71 Easy Dinner Ideas for Two For The Best Night In

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. Simple Vegan Quinoa Fried Rice

Simple Vegan Quinoa Fried Rice 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’]

Simple Vegan Quinoa Fried Rice recipe is the healthy and easy alternative to the take-out classic, featuring flavorful vegetables and protein-packed quinoa! Delicious vegan dinner ready in 15 minutes!

Ingredients

• 1/2 cup quinoa ((makes 2 cups cooked))
• 1 tablespoon olive oil ((or peanut oil if you have it))
• 2 large carrots
• 1 small head broccoli
• 1 clove garlic
• 1 teaspoon red pepper flakes
• 1 1/2 tablespoons soy sauce
• 2 teaspoons rice wine vinegar
• 2 teaspoons sesame oil
• chopped green onion and/or basil to garnish (optional)
• your favorite hot sauce to serve

Instructions

1. Start with cooking your quinoa, following the instructions on the bag.
2. Prep your carrots, broccoli and garlic while the quinoa is cooking. Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each. Next, chop your broccoli into bite size florets. Last, finely chop your garlic.
3. When your ingredients are prepped and your quinoa is almost done (5 minutes left), add your olive oil over medium-high heat to a large wok (or pan). Add the carrots first and cook for 2-3 minutes. Then add your broccoli and garlic and cook for another 2-3 minutes.
4. Strain your quinoa and add it to the wok along with the red pepper flake, soy sauce, and rice wine vinegar. Sauté everything for another couple of minutes.
5. Lastly, add your sesame oil to create that rich, nutty flavor and cook for another minute.

2. Air Fryer Filet Mignon

Air Fryer Filet Mignon 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’]

These tender, juicy Air Fryer Filet Mignon steaks are on the table in less than 20 minutes. They’re melt in your mouth delicious and completely fool-proof! Comes out perfect every time.

Ingredients

• 4 (6 oz) filet mignon
• 2 tablespoons Montreal seasoning
• 1/4 cup olive oil
• 1/4 cup unsalted butter, (softened)
• 1/4 cup blue cheese, (crumbled)
• 1 tablespoon fresh chopped parsley
• 1 garlic clove, (minced)

Instructions

1. Pat the steaks dry with paper towels and generously season both sides with Montreal seasoning. Place the steaks in a shallow dish with olive oil. Allow them to marinate while they come to room temperature (about 10 minutes). This will ensure they cook evenly and also produces juicier meat.
2. While the steaks are marinating, combine the butter, blue cheese, parsley, and garlic in a small bowl. Place in the refrigerator for later. I like to divide the mixture into ice cube molds and freeze them the night before, then place them on the counter to thaw while I cook the steaks.
3. Preheat the air fryer to 450° F. Place the steaks in the air fryer basket and cook for 6 minutes, flip, and cook for an additional 4 minutes. Steaks should be about 135° F for medium-rare.Transfer the steaks to a foil covered plate to rest for 2 minutes. I like to place the blue cheese butter over the steaks to melt while they are hot and resting.

3. 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!

4. Brown Butter Scallops with Parmesan Risotto

Brown Butter Scallops with Parmesan Risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘3’]

These Brown Butter Scallops with Parmesan Risotto are so luscious, creamy, and totally satisfying! Perfect for a date night at home!

Ingredients

• 1/2 lb Dry Sea Scallops (about 12 large sized)
• Pinch of Sea Salt
• Pinch of Pepper
• 2-3 Tbs EVOO (extra virgin olive oil)
• 2 Tbs softened grass fed salted Butter (I prefer Kerrygold brand)
• Fresh Chopped Parsley for garnish if desired
• 2 Tbs EVOO (extra virgin olive oil)
• 2 Tbs finely chopped Shallots
• 1 clove minced Garlic
• 1 cup Arborio or Carnaroli Rice
• 1/2 cup Dry White Cooking Wine
• 2 cups heated Vegetable Stock
• 1 tsp Sea Salt
• 1/2 tsp Pepper
• 2 Tbs softened grass fed salted Butter
• 1/4 cup Grated Parmesan Cheese

Instructions

1. Pull side muscle off scallops if needed, rinse Scallops and pat dry (make sure they are dry before putting in the pan so they don’t stick)
2. Sprinkle Salt and Pepper over both sides of Scallops
3. Add EVOO to a Cast Iron Skillet to lightly coat the bottom (I prefer cast iron because the heat distributes evenly)
4. Heat over med-high heat until oil shimmers
5. Place Scallops in skillet and cook 3-4 minutes until golden brown (don’t move them or fuss with them until ready to flip)
6. Using a thin spatula or tongs gently turn the Scallops over
7. Add Butter to skillet, when it starts to melt spoon the butter over the Scallops cooking them approximately 3-4 minutes until golden brown
8. Set pan aside and start the Risotto
9. Preheat EVOO in a medium saucepan over medium heat
10. When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
11. Add Garlic and saute 1 minute
12. Add Rice and stir for 1-2 minutes until toasted
13. Add White Wine and cook until Wine is reduced or evaporated
14. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
15. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
16. Add in Salt, and Pepper to Rice and stir
17. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
18. Taste and add more Salt/Pepper if needed
19. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter and Parmesan Cheese.
20. Turn off heat and stir quickly until creamy in texture.
21. Sprinkle a bit of Parmesan on top
22. Add Scallops and serve immediately
23. Enjoy!

5. Roasted Chicken Quarters

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

Recipe details: Prep: PT20M · Cook: PT55M · Total: PT1H15M · Yield: 2

Roasted Chicken Quarters with maple syrup and roasted vegetables baked in the same pan is easy yet packed full with flavor. Use chicken legs, thighs, or quarters for a hearty and comforting chicken for two.

Ingredients

• 2 tablespoons olive oil
• 2 large chicken quarters or 4 bone-in skin-on chicken thighs, patted dry and rubbed with kosher salt to taste
• 2 carrots, peeled and cut into 1-inch pieces
• 1 large Russet potato, peeled and cut into 1-inch cubes
• 1 small yellow or white onion, sliced
• 6 cloves garlic, unpeeled
• 1 teaspoon kosher salt
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 425F/220C. Have a small casserole dish or an 8×8 pan ready.
2. In a large 12 inch skillet over medium heat, heat 1 tablespoon oil. Once hot, add the chicken, skin side down, and brown for 5 minutes. Flip and brown the other side for 5 minutes.
3. Meanwhile, in a large bowl add the carrots, potatoes, onion, and garlic and toss with the remaining 1 tablespoon oil and salt. Spread evenly into the bottom of the baking pan.
4. Once the chicken has finished browning, transfer chicken to sit on top of the vegetables, skin side up. Brush evenly with maple syrup and sprinkle with thyme.
5. Bake for 40-45 minutes or until internal temperature reaches 165F/74C. If the chicken is done before the vegetables, remove the chicken and cook the vegetables another 5-10 minutes or until softened.

6. Gluten-Free Scallion Oil Noodles

Gluten-Free Scallion Oil Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz gluten-free spaghetti
• 2 tablespoons olive oil (or sesame oil for flavor)
• 2 cloves garlic, minced
• 4 scallions, thinly sliced
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• Red pepper flakes, optional

Instructions

1. 1. Cook pasta in salted water to al dente; reserve 1/4 cup of the cooking water, then drain.
2. 2. Heat oil in a skillet over medium heat; add garlic and cook 30–60 seconds until fragrant.
3. 3. Add scallions; cook 1–2 minutes until just softened; remove from heat.
4. 4. Toss hot noodles with the scallion oil, soy sauce, and rice vinegar, adding reserved water as needed to emulsify.
5. 5. Sprinkle sesame seeds and serve immediately.

7. Dutch Oven Chicken and Potatoes

Dutch Oven Chicken and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘5’]

These Dutch Oven Chicken and Potatoes are braised in the oven and topped with a Dijon mustard pan sauce. This is a flavorful one pot meal!

Ingredients

• 6 cloves garlic
• 2 Tbsp. olive oil
• 2 tsp. paprika
• 2 tsp. Italian seasoning
• 3/4 tsp. kosher salt (split)
• 3/4 tsp. pepper (split)
• 2 split chicken breasts (equals 2 1/2 – 3 lbs.)
• 4-5 red potatoes (yields 3 heaping cups diced)
• 1/2 cup low sodium chicken broth
• 1 Tbsp. unsalted butter
• 1 Tbsp. gluten free flour blend (or AP flour if not gluten free)
• 2 tsp. Dijon mustard
• 1 tsp. white wine vinegar (or lemon juice)
• lemon wedges (optional)
• chives or fresh herbs of choice for garnish (optional)

Instructions For The Chicken and Potatoes:

1. Heat oven to 400 degrees Fahrenheit.
2. Mince 6 cloves of garlic.
3. Wash and scrub 4-5 red or Yukon gold potatoes (yields 3 heaping cups). Dice the potatoes into chunks, making sure that they are relatively the same size to ensure that they cook evenly.
4. Remove the skin from 2 split chicken breasts (also known as bone-in chicken breasts). Sprinkle ¼ tsp. each of kosher salt and pepper over the skin-side of the chicken breasts.
5. Place an oven safe cast iron Dutch oven on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil.
6. Place the chicken (skin-side down) in the Dutch oven (the oil should sizzle when the chicken hits the pan) and sauté for 5-6 minutes on the first side. Sprinkle another ¼ tsp. each of kosher salt and pepper on the second side.Flip the chicken breasts over and sauté for another 5-6 minutes on the second side.
7. Sprinkle 1 tsp. each of paprika and Italian seasoning over the chicken breasts and sauté for 1 minute or so.Flip the chicken breasts once again and sprinkle 1 tsp. each of paprika and Italian seasoning over the second side. Add the minced garlic as well and sauté for 1-2 minutes.
8. Add the diced potatoes, along with ½ cup low sodium chicken broth and another ¼ tsp. each of kosher salt and pepper. Stir the chicken, potatoes, and broth together with a large spoon. Place the lid on the Dutch oven and then place it in the oven.
9. Cook for 35-40 minutes. To check if the chicken has finished cooking, insert a food thermometer into the thickest part of it. When the internal temperature of the thickest part of the chicken reaches 165 degrees Fahrenheit, remove the Dutch oven from the oven.
10. Remove the cooked chicken and potatoes from the Dutch oven and allow the chicken to rest before serving.
11. Once rested, cut the chicken breasts into large chunks with a knife. The meat can be served with the bones, or removed from the bones with a fork.

For The Sauce:

1. Place the Dutch oven back on the stove top and heat to medium-low.
2. Combine 1 Tbsp. each of room temperature butter and gluten free flour blend (or AP flour if not gluten free) in a small bowl using a fork. The mixture will resemble a thick paste.
3. Add 2 tsp. Dijon mustard and 1 tsp. white wine vinegar (or lemon juice) to the Dutch oven and stir until combined.
4. Add the flour and butter mixture to the pot and stir until incorporated. The flour mixture will thicken the sauce until it reaches a gravy-like consistency.
5. To Serve: Serve the chunks of chicken breasts over a few scoops of the red potatoes. Spoon desired amount of the pan sauce over the chicken and potatoes. Garnish with a squeeze of fresh lemon juice and minced chives or herb of choice (optional).

8. Air Fryer Steak with Blue Cheese Garlic Butter

Air Fryer Steak with Blue Cheese Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT11M · Total: PT16M · Yield: [‘2’, ‘2 people’]

This perfect air fryer steak is easy to make and perfect for date night at home!

Ingredients

• ¼ cup salted grass-fed butter (softened)
• 2 oz blue cheese (crumbled (about ¼ cup))
• 2 cloves garlic (minced)
• 1 Tbsp finely chopped parsley
• 1 pinch cayenne pepper
• Two 7 oz ribeye steaks (1.5” thick)
• 3/4 tsp fine sea salt
• ½ tsp granulated garlic
• ¼ tsp black pepper
• Avocado oil spray

Instructions

1. Prepare the blue cheese garlic butter by combining butter, blue cheese, minced garlic, parsley, and cayenne on a plate, using a fork to press everything together. Use a spoon to roughly form a log shape and refrigerate until ready to use.
2. Preheat air fryer to 400ºF.
3. Dry steak completely and season evenly with salt, pepper, and granulated garlic on all sides.
4. Spray all sides generously with avocado oil and place in air fryer basket.
5. Air fry at 400ºF for 11 minutes, flipping halfway through the cooking time for medium-rare (this is for steaks 1.5” thick). Internal temperature should read 130-135ºF for medium-rare.
6. Remove to a cutting board and allow to rest for 5 minutes before slicing against the grain. Top with blue cheese garlic butter and enjoy!

9. Stir Fried Pork Meal Prep

Stir-Fried Pork Meal Prep With Ginger and Soy is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These stir-fried pork meal prep bowls will bring Asian flavors into your home. High in protein, dairy-free and only 400 calories per box.

Ingredients

• 9 oz pork tenderloin (250g, cut into chunks)
• 1 tsp cornflour
• 2 tbsp dark soy sauce
• 2 tbsp olive oil
• 2.5 oz green beans (75g)
• 1 red pepper (deseeded and sliced)
• 1 yellow pepper (deseeded and sliced)
• 1 green pepper (deseeded and sliced)
• 2.5 oz snow peas (75g)
• ½ oz fresh root ginger (75g, finely chopped)
• 2 garlic cloves (minced)
• 4 spring onions (cut into short lengths)
• black pepper
• 2 tbsp of water

Instructions

1. Cut the pork into chunks and remove all the fat on the meat. Mix cornflour with 2 tbsp of cold water.
2. Add 1 tbsp olive oil to the frying pan, heat it up and add the pork. Stir-fry for 2 minutes until the meat is lightly brown but not fully cooked.
3. Remove the pork and add another tablespoon of olive oil to the frying pan. Slice the peppers and add them to the pan. Afterward, add in the green beans.
4. Cook for 2 minutes and add snow peas. Add ginger, garlic and spring onions and stir-fry.
5. Now return the pork to the frying pan, add in soy sauce, and the mixture of cornflour and water. Cook for another 2-4 minutes until the meat is fully cooked and the sauce thickened up.

10. Smoked Sausage and Peppers

Sheet Pan Smoked Sausage and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

This easy recipe for Sheet Pan Smoked Sausage and Peppers calls for just 4 simple ingredients and is ready in less than 20 minutes!

Ingredients

• 1 pound smoked sausage (sliced into 1/4” rounds)
• 3 rainbow bell peppers (seeded and sliced)
• 2 medium yellow onions (peeled and sliced)
• 1 ½ tablespoons avocado or olive oil
• Salt and pepper (to taste)

Instructions

1. Line a large broiler-safe rimmed baking sheet with parchment paper, and set the oven to the “broil” setting on high. If you do not have a broiler-safe pan, preheat the oven to 450ºF (232ºC).
2. Add the sliced bell peppers and onions to a large bowl and toss to combine.Pour in the olive oil (or avocado oil) and toss to coat the vegetables with the oil.
3. Add the sliced smoked sausage rounds into the bowl and toss them well to fully combine them with the peppers and onions.
4. Spread the peppers, onions, and sausage slices out onto the prepared baking sheet in an even layer.
5. Season with salt and pepper (and/or your favorite seasonings) to your taste (keep in mind that smoked sausage is often salty).
6. Place the baking sheet in the oven and broil for 10-12 minutes, tossing halfway through the cooking time to encourage even cooking. If you are not using the broil function, bake for 20-25 minutes, or until the sausages are browning well and the onions and peppers are soft.
7. Remove from the oven and serve immediately with rice, mashed potatoes, or your favorite side dishes.

11. Mexican Chicken Sweet Potato Skillet

Mexican Chicken and Sweet Potato Skillet 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 bowls’]

This Mexican Chicken is a quick, healthy, high-protein, gluten-free meal with Mediterranean notes and bold Mexican flavors—perfect for a nutritious dinner!

Ingredients

• 1 tbsp paprika
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1 sweet potato
• 1 tbsp olive oil
• 1 lb chicken breasts (skinless and boneless, diced)
• 1 yellow onion (finely chopped)
• 1 cup cherry tomatoes (halved)
• 15 oz can black beans (drained and rinsed)
• 4 oz can diced green chiles
• 1/2 cup salsa
• 1/2 lime (juiced)
• 1/2 cup cheddar cheese (grated)
• Fresh cilantro (chopped)

Instructions

1. In a small bowl, combine all of the spices.
2. Cut the sweet potato in a half, lengthwise. Poke the halves with a fork on both sides. Then, add them to a plate and fill it with water. Microwave for 4-7 minutes on high until the sweet potato has become more tender but not fully cooked.
3. Set aside to let the sweet potato cool down.
4. Place a large non-stick skillet over medium-high heat. Add olive oil.
5. Once the skillet has heated up, add in the diced chicken, cover it with the half of the spice blend and then spread it into a single layer, so the chicken has a chance to cook.
6. Cook the chicken for 3 minutes and add in the onion. Give the skillet a stir, flip your chicken breasts, so all sides can cook.
7. Cook for about 4-5 minutes until the onion softens and the chicken has completely cooked through. You might want to stir and give the chicken a few flips during that time.
8. While the chicken is cooking. Peel the sweet potato and dice it.
9. Lower the heat and add in the remaining half of the spice blend. Now, add in the diced sweet potato, tomatoes, black beans, green chiles and salsa.
10. Stir well to combine all of the ingredients. Let it cook until all the ingredients heat up – about 3-4 minutes.
11. Finally, squeeze the lime juice all over the skillet and top up with cheddar cheese. Place a lid on the skillet and let it cook for another 2-3 minutes until the cheese has completely melted.
12. Garnish with cilantro before serving.

12. Mediterranean Halibut

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

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [‘4’, ‘4 servings’]

Make this easy halibut recipe with polenta and nice vegetables in less than 30 minutes! It requires only a few ingredients and delivers great nutrition and superb flavours. Perfect everyday meal!

Ingredients

• 1.25 cup corn flour (cornmeal)
• 5 cups water
• 1 sprig rosemary
• 1/2 tsp salt
• 300 g halibut
• 1 large zucchini/courgette
• 2 medium peppers (I used red and white cup peppers)
• 2 cloves garlic (finely chopped or minced )
• 1 handful olives (pitted and chopped)
• 2 medium tomatoes (diced)
• 1 medium red onion
• 1 pinch salt
• 1 pinch pepper (freshly ground )
• 1 tsp Italian herbs
• 1/4 lemon ((just the juice) )
• 1 tbsp olive oil

Instructions Making the polenta

1. There are a few ways of cooking polenta but most of the time (99% of the time) I cook it simple – water, polenta flour, and salt.
2. Place a pan with the water over medium heat. Add the salt and the rosemary.
3. When the water is starting to simmer, add the corn flour (polenta flour) and mix. It will bubble up so I suggest you cover it for a few minutes until it stops splashing all over the place. Reduce the heat slightly to keep the bubbling under control.
4. Allow it to simmer and cook for a good 10 min or so before you mix again. If you do not want this to form a crust at the bottom of the pan you may wish to stir it more often.

For the rest of the dish

1. Whilst polenta is cooking, take a pan out, place it on medium fire, and add a drizzle of olive oil.
2. Add the finely chopped garlic, the nicely sliced pepper, the sliced courgette, and the sliced red onion. Cook for a good 3 minutes tossing occasionally. Add the tomato slices cook for a further 2-3 minutes and at the last minute add the chopped olives. You may add the olives earlier if you do not mind cooked olives, I like them very little to not cooked at all.
3. In a separate pan, placed on medium fire, add a little drizzle of olive oil, and when hot enough, add the fish chunks. Cook for a good 5-6 minutes tossing every now and then.
4. Season both the fish and the veggies, and sprinkle over both some Italian herbs.
5. Dish out the polenta whenever ready and top it with the veggies and then the fish. Serve with a tiny drizzle of lemon juice and E N J O Y!

13. Chicken Meatballs with Orzo

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

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

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

Ingredients

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

Instructions Chicken Meatballs

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

Orzo

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

14. Creamy Chicken Cajun Pasta

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

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

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

Ingredients

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

Instructions

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

15. Creamy Vegan Pasta with Peas

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

Recipe details: Prep: PT15M · Cook: PT15M · Yield: [‘3’, ‘3 servings’]

Looking for a delicious and easy vegan pasta dish? Featuring green peas added to a creamy and spicy white bean sauce, this creamy Vegan Pasta with Peas is packed with flavor, protein, and fiber!

