15 minute meal

Beef can also be used in place or turkey, gluten-free pasta can be used in place of whole wheat. To make this on the stove, cook in a large pot with the same ingredients over med-low heat covered about 17 minutes, or until tender, stirring half way.

Instant Pot One-Pot Spaghetti with Meat Sauce

lb 93% ground turkey

salt

onion

minced garlic

25.25 oz jar Delallo Tomato Basil Pomodoro Sauce

water

whole wheat or gluten-free spaghetti (I used Delallo)

parmesan cheese (optional

Press saute on the Instant Pot. When hot add the turkey and salt and cook, breaking up about 3 minutes.

Add the onions, and garlic and cook until softened, 3 to 4 minutes.

Add the Pomodoro sauce, water and spaghetti (broken in half), making sure the liquid covers everything without stirring.

Cover and cook on high pressure 9 minutes.

Quick release so the pasta doesn’t continue cooking, and serve topped with grated cheese if desired!

Sheet Pan Shrimp Oreganata made with jumbo shrimp topped with a light breadcrumb and Pecorino Romano cheese mixture.

Sheet Pan Shrimp Oreganata

Reynolds Wrap® Non-Stick Foil

dry white wine

red pepper flakes

bread crumbs

parsley

Pecorino Romano cheese

garlic (minced)

oregano

lemon zest

extra virgin olive oil

lemon wedges (for serving)

Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).

Peel, devein, and butterfly the shrimp open, leaving the tails on.

Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.

In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.

Add the shrimp to the sheet pan and arrange in a single layer cut side up.

Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.

Bake until the shrimp are cooked through, about 8 to 10 minutes.

Broil on high for 2 minutes until the breadcrumbs are golden brown.

Serve with a squeeze of fresh lemon juice.

Ready in just 15 minutes, this glazed chilli chicken with feta will be a weeknight winner!

Easy one-pan feta and chilli chicken recipe

tbsp extra virgin olive oil

chicken

asparagus,

mixed baby tomatoes, halved

tsp balsamic glaze

feta, crumbled

red chilli,

wholegrain gluten-free bread,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5576687961001&=domain=taste

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Spicy Honey Lime Shrimp Recipe

Tbsp vegetable oil

unsalted butter

tsp kosher salt

tsp black pepper

tsp chili powder

cayenne pepper

honey

Tbsp soy sauce ((reduced sodium))

garlic (minced or grated)

sriracha sauce

limes (juiced)

Heat skillet over MED HIGH heat.  Add oil and butter.  Season shrimp with salt, pepper, chili powder and cayenne.

Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet).  Cook, 2 minutes per side, until pink and golden brown.  Transfer cooked shrimp to a plate.

Reduce heat to MED.  Whisk together sauce ingredients in a small bowl, then add to the hot skillet.

Stir and let cook a minute or so, until bubbling.  Add shrimp back to pan and stir to coat.

Serve with lime wedges and minced cilantro if desired.

https://embed.mediavine.com/videos/ivRa6RZhs

Irresistible seared shrimp glazed in a mouthwatering garlicky, sweet and spicy sauce.

SPICY HONEY LIME SHRIMP

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

15 Minute Chana Masala

chickpeas

tinned tomatoes

garlic

heat red chilli

ginger

coconut milk (optional

tsp cumin

tsp garam masala

turmeric

tsp sea salt flakes

spinach

hazelnuts (pumpkin and sunflower seeds)

x Tilda Wholegrain Basmati & Wild Rice pouch

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes

Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes

Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined

Add the opened pack of Tilda rice to the microwave and heat for 2 minutes

Taste test the curry, adding more seasoning if needed

Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Easy meatless pasta with fresh arugula, mint, and lemon. Made in one pot without boiling the  pasta.

One Pot Lemon Ricotta Pasta

garlic cloves,

lemon + zest

tsp sea salt (more

tsp black pepper (more

low-sodium vegetable or chicken broth

whole milk ricotta

heavy cream

parmesan cheese

oz peas

oz fresh baby arugala

mint

In an enameled pot or dutch oven add uncooked pasta, juice of half a lemon + the zest of half a lemon.

Add garlic, salt, pepper, and broth.

Give it a stir. Place on the stove top on high heat. Bring to a boil. Cover and reduce heat to medium-low. Cook for 10-12 minutes or until pasta is al-dente.

Once the pasta is cooked, reduce the heat to low. Stir in the ricotta, parmesan cheese, heavy cream, and extra virgin olive oil. It should come together and be nice and creamy.

Add the steamed green peas, arugula, and fresh mint. Toss together until combined. Garnish with grated parmesan cheese, lemon zest and crushed red pepper (optional).

https://www.youtube.com/watch?v=g3lsEnOfzk8

Happy Monday! This week for #MeatlessMonday we are making this easy and delicious One Pot Pasta! It’s creamy from the ricotta and heavy cream, peppery from the arugula and the fresh mint and lemon really brightens everything up! Top with a little crushed red pepper for some nice heat! #FoodDolls

If meatless Monday is not your thing- don’t worry, serve it with chicken or shrimp!

Recipe: https://www.fooddolls.com/one-pot-lemon-ricotta-pasta/

15 minutes is all it takes to make this flavoursome chargrilled chicken served with corn and avocado salsa.

15-minute Cajun chicken with corn and avocado salsa﻿

Australian Chicken Breast Fillets

20.00 gm Cajun seasoning

olive oil

corn cobs,

avocado, stoned, peeled, finely chopped

tomato, finely chopped

red onion, finely chopped

green chilli, thinly sliced (optional)

lime, juiced

pkt microwavable long-grain rice

can black beans, rinsed, drained

“This is an homage to Sydney chef Alex Herbert’s prawns with burnt butter” - Matt Preston.


Prawns and burnt butter spaghettini

unsalted butter, chopped

skim milk powder

dried spaghettini

small green prawns, peeled

(60 milliliters) dry vermouth or white wine

lemon

Dill sprigs and chopped roasted hazelnuts, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

5348771529001-5977441057001

If you&#039;re looking for a quick and healthy dinner idea, this 15-minute vegetable stir fry noodles recipe is for you. Use your favorite noodles and colorful vegetables to create a full well-rounded meal that is perfect for busy weeknights and is packed full of nutrients and flavor.

15-Minute Vegetable Stir Fry Noodles

soy sauce (Note 1)

rice vinegar

maple syrup (or raw brown sugar or coconut sugar)

grated ginger ((or sub ginger

chili flakes (Note 2)

noodles

sesame oil

green onions (thinly sliced)

carrots (thinly sliced)

red bell pepper (chopped)

mushrooms (sliced)

broccoli (chopped)

sesame seeds

green onion

Mix all the sauce ingredients in a small bowl or a jar.

Wash and chop the veggies into strips and similar size pieces.

In a large pan or wok, heat 2 tablespoons of sesame oil over high heat. Add the minced garlic cloves and sliced green onions and cook for 30 seconds. Then add the chopped vegetables, and cook for 5 minutes, stirring frequently, until the veggies are softened. If needed, add a splash of water or vegetable broth to avoid burning.

While the veggies are cooking, soak the noodles in hot water, following the packet directions, then drain.

Add the cooked noodles and the sauce to the pan. Toss well for a couple of minutes. If you like your noodles darker or more seasoned, add extra soy sauce.

Sprinkle the noodles with sesame seeds and green onion and serve.

This One Pot Rigatoni is full of flavor, is meatless, and is ready in less than 13 minutes!

One Pot Spicy Rigatoni

shallot

red pepper (more

oz rigatoni pasta

low-sodium chicken or vegetable broth

oz marinara sauce

tsp kosher salt (more

parmesan cheese shavings

green peas

Place the butter in a pot or dutch oven over medium-high heat. As the butter is melting, add the shallots and garlic into the pan.

Sprinkle in the red chili flake and mix together. Allow the shallots and garlic to soften in the pan by cooking for 1-2 minutes. Be sure to mix often so that the garlic and shallots don’t stick to the pan or burn.

Add the pasta to the hot pan, followed by the marinara sauce, broth, and salt. Mix it all together and bring it up to a soft boil to cook the pasta. Cover and reduce the heat to medium low for about 12-13 minutes.

When the rigatoni is cooked to perfection, add the heavy cream, peas and parmesan to the pasta. Mix it together over medium heat until the sauce comes together. Serve immediately. Feel free to garnish with fresh herbs and a sprinkle of parmesan!

Garlic Butter Pasta with Crispy Prosciutto is an easy recipe that takes just 20 minutes to make! Your family will love this simple weeknight dinner!

Garlic Butter Pasta with Crispy Prosciutto

prosciutto

Bucatini or spaghetti noodles

water (8 cups)

kosher salt (plus 1/4 teaspoon)

butter

red pepper flakes (or to taste)

Parmesan cheese (finely grated)

Preheat oven to  400°F (200°C) and line a large baking sheet with parchment paper.

Lay the prosciutto strips onto the baking sheet with some space between each one. Bake for 8-12 minutes, or until the edges are brown.

Remove from the oven and cool completely, then break into pieces.

Crispy Prosciutto

While the prosciutto is cooking, Bring 8 cups of water to a boil in a large pan. Add the pasta and salt and stir well. Cook according to package directions for al dente pasta, stirring occasionally.

When pasta has reached al dente, tip the pan and scoop out 1 1/2 cups of the pasta water, then drain the rest of the water from the pasta. Do not rinse the pasta.

Melt butter in a large skillet or Dutch oven over medium heat. Add the garlic and crushed red pepper flakes and cook for 60 seconds.

Add the oregano and cook until the garlic browns. Be careful not to burn the garlic, or it will become bitter.

Add 1 cup of pasta water to the garlic butter. It will bubble. Stir and let it cook together for about a minute.

Add half of the pasta to the pan and toss to coat with the sauce. Then add the remaining pasta and toss together. If it seems dry, add the remaining reserved pasta water.

Sprinkle the Parmesan over the pasta and toss to distribute the Parmesan throughout the pasta.

Just before serving, toss the crispy prosciutto into the pasta. Alternatively, you can add the prosciutto on top of the pasta once it has been plated. Garnish with chopped parsley and additional Parmesan cheese, if desired.

Garlic Butter Pasta

 Miso Dumpling Soup (15 Minutes)

lb frozen dumpling (vegetable, I used Trader Joe's brand)

white miso paste*

chili oil

green onion (plus more for topping)

vegetable broth (low sodium)

carrots

In a large pan or pot begin heating your sesame oil over medium heat. Add in minced garlic and ginger and cook for a few minutes.

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