10 Quick Homemade Recipes for Dinner and Lunch

1. Whole Wheat Cinnamon Swirl Bread

Several months ago I shared  with you the recipe for the  best  Whole Wheat Bread  ever.  I had been on a hunt for a long, long, long time to find the perfect recipe for me and I was so excited to finally find one that I absolutely LOVE!  This Whole Wheat Cinnamon Swirl Bread is made using the same base recipe as my whole wheat bread.  After you the dough is finished mixing you simply roll it out, drizzle a little honey over it, sprinkle with some cinnamon, roll it up and you have Cinnamon Swirl Bread.  If you are a fan or raisins (I am not)You could probably even throw a few in and make it cinnamon raisin bread.  This is the perfect breakfast bread.  It’s so yummy toasted and slathered with butter and a little honey.  It also makes for some pretty amazing French toast.

 Whole Wheat Cinnamon Swirl Bread

2 1/4 Cups Hot Water
1 Teaspoon Honey
2 Tablespoon Yeast
5 Tablespoon Vital Wheat Gluten
1 Tablespoon White Vinegar
1/3 Cup Oil (Vegetable or Coconut)
1/3 Cup Honey
2 Teaspoons Salt
5 1/5 – 6 Cups Whole Wheat Flour
4-6 Tablespoons Honey
2-4 Tablespoons Ground Cinnamon
In the bowl of your mixer add the water, yeast, and 1 teaspoon honey.  Cover and let sit for 2-3 minutes, until the yeast begins to bubble.  Add vital wheat gluten, vinegar, oil, 1/3 cup honey, salt and 3 cups of flour.  Mix until smooth.  Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl.  Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes.  Dump the dough onto a lightly greased surface.  Divide the dough into two even balls. For each loaf:  Using a rolling pin roll into an 8×20 inch rectangle.  Drizzle with 2 to 3 tablespoons of honey and sprinkle with 1 to 2 tablespoons of ground cinnamon.  Leave a half an inch border with no honey or cinnamon all the way around the rectangle.  Starting with the short end of dough closest to you roll it up.    You want to roll the dough as tight as possible.  Once completely rolled pinch the dough together on each end to seal it up.  Place seam side down into a greased loaf pan.  Repeat with the other loaf.  Cover and let rise until double, about 30 minutes to an hour.  Bake in a preheated 350 degree oven for 30-40 minutes.  Remove from bread pans immediately and cool on a wire rack.  Store at room temperature or freeze any that won’t be used within 5-6 days.  Do not refrigerate, it dries the bread out quickly.  Enjoy!

2. Blackened Tilapia

My fish used to be served with a more than healthy dose of tartar sauce just to make sure I didn’t taste any hint of a fishy flavor(not that tilapia really has any anyways).  The first time I tried this blackened tilapia I was surprised to notice at the end of dinner I had not even

touched my heaping pile of tartar sauce.  The seasoning on this tilapia is seriously amazing and it would be a crime to drown it out with tartar sauce.  Looks like I can leave the tartar sauce in the fridge from now on, or even at the store for that matter.  Tilapia is such a quick healthy dinner.  The tilapia itself cooks up really quick and the seasoning mix takes less than 5 minutes to mix up.  You can even double or triple the seasoning mix and store the extra in an airtight container in your spice cupboard to save you some time on the next go around.  Oh and don’t be afraid of the cayenne pepper in the mix.  It adds just a hint of heat to the mix, but not to much. My kids love it and will usually even ask for seconds.

Blackened Tilapia
2 Tablespoons Paprika
2 Teaspoons Kosher Salt
2 Teaspoons Lemon Pepper
1 and 1/2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
1 Teaspoon Dried Basil Leaves
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Thyme
6 Tilapia Fillets
8 Tablespoons Butter, divided
In a small mixing bowl add and mix together all of the dry seasoning ingredients.  Melt 6 tablespoons of the butter in a shallow dish big enough to dip each tilapia fillet in.  Add the other 2 tablespoons of butter to a large frying pan and heat to medium.  Dip each fillet into the shallow dish of butter.  Rub the seasoning mix on both sides of each fillet.  Place in the heated pan and cook each side for 3-5 minutes or until thoroughly cooked and the fish flakes apart easily with a fork.  Enjoy!

3. Teriyaki Chicken

I love slow cooker meals.  They are so quick and easy to throw together.  I love being able to get dinner all ready earlier in the day, instead of trying to figure out what to make at 5:00 when the kids are begging for dinner.  Which is exactly why I love this teriyaki chicken.  This chicken really couldn’t be easier.  Simply put the chicken and sauce in the crock pot, turn on low and cook for 5-6 hours, serve over rice and steamed veggies and you’ve got yourself a quick, easy, stress free meal.

Teriyaki Chicken
3/4 Cup Sugar
3/4 Cup Soy Sauce
3 Tbsp Apple Cider Vinegar
1-2 Cloves Garlic, minced
2 Tbsp Water
1/4 tsp Black Pepper
1 lb. Chicken Breast or Tenders
Place the chicken in the crock pot.  In a mixing bowl, whisk the remaining ingredients together and pour over the chicken.  Cook on low for 5-6 hours.  1 hour before serving shred the chicken in the crock pot using two forks to pull it apart.  Replace the lid and finish cooking.  Enjoy!

4. Quick Bread

Almost every Sunday growing up we would whip up a batch of quick bread. If we were having roast and potatoes we shaped it into rolls or if we were having spaghetti it was breadsticks. I love this recipe because it is easy, quick and versatile. You just mix up the ingredients shape it into either rolls or breadsticks let it raise for 15 minutes and bake. If you chose rolls simply brush them with butter and for breadsticks you brush with butter and sprinkle with garlic salt, and a little parsley.


Quick Bread
3 cups warm water
3 Tbsp yeast
3 Tbsp sugar
1/2 cup oil
1 Tbsp salt
6-7 cups flour


Mix the water, yeast and sugar together. Cover and let it sit for 1-2 minutes. Add the oil, salt and half of the flour. Mix well. Add the remaining flour 1 cup at a time until the dough forms a ball and no longer sticks to the side of the bowl. Shape the dough into either rolls or breadsticks. Place on a greased baking sheet. They should be close together but not touching. Raise for 15 minutes. Bake at 425 for 15-20 minutes or until the tops are a deep golden brown. Brush with butter. For breadsticks sprinkle with garlic salt and parsley. Enjoy!
Recipe inspiration: Mom

5. Crock Pot Baked Potatoes

When I first saw this idea it was one of those, why didn’t I think of that, moments. Anyone else ever have moments like that? Cooking baked potatoes in the crock pot is so nice. It’s great in the summer you don’t have to turn on the oven and heat your house up or if you are cooking a big meal and need your oven for another dish you won’t have to wait for the potatoes to finish cooking. You can put them in the crock pot in the morning, not worry about them all day, and at dinner time they are ready to eat. I have tried to make microwave baked potatoes before, but have not been pleased with the results. I was pleasantly surprised when these came out tasting just like they had been cooked in the oven.
Crock Pot Baked Potatoes


-wash and dry your potatoes
-wrap each potato in aluminum foil
-place in the crock pot
-cook on low for 7-8 hours(depending on how soft you like them
– load with your favorite toppings

6. Zucchini Bread

Every summer I look forward to zucchini bread. I can’t believe that it is getting close to the end of summer and I just barely made zucchini bread for the first time this year. I have been waiting all summer for my zucchini plant to actually produce some zucchini’s. First it had a pretty rough start since it didn’t get warm here until pretty late in the season, then for some unknown reason the first few zucchini’s on the plant got about 2 inches long and then just quit growing. Finally about a week ago I had a zucchini growing that I just knew was going to make a tasty loaf of bread, well much to my dismay I went out to check on it and our chickens had pecked holes all over in it along with the leaves of the zucchini plant and many other plants in my garden. I couldn’t believe it! So I gave up trying to grow my own zucchini and just bought some at the store the next day. I couldn’t wait any longer. I didn’t even let the first loaf cool all of the way before spreading some butter on a nice thick piece and enjoying my first taste of zucchini bread this year!

 Here’s a tip for anyone with zucchini coming out your ears(I’m jealous!) You can shred the zucchini and measure the amount you need for a recipe(this one calls for 2 cups) into a freezer bag and stick in the freezer. Then when you are ready to use it simply thaw it and its ready to use. I have done this in the past and I love being able to bake up some zucchini bread in the middle of winter instead of having to wait until summer to enjoy some.


Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
1 Tbsp vanilla
2 cups shredded zucchini
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3 cups flour


In a mixer beat the eggs, then add the oil and mix it into the eggs. Add the sugar and vanilla. Mix well. Add the zucchini. Add the dry ingredients and mix until well incorporated. Pour the batter into two greased 9×5 loaf pans. Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes then remove and finish cooling on a wire rack.

7. Pico De Gallo

This is such a great summer recipe. I love how light and fresh it is. Which makes it great for those hot summer days when you don’t feel like turning on the oven. I know this is probably supposed to be an appetizer or side dish, but I have to admit we have had just tortilla chips and Pico de gallo for our main dish on more than one occasion. That’s how much we like it. It is also great on tacos or fajitas.
My husband likes it with tiny shrimps added in. Just the smell of them about makes me sick, so I usually split it into two bowls. One with shrimp for him and one without for me.

Pico De Gallo

5 plum or Roma tomatoes

1 small white or yellow onion
1-2 Jalapenos (seeded)
1/2 a bunch of cilantro
juice from 2 limes
1 can of mini shrimps (optional)
Dice the tomatoes and onion. Finely dice the jalapenos and cilantro. In a medium bowl mix the onion, tomatoes, jalapenos, cilantro and shrimps(if you choose to add them). Cut the limes in half and squeeze the juice over the mixture. Salt to taste. Stir it up. You can serve it immediately, but I think it is much better after it has been chilled in the fridge for 2-3 hours. Enjoy!

8. Pancit Canton

I have to admit the first time my husband asked me to make some Filipino food I was a little hesitant. You see I had heard all of his stories about how he ate chicken heads, feet and intestines, balot(rotten duck eggs), pig ear, and lots of other exotic stuff while he lived in the Philippines for two years serving an LDS mission. I also have to admit thatI sure am glad I finally gave in and made him some. Because I discovered that I really like Filipino food.(minus the exotic stuff) And I bet that if you like pasta, veggies, chicken and a little soy sauce flavoring you will love it too! We now have several Filipino dishes that we enjoy on a regular basis.
You will need a few special ingredients for this dish. You will need the Mama Sita’s chopsuey/pancit canton stir fry mix(the one on the left, the other one is for another recipe to come soon) and some Excellent Bihon noodles. I pick them up at our local Asian foods store but you can also purchase them online here.

Pancit Canton
1 lb. mixed vegetables(cauliflower, broccoli, bell peppers, mushrooms, onions, carrots, peas any or all of these will work)

1/4-1/2 lb. meat -chicken or pork
1 cup water
2 Tbsp oil
8 oz. Bihon noodles
1. Pour the Mama Sita’s stir fry mix in the 1 cup water and stir to dissolve. Set aside.
2. Heat the oil over medium/high heat in a large frying pan or stir fry pan. Cut the chicken into bit sized pieces and add to the oil, browning on both sides. Add the vegetables and stir fry mixture. Cook until the sauce thickens and the veggies are fork tender. Stir continually.
3. Fill a large sauce pan 2/3 full of water and bring it to a boil. Plunge the Bihon noodles into the boiling water for 1 minute. Remove from heat and drain.
4. Add the noodles to the meat and veggies. Stirring continually, cook over high heat for 2 minutes.
5. Enjoy!

9. French Bread Chicken Bacon Ranch Sandwich

I recently made this sandwich for a party and had several requests to put the recipe on the blog.  Ask and ye shall receive:)  This really is a great party meal for lots of reasons.  It makes enough to feed a crowd, works for lunch or dinner get togethers, it’s quick and easy, and my favorite part is you can prepare it ahead of time.  You can prep all of the toppings the day before and then quickly put it all together just before the party starts without having dishes and a big mess to clean up.  Toss it in the oven just as your guests are arriving and you’ll have fresh hot sandwiches in less than 15 minutes.  Now, instead of being stuck slaving away in the kitchen, you can enjoy the party too.
All the reasons that make this sandwich such a great party meal also make it perfect those busy days when you know you’ll only have a few minutes to get dinner prepped and on the table.

French Bread Chicken Bacon Ranch Sandwich
3-4 Chicken Breasts
1 (15.5 ounce) Can Chicken Broth
2 Tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 Slices of Bacon,cooked & crumbled
7 ounces(half of a can) Black Olives, sliced
1 and 1/2 Cups Shredded Cheese Cheddar or Mozzarella
1 Avocado, sliced
1 Tomato, sliced
Place the chicken, broth and montreal steak seasoning in the crock pot and cook on high for 4 hours.
After about 3 and1/2 hours shred the chicken in the crock pot so that it soaks up all the marinade.
Cut French bread loaf long ways in half.  Place on a baking sheet.  Spread Ranch dressing on both sides of the loaf.  Then add toppings in layers…chicken, bacon, olives. Cover each side of  the french bread loaf with cheese.
Bake in a preheated 375 degree oven for 10 minutes, leave the sandwich in and turn to broil for another 2-3 minutes or until the cheese is completely melted and a little bubbly. Top with avocado and tomato.  Slice and serve.  Enjoy!

10. Whole Wheat Bread

This is my favorite recipe I have ever made. I can’t believe I am saying that and it’s not even about a dessert!  For a few years I really wanted to start making all of our bread.  I probably tried at least 10 different bread recipes.  Some of them were terrible and some of them were okay, but none of them were great.  Then I had a neighbor share this recipe with me and I’ve been hooked ever since.  I have been making this bread at least once a week for about 9 months now and can honestly say I have never had a bad batch.  It meets all of my requirements: moist, doesn’t take all day to make, tastes great for longer than 1 day, my hubby will actually eat it(instead of sneaking a loaf of bread in the cart at the grocery store),  my kids love it, 100% whole wheat,  freezes well, healthy.  The list could go on, but I think you get the idea.  I really love this bread.


Whole Wheat Bread
2 1/4 Cups Hot Water
1 tsp Honey
2 Tbsp Yeast
5 Tbsp Vital Wheat Gluten
1 Tbsp White Vinegar
1/3 Cup Oil
1/3 Cup Honey
2 tsp Salt
5 1/5 – 6 Cups Whole Wheat Flour
In the bowl of your mixer add the water, yeast, and 1 tsp honey.  Cover and let sit for 2-3 minutes, until the yeast begins to bubble.  Add vital wheat gluten, vinegar, oil, honey, salt and 3 cups of flour.  Mix until smooth.  Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl.  Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes.  Dump the dough onto a lightly greased surface.  Divide and shape into two loaves.  Place into greased loaf pans.  Let rise until double, about 30 minutes to an hour.  Bake in a preheated 350 degree oven for 30-40 minutes.  Remove from bread pans immediately and cool on a wire rack.  Store at room temperature or freeze any that won’t be used withing 5-6 days.  Do not refrigerate.  Enjoy!

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