37 family-approved healthy dinner recipes perfect for weeknights. Easy, filling, clean eating meals your whole family will love.
CARMELISED ONION BROWN BUTTER CHILLI CRISP PICI
ingredients:
- 1 large onion, mandolined
- 1 Tbsp butter
- 1 tsp brown sugar
- 4 Tbsp water
- 100g batch of Pici
- 50g butter
- 1 ladle pasta water
- 2-3 tsp (your preference) chilli crisp
Caramelise off the onion over a low heat, stirring infrequently until soft and golden.
As Pici cooks (3-4 mins), brown butter in a pan over a medium high heat until foamy and speckled. Add ladle of pasta water and whisk vigorously to emulsify. Add carmelised onion and pasta to the pan, cook for another minute, tossing to combine and coat.
Serve with chilli crisp spooned over and eat immediately.
CREAMY GREENS & CHILLI RIGATONI
Recipe below 👇 (serves 2)
* 2-4 Cavalo Nero leaves
* 1 handful of spinach leaves
* 1 handful of kale leaves
* 1 large clove garlic
* 20 ml olive oil
* 2 Tbsp double cream
* 1/4 tsp dried chilli flakes (optional)
Blanch greens (stems removed from cavolo and kale) and garlic clove for 1 minute in salted boiling water. Transfer to a large bowl of iced water to shock and stop the cooking process, this will ensure you get a vibrant green sauce.
Squeeze as much water as possible out of the greens then transfer along with the garlic clove and other ingredients to the jug of a high powered blender. Blitz until really smooth (a minute or so). Adjust seasoning to taste with salt and pepper.
For the pangrattato
* 30g butter
* 1 clove garlic, minced
* 75g panko
* 1 tsp fresh rosemary, finely chopped
* Pinch of sea salt
Melt butter until foamy then fry garlic for 30 seconds before adding breadcrumbs and rosemary and salt. Stir well to coat breadcrumbs and cook until breadcrumbs are golden, stirring regularly. Transfer to a plate until ready to use.
Cook 100g (per person) rigatoni as per instructions on packet, heat green sauce through with a splash of pasta water. Transfer pasta to sauce, scatter over a handful of grated Parmesan, allow this to melt before tossing the pan well to bring the sauce together. Serve with herby pangrattato scattered over the top (and optional crispy shredded and baked Cavolo leaves).
Creamy garlic parmesan chicken pasta
Ingredients
For the chicken:
- 1 lb boneless chicken breast. (Pound the chicken slightly for even cooking)
- Salt to taste
- 1 tsp smoked paprika powder
- 1 tbsp garlic powder
- 1 tsp black pepper
- 2 tbsp oil ( for marinade )
- 2 tbsp clarified butter/ghee
- 1 tbsp butter
For the sauce:
- 1 small yellow onion, finely chopped
- 1 tbsp fresh garlic, minced
- 2 tbsp all purpose flour
- 1 1/2 cup chicken broth or 1 cube chicken bouillon + 1 1/2 cup water
- 1 1/2 cup unsweetened heavy whipping cream
- Salt to taste
- 1 tbsp smoked paprika powder
- 1 tsp red chili flakes
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp dried parsley
- 1 tbsp Italian seasoning
- 1/2 cup Parmesan cheese, freshly grated
To assemble
10 oz pasta of choice, boiled according to package instructions
Method:
- Season the chicken with salt, pepper, garlic powder, smoked paprika powder. Drizzle oil and mix to coat evenly. Let it marinate for at least one hour.
- Heat a pan on medium heat add clarified butter, once the butter is hot. Add the chicken and cook for 8 to 10 minutes flipping sides in between or until the chicken is cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan , slice and sat aside .
- In the same pan add butter once the butter is melted. Add onions sauté for one minute until translucent. Add the garlic and sauté until fragrant for about 30 seconds. Then add the seasoning, salt, pepper, garlic powder, smoked pepper powder, red chili flakes and Italian seasoning. Mix everything together and add the flour.
- Stir in the flour and cook for one minute. Gradually add the chicken broth and mix until the sauce thickens. Cook on medium heat for 2-4 minutes. Stir in the heavy whipping cream and whisk until the sauce thickens further. Add the freshly grated Parmesan cheese and parsley, mixing well.
Add in pasta and top it with sliced chicken. Mix everything together and chop it with more Parmesan cheese if desired.Enjoy!
Ultimate three cheese lasagne
My absolute favourite dish of allllll time !! I really don’t talk about lasagne enough but home made lasagne, thick cut chips and garlic bread would 100% be my death row meal 🤩 Also served with a side salad for health 😅 This lasagne definitely takes a little extra effort but is full of flavour and layers of pasta cheesiness!
Ingredients
-Bolognaise sauce/ layering-
-Dry/ fresh lasagne sheets (I feel dried sheets hold better)
-500g beef mince
-150g cheddar cheese
-100g parmesan
-Ball of mozzarella
-3 carrots
-3 celery small celery sticks (1 large)
-1 white onion
-Olive oil
-4 good quality tomatoes
-400g tomato passata
-Salt & pepper
-1 tbsp brown sugar
-3 tbsp tomato paste
-1 tsp cumin
-1 tsp rosemary
-1 tsp thyme
-1 tsp paprika
-1 tsp garlic granules
-1 tsp onion granules
-5/6 chopped sundried tomatoes/ 1 tbsp oil from jar
-2 tbsp Worcestershire sauce
-3 grated garlic cloves
-Dried/fresh parsley to top
Béchamel Sauce-
-50g butter
-3 tbsp plain flour
-400ml milk
-100g Parmesan
-100g mature cheddar cheese
-1/2 whole grated nutmeg
Shrimp Ravioli
Ultimate Juicy Italian Meatballs Casserole
These meatballs are incredibly juicy, packed with Italian herbs, and smothered in rich marinara and gooey cheese.
Baked to perfection in one dish, this casserole is a favorite in our house, especially during the holidays when everyone wants seconds (and thirds!).
Ingredients:
For the Meatballs:
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup whole milk
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
1 tbsp chopped fresh parsley (or 1 tsp dried)
For the Casserole:
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Optional: Cooked spaghetti, penne, or garlic bread for serving
Instructions:
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet.
Mix the meatballs: In a large bowl, combine beef,, breadcrumbs, milk, Parmesan, egg, garlic, salt, pepper, Italian seasoning, and parsley. Mix gently until just combined—don’t overwork.
Form and sear: Roll into 1.5-inch meatballs. Heat a drizzle of oil in a skillet over medium-high heat. Brown meatballs in batches (about 2–3 minutes per side) just until they get color, not fully cooked. Transfer to the baking dish.
Assemble the casserole: Pour marinara sauce evenly over the meatballs. Sprinkle with mozzarella and Parmesan.
Bake: Bake uncovered for 20–25 minutes, until meatballs are cooked through and cheese is melted and bubbly.
Serve: Garnish with fresh basil or parsley. Serve over pasta or with crusty garlic bread.
Mac and Cheese Meatloaf Casserole
Mac and Cheese Meatloaf Casserole
Why choose between meatloaf and mac and cheese when you can have both? This Mac and Cheese Meatloaf Casserole combines two classic comfort foods into one hearty, crowd-pleasing dish. It’s creamy, cheesy, beefy perfection in every bite, ideal for family dinners, cozy nights, or a fun twist on holiday leftovers!
Ingredients:
For the Meatloaf Layer:
1 lb (450g) ground beef
1 egg
½ cup breadcrumbs
½ cup milk
¼ cup ketchup
1 tbsp Worcestershire sauce
1 tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
For the Mac and Cheese Layer:
8 oz (225g) elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
½ tsp mustard powder (optional)
Salt and pepper, to taste
Topping:
½ cup shredded cheddar or cheese blend
¼ cup crushed Ritz crackers or breadcrumbs (optional)
1 tbsp melted butter (if using topping)
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
In a bowl, mix ground beef, egg, breadcrumbs, milk, ketchup, Worcestershire, garlic powder, onion powder, salt, and pepper. Press the mixture evenly into the bottom of the baking dish to form the meatloaf base.
