51 Delicious Saturday Dinner Ideas For a Fun Night

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. Greek Sheet Pan Chicken Dinner

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

2. Sweet Chilli Chicken Sheet Pan Dinner

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 plates’]

Love sweet chili sauce? Make this healthy sweet chili chicken dinner you can quickly bake in the oven. Gluten-free and dairy-free.

Ingredients

• 4 chicken breasts (cubed into 1-inch pieces)
• 4 cups broccoli florets
• 2 red bell peppers (diced)
• 2 tsp sesame seeds
• 1/2 cup cilantro leaves
• 1 lime (sliced into 4 wedges)
• 2 tbsp sesame oil
• 3 tbsp sweet chilli sauce
• 2 tbsp fresh lime juice
• 2 cloves garlic (minced)
• 1/2 tsp ginger (grated)

Instructions

1. In a small bowl, mix all the sauce ingredients.
2. Preheat the oven to 400F. Oil your baking sheet.
3. In a separate bowl, add in the chicken breast cubes, cover with 1/3 cup of the sauce. Stir the chicken to coat it.
4. Add chicken onto the baking sheet, then spread broccoli and bell peppers around it. Drizzle the remaining sauce all over the veggies.
5. Bake in the oven for 15 minutes. Sprinkle with sesame seeds, cilantro leaves, and top up with lime wedges.

3. Salmon Stir Fry

Easy Salmon Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

4. Lemon Chicken Thighs

Lemon Chicken Thighs (Whole30, Gluten-Free, Dairy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT52M · Yield: [‘4’, ‘4 plates’]

Make these lemon chicken thighs – citrusy, flavorful, naturally sweet and yummy, A quick dinner perfect for those on Whole30, gluten-free and dairy-free diets.

Ingredients

• 3 tbsp olive oil
• 6 chicken thighs (boned and skin-on)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 lb sweet potatoes (cut into 1-inch cubes)
• 1 lemon (juiced)
• 10 cloves of garlic
• fresh parsley (chopped)

Instructions

1. Heat the oven to 425F.
2. Add the olive oil to a skillet and heat it to medium-high heat.
3. Add the chicken thighs, skin side down, and sprinkle over the salt with black pepper. Cook for 5 minutes until brown.
4. Flip them over and cook for another 2 minutes to brown. Remove from the heat.
5. Add the chicken thighs to a baking sheet, pour in all the oil. Add in the sweet potatoes.
6. Squeeze out the juice from the lemon and pour it all over the chicken and sweet potatoes. Press the garlic cloves and add.
7. Toss everything together with a spatula to combine, and pop into the oven for 30 minutes, and bake until the chicken is fully cooked through.
8. Sprinkle parsley before serving.

5. Instant Pot Salmon Tikka Masala

Salmon Tikka Masala (Instant Pot & Stovetop) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

This Salmon Tikka Masala is super flavorful, warm, and creamy, perfect to satisfy those curry cravings. Marinated salmon cooked along with tikka masala sauce on the stovetop or in an instant pot. Serve over basmati rice or enjoy with naan for a scrumptious dinner!

Ingredients

• 1 tablespoon Lemon juice (freshly squeezed)
• 1 tablespoon Ginger (grated fresh)
• 1 tablespoon Garlic (minced)
• 1 tablespoon Kashmiri red chili powder (or another mild red chili powder)
• 1 teaspoon Garam masala
• 1/2 teaspoon Ground turmeric (Haldi powder)
• 1/2 teaspoon Salt
• 1 1/2 pounds Salmon fillet (skinless, cut into 8 pieces)
• 1 tablespoon Oil (neutral)
• 1 cup Yellow onion (finely diced)
• 1 teaspoon Ginger (grated fresh)
• 1 teaspoon Garlic (minced)
• 1 1/2 cups Tomato puree (canned (do not use tomato paste))
• 1/2 teaspoon Salt
• 1 teaspoon Kashmiri red chili powder ( or another mild red Chili powder, adjust to taste)
• 1/2 teaspoon Ground turmeric (Haldi powder)
• 1/2 teaspoon Garam masala
• 1/2 cup Water
• 1/2 cup Heavy cream
• 1 tablespoon Dried Fenugreek leaves (Kasoori Methi)
• Cilantro leaves (chopped, for garnish)

Instructions To make the marinade:

1. In a bowl, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside. (Use a stainless steel bowl that will fit in the Instant Pot for that cooking method)

Instant Pot Method

1. Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other non-locking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute.
2. Add the tomato puree, chili powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
3. Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
5. Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
6. Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.

Stovetop Method

1. Sear the Salmon: This step helps to seal the flavor of the marinated salmon tikka. I highly recommend not skipping this step. Heat oil in a medium pan or Dutch oven on medium-high flame. Then, arrange the marinated fish in a single layer. Let the fish sear on one side, then flip and cook for another 2 minutes until you see a char. This should take about 5 minutes. Take the fish out in a plate and set it aside.
2. In the same pan, add the onions and saute for 4-5 minutes. Then add the minced ginger and garlic and saute for another minute. (Note: if you like a smooth sauce, you can puree the onions at this time and add them back to the pan).
3. Add the tomato puree and spices. Stir well and cook for 2-3 minutes. Then add the water and cook for about 8 minutes on medium-low heat. Cover the pan and stir in between.
4. Stir in the heavy cream. Crush the dried fenugreek leaves between your palms and then add to the curry.
5. Add the salmon to the curry. Cook until you get a gentle boil, about 3 minutes.

Serving

1. Garnish the curry with chopped cilantro leaves. Spoon the curry onto plates and serve with rice, naan, and lemon wedges.

6. 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.

7. 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.

8. Cheesy Chicken Taco Spaghetti

Easy Chicken Taco Spaghetti Casserole 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

This delicious chicken taco spaghetti recipe is a quick and easy dinner that the whole family will love! It’s full of cheesy goodness and all the flavors of chicken tacos in a single dish. Start with cooked spaghetti noodles, then combine chicken, cream of chicken soup, sour cream, salsa, and taco seasoning. Pour it in an oven-safe dish, top with cheese and bake until hot and bubbly. Serve chicken taco spaghetti with your favorite toppings, like shredded lettuce, diced tomatoes, onions, or a dollop of sour cream for a delicious and easy meal. Enjoy!

Ingredients

• 8 ounces thin spaghetti or angel hair pasta
• 2 (12.5 oz) Canned Chicken Breast
• 2 cups Mexican blend cheese, divided
• 2 cans (10 oz each) cream of chicken soup
• 1 cup sour cream
• 1 cup salsa
• 1 tablespoon taco seasoning
• Fresh chopped cilantro for topping, optional

Instructions

1. Cook pasta according to package directions
2. Preheat oven to 350F. Prepare a 9×13-inch baking dish by spraying with non-stick cooking spray; set aside.
3. In a large bowl, combine the cooked pasta, chicken, 1 cup of the Mexican cheese blend, cream of chicken soup, sour cream, salsa, and taco seasoning.
4. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese over top of the spaghetti mixture.
5. Cover with foil and bake at 350F for 25-30 minutes until the cheese is melted.
6. Cool slightly before serving.

9. Mozzarella Stuffed Chicken Breast

Mozzarella Stuffed Chicken Breast with Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘4’, ‘4 chicken breasts’]

Need a quick and easy dinner idea? This Mozzarella Stuffed Chicken Breast makes a simple and inexpensive dinner for two.

Ingredients

• 4 chicken breasts (skinless and boneless)
• 4 tbsp pesto
• 8 slices mozzarella cheese
• 2 tomatoes (thinly sliced)
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• ½ cup balsamic vinegar
• 1 tbsp brown sugar
• 4 cloves garlic (minced)

Instructions

1. Preheat the oven to 375F
2. Cut chicken breasts lengthwise around 3/4 of the way, starting on the thickest side.
3. Spread pesto on the inner side of the chicken breasts.
4. Place 2 slices of mozzarella cheese and 2 slices of tomato into each chicken breast.
5. Pierce the chicken with 4 toothpicks through the open side of the chicken to keep the filling from falling out.
6. Sprinkle each chicken breast with dried oregano, salt, and black pepper.
7. Get your skillet out, heat it over medium-high heat and add olive oil.
8. Add the chicken to the pan and let it cook for 2 minutes on each side, flipping carefully.
9. Afterwards, place the chicken in a baking dish.
10. Mix balsamic vinegar with sugar and minced garlic in a small bowl.
11. Pour the mixture all over the chicken. Place the baking dish in the oven and cook for 15-20 minutes until the chicken is fully cooked.
12. Remove toothpicks before serving.

10. Sweet Potato and Black Bean Quesadilla

Black Bean and Sweet Potato Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT55M · Yield: [‘4’]

These vegetarian quesadilla are so delicious – prepared with cheese, sweet potato and black beans.

Ingredients

• 1 cup Black beans (cooked)
• 2 cup Sweet Potatoes (washed and cubed)
• 8 large Tortilla Wrap (Wholemeal )
• 1 cup Red bell pepper (chopped)
• 1/2 cup Spring onion (chopped)
• 1/2 cup Spinach (chopped)
• 1 tbsp. Green chilli (optional)
• 3 tbsp. Chopped coriander (fresh)
• 1 cup Cheese
• 1 tsp. Red chilli flakes (optional)
• Salt
• Pepper
• 2 tsp. Mexican spice mix (or Taco/Nacho seasoning)
• 2 tsp. Olive oil

Instructions

1. Preheat the oven to gas mark 6-7.
2. Place sweet potato on the baking tray and drizzle olive oil.
3. Toss and cook in the oven for 20-25 minutes or until done but not mushy.
4. Meanwhile, place all the other ingredients in a bowl and mix.
5. Add cooked sweet potato and mix again.
6. Once you are ready to prepare, heat griddle or large pan.
7. Put one tortilla in a pan, sprinkle some cheese on it and layer 3-4 tbsp, beans and sweet potato mixture on top of it.
8. Sprinkle some cheese on the vegetable and top with the second tortilla.
9. Cook until golden on both sides and cheese has melted outside, it will take about 2-3 minutes.
10. Cut each quesadilla into quarters and serve straight away with, salsa and guacamole on the side.

11. Creamy Coconut Chickpea Curry

Creamy Coconut Chickpea Curry Recipe 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 servings’]

A wholesome, vibrant chickpea curry prepared with coconut milk and selected spices.

Ingredients

• 1 Onion
• 2 Pieces Garlic Cloves (fresh)
• 1 Inch Ginger Fresh (fresh)
• 1 Tomato
• 1 Tablespoon Oil (Vegetable, Coconut or Sunflower Oil)
• 2 Tablespoon Tomato Sauce
• 1 Can Chickpeas (*see Notes)
• 1/4 Teaspoon Black Pepper Ground
• 1/2 Teaspoon Cayenne Pepper Ground
• 1 Teaspoon Turmeric
• 1 Teaspoon Cumin Seeds Ground
• 1 Teaspoon Coriander Seeds Ground
• 1 Tablespoon Garam Masala
• 2 Cups Coconut Milk
• Salt to taste (optional)

Instructions

1. Prepare your fresh ingredients. Slice onion, chop garlic and ginger (or even better grate ginger), dice your tomato.
2. Heat up a medium-sized pot with oil and sauté onion slices until they have softened. Cook on a medium to low heat setting.
3. Stir in ginger and garlic and sauté over a medium heat setting.
4. Then add your tomato pieces and tomato purée. Mix it all in and keep over a medium to low-heat setting.
5. Continue to add in ingredients and reduce the heat setting to low. Stir in chickpeas and spices, including the black pepper, cayenne pepper, turmeric powder, ground cumin, ground coriander seeds and garam masala.
6. Pour in Coconut Milk and mix it all in. Increase heat to medium.
7. Cook your curry covered for about 20 minutes over a low to medium heat setting so that the ingredients get cooked through and the curry gains on flavor.
8. Season with salt at the end (optional) and serve up hot with rice or flat bread.

12. Gluten Free Ramen

Gluten Free Ramen (Quick & Easy!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’]

This healthy, gluten free ramen recipe is the ultimate cold-weather comfort food! All you need are a handful of simple ingredients and 15 minutes to make this easy soup featuring a creamy broth & craveable, chewy noodles.

Ingredients

• 1 cake gluten free rice ramen noodles ((cooked according to package instructions))
• 1 cup low sodium broth ((chicken or vegetable))
• 1 cup unsweetened soy milk (unsweetened & unflavored (almond milk or oat milk will also work))
• 1 sliced green onion (white part and green part divided)
• ½ teaspoon minced garlic (from about 1-2 cloves)
• ½ teaspoon minced ginger (or about ½ inch)
• 2 tablespoons gluten free tamari (or soy sauce, or coconut aminos)
• 1 tablespoon rice wine vinegar (or mirin)
• 1 teaspoon sesame oil (or coconut oil, avocado oil or any other neutral cooking oil)
• For spice: (Chili garlic paste, chili oil, or chili crisp)
• Vegetables: (Sliced green onions, bok choy, microgreens, wilted baby spinach, broccoli & carrots, corn)
• Toppings: (Togarashi, furikake, nori sheets, sesame oil, white pepper)
• Protein: (Soft or hard boiled egg, shredded chicken or leftover rotisserie chicken, pork belly, shrimp, tofu)

Instructions

1. In a small pot over medium heat, saute the sliced green onion, garlic and ginger in the sesame oil for about 2-3 minutes (or until fragrant and cooked through to your liking).
2. Then add in the soy milk and broth, stir together and bring to a simmer. Cook for 5 minutes, or until warmed through.
3. Turn off the heat and stir in the tamari and rice wine vinegar, before adding your cooked ramen noodles & favorite toppings!

13. Tamarind Chilli Salmon with Green Mango Herb Salad

Tamarind Chilli Salmon (with Green Mango Herb Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 600 gms salmon fillets (with skin; cut into medium sized cubes)
• Salt (to season)
• Freshly cracked black pepper (to season)
• Vegetable oil; to shallow fry the fish
• Crispy shallots
• 5 large dried red chillies (adjust according to heat preferences)
• 2 medium garlic cloves
• ½ tsp shrimp paste (belachan)
• 50 gms jaggery (or Gula Melaka/palm sugar)
• 2-3 tbsp thick tamarind pulp
• 2 large Kaffir lime leaves; finely julienned
• ½ lemon
• 1 cucumber; shaved into ribbons
• ½ green mango; shaved into ribbons
• ½ cup coriander leaves; coarsely chopped
• ½ cup Thai basil leaves
• 2 wing beans; finely sliced
• Juice of ½ lemon
• Salt (to season)
• A pinch of sugar
• Olive oil

Instructions

1. Season the fish pieces with salt, pepper and a drizzle of oil. Keep for 15 minutes and then shallow fry the fish. Place skin side down first to get it crispy and golden; then turn over and cook till almost done. If using a small pan, fry the fish in batches and keep aside.
2. Add the soaked chillies and garlic to a food processor and blend to a fine paste (add a little water if necessary).
3. Once the fish pieces are cooked, reserve about 2 tbsp oil and drain or wipe off the excess oil. Place on low heat and add the shrimp paste; mash with the back of a spatula and cook till it gets toasty. Then add the chilli garlic paste and continue to cook, stirring frequently, till fragrant.
4. Add the jaggery (or gula Melaka/palm sugar) and continue to cook till dark and glossy. Slowly add the tamarind puree, one tbsp at a time. After adding the first tbsp, mix well and taste. Add more as necessary. Keep tasting and adjust tamarind and jaggery to get the desired flavours of spicy, sweet and tangy.
5. Once the desired balance has been achieved, add the fried fish pieces, season with salt if necessary and toss gently,

14. Sheet Pan Pork Chops and Vegetables

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 pork chops’]

These sheet pan pork chops with vegetables are sweet, juicy, rich in flavors, and nutritious. It’s a perfect dinner for the family that’s low calorie, gluten-free, low carb, high protein, and dairy-free.

Ingredients

• 4 boneless pork chops (1-inch thick, ideally)
• 3 tbsp olive oil
• 1 tbsp honey
• 2 tsp paprika
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 2 tbsp olive oil
• 1/4 tsp of salt

Instructions

1. Preheat the oven to 425F. Begin by lining a baking sheet with foil or parchment paper.
2. In a separate bowl, combine olive oil, honey, paprika, onion powder, garlic, dried oregano, salt, and pepper.
3. Toss the pork in it, so it’s fully covered with the mixture.
4. In a separate bowl, add in all the vegetables and toss in olive oil. Salt them and toss some more.
5. Spread the vegetables on the baking sheet but leave some space in the center. Place pork chops here.
6. Bake the pork with veggies in the oven for 15-20 minutes until pork chops reach 145F temperature. Try not to overcook the chops as they will dry out.

15. Cheeseburger Sloppy Joes

Cheeseburger Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 4

This quick and easy Cheeseburger Sloppy Joes recipe can even be made entirely ahead for meal prep, or frozen to stock up for busy nights! • Ready in 30 Minutes or Less • Freezable • Make Ahead •

Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 3/4 cup ketchup (natural or organic, see note)
• 3 tablespoons yellow mustard
• 3/4 cup finely chopped sweet onion (from about 1/4 of a medium onion)
• 3/4 cup chopped sweet gherkin pickles (natural or organic, see note)
• 3/4 cup chopped cherry or grape tomatoes
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 whole-grain burger buns
• 6 slices American cheese

Instructions

1. In a large nonstick skillet over medium heat, cook ground beef until browned, about 7-8 minutes, stirring to crumble. Drain.
2. Stir in ketchup and mustard, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
3. Remove from heat and stir in onions, pickles, tomatoes, salt, and pepper.
4. Serve immediately on buns, topped with cheese.

16. Baked Chicken Cutlets

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

17. Risotto with Prawns

Risotto with Prawns 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’, ‘4 people’]

You can easily make this restaurant quality, creamy prawn risotto at home! It’s an elegant, delicious dairy free and gluten free recipe.

