#quickandeasyrecipe

[stevenhess]

If you want a delicious low-carb dish, try this basil and garlic grilled shrimp recipe. Adding fresh basil and garlic to the shrimp gives them a delicious smell, and grilling them gives them a smoky char. This dish is quick and easy, and it's great for a summer barbecue or a dinner during the week.

Ingredients: 1 pound large shrimp, peeled and deveined. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Olive oil, minced garlic, chopped basil, lemon juice, salt, and pepper should all be mixed together in a bowl. Toss the shrimp around in the bowl so that they are all covered in the marinade. To marinate, put the bowl in the fridge with the lid on for 15 to 20 minutes. Warm up the grill over medium-high heat. You can either put the shrimp on the grill directly or use skewers to hold them on. The shrimp should be grilled for two to three minutes on each side, or until they are pink and opaque. Take the shrimp off the grill and serve them hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

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[thefrenchrover]

This Spicy Tomato Cream Pasta is a quick and easy meal that tastes great with the combination of spicy and creamy flavors.

Ingredients: 250g pasta of your choice. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 small onion, finely chopped. 1 teaspoon red pepper flakes. 1 can 400g crushed tomatoes. 1/2 cup heavy cream. Salt and pepper to taste. Grated parmesan cheese for garnish. Fresh basil leaves for garnish.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped onion, and red pepper flakes. Saut until onions are translucent and fragrant, about 3-4 minutes. Pour in the crushed tomatoes and stir well. Let it simmer for about 5 minutes. Stir in the heavy cream and season with salt and pepper. Let it simmer for another 2-3 minutes. Add the cooked pasta to the skillet and toss until well coated with the sauce. Serve hot, garnished with grated parmesan cheese and fresh basil leaves.

Prep Time: 10 minutes

Cook Time: 15 minutes

Abby Heat

[thefrenchrover]

A quick and flavorful vegan dish featuring crispy tofu tossed in a savory black garlic sauce. This dish is gluten-free and bursting with umami-rich flavors. Perfect for a satisfying weeknight dinner or a delicious addition to your meal prep repertoire.

Ingredients: 1 block firm tofu, pressed and cubed. 3 cloves black garlic, minced. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon sesame oil. 1 teaspoon cornstarch. 1 tablespoon water. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: In a small bowl, mix together soy sauce, maple syrup, rice vinegar, sesame oil, and minced black garlic. In another small bowl, mix cornstarch and water to make a slurry. Heat a non-stick skillet over medium heat. Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5 minutes. Pour the black garlic sauce over the tofu and toss to coat evenly. Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1-2 minutes. Remove from heat and garnish with sesame seeds and chopped green onions. Serve hot with rice or noodles. Enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

Anthropological Research

[siddharthasmama]

It's really simple to make these honey-mustard chicken thighs, and they taste great. When you mix sweet honey and sour Dijon mustard, you get a tasty glaze that goes perfectly on chicken.

Ingredients: 6 chicken thighs. 1/4 cup Dijon mustard. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add honey, garlic powder, olive oil, salt, and pepper to a small bowl. Mix them all together. Put chicken thighs on a baking sheet that has parchment paper on it. Spread a lot of the honey-mustard mixture on each chicken thigh. After the oven is hot, bake the chicken for 25 to 30 minutes, or until it is fully cooked and the juices run clear. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 25 minutes

Yum Yum Harvest

[theimmortalgodemperorofmankind]

This is a quick and easy Instant Pot recipe for hummus that makes creamy, flavorful hummus that can be used as a dip or spread.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1/4 cup tahini. 1/4 cup extra virgin olive oil. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. Salt, to taste. Juice of 1 lemon. 1/4 cup water. Fresh parsley, for garnish.

Instructions: Drain the chickpeas after they have been soaked. Salt, cumin, paprika, cayenne pepper, minced garlic, olive oil, and chickpeas should all be put into the Instant Pot. Fill up the Instant Pot with water and lemon juice. Place the lid on top of the Instant Pot and seal the valve. Cook for 20 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then release any pressure that is still there by hand. A stick blender can be used to blend the hummus until it is smooth and creamy. Taste and add more salt or other seasonings if you want. Add olive oil and fresh parsley to the top of the hummus before serving.

Prep Time: 10 minutes

Cook Time: 30 minutes

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[simmabon]

This Avocado Cheddar and Sun-Dried Tomato Quesadilla is a delicious and satisfying lunch or dinner option. The creamy avocado pairs perfectly with the sharp cheddar cheese and the tangy sun-dried tomatoes. It's a quick and easy recipe that's bursting with flavor!

Ingredients: 2 large flour tortillas. 1 ripe avocado, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup sun-dried tomatoes, chopped. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Lay one tortilla flat in the skillet and sprinkle half of the cheddar cheese evenly over the tortilla. Arrange half of the avocado slices, sun-dried tomatoes, red onion, and cilantro on top of the cheese. Sprinkle with a pinch of salt and pepper. Place the second tortilla on top and press gently to seal the quesadilla. Drizzle the remaining olive oil over the top tortilla. Cook for 3-4 minutes on each side or until the quesadilla is golden brown and the cheese is melted. Remove from the skillet and let it cool for a minute before slicing it into wedges. Repeat the process with the remaining ingredients to make the second quesadilla. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

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[squeefangirlproject]

Enjoy a quick and easy BBQ Chicken Pita Pizza with a whole wheat twist. This recipe combines the flavors of barbecue chicken with the convenience of pita bread for a mouthwatering meal.

Ingredients: 2 whole wheat pita breads. 1 cup cooked chicken breast, diced. 1/2 cup barbecue sauce. 1/2 cup shredded mozzarella cheese. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro leaves. 1/4 cup corn kernels. 1/4 cup diced red bell pepper. 1/4 cup diced green bell pepper. 1/4 cup sliced black olives. 1/4 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Lay the pitas out on a baking sheet. Spread the barbecue sauce out evenly on the pita breads, leaving a little space around the edges. Add some shredded mozzarella cheese on top of the barbecue sauce. Spread the chicken dices out on top of the cheese. Now, put the corn, black olives, red and green bell pepper, and red onion on top of the chicken. To taste, add garlic powder, salt, and pepper. After the oven is hot, bake the pita breads for 10 to 12 minutes, or until the cheese melts and the edges turn golden brown. Take it out of the oven and let it cool down a bit. Add some fresh cilantro leaves as a garnish. Cut up your tasty BBQ Chicken Pita Pizza and serve it.

Prep Time: 15 minutes

Cook Time: 12 minutes

Franchise Your Business

[cheydumpling]

A simple and comforting dish made with just three ingredients, perfect for busy weeknights or lazy weekends. The creamy chicken stew pairs perfectly with fluffy dumplings for a hearty meal.

Ingredients: 4 boneless, skinless chicken breasts. 2 cans condensed cream of chicken soup. 1 package refrigerated biscuit dough.

Instructions: Place chicken breasts in the bottom of the crockpot. Pour cream of chicken soup over the chicken. Cover and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken with forks. Tear biscuit dough into small pieces and drop into the crockpot. Cover and cook on high for an additional 30 minutes, or until the dough is cooked through.

Prep Time: 10 minutes

Cook Time: 4-8

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