Bake uncovered for 20–25 minutes until the meat is nearly cooked through. Drain any excess fat if needed.
Meanwhile, cook the macaroni in salted water until just al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly add milk, whisking constantly, until smooth. Simmer until thickened, 3–4 minutes.
Stir in cheddar cheese, mustard powder, salt, and pepper. Once melted, add the drained pasta and stir to coat.
Pour mac and cheese over the baked meatloaf layer. Smooth the top, then sprinkle with extra cheese and crushed crackers if using. Drizzle with melted butter.
Return to oven and bake for another 15–20 minutes until golden and bubbly.
Let rest 5–10 minutes before slicing and serving.
Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min
Servings: 6 | Calories: ~640 per serving
I put together some of my favorite dinner inspirations to help you end your day with a warm and satisfying meal.
SPICY SAUSAGE RAGU
Rich, creamy, slow-cooked spicy sausage ragu tossed through rigatoni (arguably the best pasta shape). Comfort food at its finest.
Ingredients
- 400g sausage meat
- 3 tbsp olive oil
- 3 large carrots, diced
- 1 large red onion, diced
- 1 celery stalk, diced
- 8 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 tsp mixed herbs
- 2 tsp dried chilli flakes
- 2 bay leaves
- Parmesan rind (optional)
- 1 tin crushed tomatoes
- 2 cups beef broth
- Salt & black pepper
- Pasta (rigatoni, pappardelle, etc.)
- ½ cup grated parmesan, plus extra to serve
Method
– Heat olive oil in a large pot.
– Sauté carrots, onion and celery until deeply golden.
– Add garlic and cook for 1 minute until fragrant.
– Add sausage meat, breaking it up, and cook until browned.
– Add herbs and chilli flakes; cook until fragrant.
– Deglaze with red wine, scraping up all the flavour from the base.
– Add bay leaves, parmesan rind (if using), crushed chopped tomatoes, tomato paste, beef broth, and seasoning.
– Simmer low and slow for 40–60 minutes.
– Toss through pasta with parmesan and a splash of pasta water if needed. Finish with extra cheese.
Second idea
If you are a fan of bold flavors and big portions, this plate is everything. Sweet and sour chicken, curry sauce chips, stir fried beef, noodles, and dumplings all in one sitting… now that is a dinner worth looking forward to.
A little bit of everything for those nights when you simply cannot choose just one thing.
Dinner idea #3
The night before heading back to work, we tucked into this absolute feast: a giant sirloin steak, homemade mac & cheese, classic French fries, and rich peppercorn sauce.
Simple, hearty, and exactly what we needed. Safe to say, it went down a treat
Dinner idea #4
We hope you all had an amazing day! Here’s my plate piled high with all the festive essentials: turkey, Yorkshire pudding, honey& mustard carrots, parsnips & pigs in blankets, red cabbage, bread sauce, cranberry sauce, crispy roast potatoes (the ultimate star of the show), and a generous drizzle of gravy.
Dinner idea #5
CHINESE TAKEAWAY
After getting back from Leeds, the last thing we fancied was cooking, so we did the only sensible thing… treated ourselves to a Chinese.
Here’s what we ordered:
🐔 Sweet & Sour Chicken (Cantonese Style)
🍜 Soft Egg Noodles
🥩 Char Siu Pork with Ginger & Spring Onion
🍟 Salt & Pepper Chips
🍛 Curry Sauce
Everything hit the spot, portions were generous, and it was exactly what we needed after a busy weekend away!!
conclusion
I hope these dinner ideas gave you a little something to look forward to tonight. Cooking does not have to be complicated, sometimes just knowing what you want to make is all you need to get started.
Save this for your next weeknight and let dinner be the best part of your day.
all my thank to yorkonlypans for the amazing pictures that she’s providing on her instagram ❤
