easy weeknight recipe

Bright, fresh flavors meet cozy comfort food in this Thai Green Curry with Gingery Chicken &amp; Veggies! Garlicky &amp; gingery chicken thighs simmer with bell peppers &amp; onions in a creamy coconut green curry sauce. Serve it up with roasted sweet potatoes, broccoli, &amp; fluffy rice in 45 minutes or less! 

Thai Green Curry with Gingery Chicken &amp; Vegetables

chicken

garlic,

head broccoli, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

yellow onion, thinly sliced

large bell pepper, deseeded & thinly sliced

coconut oil, divided

Thai-style green curry paste

light coconut milk

coconut milk

baby spinach

large, juicy limes, juiced

salt black pepper, to season

rice

Preheat the oven

to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the chicken

Add the chicken, garlic, and ginger to a bowl, seasoning with 1 teaspoon kosher salt. Stir to evenly coat the chicken in the garlic &amp; ginger. Set aside.

Roast the broccoli &amp; sweet potato

Place the broccoli florets &amp; diced sweet potato on the prepared baking sheet. Drizzle 1 tablespoon of the coconut oil over top &amp; season with ½ teaspoon kosher salt. Toss to coat, then arrange the veggies in a single, uniform layer across the baking sheet. Once the oven is preheated, roast the veggies for 20-25 minutes, shaking the baking sheet halfway through, until the veggies are crisp around the edges &amp; fork-tender. Remove from the oven &amp; set aside.

Cook the aromatic veggies

Add 1 tablespoon of the coconut oil to a deep skillet or Dutch oven over medium-high heat. Once hot, add in the thinly sliced onion &amp; bell pepper, seasoning with a pinch of kosher salt. Cook, stirring frequently, until tender-crisp, 3-4 minutes. Transfer the veggies to a plate &amp; set aside.

Cook the chicken

If needed, add the remaining tablespoon of coconut oil to the skillet or Dutch oven used to cook the aromatic veggies. Once hot, add in the prepared chicken. Cook 4-5 minutes per side, until browned around the edges &amp; nearly cooked through.

Build &amp; simmer the green curry

Add the curry paste to the skillet, stirring to coat the chicken. Cook 2-3 minutes, allowing the curry paste to brown slightly. Add in the coconut cream &amp; coconut milk. Simmer for about 10 minutes, until the broccoli &amp; sweet potato finish roasting. Just before serving, stir in the spinach &amp; the cooked onion &amp; bell pepper from Step 4. Once the spinach is wilted, stir in the lime juice. Remove from the heat.

Serve

Serve the green curry &amp; roasted veggies over rice (or quinoa or cauliflower rice). Finish with fresh cilantro, Thai basil, and extra freshly squeezed lime juice as desired. Enjoy.

My Word Jess!!! These are incredible. Easy and so much flavor. Whole family ate it and my spicy loving spouse didnt even want to add hot peppers because he loved the flavor. Make this ASAP.

Sooo tasty ! Inexpensive to make, really quick, delicious and filling. It’s a winner !

This delicious turkey smash burgers recipe is the best I&#039;ve ever tasted. Turkey patties are smashed onto a hot cast iron skillet to produce a caramelized exterior that&#039;s crisp, savory, and delicious. Serve on a toasted bun with your favorite toppings and condiments!

The Best Turkey Smash Burgers

neutral oil

turkey

Worcestershire sauce

onion

salt

black pepper

hamburger buns

American cheese

lettuce

tomato

ketchup

mustard

mayonnaise

Preheat a cast iron skillet over medium-high heat.

Grate half of a medium onion using the smallest holes of a box grater.

Measure two tablespoons of the grated onion, leaving behind any liquid.

Add the ground turkey, Worcestershire sauce, grated onion, salt and pepper to a bowl.

Mix the burger mixture well, trying not to overwork the turkey meat.

Divide the turkey into four equally portioned balls.

Heat a cast iron skillet over medium-high to high heat. Add a bit of oil and add the burgers. As soon as they hit the pan, smash the burgers flat using the back of a spatula.

Cook for about 4 minutes per side. Flip the burgers halfway through.

Meanwhile, toast the buns.

If adding cheese, add it the last two minutes of cooking.

Remove the finished burgers from the pan, measuring with a meat thermometer to ensure they have reached an internal temperature of 165 degrees Fahrenheit.

Build your burgers, adding your preferred toppings and condiments. Serve right away.

This Instant Pot Navy Bean Soup recipe combines warming broth, rich, salty bacon, hearty navy beans, celery, carrot, and fresh herbs for an easy, delicious dinner everyone will love that&#039;s ready in under an hour!

Instant Pot Navy Bean Soup

olive oil (extra virgin)

carrots (medium)

celery

garlic

beans beans

chicken broth (or vegetable broth)

rosemary

thyme

kosher salt (to taste)

black pepper (to taste)

bacon (or 2 cups cooked, diced ham)

red wine vinegar

red pepper flake

parsley (or basil, to garnish)

parmesan cheese (to garnish)

Chop the carrot, celery, and onion. Finely chop the garlic. Slice the bacon.

Set the Instant Pot to the sauté function. Let heat for a minute or two. Add the olive oil and the bacon or ham (if using).

Cook for about 2 to 5 minutes, until most of the fat has rendered.

Add the carrots, onion, and celery. Cook for 2 to 3 minutes, until the onion is softened.

Add the garlic and cook until fragrant, 30 seconds to 1 minute.

Add the beans, broth, and dry seasonings - rosemary and thyme, salt, pepper, chili flake (if using).

Secure the lid. Set the Instant Pot to high pressure for 35 minutes.

Once the soup has finished cooking, manually release the pressure. Carefully remove the lid, stir in the red wine vinegar, and serve with fresh herbs like parsley or basil and a sprinkling of freshly grated parmesan.

This Chicken and Cabbage soup is a savory combination of chicken thighs, potatoes, vegetables, ginger, garlic, and spices. With just a dash of champagne vinegar, this recipe is lively, filling, and extremely delicious!

Chicken and Cabbage Soup with Ginger

garlic (finely chopped)

ginger

carrots (medium, chopped)

celery (chopped)

baby yellow potatoes (quartered)

head green cabbage (medium,

chicken thighs (boneless, skinless)

chicken stock

cumin

rosemary (dried)

champagne vinegar

herbs (like parsley, dill, or basil, optional)

Place a large pot over medium-low heat. Add the olive oil, carrots, celery, garlic, and ginger, and sweat for a few minutes, until softened.

Add the potatoes, cabbage, rosemary, cumin, salt, pepper, and broth to the pot. Bring up to a boil and down to medium-high heat. Cook for five minutes.

Add the chicken and cook for 8 to 10 minutes, until cooked through.

Shred the chicken using two forks, then return to the pot.

Cook for a few more minutes to let the flavors combine. Stir in the vinegar, taste for seasoning, and serve with fresh herbs, if using.

The name says it all. With this dish you enjoy the flavors of everyone&#39;s favorite loose-meat sandwich, but as a casserole. The gooey cheese on top of the savory meat is delicious. And the flakey puff pastries bring it all together. An instant family favorite!

Sloppy Joe Casserole

olive oil

green bell pepper

lbs ground beef (90% lean)

beef broth (or stock)

15 tomato sauce

chili sauce

Dijon mustard

apple cider vinegar

tbsp brown sugar (light

½ tsp black pepper

cheddar cheese (2 cups for extra cheesy)

puff pastry

egg (lightly beaten)

tbsp milk (or water)

tbsp sesame seeds (for topping, optional)

scallions (chopped, for garnish, optional)

Preheat oven to 425°F.

Heat the oil over medium heat in a large skillet. Add the onion and bell pepper and sauté until soft and translucent, about 4 minutes.

Add the ground beef and break up with a wooden spatula. Cook, stirring occasionally, until no longer pink. Tilt the skillet and use a large spoon to remove most of the rendered grease (it&#39;s okay to leave some in the skillet). Discard safely.

Add the beef broth, tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, brown sugar, salt, and pepper. Bring to a simmer, stirring often.

Continue simmering over medium heat until the mixture has thickened and most of the liquid has cooked down, about 15 minutes.

Transfer the mixture to a baking dish. Top with the cheese, and then arrange the puff pastry squares over the cheese.

In a small bowl, mix together the beaten egg and milk (or water). Brush the egg wash over the tops of the puff pastry. Sprinkle the sesame seeds on top.

Bake until the puff pastry is browned (but not burned) and the sides are bubbly, about 12 to 15 minutes. Remove from oven and let rest for 5 minutes.

Serve at once, garnished with chopped scallions (if desired).

This is absolutely the best casual sloppy Joe recipe that I've tried. The puff pastry puts it over the top.

These easy and versatile garlicky sautéed sweet potatoes are a perfect addition to breakfast, lunch, or dinner!

Sautéed Sweet Potatoes

potato

unsalted butter

garlic powder

cayenne

Peel the sweet potato. Cut off one rounded edge along the length of the potato to create a stable base. Cut off the remaining rounded edges. Cut into 3 equal ½-inch planks lengthwise. Cut the planks into equal batons. Cut the batons into equal ½-inch cubes. See blog text for step-by-step instructions with photos.

Heat the butter over medium heat. Once melted, add the sweet potato. Coat evenly with the salt, garlic powder, and cayenne.

Stir occasionally, ensuring all sides get relatively equal time in contact with the pan, about 6-12 minutes.

Once the sweet potatoes are somewhat browned, lightly crispy, and soft in the center, they are ready to serve.

These were so easy and delicious! The family loved them too.

i just made it and it was very delicious. thanks for sharing this recipe.

These are terrific! The spices on them are just right and it was an easy side to go with our chicken.

This is my new favorite sauteed sweet potatoes recipe! Turned out really delicious and super tasty! Perfect for any gatherings! Will surely have this again! Thanks a bunch for sharing!

I make a big batch of these and use them as a side dish and then as a topper on a Buddha/grain bowl. So yummy!

Mine didn't look quite as pretty as yours but that flavor - wow was it good! The spices on these sweet potatoes is on point!

Delicious!  We love sweet potatoes in all kinds of ways.  These were excellent!

So simple, so good! The touch of cayenne was perfect!

I love sweet potatoes and this recipe is the best way to make them! I'll be adding this into our regular rotation. Thank you for sharing!

This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!

Old Bay Sheet Pan Shrimp with Corn and Tomatoes

shrimp

Old Bay seasoning

corn (shucked and kernels removed)

grape tomatoes

chives

lemon lemon

Preheat oven to a broil on high 6 inches from the heating element and line sheet pan with foil.

Toss the corn with 1 tablespoon olive oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated and combined. Spread into an even layer.

Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.

Meanwhile, pat shrimp dry and place in a medium bowl with 2 teaspoons olive oil, garlic, Old Bay seasoning, lemon zest and ½ teaspoon salt. Toss gently to coat.

Spread the shrimp on top of the corn and add the tomatoes, drizzle with the remaining 1 tablespoon of oil then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 7 to 8 minutes.

Top everything with chives and serve with extra lemon wedges on the side.

Amazing recipe! Super easy and flavorful!!

This recipe is sooooo good.  Very easy to prepare and the flavors are fantastic!  Will definitely be making again!

The hardest part of this dish was prepping the shrimp. Prep the corn then the shrimp and it comes together so quickly. 
My tomatoes were larger so I removed the shrimp when they were cooked in about six or seven minutes,  turned the tomatoes and broiled until they burst on the other side. I used basil for my herb. Don’t skip the lemon! Soooo goood.

I made this tonight, but I cook for myself so I had to ad lib on the amounts, but it turned out so delicious,  I'm making it again tomorrow night!

This was very good.  We always rate new recipes (on a scale of 1-10) so I know whether to go to the trouble to make something again.  My husband gave this a 9.7 - that’s about the best rating he’s ever given!!!

This was very tasty. I don't see how it calculated out to 295 calories per serving. My Fitness Pal calculates it to 349.

Hi Gina, this dish is one of my family’s absolute favourites!!!

I have a 2 pound bag of frozen mixed seafood. Can I use it instead of the shrimp in this recipe?
Thanks!
Deanne

I love sheet pan meals.  This is one did not disappoint. I used frozen corn on the cob and it worked perfectly.

I'd like to make this but corn on the cob is no longer sold in October.   Would it still be good if i used a quality frozen sweet corn?

Made this tonight served with rice. Delicious quick and easy. Will definitely make it again. Used canned corn due to time of year. Drained it and patted dry with paper towels. One pan clean up 👍

This recipe ROCKS. I made the Old Bay Sheet Pan Shrimp and it was outstanding. First thing my wife said was This Is A Keeper.  It was delicious…I wish I made more. I did add a summer squash from the farmers market when i added the tomatoes and shrimp and it came out great.  Delicious and healthy. Yum. Chopping and cleanup were twice a long as prep, but worth it.

Easy! Delicious! I just rounded the corn up to 5 ears and the shrimp to 2 pounds and a bit more old bay but cut back on salting the shrimp.  There was only 2 of us and it all went!  [we almost had left overs but it was eaten as our dessert course ;) ]

So incredibly delicious! The mix of sweet corn with the savory shrimp is such an incredible combination

Ready in under 30 minutes, this Cast Iron Chicken has a wonderfully crisp, savory, salty exterior with a tender, juicy interior that can&#039;t be matched. Meet your new favorite easy dinner!

Cast Iron Chicken

grapeseed oil oil

¼ pounds chicken thighs (bone-in, skin-on)

Pat your chicken thighs dry with paper towels. Season generously on all sides with kosher salt.

Pour your oil in the base of the cast iron pan.

Place your chicken in the pan, skin-side down. Cover with splatter guard. Place the pan on medium-high for about 5 minutes.

At the 5-minute mark, turn the heat down to medium. Cook on medium for about 10 minutes, until the chicken skin is golden brown, moving occasionally and checking to ensure the chicken is not getting too dark. Flip.

Cook on the second side for another 8 minutes, or until the chicken has reached an internal temperature of between 175 to 195 degrees Fahrenheit. Serve right away for the crispiest skin!

So delicious! I love cooking with chicken thighs they’re so juicy. And they went so crispy!

Wow! I may never make chicken another way. This cast iron chicken came out so flavorful, so juicy and so tender!

Love how crispy this chicken is. Easy to make and tasty. Perfect on a busy weeknight.

This chicken looks absolutely fantastic! I love how it comes together in less than 30 minutes and in one pan.

The crispy skin is AH-MAZING!  My whole family gave it a thumbs up!

This is my kind of recipe - 1 pan, few ingredients, big flavor. I loved this! I want to make it again tonight!

I don't know what I'd do without my cast iron skillets and Dutch oven.  They're my go-to for any kind of frying or stewing.  This chicken was spectacular!  Of course it crisped up perfectly in the cast iron.  Thanks for sharing your recipe!

This recipe is a keeper! That crispy skin alone is to die for. Can't wait to have this again!

I love how crispy the chicken skin gets with this recipe! So easy and delicious. Will definitely make again!

Top 8 easy weeknight recipe recipes from across the web

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai Green Curry with Gingery Chick...

The Best Turkey Smash Burgers

Instant Pot Navy Bean Soup

Chicken and Cabbage Soup with Ginge...

Sloppy Joe Casserole

Sautéed Sweet Potatoes

Old Bay Sheet Pan Shrimp with Corn ...

Cast Iron Chicken

Top 8 easy weeknight recipe recipes from across the web

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Green Curry with Gingery Chick...

The Best Turkey Smash Burgers

Instant Pot Navy Bean Soup

Chicken and Cabbage Soup with Ginge...

Sloppy Joe Casserole

Sautéed Sweet Potatoes

Old Bay Sheet Pan Shrimp with Corn ...

Cast Iron Chicken

The most viewed easy weeknight recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine