This dinner wheel spinner holds 120 mains. Each sits in an ingredient group (chicken, beef, pork and lamb, seafood or vegetarian) and an effort group, from 30 minutes to all afternoon. All 120 make a crowded wheel, so tap one group first, then spin.
Filter by ingredient or by time
Think of it as a what should I make for dinner wheel with two shortcuts. Tap an ingredient group when the main ingredient is already bought, or an effort group when the clock matters more. One group shows at a time, so spin again if the dish fails the other test. Each effort group holds 40 dishes. Spin Slow cooker or all afternoon by lunchtime: it is all braises, stews and roasts.
Spin dinner ideas for a whole week
Families who want spin the wheel dinner ideas for the whole week can switch to Elimination and spin five times before they shop. Each winner leaves the wheel, so no dish repeats. For a random dinner wheel of meals you already cook, open My list and type them. With only two or three typed it is a dinner decider: write one twice to give it two slices.
Tips
The CDC's safe temperatures: 165°F for all poultry, ground included; 160°F for ground beef and pork; 145°F for fish; 145°F plus a three-minute rest for whole cuts of beef, pork and lamb. Color is not a reliable guide, so use a thermometer.
Dried kidney beans never go raw into a slow cooker, which does not get hot enough to destroy their natural toxin. The FDA's guidance is to soak them at least five hours, then boil them in fresh water for at least 30 minutes. Canned beans are already cooked.
Missing an ingredient? Spin again inside the same group, which keeps the main ingredient you already have.
Questions and answers
How does the dinner wheel pick a dish?
Every dish in the selected group gets one equal segment. The winner is chosen first, by the random generator alone, and the wheel then turns to it. Pan-seared pork chops have the same chance as cassoulet.
What can vegetarians spin?
Tap Vegetarian: 26 mains with no meat, poultry or fish as written, from cacio e pepe to dal makhani. Eggs and dairy are included. Strict vegetarians should know that pecorino romano is set with rennet and many jarred curry pastes contain shrimp paste.
Can I spin only the dinners my family will eat?
Yes. Tap My list and type one dinner per line. My list holds 100 entries, so the button Use the 100 dinner ideas copies 100 of the 120 dishes, spread across every group; delete what nobody will eat. The list is saved in this browser.
Blackened fishMade famous by chef Paul Prudhomme: fish dipped in butter, coated in spices and seared in a very hot cast-iron pan. Open a window first.
BouillabaisseThe fish stew of Marseille, served with rouille and toasted bread. Make the stock from fish bones first, then poach the fish in it.
CioppinoAn Italian-American fish stew from San Francisco: mixed seafood in a tomato and wine broth, with toasted bread for dipping.
Clam chowderNew England style is made with milk or cream, potatoes and onions. Add the clams at the end so they stay tender.
Cod en papilloteFish and sliced vegetables sealed in a parchment parcel and baked, so everything steams in its own juices. No pan to wash.
Fish pieBritish: fresh and smoked fish in a béchamel or cheese sauce, baked under mashed potato. Poach the fish in the milk, then use that milk for the sauce.
Fish tacosFish tacos originated in Baja California: fried or grilled white fish in a tortilla with shredded cabbage and a creamy sauce. Add lime.
Linguine with clamsPasta alle vongole: clams steamed open with garlic, olive oil and parsley. Throw away any clam that stays shut.
Miso glazed salmonSalmon brushed with miso, mirin and a little sugar, then broiled. Watch the last two minutes: the sugar in the glaze burns fast.
MoquecaA Brazilian seafood stew with tomatoes, onions, garlic, lime and coriander. Some regional versions add coconut milk and palm oil. Serve with rice.
Moules marinièreMussels steamed with white wine, shallots, parsley and butter, ready in under ten minutes. Serve with fries or bread for the broth.
PaellaThe rice dish of Valencia. Do not stir once the stock is in: the toasted crust on the bottom, the socarrat, is the prize.
Pan-seared salmonSkin side down for most of the cooking, then flip for the last minute. Fish is done at 145°F, or when it flakes easily with a fork.
Seafood gumboThe Louisiana stew, thickened with a dark roux, okra or filé powder. The roux alone can take 30 to 45 minutes of stirring.
