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Dinner Recipes

Discover Pinterest’s 10 best ideas and inspiration for Dinner Recipes. Get inspired and try out new things.

Honey Roasted Sweet Potatoes

Honey Roasted Sweet Potatoes are packed with flavor. Ready in less than 30 minutes. Simply the perfect side dishes.

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Easy Beef Empanadas

This Beef Empanada Recipe uses flaky pie crust and ground beef to create the perfect dinner. Ready in 30 minutes and your whole family will love them!

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Creamy Spinach and Mushroom Chicken -

Easy Chicken Breasts with Mushroom and Spinach are cooked in creamy Parmesan sauce!

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Thai Coconut Peanut Soup | The Bewitchin' Kitchen

54 · 35 minutes · This Thai Coconut Peanut soup recipe makes a delicious and easy dinner. Made with chicken, chili paste, peanut butter, coconut milk, and spices.

19 ingredients

Meat
  • 2 lb Chicken breast
Produce
  • 1/2 cup Cilantro, fresh
  • 2 tsp Cilantro flakes, dried
  • 5 cloves Garlic
  • 1 Lime, Zest of
  • 1/2 cup Peanuts, raw
  • 2 Shallots
Canned Goods
  • 6 cups Chicken broth
  • 2 14oz cans Coconut milk
Condiments
  • 1/4 cup Lime juice
  • 1/3 cup Peanut butter
  • 2 tbsp Soy sauce/liquid aminos
Baking & Spices
  • 1 Black pepper
  • 3 tbsp Chili paste
  • 1 Red pepper
  • 1 Salt
Oils & Vinegars
  • 1 tbsp Coconut oil
Nuts & Seeds
  • 1 tsp Cumin
Other
  • 1/3 cup Liquid aminos (or soy sauce)
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Homemade Chili

90 · 20 minutes · Everyone needs a good Classic Homemade Chili recipe and this one is simply perfect!

19 ingredients

Meat
  • 2 lb Ground beef, lean
  • 1 lb Pork sausage
Produce
  • 1 16 ounce can Can kidney beans
  • 1 Onion, large
  • 2 15 ounce cans Pinto beans
  • 1 14.5 ounce can Tomatoes, petite
Condiments
  • 1 cup Ketchup
Baking & Spices
  • 1 tbsp Brown sugar, packed
  • 1/4 tsp Cayenne
  • 3 tbsp Chili powder
  • 3/4 tsp Garlic salt
  • 1 tsp Paprika
  • 1/2 tsp Pepper
Oils & Vinegars
  • 1 tbsp Olive oil
  • 1/4 cup Red wine vinegar
Nuts & Seeds
  • 1 tsp Cumin, ground
Drinks
  • 4 cups Tomato juice
Dairy
  • 1 Cheddar cheese
  • 1 Sour cream
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Skillet Chicken and Mushroom Wine Sauce

160 · 60 minutes · Fork tender, easy to make, flavorful and delicious!

16 ingredients

Meat
  • 3 Chicken breasts, boneless skinless
Produce
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 12 oz Mushrooms
  • 2 Of fresh thyme, large springs
  • 2 Shallots, large thin
Canned Goods
  • 1 1/2 cups Chicken broth, low sodium
Condiments
  • 1 tsp Dijon mustard
Baking & Spices
  • 1/2 cup All-purpose flour
  • 2 tsp Cornstarch
  • 1 tsp Pepper
  • 1/2 tsp Salt
Oils & Vinegars
  • 1 tbsp Olive oil
Dairy
  • 4 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
Beer, Wine & Liquor
  • 1/2 cup White wine, dry
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Chicken Bacon Ranch Baked Penne

Penne pasta, creamy Alfredo, melty cheese, and crispy bacon come together to create this Chicken Bacon Ranch Baked Penne.

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Apricot chicken, reinvented by Matt Preston

Matt Preston has given apricot chicken the modern makeover it’s been waiting for – this sticky, syrupy version is packed with fresh flavour and juicy chicken for a fab new weeknight dinner. You can even try it for an easy entertainer. Apricot Chicken serves 4 | prep 20 mins (+ 4 hours marinating time) | cooking 1 hour 2 whole garlic bulbs 280g jar green olives, drained 225g pkt dried soft and juicy Mediterranean apricots 125ml (1/2 cup) red wine vinegar 80ml (1/3 cup) extra virgin olive oil 8 sprigs fresh thyme 2 strips orange rind 2 bay leaves 1 tbs dried oregano leaves 8 bone-in, skin-on chicken thigh cutlets, excess fat trimmed 250ml (1 cup) white wine 55g (1/4 cup, firmly packed) brown sugar 1 tbs extra virgin olive oil, extra 2 tbs drained capers 1 tsp fresh thyme leaves, extra, to serve Baby continental parsley leaves, to serve Couscous, to serve 1 Cut about 1cm from the top of each garlic bulb to expose the garlic cloves. Discard the tops. Place in a large sealable plastic bag. Add the olives, apricots, vinegar, oil, thyme sprigs, orange rind, bay leaves and oregano to the bag. Seal and toss to combine. 2 Add the chicken to bag. Seal. Massage the bag and chicken until well combined. Place in the fridge for 4 hours to marinate. 3 Preheat oven to 180°C/160°C fan forced. Place the chicken mixture in a roasting pan. Pour over the wine and sprinkle with the sugar. Bake for 1 hour or until the chicken is caramelised and cooked through. 4 Meanwhile, heat the extra oil in a small frying pan over medium heat. Add the capers and cook for 2-3 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. 5 Sprinkle the chicken with the capers, extra thyme leaves and parsley. Serve with couscous.

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