easy meals

Easy BBQ Chicken Sandwiches

tsp smoked paprika (0.10)

garlic powder (0.05)

salt (0.02)

tsp pepper (0.02)

lb. boneless, skinless chicken thighs (2.99)

Tbsp cooking oil (0.04)

BBQ sauce (0.11)

coleslaw mix* (0.65)

green onions, sliced (0.20)

ranch dressing (0.37)

buns (2.49)

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!&nbsp;

One Pot Teriyaki Chicken and Rice

boneless, skinless chicken breast (about 2/3 lb.) (2.81)

garlic, minced (0.16)

ginger

jasmine rice (0.99)

water (0.00)

frozen stir fry vegetables (1.59)

soy sauce (0.24)

Tbsp brown sugar (0.08)

tsp toasted sesame oil (0.10)

green onions, sliced (0.15)

Cut the chicken breast into very small pieces, about 1/2 to 3/4-inch in size.

Add the cooking oil, garlic, and ginger to a large, deep skillet. Cook over medium heat for about 1 minute, then add the chicken pieces and continue to sauté just until the outside of the chicken is no longer pink. Do not over cook the chicken here, it will finish cooking with the rice.

Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more. You should hear the rice popping. Finally, add the water and give everything a brief stir to make sure there is no rice stuck to the bottom of the skillet.

Place a lid on the skillet, turn the heat up to medium-high, and allow the water to come to a full boil. Once boiling, turn the heat down to low and let it simmer for 10 minutes.

While the skillet is simmering over low, prepare the teriyaki sauce. In a small bowl, stir together the soy sauce, brown sugar, and toasted sesame oil. The brown sugar may not fully dissolve, but that's okay. Set the sauce aside.

After the rice has simmered for 10 minutes, lift the lid briefly to sprinkle the frozen vegetables on top, then replace the lid immediately. Make sure the vegetables are spread evenly over the surface. Let the skillet continue to heat over low for an additional five minute.

After steaming the rice and vegetables together for 5 minutes, turn the heat off and let the skillet rest with the lid in place for an additional five minutes.

Give the teriyaki sauce another brief stir, lift the lid on the skillet, and drizzle the sauce over the vegetables. Make sure to scrape out all the sugar from the bottom of the bowl. Using a spatula or large spoon, gently fold the rice and vegetables together until everything is mostly coated in the sauce. Make sure to scoop all the way to the bottom of the skillet when folding, as the sauce will sink to the bottom.

Place the lid back on top and let the skillet rest for a final 5 minutes to let the flavor soak in (heat turned off). Sprinkle sliced green onions over top just before serving.

https://embed.mediavine.com/videos/f6jvmvpjdrdl8rpfbufj

This One Pot Teriyaki Chicken and Rice is an easy and satisfying meal that the whole family will love. It also meal preps well for lunches all week!

One of my most popular quick and healthy dinner recipes. These Chicken Tostadas are so tasty and satisfying. And the best part is that you can make these in only 20 minutes with simple ingredients!

45 Quick Healthy Dinner Ideas: Chicken Tostadas

corn tortillas

tomatoes (diced)

avocados (diced)

tbsp red onion (finely chopped)

cilantro (finely chopped)

tsp cumin

tsp chili powder

salt

lime

low sodium black beans (drained and rinsed)

chicken (like rotisserie or chicken breast)

feta or Cotija cheese (crumbled)

Cooking spray (I use Misto)

Tostada shells: Line a large baking sheet with a silicone mat and place tortillas in a single layer. Spray both sides of the tortillas with cooking spray and a sprinkle of salt. Bake at 400 degrees F for 6 minutes per side.

Guacamole salsa: Mix tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice.

Assemble tostadas: Top each shell with guacamole salsa, beans, chicken and cheese.

https://content.jwplatform.com/videos/l1Pi4rwz.mp4

20 Minute Chicken Tostadas with shredded chicken, black beans, avocado, crumbled cheese and homemade baked tortilla shells. Tasty, healthy and quick weeknight dinner.

Chicken Tostadas

Ginger Soy Chicken ไก่เค็ม (gai kem)

chicken thigh,

1½ Tbsp soy sauce

Tbsp Golden Mountain sauce (what is it?)

tsp black soy sauce

Tbsp chopped ginger

1½ Tbsp palm sugar, finely chopped

¼ tsp ground white pepper

cilantro,

Jasmine rice

Marinade chicken in soy sauce, Golden Mountain sauce, and black soy sauce for 15-20 minutes.

In a wok, sauté garlic and ginger in vegetable oil over medium high heat until garlic starts to turn golden. Add chicken and toss until the exterior looks done.

Add palm sugar and pepper, then toss until sugar is dissolved and chicken is completely cooked.

Remove from heat, add cilantro, toss and plate. Garnish with extra julienned fresh ginger if desired.

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low sodium black beans (drained

This quick and easy stuffed chicken only has 6 ingredients, is ready in under an hour, and is the perfect meal to impress!

Sundried Tomato, Spinach, and Cheese Stuffed Chicken

chicken breasts

sundried tomatoes

spinach

feta cheese

mozzarella cheese

Make better-than-take-out crispy honey-garlic tofu! Exceptionally crisp, golden nuggets of pan-fried tofu, coated in a savoury-sweet honey-garlic sauce, made with nine simple ingredients – in just 25 minutes or less. This recipe serves two generously, especially when served with rice and veggies, so doubling it would be a great idea!

Crispy Honey Garlic Tofu

tofu,

tbsp cornstarch⁣⁣⁣

⁣⁣⁣avocado oil oil

honey⁣⁣⁣

tbsp low-sodium soy sauce⁣⁣⁣

tbsp rice vinegar⁣⁣⁣

tbsp minced garlic, measured generously ((about 4 cloves⁣⁣⁣))

green onions, thinly sliced ((white and green parts separated)⁣⁣⁣)

tbsp toasted sesame seeds⁣⁣⁣

Set a large, non-stick skillet over high heat with enough oil to shallow fry the tofu.Place the cubes of tofu in a large bowl and toss with the cornstarch until thoroughly coated.When the oil is hot and the surface is rippling, CAREFULLY place each piece of the tofu into the oil and fry for about 3-4 minutes per side, until a crisp, golden crust develops on at least four out of the six sides.⁣⁣⁣Remove the tofu from the skillet and place on a paper towel-lined plate to drain. Season with a little salt while the cubes are still hot.

Make the crispy tofu nuggets

While the tofu is cooking, prepare the sauce:In a medium bowl, stir together the honey, soy sauce, vinegar, garlic and white parts of the onion.Carefully pour off excess oil from the skillet used to cook the tofu and set it back over medium-high heat.Pour the sauce into the hot skillet and simmer, stirring frequently, until reduced by a third and thickened slightly (about 3 minutes). The sauce will bubble rapidly due to the viscosity of the honey. Once the mixture deepens in colour and the bubbles become smaller, swipe a spatula through the centre of the skillet to create a divide in the ssauceabout 2&quot; wide. When the sauce takes 3-4 seconds to fill in and meet in the centre of the skillet again, it&#039;s ready.

Make the honey garlic sauce

⁣⁣⁣Return the crispy tofu to the skillet and toss in the sauce until thoroughly coated.Garnish with the remaining sliced green onions and sprinkle with sesame seeds. Serve over rice with garlicky greens on the side. ⁣⁣⁣Enjoy!

Finsh and serve

Crispy skin, delicious flavour, and oh so moist, this Garlic Herb Butter Roasted Chicken in a Dutch Oven is going to have you drooling!

Garlic Herb Butter Roasted Chicken in a Dutch Oven

bread

potatoes (more if you'd like)

garlic

olive oil

salt and pepper

chicken

garlic butter (soften/room temperature (113 grams))

basil leaves

lemon

thyme

Heat the oven to 375F.

Chop up your slices of bread and potatoes into 6 and crush 1 bulb’s worth of garlic cloves. Gently toss the potato and garlic with a bit of olive oil and salt/pepper.

Place an even single layer into the Dutch oven and then place the rest into the Dutch oven towards the side. Leaving a space in the middle for the chicken.&nbsp;

Salt your chicken before rubbing an even layer of garlic butter mixed with chopped basil onto the entire chicken. For maximum flavour, get some of the butter under the chicken’s skin as well (especially the breast area).

Once done, you can stuff the chicken’s cavity with some crushed garlic cloves and half a lemon before placing it into the Dutch oven.

Place a couple pieces of thyme around the chicken and place the lid on the Dutch oven.

Place your Dutch oven in the lowest rack of your oven and let cook for 1 hour.

After an hour, remove the lid, and thyme, and let the chicken roast for another 30 minutes. Use a meat thermometer to make sure the thickest part of the chicken thigh is at least 165F/75C to tell when the chicken is ready.

For super crisp skin, you can brush on some extra butter on top of the chicken and set your oven to broil for 5 minutes (keeping an eye on it to make sure it doesn’t burn).

Once done, let your chicken rest for at least 20 minutes before slicing and serving.

https://embed.mediavine.com/videos/jykvt34ntjgdi24jgiek

My version of the Best Spaghetti and Meatballs mixes both beef and pork and echoes the flavours of good Italian sausage in the tender, juicy meatballs, while keeping the tomato sauce as simple as possible.

