61 Cheap Healthy Recipes To Stay On Budget This Month

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Pumpkin and Mushroom Risotto with Spinach

Pumpkin and Mushroom Risotto with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

Mushrooms, spinach, celeriac and parsnip rice are cooked in a creamy pumpkin and broth sauce to produce this healthy nutrient dense risotto, made in just 25 minutes, half the time of regular risotto. It’s a grain free allergy friendly meal the whole family will love, that’s gluten free and dairy free. Perfect as a meal on its own or as a side dish to accompany numerous different foods.

Ingredients

• 1 tin pumpkin puree
• 0.5 lbs mushrooms (sliced)
• 5.5 oz spinach
• 0.5 lbs celeriac (peeled and chopped)
• 0.5 lbs parsnip (peeled and chopped)
• 1 medium onion (finely diced)
• 2 garlic cloves (finely minced)
• 1.33 cups bone broth
• 2 tsp dried sage
• 1 tsp dried thyme

Instructions

1. Make the celeriac and parsnip rice by adding the celeriac and parsnip to a food processor and pulse until rice sized pieces are formed.
2. In the pot, add 2 tablespoons of filtered water or broth. Add the mushrooms, onion, garlic, sage and thyme and cook over a medium heat for 5 minutes or until the mushrooms have softened and are fork tender, adding more filtered water/broth when needed.
3. Stir in the celeriac and parsnip rice and broth. Turn the heat down to medium low and cook for 10 minutes until all the broth has been absorbed, stirring occasionally, adding more broth if needed.
4. Turn the heat down to low and stir in the pumpkin purée and spinach. Cook until the spinach has wilted and the pumpkin purée is warmed through.
5. Transfer the risotto to bowls and serve.

2. Lemon Chickpea and Rice Casserole

Lemon Chickpea and Rice Casserole (Vegan, Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

A super easy dump-and-bake meatless meal for the family! This Lemon Chickpea and Rice Casserole is a healthy, hearty, vegan, gluten-free, and allergy-free dinner idea! Dairy-free, creamy, and zesty, this casserole recipe can be made ahead of time, is freezer-friendly, and a comforting weeknight meal everyone will love!

Ingredients

• 1 Cup Diced Sweet Onion
• 1/2 Cup Chopped Celery
• 1 Tsp Minced Garlic
• 1 TB Vegan/Allergy-Free Butter (or Olive Oil)
• 2 1/2 Cups Low-Sodium Vegetable Stock (if using unsalted, add salt to taste)
• 1 Cup Full-Fat Unsweetened Canned Coconut Milk
• 1/4 Cup Diced Fresh Parsley (or 4 Tsp dried parsley)
• 1/4 Cup Fresh Lemon Juice
• 1 Tsp Lemon Zest
• 1/2 Tsp Black Pepper (to taste)
• 3 Cups Instant White Rice*
• 2 15 oz Cans Chickpeas (about 3 Cups)
• 1 Cup Frozen Green Peas (defrosted, or other veggies)

Instructions

1. Preheat the oven to 375°F.
2. In a large pot, heat the vegan butter before adding the onion, garlic, and celery to saute for about 3-5 minutes, until softened.
3. Now add the vegetable stock and coconut milk. Bring the pot to a low boil before removing it from the heat and stirring in the lemon juice, lemon zest, parsley, and black pepper.
4. Grease a 9×13 casserole dish (3 quarts) with more vegan butter or olive oil before adding in the uncooked instant rice, chickpeas, and defrosted vegetables. Spread everything evenly in the pan.
5. Pour in the hot liquid from the pot directly over everything in the casserole dish before covering the dish with foil.
6. Bake the casserole for about 20 minutes. Remove the foil and bake for an additional 10 minutes until the top begins to get a nice golden brown crisp around the edges.
7. Remove and serve the casserole warm with additional parsley and lemon slices if desired.

3. Slow Cooker Cabbage Roll Soup

Slow Cooker Cabbage Roll Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Total: PT510M · Yield: [‘6’, ‘6 servings’]

Slow cooker cabbage roll soup has all the flavors of cabbage rolls without the fuss and effort! It’s the perfect set-it-and-forget-it meal.

Ingredients

• 1 pound ground beef (80/20)
• 1 onion (diced)
• 4 cloves garlic (minced)
• 1 teaspoon dried rosemary
• 1 teaspoon dried Italian seasoning herbs
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 4 cups coarsely chopped green cabbage
• 1 carrot (peeled and diced)
• 1 red bell pepper (diced)
• 4 cups beef broth (low-sodium)
• 1 can 14-ounce tomato sauce
• 1 can 14-ounce diced tomatoes
• 1/2 cup white long-grain rice (uncooked)
• 1 bay leaf
• 3 tablespoons brown sugar
• 2 tablespoons parsley (chopped)

Instructions

1. In a skillet over medium-high heat, brown the ground beef until no longer pink.
2. Add the browned beef and the rest of the SOUP ingredients to the slow cooker and stir to combine.
3. Cover and cook on high for 4 hours or low for 8 hours.
4. Taste and adjust for salt and pepper. Discard the bay leaf when ready to serve.
5. Garnish with parsley and serve.

4. Mediterranean Salad with Cucumbers and Tomatoes

Lemony Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT20M · Yield: [‘2’]

This easy chickpea salad is a refreshing lunch or side dish with vibrant lemon, fresh parsley, mint, and veggies.

Ingredients

• 1 15 oz can chickpeas ((garbanzo beans), drained and rinsed)
• 1 cup halved cherry tomatoes
• 1/2 cucumber (diced)
• 1/4 red onion (finely chopped)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• Zest and juice of 1 large lemon*
• 2 tablespoons extra-virgin olive oil*
• 1/4 tsp salt (add more to taste )
• pinch of pepper

Instructions

1. In a large mixing bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
2. Add the fresh parsley and mint to the bowl.
3. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper to make the dressing.
4. Pour the lemon dressing over the chickpea salad mixture.
5. Gently toss all the ingredients together until well combined and evenly coated with the lemon dressing.
6. Taste the salad and adjust the seasoning, adding more salt or pepper if needed.
7. Let the chickpea salad sit for about 10-20 minutes to allow the flavors to meld together. You can also refrigerate it for a while to let the flavors develop even further.
8. Before serving, give the salad a final toss and garnish with some extra chopped fresh herbs, if desired.

5. Spicy Garlic Lime Chicken

Spicy Garlic Lime Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced (adjust to taste)
• Zest of 1 lime
• 3 tablespoons fresh lime juice
• 1 tablespoon honey (optional for balance)
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes (adjust to heat preference)
• Salt and freshly ground black pepper to taste
• Fresh cilantro, chopped for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. 1. In a bowl, whisk together olive oil, lime juice, lime zest, minced garlic, minced jalapeño, honey, chili powder, smoked paprika, cumin, salt, and pepper to create a bright marinade.
2. 2. Add the chicken thighs to the marinade and toss to coat thoroughly. Let marinate for 15–20 minutes (refrigerate up to 2 hours for more depth).
3. 3. Heat a large skillet over medium-high heat. Add the chicken with any remaining marinade and cook 5–6 minutes per side, until browned and cooked through.
4. 4. If any marinade remains, pour it into the pan and simmer with the chicken for 5–7 minutes, or until the sauce thickens slightly and the chicken reaches 165°F internal temperature.
5. 5. Remove from heat and let rest for 5 minutes before serving.
6. 6. Garnish with chopped cilantro and serve with rice, quinoa, or steamed vegetables. Offer lime wedges on the side for extra brightness.

6. Baked Herb Chicken Breasts with Couscous Meal Prep

Baked Herb Chicken Breasts with Couscous Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘4’, ‘4 meal prep bowls’]

Baked herb chicken breasts with couscous is a cheap meal prep that’s nutritious and filling. It’s packed with protein and fiber, and, on top of that, full of flavors! A great option for packable lunch!

Ingredients

• 2 zucchini
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 8 cloves garlic (peeled)
• 1 cup couscous
• 1.5 cups vegetable broth
• 1 cup parsley (chopped)
• 2 Tbsp olive oil
• pinch of salt and black pepper
• 4 boneless (skinless chicken breasts (2 lbs))
• 3 Tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/4 tsp salt
• pinch of pepper

Instructions

1. Couscous with Roasted Vegetables
2. Preheat the oven to 400F (205C). Chop zucchini, red bell peppers, yellow bell peppers into 1-inch pieces. Slice onion and peel garlic cloves. Now place all of the vegetables, onion, and garlic on a large baking sheet.
3. Spray them with olive oil and toss to coat them as evenly as possible. Finally, add a pinch of salt and black pepper. Now, roast the vegetables in the oven for 45 minutes and make sure to stir them every 15 minutes.
4. Now, get a saucepan while you’re roasting the vegetables. Bring vegetable broth to boil and add in the couscous. Cover it with the lid and turn off the heat, wait for 5 minutes until the couscous absorbs all the broth, and uncover the saucepan. Give the couscous a stir to make sure it’s light and fluffy.
5. Baked Chicken Breast
6. While vegetables are roasting, combine oregano, basil, garlic powder, salt, and pepper with olive oil. Stir well, and it should form a nice paste.
7. Take out your chicken breasts, gently pound them with a mallet if they’re a little thicker than usual. Cover them with the paste we’ve just made.
8. Bake in a baking tray for 20 minutes. Make sure you cool it down before slicing it.
9. Final Steps
10. Finally, combine couscous with roasted vegetables. Press in garlic and chop some parsley. Combine all the ingredients together and divide them into food containers.
11. Top it up with slices of chicken. Store in the fridge while tightly sealed for up to 3 days.

7. Roasted Broccoli and Carrot Soup

Healthy Roasted Broccoli Carrot Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

No need for heavy creams or blocks of cheese, this Healthy and delicious Roasted Broccoli Carrot Soup is all about the veggies.

Ingredients

• Olive oil
• 2 pounds broccoli (florets and stems divided)
• salt + pepper
• 1 large yellow onion (diced)
• 5 cloves garlic (minced)
• 3 stalks celery (chopped)
• 5 large carrots (chopped)
• 1 russet potato (diced)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper ((optional))
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cups water or vegetable stock
• 1 cup whole milk
• cream or half and half (for serving)

Instructions

1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Divide the broccoli between the stems and the florets. Roughly chop the florets and drizzle with olive oil, salt, and pepper. Set the stems aside. Transfer the broccoli to the lined baking sheet and roast for approximately 30-35 minutes, or until fully cooked.
3. As the broccoli cooks, add approximately 1-2 teaspoons olive oil to a large heavy-bottomed pot over medium-high heat. Add the onion and sauté for approximately 4-5 minutes, stirring occasionally. Add the garlic to the pot and cook for one minute more before adding the chopped broccoli stems,  celery, carrots, chopped potato, Italian seasoning, cayenne pepper, salt, and black pepper. Mix well to combine. Cook the vegetables for approximately 6-8 minutes, stirring frequently.
4. Add the vegetable stock/water to the pot and bring to a boil. Cover and reduce heat to low. Simmer for approximately 10 minutes, or until vegetables are cooked and tender and broccoli has finished roasting.
5. Remove the broccoli from the oven and transfer to the soup pot. Stir well to combine. Remove the pot from the heat. Carefully transfer soup to a large blender, working in batches if needed. Process the soup until smooth and desired consistency is reached. Transfer back to the pot over low heat.
6. Stir in the milk and simmer just until heated through. Remove from heat.
7. Garnish with additionally roasted broccoli florets, shredded cheese, and parmesan crips, if desired.

