easydinner

This Shrimp &amp; Sesame Soba Noodle Salad makes perfect quick and easy meal! Healthy noodles are tossed in a garlic sesame sauce and mixed with fresh shrimp!

Shrimp & Sesame Soba Noodle Salad

soba noodles

soy sauce

tsp. rice vinegar

Tbsp. sesame oil

black pepper

Tbsp. sugar

Tbsp. canola oil (plus 2 tsp. to cook the shrimp)

green onions; sliced into 1/4 inch pieces

Tbsp. sesame seeds

/2 tsp. crushed garlic

salt

Bring a large pot of salted water to a boil and cook the soba noodles until al dente, according to package. Be sure to NOT overcook them. Drain the  noodles and rinse under cold water until all starch is removed and noodles are not sticky.

In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, black pepper, and sugar. Set aside.

Heat a large skillet or frying pan on medium and add the canola oil and heat until shimmering. Add chopped green onions and stir for about 30 seconds until fragrant.

Add the sesame soy sauce mixture and stir until combined. Cook for about 30 seconds and then toss the noodles into the mixture. Stir until all of the noodles are evenly coated. Add in the sesame seeds and stir. Remove from heat and set aside.

To cook the shrimp, heat a frying pan on medium and coat with 2 teaspoons of canola oil and crushed garlic. Add the shrimp and sprinkle salt on top. Cook shrimp for about 3-4 minutes on each side until pink.

Once the shrimp is cooked, add to the noodles and toss. Season to taste with salt and pepper and add more sesame seeds as desired.

Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner!

Instant Pot Teriyaki Chicken Rice Bowls

U.S.-grown Jasmine rice

boneless, skinless chicken breasts

water (or chicken broth)

carrots,

Tbsp. Olive oil

broccoli,

red bell pepper, diced

snow peas

water

rice vinegar or rice wine vinegar (Or Mirin works!)

Tbsp. honey

ginger

garlic

Sriracha (optional)

cornstarch (optional but recommended to thicken sauce)

First make the teriyaki sauce. In a medium sized bowl whisk together the soy sauce, water, rice wine vinegar, honey, ginger, garlic and sriracha. Reserve ¼ cup to add into the Instant Pot in the next step.

Drizzle 2 Tbsp. olive oil down into the Instant Pot. Add in the 2 chicken breasts, ¼ cup of the teriyaki sauce, diced carrots, water (or chicken broth) and jasmine rice. 

Secure the lid on the Instant Pot, be sure the valve is set to sealing (not venting) and cook on HIGH pressure for 7 minutes. Let the Instant Pot naturally release it’s pressure for an additional 10 minutes. (Meaning, once the 7 minutes is up you hear your Instant Pot beep, let the time count up for another 10 minutes).

While the rice, chicken and carrots cook sauté your veggies on the stove over medium heat in a frying pan. Dice the broccoli and bell pepper into bite sized pieces and toss in the snap peas. Cook with 1-2 Tbsp. of the teriyaki sauce to add some nice flavor. Cook for about 5-7 minutes or until broccoli slightly softens and brightens in color. 

You can heat the remaining teriyaki sauce in a small saucepan on the stove and thicken with a cornstarch slurry (1 Tbsp. water mixed with 1 Tbsp. cornstarch) and whisk into sauce while simmering to thicken. 

Switch the valve on the lid to venting to release any leftover pressure. Remove the lid. Shred or cube up the chicken and scoop rice into bowls. Top with chicken, veggies and sauce. Garnish with green onions and sesame seeds. Enjoy warm

https://content.jwplatform.com/videos/rOLk6sht.mp4

Instant Pot Teriyaki Chicken Rice Bowls are made with U.S.-grown jasmine rice, fresh vegetables and a delicious teriyaki sauce for an easy weeknight dinner! #weeknightdinner #thinkrice #krollskorner #instantpot #easydinner #mealprep #nationalricemonth

Philly Cheesesteak made easy with this quick meal prep recipe! Enjoy all the flavors of a classic cheesesteak but with less calories and carbs. 

Low Carb Philly Cheesesteak Meal Prep

oz (1 lb) grass fed sirloin steak

medium (320 grams) bell peppers

(230 grams) red onion, sliced

oz (227 grams) baby bella mushrooms

Worcestershire sauce

ultra thin sliced provolone

onion powder

salt and pepper

Before cooking, go ahead and prep the onion and peppers by cutting them into thin slices. Once you start cooking, things will go fast!

Bring a large skillet to medium heat. When heated, spray with cooking spray and add steak. Season with onion powder and salt and pepper to taste. Cook for 2-3 minutes, then flip steak and cook for another 2 minutes.

Add onions and peppers. Cook for 2-3 minutes or until they start to become tender.

Add in the mushrooms and Worcestershire sauce. Add in more salt, pepper, and onion powder if desired at this time as well  (the seasonings before hit the steak, this will hit the veggies). Cook for another 2-3 minutes or until everything is cooked to desired consistency.

Remove from heat and divide evenly amongst containers.Total cooked weight of dish comes to ~1016g. Divided by 5 equals ~203g per container.

Top each container with a slice of provolone. Keep stored in fridge until ready to eat!

These easy grilled steak roll ups are brushed with balsamic, stuffed with spinach, gorgonzola &amp; sun dried tomatoes for a low carb and healthy dinner recipe.

