8 Sunday Dinner Ideas To Try Out

May 25, 2022
8 Sunday Dinner Ideas To Try Out

Sunday dinner is a time-honored tradition in many families. It’s a time to come together and share a meal, catch up on the week’s news, and enjoy each other’s company. If you’re looking for some easy Sunday dinner ideas, you’ve come to the right place. We’ve got recipes for everything from roast chicken to classic comfort food dishes. So gather your family around the table, and dig in!

Brief History Of Sunday Dinner

The Sunday lunch, which was originally a main British meal served on Sundays, generally included roasted beef, roasted potatoes, and side dishes such as Yorkshire pudding, green beans, stuffing, bread, sour cream, or creamy sauce.

Sunday food traditions have had a strong influence on culinary cultures in the English-speaking world, particularly in Canada, Australia, and the United States.

Best Sunday Dinner Ideas To Try Out

A family getting ready to eat dinner

There are few things more comforting than a warm, home-cooked meal. And when that meal is shared with the people you love, it becomes even more special. Below are some of our favorite Sunday dinner ideas. We hope you’ll find something to add to your own family’s tradition!

1. Chicken, Sausage, And White Bean Stew

Chicken, sausage, and white bean stew

Try this slow-cooked meat and bean dish with vegetables for a filling Sunday supper.


  • 1 tbsp. olive oil
  • 6 chicken thighs (2 1/4 pounds)
  • Kosher salt and pepper
  • 2 medium carrots, finely chopped
  • 2 c. fresh breadcrumbs
  • 2 cloves garlic, pressed
  • 1 tbsp. fresh thyme leaves
  • 2 15-ounce cans of cannellini beans, rinsed
  • 2 c. low-sodium chicken broth
  • 1/2 lb. bacon
  • 1 medium onion, finely chopped
  • 1 lb. sweet Italian sausage (about 5 links)
  • 1 stalk celery, finely chopped


  1. Preheat the oven to 350°F. In a large Dutch oven, heat the oil over medium-high. Season the chicken with 1/4 teaspoon each salt and pepper and pat dry. Place skin-side down in the pan. Cook until brown, about 6 minutes on each side. Turn and brown for another 3 minutes on the other side.
  2. Saute the sausages in a large skillet for 6 to 8 minutes, or until browned all over. Transfer to a cutting board and let it cool before slicing.
  3. Add the bacon to a large saucepan and fry over medium heat, stirring occasionally, until golden brown and crisp, 8 to 10 minutes. Transfer the cooked bacon to paper towels with a slotted spoon. Remove all but 2 tablespoons of fat from the pan.
  4. In a saucepan, combine the onion and 1/4 teaspoon salt. Stir occasionally until golden brown and crisp, 5 to 6 minutes. Add the carrots and celery; cook 3 minutes more. Remove from the heat.
  5. In a small dish, combine breadcrumbs, garlic, and thyme; set aside. Toss the beans and broth with the chicken, sausage, and bacon in the saucepan along with the cranberries.
  6. Chicken should be cooked until it is completely tender and the sauce has thickened, about 1 1/2 hours: heat broiler and broil for 3 minutes to brown the crumbs. Allow to rest for 10 minutes before serving.

2. Chicken Noodle Soup

Chicken noodle soup

This classic soup is the perfect comfort food for a cold winter day.


  • 12 cups chicken broth
  • 24 oz. egg noodles
  • Rotisserie chicken, shredded (about 12 cups)
  • Carrots, diced (about 12 cups)
  • Celery, diced (about 12 cups)
  • Parsley, chopped (about ½ cup)


1. Bring the chicken broth to a boil in a large pot over medium heat.

2. Add the egg noodles and cook according to package instructions.

3. Stir in the shredded chicken, carrots, celery, and parsley, and cook for an additional five minutes.

4. Serve hot with crusty bread on the side. Enjoy!

3. Slow Cooked Lasagna

Slow cooked lasagna

This dish is perfect for a busy weeknight. Just set it and forget it!


  • 1 medium onion, chopped
  • 1 pound lean ground beef
  • 1 can of tomato paste
  • 1 ½ teaspoons salt
  • 2 teaspoons minced garlic
  • A 29 ounce tin of tangy tomato sauce
  • 10 ounces cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 (12 ounces) package lasagna noodles
  • 1 teaspoon dried oregano
  • 14 ounces shredded mozzarella cheese


1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned. Stir in the tomato sauce, tomato paste, salt, and oregano until well combined and heated through.

2. In a mixing dish, combine mozzarella, cottage cheese, and Parmesan.

3. In a mixing dish, combine the meat and noodles. Spoon a layer of the mix into your slow cooker. Lay two layers of uncooked lasagna noodles in your slow cooker, breaking them as needed to fit. Place a layer of cheese on top of the pasta. Repeat layering until all of the components have been used.

4 .Cover and simmer on Low for 4 to 6 hours.

4.Vegetarian Chili Macaroni

Vegetarian chili macaroni

Thick, hearty, and filling, this chili is sure to become a family favorite.



  • 15 ounce can of black beans, drained and rinsed
  • 14. oz can diced tomatoes with mild green chiles, undrained
  • 14. oz can corn kernels, undrained
  • 12 fluid ounce tomato sauce
  • ½ cup chopped onion
  • ¼ cup chopped red bell pepper

Macaroni and Cheese:

  • 16 oz elbow macaroni
  • ½ cup milk
  • ¼ cup butter or margarine melted
  • ⅓ cup all-purpose flour
  • Salt and pepper to taste
  • 12 oz process cheese (Velveeta), cubed


1. Stir the chili ingredients in a Dutch oven and bring to a boil over medium-high heat. Cover and simmer for 15 minutes, stirring occasionally.

