillet over medium-high heat and sear the roast on all sides until browned.
- 3Place the roast in the slow cooker.
- 4Add chopped carrots, potatoes, and onions around the roast.
- 5Pour beef broth over the roast and add minced garlic and bay leaves.
- 6Cover and cook on low for 8 hours or high for 4 hours until tender.
Ingredient Alternatives
beef chuck roast
Healthier: lean beef
Cheaper: pork shoulder
Lean beef has less fat, while pork shoulder is often cheaper.
potatoes
Healthier: sweet potatoes
Cheaper: instant mashed potatoes
Sweet potatoes are more nutritious, while instant mashed potatoes save time.
Techniques
Equipment
Also Known As
Originating from Italy, lasagna is a beloved dish that celebrates layers of pasta, rich meat sauce, and creamy cheese. Traditionally baked in the oven, skillet lasagna offers a quicker, stovetop version that maintains the comforting flavors of the classic dish. It's a favorite for busy weeknights and has inspired countless variations worldwide, making it a versatile family meal.
Ingredients
- ●lasagna noodles
- ●ground beef
- ●onion
- ●garlic
- ●marinara sauce
- ●ricotta cheese
- ●mozzarella cheese
- ●parmesan cheese
- ●basil
- ●oregano
- ●salt
- ●black pepper
- ●olive oil
- ●water
- ●spinach
Instructions
- 1Cook lasagna noodles according to package instructions until al dente; drain and set aside.
- 2Heat olive oil in a large skillet over medium heat; add chopped onion and garlic, sautéing until softened, about 3-4 minutes.
- 3Add ground beef to the skillet; cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 4Stir in marinara sauce, water, and season with salt, black pepper, basil, and oregano; simmer for 5 minutes.
- 5Layer half of the cooked lasagna noodles over the meat sauce in the skillet, breaking them as needed to fit.
- 6Spread half of the ricotta cheese over the noodles, followed by half of the spinach and half of the mozzarella cheese.
- 7Repeat the layers with the remaining noodles, ricotta, spinach, and mozzarella cheese.
- 8Sprinkle the top with grated parmesan cheese; cover the skillet with a lid.
- 9Cook on low heat for 15-20 minutes until the cheese is melted and bubbly.
- 10Remove from heat and let it sit for 5 minutes before serving; garnish with fresh basil.
Ingredient Alternatives
ricotta cheese
Healthier: cottage cheese
Cheaper: cream cheese
Cottage cheese is lower in calories and still creamy.
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Part-skim mozzarella reduces fat while maintaining texture.
ground beef
Healthier: ground turkey
Cheaper: ground pork
Ground turkey is leaner, while ground pork is often cheaper.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium zucchinis
- ●1 lb ground turkey
- ●1 cup diced tomatoes
- ●1/2 cup chopped onion
- ●1/2 cup shredded mozzarella cheese
- ●2 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh basil, chopped
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- 3In a skillet over medium heat, sauté the chopped onion and minced garlic until translucent.
- 4Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon.
- 5Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Cook for an additional 5 minutes.
- 6Remove the skillet from heat and mix in half of the mozzarella cheese and fresh basil.
- 7Fill each zucchini boat with the turkey mixture, pressing down gently to pack it in.
- 8Place the stuffed zucchinis in a baking dish and sprinkle the remaining mozzarella cheese on top.
- 9Cover the dish with aluminum foil and bake for 25 minutes.
- 10Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- 11Garnish with additional fresh basil before serving.
Equipment
Ingredients
- ●1 cup lentils, rinsed
- ●2 medium potatoes, peeled and diced
- ●1 small onion, chopped
- ●2 cloves garlic, minced
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●4 large flour tortillas
- ●1 cup shredded cheese (optional)
- ●1/2 cup sour cream (optional)
- ●1/4 cup fresh cilantro, chopped (optional)
Instructions
- 1In a pot, combine lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender.
- 2In a separate pot, boil diced potatoes in salted water until fork-tender, about 10-15 minutes. Drain and set aside.
- 3In a skillet, heat a tablespoon of oil over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.