Ingredients

• 2 tablespoons extra-virgin olive oil
• ¼ cup shallots (diced)
• 3 large garlic cloves (minced)
• 2 tablespoons pine nuts
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon fresh oregano (minced, or parsley or basil )
• 15.5-oz can butter beans (rinsed and drained, or northern or cannellini beans)
• ¼ teaspoon fine sea salt (to taste)
• Kosher salt (for salting pasta water, ¾ to 1 tablespoon per 6 oz dry pasta)
• 6 ounces conchiglie pasta (or any short tubular pasta or gluten-free pasta of your choice)
• 2 tablespoons nutritional yeast
• ½ cup frozen peas (or fresh, or frozen green beans, or broccoli)
• ½ lemon, fresh (zested and juiced)
• Freshly ground black pepper
• Fresh oregano leaves (for garnish)

Instructions

1. Combine extra-virgin olive oil, shallots, garlic, and pine nuts in small saucepan with pinch of salt and cook over medium-low heat. Stir occasionally for 3 minutes while nuts develop a pale golden color. Add red pepper flakes, chopped oregano, and beans. Stir occasionally and cook for 3 more minutes. Add ¼ teaspoon salt. Set aside bean mixture.
2. Bring a large pot of water to boil and add at least 1 tablespoon kosher salt. Add pasta, and stir occasionally. Cook pasta for 2 minutes less than package directions.
3. Reserve 1 ¼ cups pasta water several minutes before pasta is done cooking. Transfer ½ cup to ¾ cup pasta water to blender. Add bean mixture and nutritional yeast. Blend for 30 to 60 seconds until creamy.
4. Drain pasta in a colander. Place bean sauce in pot, add cooked pasta with ½ cup pasta water and combine. Bring to a gentle simmer and add peas. Stir occasionally for 5 minutes, cooking at medium heat until sauce thickens slightly. Stir in lemon juice and lemon zest just before serving.
5. Serve pasta in shallow bowls. Season with black pepper, and top with fresh oregano leaves.

16. Sheet Pan Salmon and Veggies

Sheet Pan Salmon and Veggies 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 servings’]

Ready in just 30 minutes, this sheet pan salmon with veggies is an easy weeknight dinner with minimal clean up. Salmon with pesto is paired with seasoned potatoes, bell peppers, broccoli and cherry tomatoes to make a balanced meal.

Ingredients

• 3/4 lb baby potatoes, cut into 1/2 inch-pieces
• 2 small heads broccoli, chopped (about 2 cups broccoli florets)
• 3 tablespoons olive oil, divided
• 1 teaspoon Italian seasoning, divided
• Salt and pepper
• 1 red bell pepper, sliced (about 1 cup)
• 1 cup cherry tomatoes
• 1.5 lbs salmon, cut into 4, 6-ounce filets
• 3 tablespoons pesto
• 4 lemon slices

Instructions

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, add potatoes and broccoli and toss with 2 tablespoons olive oil, 3/4 teaspoon Italian seasoning, salt and pepper. Add to baking sheet, leaving space in between veggies, and bake for 10 minutes.
3. While the potatoes are roasting, add bell pepper and tomatoes to the same bowl. Toss with remaining 1 tablespoon olive oil, 1/4 teaspoon Italian seasoning, salt and pepper.
4. Add bell pepper and tomatoes to the pan and bake for another 5 minutes.
5. While vegetables are roasting, season salmon with salt and pepper, brush with pesto, and top each filet with a lemon slice. Add salmon to the pan and bake until salmon easily flakes with a fork inserted at the center or a thermometer inserted at the center reaches an internal temperature of 125-135 degrees F for medium to medium-rare salmon or 145 degrees F for well done salmon, about 10-15 minutes.

17. Vegetarian Stuffed Portobello Mushrooms

Vegetarian Stuffed Portobello Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large Portobello mushroom caps, stems removed and gills scraped
• 1 cup cooked quinoa (or rice)
• 1/2 cup chopped spinach
• 1/2 cup diced red bell pepper
• 1/2 cup shredded mozzarella cheese (or vegan cheese)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. 1. Preheat the air fryer to 375°F (190°C).
2. 2. Sauté garlic in olive oil 1–2 minutes; add pepper and cook until softened.
3. 3. In a bowl, mix quinoa, spinach, bell pepper, and oregano; season with salt and pepper.
4. 4. Brush mushroom caps with a little oil; fill with quinoa mixture and top with mozzarella.
5. 5. Air fry in a single layer 10–12 minutes, until mushrooms are tender and cheese is melted.
6. 6. Let rest a couple minutes before serving.

18. Cast Iron 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.

19. Chilli Oil Garlic Noodles

Garlic Chili Oil 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: [‘2’, ‘2 servings’]

Dinner has never been any easier with these fiery Spicy Garlic Noodles that are done in 10 minutes! Don’t let the simplicity fool you! These chewy bouncy noodles are coated in the most delicious garlicky chili oil that’ll have you and your friends smacking your lips and going back for more!

Ingredients

• 10 oz fresh noodles*
• 1/4 cup neutral oil*
• 2 green onions (thinly sliced)
• 5 garlic cloves (minced)
• 1 teaspoon Sichuan chili flakes*
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame seeds (plus more for garnish, if desired)
• 1/8 teaspoon 5-spice seasoning
• 2 teaspoons black vinegar (optional)

Instructions

1. In a medium-sized pot, bring water to a boil and cook noodles according to the package’s directions. Drain and if you prefer to have cold noodles, run the noodles under cold water. Set aside.
2. Reheat the pot with the neutral oil until it’s hot, about 1 – 2 minutes. Meanwhile, in a heat-proof bowl, combine the seasonings. Carefully, pour the oil over the seasonings and allow it to sizzle.
3. Toss in noodles and mix well. Finish with green onions and more sesame seeds on top, if desired. Enjoy immediately!

20. Air Fryer Burgers

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

Ingredients

• 1 lb ground beef (80/20)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 4 hamburger buns
• 4 slices cheese (optional)
• Lettuce, tomato, onion, pickles, condiments as desired

Instructions

1. 1. Preheat the air fryer to 360°F (182°C).
2. 2. Mix beef with salt, pepper, and garlic powder; form four patties about 3/4 inch thick.
3. 3. Air fry patties 9–11 minutes, flipping halfway, until internal 160°F.
4. 4. Add cheese in the last minute if using; toast buns in the basket for 1–2 minutes if desired.
5. 5. Assemble with toppings and condiments and serve.

21. Lemony Olive Oil Tortellini

Lemony Olive Oil Tortellini Recipe 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’]

A quick and easy lemony olive oil tortellini dinner meal. Prepared in a skillet in minutes.

Ingredients

• 17.6 Ounces Tortellini (*see Notes)
• Salt Water
• 4 Teaspoon Lemon Peel (freshly grated, *see Notes)
• 2-3 Piece Garlic Cloves (fresh)
• 2 Tablespoon Olive Oil
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper Ground
• Basil Fresh
• Parmesan (optional)

Instructions Prepping

1. Peel the lemon, but don’t peel the white pith (that’s the bitter part). Chop the lemon finely. If you have a lemon zester, you can use that instead to prepare fine lemon zest.
2. Peel and chop the garlic fine.
3. Keep fresh basil and other ingredients ready.

Cook Tortellini

1. Bring a pot with salt water to a boil.
2. Place tortellini in boiling saltwater and boil as per package instructions. They are done when they swim to the surface. Take it from the water and keep it aside.

Flavored Olive Oil

1. Heat up a skillet with olive oil and saute garlic over a medium to low heat setting.
2. Stir in chopped lemon peel and keep over the same heat setting. Stir for a minute or so.
3. Season with salt and black pepper and mix in. Take it from the heat.
4. Toss tortellini in flavored olive oil.
5. Top with fresh basil and parmesan.
6. Serve up hot and enjoy.

22. Pizza Bowls

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

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’]

Pizza Bowls are everything you know and love about pizza, just without the crust! Plus, they’re flavorful and super easy to prepare. They’re great for anyone who is gluten free, dairy free, or low carb.

Ingredients

• 1 Pound Ground Beef
• 24 Ounces Tomato Sauce (I used Primal Kitchen Tomato Basil sauce.)
• 2 Cups Chopped Green Peppers
• 1 Cup Diced Sweet Onion
• 1 Cup Chopped Mushrooms
• 2 Cloves Garlic, Chopped (You can also grate the garlic into the pan to avoid chopping.)
• 1 Tablespoon Olive Oil
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Italian Seasoning
• 3/4 Cup Dairy Free Cheese
• 1/4 Cup Freshly Chopped Basil

Instructions

1. Start by sauteing chopped onions and chopped garlic cloves on medium heat with olive oil. After a few minutes add in ground beef, salt, and Italian seasoning. Break up the meat into small crumbles using a wooden spoon.
2. After the beef is about halfway cooked through, add in the green peppers and mushrooms. (And any other vegetables you’d like to add!) Stir around for a few minutes.
3. Next, pour sauce into the pan and stir around. Pour the mixture into one large casserole dish or individual ramekins. Bake at 350 degrees for 30 minutes.
4. If you’d like to add cheese, top before baking! I find that dairy-free cheese takes longer to melt. If you’re using regular cheese or shredded cheese, add it to the top for the last 10 minutes.
5. Serve hot as is or with your favorite gluten-free pasta!

23. Vegan Tortilla Pizza

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

Ingredients

• 4 small tortillas (corn or flour)
• 1 cup marinara sauce
• 1 cup shredded vegan mozzarella
• 1 cup assorted toppings (sliced bell pepper, mushrooms, onions, olives)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: dried oregano or Italian seasoning

Instructions

1. 1. Preheat the air fryer to 350°F (175°C).
2. 2. Brush tortillas lightly with oil and place in a single layer.
3. 3. Spread 1/4 cup marinara on each tortilla; top with vegetables and vegan cheese.
4. 4. Air fry 6–8 minutes until cheese melts and edges are crisp.
5. 5. Season with salt, pepper, and optional herbs; slice and serve.

24. Grilled Ham Steak

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

Recipe details: Prep: PT5M · Cook: PT8M · Yield: [‘4’]

Looking for a sizzling and savory dish you can make quickly on the grill? Try this mouth-watering grilled ham steak recipe!

Ingredients

• 2 Ham Slices
• 2 tsp. Olive Oil
• Pineapple BBQ Sauce
• Mango and Pineapple Salsa

Instructions

1. Preheat the grill to medium-high heat and set it for direct heat.
2. Remove the ham steaks from the packaging and pat them dry with paper towels to remove excess moisture.
3. Lightly oil the outside of each side of the ham steaks. Add any BBQ dry rub seasoning to the sides if desired.
4. Place each ham steak in the center of the grill and sear for 2-3 minutes per side. After you’ve flipped each steak you can sear again and apply a glaze or the pineapple BBQ sauce to each side to allow it to get tacky.
5. Remove once the steaks are heated through fully. The FDA recommends cooking ham steaks to 145 F. internally.
6. Serve the ham steaks with additional BBQ sauce and the mango and pineapple salsa if desired.

25. Air Fryer Cornish Hens

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

Ingredients

• 4 small Cornish hens (about 1 lb each)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Lemon wedges for serving

Instructions

1. 1. Preheat the air fryer to 360°F (180°C).
2. 2. Pat hens dry; brush with oil and rub with paprika, thyme, garlic powder, salt, and pepper.
3. 3. Place hens in the air fryer basket in a single layer; cook 30–35 minutes, turning halfway, until internal temperature reaches 165°F (74°C).
4. 4. Rest 5–10 minutes; serve with lemon wedges.

26. Southwest Chicken Salad

Southwest Chicken Salad with Lime Vinaigrette! 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’]

A delicious complete meal salad for two. If you have time, I recommend brining the chicken in salt water for 30 minutes before cooking as this makes the most tender chicken breasts. But if you are in a hurry, you can skip it.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon honey
• pinch of sea salt
• 2 chicken cutlets or 1 chicken breast made into two cutlets (instructions below)
• 1/2 a head of romaine lettuce, chopped
• 1/2 cup cherry tomatoes cut in half
• 1/3 cup black beans
• 1 Persian cucumber diced (Persian cukes are very small, no need to peel)
• 1/3 cup roasted salted pepitas (pumpkin seeds
• 1 cob of corn, corn shaved off cob
• 1 1 /2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1/2 of a ripe avocado peeled and sliced
• 6 sprigs cilantro (for garnish)
• sea salt and pepper to taste

Instructions

1. NOTE: If you want your chicken breasts super moist and tender, brine them for 30 minutes first: see directions for making cutlets below, then pour water into a bowl and add 1/3 cup sea salt or kosher salt. Leave cutlets in water for thirty minutes, then pat dry and continue with directions below.

The Dressing:

1. Make dressing by placing all ingredients in a small bowl and whisking until emulsified

How to Prepare Cutlets:

1. Place chicken breast flat on a cutting board. Slice the breast in half (so it is half as thick as it was but just as wide and long) Place each half between two pieces of parchment paper and fold the edges of paper to prevent splattering. You can use plastic wrap as well but I just hate wasting plastic! Pound with a rolling pin until breast is about a 1/2 inch thick. Now you have two cutlets! Sprinkle both sides of chicken with sea salt and freshly ground black pepper.

Making the Salad:

1. Wash, dry and chop romaine, place on a platter and add tomatoes, cucumbers, pepitas and black beans, set aside
2. Shave corn off cob using knife. Place a medium sized skillet on high heat, when skillet is hot add 1 tablespoon olive oil. Turn heat down to medium heat and add chicken cutlets to pan. Cook each side for 4 minutes, remove from pan and allow to rest. (Make sure it’s cooked through, but don’t over cook)
3. Add a little more olive oil to pan if needed and add corn to pan, cook for 3-4 minutes, moving corn around with spatula frequently. Add chili powder and a little sea salt and stir corn some more, remove from heat.
4. Peel and slice avocado. Add corn to salad platter, toss salad with dressing, plate. Slice chicken on the diagonal and place on top of each salad
5. Add slices of avocado on top of chicken and garnish each salad with a few sprigs of cilantro, serve

27. Pizza Baked Butter Beans

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘Serves 2-4’]

These easy pizza baked butter beans are perfect for busy weeknights!

Ingredients

• 2 15-ounce cans of butter beans, rinsed and drained
• 1 cup of your favorite pizza sauce
• 1/4 cup water (optional – see recipe notes)
• 1 cup shredded mozzarella cheese
• 1/4 cup pepperoni
• Salt and pepper to taste
• Fresh basil, for garnish (optional)
• Crusty bread or sourdough, toasted, for serving

Instructions

1. Heat oven to 450° Fahrenheit.
2. Mix butter beans, pizza sauce, and water in a medium-sized baking dish with a pinch of salt.
3. Top with mozzarella, pepperoni, and a pinch of salt and pepper.
4. Bake at 450°F for 20-30 minutes, until the sauce is bubbling and cheese is melted and lightly browned.
5. Top with basil (optional) and serve with some toasted crusty bread.

28. Harissa Shrimp Skillet

Harissa Shrimp Skillet 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 -4’]

Harissa Shrimp Skillet is a delectable one-pan recipe made with succulent shrimp sautéed with fresh garlic and onion in butter, spicy harissa and fresh herbs! This shrimp is perfect for tacos, over rice, or right out of the pan with a loaf of crusty bread!

Ingredients

• 4 tablespoons butter
• 3 tablespoons olive oil
• 1 small yellow onion (diced)
• 5 garlic cloves (minced)
• 3 tablespoons harissa (more or less to suit your tastes)
• 1 pound jumbo shrimp (deveined, tails optional)
• salt & pepper
• 2 tablespoons chopped fresh cilantro or parsley (garnish)

Instructions

1. Add butter and olive oil to a large pan/skillet. Sauté onion in butter/oil for a couple minutes, and when the onion starts to soften, add garlic and harissa.
2. Sauté onion and garlic for a minute or two then add the shrimp and salt & pepper, making sure the shrimp are laying flat on their sides. When the bottom of the shrimp turns pink, flip each shrimp over and cook for another 2 minutes, or until fully cooked and no longer gray.
3. Generously sprinkle fresh herbs over the shrimp and serve! Great in tacos, over rice, or as an appetizer with crusty French bread. Enjoy!

29. Vegan Pasta Al Limone

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

Ingredients

• 12 oz pasta (spaghetti or linguine)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 2 lemons (about 1/4 cup)
• 1/4 cup unsweetened plant milk or cashew cream
• 1/4 cup nutritional yeast or vegan parmesan
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. 1. Cook pasta in salted water until al dente; reserve 1 cup pasta water.
2. 2. While pasta cooks, heat olive oil in a small pan; sauté garlic 30 seconds.
3. 3. Add lemon zest and juice; simmer briefly to combine flavors.
4. 4. Toss hot pasta with lemon oil, plant milk, and nutritional yeast; loosen with reserved water as needed to create a silky sauce.
5. 5. Season with salt and pepper; garnish with parsley and serve.

30. Cod with Sweet Onion Drizzle

Cod with Sweet Onion Drizzle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 large sweet onion, thinly sliced
• 1 tablespoon brown sugar
• 1/2 cup vegetable broth
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. 1. Season cod with salt and pepper.
2. 2. Heat 1 tablespoon oil in a skillet; sear cod 2–3 minutes per side until just opaque; remove and keep warm.
3. 3. In the same skillet, add remaining oil and onions; cook until caramelized (about 12–15 minutes).
4. 4. Sprinkle onions with brown sugar; add broth and balsamic; simmer 5–7 minutes until glaze thickens.
5. 5. Return cod to the pan to rewarm briefly; spoon the onion drizzle over the fillets and garnish with herbs.

31. 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.

32. 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.

33. Flamed Scallops Pasta

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

Ingredients

• 12 large sea scallops (about 1.5 lb / 680 g), patted dry
• 8 oz (225 g) dried pasta such as linguine or spaghetti
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1-2 tbsp brandy or cognac for flaming (optional)
• Salt and pepper to taste

Instructions

1. 1. Bring a large pot of salted water to a boil and cook the pasta until al dente, then drain and reserve 1/2 cup of the pasta water.
2. 2. Pat the scallops dry and season with salt and pepper.
3. 3. In a large skillet over medium-high heat, warm 1 tablespoon of olive oil and sear the scallops 1-2 minutes per side until golden; transfer to a plate.
4. 4. In the same skillet, add the remaining oil and garlic; sauté 30 seconds.
5. 5. Add the white wine to deglaze, simmer 1-2 minutes. If flaming, carefully ignite with brandy or cognac and let the flame subside; otherwise skip.
6. 6. Return the pan to moderate heat, stir in the heavy cream, lemon zest and juice; simmer until slightly thickened, 2-3 minutes.
7. 7. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to loosen.
8. 8. Return the scallops to the pan, sprinkle with Parmesan and parsley, adjust seasoning, and serve hot.

34. Almond Crusted Chicken

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

Recipe details: Prep: PT10M · Cook: PT16M · Yield: [‘4’]

Air fryer almond crusted chicken in air fryer is like fried chicken with crushed nuts and breading. Low carb high protein meal your family will love.

Ingredients

• 1 lb chicken breast (boneless, skinless cut into large chunks)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp granulated garlic (or garlic powder)
• 1 tsp Italian seasoning
• 2 tbsp breadcrumbs (or use all ground almonds)
• 3 tbsp ground almonds
• 1 egg
• 1/3 tsp salt

Instructions

1. Rinse the chicken fillet and pat dry with paper towels well, trim off any excess fat. Then cut into pieces of medium size. Put in a deep bowl.
2. Pour olive oil into a bowl, add salt and spices, toss to coat. You can cover the bowl with a lid or film, and leave for half an hour in a cool place to marinate a bit if you like.
3. In a bowl, beat the egg, pour the bread crumbs and crushed almonds into another shallow plate. Dip each piece of marinated fillet in an egg, and then roll in breadcrumb mixture to stick on outside well.
4. Air fryer – Preheat air fryer to 400 F for 5 minutes. Put the chicken fillet pieces in the air fryer basket. Spray inside of basket and lay pieces inside without overlapping. Cook for 8 minutes.
5. Use tongs to flip to the other side and cook for another 5-8 minutes. (check internal temp. of thickest piece after 5 minutes so they don’t overcook and get too dry, should be 165 F to be safe to eat and still juicy.
6. Baked – Preheat oven at 400 degrees. Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops of the chicken with cooking spray or drizzle with a little olive oil. This will help the coating turn crispy and golden.
7. Bake for about 20-25 minutes, or until the chicken is cooked through and the almond crust is nicely browned. The internal temperature of the chicken should reach 165°F (74°C).
8. Serve immediately while the breading remains crispy and the chicken is as juicy as possible.

35. Cilantro Lime Salmon

Cilantro Lime Salmon 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’]

This quick and easy sheet pan dinner features colorful bell peppers, a delicious cilantro lime marinade, and bright pink salmon fillets.

Ingredients

• 3 rainbow bell peppers (seeded and chopped)
• 1 medium onion (peeled and roughly chopped)
• 4 salmon fillets ((approximately 1 1/2 pounds))
• 1/2 cup fresh lime juice (2-3 limes)
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons water
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika

Instructions

1. Line a broiler-safe sheet pan with parchment paper and preheat the oven to the broil setting on high heat.
2. Spread the peppers and onion onto the prepared baking sheet in an even layer, and then place the 4 fillets of salmon evenly, spreading the peppers and onions to make room for each fillet.
3. Add the lime juice, cilantro, olive oil, water, honey, salt, chili powder, cumin, and paprika to a small bowl and whisk well to combine. Mixing in the honey may take some work, but just continue to stir and it will come together. Alternatively, you could warm the honey first.
4. Pour the marinade over the vegetables and salmon in an even layer.
5. Toss the vegetables to coat them in the marinade, and flip the salmon fillets over to coat both sides with the mixture.
6. Place the baking sheet in the oven and cook for approximately 10 minutes, or until the salmon flakes easily and the peppers are beginning to char on the edges.
7. Remove from the oven and serve immediately with additional chopped cilantro and lime wedges (if desired).

36. Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! 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 Lettuce Wraps’]

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free! 

Ingredients

• 1 pound ground chicken
• 2 Tablespoons peanut oil
• ½ onion ((finely diced))
• ½ Tablespoon minced garlic
• 1 cup red or green pepper ((finely diced))
• 8 ounces water chestnuts ((drained & finely diced))
• 3 Tablespoons soy sauce*
• 3 Tablespoons hoisin sauce**
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon peanut butter
• 1 Tablespoon honey
• 2 teaspoons sweet chili sauce
• ½ teaspoon garlic powder
• ¼ teaspoon powdered ginger
• ¼ cup peanuts ((crushed))
• ¼ cup sliced green onions
• Lettuce or your favorite Asian salad

Instructions

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
3. Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
5. Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

37. Noodle Bowl

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

Ingredients

• 8 oz (225 g) dried rice noodles
• 1 tbsp sesame oil
• 14 oz (400 g) firm tofu, pressed and cubed
• 1 cup shredded carrot
• 1 cup thinly sliced bell pepper
• 1 cup snap peas
• 3 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Instructions

1. 1. Cook rice noodles according to package directions until just tender; drain and rinse with cold water.
2. 2. Toss tofu with 1 tsp soy sauce and pan-fry in a skillet with 1 tsp oil until golden; set aside.
3. 3. In the same skillet, add the remaining oil and sauté carrot, bell pepper, and snap peas for 3-4 minutes until crisp-tender.
4. 4. In a small bowl, whisk together the remaining soy sauce, rice vinegar, honey, ginger, garlic, and a splash of water to make the sauce.
5. 5. Toss the noodles with the sauce and vegetables, then fold in the tofu.
6. 6. Garnish with sesame seeds and green onions and serve warm.

38. Pasta with Pink Sauce

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

Ingredients

• 12 oz (340 g) pasta (penne or rigatoni)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 can (14 oz / 400 g) crushed tomatoes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Instructions

1. 1. Cook pasta in salted water until al dente; reserve 1/2 cup pasta water before draining.
2. 2. In a skillet, heat olive oil; sauté onion and garlic until translucent.
3. 3. Add crushed tomatoes and simmer 8-10 minutes to develop flavor.
4. 4. Stir in cream to create a pink sauce and simmer 2-3 minutes.
5. 5. Toss the pasta with the sauce, adding pasta water to loosen if needed; stir in basil.
6. 6. Finish with Parmesan, season to taste, and serve.

39. Cherry Tomato Mozzarella Spaghetti

Weeknight Cherry Tomato & Mozzarella Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Weeknight Cherry Tomato Spaghetti is the perfect quick and simple dinner recipe for a busy weekday. A fresh and light meal!

Ingredients

• 500 g Cherry Tomatoes
• Olive Oil (Extra virgin, or butter)
• 1 small yellow onion
• 2 garlic cloves (minced)
• Herbs
• salt & pepper
• Spaghetti (or any other pasta shape)
• 1 bag Mozzarella Mini Balls
• Basil Leaves (fresh)

Instructions Make the sauce

1. Wash your cherry tomatoes and cut them in half.
2. In a wide pan add olive oil and turn the stove to medium heat.
3. Add your onions and sweat them for 1-2 minutes till they start getting soft.
4. Add the garlic and let cook for another minute.
5. Add the cherry tomatoes and herb sprig of your choice.
6. Mix well and let cook till the tomatoes are nice and soft.
7. Turn down the heat to the lowest setting and cover the pan.

Cook the pasta.

1. Bring a big pot of salted water to a boil.
2. Once boiling turn down the heat to medium and add the spaghetti.
3. Let cook for 10 minutes or according the package.

Assemble

1. Add some pasta water to the sauce. Mix well.
2. Add the spagetti and mix till they are all nicely covered.
3. Add the mozzarella balls and stir.
4. Immediately serve and decorate with fresh basil leaves.

40. 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.

41. Salsa Shredded Chicken Meal Prep Bowls

Salsa Shredded Chicken Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘2’, ‘2 meal prep bowls’]

Try these high protein salsa shredded chicken meal prep bowls and have your high protein meals ready for the week to come. Bring those Spanish flavors into your kitchen!

Ingredients

• 3 boneless (skinless chicken breasts (1lb, 450g))
• 16 oz mild salsa sauce (450g)
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1 tsp paprika powder
• 1 lb cauliflower floret (450g)
• ½ tsp salt
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 tbsp olive oil
• Pinch of salt

Instructions

1. Take out your chicken breasts and add them to a pot. Pour in the chicken broth and salsa sauce. Add paprika and chili powder. Give it a stir.
2. Cover the pot with a lid and bring it to boil. Once that’s done, lower the heat and let it simmer for 30 minutes.
3. Preheat the oven to 425F (220 C). Cut all the bell peppers into ½ inch (1.3 cm) thick strips. Afterward, place them on a baking sheet and spray them with olive oil. Make sure it covers the peppers well and sprinkle a little bit of salt. Then, roast in the oven for 20-25 minutes until slightly browned.
4. While chicken is boiling and peppers are baking, take out your cauliflower floret. Wash it and break it apart. Shred-it in the food processor and let it steam for around 10 minutes. Add some salt to your taste once finished.
5. Once the chicken has simmered for 30 minutes, shred it with forks inside the pot and give it a stir afterward. Turn off the heat.
6. Once all the cooking is finished, salt the cauliflower and add it into the food storage containers. Divide all the portions in half and add chicken followed roasted pepper into the container.
7. You can store this meal prep in a fridge for up to 4 days. Glass containers tend to keep the food fresh for longer.

42. Cabbage Ramen

Cabbage ramen 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’]

Cabbage ramen is a quick and easy stir-fried noodle dish for your lazy day cooking. It’s made with a handful of simple ingredients and gets ready in just 15 minutes. If you are looking for a quick and easy meal recipe then this one is perfect for you.

Ingredients

• 2 packs of instant ramen (around 75 grams each pack)
• 2 cups roughly chopped cabbage (around 100 grams)
• 1 red onion (sliced)
• 4-5 stalks of spring onion (roughly chopped, keep white ad green parts separated.)
• 3-4 garlic cloves (finely chopped)
• 1 small piece of ginger (finely chopped)
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon roasted white sesame seeds
• ¼ teaspoon ground black pepper (adjust to taste)
• 2 tablespoons soy sauce
• 1 teaspoon red chili sauce or any hot sauce of choice
• 1 teaspoon white vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• Water to boil ramen

Instructions

1. Heat vegetable oil and sesame oil in a large wok or pan.
2. Add chopped ginger, garlic, the white part of spring onion, and sliced red onion. Saute on a high flame until the onion turns translucent.
3. Add chili flakes and saute for a few seconds.
4. Add shredded cabbage and ground black pepper. Saute on a high flame for 3-4 minutes or until the cabbage is no longer raw but still crunchy.
5. Push the cabbage towards the edges of the skillet to create some space in between.
6. Add soy sauce, chili sauce, and vinegar in the center. Saute for a few seconds and then mix everything.
7. In a separate pot, cook instant ramen as per the instructions given on its packet. Discard the seasonings.
8. Strain the ramen and add to the skillet of stir-fried cabbage.
9. Also, add spring onion greens and roasted sesame seeds. Stir fry for 3-4 minutes on a high flame while mixing continuously with a pair of tongs.
10. Garnish with more roasted sesame seeds and enjoy!

43. Korean Cold Spicy Noodles

Korean Cold Spicy Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz (225 g) somyeon or thin wheat noodles
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 2 tsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 green onions, sliced
• 1 hard-boiled egg, halved (optional)
• Sesame seeds for garnish

Instructions

1. 1. Cook noodles according to package, then rinse with cold water and drain well.
2. 2. In a bowl, whisk gochujang, rice vinegar, soy sauce, sugar, and sesame oil to make the dressing.
3. 3. Toss noodles with the dressing; mix in cucumber and carrot.
4. 4. Top with green onions, egg halves if using, and sesame seeds; serve cold.

44. Air Fryer Stuffed Chicken Breast

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

Ingredients

• 4 boneless, skinless chicken breasts (about 1 1/2 lb / 680 g)
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. 1. Slice a pocket in each chicken breast; season with salt and pepper.
2. 2. Mix spinach, feta, and garlic; stuff evenly into each pocket.
3. 3. Brush the outside with olive oil and rub with paprika, then season again.
4. 4. Preheat the air fryer to 360°F (180°C).
5. 5. Place chicken in the air fryer and cook 18-22 minutes, flipping halfway, until the internal temperature reaches 165°F (74°C).
6. 6. Let rest 5 minutes before serving.

45. 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.

46. 4 Ingredient Cacio E Pepe

4 ingredient Cacio e Pepe Recipe that will catapult you into pasta heaven is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

Cacio e Pepe. Cheese, pasta, pepper, and salt. Your new favorite pasta will be ready to go, with a glass of Frascati, in 25 minutes.

Ingredients

• 1/2 pound (8 ounces) linguine pasta
• 1 1/2 cups (4 ounces) Pecorino Romano, freshly grated
• 2 teaspoons whole tellicherry peppercorns, cracked
• 1/3 cup pasta water
• Salt

Instructions

1. Bring a pot of water to a boil and generously add salt.
2. In the meantime, finely grate cheese, crush the peppercorns, and mix in a bowl.
3. Add pasta to boiling water and stir for the first couple minutes.
4. Taste the pasta water, make sure you taste the salt.
5. A minute before the pasta is perfectly al dente, use tongs to transfer pasta into a skillet.
6. Add 1/3 cup hot pasta water to the skillet.
7. Add finely grated cheese and cracked peppercorns and stir for about 1 minute until the cheese melts and clings to the pasta.
8. Serve & enjoy!

47. Vegan Sausage Casserole

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

Ingredients

• 12 oz vegan sausage, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups diced potatoes (about 300 g)
• 1 red bell pepper, chopped
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C) or place a covered pan over medium heat on the stove; sauté onion, pepper, and garlic in olive oil until softened.
2. 2. Add potatoes and vegan sausage; cook 5-7 minutes to begin browning.
3. 3. Stir in tomatoes, broth, paprika, and oregano; season to taste.
4. 4. Transfer to a baking dish and bake for 30-40 minutes until potatoes are tender, or simmer on the stove until done.
5. 5. Let rest a few minutes before serving.

48. Spicy Garlic Noodles

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

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

This spicy garlic noodles recipe combines epic flavors into one delicious, savory, addictive dish. I made it so that it’s easily adaptable to your taste. But either way, spicy garlic noodles is a dish you didn’t know you wanted so badly.

Ingredients

• 8 ounces long, flat pasta of your choice
• 2 tablespoons vegetable oil
• 1 large shallot, diced (1/2 cup)
• 6 cloves garlic, minced
• 1/2 tablespoon grated fresh ginger
• 1 bunch of scallion, chopped (3 Tbsp whites/light green & 3 Tbsp dark greens)
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoons Sambal Oelek
• 1 tablespoon sesame seeds

Instructions

1. Cook pasta in salted water, according to package instructions. Reserve some of the pasta water to add to the sauce later.
2. In a saucepan, over medium heat, heat a couple tablespoons of vegetable oil.
3. Add the chopped shallots and stir. The shallots should “hiss” a little when they touch the oil, which means the oil temperature is perfect to sauté the shallots, getting them translucent and bringing out the sweetness. The sautéing will take about two or three minutes.
4. Add the minced garlic, grated ginger, and chopped white parts of the scallions for another minute, stirring everything well.
5. Add the rest of the ingredients – except the dark green parts of the scallions and the sesame seeds – and reduce heat to a simmer.
6. Mix very well and taste. Yes, it’s in your face. It’s strong, bitey, and hot.
7. Add some of the saved pasta water to reach the desired consistency for the sauce.
8. Now it’s time for you to make it your own. Add some chili flakes maybe? Squeeze in some fresh lime juice?
9. Before serving, toss the pasta with the sauce and mix.
10. Top off with sesame seeds and the chopped green scallions.
11. Enjoy!

49. Buffalo Chicken Rice Bowl

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

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘2’, ‘2 people’]

This Buffalo Chicken Rice Bowl is healthy, tasty and great for meal prep. It’s made with lots of veggies, tender chicken breast, rice, buffalo sauce and blue cheese.

Ingredients

• 2 thinly sliced boneless skinless chicken breast ((about ½ lb))
• ½ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• salt and pepper to taste
• 1 tablespoon olive oil
• 6 cups spring mix
• ⅔ cup broccoli slaw mix or coleslaw mix
• 1 cup cooked white rice, brown rice or cauliflower rice (- To make my life easier, I use frozen cooked rice)
• 4 tablespoons blue cheese crumbles
• 4 tablespoons buffalo sauce (I used Primal Kitchen’s Buffalo Sauce)
• 2 tablespoons thinly sliced scallions

Instructions

1. Place the chicken breasts into a bowl. Add ½ tablespoon olive oil and spices. Massage all chicken with your hands to make sure the the spices are evenly distributed.
2. Heat a skillet on medium with ½ tablespoon olive oil. Add the chicken to the skillet. Cook for 3-4 minutes on each side or until the internal temperature has reached 165 degrees F.
3. Set the chicken aside to rest as you assemble the bowls. Grab two bowls. Place half the amount of each ingredient into each bowl.
4. First, place the spring mix on the bottom and then the slaw mix. Slice your chicken breasts and add them on top. Next, add the cooked rice, blue cheese and buffalo sauce.
5. Optional: Add ranch dressing on top. I love THIS one from Primal Kitchen!
6. Enjoy!

50. Chicken Corn Rice Bowls

Chicken Corn Rice Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 bowls’]

This flavorful bowl features juicy chicken, sweet corn, and fluffy rice with a zesty dressing. A high-protein, low-calorie meal that’s also gluten-free!

Ingredients

• 1 lb chicken breast (skinless and boneless, diced)
• 1 tbsp olive oil
• 2 tsp paprika powder
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper (to taste)
• 1/4 cup sour cream
• 1 clove garlic (minced)
• 1/2 tsp paprika
• 1/2 tsp lime zest (grated)
• 2 cups cooked basmati rice
• 1 15 oz can whole kernel corn (drained and rinsed)
• 1/4 cup feta cheese (crumbled)
• 1/4 cup cilantro (chopped)
• 1 lime (cut into wedges)

Instructions Chicken

1. Place a non-stick skillet over medium-high heat and add olive oil to it.
2. Once hot, add in the chicken, cover with paprika powder, garlic powder, ground cumin, chili powder, salt and black pepper.
3. Cook the chicken for 6-8 minutes until it has fully cooked. Flipping the chicken throughout. Remove from heat.

Dressing

1. In a small bowl mix together all of the dressing ingredients.

Assemble Rice Bowls

1. Divide rice into 4 bowls. Top up with corn, cooked chicken and then feta cheese.
2. Drizzle with the dressing, garnish with cilantro and lime wedges on top.
3. Serve warm or cold.

51. Balsamic Roasted Veggie Salad

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

Ingredients

• 2 cups cubed butternut squash
• 1 large red onion, cut into wedges
• 1 red bell pepper, chopped
• 1 medium zucchini, sliced
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 2 tbsp olive oil (for roasting)
• Salt and pepper to taste
• 1/4 cup balsamic vinaigrette
• 1/4 cup crumbled feta or goat cheese

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss squash, onion, pepper, and zucchini with 1 tablespoon olive oil; season and roast 20-25 minutes until tender and caramelized.
2. 2. In a large bowl, mix the roasted vegetables with the greens while still warm.
3. 3. Drizzle with balsamic vinaigrette and toss to coat; sprinkle with cheese and serve.

52. Vegan Asparagus Mushroom Pasta

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This one pot Vegan Asparagus Mushroom Pasta recipe takes less than 30 minutes to make. It’s a delicious spring or summer pasta with a refreshingly light sauce. Gluten-free.

Ingredients

• 3 quarts water (to boil pasta)
• 1 tablespoon kosher salt
• 8 oz brown rice gluten free penne pasta (or pasta of your choice)
• 1 pound asparagus (typically 1 bunch) (snap off the tough ends, cut into 1-inch pieces)
• 1 tablespoon extra-virgin olive oil
• 2 large cloves garlic (minced)
• 7 oz beech mushrooms or other mild-flavored mushrooms (chopped into 1-inch pieces)
• 3/4 teaspoon sea salt (plus 1 tablespoon for pasta water, to taste)
• 1 tablespoon vegan butter (or extra-virgin olive oil)
• 2 teaspoons fresh thyme (destemmed, crush gently before adding to the pasta, reserve a few sprigs for garnish)
• ¼ cup vegan Parmesan (optional, plus extra for topping, or use a sprinkle of nutritional yeast)

Instructions

1. In a medium saucepan, bring water to boil on medium heat.
2. When water is boiling, add 1 tablespoon kosher salt, then add pasta and stir immediately. Cook pasta up to 2 minutes before the recommended cook time period for the pasta, stirring occasionally throughout.
3. Two to five minutes before the pasta is done, add the asparagus to the boiling water, and cook for two to five more minutes, stirring occasionally, until the asparagus turns bright green and the pasta water starts gently boiling again. If your asparagus is thick, you may need 4 to 5 minutes of cooking. Skinny asparagus only needs a couple of minutes of cooking time.
4. Reserve a half-cup of pasta water. Drain the asparagus and pasta in a colander. Do not rinse.
5. Place the empty saucepan back on low to medium heat. Add 1 tablespoon olive oil and after 30 seconds or when the oil starts to shimmer, add garlic. Stir the garlic continuously for 30 seconds, do not let the garlic turn brown. If it starts turning golden, add the mushrooms and stir immediately.
6. After adding mushrooms, stir, and add ¾ teaspoon sea salt, vegan butter, and fresh thyme. Sauté for 3 to 5 minutes, stirring frequently on low-medium to medium heat. If you are seeing browned bits on the bottom of the saucepan, you can deglaze with ¼ cup to ½ cup of the reserved pasta liquid.
7. Stir in the pasta and asparagus. Add a couple of pinches of sea salt to taste. Keep stirring for a couple of minutes, until the vegetables and pasta are heated through.
8. Serve immediately. Add freshly ground black pepper as desired, and grated vegan Parmesan. Garnish with sprigs of fresh thyme.

53. Lasagna for Two

Lasagna For Two is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT55M · Total: PT1H25M · Yield: 4

Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling.

Ingredients

• 3-6 uncooked lasagna noodles (preferably no boil)
• 1 teaspoon vegetable oil
• 1/2 pound ground beef
• 1/2 cup diced white or yellow onion
• 1 carrot, diced
• 1 garlic clove, minced
• 2 1/4 cups your favorite spaghetti sauce
• 1 cup full-fat ricotta cheese
• 1 egg, room temperature
• 1 cup shredded mozzarella cheese
• 1/4 cup + 2 tablespoons shredded Parmesan cheese
• 2 tablespoons chopped basil plus more for garnish
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 375F. Have a 9×5 loaf pan ready.
2. If using no boil lasagna noodles, you don’t need to cook them.If using traditional noodles, bring a large pot of water to a boil. Add the lasagna noodles and a big handful of salt. Cook until al dente, about 5-8 minutes. Do not overcook. Drain and cool.
3. In a large skillet, heat the oil. Once hot, add the ground beef, onion, carrot, and a big pinch of salt. Cook until meat is brown and no longer pink, about 5-8 minutes. Drain off excess grease.
4. Add the garlic and cook 1 minute. Taste and adjust for salt. Stir in 1 1/2 cups spaghetti sauce then bring to a simmer. Remove from the heat.
5. Meanwhile, in a large bowl whisk together the ricotta, egg, 1/2 cup mozzarella, 2 tablespoons parmesan, basil, and salt.
6. Spread 1/4 cup sauce onto the bottom of the loaf pan into a thin layer. Add 1-2 noodles to cover the bottom, depending on noodle width. If the noodles are too long, cut off the ends to fit.
7. Spread half of the ricotta mixture on top of the noodles then add half of the meat mixture on top. Top with 1-2 more noodles
8. Repeat the layering one more time, using up the remaining ricotta and meat mixture.
9. Top with the last 1-2 noodles then cover with the remaining 1/2 cup sauce. Sprinkle with the remaining 1/2 cup mozzarella and 1/4 cup parmesan cheeses.
10. Cover tightly with foil. If using traditional noodles, bake for 20 minutes or until noodles are tender (use a toothpick or small sharp knife to test). If using no boil noodles, bake for 30 minutes.
11. Remove the foil and bake another 15 minutes or until the top is browned. Let sit about 15 minutes before cutting and serving. Garnish with basil, if desired.

