51 What’s for Dinner Tonight: 51 Best Dinner Ideas

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. Healthy Skillet Shepherd’s Pie

Healthy Skillet Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘6’]

This Healthy Skillet Shepherd’s Pie features chickpea noodles instead of potatoes and is the perfect dinner for a busy weeknight. Take it from the stove to the table in just 30 minutes!

Ingredients

• cooking spray
• 1 tsp minced garlic
• 1 lb 93% ground turkey
• ½ red onion
• 1 bag frozen shredded carrot + cabbage
• 1/2 cup frozen corn
• 1 box banza chickpea noodles
• 32 oz vegetable broth
• 4-5 leaves fresh basil
• 1 large handful of parsley stalks
• ¼ cup white cheddar cheese
• salt + pepper to taste

Instructions

1. Heat a large pot or Dutch oven on medium heat and spray with cooking spray. Add minced garlic and ground turkey into the pot.
2. Dice red onion finely and toss into pot. Add frozen shredded carrots/cabbage mixture and corn to the pot.
3. Sauté until ground turkey is cooked. Push the meat/vegetable mixture to the edges of the pan, making a nest shape.
4. Pour chickpea noodles into the center of the pan. Pour vegetable stock over the noodles. If needed, move the meat/vegetable mixture into the noodles/vegetable stock so all of the noodles are covered.
5. Put the lid on the pot and let simmer for 10-12 minutes. Place on medium-low heat and allow noodles to cook. Stir once or twice if needed to avoid burning. Once the noodles are al dente and most of the broth has evaporated, you’ll be left with a creamy pasta mixture.
6. Add finely diced basil leaves, parsley, and shredded white cheddar cheese. Stir again. Season with salt and pepper to your liking.
7. Enjoy!

2. Baked Lamb Cutlets with Potatoes

Oven Lamb Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘6’]

Easy baked lamb cutlets that are tender, flavourful, and perfect for a quick weeknight dinner. Made with simple ingredients and minimal prep.

Ingredients

• 2.2 lbs lamb cutlets (approx 12, French trimmed preferably)
• 1.1 lbs white potato (peeled & chopped into smaller pieces)
• 1.6 lbs sweet potato (peeled & chopped into smaller pieces)
• 1 garlic head (separated into cloves)
• 1 Lemon
• 8 cherry tomatoes (sliced in half or left as whole)
• 4 tablespoons olive oil
• 1 bunch rosemary
• 1 pinch Sea Salt

Instructions

1. Preheat – Preheat the oven to 200 C | 390 F
2. Bake Potatoes – Place potatoes, garlic cloves and 2 sprigs of rosemary in a large baking dish and drizzle 2 tablespoons of oil over the top. Place in oven and cook for 30 minutes, stirring at the 15 minute mark.
3. Cook Lamb – Remove from the oven and add the lamb cutlets and tomatoes on top. Drizzle 2 tablespoons olive oil, 2 tablespoons lemon juice and add some more rosemary, approximately 2-3 sprigs. Season with salt and pepper. Cook for 20-30 minutes or until your preferred taste.
4. Allow to Rest – Remove from the oven and let rest for 5 minutes before serving.

3. Air Fryer Steak

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

Ingredients

• 4 (6 oz each) sirloin steaks (about 24 oz total)
• 1–2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1–2 tbsp unsalted butter (optional, for finishing)
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat the air fryer to 400°F (200°C).
2. 2. Pat steaks dry, brush with oil, and season evenly on both sides with salt, pepper, garlic powder, and paprika.
3. 3. Place steaks in a single layer in the air fryer basket; cook 9–11 minutes for medium-rare to medium, flipping halfway through.
4. 4. Check for desired doneness with a quick thermometer (130–135°F for medium-rare, 135–145°F for medium); adjust time as needed.
5. 5. Remove steaks and rest 5 minutes; place a dab of butter on top if desired to melt.
6. 6. Slice and serve with your favorite sides.

4. Ground Beef Stuffed Zucchini Boats

Ground Beef Stuffed Zucchini Boats Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT25M · Total: PT60M · Yield: [‘4’, ‘4 zucchini boats’]

Stuffed zucchini with meat and cheese, baked in a casserole dish with a flavorful tomato sauce. This is a zero-waste recipe!

Ingredients

• 2 Medium Zucchini (*see Notes)
• ½ Pound Ground Beef
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper Ground
• 1 Teaspoon Onion Powder (*see Notes)
• 1 Teaspoon Garlic Powder
• 1 Tablespoon Oregano or Marjoram or Savory Herb (*see Notes)
• 1 Teaspoon Basil (fresh or dried)
• ½ Teaspoon Rosemary (fresh or dried)
• ½ Cup Shredded Cheese (*see Notes)
• 1 Cup Tomato Sauce (*see Notes)
• ½ Teaspoon Salt
• ¼ Teaspoon Black Pepper Ground
• 1 Tablespoon Oregano or Marjoram or Savory Herb (Fresh *see Notes for dry)
• ½ Teaspoon Onion Powder
• ½ Teaspoon Garlic Powder
• ½ Cup Shredded Cheese
• 2 Tablespoon Olive Oil

Instructions Prep Zucchini

1. Rinse and pat dry zucchini.
2. Cut ends off zucchini and cut it into half.
3. Arrange Zucchini halves in your baking dish. Cut the 4th one a bit short so that it fits there. Slice the remaining zucchini piece that didn’t fit, it will be added to the sauce afterward.
4. Hollow out zucchini. Collect fruit pulp.
5. Spread zucchini pulp between 2 bowls. One is for the stuff, the other for the sauce. Add the sliced zucchini parts to the bowl for the sauce.

Prep Stuffing

1. Add ground beef, seasoning, and cheese to one of the bowls with the zucchini.
2. Combine ground meat stuffing.

Prep Sauce

1. In the second bowl, add tomato sauce and seasoning to the zucchini pulp.
2. Combine everything well.

Put it all together

1. Preheat oven to 400 Fahrenheit/ 200 Celsius.
2. Stuff zucchini with the meat filling.
3. Spread the sauce around/between the zucchini.
4. Top boats with cheese and sprinkle some olive oil over all that.
5. Bake your zucchini boat at 400 Fahrenheit/ 200 Celsius for about 20-30 minutes or until the zucchini is cooked through.
6. Serve up hot.

5. Grilled Chicken Tenders

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

Ingredients

• 2 lb (900 g) chicken tenders or boneless chicken breasts, cut into 1-inch strips
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: lemon wedges for serving

Instructions

1. 1. In a bowl, whisk olive oil, lemon juice, garlic powder, paprika, oregano, salt, and pepper to make a marinade.
2. 2. Add chicken and toss to coat; marinate 15–30 minutes if time allows.
3. 3. Preheat grill to medium-high heat.
4. 4. Grill chicken 4–6 minutes per side until the internal temperature reaches 165°F (74°C).
5. 5. Let rest 5 minutes before serving; garnish with lemon wedges if desired.

6. Greek Sheet Pan Chicken

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

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

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

Ingredients

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

Instructions

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

7. Tacos

Mexican Ground Beef Tacos Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 tacos’]

It only takes 5 ingredients and 15 minutes to make this ground beef taco recipe. We make ground beef tacos at least once every week because it’s our family’s favorite meal! Use our homemade taco seasoning for the best flavor.

Ingredients

• 1 pound ground beef
• ½ onion (diced)
• 1 Tablespoon minced garlic
• 2 Tablespoons taco seasoning
• 1 Tablespoon lime juice
• 8 tortillas
• guacamole
• salsa
• pico de gallo
• shredded cheese
• sour cream
• refried beans

Instructions

1. Combine ground beef, onion and minced garlic in a non-stick fry pan or cast iron skillet.
2. Cover and cook over medium-high heat until the meat begins to brown and is no longer pink in the center, stirring often.*
3. Once the ground beef begins to brown, add taco seasoning and stir until it’s evenly distributed.
4. Add the lime juice and stir to combine.
5. Cook, uncovered, until the mixture is browned, stirring occasionally.
6. Fill taco shells with meat and toppings, as desired.

8. Chickpea Curry

Butter Chickpea Curry with Coconut Milk is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT23M · Total: PT28M · Yield: [‘4’, ‘4 servings’]

This creamy butter chickpea curry with coconut milk is full of flavor, 100% vegan, plant-based, gluten-free, and soy-free.

Ingredients

• 3 tablespoons vegan butter
• 1 tablespoon cumin seeds
• 1 onion
• 4 garlic cloves (crushed/paste)
• 1 tablespoon ginger (crushed/paste)
• 13 ounces tomatoes (crushed or blended )
• 2 tablespoons tomato paste
• 1 tablespoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt (adjust to taste)
• 13.5 ounces coconut milk (full-fat)
• 15.5 ounces canned chickpeas (drained, rinsed)
• 1 tablespoon butter

Instructions

1. In a deep pot or dutch oven over medium-high heat, add the butter.
2. Once the butter has melted, add cumin seeds. Once the cumin starts to crackle, add the onion. Cook until the onion is tender. Then, add the garlic, ginger, tomatoes, and tomato paste. Cook and combine for 1 minute.
3. Add the garam masala, curry powder, coriander, cayenne pepper, and salt. Stir together and warm spices for 1 minute.
4. Add coconut milk and chickpeas. Lower heat and simmer without a lid for 10-15 minutes, or until thick and creamy. Stir in one more tablespoon of butter. Serve with cilantro and rice, or garlic naan.

9. Chicken Mozzarella

Chicken Mozzarella Recipe 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 Italian-inspired Chicken Mozzarella recipe combines juicy chicken breasts with melted mozzarella cheese, tangy marinara sauce and fragrant Italian herbs. This Chicken Mozzarella Recipe is ready in 30 minutes and is such a hit with the family it’s a regular staple on our dinner menu!

Ingredients

• Boneless Chicken Breasts or Tenderloins (your choice)
• Kraft Shredded Low-Moisture, Part Skim Mozzarella Cheese
• Pasta Sauce
• Panko Crumbs (or bread crumbs mix)
• 2 Eggs
• Flour

Instructions

1. Preheat your oven to 400 degrees F.
2. Line a baking sheet with aluminum foil. Trust me. This will make the cleaning process SO much easier.
3. On three separate plates or bowls, add your dry ingredients: 2-4 Tablespoons flour, 2 Eggs (beaten) and panko Crumbs.
4. Dip and cover each piece of chicken into the flour first, then the eggs and then the panko. Place each piece onto your baking sheet.
5. Bake in the oven for 20 minutes.
6. Using a large serving spoon, spoon pasta sauce onto each piece of chicken. It shouldn’t be a thick amount, just whatever looks good.
7. Generously sprinkle Kraft Shredded Low-Moisture, Part Skim Mozzarella Cheese over each piece of chicken.
8. Bake in the oven for an additional 5 minutes, heating the sauce and perfectly melting the Kraft Mozzarella Cheese.

10. Vegan Carbonara

Vegan Carbonara 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 people’]

This Vegan Carbonara is a full-on comfort meal made with savory tofu bacon and a silky sauce that is filled with smoky and cheesy flavors. It’ll be a new family favorite!Â

Ingredients

• 7 ounces extra firm tofu (, drained and pressed (*see note))
• 2 tablespoons olive oil ((or preferred cooking oil))
• 2 tablespoons tamari (, low sodium (sub soy))
• 1.5 tablespoons liquid smoke
• 2 teaspoons apple cider vinegar ((sub red wine or white vinegar))
• 1 teaspoon smoked paprika
• 1 teaspoon granulated garlic
• 12 ounces spaghetti ((or preferred pasta))
• 2 tablespoons olive oil (, divided)
• 1 small shallot (, finely chopped)
• 2 cloves garlic (, minced)
• 2 cups soy milk (, unsweetened (or any plant-based milk))
• 1.5 tablespoons lemon juice (, freshly squeezed (*see note))
• 1.5 teaspoons apple cider vinegar ((sub red wine or white vinegar)
• 1.5 teaspoons miso paste (, white or yellow)
• 3 tablespoons nutritional yeast
• 1.5 teaspoons liquid smoke
• 1.5 tablespoons cornstarch
• 3/4 teaspoon fresh ground pepper
• 3/4 teaspoon black salt (kala namak) (, divided *See note)

Instructions Tofu Bacon

1. In a large bowl, whisk the tamari, vinegar, liquid smoke, smoked paprika, and garlic together. Set aside.
2. Cut the pressed tofu into 1/4″ cubes and add them to the bowl of marinade. Gently toss to coat well. Let the cubes marinate for 10-15 minutes (or longer).
3. Heat a Large Non-Stick Pan over medium heat. Now add the oil, and when it’s hot, add the cubed tofu (don’t pour in the marinade). Cook until browned and slightly crispy on all sides, stirring occasionally. It should take about 7-9 minutes. Lower the heat if needed to prevent burning. Remove from heat and place in a bowl. Wipe out the pan.

Vegan Carbonara

1. In a large bowl, whisk the soy milk, liquid smoke, cornstarch, nutritional yeast, lemon, vinegar, miso paste, black pepper, 1/2 teaspoon black salt, and 1 tablespoon of oil until smooth. Set aside.
2. Cook the pasta in a large pot of salted boiling water until just shy of al dente (according to package instructions).
3. Start cooking the sauce when there are 5-6 minutes left on the pasta cook time. Heat the same large skillet over medium heat. When hot, add the remaining oil and wait until it shimmers. Now add the shallots and sauté until translucent, about 1-2 minutes. Now add the garlic and sauté until fragrant and lightly golden, about 30-60 seconds.
4. Whisk the sauce again and add it to the pan. Cook until it thickens slightly for about 2-4 minutes. If the pasta isn’t finished, just lower the heat on the sauce or remove it for a minute. Taste for seasoning and add more if needed.
5. When the pasta is done, reserve 1/2 cup of pasta water and drain. Add pasta to the skillet and stir to coat. Add just a 1/4 cup of pasta water and cook down until creamy and noodles are coated, about 1-2 minutes (add more pasta water if needed). Fold in the tofu bacon, but reserve some for topping each dish. Remove from heat, then sprinkle the remaining black salt and stir gently to combine. If preferred, add fresh-cut parsley, black pepper, and vegan parmesan. Enjoy!

11. Instant Pot Vegetable Ramen

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

Recipe details: Prep: PT10M · Cook: PT2M · Yield: [‘3’]

Instant Pot vegetable ramen is a great Asian dinner that is quick to make. How to make ramen in pressure cooker to tender with egg too.

Ingredients

• 4 cup vegetable broth
• 1 cup water
• 2 pkg ramen (noodles, seasoning packet removed)
• 1 cup mushrooms (sliced)
• 1 cup carrots (sliced)
• 3 leaves bok choy (chopped into large pieces)
• 1/4 cup green onions (diced)
• 1 tsp minced garlic
• 3 tbsp soy sauce
• 1 tsp ginger (ground or minced, optional)

Instructions

1. Place mushrooms, carrots and green onions in the Instant Pot. Add garlic, ginger and soy sauce. Stir in vegetable broth and water.
2. Close lid, seal pressure release valve, cook on High Pressure for 1 minute.  Once cooking time is complete, quick release the pressure.
3. Add bok choy and dry ramen noodles.  Turn the Instant Pot to saute function, cook for another 1-2 minutes or until noodles are as tender as you want.  Serve with sesame seeds, additional green onions and a soft boiled egg on top, if desired
4. Making a soft boiled egg in the same pot – Remove your noodles and veggies from the pot, set aside, and then continue to leave your pot on the saute high function with your hot boiling broth. Crack 1 cold egg from fridge on to your slotted spoon, immediately submerge into boiling broth and allow to cook until it is done to your liking. Serve on top of noodle dish.

12. Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT6H · Total: PT6H10M · Yield: 4

This simple slow cooker salsa chicken is the perfect weeknight ‘dump’ meal. You only need two ingredients!

Ingredients

• 2 lbs boneless, skinless chicken breast or tenderloins
• 2 cups of your favorite jar salsa or homemade salsa

Instructions

1. Spoon 3 tablespoons of salsa in the bottom of the slow cooker.
2. Place the chicken on top of salsa.
3. Cover chicken with remaining salsa.
4. Cook on low for 5-6 hours.
5. Shred chicken or leave in pieces.
6. Serve over rice, in burritos or enchiladas, on nachos, etc.

13. Taco Stuffed Peppers

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

Taco style stuffed peppers with rice, ground beef, black beans, tomatoes, rice & corn! Sprinkle with cheese and bake. A quick, convenient dinner for a busy weeknight.

Ingredients

• 4 large bell peppers (*see note below)
• 1 pound lean ground beef (*see note below)
• 1 small yellow onion (*diced)
• 1 14.5 oz can diced tomatoes
• 1 cup instant rice (*see note below)
• 1 15oz can black beans (*drained and rinsed)
• ½ cup corn (*frozen or canned)
• ¼ cup gluten free taco seasonings (*see note below)
• 1 cup shredded cheese (*cheddar or Mexican blend)
• Sour cream, guacamole, salsa, hot sauce, chopped cilantro, diced red onion, lime juice, avocado slices

Instructions

1. Fill a large stock pot with HOT water, salt generously and place on stovetop on high heat.
2. Cut peppers in half lengthwise, remove stem and seeds. Place them in the stock pot. Once water comes to a boil, reduce heat to medium low and allow peppers to simmer for 10 minutes. If you like a crunchier pepper, reduce simmering time. (*Tip: be careful to over cook your peppers or they will become mushy and start to fall apart).
3. While peppers simmer, place a large, deep sauté pan on the stove top. Turn heat to medium, add ground beef and allow it to brown. I recommend using a 3-5 quart sauté pan, or larger. All other ingredients will be added to this pan so you will need adequate space. You can also use another large pot in lieu of a sauté pan.
4. Once your meat has finished browning, add diced onion. Sauté together until onion starts to become soft and translucent (5-10 minutes).
5. Add canned diced tomato (with juices), instant rice, black beans, corn and gluten free taco seasonings and mix well.
6. Preheat your oven to 350°F.
7. Remove peppers from hot water with tongs and line them in a 9×13 inch baking dish. Spoon meat mixture into peppers and sprinkle with cheese.
8. Bake peppers for 10-15 minutes and then broil for 1-2 minutes if you want to brown cheese.
9. Allow peppers to cool for 5-10 minutes and then serve with desired toppings!

Storage Instructions:

1. Allow peppers to cool and place them in an airtight, food storage container or Ziploc baggie. Press on the bag or container to remove as much excess air as possible. Refrigerate for 3-5 days or store in the freezer for 2-3 months. To reheat, thaw in the refrigerator overnight and then microwave in 30-60 second increments or bake at 350°F until warmed through.

14. Cheeseburger Sliders

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’24’, ’24 sliders’]

Juicy slider patties are topped with melted cheese and pressed between soft and sweet Hawaiian rolls. These Cheeseburger Sliders will become a major crowd pleaser.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 pounds lean ground beef
• 1 tablespoon worcestershire sauce
• 3 tablespoons mayonnaise
• 1 teaspoon season salt
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoon garlic powder
• 2 cups cheddar cheese (grated or shredded)
• 24 slider buns (Kings Hawaiian are a great option)
• 2 tablespoons salted butter (melted)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Preheat the oven to 350 degrees. Place a silicone baking mat on a rimmed baking sheet, or spray sheet with non-stick spray.
2. Place the oil into a large skillet.  Add the onion, and cook, stirring occasionally, until soft and translucent. Add ground beef and cook until there is no pink remaining. Drain off as much fat as possible.
3. Stir in the worcestershire sauce, mayonnaise, seasoned salt, salt, pepper, and garlic powder. Mix until well combined. Remove this from the heat.
4. Cut the entire block(s) of slider rolls in half, creating a top and bottom. Place the bottom halves into the baking dish. Evenly cover the bottom layer of slider buns with all of the ground beef. Sprinkle the 2 cups of grated cheese over the beef. Add the top halves of the buns.
5. Brush the tops of the buns with the melted butter. Sprinkle on the sesame seeds.
6. Bake for 10-12 minutes or until the cheese is melted and the tops are golden brown.

