Ingredients

1 Cup of all-purpose flour

2 tablespoons brown sugar

2 teaspoons of baking powder

1 teaspoon salt

1 egg

1 cup milk

2 teaspoons vegetable oil

2 tablespoons vanilla extract

1 cup of fresh chopped strawberries

Preparation

Step 1. In a medium bowl, stir together the flour, brown sugar, baking powder, and salt. Pour in the milk, oil, egg, and vanilla, and mix until well blended. Stir in the strawberries

Step 2. Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into the desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

Ready in 20 minutes

Serves 8 people

Mornings can get busy when you have work, college, or other plans waiting for you. But leaving breakfast behind? Not even a chance. Pamas ready to eat breakfast gives you a simple way to enjoy a tasty meal without spending too much time in the kitchen.

From ready to eat poha to other tasty breakfast options, we brings you quick meals that fit easily into your busy routine. Just prepare it in minutes and enjoy a warm, filling breakfast without the usual cooking stress.

These Black Chili Bean and Avocado Quesadillas from Aggie's Kitchen are a delicious and nutritious twist on the classic quesadilla. Packed with protein and flavor, they make for a quick and satisfying meal.

Ingredients: 1 can black chili beans, drained and rinsed. 2 ripe avocados, sliced. 1 cup shredded cheddar cheese. 8 small flour tortillas. 1/2 cup diced red onion. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a bowl, mash half of the black chili beans with a fork. Spread the mashed beans onto 4 tortillas, dividing evenly. Layer sliced avocado, shredded cheddar, diced red onion, and chopped cilantro over the mashed beans on each tortilla. Sprinkle ground cumin and chili powder over the toppings, and season with salt and pepper to taste. Top with the remaining whole black chili beans and place the remaining tortillas on top to form quesadillas. In a large skillet, heat olive oil over medium heat. Cook each quesadilla for 3-4 minutes on each side or until golden brown and the cheese is melted. Remove from the skillet and let them cool for a minute before slicing. Serve the quesadillas warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

This one-pan beef meatballs and pasta skillet dish is a hearty and satisfying meal that's perfect for busy weeknights. With juicy meatballs, tender pasta, and a flavorful tomato sauce, it's a crowd-pleaser that the whole family will love.

Ingredients: 1 lb ground beef. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 2 cups beef broth. 8 oz pasta such as penne or spaghetti. 1 cup shredded mozzarella cheese. Fresh parsley, chopped for garnish.

Instructions: Put breadcrumbs, egg, garlic powder, onion powder, salt, and pepper in a bowl. Add the ground beef and mix it all together until it's well mixed. Make meatballs out of the mixture. Warm up a big pan with olive oil over medium-low heat. Put in the meatballs and cook for 5 to 7 minutes, until they are browned on all sides. Take the meatballs out of the pan and set them aside. Put minced garlic and diced onion in the same pan. About 34 minutes of cooking will soften the food. Add the beef broth and crushed tomatoes and mix well. Bring to a low boil. Put pasta in the pan and then add the meatballs back in. Push the meatballs into the sauce and pasta. It will take about 12 to 15 minutes of cooking with the lid on until the pasta is soft and the meatballs are fully cooked. Put more mozzarella cheese on top and put the lid back on until the cheese melts. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes