simple dinner

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

olive oil

c. sweetened cream of coconut

tbsp. Hot sauce

limes, halved

black beans,

Cilantro, chopped,

Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole

Sweet Potato And Black Bean Burritos Recipe by Tasty

sweet potatoes,

olive oil,

½ teaspoon smoked paprika

garlic powder

kosher salt,

pepper,

½ medium yellow onion, diced

jalapeño,

garlic,

chili powder

cumin

cayenne pepper,

oz black beans, 1 can, drained and rinsed

corn

flour tortillas

lettuce, chopped,

tomato,

cheddar cheese,

guacamole,

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Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.

Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.

Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.

To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.

https://vid.tasty.co/output/124095/landscape_480/1549053910

A simple flatbread and lamb mince goes a long way with this flavourful kofta recipe.

Easy lamb kofta with feta flatbreads recipe

lamb mince

za’atar,

lemons

parsley, stalks chopped, leaves

garlic cloves, crushed

Lebanese

(280 grams) thick Greek-style yoghurt, plus extra to serve

(225 grams) self-raising flour, plus extra to dust

feta, crumbled

tbs extra virgin olive oil, to fry

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6162909913001&=domain=del

5348771529001-6162909913001

When the weather starts heating up, we like to serve these fresh tofu spring rolls with avocado and mango. They&#39;re quick (ready in just 30 minutes), easy, and the only cooking required is some water heated in a tea kettle.

Tofu Spring Rolls with Mango and Avocado

rice noodles

firm tofu (drained)

mango

English cucumber

avocado

basil

cilantro

rice paper spring roll wrappers

Cook rice noodles according to package OR place in dish, pour boiling water to cover, and allow to soften for 15 minutes. Drain thoroughly.

In the meantime, cut tofu, mango, cucumber, and avocado into thin slices.

Chop herbs.

Fill a wide, shallow dish with warm water to soak rice wrappers in.

Assemble rolls one at a time. Start by soaking the rice wrapper in warm water until softened (this will only take a few seconds). Place a slice or two of tofu, mango, cucumber, and avocado in the middle of the wrapper, about ⅓ of the way from the bottom. Top with a small handful of rice noodles. Sprinkle with a large pinch of basil and cilantro. Roll the spring roll as you would a burrito.

This simple stew is incredibly satisfying and tastes amazing. It's quick to prepare and has a ton of nutrients you'll love.

Red Lentil Stew

T oil

onion, chopped

T ginger, fresh grated

c vegetable or chicken stock

c red lentils,

carrots,

tomatoes

salt and pepper

Heat oil in a heavy pot while you...

Heat oil in a heavy pot while you chop onion.

Add onion and cook, stirring periodically. Mince garlic...

Add onion and cook, stirring periodically. Mince garlic while onion cooks. Once onion softens, add garlic and grate in ginger. Cook 1 minute.

Rinse lentils, then add lentils and stock, along...

Rinse lentils, then add lentils and stock, along with diced tomatoes (and their juice).

Bring to a simmer, partially covered. After five...

Bring to a simmer, partially covered. After five minutes of simmering, add chopped carrots. Stir lentils periodically, cooking ten more minutes until tender but not falling apart.

Add salt and pepper to taste, and serve...

Add salt and pepper to taste, and serve immediately. This goes great alone or with rice.

This Instant Pot butter chicken recipe is so flavorful and easy to make, it will definitely land on your weeknight meal list. In under an hour, you will have perfectly tender chicken covered in a rich curry sauce. Serve over basmati rice, with garlic naan on the side, to complete this yummy dish.

Instant Pot Butter Chicken Recipe by Tasty

lb boneless, skinless chicken thighs

kosher salt, salt, divided

black pepper,

unsalted butter

onion, finely chopped

ginger, 2 inch () peeled and minced

paprika

½ tablespoons garam masala

curry powder

oz tomato

plain whole milk yogurt

basmati rice, cooked,

naan bread,

cilantro,

On a cutting board, pat the chicken thighs dry with paper towels. Season chicken on both sides with 1 teaspoon salt and black pepper to taste. Set aside.

