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Did you already run out of dinner ideas? Check out these hearty, healthy recipes tonight and satisfy everyone in your house!

Do you have any dinner ideas? Here’s a list of delicious recipes

Dinnertime is always a hassle, whether you’re feeding just yourself or the whole family. Do you make steak, chicken, or fish? Do you do pasta, potatoes, or rice? And the most important question: do you have enough time to make what you want to make? 

Luckily, we’ve dug through the internet and found some delicious, mouthwatering dinner ideas for you to try, no matter what you’re craving! So preheat your ovens and let’s get to our list of recipes for dinner! 

Cheesy Taco Pasta

Craving some spice but also in the mood for pasta? This first recipe is the best of both worlds! 


  • 12 oz. short-cut pasta
  • 1/2 large white onion, chopped
  • Kosher salt, to taste
  • 1/2 jalapeño, chopped
  • 1 lb. ground beef
  • 2 tbsp. Taco Seasoning
  • 1 oz. (15-oz.) can diced fire-roasted tomatoes
  • 1 1/2 c. shredded cheddar and Monterey jack
  • Chopped fresh cilantro, for garnish


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving one cup pasta water, and return to the pot.
  2. Meanwhile, in a large skillet over medium heat, heat oil, add onion and season with salt. Cook for five minutes or until tender, and then add jalapeño. Cook for two minutes more. Add ground beef and cook until no longer pink, six minutes, then add taco seasoning.
  3. Drain fat.
  4. Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, two minutes. Add cooked pasta and toss until completely combined.
  5. Garnish with cilantro and serve. 

Simple baked cod with tomatoes & basil

This next recipe is for those who want to branch out from shrimp & salmon while also being low in carbs. This one is also great for anyone who’s keto and is gluten-free! 


  • 3 tablespoons olive oil
  • 2 cups cherry or grape tomatoes
  • 1 1/4 lb cod fillets  4-6 pieces (1 inch thick or more) 
  • Salt, pepper and chili flakes to taste
  • 1 lemon – zest (set aside) and slices 
  • 3 garlic cloves, rough chopped
  • 1/4 cup basil leaves, torn


  1. Preheat the oven to 400 degrees. Pour the olive oil in a 9 x13 inch baking dish.  Scatter the garlic cloves. Add the tomatoes & lemon slices and toss. Scoot to one side.
  2. Pat the fish dry and place in the baking dish, and using tongs, turn to coat each side of the fish with oil. Spread out the tomato garlic mixture and nestle in the fish. Tomatoes on the sides, lemons underneath. Season all generously with salt, pepper, and chili flakes.
  3. Bake for ten minutes. Give the pan a good shake, jostling the tomatoes a bit.  Scatter with lemon zest. Bake five more minutes or until the fish is cooked to your liking.
  4. When done, add the torn basil leaves, tossing them and the warm tomatoes with tongs so the basil wilts slightly. Then, garnish each piece of fish with a wilted basil leaf.
  5. Serve immediately! Leftovers taste great for up to three days.


Hot Chicken Chili 

This last recipe is a fantastic, hearty dinner idea for those who love spice as well as a new twist on a classic dish


  • 1 cup vegetable oil
  • 3 tablespoons cayenne pepper 
  • 2 tablespoons brown sugar 
  • 1 teaspoon paprika 
  • 1 teaspoon garlic powder 
  • 2 teaspoons kosher salt
  • 2 carrots, diced
  • 1 yellow onion, diced 
  • 2 pounds ground chicken 
  • Two 15.5-ounce cans cannellini beans, rinsed and drained 
  • One 14-ounce can diced tomatoes 
  • 2 teaspoons hot sauce 
  • 1 cup chicken stock 
  • 1 cup sour cream 
  • 1/4 cup chopped pickles, for garnish  


  1. Stir together the oil, cayenne, brown sugar, paprika, garlic powder and 1 teaspoon of salt in a small saucepan. Cook over low heat until the spices infuse the oil, two to three minutes.
  2. Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Spoon 1/4 cup of the spiced oil into the pan. Add the carrots & onion and cook until the vegetables soften and start to brown, six to eight minutes. 
  3. Add the chicken and remaining 1 teaspoon salt and cook, breaking up the chicken with a wooden spoon, until browned for four to five minutes. Add the beans, tomatoes, hot sauce and 2 tablespoons more of the spiced oil. 
  4. Stir together and bring to a boil. Pour in the stock. Return to a boil, then reduce to a simmer and cook, partially covered, stirring occasionally, until the chili is thickened, fifteen to twenty minutes.
  5. Ladle the chili into bowls. Top each bowl with a dollop of sour cream, a sprinkle of chopped pickles and a drizzle of the remaining hot oil. 

Have any other delicious dinner ideas? Drop the recipes below in the comments so we can keep on munching! 

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