27 Easy College Dinners

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. Creamy Sun-Dried Tomato Chicken Orzo

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

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

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

Ingredients

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

Instructions

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

2. Honey Chicken Wings

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

Ingredients

• 2 pounds chicken wings, separated into flats and drumettes
• 1/3 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger (optional)
• Salt and pepper to taste
• 1 teaspoon sesame seeds (optional)
• 2 green onions, sliced (optional)
• 1 tablespoon neutral oil for coating

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a sheet pan with foil and place a rack if available.
2. 2. In a bowl, whisk honey, soy sauce, vinegar, garlic, and ginger; season lightly.
3. 3. Pat wings dry and toss with oil; season with pepper.
4. 4. Toss wings with the honey mixture to coat.
5. 5. Arrange in a single layer on the rack and bake 20–25 minutes, turning once, until caramelized and cooked through.
6. 6. Broil 2–3 minutes if you want extra glaze; garnish with sesame seeds and green onions.

3. One Pan Mexican Quinoa

One Pan Mexican Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 1 3/4 cups vegetable broth
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• 1 medium red bell pepper, diced
• 1 small onion, diced
• 1 can (14 oz) diced tomatoes with green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional toppings: chopped cilantro, lime wedges, avocado slices

Instructions

1. 1. In a large skillet, heat olive oil; sauté onion and pepper until softened.
2. 2. Add quinoa and spices; toast 1–2 minutes.
3. 3. Stir in tomatoes, beans, corn, and broth; bring to a simmer.
4. 4. Cover and cook 15–20 minutes until quinoa is tender and liquid is absorbed.
5. 5. Fluff with a fork, season to taste, and serve with optional toppings.

4. Ginger Spinach Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2–3 inch piece fresh ginger, peeled and minced
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1 carrot, thinly sliced
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Optional: lemon juice or lime wedge for brightness
• Optional garnish: yogurt or sour cream for serving

Instructions

1. 1. Sauté onion, garlic, and ginger in oil until fragrant.
2. 2. Add carrot and broth; simmer 8–10 minutes until carrot is tender.
3. 3. Add spinach and cook 2–3 minutes until wilted.
4. 4. Stir in soy sauce; season with salt and pepper.
5. 5. Purée partially with an immersion blender for a smoother texture if desired.
6. 6. Finish with a squeeze of lemon or lime and serve.

5. Brussel Sprouts with Bacon

Brussel Sprouts with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1 tablespoon olive oil (optional; use bacon fat for more flavor)
• 1–2 tablespoons balsamic vinegar or maple syrup
• Salt and pepper to taste

Instructions

1. 1. In a skillet, cook bacon over medium heat until crisp; transfer to paper towels to drain.
2. 2. If needed, discard excess fat and leave 1–2 tablespoons in the pan; add Brussels sprouts and season.
3. 3. Cook 6–8 minutes, shaking pan occasionally, until sprouts are browned and tender.
4. 4. Return bacon to the pan; drizzle with balsamic vinegar or maple syrup and toss to glaze.
5. 5. Cook 1–2 minutes more and adjust salt and pepper before serving.

6. Instant Pot Chicken Stir Fry

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

Ingredients

• 1 pound boneless skinless chicken breast, sliced into strips
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• Optional garnish: sesame seeds and sliced green onions

Instructions

1. 1. In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch slurry; set aside.
2. 2. Turn Instant Pot to Saute; heat vegetable oil and brown chicken strips; season with salt and pepper.
3. 3. Add onion, bell pepper, broccoli, garlic, and ginger; cook 2–3 minutes until vegetables are just tender.
4. 4. Pour in broth and the prepared sauce; stir to combine.
5. 5. Cancel Saute and seal; cook on High pressure for 2 minutes, then quick release.
6. 6. Stir in sesame oil and garnish with sesame seeds and green onions; serve over rice if desired.

7. Chicken and Chorizo Tray Bake

Chicken and Chorizo Tray Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds chicken thighs, boneless and skinless, cut into chunks
• 8 ounces chorizo sausage, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Optional garnish: chopped parsley

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment.
2. 2. Toss chicken with 1/2 of the paprika, oregano, salt, pepper, and olive oil; spread on the sheet.
3. 3. Scatter chorizo, pepper, onion, and garlic around the chicken; drizzle any remaining oil over the pan.
4. 4. Roast 20–25 minutes until chicken is cooked through and vegetables are tender; stir halfway.
5. 5. Whisk tomato paste with broth to make a glaze; brush over pan and bake 5–7 minutes more to glaze.
6. 6. Garnish with parsley before serving.

8. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups fresh baby spinach
• 2 cups cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional: 1/4 cup cucumber slices

Instructions

1. 1. Rinse spinach and pat dry; tear into bite-sized pieces.
2. 2. Halve tomatoes and thinly slice red onion; place in a large bowl.
3. 3. In a small bowl, whisk olive oil, lemon juice, Dijon, salt, and pepper to make a vinaigrette.
4. 4. Add spinach to the bowl with tomatoes and onions; drizzle with dressing.
5. 5. Top with feta and toss gently to combine; adjust seasoning and serve.

9. Instant Pot Mexican Rice and Chicken

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

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1 cup long-grain white rice, rinsed
• 1 cup tomato sauce or enchilada sauce
• 1 1/2 cups chicken broth
• 1 cup canned black beans, drained
• 1 cup frozen corn
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional garnish: chopped cilantro, lime wedges

Instructions

1. 1. Set Instant Pot to sauté; heat oil and brown chicken; remove.
2. 2. Add onion and garlic; sauté until translucent.
3. 3. Return chicken; add rice, beans, corn, tomato sauce, broth and spices; stir to combine.
4. 4. Seal lid and cook on high pressure for 6 minutes; natural release 5 minutes, then quick release.
5. 5. Fluff rice, adjust seasoning, and garnish with cilantro and lime as desired.

10. Instant Pot Beef and Broccoli

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

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 1/2 cup beef broth
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Optional: sesame seeds and green onions for garnish

Instructions

1. 1. Sauté beef in a pot until browned; remove and set aside.
2. 2. Add garlic and ginger; sauté 30 seconds.
3. 3. Return beef; add broth, soy sauce, and brown sugar; simmer briefly.
4. 4. Add broccoli; seal lid and cook on high pressure 2 minutes; quick release.
5. 5. Stir in cornstarch slurry to thicken; simmer 1–2 minutes.
6. 6. Drizzle with sesame oil and garnish with sesame seeds and green onions.

11. Hummus Flatbread with Sun-Dried Tomatoes and Pesto

Hummus Flatbread with Sun-Dried Tomatoes and Pesto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large naan or flatbreads
• 1 cup hummus
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup pesto
• 1 cup shredded mozzarella cheese
• Optional: fresh arugula or spinach for topping

Instructions

1. 1. Preheat oven to 425°F (220°C); line a baking sheet with parchment.
2. 2. Spread hummus over each flatbread.
3. 3. Top with sun-dried tomatoes and dollops of pesto; sprinkle mozzarella on top.
4. 4. Bake 8–12 minutes until cheese melts and crust is crisp.
5. 5. Slice and serve; top with greens if desired.

12. Herb Crusted Salmon

Herb Crusted Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon lemon zest
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper
• Lemon wedges for serving

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. Mix parsley, dill, lemon zest, and garlic with olive oil; season with salt and pepper.
3. 3. Rub herb mixture over salmon fillets; place on sheet.
4. 4. Bake 12–15 minutes until salmon flakes easily.
5. 5. Serve with lemon wedges.

13. Honey Mustard Salmon

Honey Mustard Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• 1 teaspoon soy sauce (optional)
• 1 clove garlic, minced
• 1 teaspoon olive oil
• Salt and pepper

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking tray with foil.
2. 2. Whisk honey, Dijon, soy sauce, garlic, and olive oil.
3. 3. Season salmon with salt and pepper; brush with half the glaze.
4. 4. Bake 10–14 minutes; brush with remaining glaze and bake 2–3 minutes.
5. 5. Rest 2 minutes before serving.

14. Asian Beef Bowl

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

Ingredients

• 1 lb beef sirloin or flank, thinly sliced
• 2 cups cooked jasmine rice
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Optional toppings: sliced green onions, sesame seeds

Instructions

1. 1. Cook rice according to package.
2. 2. Sauté beef in a large skillet until browned; remove.
3. 3. In the same pan, sauté garlic and ginger for 30 seconds.
4. 4. Return beef; add soy sauce, sesame oil, vinegar, and sugar; simmer 2–3 minutes.
5. 5. Add broccoli and carrots; cover and cook 2–3 minutes until tender-crisp.
6. 6. Stir in slurry; simmer 1 minute until sauce thickens.
7. 7. Serve over rice; garnish with green onions and sesame seeds.

15. Sweet Potato Quinoa Bowl

Sweet Potato Quinoa Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups baby kale or spinach
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional toppings: avocado, cilantro

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss sweet potatoes with oil, salt, and pepper; roast 20–25 minutes until tender.
2. 2. Simmer quinoa in 2 cups water until fluffy.
3. 3. In a bowl, combine quinoa, roasted potatoes, chickpeas, and greens.
4. 4. Whisk lemon juice with cumin and a pinch of salt; drizzle as dressing and toss to coat.
5. 5. Add optional toppings and serve.

16. Mexican Bean Salad

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

Ingredients

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine beans, corn, pepper, and onion.
2. 2. Whisk lime juice, olive oil, cumin, salt, and pepper; pour over salad.
3. 3. Toss to coat; fold in cilantro.
4. 4. Chill 15–30 minutes for flavors to meld; serve.

17. Vegan Miso Soup

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

Ingredients

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 block (14 oz) firm tofu, cubed
• 1/2 cup sliced mushrooms
• 2 green onions, sliced
• 1/2 cup wakame seaweed (rehydrated) or 1/4 cup dried wakame
• 1 teaspoon grated fresh ginger
• Optional: 1 tablespoon soy sauce

Instructions

1. 1. Bring broth to a gentle simmer; add ginger and mushrooms; simmer 5 minutes.
2. 2. Add tofu and wakame; simmer 2–3 minutes.
3. 3. Dissolve miso paste in a ladle of hot broth; add back to pot; heat gently (do not boil).
4. 4. Ladle into bowls; garnish with green onions.
5. 5. Serve hot.

18. Tofu Panzanella Salad

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

Ingredients

• 14 oz firm tofu, pressed and cubed
• 3 cups day-old bread, torn into 1-inch pieces
• 1 1/2 cups cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• Freshly ground black pepper

Instructions

1. 1. Press the tofu to remove moisture and cut into 1-inch cubes.
2. 2. In a skillet, heat 1 tablespoon olive oil and brown the tofu on all sides; set aside.
3. 3. Toast the bread pieces in the same skillet until golden and crisp; remove.
4. 4. Whisk dressing: olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper.
5. 5. In a large bowl, combine tomatoes, cucumber, red onion, and basil; toss with the dressing.
6. 6. Add warm tofu and toasted bread; toss gently to combine and coat.

19. Cold Cucumber Soup

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

Ingredients

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/2 cup cold vegetable broth
• 2 tablespoons fresh dill, chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste
• Optional garnish: cucumber ribbons or dill sprigs

Instructions

1. 1. In a blender, blend cucumbers, yogurt, and broth until smooth.
2. 2. Transfer to a bowl and whisk in dill, garlic, lemon juice, and olive oil.
3. 3. Season with salt and pepper.
4. 4. Chill for at least 1 hour to let flavors meld.
5. 5. Serve chilled, garnished if desired.

20. Taco Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 pound lean ground beef or turkey
• 1 can diced tomatoes (14–15 oz)
• 1 can kidney beans, drained and rinsed (15 oz)
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup corn kernels (frozen or canned)
• 2 cups beef or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper
• Optional toppings: shredded cheese, sour cream, cilantro, lime wedges

Instructions

1. 1. Heat oil in a pot over medium heat; sauté onion and garlic until soft.
2. 2. Add the ground meat; cook until browned and crumbly.
3. 3. Stir in tomatoes, kidney beans, black beans, corn, broth and spices.
4. 4. Simmer 15–20 minutes, stirring occasionally.
5. 5. Taste and adjust seasoning; ladle into bowls and serve with toppings.

21. Curried Chickpeas with Spinach

Curried Chickpeas with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 2 cans chickpeas (15 oz each), drained and rinsed
• 1 cup light coconut milk
• 1/2 cup vegetable broth
• 4 cups fresh spinach leaves
• Salt to taste
• Optional: lime wedges for serving

Instructions

1. 1. Heat oil in a large skillet; sauté onion, garlic and ginger until softened.
2. 2. Add curry powder and cumin; cook 1 minute until fragrant.
3. 3. Stir in chickpeas, coconut milk and broth; simmer about 10 minutes.
4. 4. Add spinach and cook until wilted, 2–3 minutes.
5. 5. Season with salt and finish with lime if desired; serve.

