Feeding people well without spending much is one of the most useful things you can learn in the kitchen. The best meals are rarely the fancy ones.
They are the ones built on good technique, honest seasoning, and ingredients that go a long way. These twenty dinners deliver every single time.
Dinner 1: One-Pan Garlic Butter Chicken and Rice
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 and 1/2 cups long grain white rice, uncooked
- 3 cups chicken broth
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for serving
Instructions
Dry the chicken thighs completely on both sides with paper towels.
Mix the smoked paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl
Press the mixture firmly all over each thigh, including the sides and under the skin where you can reach.
Melt two tablespoons of butter in a large deep skillet with a tight lid over medium-high heat.
Place the thighs skin-side down and leave them alone for 6 to 7 minutes until the skin is deep golden and pulls away cleanly from the pan.
Flip and cook the other side for 3 minutes, then remove and set aside.
Lower the heat to medium.
Add the remaining butter to the same pan.
Once it melts, add the garlic and stir for about a minute until pale golden.
Add the rice and stir it around for a minute until the grains are lightly coated and smell a little toasted.
Pour in the broth and add salt. Stir once and bring to a simmer.
Nestle the chicken back on top of the rice skin-side up so the skin stays above the liquid.
Reduce the heat to low, cover tightly, and cook for 20 minutes without opening the lid.
Take it off the heat and let it sit covered for 5 more minutes.
Serve with fresh parsley and lemon wedges.
2. Spaghetti and Meat Sauce
Ingredients
- 1 lb spaghetti
- 1 lb lean ground beef
- 1 can crushed tomatoes, 28 oz
- 1 can diced tomatoes, 14 oz
- 1 small yellow onion, finely diced
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil and grated Parmesan for serving
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the onion and cook for about 4 minutes until soft.
Put the garlic and stir for 30 seconds.
Add the ground beef and break it apart right away.
Cook for 6 to 7 minutes, breaking up chunks as you go, until no pink is left and the edges are starting to brown.
That browning is where the deep flavor comes from so do not rush it.
Drain extra fat if needed.
Add the crushed tomatoes, diced tomatoes, oregano, basil, Italian seasoning, sugar, red pepper flakes, salt, and pepper.
Stir and bring to a gentle simmer.
Cook uncovered over medium-low heat for at least 30 minutes, stirring every 10 minutes or so.
The longer it goes the better it tastes.
Taste and adjust the salt or sugar before serving.
Cook the spaghetti in heavily salted boiling water until al dente.
Drain and serve with the meat sauce on top.
Finish with fresh basil and plenty of Parmesan at the table.
3. Crispy Baked Chicken Legs with Roasted Potatoes
Ingredients
- 8 chicken drumsticks
- 1 and 1/2 lbs baby potatoes, halved
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for serving
- Lemon wedges for serving
Instructions
Preheat the oven to 425 degrees and line a large baking sheet with foil.
Toss the halved potatoes with half the oil, salt, pepper, and half the garlic powder and oregano.
Spread them on one side of the sheet in a single layer.
Dry the drumsticks completely with paper towels.
Rub with the remaining oil then press the smoked paprika, remaining garlic powder, onion powder, thyme, and remaining oregano all over each one.
Season with salt and pepper.
Place them on the other side of the baking sheet.
Roast for 35 to 40 minutes, flipping the potatoes once halfway through.
The skin should be deep golden and crispy and the internal temperature should read 165 degrees.
The potatoes should be tender and golden. Serve with fresh parsley and lemon wedges.
Dinner 4: Black Bean Tacos with Pickled Onions
Ingredients
- 2 cans black beans, 15 oz each, drained and rinsed
- 8 small corn tortillas
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- For the quick pickled onions:
- 1 medium red onion, very thinly sliced
- 1/2 cup white vinegar or apple cider vinegar
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 teaspoon salt
- Shredded cabbage, sour cream, fresh cilantro, hot sauce, and lime wedges for serving
Instructions
Start the pickled onions first. Stir the vinegar, warm water, sugar, and salt together until dissolved.
