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13 Easy & Quick Family Meals for Dinner (Delicious Meal Recipes)

Are you tired of spending hours preparing dinner for your family in the kitchen? Look no further! We have curated a delightful collection of 13 quick and easy family meals in this article that only require a few minutes to be prepared instead of several hours. These delicious family meal recipes are sure to please everyone’s taste buds. From mouthwatering pasta dishes to sizzling stir-fries these recipes are designed to save you time without compromising on flavor.


So let's find them and learn how you can make them at your home.


13-Easy-&-Quick-Family-Meals-for-Dinner
13 Easy & Quick Family Meals for Dinner

 

In This Article

 

13 Easy & Quick Family Meals for Dinner


Here is a list of 13 quick and easy family meal ideas for your dining table with delicious recipes.



Crispy Baked Quesadillas


Crispy-Baked-Quesadillas
Crispy Baked Quesadillas

Ingredients

  • 4 large flour tortillas

  • 1 cup cooked and shredded chicken

  • 1 cup shredded cheese

  • 1/2 cup diced bell peppers (red, green, or a mix)

  • 1/2 cup diced onions

  • 2 tablespoons chopped fresh cilantro (optional)

  • 1 teaspoon ground cumin

  • 1 teaspoon chilli powder

  • 1/2 teaspoon garlic powder

  • Salt and pepper to taste

  • Cooking spray or olive oil

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil that has been gently sprayed with cooking spray or olive oil.

  • In a mixing bowl, combine the shredded chicken (or filling of choice), chopped bell peppers, onions, ground cumin, chilli powder, garlic powder, salt, and pepper. Toss everything together until fully combined.

  • Place two tortillas on the baking sheet that has been prepped. Spread the chicken and vegetable mixture evenly between the two tortillas, covering one side of each tortilla.

  • Top the chicken mixture with shredded cheese. You may add chopped cilantro for an added flavour boost if desired.

  • Fold the empty half of each tortilla over the contents, forming a half-moon shape and gently pushing down.

  • Lightly spray the tops of the folded quesadillas with cooking spray or brush with a bit of olive oil. This will help them get crispy and golden in the oven.

  • Bake the quesadillas in a preheated oven for 10-12 minutes, or until crispy and the cheese is completely melted.

  • Remove the baking sheet from the oven and set aside for a minute or two before cutting the quesadillas into wedges.

  • Serve the crispy baked quesadillas with a dipping sauce of your choice, such as salsa, guacamole, or sour cream.



Cheese Burger Sliders


Cheese-Burger-Sliders
Cheese Burger Sliders

For the Sliders

  • Chicken mince as required

  • Salt and pepper, to taste

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon vegetable oil

  • 12 slider buns or dinner rolls (as required)

  • 12 small slices of cheddar cheese (as required)

For the Topping

  • Tomato slices

  • Lettuce leaf

  • Red onion, thinly sliced

  • Pickles

  • Ketchup with mustard (or other condiments of choice)

Instructions

  • Preheat your grill or griddle over medium-high heat.

  • Season the ground beef with salt, pepper, and Worcestershire sauce in a mixing bowl. Mix the spice into the steak gently, taking care not to overwork it.

  • Divide the seasoned ground beef into 12 equal parts and form each into little patties the size of slider buns.

  • Brush the grill or griddle with vegetable oil to keep the patties from sticking.

  • Place the patties on a hot grill or griddle and cook for about 2-3 minutes per side, or until done to your liking. Allow a slice of cheddar cheese to melt on top of each burger during the last minute of cooking.

  • While the patties are cooking, gently toast the slider buns or dinner rolls on the grill or griddle.

  • Place a cooked patty with melted cheese on the bottom half of each bun to make the cheeseburger sliders.

  • Toppings such as sliced tomatoes, lettuce, red onion, and pickles can be added to the patties.

  • On the top half of the buns, spread ketchup and mustard (or any other condiments of your choosing).

  • To finish the cheeseburger, place the top bread on each slider. Serve hot and enjoy!




Honey Lime Chicken and Avocado Salad


Honey-lime-chicken-and-Avocado-Salad
Honey Lime Chicken and Avocado Salad

Ingredients for Honey Lime Chicken

  • 2 boneless, skinless chicken breasts

  • 3 tablespoons honey

  • 2 tablespoons freshly squeezed lime juice

  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

Ingredients for Avocado Salad

  • 2 ripe avocados, chopped 1 cup halved cherry tomatoes

  • 1/4 cup coarsely chopped red onion 1/4 cup chopped fresh cilantro

  • 1 tablespoon lime juice, freshly squeezed

  • 1 tablespoon extra-virgin olive oil

  • Season with salt and pepper to taste

Instructions

  • To make the marinade, whisk together honey, lime juice, olive oil, soy sauce, minced garlic, ground cumin, salt, and pepper in a mixing bowl.

  • In a shallow dish place the chicken breasts. Pour half of the marinade over the chicken and set aside the other half. Ensure that the chicken is evenly covered in the marinade. Allow it to marinade in the refrigerator for at least 30 minutes, preferably several hours, to intensify the taste.

  • Prepare the avocado salad while the chicken is marinating. Combine the diced avocados, cherry tomatoes, chopped red onion, and fresh cilantro in a separate bowl. Season with salt and pepper after drizzling with lime juice and olive oil. Toss the salad gently to combine the ingredients. Refrigerate the bowl until ready to serve, and covered it with plastic wrap.

  • Preheat your grill or griddle to medium-high heat. Take the marinated chicken out of the fridge and discard the marinade.

  • Grill the chicken for 6-8 minutes on each side, or until thoroughly cooked. Alternatively, you may cook the chicken on the stovetop in a gently greased pan.

  • Remove the chicken from the grill after it has finished cooking, and set aside for a minute before slicing it into thin pieces.

  • Gently boil the leftover marinade in a small saucepan until it thickens slightly.

  • Place the honey lime chicken slices on a serving dish or individual plates.

  • Drizzle the heated marinade over the chicken for a flavour boost.

  • Serve the chilled avocado salad alongside the honey lime chicken.



Baked Salmon with Sautéed Vegetables


Baked-Salmon-with-Sautéed-Vegetables
Baked Salmon with Sautéed Vegetables

Ingredients for Salmon

  • 4 salmon fillets, skin-on or skinless

  • 2 tbsp of olive oil

  • 2 tbsp lemon juice, freshly squeezed

  • 2 minced garlic cloves

  • 1 teaspoon thyme dried

  • 1 teaspoon rosemary dried

  • Season with salt and pepper to taste

Sautéed Vegetables Ingredients

  • 2 tbsp. of olive oil

  • 1 finely sliced red bell pepper

  • 1 finely sliced yellow bell pepper

  • 1 zucchini, cut into half-moon slices

  • 1 yellow squash, cut into halves

  • 1 cup halved cherry tomatoes

  • 2 minced garlic cloves

  • 1 tsp. dried oregano

  • Season with salt and pepper to taste.

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

  • To make the salmon marinade, combine the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and pepper in a small bowl.

  • Fill a small dish with salmon fillets. Pour the marinade over the salmon, coating it well. Allow the salmon to marinade for about 15-20 minutes in the refrigerator.

  • Prepare the sautéed veggies while the salmon is marinating. Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat.

  • Sauté the sliced red and yellow bell peppers in the pan for approximately 2 minutes, or until they begin to soften.

  • Then, to the pan, add the cut zucchini and yellow squash and sauté for an additional 3-4 minutes until they are tender-crisp.

  • Combine the halved cherry tomatoes, minced garlic, dried oregano, salt, and pepper in a mixing bowl. Cook for another 2 minutes, or until the tomatoes soften slightly.

  • Remove the pan from the heat and put aside the sautéed veggies.

  • In a separate oven-safe skillet, heat the oil over medium-high heat. If your salmon has skin, lay the fillets in the heated skillet skin-side down. If your salmon is skinless, you may cook it in the skillet straight.

  • Sear the salmon for 2-3 minutes on each side, or until a golden crust develops.

  • Place the skillet with the grilled fish in the oven. Bake the salmon for 8-10 minutes, or until it achieves your preferred level of doneness.


