15 easy and quick dinner recipes

 DINNER RECIPES 

Many people tell us how difficult it is to prepare healthy meals during the week, especially if there are children to cook for. We hope our dinner recipes will inspire you to keep your pantry stocked with the essentials, so you need only to pick up a few extras to make terrific meals all through the week.

I hope that this recipes will help you find some choices that you and your family will love!

15 Easy and Quick Dinner recipes 

*Barbecue Drumsticks

This recipe is a crowd pleaser and a taste of summer for any time.

 Ingredients:2 tablespoons of canola oil 10 chicken legs 2 tablespoons of lemon pepper 18 ounces of barbecue sauce.

Directions:Heat the oil in a frying pan over medium heat. Season the chicken legs with the lemon pepper. Add to the pan. Brush on the barbecue sauce as the chicken cooks. Turn the drumsticks occasionally to ensure even cooking, continuing to brush the sauce on. Cook for 20 minutes, or until chicken is not pink. 

*Spicy Chicken Wings 

No need to pay an expensive check at a restaurant to get your 

wings fix with this recipe.

 Ingredients:3 pounds of chicken wings 2 tablespoons of garlic powder 1 tablespoon of chili powder 1 tablespoon of cumin 2 tablespoons of dried thyme 1 bottle of buffalo sauce.

 Directions:Preheat the oven to 425 degrees Fahrenheit. Mix the garlic powder, chili powder, cumin, and thyme in a bowl. Place the chicken wings in the bowl to coat the meat with seasoning. Line a sheet pan with aluminum foil. Arrange the seasoned wings in a single layer on the pan. Bake for 25 minutes, then flip the wings. Bake for an additional 20 minutes or until the outsides of the wings are brown and the meat inside is white. Pour the buffalo sauce in a bowl. Dump the wings into the bowl, tossing to coat them completely.

this is healthy dinner recipe and all of them are 

*Chicken Nuggets 

You can feed your kids chicken nuggets without feeling guilty. This version is cost effective and healthier. 

Ingredients: ½ cup of flour 2 tablespoons of garlic powder 1 tablespoon of dried basil 2 eggs, beaten 2 pounds of chicken breast, cut into 1-inch pieces.

Directions: Preheat oven to 400 degrees Fahrenheit. In a bowl, mix the flour, garlic powder, and basil. Add the egg in a separate bowl. Coat the chicken pieces in the egg, then transfer to the bowl of breading. Ensure each chicken piece is completely covered with the spices. Spray a sheet pan with nonstick cooking spray. Arrange the nuggets in a single layer and bake for 20 minutes, or until the chicken is completely cooked through.

*Chicken Pizza Bagels 

Skip the pizza delivery and involve your family in creating their own personalized pizzas with this recipe.

Ingredients: 1 pound of chicken breast, cubed 2 cups of tomato sauce ½ cup of mushrooms, chopped ¼ cup of black olives, chopped Four bagels, split 2 cups of mozzarella cheese

Directions: Cook the chicken in an oiled frying pan over medium-high heat until meat is no longer pink. Pour the tomato sauce over the chicken. Stir in the mushrooms and olives. Arrange the bagel halves in a single layer on a sheet pan. Ladle the chicken mixture onto each bagel half. Sprinkle the cheese over the bagel pizzas. Broil the pizzas under medium heat in the oven for 15 minutes, or until the cheese is melted and the bagels are crispy.

*Chicken Marsala 

This dish is flavorful enough for a special occasion but easy enough for a weeknight dinner. Make the sauce beforehand and refrigerate it for even quicker dinner preparation.

Ingredients: 3 cups of Marsala wine ½ cup of mushrooms, diced 1 shallot, sliced 3 tablespoons of garlic, minced 4 tablespoons of plain yogurt 4 boneless chicken breasts, whole 1 teaspoon of salt 1 teaspoon of pepper 1 teaspoon of red pepper flakes.

Directions: In a small saucepan over mediumhigh heat, bring the wine to a boil. Add the mushrooms, shallot, and garlic. Reduce the heat and simmer for 20 minutes. Remove the sauce from heat and stir in the yogurt. Set aside. Season the chicken breasts with the salt, pepper, and pepper flakes. Spray a frying pan with nonstick cooking spray. Over medium-high heat, sauté the chicken until it is cooked completely. Pour the sauce over the chicken.

