#busynights

“Quiet streets and busy nights.” Shenzhen, Guangdong, China

This keto-friendly dish features spiralized zucchini noodles tossed in a flavorful pesto sauce with cherry tomatoes. It's a quick and easy low-carb meal that's perfect for busy weeknights.

Ingredients: 4 medium zucchinis, spiralized. 1 cup cherry tomatoes, halved. 1/4 cup pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. Grated Parmesan cheese optional, for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. After you add the cherry tomatoes, cook for two to three minutes or until they get soft. Put the spiralized zucchini noodles in the pan with the tomatoes and toss them around. Add two to three more minutes of cooking time, until the noodles are soft but still have some bite to them. Add the pesto sauce and toss everything together until it's well covered. Add pepper and salt to taste. If you want, you can serve it hot with grated Parmesan cheese on top.

Prep Time: 10 minutes

Cook Time: 10 minutes

This Slow Cooker One Pot Lasagna Bolognese is a convenient way to enjoy the flavors of classic lasagna with minimal effort. The slow cooker does all the work, resulting in a hearty and comforting meal perfect for busy weeknights.

Ingredients: 1 lb ground beef. 1 onion, diced. 3 cloves garlic, minced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 2 cups beef broth. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 oz lasagna noodles, broken into pieces. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. Fresh basil leaves, for garnish optional.

Instructions: In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onions are translucent. Drain excess fat. Transfer cooked beef mixture to slow cooker. Add crushed tomatoes, tomato paste, beef broth, dried basil, dried oregano, salt, and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, stir in broken lasagna noodles. Cover and continue cooking until noodles are tender. Once noodles are cooked, dollop spoonfuls of ricotta cheese over the top of the lasagna. Sprinkle with shredded mozzarella and grated Parmesan cheese. Cover and cook for an additional 10-15 minutes, or until cheese is melted and bubbly. Garnish with fresh basil leaves if desired before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

The fresh sage and creamy mustard sauce in this sauted chicken dish make it taste great. It's a quick and easy dinner that works great on busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons chopped fresh sage leaves. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons Dijon mustard. 1 tablespoon butter.

Instructions: On both sides, salt and pepper the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Before you add the chicken breasts, make sure both sides are golden brown. This should take about 5 to 6 minutes per side. Take the chicken out of the pan and set it aside. Add minced garlic and chopped sage to the same pan. Cook for one to two minutes, or until the food smells good. Add the chicken broth and scrape the pan's bottom to get rid of any browned bits. For about three to four minutes, let the broth simmer and cut in half. Add the heavy cream and Dijon mustard and mix them in well. Stir the butter into the sauce until it melts and the sauce gets a little thicker. Add the chicken breasts back to the pan and cover them with the sauce. Add the chicken and let it cook for another two to three minutes, or until the sauce coats the back of a spoon. Serve hot, and if you want, top with more chopped sage leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

The fresh sage and creamy mustard sauce in this sauted chicken dish make it taste great. It's a quick and easy dinner that works great on busy weeknights.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons chopped fresh sage leaves. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 2 tablespoons Dijon mustard. 1 tablespoon butter.

Instructions: On both sides, salt and pepper the chicken breasts. Put olive oil in a big skillet and heat it over medium-high heat. Before you add the chicken breasts, make sure both sides are golden brown. This should take about 5 to 6 minutes per side. Take the chicken out of the pan and set it aside. Add minced garlic and chopped sage to the same pan. Cook for one to two minutes, or until the food smells good. Add the chicken broth and scrape the pan's bottom to get rid of any browned bits. For about three to four minutes, let the broth simmer and cut in half. Add the heavy cream and Dijon mustard and mix them in well. Stir the butter into the sauce until it melts and the sauce gets a little thicker. Add the chicken breasts back to the pan and cover them with the sauce. Add the chicken and let it cook for another two to three minutes, or until the sauce coats the back of a spoon. Serve hot, and if you want, top with more chopped sage leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

It's easy to make this teriyaki chicken recipe quickly, which is great for busy weeknights. The sweet and savory sauce covers soft chicken strips to make a meal that the whole family will love.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup soy sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 tablespoons honey. 2 tablespoons rice vinegar. 2 tablespoons cornstarch. 2 tablespoons water. 2 tablespoons sesame seeds, for garnish. 2 green onions, chopped, for garnish.

Instructions: Put garlic, ginger, honey, rice vinegar, and soy sauce in a small bowl. Cut chicken breasts into very thin strips. Set a pan on medium-high heat and add the chicken strips. It should take about 34 minutes to brown the chicken. Add the teriyaki sauce to the chicken and mix it in. To make a slurry, mix cornstarch and water in a different small bowl. Add the slurry to the pan with the chicken and sauce. Stir the sauce constantly for about two minutes, or until it gets thicker. Put it away from the heat and top it with chopped green onions and sesame seeds. Place hot on top of noodles or rice.

Prep Time: 5 minutes

Cook Time: 10 minutes