#quickmealideas

[highendtherapist]

This savory crepe sandwich dosa is a delicious twist on traditional dosa, filled with a flavorful mixture of vegetables and optional cheese and chicken. It's perfect for a quick and satisfying meal.

Ingredients: 1 cup rice flour. 1/4 cup chickpea flour besan. 1/4 cup all-purpose flour. 1/2 teaspoon salt. 1/4 teaspoon turmeric powder. 1/2 teaspoon cumin seeds. 1/2 cup finely chopped onions. 1/2 cup finely chopped bell peppers. 1/4 cup finely chopped tomatoes. 2-3 green chilies, finely chopped adjust to taste. 2 tablespoons chopped fresh cilantro. 1 cup water. Oil for cooking. Sliced cheese optional. Sliced cooked chicken optional. Sliced vegetables of your choice e.g., cucumber, lettuce, etc.. Ketchup or chutney for serving.

Instructions: In a mixing bowl, combine rice flour, chickpea flour, all-purpose flour, salt, turmeric powder, and cumin seeds. Add chopped onions, bell peppers, tomatoes, green chilies, and cilantro to the dry ingredients. Mix well to combine. Gradually add water while stirring to make a smooth, lump-free batter. The batter should be thin, similar to dosa batter. Let it rest for 15 minutes. Heat a non-stick skillet or dosa pan over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges of the crepe and cook until it turns golden brown and crisp on one side about 2 minutes. Flip the crepe and cook the other side until it's cooked through and golden brown. If using, place a slice of cheese on one half of the crepe and fold it in half. Cook for an additional minute until the cheese melts optional. Remove the crepe from the skillet and repeat the process with the remaining batter. To assemble the sandwich dosa, place sliced cooked chicken if using, vegetables, and any desired condiments ketchup or chutney on one half of the crepe. Fold the other half of the crepe over the filling, creating a sandwich. Serve the savory crepe sandwich dosa hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Anahatamary

[thetruebodyposi]

This quick chicken stir-fry is perfect for busy mornings when you need a delicious and nutritious meal in minutes. Packed with flavor from soy sauce, sesame oil, and honey, and loaded with colorful vegetables, it's a satisfying dish that will transform your morning routine.

Ingredients: 2 chicken breasts, thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon honey. 1 tablespoon cornstarch. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix soy sauce, sesame oil, honey, and cornstarch to make the sauce. Heat vegetable oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and cooked through, about 5 minutes. Remove chicken from skillet and set aside. In the same skillet, add more oil if needed, then add bell pepper, onion, garlic, and ginger. Stir-fry vegetables until they are tender-crisp, about 3 minutes. Return chicken to the skillet and pour the sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2 minutes. Season with salt and pepper to taste. Serve hot over rice or noodles.

Prep Time: 10 minutes

Cook Time: 10 minutes

eastfootspa

[oxykoma-r18]

A quick and flavorful fried chicken rice cooked effortlessly in the Instant Pot. Perfect for a delicious and hassle-free meal!

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups jasmine rice, rinsed and drained. 1 cup frozen peas and carrots. 1/2 cup diced onions. 3 cloves garlic, minced. 1/4 cup soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon ground black pepper. 1/2 teaspoon paprika. 2.5 cups chicken broth. 2 tablespoons vegetable oil.

Instructions: Put vegetable oil in the Instant Pot and press "Saute." Put in the chicken pieces and cook them all over. Take it out and set it aside. Put the garlic and onions in the pot and saut them until they get soft. Add the rice and mix it in so that it's covered in oil. Put in the paprika, black pepper, sesame oil, oyster sauce, and soy sauce. Mix well. Add the chicken that has been browned back to the pot. Add carrots and peas that are frozen. Add the chicken broth and stir it in slowly. Put the lid on the Instant Pot and set it to "Sealing." Cook for 5 minutes on high pressure. Let the pressure drop naturally for 10 minutes, and then do a quick pressure release. Mix the chicken and vegetables with the rice and fluff it up. Enjoy your Instant Pot Fried Chicken Rice while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

roommates

[siyelalah]

sign creations

[obsession-of-a-teenager]

Egg-Crusted Chicken is a quick and easy gluten-free recipe for making chicken breasts with a crunchy outside. The chicken has a great crunch without any flour because it is made with eggs and gluten-free breadcrumbs. Great when you need a gluten-free meal quickly!

