41 Easy Dinner Ideas for One To Cook Again and Again

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. 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.

2. 10 Minute Peanut Noodles

10 Minute Peanut Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’, ‘4 people’]

In just minutes you can have some delicious and filling peanut noodles!

Ingredients

• 8 oz soba noodles
• 1/3 cup creamy peanut butter (approximately 3 oz )
• 1 tablespoon peanut oil
• 1/4 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon honey
• 1 teaspoon chili garlic sauce
• 1 teaspoon lime juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/2 cup salted peanuts (chopped )
• 1/3 cup green onions (diced )
• 1/4 cup fresh cilantro (minced )

Instructions

1. Add a large pot of unsalted water to stovetop and heat on high to bring to a boil.
2. Meanwhile, in a medium to large sized bowl, add peanut butter, honey, soy, peanut oil, rice vinegar, lime juice, chili garlic sauce, ground ginger, and garlic powder. MIx well into a creamy thick sauce.
3. Once the sauce is made and water is boiling, add the soba noodles and let boil for 3 1/2 minutes.
4. Drain noodles, give just one shake in the colander and then immediately add them to the sauce – a little bit of the cooking liquid will help loosen the sauce a bit and help coat the noodles with the sauce.
5. Mix well with tongs ensuring that all of the noodles are coated in the peanut sauce.
6. Top with peanuts, green onions, and cilantro. Add sriracha if desired. Serve hot or cold.

3. 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.

4. Brie and Apple Grilled Cheese with Hot Honey

Apple and Brie Grilled Cheese with Hot Honey is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Sweet tart apple, creamy, earthy brie, crisp, buttery toast with a kiss of lightly spicy honey. Honey adds both a sweet and savoury flavour that makes the apple and brie sing. This is comfort food at it’s finest!

Ingredients

• 8 slices Hearty white country loaf or French bread (Sourdough and rye also work well)
• 2 Organic apples, thinly sliced
• 250 g Brie, cut into 12-16 equally thin slices ((1 cup))
• 3 tbsp Butter for spreading
• 4 tbsp Hot honey butter (below) (Omit chilis in honey butter if you prefer no spice)
• 2 tbsp Salted butter, at room temperature
• 2 tbsp Fireweed honey, or other mild honey
• 1/4 tsp Hot chili flakes (Add up to 1/2 tsp chili flakes if you like it hotter)

Instructions Hot Honey Butter

1. Mix butter, honey and chili flakes together. If your butter is not soft enough, microwave it in 10 second intervals until soft but not liquid.

Apple Brie Grilled Cheese

1. Lay all 8 pieces of bread out and lightly butter top side of each. (You may not need all 3 tbsp if your butter is soft and easy to spread thinly.)
2. Lay 4 pieces of the bread, buttered side down in a large, heavy bottomed frying pan. Spread 1/2 tbsp honey butter on each slice in the pan, top each with 2 slices of brie, 1/2 thinly sliced apple fanned out and then top with remaining 1-2 slices of brie. Spread remaining honey butter on the unbuttered side of the leftover slices of bread and place honey side down on top of sandwiches.
3. Turn on frying pan to medium-low and cook apple sandwiches until golden brown on bottoms. Flip carefully and continue to cook until browned on second side. (Approx 5 minutes per side) Remove from pan and let cool 5 minutes before slicing in half and serving.
4. Serve alone or with a simple salad or light vegetable soup.

5. Lemon Rosemary Chicken Ramen

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

Recipe details: Prep: PT2M · Cook: PT10M · Yield: [‘2’, ‘2 servings’]

This Lemon Rosemary Chicken Ramen is a quick and easy meal. Light lemon flavored juicy chicken over ramen noodles makes a dish anyone will love.

Ingredients

• 2 thin boneless chicken breasts ((or 1 large cut in half))
• 1 clove of garlic (chopped)
• pepper
• 1 tsp. of finely chopped fresh rosemary
• 2-3 Tbsp. olive oil (or other)
• 1 Chicken Ramen Package (with seasoning pack) ((or 2 if you want it to go further))
• 1-2 lemon wedges

Instructions

1. First grab your thin chicken breasts and season them with garlic, pepper, and the fresh rosemary. Rub it in a bit on both sides.
2. Heat up some olive oil in a sauté pan and add the chicken breast(s).
3. Cook for a few minutes on each side until the internal temperature reaches 165 degrees F and start to brown a bit on each side.
4. While the chicken is cooking, cook the Ramen noodles, drain and add in the seasoning packet that comes with it. Toss the noodles to combine the seasoning.
5. Once the chicken is done, slice into pieces and add on top of the cooked noodles. Take the drippings from the chicken pan and drizzle them over the dish.
6. Squeeze some fresh lemon juice over the dish and enjoy!

6. Vegan Crunch Wrap

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

Ingredients

• 4 large whole wheat tortillas
• 1 cup cooked black beans, drained
• 1/2 cup cooked quinoa
• 1/2 cup corn kernels
• 1/2 cup diced red bell pepper
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup pico de gallo
• 1/3 cup vegan cheese shreds (optional)
• 4 tablespoons crushed tortilla chips
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• salt to taste

Instructions

1. Warm the tortillas in a dry skillet until pliable.
2. In a bowl, mix black beans, quinoa, corn and diced red pepper with cumin, chili powder, garlic powder and a pinch of salt to form the filling.
3. Assemble each wrap by layering lettuce, avocado, pico de gallo, filling, and a sprinkle of vegan cheese on each tortilla; add crushed tortilla chips if desired and roll up.
4. Lightly oil a skillet and cook each wrap 2–3 minutes per side until golden and crisp; press gently to seal.
5. Slice wraps in half and serve with lime wedges if desired.

7. Creamy Boursin Pasta

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

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 people’]

This recipe for Creamy Boursin Pasta is made with just 5 simple ingredients, yet flavorful, cozy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten free. Serves 2-3 as a main dish and 4 as a side.

Ingredients

• 8 oz fettuccine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 4 ounces Boursin Garlic & Fine Herbs Cheese
• kosher salt and fresh pepper to taste
• (optional) fresh Italian parsley for garnish

Instructions

1. Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later.
2. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
3. Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish

8. Asian Salmon Recipe

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 2

This moist and flaky Asian Salmon recipe with a ginger garlic salmon marinade is ready in 30 minutes! Serve with rice and fresh vegetables for a complete healthy dinner.

Ingredients

• 1/4 cup regular-sodium soy sauce (if using reduced sodium, you may need a pinch of kosher salt)
• 2 teaspoons ginger paste or finely chopped ginger
• 1 garlic clove, minced
• 2 salmon fillets with skin (about 6-8 ounces each)
• 1 tablespoon olive oil

Instructions

1. Whisk together the soy sauce, ginger, and garlic in a container or plastic freezer bag.
2. Add the salmon, making sure both sides are coated in the marinade then let it sit skin side up.
3. Marinate for 20 minutes. Remove fillets and pat dry. Don’t let the salmon marinate much longer than this or they may get oversaturated and soggy. If you’re not ready to cook, remove it from the marinade and refrigerate until ready.
4. In a large skillet heat the oil over medium high heat until it starts to shimmer. Turn the heat down to medium low and add the salmon skin side down.
5. Cook until the fillets are cooked 2/3 of the way up the sides and a thermometer registers 120F, about 5-8 minutes depending on the thickness of the fish. If the fish sticks, cook another minute longer then try again.
6. Flip and cook for 1-2 minutes or until it flakes easily.

9. Tummy Healing Soup

Tummy Healing 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 inch piece fresh ginger, grated
• 3 carrots, diced
• 1 potato, diced
• 1/2 cup white rice (uncooked)
• 6 cups vegetable broth
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• Optional: 2 cups chopped greens (spinach or kale)

Instructions

1. Heat the oil in a large pot; sauté onion, garlic and ginger until translucent.
2. Add carrots and potato; cook 4–5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Stir in the white rice and turmeric; simmer 15–20 minutes until vegetables and rice are tender.
4. If using greens, stir in until wilted; season with salt and pepper.
5. Serve warm.

10. Air Fryer Shrimp and Peppers

Air Fryer Shrimp And Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘2’]

Air Fryer Shrimp And Peppers cooked quickly in the air fryer, then covered in a silky coconut curry sauce. Easily your new weeknight go-to!

Ingredients

• 1/4 cup jasmine rice
• 1/4 cup fresh cilantro, (roughly chopped)
• 1/4 teaspoon kosher salt
• 1/2 lime, (juice and zest)
• 10 jumbo shrimp, (U-12/15 peeled and deveined)
• 1 tablespoon olive oil
• 1-2 tablespoons blacken seasoning
• 2 bell peppers, (thinly sliced)
• 1 small white onion, (thinly sliced)
• 14 ounces full fat coconut milk
• 1 tablespoon cornstarch
• 1/2 tablespoon coconut oil
• 2 garlic cloves, (minced)
• 1 tablespoon fresh ginger, (grated)
• 2 tablespoons red curry paste
• 1/2 lime, (juice and zest)
• 1 teaspoon fish sauce, (optional)
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt

Instructions Cilantro Lime Rice

1. Cook the rice according to package instructions. When fully cooked, mix in the cilantro, salt, lime juice, and zest.

Air Fryer Shrimp

1. Add the shrimp, olive oil, and blacken seasoning, bell peppers, and white onion to a mixing bowl and toss to combine.
2. Preheat the air fryer to 375° F. Place the seasoned shrimp and peppers in the air fryer basket and air fry for 12-15 minutes, until shrimp are fully cooked and peppers start to char.

Coconut Curry Sauce

1. In a mixing bowl, whisk together the coconut milk and cornstarch. Set aside.
2. Heat the coconut oil in a medium-sized saucepan set over medium heat. Add the garlic and ginger to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes.
3. Whisk in the curry paste until well combined and cook for 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Whisk in the lime juice, fish sauce, chili powder, ground cloves, and salt. Reduce the heat to medium-low and simmer for 5-10 minutes.
4. To serve, divide the rice, shrimp, and peppers between bowls. Spoon the coconut curry sauce over top and garnish with fresh cilantro.

11. Classic Cheese On Toast

Welsh Rarebit (Classic Cheese on Toast) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT4M · Total: PT10M · Yield: [‘1’]

A classic recipe from Wales consisting of a melted cheese mixture put on top of toast and grilled until brown and bubbly: a glorified cheese on toast.

