We know, beginning your culinary adventure can be a bit daunting, right? Rather than taking hours to sift through intricate recipes, why not start with these tried and tested, simple-to-cook recipes? We’ve narrowed down some of the easiest yet most delicious recipes that’ll make you expert-cooking in no time.
No matter if you’ve ever even cooked a meal to your life or you simply want to kick your cooking skills up a notch a bit, this list is where you should begin. The recipes below are fool-proof, fast, and the best part, delicious! So grab your apron and get out there and cook!
1. Chicken Sausage White Bean Skillet
Spanish White Bean, Chicken and Sausage Skillet
This recipe creates a robust Spanish-inspired skillet meal featuring tender chicken, savory Andouille sausage, and creamy white beans simmered with aromatic vegetables and spices. It’s a flavorful one-pan dish, perfect for a hearty and satisfying weeknight dinner, combining Mediterranean influences with a rich, comforting profile.
Equipment
- 1 Large Skillet or Dutch Oven For browning and simmering
- 1 Chef’s knife For dicing and chopping ingredients
- 1 Cutting Board For ingredient preparation
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Measuring spoons/cups For accurate ingredient measurement
Ingredients
Main
- 3/4 lb. Chicken Breast cut into 3/4” cubes
- 12- oz. Andouille Sausage sliced (I used Trader Joe’s Chicken Andouille)
- 2 T Olive Oil
- 1 small yellow onion, diced
- 4 cloves garlic chopped
- 1 Red Orange, or Yellow Bell Pepper, sliced into 3/4” squares or strips
- 2 large fresh Tomatoes, diced, retaining the juices
- 1 15-0 z. Can White beans drained and rinsed
- 1/2 c Water
- 1 1/2 t Fish Sauce
- 1 1/2 t Cider Vinegar
- 1/2 t Smoked Paprika
- 1 t Cumin
- 1/2 t Salt
- 1/4 C Parsley or Cilantro chopped
Instructions
- Cut chicken breast into 3/4-inch cubes and slice Andouille sausage.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and brown on all sides; remove and set aside.
- Add sliced sausage to the skillet and cook until nicely browned and slightly crispy. Remove and set aside.
- Reduce heat to medium, add diced onion to the skillet, and cook until softened, about 5 minutes.
- Stir in chopped garlic and sliced bell pepper, cooking for another 3-5 minutes until aromatic and slightly tender.
- Add the diced fresh tomatoes with their juices, smoked paprika, cumin, and salt to the skillet. Cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down.
- Return the browned chicken and sausage to the skillet. Stir in the drained and rinsed white beans, water, fish sauce, and cider vinegar.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld and chicken to cook through.
- Taste and adjust seasoning as needed, adding more salt, vinegar, or spices to your preference.
- Stir in the chopped parsley or cilantro just before serving and enjoy warm.
Notes
To achieve optimal flavor, ensure proper browning of both the chicken and the sausage. This caramelization adds depth and complexity to the dish. For a richer, more authentic Spanish flavor, consider using a good quality chorizo instead of Andouille, adjusting spice levels as needed. When adding fresh tomatoes, retaining their juices is crucial for the sauce’s body and brightness. The fish sauce provides an umami punch; if omitted, a dash of Worcestershire or an extra pinch of salt might be needed. Adjust the acidity with cider vinegar to your preference, and finish with a generous sprinkle of fresh parsley or cilantro to uplift the dish with vibrant freshness.
This is a weeknight warrior that’s fast, frugal, and tasty. No need for special ingredients just old-fashioned comfort food. Chicken sausage and canned beans are an effortless duo to get onto the plate, and cleanup? Virtually zip!
2. Air Fryer Chicken Breast
Air Fryer Chicken Breast
This recipe guides you to create perfectly crispy and tender air-fried chicken breasts. Boneless, skinless chicken is coated in a flavorful panko-Parmesan crust infused with lemon zest and spices, then cooked efficiently in an air fryer for a quick, delicious meal.
Equipment
- 1 Air Fryer
- 3 Shallow Dishes (for dredging station)
- 1 Whisk
- 1 Tongs
- 1 Instant-Read Meat Thermometer (crucial for food safety)
Ingredients
Main
- 1 large egg beaten
- 0.25 c. all-purpose flour
- 0.75 c. panko bread crumbs
- 0.333 c. freshly grated Parmesan
- 2 tsp. lemon zest
- 1 tsp. dried oregano
- 0.5 tsp. cayenne pepper
- 2 boneless skinless chicken breasts
Instructions
- In the first shallow dish, beat the large egg.
- In a second shallow dish, place the all-purpose flour.
- In a third shallow dish, combine the panko bread crumbs, freshly grated Parmesan, lemon zest, dried oregano, and cayenne pepper, mixing well.
- Season the boneless, skinless chicken breasts on both sides with salt and black pepper.
- Dredge each chicken breast first in the flour, shaking off excess.
- Dip the floured chicken into the beaten egg, allowing any extra to drip off.
- Press the chicken firmly into the panko mixture, ensuring it is fully coated on all sides.
- Preheat the air fryer to 375°F (190°C) for a few minutes, if recommended by your model.
- Place the breaded chicken breasts in the air fryer basket in a single layer, ensuring not to overcrowd; cook in batches if necessary.
- Air fry for 16-20 minutes, flipping halfway through, until the chicken is golden brown, crispy, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from the air fryer and let rest for 5 minutes before serving.
Notes
For optimal crispness, ensure the chicken breasts are relatively uniform in thickness; if thick, consider pounding them slightly. A light spray of oil on the breaded chicken before air frying can enhance browning and crispiness without excessive fat. Avoid overcrowding the air fryer basket to allow hot air to circulate effectively, ensuring even cooking and a golden crust. Always check the internal temperature to 165°F (74°C) to guarantee doneness while preventing overcooking, which can lead to dry chicken. Resting the chicken for a few minutes after cooking helps redistribute juices, ensuring a more succulent result. Consider adding a pinch of garlic powder or smoked paprika to the panko mixture for an extra layer of flavor.
Bye-bye to dry, flavorless chicken! The air fryer sorcery is complete and produces juicy, tender chicken within 20 minutes. Babysitting on the stovetop is a bygone era, hello to plain, tender chicken all day!
3. Ham and Cheese Sliders
Ham and Cheese Sliders
This recipe guides you through creating delectable Ham and Cheese Sliders, featuring sweet Hawaiian rolls, savory shaved ham, and melted Swiss cheese. A flavorful butter, mustard, and poppy seed topping is brushed on before baking, resulting in a golden, gooey, and irresistible appetizer or easy meal perfect for sharing.
Equipment
- 1 9×13 inch Baking Dish For assembling and baking the sliders.
- 1 Small Mixing Bowl For whisking the butter sauce ingredients.
- 1 Whisk To thoroughly combine the sauce ingredients.
- 1 Pastry Brush For even application of the butter mixture over the rolls.
- 1 Serrated Knife For carefully slicing the Hawaiian rolls horizontally.
Ingredients
Main
- 1 pkg hawaiian rolls
- 1 lb shaved honey ham
- 1/2 lb grated swiss cheese
- 1 stick melted butter
- 1 1/2 tablespoons mustard
- 1 tablespoon minced onion
- 1 teaspoon worcestershire sauce
- 1/2 tablespoon poppy seeds
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully slice the entire package of Hawaiian rolls horizontally through the middle, keeping them connected.
- Place the bottom half of the rolls into a 9×13 inch baking dish.
- Evenly layer the shaved honey ham over the bottom rolls, followed by the grated Swiss cheese.
- Gently place the top half of the rolls back on, completing the slider assembly.
- In a small bowl, whisk together the melted butter, mustard, minced onion, Worcestershire sauce, and poppy seeds until well combined.
- Pour or brush this savory butter mixture evenly over the tops of the assembled sliders.
- Cover the baking dish loosely with aluminum foil and bake for 10-15 minutes.
- Remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown and the cheese is bubbly and melted.
- Let the sliders cool for a few minutes before slicing along the original roll cuts and serving warm.
Notes
For optimal flavor and texture, ensure your butter mixture is thoroughly combined before brushing; this distributes the savory elements evenly. Covering the sliders with foil initially is crucial for allowing the cheese to melt and the rolls to steam gently without browning too quickly, preventing dry tops. Uncovering them at the end delivers that desirable golden-brown crust. Consider adding a touch of garlic powder to the butter sauce for an extra layer of savory depth. Freshly grated Swiss cheese melts more smoothly than pre-shredded, offering a superior mouthfeel.
Ideal for parties, game nights, or a quick dinner! The sliders salty, sweet, buttery, and gooey to order again and again! Easy to make and golden brown-baked, the sliders will be your favorite recipe.
4. Skillet Lasagna
Easy Skillet Lasagna
This Easy Skillet Lasagna recipe offers a simplified, one-pan approach to a classic comfort food. Combining lean ground beef, fresh vegetables, mafalda pasta, and a flavorful tomato basil sauce, it delivers a hearty meal in under 30 minutes. Optional mozzarella cheese adds a gooey finish, making it perfect for a quick and satisfying weeknight dinner.
Equipment
- 1 Large Skillet Preferably with a lid
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1 pound lean ground beef
- 1 small onion chopped (1/4 cup)
- 1 small green bell pepper chopped (1/2 cup)
- 1 1/2 cups uncooked mafalda mini-lasagna noodle pasta (3 ounces)
- 1 1/4 cups water
- 1/4 teaspoon Italian seasoning
- 1 3/4 cups Muir Glen™ Organic tomato basil pasta sauce from 25.5 oz. jar
- 1 jar 4.5 ounces sliced mushrooms, drained
- 1/3 cup shredded mozzarella cheese if desired
Instructions
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon or spatula. Drain any excess fat.
- Add the chopped onion and green bell pepper to the skillet with the beef. Cook, stirring occasionally, until vegetables are tender, about 5-7 minutes.
- Stir in the uncooked mafalda pasta, water, and Italian seasoning into the skillet, ensuring pasta is mostly submerged.
- Pour in the tomato basil pasta sauce and add the drained sliced mushrooms. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low.
- Cover the skillet and simmer for 15-20 minutes, or until the pasta is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- If desired, sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
- Cover the skillet again for a few minutes, or until the cheese is melted and bubbly.
- Remove from heat and let it stand for 5 minutes before serving to allow the sauce to thicken slightly and flavors to meld.
