Dinner

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 people as a side

This chicken fried rice is an amazing dish to use up your leftovers. It’s an easy meal that you can get ready in under thirty minutes. It’s the best-fried rice you’ll ever make. A restaurant-quality chicken fried rice that you can easily and quickly make at home.

Ingredients

4 large eggs
1 pound chicken thighs, boneless, skinless, and trimmed
3 tablespoons extra light olive oil, or high heat cooking oil
12 ounces frozen peas and carrots, fully thawed
5 c. cooked white rice, chilled
1 1/2 teaspoons sesame oil, or to taste
1/4 c. green onion, chopped
2 tablespoons soy sauce, (or GF Tamari) or added to taste
1/2 teaspoon sea salt
1/4 teaspoon black pepper

How to make Chicken Fried Rice

Step 1: Start by trimming the excess fat from the chicken. Into bite-size pieces, cut the chicken thighs. Place the pieces of chicken in a bowl and sprinkle with half tsp salt and 1/4 tsp black pepper. Whisk 4 eggs in another bowl.

Step 2: Drizzle 1 tablespoon of oil in a hot large non-stick skillet or work over medium/high heat. Then, add the chicken and sear for about 4 to 5 minutes, stirring often, until the chicken is completely cooked. To a plate, transfer the chicken when done.

Step 3: Adjust the heat to medium and add 1 tbsp oil to the now-empty wok. Scramble the eggs, stirring for a minute and breaking the egg using a spatula. Cook the egg until just no longer wet. To the plate with the chicken, quickly transfer the scrambled egg.

Step 4: Using a paper towel, wipe the skillet clean. Add another 1 tbsp oil and swirl to coat the bottom of the skillet. Over the pan, evenly spread 5 cups of rice and cook for about 1 to 2 minutes, undisturbed. Then, stir and continue to cook for an additional 1 to 2 minutes. At this point, the rice should sizzle. Over the rice, drizzle 2 tbsp soy sauce and 1 1/2 tsp sesame oil. Stir well before adding in the thawed veggies. Mix again.

Step 5: To the skillet, return the cooked chicken and scrambled egg. Next, stir in 1/4 c green onions. Cook further until the rice and veggies are hot and the rice sizzles, stirring often. To taste, season with extra soy sauce and sesame oil.

Notes:

1. To prevent the fried rice from getting sticky, make sure to rinse the rice before cooking. This will get rid of the extra starch. For 5 cups of cooked white rice, you need about 1 1/2 cups of raw rice.

2. Easily make this dish gluten-free by simply using Tamari soy sauce or a soy sauce labelled “gluten-free”.

Nutrition Facts:

Amount Per Serving: Calories 486, Calories from Fat 216, Fat 24g37%, Saturated Fat 6g38%, Cholesterol 183mg61%, Sodium 676mg29%, Potassium 376mg11%, Carbohydrates 45g15%, Fiber 3g13%, Sugar 1g1%, Protein 22g44%, Vitamin A 5644IU113%, Vitamin C 7mg8%, Calcium 54mg5%, Iron 2mg11%

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PREP TIME: 15 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 15 MINS | SERVINGS: 8

I love this dish! It’s one of the best cabbage recipes there is! It’s incredibly simple and very easy to make. All you need are a few ingredients that you probably already have on hand. I used to make sauteed cabbage back in the days when I was in boarding school, but nothing like this. This cabbage sauteed with chicken is the next level! For a filling and delectable dish, pair this up with some rice or alongside mashed potatoes. And do not skip the fresh chopped parsley at the end.

If you have not tried this recipe yet, you have to very soon! This cabbage sauteed with chicken no doubt exceeded all expectations. It’s a great dish perfect for everyone, even your fussiest eaters!

INGREDIENTS

1 ½ pound of boneless chicken thighs, cut into small pieces
3 tablespoons olive oil
2 medium carrots (shredded)
1 medium cabbage
1 tablespoon paprika
1 c. chicken stock
2 tablespoons tomato paste
chopped fresh parsley to garnish
1 tablespoon hot sauce optional
salt, pepper

How to make Cabbage Sauteed with Chicken

Step 1: Add olive oil to a hot large saute pan over medium-high heat. Then, add the chicken and sear for about 5 to 7 minutes or until browned.

Step 2: Into thin strips, slice the cabbage (like what you do for a coleslaw).

