Easy Dinner Recipes For Your Family Because Life Keeps You Busy (2024)

Begin by heating a skillet over medium-high temperature or turning your griddle up to medium. While the skillet is heating, spread about ¼ of marinara sauce over half of the tortilla. Then add your preferred toppings and fold the tortilla over on itself.

When the skillet or griddle is at the right temperature, spray with cooking spray. Then place the tortilla on the skillet and cook for 2-3 minutes on each side. You want the tortilla to be golden brown and the cheese inside to be melted. When that happens, remove from the heat, cut into triangles, and serve with warm marinara sauce!

Start by bringing a pot of salted water to a boil. Then add in the egg noodles and cook according to the package directions for al dente. When the pasta is done, drain the water. Then add the butter, salt, and pepper, and stir until combined. Top with Parmesan cheese and serve!

Start by cooking the elbow noodles according to the package directions for al dente. When the noodles are done, drain and place them in your lined slow cooker. Add the butter and mix well. Then, in a large bowl, mix 3 cups of the cheese with the evaporated milk, milk, eggs, and condensed soup until well combined. When the mixture is ready, pour over the noodles and stir to combine. To cook, cover and set the temperature on LOW for 3 ½-4 hours. When a food thermometer reads 160°, sprinkle the remaining cheese on top and allow to cook a little longer until the cheese is melted. Before serving, sprinkle with paprika. Enjoy!

Begin by heating your oven to 350° and greasing a pyrex baking dish with some cooking spray. While the oven is heating, cut the zucchini in half lengthwise and scoop out the middle, making sure to leave about ¼" in the zucchini. Set the zucchini insides aside. Then, in a skillet, heat the oil over medium heat and saute the onion until it is fragrant and tender, about 5 minutes.

When the onions are ready, add in the ground beef and season with salt and pepper. Crumble and cook the beef until it's no longer pink. Then add in the marinara sauce and zucchini middles and cook until the sauce is nice and warm. Next, spread each zucchini boat bottom with some ricotta cheese. Then spoon the beef mixture over the top and sprinkle with mozzarella. Bake for about 15 minutes so that the zucchini is tender and the cheese is melted. Garnish with parsley and serve!

Begin by putting the liner in your slow cooker. Then, in a medium bowl, mix the salsa, water, ranch dressing, and cream of chicken soup together until combined. Place the chicken breasts in the slow cooker and pour the soup mixture over the top. Then mix in the black and pinto beans before placing the lid on the slow cooker and cooking on LOW for 6-8 hours. When the chicken is done (about 6-7 hours), remove the chicken and shred using a pair of forks. Then return the chicken to the soup and mix in. 30 minutes before serving, stir in the frozen corn and shredded cheese and replace the lid. Allow the mixture to cook for another half hour or so before servings with tortilla chips and sliced avocado!

If serving this dish with rice, begin cooking the rice first using your preferred method. While the rice is cooking, place the olive oil in a skillet with the onions and mushrooms and saute over medium-high heat. Saute the onions and mushrooms for about 10 minutes or until the mushrooms are golden brown. Then add in the garlic and saute for one minute more before removing the mushrooms to a covered bowl.

Next, cook and crumble the ground beef until it's no longer pink, about ten more minutes. When the beef is cooked through, add the beef broth (reserving 2 tbsp), and scrape up the bottom of the pan. Then lower the heat and mix in the cream of mushroom soup, dijon mustard, Worchestershire sauce, and salt and pepper. Continue to stir until the mixture is warm. While the soup mixture is warming, mix the cornstarch with 2 tbsp of beef broth to form a slurry. Slowly mix this into the beef mixture until combined. At this point, you can add the mushrooms into the mixture, or serve them separately. Allow this mixture to simmer until it's time to serve.

While the stroganoff is simmering, cook the egg noodles according to package directions for al dente noodles. When the noodles are done, either add them to the stroganoff mixture or toss with some olive oil or butter to keep them from sticking together. Serve and enjoy!