- Serve hot.
Notes
Ensure the ground beef is thoroughly browned and excess fat is drained before adding other ingredients; this contributes significantly to the final flavor and prevents greasiness. Chopping the onion and bell pepper finely will ensure they cook down adequately and blend seamlessly into the sauce. While mafalda pasta is specified, other small, sturdy pasta shapes like rotini or penne can be used as a substitute, but monitor cooking times closely as they may vary. For enhanced richness, a tablespoon of butter can be added with the vegetables. Do not overcook the pasta in the skillet; it should be al dente as it will continue to absorb liquid and soften off the heat. A touch of freshly grated Parmesan or a dollop of ricotta stirred in at the very end can elevate the dish’s creaminess and traditional lasagna essence.
Craving comfort food but short on time? This skillet lasagna delivers all the cheesy, saucy goodness in half the time. One pot, 30 minutes, and you’ve got a family-pleasing dinner that’s bound to impress.
5.Creamy Chicken and Gnocchi
Olive Garden Chicken Gnocchi Soup
This recipe recreates Olive Garden’s beloved Chicken Gnocchi Soup. It’s a rich, creamy, and comforting soup featuring tender diced chicken, soft potato gnocchi, and a savory broth infused with a fragrant mirepoix of carrots, celery, and onion, finished with fresh spinach and half and half. Perfect for a hearty, satisfying meal.
Equipment
- 1 Large Stock Pot or Dutch Oven Essential for simmering the soup and accommodating all ingredients.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Ladle For stirring and serving.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk of celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
Instructions
- Prepare all vegetables: chop celery, dice white onion, mince garlic, and shred carrots. Roughly chop the fresh spinach. Ensure chicken breasts are cooked and diced.
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add diced white onion, chopped celery, and shredded carrots to the pot. Sauté for 5-7 minutes until vegetables are softened.
- Stir in minced garlic and dried thyme, cooking for another minute until fragrant.
- Pour in the low sodium chicken broth. Bring the mixture to a gentle simmer, then season with salt and pepper to taste.
- Add the potato gnocchi to the simmering broth. Cook for 2-3 minutes, or according to package instructions, until the gnocchi floats to the surface and is tender.
- Stir in the cooked and diced chicken breasts.
- Reduce the heat to low. Gradually stir in the half and half, heating gently until warmed through. Do not bring to a rolling boil after adding the half and half to prevent curdling.
- Add the roughly chopped fresh spinach to the soup and stir until it just wilts, about 1-2 minutes.
- Taste the soup and adjust salt and pepper as necessary before serving warm.
Notes
For optimal flavor, ensure the mirepoix (onion, celery, carrots) is sautéed until tender and slightly caramelized before adding liquids; this builds a deep aromatic base. When adding the half and half, lower the heat or temper it first with a ladleful of hot broth to prevent curdling, ensuring a smooth, creamy finish. Gnocchi cooks quickly; add it only a few minutes before serving to maintain its tender, pillowy texture and prevent it from becoming mushy. Taste and adjust seasoning (salt, pepper) at the end, as broth and gnocchi can vary in sodium content. A sprinkle of freshly chopped parsley or a touch of Parmesan cheese can elevate the presentation and add an extra layer of flavor.
Pan-seared gnocchi in a decadent creamy butter sauce with chicken and spinach it’s rich without being slow. It’s prepared in less than 30 minutes, making it a great weeknight dinner.
6. Sheet Pan Kielbasa Potatoes and Green Beans
Sheet Pan Smoked Sausage Dinner
This recipe delivers a simple yet satisfying sheet pan dinner featuring smoked sausage, tender white potatoes, and fresh green beans. All ingredients are seasoned and roasted together on a single pan, making for an easy, flavorful meal with minimal cleanup, perfect for a hearty weeknight dinner.
Equipment
- 1 Sheet Pan Large, heavy-duty for even roasting
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Mixing Bowl For tossing ingredients
Ingredients
Main
- 2 tablespoons olive oil
- 1 1/2 pounds smoked sausage kielbasa cut into rouply 2-inch pieces Try an all natural brand if you can find it!
- 1 pound small white potatoes halved
- 1 pound fresh green beans trimmed
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- On a cutting board, slice the smoked sausage (kielbasa) into roughly 2-inch pieces.
- Halve the small white potatoes to ensure even cooking, and trim the fresh green beans.
- In a large mixing bowl, combine the sliced smoked sausage, halved potatoes, and trimmed green beans.
- Drizzle the mixture with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of sea salt and 1/2 teaspoon of ground black pepper. Toss thoroughly to coat all ingredients evenly.
- Spread the seasoned ingredients in a single layer onto a large sheet pan, ensuring they are not overcrowded to allow for proper roasting and browning. Use two pans if necessary.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes.
- Carefully remove the sheet pan from the oven, flip or stir the ingredients to promote even cooking and browning.
- Return the sheet pan to the oven and continue roasting for another 15-20 minutes, or until the potatoes are tender and browned, and the sausage is slightly caramelized.
- Serve the Sheet Pan Smoked Sausage Dinner hot, immediately after removing from the oven.
Notes
For optimal crispness and even cooking, ensure the ingredients are spread in a single layer on the sheet pan without overcrowding. If the pan is too full, use two sheet pans. Consider par-boiling the potatoes for 5-7 minutes before roasting to guarantee tenderness, especially for larger potatoes, then pat them dry before tossing with oil and sausage. Enhance flavor by adding a teaspoon of smoked paprika or garlic powder to the seasoning mix. A quick toss halfway through roasting promotes uniform browning. Finishing with fresh chopped parsley or a squeeze of lemon juice after cooking brightens the dish.
Throw it all on a sheet pan, in the oven it goes, and let the flavors become acquainted. Six ingredients total is low-fuss, high-reward dinner.
7. Curried Chickpeas with Spinach
Curried Chickpeas with Spinach and Tomatoes
This recipe crafts a hearty vegan curry featuring chickpeas, fresh spinach, and whole peeled tomatoes. Enhanced by aromatic ginger, garlic, chile, and a blend of warm spices, it simmers into a flavorful, high-fiber dish. Perfectly paired with flatbread or steamed rice, it offers a deeply satisfying and nourishing meal.
Equipment
- 1 Large Dutch Oven or Pot For sautéing and simmering
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Can Opener
Ingredients
Main
- 2 teaspoons olive oil divided
- 4 garlic cloves chopped
- 1 red jalapeño or Fresno chile coarsely chopped
- 1 tablespoon chopped ginger
- 1 pound fresh flat-leaf spinach tough stems trimmed
- Kosher salt and freshly ground black pepper
- 1 onion finely chopped
- 1 1/2 teaspoons curry powder
- 1 teaspoon chili powder
- 2 15- ounce cans chickpeas rinsed
- 1 24- ounce can whole peeled tomatoes
- Flatbread or steamed white rice for serving
Instructions
- Heat 1 teaspoon of olive oil in a large Dutch oven or pot over medium heat. Add the spinach, season with a pinch of salt and pepper, and cook, tossing frequently, until just wilted, about 2-3 minutes. Transfer the wilted spinach to a plate, leaving any liquid in the pot.
- Add the remaining 1 teaspoon of olive oil to the pot. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, approximately 5-7 minutes.
- Stir in the chopped garlic, red jalapeño or Fresno chile, and ginger. Continue to cook for another 2-3 minutes, until fragrant, being careful not to brown or burn the garlic.
- Add the curry powder and chili powder to the pot. Cook, stirring constantly, for 1 minute to allow the spices to bloom and become fragrant.
- Stir in the rinsed chickpeas, ensuring they are well coated with the spice and aromatic mixture.
- Add the 24-ounce can of whole peeled tomatoes. Crush the tomatoes directly in the pot using your hands or a potato masher to create a rustic consistency.
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
- Return the reserved wilted spinach to the pot, stir it gently into the curry, and cook for an additional 2-3 minutes until the spinach is heated through.
- Taste the curried chickpeas and adjust seasoning with additional kosher salt and freshly ground black pepper as needed to achieve the desired balance.
- Serve the curried chickpeas hot, accompanied by warm flatbread or fluffy steamed white rice.
Notes
1. To maximize flavor, ‘bloom’ the curry and chili powders with the sautéed onions and aromatics for about a minute before adding liquids. This helps toast the spices, releasing their full aromatic potential.2. When adding spinach, do so in batches if your pot is full. It wilts down quickly. Avoid overcooking the spinach, which can make it watery and dull; it only needs to be gently warmed through at the end.3. Crushing whole peeled tomatoes by hand or with a potato masher directly in the pot yields a more rustic texture and releases their juices naturally, contributing to a richer sauce than pre-diced tomatoes.4. Taste and adjust seasoning diligently. A touch of acidity, like a squeeze of lime juice, can brighten the flavors if desired.
A hot, healthy, spicy meal that also happens to be vegan and gluten-free. A great first course with big flavor and little fuss. And a great prep-ahead meal since it freezes beautifully!
8. Ham and Potato Soup
Ham and Potato Soup
This comforting ham and potato soup features a rich, savory broth infused with a meaty ham bone, tender Russet potatoes, and aromatic vegetables. Finished with a touch of cream, it’s a hearty and satisfying meal, perfect for cooler weather.
Equipment
- 1 Large Stock Pot or Dutch Oven For simmering the soup
- 1 Chef’s knife For chopping vegetables and ham
- 1 Cutting Board For safe and efficient prep
- 1 Ladle For serving the soup
- 1 Slotted Spoon For removing ham bone and herbs
Ingredients
Main
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups chopped onion
- 3/4 cup chopped parsnips or carrots
- 3/4 cup chopped celery
- 1 clove garlic minced
- 1 meaty ham bone from a ham or a meaty ham shank (see recipe note)
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 2 sprigs thyme
- 2 pounds Russet potatoes peeled and cut into 3/4-inch cubes
- 1 1/2 cups cubed ham if using a ham bone, 3/4-inch dice
- 1/2 teaspoon ground pepper
- 1/4 cup whipping cream
- Salt to taste
Instructions
- Prepare all ingredients: Chop onion, parsnips/carrots, and celery; mince garlic; peel and cube potatoes; cube ham if not from the bone.
- Heat olive oil in a large stock pot or Dutch oven over medium heat.
- Add chopped onion, parsnips/carrots, and celery; sauté for 8-10 minutes until softened and translucent, but not browned.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add the meaty ham bone, chicken stock, bay leaves, and thyme sprigs to the pot. Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 60-75 minutes, or until the ham on the bone is very tender.
- Carefully remove the ham bone and herb sprigs. Shred any meat from the bone, discarding the bone and thyme sprigs.
- Return the shredded ham (and any additional cubed ham) to the pot, along with the cubed Russet potatoes. Simmer uncovered for 15-20 minutes, or until potatoes are tender.
- For a thicker soup, gently mash some of the cooked potatoes against the side of the pot with a spoon.
- Stir in the ground pepper and whipping cream. Heat through gently for 2-3 minutes, without boiling. Taste and adjust salt as needed before serving.
Notes
1. **Flavor Base:** Properly sweat the onions, parsnips/carrots, and celery until very tender and translucent before adding garlic. This builds a sweet, aromatic foundation for the soup. Avoid browning. 2. **Ham Bone Essential:** The ham bone is crucial for deep, savory flavor. Allow it to simmer sufficiently to extract all its goodness. If you can’t find a bone, smoked ham hocks or a larger piece of meaty ham can work, but the bone adds unparalleled depth. 3. **Potato Management:** Russet potatoes are excellent for thickening as they break down. For a creamier texture, you can mash some of the cooked potatoes directly in the pot, or even remove a cup, mash, and return to the soup. Be mindful not to overcook the potatoes to avoid a mushy texture. 4. **Seasoning:** Taste and adjust salt *after* adding the ham and stock, as their saltiness varies. The cream should be added at the end and heated gently to prevent curdling; avoid boiling after cream is added.
Desire a reassuring, creamy soup that’s easy to make? This ham and potato soup is a winter warmer in a bowl and on the table in minutes. With few ingredients and a tasty, comforting meal is yours.
9. Easy Minestrone Soup
Easy Minestrone Soup
This recipe offers a straightforward approach to a hearty, vegetable-packed minestrone soup. It features a rich medley of diced vegetables, cannellini beans, and tiny pasta simmered in a savory tomato and vegetable broth, finished with fresh greens. It’s a nourishing and flavorful dish, perfect for a comforting meal.
Equipment
- 1 Large stockpot or Dutch oven For sautéing vegetables and simmering the soup.
- 1 Chef’s knife For precise dicing and chopping of vegetables.
- 1 Cutting Board A sturdy surface for all your prep work.
- 1 Wooden Spoon or Ladle For stirring, serving, and preventing sticking.
- 1 Can Opener For opening canned tomatoes and beans.
Ingredients
Main
- Splash of olive oil
- 1 red onion – diced
- 2 cloves of garlic – finely chopped
- 2 sticks celery – sliced
- 2 carrots – diced
- 1 large courgette – fluffy centre removed and diced
- 1 tin chopped tomatoes
- 200 g tin of cannellini beans
- 1 tsp dried oregano
- sea salt and black pepper
- 500 ml hot vegetable stock
- 2 handfuls of shredded kale/spinach/cabbage – whichever you prefer
- 1 heaped tbs tiny soup pasta
Instructions
- Prepare all vegetables: dice the red onion, carrots, and courgette; finely chop the garlic; slice the celery.
- Heat a splash of olive oil in a large stockpot or Dutch oven over medium heat. Add the diced red onion and sauté for 5-7 minutes until softened and translucent.
- Add the finely chopped garlic, sliced celery, and diced carrots to the pot. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the diced courgette and dried oregano. Cook for 2-3 minutes more to allow the flavors to meld.
- Drain and rinse the cannellini beans. Add them to the pot along with the tinned chopped tomatoes, a good pinch of sea salt, and freshly ground black pepper.
- Pour in the hot vegetable stock. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes to allow the flavors to develop.
- Uncover the pot, increase the heat to medium, and add the tiny soup pasta. Cook according to package directions (typically 8-10 minutes) until the pasta is al dente.
- Stir in the shredded kale, spinach, or cabbage and cook for another 2-3 minutes, just until the greens are wilted.
- Taste the soup and adjust the seasoning with more sea salt or black pepper as needed.
- Ladle the hot minestrone soup into bowls and serve immediately.
Notes
Achieving depth of flavor in this minestrone starts with proper sautéing of your aromatics. Cook the onions until translucent and sweet, then add garlic, celery, and carrots, allowing them to soften without browning too much, which builds a robust base. Ensure your vegetables are diced uniformly for even cooking and a more appealing presentation. When adding dried oregano, consider ‘blooming’ it briefly in the hot oil before adding other ingredients to release its full aromatic potential. Do not overcook the pasta; it should be al dente as it will continue to absorb liquid. Incorporate the greens at the very end, just until wilted, to maintain their vibrant color and nutritional integrity. Always taste and adjust seasoning before serving.
Filled with vegetables and so flavorful, this soup is a great meal prep option. It’s fast, cheap, and really filling and, as a bonus, is an excellent way to get additional veggies on board!
10. Coconut Curry Ramen
Coconut Curry Ramen
This recipe delivers a quick and flavorful coconut curry ramen, blending aromatic vegetables with a rich, fragrant broth and quick-cooking noodles. Garnished with fresh green onions and hard-boiled eggs, it’s a comforting and satisfying meal ready in under an hour, perfect for a weeknight dinner.
