#easymeal

Vibrant Lemony Rigatoni with Kale & Shallots - a colorful pasta delight that's simply irresistible.

These Beef and Bean Burritos are a hearty and satisfying meal that's perfect for a quick dinner. They are filled with seasoned ground beef, refried beans, rice, and all your favorite toppings, wrapped in a warm tortilla. A family favorite!

Ingredients: 1 lb ground beef. 1 can 15 oz refried beans. 1 cup cooked rice. 1 cup shredded cheddar cheese. 1/2 cup diced tomatoes. 1/4 cup diced onions. 1/4 cup chopped cilantro. 1/4 cup sour cream. 4 large flour tortillas. Salt and pepper to taste. 1 tsp chili powder. 1/2 tsp cumin. 1/2 tsp garlic powder. 1/2 tsp paprika. 1/4 tsp cayenne pepper optional. Vegetable oil for cooking.

Instructions: In a large skillet, heat a bit of vegetable oil over medium-high heat. Add diced onions and saut until they become translucent. Add ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess fat from the skillet, then add chili powder, cumin, garlic powder, paprika, and cayenne pepper if using. Stir well to coat the beef evenly with the spices. Stir in the refried beans and cooked rice, mixing everything together until well combined. Cook for a few more minutes until heated through. Warm the flour tortillas in the microwave for about 20 seconds or in a dry skillet for a few seconds on each side. Place a portion of the beef and bean mixture onto each tortilla, leaving some space at the edges. Top the mixture with shredded cheddar cheese, diced tomatoes, and chopped cilantro. Fold the sides of the tortilla in and then roll it up tightly to form a burrito. In the same skillet, heat a bit more vegetable oil over medium heat. Place the burritos seam-side down and cook for 2-3 minutes on each side until they are golden brown and crispy. Serve the beef and bean burritos with a dollop of sour cream on top and any additional toppings you desire. Enjoy your delicious homemade beef and bean burritos!

Prep Time: 20 minutes

Cook Time: 15 minutes

Healthy Broccoli Parmesan Pasta is a quick and easy meal that tastes great and is good for you. The broccoli and whole wheat pasta give you fiber and vitamins, and the Parmesan cheese makes it taste even better.

Ingredients: 8 oz whole wheat pasta. 2 cups broccoli florets. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/4 teaspoon red pepper flakes. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook the pasta according to package instructions. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Cook for 1-2 minutes until garlic is fragrant but not browned. Add the cooked pasta and broccoli to the skillet. Toss to combine with the garlic oil. Sprinkle grated Parmesan cheese over the pasta and broccoli. Season with salt and pepper to taste. Toss again to coat evenly. Remove from heat and serve immediately. Garnish with additional Parmesan cheese if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

A tasty and simple one-pan dinner with tender asparagus, juicy lemon chicken breasts, and baby potatoes seasoned with garlic, thyme, and fresh lemon juice.

Ingredients: 4 boneless, skinless chicken breasts. 1 lb asparagus, trimmed. 1 lb baby potatoes, halved. 3 tablespoons olive oil. 3 cloves garlic, minced. 1 lemon, zested and juiced. 1 teaspoon dried thyme. Salt and pepper, to taste. Fresh parsley, chopped for garnish.

Instructions: Preheat oven to 400F 200C. Place chicken breasts, asparagus, and potatoes on a large sheet pan. In a small bowl, whisk together olive oil, minced garlic, lemon zest and juice, dried thyme, salt, and pepper. Drizzle the mixture over the chicken, asparagus, and potatoes. Toss to coat evenly. Arrange ingredients in a single layer on the sheet pan. Bake for 25-30 minutes, or until chicken is cooked through and potatoes are tender, flipping halfway through cooking. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Poached eggs in a tasty tomato sauce make up Eggs in Purgatory, a tasty and spicy Italian dish. This recipe is easy and comforting, and it's great for brunch or a quick dinner.

Ingredients: 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 ounces crushed tomatoes. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 4 large eggs. 2 tablespoons fresh basil, chopped. Grated Parmesan cheese for garnish.

Instructions: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and red pepper flakes, and cook for another 1-2 minutes until fragrant. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes until the sauce thickens. Using a spoon, make four small wells or indentations in the tomato sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set, and the yolks are still runny adjust cooking time if you prefer firmer yolks. Sprinkle fresh basil over the eggs and tomato sauce. Serve the Eggs in Purgatory hot, garnished with grated Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 20 minutes

This Easy Shrimp Lo Mein is a quick and flavorful dish that's perfect for busy weeknights. Tender shrimp, crisp vegetables, and flavorful noodles come together in a savory sauce that will satisfy your cravings.

Ingredients: 8 oz lo mein noodles. 1 lb medium shrimp, peeled and deveined. 2 tbsp vegetable oil. 2 cloves garlic, minced. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1 medium carrot, julienned. 1/2 cup snow peas. 3 tbsp soy sauce. 2 tbsp oyster sauce. 1 tsp sesame oil. 1/2 tsp sugar. Salt and pepper to taste. Sliced green onions for garnish.

Instructions: Follow the directions on the package to cook the lo mein noodles. Remove the water and set it aside. Warm up the vegetable oil in a big pan or wok over medium-high heat. Put in the garlic and cook for one minute, until it smells good. It will take about two to three minutes of cooking after adding the shrimp until it turns pink. Take the shrimp out of the pan and set it aside. Put cabbage, carrot, snow peas, mushrooms, and onion in the same pan. To make the vegetables tender-crisp, stir-fry them for two to three minutes. Put the shrimp back in the pan. Soy sauce, oyster sauce, sesame oil, sugar, salt, and pepper should all be added now. Toss everything together until it's all well mixed and hot. Before serving, top with sliced green onions. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Upgrade your classic Sloppy Joe sandwich with this quick and filling Sloppy Joe Casserole recipe. Perfect for busy nights.

A delightful and nutritious quinoa salad packed in a mason jar for a convenient and tasty on-the-go meal. The combination of quinoa, colorful vegetables, and a tangy dressing creates a satisfying and wholesome dish.

Ingredients: 1 cup cooked quinoa. 1 cup shredded carrots. 1/2 cup cherry tomatoes, halved. 1/4 cup chopped cucumber. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: In a mason jar, layer the cooked quinoa at the bottom. Add shredded carrots on top of the quinoa. Layer halved cherry tomatoes over the carrots. Add chopped cucumber on top of the tomatoes. Sprinkle crumbled feta cheese over the cucumber. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the ingredients in the mason jar. Secure the lid on the jar and refrigerate until ready to serve. When ready to eat, shake the jar to distribute the dressing evenly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes