#easy weeknight

[mycapt-ohcapt]

Sloppy Joe Pizza 😋

[allwayshungry]

Bucatini with Swiss Chard and Garlicky Breadcrumbs

Ingredients

5 tablespoons olive oil, divided, plus more for drizzling

4 garlic cloves, thinly sliced

⅓ cup panko (Japanese breadcrumbs)

Kosher salt, freshly ground pepper

12 ounces bucatini or spaghetti

5 oil-packed anchovy fillets, finely chopped

1 serrano chile, thinly sliced

1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 5 cups)

3 tablespoons unsalted butter, cut into pieces

1 cup coarsely chopped mint

2 teaspoons finely grated lemon zest

2 teaspoons fresh lemon juice

Finely grated Pecorino (for serving)

Recipe Preparation

Heat 2 Tbsp. oil in a small skillet over medium. Cook garlic, swirling in the pan often, until golden and crisp, about 2 minutes. Transfer garlic to a small bowl with a slotted spoon.

Add panko to same skillet and cook, stirring often, until golden, about 5 minutes; season with salt and pepper. Transfer to bowl with garlic.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, heat 3 Tbsp. oil in a large skillet over medium. Cook anchovies, mashing with a wooden spoon, until only a few flecks remain, about 4 minutes. Add chile and Swiss chard and cook until Swiss chard is slightly wilted about 1 minute.

Add butter, pasta, and ½ cup pasta cooking liquid to Swiss chard mixture and cook, tossing often with tongs and adding more pasta cooking liquid if the sauce looks dry, until sauce is emulsified and coats pasta. Remove from heat and stir in mint, lemon zest, and lemon juice.

Divide pasta among bowls. Drizzle with oil; top with garlicky breadcrumbs and Pecorino.

Do Ahead: Garlicky breadcrumbs can be made 1 day ahead. Store airtight at room temperature.

[bitemagiicco]

Creamy Garlic Shrimp- Easy Weeknight Dinner

[allwayshungry]

Weeknight Fried Rice

Start with some cooked rice, white or brown, a cup or so per person, made fresh or pulled from the freezer where you keep some in a plastic bag against the promise of just such an exercise. (The chill helps separate the grains.) Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots, and peas number, for instance). For the rest: meat if you eat meat, a couple eggs, lots of chopped garlic and ginger, some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to feed four.

To the wok! Crank the heat, add a little neutral oil, then toss in your meat. I like chopped brisket from the barbecue joint, or pastrami from the deli, or ground pork, or bacon, or leftover roast chicken — whatever you decide on, you’ll need far less than you think. After the meat crisps, fish it from the pan and add about a tablespoon each of minced garlic and ginger, a handful of chopped scallions. Stir-fry for 30 seconds or so, then add those frozen vegetables. More stir-frying. Return the meat to the wok. Stir-fry. Clear a space in the center of the wok and add the eggs, cooking them quickly to softness. Throw in the sauce, then the rice, and mix it all together until it’s steaming hot. Finish with more chopped scallions.

[slowthecookdown]

Salmon Baked in Foil with Pesto

Salmon Baked in Foil is an easy and healthy weeknight dinner. This foil packet meal is keto friendly and super quick to make with basic ingredients. No excuses – get in the kitchen! Be sure to check out the how to video at the bottom of this post to see how easy it is!

[wprm-recipe-jump]

It’s so easy to get stuck in a rut when it comes to weeknight meals – grab something out of the freezer, a…

View On WordPress

[allwayshungry]

Coconut Chickpea Curry (serves 4; prep: 15, cook: 30, 224 calories)

INGREDIENTS

2 tablespoons coconut oil

2 medium yellow onions OR 1 large red onion, sliced

14 ounces/400g fresh tomatoes, diced (if using canned, drain the tomatoes)

sea salt & ground black pepper, to taste

16 ounces/454g can chickpeas, drained

3 garlic cloves, minced

1 ½ tablespoons garam masala

1 teaspoon curry powder

1/4 teaspoon cumin

13.5 ounces/383g can coconut milk*

2 teaspoons coconut flour

1 small lime

INSTRUCTIONS

In a deep pot over medium high heat, add the coconut oil.

Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.

Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.

Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.

Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

[slowthecookdown]

Shrimp and Rice Bowls with Lemon and Tarragon

Shrimp and Rice Bowls are perfect for an easy and tasty one pot meal. Vegetables, wild rice, shrimp and black eyed peas are coated in a creamy tarragon and lemon dressing. This easy recipe for a fuss free pescatarian dinner is sure to please even the pickiest of eaters!

[wprm-recipe-jump]

A few months ago, I had a request from one of my readers for a few more seafood dinner recipes and so…

View On WordPress

[jaxxdrinkwater]

Faux Jack in the Box Tacos

Faux Jack in the Box Tacos

Faux Jack In The Box Tacos?  Ridiculous sounding, I know.  But yeah, it’s a part of my life, a delicious one I want to share with you.  Maybe you’ve found yourself in the same disheartening situation as I did…

When I was younger, I would smash my face into Jack In The Box tacos every chance I got.  Monster tacos to be exact.  Something about that questionable meat, the greasy fried goodness in…

View On WordPress