Family Dinner Menu Ideas: Delicious Recipes for All

1. Spaghetti and Meatballs

Ingredients:

• 1 lb ground beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1 jar marinara sauce (24 oz)
• 1 lb spaghetti

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1.5 inches in diameter, and place them on a baking sheet.
4. Bake the meatballs for 20 minutes, flipping halfway through.
5. Meanwhile, cook spaghetti according to package instructions.
6. Heat marinara sauce in a pan, add the baked meatballs, and simmer for 10 minutes.
7. Serve the meatballs and sauce over the spaghetti.

2. Baked Chicken Parmesan

Ingredients:

• 4 boneless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• Olive oil for greasing

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a shallow bowl, mix breadcrumbs and Parmesan.
3. Dip each chicken breast in the beaten eggs, then coat with the breadcrumb mixture.
4. Place the chicken on a greased baking sheet and bake for 25-30 minutes until golden and cooked through.
5. Remove chicken from the oven, top with marinara sauce and mozzarella cheese, and bake for another 10 minutes until the cheese is melted.
6. Garnish with fresh basil and serve.

3. Beef Tacos with all the Fixings

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 12 taco shells
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• 1 tomato, diced
• 1/2 onion, diced
• 1/4 cup sour cream
• Salsa
• Guacamole

Instructions:

1. In a pan, cook ground beef over medium heat until browned.
2. Drain excess fat, then add taco seasoning and water. Simmer for 5-10 minutes.
3. Warm taco shells according to package instructions.
4. Assemble tacos with beef, cheese, lettuce, tomato, onion, sour cream, salsa, and guacamole.

4. Grilled Chicken with Lemon Herb Marinade

Ingredients:

• 4 chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Marinate chicken in the mixture for at least 30 minutes (up to 2 hours).
3. Preheat grill to medium-high heat.
4. Grill chicken for 6-7 minutes per side or until cooked through.
5. Serve with a side of roasted veggies or rice.

5. BBQ Pulled Pork Sandwiches

Ingredients:

• 3-4 lbs pork shoulder
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup BBQ sauce
• 1/2 cup chicken broth
• 8 sandwich buns
• Coleslaw for topping

Instructions:

1. Place pork shoulder in a slow cooker. Add onion, garlic, BBQ sauce, and chicken broth.
2. Cook on low for 6-8 hours until the pork is tender and easily shreds.
3. Shred the pork with two forks.
4. Serve on sandwich buns, topped with coleslaw.

6. Beef or Chicken Stir-Fry with Vegetables

Ingredients:

• 1 lb beef or chicken, thinly sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots, etc.)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• Rice for serving

Instructions:

1. Heat olive oil in a wok or large pan over medium-high heat.
2. Add beef or chicken and cook until browned, then remove from the pan.
3. In the same pan, add sesame oil, garlic, and ginger, sautéing for 1-2 minutes.
4. Add the vegetables and cook for another 5-7 minutes.
5. Add soy sauce and oyster sauce, and return the beef or chicken to the pan. Stir to coat everything evenly.
6. Serve with steamed rice.

7. Homemade Mac and Cheese

Ingredients:

• 8 oz elbow macaroni
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup breadcrumbs

Instructions:

1. Cook macaroni according to package instructions and drain.
2. In a saucepan, melt butter over medium heat. Stir in flour to form a roux.
3. Gradually whisk in milk, then cook until thickened.
4. Stir in cheese until melted and smooth.
5. Mix the cooked macaroni into the cheese sauce.
6. Pour into a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 20 minutes until bubbly and golden.

8. Grilled Cheese Sandwiches with Tomato Soup

Ingredients for Grilled Cheese:

• 8 slices bread
• 4 tbsp butter
• 8 slices cheddar cheese

Ingredients for Tomato Soup:

• 1 can tomato soup
• 1 cup milk
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. For the soup, heat olive oil in a saucepan, add garlic, and cook until fragrant.
2. Add tomato soup and milk, stirring to combine. Simmer for 10 minutes, seasoning with salt and pepper.
3. For the sandwiches, butter each slice of bread and place a slice of cheese between two slices.
4. Grill in a pan over medium heat until golden brown on both sides.
5. Serve the sandwiches with the tomato soup.

9. Chicken Alfredo Pasta

Ingredients:

• 2 boneless chicken breasts
• 12 oz fettuccine pasta
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook fettuccine according to package instructions and set aside.
2. Heat olive oil in a pan and cook chicken breasts until golden and cooked through, about 7-8 minutes per side. Slice the chicken into strips.
3. In the same pan, sauté garlic for 1-2 minutes.
4. Add heavy cream and bring to a simmer. Stir in Parmesan and cook until the sauce thickens.
5. Toss the pasta in the Alfredo sauce, adding the sliced chicken on top.
6. Garnish with fresh parsley and serve.

10. Meatloaf with Mashed Potatoes

Ingredients for Meatloaf:

• 1 lb ground beef
• 1/2 onion, chopped
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

Ingredients for Mashed Potatoes:

• 4 medium potatoes, peeled and chopped
• 2 tbsp butter
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine ground beef, onion, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, and pepper.
3. Shape the mixture into a loaf and place in a baking dish.
4. Bake for 60 minutes or until cooked through.
5. For mashed potatoes, boil potatoes in salted water for 15-20 minutes until soft.
6. Mash the potatoes with butter, milk, salt, and pepper.
7. Serve the meatloaf with mashed potatoes on the side.

11. BBQ Ribs with Corn on the Cob

Ingredients:

• 2 racks of baby back ribs
• 1/2 cup BBQ sauce
• 4 ears of corn, husked
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat.
2. Rub the ribs with salt, pepper, and BBQ seasoning.
3. Grill the ribs for 2 hours, basting with BBQ sauce every 20 minutes.
4. During the last 15 minutes, grill the corn on the cob, turning occasionally, until slightly charred.
5. Serve the ribs with grilled corn on the cob.

12. Sloppy Joes

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 can tomato sauce (15 oz)
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp mustard
• Salt and pepper to taste
• 8 hamburger buns

Instructions:

1. Cook the ground beef in a skillet until browned.
2. Add onion and bell pepper, and cook for 5 minutes.
3. Stir in tomato sauce, Worcestershire sauce, brown sugar, mustard, salt, and pepper.
4. Simmer for 15 minutes, stirring occasionally.
5. Serve the mixture on hamburger buns.

13. Spicy Chicken Fajitas

Ingredients:

• 2 chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 6 flour tortillas
• Sour cream and salsa for serving

Instructions:

1. In a bowl, mix olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper. Toss the chicken and vegetables in the mixture.
2. Heat a pan over medium-high heat and cook the chicken and vegetables until browned, about 7-8 minutes.
3. Warm the tortillas and serve with sour cream and salsa.

14. Stuffed Bell Peppers with Rice and Ground Turkey

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked rice
• 1 can diced tomatoes (15 oz)
• 1/2 onion, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground turkey and onions until browned.
3. Stir in rice, diced tomatoes, oregano, salt, and pepper.
4. Stuff the peppers with the turkey and rice mixture.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30 minutes, then remove the foil and top with mozzarella cheese.
7. Bake for another 10 minutes until the cheese is melted.

15. Teriyaki Chicken with Steamed Rice

Ingredients:

• 4 chicken breasts
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1/2 tsp grated ginger
• 2 cups steamed rice
• Green onions for garnish

Instructions:

1. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Marinate the chicken in the mixture for at least 30 minutes.
3. Grill or cook the chicken in a pan for 6-7 minutes per side.
4. Serve the chicken over steamed rice and garnish with green onions.

16. Baked Ziti

Ingredients:

• 1 lb ziti pasta
• 1 jar marinara sauce (24 oz)
• 1 lb ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 egg

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions.
3. In a bowl, combine ricotta, mozzarella, Parmesan, oregano, and egg.
4. Mix the cooked pasta with marinara sauce and the cheese mixture.
5. Pour into a baking dish and bake for 25-30 minutes until bubbly.