15. Chicken Korma

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Instant Pot Chicken Korma is a mildly spiced coconut chicken curry that’s delicious enough to impress guests but easy enough to make on a weeknight. Put away the jar of store-bought korma sauce and make this curry from scratch with little effort.

Ingredients

• 2 Tbsp vegetable oil (or ghee)
• 2 small bay leaves (or 1 large)
• 1 cinnamon stick (2 inches)
• 5 cardamom pods
• 5 whole cloves
• 2 1/2 cups onion (chopped)
• 2 Tbsp garlic (minced)
• 1 Tbsp ginger (minced)
• 2 Tbsp tomato paste
• 1 Tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1/2 tsp turmeric powder
• 1 tsp fennel powder
• 1 1/4 tsp salt (or to taste!)
• 1/2 tsp black pepper powder
• 2 1/2 lb boneless skinless chicken thighs ((1.13 kg) cut into 1 1/2 inch pieces)
• 1/2 cup low sodium chicken broth
• 1 1/4 cup coconut milk (divided (preferably Chaokoh or Aroy-D brand))
• 2 Tbsp cashew butter (or almond butter)
• 1/4 cup cilantro (chopped, to garnish)

Instructions Instant Pot Instructions

1. Select Saute and allow the Instant Pot to heat up. Once the inner pot has heated up, add oil or ghee.
2. Once the oil has heated up, add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds.
3. Stir in onion, garlic, and ginger and saute the onion mixture until onions are light golden brown, about 5 minutes. *
4. Add tomato paste and stir for a minute. Add a tablespoon or two of broth or water if the tomato begins to stick to the bottom of the inner pot.
5. Press Cancel. The spices will cook in the residual heat.
6. Stir in coriander, cumin, chili powder, turmeric, fennel, black pepper and salt. Deglaze with a small amount of broth if you find that the spices are burning.
7. Stir the spices with the onion mixture for about 30 seconds. Deglaze as needed.
8. Add the chicken and stir to coat the chicken with spices. Scrape the bottom of the inner pot to make sure there are no brown bits stuck to the bottom.
9. Add broth and 1 cup of coconut milk and stir till combined.
10. Close the lid and pressure cook on High Pressure for 4 minutes.
11. Do a 15-minute natural release (NPR 15). [Read More: The Different Pressure Release Methods]
12. Open the lid and select Saute mode. Add the cashew butter and remaining coconut milk.
13. Heat through until thickened, stirring frequently, about 1 or 2 minutes.
14. Press Cancel and stir in chopped cilantro.
15. Serve with toasted naan or basmati rice.

Stovetop Instructions

1. Heat 2 tablespoon oil over medium-high heat in a large saucepan or dutch oven. Add bay leaves, cinnamon, cardamom, and cloves and stir until fragrant, about 15 seconds
2. Stir in onion, garlic, and ginger and saute until onions are light golden brown, about 5 minutes. Add tomato paste and stir for a minute. Add a tablespoon or two of broth or water if the tomato sticks to the bottom of the inner pot.
3. Add coriander, cumin, chili powder, turmeric, fennel, black pepper, and salt. Stir until fragrant, about 20 seconds. Add the chicken and stir to coat the chicken with spices.
4. Add broth and 1 cup of coconut milk and stir till combined. Lower heat to medium-low, and simmer for about 20 to 25 minutes. Stir in cashew butter and ¼ cup coconut milk, and heat through. Taste the curry and only add the remaining coconut milk if needed. Garnish with cilantro.

16. Deep Dish Pizza

Keto Deep Dish Pizza With Stuffed Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘8’, ‘8 Slices’]

This keto deep dish pizza is made using fathead dough and tastes remarkably like traditional deep dish pizza with a stuffed crust, but only has 6 net carbs per slice!*This recipe comes from Maya Krampf’s new cookbook, “The Wholesome Yum Easy Keto Carboholics’ Cookbook” and she was gracious enough to let me share her recipe!

Ingredients

• 1 1/2 Cups Blanched Almond Flour (finely ground)
• 2 Large Eggs
• 2 1/2 Cups Shredded Mozzarella Cheese
• 2 Ounces Cream Cheese (Cut into cubes)
• 4 Whole Mozzarella String Cheese (cut in half crosswise)
• 3/4 Cup Marinara Sauce
• 1 Cup Shredded Mozzarella Cheese
• 1 1/2 Ounces Cooked Italian Sausage
• 1 Ounce Pepperoni Slices

Instructions

1. Preheat the oven to 425 degrees F. Grease a 9-inch springform pan with cooking spray, butter, or oil.
2. In a food processor, process the almond flour and eggs, until smooth. *See notes below if you don’t want to use a food processor.
3. In a large bowl, microwave the mozzarella and cream cheese for about 90 seconds, or heat in a double boiler on the stove, stirring halfway through, until smooth.
4. Add the cheese to the food processor, positioning the cheese so that the blades are sticking into it, and process until a dough forms. Pulse or scrape the sides as necessary.
5. Form the dough into a ball. If it’s sticky, cover it with plastic and refrigerate for 30 minutes, or until no longer sticky. If it’s dry, microwave for 10 to 20 seconds, or until slightly softened. Press the dough into the bottom of the springform pan, going up the sides about 1 1/2 inches.
6. Arrange the halved mozzarella cheese sticks along the edge of the crust in the pan and fold the edges of the dough to cover the cheese, pressing to seal.
7. Using a fork or toothpick, poke holes all over the bottom of the crust to prevent bubbling. (Do not poke the stuffed crust edges.)
8. Bake the crust for 6 minutes. Remove from the oven and poke the bottom all over with a fork to deflate any bubbles. Return to the oven and bake for 5 to 7 minutes, or until golden brown.
9. Layer the toppings on the crust in the following order: marinara sauce, mozzarella, Italian sausage, and pepperoni. Bake for an additional 8 to 10 minutes, or until cheese is melted.

17. Feta Tomato Pasta

Easy Feta Tomato Pasta Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT25M · Total: PT27M · Yield: 4

Bored of eating the same old pasta dishes? Looking for a recipe that’s easy to make but still tastes incredible? This feta tomato pasta is exactly what you’re looking for! With almost zero prep and only 25 minutes oven time, this speedy feta pasta recipe makes an excellent midweek meal.

Ingredients

• 90ml (1/3 Cup + 1 tbsp) Olive Oil
• 1 x 200g (7oz) Block of Feta Cheese
• 500g (17.5 oz) Cherry Tomatoes
• 3 Large Garlic Cloves, minced
• Salt & Pepper
• 350g (12oz) Rigatoni Pasta *
• Fresh Basil Leaves, torn
• Large Ovenproof Dish
• Saucepan

Instructions

1. Preheat your oven to 200ºC/Fan 190ºC/392ºF. Pour a little of the oil into your dish and top with the block of feta. Pour the remaining oil over the top.
2. Surround the feta with the cherry tomatoes then scatter over the minced garlic. Toss it all in the oil.
3. Season well with salt and black pepper then bake for 20-25 minutes until the tomatoes are charred and their skins have split.
4. While the sauce is in the oven, cook the pasta in a large saucepan of salted boiling water. According to the packet instructions.
5. When the sauce is cooked and while it’s still hot, mix thoroughly until everything is nicely blended together.
6. Finally, toss through some torn fresh basil leaves and serve with the cooked pasta.

18. Baked Pasta

Cheesy Baked Rigatoni (Rigatoni al Forno) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘8’]

Rigatoni al Forno is a baked pasta casserole everyone will love. This easy recipe has hearty rigatoni, a rich tomato sauce, layers of gooey cheese, and more for a great Italian dinner. This is a comforting recipe great for holidays, potlucks, & make-ahead meals.

Ingredients

• 3 Tablespoon olive oil
• 3/4 cup onion (small dice)
• 1/2 cup celery (small dice)
• 1/3 cup carrot (small dice)
• 2 garlic cloves (minced)
• 1/2 teaspoon dried basil (OR 2 Tablespoons fresh basil torn)
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 28 ounce can crushed tomatoes
• 1 # rigatoni
• 3 cup shredded mozzarella cheese
• 1/3 cup grated parmesan
• fresh parsley & additional parmesan (optional toppings)

Instructions

1. In a medium-sized saucepot add heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes. Add the garlic and cook everything until the vegetables are soft and cooked, for 10 more minutes.
2. Next, add the spices and stir to combine. Gently pour in the crushed tomatoes and bring to a low simmer over medium heat. Turn the sauce down to low to simmer. Let this cook down while the pasta cooks and the oven preheats.
3. Heat water on high heat in a large stockpot to cook the pasta in. Once it is boiling, add the rigatoni to the water and turn to medium to cook. Cook the pasta until al dente. You do not want to overcook the pasta since it will cook again while baking. You do not want mushy pasta. Drain pasta when ready and set aside.
4. Preheat oven to 350°
5. Grate the mozzarella into shreds. Also, grate the parmesan over a fine grater.
6. Add the tomato sauce mixture to the pasta. Stir to combine.
7. Prepare the 2 1/2 quart-sized casserole dish with some nonstick cooking spray. Once the sauce and pasta are ready, begin layering. Start by adding 1/2 of the sauce and pasta mixture to the bottom of the casserole dish. Top with 1/2 of the mozzarella cheese. Repeat layering the remaining pasta and cheese. Finally, top by sprinkling on the grated parmesan.
8. Bake in the oven uncovered for 30 minutes.
9. Remove carefully from the oven. Let rest a few minutes so the cheese is not too hot. Sprinkle with fresh parsley and additional parmesan if desired. Serve in pasta bowls. Enjoy!