Best Spaghetti and Meatballs

beef

pork

bread crumbs,

milk

eggs

tbsp fresh Italian parsley, chopped

garlic, finely minced

Parmesan cheese, finely grated

tsp kosher salt

tsp black pepper,

tsp chili flakes,

tsp paprika, or smoked paprika

oregano

fennel seeds. (I crush them with a mortar

garlic,

red onion, finely diced

canned San Marzano Tomatoes, tomatoes

chili flakes,

oregano leaves

brown sugar

tbsp balsamic vinegar

Prepare the sauce first so that it can...

Prepare the sauce first so that it can simmer and reduce while you prepare the meatballs.

In a dutch oven, heat the olive oil...

In a dutch oven, heat the olive oil over medium heat add the garlic and onions and sauté together until the onions have softened but not browned.

Add all of the remaining ingredients for the...

Add all of the remaining ingredients for the sauce and simmer on low heat while you prepare the meatballs.

Pour the milk over the breadcrumb and let...

Pour the milk over the breadcrumb and let them soak while you gather the other ingredients in the meatball recipe.

Put all ingredients in a large bowl and...

Put all ingredients in a large bowl and mix together well.

Form into 2 1/2 inch balls. Keeping your...

Form into 2 1/2 inch balls. Keeping your hands wet with cold water prevents the mixture from sticking to your hands.

Brown the meatballs on all sides in a...

Brown the meatballs on all sides in a non stick frying pan for about 10 minutes. You want to get some good colour on them.

Add the meatballs to the simmering sauce in...

Add the meatballs to the simmering sauce in the dutch oven.

Simmer slowly for about 30 minutes before serving...

Simmer slowly for about 30 minutes before serving over al dente cooked spaghetti with a garnish of additional Parmesan cheese.

This Beef Taco Skillet can repurpose your leftover ingredients into a fast, easy, and hearty weeknight dinner.

Beef Taco Skillet

Tbsp chili powder* (0.30)

tsp cumin (0.10)

cayenne pepper (0.02)

tsp dried oregano (0.05)

tsp black pepper (0.02)

beef (2.85)

15 ounces. can black beans (0.89)

grape tomatoes (or one large tomato) (1.49)

tortilla chips (0.50)

shredded cheddar cheese (0.42)

green onion (0.11)

Combine the ingredients for the homemade taco seasoning in a small bowl (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and pepper).

Slice the green onion and cut the grape tomatoes in half (if using one large tomato, cut it into a small dice).

Add the ground beef to a skillet and cook over medium until it is fully browned. If you&#039;re using a higher fat content beef (20% or higher), drain the excess fat before moving to the next step. If you&#039;re using a very lean ground beef (&lt;10% fat) you may need to add a touch of oil to the skillet to keep the beef from sticking.

While the beef is cooking, rinse and drain the can of black beans. Add the black beans to the skillet with the prepared taco seasoning. Continue to stir and cook over medium heat for about 2 minutes more, or until heated through.

Add the tomatoes to the skillet and continue to cook over medium, stirring often, until the tomatoes begin to break down a bit (about three more minutes).

Finally, add the tortilla chips and stir to combine with the other ingredients in the skillet.

Top the skillet with the shredded cheese, place a lid on top, and let it heat for 1-2 minutes, or just until the cheese is melted. Sprinkle the sliced green onions over top just before serving.

https://embed.mediavine.com/videos/jcgto9ltrw1m2txbca3e

Brats in the air fryer is a dinner option you need in your recipe box! Quick and easy, these Air Fryer Brats are golden brown and so juicy. Serve them up with your favorite condiments, onions, sauerkraut, relish or peppers!

Air Fryer Brats

Johnsonville Bratwurst (uncooked) ((5 count))

hot dog or bratwurst buns

favorite condiments (mustard, ketchup, onions, sauerkraut, relish and/or peppers)

Preheat air fryer at 375 degrees Fahrenheit. Place lace your raw bratwurst in the basket or tray in a single layer. Do not overlap!

Cook for 7 minutes. Turn bratwurst over. Cook additional 7 to 8 minutes or until fully cooked to internal temperature of 160 degree Fahrenheit.

Serve immediately with buns and your favorite toppings (if desired).

This amazing recipe by Chrissy Teigen for Chicken Pot Pie soup is hearty, delicous and a meal you&#039;ll remember! Paired with buttery pie crust crackers that you&#039;ll never forget.

Top 40 easy meals recipes from across the web

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The most viewed easy meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Easy Taco Macaroni & Cheese Din...