51 Friday Night Dinner Ideas for Family

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. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

2. Creamy Shrimp Primavera

Keto Shrimp Primavera 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 creamy shrimp primavera is the perfect special occasion family dinner!

Ingredients

• 1 lb shrimp (thawed)
• 1 onion (peeled and sliced)
• 1 pepper (sliced)
• 1 small head of broccoli (cut into florets)
• 1 zucchini (sliced)
• 3 tbsp butter
• 1 cup freshly grated cheese (I used asiago but parmesan would work too)
• 1/3 cup heavy cream

Instructions

1. In a large frying pan over medium heat cook the onions and peppers until softened. Add the broccoli and zucchini. Cover and cook over medium low for ten minutes or until the broccoli is tender. Remove the veggies from the frying pan and put them in a medium sized serving bowl.
2. Return the frying pan to the stove and cook the shrimp over medium heat until curled up and pink. Add the shrimp to the bowl with the veggies.
3. Return the frying pan to the stove and add the butter, cream, and cheese. Cook until the cheese melts. Sprinkle the gluccomannan over the top and whisk in, if using, to thicken the sauce.
4. Return the shrimp and veggies to the frying pan and gently fold them into the sauce. Put into individual bowls and sprinkle with extra cheese if desired.

3. Mozzarella Stuffed Chicken Breast with Pesto

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

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

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

Ingredients

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

Instructions

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

4. Egg Roll Bowls

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 -10 servings’]

Egg roll bowls provide all the yummy, comforting flavors of your favorite egg rolls in a low carb, protein rich, veggie packed bowl. This easy dinner bowl recipe is a universal people pleaser!

Ingredients

• 3 Tbsp soy sauce
• 1 Tbsp hoisin sauce
• 1 Tbsp rice wine vinegar
• 1 tsp chili paste (or more to taste)
• peanut oil or other neutral vegetable oil
• 1 lb ground pork
• 1/2 tsp 5 spice powder
• 2 tsp hoisin sauce
• 2 tsp soy sauce (I love Tamari)
• 1 tsp mirin (Japanese cooking wine)
• salt
• 1 medium onion, peeled, halved, and finely sliced
• 3 cloves garlic, minced
• 1 Tbsp grated ginger (or more to taste)
• 3 cups finely shredded Savoy or green cabbage
• 2 cups finely shredded red cabbage
• 2 stalks celery, thinly sliced
• 1 cup (heaping) snap peas or pea pods, sliced lengthwise.
• 1 cup (heaping) bean sprouts
• 1 cup sliced green onion
• 1 large carrot, shredded
• egg roll or wonton wrappers (they are the same thing, just in different sizes.)
• vegetable oil for frying

Instructions

1. Stir the sauce ingredients together and set aside.
2. Add a little oil to a wok or large skillet and heat until hot. Add the pork, and brown it, while breaking it apart into small crumbles as it cooks.
3. When there is no more pink left, add the 5 spice powder, hoisin and soy sauces, mirin, and a dash of salt. Continue to cook, stirring almost continuously, until the pork is nice and browned and cripsy, about 8 minutes. Remove to a plate. Note: if you’re cooking for kids or you just like things less spicy, you can brown the pork without anything added.
4. Add a bit more oil to the pan and add the onions, garlic, and ginger. Stir fry until the onion has softened a bit.
5. Scrape up any browned bits from the bottom of the pan as you stir fry. Add a splash of water if necessary to deglaze the pan better.
6. Add the cabbages and celery to the pan and stir fry over medium high heat just until the cabbage has started to wilt and reduce. Just a minute or two.
7. Add the pea pods, sprouts, green onion and carrots and toss for a minute or so more until everything is hot and brightly colored.
8. Drizzle the sauce over the pan and toss to combine and heat through. Add the browned pork, and any accumulated juices, to the pan and toss. Heat everything through.
9. Serve in bowls, either alone, or on top of rice or bean thread noodles.
10. Garnish with fried wonton strips, if desired. Directions below.

fried wonton strips

1. Slice your egg roll or wonton wrappers into small strips, about 1/2 inch wide by 3 inches long.
2. Heat 1/2 inch of vegetable oil in a skillet to hot but not smoking (about 340F) and fry the wonton strips, in batches, just until golden. This will happen very quickly so watch carefully. Remove to paper towels to drain. Note: if the strips burn, lower the heat and try again.

5. Chicken Bacon One Pot Meal

Chicken Bacon One Pot Meal 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: [‘4’, ‘4 servings’]

This delicious Chicken Bacon One Pot meal is perfect for an easy quick weeknight dinner idea. The chicken is cooked with potatoes and peas. Yum!

Ingredients

• 2 Large Chicken Breasts ( split into 2)
• 1 Medium Potato (cubed)
• 1 Cup Frozen Peas
• 4 Slices Turkey Bacon (sliced)
• 1 Cup Chicken Stock
• 1/2 ts Olive Oil
• Salt + Pepper to taste

Instructions

1. In a rimmed skillet, cook the bacon until it browns. Remove bacon and place on a plate.
2. Keep 1 tbs. of the bacon fat in the skillet
3. Brown chicken breasts in bacon fat on both sides. Remove from heat
4. Add potatoes to the skillet and let them brown.
5. Add the chicken back in the skillet and the chicken stock.
6. Let the mixture simmer until the sauce thickens up. About 10 minutes
7. Add the peas and let them cook in the sauce for 1-2 minutes
8. Remove from heat and place on a platter. Sprinkle the crispy bacon on top
9. Enjoy!

6. Easy Salmon Stir Fry

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

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

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

Ingredients

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

Instructions

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

Salmon

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

Veggies

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

Sauce

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

7. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

8. Vegan Miso Ramen Noodle Soup

One-pot Easy Vegan Ramen (with miso sesame soup) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Yield: [‘4’, ‘4 people’]

Easy and quick vegan ramen with a creamy miso and sesame soup! You only need one pot and ingredients that can be found in major supermarkets.

Ingredients

• 1 medium-size brown onion (diced)
• extra virgin olive oil (sesame oil or vegetable broth, as needed)
• 3 cloves garlic (crushed)
• 1 knob ginger (peeled and finely chopped (optional))
• 2 tbsp miso paste (or to taste)
• 4 cups (1 L) vegetable broth (stock) (or vegan-friendly broth of choice)
• 3 tbsp tahini (hulled or unhulled)
• 1 tbsp soy or tamari sauce
• Dash of rice wine vinegar, or any other vinegar (optional)
• 4 serves dried ramen or soba noodles (gluten free if needed)
• 2-4 heads bok choy (halved, or other Asian greens)
• 600g soft or medium tofu (cubed)
• 2 medium-size carrots (peeled and julienned )
• Spring onions (chopped finely)
• Sesame seeds
• Japanese mixed chilli (Shichimi Togarashi) (optional)

Instructions

1. Add the onion and a dash of oil to a large pot over high heat. Saute the onion for 5 minutes or until it’s slightly translucent. Add the garlic, ginger and miso paste. Saute for 2 minutes or until fragrant. If the ingredients start to burn, add a dash of the vegetable stock.
2. Add the stock, tahini, soy/tamari sauce and vinegar (if using) to the pot and reduce the heat to medium. Let the soup simmer for at least 10 minutes to allow the flavours to develop. If the soup is evaporating too quickly, add some water to the pot.
3. If you would like a thick soup, use a stick blender or stand blender to puree all the ingredients in the pot until smooth. If you would like a thin soup, pour the soup through a sieve into a large bowl. Discard the solids and return the soup to the pot.
4. Bring the soup to a boil. Add the noodles and Asian greens to the pot and cook for 5-7 minutes or until the noodles are tender.
5. 5 minutes before serving, add the tofu to the pot and allow it to heat through.
6. Divide the soup, noodles, vegetables and tofu into 4 bowls. Top with carrots and serve with spring onion, sesame seeds, Japanese mixed chilli or as desired. Enjoy immediately!
7. If you have leftovers, seperately store all parts of the recipe in airtight containers in the fridge for up to 3 days. The soup can also be frozen for up to 1 month.

9. Air Fryer Chicken Fajitas

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

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

Air Fryer Chicken Fajitas with bell peppers, onion and fajita seasoning is an easy weeknight dinner packed with tons of flavor. Whip these up for an easy meal when you don’t feel like firing up the grill, yet you’re craving delicious fajitas.These are exceptionally juicy for homemade fajitas and it’s all because of the magic of air frying!

Ingredients

• 1 pound Boneless Skinless Chicken Breasts (thinly sliced)
• 1/2 Green Bell Pepper
• 1/2 Red Bell Pepper
• 1/2 Yellow Bell Pepper
• 1/2 large Onion (white, yellow or red onion per your preference)
• 1/4 cup Vegetable Oil
• 1 tablespoon Lime Juice (approximately 1/2 a lime)
• 1.12 ounces Dry Taco Seasoning or Fajita Seasoning (1 packet)

Instructions

1. Slice the chicken breasts into thin strips.
2. Slice peppers and onions into strips.
3. In a large mixing bowl, add chicken, peppers and onions.
4. Add a dry packet of fajita seasoning.
5. Add 1 tablespoon of fresh lime juice.
6. Pour olive oil over the mixture and stir well until fully coated.
7. Preheat air fryer to 390 degrees F.
8. Add chicken and vegetables mixture into the air fryer basket and spread into a single layer (some slight overlap is ok).
9. Air fry for 12-15 minutes or until chicken is fully cooked, reaching an internal temperature of 165 degrees F.
10. Serve on tortillas with shredded cheese, salsa, cilantro and sour cream.

10. Instant Pot Lemon Chicken Thighs

Instant Pot Lemon Rosemary Chicken Thighs 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’]

These Instant Pot lemon rosemary chicken thighs are such a quick and delicious way to get dinner on the table! They’re great for a busy weeknight dinner.

Ingredients

• 4-6 boneless and skinless chicken thighs (may substitute 3 large chicken breast, if desired. )
• 2 tablespoons cooking oil
• 1 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (or to taste)
• 1/4 teaspoon onion powder
• 1/2 teaspoon parsley
• 1/4 cup lemon juice (fresh or bottled)
• 2 tablespoons fresh chopped rosemary
• salt and pepper (to taste)
• 1 cup water
• lemon slices (optional, for garnish)

Instructions

1. Mix the seasonings together in a small bowl then sprinkle over the chicken.
2. Add the oil to your Instant Pot.
3. Add the chicken thighs with the seasoning and then use the saute function. Saute for 2 minutes per side.
4. Carefully remove the chicken thighs and place the trivet down.
5. Add one cup of water and then place the chicken on the trivet.
6. Pour the lemon juice over the chicken and then sprinkle the rosemary on top.
7. Secure your Instant Pot lid and set the vent to sealing.
8. Select manual mode (or pressure cook mode). Set the cooking time for 10 minutes at high pressure for fresh chicken and 12 minutes for frozen (the Instant Pot will take some additional time to come to pressure).
9. When the cooking cycle is done perform a quick release.

11. Ground Pork Stir Fry

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

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

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

12. Herb Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

• 4 salmon fillets (around 1lb (skin on, raw))
• 8 garlic cloves (minced)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh basil (finely chopped)
• 1 tbsp olive oil
• a pinch salt
• a pinch of black pepper
• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch salt
• a pinch of black pepper

Instructions

1. Preheat the oven to 400F.
2. On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
3. In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
4. Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
5. Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

13. Garlic and Sesame 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.

14. Vegetable Pasta

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

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

A spring vegetable pasta ready in 30 minutes! This pasta is a spin on cacio e pepe, super cheesy and peppery, piled high with fresh spring veggies like asparagus, peas and artichokes!

Ingredients

• 1/2 lb asparagus, tough ends trimmed and cut into 1-inch pieces (about 1 1/2 cups chopped)
• 1 teaspoon olive oil
• Salt and pepper, to taste
• 8 ounces whole-wheat spaghetti
• 1/4 cup butter
• 1 teaspoon freshly cracked black pepper
• 1 1/2 cups finely grated Pecorino Romano cheese
• 1/2 cup peas
• 1/2 cup marinated artichoke hearts, roughly chopped

Instructions

1. Preheat oven to 400 degrees F. Transfer asparagus to a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Roast until fork tender, about 10 minutes.
2. Add 2 quarts or 8 cups of water to a large pot. Bring to a boil and salt water. Add pasta and cook until al dente, about 10 minutes. Reserve 1 1/4 cups of pasta water before draining.
3. In a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant, about 1 minute.
4. Whisk in reserved pasta water, remove from heat, and let stand for 3 minutes before adding cheese (unless the water has already been sitting out).
5. Turn heat to low and gradually whisk in cheese, adding a little bit at a time. Whisk until cheese is melted and sauce is glossy.
6. Add half of the pasta and toss to coat. Add the remaining pasta and toss to coat. Add more pasta water if needed to loosen pasta.
7. Toss in roasted asparagus, peas, and artichoke hearts.
8. Serve immediately and garnish with additional pepper and cheese, as desired.

15. Honey Chicken Wings

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

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT5M · Yield: [‘3’, ‘3 chicken wings’]

These honey chicken wings are crispy, sweet, and yummy. You can make them with just 3 ingredients and have them on high protein, Paleo, gluten-free, and dairy-free diets.

Ingredients

• 1 lb chicken wings
• 2 tbsp Italian seasoning
• 2 tbsp honey

Instructions

1. Preheat the oven to 450F.
2. Toss the wings with Italian seasoning until the wings are fully coated.
3. Place the chicken wings on a foiled baking sheet. Bake in the oven for 35-45 minutes until the wings get crispy and cook through thoroughly.
4. Remove the chicken wings from the oven and drizzle with honey before serving.

16. Sheet Pan Chicken Thighs with Garlic and Honey

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

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

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

Ingredients

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

Instructions

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

17. Jackfruit Chilli Con Carne

Jackfruit Chilli Con Carne (Nightshade Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans jackfruit in brine, drained and shredded
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1 cup vegetable broth
• 1 tablespoon olive oil
• salt and pepper to taste
• optional toppings: avocado, cilantro, lime wedges

Instructions

1. 1. Heat oil in a pot; sauté onion and garlic until translucent.
2. 2. Add jackfruit and spices; cook 3–4 minutes to bloom flavors.
3. 3. Stir in tomatoes, beans, and broth; simmer 20 minutes until thickened.
4. 4. Season with salt and pepper; serve with toppings if desired.

18. Baked Chicken Cacciatore

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This easy Baked Chicken Cacciatore recipe is baked in the oven with chicken breasts (or thighs), using pantry ingredients like canned tomatoes, onions and garlic. It’s perfect for either a weeknight dinner or a special occasion such as a birthday, date, night or Valentine’s Day!

