Grab a rotisserie chicken and shred it with a hand mixer. Now add in a little bit of olive oil, freshly chopped parsley, your favorite jarred pasta sauce, Italian bread crumbs, garlic powder, salt and pepper, grated parmesan, and mozzarella cheese. Set aside. Grab some bell peppers, cut the top off, and shell them out. Spoon chicken mixture into each bell pepper, top with a little more mozzarella, and place in an oven-safe dish with a little bit of water in the bottom. Cover and bake at 350 degrees Fahrenheit for about 35 minutes.
Coat some thinly-sliced, boneless pork chops in olive oil. In a separate bowl add in some grated parmesan cheese, smoked paprika, garlic powder, onion powder, salt and pepper, and (optional) Everything But The Elote seasoning from Trader Joe’s. Thickly coat both sides of the pork chops with the mixture. Pop them in the air fryer at 400 degrees Fahrenheit for about ten minutes!
Put some olive oil in a big skillet or wok and sear some boneless, skinless chicken breasts (that have been salt and peppered!) on medium for a couple of minutes on each side. Take them out and set them aside. In the same pan, add in some chopped potatoes, tomatoes, oregano, minced garlic, basil, salt and pepper. Cover and cook on low for 15 minutes. Add in spinach, chicken broth, and heavy whipping cream. Add in chicken and cover and cook on medium/low for about 35 minutes. Top with parmesan cheese and serve!
In a slow cooker, put a rump round (or chuck) roast of meat, green beans, carrots, and baby potatoes. Add in a packet of onion soup mix and a can of cream of mushroom condensed soup. Cook on low for seven to eight hours or on high for nine to ten hours.
Heat some olive oil in a pan and add in some tomato pesto (found in the pasta aisle, if you can’t find it use garlic basil marinara sauce), and saute some jarred roasted red peppers in the sauce, keep on low and set aside. Butter some sourdough bread and pop some slices in the oven at 350 degrees Fahrenheit. When they are almost toasted, add some shredded mozzarella cheese to half of the slices until they melt. When the bread is out, take a log of goat cheese and spread it on the other half of the slices of bread. Now put the roasted red pepper mixture on top, along with some arugula, and honey!
Grab some basil pesto sauce (in the pasta aisle) and pour it into a bowl. In a separate bowl put some bread crumbs. Dip some boneless chicken breasts first in the basil pesto and then in the bread crumbs. Place the chicken in an oven-safe dish, and layer it with slices of provolone cheese and mushrooms. Cover and bake at 375 degrees Fahrenheit for about 35 minutes.
Add a can of drained black beans, drained southwest-style corn, boneless skinless chicken breasts, your favorite jarred salsa, a packet of taco seasoning, salt, and pepper. Cook on low for about four hours or on high for two hours. Add in some cream cheese and let it cook for about another 30 minutes until it melts and is creamy. Top with shredded cheese.
Dump your favorite uncooked pasta in the bottom of an oven-safe dish, and add in your favorite jarred pasta sauce, ground turkey (or beef), and water. Add in some garlic powder, Italian seasoning, salt, and pepper. Mix. Cover and bake at 375 degrees Farenheit for about 35 minutes. Stir in some cream cheese and sprinkle the top with some shredded mozzarella and bake for about 15 more minutes.
Spray an oven-safe dish with cooking spray and rip apart some flour tortillas, evenly coating the bottom of the dish. Brown some ground turkey (or beef) in a skillet and add in taco seasoning and a can of diced tomatoes with green chilies. Cover on low and let cook until meat is done. Layer some of the meat on top of the tortillas in the dish, then layer with Mexican blend shredded cheese. Repeat layers starting with tortillas again. Bake at 375 degrees Fahrenheit for ten minutes. Top with shredded lettuce, sour cream, and salsa.
Put some olive oil in a skillet and sear beef stew meat chunks on medium until golden brown, drain, and return to pan. Reduce heat to low and add a beef bouillon cube and a can of red enchilada sauce. Cover and let simmer on low for two to three hours. Add meat to a tortilla with refried beans and cheese. Top with the meat sauce and more cheese.
Add three packets of ramen noodles to a pressure cooker. Add in about four cups of chicken broth, a few Tablespoons of soy sauce, a little bit of sesame oil, minced garlic, chopped green onions, chopped broccoli, chopped mushrooms, and two packets of the ramen packet seasoning. Cover and cook on veggie steam for eight minutes.
Boil some cheese tortellini and while those are boiling pour some chicken stock, jarred alfredo sauce, oregano, minced garlic, and shredded parmesan cheese in a skillet and cook on low and add in noodles when they are drained and done!
Put some buffalo sauce into a slow cooker, add in a packet of ranch dressing, and half a block of cream cheese. Stir. Add in some boneless, skinless chicken breasts and cook on low for four to five hours and on high two to three hours. Shred chicken and place on top of mini buns with lettuce and ranch.
Boil some large manicotti noodles. Brown some ground beef with diced onions, oregano, minced garlic, salt and pepper. Spoon out grease and dump in your favorite jarred pasta sauce. Layer half of the meat mixture in the bottom of an oven-safe dish. When the noodles are done, drain them and place a log of string cheese into each one. Top with the rest of the meat mixture. Cover and bake at 350 degrees Fahrenheit for 30 minutes. Top with shredded mozzarella and cook for about five more minutes until cheese melts.
Over the stovetop, add in a container of chicken broth a can of cream of chicken soup, shredded rotisserie chicken, and frozen mixed veggies. Cut up some uncooked biscuits and place those in. Stir and cover and cook on medium for about 30 minutes.
Spray an oven-safe dish and put in a bag of frozen diced bell peppers and onions. Pour in a bag of turkey sausage crumbles, frozen hash brown crumbles, and shredded cheese. In a separate bowl, whisk 10-12 eggs with salt and pepper and melted butter and pour into the dish. Stir. Bake at 375 for 50 minutes. Top with fresh cilantro, serve with salsa and sour cream if you want.
In a pan with oil, put in shredded roast beef and diced onions, and bell peppers. Cover and cook on low to let the flavors marinate. Then add in cream cheese when the onions are clear. Remove from heat and stir until cream cheese is melted. Lay out crescent rolls on a baking sheet and put the beef mixture on top. Then top with half a slice of swiss cheese and roll up. Try to seal the ends so the cheese doesn’t melt out. Bake at 375 degrees Fahrenheit for eight minutes.
Now, when it comes to dinner, you don’t NEED a plan. Hopefully, you can refer to this list! Do you have a favorite minimal-effort recipe? Let us know in the comments!