Ingredients

• 4 oz Cheddar cheese ((strong/mature))
• 2 tsp butter
• 1 tsp Worcestershire sauce
• 1 tsp English mustard (or French or a mild German)
• 1 tsp flour
• 3 Tbsp Guinness
• 2 slices bread

Instructions

1. Toast the bread on one side only (use a broiler/grill if your toaster doesn’t have this function).
2. Put all of the ingredients, except for the toast and Guinness, into a pan, with the butter at the bottom, and place over a low heat.
3. Add the Guinness, then stir to combine the ingredients. Don’t worry if you think it’s too dry, the cheese mixture won’t be very wet.
4. Preheat the broiler/grill at this time.
5. Continue to stir the cheese mixture until a smooth paste forms, then pour over the untoasted side of the slices of bread.
6. Place on a baking tray and put under a preheated broiler/grill for a minute or so or until golden brown. Serve immediately.

12. Tuscan Chicken Pasta

Tuscan Chicken 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: [‘6’, ‘6 people’]

I first spotted this Tuscan Chicken Pasta on Momfessionals, and I couldn’t wait to give this simple recipe a try!

Ingredients

• 3/4 box of angel hair pasta noodles
• 1 lb. of boneless skinless chicken breasts (or chicken tenderloins)
• 6-8 slices of bacon
• 2 fresh garlic gloves [minced]
• 2 cups of fresh diced tomatoes
• 2 cups of fresh spinach
• 1/2 cup of heavy cream
• at least 1/2 cup of Parmesan cheese [shredded]
• olive oil
• salt and pepper

Instructions

1. Season your chicken with salt and pepper, and then use your preferred method to cook it just right.
2. Cook your bacon! My favorite way to make bacon is on a griddle. After allowing it to cool a bit, crumble it in to pieces.
3. Cook and drain your pasta noodles.
4. In a little bit more olive oil, saute the garlic, tomatoes, and spinach, tossing in the heavy cream and most of your shredded cheese.
5. Next, pour this amazing sauce over your cooked pasta noodles, and stir. This is where the magic happens!
6. Top this dish with crumbled bacon and more Parmesan Cheese, and it is ready to serve!

13. Gouda and Grilled Chicken Salad

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

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M

This incredible Grilled Chicken Salad Recipe will quickly become your go-to favorite salad year-round. So easy to make as well as healthy and delicious!

Ingredients

• 5 oz spring salad mix
• chicken breasts, cooked and sliced or diced
• 6 oz sliced Gouda cheese
• 1/4 cup dried cranberries
• 1 red apple, thinly sliced
• 1 cup walnuts
• 1 tbsp butter, salted
• 1/4 cup sugar, granulated
• 1 tsp water
• 1/4 cup olive oil
• 1 1/2 tbsp apple cider vinegar
• 2 tsp honey
• 1 tsp garlic, minced
• salt
• black pepper, freshly ground to taste

Instructions

1. Candied Walnuts:1. Prepare a sheet of parchment paper on the side. 2. Warm a medium saucepan on medium heat. Once warm, add your butter. Melt. 3. Add in your sugar and walnuts. Mix and fold together so every walnut is covered in butter and sugar. Stir continuously until you see the caramel start to thicken. Should take about 2 minutes. 4. Add in your water. Stir for 1 more minute. 5. Transfer your walnuts to the parchment paper, and evenly distribute them so they can cook evenly. 6. Allow cooling. Vinaigrette:1. Add all of your ingredients to a food processor. Blend for about two minutes or until the color becomes creamy. Salad:1. Add your spring mix to the bowl. 2. Add your sliced chicken, candied walnuts, apple slices, and dried cranberries. 3. Drizzle your vinaigrette over the salad or place it in a cup on the side to dip your salad in.

14. Avocado Tartine

Easy Avocado Tartine Recipe with Lime is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 tartine’]

This easy avocado tartine combines toasted bread with rich cream cheese, creamy avocado, everything bagel seasoning, and a squeeze of tart fresh lime juice. It’s a fancy open-faced sandwich with some tasty additions that will wake up your regular avocado toast!

Ingredients

• 1 slice bread (sourdough, white, wheat, or other)
• 1 to 2 tablespoons cream cheese
• 1 avocado
• 1 teaspoon everything bagel seasoning
• lime juice (to taste)

Instructions

1. Toast your bread.
2. Spread with the cream cheese.
3. Slice the avocado in half lengthwise and remove the pit.
4. Create thin slices of avocado while it is still in its skin.
5. Scoop the avocado out gently with a spoon.
6. Fan the avocado over the toast with cream cheese.
7. Sprinkle with everything bagel seasoning, add a squeeze of fresh lime juice, and serve.

15. Brunch Salad

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

Beautify your table with this extraordinarily easy Brunch Salad. This dish is perfect for any occasion or just because it is so delicious and inviting.

Ingredients

• 1 bagel, cut into small pieces
• 2 tablespoons olive oil
• 3 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 2 bacon strips, cooked and crumbled
• 1/2 avocado, diced
• 1/4 cup blueberries
• 2 tbsp walnuts, chopped
• 1 – 2 hard boiled eggs
• 4 tbsp plain greek yogurt
• 1 tbsp olive oil
• 1 tbsp everything bagel seasoning
• 2 tbsp lemon juice
• salt & pepper
• Water, to loosen dressing as needed

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Toss bagel pieces in olive oil and bake 10-12 minutes until crispy, set aside.
3. Whisk dressing ingredients together until well combined, set aside.
4. In a large bowl layer salad ingredients.
5. Drizzle dressing over the top.
6. Sprinkle on bagel croutons.
7. Serve and enjoy!

16. Vegetarian Burrito

Best Vegetarian Burrito With Quinoa 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 servings’]

Vegetarian burrito recipe made with quinoa and lots of Mexican flavour.

Ingredients

• 8 ounces cooked quinoa
• 4 ounces mushrooms
• 2 ounces peppers
• 2 teaspoons avocado oil
• 1 ounce onion
• 1 teaspoon Mexican seasoning
• 3 ounces salsa
• 2 ounces shredded cheese
• 2 10 inch tortilla wraps

Instructions To Cook The Filling:

1. Cook the quinoa and set aside. **See notes or the post on cooking quinoa.
2. Slice the mushrooms and dice the peppers and onions and set aside.
3. Grate cheese and set aside.
4. Heat a skillet and add the avocado oil.
5. Add the onions then cook for 1-2 minutes.
6. Toss in the mushrooms and peppers, along with the Mexican seasoning. Cook until the veggies are soft (or however you like them).
7. Add the quinoa and salsa, and heat through. Remove the pan from the heat.

To Fill The Burrito:

1. Place half of the cooked filling onto the tortilla wrap.
2. Top with cheese.
3. Roll (**see post for instructions), place on a plate. Serve with nacho chips, salsa and sour cream

17. Egg Drop Soup

Egg Drop Soup ~ Five Minute Lunch Idea is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A delicious and easy soup for lunch or breakfast. Using homemade broth makes all the difference! Recipe link above. If making for more than one person, use one egg for every cup and a half of broth simple double or triple the recipe.

Ingredients

• 1 1/2 cups chicken stock (see my link above for homemade)
• 1 egg (you can use two if you want the soup thicker and more filling)
• 1 T sliced green onions (or baby kale)
• 3 avocado slices (optional, but encouraged!)

Instructions

1. Place broth in a small pot on high heat, bring to a boil.
2. While broth is heating, slice onions. Add onions to broth.
3. Slice avocado.
4. Crack an egg into a small bowl, use a fork to break yolk and mix egg just a little.
5. When broth boils, turn down to a simmer, gently pour egg into broth while stirring.
6. Wait 60 seconds turn off heat. Pour into a bowl, add avocado. Serve.

18. Microwave Gluten Free Vegan Mac and Cheese

Microwave Gluten Free Vegan Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups gluten-free elbow macaroni (dry)
• 2 1/2 cups unsweetened almond milk
• 1/2 cup vegan cheddar-style shreds
• 2 tablespoons nutritional yeast
• 2 tablespoons vegan butter
• 2 tablespoons gluten-free all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. In a microwave-safe bowl, combine pasta and almond milk; microwave on high for 8–10 minutes, stirring halfway, until pasta is tender and most milk is absorbed.
2. In a separate microwave-safe bowl, whisk flour with 1/4 cup almond milk to make a slurry; add to the hot mix and microwave 1–2 minutes, stirring every 30 seconds, until sauce begins to thicken.
3. Stir in vegan butter until melted; add nutritional yeast and vegan cheddar; microwave 1–2 minutes until cheese melts and sauce thickens; season with garlic and onion powders, salt and pepper.
4. If the sauce is too thick, whisk in a splash of almond milk until desired consistency.
5. Let stand 1–2 minutes before serving.

19. Red Lentil Vegan Spaghetti Bolognese

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

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup red lentils, rinsed
• 2 cups crushed tomatoes (passata) or tomato sauce
• 2 cups vegetable broth
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 12 ounces spaghetti, cooked and drained
• Fresh basil, for garnish (optional)

Instructions

1. Sauté onion, garlic, carrot, and celery in olive oil until softened.
2. Stir in lentils, tomatoes and broth; add oregano and thyme; simmer 15–20 minutes until lentils are tender and sauce thickens.
3. Season to taste with salt and pepper.
4. Toss the sauce with the cooked spaghetti; adjust with a splash of water if needed.
5. Serve garnished with fresh basil.

20. Zucchini Stir Fry with Garlic and Sesame Seeds

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

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

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

Ingredients

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

Instructions

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

21. Cheesy 10-Minute Lentil Avocado Tostadas

Easy Cheesy Lentil Avocado Tostadas is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Ingredients

• 1 crispy corn tortilla shell (I like to make mine fresh in the air fryer)
• 2 – 4 Tablespoons shredded Mexican blend of cheeses
• About 1/3 cup lentil taco filling (recipe here) or lentil chorizo (recipe here), warm
• 1/3 – 1/2 of a ripe avocado, smashed with a fork
• For the top: Salsa (I use my cilantro almond salsa) or hot sauce, chopped romaine lettuce, chopped sweet onion, chopped tomato

Instructions

1. Preheat the toaster oven (or oven) to 375 F. Top the tostada shell with cheese, set in the oven and bake just until the cheese is melted and bubbly.
2. Remove from oven, set on a plate, spread the lentils over the shell, then the avocado, then salsa and other toppings as desired. Enjoy!

22. 15-Minute Garlic Fried Noodles

15 Minute Garlic Fried Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Just 15 minutes and 6 ingredients is all you need for this super easy, flavorful, rice noodle side dish!

Ingredients

• 8 oz thin rice noodles (1 MM or S)
• 3 tablespoons salted butter
• 1 cup green onions, diced and divided. (about 2 bunches)
• 6-8 cloves garlic (minced)
• 1-2 tablespoons sugar (coconut or light brown sugar. Or you could use hoisin.)
• 3 tablespoons soy sauce (or tamari, or a gluten free soy sauce)

Instructions

1. Prep Noodles: Soak rice noodles in boiling water for 4 minutes until al dente. Drain then rinse with cold water to stop cooking and set aside.
2. Cook Garlic: Meanwhile, melt butter in a large skillet on medium to high heat. Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant. Add sugar and mix in until it’s all incorporated. Add soy sauce and let simmer together for 1 minute.
3. Add Noodles: Add noodles and continue to cook for 5-7 minutes until noodles have fried and absorbed the sauce.
4. Enjoy: Plate, top with more green onions, your favorite hot sauce or chili garlic sauce and enjoy!

23. 3-Ingredient One Pot Vegan Pesto Pasta

One Pot Vegan Pesto Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘1’, ‘1 bowl’]

Only 3 ingredients are needed for this one-pot pesto pasta. Doubles, triples, etc. easily! Perfect for a weeknight meal or quick meal prep.

Ingredients

• 3 oz dried pasta
• 8 oz water (see Note 1)
• 1 cup baby spinach or broccoli florets (*optional)
• 1/4 cup pesto ()

Instructions

1. Add 3 oz dried pasta and 8 oz water to a pot. Cover and bring to a boil.
2. As soon as water begins to boil, turn heat down to low to prevent the water from boiling over. Set a stopwatch. Give the pot a stir every other minute to prevent pasta from sticking to the bottom, but otherwise keep the lid on.
3. At the 5-minute mark, mix in 1 cup baby spinach or broccoli florets if using.
4. Simmer for a further 5–10 minutes (depending on how done you like your pasta), then turn off the heat. Stir in 1/4 cup pesto and add salt to taste (see Note 2).

24. Kung Pao Vegetables

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

Recipe details: Prep: PT8M · Cook: PT14M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

An easy weeknight dinner ready in less than 30 minutes, this kung pao vegetables recipe is made with eggplant, broccoli and bell pepper, coated in a sweet and savory sauce with a little spice.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 head of broccoli, cut into florets (about 3 1/2 cups)
• 3 tablespoons sesame seed oil, divided
• 9 dried red chiles, cut into 1/2-inch pieces
• 1 large red bell pepper, chopped (about 1 1/4 cups)
• 1/2 cup dry-roasted peanuts
• 3 scallions, thinly sliced, plus more for garnish
• Rice, for serving
• 2 tablespoons mirin (rice wine)
• 2 tablespoons soy sauce
• 2 tablespoons corn starch
• 3 tablespoons black Chinese vinegar (or 1 1/2 tablespoons balsamic vinegar + 1 1/2 tablespoons rice vinegar)
• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 1 1/2 teaspoons fresh grated ginger
• 2 cloves garlic, minced or grated
• 1 1/2 teaspoons corn starch

Instructions

1. In a large mixing bowl, add eggplant, broccoli, and marinade ingredients (mirin, soy sauce and corn starch) and toss together until fully coated. Set aside.
2. To make the sauce, add black vinegar, soy sauce, sugar, ginger, garlic, and corn starch to a small mixing bowl, and whisk to combine.
3. In a wok or large saute pan, melt 2 tablespoons oil on high heat. Add eggplant and broccoli and cook until lightly golden brown and tender, about 6-8 minutes, deglazing the pan as needed. Transfer cooked vegetables back to the large mixing bowl and set aside.
4. Turn down heat to medium-high. Add remaining 1 tablespoon oil to pan, add dried chiles and saute until fragrant, about 1-2 minutes. Add the bell pepper and cook until just tender, about 5-7 minutes.
5. Add the cooked eggplant and broccoli, peanuts, scallions, and the sauce and toss to coat. Cook until sauce is thickened, about 1 minute.
6. Serve immediately with rice and garnish with additional scallions.

25. Thai Mango Wrap

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

Ingredients

• 4 large tortillas
• 1 block firm tofu (14 oz), pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 ripe mango, sliced
• 1 cup cucumber, julienned
• 1 cup shredded lettuce
• 1 carrot, julienned
• 1/4 cup creamy peanut sauce (see note)
• Optional: cilantro for garnish

Instructions

1. Marinate tofu with soy sauce, lime juice, and sesame oil for 10 minutes; pan-fry until crisp and golden.
2. Warm tortillas in a dry skillet or microwave.
3. Spread a line of peanut sauce onto each tortilla; layer greens, tofu, mango, cucumber and carrot.
4. Roll up tightly to form wraps; slice in half if desired.
5. Serve immediately with extra cilantro on top if desired.

26. Tuna Thai Red Curry

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

Ingredients

• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• 2 cans tuna in oil (5 oz each), drained
• 1 bell pepper, sliced
• 1 cup snap peas or green beans
• 1 small onion, sliced
• 1 tablespoon fish sauce or soy sauce (optional)
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Cooked jasmine rice to serve

Instructions

1. Heat oil and sauté red curry paste for 1–2 minutes to bloom flavors.
2. Add coconut milk and bring to a gentle simmer.
3. Stir in bell pepper, snap peas and onion; simmer 4–5 minutes until vegetables are just tender.
4. Add tuna, sauce (if using), and lime juice; heat through without breaking the fish apart.
5. Serve over jasmine rice and garnish with cilantro.

27. One-Pot Chicken Broccoli Pasta

One-Pot Chicken Broccoli Pasta (Gluten Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

Creamy Chicken Broccoli Pasta is the most simple dinner idea that can be easily turned into tasty lunch the next day. And the best part is that this one-pot meal reheats like a charm. Just add milk, more cream, or chicken broth.