Ingredients

• 1 pound head-on, shelled prawns
• 5 cups water
• ½ cup finely diced yellow onion
• 2 garlic cloves, minced
• 1 stalk celery, finely chopped
• 1 teaspoon kosher salt, divided
• ¼ teaspoon ground black pepper
• 5 Tablespoons extra virgin olive oil, plus more for serving
• 12 ounces arborio rice
• 3½ ounces dry white wine
• 1 Tablespoon lemon juice
• 1 Tablespoon chopped parsley

Instructions Make the prawn stock

1. Start by separating the heads and peeling and deveining the prawns. Place the prawn meat in a bowl and set aside.
2. In a large stockpot, add the prawn heads, shells, and tails. Add the water and ½ teaspoon of kosher salt. Bring the ingredients to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.
3. Strain the prawn stock out into a clean large pot and place on a back stove burner on low heat to keep warm. Discard the heads, shells, and tails.
4. In a large saucepan with high sides, heat the olive oil over medium heat. Add the onions, garlic, and celery, and stir, cooking for about 2 to 3 minutes, just until the vegetables become soft and translucent.
5. Turn the heat down to medium-low heat and add the rice to the saucepan with the vegetables and stir to coat the rice.
6. Add the wine, stir, and simmer until the wine is reduced, about 2 minutes.
7. Start a timer for 15 minutes. Ladle prawn stock one ladle at a time into the rice, stirring constantly in-between and allowing the rice to absorb the liquid before adding another ladle of stock. Repeat and continue until the timer goes off at 15 minutes.
8. Now add the prawns, stir them into the rice, and continue to ladle more stock in, stirring and cooking the prawns and allowing the rice to continue absorbing the stock. Do this until the prawns are cooked; the pink parts will have turned to a bright orange when cooked.
9. Remove the pan from the heat. Pour in the lemon juice and stir in gently. Drizzle olive oil over the pan and sprinkle chopped parsley. Serve immediately.

18. Vegan Spring Roll in a Bowl

Vegan Spring Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M

Vegan Spring Roll in a Bowl, a quick and easy recipe idea for meal in a bowl using vegan ingredients served over Sesame Noodles .

Ingredients

• 1 tbsp Olive Oil- 1 tablespoon.
• 2 cups Napa Cabbage
• 1 Avocado
• 1 cup Carrots
• 1 cup Edamame
• 1 cup Cucumber
• ½ cup Radish
• ¼ cup Green Onion

Instructions

1. Heat a high sided skillet over medium heat. Add the oil and Napa cabbage to the skillet, tossing the cabbage as needed to coat and even cook. Feel free to add a pinch of salt if desired for flavor. Cook the cabbage for until it begins to wilt, about five to seven minutes, stirring occasionally
2. When the cabbage is done cooking, remove the skillet from the heat and allow the cabbage to cool slightly before adding it to the bowls.
3. To assemble the bowls, divide the noodles, avocado, carrots, edamame, cucumber, radish, and cabbage between the four bowls. Then top the ingredients with sliced green onion, sesame seeds, and chopped peanuts.

19. Pasta Alla Salmone

Pasta Alla Salmone is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Ingredients

• 8 oz Fettuccine Noodles ((1/2 lb or 2 cups of dry pasta))
• 3/4 pound Cooked Salmon (Boneless, skinless) (or about 2 cups cooked and flaked)
• 2 Tbsp Butter (salted is fine)
• 1 cup Heavy Cream (30-36% M.F.)
• 3 cloves Garlic, minced
• ½ cup Fish or Chicken Broth
• ¼ cup Lemon Juice
• 5 oz Shredded Parmesan Cheese (Approx. 2/3 cup)
• 1 Tbsp All-Purpose Flour
• 2 Tbsp Capers
• 2 Tbsp Parsley, finely chopped
• Salt and Pepper to taste

Instructions

1. Bring a large pot of water to a boil, salt generously and cook fettuccine noodles as per package instructions. Drain and set aside.
2. Meanwhile, make the sauce. Melt butter in a heavy saucepan and add minced garlic. Cook, stirring occasionally for about 30 seconds until garlic is fragrant and translucent.
3. Add cream, chicken broth, and lemon juice and stir to combine. Heat until sauce begins to steam, do not let it come to a boil.
4. In a separate bowl, combine shredded parmesan cheese with flour. Add cheese mixture to saucepan, and stir frequently until cheese is melted and sauce thickens. Season to taste with fresh black pepper and a pinch of salt to taste.
5. Add flaked salmon and capers and stir to combine.
6. Stir in fettuccine, and serve, topped with fresh parsley.

20. 5-Ingredient Burrata Pesto Pasta

20-Minute Pesto Pasta with Burrata (Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This quick pesto burrata pasta is a delicious vegetarian dinner option. Made using just 5 ingredients, including store-bought or homemade pesto, this pasta comes together in one pot and in about 20 minutes.

Ingredients

• 16 ounces pasta of choice (I used linguine)
• 8 ounces pesto (8 ounces pesto = approx. 1 cup)
• 8 ounces burrata
• ¼ teaspoon crushed red pepper
• 1 tablespoon olive oil (optional to drizzle on top)

Instructions

1. Cook the pasta al dente according to the directions on the box. Before straining, make sure to conserve at least 1/2 cup of the pasta water.
2. Add the pasta back to the pot with the pesto and toss to coat. If the pasta seems too stodgy, slowly add the pasta water, about 1 tablespoon at a time, to loosen it. Stop adding water when your desired consistency is achieved.
3. Use clean hands or a fork and knife to break open the burrata, exposing the soft center. Break it into bite-sized pieces and toss into the pasta. Drizzle with olive oil and sprinkle with crushed red pepper flakes. Serve hot and enjoy!

21. Baja Chicken Tacos

Baja Chicken Tacos 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’]

Baja Chicken Tacos are seasoned with Tajin spice and seared to perfection. Add fresh pico de gallo, avocado, cotija cheese, and creamy Baja sauce to make the best tacos you’ve ever tasted!

Ingredients

• 6 flour tortillas (street taco size (5 inches))
• 1 lb. chicken tenders
• 2 tsp. Tajin seasoning (ad)
• 1 cup tomatoes (diced)
• 1/2 cup cilantro (chopped and divided)
• 1 small onion (chopped)
• 1 avocado (diced)
• 1/2 cup red cabbage (diced)
• 1 cup cotija cheese (crumbled)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 Tbsp. fresh lime juice
• 1/4 cup fresh cilantro
• 1/2 tsp. Tajin seasoning (ad)

Instructions CHICKEN TACOS

1. Sear flour tortillas in a skillet over high heat to char, or hold them over an open gas flame for only a few seconds. Take care not to burn them. Wrap in foil to keep warm.
2. Sprinkle chicken with Tajin spice. Add olive oil to a medium hot skillet and cook chicken 5 to 7 minutes per side until done. Allow chicken to rest for 10 minutes while making toppings.
3. Chop tomatoes, half of the cilantro, and onion into small pieces for pico de gallo. Add to a small bowl.
4. Dice avocado and squeeze lime juice over it to keep it from browning.
5. Dice red cabbage into small bites.
6. Slice chicken into bite sized pieces.
7. To assemble tacos, add several spoonfuls of chicken to a warm tortilla. Top with pico de gallo, avocado, cilantro, cabbage, Baja sauce and cotija cheese.

BAJA SAUCE

1. Mix mayonnaise, sour cream and lime juice in a blender. Pulse until smooth.
2. Fold in cilantro and Tajin seasoning. Pulse a few times and pour into a bowl.
3. Drizzle over tacos.

22. Jambalaya

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

Recipe details: Prep: PT30M · Cook: PT75M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Made with a hearty blend of juicy chicken, spicy andouille sausage, and cooked rice, this easy one-pot Jambalaya Recipe packs bold, rich, and comforting Cajun flavors into every delicious bite! Customizable and surprisingly easy to make, this is hands-down the best jambalaya recipe you’ll ever make.