Steak Roll Ups with Spinach &amp; Cheese

Flank

Salt,

Pepper,

Balsamic Vinegar

tsp Italian Seasoning

Fresh Spinach

Sun Dried Tomatoes, drained of oil

Gorgonzola, crumbles

Cut steak into 4 equal pieces, pounding to...

Cut steak into 4 equal pieces, pounding to about 1/4" thickness if needed.  Combine salt, pepper, balsamic, 2 tbsp olive oil and Italian seasoning in a small bowl.  Brush onto both sides of steak.

In a large sauté pan, cook spinach with...

In a large sauté pan, cook spinach with remaining 1 tbsp of olive oil until wilted.

Layer each piece of steak evenly with cooked...

Layer each piece of steak evenly with cooked spinach, sun dried tomatoes and Gorgonzola crumbles.  Start at one end and roll up each steak tightly and secure ends with a toothpick.

Preheat grill to medium heat. Spray with nonstick...

Preheat grill to medium heat.  Spray with nonstick cooking spray.  Add each steak roll up and cook 3-4 minutes per side until nice grill marks.

Slice and serve.

This Chicken Risotto will be your new favorite all-in-one dinner. It&#039;s filled with velvety risotto, juicy chicken, sharp cheddar cheese and lots of roasted broccoli.

Cheesy Chicken Risotto with Broccoli

kosher salt and black pepper,

white onion, minced (or 1 shallot, minced)

garlic,

thyme

arborio

chicken stock

cheddar cheese

Preheat the oven to 425°F. Line a rimmed baking sheet with foil.

Roast the broccoli: In a large bowl, toss the broccoli with 2 Tbsp. olive oil, a generous pinch of kosher salt, and a few grinds of black pepper. Turn the broccoli over onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes or until browned around the edges. Set aside &amp; turn the oven off.

Warm the broth: Pour the broth into a medium-sized saucepan over medium heat. Once it begins to simmer, turn the heat down to low and simply keep it warm. (The warm broth helps to release the rice&#39;s starch and make it nice and creamy, so it&#39;s important to keep it warm).

Cook the chicken: Heat the remaining olive oil over medium heat in a large Dutch oven or a heavy-bottomed straight-sided skillet. Once hot, add the cubed chicken pieces. Stir frequently so the chicken pieces don&#39;t stick. Add a pinch of salt and pepper to taste. Cook until chicken is no longer pink, remove with a spoon onto a paper towel lined plate and set aside with the broccoli.

Saute onions: Add 2 Tbsp. butter to the same pan, and allow to melt. Add onions and sweat the onions for ~5 minutes or until onions soften and become fragrant. Add in the garlic, thyme and more salt and pepper to taste. Stir.

Ladle in the broth in increments: Add the arborio rice and stir until the grains look translucent, ~2 minutes.  Add the broth slowly and in increments. Ladle about 1/3 cup of warm broth in at a time and stir frequently. Once the liquid has been mostly absorbed, continue to ladle in more warm broth and regularly stir. This gradual process is key to creamy, perfectly cooked risotto (see video for guidance).

Taste &amp; Adjust: After about 20-25 minutes, taste the risotto. It should be al dente with still a little bite to it. If it&#39;s not quite there yet, keep adding broth and stirring. You may or may not use up all of the broth. You&#39;ll know the risotto is done when it&#39;s not too soupy, not too thick...but when it&#39;s creamy and not overly thick. If you run your spatula through the risotto, the risotto should flow slowly back to fill in the space. And of course, taste it! There should be a pleasant chew, on the soft side of al dente. Once it&#39;s perfect, add in the remaining 2 Tbsp. of butter and stir to combine.

Add in cheese, chicken, and broccoli: Lastly, add in the shredded cheese, cubed chicken and roasted broccoli.

Serve: Serve warm and enjoy!

Thank you for this excellent recipe. The roasted broccoli was such a delight, (my first time doing so - so good!) and the freshly shredded cheese was smooth and creamy. I highly recommend this easy to make yummy recipe. I cheated and used mushroom risotto in a package and a can of cream of mushroom soup. Forgive me. :)

This is the most delicious risotto I have had.
So very tasty. I especially loved the roasted broccoli. It added so much flavour to the dish.

SO GOOD! I am a decent cook, but I've been scared to make risotto for some reason. The step-by-step recipe put my mind at ease though and now this will certainly be a staple in my house! 
I had some left over white wine, so used 2 cups of that first before adding the stock, and swapped cheddar for fresh parm (child doesn't like cheddar) and it was FAN-TASTIC! So easy, so quick! Thanks!

This recipe is very through and detailed. I had some left over broth but all in it turned out delicious. I seasoned it to my liking and doubled the servings to feed me and my significant other for the work week!

Yum! This was so yummy! I made some stock earlier in the week and had some leftover rotisserie chicken. We ate it next to a cozy fire.

I’ve made this 3 times now and it’s phenomenal!!

It was really good! I would like to try it with asparagus instead of broccoli next time.

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

This Chicken Risotto is filled with perfectly tender risotto, juicy chicken, sharp cheddar cheese and lots of roasted broccoli.

Chicken Broccoli Risotto

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Top 5 easydinner recipes from across the web

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

Top Tags

Shrimp & Sesame Soba Noodle Salad

Instant Pot Teriyaki Chicken Rice B...

Low Carb Philly Cheesesteak Meal Pr...

Steak Roll Ups with Spinach &amp; C...

Cheesy Chicken Risotto with Broccol...

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

Steak Roll Ups with Spinach & C...