30 Quick and Easy Dinner Recipes Ideas – Flavour Stories (2024)

You are in a hurry and have no time to decide which dinner should you cook today, don’t worry we are here for you.

We know the decision of a dinner recipe is much more difficult and becomes harder when you have a short time.

Therefore we have created a list of recipes that are easy to cook and you can quickly prepare them.

You will amazed to know that we have some recipes in our easy and quick dinner ideas that require just 15 minutes to prepare.

Let’s jump into the list:

1. Pork Chops with Pineapple-Ketchup Glaze

Ingredients for Hawaiian Pork Chops with Pineapple-Ketchup Glaze

• Boneless Pork Chops
• Olive Oil
• Salt and Pepper
• Soy Sauce
• Ketchup
• Light Brown Sugar
• Pineapple Slices (with juice)
• Minced Garlic (or Garlic Powder)
• Ground Ginger
• Corn Starch
• Cold Water

Cooking Method

1. Sauce Preparation: Mix soy sauce, ketchup, brown sugar, juice from the pineapple can, minced garlic, and ground ginger in a bowl.

2. Cooking Pork Chops: Heat olive oil in a skillet. Season pork chops with salt and pepper, and cook them in the skillet until browned on each side.

3. Adding Sauce: Pour the soy sauce mixture over the pork chops in the skillet. Simmer for a few minutes.

4. Thickening Sauce: Mix cornstarch with cold water, then stir into the skillet to thicken the sauce.

5. Final Touches: Add pineapple slices to the skillet, cover, and simmer until pork is fully cooked.

2. Homemade Corn Dogs

Ingredients for Homemade Corn Dogs

For the Corn Dogs:

• 12 hot dogs
• 12 sticks
• Oil for frying (peanut, canola, or vegetable oil)
• Ketchup and mustard for serving

Batter Ingredients:

• 1 1/2 cups fine yellow cornmeal
• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1 3/4 cups buttermilk
• 1 large egg
• 1 Tbsp olive oil or vegetable oil
• 1 Tbsp honey

Cooking Method

1. Prepare the Oil: Heat 2-3 inches of oil in a pot to 350°F.

2. Dry Hot Dogs: Pat the hot dogs dry and insert sticks into them.

3. Prepare Batter: Mix dry ingredients (cornmeal, flour, sugar, baking powder, salt) in one bowl and wet ingredients (buttermilk, egg, oil, honey) in another. Then combine both to create the batter.

4. Coating Hot Dogs: Dip the hot dogs in the batter, ensuring they are well-coated.

5. Frying: Fry the corn dogs in the oil for about 3 minutes each, until golden brown.

3. Quick Ham and Bean Soup

Ingredients for Quick Ham and Bean Soup

• Medium carrots, sliced
• Celery ribs, chopped
• Chopped onion
• Butter
• Cans of great northern beans rinsed and drained
• Chicken broth
• Cubed fully cooked ham
• Chili powder
• Minced garlic
• Pepper
• Bay leaf

Cooking Method

1. Vegetable Sauté: In a large saucepan, sauté carrots, celery, and onion in butter until tender.

2. Combine Ingredients: Add the beans, chicken broth, ham, chili powder, garlic, pepper, and bay leaf to the sautéed vegetables.

3. Cook the Soup: Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes or until heated through. Remember to remove the bay leaf before serving.

4. Baked Chimichangas

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano leaves
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 6 (10-inch) flour tortillas
• 2 tablespoons melted butter
• Sour cream (for serving)
• Guacamole (for serving)

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Estimated Calories

• Approx. 350-400 calories per serving
• Serving Portion: Serves 6

Instructions

• Preheat the oven to 400°F (200°C).
• In a bowl, combine shredded chicken, salsa, cumin, and oregano.
• Stir in the shredded cheese and green onions.
• Place about 1/3 cup of the chicken mixture in the center of each tortilla.
• Fold in opposite sides of each tortilla, then roll up, burrito-style.
• Place seam-side down on a baking sheet.
• Brush the tops of the chimichangas with melted butter.
• Bake for 20 minutes or until golden brown and crispy.
• Serve with sour cream and guacamole on the side.

5. Fast Baked Fish

Ingredients

• 4 fish fillets (such as cod, haddock, or tilapia)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced
• Fresh parsley, chopped (for garnish)

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Estimated Calories

• Approx. 200-250 calories per serving
• Serving Portion: Serves 4

Instructions

• Preheat your oven to 400°F (200°C).
• Rinse the fish fillets and pat them dry with paper towels.
• Arrange the fillets in a single layer on a greased baking sheet.
• Drizzle olive oil over each fillet.
• In a small bowl, mix garlic powder, paprika, salt, and pepper.
• Sprinkle the seasoning mix over the fish fillets.
• Place lemon slices on top of the fillets.
• Bake in the preheated oven for about 15 minutes or until the fish flakes easily with a fork.
• Garnish with fresh parsley before serving.

6. Slow-cooker beef Burgundy

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup red Burgundy wine (or any dry red wine)
• 2 cups beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 cups sliced mushrooms
• 2 carrots, sliced
• 1/2 cup frozen pearl onions

Preparation Time & Cook Time

• Prep Time: 20 minutes
• Cook Time: 8 hours on low (slow cooker)

Estimated Calories

• Approx. 400-450 calories per serving
• Serving Portion: Serves 6

Instructions

• In a large bowl, combine flour, salt, and pepper. Toss beef cubes in the flour mixture to coat.
• Heat olive oil in a skillet over medium heat. Brown the beef on all sides and transfer to the slow cooker.
• In the same skillet, add chopped onion and garlic. Sauté until onion is translucent, then transfer to the slow cooker.
• Pour red wine into the skillet, scraping up any browned bits. Add to the slow cooker.
• Add beef broth, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine.
• Add sliced mushrooms, carrots, and pearl onions.
• Cover and cook on low for 8 hours, or until beef is tender.
• Discard bay leaves before serving.

7. Taco Noodle Casserole

Ingredients

• 8 oz egg noodles
• 1 lb ground beef
• 1 onion, chopped
• 1 packet of taco seasoning
• 1 cup salsa
• 1 cup corn kernels (frozen or canned)
• 1/2 cup water
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1/2 cup crushed tortilla chips

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Estimated Calories

• Approx. 500-550 calories per serving
• Serving Portion: Serves 6

Instructions

• Preheat your oven to 350°F (175°C).
• Cook egg noodles according to package instructions; drain and set aside.
• In a large skillet, brown the ground beef with the chopped onion over medium heat. Drain any excess fat.
• Stir in taco seasoning, salsa, corn, and water. Bring to a simmer and cook for 5 minutes.
• Remove from heat and mix in sour cream.
• In a large baking dish, layer half of the cooked noodles, followed by the meat mixture, and then half of the shredded cheese. Repeat layers.
• Top with crushed tortilla chips.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Let stand for 5 minutes before serving.

8. Chicken with Florentine Sauce

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1 tsp dried Italian herbs

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 300 per serving
• Serves 2

Instructions

• Season chicken breasts with salt and pepper.
• Heat olive oil in a pan over medium heat and cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
• In the same pan, sauté garlic for 1 minute. Add spinach and cook until wilted.
• Pour in heavy cream, Parmesan cheese, chicken broth, lemon juice, and Italian herbs. Stir and simmer for 3-4 minutes.
• Return the chicken to the pan and coat it with the sauce. Simmer for an additional 2-3 minutes.
• Serve the chicken topped with the Florentine sauce.

9. Kielbasa Cabbage Stew

Ingredients

• 1 lb kielbasa sausage, sliced
• 1/2 head of cabbage, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1 cup carrots, sliced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Estimated Calories & Serving Portion

• Calories: 350 per serving
• Serves 4

Instructions

• Heat olive oil in a large pot over medium heat. Add sliced kielbasa and cook until browned about 5-7 minutes. Remove and set aside.
• In the same pot, add onion and garlic, cooking until softened.
• Add chopped cabbage, carrots, smoked paprika, salt, and pepper. Cook for 5 minutes until cabbage starts to wilt.
• Pour in chicken broth and diced tomatoes. Bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Return the kielbasa to the pot. Simmer for an additional 10 minutes.
• Garnish with fresh parsley before serving.

10. Chili Dog Casserole

Ingredients

• 8 hot dogs, sliced
• 2 cups canned chili
• 2 cups shredded cheddar cheese
• 1 can refrigerated crescent roll dough
• 1 small onion, diced

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Estimated Calories & Serving Portion

• Calories: 400 per serving
• Serves 4-6

Instructions

• Preheat the oven to 375°F (190°C).
• Unroll the crescent dough and lay the pieces in the bottom of a greased 9×13 inch baking dish.
• Layer the sliced hot dogs over the crescent dough.
• Spread the chili evenly over the hot dogs.
• Sprinkle the diced onion over the chili.
• Top with shredded cheddar cheese.
• Bake in the preheated oven for 25 minutes, or until the crescent dough is golden and the cheese is bubbly.
• Let cool for 5 minutes before serving.

11. Garlic Mushroom Pasta

Ingredients

• Spaghetti or any pasta of choice, 8 ounces
• Fresh mushrooms, sliced, 2 cups
• Garlic cloves, minced, 4
• Olive oil, 2 tablespoons
• Butter, 2 tablespoons
• Heavy cream, 1/2 cup
• Grated Parmesan cheese, 1/2 cup
• Fresh parsley, chopped, for garnish
• Salt and pepper to taste

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 450 per serving
• Serves 4

Instructions

• Cook pasta according to package instructions until al dente, then drain.
• In a large pan, heat olive oil and butter over medium heat.
• Add minced garlic and sliced mushrooms, sautéing until mushrooms are tender and golden brown.
• Pour in heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until smooth.
• Add the cooked pasta to the sauce, tossing to combine. Season with salt and pepper to taste.
• Serve hot, garnished with fresh parsley.

12. Fettuccine Alfredo with Cauliflower

Ingredients

• Fettuccine pasta, 8 ounces
• Cauliflower, cut into florets, 2 cups
• Heavy cream, 1 cup
• Garlic cloves, minced, 2
• Butter, 2 tablespoons
• Grated Parmesan cheese, 3/4 cup
• Nutmeg, a pinch
• Salt and pepper to taste
• Olive oil, 1 tablespoon
• Fresh parsley, chopped, for garnish

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 500 per serving
• Serves 4

Instructions

• Cook fettuccine according to package instructions until al dente, then drain and set aside.
• In a pot, boil cauliflower florets until tender, about 5-7 minutes, then drain.
• In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• Add the boiled cauliflower and sauté for 2-3 minutes.
• Lower the heat, and add heavy cream and butter, stirring until the butter is melted.
• Stir in grated Parmesan cheese until the sauce is smooth and creamy. Add a pinch of nutmeg. Season with salt and pepper.
• Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly.
• Serve hot, garnished with fresh parsley.

13. Creamy Butternut Squash Pasta

Ingredients

• Butternut squash, peeled and cubed, 2 cups
• Pasta of choice, 8 ounces
• Onion, finely chopped, 1
• Garlic cloves, minced, 2
• Vegetable broth, 2 cups
• Heavy cream, 1/2 cup
• Grated Parmesan cheese, 1/2 cup
• Sage leaves, fresh, chopped, 1 tablespoon
• Olive oil, 2 tablespoons
• Salt and pepper to taste
• Nutmeg, a pinch

Preparation Time & Cook Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Estimated Calories & Serving Portion

• Calories: 450 per serving
• Serves 4

Instructions

• 1. Cook pasta according to package instructions until al dente, then drain and set aside.
• 2. In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until the onion is translucent.
• 3. Add cubed butternut squash to the pan, sautéing for a few minutes.
• 4. Pour in vegetable broth, bring to a simmer, and cook until the squash is tender, about 15-20 minutes.
• 5. Once tender, use a blender or immersion blender to puree the squash mixture until smooth.
• 6. Return the pureed squash to the pan, stir in heavy cream, grated Parmesan, chopped sage, a pinch of nutmeg, salt, and pepper. Cook for an additional 5 minutes until the sauce is heated through.
• 7. Add the cooked pasta to the sauce, tossing to combine.
• 8. Serve hot, with extra Parmesan cheese if desired.

