quick dinner

This easy chicken curry recipe from Delish.com comes together faster than it takes the takeout guy to get to you.

Chicken Curry

olive oil

yellow onion, chopped

lb. boneless skinless chicken breasts, cut into 1" pieces

garlic,

tbsp. minced ginger

paprika

turmeric

coriander

cumin

tomatoes

c. low-sodium chicken broth

heavy cream

Kosher salt

black pepper

Basmati rice

tbsp. cilantro,

Was very good but way too mild for my taste after the first serving add curry powder I had about 2 Tablespoons full and it was awesome.will make this again

I liked vegetables so I saute small slices of carrots and bell peppers then added the onions. To add some flavor to the stew, I added 1 cup of coconut milk with  1/2 cup of chicken broth instead of the 1 1/2 cups of broth. With the rest of the spices, I added 1 tbs of powder mustard, 1/2 tsp of ground cloves,1 tbs of curry paste and 2 tbs of almond butter at the end while stew simmered. Added more salt for taste and red crushed peppers with the cilantro.

It was delicious!

This recipe is perfect to make this dish your own. I used the recipe then added and made it my own. Some of the ingredients, I doubled or tripled. Also, I make it at least 2  to 3 days before I serve.

Love this quick and easy recipe, I added little coconut Milk and added red pepper, my kids love chicken Curry but it should be hot!!,

Really liked it.  It's not a difficult recipe but it's really flavorful. I served it on basmati rice and broccoli and it was a hit.  I know right?!?!? No curry powder... but it works.

Delicious chicken curry and easy to make. I have used this recipe several times and it never fails. Hey the author made it clear it wasn’t spicy, so why are people complaining? You can always hot it up more, as some have said. I use hot Hungarian paprika myself. Anyway, kudos!

Too thin and very little flavor. Wouldn't recommend

Easy recipe to follow but the flavor was lacking so I doubled each spice the next time around, added one tablespoon curry, and two tablespoons sugar and it became my new favorite dish to cook! Oh and I tried fried shrimp in this recipe too which was a great way to liven up my leftovers.

Love it. I don't know what curry standards are but this is the first time I had it and it was amazing

I used ginger garlic paste 2 1/2 Tbls  doubled the seasoning also added curry powder and I used yogurt instead of cream...added salt, pepper and dash of cayenne....only used 1 C of chciken broth.

https://streaming.hearstdigitalstudios.com/a318c837-eacd-4c3c-964a-bc737bc3f6ce/video_rover_16x9_1080p_hd_1537453025_78225.mp4

This Chicken Curry Is Weeknight Dinner Goals

Spicy Seafood Pasta with Tomato Butter Sauce is a simple go-to weeknight dinner that can be made with pantry staples.&nbsp;

Spicy Seafood Pasta with Tomato Butter Sauce

oz frozen seafood mix* (4.00)

garlic (0.32)

28 oz can whole peeled tomatoes (1.49)

tsp red pepper flakes (optional) (0.02)

fettuccine

salt (0.03)

parsley (optional garnish) (0.20)

Add 2 Tbsp butter to a large skillet and place over medium heat. Once the butter is melted and sizzling add the frozen seafood mix. Stir and cook until the shrimp have turned pink and opaque (3-5 minutes). Be careful not to overcook the seafood. It should still be soft and supple. Remove the seafood from the skillet to a clean bowl and set it aside.

Mince the garlic and add it to the skillet with two additional tablespoons butter. Sauté the garlic in the butter and the juices from the seafood for 1-2 minutes, or just until it has softened and becomes very fragrant.

Add the can of whole peeled tomatoes with their juices and 1/4 tsp red pepper flakes (optional). Use a spatula or spoon to break the tomatoes into pieces. Let the skillet come up to a simmer over medium heat, then turn the heat down to meidum-low. Continue to simmer the skillet, stirring occasionally, for 30 minutes. Continue to break the tomatoes into smaller bits every time you stir.

After simmering the sauce for about 15 minutes, bring a large pot of water to a boil for the pasta. Cook the pasta in the boiling water for 7-10 minutes, or until al dente. Drain the pasta in a colander.

Once the sauce is finished simmering, add 1/2 tsp of salt. Stir to combine, taste, and adjust the salt more if needed.

