Quick and Easy Recipes
Crispy Baked Chicken Tenders.
Ingredients:
Chicken tenders or boneless, skinless chicken breasts, cut into strips
All-purpose flour
Eggs, beaten
Bread crumbs (plain or seasoned)
Salt and pepper to taste
Cooking spray
Instructions:
Preheat the oven to 425°F (220°C). Season the chicken strips with salt and pepper. Dredge each strip in flour, dip it into beaten eggs, and coat it with bread crumbs. Place the coated chicken strips on a baking sheet sprayed with cooking spray. Bake for 15-20 minutes or until the chicken is cooked through and the coating is crispy. Serve with your favorite dipping sauce.
Mango Salsa.
Ingredients:
Ripe mango, diced
Red bell pepper, diced
Red onion, finely chopped
Fresh cilantro, chopped
Jalapeno pepper, seeds removed and finely chopped (optional)
Lime juice
Salt and pepper to taste
Instructions:
In a bowl, combine diced mango, diced red bell pepper, finely chopped red onion, chopped fresh cilantro, and finely chopped jalapeno pepper (if using). Drizzle with fresh lime juice. Season with salt and pepper. Mix well and refrigerate for 15-30 minutes before serving. Enjoy with tortilla chips or as a topping for grilled chicken or fish.
Lemon Garlic Butter Shrimp Pasta.
Ingredients:
Shrimp, peeled and deveined
Linguine or spaghetti
Butter
Minced garlic
Lemon juice
Fresh parsley, chopped
Salt and pepper to taste
Grated Parmesan cheese (optional)
Instructions:
Cook the pasta according to package instructions until al dente. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add the shrimp and cook until pink and opaque. Squeeze lemon juice over the shrimp. Toss the cooked pasta with the lemon garlic butter shrimp. Season with salt and pepper. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Veggie Fajitas.
Ingredients:
Bell peppers (assorted colors), sliced
Red onion, sliced
Zucchini, sliced
Olive oil
Fajita seasoning mix (store-bought or homemade)
Flour tortillas
Sour cream, salsa, and guacamole for serving
Instructions:
In a large skillet, heat olive oil over medium-high heat. Add sliced bell peppers, red onion, and zucchini. Sprinkle fajita seasoning over the vegetables and stir-fry until they are tender-crisp and lightly charred. Warm the flour tortillas. Fill each tortilla with the sautéed vegetables. Serve with sour cream, salsa, and guacamole.
Pesto Grilled Cheese Sandwich.
Ingredients:
Slices of bread
Pesto sauce (store-bought or homemade)
Sliced mozzarella cheese
Sliced tomatoes
Butter
Instructions:
Spread pesto sauce on one side of each slice of bread. Layer mozzarella cheese and sliced tomatoes on one slice. Top with the other slice of bread, pesto side down. Butter the outer sides of the sandwich. Grill the sandwich in a skillet over medium heat until the bread is golden brown and the cheese is melted. Serve hot.
Honey Mustard Chicken Salad.
Ingredients:
Cooked and shredded chicken breast
Mixed salad greens (lettuce, spinach, arugula, etc.)
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Honey mustard dressing (store-bought or homemade)
Salt and pepper to taste
Toasted almonds or sunflower seeds (optional)
Instructions:
In a large salad bowl, combine shredded chicken, mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Drizzle honey mustard dressing over the salad. Season with salt and pepper. Toss gently until all ingredients are well coated. Top with toasted almonds or sunflower seeds for added crunch.
Black Bean and Corn Salad.
Ingredients:
Canned black beans, drained and rinsed
Corn kernels (fresh, frozen, or canned)
Diced red bell pepper
Chopped fresh cilantro
Lime juice
Olive oil
Ground cumin
Salt and pepper to taste
Avocado, diced (optional)
Instructions:
In a large bowl, combine black beans, corn kernels, diced red bell pepper, and chopped fresh cilantro. Drizzle with fresh lime juice and olive oil. Add ground cumin, salt, and pepper. Toss the salad until all ingredients are well mixed. Gently fold in diced avocado if desired. Serve as a side dish or with tortilla chips.
Pineapple Fried Rice.
Ingredients:
Cooked and cooled rice (white or brown)
Diced cooked chicken, shrimp, or tofu (optional)
Diced pineapple
Frozen mixed vegetables
Soy sauce
Sesame oil
Vegetable oil
Chopped green onions (optional)
Chopped cashews or peanuts (optional)
Instructions:
In a large pan or wok, heat vegetable oil over medium heat. If using chicken, shrimp, or tofu, sauté it until cooked through. Add the frozen mixed vegetables and diced pineapple. Stir-fry until the vegetables are heated through. Add the cooked rice to the pan and mix everything together. Drizzle with soy sauce and sesame oil. Toss the rice until well coated. Garnish with chopped green onions and chopped cashews or peanuts if desired.
Ranch Baked Chicken.
Ingredients:
Chicken drumsticks or thighs
Ranch dressing mix (store-bought or homemade)
Bread crumbs (plain or seasoned)
Cooking spray
Instructions:
Preheat the oven to 425°F (220°C). Coat the chicken drumsticks or thighs with ranch dressing mix. Dredge each piece of chicken in bread crumbs, pressing the crumbs onto the chicken to adhere. Place the coated chicken on a baking sheet sprayed with cooking spray. Bake for 30-35 minutes or until the chicken is cooked through and the coating is crispy. Serve with your favorite side dishes.
Banana Oat Pancakes.
Ingredients:
Ripe bananas, mashed
Old-fashioned rolled oats
Eggs
Milk (or a dairy-free alternative)
Baking powder
Ground cinnamon
Vanilla extract
Maple syrup or honey (optional)
Fresh berries for topping (optional)
Instructions:
In a blender or food processor, combine mashed bananas, rolled oats, eggs, milk, baking powder, ground cinnamon, and vanilla extract. Blend until smooth. Heat a non-stick skillet over medium heat. Pour pancake batter onto the skillet to make small pancakes. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Serve the pancakes with maple syrup or honey and fresh berries on top.