14. Homemade Mac and Cheese

Ingredients

• Elbow macaroni, 8 ounces
• Sharp cheddar cheese, grated, 2 cups
• Milk, 2 cups
• All-purpose flour, 2 tablespoons
• Butter, 2 tablespoons
• Dijon mustard, 1 teaspoon
• Paprika, 1/2 teaspoon
• Salt and pepper to taste
• Bread crumbs, for topping, 1/2 cup
• Parmesan cheese, grated, for topping, 1/4 cup

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 550 per serving
• Serves 4

Instructions

• Preheat the oven to 350°F (175°C).
• Cook macaroni according to package instructions until al dente, then drain.
• In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
• Gradually whisk in milk, ensuring no lumps form. Continue to cook and stir until the mixture thickens.
• Remove from heat and stir in grated cheddar cheese, Dijon mustard, paprika, salt, and pepper until the cheese is melted and the sauce is smooth.
• Combine the cooked macaroni with the cheese sauce, mixing well.
• Transfer the macaroni and cheese to a greased baking dish.
• Mix bread crumbs with grated Parmesan cheese and sprinkle over the top.
• Bake for 20 minutes or until the top is golden brown and bubbly.
• Let cool for a few minutes before serving.

15. Vegan Mac and Cheese

Ingredients

• Elbow macaroni, 8 ounces
• Raw cashews, soaked for 2 hours, 1 cup
• Nutritional yeast, 1/2 cup
• Almond milk, unsweetened, 1 cup
• Carrot, peeled and chopped, 1
• Onion, chopped, 1/2
• Garlic clove, 1
• Lemon juice, 2 tablespoons
• Mustard, 1 teaspoon
• Paprika, 1 teaspoon
• Salt and pepper to taste
• Bread crumbs, for topping, optional, 1/2 cup

Preparation Time & Cook Time

• Prep Time: 15 minutes (excluding cashew soaking time)
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 350 per serving
• Serves 4

Instructions

• Cook macaroni according to package instructions until al dente, then drain.
• In a pot, boil the chopped carrot until tender, about 10 minutes.
• In a blender, combine soaked and drained cashews, cooked carrots, nutritional yeast, almond milk, chopped onion, garlic, lemon juice, mustard, paprika, salt, and pepper. Blend until smooth and creamy.
• In a large bowl, mix the cooked macaroni with the blended cheese sauce, ensuring the pasta is well coated.
• Optional: Transfer to a baking dish, sprinkle with bread crumbs, and bake in a preheated oven at 350°F (175°C) for 15 minutes until the top is slightly crispy.
• Serve hot, and enjoy your dairy-free, vegan mac and cheese!

16. Creamy Vegan Pasta with White Beans

Ingredients

• Pasta of choice, 8 ounces
• Canned white beans, rinsed and drained, 1 cup
• Unsweetened almond milk, 1 cup
• Cashews, soaked for 2 hours, 1/2 cup
• Nutritional yeast, 1/4 cup
• Garlic cloves, minced, 2
• Onion, diced, 1
• Spinach, fresh, 2 cups
• Olive oil, 2 tablespoons
• Lemon juice, 1 tablespoon
• Salt and pepper to taste
• Fresh basil, for garnish

Preparation Time & Cook Time

• Prep Time: 15 minutes (excluding cashew soaking time)
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 380 per serving
• Serves 4

Instructions

• Cook pasta according to package instructions until al dente, then drain and set aside.
• In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth to create the creamy sauce.
• In a large pan, heat olive oil over medium heat. Sauté garlic and onion until softened.
• Add white beans and spinach to the pan, cooking until the spinach wilts.
• Pour the blended creamy sauce into the pan, stirring well.
• Add the cooked pasta to the pan, tossing everything together until the pasta is evenly coated with the sauce.
• Cook for an additional 2-3 minutes to heat through.
• Serve hot, garnished with fresh basil leaves.