19. Sausages, Green Beans and Potatoes

Instant Pot Smoked Sausage & Potatoes with Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb smoked sausage ( kielbasa ), cut into 1-inch pieces
• 1.5 lb baby potatoes or small red potatoes, halved
• 12 oz green beans, trimmed
• 1 small yellow onion, sliced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. 1. Turn Instant Pot to Sauté; add olive oil and brown sausage pieces until golden, about 4–5 minutes.
2. 2. Add onion and garlic; sauté 2 minutes until fragrant.
3. 3. Add potatoes, thyme, paprika, salt, and pepper; stir to coat.
4. 4. Pour in broth; cancel sauté.
5. 5. Secure lid, set to High Pressure for 6 minutes; quick-release when done.
6. 6. Stir in green beans; close lid and let residual heat cook beans for 2–3 minutes, or simmer on Sauté 2–3 minutes to reach crisp-tender.
7. 7. Serve hot.

20. Yaki Udon with Beef

Yaki Udon | Stir Fried Udon Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Ingredients

• 2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
• 2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
• 2 stalks scallions (cut 2 inches long)
• ½ lb ground meat (beef, chicken, turkey, pork, shrimp)
• 1 Tablespoon avocado oil
• 2½ Tablespoons dark soy sauce (see Note 2)
• 2 Tablespoons oyster sauce (see Note 3)
• 1 Tablespoon mirin (see Note 4)
• 2 teaspoons brown sugar
• ½ teaspoon rice wine vinegar

Instructions

1. Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Cook the Udon Noodles

1. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 – 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
2. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

1. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.

21. Sausage and Mash Pie

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

Ingredients

• 1 lb pork sausage meat or sausage links, casings removed
• 3 cups prepared mashed potatoes (roughly 4–5 medium potatoes)
• 1 cup onion gravy or beef gravy
• 1 cup shredded cheddar cheese
• 2 tbsp milk or cream
• 1 sheet puff pastry or store-bought pie crust
• 1 tbsp butter, for dotting
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C). Lightly grease a shallow pie dish.
2. 2. Brown sausage in a skillet over medium heat, breaking into crumbles; season with salt and pepper; drain excess fat.
3. 3. Stir in gravy; simmer 2–3 minutes to blend flavors; remove from heat.
4. 4. Spread mashed potatoes over the sausage gravy layer in the dish; top with shredded cheddar.
5. 5. Lay puff pastry over the potatoes, press edges to seal, cut vents, and brush with a bit of milk or butter.
6. 6. Bake 25–30 minutes until pastry is golden and filling is bubbly.
7. 7. Let rest 5 minutes before slicing.

22. Buffalo Chicken Pasta Bake

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

Ingredients

• 1 lb chicken breast, cut into 1-inch pieces
• 12 oz pasta (penne or ziti)
• 1 cup buffalo wing sauce
• 4 oz cream cheese, softened
• 1/2 cup ranch dressing
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1/2 cup milk
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Cook pasta in salted water until just al dente; drain.
3. 3. In a skillet, cook chicken with garlic in olive oil until browned and cooked through.
4. 4. In a bowl, whisk buffalo sauce, cream cheese, ranch, and milk until smooth.
5. 5. Add chicken and pasta to the sauce; toss to coat.
6. 6. Transfer to a baking dish; top with mozzarella and cheddar.
7. 7. Bake 18–22 minutes until cheese is melted and bubbly.
8. 8. Let rest 5 minutes before serving.

23. Salmon Sheet Pan and 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.

24. Mexican Shrimp Rice Bowl

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’]

This Mexican Rice Bowls recipe is topped with garlic sautéed shrimp, avocado, beans, and a homemade sour cream cilantro lime dressing!

Ingredients

• 1 lb. shrimp (fresh or frozen)
• 1 cup rice
• 2 cups water
• 4 cloves garlic
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp. adobo seasoning
• 1/4 tsp kosher salt
• 1/4 tsp. pepper
• 1 bell pepper (any color)
• 1-2 avocadoes
• 2 cups lettuce (or greens of choice)
• 1 can pinto beans (or beans of choice)
• 1/2 cup queso fresco (optional)
• 1 cup sour cream
• 1 heaping cup fresh cilantro
• 3 limes (split)
• 1 tsp. honey (or sweetener of choice)
• 1 clove garlic
• 1/4 tsp. kosher salt

Instructions For The Rice Bowls:

1. Start by preparing 1 cup of rice according to package instructions (most long-grain white rice calls for 1 cup rice to 2 cups water). Once the rice is finished, remove from the stove top and set aside.
2. Prepare 1 15 oz. can of pinto beans (or any canned beans of choice) on the stove top according to package instructions. Once the beans are heated through, remove from the stove top and set aside.
3. Dice 1 bell pepper (any color), cut 1-2 ripe avocadoes into slices or cubes, and roughly chop 1-2 cups of fresh lettuce or greens of choice.
4. Mince 4 cloves of garlic.
5. Thaw 1 lb. shrimp if frozen. Remove the peels, veins (if necessary), and tails and discard.
6. Place a skillet on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the skillet. Once heated, add 4 cloves of minced garlic and sauté for 1-2 minutes, stirring often.
7. Add the thawed and peeled shrimp to the skillet along with 1 tsp. cumin, 1 tsp. chili powder, ½ tsp. Adobo seasoning, and ¼ tsp. each of kosher salt and pepper. Sauté for 2-3 minutes on the first side, flip, and sauté for another 2-3 minutes on the second side.The safe internal temp for shrimp is 145 degrees Fahrenheit. This can be checked with a food thermometer if you like.
8. Make sure the cooked shrimp are completely coated in the oil, garlic, and spices. Remove from heat and set aside. Squeeze the juice of ½ lime over the shrimp.

For The Dressing:

1. Add 1 cup of sour cream, 1 heaping cup of fresh cilantro, the juice of 2 large limes, 1 tsp. honey, 1 clove garlic, and ¼ tsp. kosher salt to a food processor.
2. Blend all of the ingredients together until completely combined. The dressing can be set aside or placed in the refrigerator until ready to use.
3. To assemble: Add a generous amount of cooked rice (or grain of choice) to a bowl. Top the rice with the heated beans, diced bell peppers, chopped lettuce, sliced avocadoes, and sautéed shrimp. Drizzle a generous amount of the dressing over the bowls.
4. Garnish with a squeeze of lime, some queso fresco cheese, and more cilantro (optional).

25. Cheesy Beef and Rice Casserole

Cheesy Beef and Rice Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground beef
• 1 cup long-grain white rice, uncooked
• 2 1/2 cups beef broth
• 1 cup tomato sauce
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1/2 cup frozen peas or corn

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Sauté onion and garlic in oil until translucent.
3. 3. Add beef; cook until browned; drain fat.
4. 4. Stir in rice, broth, tomato sauce, salt, and pepper; bring to a simmer.
5. 5. Transfer to a baking dish, cover, and bake 40–45 minutes until rice is tender.
6. 6. Uncover, sprinkle cheese on top, and bake 5–7 minutes more until melted.
7. 7. Let rest 5 minutes before serving.

26. Sheet Pan Chicken and Sweet Potatoes

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

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

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

Ingredients

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

Instructions

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

27. Honey Mustard Chicken Thighs

Honey Mustard Chicken Thighs Recipe (Instant Pot) 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’]

Quick and Easy Honey Mustard Chicken Thighs that are cooked, start to finish, in the Instant Pot and bathed in a delicious six-ingredient homemade honey mustard sauce. A perfect balance of sweet, savory, and spicy, this mouthwatering chicken thigh recipe is guaranteed to be a new dinnertime favorite.

Ingredients

• 2 pounds bone-in skin-on chicken thighs (approx. 5-6 chicken thighs)
• 2 tablespoon olive oil (divided)
• salt and pepper (to season)
• 1 teaspoon garlic powder
• 2 tablespoon soy sauce
• 1/4 cup honey
• 1/4 cup spicy brown mustard
• 2 tablespoon fresh lemon juice
• 4 cloves garlic (minced)

Instructions

1. Transfer chicken thighs to a large plate and drizzle with 1 tablespoon of olive oil. Season both sides liberally with salt and pepper and sprinkle with garlic powder. Set aside.
2. Add the soy sauce, honey, spicy brown mustard, lemon juice, and minced garlic to a small mixing bowl. Whisk well to combine and set aside.
3. Set your Instant Pot to SAUTE “high”. Once your pot is hot, add the remaining tablespoon of olive oil and swirl to coat the bottom of your pot.
4. Add the chicken, skin-side-down, and cook until golden (approximately 2-4 minutes). Carefully flip each chicken thigh over and repeat on the other side.
5. Turn OFF saute mode. Pour your premade sauce directly into your Instant Pot over your chicken thighs and secure the lid, remembering to check that the steam release is set to “sealing”.
6. Cook chicken on MANUAL mode HIGH pressure for 10 minutes. As soon as the 10 minutes is complete, carefully quick-release the pressure and remove the lid.
7. OPTIONAL: Thicken your sauce by combining 1 teaspoon of cornstarch with 1 tablespoon of water. Add to the sauce, mixing well to combine (I did not do this step).
8. Serve chicken with rice or mashed potatoes and your favorite veggie sides! Enjoy!

28. Aubergine Curry

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

Recipe details: Prep: PT5M · Cook: PT27M · Total: PT32M · Yield: [‘4’, ‘4 people’]

A super creamy Aubergine Curry packed with perfectly balanced flavors and a touch of spice. This filling and comforting eggplant curry is certain to satisfy your comfort food cravings! Vegan and gluten-free.

Ingredients

• 2 tablespoons coconut or avocado oil
• 2 aubergines (eggplants) (cut into 1″ cubes)
• 1 white or yellow onion (diced)
• 6 garlic cloves (minced)
• 1/2″ knob fresh ginger root (grated or minced)
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 tablespoon coconut sugar (or sweetener of choice)
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• ¼ teaspoon red chili flakes ((optional))
• 1 13.5-ounce can full fat coconut milk
• 1 13.5-ounce can water (I simply fill the coconut milk can with water!)
• 2 tablespoons fresh cilantro (chopped)
• sea salt or pink salt (to taste)

Instructions

1. In a large pot or pan heat oil over medium-high heat. Add aubergine/eggplant. Saute for 7 minutes. Set aubergine/eggplant aside.
2. To the same pan add garlic, ginger and onion. Saute for 5 minutes.
3. Return the eggplant to the pan. Add tomato paste, curry powder, coconut sugar, cumin seeds, coriander, garam masala and red chili flakes. Stir until all is well incorporated.
4. Add coconut milk and water. Turn heat to high, bring to a boil, then reduce to a simmer. Simmer for 15 minutes or until a nice creamy consistency is achieved.
5. Turn off heat and stir in cilantro. Salt to taste.
6. Serve and enjoy!

29. Beef and Egg Rice Bowl

10-Minute Beef and Egg Over Rice (滑蛋牛肉燴飯) 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 people’]

Ingredients

• 8 oz thinly sliced beef
• 2 tbsps soy sauce
• ½ tsp sugar
• 1 tbsps mirin
• 2 tsps tapioca flour/starch (or corn starch)
• 2 tbsps cooking oil
• 2 slices of ginger
• 1 scallion (thinly sliced, separate dark green and white/light green part)
• ¾ cup water
• 2 eggs
• 1-2 tsps sesame oil
• ⅛ tsp white pepper powder
• salt
• black vinegar
• cilantro
• chili oil/sauce

Instructions Prepare All the Ingredients

1. Cut the sliced beef in half and gently separate them if they are stacked together.
2. Mix soy sauce, mirin and sugar together and set it aside.
3. Mix starch and 1 tbsp of cold water together and set it aside.

Start Cooking

1. Heat a frying pan with cooking oil on medium low heat; put in ginger slices and light green/white parts of the scallion and saute until the aroma is released.
2. Pour in the sauce and let the sauce cook for 10 seconds before pouring in the water.
3. Bring it to a boil before adding beef. Make sure they are not sticking together. You can use a pair of tongs or chopsticks to separate them.
4. Once it’s boiling again, even if the beef is not fully cooked, stir the starch water again and pour it into the pan slowly in a circular motion. Stir right away so that the starch would be evenly distributed.
5. After the contents are boiling again, pour in half of the the egg mixture, stir a bit and then pour in the rest in a circular motion.

Finish Up and Serve

1. Turn off heat and cover the pan with a lid for 1-2 minutes until the eggs are just set.
2. Taste to see if you need to add more salt. Add a drizzle of sesame oil, sprinkle some white pepper powder and the leftover scallion. Serve it right away with warm rice along with optional toppings if desired.

30. Salmon Stir Fry

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

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

Juicy seared salmon pieces cooked stir fry style with a delicious Asian inspired simple sauce for a quick and easy dinner recipe the whole family will love.

Ingredients

• 4 Salmon Fillets (sliced into 1 inch pieces )
• 1 tsp Garlic Powder
• 1/4 tsp Dried Ginger
• 1/2 tsp Paprika
• 1 tsp Sesame Seeds
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1 tbsp. Sesame Oil
• 1/ 3 cup Soy Sauce
• 1/ 3 cup Chicken Broth
• 2 tsp Rice Vinegar
• 2 tbsp Sesame Oil
• 1/4 cup Honey or Brown Sugar
• 1 tsp Fresh Ginger (minced)
• 2 Garlic Cloves (minced)
• 1 tsp Cornstarch or Arrowroot Powder
• 1 tsp Sesame Oil
• 2 small Bok Choy (sliced thin)
• 1 small Red Bell Pepper (seeds removed, sliced thin)
• 4 Green Onions (sliced thin)
• 1 Carrot (peeled into ribbons (or diced if preferred))
• 2 cups Broccolini (ends trimmed)
• 1 cup Snap Peas

Instructions Stir Fry Sauce:

1. Add all the ingredients into a bowl or glass jar. Mix well and set aside. It will be divided throughout the recipe.

Salmon Prep/ Cooking:

1. Start by prepping the salmon by removing it from the packaging, patting it dry and removing the skin (if desired). Also check the fish for pin bones and remove as well.
2. Slice the salmon into 1 inch cubes and lightly toss the cubes in the sesame oil.
3. Combine the spice in a small dish and then season the salmon pieces and mix until evenly coated.
4. In a large non stick skillet or wok, pre-heat to medium high heat.
5. In a single, even layer, add the salmon pieces to the pan and sear for 2 minutes per side or until cooked through. Do not over cook.
6. Remove from the heat and set on a plate or sheet pan and set them aside. They will get tossed in the hot stir fry sauce again at the end!

Vegetable stir fry:

1. Prep your veggies ahead of time and set them aside. Do not mix them (they will cook at different times and will be added separately).
2. Add the oil to the pan you previously cooked your salmon in. Preheat it back to medium high heat.
3. To the pan or wok, add the bok choy, red pepper, green onion, and toss together for 2-3 minutes. If you sliced or diced your carrots into thicker pieces, add them in as well.
4. Next, add in your broccoli and cook for another 2 minutes. Then add in the pea pods.
5. At this point, add in 1/4 cup of your stir fry sauce and fully toss your vegetables in until cooked through and coated. Remove from the heat and toss in the carrot ribbons until mixed.
6. Remove the veggies from the pan and place the pan back on the heat.

Finish Your Sauce & Salmon:

1. With your pan back on the heat, pour the remaining stir fry sauce into the pan by itself and bring it to a simmer.
2. Allow it to reduce down and become somewhat syrup like, this takes 3-5 minutes.
3. Remove it from the heat and gently toss your already cooked salmon into this mixture to fully coat it.
4. Pour the remaining sauce and salmon all over the top of your cooked veggies and serve with your favorite side of whole grains or cauliflower rice.

31. Skillet Lasagna

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘7’]

One-dish lasagna made in a skillet. Tender noodles, garlic over sausage flavored ground beef. Topped with ricotta cheese, and shredded mozarella cheese.

Ingredients

• 16 ounces ground turkey
• 1 tbsp olive oil (extra virgin)
• 1/2 cup onion (chopped)
• 4 tsp garlic (minced)
• 1 tsp parsley (dried)
• 1 tsp Italian seasoning
• 1 tsp Caraway seed (or fennel seed25)
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayene pepper
• 8 lasagna noodles
• 25 ounces pasta sauce
• 15 ounces tomatoes (petite diced)
• 1/2 cup water
• 1 cup Ricotta cheese
• 1/2 cup Mozzarella cheese
• 1 tbsp basil (sh, chopped)

Instructions

1. Heat EVOO in skillet over medium heat. Add chopped onion and cook for 3-5 minutes. Add minced garlic. Stir and cook for 1-2 minutes.
2. Add ground turkey to skillet with onions. Use spatula to press turkey into a flat layer in bottom of skillet. Sprinkle turkey with half the spice mix. Let turkey cook undisturbed for 5-7 minutes. Use spatula to turn turkey. Sprinkle with remaining spice mix. Allow to cook over medium low heat for 5-7 minutes and until browned. Use the spatula to break up into bite-sized pieces.
3. Place lasagna noodles over bottom of pan over turkey. Spread evenly. Break up one to two noodles to place at edges of skillet.
4. Pour pasta sauce, undrained tomatoes, and water over noodles. Cover and allow to simmer over low heat for 20 minutes. Check for noodle tenderness, add an additional 1/2 cup of water as needed. Recover and continue to simmer for up to 10 minutes as needed.
5. Spoon heaping tablespoons of Ricotta cheese onto the pasta sauce. Spread evenly. Sprinkle with Mozzarella cheese. Cover and heat for an additional 5 minutes to melt cheese.
6. Heat oven on broil. Uncover skillet and place on top rack of oven. Broil for 5 minutes until cheese is melted and starts to brown. Remove from oven, sprinkle with fresh, chopped basil. Make portions around dallops of Ricotta cheese.

32. Baked Cod

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

Ingredients

• 4 cod fillets (about 4 oz each, 1 lb total)
• 2 tbsp melted butter
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 2 tbsp grated parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. 2. Pat cod dry and season with salt and pepper.
3. 3. In a small bowl, whisk melted butter, lemon juice, and zest; brush over cod fillets.
4. 4. In another bowl, mix breadcrumbs, parmesan, and parsley; press onto the top of each fillet.
5. 5. Place fillets on the prepared sheet and bake 12–15 minutes, until the fish flakes easily and the topping is golden.
6. 6. Serve with lemon wedges.

33. Ground Beef Kebabs

Ground Beef Kebabs (Grill or Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 kebabs’]

These Ground Beef Kebabs are SUPER easy to make, whether you’re grilling for a summer bbq or baking them in the oven year-round. This recipe uses a few cheap ingredients you probably already have, but they’ll be the hit of your next potluck or dinner!

Ingredients

• 15 wooden skewers ((optional))
• 2 lbs ground beef* ((or a mix of beef and pork))
• 1 egg
• 1/4 cup dried parsley ((or 1/2 cup fresh parsley, minced))
• 1 tsp onion powder
• 1 tsp garlic powder ((or a few cloves of fresh garlic, minced))
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp pepper

Instructions

1. Pre-soak wooden skewers for at least 30 minutes if using.
2. Preheat grill, or preheat oven to 350 degrees F.
3. Mix all ingredients in a large bowl using clean hands until well combined (don’t overmix).
4. Gently form meat into oblong patties, either on the pre-soaked wooden skewers or on their own.
5. Grill for about 20 minutes, carefully turning the kebab with tongs half way.  Cook until internal temperature reaches 160 degrees F using a meat thermometer.**
6. OR Bake in preheated oven for about 20 minutes, until internal temperature reaches 160 degrees F using a meat thermometer.*  Then broil for a minute or two to brown the meat.
7. Let kebabs rest (tented with foil, if you want) for a few minutes before eating so that juices redistribute throughout the meat.
8. Serve with bbq side dishes, rice, garden salad, soft pita bread, veggies and hummus or tzatziki. 
9. Enjoy! 🙂

34. Beef Nachos

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

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper
• 13–15 oz bag tortilla chips
• 2 cups shredded cheddar or Mexican blend cheese
• 1/2 cup black beans, rinsed and drained (optional)
• 1/2 cup corn kernels (optional)
• 1/2 cup salsa
• Sour cream and jalapeños for topping (optional)

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a skillet, cook beef with onion and garlic; season with chili powder, cumin, salt, and pepper.
3. 3. On a large baking sheet, spread chips; top with beef mixture, beans, and corn; sprinkle cheese over the top.
4. 4. Bake 8–10 minutes until cheese melts and edges blister slightly.
5. 5. Remove from oven and top with salsa, sour cream, and jalapeños if desired.

35. Keto Kung Pao Chicken

Keto Kung Pao Chicken 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’]

For the ultimate sweet and spicy keto kung pao chicken, this recipe will curb your Chinese take-out craving. This quick and easy recipe is ready in minutes and with only 5.5 net carbs it is perfect for those trying to eat healthy without compromising bold flavors. It is gluten-free & dairy-free too plus 1/3 the carbs as Panda Express or PF Changs.

Ingredients

• 1 Tablespoon olive oil
• 1 pound boneless skinless chicken breast (cut into small cubes)
• 1 medium-sized zucchini (sliced in half circles)
• 1 red bell pepper (chopped small)
• 1/4 cup celery (chopped small)
• 2 cloves garlic (minced)
• 1/4 cup peanuts (chopped)
• 2-3 whole dried red chili pods
• 3 Tablespoons Tamari (gluten-free soy sauce)
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon chili garlic sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon granulated monk fruit sweetener
• 1/4 teaspoon ginger powder
• 1/4 teaspoon xanthan gum (to thicken the sauce)
• 1/2 Tablespoon sesame seeds (to sprinkle on the top)

Instructions

1. Prep the vegetables first -Remove the stem and seeds from the bell pepper. Next, chop the bell pepper and celery stalks into small chunks. Also, slice the zucchini into thinly sliced half circles as shown above.
2. Prep the chicken -Dice the boneless skinless chicken into small cubes. Try and keep everything uniform in size so they cook at the same rate. The chicken pieces should only be slightly bigger than the bell pepper and celery pieces.
3. Add the oil to a large skillet and heat it on medium-high heat. Once the oil is hot carefully add the small chicken pieces to the skillet. Stir and cook until they are almost done but still a little pink in the middle. This takes about 3-5 minutes. (they will continue to cook as you add the other ingredients)
4. Add the vegetables, chili pods, and peanuts. Turn the heat down to medium. Stir occasionally and cook for 5 minutes.
5. After 5 minutes, the vegetables should be cooked but still slightly crisp and the chicken will be cooked all the way through at 165°. Now, turn the heat down to low.
6. In a small bowl combine all the ingredients for the stir fry sauce. (including the optional xantham gum if you wish) Whisk to combine.
7. Lastly, add the sauce to the chicken and vegetables. Stir to combine and cook for 3 minutes to heat thoroughly. The sauce will coat the ingredients and thicken slightly (even without the xanthan gum).
8. Once it is heated through, turn off the heat. Remove the chili pods if you want to make sure you do not eat one by accident.
9. Serve immediately in a bowl and top with some sesame seeds. Enjoy.
10. Store any leftovers in an air-tight container in the refrigerator for up to 5 days or 30 days in the freezer.

36. Lentil Dahl

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

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

Simple and delicious lentil dhal made with just a few pantry ingredients. It is healthy and packed with plant-based protein.

Ingredients

• 1 tablespoon oil (canola, coconut, or avocado oil)
• ½ teaspoon cumin seeds
• 1 medium yellow onion (diced)
• 1 inch ginger root (grated)
• 1 inch turmeric (grated)
• 1 green chilli (stemmed, deseeded and minced)
• 2 cloves garlic (minced)
• 1 teaspoon curry powder
• ¼ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 cups vegetable stock
• ½ 14.5 oz can full fat coconut milk
• 1 cup cup red lentils
• 1 tablespoon cilantro leaves (fresh)

Instructions

1. In a pot, heat oil and toast the cumin seeds for a minute. When they sizzle, add the diced onion and saute until it’s soft and translucent.
2. Add the grated ginger, turmeric, chili, and garlic and saute for 1 minute or until fragrant.
3. Add curry powder, cinnamon, and salt. Cook for 20 seconds, then add the stock and the rinsed and drained lentils.
4. Add the coconut milk and give it a good stir. Cover with the lid and simmer for 20 minutes.
5. Stir the dhal every 5 minutes to make sure that it doesn’t stick to the pan.
6. Garnish with chopped fresh cilantro or parsley leaves. Serve with basmati rice and naan or chapati bread.

37. Vegan Butter Chicken

Vegan Butter Chicken (Tofu Makhani) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’, ‘4 servings’]

Here’s an easy Vegan Butter Chicken recipe that’s full of flavor, depth, and simple to make. It’s sure to be a crowd-pleaser every time.

Ingredients

• 19 ounce block firm tofu
• 2 tablespoons oil
• 1/4 teaspoon Salt
• 2 tablespoon all-purpose flour
• 3 tablespoons vegan butter
• 1 teaspoon cumin seeds
• 1 large onion (chopped)
• 4 cloves garlic (crushed)
• 1 tablespoons ginger (crushed)
• 3 ounces tomato paste
• 1 tablespoons garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (adjust to taste, optional )
• 1 teaspoon salt
• 13 ounce can full coconut milk
• 1 tablespoon vegan butter
• Pinch of sugar (to tone down acidity, optional )

Instructions Tofu “Chicken”

1. Freeze the tofu for at least 12 hours. Remove from freezer and thaw. Fully drain and press water from tofu block.
2. Preheat the oven to 400 degrees F and line baking sheet with parchment paper. In a mixing bowl, carefully toss tofu with oil, salt, and then coat with flour.
3. Arrange the tofu pieces onto the baking sheet. Bake 30 minutes, flipping halfway.  Or, air fry for at 400 degrees F for 12 minutes, flipping halfway. Set aside.

Gravy

1. In a pot or dutch oven over medium heat, add 3 tablespoons of butter. Once butter is bubbling, add the cumin seeds and cook for one minute.
2. Next, add the onions and cook until they are tender, about 4-6 minutes. Add the crushed garlic and ginger, tomato paste. Cook for 1 minute.
3. Add the rest of the spices, salt, coconut milk. Stir well. Lower heat to low and simmer for 3 minutes.
4. Carefully transfer the vegan butter chicken gravy into a blender and blend until smooth. Or, use an immersion blender. If using a standard blender, pour the gravy back into the pot and add the tofu pieces. Stir and coat well. Stir in a pinch of sugar (optional) Simmer over low for 5 minutes. Serve.

38. Enchilada Rice

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

Ingredients

• 1 lb ground turkey or beef
• 1 cup long-grain white rice, uncooked
• 2 cups enchilada sauce (about 10 oz can)
• 1 cup corn kernels (frozen or canned)
• 1 cup black beans, drained and rinsed
• 2 cups shredded cheese (cheddar or Mexican blend)
• 2 cups chicken or beef broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Sauté onion and garlic; add ground meat and cook until browned; drain fat.
3. 3. Stir in rice, enchilada sauce, broth, chili powder, and cumin; bring to a simmer.
4. 4. Remove from heat; fold in corn and black beans.
5. 5. Transfer to a baking dish; cover and bake 35–40 minutes until the rice is tender.
6. 6. Sprinkle cheese on top; bake 5–7 minutes more until cheese is melted.
7. 7. Let rest 5 minutes before serving.

39. Spinach Salmon Pasta

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

Ingredients

• 12 oz pasta (linguine or spaghetti)
• 12 oz salmon fillets
• 4 cups fresh baby spinach
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. 1. Cook the pasta in salted water until al dente, reserving 1/2 cup of the cooking water.
2. 2. Season the salmon with salt and pepper and sear in olive oil in a skillet for 3–4 minutes per side until opaque; flake when cooked.
3. 3. In the same pan, sauté garlic briefly, then add spinach and tomatoes and cook until the spinach wilts.
4. 4. Stir in heavy cream, parmesan, and lemon juice; simmer 1–2 minutes and loosen with reserved pasta water if needed to reach a saucy consistency.
5. 5. Toss pasta with the sauce and fold in the salmon pieces; adjust seasoning.
6. 6. Serve with extra parmesan and a squeeze of lemon if desired.

40. Saag Paneer

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

A fan favorite, this Saag Paneer is made with a unique ingredient – Swiss Chard! Enjoy this Indian dish made with lightly-spiced, creamy leafy greens and fried paneer. It’s best when served with basmati rice or roti.

