Quick and Easy Recipes
Garlic Butter Shrimp Scampi.
Ingredients:
Large shrimp peeled and deveined
Linguine or spaghetti
Butter
Olive oil
Minced garlic
Lemon juice
Red pepper flakes (optional)
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 with olive oil 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 and sprinkle red pepper flakes (if using). Toss the cooked pasta with the garlic butter shrimp. Season with salt and pepper. Garnish with chopped fresh parsley and grated Parmesan cheese if desired.
Stuffed Bell Peppers with Quinoa and Black Beans.
Ingredients:
Bell peppers (any color)
Cooked quinoa
Black beans drained and rinsed
Diced tomatoes
Diced red onion
Shredded cheddar cheese
Ground cumin
Chili powder
Salt and pepper to taste
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 cooked quinoa, black beans, diced tomatoes, diced red onion, shredded cheddar cheese, ground cumin, chili powder, salt, and pepper. Stuff each bell pepper with the mixture. Place the stuffed peppers in a baking dish. Cover with foil and bake for 25-30 minutes or until the peppers are tender. Remove the foil and bake for an additional 5 minutes to brown the cheese on top.
Pesto Zucchini Noodles (Zoodles).
Ingredients:
Zucchini spiralized into noodles (zoodles)
Basil pesto (store-bought or homemade)
Cherry tomatoes, halved
Pine nuts (optional)
Grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Salt and pepper to taste
Instructions:
In a large skillet, sauté the zucchini noodles over medium heat until they are slightly softened. Add basil pesto and halved cherry tomatoes to the skillet. Toss the zoodles until they are coated with the pesto sauce and the tomatoes are heated through. If using, sprinkle pine nuts on top. Serve with grated Parmesan cheese and garnish with fresh basil leaves if desired.
Honey Sriracha Chicken Wings.
Ingredients:
Chicken wings
Soy sauce
Honey
Sriracha sauce
Minced garlic
Sesame seeds (optional)
Sliced green onions (optional)
Salt and pepper to taste
Instructions:
Preheat the oven to 425°F (220°C). In a bowl, mix soy sauce, honey, sriracha sauce, and minced garlic to make the marinade. Season the chicken wings with salt and pepper. Toss the chicken wings in the marinade until well coated. Arrange the wings on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes or until the wings are cooked through and crispy. Sprinkle with sesame seeds and sliced green onions if desired.
Mushroom and Spinach Quiche.
Ingredients:
Pie crust (store-bought or homemade)
Eggs
Milk
Sliced mushrooms
Fresh spinach leaves
Shredded Gruyère or Swiss cheese
Dried thyme
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C). Roll out the pie crust and press it into a pie dish. In a bowl, whisk eggs and milk together. Season with dried thyme, salt, and pepper. Arrange sliced mushrooms and fresh spinach leaves on the pie crust. Pour the egg mixture over the vegetables. Sprinkle shredded Gruyère or Swiss cheese on top. Bake for 35-40 minutes or until the quiche is set and golden brown.
Mediterranean Chickpea Salad.
Ingredients:
Canned chickpeas, drained and rinsed
Diced cucumber
Diced tomatoes
Chopped red onion
Kalamata olives, pitted and halved
Crumbled feta cheese
Fresh lemon juice
Extra virgin olive oil
Fresh parsley, chopped
Salt and pepper to taste
Instructions:
In a large bowl, combine chickpeas, diced cucumber, diced tomatoes, chopped red onion, halved Kalamata olives, and crumbled feta cheese. Drizzle with fresh lemon juice and extra virgin olive oil. Add chopped fresh parsley, salt, and pepper. Toss the salad gently until all ingredients are well coated. Serve chilled.
Asian Beef Stir-Fry.
Ingredients:
Thinly sliced beef (flank steak or sirloin)
Soy sauce
Hoisin sauce
Minced garlic
Grated ginger
Sliced bell peppers (assorted colors)
Sliced carrots
Sliced green onions
Sesame seeds (optional)
Cooked rice or noodles for serving
Instructions:
In a large skillet or wok, stir-fry the sliced beef over high heat until it’s cooked to your desired doneness. Mix soy sauce and hoisin sauce to create the stir-fry sauce. Add minced garlic and grated ginger to the skillet. Toss in sliced bell peppers, carrots, and green onions. Pour the stir-fry sauce over the ingredients and continue stir-frying until the vegetables are tender-crisp. Sprinkle with sesame seeds if desired. Serve the stir-fry over cooked rice or noodles.
Mango Coconut Chia Pudding.
Ingredients:
Chia seeds
Coconut milk
Fresh mango, diced
Honey or maple syrup (optional)
Shredded coconut and sliced almonds for topping (optional)
Instructions:
In a bowl or jar, mix chia seeds with coconut milk. Stir well to avoid clumps. Add diced mango to the mixture and stir. If desired, sweeten with honey or maple syrup. Cover the bowl or jar and refrigerate for at least 4 hours or overnight. Before serving, give the chia pudding a good stir. Top with shredded coconut and sliced almonds if desired.
Mexican Street Corn (Elote).
Ingredients:
Fresh corn on the cob
Mayonnaise
Lime juice
Chili powder
Grated Cotija cheese or feta cheese
Fresh cilantro, chopped
Salt and pepper to taste
Instructions:
Grill or boil the corn on the cob until it’s cooked through and slightly charred. Brush each cob with mayonnaise and drizzle with fresh lime juice. Sprinkle chili powder, grated Cotija or feta cheese, and chopped fresh cilantro over the corn. Season with salt and pepper to taste. Serve immediately.
Oven-Baked BBQ Chicken Drumsticks.
Ingredients:
Chicken drumsticks
BBQ sauce (store-bought or homemade)
Olive oil
Paprika
Garlic powder
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C). In a bowl, mix BBQ sauce, olive oil, paprika, garlic powder, salt, and pepper to create the marinade. Season the chicken drumsticks with salt and pepper. Toss the drumsticks in the marinade until well coated. Arrange the drumsticks on a baking sheet lined with foil or parchment paper. Bake for 30-35 minutes or until the chicken is cooked through and the sauce is caramelized.
