Quick and Easy Recipes
Pesto Pasta.
Ingredients:
Spaghetti or your preferred pasta
Basil pesto (store-bought or homemade)
Cherry tomatoes, halved
Grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions:
Cook the pasta according to package instructions until al dente. Drain the pasta and return it to the pot. Add the basil pesto and halved cherry tomatoes. Toss to coat the pasta evenly. Serve with grated Parmesan cheese on top and garnish with fresh basil leaves if desired.
Garlic Butter Shrimp.
Ingredients:
Large shrimp peeled and deveined
Butter
Minced garlic
Lemon juice
Chopped parsley
Salt and pepper to taste
Instructions:
In a skillet over medium heat, melt the butter. Add minced garlic and sauté for a minute until fragrant. Add the shrimp and cook until they turn pink and opaque. Squeeze lemon juice over the shrimp and sprinkle with chopped parsley, salt, and pepper. Serve immediately.
Vegetable Quesadillas.
Ingredients:
Flour tortillas
Shredded cheese (Cheddar, Monterey Jack, or a mix)
Sliced bell peppers
Sliced red onion
Spinach leaves
Olive oil or cooking spray
Instructions:
Place a tortilla in a skillet over medium heat. Sprinkle one-half of the tortilla with shredded cheese. Add sliced bell peppers, red onion, and spinach leaves on top of the cheese. Fold the tortilla in half to form a half-moon shape. Cook until the tortilla is crispy and the cheese is melted. Repeat with the remaining ingredients. Slice the quesadillas into wedges and serve.
Chicken Caesar Salad.
Ingredients:
Grilled or cooked chicken breast, sliced
Romaine lettuce, chopped
Caesar salad dressing (store-bought or homemade)
Croutons
Grated Parmesan cheese
Instructions:
In a large bowl, toss the chopped romaine lettuce with Caesar salad dressing until coated. Add the sliced chicken and croutons. Toss again to combine. Sprinkle-grated Parmesan cheese over the top and serve.
Stuffed Bell Peppers.
Ingredients:
Bell peppers (any color)
Cooked rice (white or brown)
Ground beef or turkey (cooked and seasoned)
Diced tomatoes
Shredded cheese (Cheddar, mozzarella, or your favorite)
Instructions:
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. In a bowl, mix the cooked rice, seasoned ground beef or turkey, and diced tomatoes. Stuff each bell pepper with the mixture. Place the stuffed peppers in a baking dish. Sprinkle shredded cheese on top. Bake for 20-25 minutes or until the peppers are tender and the cheese is melted and bubbly.
Fruit Salad.
Ingredients:
Assorted fresh fruits (strawberries, blueberries, grapes, melon, pineapple, etc.)
Fresh mint leaves for garnish (optional)
Honey or lime juice for dressing (optional)
Instructions:
Wash, peel (if needed), and chop the fruits into bite-sized pieces. In a large bowl, combine the assorted fruits. If desired, drizzle honey or lime juice over the fruit salad and gently toss to coat. Garnish with fresh mint leaves before serving.
Egg Salad Sandwich.
Ingredients:
Hard-boiled eggs, chopped
Mayonnaise
Dijon mustard
Chopped celery
Chopped green onions
Salt and pepper to taste
Sliced bread or rolls
Instructions:
In a bowl, mix the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped celery, and chopped green onions. Season with salt and pepper to taste. Spread the egg salad on sliced bread or rolls to make sandwiches.
Taco Salad.
Ingredients:
Ground beef or turkey (cooked and seasoned with taco seasoning)
Lettuce, shredded
Black beans drained and rinsed
Diced tomatoes
Shredded cheese (Cheddar, Monterey Jack, or a mix)
Sliced black olives (optional)
Tortilla chips
Sour cream and salsa for dressing
Instructions:
In a large bowl, layer shredded lettuce, seasoned ground beef or turkey, black beans, diced tomatoes, shredded cheese, and sliced black olives (if using). Crush some tortilla chips on top for crunch. Serve with dollops of sour cream and salsa as dressing.
Ratatouille.
Ingredients:
Eggplant, diced
Zucchini, sliced
Bell peppers (red, yellow, or green), diced
Onion, chopped
Garlic, minced
Diced tomatoes (canned or fresh)
Olive oil
Dried thyme, basil, and oregano
Salt and pepper to taste
Instructions:
In a large pan or skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened. Add the diced eggplant, sliced zucchini, and diced bell peppers. Cook until the vegetables are tender. Stir in the diced tomatoes and dried herbs. Season with salt and pepper to taste. Simmer for a few more minutes until the flavors meld together. Serve as a side dish or overcooked rice or pasta.
Peanut Butter Banana Smoothie.
Ingredients:
Ripe bananas
Peanut butter
Greek yogurt
Milk (or a dairy-free alternative)
Honey (optional)
Ice cubes
Instructions:
In a blender, combine ripe bananas, peanut butter, Greek yogurt, milk, and honey (if using). Add ice cubes to thicken the smoothie. Blend until smooth and creamy. Pour into a glass and enjoy!
