Easy dinner recipes: 6 quick and delicious options

There are people who like to repeat lunch; others already prefer a snack. But what everyone can agree on is this easy recipes are ideal for dinner.

You can focus on simple, quick and tasty dishes to round off the day. Whether it’s a blended pizza, soup or grilled chicken, all options can be prepared in less than an hour.

To help you find dinner inspiration, we’ve handpicked 6 perfect mouthwatering options to include on this week’s menu. Check out our suggestions:

Pepperoni Pizza Blender

Blender pepperoni pizza – Photo: Fernando Teixeira

Time: 35 mins

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 egg
• 1 cup of milk (tea)
• 1 tablespoon of butter
• 1 teaspoon of salt
• 1 teaspoon of sugar
• 1 and 1/2 cups wheat flour (tea)
• 1 teaspoon baking powder (chemical)
• Butter and wheat flour for greasing

Filling

• 3 tablespoons of tomato sauce
• 250 g of grated mozzarella
• 1/2 piece of sliced ​​fried pepperoni sausage
• 1/2 sliced ​​onion
• oregano to taste

Method of preparation:

1. Blend all the dough ingredients in a blender until smooth.
2. Pour into a greased and floured pizza pan and spread evenly with a spoon.
3. Bake in a medium preheated oven for 10 minutes, without letting it brown.
4. Remove, spread the tomato sauce, mozzarella, pepperoni, onion and oregano over the dough and then return to the oven for another 10 minutes or until the cheese is melted.
5. Pick up and serve later.

Grilled chicken with vegetable sauce

Grilled chicken with vegetable gravy – Photo: Stela Handa

Time: 20min

Performance: 4 portions

Difficulty: easy

Ingredients:

• 4 chicken breast fillets
• Juice of 1/2 lemon
• 1 teaspoon of dried fine herbs
• Salt and black pepper to taste
• 2 tablespoons of butter
• 2 tablespoons of grated onion
• 1 teaspoon of wheat flour
• 1/2 chicken bouillon cube
• 1/2 cup (tea) of water
• 1 can of drained vegetables
• 1 tablespoon of mustard

Method of preparation:

1. In a bowl, season the chicken with the juice, herbs, salt, and pepper.
2. Melt half the butter in a skillet over medium heat and fry the fillets evenly for 2 minutes or until golden brown.
3. Reserve on a plate and keep warm.
4. Meanwhile, over medium heat, melt the remaining butter, then saute the onion for 1 minute.
5. Sprinkle with flour and fry for 1 minute
6. Pour the broth dissolved in the water, stirring a little at a time, until it thickens.
7. Add the selection, mustard and mix
8. Turn off and water the chicken before serving.

Tuna wrap with salad

Tuna wrap with salad – Photo: Stela Handa

Time: 20 minutes

Performance: 4 units

Difficulty: easy

Ingredients:

• 2 buns
• 4 lettuce leaves
• 1 thinly sliced ​​tomato
• salt to taste
• 1 can of drained canned solid tuna
• 1 cup of chopped green olives
• 1 grated carrot
• 1 cup of cream cheese (200 g)

Method of preparation:

1. For the cream, in a bowl, mix the tuna, olives, carrots and cream cheese, then set aside
2. In the meantime, open the focaccias in half, forming 4 sheets of bread
3. On each sheet of pita bread, lay a lettuce leaf, tomato slices and sprinkle with salt.
4. Put a portion of the tuna cream and roll it up like jelly rolls
5. Wrap with cling film, squeezing well.
6. Refrigerate until serving.

Pasta and vegetable soup

Pasta and vegetable soup – Photo: Rodrigo Moreira – JOBZ Photography

Time: 40min

Performance: 4 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of oil
• 300 g of diced muscle
• 1 diced onion
• 1 minced garlic clove
• 2 tablespoons of tomato paste
• 4 cups boiling water (tea)
• Salt, black pepper and chopped parsley to taste
• 1 diced carrot
• 1 diced potato
• 1/2 cup green beans (chopped)
• 1 diced chayote
• 1 Italian zucchini, diced
• 1 diced mandioquinha
• 1/2 cup coarsely chopped angel hair pasta

Method of preparation:

1. Heat a pressure cooker with the oil over high heat and brown the meat for 3 minutes.
2. Reduce the heat to medium, add the onion and garlic and fry until golden brown
3. Pour in the extract and sauté for 1 minute
4. Add boiling water, salt and pepper
5. Cover the pan and cook for 20 minutes on low heat after starting the pressure.
6. Carefully remove the pressure, open the pan, and then return to medium heat.
7. Add the carrots, potatoes, green beans and chayote and cook for 7 minutes or until vegetables are tender.
8. Add the courgettes and cassava, cook for 3 minutes and add the pasta.
9. Cook for the time indicated on the package or in any case al dente.
10. Sprinkle with parsley, adjust salt if necessary and serve immediately.

Baked omelette with zucchini

Baked omelette with zucchini – Photo: Rodrigo Moreira – JOBZ Photography

Time: 50 mins

Performance: 5 servings

Difficulty: easy

Ingredients:

• 4 tablespoons of olive oil
• 2 onion rings
• 2 thinly sliced ​​courgettes
• Salt and black pepper to taste
• 6 eggs
• 1 teaspoon baking powder (coffee)
• 1 cup Emmental cheese (chopped)
• 4 tablespoons of wheat flour
• 1 cup chopped Brazil nuts (tea)
• 1/2 cup basil (chopped)
• olive oil for greasing

Method of preparation:

1. Heat a frying pan with olive oil over medium heat and saute the onion and zucchini seasoned with salt and pepper until wilted
2. Turn off and leave to cool
3. Meanwhile, in a bowl, beat the eggs until they double in volume.
4. Add the flour, baking powder, cheese, chestnuts and basil, add salt and then mix
5. In a greased refractory layer the braised zucchini and egg mixture until all ingredients are used up, finishing with the egg mixture
6. Bake in a preheated medium oven for 20 minutes or until firm and golden brown.
7. Pick up and serve later.

Crepioca stuffed with chicken

Crepioca stuffed with chicken – Photo: Gisele Tesser

Time: 1 hour

Performance: 5 portions

Difficulty: easy

Ingredients:

• 6 eggs
• 2 cups of hydrated tapioca gum
• 2 tablespoons of cream cheese
• 1 teaspoon of salt
• Butter for greasing

Filling

• 2 tablespoons of olive oil
• 1/2 chopped onion
• 3 cups cooked and shredded chicken
• 1/2 can of drained peas
• 1/2 can drained corn
• 1 chopped tomato
• Salt and chopped parsley to taste
• 1 cup cream cheese (cream)

Method of preparation:

1. Beat the eggs, tapioca, cream cheese and salt with a fork until smooth.
2. Heat a greased skillet over medium heat and place 1 ladleful of the dough, turning to spread
3. Fry until golden brown and set, flip then fry for 2 minutes on the other side.
4. Remove and repeat procedure with remaining dough.
5. Heat a frying pan with olive oil over medium heat and saute the onion until golden brown
6. Add the chicken, peas, corn, tomatoes, salt, green smelt and sauté for 3 minutes
7. Turn off, mix with the curds and set aside.
8. Meanwhile, divide the stew among the masses and fold in half.
9. Arrange in refractory and serve later.