22. Black Bean Chilli

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

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 cans black beans (15 oz each), drained and rinsed
• 1 can diced tomatoes (14–15 oz)
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper
• Optional toppings: avocado, cilantro, shredded cheese, sour cream

Instructions

1. 1. Sauté onion and bell pepper in oil until softened.
2. 2. Add garlic and cook 30 seconds.
3. 3. Stir in beans, tomatoes, broth and spices; season with salt.
4. 4. Simmer 20–25 minutes to blend flavors.
5. 5. Serve with desired toppings.

23. Quinoa Tabbouleh Salad

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

Ingredients

• 1 cup dry quinoa
• 2 cups water or vegetable broth
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 cucumber, diced
• 2 medium tomatoes, diced
• 1/4 red onion, finely chopped
• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. 1. Rinse quinoa; cook in water or broth until fluffy; drain and cool slightly.
2. 2. In a large bowl, mix parsley, mint, cucumber, tomatoes and onion.
3. 3. Whisk lemon juice and olive oil; season with salt and pepper.
4. 4. Toss dressing with quinoa and herbs; adjust seasoning.
5. 5. Let rest 10 minutes before serving to meld flavors.

24. Veggie Fried Rice

Veggie Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked rice (preferably day-old)
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil
• 1 cup mixed vegetables (peas, carrots, corn, bell pepper)
• 2 eggs
• 2–3 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 2 green onions, sliced (optional)
• Salt to taste

Instructions

1. 1. Push eggs to side of wok; scramble until just set; remove.
2. 2. Add oils and vegetables; stir-fry 4–5 minutes until crisp-tender.
3. 3. Add rice; stir to combine.
4. 4. Return eggs; add soy sauce and ginger; cook 1–2 minutes.
5. 5. Garnish with green onions and serve.

25. Instant Pot 3 Cup Chicken

Instant Pot 3 Cup Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 3 tablespoons light soy sauce
• 3 tablespoons Shaoxing wine or dry sherry
• 3 tablespoons sesame oil
• 3 tablespoons granulated sugar
• 3 garlic cloves, minced
• 1 inch fresh ginger, minced
• 8–10 fresh basil leaves, torn
• 1/4 cup water or chicken broth
• Optional: sliced green onions for garnish

Instructions

1. 1. Set Instant Pot to Sauté; heat sesame oil and sauté garlic and ginger until fragrant.
2. 2. Add chicken and sauce ingredients; cook 3–4 minutes until coated.
3. 3. Add water or broth; secure lid and cook on High Pressure for 5 minutes.
4. 4. Quick-release; stir in basil and adjust seasoning.
5. 5. Serve with steamed rice or vegetables.

26. Stir Fry Beef Ramen Noodles

Stir Fry Beef Ramen Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 packs ramen noodles, plain (discard seasoning packets)
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon neutral oil for cooking
• Optional: sesame seeds for garnish

Instructions

1. 1. Cook ramen noodles according to package; drain and set aside.
2. 2. Heat oil in a large skillet or wok on high heat; stir-fry beef 2–3 minutes until browned; remove.
3. 3. Stir-fry vegetables 3–4 minutes until crisp-tender.
4. 4. Return beef to pan; add garlic and ginger; stir 30 seconds.
5. 5. Add noodles and sauces; toss to coat and heat through.
6. 6. Drizzle with sesame oil and sprinkle sesame seeds before serving.

27. Sweet Potato Kale Frittata

Sweet Potato Kale Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 large eggs
• 1 large sweet potato, peeled and diced
• 1 tablespoon olive oil
• 2 cups kale, stems removed and chopped
• 1/2 medium onion, diced
• 1/4 cup milk
• 1/2 cup shredded cheese (cheddar or feta)
• Salt and pepper to taste
• Optional: chopped parsley or hot sauce

Instructions

1. 1. Preheat oven to 375°F (190°C). Sauté sweet potato in oil until tender, about 8–10 minutes.
2. 2. Add onion and cook until translucent.
3. 3. Add kale and cook until wilted.
4. 4. Whisk eggs with milk, salt and pepper.
5. 5. Stir in vegetables; pour into an oven-safe skillet and sprinkle cheese on top.
6. 6. Cook on stovetop over medium heat until edges set, about 5–7 minutes.
7. 7. Transfer to oven and bake 8–12 minutes until center is set.
8. 8. Slice and serve.

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.