Ingredients

• 2-3 lbs chicken breast (-about 8 medium sized breasts * you can substitute chicken thighs or pieces (skinned))
• 2 medium onions
• 2 cloves garlic
• 28 oz -can of diced tomatoes
• 5 1/2 ounce – can of tomato paste
• 2 tsp oregano
• 1/2 tsp celery seed
• 1/2 cup dry white wine (* use non-alcoholic if you don’t want to use alcohol)
• fresh cilantro
• parmesan cheese

Instructions

1. Preheat oven to 350 degrees F/ 175C and spray a large baking dish or roaster with non-stick cooking spray
2. Place chicken on bottom of baking dish/roaster.
3. In a medium sized mixing bowl, combine all ingredients, then pour over chicken.
4. Bake uncovered, for 20 minutes, then turn chicken.
5. Return to oven and bake for another 20-30 minutes or until chicken is no longer pink. *If sauce is too thin for your liking, thicken with roux (see top tip below)

Garnish

1. Garnish with cilantro and parmesan cheese, as desired. Serve over noodles or rice.

19. Easy Orange Chicken

Easy Orange Chicken Meal Prep 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 containers’]

Enjoy a hearty meal with this healthy orange chicken recipes that is great to make ahead for a busy week.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 2 tbsp sesame oil
• 1 cup orange juice
• 1/4 cup chicken broth
• 1/4 cup soy sauce (low sodium)
• 1 tsp garlic powder
• 1 tbsp fresh ginger (grated)
• 1/2 tbsp orange zest
• 3 tbsp honey
• 1/2 tsp black pepper
• chopped green onion
• 2 tbsp sesame seeds
• 1 cup rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Chicken

1. Cut chicken breasts into 1-inch cubes.
2. In a frying pan, heat up sesame oil and cook the chicken until it’s brown. It will take around 12-15 minutes.
3. While the chicken is cooking, mix all of the sauce ingredients together in a small bowl.
4. Remove the cooked chicken and add the sauce to the empty frying pan.
5. Cook the sauce until it thickens, stirring throughout. It will take around 5-10 minutes.
6. Add the cooked chicken back into the frying pan and stir all the ingredients together to coat the chicken.*
7. Sprinkle with chopped green onion and sesame seeds.

Broccoli and Rice

1. While cooking the chicken, cook the rice. Wash the rice and add it to a saucepan, then pour in the water. Add some salt.
2. Bring the rice to boil and reduce to simmer for 10 minutes. Make sure you cover the saucepan with a lid. Let it sit for another 10 minutes (make sure you cook the rice as per instructions on the packet).
3. Fluff your rice and leave it be.
4. Fill a pot with water and bring to a boil. Add a pinch of salt.
5. Wash the broccoli, cut away the stems from the crown, and slice your florets into pieces.
6. Add florets into the boiling water and cook for 3-4 minutes until tender.
7. Remove and drain your broccoli.

Assemble Meal Prep Bowls

1. Divide rice into 4 meal prep containers, and divide the orange chicken and broccoli. Your meal prep is ready! Keep in the fridge for up to 3-4 days and reheat before eating.

20. Creamy One-Pot Pasta with Ricotta and Lemon

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

Ingredients

• 12 oz pasta (penne or fusilli)
• 2 cups vegetable or chicken broth
• 1 cup milk or cream
• 1 cup ricotta cheese
• 2 cups fresh spinach
• zest of 1 lemon and 1–2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• optional: red pepper flakes

Instructions

1. 1. In a large pot, simmer pasta with broth and milk until al dente, stirring to prevent sticking.
2. 2. Stir in garlic and butter; reduce heat.
3. 3. Add ricotta, spinach, lemon zest and juice; mix until creamy and spinach wilts.
4. 4. Stir in Parmesan; season with salt and pepper; serve.

21. Sheet Pan Nachos

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

Ingredients

• 12 cups tortilla chips
• 1 pound ground beef or shredded chicken
• 1 packet taco seasoning
• 1 can black beans, drained
• 1 cup corn kernels
• 2 cups shredded cheddar cheese
• 1/2 cup diced red onion (optional)
• 1–2 jalapeños, sliced
• 1 cup pico de gallo
• sour cream for serving
• fresh cilantro for garnish

Instructions

1. 1. If using beef, cook with taco seasoning until browned; drain fat.
2. 2. Spread chips on a sheet pan; top with meat, beans, corn, and onion; sprinkle cheese.
3. 3. Bake at 400°F (200°C) for 6–10 minutes until cheese melts.
4. 4. Top with pico de gallo, jalapeños, and cilantro; serve with sour cream.

22. Crispy Baked Chicken Cutlets

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

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

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

Ingredients

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

Instructions

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

23. Shepherds Pie

Healthy Shepherd’s Pie Recipe (low-carb, whole30, paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

Easy to make, and made with an amazingly delicious Garlic Roasted Mashed Cauliflower instead of mashed potatoes (tastes identical). You’ll love this recipe.

Ingredients

• 1.25 lbs (610g) ground beef
• 1/2 medium onion (chopped)
• 5 large garlic cloves (minced)
• 1 medium carrot (shredded)
• 1 medium zucchini (shredded)
• 1 tablespoon olive oil (or your preferred cooking oil)
• 1 1/2 teaspoons fine Himalayan salt
• 1 teaspoon chilli powder
• 2 small cauliflower heads (1026g)
• 7 large roasted garlic cloves*
• 1 teaspoon fine Himalayan salt

Instructions

1. Heat the olive oil in a large skillet over medium heat, and sauté the onion and garlic until tender. Add the carrot and zucchini, and cook until they start to soften. Add the ground beef, salt, and chili powder, and cook until the beef browns and all of the moisture begins to dry out.
2. Meanwhile prepare the mashed cauliflower. Chop the cauliflower heads into small chunks, and steam until they soften (a fork can easily pierce). Add the steamed cauliflower, roasted garlic and salt to a blender and blend until you have a smooth puree. Use the tamper to help blend the cauliflower if you have one.
3. To assemble the pie, distribute the ground beef evenly in the bottom of an 8-inch baking dish. Spread the mashed cauliflower over the top of the ground beef, and bake in a preheated oven to 350°F for 25 minutes. If you’re adding cheese (I use mozzarella) to the top of your Shepherd’s Pie like I show in the video, sprinkle the cheese on top after you bake it, and then broil it until the cheese browns (about 3 more minutes in the oven).

24. Orange Chicken

Easy & Healthy Orange Chicken with Honey {Low Sodium} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This healthy orange chicken recipe is quick, easy, and loaded with bright, vibrant flavors. It relies on simple ingredients for the iconic orange sauce, which coats each piece of chicken in in a sticky, sweet sauce bursting with fresh flavor. Best of all, it takes about 30 minutes, is completely made from scratch, and is great for meal prep, too! {Gluten-free & dairy-free}

Ingredients

• 1 tablespoon sesame oil
• 2 pounds boneless skinless chicken breasts or thighs, (diced into 1-inch cubes)
• 1/4 cup brown rice flour ((or sub in regular flour))
• 2 cups 100% pure orange juice, (unsweetened)
• 1/4 cup reduced sodium soy sauce
• 1/4 cup honey
• 4 garlic cloves, (minced)
• 2 teaspoons freshly grated ginger
• 2 teaspoons orange zest
• 1/2 teaspoon freshly ground black pepper
• 1-2 teaspoons chili garlic sauce ((optional))
• 1/8-1/4 teaspoon red pepper flakes ((optional – depending on how spicy you like it))
• 1 tablespoon cornstarch
• Sliced green onion
• Sesame seeds

Instructions

1. Place the raw diced chicken into a large bowl and toss with flour until well coated.
2. In a large frying pan, heat sesame oil over medium heat. Add the diced chicken and cook until lightly golden on the edges and no longer pink, about 10 minutes. You may wish to add a splash of water to the pan if the flour coating starts to stick to the pan.
3. Meanwhile, whisk together the sauce mixture in a separate bowl until there are no lumps.
4. Once the chicken is cooked, remove it from the pan and set it off to the side in a separate bowl.
5. Drain any liquid from the pan and pour the sauce mixture into the same pan you cooked the chicken in.
6. Turn the heat up to high and bring the sauce mixture to a boil. Once boiling, reduce heat to medium and simmer for approximately 15 minutes, stirring every minute or so until it starts to thicken.
7. Add the chicken back to the pan and mix to combine with sauce, cooking for another 2 minutes. Let it cool for about 5 minutes to allow the sauce to further thicken.
8. Serve warm over rice or quinoa topped with sliced green onion and sesame seeds.