17. Shakshuka

Ingredients

• Eggs, 4
• Canned tomatoes, diced, 14 oz (400 g)
• Onion, diced, 1
• Red bell pepper, sliced, 1
• Garlic cloves, minced, 2
• Paprika, 1 teaspoon
• Cumin, 1 teaspoon
• Chilli powder, 1/2 teaspoon
• Olive oil, 2 tablespoons
• Fresh cilantro or parsley, for garnish
• Salt and pepper to taste
• Feta cheese, crumbled, optional, for serving

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 200 per serving
• Serves 4

Instructions

• Heat olive oil in a large skillet over medium heat. Add the diced onion and sliced bell pepper, sautéing until softened.
• Add minced garlic, paprika, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
• Pour in the canned tomatoes, season with salt and pepper, and simmer for 10 minutes until the sauce thickens slightly.
• Make four wells in the sauce and crack an egg into each well.
• Cover the skillet and cook until the eggs are done to your liking, about 7-10 minutes.
• Garnish with fresh cilantro or parsley and crumbled feta cheese, if using.
• Serve hot, ideally with crusty bread for dipping.

18. Any-Veggie Frittata

Ingredients

• Eggs, 6
• Mixed vegetables (such as bell peppers, zucchini, spinach, tomatoes, onions), chopped, 2 cups
• Cheddar cheese, shredded, 1/2 cup
• Milk, 1/4 cup
• Olive oil, 2 tablespoons
• Garlic clove, minced, 1
• Salt and pepper to taste
• Fresh herbs (like parsley or basil), for garnish

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Estimated Calories & Serving Portion

• Calories: 220 per serving
• Serves 4-6

Instructions

• Preheat the oven to 375°F (190°C).
• In a large oven-safe skillet, heat olive oil over medium heat. Sauté garlic and mixed vegetables until they are softened and lightly browned.
• In a bowl, whisk together eggs, milk, salt, and pepper.
• Pour the egg mixture over the vegetables in the skillet. Sprinkle it with shredded cheese.
• Cook over medium heat for about 5 minutes until the edges start to set.
• Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
• Garnish with fresh herbs before serving.

19. Austin-Style Migas

Ingredients

• Eggs, 6
• Corn tortillas, cut into strips, 2
• Onion, diced, 1
• Tomato, diced, 1
• Jalapeño, seeded and minced, 1
• Cheddar cheese, shredded, 1/2 cup
• Cilantro, chopped, for garnish
• Olive oil, 2 tablespoons
• Salt and pepper to taste
• Salsa, for serving

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Estimated Calories & Serving Portion

• Calories: 300 per serving
• Serves 4

Instructions

• In a skillet, heat 1 tablespoon of olive oil over medium heat. Fry the tortilla strips until crispy. Remove and set aside.
• In the same skillet, add another tablespoon of olive oil. Sauté onion and jalapeño until softened.
• Add diced tomato and cook for another 2 minutes.
• Beat the eggs in a bowl and season with salt and pepper.
• Pour the eggs into the skillet with the vegetables. Let them set for a moment, then gently scramble.
• When the eggs are nearly set, fold in the crispy tortilla strips and shredded cheese.
• Cook until the cheese is melted and the eggs are fully cooked.
• Serve hot, garnished with cilantro, and accompanied by salsa.