8. Instant Pot Southwestern Chicken and Rice

Instant Pot Southwestern Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Instant Pot Southwestern Chicken and Rice! Throw everything in the instant pot and walk away. You’ll have a delicious, satisfying, healthy dinner 30 minutes later! 

Ingredients

• 1 1/2 cups brown rice
• 3/4 cup salsa (any kind you like)
• 15 oz can kidney beans (drained and rinsed)
• 1/2 cup frozen corn
• 1 1/2 cups chicken stock
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 chicken breasts (about 1 pound)
• 1/2 cup shredded sharp cheddar
• chips (hot sauce and more cheese for serving)

Instructions

1. Place the brown rice, salsa, kidney beans, corn and chicken stock in the instant pot. Stir to combine.
2. Nestle the chicken breasts (leave them whole so they won’t get dry during cooking) down in the rice/liquid mixture. Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and partly over the liquid/rice mixture. Spread out the spices and mix some in with the liquid with spoon. (This doesn’t have to be precise. Just get some in with the rice and some on the chicken.)
3. Secure the lid and cook on HIGH PRESSURE for 24 minutes (select Manual and then dial up or down to get to the correctly number of minutes; the IP will start on it’s own).
4. Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the chicken and shredded cheese.
5. Serve topped with cheese, hot sauce and chips for dipping. Enjoy!

9. Baked Buffalo Chicken Thighs

Baked Buffalo Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT27M · Total: PT32M · Yield: [‘4’, ‘4-6 servings’]

Boneless and skinless Buffalo Chicken Thighs are seasoned in a homemade seasoning blend, and smothered in buffalo sauce and melted butter. This 30-minute dinner recipe is the perfect alternative when you’re craving buffalo chicken wings!

Ingredients

• 2 pounds boneless skinless chicken thighs – about 8 chicken thighs
• 1/4 cup salted butter
• 1/2 cup buffalo sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Instructions

1. Preheat your oven to 425° Fahrenheit.  Line a rimmed baking sheet with parchment paper.  Lay the boneless and skinless chicken thighs out on the parchment-lined baking sheet and pat dry with a paper towel.
2. Melt the butter in a small saucepan over low heat.  Add the buffalo sauce and honey.  Whisk until smooth and then remove from the heat.
3. Combine the garlic powder, onion powder, oregano, paprika, salt, and pepper in a small bowl.
4. Season both sides of the chicken thighs with the seasoning blend.
5. Spoon half of the buffalo sauce combination over top of the chicken thighs.  Reserve the remaining half of the sauce.
6. Transfer the chicken thighs to the preheated oven and bake for 15 minutes.
7. Remove the chicken from the oven and spoon the remaining half of the sauce over top of each chicken thigh.  Return the chicken thighs to the oven and continue cooking for another 10 minutes.
8. Check the internal temperature of the chicken using a digital meat thermometer.  If the chicken has not yet reached at least 165°F, then continue cooking the chicken until it has.
9. Return the chicken to the oven and broil the chicken on high for 2-3 minutes to crisp up the tops of the thighs.
10. Remove the chicken from the oven and let it rest for 10 minutes before slicing.  Serve with blue cheese or ranch dressing and enjoy!

10. Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 tortilla shells’]

Enjoy Mexican flavors with these healthy chicken sheet pan fajitas. A yummy, flavorful recipe the kids will love! Gluten-free and dairy-free.

Ingredients

• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 ½ lbs chicken breasts (boneless, skinless (cut into strips))
• 3 bell peppers (cut into strips (use whatever colors you want))
• 1 medium white onion (sliced)
• 1 lime (juiced)
• fresh cilantro (chopped)
• 12 small corn shells
• sour cream (grated cheese, guacamole, salsa (OPTIONAL))

Instructions

1. Preheat the oven to 400F and oil the baking sheet.
2. In a bowl, combine chilli powder, garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil.
3. Add chicken strips to the baking sheet, cover with the mix of olive oil and spices.
4. Add in the bell peppers, white onion and toss to combine.
5. Cook in the oven for around 20 minutes until the chicken is fully cooked.
6. Squeeze out the lime juice all over the sheet pan and sprinkle over chopped cilantro.
7. Serve in tortillas.

11. Air Fryer Falafel

Healthy Air Fryer Falafel (Gluten-Free, Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’14’, ’14 Falafel’]

This easy and healthy Air Fryer Falafel recipe is gluten-free, vegan, grain-free, and allergy-free! No oil or frying needed for these light and crispy falafel. Quick to make using canned chickpeas and chickpea flour, and perfect for filling a gluten-free pita, lunches, or dinners! Baking instructions included!

Ingredients

• 2 (15oz) Cans of Chickpeas (about 3 cups)
• 1/2 Cup Fresh Chopped Parsley
• 1/2 Cup Frech Chopped Cilantro*
• 1/2 Cup Chopped Onion
• 1/4 Cup Chickpea Flour
• 1 Tsp Baking Powder
• 1 Tsp Minced Garlic
• 1 Tsp Ground Cumin
• 1/2 Tsp Coriander (optional)
• 1/2 Tsp Paprika (smoked or sweet)
• Juice of 1 Small Lemon (about 2-3 TB)

Instructions

1. In a large food processor or blender, combine all ingredients except the lemon juice.
2. Blend the mixture together to combine, adding the lemon juice, as needed, to get the mixture moving. Blend until you get a course dough.
3. Form about 14 falafel patties and work in batches to air fry, depending on the size of your air fryer basket. Do not overcrowd.
4. Air fry the falafel at 380° for about 7 minutes on the first side, flip, and air fry again for about another 5 minutes. Repeat for the rest of the batches.
5. Preheat the oven to 400°F and bake for about 15 minutes on each side using a parchment paper or a Silpat lined baking sheet.

12. Instant Pot Quinoa Vegetable Soup

Instant Pot Quinoa Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This Indian-inspired instant pot quinoa vegetable soup is healthy and packed with nutritious ingredients. It gets ready in 30 mins only.

Ingredients

• 2 tablespoons Olive oil
• 1 medium or ¾ cup Onion (chopped)
• 1 stalk or ⅓ cup Celery (chopped)
• 1 medium or ½ cup Carrots (chopped)
• 3 cloves Garlic (minced)
• ½ teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Paprika
• 1 medium or ½ cup Potatoes (peeled and cubed)
• ½ cup Sweet corn kernels
• ½ cup Green peas
• ½ cup Capsicum (Green bell pepper) (chopped)
• 1 Tomato (chopped)
• ½ cup Quinoa (rinsed)
• Salt & pepper (to taste)
• 3 cups Vegetable broth
• 2 tablespoons Parsley (or Cilantro, chopped for garnishing)

Instructions

1. Prep: Take the quinoa in a colander and rinse under running cold water by rubbing the quinoa slightly. Let the excess water drain out.
2. Turn the instant pot on with saute mode. Add oil and once the oil is hot, add onion, celery, carrot and garlic. Mix and saute for 3 minutes (or until onion starts to soften and there is no more raw smell of garlic).
3. Now add turmeric powder, coriander powder, roasted cumin powder and paprika. Mix everything well.
4. Now add the rest of the veggies (potato, peas, corn, bell pepper, tomatoes), rinsed quinoa, salt, pepper and vegetable stock.
5. Cover the instant pot with a lid. Cancel the saute mode and pressure cook on manual (High pressure) for 3 minutes. As soon as the timer stops do the QPR (quick pressure release) by pressing the valve (or positioning to venting).
6. Once the pin drops, open the lid and garnish with chopped fresh herb parsley or cilantro.

13. Kale and White Bean Soup

Kale and White Bean Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

Perfect for cold winter evenings, this kale and white bean soup is hearty and nourishing, with a savory broth flavored by bay leaf and rosemary. Serve with sourdough for an easy, satisfying meal.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 yellow onion (chopped fine)
• 4 carrots (chopped fine)
• 4 celery ribs (chopped fine)
• 1 teaspoon fine sea salt
• 4 cloves garlic (minced)
• ½ teaspoon crushed red pepper flakes
• 6 cups bone broth
• 1 bay leaf
• 1 branch fresh rosemary
• 3 cups cooked cannellini beans
• 1 bunch Lacinato kale (stems removed, and sliced thin)

Instructions

1. Warm the olive oil in a heavy, large pot or Dutch oven over medium heat. Dump in the onions, celery, and carrots. Sauté for 2 or 3 minutes until fragrant, and then sprinkle the salt over the vegetables.
2. Stir in the garlic and crushed red pepper, and then cover the pot. Allow the vegetables to sweat, stirring occasionally, until deeply fragrant – about 6 minutes further.
3. Pour in the broth, and then drop the bay leaf and rosemary into the pot. Increase the temperature to medium-high and bring to a boil. Once the pot boils, turn down the heat to medium-low and allow the vegetables to simmer until tender – about 20 minutes.
4. Using a pair of kitchen tongs or a wooden spoon, pluck out the bay leaf and rosemary.
5. Stir in the cannellini beans and allow the soup to continue to cook for a further 10 minutes. Turn off the heat, and then drop the kale into the pot, stir once, and then cover the pot allowing the kale to wilt in the residual heat of the soup.
6. Serve warm, and store any leftovers in a tightly sealed container in the fridge for up to 5 days.

14. Turmeric Chicken Soup

Turmeric Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘2’, ‘2 servings’]

This turmeric chicken soup combines delicious spices, leafy greens and vegetables, and makes a lovely lunch or light dinner for the colder months. Serves 2 people, fairly generously.

Ingredients

• 1 tbsp olive oil
• 1/2 white onion (diced)
• 1 garlic clove (minced or diced)
• 1 chicken breast ((if larger cut into two strips))
• 1 celery stick (diced)
• 2 medium carrots (diced)
• 1/2 zucchini (diced)
• 2 cups kale (stems removed and diced)
• 4 cups chicken or vegetable broth
• 1 tsp turmeric
• 1/2 tsp sweet paprika
• 1 cm fresh ginger (grated)
• small handful parsley (for garnish)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Fry the onion and garlic in olive oil and cook until softened, for 5-6 minutes. Add the grated ginger, turmeric and sweet paprika and fry for a further minute or so.
2. Add the celery, carrot and zucchini and cook for a further 2-3 minutes. Use tongs to add the chicken breast to the pot, as well as the chicken or vegetable broth. Bring to a boil and then reduce the heat to a light simmer. Cook for 30 minutes.
3. Take out the chicken breast and shred. Place back in the pot, along with the kale. Add salt and pepper (if using). Cook on a light simmer for a further 2-3 minutes.
4. Ladle into your bowls and enjoy!