17. Beef Enchiladas

Ingredients:

• 1 lb ground beef
• 1 can enchilada sauce (15 oz)
• 1 onion, chopped
• 1 can diced green chilies (4 oz)
• 8 corn tortillas
• 1 1/2 cups shredded cheddar cheese
• Sour cream for serving

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cook the ground beef and onion until browned.
3. Stir in the green chilies and 1/2 cup of enchilada sauce.
4. Fill tortillas with beef mixture and roll them up.
5. Place the enchiladas in a baking dish and top with the remaining enchilada sauce and cheese.
6. Bake for 20 minutes, and serve with sour cream.

18. Shrimp Scampi

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz spaghetti
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/4 cup lemon juice
• 1/4 tsp red pepper flakes
• Fresh parsley for garnish

Instructions:

1. Cook the spaghetti according to package instructions.
2. In a skillet, heat olive oil over medium heat and cook the garlic for 1-2 minutes.
3. Add shrimp and cook until pink, about 3-4 minutes.
4. Stir in white wine, lemon juice, and red pepper flakes, and simmer for 2 minutes.
5. Toss the cooked spaghetti with the shrimp and sauce.
6. Garnish with fresh parsley and serve.

19. Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken, cubed
• 1 cup frozen peas and carrots
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/3 cup butter
• 1/3 cup flour
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp thyme
• 2 pre-made pie crusts (or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pan, melt butter over medium heat and sauté onions, celery, peas, and carrots until soft.
3. Stir in flour and cook for 1-2 minutes.
4. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened.
5. Stir in the chicken, thyme, salt, and pepper.
6. Roll out one pie crust and line a pie dish. Pour the filling into the crust.
7. Top with the second pie crust and crimp the edges.
8. Cut a few slits in the top crust to allow steam to escape.
9. Bake for 30-35 minutes, or until golden brown.

20. Baked Fish Tacos

Ingredients:

• 4 white fish fillets (tilapia or cod)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small tortillas
• 1 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• Juice of 1 lime

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush fish fillets with olive oil and season with cumin, paprika, garlic powder, salt, and pepper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. Warm tortillas in the oven or on a skillet.
5. Mix cabbage, cilantro, sour cream, and lime juice in a bowl.
6. Flake the baked fish and assemble the tacos with the fish, cabbage slaw, and additional toppings.

21. Grilled Steak with Roasted Veggies

Ingredients:

• 2 ribeye steaks (or your favorite cut)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, sliced
• 1 tbsp balsamic vinegar
• Fresh herbs (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Season steaks with olive oil, salt, and pepper, and grill for 4-5 minutes per side for medium-rare, or longer for desired doneness.
3. While the steaks are grilling, toss the veggies in olive oil, balsamic vinegar, salt, and pepper.
4. Grill the vegetables for about 10 minutes, flipping halfway through, until they’re tender and slightly charred.
5. Serve the steak with roasted veggies and fresh herbs.

22. Fish and Chips

Ingredients:

• 4 white fish fillets (cod or haddock)
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup cold sparkling water
• Vegetable oil for frying
• 4 large potatoes, peeled and cut into fries
• Lemon wedges for garnish

Instructions:

1. Preheat oil in a deep fryer or large pot to 350°F (175°C).
2. Mix flour, baking powder, and salt in a bowl. Gradually add sparkling water and whisk until smooth.
3. Coat the fish fillets in the batter and fry for 4-5 minutes, or until golden and crispy.
4. In a separate pot, fry the potatoes until golden brown and crispy, about 4-6 minutes.
5. Drain both the fish and chips on paper towels and serve with lemon wedges.

23. Chicken and Waffles

Ingredients:

• 2 chicken breasts, cut into strips
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• Vegetable oil for frying
• 4 frozen or homemade waffles
• Maple syrup for serving

Instructions:

1. Marinate chicken strips in buttermilk and hot sauce for at least 30 minutes.
2. In a bowl, combine flour, baking powder, and salt. Dredge marinated chicken in the flour mixture.
3. Heat oil in a skillet and fry the chicken strips until golden brown, about 3-4 minutes per side.
4. Toast waffles according to package instructions or make homemade waffles.
5. Serve the fried chicken on top of the waffles, drizzle with maple syrup, and enjoy.

24. Grilled Salmon with Rice Pilaf

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 cup rice
• 2 cups chicken broth
• 1/2 cup chopped onion
• 1/2 cup sliced almonds
• Fresh parsley for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Brush salmon fillets with olive oil, lemon juice, salt, and pepper. Grill for 4-5 minutes per side.
3. While salmon is cooking, prepare the rice pilaf by heating a pan over medium heat and sautéing onions until soft.
4. Add the rice and chicken broth, bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the rice is cooked through.
5. Stir in sliced almonds and garnish with fresh parsley.
6. Serve the grilled salmon over the rice pilaf.

25. Chicken and Rice Casserole

Ingredients:

• 4 chicken breasts, cooked and shredded
• 2 cups cooked rice
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1/2 cup shredded cheddar cheese
• 1/2 cup frozen peas
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix shredded chicken, rice, cream of chicken soup, chicken broth, cheese, peas, salt, and pepper.
3. Pour the mixture into a greased baking dish and bake for 25-30 minutes, or until bubbly.
4. Serve hot, garnished with additional cheese or parsley if desired.

26. Sweet and Sour Chicken

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1/2 cup flour
• 1 egg, beaten
• 1 cup pineapple chunks
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/4 cup soy sauce
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions:

1. Coat chicken pieces in flour and dip in the beaten egg.
2. Fry the chicken in oil until crispy and golden brown, about 3-4 minutes per side.
3. In a pan, combine vinegar, sugar, soy sauce, and cornstarch slurry. Cook over medium heat until the sauce thickens.
4. Stir in the pineapple, bell pepper, and onion. Cook for 2-3 minutes.
5. Toss the fried chicken in the sweet and sour sauce and serve hot.

27. Pork Schnitzel with Sauerkraut

Ingredients:

• 4 pork chops, pounded thin
• 1 cup flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1 tbsp olive oil
• 1 jar sauerkraut (15 oz)
• Salt and pepper to taste

Instructions:

1. Season pork chops with salt and pepper. Dredge each chop in flour, dip in egg, and coat with breadcrumbs.
2. Heat oil in a skillet and fry the pork chops for 3-4 minutes per side, or until golden brown.
3. Heat sauerkraut in a separate pan and season to taste.
4. Serve schnitzel with sauerkraut on the side.

28. Spaghetti Carbonara

Ingredients:

• 1 lb spaghetti
• 1/2 lb pancetta, diced
• 4 eggs
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook spaghetti according to package instructions and reserve 1 cup of pasta water.
2. In a skillet, cook pancetta until crispy, about 5 minutes.
3. In a bowl, whisk eggs, Parmesan, salt, and pepper.
4. Toss the hot pasta with the pancetta and then stir in the egg mixture, adding reserved pasta water until creamy.
5. Garnish with parsley and serve.

29. Stuffed Chicken Breast with Spinach and Cheese

Ingredients:

• 4 boneless chicken breasts
• 1 cup spinach, cooked and drained
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut a pocket into each chicken breast and season with salt and pepper.
3. Mix spinach, ricotta, mozzarella, and Parmesan cheese in a bowl.
4. Stuff each chicken breast with the spinach mixture and secure with toothpicks.
5. Bake for 30-35 minutes, or until the chicken is cooked through.

30. Baked Chicken Thighs with Sweet Potatoes

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Rub chicken thighs with olive oil, paprika, garlic powder, thyme, salt, and pepper.
3. Place the sweet potato cubes on a baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat.
4. Arrange chicken thighs on the same baking sheet or in a separate pan. Roast for 30-35 minutes, flipping the sweet potatoes halfway through.
5. Serve the chicken thighs alongside the roasted sweet potatoes, garnished with fresh parsley.

31. Beef Stroganoff

Ingredients:

• 1 lb beef sirloin or tenderloin, thinly sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste
• Egg noodles or rice for serving

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the beef and cook until browned, about 4-5 minutes. Remove and set aside.
2. In the same skillet, add butter and sauté onions and garlic until softened, about 3 minutes.
3. Add mushrooms and cook until tender, about 4 minutes.
4. Stir in flour and cook for 1-2 minutes. Gradually add beef broth, stirring until the sauce thickens, about 5 minutes.
5. Lower the heat and stir in sour cream. Return the beef to the skillet and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, and serve over egg noodles or rice.

32. Chili Con Carne

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Sour cream and shredded cheese for topping

Instructions:

1. In a large pot, brown ground beef over medium-high heat. Drain excess fat.
2. Add onion, bell pepper, and garlic to the pot, and sauté for 3-4 minutes.
3. Stir in kidney beans, diced tomatoes, tomato paste, chili powder, cumin, and paprika.
4. Simmer the chili for 30-40 minutes, stirring occasionally. Season with salt and pepper.
5. Serve the chili with sour cream and shredded cheese on top.

33. Shrimp Tacos with Avocado

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• 1/2 cup cabbage, shredded
• Lime wedges for serving

Instructions:

1. Preheat a grill or skillet over medium-high heat. Toss shrimp with olive oil, paprika, cumin, garlic powder, salt, and pepper.
2. Cook shrimp for 2-3 minutes per side until pink and cooked through.
3. Warm tortillas in the skillet or microwave.
4. Assemble tacos by placing shrimp on each tortilla, and top with avocado slices, cilantro, and shredded cabbage.
5. Serve with lime wedges on the side.

34. Beef and Cheese Empanadas

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 cup shredded cheddar cheese
• 1 package empanada dough discs
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. In a skillet, brown ground beef with onion and garlic over medium heat. Drain excess fat.
2. Add cumin, paprika, salt, and pepper. Stir in shredded cheese and cook until melted.
3. Preheat oven to 375°F (190°C). Place empanada dough discs on a baking sheet.
4. Spoon a small amount of beef mixture onto the center of each dough disc. Fold over to form a half-moon shape.
5. Press edges to seal and brush with beaten egg.
6. Bake for 20-25 minutes, or until golden brown.

35. Roasted Chicken with Garlic and Rosemary

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 lemon, halved
• Salt and pepper to taste
• 1 cup chicken broth

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rub the chicken with olive oil, garlic, rosemary, salt, and pepper. Stuff the cavity with lemon halves.
3. Place the chicken in a roasting pan and pour chicken broth into the pan.
4. Roast the chicken for 1.5-2 hours, or until the internal temperature reaches 165°F (75°C).
5. Let rest for 10 minutes before carving.

36. Lamb Chops with Mint Sauce

Ingredients:

• 4 lamb chops
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp rosemary, chopped
• Salt and pepper to taste
• 1/4 cup mint leaves, chopped
• 1 tbsp white wine vinegar
• 2 tsp honey

Instructions:

1. Preheat a grill or skillet over medium-high heat.
2. Rub lamb chops with olive oil, garlic, rosemary, salt, and pepper.
3. Grill lamb chops for 4-5 minutes per side for medium-rare.
4. For the mint sauce, combine mint, vinegar, honey, and a pinch of salt in a small bowl.
5. Serve lamb chops with mint sauce on top.

37. Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms
• 1 cup breadcrumbs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Remove stems from mushrooms and scrape out the gills with a spoon.
3. In a bowl, combine breadcrumbs, mozzarella, Parmesan, olive oil, garlic, parsley, salt, and pepper.
4. Stuff the mushroom caps with the mixture and place on a baking sheet.
5. Bake for 20-25 minutes, until golden brown and tender.

38. Veggie Lasagna

Ingredients:

• 9 lasagna noodles, cooked
• 1 medium zucchini, sliced
• 1 cup spinach, chopped
• 2 cups ricotta cheese
• 1 egg
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix ricotta cheese, egg, spinach, salt, and pepper.
3. In a baking dish, spread a thin layer of marinara sauce. Layer cooked noodles, ricotta mixture, zucchini slices, and marinara sauce. Repeat until all ingredients are used, ending with mozzarella and Parmesan on top.
4. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

39. Fettuccine Alfredo with Shrimp

Ingredients:

• 12 oz fettuccine pasta
• 1 lb shrimp, peeled and deveined
• 3 tbsp butter
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook fettuccine according to package instructions.
2. In a large skillet, melt butter and cook shrimp until pink, about 3-4 minutes.
3. Remove shrimp and set aside. In the same skillet, add garlic and cook for 1 minute.
4. Add heavy cream and bring to a simmer. Stir in Parmesan cheese, salt, and pepper until the sauce thickens.
5. Toss cooked pasta with the Alfredo sauce and shrimp.
6. Garnish with fresh parsley and serve.