#deliciouslyeasy

A simple and delicious comfort food that's perfect for a quick snack or lunch.

Ingredients: 2 slices of bread. 2 slices of cheddar cheese. 1 tablespoon of butter.

Instructions: To make a sandwich, put a piece of cheddar cheese between the two pieces of bread. Cover the outside of the sandwich with butter. Set a griddle or skillet over medium heat to warm it up. Put the sandwich in the pan and cook it for two to three minutes on each side, until the cheese melts and the bread turns golden brown. Take it off the heat, let it cool for one minute, and then cut it in half. Serve your grilled cheese sandwich hot and enjoy it!

Prep Time: 5 minutes

Cook Time: 5 minutes

This slow cooker pot roast recipe makes meat that is very tender and full of flavor with very little work. When you mix ranch dressing mix, au jus gravy mix, and butter together, you get a rich and flavorful sauce that goes well with the tender beef.

Ingredients: 3 lb chuck roast. 1 packet ranch dressing mix. 1 packet au jus gravy mix. 1 stick butter. 5-6 pepperoncini peppers. 1/2 cup beef broth.

Instructions: Place chuck roast in slow cooker. Sprinkle ranch dressing mix and au jus gravy mix over the roast. Top with butter and pepperoncini peppers. Pour beef broth around the roast. Cover and cook on low for 8 hours or until tender. Serve with vegetables and mashed potatoes.

Prep Time: 10 minutes

Cook Time: 480 minutes

This cauliflower soup is very creamy and full of flavor. It's great for a cozy night in. With the slow cooker, the flavors blend beautifully with very little work on your part.

Ingredients: 1 large head cauliflower, chopped. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup heavy cream. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cut up the cauliflower, add the onion and garlic to the slow cooker. Pour in the vegetable broth. Until the cauliflower is soft, cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend the soup until it's smooth with an immersion blender. Add salt, pepper, heavy cream, and dried thyme. Add another 30 minutes of cooking time on low. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Thai basil chicken dish is a flavorful stir-fry featuring tender chicken, vibrant vegetables, and aromatic Thai basil leaves. It's a quick and easy recipe that's perfect for a delicious weeknight dinner.

Ingredients: 400g chicken breast, thinly sliced. 2 tablespoons oyster sauce. 1 tablespoon soy sauce. 1 tablespoon fish sauce. 1 teaspoon sugar. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 onion, sliced. 1 bell pepper, sliced. 1 cup sliced mushrooms. 1 cup Thai basil leaves.

Instructions: In a bowl, mix oyster sauce, soy sauce, fish sauce, and sugar. Heat vegetable oil in a pan over medium heat. Add minced garlic and stir-fry until fragrant. Add sliced chicken breast and cook until browned. Add onion, bell pepper, and mushrooms. Stir-fry until vegetables are tender. Pour the sauce mixture over the chicken and vegetables. Stir well to combine. Add Thai basil leaves and cook until wilted. Serve hot over steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

A fancy lemon cream sauce is put on top of grilled flounder fillets to make a dish that is both fancy and easy to make. The delicate flakiness of the fish goes well with the bright citrus flavors.

Ingredients: 4 flounder fillets. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup butter. 2 cloves garlic, minced. 1/2 cup heavy cream. Zest of 1 lemon. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley.

Instructions: Preheat broiler. Season flounder fillets with salt, pepper, and olive oil. Place on a broiler pan. Broil flounder for 4-5 minutes per side or until fish flakes easily with a fork. In a saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant. Stir in heavy cream, lemon zest, and lemon juice. Simmer until sauce thickens slightly, about 2-3 minutes. Remove sauce from heat and stir in chopped parsley. Serve flounder fillets with lemon cream sauce drizzled over the top.

Prep Time: 10 minutes

Cook Time: 10 minutes

These Crockpot Sweet and Tangy Asian Meatballs are a perfect blend of flavors, combining the savory taste of soy sauce and hoisin sauce with the sweetness of brown sugar. They're easy to make and incredibly delicious, making them a hit for any occasion.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup chopped green onions. 1 egg. 1/4 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup brown sugar. 2 cloves garlic, minced. 1 tbsp grated ginger. 1/4 tsp black pepper. 1/4 cup water. 1 tbsp cornstarch. Sesame seeds and chopped green onions for garnish.

Instructions: Add the egg, soy sauce, hoisin sauce, brown sugar, minced garlic, grated ginger, black pepper, and chopped green onions to a bowl. Mix the ingredients together until they are well mixed. Form the mixture into meatballs that are about an inch across. The meatballs should be put in the slow cooker. Make a slurry by mixing water and cornstarch in a small bowl. Pour it over the slow-cooked meatballs. Put the lid on top and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the meatballs are fully cooked. Before serving, top with chopped green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 240 minutes

A quick and delicious one-pot meal with tender chicken, flavorful rice, and veggies, all cooked to perfection in the Instant Pot.

Ingredients: 1.5 lbs boneless, skinless chicken thighs. 1 cup long-grain white rice. 1 cup chicken broth. 1 cup diced carrots. 1 cup frozen peas. 1 onion, diced. 3 cloves garlic, minced. 1 tsp dried thyme. 1 tsp paprika. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Season chicken thighs with thyme, paprika, salt, and pepper. Set Instant Pot to saut mode and heat olive oil. Sear chicken thighs until browned on both sides. Add diced onions and garlic, saut until softened. Add rice, chicken broth, carrots, and peas to the pot. Place the seared chicken on top. Close the lid, set Instant Pot to manual mode for 10 minutes at high pressure. Once done, quick-release pressure and open the lid. Fluff the rice, mix in the chicken and vegetables. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes