#quickmealprep

These tofu and pineapple skewers with a vegan sriracha glaze are ideal for quick meal preparation. Sweet caramelized pineapple and spicy sriracha-marinated tofu combine to create a delectable explosion of flavor. They work well for weeknight dinners on the run or for picnics and BBQs.

Ingredients: 1 block firm tofu, pressed and cubed. 1 cup pineapple chunks. 2 tablespoons sriracha sauce. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: To make the marinade, combine the olive oil, sriracha sauce, soy sauce, maple syrup, onion powder, garlic powder, salt, and pepper in a bowl. Coat the cubed tofu thoroughly with the marinade after adding it. For optimal flavor, marinate for at least thirty minutes or overnight. Grill at a medium-high temperature. Tofu and pineapple chunks that have been marinated are alternately threaded onto soaked skewers. Grill the skewers for 8 to 10 minutes, rotating them once or twice, or until the pineapple caramelizes and the tofu turns golden brown. Enjoy while hot!

Prep Time: 40 minutes

Cook Time: 10 minutes

These Slow Cooker Taco Chicken Enchiladas are a delicious and convenient meal for busy days. The slow cooker does most of the work for you, cooking the chicken to tender perfection with flavorful taco seasoning and tomatoes. Once the chicken is done, simply assemble the enchiladas, bake until bubbly, and serve!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 packet taco seasoning mix. 1 can diced tomatoes with green chilies. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 10 small flour tortillas. 1/4 cup chopped fresh cilantro optional. Sour cream, for serving optional. Sliced green onions, for garnish optional.

Instructions: Put the chicken breasts at the bottom of a slow cooker. Put taco seasoning on top of the chicken. Cover the chicken with chicken broth and diced tomatoes with green chilies. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred easily. Use two forks to shred the chicken after it's done cooking. Warm the oven up to 190C 375F. Prepare a baking dish by greasing it. Put some chicken shreds and a little bit of each cheese in each tortilla. Put the tortillas in the baking dish seam-side down after rolling them up. Cover the enchiladas with the rest of the cheese. For 15 to 20 minutes, or until the cheese melts and bubbles, bake in an oven that has already been heated. If you want, you can add chopped cilantro and sliced green onions as a garnish. Put sour cream on the side and serve. Have fun!

Prep Time: 15 minutes

Cook Time: 360 minutes

It only takes an hour to make seven hearty and tasty slow cooker freezer meals, which saves time and effort during the busy weekdays.

Ingredients: 2 lbs beef stew meat. 2 cups baby carrots. 2 cups diced potatoes. 1 onion, chopped. 1 can 14.5 oz diced tomatoes. 1 cup beef broth. 2 teaspoons minced garlic. 2 teaspoons dried thyme. Salt and pepper to taste.

Instructions: Divide all ingredients evenly among 7 resealable gallon-sized freezer bags. Remove excess air from bags, seal, and freeze. When ready to cook, thaw one meal in the refrigerator overnight. Empty contents of bag into a slow cooker. Cook on low for 8 hours. Serve hot and enjoy!

Prep Time: 60 minutes

Cook Time: 480 minutes

This Turmeric Chicken Fried Rice is a flavorful and colorful dish that's easy to make. Turmeric adds a beautiful golden hue and earthy flavor to the dish while the combination of chicken, vegetables, and rice makes it a satisfying meal. Perfect for a quick weeknight dinner or meal prep!

Ingredients: 2 cups cooked jasmine rice, cooled and refrigerated. 2 boneless, skinless chicken breasts, cut into bite-sized pieces. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 cup frozen peas. 2 teaspoons turmeric powder. 2 tablespoons soy sauce. 1 tablespoon fish sauce. 1 teaspoon sesame oil. Salt and pepper, to taste. Chopped green onions and cilantro, for garnish.

Instructions: In a big skillet or wok, heat up one tablespoon of olive oil on high heat. After adding the chicken pieces, cook for about 5 minutes, or until the chicken is no longer pink in the middle. Take out and place aside from the skillet. Transfer the remaining 1 tablespoon of olive oil to the same skillet. When the onion begins to soften, add it and cook for another two to three minutes. Diced carrot, diced red bell pepper, and minced garlic are added. Cook until the vegetables are tender, about 3 to 4 more minutes. Add the frozen peas and cooked rice and stir. Cook, stirring constantly, for two to three minutes. To the skillet, add the sesame oil, fish sauce, soy sauce, and turmeric powder. Toss to mix in the turmeric and distribute it evenly. Once everything is thoroughly heated, add the cooked chicken back to the skillet and stir-fry for an additional two to three minutes. To taste, add salt and pepper for seasoning. Before serving, garnish with chopped cilantro and green onions. Enjoy your Turmeric Chicken Fried Rice while it's hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and flavorful beef stew cooked to perfection in a pressure cooker. Tender beef chunks with vegetables in a rich broth – a comforting and time-saving recipe.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 2 cups beef broth. 1 cup red wine. 1 can 14 oz diced tomatoes. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Season beef with salt and pepper. Set pressure cooker to saut mode and heat olive oil. Brown beef in batches, then set aside. Saut onions and garlic until softened. Add tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom to deglaze. Add beef back to the pot and stir in carrots, potatoes, thyme, rosemary, diced tomatoes, and beef broth. Close the pressure cooker lid and set to high pressure for 20 minutes. Once done, release pressure and open the lid. Adjust seasoning if needed and serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Take your sandwich game to the next level with this habanero avocado chicken filling that is both spicy and creamy. The Instant Pot makes it easy to cook the chicken, which makes tender, flavorful meat that goes well with the coolness of the avocado. A tasty and filling meal in minutes!

Ingredients: 2 boneless, skinless chicken breasts. 1 habanero pepper, diced. 1 avocado, mashed. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 sandwich buns. Lettuce and tomato slices for garnish.

Instructions: Season chicken breasts with salt, pepper, cumin, and paprika. Place chicken breasts in Instant Pot with diced habanero pepper and minced garlic. Close lid, set valve to sealing, and cook on high pressure for 10 minutes. Once done, quick release pressure and shred chicken using forks. Mix mashed avocado with shredded chicken until well combined. Toast sandwich buns lightly. Assemble sandwiches by placing lettuce and tomato slices on the bottom half of each bun, then add a generous portion of the habanero avocado chicken mixture, and cover with the top half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Take your sandwich game to the next level with this habanero avocado chicken filling that is both spicy and creamy. The Instant Pot makes it easy to cook the chicken, which makes tender, flavorful meat that goes well with the coolness of the avocado. A tasty and filling meal in minutes!

Ingredients: 2 boneless, skinless chicken breasts. 1 habanero pepper, diced. 1 avocado, mashed. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 4 sandwich buns. Lettuce and tomato slices for garnish.

Instructions: Season chicken breasts with salt, pepper, cumin, and paprika. Place chicken breasts in Instant Pot with diced habanero pepper and minced garlic. Close lid, set valve to sealing, and cook on high pressure for 10 minutes. Once done, quick release pressure and shred chicken using forks. Mix mashed avocado with shredded chicken until well combined. Toast sandwich buns lightly. Assemble sandwiches by placing lettuce and tomato slices on the bottom half of each bun, then add a generous portion of the habanero avocado chicken mixture, and cover with the top half of the bun. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes