What's for Dinner? Here Are 86 Easy Dinner Ideas to Answer That Query

Recipes: Comfort Food Can Be Healthy With These Low-calorie Dishes

Comfort food doesn't have to be a high-caloric landmine. Dinners showcasing sensible comfort food that have delicious deep flavors are the theme of Pip Payne's newest cookbook, "The Slimming Foodie Easy Meals Every Day" (Hamlyn).

Getting family dinners on the table night after night is no easy feat. Payne chooses dishes that offer maximum taste with minimum fuss. Most of her entrée recipes are in the ballpark of 350 calories per serving. Many have a lower calorie count, while others have more.

Here are three of her recipes that range from a mushroom-based Bourguignon which comes in at 213 calories per serving (without rice or mashed potatoes) to Sweet and Sour Pork Tenderloin at 327 calories per serving (without rice). The Tarragon Chicken and Mushroom Orzo has 483 calories per serving, not too bad for a pasta-centric meal.

Sweet and Sour Pork is made with pork tenderloin, pineapple chunks, garlic, ginger and bell peppers. (Photo by Chris Terry) Sweet and Sour Pork

Pork chop fans take note. It's time to expand your repertoire and embrace the convenience, mild flavor and tender texture of pork tenderloins. These no-waste cuts of pork are extra lean, almost as lean as skinless chicken breasts. This version of sweet and sour pork uses a tasty tenderloin and doesn't overdo the sweet aspect, using pineapple and a small amount of honey to balance out the flavors.

Yield: 4 servings

INGREDIENTS

3 garlic cloves, peeled, halved

1 1/4-inch piece of ginger, peeled, coarsely chopped

2 tablespoons tomato puree

2 tablespoons rice vinegar

4 tablespoons light soy sauce

1 tablespoon honey

1 (15-ounce) can pineapple chunks in juice

1 teaspoon sesame oil

1 red onion, coarsely chopped

1 pork tenderloin, a little over 1 pound, thinly sliced crosswise

2 red, yellow, or orange bell peppers, seeded, coarsely chopped

DIRECTIONS

1. Prepare the sauce; put the garlic and ginger in a mini food processor or blender with tomato puree, rice vinegar, soy sauce, honey and pineapple chunks with their juice and blend until smooth.

2. Put the sesame oil in a sauté pan over high heat and stir-fry the onion about 2 minutes, then add the pork and peppers and reduce the heat to medium. Fry, stirring frequently,  for 10 minutes.

3. Add the sauce to the pan and simmer for 15 minutes. If desired, serve with rice.

Source: The Slimming Foodie Easy Meals Every Day" by Pip Payne (Hamlyn)

Tarragon Chicken and Mushroom Orzo is a tasty one-pot dish with a licorice edge. (Photo by Chris Terry) Tarragon Chicken and Mushroom Orzo

Fresh tarragon adds a lovely note to this one-pot dish with its licorice edge. Many large supermarkets sell it, but if you can't find it substitute fresh basil, fresh dill or basil pesto to taste. Don't even think of using dried tarragon; it lacks flavor and aroma.

Yield: 4 servings

INGREDIENTS

Nonstick oil spray

1 yellow onion, chopped

2 skinless boneless chicken breasts, cut into small bite-sized pieces

7 ounces sliced fresh cremini mushrooms

1/4 cup dry white wine

10 1/2 ounces orzo

3 1/4 cups hot chicken broth

2 teaspoons Dijon mustard

5 1/2 ounces chopped frozen spinach

1 tablespoon finely chopped fresh tarragon leaves

3 tablespoons light sour cream

Salt and freshly ground black pepper to taste

DIRECTIONS

1. Spray a large skillet with nonstick spray and place over medium-high heat. Fry onion for a few minutes until it starts to soften. Add chicken and mushrooms and fry, stirring frequently, for about 10 minutes.

2. Add wine and bring to a boil; boil for 1 minute, then stir in the orzo. Pour 3/4 of the hot chicken broth and stir in the mustard. Simmer for 15 minutes, stirring occasionally. Add spinach and remaining broth, stir well and simmer another 5 minutes.

3. Add the tarragon and sour cream. Remove from the heat and season to taste with salt and pepper. Stir well to make sure the sour cream, tarragon, and spinach are well distributed.

Source: The Slimming Foodie Easy Meals Every Day" by Pip Payne (Hamlyn)

Slow-Cooker Mushroom Bourguignon features porcini mushrooms and shallots, carrots and garlic that are fried before going into the slow cooker. (Photo by Chris Terry) Slow-Cooker Mushroom Bourguignon

Yield: 4 servings

INGREDIENTS

10 ounces dried porcini mushrooms

1 tablespoon butter

12 ounces shallots, halved, peeled

2 large carrots, peeled, cut into 1-inch slices

3 garlic cloves, crushed, peeled

2 tablespoons tomato puree

2 tablespoons cornstarch

3/4 cup plus 1 tablespoon dry red wine

1 teaspoon Marmite or other yeast extract such as Bragg Nutritional Yeast Seasoning

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

9 ounces cremini mushrooms, quartered

9 ounces portobello mushrooms, halved, thickly sliced

7 ounces small white mushrooms, halved

2 cups hot vegetable broth

Optional for serving: cooked rice or mashed potatoes

Garnish: chopped parsley

DIRECTIONS

1. Place the porcini mushrooms in a heatproof bowl and pour enough boiling water to cover; set aside.

2. Melt butter in a large deep skillet on medium-high heat. Add shallots and fry for 5 minutes. Add carrots and garlic. Fry for 2 minutes and then transfer to slow cooker.

