#simpleandtasty

[yumywaveco]

Baked Beef Cheese Croissants - Easy & Delicious Recipe

[thepenspointofview]

This vegan Pad Thai is amazing. It's full of tofu, colorful vegetables, and a tasty sauce that you made yourself. It's quick, simple, and great for a filling dinner during the week!

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 tablespoons soy sauce. 2 tablespoons rice vinegar. 2 tablespoons maple syrup. 1 tablespoon sesame oil. 1 tablespoon lime juice. 1 tablespoon sriracha. 1 tablespoon grated ginger. 2 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1 cup bean sprouts. 1/4 cup chopped green onions. 1/4 cup chopped peanuts. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Whisk together maple syrup, soy sauce, lime juice, sriracha, grated ginger, sesame oil, and minced garlic in a bowl to make the sauce. Warm up a pan over medium-high heat and add the cubed tofu. All sides should be golden brown by now. Add half of the sauce you made and stir it in until the tofu is covered. Take the tofu out of the pan and set it aside. Put sliced red bell pepper and julienned carrot in the same pan. Make it until it gets a little softer. Stir-fry the bean sprouts for one more minute after adding them to the pan. Put the tofu back in the pan and add the rest of the sauce. Mix everything together until it's all hot. Add chopped green onions, peanuts, fresh cilantro, and lime wedges to the Pad Thai before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Shelton United Methodist Church

[mintoccino]

Baked Lemon Artichoke Chicken is a flavorful and easy-to-make dish that combines tender chicken breasts with tangy lemon and savory artichokes. It's a perfect choice for a wholesome family dinner or when you want to impress guests with minimal effort.

Ingredients: 4 chicken breasts. 1 can artichoke hearts, drained and chopped. 1 lemon, sliced. 1/4 cup olive oil. 4 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. 1/2 cup chicken broth. 2 tablespoons fresh parsley, chopped.

Instructions: Preheat oven to 375F 190C. In a baking dish, arrange chicken breasts. Season with salt, pepper, and dried oregano. Top chicken with chopped artichoke hearts and minced garlic. Place lemon slices on top of the chicken. Drizzle olive oil and chicken broth over the chicken. Cover the baking dish with foil and bake for 25-30 minutes, or until chicken is cooked through. Remove foil and broil for an additional 3-5 minutes until chicken is golden brown. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

German Fest

[mvidalsantos]

grimes teacher librarian

[tofazammit]

Tomatoes and Eggs is a simple and delicious dish that combines the richness of eggs with the freshness of tomatoes. It's a popular breakfast or brunch option in many cuisines around the world.

Ingredients: 4 large eggs. 2 medium tomatoes, diced. 1 small onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons vegetable oil. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon red pepper flakes optional. Fresh cilantro or parsley for garnish optional.

Instructions: Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and minced garlic to the skillet. Saut for 2-3 minutes or until the onion becomes translucent. Add the diced tomatoes to the skillet and cook for another 3-4 minutes, allowing them to soften and release their juices. Season the tomato mixture with salt, black pepper, and red pepper flakes if desired. Stir well. Create small wells in the tomato mixture with a spoon and crack the eggs into each well. Cover the skillet and cook for about 5 minutes or until the egg whites are set but the yolks are still runny. If you prefer your eggs more well-done, you can cook them for a few minutes longer. Once the eggs are cooked to your liking, garnish the dish with fresh cilantro or parsley if desired. Serve hot, directly from the skillet, and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Gourmet Critics

[unfortunateplottwist]

This Cajun Chicken Pasta is a simple and tasty way to spend a weeknight dinner.

Ingredients: 2 chicken breasts, sliced. 2 tbsp Cajun seasoning. 200g penne pasta. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Season chicken breasts with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side. Remove from skillet and set aside. In the same skillet, add onion, bell peppers, and garlic. Saut until vegetables are tender, about 5 minutes. Meanwhile, cook penne pasta according to package instructions. Drain and set aside. Add cooked pasta to the skillet with vegetables. Pour in heavy cream and Parmesan cheese. Stir until sauce is thickened and creamy, about 2-3 minutes. Slice cooked chicken and add it back to the skillet. Stir to combine. Season with salt and pepper to taste. Garnish with fresh parsley before serving. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

lucky dog rescue adoption center

[amelylina]

Rich coconut cream and zesty dijon mustard combine to create a delectable Paleo and Whole30-friendly dish that's called Creamy Mustard Chicken. This dish is tasty, filling, and simple to makemaking it ideal for anyone on a Paleo or Whole30 diet.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup coconut oil. 1/2 cup coconut cream. 2 tablespoons dijon mustard. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 tablespoon chopped fresh parsley optional, for garnish.

Instructions: Preheat your oven to 375F 190C. In a large oven-safe skillet, heat the coconut oil over medium-high heat. Season the chicken breasts with salt and pepper, then sear them in the skillet until they are golden brown on both sides. This should take about 3-4 minutes per side. Remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic and saut for about 1 minute until fragrant. Add coconut cream, dijon mustard, and dried thyme to the skillet. Stir well to combine all the ingredients and bring the mixture to a simmer. Cook for 2-3 minutes, stirring occasionally. Return the seared chicken breasts to the skillet, spoon some of the creamy mustard sauce over them, and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165F 74C. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy your creamy mustard chicken!

Prep Time: 10 minutes

Cook Time: 30 minutes

Brusi Newsletter

[askjohnof221b]

This Grilled Lemon Herb Chicken is a simple and flavorful dish perfect for a Whole30 meal. The marinade infuses the chicken with zesty lemon and aromatic herbs, resulting in tender and juicy grilled chicken breasts.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper.

Instructions: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-7 minutes per side, or until cooked through and no longer pink in the center. Remove from grill and let rest for a few minutes before serving.

Prep Time: 35 minutes

Cook Time: 15 minutes

Wonderbull