Set Instant Pot to high on the sauté setting. Melt the butter in the pot, then add the onion and sauté until it begins to soften, 4 minutes. Add the garlic and ginger and cook until softened, stirring occasionally, 2 minutes.

Add the remaining 3 teaspoons salt, the paprika, garam masala, and curry powder. Cook, stirring, until the spices are aromatic and toasted, about 1 minute.

Add the crushed tomatoes and the chicken and stir to combine. Place the lid on the Instant Pot and seal to close. Set the machine to pressure cook on high and cook for 5 minutes.

Turn off the Instant Pot and let it vent naturally for 10 minutes. Then turn the quick release seal to “vent” and allow any remaining steam to vent.

Remove the lid. Using tongs, transfer the chicken to a cutting board. When cool enough to handle, cut into bite-sized pieces.

Set the machine to high on the sauté setting. Cook sauce until it is reduced by half, 10–15 minutes.

. Add the yogurt to the sauce and stir to combine. Return the chicken to the pot and stir to coat completely with sauce.

Serve chicken with basmati rice and naan and garnish with cilantro.

https://vid.tasty.co/output/130209/landscape_480/1555524592

Quick dinner idea that can even be made from frozen! Super flavorful chicken tacos!

Instant Pot Shredded Chicken Tacos

5-6 large boneless skinless chicken breasts

Lime seasoning

salt

garlic salt

onion powder

pepper

onion,

apple cider

salsa

can diced tomatoes with green chilies

taco seasoning

Place the oil into the bottom of your...

Place the oil into the bottom of your Instant Pot, and turn on the Saute mode. While it is heating, liberally season your chicken breasts with the chili lime seasoning, salt, pepper, garlic salt, and onion powder. Brown the chicken breasts on each side.

Once the breasts are browned, remove from the...

Once the breasts are browned, remove from the pot, set aside, and add the sliced onion. Saute for 3-4 minutes, stirring frequently.

Add the dry hard cider, diced tomatoes, cilantro,...

Add the dry hard cider, diced tomatoes, cilantro, and salsa. Place the chicken into this mixture, replace the lid, and change the function of your pot to Manual and set the timer to 8 minutes.

Once the pot is finished, do a quick...

Once the pot is finished, do a quick release of the pressure and remove the chicken from the pot.

Shred the chicken with two forks, and return...

Shred the chicken with two forks, and return to the pot. Turn the pot to saute, and add the taco seasoning packet. Stir constantly for 2 minutes until the mixture is slightly thickened.

Serve with your favorite taco fixings, and enjoy!

This comfort-food meal of corned beef and cabbage cooks to delicious juicy tenderness with the help of a pressure cooker. My Ninja Foodi makes it easy and effortless. When it’s this simple, there’s no need to wait for a special occasion to make it!

Ninja Foodi Corned Beef and Cabbage

beef

chicken stock

balsamic vinegar

onion, diced

thyme leaves

bay leaves

½ pounds gold baby potatoes, scrubbed

green cabbage,

For glaze, if desired:

brown sugar, packed

dijon mustard

Place brisket in the cooker pot with the...

Place brisket in the cooker pot with the fat-side down. Add seasoning packet, stock, balsamic vinegar, onion, garlic, thyme, and bay leaves. 

Cover the cooker with a lid and set...

Cover the cooker with a lid and set the valve to sealing. 

Set the electric pressure cooker to manual or...

Set the electric pressure cooker to manual or “pressure cook” for 1 hour and 15 minutes or 75 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, allow the pressure to naturally release for 10 minutes before quick release.

Remove the brisket from the cooker and keep...

Remove the brisket from the cooker and keep it warm. Also, remove the garlic and bay leaves.

Add the potatoes, carrots, and cabbage to the...

Add the potatoes, carrots, and cabbage to the pot with the liquid. Cover the cooker with a lid and set the valve to sealing. 

Set the electric pressure cooker to manual or “pressure cook” for 3 minutes. Press start/stop to begin the cooking cycle. Once the cycle is complete, quick release the pressure.

To make the glaze: In a small saucepan,...

To make the glaze: In a small saucepan, heat the brown sugar and water over medium-high heat until it comes to a boil. Stir in the mustard and continue cooking until the sauce is reduced about 2 to 3 minutes.

Place the corned beef brisket over the vegetables...

Place the corned beef brisket over the vegetables and pour the glaze over the corned beef. Replace the crisping lid and set the Air Crisp function to 400 degrees. Cook for 20 minutes.

Remove brisket and allow to rest for 15...

Remove brisket and allow to rest for 15 minutes prior to slicing.

To serve, slice brisket against the grain. Serve...

To serve, slice brisket against the grain. Serve with vegetables and mustard, if desired.

This zucchini goat cheese pasta is a love letter to summer produce. It's inspired by Jennie Cook's recipe for zucchini butter and couldn't be simpler to make or enjoy.

Five Ingredient Zucchini Goat Cheese Pasta

T extra virgin olive oil

zucchini

tsp kosher salt

lb dried pasta, short shapes are best

goat cheese,

C chopped parsley (or other tender herb)

lemon

Heat the oil in a large skillet over medium low heat. Add the zucchini and salt. Cook for 30 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pan (lowering the heat if it does).  Until most of the liquid that the zucchini leaches out has been evaporated and the zucchini takes on a jammy consistency. Set aside.

Boil the pasta in a large pot of heavily salted water until just al dente. Reserve about a cup of the water and drain the pasta. Add the pasta to the pan with zucchini butter and toss with half of the reserved pasta cooking liquid over medium heat. Add the goat cheese, parsley, lemon zest, and lemon juice. Stir to combine, adding more pasta water if necessary.

As another person who photographs all her food before it actually makes it to the table, I think this recipe might actually be too good for me to photograph it. I'd probably have to eat it directly over the stovetop like a heathen. A+

Made this tonight and added some sautéed mushrooms and pine nuts. Love it! Light, great flavor and uncomplicated.

This was great and so easy! Thank you for helping me to use my zucchini and goat cheese!! I added a few cherry tomatoes when I blended the pasta in and cooked the zucchini with some red pepper flakes and garlic - yum!

Tender chunks of beef, aromatic vegetables, and a rich, savory broth come together in a pot of pure deliciousness. Serve it up with a side of crusty bread and get ready to warm your soul with each spoonful.

Top 11 simple dinner recipes from across the web

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

Top Tags

Caribbean Chicken and "Rice"

Sweet Potato And Black Bean Burrito...

Easy lamb kofta with feta flatbread...

Tofu Spring Rolls with Mango and Av...

Red Lentil Stew

Instant Pot Butter Chicken Recipe b...

Instant Pot Shredded Chicken Tacos

Ninja Foodi Corned Beef and Cabbage

Five Ingredient Zucchini Goat Chees...

Classic Beef Stew Recipe by Tasty

Chicken Cotoletta As Made By Anna O...

Top 11 simple dinner recipes from across the web

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

Top Tags

Caribbean Chicken and "Rice"

Sweet Potato And Black Bean Burrito...

Easy lamb kofta with feta flatbread...

Tofu Spring Rolls with Mango and Av...

Red Lentil Stew

Instant Pot Butter Chicken Recipe b...

Instant Pot Shredded Chicken Tacos

Ninja Foodi Corned Beef and Cabbage

Five Ingredient Zucchini Goat Chees...

Classic Beef Stew Recipe by Tasty

Chicken Cotoletta As Made By Anna O...

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