Chicken and Rice in a Bowl
This chicken rice bowl dish is perfect for a quick weeknight meal, and you probably already have all the ingredients on hand. Prepare rice with broth as directed on the box. In the meantime, sauté chopped green pepper and onion in oil for two to three minutes, or until crisp and tender, in a large pan. Pre-grilled chicken, corn, peas, basil, and sage should be stirred in now. Heat for 5 minutes, uncovered. Mix in the rice, salt, and pepper.
Pre-grilled chicken is available at most supermarkets. However, if you want to add some extra flair to your chicken rice bowl, you can always grill some fresh chicken.
Fabulous Feta With Fried Tomatoes
Choose a pot with a lid that fits well. Heat 4 tablespoons of extra virgin olive oil, then add 400 grams of chopped tomatoes and quickly put on the lid because they will sizzle and splash. Leave the lid on the pan until the popping stops, then add two pinches of dried oregano and 1/2 teaspoon of ground coriander seed. Simmer for about 8 minutes, and then add 225g of cubed feta cheese.
When the cheese melts, take it off the heat, sprinkle it with smoked paprika, and add black pepper to taste. Sprinkle the parsley on top, and serve with lightly toasted pitta bread.
Avocado Boats With Crab
These boats go great with rice, beans, or tortilla chips. They can also be covered and brought to a picnic. Either hot or cold, they are always delicious. Heat the broiler. Put two avocado halves in a bowl and lightly mash with a fork. Mix the mayonnaise and lemon juice until thoroughly combined. Add the crab, chives, serrano pepper, capers, three tablespoons cilantro, and pepper and mix. Spoon topping onto peeled avocado halves.
Add cheese and paprika on top. For 3-5 minutes, broil 4-5 inches away from heat until cheese is melted. Serve with lemon wedges and top with the remaining cilantro.
Halloumi Salad With a Twist
This halloumi salad with caper, lemon, and chili dressing is a delicious midweek dish that is also hearty because it contains mixed grains. In addition, it is ready in just 10 minutes.
In a bowl, pour in a 250g bag of mixed cooked grains. Toss in the herbs, tomato, and spring onion after adding a generous squeeze of lemon and some pepper.
In a nonstick frying pan, cook the halloumi until golden.
In a bowl, pour in a 250g bag of mixed cooked grains. Toss in the herbs, tomato, and spring onion after adding a generous squeeze of lemon and some pepper.
In a nonstick frying pan, cook the halloumi until golden.
Lemon juice, capers, garlic, and a tablespoon of olive oil are whisked together.
Plate the grain salad. Add the halloumi slices on top and drizzle the dressing on top.
Plate the grain salad. Add the halloumi slices on top and drizzle the dressing on top.
Creamy Gnocchi Delight
In only 10 minutes, you can have this fast, creamy gnocchi recipe with fresh pesto, colorful peas, and baby spinach on the table.
In a non-stick pan, combine the spinach and peas with some seasoning and a little water. Cook, turning occasionally, until the spinach has wilted. Gently add the crème fraîche and pesto. As directed on the package, cook the gnocchi in a pan of boiling water before scooping them out into the spinach pan.
In a non-stick pan, combine the spinach and peas with some seasoning and a little water. Cook, turning occasionally, until the spinach has wilted. Gently add the crème fraîche and pesto. As directed on the package, cook the gnocchi in a pan of boiling water before scooping them out into the spinach pan.
Combine everything, then serve in warm bowls with a few pea shoots on top, if desired. It's the perfect meal for when you're stuck for time.
Overnight Oats Are a Great Option
These vegan overnight oats only require four ingredients and 10 minutes to prepare. Add grated apple, coconut yogurt, and maple syrup to finish.
Oats, apple juice, maple syrup, and raisins should all be combined. Leave to soak for at least a couple of hours or overnight.
Finish by incorporating the grated apple and an additional splash of apple juice, if desired. Divide into bowls, then top with a drizzle of maple syrup and a dollop of yogurt.
Oats, apple juice, maple syrup, and raisins should all be combined. Leave to soak for at least a couple of hours or overnight.
Finish by incorporating the grated apple and an additional splash of apple juice, if desired. Divide into bowls, then top with a drizzle of maple syrup and a dollop of yogurt.
Prebiotic fiber, which nourishes the good bacteria in your stomach, is abundant in oats. And there is plenty of pectin in apples for your digestion.
Sardine Sensation With Roasted Red Pepper
For a midweek lunch, try this 10-minute recipe for sardines and pepper on toast. It's extremely quick and simple. In a bowl, combine one big roasted red pepper from a jar with some lemon juice, one tablespoon of olive oil, garlic, parsley, paprika, and the seasonings. Combine all the ingredients and set aside while the bread toasts. Arrange the toast on a plate and top it with the pepper. It's best to make sure the pepper has been drained first.
Add the sardines and any juice left in the pepper dish. Then sink your teeth in. If you want more paprika flavor, feel free to pile more on.
Prawns and Rice With a Moroccan Twist
This quick and easy stir-fry dish is low in calories and packs a flavorful punch. There are several ways you can prepare your prawns. Cook them for 4 minutes in boiling water, for 2 to 3 minutes in a pan or wok, or for 2 to 3 minutes on the barbecue. Preheat a tablespoon of oil in a heavy-bottomed skillet. Cook a handful of spring onions for a few minutes, then add harissa, turmeric, and chicken stock.
Add the prawns, chickpeas, and rice and heat through, stirring occasionally. Coriander should be sprinkled on top. Add extra harissa and serve with lemon wedges on the side.
Red Bean Bonanza
Heat some olive oil in a large frying pan, wok, or saucepan. Drain a can of red kidney beans, but keep the liquid. Put the beans in the pan, roughly mash them, and add a bit of the saved liquid. Stir in the garlic, tomatoes, cumin, and chili flakes, and season with salt and pepper to taste. Cook for about 5 minutes. Arrange the beans on a plate and decorate with wedges of lime.
Serve the dish with lettuce, tortilla chips, fresh coriander, finely chopped red onion, sour cream, one chopped avocado, and a handful of grated cheddar cheese.
Breathtaking Baby Broad Beans and Chorizo
250g of baby broad beans should be added to a pan of boiling, salted water and cooked for about two minutes before being properly drained. In the meantime, add olive oil and 100g of diced chorizo in a small frying pan over medium heat, and cook, stirring occasionally, until the chorizo is slightly crispy. After draining the beans, add them to the chorizo in the pan and stir for a minute.
After cooking them through, they will be coated with mouth-watering, spicy crimson oil. Serve immediately with bread or as bruschetta heaped high on toasted sourdough with a garlic rub.
Grilled Aubergine Topped With Garlic, Parsley, and Feta Cheese
While preheating your oven to 350°F (gas mark 4), heat a little olive oil in a grill pan while seasoning. After thinly slicing an aubergine lengthways, place it on the pan and cook for a few minutes on each side before putting it into the oven for four minutes. Then heat 50ml of olive oil in the same pan. Add one minced garlic clove, two tablespoons of toasted panko breadcrumbs, parsley, roasted pine nuts, and golden raisins.
After removing your aubergines from the oven, pour your mix over them, then top with 200 grams of feta cheese crumbles and some torn mint leaves.
Magnificent Mussels With Tomato, Fennel, and Feta
Put 50 ml of olive oil in a wide pan with a lid and heat over high heat. Then add five sliced spring onions, fennel, fennel seeds, garlic, two bay leaves, salt, and pepper. Add 250 ml passata, 50 ml white wine, 1/2 teaspoon sugar, and a drained can of chickpeas. Then simmer for an additional 2 minutes. Now add 1 kilogram of mussels, cover, and steam over high heat until the mussels open.
Remove the dish from the heat, stir in 150 grams of crumbled feta, parsley, and dill, and taste for seasoning. Finish with an additional drizzle of olive oil and serve with bread immediately.
Tortellini in Broth With Vegetables
A good stock is necessary for this dish; a cube or concentrate just won't do. Prepare 150 g of ready-made tortellini by dropping it into a pan with 500 ml of steaming chicken stock and covering it with a lid. After 3–4 minutes, when the tortellini is almost done, add vegetables of your choice. When the stock returns to a simmer, remove it from the heat and add some basil, mint, and parsley.
To taste, add a squeeze of lemon juice. Spoon into hot, wide bowls and top with a sprinkle of parmesan, a drizzle of olive oil, and any remaining herbs.
Courgette Carbonara
Bring a big pot of salted water to a boil, then add 400g of spaghetti and simmer for 8-10 minutes. Meanwhile, heat the oil in a frying pan over medium-high heat and soften a thinly sliced red onion. Cook for a few minutes after adding two sliced courgettes. Combine four eggs, parmesan cheese, lemon zest, and plenty of black pepper in a mixing bowl and mix. Drain the cooked pasta, but not completely.
Toss it in the frying pan with the courgettes and onions until well covered. Stir in the egg mix and basil until the sauce is thickened. Serve immediately, garnished with the remaining herbs and cheese.
Roasted Hake With Chickpeas and Feta Cheese
Toss a can of drained chickpeas with a sliced red onion, 100 grams of cubed feta cheese, a handful of cherry tomatoes, a few black olives, and some chopped basil leaves in a big bowl. Season with salt and pepper and drizzle with olive oil and a teaspoon of sherry vinegar. This dish pairs well with roast hake chunks, which are also simple to prepare in the same time frame.
Simply season the fish, then pan-fry it skin-side down for a few minutes before finishing it off in a preheated oven at 180 degrees Celsius for four more minutes.
Spicy Cajun Chicken
Preheat the oven to 350°F. Place peeled, diced sweet potato on an oiled baking pan. Cook for around 10 minutes. Put some olive oil on medium heat and throw in some chicken. After three minutes of cooking, add ground cumin, ground coriander, and smoked paprika. Keep cooking for another three minutes. After adding the sweetcorn, green pepper, and sweet potato, cook for another three minutes. Add the coriander and turn off the heat.
Add some salt and pepper for flavor. To prepare the slaw, combine all ingredients in a large bowl. Cajun chicken, with lettuce wraps and coleslaw on the side, is finger-licking good.
