#quickandsimple

This Fiesta Ranch Dip is a delightful and zesty twist on traditional hummus. With just four simple ingredients, it's a quick and easy dip that's perfect for parties, gatherings, or snacking. The combination of hummus, ranch seasoning, red bell pepper, and green onions creates a flavorful and creamy dip that will be a hit with your guests.

Ingredients: 1 cup hummus. 2 tablespoons ranch seasoning mix. 1/4 cup diced red bell pepper. 1/4 cup diced green onions.

Instructions: Put 1 cup of hummus and 2 tablespoons of ranch seasoning mix in a bowl and mix them together. Mix the seasonings into the hummus well until they are spread out evenly. Dice up 1/4 cup of red bell pepper and 1/4 cup of green onions and mix them into the hummus. Mix everything together by stirring. This Fiesta Ranch Dip should be put in the fridge for about 30 minutes so that the flavors can mix. You can eat the dip with crackers, fresh vegetable sticks, or your favorite tortilla chips. Have fun with your easy and quick Fiesta Ranch Dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful combination of flavors, this Orange and Lemongrass Shrimp Stir-Fry has juicy shrimp, colorful bell peppers, and the fragrant essence of lemongrass. This quick and simple stir-fry dish gets a sweet and tangy boost from the zesty orange sauce.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tablespoons vegetable oil. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 stalks lemongrass, finely chopped. 1 tablespoon fresh ginger, minced. 1/2 cup orange juice. 2 tablespoons soy sauce. 1 tablespoon honey. 1 teaspoon cornstarch. Salt and pepper to taste. Sesame seeds for garnish. Cooked rice for serving.

Instructions: To make the sauce, combine the orange juice, soy sauce, honey, and cornstarch in a small bowl. Put aside. Heat the vegetable oil in a big skillet or wok over high heat. Stir-fry the ginger, garlic, and lemongrass in the heated oil for one to two minutes, or until aromatic. When the shrimp are pink and opaque, add them to the skillet and stir-fry them for two to three minutes. After taking the shrimp out of the skillet, set it aside. If necessary, add extra oil to the same skillet before adding the onion and bell pepper slices. Stir-fry them for 34 minutes, or until they begin to get tender but not mushy. After the cooked shrimp are back in the skillet, cover everything with the prepared orange sauce. Stir-fry the ingredients for a further one to two minutes, or until the sauce thickens and covers them. To taste, add salt and pepper for seasoning. Take off the heat. Present the Shrimp with Orange and Lemongrass. Over cooked rice, stir-fry until hot. Add sesame seeds as a garnish and savor!

Prep Time: 15 minutes

Cook Time: 15 minutes

A warm and nourishing soup with homemade dumplings that can be prepared in just 15 minutes. Perfect for a quick and comforting meal.

Ingredients: 1 cup of all-purpose flour. 1/2 cup of water. 1/2 teaspoon of salt. 1/2 cup of ground pork. 2 tablespoons of finely chopped scallions. 1 clove of garlic, minced. 1/2 teaspoon of ginger, minced. 4 cups of chicken or vegetable broth. 1 tablespoon of soy sauce. 1/2 cup of sliced mushrooms. 1/2 cup of baby spinach leaves. Salt and pepper to taste.

Instructions: In a mixing bowl, combine the all-purpose flour and salt. Slowly add water while stirring until a dough forms. Knead the dough for a few minutes until it becomes smooth. Roll the dough into a thin sheet and cut it into small squares or circles for dumplings. In another bowl, mix the ground pork, scallions, garlic, ginger, salt, and pepper to make the dumpling filling. Place a small amount of the filling in the center of each dumpling wrapper and fold it in half, sealing the edges. In a large pot, bring the chicken or vegetable broth to a boil. Add soy sauce, sliced mushrooms, and dumplings to the boiling broth. Reduce heat to a simmer and cook for about 5-7 minutes until the dumplings are cooked through. Add baby spinach leaves and simmer for an additional 2 minutes until wilted. Season the soup with salt and pepper to taste. Serve hot and enjoy your quick dumpling soup!

Prep Time: 10 minutes

Cook Time: 5 minutes

Protein and the decadent taste of dark chocolate combine in these quick and simple Dark Chocolate Chunk No Bake Protein Balls. There are two ways to prepare them: traditional and with a peanut butter twist!

Ingredients: 1 cup rolled oats. 1/2 cup chocolate protein powder. 1/4 cup almond butter. 1/4 cup honey. 1/4 cup dark chocolate chunks. 1/4 teaspoon vanilla extract. A pinch of salt. Optional toppings: shredded coconut, crushed nuts. For the Chocolate Peanut Butter Version: Add 2 tablespoons of peanut butter and extra dark chocolate chunks..

Instructions: The chocolate protein powder and rolled oats should be combined in a big mixing bowl. To the bowl, add almond butter, honey, chunks of dark chocolate, vanilla extract, and a small pinch of salt. Blend until thoroughly blended. Separate the mixture into two halves. For the Chocolate Peanut Butter version, stir in the peanut butter in one portion. Form each portion into bite-sized balls and arrange them on a parchment paper-lined baking sheet. For extra texture and taste, feel free to roll the balls in crushed nuts or shredded coconut. To firm up, refrigerate the protein balls for approximately half an hour. For a quick and healthful snack, store in the refrigerator in an airtight container. There are two delectable ways to enjoy your Dark Chocolate Chunk No Bake Protein Balls!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Szechuan Chicken Stir-Fry is a spicy and flavorful dish that combines tender chicken with a medley of colorful vegetables in a delicious Szechuan sauce. It's quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients: 1 lb boneless chicken breasts, thinly sliced. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 inch piece of fresh ginger, minced. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1/2 cup snow peas. 1/2 cup sliced carrots. 1/4 cup sliced green onions. 2 tablespoons soy sauce. 1 tablespoon Szechuan sauce. 1 teaspoon cornstarch. 1/4 cup chicken broth. 1 teaspoon sesame oil. Salt and pepper to taste.

Instructions: Combine the chicken broth, cornstarch, Szechuan sauce, and soy sauce in a small bowl. Put aside. In a big skillet or wok, heat up one tablespoon of vegetable oil on high heat. Stir-fry the chicken slices until they are cooked through. After taking the chicken out of the wok, set it aside. Add the final tablespoon of vegetable oil to the same wok. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Add the carrots, snow peas, and sliced red and green bell peppers. Saut the veggies for 34 minutes, or until they are crisp-tender. Place the cooked chicken back into the wok and cover the chicken and veggies with the sauce mixture. Stir-fry the chicken and veggies for an additional two to three minutes, or until the sauce thickens and covers them. Add the sesame oil and sliced green onions and stir. To taste, add salt and pepper for seasoning. Serve hot with noodles or steamed rice.

Prep Time: 15 minutes

Cook Time: 15 minutes