Honey Chipotle Chicken Bowl


Honey-Chipotle-Chicken-Bowl
Honey Chipotle Chicken Bowl

Ingredients for Honey Chipotle Chicken

  • 2 skinless, boneless chicken breasts

  • 2 tbsp. of olive oil

  • 3 tbsp. honey

  • 2 tbsp. adobo sauce made from canned chipotle peppers

  • 1 tablespoon soy sauce

  • 1 teaspoon lime juice

  • 2 minced garlic cloves

  • 1 teaspoon cumin powder

  • Season with salt and pepper to taste.

Ingredients for Bowl Assembly

  • 2 cups cooked white or brown rice

  • 1 cup black beans, drained and rinsed

  • Avocado slices

  • Sliced red, yellow, or green bell peppers

  • Fresh cilantro chopped

  • Garnished with lime wedges

Instructions

  • To make the marinade, whisk together olive oil, honey, adobo sauce, soy sauce, lime juice, minced garlic, ground cumin, salt, and pepper in a mixing bowl.

  • In a shallow dish place the chicken breasts. Pour the marinade over the chicken and toss to coat evenly. Allow the chicken to marinade in the refrigerator for at least 30 minutes, and preferably several hours, for improved tastes.

  • Preheat your grill or griddle to medium-high heat.

  • Take the chicken out of the marinade and discard the marinade.

  • Grill the chicken for 6-8 minutes on each side, or until thoroughly cooked. You may also cook the chicken in a lightly greased pan.

  • Remove the chicken from the grill or skillet and let it rest for a few minutes before slicing it into strips.

  • Layer the cooked rice, black beans, sliced avocado, and sliced bell peppers in a serving dish to make your honey chipotle chicken bowl.

  • Place the honey chipotle chicken slices on top of the bowl.

  • For an added taste boost, garnish with chopped fresh cilantro and lime wedges.

  • If desired, sprinkle more adobo sauce or honey on top of your honey chipotle chicken dish while it is still warm for added sweetness and spiciness.



Mushroom and Tofu Stir Fry


Mushroom-and-Tofu-Stir-Fry
Mushroom and Tofu Stir Fry

Ingredients

  • 4 tbsp. olive oil

  • Spring onion trimmed, and cut into 2-inch pieces

  • Mixed mushrooms, sliced

  • One medium red bell pepper, diced

  • 1tbsp. freshly grated ginger

  • 8 ounces of diced baked or smoked tofu

  • 1-2 cloves grated garlic

  • 3 tablespoons vegetarian oyster sauce or oyster sauce

Instructions

  • Heat two tablespoons of oil over high heat in a large flat-bottom wok. Add the bell pepper and mushrooms, then heat and stir occasionally for about 4 minutes, or until the vegetables are soft. Add spring onion, ginger, and garlic, and sauté for an additional 30 seconds to bring out their savoury aromas. The well-cooked veggies should be transferred to a dish and kept warm.

  • Cook the tofu, flipping it once, until it turns brown and slightly crispy, which should take around 3 to 4 minutes. Afterwards, mix in the previously cooked vegetables and add the oyster sauce. Continue cooking while stirring until the dish is heated through and thoroughly combined, which should take about 1 minute.

  • Serve and enjoy!





Spinach and Chicken Soup with Pesto


Ingredients for Soup

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 large carrot, diced

  • 1 celery stalk, diced

  • 6 cups chicken broth (homemade or store-bought)

  • 2 cups cooked and shredded chicken (rotisserie chicken works well)

  • 2 cups fresh baby spinach leaves

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

Ingredients for Fresh Pesto

  • 2 cups fresh basil leaves

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup pine nuts (or walnuts)

  • 2 cloves garlic

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a big saucepan over medium heat. Add the chopped garlic and onion, and sauté until aromatic and transparent.

  • When the veggies soften, add the chopped carrot and celery to the saucepan and sauté for an additional few minutes.

  • When the mixture reaches a boil, pour in the chicken broth. Once the veggies are soft, reduce the heat to a simmer and cook for ten to fifteen minutes.

  • Stir in the dried thyme and the shredded chicken. To help the flavours combine, stir everything together and simmer for a further five minutes.

  • Add the baby spinach leaves and stir. Allow the leaves to wilt in the heated broth for a minute or two.

  • Add salt and pepper to taste when preparing the soup. Tailor the seasoning to your taste.