Ingredients: 4 boneless, skinless chicken breasts. 2 eggs. 1 cup gluten-free breadcrumbs. 1/2 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a bowl, whisk the eggs and set aside. In another bowl, combine the gluten-free breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and pepper. Dip each chicken breast into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere the coating. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and the coating is crispy and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

les excavations richard gosselin

[imflain]

Indulge in the deliciousness of a Crazy Good Chicken Caesar Wrap! These wraps are packed with juicy chicken, crisp romaine lettuce, tangy Caesar dressing, and all the classic Caesar salad fixings. Perfect for a quick and satisfying meal.

Ingredients: 2 boneless, skinless chicken breasts. Salt and pepper to taste. 1/4 cup Caesar dressing. 4 large flour tortillas. 2 cups chopped romaine lettuce. 1/2 cup grated Parmesan cheese. 1/4 cup croutons. 1/4 cup diced tomatoes. 1/4 cup sliced black olives.

Instructions: Add salt and pepper to the chicken breasts. Warm up a pan over medium-high heat. Cook the chicken breasts for 6 to 8 minutes on each side, or until they are done. Take them off the heat and let them cool down for a few minutes. Then cut them into strips. On each tortilla, put some Caesar dressing. On top of each tortilla, put some romaine lettuce, croutons, diced tomatoes, black olives, and sliced chicken. To make wraps, fold the tortillas' sides in and roll them up tightly. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Sasha Knock

[i-see-light]

These tasty Buffalo chicken meatball sandwiches will make your sandwich game better. They taste great and are great for a quick meal or a snack on game day.

Ingredients: 1 lb ground chicken. 1/4 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup minced celery. 1/4 cup minced onion. 2 cloves garlic, minced. 1/4 cup hot sauce. 1/4 cup melted butter. Salt and pepper to taste. 4 hoagie rolls. Lettuce leaves. Blue cheese dressing. Sliced tomatoes.

Instructions: In a mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, celery, onion, and garlic. Season the mixture with salt and pepper to taste. Form the mixture into meatballs, about 1.5 inches in diameter. In a separate bowl, mix hot sauce and melted butter to create the Buffalo sauce. Preheat a skillet over medium-high heat and cook the meatballs until they're cooked through and golden brown. Toss the cooked meatballs in the Buffalo sauce until coated. Slice the hoagie rolls and place lettuce leaves on the bottom halves. Add the Buffalo chicken meatballs on top of the lettuce. Drizzle with blue cheese dressing and top with sliced tomatoes. Place the top halves of the rolls on the sandwiches. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Anciens Velos Lyonnaise

[footsieboi]

Grilled Lemon Pepper Lingcod is a delightful seafood dish that combines the fresh flavors of lemon and pepper with the delicate taste of lingcod. This recipe is perfect for a quick and healthy meal, whether you're cooking indoors or enjoying a barbecue outdoors.

Ingredients: 4 lingcod fillets 6 ounces each. 2 tablespoons olive oil. 1 lemon, thinly sliced. 2 cloves garlic, minced. 1 teaspoon lemon zest. 1 teaspoon black pepper. 1/2 teaspoon salt. Fresh parsley, chopped for garnish.

Instructions: Preheat grill to medium-high heat. In a small bowl, combine olive oil, minced garlic, lemon zest, black pepper, and salt. Brush both sides of lingcod fillets with the olive oil mixture. Place lemon slices on top of each fillet. Grill fillets for about 4-5 minutes per side, or until fish flakes easily with a fork. Remove from grill and garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 10 minutes

The Real Colonel