- 4Add cooked lentils, potatoes, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes to heat through.
- 5Warm the flour tortillas in a dry skillet or microwave until pliable.
- 6Spoon the lentil and potato mixture onto the center of each tortilla. If using, sprinkle with cheese and add a dollop of sour cream.
- 7Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
- 8Place the burritos seam-side down in a baking dish. If desired, sprinkle with additional cheese on top.
- 9Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through and cheese is melted.
- 10Garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●4 large flour tortillas
- ●2 cups shredded cheese (cheddar or Mexican blend)
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup diced bell peppers (any color)
- ●1 cup diced onions
- ●1 tablespoon taco seasoning
- ●1 tablespoon olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup chopped fresh cilantro (optional)
- ●Sour cream and salsa for serving
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
- 3In a large bowl, combine the black beans, corn, bell peppers, onions, taco seasoning, olive oil, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 4Place two tortillas on the prepared baking sheet. Spread half of the bean and vegetable mixture evenly over each tortilla.
- 5Sprinkle 1 cup of shredded cheese over the mixture on each tortilla.
- 6Top with the remaining two tortillas, pressing down gently to flatten.
- 7Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- 8Remove from the oven and let cool for a few minutes before slicing into wedges.
- 9Garnish with chopped cilantro if desired and serve with sour cream and salsa.
Equipment
Ingredients
- ●4 chicken thighs
- ●4 chicken drumsticks
- ●1/4 cup BBQ sauce
- ●1 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup broccoli florets
- ●1 cup baby carrots
- ●1 cup red bell pepper strips
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a large bowl, combine the chicken thighs and drumsticks with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to coat the chicken evenly.
- 3On a large sheet pan, arrange the seasoned chicken pieces in a single layer.
- 4In a separate bowl, toss the broccoli, baby carrots, and red bell pepper strips with a little olive oil, salt, and pepper. Spread the vegetables around the chicken on the sheet pan.
- 5Brush the BBQ sauce generously over the chicken pieces.
- 6Place the sheet pan in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 7Halfway through cooking, stir the vegetables to ensure even roasting.
- 8Once done, remove the sheet pan from the oven and let it rest for 5 minutes before serving.
Equipment
Ingredients
- ●4 medium zucchinis, diced
- ●2 cups cooked chicken, shredded
- ●1 cup cooked rice
- ●1 cup shredded cheddar cheese
- ●1/2 cup cream of chicken soup
- ●1/2 cup milk
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup breadcrumbs
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the diced zucchinis, shredded chicken, cooked rice, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly combined.
- 3Grease a 9x13 inch casserole dish with olive oil.
- 4Pour the mixture into the prepared casserole dish and spread it out evenly.
- 5In a small bowl, mix the breadcrumbs with a little olive oil until they are coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- 6Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 7Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is bubbly.
- 8Remove from the oven and let it cool for a few minutes before serving.
Equipment
Ingredients
- ●1 lb chicken sausage, sliced
- ●1 cup orzo pasta
- ●2 cups chicken broth
- ●1 cup cherry tomatoes, halved
- ●1 cup spinach, chopped
- ●1/2 cup onion, diced
- ●2 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the sliced chicken sausage and cook until browned, about 5-7 minutes.
- 3Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3-4 minutes.
- 4Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly.
- 5Pour in the chicken broth and bring to a boil.
- 6Reduce heat to low, cover, and simmer for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.
- 7Add the cherry tomatoes, spinach, Italian seasoning, salt, and pepper to the skillet, stirring to combine.
- 8Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are heated through.
- 9If desired, sprinkle with grated Parmesan cheese before serving.
- 10Serve warm.
Equipment
Ingredients
- ●3-4 lbs chuck roast
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●4 carrots, chopped
- ●4 potatoes, quartered
- ●2 cups beef broth
- ●2 sprigs fresh rosemary
- ●2 sprigs fresh thyme
Instructions
- 1Preheat your oven to 325°F (163°C).
- 2In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
- 3Season the chuck roast with salt and black pepper on all sides.
- 4Sear the roast in the pot for about 4-5 minutes on each side until browned.
- 5Remove the roast from the pot and set aside.