Step 3: To the pan with the chicken, stir in the paprika and tomato paste. Continue to cook for additional 5 minutes before adding the cabbage. Cook for another 5 minutes.

Step 4: Next, add the shredded carrots, pour in the chicken stock, and season with salt and pepper. Stir well and cook for 40 minutes more, stirring often, until there is no liquid remaining in the pan (uncovered).

Step 5: If desired, add 1 tbsp hot sauce. Before serving, garnish the cabbage sauteed with chicken with some fresh parsley. Enjoy!

NUTRITION FACTS:

Calories: 283 kcal, Carbohydrates: 10g, Protein: 16g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 84mg, Sodium: 218mg, Potassium: 504mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3200IU, Vitamin C: 44.6mg, Calcium: 61mg, Iron: 1.5mg

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Cook Time: 15 mins | Total Time: 15 mins | Servings: 6

I love this garlic butter shrimp scampi. It’s one of the easiest meals you can make in less than fifteen minutes. A great weeknight dinner option is excellent for busy days and your entire family. All you need are six simple ingredients and a few very straightforward steps to throw this scrumptious garlic butter shrimp scampi together.

If you are searching for another amazing dish to serve to your loved ones, then you do not have to look far. This scampi might be the simplest dish, but this is very flavorful. It’s incredibly easy to make and ready in a snap. My kids enjoy this tasty garlic butter shrimp scampi. My family likes this scampi with a simple side salad and some crusty bread for a filling dinner.

This garlic butter shrimp scampi is seriously one of the best pasta and shrimp dishes you’ll ever make! Even my hard-to-please daughter loves this very much. Make sure to give this easy recipe a try very soon. It’s simply delicious!

Ingredients

1/4 c. olive oil
8 ounces linguine or other pasta
1/4 c. butter (half stick)
1 pound defrosted large shrimp, peeled and deveined
1 tablespoon lemon juice or 2 tablespoons white wine (optional)
1 package McCormic® Garlic Butter Shrimp Scampi Seasoning Mix

How to make Garlic Butter Shrimp Scampi

Step 1: Following the package directions, cook the pasta until al dente. Drain the pasta when done.

Step 2: In the meantime, add the oil and butter to a large skillet. Melt the butter over medium heat, then add the shrimp and Seasoning Mix. Cook and stir for approximately 3 to 4 minutes or until the shrimp are pink. If desired, add the lemon juice or wine. Stir well.

Step 3: Lastly, add the cooked pasta and toss to coat well.

Step 4: Before serving, sprinkle the scampi with grated Parmesan cheese (optional). Enjoy!

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PREP TIME: 8 MINS | COOK TIME: 7 MINS | TOTAL TIME: 15 MINS | SERVINGS: 2

This fifteen minutes garlic, lime cashew zoodles is a great, easy and quick dinner option perfect for busy days. A healthy vegan dish that anyone can easily throw together in a snap at any time. This amazing dish is made with only minimal, simple ingredients that you might already have on hand. It’s a very addictive dish that even your fussiest eaters will enjoy!

These garlic, lime cashew zoodles are surprisingly filling. It’s great to serve by itself or as a simple side dish. The combination of cashew and peanut butter in the Asian-inspired sauce brings this dish to a whole new level! Just make sure to avoid overcooking this dish as this will end up a watery mess.

INGREDIENTS

2 large carrots peeled
2 medium zucchini
1 tbsp fresh cilantro, chopped
3/4 c. cashews

Sauce:

1/2 tbsp sriracha sauce (or add more if you like it spicy)
2 heaping tablespoons peanut butter
Juice of 1/2 lime
1/2 tbsp hoisin sauce
2 cloves garlic, minced
1 tsp soy sauce

How to make 15 Minute Garlic Lime Cashew Zoodles

Step 1: On the thinnest setting, spiralize the carrots, then the zucchini on the medium setting. Set both aside.

Step 2: To a skillet, add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic. Cook over medium-high heat for about 2 minutes, stirring constantly, until the garlic has just begun to cook.

Step 3: Then, add the cashews along with the zucchini and carrots. Gently toss using tongs or two large spoons every 10 to 20 seconds for about 4 to 5 minutes or until everything is lightly coated and heated through. Stir in the cilantro when the dish is almost ready.

Step 4: Serve the garlic, lime cashew zoodles right away. Enjoy!

NOTE:

Make sure not to overcook this dish to prevent it from getting watery.

NUTRITION FACTS:

Calories: 442 kcal, Carbohydrates: 34g, Protein: 17g, Fat: 30g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 463mg, Potassium: 1203mg, Fiber: 7g, Sugar: 14g, Vitamin A: 12443IU, Vitamin C: 45mg, Calcium: 89mg, Iron: 5mg

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Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4

This fifteen-minute chicken pasta is an amazing addition to your weekly menu rotation. Insanely delicious, very easy, and quick to whip up. The pasta is tossed in simple yet delightful garlic, tomato sauce and topped with loads of mozzarella and Parmesan. This chicken pasta is super good you’ll want to just dig straight in!

Ingredients

1 tbsp olive oil
2 chicken breasts, cut into strips
1/2 medium yellow onion, chopped
3 cloves of garlic, minced
1 c. marinara sauce
1/2 c. mozzarella or Italian blend cheese
1/2 bell pepper, chopped
3 c. cooked pasta 1.5 c. dry pasta
1/4 c. Parmesan cheese optional
1/2 tsp EACH salt, pepper, & garlic powder

How to make Quick and Easy 15-minute Chicken Pasta

Step 1: Into a medium saucepan with boiling salted water (about 2 cups), cook 1 1/2 lbs of uncooked pasta. Put the lid on and cook for about 10 minutes.

Step 2: In the meantime, drizzle 1 tbsp oil in a heavy-duty pan or pot. Once the oil is hot, add the onion and bell pepper to the pot and cook over medium-high heat for about 1 to 2 minutes or until tender. Then, add the garlic and continue to cook for 30 seconds more until lightly golden brown. Now, add the chicken and season with salt, pepper, and garlic powder. Cook further until the chicken is browned and almost cooked through.

Step 3: Pour in the marinara sauce and let everything simmer for about 5 minutes, covered.

Step 4: Drain the water from the pasta after 5 minutes and add the cooked pasta to the chicken mixture. Toss well and sprinkle with cheese. Turn the heat off and let the cheese melt. You can also broil the dish until the cheese is bubbly.

Step 5: Serve the chicken pasta right away with a sprinkle of Parmesan on top. Enjoy!

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PREP TIME: 10 MINS | COOK TIME: 20 MINS | YIELD: 4 servings

This chicken dish is the best dinner option for an easy meal that you can make in a breeze. Soft, crispy, and scrumptious. The best part is this garlic butter chicken with Parmesan cauliflower rice is gluten-free/low carb!

INGREDIENTS

2 large cloves of garlic, minced
1/2 c. white onion, chopped
2 large boneless and skinless chicken breasts, halved horizontally to make 4
4 tbsp unsalted butter, divided
1/2 c. fresh Parmesan, finely grated
2 large cloves of garlic, grated
1 tsp Italian seasoning
1 tsp paprika
1 head cauliflower, riced
Juice of one lemon (plus zest, if you like)
2 tbsp vegetable stock
1/4 c. fresh parsley, chopped
Red chili pepper flakes, optional
Salt and fresh cracked black pepper

HOW TO MAKE 15-MINUTE GARLIC BUTTER CHICKEN WITH PARMESAN CAULIFLOWER RICE

Chicken:

Step 1: Place the Parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Mix well until combined. Season the chicken breasts with salt and pepper, then coat in the Parmesan mixture. Shake the excess off and set it aside.

Step 2: Melt 2 tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken cutlets to the skillet once the butter has melted and cook for about 3 to 4 minutes per side until golden and completely cooked. To a plate, transfer the chicken cutlets when done.

Cauliflower rice:

Step 3: Melt 2 tbsp butter in the now-empty pan. Add the garlic and onion and cook for about a minute until aromatic. Then, add the riced cauliflower and mix well. Continue to cook for another minute, stirring regularly.

Step 4: To the skillet, pour in 2 tbsp vegetable stock, about half the parsley, and lemon zest (optional). Stir well and cook for an additional minute to decrease the juices. Next, add the lemon juice and a couple of sprinkles of Parmesan cheese.

Step 5: As needed, adjust the seasonings. Add the rest of the parsley and stir. Add the chicken breasts on top of the cauliflower rice and quickly reheat.

Step 6:Take off the heat when done and serve the garlic butter chicken with Parmesan cauliflower rice right away. Sprinkle with fresh cracked black pepper, red chili pepper flakes, and extra Parmesan. Enjoy!

Nutrition Facts:

Energy 348.11 cal, Fat 23.69 g, Protein 22.51 g, Carbs 13.04 g, Saturated Fat 11.97 g, Polyunsat Fat 2.32 g, Monounsat Fat 7.44 g, Sugar 4.27 g, Cholesterol 91.55 mg, Sodium 408.69 mg, Potassium 630.2 mg, Fiber 2.93 g

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Cook Time: 15 mins

Another busy week is ahead. I’ve got just promoted. Yey! Thank goodness I have a stash of amazing recipes for days that I do not have enough time to cook. To start the week right, I am welcoming my new journey with an easy, low-carb egg roll in a bowl. It’s a very delicious dish made with simple pantry ingredients (ground sausage, coleslaw mix, green onions, ginger, etc.). This is also a keto-friendly dish that is ready in under fifteen minutes!

I always need to meal plan. This saves me every time, and it works for me always. Meal planning is a life saver. But I never stick to specific meals. I want diversity and switching up things a little. Most days I want protein, then other days I prefer a meatless dinner. And this egg roll in a bowl is one of my favorite low-carb and easy meals. This is a scrumptious alternative to the classic egg roll, but without all the carbs. Enjoy all your favorite egg roll flavors in this delightful egg roll in a bowl but without the guilt!

This low-carb egg roll in a bowl is a no-fuss dinner that you can whip up in less than fifteen minutes. A fun, healthy take on our favorite classic egg roll!

Ingredients

1 tablespoon ginger
1 lb. ground sausage
2 tablespoons low sodium soy sauce or coconut aminos
1/2 c. green onions
1 teaspoon garlic powder
7 c. Coleslaw mix

Optional:

1 tablespoon Red pepper flakes

HOW TO MAKE LOW-CARB EASY TO MAKE EGG ROLL IN A BOWL

Step 1: Cook the sausage, breaking the meat into small chunks until completely cooked.

Step 2: Into the sausage, mix the Coleslaw mix, garlic, ginger, and soy sauce.

Step 3: Before serving, top the egg roll with some green onions and drizzle with extra soy sauce (or coconut amino) or sweet and sour sauce. Enjoy!

Notes:

Servings: 6, Calories: 400, Net Carbs: 6 Net Carbs Per Serving

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Prep time: 9 mins | Cook time: 6 mins | Total time: 15 mins | Servings: 3 (or 4 smaller servings)

These are the best garlic butter chicken bites. Super easy to make using pantry ingredients and ready in no time. Pair these savory chicken bites with steamed or roasted veggies for a quick meal or with lemon couscous.

Ingredients

1 tablespoon olive oil
1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/4” pieces
1 1/2 tablespoons minced fresh garlic (4 cloves)
1 1/2 teaspoons Italian seasoning
3 tablespoons unsalted butter, divided
2 tablespoons finely chopped fresh parsley
2 tablespoons all-purpose flour
Salt and freshly ground black pepper

How to make Garlic Butter Chicken Bites

Step 1: On medium-high, preheat a 12-inch non-stick skillet. In the meantime, pat dry all sides of the chicken using paper towels. Sprinkle the chicken with flour, Italian seasoning, salt, and pepper. Toss well until the chicken is evenly coated.

Step 2: To the hot skillet, add 1 tbsp each of olive oil and butter. Tilt the pan to evenly coat with the olive oil and melted butter. In an even layer, place the chicken in the skillet, leaving enough space between each piece. Cook for about 3 minutes or until the bottom of the chicken is golden brown. Flip and continue to cook the other side of the chicken for another 2 minutes or until almost cooked through.

Step 3: In small pieces, add the rest of the 2 tbsp butter along with garlic and parsley. Cook for a minute more until the internal temperature of the chicken reaches 165 degrees.

Step 4: Serve the garlic butter chicken bites immediately. Enjoy!

Notes:

1. Feel free to double up on the parsley for extra herb flavor. You can also try juicing half a lemon for another layer of flavor.

2. Enjoy these garlic butter chicken bites with lemon couscous. To make lemon couscous, place 1 (14.5 oz) can chicken broth, 2 Tbsp lemon, and 2 Tbsp water in a small bowl and bring to a boil. Add 1 cup couscous (not pearl) once the mixture is boiling. Take off the heat and allow it to stand for about 5 minutes. Before serving, fluff the lemon couscous.

