Dinner Recipes

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What's for Dinner

Dinner: The Star of the Show!

Dinner is more than just a meal; it’s a celebration of flavors, a time to connect with loved ones, and a chance to unwind after a long day. And here at [Your Page Name], we’re passionate about making dinner the star of your show!

We’ve curated a collection of mouthwatering dinner recipes that will tantalize your taste buds and inspire your inner chef. From comforting classics to exciting global flavors, we’ve got something for everyone. Whether you’re craving a quick and easy weeknight meal or a show-stopping feast for a special occasion, our recipes will help you create culinary magic in your own kitchen.

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Vegetables are culinary heroes, adding flavor, color, and nutrition to every dish. Their versatility is unmatched, from earthy roots to vibrant greens, they offer a symphony of tastes and textures.

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Sopa de Lima

Dinner · Meat & Poultry Mains

Sopa de Lima

Shredded chicken, tomato, onion, and Anaheim pepper simmer in a lightly spiced broth. Fresh lime juice brightens each bowl, with tortilla strips and avocado added at serving.

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Cook Mode

Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Serves: 6 servings

Bring it to the table

About this recipe.

A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

2 Tbsp Olive Oil
2 Roma Tomatoes (diced)
1 Large Yellow Onion (fine dice)
1 Anaheim pepper (stemmed, seeded, and diced)
¼ tsp Ground Cinnamon
⅛ tsp Ground Cloves
2 tsp Kosher Salt (or less to taste, depending on broth)
3 Cloves Garlic (minced)
2 lb Chicken Breast (raw, boneless and skinless)
8 Cups Chicken Broth (low-sodium)
½ Cup Lime Juice (fresh squeezed)

For Topping

Crispy tortilla strips (prepared or store-bought, to taste)
1 Avocado (diced)

Jump to Recipe

Finish with fresh lime

Poach the chicken gently and check its temperature before shredding. Stir in the lime juice after cooking, tasting as you go, and save the tortilla strips for the bowls so they stay crisp.

Adapted from Isabel Orozco-Moore at Isabel Eats.

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The cooking plan

How to make Sopa de Lima.

Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sopa de Lima

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A lime-bright chicken soup with tomatoes, onion, Anaheim pepper, cinnamon, and cloves, served with crisp tortilla strips and avocado.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Soup

Cuisine: Mexican

Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients

2 Tbsp Olive Oil
2 Roma Tomatoes diced
1 Large Yellow Onion fine dice
1 Anaheim pepper stemmed, seeded, and diced
¼ tsp Ground Cinnamon
⅛ tsp Ground Cloves
2 tsp Kosher Salt or less to taste, depending on broth
3 Cloves Garlic minced
2 lb Chicken Breast raw, boneless and skinless
8 Cups Chicken Broth low-sodium
½ Cup Lime Juice fresh squeezed

For Topping

Crispy tortilla strips prepared or store-bought, to taste
1 Avocado diced

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Equipment

Large pot

Instant-read thermometer

Knife and cutting board

Mixing bowl

Stirring spoon

Ladle

Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions

Heat olive oil in a heavy 5- to 6-quart pot over medium-high heat. Add diced tomatoes, onion, and Anaheim pepper. Cook about 8 minutes, stirring occasionally, until softened.
Stir in cinnamon, cloves, and salt. Lower heat as needed and cook for 5 minutes, stirring so the spices do not scorch. Add garlic and stir for 1 minute.
Add broth and raw chicken breasts. Bring to a boil, then reduce to a gentle simmer and cover. Cook about 20 minutes, or until the thickest part of each breast reaches 165°F on a food thermometer; larger pieces may take longer. Skim any foam from the surface.
Transfer cooked chicken to a clean bowl and shred with two forks. Return it to the broth and remove the pot from heat. Stir in lime juice gradually to taste and adjust salt if needed.
Ladle into six bowls and top with prepared crispy tortilla strips and diced avocado just before serving.

Notes

The cooking time depends on the thickness of the chicken; check each piece with a thermometer before shredding. Add lime off the heat and taste as you go. Keep tortilla strips separate until serving so they stay crisp.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Big-Batch Marinara Sauce

Sauces, Gravies & Dressings

Big-Batch Marinara Sauce

A pot of tomato sauce quietly simmering on the stove can become several meals. This marinara starts with canned plum tomatoes and finishes with fresh basil, giving you a flexible base for pasta and bakes.

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Jump to recipe Print recipe

Cook Mode

Prep: 15 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 45 minutes
Serves: 12 sauce portions

Bring it to the table

About this recipe.

A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

1 large yellow onion (finely diced)
4 cloves garlic (minced)
4 28-oz cans whole plum tomatoes (with their juices; 112 oz total)
½ cup fresh basil leaves (loosely packed, torn)
¼ cup olive oil
1 tsp salt (start here and adjust after simmering)
½ tsp black pepper (or to taste)

Make one pot, plan several meals

This is a large batch made with four 28-ounce cans of tomatoes. Let it reduce gently, stirring the bottom of the pot occasionally. The finished volume varies, so measure what you need for another recipe before storing the rest in meal-sized portions.

Recipes to use it in

Use the same sauce for your next pasta dinner. For pizza, simmer it to a thicker consistency so the topping does not make the crust soggy.

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The cooking plan

How to make Big-Batch Marinara Sauce.

Heat the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 6–8 minutes, stirring, until softened. Add the garlic and stir for about 30 seconds without browning it.
Carefully pour in all four cans of tomatoes and their juices. Break up the tomatoes with a spoon or potato masher. Stir in the salt and pepper.
Bring just to a simmer. Reduce the heat to low and partially cover the pot. Cook for about 2 to 2½ hours, stirring and scraping the bottom occasionally, until the sauce has thickened to your liking. Add a splash of water if it becomes too thick before the flavor develops.
Remove the pot from the heat and stir in the basil. Taste and adjust the salt and pepper after the sauce has reduced. Leave chunky, or carefully use an immersion blender with its head submerged for a smoother sauce; avoid splashing hot sauce.
Use with pasta, lasagna or pizza. For leftovers, divide into shallow containers so the sauce cools promptly, then refrigerate or freeze in useful portions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Big-Batch Marinara Sauce

No ratings yet

A slow-simmered tomato sauce with onion, garlic and fresh basil. Make a large pot for pasta, lasagna or pizza, then refrigerate or freeze the extra sauce in meal-sized portions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings: 12 sauce portions

Course: Sauces

Cuisine: Italian, Italian American

Ingredients Equipment Instructions Nutrition Video Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.