Add the cooked seafood back to the skillet along with any juices that may have accumulated in the bowl. Also add the cooked and drained pasta. Toss the pasta and seafood in the sauce until everything is evenly coated. Top the pasta with a handful of chopped fresh parsley, if desired.

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

Easy Rosemary Garlic White Bean Soup

olive oil (0.32)

cannellini beans (1.47)

vegetable (or chicken) broth (0.26)

rosemary (0.05)

thyme (0.02)

red pepper (0.02)

Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.

Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.

Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.

Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.

Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

https://embed.mediavine.com/videos/lwpif9ly84pl3dhfnjhx

These vegetarian enchiladas are a money-saving gem and they take just a few minutes to make.

This meal provides 648 kcal, 28g protein, 74g carbohydrate (of which 15g sugars), 26g fat (of which 12g saturates), 18g fibre and 3.2g salt per portion.


Quick beany enchiladas

grams/3½oz onion

grams/3½oz peppers

beans

tbsp lime

x 40 grams/1½oz ready-made flour tortillas

75 grams/2½oz mature cheddar,

salt and black pepper

Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3

Pasta with salmon & peas

wholewheat fusilli

butter

shallot,finely

frozen peas

salmonfillets,

low-fat crème fraîche

vegetable stock cube

chives,snipped

Bring a pan of water to the boil and cook the fusilli according to the pack instructions.

Meanwhile, heat a knob of butter in a saucepan, then add the shallot and cook for 5 mins or until softened.

Add the peas, salmon, crème fraîche and 50ml water. Crumble in the stock cube.

Cook for 3-4 mins until cooked through, stir in the chives and some black pepper. Then stir through to coat the pasta. Serve in bowls.

This quick mushroom stroganoff recipe makes a healthy, tasty meal in just 15 minutes!

15 minute mushroom stroganoff

tbsp oil

onion, (diced)

garlic, (minced)

tsp smoked paprika

70 ml (~ 1/4 cup) vegetable stock

sour cream

Salt

Black pepper

tbsp fresh parsley, (chopped)

Heat the oil in a large frying pan or wok, and add the onion. Cook for a few minutes over a medium heat, until slightly softened. Add the garlic and sliced mushrooms, and cook for a further 5 minutes, or until the mushrooms are thoroughly cooked.

Coat the mushrooms in the smoked paprika, then add the vegetable stock and sour cream. Bring to a gentle simmer, and cook until the mixture has come together into a silky sauce.

Season to taste, and serve topped with plenty of fresh parsley.

https://embed.mediavine.com/videos/ol3oiadlram8kzarmxxo

Video showing how to make my easy 15 minute mushroom stroganoff.

When pizza and quesadillas meet, it's magic.

Pizzadilla

flour tortillas

pizza sauce

c. mozzarella

c. Parmesan

c. sliced pepperoni

Italian seasoning

parsley,

better than expected! I was looking for new recipes, and I came across this one, which I happened to have all the stuff for. Delicious and super quick to cook up. This would be a good one for tweens to learn, because it's easy for them to make themselves if they get hungry.

Kids loved it and also a great appetizer for a crowd!

I'm betting there is a lot more people who love pepperoni than not!  Why even go negative like that? Sounds like a great recipe for the Granddaughters and I this weekend! They LOVE pepperoni!

2 stars, didn't like, won't make again.  Sounds easy since it's mostly store-bought stuff, but with the frying, flipping & broiling it wasn't a snap to make.  Used 8" tortillas (medium?), 1/3 c pizza sauce was good amount, but I thought the 1/2 cup parmesan was too much, so cut back to 1/4 cup & it was still way too salty.  Made one w/pepperoni (my fave) and one w/sausage (hubby's fave), and neither version was helped by the extra garlic.

https://streaming.hearstdigitalstudios.com/fb1a9bf9-532a-4257-9bf2-7577464d1679/video_rover_16x9_1080p_hd_1543848209_34593.mp4

The easiest way to make pizza at home is to make it a quesadilla—seriously! The pizzadilla is the most genius food mash-up ever.

Pizzadilla Is The Best Of Both Worlds

This Spinach and Feta Tortellini is fresh, flavorful, and ready in less than 30 minutes. Cheese tortellini is tossed in a zesty marinara sauce and sprinkled with fresh spinach and crumbled feta cheese. Easy to make and perfect for busy weeknights, this warm and comforting pasta will fill you up and keep you coming back for more!

Spinach And Feta Tortellini

(20 ounce) package fresh tortellini

baby spinach

cherry tomatoes

(15 ounce) container Buitoni Marinara Sauce (or sauce of choice)

feta cheese

Spinach and Feta Tortellini

Cook Buitoni Three Cheese Tortellini according to package directions. Drain, toss with a touch of olive oil, and set aside.

In a large skillet, heat olive oil over medium heat. Add spinach and tomatoes, saute until spinach is wilted and tomatoes start to blister.

Turn heat to low, add cooked tortellini and Buitoni Marinara Sauce. Stir until combined and heat over low until warmed.

Remove from heat. Add feta cheese and stir to combine. Serve immediately.

Cauliflower rice and a coconut cream and hot sauce chicken glaze pack flavor into this healthy dinner recipe.

Caribbean Chicken and "Rice"

c. riced cauliflower

water

skinless, boneless chicken-breast cutlets

c. sweetened cream of coconut

tbsp. Hot sauce

limes, halved

black beans,

Cilantro, chopped,

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Thai Coconut Vegetable Curry Recipe by Tasty

coconut oil

red onion, thinly sliced

jalapeno,

orange bell pepper, seeded and cut into thin strips

eggplant, ends trimmed, diced

red curry paste

brown sugar

13.5 oz light coconut milk

oz tomato

13.5 oz chickpeas, drained and rinsed

oz baby spinach

cilantro,

brown rice,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.

Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.

Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.

Garnish the curry with cilantro and serve over brown rice.

Nutrition
Calories: 212
Total fat: 7 grams 
Sodium: 368
Total carbs: 34 grams 
Dietary fiber: 8 grams 
Sugars: 10 grams 
Protein: 7 grams

https://vid.tasty.co/output/121160/landscape_480/1545440108

When fresh tomatoes are at their peak, this is the perfect summery pasta recipe. The heat from the pasta just warms the chopped cherry tomatoes to make a simple dinner.

fresh tomato pasta

lb pasta (linguine or penne recommended)

lb tomatoes (any kind you prefer)

Salt & Pepper

tbsp red wine vinegar

onion

baby arugula

parmesan

Place a large pasta pot filled 2/3 with...

Place a large pasta pot filled 2/3 with water over high heat and bring to a boil. Add a few pinches of salt to the water. Cook the pasta for the lowest time listed on the package.

Meanwhile, chop the tomatoes into small bite-sized pieces...

Meanwhile, chop the tomatoes into small bite-sized pieces and place them in a large heatproof mixing bowl. Sprinkle salt and pepper over the top. Add the olive oil, red wine vinegar, to the bowl and toss gently together.

Thinly slice the onion if using. Add it...

Thinly slice the onion if using. Add it to the mixing bowl and toss.

Drain the pasta and then immediately place the...

Drain the pasta and then immediately place the pasta on top of the tomato mixture in the bowl. Let the heat of the pasta warm the veggies for 2 - 3 minutes and then gently toss the noodles with the dressing.

Gently stir in the arugula. Serve with grated...

Gently stir in the arugula. Serve with grated parmesan over the top.

Perfect for an easy dinner or weekend breakfast, this salami and broccolini frittata will be a new family fav!

Salami and broccolini frittata recipe

eggs

(1/3 cup) thickened cream

(1/2 cup) pre-grated extra sharp parmesan

broccolini

pre-sliced pepperoni salami

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

5348771529001-5599657775001

Quick, easy, delicious Thai noodles in just 10 minutes!

10-Minute Peanut Thai Noodles

rice noodles

tbsp peanut butter (crunchy

garlic

soy sauce

sriracha (1/2 tablespoon for less spicy)

lemon juice

honey

sesame oil

Optional toppings: sesame seeds, green onions, crushed peanuts, lime wedges, sliced red peppers.

Boil rice noodles as per package instructions.

While the noodles are cooking, add the remaining ingredients (minus the optional toppings) to a blender and mix until smooth.

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