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Louisville Trading

This curry chicken skillet is easy to make and tastes great. It has tender chicken, a creamy coconut curry sauce, colorful vegetables, and thin rice noodles. It's easy to make and works great for dinner during the week.

Ingredients: 2 chicken breasts, thinly sliced. 2 tablespoons curry powder. 1 tablespoon olive oil. 1 onion, sliced. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 zucchini, sliced. 1 cup coconut milk. 1 tablespoon soy sauce. 2 cups cooked rice noodles. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Add chicken slices to a bowl and season with salt and pepper. In a cast iron skillet set over medium-high heat, warm the olive oil. It will take about 4 to 5 minutes on each side to brown the chicken slices after you add them. Take it out of the pan and set it aside. Put the onion and garlic in the same pan. About 2 minutes of sauting will soften the food. This will take about 34 minutes of cooking after you add the bell pepper and zucchini. Add the soy sauce and coconut milk. Mix everything together, then bring it to a simmer. Add the cooked chicken slices back to the pan. Allow the flavors to blend for another two to three minutes. Put cooked rice noodles on top of the curry chicken. Add fresh cilantro as a garnish. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

sociÃ©tÃ© internationale dâ€™ergologie

#OnePanMeal #CurryChicken #EasyDinner

This Spicy Meatball Soup is a comforting and flavorful dish that combines hearty meatballs with a rich and savory broth. The kick of red pepper flakes adds a spicy twist that will warm you up from the inside out.

Ingredients: 500g ground beef. 1/2 cup breadcrumbs. 1 egg. 1/4 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1/2 tsp red pepper flakes. Salt and pepper to taste. 2 tbsp olive oil. 1 onion, diced. 2 carrots, diced. 2 stalks celery, diced. 1 can 400g diced tomatoes. 4 cups beef broth. 1 tsp Italian seasoning. 1/2 cup small pasta such as ditalini or macaroni. Fresh basil leaves for garnish.

Instructions: In a bowl, mix together ground beef, breadcrumbs, egg, Parmesan cheese, parsley, garlic, red pepper flakes, salt, and pepper. Form into small meatballs. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Add diced tomatoes, beef broth, and Italian seasoning to the pot. Bring to a simmer. Gently drop in meatballs and simmer for 10-15 minutes, until cooked through. Stir in pasta and cook according to package instructions until al dente. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

faith nolton

#TastyMeal #Meatballs #HomemadeGoodness

This Chicken Greek Salad Flatbread is a Mediterranean-style take on regular pizza. It has the tastes of a Greek salad with soft chicken on a crust that is crispy like flatbread. It's great for a quick and healthy meal!

Ingredients: 1 flatbread crust. 1 cup cooked chicken breast, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup kalamata olives, sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Start by heating the oven to 400F 200C. Put the crust for the flatbread on a baking sheet. Put the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl and mix them together with a whisk. Put a little bit of the dressing on top of the flatbread crust. Spread the diced chicken breast out evenly on top of the dressing. Cut the cucumber into dice, red onion into thin slices, and kalamata olives into slices. Place these on top of the chicken. Put crumbled feta cheese on top of the ingredients on the flatbread in an even layer. Put the flatbread in an oven that has already been heated up and bake it for 10 to 12 minutes, or until it is crispy and the toppings are just barely browned. Take it out of the oven and let it cool down a bit. Add some fresh basil leaves as a garnish. Cut your tasty Chicken Greek Salad Flatbread into pieces and serve them. Have fun!

Prep Time: 15 minutes

Cook Time: 12 minutes

a quick pit stop your car your life

#healthyflatbread #nutritiousmeal #greekflavors #chickengreeksaladflatbread

Enjoy the hearty and tasty Mexican Corn Soup that is easy to make in the crockpot. This hearty soup is full of corn, black beans, and a mix of spices that make it a filling and cozy meal. Add melted cheese and fresh cilantro on top to make it taste even better!