Seared scallopsPat the scallops completely dry and leave space between them. About two minutes a side in a hot pan gives a brown crust.
Shrimp and gritsFrom the Lowcountry of South Carolina, where it was long eaten as a breakfast in shrimp season. Stone-ground grits need 40 minutes; quick grits need ten.
Shrimp boilShrimp, corn, potatoes and sausage boiled in one seasoned pot, then drained and dumped onto a newspaper-covered table. Potatoes go in first, shrimp last.
Shrimp étoufféeCajun and Creole: shellfish smothered in a sauce built on a roux and served over rice. Stir the roux constantly. A burnt one cannot be saved.
Shrimp scampiThe Italian-American dish: shrimp in garlic, butter and white wine, often over linguine. Shrimp are done when they curl into a C.
Chicken 23
Arroz con polloRice with chicken cooked in one pot, a traditional dish across Latin America. Brown the chicken first, then toast the rice in the fat.
BBQ pulled chickenBoneless thighs cooked in barbecue sauce until they fall apart, about four hours on low. Pile onto buns with slaw.
Butter chickenMurgh makhani, created in Delhi: chicken in a mild, buttery tomato and cream sauce. It holds well on the low setting of a slow cooker.
Chicken adoboFilipino. Chicken simmered in vinegar, soy sauce, garlic, bay leaves and peppercorns. Better still reheated the next day.
Chicken biryaniA South Asian dish of spiced rice layered with marinated chicken, then steamed under a tight lid. Rinse the basmati until the water runs clear.
Chicken cacciatoreCacciatore means hunter-style: chicken braised with tomatoes, onions and herbs, often with bell peppers. Serve over polenta or pasta.
Chicken enchiladasCorn tortillas rolled around shredded chicken and baked under chili sauce. Warm the tortillas first or they crack when rolled.
Chicken katsuA Japanese cutlet breaded in panko and fried, served with shredded cabbage, rice and tonkatsu sauce, a thick fruit-based brown sauce.
Chicken parmesanBreaded chicken breast under tomato sauce and melted mozzarella. Sauce only the middle so the edges of the crust stay crisp.
Chicken piccataThin cutlets pan-fried, then sauced with lemon, butter and capers. Pound the chicken to an even thickness and it cooks in minutes.
Chicken pot pieChicken and vegetables in a creamy sauce under a pastry lid. A rotisserie chicken and frozen peas make it a weeknight job.
Chicken sataySkewered, grilled chicken with peanut sauce. Satay is generally thought to have originated in Java, Indonesia. Soak wooden skewers first so they do not burn.
Chicken tagineA Moroccan braise. Preserved lemon is a key ingredient in many tagines and is often paired with olives and chicken. A heavy lidded pot stands in for the clay dish.
Chicken tikka masalaRoasted pieces of marinated chicken in a creamy spiced sauce, thought to have been created in Britain. Broil the chicken until charred before it goes into the sauce.
Chicken tortilla soupChicken broth with roasted tomatoes, onion, garlic and chilies, served over fried tortilla strips. Particularly common around Mexico City. Add the strips at the table.
Coq au vinA French braise of chicken with red wine, lardons, mushrooms and garlic. Use thighs and legs: breast meat dries out.
Jerk chickenJamaican. The marinade is built on allspice and Scotch bonnet peppers. Marinate it in the morning, or the night before.
Kung Pao chickenA Sichuan stir-fry of diced chicken, peanuts and dried chilies. Cut everything before the pan goes on: the cooking takes five minutes.
Sheet pan fajitasTex-Mex. Sliced chicken, peppers and onions roasted on one tray at high heat. Warm the tortillas in foil on the rack below.
Skillet chicken thighsStart skin side down in a cold pan over medium heat and leave them alone for ten minutes. That is how the skin turns crisp.
Spatchcock roast chickenCut out the backbone and press the bird flat: it roasts faster and more evenly than a whole bird. Done at 165°F in the thigh.
Thai basil chickenPhat kaphrao: minced chicken stir-fried with chilies, garlic and holy basil, served over rice with a fried egg on top.