- 6In the same pot, add the chopped onion and minced garlic, sautéing until the onion is translucent.
- 7Add the carrots and potatoes to the pot, stirring to combine with the onion and garlic.
- 8Pour in the beef broth and add the rosemary and thyme.
- 9Return the chuck roast to the pot, nestling it among the vegetables.
- 10Cover the pot with a lid and transfer it to the preheated oven.
- 11Bake for 3-4 hours, or until the roast is tender and easily pulls apart with a fork.
Equipment
Million Dollar Chicken Casserole is a popular American comfort food dish, often served at family gatherings and potlucks. Its creamy texture and cheesy flavor make it a favorite among both children and adults. The dish is known for its simplicity and the use of readily available ingredients, making it a go-to recipe for busy weeknights.
Ingredients
- ●cooked chicken
- ●cream of chicken soup
- ●sour cream
- ●cheddar cheese
- ●ranch seasoning
- ●bread crumbs
- ●butter
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large bowl, combine cooked chicken, cream of chicken soup, sour cream, and ranch seasoning.
- 3Mix in half of the cheddar cheese until well combined.
- 4Transfer the mixture to a greased casserole dish.
- 5Top with remaining cheddar cheese and evenly sprinkle bread crumbs over the top.
- 6Drizzle melted butter over the bread crumbs.
- 7Bake in the preheated oven for 30-35 minutes or until bubbly and golden brown.
- 8Let cool for a few minutes before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: none
Greek yogurt provides similar creaminess with added protein.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while processed cheese can be more affordable.
Techniques
Equipment
Also Known As
Creamy Tomato Pasta is a popular Italian-American dish that combines the richness of cream with the acidity of tomatoes, creating a comforting and satisfying meal.
Ingredients
- ●8 oz pasta (penne or fusilli)
- ●2 tbsp olive oil
- ●1 small onion, chopped
- ●2 cloves garlic, minced
- ●1 can (14 oz) crushed tomatoes
- ●1/2 cup heavy cream
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup grated Parmesan cheese
- ●Fresh basil leaves for garnish
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- 5Pour in the crushed tomatoes and bring to a simmer. Cook for about 5 minutes.
- 6Reduce the heat and stir in the heavy cream, salt, black pepper, and red pepper flakes (if using).
- 7Allow the sauce to simmer for another 3-4 minutes, stirring occasionally.
- 8Add the cooked pasta to the sauce and toss to combine, ensuring the pasta is well coated.
- 9Stir in the grated Parmesan cheese until melted and creamy.
- 10Serve hot, garnished with fresh basil leaves.
Equipment
Ingredients
- ●1 lb ground beef
- ●1 can (15 oz) black beans, drained and rinsed
- ●1 can (15 oz) corn, drained
- ●1 can (10 oz) diced tomatoes with green chilies
- ●1 package (10 oz) frozen taquitos
- ●2 cups shredded cheddar cheese
- ●1 tsp chili powder
- ●1 tsp cumin
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●Salt and pepper to taste
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the ground beef, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix well.
- 3Spread the mixture evenly in the bottom of a 9x13 inch baking dish.
- 4Arrange the frozen taquitos on top of the beef mixture in a single layer.
- 5Sprinkle the shredded cheddar cheese evenly over the taquitos.
- 6Cover the baking dish with aluminum foil and bake for 25 minutes.
- 7Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 8Let the casserole cool for a few minutes before serving.
- 9Cut into squares and serve warm.
Equipment
Chicken Parmesan, or 'Pollo alla Parmigiana', hails from Southern Italy and is traditionally served as a hearty main dish. The casserole version combines the classic flavors of chicken, marinara, and cheese in a comforting baked format, making it a popular choice for family meals and gatherings. Today, variations abound, with many incorporating different cheeses or adding vegetables, showcasing its adaptability.
Ingredients
- ●chicken breast
- ●marinara sauce
- ●mozzarella cheese
- ●parmesan cheese
- ●bread crumbs
- ●olive oil
- ●garlic
- ●onion
- ●basil
- ●oregano
- ●salt
- ●black pepper
- ●egg
- ●parsley
- ●red pepper flakes
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the chicken breast in a skillet over medium heat until browned, about 5-7 minutes per side.