  • To make the Fresh Pesto, put the garlic, pine nuts (or walnuts), grated Parmesan cheese, and fresh basil leaves in a food processor or blender.

  • To make a smooth and creamy pesto sauce, gradually pour in the extra-virgin olive oil while the food processor is operating.

  • Add salt and pepper to taste when preparing the pesto. As necessary, adjust the seasoning.

To Serve

  • Spoon the Chicken and Spinach Soup into separate serving dishes.

  • Add a tablespoon of the fresh pesto to the top of each cup of soup for a delicious flavour boost.

  • You might choose to add some more grated Parmesan cheese or some fresh basil leaves to the soup as a garnish.



Paprika Chicken Thighs with Brussel Sprouts


Paprika-Chicken-Thighs-with-Brussel-Sprouts
Paprika Chicken Thighs with Brussel Sprouts

Ingredients

  • Brussels sprouts as required

  • 1 lemon sliced

  • 3 tablespoons extra virgin olive oil

  • Salt and pepper per taste

  • Minced garlic cloves as required

  • 1 teaspoon sweet or spicy smoked paprika

  • One tsp of dried thyme

  • 4 big or 8 small, skin-free chicken thighs

Instructions

  • Set the rack in the lowest third of the oven and preheat to 450 degrees F.

  • Combine Brussels sprouts, shallots, and lemon on a large-rimmed baking sheet with 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.

  • Combine garlic and 1/2 teaspoon salt in a paste by pounding with the side of a chef's knife. Combine the garlic paste with the remaining 1 tablespoon oil, 1/4 teaspoon pepper, paprika, and thyme in a small bowl. Rub the chicken with the delicious paste all over.

  • On the baking pan, evenly distribute the seasoned chicken and Brussels sprouts.

  • Roast the chicken until it reaches an internal temperature of 165 degrees in the preheated oven on the lowest rack. Serve hot!





Roasted Chicken with Sweet Potatoes


Ingredients

  • 2 tbsp. mustard

  • 2 tbsp. chopped thyme (fresh or dried)

  • 2 tbsp. olive oil

  • Half tsp. salt or as per taste

  • Black pepper as per taste

  • Chicken thigh, skin removed as required

  • 2 medium-sized sweet potatoes

  • 1 large onion

Instructions

  • Place the oven rack in the lowest third of the oven and preheat to 450 degrees F. Place a large baking sheet with a rim inside the oven to heat.

  • Combine mustard, thyme, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover the chicken with a uniform layer of this tasty mixture.

  • Sweet potatoes and onion should be combined with the remaining 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a separate bowl.

  • Spread the seasoned veggies on the baking sheet after gently removing them from the oven once it has been warmed.

  • After that, top the veggies with the chicken that has been seasoned.

  • Put the pan back in the oven and cook for 30 to 35 minutes.

  • When the veggies are halfway done cooking, stir them again. When the veggies become soft and gently browned and an instant-read thermometer placed into a chicken thigh registers 165 degrees Fahrenheit, the meal is ready.



Grilled Chicken with Ranch Sauce Wraps


Grilled-Chicken-with-Ranch-Sauce-Wraps
Grilled Chicken with Ranch Sauce Wraps

Ingredients

  • 200g raw chicken breast piece

  • Half cup ranch dressing

  • 1 tbsp. olive oil

  • 2-3 lettuce leaves

  • Onion, tomato, and olives as required

  • 1-2 tortilla wraps

Instructions

  • Cut chicken breast pieces into long stripes.

  • Marinate the chicken with preferred spices and set aside for at least 30mins.

  • Add olive oil to the pan and grill the marinated chicken until it's tender.

  • In a separate bowl, add grilled chicken, lettuce leaves, preferred vegetables, salt, black pepper and ranch sauce according to the taste. Mix it well.

  • Take a separate fry pan and heat tortilla wraps on it.

  • To assemble, add chicken and veggie mixture onto the middle of the wraps. Roll up and serve!



Creamy Chicken Tacos


Ingredients

  • 1-2 raw chicken breast pieces

  • 2-3 tbsp. salsa sauce

  • 1-2 tbsp. cream cheese

  • Tacos seasoning

  • Flour tortillas

  • Vegetables of your own choice

Instructions

  • In the pressure cooker, add chicken along with spices of your own choice. Also, add water to cover the chicken by one inch.