Ingredients

• 8 oz pasta (gluten free if desired)
• 2 tablespoon butter
• 2 medium chicken thighs (I used bone in but removed the skin, see notes)
• 2 cups broccoli (blanched)
• ½ tablespoon cooking oil
• 1 teaspoon garlic
• ½ cup chicken or veggie broth
• 1 cup heavy cream
• ⅓ cup parmesan cheese (grated)
• salt and black pepper to taste
• ¼ cup yellow onion (diced)
• 2 teaspoon dried herbs (divided)
• Fresh parsley for serving (optional)

Instructions

1. Cook the pasta in a large pot of water (salted) according to the package directions until cooked through. Rinse under cold water and set aside. Reserve 1 cup of pasta water for later.
2. Chicken. Wash and pat dry the chicken. Season with salt, black pepper, and 1 teaspoon of dried Italian herbs.
3. In a large skillet over medium-high heat add oil. Once the oil is hot and sizzling, add chicken thighs ‘’skin’’ side down, and cook these for 8 minutes untouched.
4. Flip these over and cook for additional 7-12 minutes or until the chicken’s internal temperature reaches 165 degrees Fahrenheit. This takes time and time will vary if using boneless skinless thighs or breasts. I recommend placing the lid or splatter guard over the skillet as there will be a lot of oil everywhere. Set the chicken aside.
5. Reduce the heat to medium-low and wipe the skillet briefly with paper towels. Add a dash of cooking oil and 2 tablespoons of butter. Once melted cook the onions for 1-2 minutes until it starts to soften. Follow with garlic and cook for another 30 seconds until fragrant.
6. Creamy sauce. Pour in the broth and simmer until it’s reduced in half. You can also use a rose or white wine here and let it evaporate almost entirely. Once reduced in half add the heavy cream and parmesan.
7. Take it to a boil and simmer on low until the sauce has thickened. The sauce is ready when it coats the back of a wooden spoon or spatula. Add in blanched broccoli florets and pasta.
8. Stir gently until all the ingredients are coated in sauce. If the sauce seems too thick, add reserved pasta cooking water to thin it out. If too thin, you have not simmered it enough before adding the rest ingredients. The only option is to let it simmer on low until thickened slightly more. The pasta will absorb a lot of sauce once cooled.
9. Serve with more fresh herbs and grated parmesan on top.

28. Roasted Vegetable Pizza

Roasted Vegetable Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’12’, ’12-inch pizza’]

This homemade roasted vegetable pizza is easy to make for a quick dinner and is topped with oven roasted vegetables like eggplant, mushrooms, onion, bell pepper and zucchini.

Ingredients

• 1 lb store-bought pizza dough
• 1/2 cup thinly sliced onion
• 1/2 cup thinly sliced eggplant (and roughly chopped if large slices)
• 1/2 cup thinly sliced red bell pepper
• 1/2 cup sliced cremini mushrooms
• 1/2 cup thinly sliced zucchini
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper
• 1/3 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Optional, for topping: red pepper flakes, oregeno, parmesan cheese

Instructions

1. Let pizza dough sit out at room temperature for 30 minutes.
2. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
3. On a parchment-lined baking sheet, toss onion, eggplant, bell pepper, mushrooms, zucchini, and garlic with olive oil, salt and pepper, to coat. Bake until vegetables are tender, about 15 minutes.
4. Place pizza stone in oven (if using) and increase oven temperature to 475 degrees F.
5. Turn out pizza dough onto a lightly floured surface and using lightly floured hands or rolling pin, flatten out the dough into a 12-inch circle, about 1/2-inch thick.
6. Place dough onto a cornmeal-dusted pizza peel or a piece of parchment paper lined on the back of a baking sheet. If you’re not using a pizza stone you can simply place the dough onto a cornmeal dusted baking sheet.
7. Spread marinara sauce evenly over the dough, leaving 1/2-inch rim around the edges. Sprinkle with mozzarella cheese. Top with roasted vegetables.
8. Using a pizza peel or parchment paper on the back of a baking sheet, slide your pizza onto the pizza stone or another baking sheet.
9. Bake until crust is golden-brown and cheese is bubbling and just starting to brown, about 7-10 minutes. If using parchment paper, remove halfway through baking time and rotate pizza.
10. Remove pizza from oven, cut into slices, and serve immediately.
11. Optional: Top with red pepper flakes, oregano, and / or parmesan cheese for extra flavor.

29. Salmon Meal Prep with Veggies

Salmon Meal Prep With Veggies 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 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

30. Gravlax Tartine

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 tartine’]

Open-faced tartine with gravlax or smoked salmon, cream cheese, pickled onion, pickled mustard seeds and preserved lemon.

Ingredients

• 1 slice thick toasted bread
• 2 tablespoons cream cheese
• 3-4 pieces gravlax (or smoked salmon)
• 5 slices pickled onion (or more)
• 5 slices preserved lemon (sliced thin)
• 1-2 teaspoons pickled mustard seed
• 1 sprig dill (fresh, picked from the stem)

Instructions

1. Set all of your ingredients out to assemble the tartine.
2. Place the toasted bread on your plate.
3. Spread the cream cheese.
4. Add the gravlax or smoked salmon.
5. Add the pickled onions, pickled mustard seed and preserved lemon.
6. If the ingredients seem out of balance, add or subtract onions, mustard seed and lemon as you see fit.

31. Chimichurri Steak Bites

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

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Juicy, mouthwatering, and perfectly bite-size, these Chimichurri Steak Bites are made with pan-seared sirloin steak and topped with an easy 5-minute Chimichurri Sauce. 

