#simpleandsatisfying

This 15-minute picnic pasta is perfect for a quick outdoor meal. Bursting with flavor from fresh tomatoes, olives, and basil, it's tossed in a garlic-infused olive oil for a simple yet satisfying dish.

Ingredients: 200g pasta of your choice. 1 cup cherry tomatoes, halved. 1/2 cup black olives, sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Grated Parmesan cheese for topping.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Put black olives, cherry tomatoes, and torn basil leaves in a large bowl. Warm up the olive oil in a small pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the garlic-flavored olive oil to the tomato mix. Add pepper and salt to taste. Sprinkle to mix. Toss the cooked pasta in the bowl with the tomato mixture until it is well covered. Grate Parmesan cheese on top and serve warm or at room temperature. Have fun with your quick and tasty picnic pasta!

Prep Time: 5 minutes

Cook Time: 10 minutes

Enjoy these rustic red skinned mashed potatoes made quickly and easily in the Instant Pot. They're creamy, flavorful, and perfect as a side dish for any meal.

Ingredients: 2 lbs rustic red skinned potatoes, washed and quartered. 1 cup water. 1/2 cup milk. 4 tablespoons unsalted butter. Salt and pepper to taste. Chopped parsley for garnish optional.

Instructions: When you put the potatoes in the Instant Pot, quarter them and add one cup of water. Put the lid on top and turn the valve all the way to the closed position. Cook on high pressure for 8 minutes. When it's done, quickly let go of the pressure and carefully open the lid. Put the potatoes back in the Instant Pot after draining them. Put the butter and milk into the potatoes. With a potato masher, mash the potatoes until they are smooth and creamy. Add pepper and salt to taste. If you want, you can add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 8 minutes

A tasty soy-based sauce, crisp zucchini, vibrant bell peppers, and tender chicken strips are all combined in this simple and fast stir-fry recipe.

Ingredients: 2 boneless, skinless chicken breasts cut into thin strips. 2 medium zucchinis sliced. 1 red bell pepper sliced. 1 yellow bell pepper sliced. 1/2 cup low-sodium soy sauce. 3 tablespoons vegetable oil. 2 cloves garlic minced. 1 tablespoon ginger minced. 2 tablespoons cornstarch dissolved in 2 tablespoons water. Salt and pepper to taste. Sesame seeds and green onions for garnish optional.

Instructions: In a large skillet or wok, heat 2 tablespoons of vegetable oil over high heat. Add the chicken strips and stir-fry until they are no longer pink. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant. Add the sliced zucchinis and bell peppers, and stir-fry for 3-4 minutes until they start to soften. Return the cooked chicken to the skillet and pour in the soy sauce. Stir to combine. Pour in the dissolved cornstarch mixture and stir well until the sauce thickens. Season with salt and pepper to taste. Garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice. Enjoy your delicious Chicken Zucchini Stir Fry!

Prep Time: 15 minutes

Cook Time: 15 minutes