Lemon Chicken With Vegetables and Salad
Set the oven to 390°F. Mix lemon juice, olive oil, and a dash of salt in a bowl, then apply to the chicken breast on both sides. Cut the rosemary into small pieces, massage it all over the chicken, and put it in the oven for 10 minutes. After flipping the chicken, bake for a further 15 minutes or until the chicken is well cooked and the juices flow freely.
For 6 to 8 minutes, steam the asparagus and green beans. Chop tomatoes, walnuts, and basil roughly and mix them into a salad with rocket. Serve the chicken, veggies, and salad right away.
Baked Salmon With Cauliflower Rice
Turn the oven on to 320°F. Place salmon fillets on sheets of foil, then brush each with the glaze made from miso paste, shredded ginger, maple syrup, tahini, and lime, and bake for around 15 minutes. To give the cauliflower a rice-like consistency, chop it and put it in a food processor. Add a teaspoon of coconut oil to a hot frying pan. Add onion, cilantro, and pepper. Pour the cauliflower in and give it five minutes to soften.
Place the cooked salmon over a dish of cauliflower rice when it has finished cooking. The next step is to drizzle the leftover glaze over the top.
Crab With Cucumber Ribbons With a Wasabi Dressing
Cut the cucumbers in half, then use a vegetable peeler to make long ribbons while removing the seeds, and toss them with a generous amount of salt in a strainer. Combine wasabi, mayo, crème fraîche, lime juice, zest, and honey to make the dressing. Put the cucumber noodles, spring onions, avocado, chili, radish, apple, and crab in a large bowl. Add additional lime juice and salt as desired before tossing with the dressing.
Top with the remaining crab and coriander, then sprinkle with sesame seeds on a big plate. The next day, leftovers make a fantastic, tasty lunchbox.
Blackbean and Feta Tacos
To begin, finely slice an onion and combine it with the juice of half a lime, a bit of salt, and honey in a small dish. Allow it to turn bright pink. In a frying pan, heat the oil and sauté the spring onions and green pepper for 5 minutes. After adding the chipotle paste and beans, then toss in the corn, chili, and half of the feta until warmed through.
Season with enough lime juice and zest to make it zesty, then mix in the avocado. Pile the mixture onto toasted tortillas and scatter the remaining feta over the top before serving.
Meatloaf Mug
A clever twist on the traditional, this meatloaf mug leaves almost no mess or leftovers! Combine milk, ketchup, oats, and soup mix in a small bowl. Over the mixture, crumble the beef and stir gently but thoroughly. Coat a microwave-friendly mug with cooking spray and fill it with your meatloaf mix. Cover and microwave on high for three minutes or until a thermometer reads 160° and the meat is no longer pink.
Let it stand for three or four minutes, and it's ready to go. Add ketchup if desired. Serve with fries if you're feeling adventurous. Enjoy!
Watermelon and Feta Salad
Remove the peel and seeds from half of a small watermelon, then cut it into chunks. Do this over a bowl to catch the juice, and then set the juice away. Put lamb's lettuce, rocket, or baby leaves in a bowl or on a serving plate. Add the watermelon, two peeled and diced avocados, some quartered radishes, and 150g of diced feta. Mix any remaining watermelon juice with the juice of one lime and two tablespoons of olive oil.
Add salt and pepper to taste. Pour this sauce over the salad and add a few mint leaves for decoration. Serve with a sprinkle of parmesan.
Thai Red Beef Curry in Thirty!
Brown the meat on both sides by heating some olive oil in a big skillet. Curry powder should be added, and the meat should be cooked for an additional minute. Sprinkle the broccoli with chili powder and roast for 20 minutes at 350°F. Add the coconut milk, bring to a boil, cover, and decrease the heat to a simmer for 30–45 minutes or until the meat is cooked. Put the rice in a pot and cover it with cold water.
Once boiling, remove from heat, cover, and let stand for a few minutes or until fluffy. Garnish with finely chopped parsley before serving. A taste sensation!
Salad With an Asian Twist
Get ready for a taste sensation that will blow your socks off! Blend peanut butter, vinegar, soy sauce, sesame oil, and ginger in a big bowl and put aside for the time being. Over high heat, bring a large saucepan of water to a boil. Noodles and carrots should be cooked for a full minute. Pour the water down the drain, but set aside 90 ml. Drain carefully after rinsing the noodles and carrots under cold water.
Blend the water you set aside with the peanut mixture. Toss the noodles, carrots, and cucumbers in the dressing. Sprinkle some peanuts on top and dig in!
Wild Rice and Roasted Butternut Squash
Wild rice should be placed in a saucepan with cold water, brought to a boil, and then left to simmer. Add a small amount of salt, mix, and then drain. Leave the skin on when you top and tail the butternut squash, then cut it into 1/2-inch thick wedges. Spread out and season with oil, salt, pepper, and red pepper flakes before placing on a prepared baking sheet. Twenty minutes of roasting is required.
Red onions should be thinly sliced and cooked in a skillet with salt, oil, and butter until they start to caramelize. Add chopped chives. Combine everything, then add oil, salt, pepper, and lemon juice for seasoning.