20. The Easiest Pad Thai

Ingredients

• Rice noodles, 8 ounces
• Eggs, 2
• Shrimp, peeled and deveined, 1/2 pound
• Bean sprouts, 1 cup
• Garlic, minced, 2 cloves
• Green onions, chopped, 1/2 cup
• Peanuts, crushed, 1/4 cup
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Sauce

• Tamarind paste, 2 tablespoons
• Fish sauce, 1/4 cup
• Brown sugar, 2 tablespoons
• Sriracha or chili sauce, 1 teaspoon

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Estimated Calories & Serving Portion

• Calories: 450 per serving
• Serves 4

Instructions

• Soak rice noodles in warm water for about 30 minutes until soft, then drain.
• In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, and sriracha to make the sauce.
• Heat a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque. Remove and set aside.
• In the same skillet, scramble the eggs and then set aside with the shrimp.
• Add a little more oil to the skillet if needed, and sauté garlic and green onions for about a minute.
• Add the softened noodles and the prepared sauce. Toss everything together and cook for 2-3 minutes.
• Add the cooked shrimp, scrambled eggs, and bean sprouts. Toss until everything is well combined and heated through.
• Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.

21. Cabbage Stir Fry

Ingredients

• Cabbage, shredded, 4 cups
• Carrot, thinly sliced, 1
• Bell pepper, thinly sliced, 1
• Garlic cloves, minced, 2
• Ginger, minced, 1 tablespoon
• Soy sauce, 2 tablespoons
• Sesame oil, 1 tablespoon
• Vegetable oil, 2 tablespoons
• Green onions, chopped, 1/2 cup
• Sesame seeds, for garnish

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Estimated Calories & Serving Portion

• Calories: 120 per serving
• Serves 4

Instructions

• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
• Add the shredded cabbage, sliced carrot, and bell pepper to the pan. Stir fry for about 5-7 minutes until the vegetables are tender but still crisp.
• Drizzle soy sauce and sesame oil over the vegetables, tossing to combine everything evenly.
• Cook for another 2-3 minutes.
• Remove from heat and transfer to a serving dish.
• Garnish with chopped green onions and sesame seeds.
• Serve hot as a side dish or over rice for a complete meal.

22. Shrimp Stir Fry

Ingredients

• Shrimp, peeled and deveined, 1 pound
• Mixed vegetables (like bell peppers, broccoli, snap peas), chopped, 3 cups
• Garlic cloves, minced, 2
• Ginger, minced, 1 tablespoon
• Soy sauce, 3 tablespoons
• Oyster sauce, 1 tablespoon
• Honey, 1 teaspoon
• Sesame oil, 1 teaspoon
• Cornstarch, 1 tablespoon
• Vegetable oil, 2 tablespoons
• Green onions, sliced, for garnish
• Sesame seeds, for garnish

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes

Estimated Calories & Serving Portion

• Calories: 220 per serving
• Serves 4

Instructions

• In a small bowl, mix soy sauce, oyster sauce, honey, sesame oil, and cornstarch with a little water to create a stir fry sauce.
• Heat vegetable oil in a large pan or wok over high heat.
• Add shrimp and stir fry until they turn pink, about 2-3 minutes. Remove shrimp and set aside.
• In the same pan, add a bit more oil if needed. Sauté garlic and ginger until fragrant.
• Add the mixed vegetables and stir fry until they are tender but still crisp, about 4-5 minutes.
• Return the shrimp to the pan and pour the prepared sauce over everything. Toss well to coat all ingredients in the sauce.
• Cook for another 2-3 minutes until the sauce thickens.
• Garnish with green onions and sesame seeds.
• Serve hot, ideally over rice or noodles.

23. Asparagus Mushroom Stir-Fry

Ingredients

• Asparagus, trimmed and cut into pieces, 2 cups
• Mushrooms, sliced, 2 cups
• Garlic cloves, minced, 2
• Ginger, minced, 1 tablespoon
• Soy sauce, 2 tablespoons
• Oyster sauce, 1 tablespoon
• Sesame oil, 1 teaspoon
• Olive oil, 2 tablespoons
• Sesame seeds, for garnish
• Salt and pepper to taste

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Estimated Calories & Serving Portion

• Calories: 100 per serving
• Serves 4

Instructions

• Heat olive oil in a large skillet or wok over medium-high heat.
• Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
• Add the sliced mushrooms to the skillet, stir-frying until they begin to brown, about 3-4 minutes.
• Add the asparagus pieces and continue to stir fry until the asparagus is tender yet crisp, about 3-5 minutes.
• Drizzle soy sauce and oyster sauce over the vegetables, stirring to combine evenly.
• Cook for another 2 minutes, allowing the flavors to meld together.
• Season with salt and pepper to taste.
• Remove from heat and drizzle with sesame oil.
• Garnish with sesame seeds before serving.
• Serve hot as a side dish or over rice for a complete meal.