Add the sliced red onion and push it down into the brine.
Leave it on the counter while you make everything else.
Even 15 minutes in the brine makes the onion bright pink and pleasantly tangy.
Heat the olive oil in a skillet over medium heat.
Add the diced yellow onion and cook for 3 minutes until soft.
Add the garlic, cumin, chili powder, smoked paprika, and garlic powder and stir for a minute.
Add the drained black beans and stir well.
Cook for about 5 minutes until heated through and well seasoned.
Mash about a third of the beans lightly with the back of your spoon.
This helps the filling hold together inside the taco.
Warm the tortillas over an open flame or in a dry skillet.
Build each taco with the bean filling, shredded cabbage, pickled onions, sour cream, cilantro, hot sauce, and lime.
Dinner 5: Egg Fried Rice
Ingredients
- 3 cups cooked white rice, day-old is best
- 4 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons neutral oil
- 3 green onions, sliced
- Salt and white pepper to taste
Instructions
Day-old rice is important here.
Fresh rice has too much moisture and clumps instead of frying.
If you only have fresh rice, spread it on a baking sheet and refrigerate it uncovered for at least an hour.
Get a large skillet or wok very hot over the highest heat your stove can manage.
Add the neutral oil and swirl to coat.
Add the garlic and stir for 20 seconds then push it to one side.
Pour the eggs into the empty side, let them sit for 15 seconds, then scramble gently into soft curds.
Take the pan off the heat while they are still slightly wet.
Add the rice and press it into a flat layer.
Leave it for a minute so the bottom crisps slightly.
Toss everything together, add the peas and carrots, and stir.
Pour the soy sauce, oyster sauce, and sesame oil over everything and toss for about 2 minutes until every grain is coated and the pan smells great.
Season with salt and white pepper.
Add green onions and serve hot.
Dinner 6: Creamy Tomato Pasta
Ingredients
- 12 oz penne or rigatoni
- 1 can crushed tomatoes, 28 oz
- 5 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and black pepper to taste
- 1/3 cup heavy cream
- 1/2 cup fresh basil, torn
- 1/2 cup reserved pasta cooking water
- Freshly grated Parmesan for serving
Instructions
Cook the pasta in well-salted boiling water until just al dente.
Scoop out half a cup of the pasta water before draining.
Heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and red pepper flakes and cook gently for about 2 minutes, stirring often, until the garlic turns pale golden.
The second it gets there pour in the tomatoes because garlic burns fast and bitter garlic ruins everything.
Add the sugar, salt, and pepper and stir. Simmer for 8 to 10 minutes until the sauce thickens and the color deepens.
Stir in the cream and cook for 2 more minutes.
Add the drained pasta and toss.
Pour in the pasta water a little at a time until the sauce is glossy and coats every piece.
Scatter basil over the top and serve with Parmesan.
Dinner 7: Slow Cooker Chicken and Potato Stew
Ingredients
- 1 and 1/2 lbs boneless skinless chicken thighs
- 4 medium Yukon gold potatoes, cut into chunks
- 3 medium carrots, sliced
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 can diced tomatoes, 14 oz
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- Fresh parsley for serving
Instructions
Heat the olive oil in a skillet over medium-high heat.
Season the chicken with smoked paprika, salt, and pepper and sear for about 3 minutes per side until golden.
You do not have to do this step but it adds a layer of flavor that makes the finished stew taste richer.
Transfer to the slow cooker.
Add the potatoes, carrots, onion, and garlic around the chicken.
Stir the broth, tomatoes, tomato paste, thyme, rosemary, salt, and pepper together in a bowl and pour it all over everything.
Cook on low for 6 to 7 hours or high for 3 to 4 hours.
Shred the chicken with two forks and stir it back in.
Add the cornstarch mixture and cook on high uncovered for 15 to 20 minutes until the broth thickens.
Taste and adjust seasoning. Serve in bowls with fresh parsley.