3. In a small bowl, combine the tomato puree and cornstarch; stir to form a smooth paste. Spoon into the skillet, set over low heat, then slowly stir in the red wine a bit at a time to form a smooth, lump-free sauce. Add the Marmite or yeast extract, dried herbs, salt and pepper. Stir well, bring to a boil on high heat. Remove from heat.

4. Add mushrooms to the slow cooker, including the porcini and most of the water it has been soaking in (use caution not to add the last bit of that soaking water because it can contain grit). Stir in the red wine sauce, scraping the skillet with a silicone spatula to capture all of it. Stir in broth. Cover and cook on low setting for 5 hours.

5. If desired, serve over mashed potatoes or rice. Garnish with chopped parsley.

20 Quick & Easy Lunches For Winter

Your lunch break is about to get a lot better, thanks to these tasty lunches! These quick and easy lunch recipes take less than 10 minutes to prepare, so they're perfect for throwing together when you're pressed for time. Plus, they're packed with winter produce like leafy greens, Brussels sprouts and cabbage. Spruce up your menu with options like our Mashed Chickpea Salad with Dill & Capers or our Hearty Tomato Soup with Beans & Greens for a nourishing lunch that comes together in no time.

Lemon-Dill Tuna Salad

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower

This lemon-dill tuna salad packs plenty of protein and gets a boost of flavor from sumac—a spice used in Middle Eastern, Mediterranean and North African cooking that adds a citrusy touch, enhancing the lemon flavor without overshadowing the other ingredients.

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Mashed Chickpea Salad with Dill & Capers

This creamy yet light vegan salad is full of bright, herby goodness. On its own, it's great to serve alongside a sandwich or veggie burger in place of potato salad or coleslaw. You can also make it into a light lunch by adding a handful of arugula to enjoy it as a green salad.

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Hearty Tomato Soup with Beans & Greens

Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture.

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Chicken Salad

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

This herbaceous chicken salad recipe is perfect sandwiched between two slices of whole-wheat country bread, but don't stop there! Enjoy it with crackers, in a wrap or serve it on top of greens.

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Mascarpone & Berries Toast

Creamy mascarpone is delightful when topped with mixed berries and mint for this bright-tasting, easy and healthy toast.

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Brussels Sprouts Salad with Crunchy Chickpeas

This healthy high-fiber salad uses preshredded Brussels sprouts from the produce department and store-bought roasted chickpeas. Look for roasted chickpea snacks with the healthy snacks or nuts at your grocery store.

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Mason Jar Power Salad with Chickpeas & Tuna

This power salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.

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Veggie & Hummus Sandwich

Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey

This mile-high sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables, depending on your mood.

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Buffalo Chickpea Salad

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly

We took all the flavors you know and love from Buffalo wings and used them in this plant-based chickpea salad. Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce.

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Green Goddess Tuna Salad

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.

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Chicken & Cabbage Bowls with Sesame Dressing

Photographer: Rachel Marek, Prop stylist: Holly Dreesman, Food stylist: Gabriel Greco

Four convenience products are all you need to prepare these tasty bowls. A bag of shredded coleslaw serves as the base that's topped with seasoned chicken strips, crunchy flavored almonds and a drizzle of sesame dressing.

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Apple & Peanut Butter Toast

A pinch of ground cardamom punches up the flavor in this classic combo of apples and peanut butter on toast.

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3-Ingredient Creamy Rotisserie Chicken Salad

Carolyn Hodges

We put a flavor twist on the classic chicken salad by using a lemon-herb mayonnaise. Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe. Serve this rotisserie chicken salad recipe with whole-grain crackers.

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Chopped Salad with Sriracha Tofu & Peanut Dressing

You can dress these tasty salad bowls up to 24 hours before serving to allow the flavors to marry. The spicy Sriracha tofu is balanced by the nutty dressing and hearty mix for a flavorful meal.

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Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing

A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. A few wedges of warm pita finish off the meal perfectly.

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Chopped Chicken & Sweet Potato Salad

This easy salad allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.

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Cucumber & Roasted Red Pepper Hummus Wrap

Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco

Roasted red pepper hummus adds color and a little extra flavor to this easy wrap, but any flavor hummus will work well here. Cucumber, sprouts, salad greens or spinach all add a refreshing crunch. For a peppery kick, try using arugula.

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Mixed Greens with Lentils & Sliced Apple

This salad is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils—just make sure to look for low-sodium and give them a rinse before adding them to the salad.

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Cabbage, Tofu & Edamame Salad

Craving crunch? Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles. This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.

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Vegetarian Niçoise Salad

This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.

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21 Easy Hot Lunches To Pack For Work

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

If you're looking to switch up your lunch routine, these recipes are calling your name! These hot lunch recipes will warm you up and keep you satisfied, a welcome option during wintery weather. Dishes like our Garlicky Cabbage Soup and our Roasted Broccoli & Kimchi Rice Bowl are delicious and flavorful offerings that are perfect for work days.

Garlicky Cabbage Soup

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

This garlicky cabbage soup is pure comfort in a bowl. Warm, hearty and nourishing, it's rich with the aromatic flavor of garlic and tender-sweet cabbage. Packed with veggies and a savory broth, this soup is perfect as a light meal on its own or as a starter.

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Cauliflower Spanakopita Melt

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower

This cauliflower melt blends the flavors of the Greek spinach pie, spanakopita, into the hand-held comfort and convenience of a grilled cheese sandwich. Chopped roasted cauliflower brings a healthy, veggie-packed twist.

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Roasted Broccoli & Kimchi Rice Bowl

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman

This well-rounded rice bowl is packed with kimchi and yogurt to support a healthy gut. Edamame adds fiber while garlic and gochugaru give this dish plenty of flavor.

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Marry Me Chickpea Soup with Kale

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley

This creamy chickpea soup was inspired by Marry Me Chicken, a dish that features chicken and sun-dried tomatoes. We gave this dish a plant-based spin by swapping out the chicken for chickpeas and kale to create a cozy, warming meal perfect for cooler weather.

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Chickpea & Sweet Potato Grain Bowls

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

This nutrient-dense bowl is packed with fiber rich chickpeas and sweet potatoes. A base of sorghum, a gluten-free ancient grain, adds heartiness and a tangy yogurt-based drizzle offers a probiotic boost.

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Creamy Tortellini Vegetable Soup

Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell

This veggie-packed soup is easy to prepare, ideal for those busy nights when you want a delicious, homemade dinner without spending hours in the kitchen. Just pair it with some crusty bread and a side salad, and you've got a warm, comforting dinner the whole family will love!

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Kale & Chickpea Grain Bowls

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale and a vibrant avocado dressing. Bulgur, also called cracked wheat, is a quick-cooking whole grain that works well here.

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Sheet-Pan Roasted Butternut Squash Soup

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower

Roasting the vegetables in the oven before blending them intensifies their flavors, resulting in a deeply rich and flavorful soup. We love the sweet and nutty flavor of butternut squash, but any winter squash with a similar texture will work well.

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Butternut Squash Mac & Cheese

Photographer: Greg DuPree, Food Stylist: Chelsea Zimmer, Prop Stylist: Hannah Greenwood

This rich and creamy butternut squash mac and cheese has hints of roasted squash whirled into a cheesy sauce flavored with fresh sage for a delicious plant-based meal any day of the week.

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Grilled Vegetable & Black Bean Farro Bowls

Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

These bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette.

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Three-Bean Chili

This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.

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French Onion Cabbage Soup

Photographer: Morgan Hunt Glaze, Prop Stylist: Hannah Greenwood, Food Stylist: Sally McKay

This French onion cabbage soup is a creative twist on the classic, bringing a new level of comfort to this warming soup. This version swaps out some of the onion for caramelized cabbage. The savory broth, infused with sweet onions and topped with cheesy croutons, remains just as satisfying, but with a veggie-packed twist.

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Chipotle-Lime Cauliflower Taco Bowls

A bold, smoky marinade elevates roasted cauliflower in this meal-prep version of our popular Chipotle-Lime Cauliflower Tacos. Precut cauliflower and microwavable quinoa can help cut down on prep time.

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Eat-the-Rainbow Vegetable Soup

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster

This vibrant and wholesome soup helps support your well-being. It's packed with a variety of colorful vegetables, like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation.

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Stuffed Sweet Potato with Hummus Dressing

Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic five-ingredient lunch for one!

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Crispy Salmon Rice Bowl

Crunch cucumber and creamy avocado add texture to this rice bowl. Tender pieces of salmon get a sweet and crispy coating thanks to sweet and savory teriyaki glaze.

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Roasted Vegetable Soup

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman

This roasted vegetable soup uses a diverse and delicious array of vegetables, supporting gut health with prebiotic ingredients like sweet potato, leeks and chickpeas, plus you get a probiotic boost from white miso.

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Chicken Pesto Panini

In this panini recipe, the extra-thin bread gets nice and crispy, the mozzarella melts beautifully and the arugula adds a fresh and peppery note to complement the pesto. It's a delicious and easy panini to throw together!

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Bean & Veggie Taco Bowl

Simple brown rice and black beans serve as the backdrop for sautéed veggies and taco toppings!

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White Bean Soup with Pasta

Jacob Fox

We use mirepoix—a combination of onion, celery and carrots—to flavor this white bean soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

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Spinach & Fried Egg Grain Bowls

Photographer: Antonis Achilleos, Prop Stylist: Shell Royster, Food Stylist: Ruth Blackburn

Wheat berries, a nutty-tasting whole grain with a pleasantly chewy texture, are the base of this hearty bowl. Topped with spinach, peanuts and an egg, these bowls make for a satisfying meal.

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