Ingredients

• 3 tablespoon olive oil (divided)
• 1 pound Andouille sausage ((or any smoked sausage))
• 1½ pounds boneless skinless chicken breasts or thighs (chopped into 1-inch cubes)
• 3 tablespoon Cajun seasoning (divided and adjusted to suit your own personal taste/heat preference)
• 2 medium yellow onions (diced)
• 1 green bell pepper (seeded and diced)
• 1 red bell pepper (seeded and diced)
• 3 stalks celery (diced)
• 6 cloves garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon cayenne
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can diced/crushed tomatoes
• 2 teaspoon Worcestershire sauce
• 1½ cups uncooked long-grain white rice (rinsed and drained thoroughly)
• 2¾ cups low sodium chicken broth
• 1 cup okra (thinly sliced (or 1 tsp file powder), optional)
• 1 pound raw shrimp (thawed, peeled, and deveined)
• fresh chopped parsley (to garnish)
• chopped green onion (to garnish)

Instructions

1. Preheat oven to 350 degrees F (180 degrees C).
2. Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside. Note: If you are using raw sausage (i.e., non-smoked sausage), cook the sausage whole first. Once it’s cooked, remove it from the pan, let it rest, and then slice it before adding it to the pot.
3. Add the chicken to a large bowl and season with salt, pepper, and about 1 tablespoon of Cajun seasoning. Set the same pot used to sear the sausage over medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes or until it registers 165°F (75°C) with a digital meat thermometer. Transfer the chicken to a clean plate and set aside.
4. Add the last tablespoon of olive oil to the pot and set it over medium-low heat. Add the finely chopped onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, stirring frequently, until softened.
5. Add the minced garlic, Cajun seasoning, salt, pepper, cayenne pepper (optional), Italian season, and red pepper flakes (optional). Mix well to combine and continue to cook for an additional minute.
6. Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
7. Cook for approximately 25-35 minutes or until the rice is nearly cooked, gently stirring every 7-8 minutes to prevent the rice from burning and sticking to the bottom of the pot. To cook the rice in the oven, transfer the covered pot to the preheated oven and bake for approximately 25-35 minutes or until the rice is nearly cooked.
8. As the rice cooks, melt 2 tablespoons of butter in a large skillet set over medium-high heat and cook the shrimp for 2 minutes on each side.Note: Cooking the shrimp in a separate skillet is optional. You can add the uncooked shrimp with the okra, chicken, and sausage (see next step). The hot rice will cook the raw shrimp.
9. When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
10. Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

23. Sweet Potato Lasagna

Easy Sweet Potato Lasagna | Plant-Based Dinner Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

This vegan sweet potato and lentil lasagna is healthy, hearty, wholesome, comforting, packed with fiber and plant-based protein, and ready in just 55 minutes with just a dozen simple, inexpensive ingredients!

Ingredients

• 1 tablespoon of oil
• 1 finely chopped red onion
• 2 finely chopped garlic cloves
• 2 medium carrots, finely chopped
• 1 cup of cooked green lentils
• 3 cups of chopped sweet potato
• 3 cups of chopped tomatoes
• ½ cup of tomato passata
• Salt & Pepper to taste
• Fresh basil to taste
• 6 lasagna sheets
• 2 cups of grated vegan cheese (optional)

Instructions

1. In a saucepan over medium heat, heat the oil. Add the onions and garlic and saute for 2 minutes.
2. Add the carrots, lentils, and sweet potato. Season well and cook for 7 minutes.
3. Now you can add the chopped tomatoes, the passata, and some water, and lower the heat.
4. Season again with salt and pepper and add some fresh basil.
5. Cook for 15 mins and take off the heat.
6. Start layering the lasagna and optionally top with vegan cheese.
7. Cook it in the oven, set to 375 degrees F for 40 minutes!

24. Italian Creamy Beef Ragu

Italian creamy beef ragu recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Known as pasta alla Montecarlo here in Italy, this creamy Italian beef ragu recipe is made by combining an easy ground beef ragu with fresh cream and basil pesto. The result is an incredibly rich and flavourful sauce that you can serve with your favourite pasta. Perfect for using up leftover Bolognese too!

Ingredients

• 14 oz penne pasta (or pasta of your choice including gluten free.)
• 1 lb ground beef (or beef and pork mix)
• 1 onion (peeled and finely chopped)
• 2 carrots (washed and finely chopped)
• 2 stalks celery (washed and finely chopped)
• 2.5 cups tomato passata (or canned peeled tomatoes)
• 3 tbsp extra virgin olive oil.
• fresh basil leaves
• salt (for pasta and to taste)
• freshly ground black pepper. (to taste)
• 3 tbsp basil pesto
• 1 cup fresh cream (250ml)
• 2.5 floz white wine
• Parmigiano Reggiano or grana (grated (optional))

Instructions

1. Peel the onion and chop it finely. Then wash and chop the celery and carrots and chop them too. Wash the fresh basil and pat dry.
2. Sauté the vegetables in olive oil over a medium heat until they start to soften and then add the ground beef and brown it. Break the beef up as it browns, so that you don’t have large clumps in the sauce. Once the beef has browned add the wine.
3. Let the alcohol evaporate and then add the tomato passata (purée). Mix everything together and season with salt and pepper and let the ragu simmer on a low heat for about 30-40 minutes. Once the ragu is ready stir in the cream and let the ragu rest while you cook the pasta.
4. Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Once the pasta is ready, drain it and add it to the creamy beef ragu.
5. Mix everything together well over a medium heat for 1 minute. This will help infuse the pasta with the flavours from the sauce. Finally, add the pesto and mix again. Serve immediately with some fresh basil and grated Parmigiano if required.

25. Sweet Potato Casserole with Black Beans, Kale, and Quinoa

Sweet Potato Casserole with Black Beans, Kale and Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Enjoy this savory, comforting, vegan sweet potato casserole with black beans, kale, quinoa and roasted garlic sauce. It’s easy to assemble and perfect to make ahead.

Ingredients

• 3 medium-sized sweet potatoes (or 2 large ones)
• 2 tablespoons olive oil (divided)
• salt
• black pepper
• 3 sprigs rosemary
• 1 cup quinoa
• 2 cups water
• 2 cups kale (chopped)
• 2 cups black beans (cooked or canned )
• 1 cup roasted garlic sauce
• 2 slices of sourdough bread (or any gluten free bread)
• 3 tbsp vegan Parmesan (optional)

Instructions Roast sweet potatoes

1. Preheat the oven to 180 ºC or 350 ºF. Peels and dice sweet potatoes and transfer them to a baking tray. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper. Put rosemary sprigs on top. Roast for 25 minutes or until golden and cooked through.

Cook quinoa

1. Meanwhile, rinse and drain the quinoa. Put it in a saucepan and add water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.

Make the breadcrumbs

1. Heat a remaining tablespoon of olive oil in a skillet over medium-high heat. Break bread slices with your fingers into small pieces (you can use a grinder or chopper) and transfer them to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.

Assemble the casserole

1. Transfer roasted sweet potatoes, buckwheat, kale and black beans to a baking dish. Add the roasted garlic dressing. Top with breadcrumbs. Optional: Sprinkle with vegan Parmesan on top for an extra savory flavor. Bake for 10 more minutes. Enjoy!

26. Sheet Pan Cashew Chicken

Sheet Pan Cashew Chicken 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 plates’]

This sheet pan cashew chicken is a great macro-friendly dinner or lunch meal. It’s nutty, sweet, great for meal prep. On top of it all, the recipe is high protein, gluten-free and dairy-free.

Ingredients

• 2 pounds chicken breast (boneless, skinless, cut into ¼-1/2 inch cubes)
• 1 broccoli head (cut into florets)
• 2 red bell peppers (sliced)
• 1 cup unsalted cashews
• 4 garlic cloves (minced)
• 1 tsp ginger powder
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tbsp sesame oil
• 1 tbsp cashew butter
• 2 tbsp honey

Instructions

1. Preheat the oven to 400F and line a large sheet pan with parchment paper or baking foil. Spray itwith oil or cover it with olive oil using a brush.
2. Add cut chicken, vegetables, and cashews into a large bowl or just straight into the baking sheet.
3. In a separate bowl, mix together minced garlic cloves, grated ginger, coconut aminos, vinegar, sesame oil, cashew butter, and honey. Combine all the ingredients as well as you can. That might take a bit of mixing to achieve.
4. Now, pour the sauce into the chicken mixture. Toss so that all the ingredients are well covered with sauce.
5. Now, spread the mixture of meat and veggies evenly on a sheet pan.
6. Bake in the oven for 15-20 minutes until the chicken and veggies are fully cooked.

27. Pea Pancetta Pasta

Pea Pancetta Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M

An easy but oh so flavorful weeknight pasta with peas and pancetta!

Ingredients

• 8 oz orecchiette pasta (1/2 lb)
• 4 oz diced pancetta
• 8 oz frozen peas (1 1/2 cups)
• 2 tablespoons salted butter
• 1/3 cup panko bread crumbs
• 3 cloves fresh garlic
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup chicken broth
• 1/2 cup reserved pasta water
• 1/3 cup Parmesan cheese (shredded )
• 1/8 teaspoon kosher salt

Instructions

1. Heat a medium to large sized pot of salted water on stove over high to bring to a boil. This can take up to 10 minutes.
2. After about 4-5 minutes, add butter to a skillet and heat over medium. Once mostly melted, add panko bread crumbs and garlic and onion powder. Mix in butter then spread out in an even layer to toast 30-60 seconds, then mix to continue to toast for another 30-60 seconds until bread crumbs begin to brown. Remove bread crumbs from pan and set aside.
3. In the same pan, add pancetta to fry for about 6 minutes. By now your pasta water should be boiling, add the orecchiette pasta to water and set timer for 1 minute less than the cooking time on box / container instructs (most of the time orecchiette pasta takes about 9-12 minutes, 9 being the most al dente, so we find 10 minutes the right amount of cooking time so we boil it for 9 minutes).
4. Add fresh garlic and cook with pancetta for another minute or two until pancetta is fully cooked (browned and crisped). Stir often to prevent garlic from burning.
5. Once pancetta is done, spoon out a majority of the grease, but leave about a tablespoon left.
6. Add peas and give a quick mix with the pancetta (and grease) then add the chicken stock and ladle out a 1/2 cup of pasta water from your pasta (that should be just about done by now), and add to the skillet. Add parsley, oregano, basil, and salt to skillet.
7. Drain pasta (don’t rinse!).
8. Turn up heat to medium high and bring everything in the skillet to a gentle boil, then add pasta to the skillet and mix. Let the pasta finish cooking in the skillet for another 1 minute. Test for doneness.
9. Once pasta is done, turn heat down to medium low and add Parmesan cheese. Mix well.
10. Add 1/2 of the panko breadcrumbs and mix. Serve and add the remaining bread crumbs to the plates. Enjoy!

