Easy Dinner Recipes P.2

Still pondering over what you should make for dinner? Try one of the recipes below!


  1. Healthy Chicken Enchilada Casserole  A close up of a chicken enchilada casserole in a white dish                    Ingredients: 2 cups 12 ounces diced or shredded cooked chicken (like rotisserie chicken meat), 1 ½ cups enchilada sauce, 1 cup reduced-fat shredded Mexican-blend cheese, 8 6-inch corn tortillas, Optional garnish: sour cream sliced green onion, sliced olives, diced avocado or guacamole 


  1. Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.

  2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
  3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
  4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
  5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
  6. Garnish with optional toppings!


2.  Pesto Chicken Stuffed Peppers

Ingredients: 6 red, orange, or yellow bell peppers, Whole rotisserie chicken, cooked and shredded ,1⁄2 cups mozzarella cheese, divided and shredded, 1 cup cooked quinoa, 1 (6.25 oz) jar of pesto


  1. Turn on broiler to high. Place bell peppers under broiler and broil from 5 minutes on each side until skin blisters and begins to turn black.
  2. Remove peppers from oven, set aside. Preheat oven to 350 degrees.
  3. In a medium size mixing bowl combine the shredded chicken with 1 cup shredded cheese, the pesto and the quinoa and toss to coat.
  4. Once peppers are cool enough to handle, slice in half and remove membranes and seeds. Add a heaping 1/4 cup of the chicken mixture to each pepper and top with cheese.
  5. Bake for 10 minutes. Serve immediately and enjoy!

3. Teriyaki Chicken

Ingredients (4 servings): 2 lb chicken thighs, sliced into chunks, 1 cup soy sauce, ½ cup brown sugar


  1. Sear the chicken thighs evenly in a pan, then flip.
  2. Add the soy sauce and brown sugar, stirring and bringing to a boil.
  3. Stir until the sauce has reduced and evenly glazes the chicken.
  4. Serve with rice, if desired!
  5. Enjoy!