15. Instant Pot Cauliflower Soup

Instant Pot Cauliflower soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘6’]

This delicious cauliflower soup is a great option to warm up your day. It’s all made in just one pot, and it’s ready in just 20 minutes. It’s creamy, delicious and so easy to make!

Ingredients

• 5 oz sliced bacon ((150 grams))
• 1 onion, diced
• 4 garlic cloves, minced
• 3 cups chicken broth
• 2 lbs medium head cauliflower ((1kg) cut into florets)
• 8 oz cream cheese ((225 g))
• 1 tsp salt ((or to taste))
• 1½ tsp rice vinegar ((or white vinegar))

Instructions

1. Press the sauté button on the Instant Pot and wait for the pan to get hot. Add the bacon slices and fry them in their fat until golden and crispy. Remove the slices to serve them as a topping. Keep 3 tablespoons of the fat in the pan.
2. Add onion and garlic and sauté until onion gets translucent.
3. Add broth, cauliflower florets, cream cheese, and salt. Cancel sauté mode and press the pressure cook or manual button (depending on your model), adjusting the pressure to High and the time to 5 minutes.
4. Once the time is up, release the pressure manually. Remove the lid and blend all ingredients with an immersion blender or a standard blender.
5. Add the vinegar, correct salt, and serve it hot with your favorite toppings.

16. One-Pan Chicken Legs with Chickpeas and Quinoa

One-Pan Chicken Legs with Chickpeas and Quinoa (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 meal prep bowls’]

Sweet and flavorful, these one-pan chicken legs are filling, nutritious, and cheap to make. It’s a budget, high-calorie meal prep that has plenty of nutrients. The blend of spices and sweetness will leave your taste buds happy.

Ingredients

• 4 chicken legs (1.8 lb)
• 2 tbsp extra-virgin olive oil
• 1 onion (finely chopped)
• 1/2 cup quinoa (washed)
• 1 cans chickpeas (1.5 cups chickpeas)
• 1.5 cups of hot water
• 1/4 cup dried cranberries
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp crushed red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 1 cup parsley (chopped)
• 9 oz cherry tomatoes (250g)

Instructions

1. Season chicken legs with 1.5 tsp salt and 1tsp black pepper.
2. Now, heat the olive oil in the skillet, add the chicken legs skin side down and cook for 5 minutes. Then flip and fry for another 5 minutes until the chicken is nicely browned. Afterward, transfer the chicken to the plate.
3. Now, finely chop the onion and add it to the skillet. Right after that, add in cinnamon, turmeric, and coriander. Stir for 1 minute.
4. Add in washed quinoa and stir it so that spices coat it. Add 1.5 cups of hot water, give it a stir. Then, stir in the chickpeas and dried cranberries.
5. Add crushed red pepper flakes and the remaining 1/2 tsp of salt. Give it a stir.
6. Bring the chicken legs back into the skillet, bring the liquid to a boil. Then, reduce the heat and cover it with a lid.
7. Cook for 20-25 minutes until quinoa is tender and chicken is fully cooked. Let it sit for 5 minutes afterward.
8. Finally, divide the dish into 4 food containers. Chop some parsley and sprinkle it over each portion. Add in cherry tomatoes.
9. Refrigerate for up to 3-4 days.

17. Pan Seared Maple Pork Chops

Pan Seared Maple Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT10M · Total: PT16M · Yield: [‘4’, ‘4 servings’]

Ingredients

• 4 bone-in center cut pork chops
• 2 Tbs Maple Syrup
• 2 Tbs Olive Oil
• 1 Tsp Dijon Mustard
• 3 Garlic Cloves, minced
• 1/2 Tsp Crushed Red Pepper Flakes
• 1/2 Tsp Ground Ginger
• 1/4 Tsp Cinnamon
• 1/4 Tsp Turmeric
• 1/4 Tsp Dried Thyme
• Salt and Pepper
• Fresh Thyme to Garnish (optional)

Instructions

1. In a small bowl, combine the maple syrup, dijon mustard, olive oil, garlic, red pepper flakes, ground ginger, cinnamon, turmeric, and dried thyme. Mix until all the ingredients are incorporated.
2. Pat the pork chops dry and season both sides with salt and pepper.
3. Set stove to medium high heat and add a small amount of olive oil to the skillet.
4. While the skillet heats, brush the sauce over both sides of the pork chops.
5. Transfer the pork chops to the skillet and sear on medium high for 2 minutes per side. You can add any left over sauce after the first flip. Bring the heat down to medium low and cook 3-5 minutes more per side depending on how thick the pork chop is. You want the pork to have an internal temperature of 145 degrees Fahrenheit.
6. Once the pork is done cooking, let it rest for at least 10 minutes. Garnish with fresh thyme and serve

18. Spicy Black Bean Burgers with Oats

Spicy Vegan Black Bean Burgers with Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 burgers’]

These spicy vegan black bean burgers with oats are easy, flavorful, and ready in under 30 minutes! Made with corn and a touch of BBQ sauce for a smoky Southwest flavor, the oats act as the binder to hold these patties together, so no eggs are needed! {Vegan and gluten-free-friendly}

Ingredients

• 1 cup quick oats
• 1 19 oz can no salt-added black beans, (drained and rinsed)
• 1/4 cup BBQ sauce
• 1 tablespoon reduced sodium soy sauce
• 2 garlic cloves, (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4-1/2 teaspoon cayenne pepper ((depending on how spicy you like your burgers))
• Small handful of fresh cilantro ((about half a cup))
• 2/3 cup corn kernels

Instructions

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place the oats in a food processor fitted with an S-blade and pulse several times until they are partially chopped (some will be powder, some will be whole).
3. Add the rest of the ingredients, except for the corn, and pulse until most of the beans are blended.
4. Add bean mixture to a large bowl and fold in the corn.
5. Using your hands, form the bean mixture into six equal-sized patties. Cook using desired method.

Stove top:

1. Heat a bit of oil in a skillet over medium low heat. Cook burgers for about 5 minutes per side flipping when the first side is golden brown and a bit crunchy. The exact timing will depend on the type of stove you have.

Baking in oven:

1. Drizzle the patties with a bit of olive oil, and then bake on a parchment paper lined baking sheet in an oven preheated to 375° F for about 10-14 minutes. Flip after 8 minutes so that both sides become a bit crispy.

Grill:

1. Preheat an outdoor grill to 400°F. Lightly brush the patties with olive oil, spray the grill grates with a bit of oil, and grill for about 8 minutes on the first side and 4 minutes on the second side. You can also cook them on a grill-safe pan, like a cast iron skillet.

19. Crockpot Chicken Potato Chowder

Crockpot Chicken Potato Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT480M · Yield: [‘6’]

Potatoes and veggies slow cooked in broth while you’re away, with rotisserie chicken and dairy added before serving dinner make this cheesy soup convenient comfort food.

Ingredients

• 2 lb potatoes (about 4 medium potatoes)
• 15 oz can corn (drained)
• 8 oz carrots (shredded)
• 2 ea onions, small (or 1 large onion)
• 4 cups chicken broth
• 2 tbsp minced garlic
• 2 cups milk
• 3 tbsp corn starch
• 1/2 cup sour cream
• 8 oz cheddar cheese (shredded)
• 2 cups rotisserie chicken
• 1/2 tsp sea salt (to taste)
• 1/2 tsp black pepper (to taste)

Instructions

1. Dice onion(s) and potatoes and add to your crockpot, along with the corn, carrots, garlic, salt, pepper, and broth.
2. Turn crockpot on LOW for 8-10 hours.
3. Approximately 30 minutes to 1 hour before serving, add the cooked chicken. Stir the corn starch into the milk and add the milk as well. Change crockpot setting to HIGH for thickening.
4. Melt in sour cream and cheese. Serve with extra cheese on top if desired.

20. Chicken Meatballs with Orzo

Chicken Meatballs with Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 bowls’]

This delicious dish features tender, seasoned meatballs, creamy orzo, and a burst of fresh herb flavors. It’s creamy, flavorful and high in protein!

Ingredients

• 1/2 cup plain breadcrumbs
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 3 tbsp parmesan (grated)
• 1 lb ground chicken
• 1 large egg
• 1/2 tsp Worcestershire sauce
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 2½ cups chicken broth (low sodium)
• 1½ cups orzo pasta (dry)
• ⅔ cup heavy cream
• ¼ cup Parmesan cheese (grated)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp parmesan cheese (grated)
• 6 basil leaves (chopped)

Instructions Chicken Meatballs

1. In a small bowl, combine breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, black pepper and grated parmesan.
2. In a large bowl, add the ground chicken, egg, Worcestershire sauce, and breadcrumb mixture.
3. Combine using your hands without overmixing.
4. Roll the mixture into approximately 1-inch balls. The mixture should yield around 20-24 meatballs.
5. Now, heat up a large, non-stick skillet over medium-high heat. Add in the olive oil.
6. Once hot, add in the meatballs and sear on all the sides until the meatballs turn golden brown. It should take around 5-7 minutes.
7. Once golden brown, remove the meatballs from the skillet onto a plate and cover with a bowl or foil to keep them warm. Leave the fat inside the skillet

Orzo

1. Add garlic into the skillet and cook for 30s.
2. Now, pour in the chicken broth and scrape the bottom of the pan with a spatula.
3. Bring the broth to a simmer and then add in the orzo, heavy cream, parmesan, salt, and black pepper. Stir well.
4. Bring the meatballs back into the skillet and place them on top of the orzo. Lower the heat and cover with a lid or foil.
5. Let it simmer for 10 minutes or until the orzo becomes al dente and the dish thickens. Check at 8 minutes, as the cooking times vary by brand. If the dish is a little too thick, just add a dash of chicken broth.
6. Garnish with chopped basil leaves and fresh parmesan before serving.

21. Pepper Steak

Pepper Steak Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tablespoons soy sauce, divided
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon black pepper, freshly ground
• Salt to taste
• 1 teaspoon sesame oil (optional finish)
• 2 green onions, chopped (optional garnish)

Instructions

1. 1. Prepare and measure all ingredients: slice the steak thinly against the grain, mince the garlic, and slice the peppers and onion.
2. 2. Coat the beef: in a bowl, toss the steak with 1 tablespoon soy sauce and the cornstarch; let sit 10–15 minutes to coat.
3. 3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook beef in two batches until browned but just barely cooked through; remove to a plate.
4. 4. Add the remaining oil to the pan. Stir-fry the peppers and onion until crisp-tender, about 3–4 minutes. Add garlic in the last 30 seconds.
5. 5. Return the beef to the pan. Pour in the beef broth and the remaining 1 tablespoon soy sauce; add oyster sauce and black pepper. Simmer 2–3 minutes until the sauce thickens slightly and the beef is cooked through.
6. 6. Finish with sesame oil (if using); taste and adjust salt. Garnish with green onions and serve hot over steamed rice.

22. Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 bowls’]

Enjoy a spicy, and creamy Cajun chicken pasta packed with bold flavors and over 30g of protein per serving. A high-protein, high-calorie meal perfect for any night!