28. Seafood Pasta with Shrimp and Scallops

Seafood Pasta with Shrimp and Scallops (and Garlic!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!

Ingredients

• 1 lb scallops ((fresh or thawed))
• 1 Tbsp Kosher salt ((need more for brine solution))
• 12 oz pasta ((good quality, I use a short shape, like busiati))
• 3 Tbsp extra virgin olive oil
• 12 shrimp ((large, raw, fresh or frozen (thawed) peeled, and deveined))
• 3 cloves garlic ((minced))
• 1 Tbsp fresh Italian parsley ((chopped))
• ¼ tsp black pepper ((freshly ground))
• 3 oz butter ((good quality, salted))
• 1/3 cup dry white wine ((see notes))
• 4 wedges lemon ((to serve))

Instructions

1. Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
2. Remove after 10 minutes and place on a rack to dry.
3. Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
4. Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
5. When the pan and oil are very hot, add the scallops and sear them for about 1 ½ minutes before adding the shrimp, garlic, and parsley.
6. Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 ½ minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
7. Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
8. Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
9. Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water.
10. Serve immediately as this seafood pasta dish is best piping hot. Don’t forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

29. Salmon Sheet Pan Dinner with Veggies

Salmon Sheet Pan Dinner with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 salmon fillets’]

This sweet, umami, spicy salmon sheet pan dinner is an amazing dinner that even the kids will love. Easy to make, full of nutrition, and just so good.

Ingredients

• 2 sweet potatoes (cut into cubes)
• 2.5 tbsp extra virgin olive oil
• 4 salmon fillets
• 2 cups broccoli florets
• 1 white onion (sliced)
• 1 red bell pepper (sliced)
• salt
• black pepper
• 1/2 cup coconut aminos
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 3 cloves garlic (minced)
• 1/4 tsp ground ginger
• 3 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame seeds

Instructions

1. Preheat the oven to 400F.
2. Toss diced sweet potatoes with 1 tbsp of olive oil in a bowl. Place them on the sheet pan evenly and sprinkle with salt and black pepper.
3. Now bake them in the oven for 15 minutes.
4. Sauce
5. While the potatoes are baking, add coconut aminos, rice vinegar, sesame oil, garlic, ginger, and honey to a saucepan. Whisk to combine and bring to boil over medium-high heat.
6. Now, combine cornstarch and water until it’s fully dissolved. Then, add into the saucepan, whisk for a little bit until the sauce thickens up, and reduce the heat. Then remove the saucepan and stir in the sesame seeds. Finally, let it cool down.
7. Salmon and Veggies
8. Once the potatoes are done, to push them, toss them to the edge of the sheet pan. Now place salmon fillets in the center of the sheet pan and brush them with 1/2 tbsp olive oil. Season with salt and black pepper.
9. Toss the rest of the vegetables in 1 tbsp of olive oil and season with salt and black pepper.
10. Spread the rest of the vegetables around the salmon.
11. Drizzle the sauce over salmon and vegetables. However, keep 1/4 cup of the sauce for later.
12. Place in the oven for 15 minutes and roast until the salmon is fully cooked and flakes easily with a fork.
13. Drizzle with the remaining sauce before serving.

30. Avocado Pasta

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

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 2 medium ripe avocados, pitted and peeled
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• 1 cup cherry tomatoes, halved (optional)
• 2-3 tablespoons grated Parmesan cheese, or 1-2 tablespoons nutritional yeast for a vegan option

Instructions

1. 1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the cooking water before draining.
2. 2. In a blender or food processor, combine avocado flesh, minced garlic, lemon juice, olive oil, salt, black pepper, and red pepper flakes (if using). Blend until smooth and creamy; add a splash of the reserved pasta water if needed to loosen.
3. 3. Drain the pasta, then return it to the pot. Pour in the avocado sauce and toss to coat, adding more pasta water a little at a time until sauce reaches desired consistency.
4. 4. Stir in chopped basil and halved cherry tomatoes. Mix in grated Parmesan or nutritional yeast if using. Taste and adjust seasoning with extra salt or pepper as needed.
5. 5. Serve immediately, with extra grated cheese on top if desired.

31. Sheet Pan Taco Bake

Sheet Pan Taco Bake 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’]

Sheet Pan Taco Bake makes Taco Night even more fun! You’ll love how easy this recipe is to create, and your family will get excited about adding their own special toppings!

Ingredients

• 1 lb. ground beef ((can substitute chicken or ground turkey))
• 1/4 cup onion ((chopped))
• 1 packet taco seasoning
• 1 cup water
• 1 cup shredded cheddar cheese
• 1 refrigerated puff pastry sheet
• 1 1/2 cups green lettuce ((chopped))
• 1 cup black olives ((sliced))
• 1 cup cocktail tomatoes ((sliced))
• 2 cups sharp cheddar cheese ((shredded))
• 1/4 cup ranch dressing or sour cream

Instructions

1. Preheat oven to 425 degrees.
2. Brown ground beef and onion in a skillet. Add taco seasoning and water. Simmer until water has reduced.
3. Add cheese to ground beef and stir well.
4. Roll puff pastry out onto a half size sheet pan (18″ x 13″) (ad) that has been lined with parchment paper. Pierce pastry with a fork in several places.
5. Roll edges slightly around entire pastry.
6. Spoon beef mixture onto puff pastry and spread to rolled edges.
7. Bake pastry at 425 degrees for 20 minutes. Take out of oven and cool for 10 minutes.
8. Arrange lettuce, olives, tomatoes, and cheese on top of pastry.
9. Add additional toppings if you wish.
10. Use a pizza cutter to cut into 8 slices. Drizzle sour cream or ranch dressing on top of each slice if desired.

32. Zucchini Stir Fry

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.

33. Cast Iron Skillet Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

34. Shrimp Poke Bowl

Shrimp Poke Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 1

Full of fresh, healthy ingredients, this shrimp poke bowl is a feast for the eyes and your stomach. It’s a satisfying meal filled with lean protein, whole-grain brown rice, fresh veggies, and a spicy mayo that packs a spicy punch!

Ingredients

• sesame oil
• Braggs Liquid Aminos (or gluten-free tamari, or coconut aminos)
• sliced avocado
• sliced radish
• diced cherry tomatoes
• sesame seeds (either black or white)
• 1/3-1/2 cup cooked brown rice
• 1/2 cup thinly sliced purple cabbage
• 1/4 cup shelled edamame (or cooked, rinsed & drained black beans)
• 1/4 cup julienne carrots
• 1/4 cup sliced cucumber
• 1/2 cup cooked shrimp
• 1 green onion, sliced
• 2 tablespoons mayonnaise
• 1 teaspoon Sriracha (or more to taste)
• 1-2 teaspoons cool water

Instructions

1. Rinse 1 cup of brown rice using a strainer.
2. Place the brown rice and 1 ¾ cup water in a saucepan and bring to a soft boil. Reduce heat to low, and simmer, covered, for 25 minutes or until the moisture is absorbed.
3. Remove from heat and let stand for another 10 minutes. Fluff and serve. Makes about 2 ⅔ cups cooked.
4. Bring 8 to 10 cups of water to a rolling boil in a large pot.
5. Carefully place the raw shrimp in the hot water (see recipe notes*). Stir, and keep occasionally stirring until the shrimp are opaque and the tails have curled in on themselves. It only takes a few minutes to cook, so don’t leave your pot!
6. Strain the shrimp using a colander.
7. In a small mixing bowl, combine the mayonnaise and Sriracha, and then add a teaspoon of cool water to thin out the mixture. Whisk until smooth. If the Sriracha mayo is still too thick, use more water to thin it out until it reaches the desired consistency.
8. Place the brown rice, purple cabbage, and shelled edamame in a shallow pasta or salad bowl.
9. Top with the carrots, cucumber, shrimp, and green onion.
10. Drizzle on the spicy mayo (whatever amount is desired), then top with any additional desired toppings or seasonings.

35. Mediterranean Salad Bowls

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’, ‘2 salads’]

Simple, healthy recipe for Mediterranean Salad Bowls! Like your favorite chicken kebab takeout plate with a healthy twist + a citrusy Greek Dressing. Gluten-free and high-protein.