Ingredients

• 2 bunches chard ((14-15 leaves))
• 6 oz paneer
• 1 tbsp ghee
• 1 yellow onion (medium-size)
• 1 tsp cumin seeds
• 1 tsp ginger garlic paste
• 1/2 tsp ground turmeric
• 1/4 tsp Kashmiri chili powder
• 1/2 tsp ground coriander
• 1/4 tsp garam masala
• salt and pepper (to taste)
• 1 tbsp tomato paste
• 2 tbsp heavy cream
• 1 tsp lemon juice

Instructions

1. Remove thick stalk from the leaves of the swiss chard. Add the leafy greens to a steamer and steam for about 5 minutes, or until it smells earthy.
2. Once the chard has cooled down a bit, transfer the steamed chard to a blender and puree the leaves with about 1/4 cup of water, or just enough water until the blender is able to run.
3. Cut the block of paneer into 1/4 – 1/2 inch thick rectangles. Poke holes in each piece with a fork.
4. Heat a pan and melt half the ghee. Once it’s hot, add the paneer and shallow fry on each side for ~2 minutes, or until each side is a light golden brown. Sprinkle a bit of salt on the paneer.
5. Very finely chop the onion. In the Dutch Oven on low to medium heat, melt the rest of the ghee. Add in the cumin seeds. Once they start to pop, add the finely chopped diced onions along with the ginger garlic paste and sauté until browned.
6. Next, add in all of the spices – the turmeric, red chili powder, ground coriander, and garam masala. Stir in the tomato paste with 2 teaspoons of hot water, or until the tomato paste with the spices and onions creates a gravy.
7. Once the ghee separates on the sides of the gravy, add in the blended chard. If it’s too thick, add a bit of hot water until desired consistency. Once it comes to a boil, add salt and pepper to taste.
8. Add the paneer into the saag and cover the pot. Simmer for 2-3 minutes to allow the paneer to soak up the flavor.
9. Turn off the stove and slowly pour in the heavy cream. Give the saag a stir and finish it off with freshly squeezed lemon juice.
10. Serve saag hot with rice or roti.

41. Sweet and Spicy Noodles

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

Recipe details: Total: PT20M · Yield: [‘6’, ‘6 people’]

These Sweet and Spicy Noodles are a Thai inspired fast, easy weeknight dinner that can be ready and on the table in just 20 minutes!

Ingredients

• 16 oz linguine rice noodles (or regular pasta)
• 3 tablespoons soy sauce
• 3 tablespoons hoisin
• 4 tablespoons honey
• 2 teaspoons chili garlic sauce
• 2 -3 cloves garlic, minced
• 1/8 – 1/4 teaspoon red pepper flakes (to taste)
• 1/4 cup sesame oil*
• 2 cups shredded carrots (approximately 2 large)
• 1 cup roasted, salted peanuts
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons green onion, chopped
• Sriracha to taste

Instructions

1. Bring a large pot of water to a boil and cook noodles until al dente, approximately 6 minutes. 
2. Meanwhile, prep your veggies / garnishes.  In a small bowl mix soy sauce, hoisin, honey, chili garlic sauce, and red pepper flakes.
3. A couple of minutes before the noodles are done, in a large saute pan, heat sesame oil over medium heat. Add garlic and cook for 30-60 seconds. Be sure it doesn’t burn! Add sauce and stir.
4. When noodles are done, drain and add immediately to pan with sauce and stir until the noodles are well coated. 
5. Top with carrots, peanuts, cilantro, green onion, and Sriracha. Mix and serve!

42. Instant Pot Shrimp

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

Recipe details: Total: PT5M · Yield: [‘4’]

Learn how to make Instant Pot Shrimp with 4 pantry ingredients! Toasted Garlic Butter Shrimp is super quick and easy to make, yet so deliciously addictive to eat. You’ll love these buttery, garlicky, sweet-savory-umami, bouncy shrimp.

Ingredients

• 14 (½lb or 230g) 26/30 shrimp (, thawed)
• 2 tablespoons (28g) unsalted butter or olive oil
• 2 teaspoons (10ml) – 1 tablespoon (15ml) regular soy sauce
• 6 (27g) garlic cloves (, minced)
• Optional garnish: Italian parsley (, finely chopped)

Instructions

1. Prepare Ingredients & Thaw Frozen Shrimp: If your shrimp are frozen, place shrimp in a large mixing bowl, then thaw under cold water while you prepare other ingredients. Finely mince garlic, and finely chop Italian parsley. Drain and pat dry the shrimp with a paper towel.
2. Cook Shrimp in Instant Pot: Use “Sauté More” to heat up Instant Pot. Wait until the Instant Pot says “HOT”. Melt 2 tbsp (28g) unsalted butter or olive oil in the inner pot, and ensure to coat the unsalted butter or oil all over the whole bottom of the pot. Add the shrimp in Instant Pot, and make sure all the shrimp are directly touching the pot. You don’t have to stir the shrimp. Let the shrimp cook for 2 minutes on one side before flipping them over, then cook the other side for 1.5 minutes. *Cooking Time: If your shrimp are bigger or smaller than 26/30, increase or decrease your cooking time according to the size of your shrimp.
3. Add Garlic & Soy Sauce: Add minced garlic and 2 tsp (10ml) – 1 tbsp (15ml) regular soy sauce in Instant Pot. With a wooden spoon, saute and scrub all the flavorful brown bits off the bottom. Do this for 30 seconds, then we’re done!
4. Taste, Garnish, & Serve Shrimp: Taste one of the shrimp to make sure it’s seasoned & cooked properly. Quickly pour them on a serving plate to avoid overcooking the shrimp. Garnish shrimp with finely chopped Italian parsley. Enjoy!

43. Spicy Pineapple Chicken

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

A quick, sweet, spicy pineapple chicken stir-fry you can meal prep! It’s a lovely, delicious, Asian-inspired meal prep recipe.

Ingredients

• 3 tbsp soy sauce
• 4 tbsp pineapple juice (from can)
• 1 tbsp chilli sauce
• 2 cloves garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp red pepper flakes
• 1 lb chicken thighs (skinless & boneless (cubed))
• 1 tbsp olive oil
• 1/2 white onion (sliced)
• 1 jalapeño (sliced)
• 14- ounce can pineapple chunks (drained)
• 1/2 tsp salt
• 1 tbsp green onion (sliced)

Instructions

1. Drain the can of pineapples, leaving out the juice. Combine soy sauce, pineapple juice, chili sauce, garlic, ginger, and pepper flakes in a bowl.
2. Cube the chicken thighs and add them to the marinade. Make sure all of it is covered, marinate in the fridge for 20 minutes or so.
3. Heat the olive oil in a skillet over medium heat. Add in the onion, jalapeno. Cook for 1-2 minutes.
4. Add in the chicken with the marinade. Afterward, turn up the heat and cook for 10-15 minutes until the chicken is fully cooked.
5. Finally, add in pineapple and salt. Cook for another 3-5 minutes. Sprinkle with green onion before serving.
6. For meal prep:Serve with rice of your choice. Keep refrigerated for up to 3 days.

44. Creamy Coconut Chicken

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘5’]

For the ultimate creamy coconut lime chicken, this one-pan recipe has it all. Juicy seasoned chicken thighs are cooked in a sweet, sour, & rich coconut milk sauce with Asian-inspired flavors and vegetables. This wonderful 30-minute dinner is great for meal-planning & busy days.

Ingredients

• 1 pound boneless skinless chicken thighs
• 1/4 cup all-purpose flour
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric powder
• 3 tablespoons olive oil
• 1 tablespoon salted butter
• 1/2 cup shiitake mushrooms (sliced thinly)
• 1/3 cup bok choy, white parts (sliced thinly)
• 2 green onions (white & green parts separated) (sliced)
• 1 – 13.5 ounce can coconut milk
• 2 tablespoons lime juice
• 1 tablespoon soy sauce ( (or tamari for gluten-free))
• 1 teaspoon cornstarch
• 1 tablespoon Thai chili garlic sauce
• cilantro (chopped )

Instructions

1. To a shallow pan add the flour and spices. Whisk together to combine. Set aside.
2. In a small bowl add the lime juice, soy sauce, and cornstarch – whisk to combine. Set aside for later.
3. Add the olive oil to a large cast-iron skillet (or saute pan) and turn the heat to medium-high heat. Let the oil heat up for 2 minutes, and prepare chicken thighs while it is heating.
4. Dredge each chicken thigh in the flour mixture.  Once the oil is hot, add each chicken piece carefully to the pan one at a time. Leave space between each piece and do not overcrowd the pan.
5. Let the chicken cook, flipping it halfway through. If the chicken is sticking it is not ready to flip, around the 3-minute mark is when it is ready to turn over. The chicken will take about 5-7 minutes to cook through and turn golden brown. Once it is 165° as the internal temperature it is ready to remove from the pan. Place the chicken on a plate and set it aside.
6. Turn the heat down on the pan to medium. Add the butter to the pan and using a wooden spoon scrape up all the bits. Add the mushrooms, bok choy, and the white parts of the green onions.  Stir and cook for 1 minute.
7. Pour in the coconut milk and stir to combine.  Add the lime juice mixture and stir.  Next, add the garlic chili sauce and combine. Continue to scrape up the bottom bits and let them thicken and come to a simmer.
8. Once simmering, add the chicken thighs back to the sauce.  Spoon sauce over the chicken pieces. Flip the chicken over to coat both sides with the sauce. Add the green onions and stir to combine.
9. Remove from the heat.  Top with fresh cilantro. ENJOY immediately!
10. Serve with steamed rice, cooked rice noodles, zucchini noodles, cauliflower rice, or enjoy as is!

45. Penne Alla Vodka

Instant Pot Penne Alla Vodka is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Creamy and flavorful, Instant Pot Penne alla Vodka combines tender pasta with a rich tomato-cream sauce for a quick, restaurant-quality meal made in one pot.