25. Salmon Sheet Pan Dinner with Veggies

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

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

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

Ingredients

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

Instructions

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

26. Creamy Tomato Chicken Skillet

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

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

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

Ingredients

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

Instructions

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

27. Sheet Pan Chicken Fajitas

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

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

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

Ingredients

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

Instructions

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

28. Egg Fried Rice

Easy Egg Fried Rice Recipe 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’, ‘2 servings’]

Egg fried rice is best prepared with leftover rice so that the fried rice doesn’t get mushy and sticky. This egg fried rice is ready in less than 15 minutes.

Ingredients

• 2 Tablespoon Oil (I use Olive Oil)
• 1 Tablespoon Onion (chopped)
• 1 Tablespoon Ginger + Garlic (*see Notes)
• 1 cup Green Cabbage (chopped)
• 1 small Carrot (cut into matchsticks)
• 1 1/2 Tablespoon Green Bell Pepper (cut into thine slice)
• 2 Eggs
• 1 cup Green Peas
• 1 cup Cooked Rice (*see Note)
• 1 Teaspoon Sugar
• 1 Tablespoon Vinegar (mild vinegar preferred)
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Chili Sauce (or Ketchup for no heat)
• Green Onions (cut the stalks)

Instructions

1. Keep all ingredients ready. Prep and cut veggies.
2. Heat up the cooking oil in your Wok or large skillet and add your chopped Onion. Stir fry till translucent. Then add the Ginger Garlic and keep on stir-frying over high heat.
3. Stir in cut cabbage, carrot and bell pepper to the pan and stir fry al dente (so that it’s cooked, but hard and not soft).
4. While you are frying, prepare your sauce by mixing the sugar, vinegar, soy sauce, chili sauce (ketchup) to a smooth sauce. (This can be done before starting to cook too).
5. Then make some space in your wok where your veggies are cooking, by keeping the veggies to one side of the wok and break in your eggs. So while the pan is on high heat the eggs will cook and you need to just scramble them and stir fry. Slowly incorporate your veggies with the eggs while still stir-frying the content.
6. Add your cold rice and pour the previously prepared sauce over it. Stir fry/mix the whole content over high heat so that everything gets well mixed up.
7. At the end we add the cooked green peas and if you feel it is a bit dry you can add some water too. Stir fry until everything is well mixed up and serve directly hot.
8. You can garnish with chopped green spring onion too if you wish, I didn’t have any at hand when i filmed this egg fried rice, so I left that out. 

29. Spanish Vegan Paella

Spanish Vegan Paella (One Pot) 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’]

This Spanish Vegan Paella recipe is so easy to make and full of flavor! It’s topped with artichokes and European olives that are bursting with flavor and can be made in one pan for easy kitchen cleanup!

Ingredients

• 1 red bell pepper (diced)
• 1 cup green beans (trimmed and quartered)
• 1 cup bomba rice (or arborio rice)
• 1/2 tsp salt
• 1 pinch of saffron (about 1/2 tsp, use turmeric if you don’t have it)
• 1 tsp sweet paprika
• 1 tbsp tomato paste
• 1 15-oz can diced tomatoes
• 2 cups low-sodium vegetable broth
• 1 15-oz can chickpeas (drained and rinsed)
• 1 cup Manzanilla olives (pitted and sliced)
• 1 14-oz can artichokes (drained and quartered)
• 1 lemon (optional, sliced for serving)

Instructions

1. In a large skillet or paella pan over medium-high heat, cook the green beans and pepper first. Cook for a few minutes until they start to brown. Add a splash of broth as needed to prevent sticking.
2. Add the rice and fry for a couple minutes, then add the salt, saffron, paprika, tomato paste, diced tomatoes and stir well to combine for a couple minutes.
3. Add the broth along with the chickpeas, stir to combine. Bring to boil, then turn down heat to a low boil and cook for it 10 minutes without stirring. Rotate the pan a couple times throughout the cooking process to ensure even cooking.
4. After 10 minutes, add the olives and artichokes to the top, then cover with a lid and continue cooking without stirring for another 8-10 minutes.
5. Keeping the lid on, remove from heat for 5-10 minutes to allow the rice to finish soaking up any last liquid. Serve with a squeeze of fresh lemon juice over top if desired.

30. Mongolian Chicken Stir Fry

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs, trimmed and cut into thin strips
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons light brown sugar
• 1/4 cup water or chicken broth
• 1 tablespoon cornstarch dissolved in 2 tablespoons water
• 1 red bell pepper, thinly sliced
• 1 cup green onions, cut into 2-inch pieces
• Cooked white rice, for serving

Instructions

1. 1. Gather and prep all ingredients to keep cooking smooth.
2. 2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
3. 3. Add chicken; cook until browned and just cooked through, 4–5 minutes. Transfer to a plate.
4. 4. In the same pan, add remaining oil, garlic, and ginger; sauté 30 seconds until fragrant.
5. 5. In a small bowl, whisk soy sauce, hoisin, brown sugar, and water; pour over the chicken.
6. 6. Return chicken to the pan and bring to a simmer; stir the cornstarch slurry to thicken the sauce.
7. 7. Add bell pepper and green onions; cook until peppers are crisp-tender and sauce coats the chicken, 2–3 minutes.
8. 8. Serve hot over steamed rice and enjoy.

31. Teriyaki Chicken

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

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

Efficiency meets taste with this teriyaki chicken meal prep. Flavorful, umami, and filling. It’s high protein and dairy-free.

Ingredients

• 2 tbsp olive oil
• 2 lbs chicken thighs (skinless, boneless (cut into 1-inch cubes))
• 1/2 cup soy sauce (low sodium)
• 2 tbsp rice vinegar
• 1 tbsp ginger (minced)
• 4 cloves garlic (minced)
• 2 tbsp brown sugar
• 4 tbsp honey
• 1 tsp sesame oil
• 1/2 cup water
• 4 tsp cornstarch
• Sesame seeds
• Green onions
• 1 cup white rice
• 1.5 cup water
• salt and black pepper (to taste)
• 2 small heads of broccoli

Instructions Teriyaki Chicken

1. Add olive oil to the frying pan and heat it to medium-high heat. Add chicken thighs and cook on both sides until it’s cooked. It will take around 10 minutes.
2. Combine all the teriyaki sauce ingredients in a bowl. Pour over the chicken and cook until it thickens, stirring throughout to coat the chicken with the sauce. It will take around 5-6 minutes.
3. Sprinkle the chicken with sesame seeds and green onion

Broccoli and Rice

1. While cooking the chicken, cook the rice according to the packaging instructions.
2. Fluff your rice once finished.
3. Fill a pot with water and bring it to a boil. Add a pinch of salt.
4. Now, wash the broccoli. Then, cut the broccoli into florets and slice them up so they boil up faster.
5. Add florets into the boiling water and cook for 3-4 minutes until they are tender. Remove and drain them before serving.

Assemble Meal Prep Containers

1. Divide the rice into the containers, do the same with broccoli and then chicken. Your meal prep bowls are ready! Keep in the fridge for 3-4 days, and enjoy! Eat it cold or heated up.

32. Mushroom Melt Grilled Cheese

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

Recipe details: Prep: PT5M · Cook: PT24M · Total: PT29M · Yield: [‘2’]

This delicious mushroom melt – or mushroom grilled cheese – is an absolute crowd pleaser! These garlic butter mushrooms will even convert the mushroom haters!

Ingredients

• 1-1 ½ Tablespoons butter
• 2 cloves garlic
• 4 ounces mushrooms (shiitake, button, cremini, etc.)
• 1 teaspoon soy sauce
• 1 cup fresh spinach (chopped)
• ½ cup shredded cheese (gruyere, mozzarella, provolone all work here)
• red pepper flakes or cayenne pepper
• 1 Tablespoon butter
• 4 slices bread (hearty wheat/seedy/whole grain bread is the bomb)

Instructions

1. For the Mushrooms: Melt the butter in a large skillet (mine is nonstick) over low heat. Peel the garlic and crush it with the flat side of your knife, then slice it into strips. Add to the butter and cook over LOW HEAT for about 2 minutes. (It should not brown. If it does, the heat is too high.)
2. Wash the mushrooms and slice them into 1/8-1/4 inch slices. Add to skillet, and stir to coat with butter, then spread out. Cook undisturbed for 5 minutes. Stir and cook 5 minutes more. Increase the heat to about medium-low and cook for about 5 minutes to brown the mushrooms.
3. Finally, add a splash of soy sauce (about 2 teaspoons). Stir well and cook for just another 30-60 seconds. Taste and adjust seasoning as necessary.
4. For the Mushroom Melt: Combine the spinach with the mushrooms and sauté just until the spinach has wilted. Place in a bowl and mix with the shredded cheese and cayenne or red pepper flakes. (If using slices, I recommend ripping them up and combining them with this mixture.)
5. Stovetop: Melt the 1 Tablespoon butter in the skillet and place two pieces of bread in the skillet. Top with the mushroom-spinach-cheese mixture and the other two slices of bread. Grill for a couple of minutes, until the bread has gotten dark and crispy. Flip and cook the other side another few minutes. Remove from heat, slice in half, and serve!
6. Toaster: Top two slices of bread with the mushroom-spinach-cheese mixture and place in toaster (maybe on a toaster sheet to avoid spillage). Place the other two slices of bread in the toaster as well. Toast on about medium for 4-8 minutes. Every toaster is different so be sure to check your bread often! Close up the sandwiches, cut in half, and serve.

33. California Roll

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

Recipe details: Total: PT60M · Yield: [‘4’]

Start your own sushi party with this fun, tasty, & easy California Roll Recipe! Sweet-umami mayo crab with creamy avocado, and crunchy cucumber wrapped in nori seaweed and perfectly seasoned, sticky sushi rice, sprinkled with toasted sesame seeds.

Ingredients

• 3 cups cooked & seasoned sushi rice ([made from 1 cup (230g) Japanese rice])
• 3 tablespoons 45g – ¼ cup (63g) Japanese mayonnaise
• 200 grams (~6 pieces) imitation or cooked real crab meat (, shredded)
• A pinch salt
• 1 (196g) avocado (, seeded, pitted, & sliced)
• ¼ (110g) English cucumber (, julienne cut)
• 2 sheets toasted sushi nori (roasted seaweed sheets)
• Optional: 8 grams toasted sesame seeds

Instructions

1. Prepare Sushi Rice: Cover the rice container with a wet towel to prevent the cooked & seasoned sushi rice from drying out while you prepare other ingredients.
2. Prepare California Roll Ingredients:Toast Sesame Seeds: Toast 8g sesame seeds over medium heat for a few minutes until light brown.Make Crab Mayo Filling: Shred 200g cooked crab meat with 2 forks. Mix shredded crab meat with 3 tbsp (45g) – ¼ cup (63g) Japanese Mayo. Taste and season with a pinch of salt if necessary.Julienne English Cucumber: Julienne ¼ English cucumber.Slice Avocado: Cut avocado in half, then remove the avocado seed. With a spoon, separate the avocado from its skin. Slice the avocado into roughly 3mm slices.
3. Spread Rice on Nori Seaweed Sheet: Place sushi mat on countertop. Layer a piece of plastic food wrap on the mat. Cut nori sheets in halves with scissors or a knife. *Pro Tip: For nori, there’s a shiny side and a rough side. Always place rice on the rough side. Layer the nori at the edge of the mat & plastic food wrap (rough side up). Wet both hands with water to prevent the sushi rice from sticking to your hands. Form a rice ball with 105g – 115g of sushi rice, then gently spread the rice evenly across the whole nori sheet. Sprinkle some toasted sesame seeds on the sushi rice.
4. Add Ingredients to Nori Sheet: Carefully, flip the whole nori sheet over (rice side down). Add roughly ¼ of the crab meat mayo mixture on the nori sheet. Layer 6 julienned cucumbers and 3 slices of avocado on the nori sheet. *Pro Tip: Make sure not to overstuff the sushi roll.
5. Roll California Roll: Line the whole nori to the bottom edge of the sushi mat closest to you. Tightly roll the sushi mat from the bottom. Don’t squeeze it too hard. Use your fingers to tuck in & enclose all the fillings to prevent them from falling out. Lift the edge of the mat, and continue to roll it up until it turns into a firm cylinder sushi roll. *Pro Tip: You can wrap the sushi roll with plastic wrap to keep it fresh until you cut it.
6. Cut California Roll: Lightly wet your knife blade with a wet towel. Cut the California roll in half, then cut each half roll into 3 equal bite-sized pieces. Wipe your knife blade with a wet towel after every few cuts into the California rolls. Place the cut California roll on the sushi mat and give it a final roll to shape it.
7. Serve: Unwrap your sushi, then serve immediately with Japanese soy sauce, wasabi, and sushi ginger. Enjoy~

34. Spicy Garlic Shrimp

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

Recipe details: Prep: PT45M · Cook: PT8M · Total: PT173M · Yield: [‘4’, ‘4 servings’]

Spicy Garlic Shrimp is the most perfect and simple antipasto for all the seafood lovers out there! It is abundant with flavor, but not complexity. With only a few key ingredients and a bit of marinating time, you will have a savory, scrumptious dish, totally worth of major bread-dipping! It’s great for any special occasion, get-together, or as a complement to your favorite holiday menu.

Ingredients

• 1/4 cup mashed Garlic Confit cloves ((see separate recipe on this website))
• 1/4 cup Garlic Oil ((see separate recipe on this website))
• 1 Tbsp Calabrian chili paste
• 1 tsp crushed red pepper
• Pinch black pepper
• 1 pound raw shrimp (peeled & deveined (See Note.))
• 1/4 cup extra-virgin olive oil
• 1/4 cup thinly-sliced or chopped raw garlic
• 1/4 cup chopped flat-leaf parsley
• 1 lemon, (juiced)
• Pinch salt

Instructions

1. Prepare Garlic Confit and Garlic Oil if you do not have any on hand. (See separate recipe on this website.)
2. In a medium bowl, whisk the mashed Garlic Confit, Garlic Oil, Calabrian chili paste, crushed red pepper and black pepper together until well-combined. Carefully fold the shrimp into this mixture and mix until all shrimp are well-coated. Cover and transfer the marinated shrimp to the refrigerator for 1 to 2 hours.
3. When ready to cook the shrimp, combine the raw garlic and olive oil in a skillet, then heat them together gently over medium-low heat. Stir occasionally and cook a few minutes until the garlic begins to brown. Mix in half of the chopped parsley. Be careful not to burn the garlic!
4. Once the garlic has lightly browned, add all the shrimp and marinade to the pan, arranging the shrimp in a single layer. Increase the heat to medium-high. Cook until the shrimp has turned pink, 1 to 2 minutes, then turn each shrimp over to cook the other side. Work quickly! Shrimp does not take very long to cook and will become chewy if overcooked.
5. Once fully cooked, turn off the heat, and top the shrimp with the juice of 1 lemon, the remaining parsley and a pinch of salt. Toss and serve immediately with lots of crusty bread to sop up all that delicious spicy and garlicky oil! Buon Appetito!

35. Chicken Fajitas

Authentic Mexican Chicken Fajitas {Fajitas De Pollo} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [‘8’, ‘8 -10 fajitas’]

These authentic Mexican chicken fajitas (fajitas de pollo) are so easy, healthy, and loaded with flavor! Infused in a homemade fajita seasoning and quickly fried in a skillet, these traditional chicken fajitas are a delicious one pan restaurant-style dish that the whole family will love. Ready to serve in less than 30 minutes! {Gluten-free & dairy-free}

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts ((about 3 large chicken breasts))
• 1 medium onion (thinly sliced)
• Juice of one lime
• 3 large bell peppers (red, yellow and green, sliced)
• 3 tablespoons olive oil (divided)
• 1 1/2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/2 teapoon dried oregano
• 1/2 teaspoon each salt and black pepper
• 8-10 small tortillas (corn or flour)
• sour cream or Greek yogurt
• fresh cilantro
• other desired toppings

Instructions

1. In a large bowl, combine sliced chicken breast, one tablespoon olive oil, juice of half a lime and the fajita seasoning spices. Toss the chicken until it’s evenly coated in the oil and spices. If you have the time, allow the chicken to marinate for at least 30 minutes.
2. When ready to cook, heat one tablespoon of olive oil over medium high in a large non-stick heavy bottomed or cast iron skillet. Add half of the chicken strips and cook until just cooked, about 3-5 minutes.
3. Remove from the pan and set aside. Repeat with remaining chicken. Set chicken aside in a bowl or on a plate.
4. Add the remaining tablespoon of oil to the pan. Add sliced onion and cook for 2 minutes. Add in sliced peppers and cook an additional 2-4 minutes or until they start to soften.
5. Add chicken back to the pan and toss to combine.
6. Squeeze additional lime juice over the mixture.
7. Serve warm over tortillas with desired toppings.

36. Honey Garlic Shrimp

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

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: [‘4’, ‘4 meal prep containers’]

Craving a balance between sweet and savory? Our honey garlic shrimp meal prep has got you covered! A perfect meal prep lunch idea anyone can make and pack away for work. It’s a glutenfree recipe as well as a high protein meal prep!

Ingredients

• 1 cup white basmati rice
• 1 lb shrimp
• salt and pepper
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 4 cloves garlic (minced)
• 1/2 tbsp red chili flakes
• 2 tbsp honey
• 2 tbsp soy sauce (low sodium)
• 2 tbsp water
• 1 tsp cornstarch
• 3 medium carrots (finely chopped)
• 1 head of broccoli (chopped)
• 1 cup corns
• 1 cup snow peas
• salt and black pepper

Instructions

1. Cook the rice according to the instructions provided on the packaging.
2. In a small bowl, mix garlic honey sauce ingredients.
3. Pat dry the shrimp, season it with salt and pepper. Add 1 tbsp olive oil to the frying pan, heat it up, and add in minced garlic.
4. Sear shrimp on high heat for 2-3 minutes on one side and then cook for 2-3 minutes on another side. Remove the shrimp and set it aside.
5. Lower the heat to medium-high, add in the carrots, and sauté them for 2-3 minutes. Add a little bit more olive oil if needed. Then add in broccoli and let it sauté for another 2-3 minutes. Finally, add in the corn and snow peas, salt, and black pepper and pour in the sauce. Sauté for 5 minutes until all the veggies are cooked and fully covered with the sauce.
6. Divide cooked ingredients into 4 different food containers.

37. Chicken Broccoli Stir Fry

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

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [‘8’, ‘8 servings’]

are dressed in a savory sauce made from just 5 ingredients! Soy free, gluten free, and Whole30 approved.

Ingredients

• 4 pieces chicken breast fillets (no skin) (cubed)
• 4 cups broccoli florets
• 3 tbsp sesame oil
• 4 cloves garlic, (minced or pressed)
• 1 tsp ginger powder
• 1/3 cup coconut aminos
• 3 tbsp honey
• 1 pinch salt and pepper, (to taste)
• 1 tbsp sesame ((optional))

Instructions

1. Heat sesame oil in large skillet or griddle. Add chicken and cook for 10 minutes, stirring often.
2. Add garlic, ginger powder, coconut aminos and honey and stir to combine. Season with salt and pepper, to taste. 
3. Add broccoli florets and stir. Cook on medium low for an additional 8-10 minutes. 
4. Just before it’s done cooking add in sesame (optional). Stir to distribute sesame evenly. 

38. Juicy Cast Iron Skillet Chicken Breast

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

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

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

Ingredients

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

Instructions

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

39. Pasta with Sausage and Peppers

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This pasta with sausage and peppers makes an easy weeknight dish. It comes together in no time (30 minutes!) and it’s so good. Crispy browned sausage, lots of vegetables, and cheesy tomato sauce. It’s really good and reheats well!

Ingredients

• 12 ounces (340g) penne pasta
• 2 tablespoons oil
• 1 lb (450g) sausage, Italian or Polish sausage
• 3 bell peppers (preferably colorful)
• 1 large onion
• 6 cloves garlic
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (or to taste)
• 1 can crushed tomatoes
• 1 cup chicken broth
• 1 cup grated Parmesan cheese (90g)
• 2 teaspoons lemon juice
• salt and pepper (to taste)

Instructions

1. Cook the pasta al dente according to the package instructions (it should have a bite to it). Cook the pasta in a large pot – it will be easier later to combine all the ingredients for this dish. Drain the pasta and leave it in the pot.
2. Prepare all the ingredients: cut the sausage into thin slices, dice the onion, cut the bell peppers into strips, finely chop garlic (using a knife, do not use a garlic press or the garlic flavor may be too harsh), grate the Parmesan on the small holes of a box grater.
3. Heat the oil in a large frying pan over medium-high heat. Cook the sausage until browned and crispy on both sides. Transfer to a plate.
4. Add the bell peppers, cook them over high heat until softened but still crunchy and a little bit browned. Transfer to a plate (don’t cook the peppers in the sauce so that they stay crunchy).
5. Add the onion and cook for a couple of minutes until softened. Add garlic, basil, and red pepper flakes. Cook for 30 seconds.
6. Add crushed tomatoes and chicken broth. Cook the sauce for about 15 minutes, season with salt and pepper to taste.
7. Add the sauce to the pot with pasta along with cooked peppers, grated Parmesan, and cooked sausage. Stir everything together. Season with more salt and pepper if necessary, and lemon juice.
8. If you’d like to retain the crispiness of the sausage, you can just top your pasta with it instead of tossing it with the other ingredients. If you’d like to retain the crispiness of the sausage, you can just top your pasta with it instead of tossing it with the other ingredients (it will soften a bit when combined with the sauce).
9. Enjoy!