- 3Remove the chicken and let it cool, then slice it into bite-sized pieces.
- 4In the same skillet, sauté garlic and onion until translucent, about 3-4 minutes.
- 5Add marinara sauce to the skillet and stir to combine with the garlic and onion.
- 6In a bowl, mix bread crumbs, parsley, oregano, and red pepper flakes.
- 7In a separate bowl, beat the egg and season with salt and pepper.
- 8Dip each piece of chicken in the egg, then coat with the bread crumb mixture.
- 9Spread half of the marinara sauce in a baking dish, then layer half of the chicken on top.
- 10Sprinkle half of the mozzarella cheese and half of the parmesan cheese over the chicken.
- 11Repeat the layers with the remaining marinara sauce, chicken, mozzarella, and parmesan cheese.
- 12Cover the dish with foil and bake for 25 minutes.
- 13Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
- 14Let the casserole rest for 5 minutes before serving.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: provolone cheese
Provolone is often less expensive and still melts well.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Pecorino can be cheaper and offers a similar salty flavor.
bread crumbs
Healthier: panko breadcrumbs
Cheaper: crushed crackers
Crushed crackers can provide a similar texture at a lower cost.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is often cheaper and works well for cooking.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed berries (blueberries, strawberries, raspberries)
- ●1 cup all-purpose flour
- ●1 cup granulated sugar
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 cup unsalted butter, melted
- ●1 cup milk
- ●1 tsp vanilla extract
- ●1/2 tsp cinnamon (optional)
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a mixing bowl, combine the mixed berries with 1/4 cup of sugar and set aside to macerate for about 10 minutes.
- 3In another bowl, whisk together the flour, remaining sugar, baking powder, and salt.
- 4Add the melted butter, milk, and vanilla extract to the dry ingredients and mix until just combined.
- 5Pour the batter into a greased 9x13 inch baking dish.
- 6Spoon the macerated berries over the batter evenly.
- 7Sprinkle cinnamon on top if desired.
- 8Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- 9Let it cool for a few minutes before serving.
- 10Serve warm, optionally with whipped cream or ice cream.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1/2 cup honey
- ●1/4 cup Dijon mustard
- ●1/4 cup whole grain mustard
- ●1/4 cup chicken broth
- ●2 cloves garlic, minced
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a bowl, mix together honey, Dijon mustard, whole grain mustard, chicken broth, minced garlic, dried thyme, salt, and black pepper until well combined.
- 2Place the chicken breasts in the slow cooker.
- 3Pour the honey mustard mixture over the chicken, ensuring they are well coated.
- 4Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- 5Once cooked, remove the chicken from the slow cooker and let it rest for a few minutes.
- 6If desired, you can thicken the sauce by transferring it to a saucepan and simmering it on the stove until reduced.
- 7Serve the chicken with the sauce drizzled over the top.
Equipment
Ingredients
- ●2 racks of baby back ribs
- ●1 cup barbecue sauce
- ●1/2 cup apple cider vinegar
- ●1/4 cup brown sugar
- ●1 tablespoon Worcestershire sauce
- ●1 tablespoon smoked paprika
- ●1 teaspoon garlic powder
- ●1 teaspoon onion powder
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon salt
- ●1/2 teaspoon cayenne pepper (optional)
Instructions
- 1Remove the membrane from the back of the ribs and pat them dry with paper towels.
- 2In a bowl, mix together the barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
- 3Rub the spice mixture all over the ribs, ensuring they are well coated.
- 4Place the ribs in the crockpot, standing them up if necessary to fit.
- 5Pour any remaining sauce mixture over the ribs in the crockpot.
- 6Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender.
- 7Once cooked, carefully remove the ribs from the crockpot and place them on a baking sheet.
- 8Preheat the broiler in your oven.
- 9Brush additional barbecue sauce over the ribs and broil for 3-5 minutes until caramelized and bubbly.
- 10Remove from the oven and let rest for a few minutes before slicing and serving.
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