Ingredients

• 1 lb tubular pasta(penne or rigatoni)
• 28 oz tomatoes, crushed or sauce
• 1 medium white onion, diced
• 6-8 cloves garlic, minced
• 2 teaspoon oregano or Italian seasoning
• 1 teaspoon crushed red chili flakes, adjust to taste
• 1/2 cup vodka
• 1/2– 3/4 cup heavy cream
• 2 cups water or broth
• 1/2 cup Parmigiana-Reggiano, grated
• Piece of Parmigiana-Reggiano rind [around 1-2 inch], optional
• 2 tablespoon olive oil
• salt and pepper, adjust to taste
• Handful of fresh basil leaves, for garnish

Instructions Penne Alla Vodka In Instant Pot

1. Turn ON SAUTE (more). When it displays “HOT”, add oil.
2. Add onions, garlic, oregano, and red chili flakes. Saute for 1-2 minutes.
3. Add Vodka, and deglaze the pot. Cook for 2-3 minutes. Turn OFF SAUTE.
4. Add pasta, salt and pepper to taste, water (or broth), and tomatoes. Do NOT stir.Note: Add the above ingredients in order, and do NOT stir.
5. Close the lid, vent sealed. Turn ON MANUAL / PRESSURE COOK (high) for 5 minutes.Note: Please see the recipe notes on – HOW TO COOK PASTA IN INSTANT POT
6. Once the Instant Pot beeps, do a quick pressure release. Open the lid.
7. Add cream, and Parmesan cheese, and mix well until cheese melts.Note: No need to turn ON SAUTE, the cheese will melt in the residual heat.
8. Garnish with some fresh basil leaves, grated cheese, and red chili flakes (optional).
9. Enjoy this delicious Penne Alla Vodka. Bon-appetit!!

Stovetop Penne Alla Vodka

1. Cook pasta as per package directions. Reserve 1 cup of cooking pasta water for later use. Drain the pasta and keep it aside.
2. In a Dutch oven, or a pot, heat oil, over medium-high heat.
3. Add onions, garlic, oregano, and red chili flakes. Saute for 2-3 minutes.
4. Add Vodka, and deglaze the pot. Cook for 2-3 minutes.
5. Add tomatoes, salt, and pepper to taste. Simmer the sauce for 20-25 minutes.
6. Add drained pasta, and mix well to coat the sauce. Turn OFF the heat.
7. Add cream, and Parmesan cheese, and mix well until cheese melts.
8. Garnish with some fresh basil leaves, grated cheese, and red chili flakes (optional).
9. Enjoy this delicious Penne Alla Vodka. Bon-appetit!!

46. Beef and Broccoli Stir Fry

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

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

An easy, 5-ingredient, one pan meal, that takes less than 20 minutes start to finish?! You think I’m kidding, but this Simple Stir Fry Recipe checks all the boxes and tastes just like the Chinese takeout version.

Ingredients

• 1 lbs ground beef
• 1 package Asian Stir Fry Veggies (Trader Joe’s (18 oz))
• 2 packages Thai Wheat Noodles (Trader Joe’s)
• 1 jar General Tsao’s Stir Fry Sauce (Trader Joe’s (14oz))
• 2 tbsp green onion (chopped)

Instructions

1. Heat a skillet over medium heat. Add ground beef and use a spatula to break up the pieces.
2. Once meat is cooked about half way (about 3-4 minutes or so), add in chopped Trader Joe’s stir fry vegetables. Sauté for an additional 5-8 minutes.
3. Add in the noodles and break apart. Mix so beef, veggies and noodles are evenly distributed.
4. Add in the sauce and give everything a good stir. Cover for a few minutes so noodles can soften. Once heated through, serve garnished with green onions and enjoy!

47. Creamy Broccoli Pasta

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

Ingredients

• 12 oz pasta
• 3 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Optional: pinch of red pepper flakes

Instructions

1. 1. Cook the pasta in salted water; add broccoli florets to the pot in the last 2–3 minutes, then drain.
2. 2. In a skillet, warm olive oil and sauté garlic for 30 seconds.
3. 3. Add cream and parmesan; simmer 2–3 minutes until slightly thickened; season with salt and pepper.
4. 4. Toss the pasta and broccoli with the sauce; heat through and adjust thickness with a splash of pasta water if needed.
5. 5. Serve with extra parmesan if desired.

48. Beefy Tortellini Mac and Cheese

Beefy Tortellini Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 9

This Beefy tortellini mac and cheese casserole is easy to make and is a family favorite! The best part about this recipe is that it’s on the table in less than 30 minutes!

Ingredients

• 1 pound ground beef
• 1 package of Cheese filled fresh tortellini, 250 grams
• 1 Evaporated Milk, 8 ounces
• 8 ounces Cheddar Cheese
• 1 cup Breadcrumbs, seasoned
• As desired, salt and pepper
• 1 tsp garlic powder
• 2 Tablespoon butter, optional

Instructions

1. Preheat oven to 350
2. Cook the tortellini according to the al dente stage on the package. (Cook 2 minutes less than what the package says for fully cooked tortellini). Drain and set aside.
3. While the pasta is cooking, in a skillet, saute the ground beef. Season with salt, pepper and garlic powder. Cook thoroughly, about 5 minutes, and drain any excess oil.
4. Using the same pot the pasta was cooked in, begin to heat up the evaporated milk. When it gets a boil, turn down the heat to low and begin adding the shredded cheese. Add it in small amounts so it melts completely into the sauce.
5. Add the drained tortellini to the cheese sauce.
6. Add the tortellini mixture to the cooked beef and mix to incorporate everything. Transfer to a 9 x 13 casserole dish.
7. **Optional step – melt the butter and add it to the breadcrumbs. Mix it well to incorporate the butter fully through the crumbs.
8. Sprinkle the crumbs over top the pasta dish and bake for 20 minutes or until everything is heated through. Serve and enjoy!

49. Air Fryer Fish Sticks

Air Fryer Fish Sticks (From Scratch) 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’]

These homemade Air Fryer Fish Sticks (or Fish Fingers) are exceptionally crispy, delightfully flavorful, and remarkably simple to prepare from scratch.

Ingredients

• 600 g white fish ((cod, haddock, or tilapia))
• ¼ cup plain white flour / all-purpose flour
• 1 large egg
• 1 cup breadcrumb
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tbsp vegetable oil or sunflower oil

Instructions

1. If you’re using frozen fish, make sure to thaw it completely before starting. Then, pat the fish fillets dry with paper towels.
2. Next, slice the fillets lengthwise into strips approximately 4cm x 9cm (1 ½” x 4″). For example, if you’re using cod fillets, you can divide each one into 4 strips, resulting in a total of 16 strips.
3. Season the flour with salt and pepper, and spread it out on a shallow dish. In a separate bowl, whisk the eggs, and place them next to the dish with flour.
4. Take another shallow dish and put the breadcrumbs in it, setting it beside the bowl with eggs.
5. Now, dunk each fish piece into the flour mixture, shaking off any excess flour.
6. Then, dip the flour-coated fish into the whisked eggs, followed by covering them with the breadcrumbs. Ensure each piece of fish is fully coated at each step. You might need to wash your hands once or twice during this process.
7. Once the fish sticks are thoroughly coated, drizzle or spray a little oil on them.
8. Place the fish fingers in the Air Fryer basket in a single layer, without overlapping them.
9. Cook them at 200 °C (400 °F) for 10 minutes, flip them, and then cook at 240 °C (480 °F) for another 5 minutes.

50. Black Bean Pasta

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

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘4’, ‘4 servings’]

This Black bean pasta recipe is simple, flavorful and cooks up in just minutes. This tasty recipe offers a healthy option that your family will beg for over and over again. And since it cooks in less than 10 minutes in one pot, you can eat this any night of the week! Plus it’s versatile and offers you a way to make an Italian style bean pasta or a Southwestern version so you’ll never get tired of making it.

Ingredients

• olive oil 2 tbsp
• small onions (2 diced)
• garlic cloves (5 chopped)
• green pepper (1 diced)
• red pepper 1 diced
• black beans (1 cup cooked)
• marinara sauce or tomato sauce 1 cup
• fusilli pasta 3 cups
• water or vegetable broth 2 cups
• Italian herb mix or chili seasoning 1 tbsp
• ground cumin 1 tsp
• Cilantro or parsley to garnish (finely chopped)
• salt to taste
• sugar (optional ½ tsp)

Instructions Instant Pot Black Bean Pasta

1. First, turn the Instant Pot onto saute and heat the olive oil in the inner pot. When the oil is hot, add the garlic and onions and saute them for about 1 to 2 minutes or until they are fragrant.
2. Next, add the diced peppers, black beans, Italian herb mix  or chili seasoning, ground cumin, salt, and sugar (if you are using it). Once they are all added, saute for another minute.
3. After a minute, pour in the water and give it a stir. Make sure you scrape off any food particles stuck at the bottom of the pot.
4. Once you have scraped down the pot, add the pasta and evenly top it with marinara or tomato sauce. When you have added the pasta, do not stir the pot! Instead, lightly press the pasta down until it’s submerged under the sauce. Doing this will allow it to cook evenly.
5. Next, close the lid of the pot, set the seal to closed, and pressure cook for 5 mins followed by a quick release.
6. Finally, carefully open the lid and give the pasta a stir. Serve it in a pasta bowl and garnish with either finely chopped cilantro or parsley.

Black bean pasta on the stove top

1. You can make the black bean pasta recipe on the stove top if you don’t have an Instant Pot. We highly recommend getting an Instant Pot, because it will cut down the number of dishes you need and the time it takes to cook the pasta.
2. Here’s what you need to do to make this on the stove top.
3. First, fill a large stock pot with water and bring it to a boil. Next, add the pasta and cook according to the box’s instructions. This is usually about 10 minutes, give or take.
4. As the water heats and the pasta cooks, heat the olive oil over medium heat in a large pot. Once the oil is hot, add the onions and garlic and saute for about 1 minute or until they are fragrant.
5. When the onions are ready, add the green and red peppers and saute for about 1 to 2 minutes or until they start to soften.
6. Next, reduce the heat and stir in the black beans, Italian herb mix  or chili seasoning, ground cumin, salt, sugar (if you are using it), and tomato sauce or marinara sauce. Allow it to simmer for about 5 to 10 minutes or until heated through.
7. Finally, drain the pasta and mix it into the sauce. Serve the pasta in a pasta bowl and garnish with cilantro or parsley.

51. Sheet Pan Pork Chops

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.

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.