Dinner 8: Quesadillas with Seasoned Beans and Cheese
Ingredients
- 8 large flour tortillas
- 1 can black beans, 15 oz, drained and rinsed
- 1 and 1/2 cups shredded Monterey jack or cheddar cheese
- 1/2 red bell pepper, finely diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt to taste
- 2 tablespoons olive oil or butter
- Sour cream, salsa, guacamole, and hot sauce for serving
Instructions
Mix the beans, bell pepper, cumin, chili powder, garlic powder, and a pinch of salt in a bowl.
Mash about a third of the beans lightly so the filling holds together better inside the tortilla.
Heat a skillet over medium heat with a little oil or butter.
Lay a tortilla flat in the pan.
Scatter cheese over one half only then spoon the bean mixture over the cheese.
Fold the empty half over and press down gently.
Cook for 2 to 3 minutes until the bottom is deep golden and crisp.
Flip and cook another 2 minutes until the cheese is melted and the other side is golden.
Cut into wedges and repeat.
Serve with sour cream, salsa, guacamole, and hot sauce.
Dinner 9: Lentil Soup with Bread
Ingredients
- 1 and 1/2 cups red lentils, rinsed well
- 1 can crushed tomatoes, 28 oz
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- Juice of half a lemon
- Fresh parsley and crusty bread for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, carrots, and celery and cook for about 5 minutes until soft.
Add the garlic, cumin, smoked paprika, and turmeric and stir for a minute.
The spices will bloom in the hot oil and the whole pot will start smelling really good.
This step makes a noticeable difference in the depth of the finished soup.
Add the lentils, crushed tomatoes, broth, and water.
Stir well and bring to a boil.
Reduce the heat, partially cover, and simmer for about 25 minutes, stirring occasionally, until the lentils have dissolved and the soup is thick and creamy on its own.
Add more water if it gets too thick before the lentils are done.
Squeeze in the lemon juice and taste.
Adjust the salt and pepper.
Serve hot with parsley on top and crusty bread for dipping.
Dinner 10: Cheesy Baked Pasta
Ingredients
- 12 oz penne or rigatoni
- 2 cups marinara sauce
- 1 and 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 1 cup ricotta cheese
- 1 lb Italian sausage, casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh basil for serving
Instructions
Preheat the oven to 375 degrees.
Cook the pasta 2 minutes under the package time since it finishes in the oven.
Drain and toss with a drizzle of olive oil.
Heat the oil in a skillet over medium-high.
Cook the crumbled sausage for 6 to 7 minutes until browned.
Remove with a slotted spoon, leaving some fat in the pan.
Cook the onion for 3 minutes, add the garlic and Italian seasoning for a minute, then return the sausage.
Add the marinara and simmer for 5 minutes.
Mix the ricotta, half the mozzarella, half the Parmesan, salt, and pepper in a bowl.
Add the pasta and meat sauce and stir until evenly coated.
Transfer to a greased baking dish.
Scatter remaining mozzarella and Parmesan on top.
Cover with foil and bake 20 minutes.
Remove foil and bake another 12 to 15 minutes until golden and bubbling.
Rest 5 minutes before serving with fresh basil.
Dinner 11: Beef and Potato Skillet
Ingredients
- 1 lb lean ground beef
- 1 and 1/2 lbs Yukon gold potatoes, diced small
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- Fresh parsley and hot sauce for serving
Instructions
Heat one tablespoon of oil in a large cast iron skillet over medium-high.
Add the diced potatoes in a single layer, season with salt, pepper, and a pinch of paprika. Cook for 8 to 10 minutes, turning every couple of minutes, until golden and crispy outside and fully tender inside.
Remove and set aside.
Add the remaining oil to the same pan. Cook the onion and bell pepper for 3 minutes.
Add the garlic, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper and stir for a minute.
Add the ground beef and break it apart right away.
Cook for 6 to 7 minutes until no pink remains and some pieces have golden edges.
Drain extra fat if needed.
Return the potatoes to the pan and toss everything together.
Scatter cheddar evenly over the surface, cover with a lid, and let it melt for 2 minutes.
Serve straight from the skillet with parsley and hot sauce.
Dinner 12: Slow Cooker Red Beans and Rice
Ingredients
- 1 lb dried red kidney beans, soaked overnight and drained
- 1 lb andouille sausage or smoked kielbasa, sliced
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 6 cups chicken broth or water
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Cooked white rice, hot sauce, and sliced green onions for serving
Instructions
Add the soaked beans to the slow cooker.
Add the sausage, onion, celery, bell pepper, and garlic.
Pour in the broth.
Add the bay leaves, Cajun seasoning, thyme, smoked paprika, cayenne, salt, and pepper.
Stir well so the spices spread evenly through the liquid.
Cook on low for 8 to 10 hours or high for 5 to 6 hours until the beans are completely tender.
Mash about a quarter of the beans against the side of the slow cooker with a spoon and stir them back in.
This is what gives red beans and rice its thick, creamy consistency.
Remove the bay leaves, taste, and season generously.
Serve over white rice with hot sauce and green onions.
Dinner 13: Fried Egg and Vegetable Rice Bowl
Ingredients
- 2 cups cooked white rice, warmed
- 4 large eggs
- 2 cups broccoli florets, steamed or roasted
- 1 cup shredded carrots
- 1 cup frozen edamame, thawed
- 2 tablespoons neutral oil
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 clove garlic, finely grated
- 1/2 teaspoon sriracha
- Toasted sesame seeds and sliced green onions for garnish
Instructions
Whisk all the sauce ingredients together and taste.
Adjust with more sriracha, soy sauce, or honey until it tastes right.
Set aside.
Steam the broccoli in a covered pot with an inch of water over high heat for 4 to 5 minutes until bright green and just tender.
Season with salt.
Get the neutral oil very hot in a skillet over medium-high.
Crack one egg in at a time.
Let it cook undisturbed for about 2 minutes until the white is fully set, the edges are golden and lacy, and the yolk is still soft.
Season lightly with salt.
Work in batches if needed because crowding the pan makes the edges soft instead of crispy.
Divide the rice into bowls.
Add the broccoli, carrots, and edamame alongside.
Place a fried egg on each bowl and drizzle the sauce generously over everything.
Finish with sesame seeds and green onions.
Dinner 14: Creamy White Bean and Sausage Soup
Ingredients
- 2 cans white cannellini beans, 15 oz each, drained and rinsed
- 1 lb smoked sausage or kielbasa, sliced
- 3 cups fresh baby spinach or kale
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes, 14 oz
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Juice of half a lemon
- Grated Parmesan and crusty bread for serving
Instructions
Heat one tablespoon of oil in a large pot over medium-high.
Brown the sausage on both sides for about 3 to 4 minutes then remove and set aside, leaving the fat in the pot.
Add the remaining oil and the onion.
Cook for 4 minutes until soft.
Add the garlic, thyme, rosemary, and red pepper flakes and stir for a minute.
Add the beans, tomatoes, and broth.
Stir and bring to a boil then simmer uncovered for 15 minutes.
Mash about a quarter of the beans against the pot and stir the mash in.
This thickens the soup naturally without any cream.
Return the sausage to the pot.
Add the spinach or kale and stir until wilted.
Squeeze in the lemon juice, taste, and season.
Serve with Parmesan and crusty bread.
Dinner 15: Chicken Tortilla Soup
Ingredients
- 1 and 1/2 lbs boneless skinless chicken breasts
- 1 can black beans, 15 oz, drained and rinsed
- 1 can corn, 15 oz, drained
- 1 can diced tomatoes with green chiles, 14 oz
- 1 can crushed tomatoes, 14 oz
- 3 cups chicken broth
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Tortilla chips, shredded cheddar, sour cream, avocado, and cilantro for serving
Instructions
Heat the oil in a large pot over medium.
Add the onion and cook for 4 minutes until soft.
Add the garlic, cumin, chili powder, and smoked paprika and stir for a minute.
Put the whole chicken breasts.
Pour in the beans, corn, both cans of tomatoes, and the broth.
Stir everything together around the chicken.
Bring to a gentle boil then cover partially and cook over medium-low for 20 to 25 minutes until the chicken is cooked through.
Pull the chicken out and shred it with two forks.
Return it to the pot and simmer for another 5 minutes.
Taste and adjust salt and seasoning.
Serve in bowls topped with tortilla chips, cheddar, sour cream, avocado, and cilantro.
Dinner 16: Sheet Pan Sausage, Potatoes, and Green Beans
Ingredients
- 4 smoked sausage links or kielbasa, sliced
- 1 and 1/2 lbs baby potatoes, halved
- 2 cups fresh green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley and mustard or hot sauce for serving
Instructions
Preheat the oven to 425 degrees and line a large baking sheet with foil.
Add the sausage, potatoes, and green beans to a large bowl.
Drizzle with olive oil and add the garlic powder, smoked paprika, Italian seasoning, salt, and pepper.
Toss well until everything is evenly coated.
Spread across the baking sheet in a single layer with nothing piled on top of anything else.
Roast for 25 to 30 minutes, tossing once halfway through.
The potatoes should be golden and tender, the sausage caramelized at the edges, and the green beans slightly blistered.
Serve straight from the pan with parsley and mustard or hot sauce alongside.
Dinner 17: Homemade Beef Burgers with Oven Fries
Ingredients
- 1 and 1/2 lbs lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and coarsely ground black pepper to taste
- 4 burger buns, toasted
Lettuce, tomato, onion, pickles, ketchup, mustard, and mayonnaise for serving - For the oven fries:
- 3 large russet potatoes, cut into thin strips
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees.
Toss the potato strips with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread in a single layer on a baking sheet without overlapping.
Roast for 25 to 30 minutes, flipping once, until golden and crispy.
While the fries cook, mix the beef gently with garlic powder, onion powder, Worcestershire, salt, and pepper.
Mix just until combined because overworking the meat makes burgers dense and tough.
Divide into four patties about half an inch thick.
Press a small indent in the center of each one with your thumb to stop them from puffing up while cooking.
Heat a cast iron skillet over high heat until very hot.
Cook the patties for 3 to 4 minutes on the first side without touching them.
Flip once and cook for another 2 to 3 minutes.
Toast the buns in the same pan.
Set out the toppings and let everyone build their own.
Serve with the hot fries.
Dinner 18: Baked Mac and Cheese
Ingredients
- 12 oz elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 and 1/2 cups whole milk, warmed
- 1 cup shredded sharp cheddar
- 1 cup shredded Gruyere or extra cheddar
- 1/2 cup grated Parmesan, divided
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs mixed with 1 tablespoon melted butter
Instructions
Preheat the oven to 375 degrees.
Cook the macaroni just under al dente since it finishes in the oven.
Drain and set aside.
Melt the butter in a saucepan over medium heat.
Whisk in the flour and cook for 2 minutes, stirring constantly, until pale golden.
This cooks out the raw flour taste.
Pour in the warm milk gradually, whisking constantly so no lumps form.
Cook for about 5 minutes until the sauce thickens and coats the back of a spoon.
Turn the heat to low and stir in the cheddar, Gruyere, and half the Parmesan a handful at a time until fully melted and smooth.
Add the mustard powder, garlic powder, salt, and pepper.
Stir in the macaroni.
Transfer to a greased baking dish.
Scatter the buttered panko and remaining Parmesan over the top.
Bake for 20 to 25 minutes until golden and bubbling.
Rest 5 minutes before serving.
Dinner 19: Loaded Baked Potatoes
Ingredients
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- Salt to taste
Toppings:
- 1 and 1/2 cups shredded sharp cheddar
- 1 cup sour cream
- 4 strips bacon, cooked and crumbled
- 3 green onions, sliced
- 1 can black beans, 15 oz, warmed with cumin and salt
- 1 cup broccoli florets, steamed
- Hot sauce for serving
Instructions
Preheat the oven to 400 degrees.
Pierce each potato all over with a fork about 10 to 12 times.
Rub with olive oil and season the outside generously with salt.
Place directly on the oven rack, not on a baking sheet.
The rack lets hot air move completely around each potato which is what makes the skin properly crispy.
Bake for 55 to 65 minutes until a fork slides through the center with no resistance.
Set out all the toppings in small bowls while the potatoes bake.
When they are done cut a deep cross into each one and push the corners toward each other to open it up.
Fluff the inside with a fork and load each one however you like.
Everyone builds their own.
Dinner 20: Chicken and Broccoli Pasta Bake
Ingredients
- 12 oz penne or rotini
- 2 boneless skinless chicken breasts, diced
- 2 cups broccoli florets, cut small
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup shredded cheddar, divided
- 1/2 cup grated Parmesan, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1/2 cup panko mixed with 1
- tablespoon melted butter
- Fresh parsley for serving
Instructions
Preheat the oven to 375 degrees.
Cook the pasta 2 minutes under the package time.
Add the broccoli for the last 2 minutes. Drain together and set aside.
Heat the olive oil over medium-high.
Season the chicken with garlic powder, Italian seasoning, salt, and pepper.
Cook for 5 to 6 minutes until golden and cooked through.
Add the garlic and stir for 30 seconds.
Remove and set aside.
In the same pan melt the butter over medium heat.
Whisk in the flour and cook for 2 minutes.
Pour in the warm milk gradually, whisking constantly.
Cook for 4 to 5 minutes until thick enough to coat a spoon.
Remove from heat and stir in most of the cheddar and Parmesan, keeping some for the top.
Season generously.
Combine the pasta, broccoli, and chicken with the cheese sauce and stir to coat everything.
Transfer to a greased baking dish.
Scatter remaining cheese and panko over the top.
Bake for 20 to 25 minutes until golden and bubbling.
Rest 5 minutes and serve with parsley.
Tips for Keeping Dinner Costs Low Without Losing Flavor
Chicken thighs and drumsticks cost less per pound than breasts and taste better in most of these recipes.
The fat near the skin and bone adds flavor that breast meat does not have.
Learn to cook bone-in skin-on thighs well and you will have a reliable go-to for cheap and satisfying dinners.
Dried beans are cheaper and better tasting than canned.
A pound costs less than a single can and feeds far more people.
If you did not soak overnight, boil them with water for 2 minutes, remove from heat, soak for an hour, then drain and cook normally.
Salt your cooking at every stage, not just at the end.
Season the pasta water, the vegetables before they roast, and the protein before it hits the pan.
Tasting as you go and adjusting salt throughout cooking is what separates food that tastes good from food that tastes flat and cheap.
A spoonful of tomato paste cooked briefly in hot butter or oil before anything else goes in adds a depth of flavor that is hard to explain but easy to taste.
It caramelizes quickly and makes braises, soups, and stews taste like they cooked for hours longer than they did.
Keep your pantry stocked with olive oil, butter, garlic, canned tomatoes, dried pasta, rice, dried beans, smoked paprika, cumin, chili powder, and Italian seasoning.
These ingredients together cost very little and they are the backbone of most of what makes cheap food taste genuinely good.
Ingredient Swaps Worth Knowing
Andouille in the red beans can be replaced with any smoked sausage.
Ground beef can be swapped for ground turkey or chicken in any recipe.
Any short pasta shape works in place of whatever the recipe calls for.
White beans and black beans are largely interchangeable in soups.
Kale can replace spinach with a longer wilting time of about 5 minutes.
Sharp cheddar and Monterey jack swap easily in any melted cheese application.
Chicken thighs and breasts are always interchangeable though thighs stay juicier and cost less.
Storage Tips
Almost everything here keeps well in the fridge for up to four days in airtight containers.
Soups and braises taste better the next day and are worth making a day ahead when you can.
Sheet pan meals and baked chicken reheat best in a 400-degree oven for 10 minutes to get the crispiness back.
Pasta bakes and mac and cheese reheat well in the oven covered at 350 degrees for 15 minutes or in the microwave with a small splash of water stirred in.
Fried rice and rice bowls are best reheated in a hot skillet with a splash of soy sauce rather than a microwave.
Ground beef fillings and seasoned beans freeze well for up to three months.