February’s Fresh Batch: Over 20 Delectable Dinner Recipes to Try

New Recipes to Bring Joy to Your Dinner Table

Cozy up this February with a variety of delicious recipes that are sure to bring a bit of joy to your dinner table. Whether you’re in the mood for a soul-warming soup or a mouthwatering casserole, there’s something for everyone. From One-Pot Chicken and Rice Soup to Slow-Cooker Sweet Potato & Black Bean Chili, you’ll find a healthy and satisfying recipe for any dinner this month.

Creamy Lemon-Dill Rotisserie Chicken Noodle Casserole

Imagine this simple recipe as the casserole version of classic chicken noodle soup! The key to enhancing the flavor is using high-quality broth or homemade chicken stock. Don’t overlook the step of slightly undercooking the noodles—it guarantees they maintain the perfect texture after baking. While dill adds fresh, grassy notes, feel free to use parsley or chives as equally delicious alternatives.

Veggie Lasagna

Every layer of this delicious veggie lasagna has its own flavor profile. Cooking the vegetables before assembling the lasagna ensures the dish won’t be soggy. Be sure to squeeze the spinach well—spinach holds a surprising amount of water that will make your lasagna soupy. Lightly coat the foil with cooking spray before covering the lasagna to prevent the cheese from sticking. Serve with a mixed green salad and crusty garlic bread.

One-Pot Chicken & Rice Soup

This chicken and rice soup is the epitome of cozy vibes in a bowl, with dried tarragon stealing the show. Dried tarragon has a more muted flavor than fresh, providing a mellow taste that complements the other ingredients beautifully. Instant brown rice is a massive timesaver. To cut down even further on prep time, look for pre-chopped mirepoix (carrots, onions, and celery) in the produce aisle where prepped vegetables are sold.

High-Protein Spaghetti with Chicken & Broccoli

A thick, creamy pasta sauce coats spaghetti in this easy dinner winner. Cottage cheese is the secret ingredient here—it blends nicely into the sauce, adding a boost of protein along with the chicken. If you want to make this dish vegetarian-friendly, replace the chicken with white beans or chickpeas.

Slow-Cooker Sweet Potato & Black Bean Chili

This hearty sweet potato and black bean chili has a delightful balance of sweet and spicy flavors. Swap out regular chili powder for chipotle and ancho chile powder, or try using reduced-sodium taco or fajita seasoning for a unique twist.

Easy Chicken Tenders with Lemon & Garlic

The secret to this easy chicken tenders recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan from pan-searing. Pan-searing chicken tenders locks in moisture while crisping up the outside. Feel free to experiment with other citrus flavors like oranges, mandarins, or limes by swapping out the lemon zest and juice.

Teriyaki Chicken Skillet Casserole with Broccoli

Whip up this quick and easy teriyaki chicken casserole in just one skillet—it’s the perfect go-to recipe for hectic weeknights that’s sure to satisfy a crowd. It’s ideal for making use of any leftover chicken and rice you have on hand. If you’re short on leftovers, a rotisserie chicken paired with a package of microwaveable brown rice is a good substitute.

Mushroom-Ricotta Tartines

Enjoy the art of presentation with a tartine—a sandwich that’s a feast for the eyes and taste buds, served open-faced. Here, we slather a thick slice of good crusty whole-wheat bread with a creamy pesto-ricotta spread and top it with golden-brown sautéed mushrooms. Any tender, quick-cooking mushroom would work for this recipe. Oyster mushrooms, chanterelles, and shiitake mushrooms would all be delicious. Enjoy it as is or take it to the next level by adding a poached or fried egg on top.

Marry Me Chickpeas

We put a vegetarian spin on Marry Me Chicken, a dish typically consisting of chicken coated in a sun-dried tomato cream sauce, by swapping in fiber-packed chickpeas as the main ingredient. From the creamy chickpeas to the umami-laden sun-dried tomatoes, you’ll want to sop up every last bit of sauce. To riff on this recipe, you could swap the chickpeas for white beans, like cannellini or navy.

Sweet Potato Grilled Cheese

The crispy golden exterior of this sweet potato grilled cheese is thanks to mayonnaise, which spreads easily and browns more evenly than butter or oil. Roasted red onions and sweet potato rounds make up the filling, but you can roast the onion separately and use leftover roasted sweet potato if you have that on hand.

Aromatic Chicken & Rice Soup with Fried Garlic Oil

This chicken and rice soup is a bit time-intensive, but the flavor is worth the effort. Turning some of the cooked rice into a paste is a genius trick that gives the soup a creamy congee-like texture. If you have leftover lemongrass and makrut lime leaves, consider packaging them up in sealable containers along with ginger, and you’ll have pre-portioned aromatics for the stock at your fingertips. (Freeze them for up to 1 year.) If there’s any leftover garlic oil, refrigerate it for up to 1 week and use it to make salad dressing or drizzle over a grain bowl.

Creamy Chicken Pasta with Brussels Sprouts & Artichokes

The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.

Scrambled Eggs with Spinach, Feta & Pita

This quick all-in-one breakfast is fluffy, light, and easy to pull together. The pita softens in the veggie mix, blending in with the rest of the ingredients while still holding onto some texture. Letting the eggs set for a few seconds before stirring them into the pita ensures it doesn’t immediately soak up the eggs and become soggy.

Ash-eh Reshteh (Persian Bean & Pasta Soup)

Ash-eh reshteh is a hearty bean and noodle soup that’s packed with fresh herbs. The vegetarian soup is often made for Nowruz, the Persian New Year, but it’s delicious any time.

Slow-Cooker Loaded Broccoli & Chicken Soup

This comforting soup is loaded with broccoli and chicken in a creamy, cheesy base and finished off with the classic toppings of bacon and scallions. Frozen onions and rice keep their integrity and texture to the soup, but chopped fresh onions and cooked brown rice (not frozen) can be used in their place.

Chicken Fajita Quesadillas

These 5-ingredient quesadillas take just 10 minutes to make. Using pre-sliced onions and peppers plus a taco seasoning blend helps keep the ingredient list (and prep time) short. If you like a little heat, use pepper Jack cheese in the filling.

20-Minute White Bean Soup

This easy white bean soup can be made in just 20 minutes. It’s packed with flavor and perfect for a quick and satisfying meal.

Original Story at www.eatingwell.com – 2024-02-05 20:10:26

Leave A Reply

Your email address will not be published.