Equipment
- 1 Large Pot or Dutch Oven For preparing the broth and cooking noodles.
- 1 Cutting Board
- 1 Chef’s knife For all vegetable preparation.
- 1 Ladle For serving the ramen.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
Ingredients
Main
- 2 Packages ramen Noodles flavor packets discarded
- 2 tablespoon Sesame Oil divided
- 2 Carrots halved, then cut into sticks
- 1/2 Red Bell Pepper sliced
- 2 Cups sliced Shitake Mushroom caps
- Pinch salt plus more to taste
- 2 Cups sliced Bok Choy
- 1/2 Yellow Onion chopped
- 1 tablespoon chopped Fresh Ginger
- 2 Cloves Garlic chopped
- 1 tablespoon Yellow Curry paste or more to taste
- 1 13.5 ounce Can Coconut Milk
- 3 Cups Chicken or Vegetable Broth
- 1 Green Onion sliced, green and white part for garnish
- 3 hard boiled eggs peeled and halved
Instructions
- Prepare all vegetables: slice carrots, red bell pepper, shiitake mushrooms, bok choy, and green onion; chop yellow onion, fresh ginger, and garlic. Peel and halve hard-boiled eggs.
- Heat 1 tablespoon of sesame oil in a large pot or Dutch oven over medium heat. Add sliced carrots, red bell pepper, and shiitake mushrooms with a pinch of salt; sauté for 5-7 minutes until slightly tender. Remove vegetables and set aside.
- Add the remaining 1 tablespoon of sesame oil to the pot. Add chopped yellow onion and cook until softened, about 3-4 minutes. Stir in chopped fresh ginger and garlic, cooking for another minute until fragrant.
- Stir in the yellow curry paste and cook for 1-2 minutes, stirring constantly, to bloom the spices and deepen their flavor.
- Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer, then reduce heat and let it gently simmer for 5-7 minutes to allow the flavors to meld. Taste and adjust salt and curry paste as needed.
- Add the previously sautéed carrots, bell pepper, and mushrooms back into the simmering broth.
- Add the ramen noodles (without their flavor packets) to the pot and cook according to package directions, typically 2-3 minutes, until tender but still firm.
- During the last minute of cooking the noodles, stir in the sliced bok choy until just wilted and bright green.
- Ladle the hot coconut curry ramen into serving bowls.
- Garnish each serving with sliced green onions and halved hard-boiled eggs before serving immediately.
Notes
To truly elevate the flavor, always ‘bloom’ the yellow curry paste by sautéing it briefly with the aromatics (onion, ginger, garlic) in sesame oil before adding liquids. This toasts the spices and unlocks a deeper, richer flavor profile. When adding vegetables, incorporate them in stages: harder vegetables like carrots first, followed by bell peppers and mushrooms, and finally the bok choy during the last minute of cooking to maintain its vibrant color and slight crispness. Cook the ramen noodles directly in the broth for maximum flavor absorption, but be mindful of timing; they cook quickly, and overcooking will result in a mushy texture. Taste and adjust seasoning (salt and curry paste) just before serving, as the coconut milk can mellow the spice. A squeeze of fresh lime juice at the end can brighten the entire dish.
Preparation of a bowl of coconut curry ramen takes a mere 10 minutes. It needs five ingredients and doesn’t involve chopping one of them, therefore the ideal meal for novice cooks who would love to have a simple and tasty meal.
11. BBQ Beef and Beans
Sweet, salty, and obscenely addictive, these BBQ beef and beans are the perfect cure for a sizzling weeknight dinner. Serve over rice and topped with a sprinkle of cheese for a comfort as it is delicious dinner.
Barbeque Baked Beans
This recipe crafts a hearty batch of Barbeque Baked Beans, starting with sautéed aromatics in a Dutch oven. Canned baked beans are enriched with brown sugar, molasses, BBQ seasoning, BBQ sauce, and chopped pork or beef brisket. The mixture is simmered, then slow-baked at a low temperature to allow flavors to meld, resulting in a rich, sweet, and savory side dish perfect for any barbecue or gathering.
Equipment
- 1 Large Dutch Oven With a tight-fitting lid for oven baking.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Wooden Spoon or Heatproof Spatula For sautéing and stirring.
Ingredients
Main
- 1 tablespoon olive oil
- 1 red bell pepper chopped
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 28-ounce cans baked beans
- 1/2 cup brown sugar
- 1/3 cup Neelys BBQ seasoning recipe follows
- 1/4 cup molasses
- 1 cup Neelys BBQ sauce recipe follows
- 3/4 cup chopped pork or beef brisket
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat oven to 275 degrees F.
- In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.
Notes
To deepen the flavor of the aromatics, consider sautéing the red bell pepper, onion, and garlic for slightly longer, until they begin to caramelize, before adding the beans. This process, known as developing a ‘fond’, will add a richer base to your beans. The original recipe doesn’t detail the BBQ seasoning or sauce; for an exceptional dish, utilize high-quality, homemade versions or premium store-bought options that align with your desired flavor profile. Adjust the sweetness from brown sugar and molasses, and the tang from vinegar, to your personal preference. The long, slow bake at 275°F is crucial for allowing the flavors to meld and the beans to become tender and deeply infused. Avoid rushing this step.
