Wed. Feb 8th, 2023
5 Best Easy Dinner Recipes In The World


What would it be a good idea for me to make for supper this evening that is EASY? What are a few decent, sound suppers? Might I at any point pay somebody to concoct a simple supper thought for me? We’re food bloggers — we in a real sense cook supper professionally — these inquiries actually torment us once in a while. Remaining there, gazing into the cooler, considering what you can prepare this evening that everybody will readily eat and that won’t require a zillion hours — better believe it, we’ve been there! For you (and for ourselves!) we’ve assembled this rundown of the 60 BEST, simple supper recipes we have. They’re all around the guide — some are solid recipes, some are somewhat more liberal, some are veggie lover recipes, some are about a major chunk of protein — yet they’re brought together by their straightforwardness. So here you have it! Our very best, simple meals — across the board place.

Our Best Easy Healthy Dinner Recipes

1. Chicken pasta bake

Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad 

Chicken pasta bake recipe | BBC Good Food


  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • ¼ tsp chili flakes
  • 2 x 400g cans chopped tomatoes
  • 1 tsp caster sugar
  • 6 tbsp mascarpone
  • 4 skinless chicken breasts, sliced into strips
  • 300g penne
  • 70g mature cheddar, grated
  • 50g grated mozzarella
  • ½ small bunch of parsley, finely chopped
    Nutrition: Per serving
    Nutrient Unit
    kcal 575
    fat 30g
    saturates 14g
    carbs 41g
    sugars 9g
    fiber 5g
    protein 33g
    salt 0.5g


    • STEP 1: Heat 2 tbsp of the oil in a pan over medium heat and fry the onion gently for 10-12 mins. Add the garlic and chili flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
    • STEP 2: Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
    • Step 3: Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium-sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella, and parsley. Bake for 20 mins or until golden brown and bubbling.

2. Chicken & chorizo ragu

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day.

Chicken & chorizo ragu recipe | BBC Good Food


  • 120g cooking chorizo, chopped
  • 1 red onion, chopped
  • 2 garlic cloves, grated
  • 1 tsp hot smoked paprika
  • 80g sundried tomatoes, roughly chopped
  • 600g skinless and boneless chicken thighs
  • 400g can of chopped tomatoes
  • 100ml chicken stock
  • 1 lemon, juiced
  • jacket potatoes, chopped parsley, and soured cream, to serve (optional)


  • STEP 1: Fry the chorizo over medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.


  • STEP 2: Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

3. Vegetarian lasagne

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freezes themVegan lasagne recipe - BBC Food


  • 3 red peppers, cut into large chunks
  • 2 aubergines, cut into ½ cm thick slices
  • 8 tbsp olive oil, plus extra for the dish
  • 300g lasagne sheets
  • 125g mozzarella
  • a handful of cherry tomatoes halved

For the tomato sauce

  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, sliced
  • 1 carrot, roughly chopped
  • 2 tbsp tomato purée
  • 200ml white wine
  • 3 x 400g cans chopped tomatoes
  • 1 bunch of basil, leaves picked

For the white sauce

  • 85g butter
  • 85g plain flour
  • 750ml milk


  • STEP 1: To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic, and carrot. Cook for 5-7 mins over medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.


  • STEP 2:  To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to a boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.


  • STEP 3: Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • STEP 4: Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets then drizzles over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • STEP 5: Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.


4. Herby fish fingers with Chinese-style rice

This healthy, gluten-free lunch or dinner supplies a balance of carbs and protein, making it perfect for refueling after exercise

Herby fish fingers with Chinese-style rice recipe | BBC Good Food

  • Ingredients

    • 100g brown basmati rice
    • 160g frozen peas
    • 50g French beans
    • 3 spring onions, finely chopped
    • ½ tsp dried chili flakes
    • a good handful of coriander, roughly chopped
    • 2 tsp tamari
    • few drops of sesame oil
    • 1 tbsp cold-pressed rapeseed oil
    • 2 large eggs
    • 280g pack skinless cod loins cut into chunky strips (cut into 4 strips per loin)


    • STEP 1: Cook the rice in a pan of water for 25 mins, adding the peas and beans for the last 6 mins. Drain, then return to the pan and stir in the spring onions, chili flakes, all but 1 tbsp chopped coriander, the tamari, and sesame oil. Cover.
    • STEP 2: Meanwhile, heat a large non-stick pan with the rapeseed oil Beat the eggs with the remaining 1 tbsp coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of mins on each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.

    5. Easy-to-scale cheesy fish pie with kale

    Double the ingredients in this easy fish pie if you need to feed four, or quadruple for eight. This comforting dinner is perfect for midweek and adaptable for any situation.

fish pie _Easy Dinner Recipes
fish pie


  • 200g Maris Piper potatoes, cut into chunks
  • 1 tbsp butter
  • 1 tbsp flour
  • 200ml whole milk, plus 1 tbsp
  • ½ tsp Dijon mustard
  • 100g cheddar , gruyère or emmental, grated
  • 200g fish pie mix (we used a mix of salmon, haddock, and prawns)
  • 50g frozen peas
  • 50g shredded kale
  • 1 spring onion, finely sliced
  • 1 tbsp parmesan, finely grated
  • green salad, to serve (optional)


  • STEP 1:  Tip the potatoes into a pan, cover with hot water from the kettle and add a pinch of salt. Simmer for 15-20 mins until tender, then drain and leave to steam dry.
  • STEP 2: Meanwhile, warm the butter in a heavy-based pan over low heat. Add the flour and stir until you have a paste. Gradually whisk in 200ml milk until you have a thick white sauce. Simmer for 3-4 mins, stirring. Season, then stir in the mustard and half the cheese and continue to stir until the cheese has melted. Fold in the fish, peas, and kale, and cook for 8 mins more, or until the kale wilts, the fish is just cooked and the prawns are starting to turn pink.
  • STEP 3: Heat the grill to medium-high. Mash the potatoes with the spring onion and 1 tbsp milk. Fold in the remaining cheese and season well.
  • STEP 4: Tip the filling into a heatproof dish and spoon the cheesy mash on top, swirling it with a fork until the filling is completely covered. Sprinkle over the parmesan and grill for 10-15 mins until the pie is golden and bubbling. Serve with a green salad, if you like. Uncooked pie, well covered in the dish, will keep in the freezer for up to three months.



Can This Be Made Ahead Of Time?

Absolutely! Just cover the loaf pan with plastic wrap and refrigerate it until you’re ready for it. Then, uncover it and let it come to room temperature as you’re preheating the oven.


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