#quickandeasyeats

These tasty muffins are full of protein and vegetables, so they're a healthy and quick way to eat breakfast or a snack. You can add your favorite spices and ingredients to make them your own, making them perfect for meal prep.

Ingredients: 1 cup ground turkey. 1 cup cauliflower rice. 1 cup chopped spinach. 1/2 cup grated cheddar cheese. 4 large eggs. 1/4 cup milk. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Cooking spray or muffin liners.

Instructions: Preheat your oven to 375F 190C. In a skillet, cook the ground turkey until it's no longer pink, breaking it into small pieces as it cooks. Drain any excess fat and set aside to cool. In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper. Add the cauliflower rice, chopped spinach, cooked turkey, and grated cheddar cheese to the egg mixture. Stir until well combined. Grease a muffin tin with cooking spray or use muffin liners. Pour the egg mixture evenly into the muffin cups. Bake in the preheated oven for about 20-25 minutes or until the muffins are set and slightly golden on top. Remove from the oven and let them cool for a few minutes before serving. Enjoy your delicious Turkey Spinach and Cauliflower Muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Sheet-Pan Eggs with Spinach and Ham is a quick and easy breakfast or brunch recipe that's perfect for feeding a crowd. It's packed with protein and flavor, making it a satisfying morning meal.

Ingredients: 6 large eggs. 2 cups fresh spinach, chopped. 1/2 cup diced ham. 1/2 cup shredded cheddar cheese. Salt and pepper to taste. Cooking spray or olive oil for greasing.

Instructions: Turn on your oven and heat it up to 375F 190C. Use cooking spray or olive oil to grease a sheet pan. Spread the ham and spinach dices out on the sheet pan so they cover the whole thing. Spread the eggs out evenly on the sheet pan after breaking them. Add shredded cheddar cheese on top of the eggs and other things. Add pepper and salt to taste. Put the pan in a hot oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still a little runny in the middle. You can change the baking time to get the yolk consistency you want. Take it out of the oven and let it cool for one minute before you serve it. Carefully move the eggs cooked on a sheet pan with spinach and ham to serving plates using a spatula. Have fun with your tasty eggs on a sheet pan with spinach and ham!

Prep Time: 10 minutes

Cook Time: 15 minutes

This vibrant and flavorful pasta dish combines tender asparagus with zesty lemon and rich shaved Parmesan cheese. It's a quick and easy recipe perfect for a satisfying weeknight dinner or a special occasion.

Ingredients: 8 oz fettuccine pasta. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 lemon, zest and juice. 1/4 cup shaved Parmesan cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put the asparagus in the pan and cook it for 4 to 5 minutes, until it is tender but still has some crunch. Add cooked fettuccine and asparagus to the pan and toss them together. Season with salt and pepper to taste, then add the lemon zest and juice. Stir every now and then for another two minutes. Take the pasta off the heat and put it on plates to serve. Add shaved Parmesan cheese on top, and if you want, add fresh basil leaves to the top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Easy Thai Shrimp Curry is a flavorful and aromatic dish perfect for a quick and satisfying meal. The combination of creamy coconut milk, spicy red curry paste, and succulent shrimp creates a delightful harmony of flavors.

Ingredients: 1 lb shrimp, peeled and deveined. 1 can 14 oz coconut milk. 2 tbsp Thai red curry paste. 1 red bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tbsp ginger, minced. 2 tbsp fish sauce. 1 tbsp brown sugar. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. Cooked rice, for serving.

Instructions: In a large skillet, heat some oil over medium heat. Add the garlic, ginger, and curry paste. Cook for 1-2 minutes until fragrant. Add the onion and bell pepper. Cook until softened, about 5 minutes. Pour in the coconut milk and stir well. Add the shrimp, fish sauce, and brown sugar. Simmer for 5-7 minutes until shrimp are cooked through. Squeeze in lime juice and stir in chopped cilantro. Serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious flavors of loaded chicken fajita nachos wrapped in a convenient and portable form. These wraps are perfect for a quick and satisfying meal.

Ingredients: 2 large flour tortillas. 2 cups cooked chicken, shredded. 1 cup bell peppers, thinly sliced. 1 cup onion, thinly sliced. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup salsa. 1/4 cup guacamole. 1/4 cup sliced black olives. 1/4 cup pickled jalapeos. 1/4 cup chopped fresh cilantro. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Slice the onions and bell peppers and add them to the pan. Saut them for about 5 to 7 minutes, until they get soft and slightly caramelized. Ground cumin, chili powder, garlic powder, salt, and pepper should be used to season the vegetables. Toss to cover everything. Add the shredded chicken to the pan and cook for another two to three minutes, so the chicken can heat all the way through. You can make the flour tortillas soft by heating them in a dry pan or the microwave for 20 seconds. Cover each tortilla with sour cream, leaving a border around the edges. Spread the chicken and fajita vegetable mix out evenly on both tortillas and top them with sour cream. Add cheddar cheese shreds to the chicken and vegetables on each tortilla. You can add as much salsa, guacamole, black olives, pickled jalapeos, and cilantro as you like. You can make a wrap by folding the sides of each tortilla in and then rolling them up tight. You can serve your Loaded Chicken Fajita Nachos Wraps right away, or you can wrap them in foil and take them with you.

Prep Time: 15 minutes

Cook Time: 15 minutes

This delightful dish combines the rich flavors of baked salmon with the refreshing tanginess of grapefruit salad. It's a perfect blend of savory and citrusy tastes, complemented by the creamy avocado and crisp mixed greens. A simple yet elegant meal that's quick to prepare and sure to impress!

Ingredients: 4 salmon fillets. 2 grapefruits, segmented. 1 avocado, sliced. 1/4 red onion, thinly sliced. 2 cups mixed salad greens. 2 tablespoons olive oil. 1 tablespoon honey. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. On a baking sheet that has been lined with parchment paper, put the salmon fillets. Add salt and pepper to the salmon. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Salt and pepper should be mixed with olive oil, honey, Dijon mustard, and lemon juice in a small bowl. Toss the mixed greens, grapefruit segments, avocado slices, and red onion slices together in a large bowl. Pour the dressing over the salad and mix it all together. The grapefruit salad should be served with the baked salmon.

Prep Time: 15 minutes

Cook Time: 15 minutes

With Cobb Salad Wraps, you can enjoy all the flavors of a traditional Cobb salad in a quick and easy way. It's great for a quick and filling lunch or dinner.

Ingredients: 4 large tortillas. 2 cups cooked chicken breast, diced. 1 cup cherry tomatoes, halved. 1 cup diced cucumber. 1 cup crumbled blue cheese. 1 cup cooked bacon, crumbled. 2 cups lettuce, chopped. 1/4 cup ranch dressing. 1/4 cup red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: To make the dressing, mix ranch dressing, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl with a whisk. Place the tortillas on the table and put an equal amount of chopped lettuce in the middle of each one. Next, put equal amounts of diced chicken, cherry tomatoes, cucumber, crumbled blue cheese, and bacon on each tortilla's lettuce. Pour the ready-made dressing over the tortilla's ingredients. You can make a wrap by folding the tortillas' sides in and then rolling them up tight. Cut each wrap in half across the middle to make it easier to serve. Serve your tasty Cobb Salad Wraps right away and enjoy them!