Ingredients

• 2 cooked Yogurt Marinated Greek Chicken breasts (chopped)
• 4 c chopped romaine hearts
• 1 cucumber (sliced thin into half moons)
• 4 small tomatoes (sliced)
• crumbled feta cheese
• pickled red cabbage
• kalamata olives
• fresh parsley
• sliced red onion
• 3 tbs extra virgin olive oil
• 6 tbs red wine vinegar
• Juice of 1 lemon
• 1 ½ tbs honey*
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tsp dried oregano
• ½ tsp garlic powder
• fresh cracked black pepper
• salt

Instructions

1. MAKE DRESSING: Combine all dressing ingredients in a small lidded jar and shake vigorously until well combined (makes about 3/4 cup of dressing)
2. ASSEMBLE BOWLS: Layer chopped romaine, cucumber, tomatoes, and chicken in a bowl. Drizzle on desired amount of dressing and add toppings like crumbled feta, sliced Kalamata olives, pickled red cabbage, and fresh herbs on top. Serve with pita triangles on the side for a more filling meal or enjoy as a low carb fresh salad.

36. Sheet Pan Chicken and Cauliflower

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT80M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken with cauliflower is spiced, extra rich in flavors, very easy to make, and yummy. The meal is great for meal prep, it’s high in protein, low carb, Paleo, Whole30, gluten-free, and dairy-free.

Ingredients

• 6 chicken thighs (boneless, skinless)
• 1/2 cup olive oil
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 tbsp ground ginger
• 4 garlic cloves (minced)
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 large cauliflower head (or 2 small ones)
• Parsley (chopped)
• Dill (chopped)
• Red onion (thinly sliced)

Instructions

1. Preheat the oven to 400F.
2. In a large bowl, mix together olive oil, turmeric, paprika, cumin, cinnamon, ground ginger, and garlic. Coat the chicken in it and leave it for at least 30 minutes.
3. Rinse and cut your cauliflower head into florets.
4. In a separate bowl, mix together 3 tbsp olive oil and garlic powder. Toss cauliflower in it until it’s well coated.
5. Spread the cauliflower on a baking sheet, cover with chicken thighs, and make sure to pour all the oil in to cover some of the cauliflower too.
6. Roast in the oven for 30 minutes until the chicken is fully cooked.
7. Garnish with parsley, dill, and red onion.

37. Mushroom Bourguignon

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘2’, ‘2 servings’]

Inspired by beef bourguignon, this vegetarian-friendly mushroom bourguignon features rich, meaty mushrooms in a flavorful red wine gravy.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces assorted mushrooms
• Salt and black pepper
• 4 cloves garlic (finely minced)
• 1 small white onion (finely diced)
• 1 medium carrot (peeled and finely diced)
• 1 anchovy fillet (optional) (or 1/2 teaspoon soy sauce if vegetarian or vegan)
• 1 1/2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 3/4 teaspoon all-purpose flour
• 3/4 cup red wine (such as Pinot Noir, Cabernet Sauvignon, or Merlot)
• 1 cup mushroom broth
• 1 bay leaf
• 1 – 2 tablespoons white miso paste
• A handful of flat-leaf parsley (finely chopped)

Instructions

1. Add 2 tablespoons extra-virgin olive oil to a small (2.5-quart) dutch oven or braiser set over medium-high heat. Heat until shimmering but not smoking.
2. Arrange 8 ounces assorted mushrooms in an even layer (if needed, do this in 2 batches). Cook the mushrooms, leaving them undisturbed, until deep golden-brown on the bottom, about 2 – 4 minutes. Note: Resist the urge to saute and stir these around, as this will prevent browning!
3. Once browned, use tongs to flip each mushroom and brown the other side, an additional 2 – 3 minutes. The mushrooms will have shriveled up significantly and appear crispy and browned on both sides. Turn the heat off. Season with salt and pepper, then transfer to a paper-towel lined plate and set aside. Keep the residual oil in the pan. Note: There will likely be some bits of mushroom stuck to the pan. As long as these aren’t burnt, keep them as is! If they are burnt, carefully remove from the pan.
4. Add 4 cloves garlic, 1 small white onion, and 1 medium carrot to the pan and set over medium heat. Saute for 8 – 10 minutes, or until the vegetables have softened and the onions are translucent.
5. Add 1 anchovy fillet (optional) and a pinch of black pepper, and saute for 1 minute. Use a wooden spoon to slowly begin mashing the anchovy (it will continue to disintegrate over time).
6. Stir in 1 1/2 teaspoons dried oregano and saute for 1 minute.
7. Add 2 tablespoons tomato paste and saute for 1 – 2 minutes until paste turns a deep red color and the oil begins to separate. Stir in the 3/4 teaspoon all-purpose flour and mix to incorporate into the paste.
8. Add 3/4 cup red wine and bring to a boil, scraping up any bits stuck to the bottom or sides of the pan. Simmer until wine has reduced by half and the mixture looks slightly glossy and thickened.
9. Add the cooked mushrooms back into the pot, along with 1 cup mushroom broth (or 1 cup water and 1 teaspoon mushroom bouillon), 1 bay leaf (if using), and 1 – 2 tablespoons white miso paste, and bring to a boil. Taste and adjust seasoning for salt and pepper. Note: Mushroom bouillon and miso paste are both salty, so be careful about adding too much salt! And keep in mind, as the stew continues to reduce it will become saltier, so I recommend adding a little less salt than you might want. You can always adjust later.
10. Reduce the heat to medium-low, and simmer the stew for 30 minutes, stirring occasionally. At the end of the 30 minutes, the liquid should have reduced significantly, appear glossy, and cling to the mushrooms. Note: If the liquid is reducing too much, add 1/2 cup of additional stock at a time. If there is still too much liquid, continue simmering until it reaches your desired consistency.
11. Season to taste with salt and pepper, then top with parsley and serve over mascarpone polenta, pasta, or enjoy with warm bread.

38. Chicken Meatloaf with Vegetables

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

Ingredients

• 1.5 lb (680 g) ground chicken
• 1 cup breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 large egg
• 1/2 cup milk
• 1/2 cup finely chopped onion
• 1/2 cup grated carrot
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped zucchini
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup ketchup (for glaze)
• 1 tablespoon brown sugar (for glaze)

Instructions

1. 1. Preheat oven to 375°F (190°C). Lightly grease a loaf pan or line a rimmed baking sheet.
2. 2. In a skillet, heat a small amount of oil over medium heat and sauté the onion, carrot, bell pepper, zucchini, and garlic until softened, about 4-5 minutes. Let cool slightly.
3. 3. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, milk, parsley, thyme, salt, and pepper. Add the cooled vegetables and mix just until combined.
4. 4. Shape the mixture into a loaf and place it in the prepared loaf pan or on the lined sheet.
5. 5. Bake for 45-55 minutes until the internal temperature reaches 165°F (74°C) and the loaf is cooked through.
6. 6. In a small bowl, mix the ketchup and brown sugar for the glaze. Brush the glaze over the loaf during the last 5-8 minutes of baking, if desired.
7. 7. Remove from oven, let rest for 10 minutes, then slice and serve with your preferred sides.

39. Vegan Fajita Bowl

Vegan Fajita Bowl 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’, ‘4 servings’]

This vegan fajita bowl recipe is all made on one sheet pan and is perfect for a quick, easy, and customizable weeknight dinner for the family!

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces of portobello mushrooms, sliced into strips
• 1/2 head of cauliflower, cut into small florets
• 2 bell peppers (any color you wish), sliced into strips
• 1/2 red onion, sliced into strips
• 3 tablespoons olive oil
• 2 cups cooked white, brown, or cauliflower rice
• Tortillas
• Avocado or guacamole
• Pico de gallo
• Lettuce
• Vegan sour cream
• Refried beans
• Jalapeños
• Lime
• Fresh cilantro

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper or a reusable silicone baking mat.
2. Prepare the homemade taco seasoning by mixing together all of the spices in a small bowl.
3. Spread prepared veggies onto your baking sheet, drizzle olive oil and taco seasoning over top, and mix until all of the veggies are well-coated.
4. Bake for 25 minutes, tossing once halfway through until the veggies are tender and slightly browned. While the veggies are cooking, prepare any toppings you’d like.
5. To serve, spoon about 1/2 cup rice into a bowl, top with the fajita veggies, and add any of your favorite toppings. Enjoy!

40. Creamy Tomato Chicken Skillet

Creamy Tomato Chicken Skillet 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’, ‘4 plates’]

Herby, creamy and garlicky – this Creamy Tomato Chicken Skillet is a delicious Italian dish. Gluten=free, high protein, and low carb.

Ingredients

• 2 lbs boneless skinless chicken breasts
• ½ tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 6 cloves garlic (minced)
• 2 14 oz cans of chopped tomatoes
• 1 tbsp Italian seasoning
• 1/4 cup parmesan cheese (grated)
• 1/2 cup heavy cream
• 1/3 cup fresh basil (chopped)

Instructions

1. Cut the top part of the chicken breasts into squares without fully cutting through. This will create a larger surface area, so the chicken breasts cook through quicker.
2. Sprinkle onion powder, salt, and black pepper over the chicken.
3. Heat a large skillet over medium-high heat and add olive oil. When it’s hot enough, place the chicken breasts on the skillet.
4. Cook chicken for 3-4 minutes on each side until it’s golden brown.
5. Lower the head and press in garlic cloves into the skillet. Let it cook for 1 minute.
6. Add in the chopped tomatoes and Italian seasoning. Stir it and let the chicken breasts simmer in the sauce for 5 minutes or so.
7. Add in the heavy cream.
8. Give everything a mix and let it simmer for 3-5 minutes.
9. Serve with basil leaves and parmesan sprinkled over the top.