*Chicken in a Pouch 

This dish is a simple way to control portion sizes while ensuring delicious flavors.

Ingredients: 2 cups of fresh spinach 4 boneless chicken breasts, whole 2 teaspoons of dried rosemary 1 teaspoon of salt 1 teaspoon of pepper 1 cup of tomatoes, diced 4 tablespoons of olive oil

Directions: Preheat the oven to 450 degrees Fahrenheit. Cut four pieces of aluminum foil into 12-inch squares. Spritz the foil lightly with a nonstick cooking spray. Place ½ cup of spinach on a piece of foil, followed by a chicken breast. Cover the chicken breast with one-fourth of the rosemary, salt, and pepper. Add ¼ cup of tomatoes and 1 tablespoon of oil. Fold the aluminum foil into a pouch, taking care to seal the edges. Repeat for the remaining three chicken breasts. Place the pouches on a sheet pan. Bake for 20 minutes, or until chicken is cooked through.

*Chicken Pesto Sandwiches

This easy but tasty recipe is a great dinner option.

Ingredients: 1 tablespoon of olive oil 1 pound of chicken breast, sliced into strips Hamburger buns 1/3 cup of pesto 1 cup of romaine lettuce 1 tomato, sliced 1 green bell pepper, sliced

Directions: Heat the oil in a frying pan over medium-high heat. Sauté the chicken strips until they are cooked completely. Stir the pesto into the chicken. Remove from heat. Toast a hamburger bun. Place the lettuce, tomato and bell pepper one side of the bun. Spoon the pesto chicken on top. Close the sandwich. 

*Mushroom Chicken Breasts 

The mushroom topping really brings this dish together. Make it the night before and refrigerate it to save even more time in dinner preparation.

Ingredients: 2 tablespoons of olive oil ½ onion, chopped 3 tablespoons of garlic, minced 3 cups of button mushrooms, chopped 1 tablespoon of red wine ½ teaspoon of dried thyme 1 teaspoon of dried cilantro 4 chicken thighs

Directions: Heat the oil in a frying pan over medium-high heat. Sauté the onion and the garlic until the onion is translucent. Add the mushrooms and stir in the wine, thyme, and cilantro. Cook for five more minutes, then remove the mixture from heat and set aside. Grease another skillet and cook the thighs over medium-high heat, or until the meat is no longer pink. Spoon the mushroom mix over the chicken before serving. 

*Rum Chicken 

This succulent recipe is best if the chicken marinates overnight in the sauce. Doing so will also help save on time during dinner preparations. 

Ingredients: 2/3 cup of rum 1/3 cup of orange juice 2 tablespoons of Worcestershire sauce 1 tablespoon of dried ginger 2 tablespoons of brown sugar 3 tablespoons of garlic, minced 2 pounds of boneless chicken thighs

Directions: Stir together the rum, orange juice, Worcestershire sauce, ginger, sugar, and garlic. Add the chicken to the sauce, covering each piece completely. Heat an oiled frying pan over medium-high heat. Cook the chicken until the juices run clear, continuing to brush on more sauce.

those was some chicken dinner ideas that is easy to make 

and the healthiest 

*Glorious Garlic and Onion Dip and Dressing  

Prep: 15 minutes

This dressing is great on green and main-dish salads or as a dip for raw or steamed chilled veggies. Each serving contains only 1 ⁄3 of a protein block and 1 ⁄3 of a carb block, which you don’t have to count. 

Ingredients: 11 ⁄2 cups organic low-fat yogurt, such as Stonyfield Farms  1 cup Nayonnaise (soy-based sandwich spread) 1 tablespoon minced fresh or 1 teaspoon dried chives 1 tablespoon minced fresh or 1 teaspoon dried parsley 1 ⁄3 teaspoon ground black pepper 1 ⁄4 teaspoon finely ground sea salt, or to taste.

Instructions Combine all the ingredients in a bowl. Stir or whisk until blended, cover, and refrigerate. Use within 2 weeks. 

*Russian Yogurt Dip and Dressing  

Prep: 15 minutes

Here’s a terrific dip for raw or steamed chilled veggies, and chicken breast strips or fish. Try it as a dressing for green or main-dish salads. 

Ingredients : 1 cup organic low-fat yogurt, such as Stonyfield Farm  1 ⁄2 cup Nayonnaise (soy-based sandwich spread)  1 ⁄4 cup plus 2 tablespoons fruit-sweetened ketchup 2 tablespoons grated fresh or bottled horseradish 3 tablespoons minced fresh parsley 11 ⁄2 teaspoon Worcestershire sauce (regular or vegetarian) 2 tablespoons grated onion 1 ⁄3 teaspoon ground black pepper 1 ⁄4 teaspoon finely ground sea salt, or to taste.

Instructions:  Combine all the ingredients in a bowl. Stir or whisk until blended, then cover and refrigerate. Use within 2 weeks. 

*Reduced-Fat Raspberry Dressing  

Prep: 5 minutes

Cooking: 10 to 15 minutes 

Try this dressing over salads with mesclun, baby greens, or spring greens. If the salad contains fresh berries, orange or tangerine slices, sliced pears, pork loin, salmon, chicken, or duck breast, all the better.

Ingredients:  1 cup filtered water  1 ⁄2 cup fruit-sweetened raspberry jam 1 tablespoon Dijon mustard 1 ⁄4 teaspoon finely ground sea salt  3 tablespoons plus 12 ⁄3 teaspoons sesame oil  4 teaspoons arrowroot starch 1 teaspoon apple fiber powder or 1 ⁄4 teaspoon guar gum or xanthan gum 1 ⁄8 teaspoon ground white pepper 1 ⁄4 cup brown rice vinegar or red wine vinegar.

Instructions:  1 Combine and puree all the ingredients except the vinegar in a blender or food processor. Pour into a small saucepan and bring to a low boil over medium heat. Reduce the heat to medium low and simmer until clear, syrupy, and thick, stirring constantly, about 10 minutes. Whisk in the vinegar and pour into a glass jar. 2 Cool the dressing at room temperature; it will thicken more as it cools. Cover and refrigerate. Use within 1 week. 

*Coq au Vin 

Don't let the fancy name fool you. This delectable French dish is simple in the slow cooker. 

Ingredients: 1 onion, diced 5 slices of cooked bacon, crumbled ½ cup of mushrooms, diced 1 tablespoon of garlic, minced 1 teaspoon of dried thyme 2 pounds of boneless chicken breasts, whole 1/3 cup of red wine 1 cup of chicken broth ¼ cup of tomato paste

Directions: In an oiled slow cooker insert, add the onion, bacon, mushrooms, garlic, thyme, and chicken. Pour in the wine, broth, and tomato paste. Cover and cook on low for seven hours. 

*Fiesta Chicken Salad 

This colorful dish will brighten up your evening.

Ingredients:1 pound of chicken breast, cubed 4 cups of romaine lettuce 1 cup of tomatoes, diced ½ cup of corn, drained 1 orange bell pepper, diced ¼ cup of mild salsa 1/8 cup of cheddar cheese

 Directions: Coat a frying pan with nonstick cooking spray. Cook the chicken completely through over medium high heat. Spread the lettuce over a plate. Sprinkle the tomatoes, corn, pepper, and salsa evenly over the lettuce. Top with the chicken and cheese.

*Chicken Fried Rice

This one-pot meal is convenient and delicious.

Ingredients: 1 cup of white rice 2 tablespoons of peanut oil 1 pound of chicken breast, cubed ½ onion, diced 1 tablespoon of garlic, minced ½ cup of mushrooms, chopped ½ cup of peas ½ cup of baby corn 1 red bell pepper, chopped ¼ cup of peanuts 1 egg, beaten ¼ cup of soy sauce.

Directions: Cook the rice according to the directions on the package. Set aside. Heat the oil in a wok over mediumhigh heat. Cook the chicken until it is no longer pink. Stir in the onion, garlic, mushrooms, peas, baby corn, pepper, and peanuts. Add the rice and pour in the egg. Mix well. When the egg is absorbed and all the vegetables are tender, add the soy sauce. Continue to stir until the sauce is evenly distributed. 

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