Ingredients

• 2 pounds sirloin steak (cut into small cubes)
• 1 tablespoon olive oil
• 1 tablespoon butter
• salt and pepper (to season)
• 1/2 cup parsley (chopped, Flat Leaf)
• 4 cloves garlic (chopped)
• 1 shallot (chopped)
• 1 teaspoon dried oregano
• 1 small red chili (seeded and diced (or 2 tsp crushed red pepper))
• 3 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup good-quality extra-virgin olive oil

Instructions For the Steak Bites

1. Trim off any excess fat from your meat and chop into small, bite-size cubes (approximately 1″ x 1″ inch).
2. Add the olive oil and butter to a large skillet over medium-high to high heat. Once the pan is hot and the butter has melted, add the steak in a single layer (work in batches if necessary). The meat should sizzle loudly when it hits the pan- if it doesn’t, that means your pan isn’t hot enough. Sprinkle with salt and pepper to season. 
3. Allow the steak to cook undisturbed for at least 45 seconds or so. Check to see if the bottom side has started to brown, then flip. Continue to cook for an additional 2-3 minutes, or until the outside of the steak bites have been seared and the inside is done to your preference. 
4. Remove steak bites to a clean plate and repeat until all steak has been cooked. Serve drizzled with homemade Chimichurri sauce (see below).

For the Chimichurri

1. Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt, and pepper to the bowl of a food processor. Process until finely minced (take care not to turn it into a thick paste from over processing).
2. Transfer the mixture to a clean bowl and pour the olive oil over the mixture. Gently mix to combine. Allow the Chimichurri to stand for 15 minutes, time permitting.

32. Mushroom Goat Cheese Wraps

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’]

Tangy goat cheese, sautéed mushrooms and onions, plus fresh greens, all enveloped in a wrap or tortilla, make Mushroom Goat Cheese Wraps a delectable meat-free meal!

Ingredients

• 3 tablespoons butter
• 1/2 small yellow onion (sliced)
• 8 ounces mushrooms (sliced)
• 2 garlic cloves (minced)
• 1/4 teaspoon dried thyme
• salt & pepper
• 4 oz. goat cheese
• 2 wraps or burrito-sized tortillas
• Fresh greens like arugula or spinach (to taste)

Instructions

1. Sauté onion in butter for about 5 minutes, or until it starts to soften, then add the mushrooms, garlic, thyme, salt & pepper. Add a little more butter or a drizzle of olive oil if you feel like you need more fat to cook the mushrooms in. Cook another 5 minutes or so or until the mushrooms are done. Set aside.
2. Toss your wraps/tortillas in the microwave for 15-20 seconds to make them soft and pliable. Divide the goat cheese equally and spread half of it onto each wrap, followed by half of the mushroom mix, and your desired amount of arugula or spinach.
3. For a soft wrap, just fold it into a burrito. For a wrap with a crispy exterior, place assembled wrap on panini press for a couple minutes. Alternatively, you could pan fry it in a non-stick skillet with some cooking spray. Enjoy!

33. Weeknight Butter Beans

Brothy Weeknight Butter Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘Serves 2’]

These cozy, brothy butter beans are perfect for busy weeknights!

Ingredients

• 2 Tablespoons olive oil
• 1 large shallot, diced small
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 pint cherry tomatoes, halved (about 2 cups)
• 1 (15 ounce) can butter beans, drained
• 3/4 cup vegetable stock
• Salt and pepper to taste
• 2 Tablespoons lemon juice
• 1/2 cup fresh herbs, chopped (we used a mix of parsley and basil)
• Crusty bread, for serving (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shallot and garlic and cook, stirring occasionally, for 2-3 minutes until garlic is fragrant and shallot is translucent.
2. Add tomatoes and red pepper flakes to skillet and stir to combine. Cook another 1-2 minutes, stirring occasionally, until tomatoes have just begun to soften.
3. Add butter beans, vegetable stock, salt, and pepper. Stir to combine, then bring mixture to a simmer and cook for at least 10 minutes or until you’re ready to serve. (You can let this mixture simmer for up to an hour if you need to. The longer it cooks, the softer the beans and any veggies will be. If the beans start to look dry, stir in an extra splash of veggie stock to keep them nice and brothy).
4. Turn off the heat. Stir lemon juice and chopped herbs into butter beans. Taste and add salt or more lemon juice if necessary.
5. Serve immediately with toasted crusty bread and your favorite side dishes.

34. Vegan Sweet Potato Gnocchi

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

Ingredients

• 2 medium sweet potatoes, baked until tender
• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup marinara sauce (or olive oil with garlic) for serving

Instructions

1. Scoop the flesh from the baked sweet potatoes and mash until smooth.
2. Stir in salt and gradually mix in flour, forming a soft dough. Knead briefly just until cohesive.
3. Divide into portions and roll each into a long rope; cut into small gnocchi pieces.
4. Bring a large pot of salted water to a boil and cook gnocchi in batches until they float to the surface, about 2–3 minutes; drain.
5. Toss gnocchi with marinara sauce or sauté in olive oil with garlic for serving.

35. Chicken Pesto Sandwiches

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

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

These versatile sandwiches are perfect for a light lunch, a hearty dinner, or a potluck get-together with friends and family!

Ingredients

• Chicken Breasts ((or tenderloins) )
• Olive Oil
• Ciabatta Rolls
• Mayonnaise
• Pesto Sauce
• Cheese

Instructions

1. Prep your chicken breasts by cutting them in half lengthwise, then seasoning them. Put oil in a skillet on medium-high heat, then cook both sides of the boneless skinless chicken breast halves until an instant read thermometer placed in the chicken registers 165 degrees F.
2. Sliced your ciabatta rolls in half, then assemble your sandwich. Spread mayo on one piece of bread and pesto on the other. On the mayo slice, place chicken, cheese, and other toppings on the sandwich. Top with the pesto side of the ciabatta roll.
3. Brush the roll lightly with olive oil, then place it back on the skillet. Cook the outside of each sandwich for a few minutes, to heat it through, and then melt the cheese.

36. 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!

37. Kale Salad with Easy, No Fuss Dressing

Kale Salad with Easy, No-Fuss Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

An easy and super delicious and customizable kale salad with a no fuss dressing.

Ingredients

• 2 cups kale ((chopped))
• 1 Persian cucumber ((or ¼ of an English cucumber))
• ⅓ cup chickpeas ((canned are fine))
• 5 cherry tomatoes ((or part of an heirloom tomato))
• ½ cup sliced beets ((canned or packaged are fine))
• 2 Tbsp goat cheese crumbles ((or feta cheese crumbles))
• 2 Tbsp olive oil
• 1 tsp vinegar ((to taste))
• ⅛ tsp sea salt ((to taste))

Instructions

1. Chop the cucumber, tomatoes, and beets.
2. Combine the kale, cucumber, chickpeas, tomatoes, beets, and goat cheese in a bowl.
3. Add the oil, vinegar, and salt.
4. Toss and enjoy with a slice of bread!

38. Noodle Bowl

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

Ingredients

• 8 oz dry rice noodles
• 14 oz firm tofu, cubed
• 1 tablespoon soy sauce (for marinade)
• 2 cups shredded mixed vegetables (cabbage, carrot, bell pepper)
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 teaspoon grated fresh ginger
• 1 tablespoon sesame oil

Instructions

1. Cook rice noodles according to package instructions; drain and rinse with cold water for stopping cooking; set aside.
2. Marinate tofu cubes in 1 tablespoon soy sauce for 10 minutes; pan-fry until golden and crispy.
3. In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, ginger and sesame oil to make a dressing.
4. Toss noodles with vegetables and dressing until evenly coated; top with tofu and sprinkle sesame seeds.
5. Garnish with scallions if desired and serve.

39. White Bean Tuna Salad

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

Ingredients

• 2 cans white beans (15 oz each), drained and rinsed
• 2 cans tuna in oil (5 oz each), drained
• 1/4 cup diced red onion
• 1/2 cup chopped celery
• 1 cup halved cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large bowl, combine white beans and tuna with a fork to break up beans slightly.
2. Add red onion, celery and tomatoes; toss to mix.
3. Whisk olive oil, lemon juice and mustard; pour over salad and toss to coat.
4. Season with salt and pepper; refrigerate 20 minutes to blend flavors if time allows.
5. Garnish with chopped parsley and serve on greens or bread.

40. Air Fryer Frozen Salmon

Air Fryer Frozen Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

With just six simple ingredients, you will want this Air Fryer Frozen Salmon recipe. Ready in 12 minutes, & no thawing or prep required!

Ingredients

• 8 oz frozen salmon ((two 4-oz fillets))
• 1/4 cup coconut aminos ( or soy sauce)
• 1 tbsp brown sugar substitute ( such as Golden Lakanto)
• 1 tsp garlic (chopped)
• 1 tsp fresh ginger (peeled and chopped)
• 1 tsp apple cider vinegar

Instructions

1. Preheat the air fryer to 400. Spray the basket or rack with cooking spray.
2. Add the frozen salmon and cook for 8 minutes.
3. Meanwhile, mix together the sauce ingredients. Drizzle half the sauce on the salmon and cook for an additional 4 minutes. The internal temp of the salmon should be 125-140.
4. Serve immediately with the remaining sauce.

41. Parmesan Pistachio Salmon with Pomegranate Avocado Salsa

Parmesan Pistachio Crusted Salmon with Pomegranate Avocado Salsa 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 servings’]

Ingredients

• 2 fresh salmon fillets (about 3 oz. each)
• 1/4 – 1/3 cup finely shredded parmesan cheese
• 1 oz. roasted salted pistachios, chopped
• 1/4 – 1/2 teaspoon granulated garlic
• 1/4 – 1/2 teaspoon onion powder
• 1/2 teaspoon Old Bay Seasoning
• 1 ripe avocado
• 1/4 cup pomegranate seeds
• 2 Tablespoons finely chopped red onion
• 1 Tablespoon freshly squeezed lime juice
• A sprinkle of salt (to taste)
• Optional: 1 teaspoon chopped jalapeno (or to taste)

Instructions

1. Preheat the air fryer (or oven) to 400 F.  Sprinkle the salmon with salt & freshly ground pepper. Set the salmon in the air fryer leaving space around each piece or on a silicon-lined baking sheet in the oven. Let cook partially (about 3 minutes in the air fryer or 5 minutes in the oven).
2. Meanwhile, mix together the parmesan, pistachios and seasonings. Coat the tops of both partially cooked salmon fillets with the nutty mixture.  Set back in the air fryer/oven to finish cooking. Total cooking time will vary depending on the thickness of the salmon, but should be between 7 – 12 minutes in the air fryer or 10 – 20 minutes in the oven. Watch it carefully and remove as soon as the salmon flakes easily with a fork in the thicker portion of the fillet.
3. While the salmon is cooking, toss together the salsa ingredients in a small bowl. Serve the salmon warm with salsa over top.

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.