6 Easy and Delicious Meals to Make for Dinner Tonight

In a dinner rut? Look no further.

Sometimes dinner seems like a daunting task. But it doesn't have to be! Here are 6 quick and easy meals to make for dinner tonight, without sacrificing the yummy factor. Check it out:

Italian Tortellini Soup

1 pound sweet Italian turkey sausage, casings removed
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
5 cups vegetable broth
1 zucchini, sliced
1 carrot, peeled and sliced
1 medium green pepper, diced
½ cup dry red wine (cabernet sauvignon)
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon tomato paste
½-1 tsp red wine vinegar
½ tsp red pepper flakes
1 tsp agave or sugar
¼ cup fresh basil leaves, chopped
2 tablespoons fresh oregano leaves, minced
8 to 10 ounces purchased fresh vegetable tortellini
Freshly grated Parmesan cheese for garnish

Heat olive oil in stock pot, add onion and sauté until translucent and caramelized, about 5 minutes. Add garlic the last minute so can cook without burning.
Add ¼ cup red wine and deglaze pot (scrap up bits of flavor from bottom of pan while simmering wine). Sauté Italian sausage in stock pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes.

Add stock, tomato paste, zucchini, carrot, bell pepper, wine, remaining red wine vinegar, red pepper flakes, agave, basil and oregano. Simmer until vegetables are tender, about 40 minutes.

(Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Cook tortellini in separate pot. Add to soup. Add fresh herbs. Season soup to taste with sea salt and pepper. Ladle into bowls. Sprinkle with Parmesan and Serve.

Recipe courtesy Cooking with Ruthie.

BBQ Chicken French Bread Pizza


1 loaf of french bread
½ cup bbq sauce
1½ cups mozzarella cheese, shredded
1 cup chicken, cooked and shredded
¼ cup red onion, chopped
1-2 TBS cilantro, chopped


Preheat your oven to 450 degrees. Cut your french bread loaf in half (hot dog style). Spread bbq sauce evenly over the top of each french bread loaf. Sprinkle about ⅓ of the mozzarella over the top of each loaf. Spread chicken, red onion and cilantro evenly over both loaves. Top with remaining cheese. Bake in oven for about 10 minutes or until cheese is melted and starts to turn golden.

Recipe courtesy Like Mother Like Daughter

Best Chicken Enchiladas Ever

2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
salt and pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)

Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8).  Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).

Recipe courtesy Gimme Some Oven

Shrimp, Leek, and Spinach Pasta

12 oz. Gemelli Pasta (or your favorite short pasta)
2 Tbsp. Unsalted Butter
2 Leeks, white and light green parts only, thoroughly washed and cut into half moons
1 Lb. Raw Shrimp, peeled and deveined
Zest of 1 Lemon, plus a squeeze of the juice
¾ Cup Heavy Cream
¼ Cup Parmesan Cheese
10 oz. Arugula, chopped (spinach is a good substitute if you don’t like or can’t find arugula)
Salt and Pepper, to taste


Cook the pasta according to package directions in a pot of salted water.  Drain and return to the pot.

While the pasta is cooking, heat the butter over medium.  Add the leeks, along with salt and pepper, and cook until the leeks are soft, about 5 minutes.  Add the shrimp, and grate the lemon zest on top.  Cook, stirring frequently, until the shrimp is pink and opaque throughout, about 4 to 5 minutes.

In the pot with the pasta, add the cream and parmesan cheese.  Cook over medium heat until slightly thickened, about 2 minutes.  Add the shrimp and arugula and mix to combine.

Recipe courtesy The Jey of Cooking

Skinny Turkey Meatballs


1 Tbsp extra virgin olive oil
½ yellow onion, small dice
2 Tbsp minced garlic
1 lb lean ground turkey
1 egg, beaten
¾ cup breadcrumbs
2 tsp Italian seasoning
¼ tsp salt


Preheat the oven to 350° F and line a baking sheet with parchment paper, a silicone baking mat, or lightly grease it with nonstick cooking spray and set aside.
Heat a large skillet over medium-low heat, then add the oil, onion and garlic. Cook for 4-6 minutes until the onions are translucent. Remove the onions and garlic and reserve on a plate to cool.

In a medium mixing bowl, combine the cooled reserved onion and garlic mixture, turkey, egg, breadcrumbs and Italian seasoning.

Using clean hands, mix together until all of the ingredients are combined.
Scoop 18 meatballs, each measuring about 2 tablespoons, and transfer to the prepared baking sheet. Bake for 18-20 minutes, until golden and done.

Recipe courtesy Skinny Mom

Teriyaki Chicken Casserole


3 cups fried rice
1 breast of chicken
1 small package (found in produce department) stir fry vegetables including broccoli, sprouts, carrots and snow peas

Teriyaki sauce
¾ cup low sodium soy sauce
½ cup water
⅓ cup brown sugar
1 tablespoon honey
¾ teaspoon ground ginger
1 teaspoon sesame oil
1 small garlic clove, minced fine
2 tablespoons corn starch
2 tablespoons cold water


Make the fried rice per the link above. Heat the oven to 350 degrees.

Teriyaki Sauce
In a medium saucepan, stir together the soy sauce, water, brown sugar, honey, ground ginger, sesame oil, and garlic. Bring to a boil and cook for 1 minute.

In a small bowl, stir together the water and cornstarch. Add 1 teaspoon of the hot soy mixture to the cornstarch mixture and then slowly pour everything into the boiling soy mixture, whisking until it begins to thicken. Set aside.

Place the chicken in a baking dish and pour 1 cup of the teriyaki sauce over the chicken. Bake for 30 minutes, remove from the oven and shred.

Steam the veggies and then add the veggies, rice and chicken to an 8x9" baking dish. Add 3 tablespoons of the leftover teriyaki sauce and stir to combine. Place the dish back in the oven for 15 minutes, remove from the oven and drizzle with a little more sauce. Serve immediately.

The Director of Editorial Operations at Livingly Media and lover of all things sprinkles.