12. Poor Man’s Burrito Bowls
Poor Man’s Burrito Bowls
This recipe offers a practical and economical approach to crafting flavorful burrito bowls. It combines pre-cooked rice with seasoned black beans, salsa, cheese, and fresh green onions for a wholesome, customizable meal. Ideal for bulk preparation, it provides convenient and satisfying portions for the week.
Equipment
- 1 Large Mixing Bowl
- 1 Measuring Spoons
- 1 Chef’s knife
- 1 Cutting Board
- 1 Spatula or Large Spoon For mixing ingredients
Ingredients
Main
- * 6 cup cooked rice $1.04
- * 2 cup black bean* $0.60
- * 1/2 tsp cumin $0.05
- * 1/4 tsp garlic powder $0.02
- * salt to taste $0.02
- * 2 cup salsa $1.59
- * 6 oz shredded cheese cheddar or pepper jack $1.88
- * 1 bunch green onion $0.75
Instructions
- Ensure rice is cooked and cooled to room temperature if preparing in advance.
- If using canned black beans, rinse them thoroughly under cold water in a colander and drain well.
- In a large mixing bowl, combine the cooked rice and the rinsed, drained black beans.
- Add the cumin, garlic powder, and salt to the rice and bean mixture. Mix thoroughly with a spatula or large spoon to distribute the spices evenly.
- Finely chop the green onions. Reserve some for garnish if desired.
- Stir in the salsa until all ingredients are well combined. Taste the mixture and adjust seasoning as needed.
- To assemble, portion the mixture into individual serving bowls.
- Top each bowl generously with shredded cheese.
- Garnish with the remaining chopped green onions.
- Serve immediately or portion into airtight containers for convenient meal prep throughout the week.
Notes
1. To elevate the flavor profile, lightly toast the cumin in a dry pan for 30 seconds before adding to bloom its aromatic compounds. 2. For canned black beans, always rinse them thoroughly under cold water to remove excess sodium and improve texture. 3. Adjust salt and spices to your preference; a squeeze of fresh lime juice can brighten the overall taste significantly. 4. For meal prepping, store cheese and green onions separately to maintain freshness and texture until serving. 5. If preparing rice fresh, ensure it’s cooled to room temperature before mixing to prevent the entire dish from becoming mushy.
On a budget but craving something tasty? These burrito bowls are cheap, easy, and surprisingly filling. With rice, beans, salsa, and cheese, you’ve got a meal that’s both delicious and affordable.
13.Loaded Mashed Potato Bowls
Vegan Loaded Mashed Potato Bowls
This vegan recipe features pre-made creamy garlic mashed red potatoes as a base, topped with sautéed baby carrots, mushrooms, and fresh spinach. It’s a wholesome, flavorful, and easy-to-assemble bowl, perfect for a quick and nutritious lunch or dinner. The dish highlights fresh vegetables combined with a rich potato foundation.
Equipment
- 1 Large Skillet
- 1 Cutting Board
- 1 Chef’s knife
- 1 Spatula or wooden spoon
- 4 Serving bowls
Ingredients
Main
- 1/4 recipe Creamy Garlic Mashed Red Potatoes made in advance
- 1 Tbsp avocado oil
- 1 cup baby carrots
- 2 cups mushrooms
- 2 cups spinach
Instructions
- Prepare the baby carrots by washing them. Slice mushrooms and wash spinach.
- Heat avocado oil in a large skillet over medium-high heat.
- Add baby carrots to the hot skillet and sauté for 3-5 minutes until slightly tender-crisp.
- Add sliced mushrooms to the skillet with the carrots and continue to sauté for another 5-7 minutes, until mushrooms are browned and their liquid has evaporated.
- Stir in the fresh spinach and cook just until wilted, about 1-2 minutes.
- Season the sautéed vegetables with a pinch of salt and freshly ground black pepper to taste.
- Gently reheat the prepared Creamy Garlic Mashed Red Potatoes in a separate pot or microwave until warmed through, if not already warm.
- Divide the warm mashed potatoes among four serving bowls.
- Top each bowl of mashed potatoes generously with the sautéed carrot, mushroom, and spinach mixture.
- Serve immediately and enjoy.
Notes
For optimal flavor, ensure your skillet is hot before adding the avocado oil. Sauté the carrots first to develop some sweetness, then add mushrooms and cook until golden brown, allowing their moisture to evaporate for better texture. Introduce spinach last, wilting it just until tender to retain its vibrant color and nutrients. Don’t overcrowd the pan; cook in batches if necessary. Season the vegetables lightly with salt and freshly ground black pepper to complement the existing flavors of the mashed potatoes. Consider adding a squeeze of lemon juice at the end for brightness or a sprinkle of nutritional yeast for a cheesy umami kick.
Transform creamy mashed potatoes into a customizable meal with all your favorite toppings! This recipe is perfect for beginners, especially if you’re using leftover mashed potatoes or store-bought ones.
14.Pork and Peanut Dragon Noodles
Stir Fried Pork With Bok Choy and Noodles
This recipe delivers a vibrant stir-fried dish featuring thinly sliced pork, fresh baby bok choy, and crisp snow peas, all tossed with flavorful noodles in a rich, aromatic sauce. Infused with Asian spices like star anise and five-spice powder, it’s a quick and satisfying meal with a perfect balance of savory and sweet.
Equipment
- 1 Wok or Large Frying Pan For high-heat stir-frying
- 2 Mixing Bowls For marinating pork and preparing sauce
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Pot For cooking noodles
Ingredients
Main
- 600 g pork fillets sliced thinly
- 1/4 cup oyster sauce
- 3 tablespoons light soy sauce
- 3 tablespoons sherry wine
- 2 tablespoons rice wine vinegar
- 3 tablespoons hoisin sauce I use blue dragon brand.
- 1 tablespoon brown sugar
- 3 garlic cloves crushed
- 1 star anise crushed
- 1/2 teaspoon five-spice powder
- 2 teaspoons sesame oil
- 1 tablespoon peanut oil
- 400 g baby bok choy See note above
- 1 red pepper sliced thinly
- 100 g snow peas trimmed
- 200 g bean sprouts
- 2 red chilies sliced thinly
- 4 green onions sliced thinly
- 300 g fresh noodles
Instructions
- Thinly slice the pork fillets and combine them in a bowl with oyster sauce, light soy sauce, sherry wine, rice wine vinegar, hoisin sauce, brown sugar, crushed garlic, crushed star anise, five-spice powder, and sesame oil. Marinate for at least 30 minutes.
- Prepare all vegetables: slice red pepper, trim snow peas, rinse bean sprouts, slice red chilies, and slice green onions. Separate bok choy leaves if large.
- Cook fresh noodles according to package directions, drain, and set aside.
- Heat peanut oil in a wok or large frying pan over high heat until shimmering.
- Add the marinated pork to the hot wok in batches if necessary to avoid overcrowding, and stir-fry until nicely browned and cooked through. Remove the pork from the wok and set aside.
- Add red pepper and snow peas to the wok and stir-fry for 2-3 minutes until slightly tender-crisp.
- Return the cooked pork to the wok, then add the baby bok choy, bean sprouts, sliced red chilies, and cooked noodles. Toss everything together to combine.
- Pour any remaining marinade or a splash of water/stock into the wok if needed, and continue to stir-fry for another 1-2 minutes until bok choy is tender-crisp and all ingredients are heated through.
- Garnish with sliced green onions before serving immediately.
Notes
1. Marinating the pork thoroughly is crucial for flavor; allow at least 30 minutes, or ideally, several hours in the refrigerator. 2. Ensure your wok is screaming hot before adding the oil and then the pork. Stir-frying in batches prevents overcrowding, which can steam the meat instead of searing it, leading to a less desirable texture. 3. Prepare all your vegetables and sauces (mise en place) before you start cooking, as stir-frying is a very fast process. 4. Taste the sauce before adding the cooked ingredients and adjust seasoning as needed, especially the balance of sweet, savory, and tangy notes.
Easy to make and crunky to bite, these noodles are irresistible. Salty, sweet, and savory, this is a great alternative to takeout when you crave something special but don’t want the fuss.
15. Easy Teriyaki Chicken
Teriyaki Chicken Thighs
This easy recipe guides you through creating flavorful Teriyaki Chicken Thighs. Skinless chicken thighs are marinated in a savory-sweet blend of soy sauce, brown sugar, ginger, and garlic, then broiled to tender perfection with a golden finish. A sprinkle of sesame seeds adds a final touch. Ideal for a quick, healthy main course.
Equipment
- 1 Resealable Plastic Bag Alternatively, use a shallow dish with a lid for marinating.
- 1 Mixing Bowl Medium-sized, for combining marinade ingredients.
- 1 Whisk Or a spoon, for dissolving sugar in the marinade.
- 1 Broiler Pan Essential for proper drainage and even broiling.
- 1 Tongs For safely flipping chicken under the broiler.
Ingredients
Main
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves crushed with a garlic press or minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Instructions
- Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
- Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
Notes
To prevent burning due to the sugar in the marinade, keep a close eye on the chicken, especially during the final minutes of broiling. Adjust the rack position if browning too quickly. For deeper flavor, consider marinating the chicken for the full 4 hours. If dry sherry is unavailable, mirin or a dry white wine can be substituted, though it will alter the flavor profile slightly. Chicken thighs are excellent for broiling as their fat content helps them remain juicy. Ensure they reach an internal temperature of 165°F (74°C) for food safety. Serve these flavorful thighs with steamed jasmine rice and blanched broccolini to complete a balanced meal. Garnish with fresh scallions for color and a subtle oniony bite.
Savory and sweet chicken thighs covered in teriyaki sauce what’s not to love? Prep takes just a few minutes, and leftovers make for a next-day lunch winner.
Level Up Your Cooking Game!
Now that you’ve got the fundamentals down, let’s turn it up! All of these recipes are about keeping it simple with big flavor and being kitchen confident. The more that you cook, the more you will cook, so go play with some new ingredients and flavors!
These 15 recipes are only the beginning of your cooking adventure. From a comforting warm-up comfort-food skillet dinner to an instant fix of instant ramen, these recipes will sharpen your skills and impress your family and friends. Bon appétit!