2. Cook the macaroni according to package instructions; drain.

3. Stir the milk and butter in a saucepan over low heat until the butter is melted. Stir in the flour, salt, and pepper until smooth. Add the process cheese cubes, whisking constantly until smooth.

4. Stir the sauce into the macaroni and add it to the chili—Cook over medium-high heat for 15 minutes or until heated through, stirring occasionally. Serve hot with shredded cheddar cheese on top, if desired. Enjoy!

5. Fried Chicken And Waffles

Fried chicken and waffles

This dish is the perfect blend of sweet and savory.


Fried Chicken:

  • ½ cup all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • ¼ cup milk
  • Egg, beaten
  • Vegetable oil for frying


  • ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • Salt to taste
  • Egg, beaten
  • ⅓ cup milk


1. In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper. In another shallow dish, whisk together the milk and egg.

2. Dip the chicken pieces in the flour mixture, then shake off any excess. Dip in the milk mixture, then back in the flour mixture. Place on a wire rack set over a baking sheet while you repeat with the remaining chicken.

3. Pour oil into a large skillet to a depth of ½-inch and heat over medium heat until hot but not smoking. Add the chicken pieces to the skillet and cook for about three minutes per side or until golden brown and cooked through.

4. Meanwhile, make the waffles according to your preferred recipe or method. Serve hot with syrup and butter on top, if desired. Enjoy!

6. Mashed Potatoes

Mashed potatoes

Mashed potatoes are a comfort food classic. Here is a quick recipe to try out;



  • 16 oz Yukon Gold potatoes, peeled and diced
  • Salt to taste
  • Water for boiling


  • ½ cup (or one stick) unsalted butter, softened

Milk and Cream:

  • ½ cup milk
  • ¼ cup heavy cream
  • Salt and pepper: to taste


1. Place the potatoes in a large pot and add enough water to cover.

2. Add salt and stir. Bring to a boil over medium-high heat and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.

3. Add the butter, milk, cream, salt, and pepper.

4. Mash the potatoes with a potato masher or an electric mixer until they reach your desired consistency.

5. Serve hot with additional butter, if desired. Enjoy!

7. Chicken Pot Pie

Chicken pot pie

This dish is perfect for a cool Sunday night.



  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup (or one stick) cold unsalted butter, cut into small pieces
  • ⅓ to ½ cup ice water


  • ½ onion, chopped
  • Celery, chopped
  • Carrots, peeled and chopped
  • ½ cup all-purpose flour
  • Salt and pepper to taste
  • ⅔ cup chicken broth
  • ½ cup milk
  • ¼ teaspoon dried thyme leaves
  • Boneless skinless chicken breasts, cut into bite-sized pieces
  • Frozen peas, thawed


1. To make the crust, combine the flour and salt in a large bowl. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add enough ice water, stirring constantly with a fork, until the dough comes together.

2. Wrap in plastic and refrigerate for at least 30 minutes or up to overnight.

3. Preheat the oven to 375°F.

4. To make the filling, cook the onion, celery, and carrots in a large saucepan over medium heat until tender, about five minutes. Stir in the flour, salt, and pepper and cook for one minute.

5. Stir in the chicken broth and milk and bring to a boil, stirring constantly. Stir in the thyme and chicken and cook until the chicken is cooked through – for about five minutes.

6. Remove from heat and stir in the peas.

7. Roll out the dough on a lightly floured surface to a ⅛-inch thickness. Cut into six-inch circles with a biscuit cutter or glass. Place the dough circles on top of the filling. Crimp the edges with a fork to seal.

8. Bake for 20 minutes or until the crust is golden brown. Enjoy!

8. Roasted Chicken

Roasted chicken

This is a classic recipe is perfect for a hearty sunday dinner!


  • One whole chicken (about four pounds), giblets removed

  • Salt and pepper to taste

  • ½ onion, chopped

  • celery, chopped

  • Carrots, peeled and chopped

  • One head garlic, cloves peeled

  • Olive oil

  • ½ cup white wine or chicken broth


1. Preheat the oven to 425°F.

2. Season the cavity of the chicken with salt and pepper. Stuff with the onion, celery, carrots, and garlic.

3. Truss the chicken with kitchen string or skewer the legs together with toothpicks. Rub the outside of the chicken with olive oil and season with salt and pepper.

4. Place the chicken in a roasting pan and roast for 30 minutes.

5. Reduce the oven temperature to 375°F and continue cooking for another 45 minutes or until cooked through.

6. Remove from oven and let rest for ten minutes before carving.

7. Discard the vegetables from the cavity. Pour the juices from the roasting pan into a fat separator or measuring cup and let stand for five minutes. Skim off the fat and reserve it for another use.

8. Return the defatted juices to the roasting pan and add the wine or chicken broth. Place over medium heat on the stovetop and cook, stirring up any browned bits from the bottom of the pan until heated through. Serve with roasted chicken. Enjoy!


These are just a few of our favorite Sunday dinner recipes. What are some of yours? Let us know in the comments below! And don’t forget to check back next week for more delicious recipes! Bon appetit!

Visit Our Restaurant!

If you’re looking for a delicious Sunday dinner but don’t feel like cooking, look no further than The Chocolate Martini Bar! We offer a variety of comfort food classics that are sure to please everyone in your family. So come on in and enjoy a delicious meal with us! We’ll see you soon!

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