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Showing posts with label lunch. Show all posts
Showing posts with label lunch. Show all posts

 


INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into florets
  • 1 bell pepper, cut into strips
  • 1/2 cup snow peas
  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper

INSTRUCTIONS:

  1. In a medium bowl, combine the chicken, cornstarch, soy sauce, and black pepper. Toss to coat.
  2. Heat the olive oil in a large skillet or wok over high heat.
  3. Add the chicken and cook, stirring constantly, until browned.
  4. Remove the chicken from the skillet and set aside.
  5. Add the onion and garlic to the skillet and cook, stirring often, until softened.
  6. Add the broccoli, bell pepper, and snow peas to the skillet and cook, stirring often, until tender.
  7. In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, sesame oil, and black pepper.
  8. Add the sauce to the skillet and cook, stirring constantly, until thickened.
  9. Return the chicken to the skillet and cook until heated through.
  10. Serve immediately over rice or noodles.


TIPS:

  • For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
  • You can also add other vegetables to the stir-fry, such as carrots, mushrooms, or zucchini.
  • If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
  • Serve with a side of steamed rice or noodles.
Enjoy! 😋😋

CHICKEN & VEGGIE STIR-FRY RECIPE


 INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 pound penne pasta
  • 1/4 cup grated Parmesan cheese, for serving

INSTRUCTIONS:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken and cook until browned on all sides.
  3. Season with salt and pepper.
  4. Sprinkle the flour over the chicken and stir to coat.
  5. Gradually whisk in the milk until smooth.
  6. Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
  7. Stir in the Parmesan cheese and parsley.
  8. Meanwhile, cook the pasta according to package directions.
  9. Drain the pasta and add it to the skillet with the sauce.
  10. Toss to combine.
  11. Serve immediately with grated Parmesan cheese on top.


TIPS:

  • For a richer flavor, use heavy cream instead of milk.
  • Add a pinch of red pepper flakes to the sauce for a bit of heat.
  • Stir in some cooked broccoli or peas to the pasta for a more nutritious meal.
  • Serve with a side salad or crusty bread.
Enjoy! 😋😋

EASY CHICKEN ALFREDO PENNE RECIPE


 INGREDIENTS:

  • 1 pound flank steak, thinly sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into florets
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1/4 cup water

INSTRUCTIONS:

  1. In a medium bowl, combine the beef, cornstarch, soy sauce, and black pepper. Toss to coat.
  2. Heat the olive oil in a large skillet or wok over high heat.
  3. Add the beef and cook, stirring constantly, until browned.
  4. Remove the beef from the skillet and set aside.
  5. Add the onion and garlic to the skillet and cook, stirring often, until softened.
  6. Add the broccoli and beef broth to the skillet and bring to a boil.
  7. Reduce the heat to medium-low and simmer for 5 minutes, or until the broccoli is tender.
  8. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water.
  9. Add the sauce to the skillet and cook, stirring constantly, until thickened.
  10. Return the beef to the skillet and cook until heated through.
  11. Serve immediately over noodles.


TIPS:

  • For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
  • You can also add other vegetables to the stir-fry, such as carrots, bell peppers, or mushrooms.
  • If you don't have oyster sauce, you can substitute soy sauce or fish sauce.
  • To make the stir-fry ahead of time, cook the beef and broccoli according to the instructions. Then, let them cool completely. Store the beef and broccoli in separate airtight containers in the refrigerator for up to 3 days. When you're ready to serve, reheat the beef and broccoli in a skillet over medium heat until heated through. Then, add the sauce and cook until thickened.
Enjoy! 😋😋

BEEF AND BROCCOLI NOODLE STIR-FRY RECIPE

Garlic butter salmon is a classic dish that is easy to make and delicious to eat. It is perfect for a weeknight meal or a special occasion. The salmon is cooked in a garlicky butter sauce that is infused with lemon juice and herbs. The result is a tender and juicy salmon fillet that is bursting with flavor.


INGREDIENTS:

  • 4 salmon fillets (6 ounces each), skinless and boneless
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh parsley.

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season the salmon fillets with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Add the salmon fillets to the skillet and cook for 3-4 minutes per side, or until browned.
  5. Transfer the salmon fillets to a baking dish.
  6. In a small bowl, melt the butter and whisk in the garlic, lemon juice, and parsley.
  7. Pour the butter sauce over the salmon fillets in the baking dish.
  8. Bake for 10-12 minutes, or until the salmon is cooked through.
  9. Serve immediately with your favorite sides.



TIPS:

  • For extra flavor, add a pinch of dried oregano or thyme to the butter sauce.
  • If you don't have a baking dish, you can cook the salmon in a parchment packet. To do this, place each salmon fillet on a piece of parchment paper. Top with the butter sauce and fold the parchment paper in half to seal. Bake in the preheated oven for 10-12 minutes, or until the salmon is cooked through.
  • To check if the salmon is cooked through, insert a fork into the thickest part of the fillet. The salmon is done when it flakes easily with a fork.
Enjoy! 😋😋

GARLIC BUTTER SALMON RECIPE

 


INGREDIENTS:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces pasta

INSTRUCTIONS:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken and cook until browned on all sides.
  3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. Add the mushrooms to the skillet and cook until browned, about 5 minutes.
  5. Add the white wine, diced tomatoes, chicken broth, parsley, salt, and pepper to the skillet.
  6. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the sauce has thickened.
  7. While the sauce is simmering, cook the pasta according to package directions.
  8. Drain the pasta and add it to the skillet with the sauce.
  9. Toss to combine and serve hot.


TIPS:

  • For a creamier sauce, stir in 1/2 cup of heavy cream or milk before serving.
  • Add other vegetables to the sauce, such as spinach, bell peppers, or zucchini.
  • Serve the pasta with a side of crusty bread or garlic bread.
Enjoy! 😋😋

CHICKEN AND MUSHROOM PASTA RECIPE


 

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel tomatoes with green chilies, undrained
  • 1 (1.25 ounce) packet taco seasoning mix
  • 2 cups water
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  3. Drain off any excess grease.
  4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
  5. Add the diced tomatoes, black beans, kidney beans, corn, Rotel tomatoes, taco seasoning mix, and water to the pot.
  6. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the soup has thickened.
  7. Season with salt and pepper to taste.
  8. Serve hot.


Tips:

  • For a spicier soup, add more taco seasoning mix or a dash of cayenne pepper.
  • Garnish the soup with your favorite toppings, such as sour cream, shredded cheese, chopped cilantro, and avocado.
  • Serve the soup with a side of tortilla chips or cornbread for dipping.
Enjoy! 😋😋

TACO SOUP RECIPE

 


Ingredients:

  • 4 (6-ounce) salmon fillets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the avocado salsa:

  • 1 ripe avocado, pitted and diced
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat the grill to medium heat.
  2. Brush the salmon fillets with olive oil on both sides and season with salt and pepper.
  3. Grill the salmon fillets for 5-6 minutes per side, or until cooked through.
  4. While the salmon is grilling, make the avocado salsa. In a bowl, combine the avocado, red onion, cilantro, lime juice, salt, and pepper. Mix well.
  5. To serve, place a salmon fillet on each plate and top with avocado salsa.


Tips:

  • For extra flavor, marinate the salmon in your favorite marinade for 30 minutes before grilling.
  • If you don't have a grill, you can cook the salmon in a skillet over medium heat for 5-6 minutes per side, or until cooked through.
  • Serve the grilled salmon with your favorite sides, such as roasted vegetables, rice, or quinoa.
Enjoy! 😋😋

GRILLED SALMON WITH AVOCADO SALSA RECIPE

 


Ingredients:

  • 4 sheets nori
  • 1 cup cooked rice
  • 1/4 cup hummus
  • 1/4 cup shredded carrots
  • 1/4 cup shredded cucumbers
  • 1/4 cup chopped avocado
  • 1/4 cup sprouts
  • Sriracha sauce, to taste

Instructions:

  1. Place a sheet of nori on a clean work surface.
  2. Spread the rice in a thin layer over the nori, leaving a 1-inch border on all sides.
  3. Add the hummus, carrots, cucumbers, avocado, and sprouts to the center of the rice.
  4. Drizzle with Sriracha sauce to taste.
  5. Fold the bottom edge of the nori up over the fillings.
  6. Fold the left and right edges of the nori over the fillings.
  7. Wet your fingers with water and moisten the top edge of the nori.
  8. Fold the top edge of the nori down over the fillings to seal the wrap.
  9. Repeat steps 1-8 with the remaining sheets of nori and rice.
  10. Cut the wraps in half with a sharp knife.
  11. Serve immediately.


Tips:

  • For extra flavor, add a drizzle of teriyaki sauce or sesame oil to the wraps.
  • If you are using wet fillings, such as cucumber or avocado, be sure to pat them dry before adding them to the wrap. This will help to prevent the rice from becoming soggy.
  • Veggie nori wraps can be stored in the refrigerator for up to 2 days. However, it is best to eat them fresh for the best flavor and texture.
Enjoy! 😋😋

VEGGIE NORI WRAPS RECIPE

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