Ingredients

• 2 cups penne pasta (dry)
• 2 chicken breasts (boneless and skinless)
• 2 tbsp olive oil
• 1 tbsp butter (unsalted)
• 2 tbsp Cajun seasoning (divided)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 garlic cloves (minced)
• 2/3 cup diced tomatoes
• 1 1/2 cup heavy cream
• 1/2 cup parmesan cheese (grated)
• Parmesan (grated)
• Parsley (chopped)

Instructions

1. Bring water to boil in a large pot, add 1 tbsp of salt, and cook penne pasta according to instructions on the packaging until it’s al dente.
2. Drain the pasta and set 1/2 cup of pasta water aside.
3. Using a meat tenderizer, beat the chicken breasts until they are around 1/2 inch in thickness. Cover the chicken breasts with 1 tbsp Cajun seasoning on both sides, then salt and black pepper.
4. Heat up a large, non-stick skillet over medium-high heat. Add in olive oil and sear chicken on both sides. About 4 minutes on each side. Then, lower the heat and sauté until the chicken cooks through. It should be another 4 minutes per side.
5. Once cooked, remove from the pan onto the cutting board. Slice into thin strips and cover with a plate to keep them warm.
6. In the same skillet with any of the leftover fat in it, add 1 tbsp of butter. Then, press in garlic cloves and cook for 30s.
7. Add the diced tomatoes and let it cook for another 2 minutes or so. Finally, pour in the heavy cream and add the remaining 1 tbsp of Cajun seasoning and parmesan cheese. Give it a stir and bring to a simmer.
8. Add in the cooked penne pasta, then the cooked chicken, and pour in the 1/2 cup of pasta water. Toss until combined and let the ingredients warm up. Add more salt and black pepper if needed.
9. Garnish with grated parmesan and parsley before serving.

23. Sweet Honey Garlic Chicken Meal Prep

Honey Garlic Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 meal prep bowls’]

Just in 25 minutes, you can make this one-pan dinner! Honey garlic chicken is sweet, flavorful, and nutritious. Perfect for meal prep!

Ingredients

• 4 chicken thighs (skinless and boneless)
• 1 tbsp cornflour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp butter (or olive oil if dairy-free)
• 4 cloves garlic (minced)
• 3 tbsp honey
• 1/3 cup chicken broth
• 1 tbsp soy sauce
• 2 tbsp green onion (chopped)
• 1 cup brown rice
• 6 cups water
• Pinch of salt

Instructions

1. Rinse brown rice. Then, boil the water in a large pot and add rice to it. Let it boil uncovered for 30 minutes until the rice is fully cooked. Drain excess water once finished, season with salt.
2. Meanwhile, mix cornflour, salt, and pepper together. Toss the chicken into cornflour until fully coated.
3. Now, make sure to heat up the vegetable oil in a skillet. Add in chicken thighs and cook for 4-5 minutes until golden brown. Then, just flip them and cook for another 2 minutes.
4. Afterward, add butter to the pan and garlic. Lower the heat.
5. Combine honey, chicken broth, and soy sauce. Now, add the sauce into the skillet and bring to a boil. Let it simmer for 4-5 minutes until the sauce thickens up and coats the chicken.
6. Divide rice into meal prep containers. Top with honey garlic chicken and season with green onion.

24. Three Bean Chili Con Carne with Turkey Mince

Three Bean Chili Con Carne with Turkey Mince is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 500 g turkey mince
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 can (400 g) kidney beans, drained and rinsed
• 1 can (400 g) black beans, drained and rinsed
• 1 can (400 g) cannellini beans, drained and rinsed
• 400 g can chopped tomatoes
• 2 tablespoons tomato paste
• 250 ml chicken or turkey stock
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• Salt and black pepper, to taste
• Optional toppings: fresh cilantro, sour cream, shredded cheddar

Instructions

1. 1. Heat the olive oil in a large pot over medium heat. Add the onion and red pepper; sauté 5 minutes until softened.
2. 2. Add the garlic and cook for 1 minute until fragrant.
3. 3. Add the turkey mince; cook, breaking up with a spoon, until browned and no pink remains, about 5–7 minutes.
4. 4. Stir in chili powder, cumin, smoked paprika and oregano; cook for 1 minute to bloom the spices.
5. 5. Add the tomato paste; cook 1–2 minutes, then stir in chopped tomatoes and stock; bring to a simmer.
6. 6. Add the kidney beans, black beans and cannellini beans; reduce heat to low and simmer, uncovered, 20–25 minutes, stirring occasionally, until thickened.
7. 7. Taste and adjust seasoning with salt and pepper; if desired, stir in sugar to balance acidity.
8. 8. Serve hot with optional toppings as desired.

25. Keto Tuscan Soup with Beef and Vegetables

Keto Tuscan Soup with Beef and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 6

A one-pot, 30-minute soup recipe, this keto Tuscan soup with beef and vegetables is hearty, flavorful, and spiced with just the right amount of heat.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 1 pound grass-fed ground beef*
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon paprika
• 1/4 teaspoon red pepper flakes (more or less based on spice preference)
• 1 teaspoon Italian seasoning
• salt and pepper (at least 1 teaspoon of each)
• 2, 14-oz. cans diced tomatoes (with juice)
• 1 quart (4 cups) beef broth or stock
• 1 tablespoon dried oregano
• 2 tablespoons parsley, chopped
• 1 medium zucchini, chopped
• 2-3 cups kale, chopped
• 1/4 cup grated parmesan (optional)
• 1/2 lemon (optional for serving)

Instructions

1. In a large pot, heat the olive oil for about 1 minute over medium heat. Add the chopped onions and sauté for 2-3 minutes. Stir in the minced garlic and cook for another minute or so but be careful not to burn the garlic.
2. Add the grass-fed ground beef to the onions and garlic and use your spoon to break it apart into bite-sized chunks. Add the ground cayenne, paprika, red pepper flakes, Italian seasoning and a generous amount of salt and pepper (at least 1 teaspoon of each). These seasonings are to spice the meat (hold the parsley and oregano until later). Cook until the ground beef is browned (4-5 minutes).
3. Pour in the diced tomatoes and broth. Add the chopped parsley and dried oregano to the soup, stir it well and bring it to a boil. Reduce the heat and let let it simmer uncovered for 10 minutes.
4. Add the diced zucchini and let it cook for about 3 minutes before adding in the chopped kale. Stir well, mixing in the kale until it’s slightly wilted. Remove from heat.
5. Stir in the grated parmesan and taste. Add more salt and pepper as needed (I did a generous amount here), more red pepper flakes for extra heat, and/or more parmesan if you’d like.
6. Ladle the soup into serving bowls and squeeze the juice of a lemon wedge over each serving (optional). Garnish with more parmesan, red pepper flakes and fresh parsley, if desired.

26. One-Pot Lemon Garlic Rosemary Chicken and Rice

One Pot Lemon Rosemary Chicken and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’, ‘4 to 6 Servings’]

An easy one pot wonder, this simple chicken and rice recipe is a balanced meal worthy of putting on repeat.

Ingredients

• 1 Tbsp avocado oil
• 1 yellow onion (diced)
• 5 cloves garlic (minced)
• 1 cup uncooked brown rice
• 2 cups chicken broth
• 2 tsp lemon zest
• 2 Tbsp lemon juice
• 1 Tbsp fresh rosemary (finely chopped)
• 4 to 6 boneless skinless chicken thighs (about 1.5 to 2 pounds)
• 1 large crown broccoli (chopped into florets)

Instructions

1. Heat the avocado oil in a large thick-bottomed pot (I use my large Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
2. Stir in the brown rice and garlic and continue cooking and stirring for another 3 minutes.
3. Add in the lemon zest and juice, rosemary, and chicken broth and stir well.
4. Carefully place the chicken thighs into the pot, arranging them in a single layer in the liquid so that they aren’t overlapping.
5. Cover the pot with a lid and bring it to a full boil. Reduce the heat to low and cook for 40 minutes.
6. Remove the lid from the pot and add in the chopped broccoli florets. Replace the cover and cook for another 5 to 10 minutes, or until the broccoli has reached your desired doneness and the rice is fully cooked.
7. Serve chicken and rice with broccoli with a little grated parmesan cheese on top of the rice and enjoy!

27. Crockpot Chicken Tacos

Crockpot Chicken Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

28. Vegan Stuffed Pepper Soup

Vegan Stuffed Pepper Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘2’, ‘2 servings’]

This vegan stuffed pepper soup is so warming, cosy and hearty and perfect for a fall or winter dinner meal. It’s gluten-free and low histamine, and can easily be frozen. Serves 2-3.

Ingredients

• 1 Tbsp olive oil
• 1-2 garlic cloves (minced or finely diced)
• 1/2 white onion (finely chopped)
• 2 red bell peppers (diced, or various coloured peppers)
• 1 medium sweet potato (diced)
• 1/2 cup rice ((uncooked quantity))
• 1 tsp sweet paprika
• 1 tsp dried mixed herbs
• 2.5 cups vegetable stock
• 1 tsp white distilled vinegar (optional)
• pinch salt (to taste)
• pinch black pepper (to taste, optional)
• fresh herbs (to garnish)

Instructions

1. Cook your rice according to packet instructions. Set aside once cooked through.
2. In a large pot, gently fry the onion and garlic in the olive oil on a low heat for 4-5 minutes until softened.
3. Add in the vegetables, herbs and spices and cook for a further 5-6 minutes, stirring occasionally.
4. Pour in the vegetable stock and bring it to a boil, then reduce the heat. Cook for 20 minutes or until the sweet potato is fork tender.
5. Add the cooked rice back to the pot.
6. Using a ladle, take out about a third of the mixture and blend in a food processor. Pour back into the soup, add the vinegar if using and stir well. Cook for a further 4-5 minutes.
7. Ladle into your bowls, season to taste and sprinkle over some fresh herbs and serve immediately. Enjoy!

29. Zucchini Stir Fry with Garlic and Sesame Seeds

Zucchini Stir Fry With Garlic and Sesame Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Easy and quick – this zucchini stir fry is gluten-free (with coconut aminos), dairy-free, vegan, and vegetarian. A perfect one-skillet meal is full of Asian flavors.

Ingredients

• 1 Tbsp sesame oil
• 2 medium onions (sliced)
• 3 small zucchinis (sliced and halved (or 2 medium zucchinis))
• 2 Tbsp soy sauce (or coconut aminos)
• 4 garlic cloves (minced)
• 2 tbsp sesame seeds
• salt and black pepper to taste

Instructions

1. Set your skillet over medium-high heat and add sesame oil. Add in the onions and cook for 3 minutes until tender.
2. Add in the zucchini and cook for another 5 minutes stirring throughout.
3. Add in the soy sauce and garlic. Cook for another 3-5 minutes.
4. Sprinkle the stir-fry with sesame seeds, cook for a minute and take off the stove.
5. Salt and pepper to taste.

30. Turkey and Black Bean Tacos

Black Bean and Ground Turkey Taco Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT17M · Total: PT22M · Yield: [’12’, ’12 Servings’]

These turkey and black bean tacos are perfect any night of the week! Ready in under 30-minutes, this turkey taco recipe is a great alternative to beef tacos!

Ingredients

• 2 lbs lean ground turkey
• 2, 15 oz cans black beans
• 2, taco seasoning packets (4 Tbsp)
• 1/4 C water
• Tortillas or Taco Shells for serving
• Your favorite taco toppings for serving

Instructions

1. In a large skillet over medium heat, brown the ground turkey until heated through (it is cooked at 165°F), approximately 15 minutes. Drain off the fat/liquid and return the skillet with browned turkey to the stove.
2. Add in the black beans and stir to combine with the meat.
3. Add taco seasoning and water to the skillet and stir to evenly distribute and coat the ground turkey and black beans.
4. Serve on taco shells or tortillas with your favorite taco toppings.
5. Store leftover taco filling (that’s fully cooled) in an air-tight container in the fridge for up to 3-4 days (or freeze if you’d prefer to keep for later).

31. Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 tablespoon olive oil (optional)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels (frozen or canned)
• 4 cups chicken broth
• 1 cup salsa (mild or medium)
• 2 tablespoons fresh lime juice (optional)
• Optional toppings: chopped cilantro, lime wedges, shredded cheese, sour cream, avocado, tortilla chips

Instructions

1. 1. Prepare and measure the ingredients: dice the onion, mince the garlic, drain and rinse the beans, and have all spices and liquids ready.
2. 2. Layer the slow cooker: place the chicken breasts in the slow cooker and add onion, garlic, chili powder, cumin, paprika, oregano, salt, pepper, diced tomatoes with green chilies, black beans, corn, salsa, chicken broth, and lime juice (if using).
3. 3. Cook on low 6–7 hours or on high 3–4 hours, until the chicken is cooked through and the flavors are nicely melded.
4. 4. Remove the chicken to a cutting board and shred it with two forks; return the shredded chicken to the soup and stir to combine.
5. 5. Taste and adjust seasoning, then serve hot with optional toppings such as cilantro, lime wedges, shredded cheese, sour cream, avocado, or crushed tortilla chips.

32. 3-Ingredient Breakfast Skillet

3-Ingredient Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT17M · Total: PT19M · Yield: [‘6’, ‘6 small plates’]

This extra easy breakfast skillet requires only 3 ingredients. It’s yummy, nutritious, full of flavors and, on top of it all, keto, Whole30, gluten-free and dairy-free.

Ingredients

• 1 tsp olive oil
• 1 lb ground beef
• 1 cup salsa sauce
• 6 medium eggs

Instructions

1. Take out a large skillet, add olive oil, and heat it to medium-high heat.
2. Add in the beef and cook occasionally, stirring until it’s no longer pink.
3. Add in salsa sauce and let it cook for another 2-3 minutes.
4. Break in the eggs, cover the skillet, and let them cook for around 6-7 minutes until the eggs have cooked through.
5. Garnish with chopped green onion if you fancy.

33. Creamy Sun-Dried Tomato Chicken Orzo

Creamy Sun-Dried Tomato Chicken Orzo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

This is the most flavorful, creamy and yummy pasta you’ll ever make. With 40g of protein per bowl and bursting with flavors of sun-dried tomatoes. Made in just 30 minutes.

Ingredients

• 1 lb chicken breast tenderloins
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 5 cloves garlic (minced)
• 1 cup sun-dried tomatoes (chopped)
• 1 cup orzo (uncooked)
• 2 cups chicken stock
• ¼ tsp salt
• 4 oz fresh spinach
• 1/2 cup heavy cream
• 1 tbsp dried basil
• 1/4 tsp red pepper flakes
• 2 tbsp grated parmesan

Instructions

1. Heat up 2 tbsp of olive oil on medium-high heat in a large skillet. Add in the chicken breast tenderloins and cover with paprika, Italian seasoning, salt and black pepper.
2. Sear the chicken for 3 minutes on each side, making sure it gets covered with all the seasoning. A total of 6 minutes.
3. Remove the chicken from the pan, and add olive oil to the same skillet, then garlic, sun-dried tomatoes, and orzo. Stir and roast the orzo pasta for about 2 minutes.
4. Pour in the chicken stock, add salt, and bring it to a boil.
5. Lower the heat and cover the skillet with a lid. Let the orzo cook for 5-8 minutes until it softens, mixing throughout to prevent it from sticking to the pan.
6. Add in fresh spinach and mix it in well until it wilts. It will take around 2-3 minutes.
7. Pour in the heavy cream, add dried basil, red pepper flakes, and give it a good mix.
8. Bring the chicken back into the pan and let it simmer covered for 2-5 minutes until it’s heated up and fully cooked.
9. Remove the skillet from the heat and sprinkle with grated parmesan

34. Black Bean Curry

Black Bean Curry Recipe (Vegan, Gluten Free, Dairy Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘4’]

Can you put black beans in curry? Yes! This is the best black bean curry recipe, naturally vegan, gluten free, and dairy free.

Ingredients

• 2 cans black beans (15 ounces/425 grams each)
• 2½ medium onions (1 lb/454 grams)
• 3 tablespoons vegan butter
• 3 tablespoons olive oil
• 8 ounces canned tomato sauce ((227 grams))
• 8 cloves garlic, minced
• 2 teaspoon turmeric
• 1½ teaspoons methi
• 1 teaspoon cumin
• 1 teaspoon allspice
• ½ teaspoon ginger powder
• ¼ teaspoon cayenne pepper ((optional))
• 1 large green pepper (9½ ounces/269 grams)
• ½ cup water

Instructions

1. Rinse and drain the black beans. Cut the onions in half and then into thin half-moons. Seed the green pepper and chop it into ½-inch dice (1.27 cm). Mince the garlic cloves.
2. Melt the butter in the oil in a cast iron Dutch oven over medium heat on the stovetop. Saute the onions in the butter and oil mixture over medium heat for 10-15 minutes. You want them to become softened and translucent, with minimal browning.
3. Add the tomato sauce, garlic, turmeric, methi, cumin, allspice, ginger, and cayenne to the pot. Stir fry for 2-3 minutes.
4. Stir in the drained beans and chopped bell pepper and heat an additional 5-10 minutes. You can add salt here if necessary (it should not be if you’re using canned beans).
5. To allow the flavors more time to meld, add ½ cup of water to the pot and cover it. Let it simmer for 15-30 minutes over medium-low heat. (If the peppers have softened enough and you are short on time, you can skip this step.)
6. Serve the curry over rice or with another grain. Enjoy!

35. Italian Chicken Pasta Salad

Italian Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘8’, ‘8 bowls’]

This Italian chicken pasta salad is bursting with fresh herbs and a zesty touch of lemon. It’s light, satisfying, and packed with protein!

Ingredients

• 1 lb dry rotini pasta
• 1 tsp extra virgin olive oil
• 1 cup shredded Rotisserie chicken
• 2 cups cherry tomatoes (halved)
• 8 oz whole milk mozzarella (diced)
• 1 red bell pepper (diced)
• ½ English cucumber (diced)
• 1 red onion (sliced)
• 1/2 cup olives (deseeded and halved)
• ½ cup fresh parsley (chopped)
• 1 tsp sea salt
• Black pepper (to taste)
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp paprika powder
• Salt and black pepper (to taste)
• 1 tsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook rotini pasta according to packaging instructions until it’s al dente.
2. Drain the pasta, add 1 tsp of olive oil and toss to prevent the pasta from sticking together. Let the pasta cool down to room temperature.
3. Add the pasta to a large bowl with the rest of the pasta salad ingredients. Toss to combine.
4. In a bowl, combine all of the Italian dressing ingredients. Mix them well.
5. Pour the dressing over the pasta salad and toss to combine. Garnish with a few extra basil leaves when serving.

36. Spicy Pineapple Chicken Meal Prep

Spicy Pineapple Chicken Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

37. Breakfast Skillet with Sweet Potatoes

Breakfast Skillet with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 egg servings’]

Sweet and savory – this Breakfast Skillet with Sweet Potatoes is delicious and filling. A perfect easy recipe for breakfast. It’s Whole30, Paleo, vegetarian, dairy-free, and gluten-free.

Ingredients

• 3 tbsp olive oil
• 1 white onion (thinly sliced)
• 1 large sweet potato (peeled and thinly sliced)
• 2 cloves garlic (minced)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 can of chopped tomatoes (14 oz)
• 4 eggs
• A pinch of salt
• A pinch of black pepper
• Fresh parsley (chopped)

Instructions

1. Take a medium-sized skillet, heat up to medium-high heat, and add olive oil, white onion, and sweet potato. Sauté for 8-10 minutes or until the potatoes have cooked and crispened up. If potatoes are not cooking, add a splash of water, cover with a lid and let them steam for a while.
2. Next, add the garlic cloves to the pan, and let them cook for 30 seconds. Top up with onion powder, garlic powder, and paprika. Mix them in.
3. Pour the chopped tomatoes in, mix all the ingredients in the pan, and let them cook until the tomatoes are simmering.
4. Using the back of a large spoon, make 4 indents in the skillet and break in the eggs. Lower the heat, cover the skillet with a lid and let it cook for 6-7 minutes.
5. Once finished, season with salt, and black pepper, and sprinkle on some parsley.

38. Healthy Mac and Cheese

Healthy Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Love mac and cheese, but wish it was healthier? Try our healthy mac and cheese now! The same nostalgic flavor – lighter!

Ingredients

• 4.5 oz wholegrain pasta
• 2 oz broccoli ((chopped))
• 2 oz peas
• 2 ½ oz mature cheddar
• ¾ cup milk of choice ((can be vegan, I used oat milk))
• 1 ½ tbsp cornstarch
• Salt to taste
• ½ tsp garlic powder
• ¼ tsp onion powder
• 1 tsp mustard
• ¼ tsp black pepper
• 2.5 oz cottage cheese
• 1 tsp mango chutney
• 1 tbsp Worcestershire sauce (vegetarian)

Instructions Pasta and veggies:

1. Cook pasta in salted boiling water.
2. Add the chopped broccoli and peas about 2-3 minutes before the pasta is ready. They should be bright green, soft on the outside and crunchy in the middle.
3. Strain the water from the pasta, broccoli and peas.

Sauce:

1. Meanwhile, in a large saucepan grate the cheddar, add the milk, cornstarch, salt, garlic and onion powder, mustard and black pepper. Mix until the cornstarch is dissolved.
2. Here is where you mix in the optional mango chutney and Worcestershire sauce, too
3. Place on medium heat and cook, stirring often, until the cheese is melted into the sauce, the sauce boils and thickens. Allow to boil for around 1-2 minutes to cook the cornstarch, while mixing.

Assemble:

1. Optional but great: blend the cottage cheese separately.
2. Take the sauce off the stove, add the cottage cheese (blended or normal) and stir again. Then add the pasta, broccoli and peas. Mix everything gently together until the sauce coats the pasta.
3. CAUTION: Don’t boil cottage cheese, it’ll ‘curl’.
4. Eat immediately. It can be reheated in the microwave or oven, NOT on the stove!

39. Scrambled Egg Whites (Mexican Style)

Scrambled Egg Whites Recipe (Mexican Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Yield: [‘2’]

Try these easy and delicious Mexican style scrambled egg whites for a healthy and flavorful breakfast.

Ingredients

• 1/4 of a white onion (sliced)
• 1 jalapeno (chopped)
• 1 roma tomato (chopped)
• 6 egg whites
• 1 tbs olive oil

Instructions

1. First crack the eggs and separate the whites from the yolks. Beat the egg whites with a fork for a minute and season with salt.
2. Heat up the olive oil in a non-stick skillet over medium heat. Once hot add the sliced onion and jalapeño. Sauté them until softened. Next add the tomato and continue to cook for about 5 minutes.
3. Next turn the heat to medium low and add the egg whites to the skillet. Gently scramble the eggs until cooked through this will take about 4 minutes.
4. Serve and enjoy.

40. Old Fashioned Pinto Beans Over Cornbread

Pinto Beans Over Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’10’, ’10 servings’]

Pinto beans over cornbread is a frugal, filling, and flavorful meal.

Ingredients

• 1 pound dry pinto beans (prepared )
• Salt to taste
• 1 recipe cornbread (prepared )
• ½ onion (chopped)
• ¼ cup fresh cilantro (chopped)
• 1 cup cheddar cheese (shredded)

Instructions

1. Break apart a piece of cornbread in each bowl and top with hot cooked pinto beans.
2. Season with salt and pepper to taste and garnish with chopped onion, cheddar cheese, and chopped cilantro.

41. 15 Bean Soup

15 Bean Soup – Slow Cooker Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT330M · Yield: [‘6’, ‘6 servings’]

This 15 bean soup crock pot recipe transforms simple pantry staples into a thick, hearty meal your whole family will love. Just dump everything in your slow cooker in the morning, and by dinnertime you’ll have a soul-warming crockpot bean soup with smoky ham and bright tomato flavors. It’s comfort food that tastes like hours of work but takes just minutes to prep.

Ingredients

• 1 pound 15 bean soup mix (I usually use Hurst Ham-Beens 15 bean soup mix, but any brand or variety like 13 or 17 beans works)
• 8 cups water or low-sodium chicken broth
• 1 large ham bone or ham hock (or use 2 cups diced ham)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon chili powder (optional)
• 15 ounce canned diced tomatoes (or crushed tomatoes)
• 2 tablespoons lemon juice (or juice of 1/2 lemon)
• 2 cups kale, fresh or frozen (chopped)

Instructions

1. Open the beans package and spread them on a light-colored baking sheet or large plate. Look carefully for any small pebbles, debris, or shriveled beans and remove them. This only takes a minute but is important – you don’t want anyone biting into a rock! Transfer to a colander and rinse under cold running water for 30 seconds. Set aside the seasoning packet – we’ll use it later.In a colander or sieve, rinse beans thoroughly.
2. Pour the rinsed beans into your crock pot (6-quart or larger works best). Add 8 cups of water or chicken broth. If using broth, I recommend using low-sodium so you can adjust salt at the end.
3. Add the diced onion, minced garlic, and chili powder (if using). Stir everything together so the beans are coated with the liquid and seasonings.
4. Nestle your ham bone, ham hock, or diced ham into the bean mixture. If using a ham bone, make sure it’s mostly submerged.
5. Cover with the lid and set your slow cooker to HIGH for 5-7 hours, or LOW for 8-10 hours. After 5 hours on HIGH, check a few beans – they should be tender and creamy inside. If you’re cooking on LOW, check after 8 hours.If they’re still firm, continue cooking and check every 30 minutes
6. Once beans are tender, stir in the diced tomatoes (with their juice), lemon juice, and the seasoning packet that came with the beans. Cook on HIGH for 20-30 more minutes to let those flavors meld.
7. For extra nutrition and color, stir in chopped kale in the last 20 minutes of cooking. It wilts down and adds a beautiful pop of green.
8. Carefully remove the ham bone or ham hock from the soup. Let it cool for 5 minutes, then use two forks to pull off any meat. Shred the meat and stir it back into the soup. Discard the bone.

42. Barley Pilaf with Rose Harissa, Tomatoes, and Olives

Barley Pilaf Recipe With Harissa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’]

This barley pilaf is a flavourful one-pan dish, spiced with rose harissa and enriched with olives, tomatoes, and leafy greens. It’s a great side dish or vegetarian grain bowl base. Top it with leftover veg, avocado, and nuts for a more substantial meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, (halved and thinly sliced)
• 2 garlic cloves, (peeled, bashed and sliced)
• 3 tablespoons rose harissa, (see notes)
• 2 cups cherry or rosa tomatoes
• 1⅓ cups uncooked pearl barley*
• 2 cups light vegetable stock
• ½ cup kalamata olives (about 25 olives), (destoned and torn in half)
• ¾ cup parsley, (roughly chopped)
• 3 cups baby spinach
• 1 lemon, (juice and zest)

Instructions

1. Place a large frying pan, for which you have a lid, on medium-high heat. Once hot, add the olive oil and the onion. Cook until the onions start to turn soft and golden, stirring frequently. It should take about 8 minutes. Reduce the heat if your onions are browning too quickly. Add the garlic and cook for another minute or two until fragrant. Take care not to let the garlic burn.
2. Stir the harissa paste into the onion mixture and add the tomatoes. Cook until the tomatoes start to burst – about 3 minutes. Put the uncooked barley into the pan and mix it well with the harissa and onion mix. Allow it to toast for a minute –stirring often – before you add the stock and a teaspoon of salt. Turn the heat up high. Once it reaches a simmer, place the lid on the pan and lower the heat. Leave to simmer gently for 15 minutes.
3. Remove the lid and turn up the heat for a brisk simmer until most of the liquid has evaporated and the barley is cooked but still retains a nice bite – about 10 to 15 minutes. Add a splash of boiling water if the pan dries out too quickly.
4. Stir in the olives. Add the baby spinach and stir through. Remove from the heat and stir through most of the chopped parsley, lemon juice and a good grind of black pepper, reserving some parsley to scatter over the plated dish. Taste and adjust the seasoning if required. Serve the pilaf straight out of the pan or spoon it into a bowl. Scatter with the remaining parsley and lemon zest.

43. Slow Cooker Lentil Soup

Slow Cooker Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’, ‘6 Servings’]

The easiest slow cooker lentil soup with fresh vegetables is a nutritious budget-friendly meal. Toss in your favorite fresh vegetables or proteins to customize the recipe.

Ingredients

• 2 Tbsp avocado oil
• 1 medium-sized yellow onion (chopped)
• 5 cloves garlic (minced)
• 3 large carrots (chopped)
• 3 ribs celery (chopped)
• 1 red bell pepper (cored and chopped)
• 2 medium-sized yukon gold potatoes (chopped)
• 1 ½ cups green lentils
• 1 (15-oz) can diced tomatoes
• 5 cups vegetable broth (*)
• 2 Tbsp balsamic vinegar
• 1 Tbsp pure maple syrup or sugar (optional)
• 1 bay leaf
• 1 Tbsp paprika
• 1 Tbsp Italian seasoning
• 2 tsp sea salt (to taste)

Instructions

1. Heat the avocado oil (or olive oil) in a large nonstick skillet over medium-high heat. Add the onion and sauté, stirring frequently, until the onion begins to brown, about 8 to 10 minutes. For the best flavor, you want the onion to nearly be caramelized. Add the garlic and cook for another 2 to 3 minutes, until the garlic is fragrant. Transfer the sauteed onion and garlic to the slow cooker.
2. Transfer the rest of the ingredients for the lentil soup to the crock pot and stir well.
3. Secure the lid on the slow cooker and slow cook on High for 3 to 4 hours or Low for 6 to 8 hours.
4. Once the lentil soup has finished cooking, give it a big stir, discard the bay leaf, and taste the soup for flavor. Add sea salt and/or lemon juice to taste.
5. Serve lentil soup in big bowls with crusty bread or cornbread.

44. Vegan Spinach and Peas One-Pot Pasta

One-Pot Spinach and Peas Pasta (without Cream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Tossed in a simple mix of olive oil, apple cider vinegar, freshly squeezed lemon and nutritional yeast, this easy One-Pot Spinach and Peas Pasta is made without heavy cream and is naturally dairy-free.

Ingredients

• 1 package Penne Pasta (I like using GoGo Quinoa for a gluten-free version)
• 3 cups Fresh Spinach
• 1 cup Frozen Peas
• 3 tbsp Extra Virgin Olive oil (or Pure Avocado Oil)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Lemon Juice (Freshly Squeezed)
• 1 tsp Garlic Powder
• 3 tbsp Nutritional Yeast
• 1 tsp Himalayan Salt (or Other Natural Mineral Salt)
• Dash of Turmeric Powder (optional)
• Pepper to taste (optional)

Instructions

1. Bring a pot of water to a boil. Add the pasta and cook according to the package instructions or until it is tender (usually about 10 minutes). I like cooking mine el dente for this recipe, so it doesn’t get too soggy when reheating.Once your pasta is cooked, strain the cooking water and rinse the pasta with cold water.
2. Add the pasta back into the pot with the remaining ingredients, starting with the olive oil, apple cider vinegar and lemon juice. Once you’ve stirred in all the ingredients, place it back on the stove and heat over low for a few minutes or until the spinach wilts. Stir frequently to prevent the pasta from sticking and to ensure the ingredients are well mixed.
3. Once the spinach is wilted, promptly remove the pot from the heat and serve immediately while warm.

45. Thai Meatballs

Thai Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘6’, ‘6 Servings’]

Ingredients

• 2 lbs Ground Chicken (Substitute ground pork or a combination of both)
• 2 stalks Lemongrass
• 1/4 bunch Cilantro (roughly 3 tbsp chopped )
• 21 inch piece Ginger, grated or minced
• 3 cloves Garlic
• 4 Green Onions
• 1 Egg
• 1 slice Bread (any bread will work)
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Red Pepper Flakes
• 2 tbsp Fish Sauce
• 1 tbsp Rice Vinegar
• 1 inch ginger, grated or minced
• 1 clove Garlic, minced
• 1 Lime (juiced)
• 1/4 bunch Cilantro, chopped (roughly 3 tbsp)
• 2 Green Onions, chopped
• 1/4 Cup Avocado Oil (Substitute any neutral oil)
• 2 tsp honey
• 1/4 tsp red pepper flakes

Instructions Thai Meatballs

1. Preheat oven to 450 degrees Fahrenheit
2. Trim the ends of the lemongrass and remove the outer layer. Peel ginger. Transfer both to a food processor and blend until chopped finely. These are the toughest to chop so blend these before the other ingredients. Add the cilantro, green onions to the food processor and blend until chopped and well combined.
3. Rinse the bread under water and wring it out. Add the bread to the food processor. Add the egg and ground chicken. Blend until well combined.
4. Spray a large skillet or baking sheet with olive oil then spray your hands. Roll 2-3 tbsp of chicken into a ball then transfer to skillet/baking sheet. Repeat until you have use all of the chicken. Transfer to oven and cook for 20-25 minutes. If you prefer a crisper outside, broil for the last 2 minutes of baking.
5. When the meatballs are done baking, arrange on a platter and spoon the zesty Thai dipping sauce over.

Zesty Thai Dipping Sauce

1. Add all the ingredients to a bowl and mix until well combined.

46. Honey Teriyaki Chicken

Teriyaki Chicken Bowl with Rice and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 rice bowls’]

This Teriyaki Chicken Bowl brings together tender chicken breast, fluffy jasmine rice, broccoli, and yellow squash in a glossy homemade honey-mirin teriyaki sauce. Everything cooks in one skillet in 30 minutes, making four complete bowls for an easy family dinner or meal-prep lunch.

Ingredients

• 1½ pounds boneless, skinless chicken breasts (cut into 1-inch cubes)
• 1 teaspoon black pepper
• ½ teaspoon onion powder
• 2 tablespoons olive oil
• 2 cups Jasmine rice
• 3 cups water
• ⅓ cup low sodium soy sauce
• 1 cup water
• 2 tablespoons light brown sugar
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger (peeled and minced)
• 2 teaspoons garlic (minced)
• 2 tablespoons honey
• 1½ tablespoons cornstarch
• 2 cups broccoli florets
• 1 yellow squash (sliced and halved)
• 2 tablespoons olive oil
• green onions
• sesame seeds

Instructions

1. Rinse the rice, then add the rice and water to a saucepan, bring to a boil, cover, reduce the heat to low, and let it cook for 15-18 minutes. Turn off the heat and let the rice rest for 5 to 10 minutes, covered.
2. In a bowl, add cubed chicken, black pepper, and onion powder. Then, toss to coat.
3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer, spaced apart to avoid steaming, for 5-7 minutes or until browned and the thickest pieces reach 165℉ internally. Remove, set aside, and cover with foil.
4. While the chicken is cooking, whisk together soy sauce, water, brown sugar, mirin, sesame oil, ginger, garlic, honey, and cornstarch in a small bowl. Set aside.
5. Add olive oil to the same skillet, and add broccoli and yellow squash. Saute for 5 to 7 minutes or until fork tender. Then, add cooked chicken back in.
6. Pour the sauce into the skillet and cook for 2-3 minutes, occasionally stirring or until it is glossy and thick enough to coat the back of a spoon.
7. Divide the rice among 4 bowls, top with teriyaki chicken and vegetables. Garnish with green onion and sesame seeds before serving.

47. Slow Cooker Salsa Verde Chicken

Slow Cooker Salsa Verde Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts
• 2 cups salsa verde
• 1/2 cup chicken broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced

Instructions

1. 1. Prepare and measure the ingredients: pat the chicken dry, finely chop the onion, and mince the garlic.
2. 2. Place the chicken in the slow cooker. Add salsa verde, chicken broth, onion, garlic, cumin, chili powder, salt, pepper, cilantro, and lime juice; stir to combine.
3. 3. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and easily shreds.
4. 4. Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the cooker and stir to coat with the sauce.
5. 5. Taste and adjust seasoning with additional salt or lime juice if needed.
6. 6. Serve the shredded chicken as a filling for tortillas, over rice, or with your preferred accompaniments.

48. Chicken Fingers

Baked Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

These Baked Chicken Tenders uses a wire rack and an olive oil dredge instead of egg for a crispy chicken tenderloin recipe with no frying. Works with tenders, chicken fingers cuts, or sliced breast, and includes a gluten-free swap.

Ingredients

• 1 1/3 cup panko breadcrumbs ({or you can use regular breadcrumbs})
• 1/4 cup grated Parmesan cheese ({or use mozzarella cheese})
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/4 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 pounds chicken tenderloins
• 1/4 cup extra virgin olive oil (or you can use egg or avocado oil)

Instructions

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray or you can use a wire rack on top of the baking sheet which helps ensure the tenders are crispy.
2. In a shallow bowl mix the panko breadcrumbs, Parmesan cheese, garlic powder, thyme, parsley, paprika, salt and pepper and stir until combined. Set aside.
3. Pour the 1/4 cup olive oil into another shallow bowl and set aside.
4. Optional: Pat the chicken dry with paper towels before dredging, and let the coated tenders chill in the fridge for 10–15 minutes before baking. This helps everything stick better and stay crisp.
5. Dredge the chicken in the olive oil and then into the panko breadcrumb mixture making sure both sides are coated. Place the tenders on the baking sheet or wire rack.
6. Place the chicken tenders in the oven and bake for 25 minutes, flipping the tenders halfway through cooking {chicken should reach an internal temperature of 165 degrees F}.
7. Sprinkle with fresh parsley if you want and serve warm with honey mustard, ketchup or ranch dipping sauce.

49. Sheet Pan Chicken Thighs with Garlic and Honey

Sheet Pan Chicken Thighs with Garlic and Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT85M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.

Ingredients

• 4 chicken thighs (skin-on, bone-in)
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp honey
• 3 garlic cloves (minced)
• 1 tsp chilli powder
• 2 tsp oregano
• Salt and black pepper (to taste)
• 2 cups Brussel sprouts
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 4 carrots (cut into sticks)
• 1 red onion (cut into chunks)
• 3 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and black pepper (to taste)

Instructions

1. Preheat the oven to 425F.
2. In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
3. Toss in chicken thighs and set them aside for at least 30 minutes.
4. In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
5. Add in cut vegetables and toss them until they’re fully covered.
6. Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.

50. 4-Ingredient Potato Soup

Easy 4-Ingredient Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Yield: [‘6’, ‘6 servings’]

Flavorful 4 ingredient potato soup with potatoes, leeks, stock, and butter, one of the simplest and best potato soup recipes. There is no need to add anything; this soup is full of flavor just as it is!

Ingredients

• 1-2 leeks (depending on size 12.5 oz/ 350 g)
• 2 lbs potatoes
• 3 tablespoons butter (Note 1)
• 3 ¼ cups chicken stock (or vegetable broth)
• fine sea salt and freshly ground black pepper

Instructions

1. Clean the leeks: Wash them thoroughly on the outside, cut, and discard the roots and the last inch (2 cm) or so of the dark green ends if they are wilted. Slice lengthwise. Carefully fan open the layers without taking the leek apart, and rinse under cold running water until all the dirt is removed. Chop the leeks and set them aside.1-2 leeks
2. Potatoes: Peel, wash, and chop them into bite-sized cubes.2 lbs potatoes
3. Saute: Melt the butter in a large pot. Add vegetables, a sprinkle of salt, stir well to combine. Saute on medium-low heat for 8 minutes, often stirring.3 tablespoons butter
4. Simmer: Add the stock, stir well, cover the pot, and simmer for 15-20 minutes or until the potatoes are soft (Note 2).3 ¼ cups chicken stock
5. Adjust the taste with salt and pepper. If you want the soup slightly hot, add lots of freshly ground black pepper (Note 3). fine sea salt and freshly ground black pepper

51. Sweet Potato Black Bean Tortilla Soup

Vegetarian Tortilla Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Vegetarian Tortilla Soup is packed with hearty veggies, black beans and plenty of flavor! It’s topped with oven baked tortilla chips and it’s great for meal prep!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion (chopped)
• 3 cloves garlic (minced)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 lbs. sweet potato (about 2 medium, peeled, and cut into 1″ cubes)
• 1 red bell pepper (seeded and chopped)
• 1 jalapeno (seeded and chopped)
• 1 cup corn (fresh or frozen)
• 5 cups vegetable broth
• 15 ounces black beans (rinsed and drained)
• 14 ounces fire roasted diced tomatoes
• 1 lime (plus more for serving (optional))
• 1/4 cup cilantro
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 2 corn tortillas sliced into strips

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.  Add the onion and sauté until softened, about 5 minutes.  Add the garlic and spices and cook for 30 seconds longer.
2. Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes.  Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.  Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.
3. Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary.  Serve warm with tortilla chips and lime wedges.  Enjoy!

Optional: Prepare the tortilla strips while the soup cooks

1. Preheat the oven to 400 degrees.  Toss the tortilla strips with the olive oil and salt, to taste.  Bake in an even layer for 5 minutes or until golden and crispy.

52. Greek Green Bean Stew

Fasolakia – Greek Green Beans with Potatoes and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘2’, ‘2 portions’]

Authentic Fasolakia Lathera: Greek green beans with potatoes and tomatoes, slowly braised in plenty of olive oil. A simple, traditional Greek main dish.

Ingredients

• 500 g green beans (fresh or frozen)
• 1 large onion
• 4 cloves garlic
• 350 g potatoes
• 400 g tomatoes (fresh or canned)
• 10 tablespoons olive oil (Greek)
• 1 tablespoon tomato paste
• ½ cup water (see notes)
• ¾ teaspoon salt
• black pepper (to taste)
• 1 teaspoon dried oregano (or more if using fresh)
• ½ teaspoon dried thyme (or more if using fresh)
• 1 bay leaf
• vegan feta (optional, for serving)

Instructions

1. Prepare the vegetables: If using fresh green beans, trim both ends and cut very long beans in half. Finely chop the onion and garlic. Peel the potatoes and cut them into small pieces. If using fresh tomatoes, chop them as well.
2. Sauté the onion: Heat 8 tablespoons of the olive oil in a large skillet or pot over medium heat. Add the onion and sauté for 1–2 minutes.
3. Add the garlic and continue to sauté until the onion is translucent. The onion and garlic should not brown.
4. Add the tomatoes: Add the tomato paste and tomatoes and stir well.
5. Add the potatoes, water, and seasonings (salt, some black pepper, oregano, thyme, and bay leaf). Cover and simmer for about 15 minutes.
6. Add the green beans, cover, and simmer for another 20 minutes. Stir occasionally and check whether you need to add a little more water. The vegetables shouldn’t be swimming in water, but the pan shouldn’t be completely dry either – a little sauce is exactly what we want.
7. Finish with olive oil: Once the green beans and potatoes are beautifully soft, turn off the heat and stir in the remaining 2 tablespoons of olive oil.
8. Serve the Fasolakia with fresh white bread for mopping up the wonderful Lathera sauce and vegan feta, if you like.

53. Kale Sausage White Bean Soup

Kale Sausage White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 12 ounces Italian sausage (sweet or hot), casings removed and crumbled
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 4 cups kale, stems removed and leaves chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Optional: 1 tablespoon lemon juice or grated parmesan for serving

Instructions

1. 1. Prepare all ingredients: dice the onion, carrot, and celery; mince the garlic; rinse and drain the beans; remove kale stems and chop the leaves; crumble the sausage.
2. 2. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; cook until softened, about 5–7 minutes.
3. 3. Add garlic and crumbled sausage; cook until the sausage is browned and cooked through, about 5 minutes.
4. 4. Stir in the white beans, broth, and thyme. Bring to a simmer and cook for 5–7 minutes to meld flavors.
5. 5. Add the chopped kale; simmer until the kale is wilted and tender, about 5–8 minutes. If using, stir in red pepper flakes.
6. 6. Taste and season with salt and pepper. Remove from heat and serve hot, with a squeeze of lemon juice or a sprinkle of parmesan if desired.

54. Za’atar Grilled Chicken Thighs

Za’atar Grilled Chicken Thighs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT25M · Total: PT1H5M · Yield: [‘6’, ‘6 servings’]

Ingredients

• 4 Lbs Chicken Thighs
• 1 Cup Plain Greek Yogurt
• 1 Lemon, Juiced
• 3 Tbs Za’atar (divided 2 Tbs and 1 Tbs)
• 1 Tbs Sumac
• 1/2 Tsp Cinnamon
• 1 Tsp Garlic Powder
• 1 Tsp Salt
• 1/4 Tsp Pepper
• 1 Red Onion
• 1 Tbs Olive Oil

Instructions

1. In a large bowl or marinating bag, combine the greek yogurt, lemon juice, 2 tablespoons of the za’atar, sumac, cinnamon, garlic powder, salt, and pepper. Pat chicken thighs dry and season with salt and pepper. Add the chicken to the marinade and cover. Let marinate for 30 minutes and up to 8 hours.
2. Heat the grill to 400 degrees Fahrenheit
3. Chop the red onion and drizzle the olive oil over. Remove the chicken from the marinade and shake off any excess yogurt. thread the chicken and red onion onto the skewers. Sprinkle any remaining za’atar over
4. Grill for 8-10 minutes per side until the chicken has an internal temperature of 165 degrees Fahrenheit. Remove from heat and rest for at least 10 minutes. Garnish with fresh mint.

55. Slow Cooker Lentil Ham Soup

Slow Cooker Lentil Ham Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Learn how to make easy slow cooker lentil ham soup using leftover ham and a variety of vegetables for an economical, healthy meal.

Ingredients

• 1 cup dried green or brown lentils, rinsed and picked over
• 1 cup diced ham (about 6 oz/170 g)
• 2 medium carrots, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, with juice
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• Optional: 2 cups baby spinach or kale, chopped (stir in at the end)
• Optional: 1 tablespoon olive oil (for sautéing aromatics, optional)

Instructions

1. 1. Gather and prepare all ingredients: rinse lentils, dice ham, carrots, onion, celery, and mince garlic.
2. 2. (Optional) Sauté aromatics: heat olive oil in a skillet over medium heat and cook onion, carrot, celery, and garlic until just starting to soften, about 5 minutes.
3. 3. Add all ingredients to the slow cooker: lentils, ham, tomatoes with juice, broth, bay leaf, thyme, salt, and pepper (and sautéed aromatics if used).
4. 4. Cover and cook on low for 8–10 hours or on high for 4–6 hours, until lentils are tender and vegetables are cooked through.
5. 5. Remove bay leaf; stir in greens (if using) and cook on high for 5–10 minutes until wilted.
6. 6. Taste and adjust seasoning; ladle into bowls and serve hot with crusty bread if desired.

56. Slow Cooker Chicken Soup

Slow Cooker Chicken Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8H15M · Total: PT8H25M · Yield: 6

It’s the time of year for chicken soup. Don’t slave over the stove! Make this slow cooker chicken soup instead.

Ingredients

• 1.25 pounds chicken breast
• 2 medium onions
• 3 carrots
• 3 celery stalks
• 48 oz. chicken broth
• 3 fresh parsley stalks
• 1 teaspoon dill
• 1 teaspoon salt
• ¼ teaspoon pepper
• 8 oz. extra wide egg noodles

Instructions

1. Peel and chop your vegetables (onions, carrots, celery, and parsley).
2. Add the chicken broth, vegetables, chicken, and seasoning to the slow cooker. Cook on low for 4 hours.
3. Add your egg noodles. Cook on high an additional 15 to 20 minutes, until your noodles are very tender.
4. Very carefully, shred your chicken breasts. Serve warm.

57. Italian Crock Pot Pepper Steak

Slow Cooker Italian Pepper Steak is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘4’]

This dump & go slow cooker Italian pepper steak is perfect for busy weeknights and lazy weekends.

Ingredients

• 1 lb steak bites (I used sirloin)
• 1 ea onion (medium)
• 1 ea bell pepper
• 14.5 oz petite diced tomatoes, undrained
• 1 tbsp olive oil
• 1 tbsp italian seasoning
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Prepare your onion, pepper, and meat by chopping into bite-sized pieces.
2. Combine all ingredients in your slow cooker and stir together.
3. Cook on low for 6-8 hours, or high for 3-4 hours.
4. Serve over egg nooodles, rice, or mashed potatoes.

58. Oven Baked Pork Chops

Easy Oven Baked Pork Chops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT18M · Total: PT23M · Yield: [‘6’]

Juicy, savory, and done in 20 minutes, these oven baked pork chops are a go-to family dinner! Can be made from frozen if you’re short on time.

Ingredients

• 6 pork chops
• 1 tsp seasoned salt
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 3 Tbsp butter or margarine

Instructions

1. Preheat oven to 400° F.
2. Cover a baking sheet with foil. Spray with cooking spray to avoid sticking.
3. Lay pork chops on covered backing sheet.
4. Sprinkle spices and herbs onto pork chops.
5. Place a 1/2 Tbsp of butter on top of each pork chop.
6. Bake for 20-30 minutes depending on thickness. Pork chops should be 145° F when done.

59. Vegetarian Lentil Soup

Vegetarian Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 people’]

This is the best lentil soup to make on a chilly day. It’s packed with flavor, and the whole family will love it. It’s an easy base made with simple ingredients on which to build and add to and will warm you from the inside out.

Ingredients

• 1 onion (*chopped)
• 3 garlic cloves (*finely chopped or minced)
• 2 stalks celery (*finely chopped)
• 1 ½ cups cubed potatoes (= around 4-5 small potatoes)
• 2 carrots (*peeled + chopped into coins)
• pinch of salt ((how much depends on how salted your veggie broth is))
• ½ cup dry green or brown lentils (*rinsed)
• ½ tsp thyme
• ½ tsp marjoram
• 6 cups vegetable stock
• ⅓ cup shredded cheddar (*see notes)
• 2 tbsp sour cream

Instructions

1. Heat 2 tbsp of olive oil in a large pan (with a lid) over medium heat. Add onion, garlic and celery and saute until garlic is translucent and soft.
2. Add the cubed potatoes, carrots and season with a pinch of salt (the amount will depend on how salted your veggie broth is). Fry for about 1-2 minutes.
3. Add the lentils, thyme, marjoram and veggie broth. Cover the pan with a lid and bring the mix to a boil. Then reduce heat and let simmer for about 25-30 minutes or until lentils are soft but not mushy. (see notes).
4. Take the soup from the heat and let the soup cool for 5 minutes. Stir in the cheese.
5. Take out ¼ cup of the soup (without any veggies) and add it to a small bowl. Dissolve sour cream and add the mix back to the soup.
6. For a creamier soup, blend about 1/4 of it with a stick blender (optional).
7. Taste and season with salt and black pepper. Serve garnished with fresh herbs.

60. Chickpea Curry Soup

Chickpea Curry Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This Chickpea Curry Soup will warm you up fast on a cold winter’s day. It’s hearty, protein-packed, and filled with savory flavor. Plus, it takes just 30 minutes to make and calls for simple ingredients.

Ingredients

• 2 tablespoons avocado oil (or preferred oil)
• 1 small onion (, diced small (1 cup))
• 4 cloves garlic (, minced)
• 1 tablespoon fresh grated ginger
• 1 tablespoon tomato paste
• 1 tablespoon curry powder
• 1/2 teaspoon crushed red pepper flakes ((optional))
• 1 14-ounce can petite diced tomatoes (, fire-roasted)
• 2 15-ounce cans chickpeas (, rinsed and drained)
• 1 14-ounce can full-fat coconut milk
• 2 cups vegetable broth (low sodium (more if needed))
• 2-3 teaspoons agave nectar (or any sweetener)
• 3/4 teaspoon sea salt (, more to taste)
• Fresh cracked pepper (to taste)
• 1/4 cup chopped cilantro
• 1 lime (, juiced)
• Chopped cilantro
• Lime wedges

Instructions

1. In a large pot, heat oil over medium heat. Once shimmering, add the onion and sauté until translucent. About 2-3 minutes.
2. Add garlic and ginger. Sauté for 30-60 seconds until fragrant.
3. Now add the tomato paste, curry powder, and pepper flakes. Sauté until fragrant, about 30-60 seconds.
4. Add diced tomatoes, chickpeas, broth, coconut milk, agave, and salt. Stir and scrape the bottom to release any browned bits. Raise heat to bring to a high simmer, then cover with a lid and reduce heat to a gentle simmer. Cook for 10 minutes to meld flavors. Stir occasionally.
5. Now Remove the lid and simmer for another five minutes to reduce and thicken slightly.
6. Remove from heat and stir in the lime juice and sprinkle with cilantro. Taste for seasoning and add more if needed. Serve with lime wedges and more cilantro.

61. Vegan Baked Spaghetti

Vegan Baked Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT12M · Total: PT42M · Yield: [‘8’]

A comforting and decadent spaghetti served in a casserole dish.

Ingredients

• 16 oz chickpea or lentil spaghetti ((or pasta of choice))
• ⅔ cup reserved pasta water
• 1 (12.3 oz) block extra firm silken tofu
• ¼ cup lemon juice
• ¼ cup nutritional yeast
• 3 Tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 8 oz mini bella mushrooms, diced ((or preferred mushrooms))
• 1 Tablespoon olive oil
• salt and pepper to taste
• 3-4 oz baby kale ((or baby spinach))
• 1 24 oz jar preferred marinara sauce
• ¾ cup textured vegetable protein
• ¼ teaspoon red pepper flakes ((optional, adds mild heat))
• ½ cup reserved white sauce
• ¼ cup tapioca starch ((or corn starch))
• 3 Tablespoons water
• 2 Tablespoons olive oil
• 2 Tablespoons fresh parsley, chopped ((or chiffonade fresh basil))

Instructions

1. In a large pot, boil the pasta in salted water according to the package instructions.
2. While the pasta cooks, combine the white sauce ingredients with a standard or immersion blender.
3. Drain the pasta, reserving ⅔ cup of the pasta water.
4. Preheat the oven to 375° F (191° C).
5. In the same large pot used to boil the pasta, on medium heat, add olive oil, mushrooms, and a pinch of salt and pepper. Cook the mushrooms for about 5-8 minutes; until the mushrooms have sweat and much of that water has evaporated.
6. Turn off the heat and add the reserved pasta water, pasta, baby kale, and all but ½ cup of the white sauce (keep the reserved ½ cup of white sauce in the blender jar). Stir until the pasta is well coated and transfer the pasta to a baking dish.
7. In the same large pot, combine the marinara, textured vegetable protein, and red pepper flakes. Transfer the red sauce mixture to the baking dish and spread it evenly over the pasta.
8. In the blender containing the reserved white sauce, add the cheese topping ingredients and blend until smooth. Use a spoon to dollop the mixture onto the spaghetti and spread it evenly over the red sauce.
9. Bake the spaghetti at 375° F (191° C) for about 10-12 minutes. Then, broil for 1-2 minutes until the cheese topping starts to brown.
10. Remove the baked spaghetti from the oven. Slice it in half lengthwise and quarters widthwise for 8 servings. Top with parsley and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.