54. Ginger Garlic Noodle Soup

Ginger Garlic Noodle Soup with Bok Choy 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’]

Ginger Garlic Noodle Soup with Bok Choy is a nutritious, comforting, and flu-fighting twenty-minute recipe made with homemade vegetarian broth, noodles, mushrooms, and baby bok choy. Easily make it your own by adding chicken, shrimp, spicy chilis, or other veggies.

Ingredients

• 1 tablespoon olive oil
• 3 shallots (diced)
• 1 bunch green onions (chopped, green and white divided)
• 4 cloves garlic (minced)
• 2 tablespoon ginger (fresh, minced)
• 5.5 cups low sodium chicken broth (or vegetable broth for vegan)
• 2 whole star anise
• 2 tablespoon soy sauce (or Tamari for a Gluten Free option)
• 10 oz crimini mushrooms (sliced)
• 6 oz rice noodles
• 1.5 heads bok choy (roughly chopped)
• sesame seeds (for topping)
• red pepper flakes (for topping)

Instructions

1. Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
2. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
3. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion.
4. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
5. Carefully pour the chicken stock or water (or mix) into the pot and bring to a simmer. To the pot add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
6. Remove lid from the pot and carefully remove and discard each star anise from the soup.
7. Add the sliced mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender. Season to taste.
8. Divide soup between bowls and garnish with sesame seeds, the green parts of green onions and red pepper flakes (if desired).

55. Air Fryer Acorn Squash

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

Ingredients

• 1 medium acorn squash (about 2 to 2.5 lb / 900–1100 g)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional toppings: butter, cinnamon, or maple syrup for serving

Instructions

1. 1. Halve the squash and scoop out the seeds; brush the inside and cut edges with olive oil; season with salt and pepper.
2. 2. Preheat the air fryer to 360°F (180°C).
3. 3. Place halves cut-side down in the basket and air-fry for 18-22 minutes until tender when pierced.
4. 4. Remove and let rest briefly; serve with butter, cinnamon, or maple syrup if desired.

56. 20 Minute Pesto Butter Beans

20 Minute Pesto Butter Beans 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’, ‘Serves 2’]

These easy pesto butter beans are ready in a snap – perfect for busy weeknights!

Ingredients

• 1 Tablespoon butter
• 1 small shallot, thinly sliced
• 1 15-ounce can butter beans, rinsed and drained
• ⅔ cup broth or stock (we love using parmesan broth here, but chicken or veggie stock work too!)
• 2 Tablespoons basil pesto
• 1 Tablespoon lemon juice
• Salt and pepper to taste
• Shaved or shredded parmesan cheese
• Fresh basil leaves
• Toasted Crusty bread or sourdough slices, for dipping
• Poached or fried eggs

Instructions

1. Melt butter in a large skillet over medium-high heat. Add shallots and sauté, stirring occasionally, for 2-3 minutes until lightly browned.
2. Add butter beans to skillet. Stir to combine and cook for 1-2 minutes to start warming them up.
3. Stir in the broth, then bring mixture to a simmer and cook another 3-4 minutes until beans are heated through. Pro Tip: Toast your bread slices while the beans are simmering.
4. Stir pesto and lemon juice into beans along with salt and pepper.
5. Ladle beans into serving bowls. Top with parmesan cheese, fresh basil, and a few turns of cracked black pepper. Serve immediately with a side of toasted crusty bread.

57. Air Fryer Pasta Bake

Air Fryer Pasta Bake 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 servings’]

This is the easiest Air Fryer Pasta Bake recipe that is perfect for lunch or dinner. Simply cook your favourite pasta, mix with pasta sauce, top with cheese and cook in the air fryer.

Ingredients

• 250 grams pasta (uncooked)
• 500 grams pasta sauce (I mixed tomato sauce and cheese sauce.)
• 75 grams cheddar cheese
• 1 cup mixed vegetables (cooked)

Instructions

1. Start by cooking the 250 grams pasta until just al dente as it will continue to cook in the air fryer.
2. Mix the cooked pasta with your choice of 500 grams pasta sauce.
3. I mixed tomato pasta sauce with a homemade cheese sauce.
4. Add any extras such as cooked veggies 1 cup mixed vegetables and/or seasoning.
5. Transfer the pasta to a baking dish. Which baking dish you use will depend on the size of your air fryer.
6. Top with plenty of grated cheese. 75 grams cheddar cheese
7. Place the baking dish in the air fryer basket.
8. Air Fryer at 180C or 360F for 10 minutes or until the cheese melts and is golden brown and bubbling.
9. The pasta bake time will vary based on size of your casserole dish and air fryer model.

58. Blackberry Goat Cheese Grilled Cheese

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

Ingredients

• 8 slices sourdough bread
• 8 oz goat cheese, softened
• 1/2 cup blackberry jam
• 2 cups fresh arugula or baby spinach
• 2 tbsp butter

Instructions

1. 1. Spread goat cheese on four slices of bread and spread blackberry jam on the remaining four slices.
2. 2. Layer greens on the cheese-spread slices and assemble into sandwiches.
3. 3. Butter the outer sides and grill in a skillet over medium heat for 3-4 minutes per side until golden and the cheese is melty.
4. 4. Slice and serve warm.

59. 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

60. Chicken Zucchini Bake

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’, ‘4 (or 2 large servings)’]

This Chicken Zucchini Bake has a delicious blend of diced chicken, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.

Ingredients

• 8 ounces boneless chicken
• 4 ounces fresh mushrooms
• 1 medium zucchini
• 2 Tablespoons butter
• Salt and fresh ground black pepper, to taste
• 2 cups shredded Italian cheese blend
• 1/2 cup sour cream
• 2 green onions
• 2 eggs – large or jumbo (beaten)
• 2 teaspoon dried basil

Instructions

1. Preheat the oven to 375 F.
2. On a cutting board, dice the chicken into bite-sized cubes.
3. Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
4. Melt the butter in a large pan on medium heat.
5. Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
6. In a bowl, mix together the cheese, sour cream, green onions, beaten eggs,basil, salt, and black pepper, until well combined.
7. Stir in the chicken, zucchini and mushrooms until wellcoated.
8. Spray two 18.6 ounce individual baking dishes with non-stick spray.
9. Pour the chicken and cheese mixture into the two dishes,divided evenly.
10. Bake 30-35 minutes.
11. Allow to cool 5 minutes before serving.
12. Serve hot dishes on top of pot holders or trivets to protect the table or counter top.

61. 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.

62. Spicy Udon Noodles

Spicy Udon Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) udon noodles
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2-3 tablespoons gochujang (Korean chili paste)
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 cup sliced mushrooms
• 1 cup sliced bell pepper
• 1 cup shredded carrot
• Sliced scallions and sesame seeds for garnish (optional)

Instructions

1. 1. Cook udon noodles according to package, then drain and rinse briefly.
2. 2. In a wok or large skillet, heat sesame oil and sauté garlic and ginger until fragrant (about 30 seconds).
3. 3. Add mushrooms, bell pepper, and carrot; stir-fry 3-4 minutes until crisp-tender.
4. 4. Stir in gochujang, soy sauce, and rice vinegar; add noodles and toss to coat, cooking 1-2 minutes more to blend flavors.
5. 5. Garnish with scallions and sesame seeds and serve.

63. 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.

64. Easy Shrimp Risotto with Peas

Easy Shrimp Risotto with Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Easy Shrimp Risotto with Peas can be made in under 30 minutes and it’s so much cheaper making this at home vs. ordering it in a restaurant. Perfect for a ‘date night’ at home!

Ingredients

• 1/2 lb medium to large sized Shrimp (peeled and deveined)
• 4 Tbs EVOO divided
• 1 Shallot finely chopped
• 2 Cloves minced Garlic
• 1 cup Arborio Rice
• 1/2 cup White cooking wine
• 2 cups Vegetable broth
• 1/2 cup Frozen Peas thawed
• 1 Tbs Lemon juice
• 2 Tbs Butter softened
• 1/4 cup Grated Parmesan
• 1 tsp Sea Salt
• 1/2 tsp Pepper

Instructions

1. Heat a large skillet over med/high and add 2 Tbs EVOO.
2. When the oil starts to shimmer add Shrimp and sprinkle with just a dash of Sea Salt and Pepper.
3. Sauté Shrimp about 3 minutes until they turn nice and pink on all sides and are cooked all the way through.
4. Remove and set aside.
5. Add 2 Tbs EVOO to the skillet and turn heat down to medium.
6. Add Shallots and sauté until golden color (approximately 2 minutes).
7. Add Garlic and sauté 1 minute.
8. Add Rice and stir for 1-2 minutes until toasted.
9. Add White Wine and cook until Wine is reduced or evaporated.
10. Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below).
11. When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock.
12. Add in Salt, and Pepper to Rice and stir.
13. Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes).
14. Taste and add more Salt/Pepper if needed.
15. Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Peas, Lemon juice, Butter and Parmesan Cheese.
16. Turn off heat and stir quickly until creamy in texture.
17. Add Shrimp and serve immediately.
18. Enjoy!

65. Chicken Marsala Pasta

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘5’]

This healthy Chicken Marsala Pasta recipe is prepared with sautéed mushrooms in a garlic, shallot, and wine sauce made without cream!

Ingredients

• 6 cloves garlic
• 2 shallots (can sub 1/2 an onion)
• 1 lb. chicken breasts (boneless and skinless)
• 3 Tbsp. gluten free flour blend (or AP flour if not gluten free)
• 2 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1/3 cup white wine (such as Sauvignon Blanc or Pino Grigio)
• 1/3 cup sweet marsala wine
• 2 8 oz. packages mushrooms (such as cremini or Portobello)
• 1 12 oz. package gluten free spaghetti noodles (or regular spaghetti noodles if not gluten free)
• 1 cup low sodium chicken broth
• 1/2 cup Parmesan cheese (plus more for garnish)
• 3/4 tsp. kosher salt
• 3/4 tsp. pepper
• 1/4 cup fresh herbs such as parsley or chives (optional)

Instructions

1. Mince 6 cloves of garlic and 2 shallots (can sub 1/2 an onion).
2. Wipe 2 8 oz. packages of mushrooms (any variety) with a cloth to remove any excess dirt. Once cleaned, slice all of the mushrooms.
3. Cut 1 lb. of boneless, skinless chicken breasts into chunks. Try to make sure they are relatively the same size to ensure that they cook evenly.
4. Place the diced chicken in a bowl or onto a large plate and sprinkle with 3 Tbsp. of gluten free flour blend (or AP flour if not gluten free). Toss until the chicken is evenly coated in the flour.
5. Heat a large skillet to medium high and add 2 Tbsp. olive oil. Once the oil is heated, add the diced chicken to the pan along with ¼ tsp. each of kosher salt and pepper. Sauté for 4-5 minutes per side. (The chicken should be cooked through).If the chicken does not all fit in the skillet, this may need to be completed in batches. Make sure to add more oil before cooking the second batch, so that the chicken does not dry out.Once all the chicken is cooked, remove it from the skillet and set aside.
6. Reduce the heat to medium and add 1 Tbsp. unsalted butter. Once the butter is melted, add the minced garlic and shallots to the skillet. Sauté for 4-5 minutes, stirring occasionally.There will be brown bits on the bottom of the skillet. Don’t get rid of these brown bits, as they provide the dish with great flavor.
7. Once the garlic and shallots are sautéed, add ⅓ cup each white wine and sweet marsala wine. Return the heat to medium high and allow the wine to cook for 4-5 minutes. The liquid will reduce a bit and the alcohol flavor will dissipate from the wine.Scrape up the brown bits with a wooden spatula.
8. Add the sliced mushrooms, along with ¼ tsp. each of kosher salt and pepper. Sauté the mushrooms for 8-10 minutes, stirring occasionally. The mushrooms will soften slightly and cook down a bit.
9. Prepare 1 12 oz. package of gluten free spaghetti noodles (or any spaghetti noodles if not gluten free) according to package instructions. Cook the spaghetti noodles just until al dente. Once cooked, drain the noodles and rinse them under cold water (this will prevent them from becoming mushy or sticky).
10. Add the chicken back to the skillet and stir until combined. Pour 1 cup of low sodium chicken broth into the skillet and add ¼ tsp. each kosher salt and pepper. Stir until combined.
11. Cook the chicken and mushroom mixture for a few minutes over medium heat, allowing the sauce to thicken a bit.
12. Once the sauce is heated, add the cooked and drained pasta to the skillet, along with ½ cup of shredded Parmesan cheese. Toss the pasta in the sauce until completely coated.
13. Continue to cook over medium heat until pasta is completely coated and heated through.
14. To serve: Serve pasta with some extra shredded Parmesan cheese and garnish with fresh herbs such as parsley, chives, or basil (optional).

66. Chickpea Tikka Masala

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.

67. Crock Pot Pizza

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

Recipe details: Prep: PT20M · Total: PT270M · Yield: [‘8’, ‘8 people’]

Ingredients

• 1 lb Ground Meat (Browned)
• 1 Jar Spaghetti Sauce
• 1 Box Lasagna Noodles (Cooked)
• 1 Package Pepperoni (Amount Optional)
• Mozzarella Cheese (Amount Optional)
• Parmesan Cheese (Amount Optional)

Instructions

1. Combine your browned ground meat and the spaghetti sauce to create your meat sauce for layering.
2. Place a layer of cooked lasagna noodles in the bottom of your crockpot.
3. Add a layer of meat sauce, then add your pepperoni or other favorite toppings.
4. Finish this first layer with a sprinkle of mozzarella cheese and a generous shake of Parmesan cheese.
5. Repeat layers! Continue layering lasagna noodles, sauce mixture, slices of pepperoni, and cheeses. You’ll have 3 total layers of pasta and toppings. Be sure to spread each ingredient out as evenly as possible!
6. Top with the remaining mozzarella cheese, then cover and cook on high for 2 hours, or low for 4 hours.
7. Serve warm with garlic bread and a fresh side salad.

68. Fried Spaghetti with Eggs

Fried Spaghetti with Eggs 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’]

Fried spaghetti with eggs is a great way to enjoy leftover spaghetti in a delicious meal that is great for breakfast, brunch, lunch, or dinner. This simple recipe results in crispy spaghetti, fried eggs, with a creamy garlicky sauce that pulls it all together in just minutes.

Ingredients

• 3 Cups leftover cooked spaghetti
• 3 Tablespoons olive oil
• 2 cloves garlic (smashed & peeled)
• 2 eggs (room temperature & separated)
• 1/4 Cup grated parmesan cheese (divided)
• salt, & fresh cracked black pepper (to taste)
• minced fresh parsley & additional parmesan cheese (topping)

Instructions

1. Begin by separating the room temperature eggs.   In a small bowl, you will want to have egg whites. Set aside. In a medium-sized bowl, you will need to put the egg yolks. You want the yolk bowl a bit bigger bowl to add the parmesan. Whisk the eggs so that yolks are creamy.  Whisk in 2 Tablespoons of the parmesan cheese with the yolks and set aside keeping it at room temperature.
2. Once both cloves of garlic are crushed, the peel falls right off.  Remove the peels.    Warm the olive oil in a 10″ skillet over medium-low heat for 1 minute.  Reduce to low heat and add the crushed garlic and let it warm in the olive oil slowly for 3-4 minutes.  Once the garlic is just starting to brown, you want to remove it. You do not want to burn or “cook” the garlic, it is more about getting the essence of the garlic to flavor the olive oil slowly.
3. Add the pasta and stir to combine and coat with the garlic-infused oil.  Let it fry in the skillet on medium-high heat in an even layer for 5 minutes. Toss with tongs every minute or so to ensure all sides of the spaghetti get fried.
4. Turn the heat down to low and let the heat come down for 2 minutes. To the spaghetti add the egg whites to cook over low heat.  Gently scramble them and coat the pasta.  Once heated through and combine, try and get it in a single layer in the pan so some of the pasta and eggs can fry a bit.  You don’t want to burn the eggs but get them a little bit fried.  Turn off the heat to cool it a bit from the fried stage.  You want it warm but not blazing hot.
5. Add two tablespoons of the egg yolk mixture to the warm pasta. Toss with tongs to combine so the warm pasta can gently warm up the egg yolks. Do not add it HOT or all of the egg yolks at once as it will cook/scramble the egg yolks. You want the egg yolks to combine with the pasta slowly and warm just enough to create a creamy sauce.  Add a small amount of pasta at a time, stir and repeat 2-3x.  Once all the egg yolk mixture is combined with the pasta, add additional parmesan cheese at this time and toss in the pan with tongs.
6. Divide the fried spaghetti into two pasta bowls. Top with fresh parsley and additional parmesan cheese as a topping.  Also, add salt & fresh cracked pepper to taste and serve.
7. Enjoy immediately.

69. Teriyaki Salmon Bite Rice Bowls

Air Fried Teriyaki Salmon Bites Rice Bowls 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’]

Air Fryer Teriyaki Salmon Rice Bowls are perfect for busy weeknights! This recipe is ready in 30 minutes, and it’s made with a handful of simple ingredients.

Ingredients

• 3 Filets of Salmon, cut into cubes.
• 1/2 Cup Primal Kitchen Teriyaki Sauce (I used their thick n sticky honey teriyaki sauce.)
• 4 Cups Steamed Broccoli Florets
• 4 Cups Cooked Basmati Rice (Use whatever rice you prefer!)
• Sesame Seeds
• Green Onion, Thinly Sliced

Instructions

1. Start by cutting the skinless salmon filets into 2-inch pieces. Add to a large bowl with the teriyaki sauce and stir until they’re completely coated in the sauce.
2. Add the marinated salmon onto a parchment paper lined tray or directly into a greased air fryer. Air fry at 375 degrees for 7-8 minutes.
3. To steam the broccoli, add broccoli florets into a saucepan with about 1 inch of water. Cover the pot and let simmer until broccoli is fork tender.
4. Assemble the bowls by adding rice, steamed broccoli, air fried salmon bites, and top with an extra drizzle of teriyaki sauce. For garnish add sesame seeds and thinly sliced green onion!

70. Creamy Sage Chicken

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 people’]

This creamy sage chicken is an indulgent and cosy dish, with so much flavour from herbs and garlic. Quick and easy to make in your skillet.

Ingredients

• 2 chicken breasts (skinless)
• 1 tbsp olive oil
• 3 tbsp sage leaves (diced, adjust amount to preference)
• 1/2 white onion (diced)
• 2 garlic cloves (minced or finely diced)
• 1/2 cup coconut milk
• 1/4 cup chicken broth
• 1 tsp maple syrup
• 1 tbsp apple cider vinegar
• pinch salt
• pinch black pepper

Instructions

1. Slice the chicken breast into smaller fillets, and season with salt and black pepper. Place on a plate or board and cover with film. Use a meat mallet to flatten the chicken.
2. Heat the olive oil in your skillet and transfer the chicken using tongs. Fry the chicken for 3-4 minutes each side on a medium heat, or until you have an internal temperature of 165F. Use a spatter guard if required. Set the chicken aside on a plate.
3. If the skillet seems dry add a touch more olive oil. Fry the onion for 3-4 minutes, or until softened. Add the garlic and sage and cook for a further 2 minutes.
4. Pour in the chicken stock and apple cider vinegar. Bring the heat up (if required) so it is very slightly bubbling. Cook for 4-5 minutes or until it has reduced by about half.
5. Reduce the heat to low-medium. Pour in the coconut milk and maple syrup, and transfer the chicken back to the skillet. Cook for a further 4-5 minutes, turning the chicken a couple of times in the sauce. Season with more salt and black pepper to preference.

71. Creamy Paprika Chicken

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

This creamy paprika chicken is an indulgent, but oh-so easy to make comfort food dish! A simple skillet chicken recipe all the family will love.

Ingredients

• 2 chicken breasts
• 1 tbsp paprika (‘regular’ or sweet paprika*)
• 1 tbsp olive oil
• 2 garlic cloves (finely sliced)
• 1/2 cup heavy cream
• 1/2 cup chicken stock
• 1/3 cup flour (‘regular’ or spelt flour)
• 1/2 tsp dried thyme
• pinch salt
• pinch black pepper
• parsley (to garnish)

Instructions

1. Slice the chicken breasts into 3-4 pieces, depending upon their size. Sprinkle with salt, black pepper and dried thyme.
2. Add the flour to a bowl, then dredge the chicken fillets so they are evenly coated. You will likely not use all the flour.
3. Drizzle olive oil in your skillet and use tongs to place the chicken. Fry for around five minutes, turning so they are almost cooked through. Remove from the skillet and set aside on a plate.
4. If the skillet seems dry add a touch more oil, then reduce the heat and cook the sliced garlic for a few minutes. Be careful not to let it burn. Pour in the chicken stock and increase the heat to medium so that it is lightly bubbling. Use your tongs or a spatula to lift any bits of chicken from the skillet.
5. Sprinkle the paprika into the skillet, and stir well so that it dissolves into the stock.
6. Pour in the cream and stir again. Use tongs to add the chicken back to the skillet. Cook for 4-5 minutes to reduce the sauce, and check for an internal temperature of 165F at the deepest point of the chicken pieces.
7. Serve with sides of your choice, sprinkling with fresh parsley to preference.

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.