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What's for dinner tonight? Have dinner ready on the table faster, and put some excitement back into your cooking with these quick, easy recipes.

Try these quick recipes to get a delicious dinner on the table faster

Everyone has had that day. A day where so much has happened at work or with your family that you just want to collapse into your couch, but you can’t because you need to make dinner. 

While many people love cooking for both its tasty outcomes and its meditative processes, days like that only make it seem like another long, tedious chore. But what if it wasn’t? What if you were able to make something delicious in a short amount of time? 

Luckily, you can! We boiled down a few quick recipes for those days when cooking seems more like a chore. Grab your aprons and let’s get cooking. 

Chicken Tortilla Soup 

Soup is always a great choice for those hard days; after all, what’s easier than just throwing stuff into a pot? This first quick recipe is hearty & easy, perfect for those cold nights to help you defrost and those nights where you may be in a time crunch. 

Ingredients 

  • 4 cups chicken stock
  • 1 rotisserie chicken, shredded
  • 1 (19 oz) can red enchilada sauce
  • 1 (14 oz) can fire roasted tomatoes, diced
  • 1 (14 oz) can creamed or sweet corn

Instructions 

  1. Place all ingredients into a large soup pot and bring to a boil.
  2. Simmer for fifteen minutes.
  3. Ladle soup into bowls and serve with your favorite fixings: lime juice, sour cream, shredded cheese, avocado, chips etc.

Broccoli Pesto Pasta 

This next quick recipe is for all our pasta lovers. This recipe is great not only because it’s quick, but because it can get kids the veggies they need without the tantrums. Win-Win! 

Ingredients 

  • 1 lb cooked pasta of your choice, pasta water reserved
  • 4 cups broccoli florets
  • 2 cups basil leaves, lightly packed
  • 2 garlic cloves
  • ¼ cup pine nuts
  • 1 cup extra virgin olive oil
  • ½ tsp salt
  • 1 cup parmigiano-reggiano, grated

Instructions 

  1. In a large pot bring water to a rapid boil.
  2. Add the broccoli, bring the water back up to a boil for two minutes. Do not drain the water! Immediately transfer broccoli (with a slotted spoon) to a colander place under cold running water to stop further cooking.
  3. Bring the water  back to a boil and add your favorite pasta and cook according to the package (reserve 1 cup of pasta cooking water before draining).
  4. In a large blender or food processor, blend together broccoli, basil, garlic, pine nuts, olive oil, salt and Parmigiano-Reggiano until smooth. Slowly pour in 1 cup of reserved pasta water until a nice sauce is formed. If the sauce is too thick, add more pasta water one tablespoon at a time.
  5. Toss hot pasta with sauce until completely coated. Top with extra Parmesan, pine nuts and chili flakes if desired. Enjoy! 

Pork Chops with Mushroom Cream Sauce 

Need a fancy meal but don’t have the time? This last quick recipe is a lifesaver for anyone who needs a fast & fancy dish to wow their guests or loved ones. 

Ingredients 

  • 4 bone in pork chops 1 1/2-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • Freshly ground pepper, to taste 
  • 6 tbsp butter
  • 2 lbs crimini mushrooms, tough ends removed, cut in half
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1 tbsp dijon mustard
  • 2 tbsp fresh thyme, minced
  • 1 lemon
  • 2 tbsp fresh chives

Instructions 

  1. Pat pork chops dry with a paper towel and salt and generously pepper them.
  2. In a large heavy bottom skillet, heat oil over high heat until you see wisps of smoke. Working with two pork chops at a time, set seasoned meat into the pan. Brown without flipping for three minutes, flip and continue cooking for another three minutes. 
  3. Continue flipping back and forth until internal temp reads 160°F. Continue this process with the remaining pork chops and set aside.
  4. Reduce heat to medium and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about five minutes.
  5. Add in garlic and cook for 1 more minute.
  6. Pour the dry wine along with the fresh thyme into the pan and bring to a simmer. Allow mushroom mixture to simmer until wine is reduced by half.
  7. Add in heavy cream and mustard and stir until all ingredients are combined.
  8. Adjust seasoning with salt and pepper. Add pork chops to the pan, spooning the sauce over them.
  9. Finish the dish with freshly squeezed lemon juice and fresh chives. Serve warm with plenty of sauce and mushrooms.

Have any other quick recipes you want to share? Drop them below in the comments quickly, dinnertime is coming soon! 

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