41. Shrimp Masala

Shrimp Masala (Indian Shrimp Curry) 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’]

Tasty and tender shrimp masala curry cooked in a rustic Indian sauce made with onions and tomatoes, along with aromatics such as ginger, garlic and spices. Make this authentic Indian curry with shrimp or prawns, and enjoy with a side of naan or rice!

Ingredients

• 1 pound Shrimp (cleaned, defrost before cooking)
• 1 tablespoon Lime juice
• 1 teaspoon Kashmiri Red Chili powder (mild, adjust to taste)
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Salt (adjust to taste)
• 2 tablespoon Oil
• 1 teaspoon Mustard Seeds (Rai)
• 8-10 Curry Leaves
• 1 Green chili (optional )
• 1 cup Onion (thinly sliced )
• 1/2 tablespoon Ginger (minced )
• 1/2 tablespoon Garlic (minced)
• 3/4 cup Tomato (diced )
• 1/4 cup Water
• Cilantro (to garnish)
• 1/2 teaspoon Garam masala
• 1/2 teaspoon Kashmiri red chili powder (adjust to taste)
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Salt (adjust to taste )
• 1/2 teaspoon Black Pepper (freshly crushed )

Instructions Marinate the Shrimp

1. Combine all ingredients for the marinade in a bowl and mix well. Add shrimp. Stir and coat them with the marinade on all sides. Let it rest 15 to 30 minutes in the refrigerator.

Prepare the sauce

1. Heat oil in a large pan on medium-high heat. Add the mustard seeds, curry leaves, and green chili. Then add sliced onions, ginger, and garlic, and sauté for about 3 minutes until the onions are translucent.
2. Add tomato, spices, and mix well.
3. Cover with a lid and cook for 6-8 minutes until the tomatoes soften.
4. Add marinated shrimp and water. Stir well and let the curry cook for 5-7 minutes, on medium heat, until the shrimp is just cooked. Do not overcook.
5. Garnish with cilantro. Shrimp masala is ready. Enjoy with basmati rice and naan.
6. You can add a tempering of curry leaves and mustard seeds on top.

42. Chicken, Kale, Tomato Pasta

Chicken Kale Tomato Pasta 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

Try this delicious and healthy Chicken Kale Tomato Pasta recipe for your next weeknight dinner. Packed with nutrients from the kale and tomato, and quick and easy to make, this dish is sure to be a hit.

Ingredients

• 7 oz Spiral Pasta
• 2 cups Kale, chopped
• 2 Boneless Chicken Thighs, diced
• 2 cups Cherry Tomatoes, sliced in halves
• 1/4 Red Onions, sliced
• 2 Garlic Cloves, sliced
• 1 tbsp Salt
• 1 tsp. Ground Black Pepper
• 2 tbsp Olive Oil

Instructions

1. Bring water to a boil in a medium pot, add salt and pasta. Cook according to package instructions.
2. While that is going, slice the chicken thighs into bite sizes. Put them into a mixing bowl, add 1 tsp of salt and pepper. Mix and set aside.
3. Add olive oil into a skillet. Fry the chicken for 6 minutes or until browned. Make sure to stir while frying. Remove from oil and set aside.
4. Fry the onions and garlic for a minute or two or until translucent. Add tomatoes and kale and stir fry for 3 minutes.
5. Add drained pasta and chicken. Taste for salt.
6. Serve.

43. Chicken Limone

Easy Chicken Limone 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 people’]

Deliciously simple Easy Chicken Limone. Pan-seared chicken to perfection served with a thick and glossy lemon butter sauce. A meal that is everything and more! Simple Italian Lemon Chicken that is gluten free, low in carbs, and ready on the table in under 30 minutes. I know you and the family are going to love it!

Ingredients

• 2 chicken breast fillets (about 250g / 1/2 pound each)
• Salt flakes and black pepper
• 1 tbsp olive oil
• 1 tbsp salted butter
• 1 golden shallot (finely chopped)
• 2 cloves garlic (finely chopped)
• 3/4 cup chicken stock (or broth)
• 3 tsp gelatin (or 1/2 teaspoon glucomannan powder)
• 1 tsp fresh thyme leaves
• 1 tsp finely grated lemon zest
• 3 tbsp lemon juice
• Lemon slices and freshly chopped parsley to serve

Instructions CONVENTIONAL METHOD

1. Slice chicken breast fillets into half lengthwise. Season both sides well with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Work in batches, fry each breast until lightly golden brown and cooked through, reaching an internal temperature of 74°C / 165°F. Remove from the pan and set aside on a plate.
3. Add butter to the pan. Add garlic and shallot, sauté until the onion is translucent; about 2-3 minutes.
4. Add chicken broth or stock, gelatin, and thyme. Bring to a simmer, scraping any browned bits from the bottom of the pan. Cook, stirring occasionally, until sauce has reduced and thickened slightly, about 3-4 minutes.
5. Stir in lemon zest and juice. Once combined return the chicken to the pan and cook until heated through.

44. Elote Skillet Pasta

Elote Skillet Pasta 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 people’]

Everything you love about Elotes (Mexican Street Corn) but in a creamy dreamy pasta!

Ingredients

• 2 ears corn (or 1.5 cups of corn. Or 12 oz of corn)
• 6 oz egg noodles
• 1 jalapeno (diced )
• 1 red bell pepper (diced )
• 1/2 red onion (diced )
• 2 teaspoons cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 3 tablespoons salted butter (divided)
• 2 tablespoons flour
• 1 cup milk (2% )
• 2 oz cream cheese (of 1/4 cup)
• 4 oz sour cream (or 1/2 cup)
• 2 teaspoons lime juice
• 4 oz cotija cheese (or 3/4 cup + more for finishing with)
• 1/4 cup fresh cilantro (chopped + more for finishing with)

Instructions

1. Prep Water and Seasoning: Heat a pot of salted water on high to bring to a boil.Add cumin, paprika, chili powder, and salt to a small bowl and mix well, and set aside.
2. Sear Corn: Add 1 tablespoon of butter to the pan and heat over high to melt. Add the corn and jalapeno to the pan with the butter to let it char. Cook for 1 minute, stirring often as it chars. It’s ok if the bottom of the pan burns a little, you’ll want that char later! Cook for another minute on high and then turn the heat down to medium-high and let it cook for another 2-3 minutes. (If using frozen, this may take a couple extra minutes)
3. Saute Veggies: Lower the heat to medium, add the red onion and bell pepper with 1/2 of the spice mixture, and mix well. Saute for 4-5 minutes, or until the onion begins to soften.
4. Create Cheese Sauce: Meanwhile, add 2 tablespoons of butter and 2 tablespoons of flour to a saucepan and heat over medium. Melt and whisk to create a roux. Slowly add milk to incorporate it all with the roux. Add the other half of the spice mixture to the milk, sour cream, and cream cheese and whisk until all of the cream and cheese is well combined, approximately 2-3 minutes. Reduce the heat to low before adding to the corn and veggies.
5. Cook Pasta: Add pasta to the now boiling water and cook for 6 minutes (or 1 minute less than noted on the package or only 2 minutes for fresh pasta). Drain pasta and add to the pan with corn and veggies.
6. Sauce: Add cheese sauce to the pan and mix with veggies, and add lime juice and mix well so it’s all well coated. Add cotija and cilantro and mix well.
7. Serve and Enjoy! Add more chopped cilantro and crumbed cotija then serve and enjoy!

45. Pita Pizzas

Easy Pita Pizzas 3 Ways is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’]

Pita pizzas will quickly become a favorite in your weekly rotation. Try these three different varieties or customize your own with the veggies you have on hand and make a healthy and delicious dinner in no time!

Ingredients

• 1 whole wheat pita (*)
• ¼ cup marinara sauce
• ¼ cup pineapple (chopped)
• ¼ cup black olives (sliced)
• ¼ cup tomatoes (chopped)
• ¼ bell pepper (chopped)
• ¼ cup mushrooms (sliced)
• ¼ cup oil-free hummus
• ¼ cup red onion (diced)
• ¼ cup bell pepper (sliced)
• ¼ cup mushrooms (sliced)
• ¼ cup black olives (sliced)
• ¼ avocado (cubed, added after pizza is baked)
• ¼ cup roasted red pepper hummus
• ¼ cup mushrooms (sliced)
• ¼ cup black olives (sliced)
• handful of baby spinach

Instructions

1. Preheat the oven to 400°F (205°C).
2. Place your pitas on a lined baking sheet or pizza pan. Top with sauce first, spread evenly over the top of the pita. Add desired toppings. If using avocado, add after the pizza is done baking.
3. Bake for 10 minutes until the pita bread is golden and crispy. Enjoy!

46. Tex Mex Zucchini Boats

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘2’]

Vegan zucchini boats stuff tender zucchini with a hearty mixture of taco-spiced tofu and veggies for a healthy, high-protein, filling, and satisfying meat-free meal!

