5 Quick and Delicious Recipes to Make This Week
Staying on top of meal planning can be a challenge, especially with a busy schedule. Here are five quick and delicious recipes that will save you time while still delivering fantastic flavor. Each recipe takes 30 minutes or less, perfect for fitting into your hectic week.
1. One-Pan Lemon Garlic Chicken
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 lemon, sliced
4 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 400°F (200°C).
Heat olive oil in a large ovenproof skillet over medium heat.
Season chicken breasts with salt, pepper, and dried thyme.
Add chicken to the skillet and cook for 2-3 minutes on each side until browned.
Add minced garlic and lemon slices to the pan.
Transfer skillet to the oven and bake for 20 minutes, or until the chicken is cooked through.
Garnish with fresh parsley before serving.
2. Quick Veggie Stir-Fry
Ingredients:
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Cooked rice or noodles for serving
Instructions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add bell pepper, broccoli, and snap peas. Stir-fry for 5-6 minutes.
Add minced garlic and cook for another minute.
Stir in soy sauce, hoisin sauce, and sesame oil. Cook for an additional 2 minutes.
Serve over cooked rice or noodles.
3. Creamy Tomato Basil Soup
Ingredients:
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium heat.
Add chopped onion and cook until soft, about 5 minutes.
Add minced garlic and cook for 1 minute.
Stir in diced tomatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in heavy cream and chopped basil. Season with salt and pepper.
Serve hot with crusty bread.
4. Taco-Stuffed Bell Peppers
Ingredients:
4 bell peppers, tops cut off and seeds removed
1 lb ground beef or turkey
1 packet taco seasoning
1/2 cup cooked rice
1 cup shredded cheese
1/2 cup salsa
Fresh cilantro for garnish
Instructions:
Preheat your oven to 375°F (190°C).
In a skillet, cook the ground beef or turkey until browned. Drain excess fat.
Stir in taco seasoning and cooked rice. Cook for another 2 minutes.
Stuff each bell pepper with the meat mixture. Place in a baking dish.
Spoon salsa over the top of each pepper and sprinkle with shredded cheese.
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes.
Garnish with fresh cilantro before serving.
5. 15-Minute Shrimp Tacos
Ingredients:
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
8 small tortillas
1 cup shredded cabbage
1/2 cup sour cream
2 tablespoons lime juice
Fresh cilantro, chopped (for garnish)
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Season shrimp with chili powder, cumin, salt, and pepper.
Cook shrimp in the skillet for 2-3 minutes on each side, or until pink and opaque.
In a small bowl, mix sour cream with lime juice.
Warm tortillas in the microwave or on a dry skillet.
Assemble tacos by placing shrimp, shredded cabbage, and a dollop of lime crema on each tortilla.
Garnish with fresh cilantro.
These recipes offer a mix of flavors and ingredients that cater to various tastes and dietary preferences. They’re designed to be straightforward and quick, ensuring you spend less time in the kitchen and more time enjoying your meals.
