Dinner Ideas – PHUIIS BLOG

Easy Dinner Ideas perfect for busy weeknights! This collection features quick and family-friendly recipes like Fiesta Chicken, 15-Minute Chicken Bites, Steak Bites, Creamy Swedish Meatballs, Lazy Enchiladas, and Freezer Chicken Pot Pies. Simple ingredients, minimal prep, and comforting homemade meals everyone will love. Great for meal planning, freezer meals, and last-minute dinners. Ideal for weeknight dinners, easy comfort food recipes, and budget-friendly family meals.

1. Fiesta Chicken

Ingredients

2 teaspoons extra-virgin olive oil
1 pound boneless skinless chicken thighs , or chicken breasts cut into bite-size pieces
2 cloves garlic, minced
1 cup yellow onion, diced
1 tablespoon smoked paprika
2 teaspoons onion powder
1 teaspoon kosher salt
½ teaspoon pepper
1 medium red bell pepper, cored and chopped
1 medium green bell pepper, cored and chopped
15 ounces black beans, rinsed and drained
15 ounces whole kernel corn, drained
1 cup diced tomatoes
1½ cups white rice
3 cups low-sodium chicken broth
¾ cup Mexican blend cheese
Optional toppings chopped fresh cilantro, jalapeño slices, sliced or diced avocado, plain nonfat Greek yogurt (or sour cream), lime wedges

Instructions

In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken thigh pieces and cook them until they are browned on the outside. This should take about 3 minutes.
Add the minced garlic, diced onion, smoked paprika, onion powder, and kosher salt and pepper to the skillet. Sauté for 2 minutes until the onions are softened, and the spices are fragrant.
Stir in the bell peppers, black beans, corn, diced tomatoes, white rice, and chicken broth. Bring the mixture to a boil and then reduce the heat to low.
Cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the rice is tender. Be sure to adjust the cooking time of the rice according to the package instructions.
Once cooked, taste it and adjust the seasonings if you like. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Sprinkle the Mexican blend cheese over the top of the Fiesta Chicken and cover the skillet again. Let it sit for a few minutes until the cheese melts.
Serve the Fiesta Chicken warm, garnished with optional toppings and side dishes like chopped fresh cilantro, chopped green onions, corn chips, jalapeño slices, picante sauce, fresh pico de gallo, green chilis sliced or diced avocado, a dollop of Greek yogurt (or sour cream), cream cheese, tortilla chips, and a squeeze of fresh lime juice.

Notes

Rinse the black beans under cold water before adding them to the skillet. This removes excess sodium and starch, allowing their natural flavors to shine through.
To ensure your chicken is tender and juicy, use a meat thermometer to check for an internal temperature of 165°F (74°C). This guarantees safe and perfectly cooked chicken every time.

Nutrition

2. 15 Minute Chicken Bites

Ingredients

3 large boneless skinless chicken breasts, cut into 1-inch bite-sized pieces (approximately 1 ¼ to 1 ½ total pounds)
¾ teaspoon dried Italian seasoning blend
¾ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
1 tablespoon minced garlic
1 tablespoon minced fresh parsley, optional garnish

Instructions

Place the boneless skinless chicken pieces onto a plate and pat them dry well with a paper towel.
Combine together, in a small bowl, the dried Italian seasoning blend, smoked paprika, salt and black pepper.
Sprinkle the spice blend over the patted dry chicken pieces and toss to evenly coat the chicken pieces with spice mixture.
To a large (12 inch) heavy duty skillet, over medium-high heat, add the olive oil and 1 tablespoon of the unsalted butter. Once the butter has melted, add the seasoned chicken pieces to the hot skillet being sure the pieces are in a single layer.
Sear the chicken pieces for 3-4 minutes, undisturbed, on the first side then flip the chicken pieces and continue to cook for an additional 4-5 minutes or until golden brown on all sides and no pink remains. The internal temperature of the chicken should reach 165°F.
To the skillet of seared and browned chicken pieces, add the remaining 2 tablespoons of unsalted butter along with the minced garlic. Cook for 1 minute or until the butter has melted and the garlic is fragrant and tender. Turn off the heat to the skillet.
Toss the garlic butter chicken bites until all the chicken is coated in the garlic butter sauce. Sprinkle with the optional minced fresh parsley if desired for garnish.

Nutrition

3. Steak Bites

Ingredients

2 pounds sirloin steak
1 tablespoons olive oil
½ teaspoon cracked black pepper
½ teaspoon salt
¼ cup unsalted butter
5 cloves garlic, minced
½ teaspoon Italian seasoning
1 tablespoon fresh parsley, finely chopped

Instructions

Chop steak into cubes about 2 inches in size. Toss steak in salt and pepper.
Place olive oil in a large frying pan and heat over high heat.
Place some steak in the frying pan only until you have a single layer of steak. Don’t add all of it at once and work in batches so that you’re cooking single layers until all the steak is cooked. Fry each batch for about 4 to 5 minutes until thoroughly cooked. As each batch is cooked, place it in a serving dish.
Once all the steak is cooked and in the serving dish, use the same frying pan to prepare the butter mixture. Place the butter, garlic, and Italian seasoning into the frying pan over medium-high heat and cook until melted and garlic is slightly browning (no more than 2 minutes).
Pour the butter mixture over steak bites and toss to coat evenly. Sprinkle parsley over to garnish.

Notes

Because butter can burn at high heat, using the olive oil to cook the steak and preparing the garlic butter separately will ensure that everything cooks perfectly at the temperature that is best for each component.
Try not to stir the steak bites for the first minute or so to allow the pieces to get a nice sear on them to lock in the juicy flavor.

Nutrition

4. Swedish Meatballs And Noodles

Ingredients

12 tablespoons salted butter, divided into 4 tablespoons and 8 tablespoons
1 medium sweet onion, diced
½ teaspoon allspice
¼ teaspoon nutmeg
2 teaspoons black pepper
3 cloves garlic, minced
⅔ cup whole milk
1½ cups panko bread crumbs
2 large eggs
2 pounds ground meat (beef, pork or venison – or a combination)
2 cups shell pasta
3 tablespoons olive oil
½ cup all-purpose flour
5 cups beef broth
½ cup water
1 tablespoon Worcestershire sauce
½ cup heavy cream
1 tablespoon fresh parsley, chopped

Instructions

In a medium-sized mixing bowl, add the breadcrumbs and set them aside.
In a skillet, add 4 tablespoons of butter. Add the diced onion, allspice, nutmeg, and black pepper then cook until the onion is translucent.
Add the minced garlic and cook a further 2 minutes.
Add the milk and bring to a simmer. Add mixture to the breadcrumbs, mix well, then set aside to cool.
In another medium-sized mixing bowl, add the eggs and beat. Add the ground meat and combine well. Once the breadcrumb mixture has cooled enough, add the meat/egg and mix together using your hands. It’s messy, but it will give you the best results.
Shape into golf ball-sized balls (or bigger/smaller, whatever your preference for meatballs) then set onto a baking sheet lined with parchment paper.
Put into the refrigerator for 30 minutes. Turn on the oven to preheat to 375°F.
While the meatballs are setting, add water to a pot (enough to cook the pasta – about 8 cups) then bring to a boil. Add salt to the water.
Add the pasta and boil, uncovered, until the pasta is almost al dente (still has a slight crunch), about 7 to 8 minutes. Drain the pasta from the water and put it into a 9×13 casserole dish sprayed with cooking spray. Set aside.
Wipe out the skillet you used to cook the onions using a paper towel, then add the olive oil. Turn the heat to medium and add half of the meatballs. You want enough room for the meatballs not to be crowded. Brown the meatballs on all sides and put them into the casserole dish with the pasta.
Do the same with the second batch of meatballs. Set aside.
Using the pot you cooked the pasta in, melt 8 tablespoons of butter.
Add the flour and stir continuously for about 5 minutes. This will cook the flour.
Add the beef broth, water, Worcestershire sauce, 1 teaspoon of black pepper, and heavy cream, then bring to a simmer. Cook, simmering for about 10 to 15 minutes. The sauce should thicken up and reduce it a little.
Pour the sauce all over the meatballs and pasta. It will seem like there’s too much sauce but don’t worry, it will reduce in the oven and won’t be as much.
Put the casserole dish into the oven and cook for 30 minutes.
Remove the dish from the oven. Sprinkle with chopped parsley then serve with garlic bread and salad.

Notes

Using equal portions of beef and pork will give you a softer meatball.
This dish has a very mild flavor, which is how the classic dish is meant to taste. If you prefer a little more ‘oomph’, perhaps add some of your favorite seasonings.
Swedish meatballs are a very soft texture, so be careful in handling them when browning, etc.

Nutrition

5. Lazy Enchiladas

Ingredients

22.5 ounces frozen beef & cheese taquitos
10 ounces of enchilada sauce
4 ounces mild diced green chilis
8 ounces Colby Jack cheese, shredded
1 tablespoon fresh cilantro, chopped

Instructions

Preheat the oven to 425°F. Spray a 9×13 glass baking dish with cooking spray.
Place the frozen beef & cheese taquitos into the baking dish in a single layer.
Pour the enchilada sauce over the entire surface of the taquitos, followed by the diced green chilis.
Top the entire dish of lazy enchiladas with the shredded cheese and bake for 20 to 25 minutes or until the cheese is melted and bubbly.
Allow the lazy enchiladas to rest for 5 minutes, then garnish with the chopped fresh cilantro before serving.

Notes

These lazy enchiladas can be served with optional ingredients such as sour cream, diced tomatoes, diced avocado, sliced olives, sliced jalapenos, refried beans, and/or yellow rice.
You can substitute chicken & cheese taquitos for the beef ones.
You can add a layer of traditional refried beans or refried black beans to the bottom of the baking dish before adding the layer of frozen taquitos for a twist on this easy recipe.
If you want to use a more authentic Mexican cheese for melting, you could use Queso Asadero, Queso Fresco, or Oaxaca. Monterey Jack is also a great choice for this dish.
If using a homemade enchilada sauce, you will need about 1¼-1½ cups for this recipe.

Nutrition

6. Freezer Chicken Pot Pies

Ingredients

1 large yellow onion, diced
3 cups celery, diced
2 to 3 tablespoons olive oil
42 ounces of cream of chicken soup
10.5 ounces cream of celery soup
5 cups whole milk
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
5 cups chicken, diced and cooked
32 ounces frozen peas and carrots
2 boxes Pillsbury refrigerated pie crusts, you will need 3 rolls of pie crust, there are 2 in each box

Instructions

Remove refrigerated pie crusts and set them out on the counter (leave in their wrappers) to warm to room temperature.
In a large skillet, saute onions and celery in olive oil over medium heat. Cook, occasionally stirring, until onions are soft and translucent (8 to 10 minutes).
In a large mixing bowl, whisk together soups, milk, pepper, onion, garlic powders, and dried parsley.
Stir in cooked onion/celery mixture, chicken, frozen peas, and frozen carrots.
Divide the soup mixture between 6 foil loaf pan containers.
Unroll one pie crust at a time. Use the lid of each pan (or an unfilled inverted pan) and press an outline into the pie crust. Position the markings so that you can fit two cutouts on each pie crust. Use a knife to trace the outline and cut out “lids” for each pot pie.
Cut two slits in the top center of each crust.
Place a crust on top of each filled pie and seal the crust by pressing it against the sides of the pan.
Wrap in both plastic wrap and aluminum foil and freeze pot pies for up to 3 months.
To bake, thaw the pot pies overnight in the fridge. Preheat the oven to 375°F. Remove plastic wrap, but leave aluminum covering the top of the pot pie.
Bake, covered with aluminum foil, for 45 minutes. Remove the top and bake for another 30 to 40 minutes until the top crust is golden and flaky and the pot pie is bubbly up through the slits in the center of the crust.

Notes

If your family devours these pies up, you could make a double batch and pull out a couple from the freezer for each meal.
If you do want to bake the pot pies right from frozen, preheat the oven to 375°F and bake for 1 hour and 45 minutes.
When baking, put your foil pot pie dish on a rimmed baking sheet to make it easier to take it in and out of the oven.
It’s important to watch for the filling bubbling up through the center slits in the crust. Everything is already cooked, but you do want your pot pie piping hot all the way through. It will also start bubbling around the edges, but the center is the last thing that will be heated through.

Nutrition

1. Fiesta Chicken

Ingredients

Instructions

Notes

Nutrition

2. 15 Minute Chicken Bites

Ingredients

Instructions

Nutrition

3. Steak Bites

Ingredients

Instructions

Notes

Nutrition

4. Swedish Meatballs And Noodles

Ingredients

Instructions

Notes

Nutrition

5. Lazy Enchiladas

Ingredients

Instructions

Notes

Nutrition

6. Freezer Chicken Pot Pies

Ingredients

Instructions

Notes

Nutrition

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