24. Stir-fry Tofu, Brussels Sprouts & Mushroom Bowl

Ingredients

• Tofu, firm, pressed, and cubed, 14 oz (400 g)
• Brussels sprouts, trimmed and halved, 2 cups
• Mushrooms, sliced, 2 cups
• Garlic cloves, minced, 2
• Ginger, minced, 1 tablespoon
• Soy sauce, 3 tablespoons
• Sesame oil, 2 teaspoons
• Vegetable oil, 2 tablespoons
• Rice vinegar, 1 tablespoon
• Honey or maple syrup, 1 teaspoon
• Green onions, sliced, for garnish
• Sesame seeds, for garnish
• Cooked rice or quinoa, for serving

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Estimated Calories & Serving Portion

• Calories: 300 per serving
• Serves 4

Instructions

• In a bowl, whisk together soy sauce, rice vinegar, honey or maple syrup, and sesame oil to make a sauce.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add tofu cubes and fry until all sides are golden brown, about 5-7 minutes. Remove tofu and set aside.
• In the same skillet, add more oil if needed. Sauté garlic and ginger until fragrant.
• Add Brussels sprouts and cook until they start to brown about 5 minutes.
• Add mushrooms and continue to stir-fry until the mushrooms are tender about 3-4 minutes.
• Return the tofu to the skillet. Pour the prepared sauce over the tofu and vegetables. Toss to coat everything evenly.
• Cook for an additional 2-3 minutes, allowing the flavors to meld together.
• Serve hot cooked rice or quinoa.
• Garnish with green onions and sesame seeds.

25. Baked Gnocchi with Kale

Ingredients

• Gnocchi, 1 pound (store-bought or homemade)
• Kale stems removed and leaves chopped, 2 cups
• Marinara sauce, 2 cups
• Mozzarella cheese, shredded, 1 cup
• Parmesan cheese, grated, 1/2 cup
• Garlic cloves, minced, 2
• Olive oil, 2 tablespoons
• Salt and pepper to taste
• Red pepper flakes, optional, for added heat

Preparation Time & Cook Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Estimated Calories & Serving Portion

• Calories: 400 per serving
• Serves 4

Instructions

• Preheat the oven to 375°F (190°C).
• In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
• Add chopped kale and cook until wilted, about 3-4 minutes. Season with salt, pepper, and red pepper flakes if using.
• Stir in marinara sauce and bring to a simmer.
• Add the gnocchi to the skillet and stir to coat in the sauce. Cook for about 2-3 minutes.
• Sprinkle shredded mozzarella and grated Parmesan cheese over the gnocchi.
• Transfer the skillet to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
• Let it cool slightly before serving.
• Serve hot as a comforting main dish.

26. Fast and Easy Baked Ziti

Ingredients

• Ziti or penne pasta, 1 pound
• Marinara sauce, 24 ounces
• Ricotta cheese, 1 cup
• Mozzarella cheese, shredded, 2 cups
• Parmesan cheese, grated, 1/2 cup
• Egg, 1
• Garlic clove, minced, 1
• Olive oil, 1 tablespoon
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Preparation Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Estimated Calories & Serving Portion

• Calories: 500 per serving
• Serves 6

Instructions

• Preheat the oven to 375°F (190°C).
• Cook the ziti pasta according to package instructions until just al dente. Drain and set aside.
• In a bowl, mix ricotta cheese with the beaten egg, minced garlic, salt, and pepper.
• In a large skillet or pot, combine the cooked pasta with the marinara sauce.
• Stir in the ricotta mixture until well combined.
• Grease a baking dish with olive oil. Spread half of the pasta mixture in the dish.
• Sprinkle one cup of mozzarella cheese over the pasta.
• Add the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Parmesan cheese.
• Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
• Garnish with fresh basil before serving.
• Serve hot as a satisfying and easy-to-make meal.

27. Baked Rigatoni with Butternut Squash

Ingredients

• 1 small butternut squash, peeled and diced
• 1 lb rigatoni pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tsp dried thyme

Preparation Time & Cook Time

• Preparation Time 20 minutes
• Cooking Time 40 minutes

Estimated Calories & Serving Portion

• 450-500 per serving
• 4 servings

Instructions

• Preheat the oven to 375°F (190°C).
• Toss the diced butternut squash with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 20 minutes until tender.
• Cook rigatoni according to package instructions until al dente, then drain.
• In a large bowl, mix the cooked rigatoni with roasted butternut squash, marinara sauce, and minced garlic.
• In a baking dish, layer half of the pasta-squash mixture. Spread ricotta cheese over it.
• Add the remaining pasta-squash mixture. Top with mozzarella and Parmesan cheese.
• Bake in the oven for 20 minutes or until the cheese is bubbly and golden.
• Let it cool for a few minutes before serving.

28. Baked Curried Chicken Drumsticks

Ingredients

• 8 chicken drumsticks
• 2 tbsp olive oil
• 3 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 1 lemon, sliced for garnish
• Fresh cilantro, chopped for garnish

Preparation Time & Cook Time

• Preparation Time 15 minutes
• Cooking Time 45 minutes

Estimated Calories & Serving Portion

• 300-350 per serving
• 4 servings

Instructions

• Preheat the oven to 400°F (200°C).
• Rinse the chicken drumsticks and pat dry with paper towels.
• In a small bowl, mix together olive oil, curry powder, garlic powder, ground ginger, paprika, cayenne pepper, salt, and black pepper.
• Rub the spice mixture evenly over the drumsticks.
• Arrange the drumsticks on a baking tray lined with parchment paper.
• Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the skin is crispy.
• Garnish with lemon slices and chopped cilantro.
• Serve hot.

29. Sheet Pan Soy-Glazed Chicken Thighs

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tsp red pepper flakes (optional)
• 1 bell pepper, sliced
• 1 broccoli head, cut into florets
• 1 red onion, sliced
• Sesame seeds for garnish
• Green onions, sliced for garnish

Preparation Time & Cook Time

• Preparation Time 15 minutes
• Cooking Time 35 minutes

Estimated Calories & Serving Portion

• 350-400 per serving
• 4 servings

Instructions

• Preheat the oven to 400°F (200°C).
• In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
• Place chicken thighs on a large sheet pan. Brush the soy glaze over the chicken.
• Scatter bell pepper slices, broccoli florets, and red onion around the chicken on the sheet pan.
• Bake in the oven for 35 minutes, or until the chicken is cooked through and the vegetables are tender.
• Sprinkle sesame seeds and sliced green onions over the cooked chicken and vegetables.
• Serve directly from the sheet pan for easy cleanup.

30. Spaghetti Carbonara

Ingredients

• 400g spaghetti
• 200g pancetta or bacon, diced
• 3 large eggs
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes

Estimated Calories & Serving Portion

• 550-600 per serving
• 4 servings

Instructions

• Bring a large pot of salted water to a boil. Cook spaghetti until al dente, then drain, reserving 1 cup of pasta water.
• In a large skillet, heat olive oil over medium heat. Add the pancetta or bacon and cook until crisp. Add minced garlic and cook for another minute.
• In a bowl, whisk together eggs and grated Parmesan cheese. Season with black pepper.
• Remove the skillet from heat. Add the drained spaghetti to the pancetta in the skillet.
• Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously with tongs. The heat from the pasta cooks the eggs, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water to loosen it.
• Serve immediately, garnished with chopped parsley and additional Parmesan cheese.