#weekdaydinner

These 7-Ingredient Veggie Sliders are a quick and easy way to make a vegetarian burger. They taste great and are good for you because they are full of black beans, quinoa, and colorful vegetables. Great for dinner during the week or a barbecue in the backyard.

Ingredients: 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup grated carrot. 1/4 cup diced red bell pepper. 1/2 tsp cumin. Salt and pepper to taste.

Instructions: In a food processor, combine black beans, grated carrot, and diced red bell pepper. Pulse until well combined but not pureed. In a mixing bowl, combine the bean mixture with cooked quinoa, breadcrumbs, cumin, salt, and pepper. Mix thoroughly to form a firm mixture. Divide the mixture into equal portions and shape them into small burger patties. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Cook the veggie sliders for 3-4 minutes on each side, or until they are golden brown and firm. Serve the veggie sliders on small buns with your favorite toppings like lettuce, tomato, and avocado. Enjoy your homemade 7-Ingredient Veggie Sliders!

Prep Time: 15 minutes

Cook Time: 10 minutes

It only takes 30 minutes to make this quick and tasty vegetarian version of the famous Vietnamese pho soup. Great for a cozy dinner during the week!

Ingredients: 8 cups vegetable broth. 1 onion, sliced. 3 cloves garlic, minced. 1 thumb-sized ginger, sliced. 1 cinnamon stick. 3 star anise. 2 tablespoons soy sauce. 2 tablespoons hoisin sauce. 1 tablespoon rice vinegar. 1 package 8 oz rice noodles. 1 cup shiitake mushrooms, sliced. 2 cups bok choy, chopped. 1 cup bean sprouts. Fresh cilantro leaves for garnish. Lime wedges for serving.

Instructions: In a large pot, combine vegetable broth, onion, garlic, ginger, cinnamon stick, star anise, soy sauce, hoisin sauce, and rice vinegar. Bring the broth to a simmer and let it cook for 15 minutes to infuse the flavors. While the broth simmers, cook the rice noodles according to the package instructions. Drain and set aside. Strain the broth to remove solids, leaving a clear broth in the pot. Add shiitake mushrooms and bok choy to the broth. Simmer for an additional 5-7 minutes until vegetables are tender. Divide the cooked rice noodles among serving bowls and ladle the hot broth with vegetables over the noodles. Top each bowl with bean sprouts and garnish with cilantro leaves. Serve the Vegetarian Pho Soup hot with lime wedges on the side. Enjoy your quick and flavorful 30-minute vegetarian pho soup!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Eggplant Tofu Stir Fry is a flavorful and satisfying dish that combines crispy tofu, tender eggplant, and vibrant bell peppers in a savory sauce. It's quick and easy to make, perfect for a weeknight dinner.

Ingredients: 1 block tofu, pressed and cubed. 1 medium eggplant, diced. 1 bell pepper, sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon hoisin sauce. 1 tablespoon rice vinegar. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste. Green onions, sliced for garnish. Sesame seeds for garnish.

Instructions: In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu cubes and cook until golden brown on all sides, then remove from skillet and set aside. In the same skillet, add a bit more oil if needed and saut garlic and ginger until fragrant. Add diced eggplant and bell pepper slices, cooking until they begin to soften. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables in the skillet, stirring to coat evenly. Add the cooked tofu back to the skillet and toss everything together until heated through. Season with salt and pepper to taste. Garnish with sliced green onions and sesame seeds before serving. Serve hot over rice or noodles.

Prep Time: 15 minutes

Cook Time: 20 minutes

This Basil Chicken in Coconut Curry Sauce cooked in a slow cooker is a tasty and comforting meal that is great for after a long day. There is no work for you to do; the slow cooker makes the chicken tender in a creamy coconut curry sauce.

Ingredients: 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 can 13.5 oz coconut milk. 3 tablespoons red curry paste. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1/2 teaspoon salt. 1/4 cup fresh basil, chopped. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Put the chicken, onion, garlic, and bell pepper in a slow cooker. Mix the red curry paste, soy sauce, brown sugar, salt, and coconut milk in a medium-sized bowl with a whisk. Place the chicken and vegetables in a slow cooker. Add the coconut milk mixture and stir it in. Turn the heat down to low, cover, and cook for 4 to 5 hours, or until the chicken is fully cooked. Add water and cornstarch to a small bowl. Stir until the mixture is smooth. Add to the slow cooker in a stir. For another 30 minutes, or until the sauce gets thicker, cook on high. Put in the fresh basil right before you serve.

Prep Time: 15 minutes

Cook Time: 300 minutes

Slow-cooked pork chops that are tender and juicy in a mix of tangy and sweet BBQ sauce. Great for a quick dinner during the week or a tasty meal on the weekend.

Ingredients: 4 pork chops. 1 cup BBQ sauce. 1/4 cup brown sugar. 1/4 cup apple cider vinegar. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Add garlic powder, salt, and pepper to the pork chops. Put brown sugar, apple cider vinegar, Worcestershire sauce, and BBQ sauce in a bowl. Season the pork chops and put them in the slow cooker. Cover the pork chops with the BBQ sauce mix. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook the pork chops until they are soft and fully cooked. Serve hot, and if you want, top with extra BBQ sauce.

Prep Time: 10 minutes

Cook Time: 360 minutes