White chicken chiliChicken, canned white beans and green chilies. Mash a cup of the beans into the pot at the end to thicken it without cream. Starting from dried beans? Soak them and boil them for 30 minutes before they go near a slow cooker.
Beef 26
BarbacoaIn Mexico, meat slow-cooked in a covered pit. At home, beef chuck or cheek with chilies in a slow cooker, shredded for tacos.
Beef and broccoliAn American Chinese stir-fry in a glossy oyster sauce. Slice the beef thin across the grain, and freeze it for 20 minutes first to make that easy.
Beef bourguignonA French stew of beef braised in red wine, often Burgundy, garnished with pearl onions and mushrooms. Better made a day ahead.
Beef rendangRooted in Malay and Minangkabau cooking around the Malacca Strait and eaten across Indonesia, Malaysia and Singapore: beef simmered for hours in coconut milk and spice paste until the liquid is gone and the meat is dark.
Beef stewChuck, carrots, potatoes and onions. Brown the beef in batches: a crowded pan steams the meat when you want it to sear.
Beef stroganoffA dish of Russian origin: sautéed strips of beef in a sour cream sauce. Stir the sour cream in off the heat so it does not split.
Birria tacosBirria is a stew from Jalisco, typically made with goat or beef and dried chilies. Dip the tortillas in the broth, fry them, and serve more broth for dunking.
Braised short ribsBone-in short ribs braised for about three hours until the meat slides off the bone. Chill the sauce and the fat lifts straight off.
BulgogiKorean: thin slices of beef marinated in soy, sugar, sesame oil and garlic, then grilled or seared. Wrap it in lettuce with rice.
Carne asada tacosMarinated skirt or flank steak, grilled hot and chopped. Rest the meat five minutes, then slice across the grain.
Corned beef and cabbageAn Irish-American tradition for St. Patrick's Day. Simmer the beef gently for about three hours and add the cabbage near the end.
Cottage pieMinced beef in gravy under mashed potato. The same pie made with lamb is a shepherd's pie. Rough up the top with a fork for crisp ridges.
Ground beef tacosSeasoned ground beef in crisp shells or soft tortillas. Ground beef is safe at 160°F on a food thermometer, and the CDC says color is not a reliable guide.
Hungarian goulashA Hungarian stew or soup of beef and onions seasoned with paprika. Take the pot off the heat to add the paprika, which burns easily.
LasagnaFlat pasta sheets layered with meat ragù, white sauce or ricotta, and cheese. Rest it 15 minutes after baking so the slices hold.
Loco mocoFrom Hawaii: white rice topped with a hamburger patty, brown gravy and a fried egg.
MeatloafGround beef shaped into a loaf and baked. Shape it free-form on a tray, not in a tin, and more of the outside browns. Done at 160°F.
Pan-seared steakDry the steak, salt it and use the heaviest pan you own. Whole cuts of beef are safe at 145°F after a three-minute rest.
Pot roastA tough cut of beef, such as chuck, browned and then slow-cooked in a covered pot until it pulls apart. Eight hours on low in a slow cooker.
Ropa viejaOne of the national dishes of Cuba, though it began in Spain: shredded flank steak in a tomato sauce. The name means old clothes.
Sloppy joesGround beef simmered with onions in a sweet tomato sauce and served on a hamburger bun. Toast the buns or they go soggy.
Slow cooker chiliChili con carne: beef and chili peppers, with or without beans depending on where you stand. Brown the meat before it goes in the cooker. If beans go in, use canned ones: dried kidney beans are not safe cooked from raw in a slow cooker.
Spaghetti and meatballsAn Italian-American dish. Soak the breadcrumbs in milk before mixing, and the meatballs stay tender.
Stuffed peppersBell peppers filled with seasoned beef and rice, then baked. Par-cook the rice, or it will still be hard when the peppers are done.
Swedish meatballsKöttbullar, counted as a national dish in Sweden: meatballs with gravy, boiled or mashed potatoes and lingonberry jam.
Tagliatelle BologneseRagù from Bologna is a slow-cooked meat sauce, and at home it goes on tagliatelle, not spaghetti. Make double and freeze half.
Pork and lamb 26
Braised lamb shanksOne shank per person, browned and then braised for two and a half to three hours. Serve on mash or polenta to catch the sauce.
Bucatini amatricianaA sauce named for the town of Amatrice: guanciale, tomato and pecorino romano. Pancetta works if you cannot find guanciale.
CarnitasFrom Michoacán: pork simmered slowly in lard until tender. At home, slow-cook a shoulder, then crisp the shreds under the broiler.
CassouletFrom southern France: haricot beans cooked slowly with pork, sausage and duck or goose. Boil the soaked beans on the stove before the long bake. A weekend project for cold weather.
FeijoadaThe Brazilian version is a stew of black beans with pork and beef, served with white rice, collard greens, farofa (toasted cassava flour) and sliced oranges.
Irish stewLamb or mutton with potatoes and onions. Some of the potatoes should break down: they are what thickens the broth.
JambalayaA Louisiana one-pot of rice, smoked sausage such as andouille, and chicken or shrimp. Add shrimp only for the last five minutes.
Katsu curryA breaded pork cutlet on rice with Japanese curry sauce, which is thickened with a roux. Blocks of instant curry roux make the sauce quick to cook at home.
Lamb chopsThree minutes a side in a very hot pan for rib chops. Finish with garlic and rosemary in the fat for the last minute.
Lamb tagineA Moroccan braise. Lamb with prunes and almonds is one well-known version. Serve with couscous or bread.
MoussakaThe Greek version layers eggplant and minced lamb under béchamel. Three components make it an afternoon of cooking. Rest it before cutting.
Oven baby back ribsWrap the rack in foil and bake it low, around 275°F, for two and a half to three hours. Then unwrap, sauce and broil.
Pan-seared pork chopsBone-in chops stay juicier than boneless. Whole cuts of pork are done at 145°F, followed by a three-minute rest.
PernilSlow-roasted marinated pork shoulder, common in Puerto Rico and widely shared at Christmas. Marinate it overnight and roast until the skin is crisp.
Pork schnitzelMeat pounded thin, breaded and fried. Swirl the pan so hot fat washes over the top and the crust puffs. Serve with lemon.
Pozole rojoA Mexican soup of hominy and pork in red chili broth. Toppings go on at the table: shredded cabbage, radish, onion, lime and oregano.
Pulled porkPork shoulder cooked low and slow until it shreds, about eight hours on low in a slow cooker. Sauce it after shredding.
Red beans and riceLouisiana Creole, by tradition a Monday dish of small red beans and the pork bones left from Sunday dinner. Soak the beans, boil them hard, then simmer until creamy. Do not start dried red or kidney beans in a slow cooker, which does not get hot enough to make them safe.
Roast pork tenderloinA long, thin cut and the most tender on the animal, so it overcooks quickly. Sear it, roast it at high heat and pull it at 145°F. Rest before slicing.
Rogan joshA Kashmiri curry of lamb or goat, coloured deep red by Kashmiri chilies, which are mild. Simmer until the meat is spoon-tender.
Sausage and peppersAn Italian-American dish of Italian sausage with peppers and onions. Eat it from the pan, or in a split roll.
Sheet pan sausagesSausages, potatoes and onions on one tray. Cut the potatoes small, because the sausages will be done in 30 minutes.
Shepherd's pieMinced lamb in gravy under a crust of mashed potato. With beef it is called cottage pie. Let the filling cool a little so the mash sits on top.
Spaghetti carbonaraGuanciale, eggs, pecorino romano and black pepper. The standard recipe today has no cream. Toss it off the heat so the egg turns to sauce and does not scramble.
Split pea and ham soupDried split peas simmered with a ham bone or hock until they collapse. It sets thick overnight, so thin leftovers with water.
Toad in the holeEnglish: sausages baked in Yorkshire pudding batter, served with onion gravy. The fat must be smoking hot when the batter goes in.
Vegetarian 26
Baked zitiAn Italian-American casserole of ziti, tomato sauce and cheese. Undercook the pasta by two minutes, since it keeps cooking in the oven.
Black bean burgersDry the canned beans in the oven for 15 minutes before mashing. That is the fix for a bean burger that falls apart.
Black bean soupDried black beans simmered with onion, garlic and cumin. Bring them to a full boil on the stove before the heat goes down. Blend a third of the pot for body, and finish with lime.
Breakfast for dinnerPancakes or waffles with scrambled eggs and fruit. Children can cook most of it, which is half the appeal.
Cacio e pepeFrom Lazio, the region around Rome: pasta with pecorino romano, black pepper and starchy pasta water. Pecorino romano is set with rennet, if that matters at your table.
Cauliflower tacosRoast small florets at high heat with chili powder and cumin until the edges char, about 20 minutes. Top with slaw and lime.
Chana masalaChickpeas in a spiced onion and tomato gravy, from the Indian subcontinent. Canned chickpeas make it a 30-minute dinner.
Dal makhaniFrom the Punjab region: whole black lentils (urad dal) and red kidney beans with butter and cream. Soak both overnight and boil or pressure-cook them until tender before the gentle simmer that makes it creamy. Dried kidney beans must never go raw into a slow cooker.
Eggplant parmesanParmigiana: sliced eggplant, fried or baked, layered with tomato sauce and cheese, then baked again.
Gnocchi with sage butterItalian potato dumplings. They are cooked when they float. Brown the butter until it smells nutty, then add the sage leaves.
Homemade pizzaShop-bought dough is fine. Heat the oven as high as it goes for a full 30 minutes with the tray inside, and go light on toppings.
MujaddaraLentils and rice topped with deeply browned onions, eaten across the Levant. The onions take 30 minutes and cannot be rushed.
Mushroom barley soupPearl barley swells a great deal, so use less than looks right. Dried mushrooms and their soaking water give the broth its depth.
Mushroom risottoRice cooked slowly in broth until creamy. Use arborio or carnaroli, keep the stock hot, and expect about 20 minutes of stirring.
Pasta alla NormaFrom Catania in Sicily: pasta with tomato sauce, fried eggplant, basil and grated ricotta salata. Salt the eggplant so it drinks less oil.
Penne arrabbiataA spicy sauce of garlic, tomatoes and dried red chilies from the Lazio region around Rome. Arrabbiata means angry.
Potato leek soupLeeks and potatoes simmered and blended. Slice the leeks first and wash them after: grit hides between the layers.
RatatouilleA vegetable stew from Provence, associated with Nice: eggplant, zucchini, peppers and tomato. Cook each vegetable separately first and they keep their shape.
Red lentil dalRed lentils need no soaking and cook in 20 minutes. Finish with a tadka: spices sizzled in hot oil or ghee and poured over the top.
SpanakopitaA Greek pie of spinach and feta in phyllo pastry. Squeeze the spinach hard, because wet filling makes a soggy base.
Stuffed acorn squashRoast the halves cut side down until tender, then fill with rice or grains, nuts and dried fruit, and bake again.
Three-bean chiliCanned kidney, black and pinto beans with tomatoes and chili powder. Canned beans are already cooked, so this suits a slow cooker: six to eight hours on low. Dried kidney beans are different. The FDA says to soak them, boil them in fresh water for at least 30 minutes, and never cook them from raw in a slow cooker.
Vegetable frittataAn Italian egg dish that starts on the stove and finishes under the broiler. It uses up whatever cooked vegetables are in the fridge.
Vegetable green curryThai green curry gets its colour from green chilies and is simmered in coconut milk. Many jarred pastes contain shrimp paste, so read the label.
Vegetable kormaKorma is a mild braise in a sauce of yogurt or cream, often with ground nuts. Mention the nuts if you are cooking for guests.
Vegetable tagineChickpeas, squash and carrots braised with Moroccan spices and dried apricots. Serve over couscous.
How this list was compiled: An original list of 120 dinner mains written for this site on 2026-09-18. Every dish sits in one main-ingredient group and one effort group: 30 minutes, about an hour, or slow cooker or all afternoon (two hours or more, mostly unattended). Effort is judged for a home cook with the ingredients already bought, and marinating time is not counted. Where a dish comes from and what defines it were checked on 2026-09-18 against the English Wikipedia articles /wiki/Adobo_(Filipino_dish), /wiki/Amatriciana_sauce, /wiki/Arrabbiata_sauce, /wiki/Arroz_con_pollo, /wiki/Barbacoa, /wiki/Beef_Stroganoff, /wiki/Beef_and_broccoli, /wiki/Beef_bourguignon, /wiki/Birria, /wiki/Biryani, /wiki/Blackening_(cooking), /wiki/Bolognese_sauce, /wiki/Bouillabaisse, /wiki/Bulgogi, /wiki/Butter_chicken, /wiki/Butterflying, /wiki/Cacciatore, /wiki/Cacio_e_pepe, /wiki/Carbonara, /wiki/Carne_asada, /wiki/Carnitas, /wiki/Cassoulet, /wiki/Chana_masala, /wiki/Chicken_katsu, /wiki/Chicken_parmesan, /wiki/Chicken_tikka_masala, /wiki/Chili_con_carne, /wiki/Cioppino, /wiki/Clam_chowder, /wiki/Coq_au_vin, /wiki/Corned_beef, /wiki/Dal, /wiki/Dal_makhani, /wiki/En_papillote, /wiki/Enchilada, /wiki/Fajita, /wiki/Feijoada_(Brazilian_dish), /wiki/Fish_pie, /wiki/Frittata, /wiki/Gnocchi, /wiki/Goulash, /wiki/Green_curry, /wiki/Gumbo, /wiki/Irish_stew, /wiki/Jambalaya, /wiki/Japanese_curry, /wiki/Jerk_(cooking), /wiki/Korma, /wiki/Kung_Pao_chicken, /wiki/Lasagna, /wiki/Leek_soup, /wiki/Loco_moco, /wiki/Meatball, /wiki/Meatloaf, /wiki/Moqueca, /wiki/Moules-frites, /wiki/Moussaka, /wiki/Mujaddara, /wiki/Paella, /wiki/Parmigiana, /wiki/Pasta_alla_Norma, /wiki/Pea_soup, /wiki/Pernil, /wiki/Phat_kaphrao, /wiki/Piccata, /wiki/Pork_tenderloin, /wiki/Pot_pie, /wiki/Pot_roast, /wiki/Pozole, /wiki/Preserved_lemon, /wiki/Pulled_pork, /wiki/Ratatouille, /wiki/Red_beans_and_rice (small red beans, pork bones from Sunday dinner), /wiki/Rendang, /wiki/Risotto, /wiki/Rogan_josh, /wiki/Ropa_vieja, /wiki/Satay, /wiki/Sausage_and_peppers, /wiki/Savory_spinach_pie, /wiki/Scampi, /wiki/Schnitzel, /wiki/Seafood_boil, /wiki/Shepherd's_pie, /wiki/Short_ribs, /wiki/Shrimp_and_grits, /wiki/Sloppy_joe, /wiki/Spaghetti_alle_vongole, /wiki/Spaghetti_and_meatballs, /wiki/Stuffed_peppers, /wiki/Taco, /wiki/Tagine, /wiki/Toad_in_the_hole, /wiki/Tortilla_soup, /wiki/Ziti, /wiki/Étouffée. The cooking tips are ordinary kitchen practice. The safe internal temperatures quoted (165°F for all poultry, ground chicken and turkey included; 160°F for ground meats such as beef and pork; 145°F with a three-minute rest for whole cuts of beef, pork and lamb; 145°F for fish) and the advice that color is not a reliable sign of doneness are from the CDC food safety page https://www.cdc.gov/food-safety/prevention/index.html, checked 2026-09-18. The kidney bean warnings (canned beans are already cooked; dried kidney beans are soaked at least 5 hours, then boiled in fresh water for at least 30 minutes, and are never cooked from raw in a slow cooker) are from the FDA Bad Bug Book, 2nd edition, chapter Phytohaemagglutinin, https://www.fda.gov/media/83271/download, and https://en.wikipedia.org/wiki/Kidney_bean, both checked 2026-09-18. Items are stored in an interleaved order so that any run of the list, including the first 100 that the My list fill button copies, holds every ingredient and effort group in proportion. Vegetarian here means no meat, poultry or fish as the dish is written; eggs and dairy are included, and notes flag pecorino romano (set with rennet) and curry pastes (shrimp paste). No brands or restaurant chains are listed. Licence: own work