Ingredients: 1 lb frozen corn kernels. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes with green chilies. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeds removed and finely chopped. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 1 cup shredded Mexican cheese blend. 1/4 cup fresh cilantro, chopped for garnish. Tortilla chips optional, for serving.

Instructions: Put frozen corn, black beans, diced tomatoes, onion, garlic, red bell pepper, jalapeo, cumin, chili powder, smoked paprika, and vegetable broth in the crock pot. Add pepper and salt to taste. Mix things together well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Add the mixed shredded Mexican cheeses about 15 minutes before serving and mix them in until they melt and are fully mixed in. Serve hot with fresh cilantro on top. If you want, you can serve it with tortilla chips for extra crunch.

Prep Time: 15 minutes

Cook Time: 360 minutes

Compagnie compost

#SoupLovers #MexicanCornSoup #MexicanSoup

A healthy and refreshing salad with crunchy hemp seeds and sweet, caramelized pecans on top. The arugula gives it a peppery bite, and the strawberries add sweetness. The balsamic dressing makes the flavors taste different by making them sour.

Ingredients: 4 cups baby arugula. 1 cup sliced strawberries. 2 tablespoons hemp seeds. 1/2 cup pecan halves. 2 tablespoons brown sugar. 1 tablespoon olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Warm the oven up to 175F 350C. Put pecans in a small bowl and coat them with brown sugar. Place pecans on a baking sheet that has been lined with parchment paper. Bake the pecans for 8 to 10 minutes, stirring them once or twice, until they turn caramelized. Take the pecans out of the oven and let them cool down. Put arugula, sliced strawberries, and hemp seeds in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Pour the dressing over the salad and toss it around to cover it all. Before serving, sprinkle brown sugar pecans on top of the salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

Play Musical Trade

#CaramelizedPecans #ArugulaSalad #HealthyEating

This Bacon Spinach Stuffed Chicken Delish recipe is a savory delight! Tender chicken breasts are stuffed with a flavorful mixture of crispy bacon, fresh spinach, and melted mozzarella cheese, creating a mouthwatering dish that's perfect for any occasion.

Ingredients: 4 boneless, skinless chicken breasts. 8 slices bacon, cooked and crumbled. 2 cups fresh spinach leaves. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Warm the oven up to 190C 375F. Cut each chicken breast in half lengthwise with a sharp knife to make a pocket for the stuffing. Put cooked bacon, spinach, mozzarella cheese, minced garlic, salt, and pepper in a bowl. Place a piece of bacon and spinach inside each chicken breast. Use toothpicks to close up the holes. Put olive oil in a pan and heat it over medium-high heat. For about two to three minutes on each side, sear the stuffed chicken breasts until they are golden brown. Put the chicken breasts that have been seared in a baking dish. Heat the oven and put the chicken in it. Bake for 20 to 25 minutes, or until the chicken is done and the juices run clear. Take out the toothpicks before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

P?Ã¡telÃ© - Irena Sarplaninac

#ChickenRecipe #DeliciousDinner #BaconSpinach

These paleo, vegan, and gluten-free spinach tortillas are a great fit. Rich in nutrients from almond flour and spinach, they're a tasty and nutritious substitute for regular tortillas.

Ingredients: 2 cups spinach leaves. 1 cup almond flour. 2 tbsp ground flaxseed. 1 tbsp olive oil. 1/2 tsp sea salt.

Instructions: Pulse spinach leaves in food processor until finely chopped. To the food processor, add almond flour, ground flaxseed, olive oil, and sea salt. Pulse until ingredients are well combined and a dough forms. Separate the dough into six equal pieces, then roll each into a ball. Roll a ball of dough into a thin tortilla by placing it between two pieces of parchment paper. Continue with the remaining pieces of dough. A nonstick skillet should be heated to medium heat. After carefully transferring a tortilla to the skillet, cook it for one to two minutes on each side, or until it is cooked through and has a light brown color. Continue with the leftover tortillas. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 10 minutes

kazava

#cleaneating #plantbased #GlutenFree #Vegan