#quickandeasycooking

This dish features succulent shrimp cooked in a buttery lemon sauce, paired with fluffy riced cauliflower infused with zesty lime and fresh cilantro. It's a light and flavorful seafood recipe that's quick and easy to prepare.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tablespoons butter. 2 cloves garlic, minced. 1 lemon, juiced and zested. Salt and pepper to taste. 1 head cauliflower, riced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice.

Instructions: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Season the shrimp with salt, pepper, lemon juice, and lemon zest. Stir well to combine. In a separate skillet, heat a bit of olive oil over medium heat. Add the riced cauliflower to the skillet and cook for 5-6 minutes until tender. Stir in the chopped cilantro and lime juice, and season with salt and pepper to taste. Serve the buttery lemon shrimp over the riced cauliflower cilantro lime mixture.

Prep Time: 15 minutes

Cook Time: 15 minutes

With only 4 ingredients, this easy and tasty sweet and sour chicken can be made in the slow cooker.

Ingredients: 4 chicken breasts, cubed. 1 cup sweet and sour sauce. 1 onion, sliced. 1 red bell pepper, sliced.

Instructions: Place cubed chicken breasts in the slow cooker. Add sliced onion and red bell pepper on top. Pour sweet and sour sauce over the chicken and vegetables. Cover and cook on low for 4-5 hours or high for 2-3 hours, until chicken is cooked through. Serve over rice or noodles.

Prep Time: 10 minutes

Cook Time: 240 minutes

Make this quick and delicious Sesame Chicken Stir-fry on those busy back-to-school nights. It's packed with flavor and ready in no time!

Ingredients: 1 lb boneless chicken breast, thinly sliced. 2 cups broccoli florets. 1 red bell pepper, sliced. 1 cup snap peas. 3 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons sesame oil. 2 tablespoons honey. 1 tablespoon cornstarch. 1 teaspoon ginger, grated. 2 tablespoons sesame seeds. Cooking oil for stir-frying. Cooked rice for serving.

Instructions: In a small bowl, mix soy sauce, honey, cornstarch, and grated ginger to make the sauce. Heat a wok or large skillet over high heat and add cooking oil. Add sliced chicken and stir-fry until cooked through. Remove from the wok and set aside. Add more oil to the wok if needed, then add minced garlic, broccoli, red bell pepper, and snap peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp. Return the cooked chicken to the wok and pour in the sauce. Stir-fry for another 2-3 minutes until the sauce thickens and coats everything. Sprinkle sesame seeds over the stir-fry and stir to combine. Serve hot over cooked rice. Enjoy your Sesame Chicken Stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes

A flavorful and creamy Cajun chicken pasta cooked in one skillet for easy cleanup. This dish combines tender chicken, colorful bell peppers, and a creamy Cajun-spiced sauce for a satisfying meal that's ready in no time.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 tablespoons Cajun seasoning. 2 tablespoons olive oil. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 small onion, sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1 cup heavy cream. 8 ounces penne pasta, cooked al dente. 1 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, toss the sliced chicken breasts with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside. In the same skillet, add the sliced bell peppers and onion. Cook until softened, about 4-5 minutes. Add minced garlic to the skillet and cook for an additional 1-2 minutes. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in heavy cream and bring to a simmer. Let simmer for 2-3 minutes. Add cooked penne pasta and grated Parmesan cheese to the skillet. Stir until cheese is melted and sauce is thickened. Return cooked chicken to the skillet and toss to combine with the pasta and sauce. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

This dish is quick and easy to make because it only uses one pan and cooks tender chicken, fragrant pesto, juicy cherry tomatoes, and rice all at the same time.

Ingredients: 1 lb chicken breast, diced. 1 cup rice. 2 cups chicken broth. 1/2 cup pesto sauce. 1 cup cherry tomatoes, halved. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: In a skillet, cook diced chicken until browned and cooked through. Add rice and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until rice is cooked. Stir in pesto sauce and cherry tomatoes. Cook for an additional 2-3 minutes until heated through. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious and creamy mushroom curry made with fragrant spices and coconut cream that is baked until it's just right for a quick and easy keto-friendly meal.

Ingredients: 500g mushrooms, sliced. 1 onion, finely chopped. 4 cloves garlic, minced. 1-inch ginger, grated. 1 cup coconut cream. 2 tablespoons tomato paste. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 1 teaspoon cumin seeds. 1 teaspoon garam masala. Salt and pepper to taste. Fresh cilantro leaves, for garnish.

Instructions: Warm the oven up to 350F 182C. Put pineapple, garlic, ginger, coconut cream, tomato paste, curry powder, turmeric powder, cumin seeds, garam masala, salt, and pepper in a baking dish. Mix well. Place foil over the dish and bake for 25 to 30 minutes, or until the mushrooms are soft. Before serving, sprinkle with fresh cilantro leaves.

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a simple and delicious stir-fry that pairs fresh broccoli with crunchy cashews in a flavorful sauce.

Ingredients: 1 lb broccoli florets. 1 cup cashews. 2 tbsp vegetable oil. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 2 tbsp soy sauce. 1 tbsp oyster sauce. 1 tsp sesame oil. 1/2 tsp red pepper flakes. Salt and pepper to taste.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, and saut for 1-2 minutes until fragrant. Add broccoli florets to the skillet and stir-fry for 3-4 minutes until they start to become tender. Stir in cashews and continue to cook for an additional 2-3 minutes. In a small bowl, mix soy sauce, oyster sauce, sesame oil, red pepper flakes, salt, and pepper. Pour the sauce over the broccoli and cashews, stirring to coat evenly. Cook for another 2-3 minutes. Taste and adjust seasoning if needed. Serve hot and enjoy your Chinese Cashew and Broccoli Stir-fry!

Prep Time: 15 minutes

Cook Time: 10 minutes

If you use cauliflower instead of regular grits in this recipe, it makes shrimp and grits lighter. It's easy to make and tastes great, making it perfect for a busy weeknight dinner.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups cauliflower florets. 1 cup almond milk. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Chopped parsley for garnish.

Instructions: Pulse the cauliflower florets in a food processor until they look and feel like grits. Put olive oil in a saucepan and heat it over medium-low heat. Mix in the garlic and cook until it smells good. To make the cauliflower "grits," put them in the saucepan and cook for two to three minutes. Add the Parmesan cheese, paprika, cayenne pepper, salt, and pepper, and mix them in. For about 5 minutes, cook until the mixture gets thicker. Put olive oil in a different pan and heat it over medium-high heat. Add the shrimp to the pan after seasoning them with salt, pepper, and paprika. About two to three minutes on each side, cook until the shrimp is pink and opaque. Put the shrimp on top of the cauliflower "grits" and sprinkle chopped parsley on top.

Prep Time: 10 minutes

Cook Time: 5 minutes