40. Chicken Burrito Bowls

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

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

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

41. Pumpkin Mushroom Spinach Risotto

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

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

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

Ingredients

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

Instructions

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

42. Celery and Carrot Soup

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

43. Air Fryer Eggplant Parmesan

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

Ingredients

• 2 medium eggplants (about 1.5 lb total), sliced into 1/2-inch rounds
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cups marinara sauce
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Olive oil spray
• Fresh basil leaves, optional garnish

Instructions

1. 1. Slice eggplants and pat dry; season with salt and let rest 10–15 minutes to draw moisture.
2. 2. Preheat air fryer to 400°F (200°C).
3. 3. Dip each eggplant round in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
4. 4. Lightly spray the air fryer basket with oil and arrange rounds in a single layer; air-fry 8–10 minutes, flipping once, until golden and crisp.
5. 5. Spread a small amount of marinara in the bottom of a shallow dish; layer fried eggplant, then a spoonful of sauce and a sprinkle of mozzarella; repeat layers.
6. 6. Top with remaining sauce and cheese; air-fry or bake at 375°F (190°C) for 4–6 minutes, until cheese is melted and bubbly.
7. 7. Garnish with fresh basil if desired and serve.

44. Taco Stuffed Peppers

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 stuffed pepeprs’]

This gluten free and dairy free Taco Stuffed Peppers recipe is healthy, hearty, and filled with your favorites.

Ingredients

• 4 large bell peppers (rinsed)
• kosher salt
• 1 Tablespoon grapeseed cooking oil (or oil of choice)
• 1 pound ground beef (turkey works too)
• ½ yellow onion (diced)
• 2 teaspoins chili powder
• 1½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 cup black beans (canned, rinsed, and drained)
• ½ cup corn (canned and drained, fresh, or frozen)
• 1 cup red. mild enchilada sauce (suggestion in post, or salsa can also be used)
• ground pepper to taste
• 2 Tablespoons fresh chopped cilantro
• optional pepper add ins– cilantro lime rice and dairy free cheese
• optional toppings– diced tomatoes, dairy free cheese and dairy free sour cream, additional fresh cilantro for garnishing or green onions. Diced avocado, guacamole, or thin slices of jalapeno pepper also work

Instructions

1. Preheat oven to 400° F.
2. Spray a 8×8 or 9×9-inch pan with nonstick cooking spray; set aside.
3. Cut the tops off the bell peppers and remove the core and seeds. Or cut the peppers in half lengthwise and remove core and seeds.
4. Sprinkle lightly with salt and place in the baking pan. Transfer to the oven for 15 minutes.
5. As bell peppers bake, heat cooking oil in large saucepan.
6. Then add in onion and ground meat over medium heat. Once meat is brown, remove excess oil.
7. Add in spices, black beans, corn, enchilada sauce, and cilantro. Combine well and simmer for 10 minutes.
8. Remove bell peppers from the oven and using kitchen tongs pour out any liquid in the bottom of peppers.
9. Divide filling among the bell peppers. Add in rice, cheese, or any other desired ingredients.
10. Bake an additional 13-15 minutes.
11. Remove from the oven. Serve with toppings immediately.
12. Cover and refrigerate any leftovers.

45. Chicken Tagine with preserved Lemons and Olives

Chicken Tagine with Preserved Lemons and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

This weeknight chicken tagine recipe is full of warm spices, preserved lemons, olives, and dried apricots.

Ingredients

• 2 pounds bone-in (skin-on chicken thighs)
• 2 garlic cloves (grated or finely chopped)
• 2 tablespoons olive oil
• 1 tablespoon liquid saffron or a pinch of saffron threads steeped in warm water
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon coriander
• ½ teaspoon cinnamon
• 1/2 teaspoon Kosher salt
• Ground black pepper
• 1 preserved lemon (seeds removed and finely chopped)
• 1 cup chicken stock
• 2 tablespoons preserved lemon juice
• Olive oil (for searing)
• 1 small red onion (sliced thin)
• 2 carrots (sliced)
• 2 garlic cloves (grated or finely chopped)
• 1 cup pitted Castelvetrano olives
• ½ cup dried apricots (roughly chopped)
• 1 preserved lemon (rind only, thinly sliced (garnish))

Instructions

1. Marinate the Chicken: Pat the chicken dry and set aside. In a bowl, whisk together garlic, olive oil, saffron, spices, and chopped preserved lemon. Add chicken and coat well.
2. Sear the Chicken: Heat a cast-iron skillet over medium heat. Add a drizzle of olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 4–5 minutes. Remove and set aside.
3. Build the Braising Liquid: Add chicken stock and preserved lemon juice to the same marinade bowl and whisk to collect leftover spices.
4. Sauté the Vegetables: In the same skillet, sauté onions and carrots until just softened, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
5. Simmer: Nestle chicken back into the pan, skin-side up. Pour in the braising liquid and bring to a gentle simmer. Continue cooking for another 18–20 minutes, until chicken is cooked through.
6. Finish: During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken. Garnish with parsley and serve.

46. Fish and Chips

Fish and Chips (Scottish Fish and Chip Shop Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT120M · Cook: PT15M · Total: PT135M · Yield: [‘5’]

A crispy, delicious way to prepare authentic Scottish fish and chips.

Ingredients

• 3 lbs haddock (or cod fillets (good quality))
• 2 tsp salt
• 1 Tbsp white vinegar
• 5 large potatoes (organic russet, preferably, but Yukon Gold will work)
• 1 ¼ cup flour
• 1 cup water
• 1 Tbsp milk
• ¼ tsp baking soda
• 1 cup Paxo golden breadcrumbs (as needed, see NOTES)
• olive oil (and sunflower, or tallow to deep fry the fish and chips)

Instructions Marinate the Fish:

1. Place the haddock (or cod) in a bowl and fill with water just to cover the fish (use as little water as needed). Remove the fish and add the salt and vinegar; stir to dissolve the salt.
2. Put the fish back into the brine and allow to marinate for one hour at room temperature. (Minimum one hour, but if you leave it too long, it can get too salty.) Afterwards, remove the fish and put it on a rack to dry.

Cut and Soak the Chips:

1. Peel and cut the potatoes into chunky, thick chips (as seen in the photo above) and put into a bowl of cold water.
2. Be sure to cover all of the potatoes or they will turn black.

Prepare the Batter and Fish Dressing (Paxo Golden Breadcrumbs):

1. Put the flour and baking soda into a bowl and stir with a whisk; make a well in the center.
2. Mix the milk and water together in a jug and pour into the dry ingredients.
3. Whisk into a batter and keep whisking until a thick consistency is formed. It shouldn’t be so runny that if falls off the whisk quickly, but not so thick that it doesn’t want to drip at all. The batter is a good consistency, when it flows smoothly, but slowly. Pour some into a tray, or plate, where you can batter the fish easily.
4. Put some of the Paxo fish dressing in another tray or plate.

Prepare the Chips:

1. No matter how you prepare the chips, dry them well after taking them out of the water.
2. You have some options when it comes to preparing the chips. You can fry them in the oil where you will fry the fish, then heat them up just before you’re finished frying the fish (in the oven or an air fryer). Or you can simply make the chips in the oven or air fryer, or fry them in a separate pot or deep fryer.
3. If frying, I find it’s worth taking the extra step to fry the chips for about 5 or 6 minutes, then remove them from the oil, let the oil heat up again, then add the chips back in to finish cooking. It makes them more crispy and delicious this way.

Prepare the Fish:

1. In a large pot, or wok, heat the oil to about 360℉ (180℃).
2. Pat the haddock fillets completely dry with some paper towel. If they are too large, cut them to the size you desire. Cut a little piece of fish, dip it in batter and fish dressing and fry it in the oil when it’s ready. This will test the temperature of the oil and you can taste the fish to see if it needs more salt. However, Dad says it’s better to undersalt than oversalt.
3. Using your fingers, dip the fish into the batter and allow some to drip off before place into the Paxo golden breadcrumbs.
4. Shake the tray a little to make sure the bottom is completely covered. Sprinkle some fish dressing (from the canister) on top of the fish. Coat the entire filet.
5. Using your fingers, lift the haddock and allow the loose crumbs to fall off and quickly, but carefully, and gently, lower the fish into the oil. If you’re not comfortable doing this, use tongs, but it will ruin your coating. Do not use a fork as the fish can split and fall into the hot oil causing it to splash on you. Please take precautions when deep frying.
6. The fish should fry for about 3 minutes each side. Use a slotted skimmer and another tool to gently turn the fish over. If you’ve done the batter and breading correctly, it will not come off the fish.
7. Use the slotted skimmer to take out the fish (allow the oil to drip off before placing on a paper towel lined plate or tray.
8. Continue with the rest of the fish. When the fish and chips are fried, it’s time to serve them, don’t wait!

Serving the Fish and Chips:

1. Don’t forget to salt the chips. For an authentic touch, put some parchment paper in a piece of newspaper and serve the fish, chips, and pickled onions on top of the parchment. Douse with malt vinegar! Include HP sauce to serve.
2. Break the fish into pieces, and whatever you do, don’t use a knife and fork! Fish and chips is finger food!

47. Sheet Pan Pork Chops and Vegetables

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

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

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

Ingredients

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

Instructions

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

48. Sheet pan Chicken and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

This one-pan chicken and potato recipe is a real crowd-pleaser because it yields high returns with minimal effort! It’s got all the classic Mediterranean flavors you love that will have you coming back for seconds!

Ingredients

• 2 pounds chicken breast strips
• 2 pounds young (or baby potatoes, halved or quartered)
• 4 tablespoons olive oil
• 2 teaspoons sea salt
• 2 tablespoons Za’atar
• 1 lemon (cut into wedges and juiced)
• 1 large red onion (cut into wedges)
• 3 garlic cloves (sliced or minced)
• 4 oz feta cheese (crumbled)
• 2 fresh rosemary sprigs (stem removed and roughly chopped)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large sheet pan, combine 4 tbsp olive oil, the juice from the lemon wedges, 2 tbsp Za’atar, and 2 tsp sea salt.
3. Add the 2lbs chicken strips, 2lbs cut potatoes, sliced red onion, lemon wedges, and 3 sliced garlic cloves, and give everything a good mix.
4. Place the tray in the oven for 25 minutes. Remove from the oven and sprinkle with 4 oz crumbled feta and chopped fresh rosemary. Bake for another 10-15 minutes, or until the chicken is cooked through and the potatoes are golden.

49. Salmon Casserole

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

Ingredients

• 1.5 lb salmon fillet, skin removed, cut into 1-inch pieces
• 8 oz dry egg noodles
• 1 cup frozen peas, thawed
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill
• Salt and pepper to taste
• Optional parsley for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C) if baking; otherwise you can bake later after mixing.
2. 2. Cook noodles in salted water until just al dente; drain and set aside.
3. 3. In a large bowl, whisk cream of mushroom soup with milk until smooth; season with salt and pepper.
4. 4. Stir in salmon pieces, peas, and lemon juice to coat evenly.
5. 5. Add cooked noodles and mix gently to combine.
6. 6. Transfer mixture to a greased 9×13-inch baking dish; sprinkle with cheddar cheese.
7. 7. Bake 20–25 minutes until hot and bubbling and cheese is melted; top with parsley if desired and serve.

50. Steamed Fish with Ginger Soy Sauce

Steamed Fish with Ginger and Soy Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Steamed Fish with Ginger, Scallion and Soy Sauce is a restaurant-quality dish you can easily cook at home in just 30 minutes. Serve this light yet flavorful dish with rice for a healthy and delicious meal.

Ingredients

• 12-14 oz fish fillet with white flesh ((skin-on))
• 2 teaspoons toasted sesame oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2-inch piece of ginger, julienned
• 4-5 scallion stalks, cut into short sections, then julienned/shredded
• 1 small onion, very thinly sliced ((or half a medium onion))
• half a medium carrot, julienned
• 1 tablespoon olive oil
• 2 small shallots, minced ((optional))
• 2-3 cloves of garlic, minced
• 1/2 teaspoon minced ginger
• 1 1/2 – 2 tablespoons soy sauce
• 1/8 teaspoon salt ((optional, to taste))
• 1/8 teaspoon black pepper

Instructions

1. Place the fish in a shallow plate that can be used for steaming. Massage it with sesame oil, 1/8 teaspoon salt and pepper. Set aside.
2. Peel and julienne ginger and veggies as well as mince garlic, shallots and a small amount of ginger.
3. Place a small pot over medium heat and add olive oil. Once the oil is heated, add minced shallots and garlic, stir and cook until fragrant. Then add minced ginger, also stir and cook briefly until fragrant. Pour soy sauce into the pot, add black pepper and 1/8 teaspoon of salt (to taste), stir and simmer for a few seconds. Transfer the sauce to a bowl.
4. Prepare your steamer. Arrange all the julienned ginger, onion and carrots over the fish. Cover the plate of fish with foil and place inside the steamer and cook for 8-9 minutes.
5. Open the lid of the steamer, then remove the foil from the plate. Pour the sauce over the fish fillet, then top with julienned scallions. Put the steamer lid back on (no need to cover the plate with foil this time), and continue to steam for another 4-6 minutes or until the fish is cooked through.
6. Serve hot with rice. You can garnish with some cilantro if desired.

51. Greek Salad

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

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

This Keto Greek Salad is loaded with delicious chicken and homemade Greek salad dressing. It’s the perfect way to enjoy a flavorful meal!

Ingredients

• 3 oz olive oil
• 1 oz lemon juice
• 1 tsp fresh oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 small head romaine lettuce
• 1/4 cup sliced cucumbers
• 1/4 cup sliced red onion
• 1/4 cup halved grape tomatoes
• 2 tbsp pitted kalamata olives
• 1/4 cup crumbled feta
• 8 oz chicken breast
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions Dressing

1. Combine the ingredients in a small blender and blend until well combined.

Grilled Chicken

1. Season the chicken with salt and pepper. Grill for about 4 minutes on each side or until 160 when checked with an internal thermometer. Cook time will vary based on the thickness of the chicken.

Salad

1. Layer the ingredients in a large bowl or on a large plate. Drizzle with the dressing.

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.