Ingredients

• 2 medium zucchinis (halved lengthwise)
• 1 tablespoon of oil
• ½ of a yellow or red medium onion (diced)
• 3 garlic cloves (minced)
• ½ of a (16-ounce) package of extra firm tofu (drained and pressed)
• 1 cup of corn kernels ((canned, frozen, or fresh))
• 3 tablespoons of taco seasoning
• Salt (to taste)
• Salsa (for garnish)
• Cilantro (for garnish (optional))

Instructions

1. Scoop out the middle innards of the zucchini, dice them up, and set them aside.
2. In a large pan over medium-high heat, heat the oil. Add the onion and garlic and saute for about 1 minute, add the diced zucchini and saute for another minute.
3. Using your fingers, crumble the tofu into the pan. Add the corn, taco seasoning, and salt, and cook for 3 to 4 minutes, until the vegetables are all tender.
4. Preheat the oven to 425 degrees F. Place the zucchini halves in a 9×13-inch pan, fill the hallowed zucchini halves with the tofu mixture, cover with tin foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes.
5. Serve warm with salsa and cilantro (if using) on top.

47. Fig, Pear, Walnut, Brie, Honey, and Goat Cheese Pizza

Fig, Pear, Walnut, Brie, Honey and Goat Cheese Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT15M · Total: PT1H15M · Yield: [‘8’, ‘8 slices’]

This is the best fig pizza! Fresh figs, pears, goat cheese, brie, caramelized onions, arugula, walnuts, honey and a fig balsamic glaze.

Ingredients

• 1/2 pound pizza dough
• 1 tbsp olive oil
• 1/4 onion, sliced in long strips
• 1/3 to 1/2 cup goat cheese, crumbled
• 70g brie cheese, sliced into thin strips
• 5 to 6 small figs, sliced
• 1/4 cup pear, diced
• 1/4 cup fig balsamic vinegar
• a handful of arugula
• a small handful of walnuts
• drizzle of honey

Instructions

1. If making homemade dough, prepare the dough according to the recipe. If using store bought dough, defrost to room temperature.
2. Start by caramelizing the onions on a pan with 1 teaspoon of olive oil over low to medium heat. Stir occasionally, and cook until the onions are a golden brown color (about 30 minutes to 1 hour).
3. When the onions are about halfway done, set the oven to 450F.
4. Roll out your pizza dough to make a 10-12 inch circle.
5. Spread 1 tablespoon of olive oil evenly over the pizza dough, leaving an edge around the circle for the crust.
6. Spread out the slices of brie cheese evenly. Sprinkle the goat cheese crumbles over the pizza, trying to fill in the gaps between the brie cheese slices.
7. Place the fig slices and caramelized onions evenly across the pizza. Sprinkle the diced pear over the pizza.
8. Bake until the crust is golden, about 10-15 minutes.
9. While the pizza is in the oven. Heat the balsamic vinegar on the stove until it comes to a low simmer. Continue to simmer the vinegar until it thickens up to a glaze consistency and reduces to about ⅓ of its original volume, about 5-10 minutes.
10. Remove the pizza from the oven. Spread a handful of arugula over the pizza. Top with a handful of small walnuts. Add a small honey drizzle over the pizza, followed by a light drizzle of your reduced balsamic glaze sauce. Serve immediately.

48. Crispy Buffalo Tofu Bites

Crispy Buffalo Tofu Bites 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’]

These easy buffalo tofu bites are the perfect appetizer or snack that all your guests will love! You can make these in the oven or air fryer.

Ingredients

• 16 oz extra firm tofu (drained and pressed*)
• 1/4 cup cornstarch
• 1 tsp garlic powder
• 1/3 cup soy milk (unsweetened)
• 1-1.5 cups panko bread crumbs (or crushed Ritz Crackers)
• 1 cup buffalo sauce (such as Frank’s Red Hot)

Instructions

1. Cut tofu into large cubes (2-3 inches long).
2. Place cubes in a large resealable plastic bag with cornstarch and garlic powder. Shake gently until combined. (Alternatively can mix in large bowl)
3. Dip cornstarch-coated tofu bites in a bowl of soy milk, shake off excess liquid, then dip in panko bread crumbs or crushed crackers.
4. Air fry version:Evenly distribute tofu bites in air fryer basket. Don’t overload the basket (you may need to do two rounds). Air fry 400F for 12-14 minutes, flipping halfway, until outside is brown and crispy. Dip cooked tofu bite in buffalo sauce with a fork and drain off excess buffalo sauce. Place back into air fryer basket. Cook bites for another ~5 minutes until crispy again on the outside. Oven version:Preheat oven to 425 F. Line tofu bites on a parchment lined baking sheet and bake for 20-25 minutes until golden, flipping halfway through. Dip in buffalo sauce and bake buffalo tofu bites for another 10-15 minutes until crispy.
5. Serve crispy buffalo tofu bites with vegan ranch or blue cheese. Optional: sprinkle parsley on top for garnish.

49. Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Sheet Pan Chicken with Sweet Potatoes, Apples and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT37M · Total: PT172M · Yield: [‘4’, ‘4 plates’]

This sheet pan chicken dinner is yummy, nutritious, and easy to make. A perfect Whole30, dairy-free, and gluten-free meal for the whole family.

Ingredients

• 4 chicken breasts (skinless, boneless)
• 3 tbsp olive oil
• 6 cloves garlic (minced)
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cups Brussels sprouts (halved)
• 1 large sweet potato (peeled and cut into ½-inch cubes)
• 2 red onions (cut into chunks)
• 2 medium apples (sliced into 1-inch pieces)
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 425F.
2. In a bowl, mix 2 tbsp olive oil with garlic, cinnamon, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add in chicken breasts and cover them with the rub we’ve just mixed up. Set aside for at least 2 hours.
4. Chop the veggies as suggested and place Brussels sprouts, sweet potato, red onion, and apple slices on a large baking sheet.
5. Drizzle the veggies with another 1 tbsp of olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat them and spread them evenly on the baking sheet.
6. Bake vegetables in the oven for 15 minutes.
7. Remove from the oven, toss the veggies, and place chicken on top of them.
8. Cook for another 20-22 minutes until the chicken is fully cooked and veggies caramelized.
9. Sprinkle with chopped parsley before serving.

50. Pasta Al Limone

Vegan Pasta al Limone 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 large servings’]

This vegan pasta al limone is a creamy and comforting meal that is bursting with lemon flavor! It’s made with simple ingredients like garlic, milk, and of course, lemon, making it an easy, delicious, and affordable pasta dish. I promise that your entire family will love this meal! It is easy enough for a quick weeknight dinner, but feels fancy enough for a date night.

Ingredients

• 12 ounces pasta (I prefer spaghetti, linguine, or bucatini)
• 1/4 cup vegan butter
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 2 lemons, juiced
• 1/2 teaspoon white miso
• 1/2 cup milk (I like oat milk for this recipe)
• 1/2 cup reserved pasta water
• 3/4 cup vegan parmesan cheese
• Garnish with parsley, red pepper flakes, and/or fresh cracked black pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until just before it is al dente (we will cook the pasta even more in the sauce), and reserve 1 cup of pasta water.
2. When the pasta is nearly done cooking, melt the butter and olive oil in a large saucepan. Add the garlic and salt, and cook for 30 seconds until fragrant.
3. Add the lemon zest, lemon juice, miso, milk, and 1/2 cup of pasta water to the pan. Bring the mixture to a low simmer and allow everything to infuse for 1-2 minutes.
4. Add the cooked pasta and parmesan cheese to the pan and mix continuously for 1-2 minutes until everything is emulsified and the mixture thickens.
5. Serve with parsley, red pepper flakes, and/or fresh cracked black pepper, and enjoy your cozy meal!

51. Prawn and Avocado Salad

Prawn and Avocado Salad 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

Prawn and avocado salad is a light dish perfect for lunch or dinner. It’s low in carbs and packed with nutrients, making it an excellent option for healthy eating.

Ingredients

• 1 pound peeled and deveined black tiger prawns (about 10-12)
• 3-4 cups baby arugula
• 1 large avocado, sliced
• 1 tablespoons minced shallot
• Sea salt and ground black pepper to taste
• 10 cups water
• 1 tablespoon kosher salt
• 3 tablespoons olive oil
• 3 tablespoons champagne vinegar
• 1 small garlic clove, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Instructions

1. In a small bowl, combine the olive oil, champagne vinegar, minced garlic, dijon, honey, sea salt, and ground black pepper. Whisk until well combined.
2. Bring 10 cups of water to a rolling boil over high heat.
3. Stir in 1 tablespoon of kosher salt, and then add the tiger prawns.
4. Cook, stirring frequently until the prawns are opaque and cooked through, this will only take 1-3 minutes.
5. Strain the prawns, and place them on a plate to cool.
6. Place baby arugula in a large shallow bowl, and top with sliced avocado, minced shallot, and prawns.
7. Pour over some of the champagne vinaigrette (as much or as little as you like), and then season to taste with more sea salt and ground black pepper. Serve immediately.

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.