Quick and Easy Recipes
Shakshuka.
Ingredients:
Olive oil
Onion, chopped
Red bell pepper, diced
Garlic, minced
Canned diced tomatoes
Ground cumin
Paprika
Eggs
Salt and pepper to taste
Fresh parsley, chopped (optional)
Instructions:
Heat olive oil in a skillet over medium heat. Add chopped onion and diced red bell pepper. Sauté until softened. Stir in minced garlic, ground cumin, and paprika. Pour in the canned diced tomatoes with their juice. Create small wells in the tomato mixture and crack eggs into each well. Cover the skillet and let the eggs cook until the whites are set. Season with salt and pepper. Garnish with fresh chopped parsley if desired. Serve with crusty bread.
Teriyaki Salmon.
Ingredients:
Salmon fillets
Teriyaki sauce (store-bought or homemade)
Sesame seeds (optional)
Sliced green onions (optional)
Instructions:
Preheat the oven to 400°F (200°C). Place the salmon fillets in a baking dish. Pour teriyaki sauce over the salmon, ensuring it’s coated evenly. Sprinkle sesame seeds on top. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Garnish with sliced green onions if desired. Serve with steamed rice and vegetables.
Mediterranean Quinoa Salad.
Ingredients:
Cooked quinoa
Cucumber, diced
Cherry tomatoes, halved
Kalamata olives, pitted and sliced
Crumbled feta cheese
Fresh lemon juice
Extra virgin olive oil
Fresh mint leaves, chopped
Salt and pepper to taste
Instructions:
In a large bowl, combine cooked quinoa, diced cucumber, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Drizzle with fresh lemon juice and extra virgin olive oil. Add chopped fresh mint leaves, salt, and pepper. Toss the salad until all ingredients are well mixed. Serve chilled.
Stuffed Mushrooms.
Ingredients:
Button mushroom stems removed and chopped
Cream cheese
Minced garlic
Fresh thyme leaves
Shredded mozzarella cheese
Breadcrumbs
Olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). In a bowl, mix the chopped mushroom stems, cream cheese, minced garlic, fresh thyme leaves, shredded mozzarella cheese, breadcrumbs, olive oil, salt, and pepper. Fill each mushroom cap with the mixture. Place the stuffed mushrooms on a baking sheet. Bake for 15-20 minutes or until the mushrooms are tender and the cheese is melted and golden.
Cauliflower Fried Rice.
Ingredients:
Cauliflower florets, grated or processed into a rice-like texture
Frozen mixed vegetables
Eggs, beaten
Soy sauce
Sesame oil
Vegetable oil
Sliced green onions (optional)
Instructions:
Heat vegetable oil in a large pan or wok over medium heat. Add the grated cauliflower and stir-fry until it’s slightly tender. Push the cauliflower to one side of the pan and add the beaten eggs to the other side. Scramble the eggs and mix them with the cauliflower. Add the frozen mixed vegetables and continue stir-frying until everything is heated through. Drizzle with soy sauce and sesame oil. Garnish with sliced green onions if desired.
Chicken Avocado Salad.
Ingredients:
Cooked chicken breast, diced
Avocado, diced
Cherry tomatoes, halved
Red onion, thinly sliced
Fresh cilantro, chopped
Lime juice
Olive oil
Salt and pepper to taste
Instructions:
In a large bowl, combine diced chicken breast, diced avocado, halved cherry tomatoes, thinly sliced red onion, and chopped fresh cilantro. Drizzle with fresh lime juice and olive oil. Season with salt and pepper. Toss the salad gently until all ingredients are well coated. Serve as a salad or as a sandwich.
Tortellini Soup.
Ingredients:
Cheese tortellini (fresh or frozen)
Chicken or vegetable broth
Baby spinach leaves
Diced tomatoes (canned or fresh)
Italian seasoning
Garlic powder
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions:
In a large pot, bring the chicken or vegetable broth to a simmer. Add the cheese tortellini and cook according to package instructions. Stir in baby spinach leaves and diced tomatoes. Season with Italian seasoning, garlic powder, salt, and pepper. Simmer for a few more minutes until the spinach wilts and the flavors blend. Serve hot with grated Parmesan cheese on top.
Greek Lemon Chicken.
Ingredients:
Chicken thighs or drumsticks
Lemon juice
Olive oil
Dried oregano
Garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat the oven to 400°F (200°C). In a bowl, mix lemon juice, olive oil, dried oregano, garlic powder, salt, and pepper. Coat the chicken thighs or drumsticks with the mixture. Place the chicken in a baking dish. Bake for 25-30 minutes or until the chicken is fully cooked and the skin is crispy. Garnish with fresh parsley if desired. Serve with rice or roasted vegetables.
Pita Bread Pizzas.
Ingredients:
Pita bread rounds
Tomato sauce or pizza sauce
Shredded mozzarella cheese
Sliced pepperoni or your favorite pizza toppings
Dried oregano and red pepper flakes (optional)
Instructions:
Preheat the oven to 425°F (220°C). Place pita bread rounds on a baking sheet. Spread tomato sauce or pizza sauce on each pita bread. Sprinkle shredded mozzarella cheese on top. Add sliced pepperoni or your favorite pizza toppings. Sprinkle dried oregano and red pepper flakes (if using) for extra flavor. Bake for 10-12 minutes or until the cheese is melted and bubbly. Serve as mini pizzas.
Peanut Noodles.
Ingredients:
Spaghetti or your preferred noodles
Peanut butter
Soy sauce
Sesame oil
Rice vinegar
Honey (optional)
Crushed peanuts and sliced green onions for garnish
Instructions:
Cook the noodles according to package instructions until al dente. In a bowl, mix peanut butter, soy sauce, sesame oil, rice vinegar, and honey (if using) to create the sauce. Drain the cooked noodles and toss them with the peanut sauce until fully coated. Garnish with crushed peanuts and sliced green onions. Serve warm or cold.