  • Cover the lid and wait for the pressure cooker to whistle for 10 minutes.

  • Set aside and let it cool.

  • In a separate bowl add chicken, salsa sauce, cream cheese, and preferred vegetables can be added into the mixture and mix it well.

  • Now place the mixture in an oven-safe covered with a foil pan for 20 minutes.

  • Serve and enjoy!



Garlic Toast Mini Pizzas


Garlic-Toast-Mini-Pizzas
Garlic Toast Mini Pizzas

Ingredients

  • Garlic toast

  • Pizza sauce

  • Cheddar cheese

  • Seasonings of choice

Instructions

  • Follow the package directions to bake the garlic toast, but remove it from the oven approximately 2 minutes before completion.

  • Next, add pizza sauce, cheese, and your preferred toppings to the partially baked garlic toast (be cautious not to use too much sauce to prevent sogginess in the centre).

  • Place the topped toast back in the oven on the broil setting for 2-4 minutes or until the cheese becomes bubbly and starts to brown.



Chicken Burrito Bowl


For the Chicken

  • Boneless, skinless chicken breasts as required

  • 2 tablespoons olive oil

  • 1 tablespoon chilli powder

  • 1 teaspoon ground cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)

  • Salt and pepper to taste

For the Burrito Bowl

  • 1 cup cooked white or brown rice

  • 1 can or as required black beans, drained and rinsed

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup diced tomatoes

  • 1 cup diced bell peppers (use a mix of colours)

  • 1/2 cup diced red onion

  • 1/4 cup chopped fresh cilantro

  • 1 avocado, sliced

  • Lime wedges, for serving

For the Dressing (Optional)

  • 1/4 cup plain Greek yoghurt

  • 1 tablespoon lime juice

  • 1 teaspoon honey

  • 1/2 teaspoon ground cumin

  • Salt and pepper to taste

Instructions

  • In a medium bowl, combine the olive oil, chilli powder, cumin, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

  • Add the chicken pieces and toss to coat them evenly with the seasoning mixture.

  • Let it marinate for at least 15 minutes, or you can prepare it in advance and refrigerate for a few hours. While the chicken is marinating, cook the rice according to the package instructions.

  • In a small bowl, prepare the optional dressing by whisking together Greek yoghurt, lime juice, honey, cumin, salt, and pepper. Set it aside.

  • In a large skillet over medium-high heat, cook the marinated chicken pieces until they are cooked through and slightly browned, about 6-8 minutes.

  • Remove the chicken from the skillet and set it aside.

  • The chopped bell peppers, corn, and black beans should be cooked through and slightly browned. If necessary, add a bit more olive oil to the same pan.

  • Assemble the burrito bowls: Divide the cooked rice among serving bowls. Top each bowl with the sautéed vegetables, cooked chicken, diced tomatoes, diced red onion, chopped cilantro, and sliced avocado.

  • If using, drizzle the dressing over the burrito bowls.

  • Serve the chicken burrito bowls with lime wedges on the side for an extra burst of citrus flavour.


FAQs

When should I have my dinner?

Health experts advise you to eat your dinner before your bed. There must be a time interval of 3 hours between your dinner and bed.


What are the best light foods for dinner?

Light foods include leafy green vegetables, mushrooms, eggs, spinach, tomato, sweet potato, carrot, wheat pasta, skinless chicken, quinoa, fish cucumber and other seasonal vegetables.

What food to avoid at dinner before bed?

You must avoid heavy foods at dinner before bed. These include cheese, fatty and fried foods. As they are difficult for your stomach to digest and cause various health issues.

Summary of 13 Easy & Quick Family Meals for Dinner


In conclusion, easy-to-cook dinner recipes for the family are a lifesaver for busy households. With the hustle and bustle of daily life, having simple and delicious dinner ideas on hand can make mealtime a breeze. These recipes offer a diverse range of flavours and ingredients, ensuring that everyone's taste buds are satisfied. So, say goodbye to the stress of meal planning and embrace the joy of preparing these easy and tasty dinners. Happy cooking!

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