3. These chicken bites are also great to serve with sauteed or steamed veggies like squash, zucchini, asparagus, or broccoli.

Nutrition Facts:

Amount Per Serving: Calories 394, Calories from Fat 189, Fat 21g32%, Saturated Fat 9g56%, Cholesterol 151mg50%, Sodium 422mg18%, Potassium 784mg22%, Carbohydrates 8g3%, Fiber 1g4%, Sugar 1g1%, Protein 42g84%, Vitamin A 1242IU25%, Vitamin C 18mg22%, Calcium 54mg5%, Iron 2mg11%

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PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 10 slices

This Strawberry Pound Cake is an incredibly moist, decadent dessert that will surely impress everyone! A one-bowl treat that you can easily and quickly whip up using only simple ingredients. It’s an excellent dessert option if you are searching for a fun and tasty dessert that is perfect for summer, spring, and all year round! Satisfy your sweet tooth with this beautiful, moist strawberry pound cake with a fruity and sweet glaze.

Ingredients

3 large eggs
2 tsp baking powder
1 c. sugar
1 c. plain Greek yoghurt
1 1/2 tsp almond extract
1/2 c. vegetable oil
1 1/2 c. all-purpose flour
1 c. diced strawberries about 1 ¼ c. whole
1/2 tsp salt

Glaze:

2 c. powdered sugar
1/2 c. smashed strawberries about 1 c. whole

How to make Strawberry Pound Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease an 8 or 9-inch loaf pan, and set aside.

Step 2: Place the flour, baking powder, and salt in a medium-sized bowl. Mix well until combined.

Step 3: Combine the Greek yoghurt, sugar, eggs, extract, and oil in a large mixing bowl until mixed. Gradually mix in the dry ingredients until just blended. Then, fold in the strawberries.

Step 4: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 50 minutes or until the center of the cake is set. Take the cake out of the oven when done and allow it to sit for about 10 minutes before turning it out onto a cooling rack to cool fully.

Step 5: In the meantime, whisk the smashed strawberries and powdered sugar in a medium-sized bowl to make the glaze. Over the cooled cake, pour the glaze and allow it to set.

Step 6: Slice and serve. Enjoy!

Nutrition Facts:

Calories: 280 kcal, Carbohydrates: 37g, Protein: 6g, Fat: 12g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 144mg, Potassium: 182mg, Fiber: 1g, Sugar: 22g, Vitamin A: 75IU, Vitamin C: 13mg, Calcium: 71mg, Iron: 1mg

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Prep Time: 10 mins | Cook Time: 40 mins | Servings: 6

This Taco Bake is a very filling, scrumptious, and easy casserole. A seen ingredient recipe that you can easily whip up in less than an hour. This Taco Bake is packed with delicious beef mixture, cheese, and tortilla chips. The best part is this delightful Taco Bake is gluten-free!

INGREDIENTS

14.5 ounces can of diced tomatoes with green chilies
1 1/2 pounds 93% to 96% lean ground beef
1 c. sour cream
1/2 c. water
1 package of taco seasoning or Homemade Taco Seasoning
Corn tortilla chips
8 to 12 ounces package Colby-Monterey Jack cheese, shredded (or add more if you like a lot of cheese)

How to make Taco Bake

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef in a medium skillet over medium heat until browned. Drain the excess grease when done.

Step 3: To the skillet with the ground beef, add the diced tomatoes with green chilies, water, sour cream, and taco seasoning mix. Allow everything to simmer for about 5 to 10 minutes.

Step 4: Place a thin layer of tortilla chips in the bottom of the prepared 9 x 13-inch baking dish. On top, spread the meat mixture and sprinkle with cheese. Do the same layers, ending in cheese.

Step 5: Place in the preheated oven and bake for about 20 minutes or until the cheese is bubbly.

NOTES:

1. This is a simple casserole with minimal ingredients. Feel free to add an extra layer of flavors and textures by adding a layer of any or all of these (after the first layer of cheese): drained, whole kernel corn, drained pinto or black beans, sliced olives, diced red & green bell peppers, sliced jalapeno peppers, and green onions.

2. If you want extra heat, add a small amount of diced, seeded jalapeno peppers can be added to the meat mixture.

3. Try Pepper Jack cheese if you want to increase the heat.

4. Overcooking the dish will dry this casserole out.

5. More cheese prevents this casserole from getting too dry.

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