Easy Recipes

Instructions:

1. In a bowl, mix the flour, sugar, baking powder, and salt.

2. In another bowl, whisk the milk, egg, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined.

4. Heat a pan over medium heat and lightly grease it.

5. Pour 1/4 cup of batter onto the griddle and cook until bubbles form, then flip and cook until golden brown.

Instructions:

1. In a glass or bowl, layer 1/3 cup of Greek yogurt.

2. Add a layer of granola on top of the yogurt.

3. Add a layer of mixed berries.

4. Repeat the layers until you reach the top of the glass.

5. Drizzle with honey if desired.

Instructions:

1. Heat the oil in a large nonstick frying pan or cast iron skillet over medium heat until shimmering. Add the turkey bacon and cook for about 10 minutes. Remove the bacon

2. Add in the potatoes and cook until warmed through and browned, about 5 minutes. Transfer the potatoes to a large bowl and set aside. Wipe out the pan with paper towels.

3. Crack and mix the eggs with the milk and add in a drizzle of salt to season. Heat the butter in the same pan over medium-low heat until melted. Pour in the egg mixture.

4. Let eggs sit undisturbed until they start to set around the edges, about 2 minutes. Push the set eggs from the edges into the center. Spread the uncooked eggs back into an even layer. Repeat, pushing the set eggs from the edges into the center every 30 seconds until almost set, for a total cooking time of 8 to 10 minutes. (The top of the eggs should still be slightly wet.)

5. Remove the pan from the heat. Assemble the burritos by heating up the tortilla, placing the cheese, then potatoes and turkey bacon, then finally topping it with the eggs. Lastly, wrap the burritos up.

Instructions:

1. Toast the slices of bread to your preference.

2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

3. Mash the avocado with a fork and mix in the lemon juice, salt, and pepper.

4. Spread the avocado mixture evenly over the toasted bread.

5. Top with red pepper flakes and sliced cherry tomatoes or radishes if desired.

Instructions:

1. In a large bowl, combine the romaine lettuce, croutons, and Parmesan cheese.

2. Top with the sliced grilled chicken breast.

3. Drizzle with Caesar dressing and toss to combine.

Instructions:

1. Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat.

2. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan.

3. In same skillet, heat 2 tablespoons sesame oil and remaining 1 tablespoon olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes.

4. Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining 2 tablespoons sesame oil.

Instructions:

1. Divide beef into 6 portions about 2 1/2 ounces each. Top each tortilla with a portion of beef. Using a fork, flatten beef on top of tortilla into an even layer, leaving a 1/2" border. Sprinkle with 1/2 teaspoon burger seasoning; season with a pinch of salt.

2. In a large skillet over medium-high heat, heat 2 tablespoons oil and swirl pan to coat. Arrange 2 tacos beef side down and press into skillet to flatten with a sturdy spatula or burger press. Cook, undisturbed, until beef is browned and cooked through, 2 to 3 minutes.

3. Flip tacos, top each with a slice of cheese, and cook until cheese is slightly melty, about 1 minute more. Transfer to a baking sheet. Repeat with remaining 4 burger tacos.

4. Top each taco with burger sauce, pickles, lettuce, onion, and sesame seeds.

Instructions:

1. Boil pasta in half the recommended water and cook it to al dente. Save 1 cup of pasta water.

2. In a wok or skillet over low to medium heat, add 1 Tbsp butter and minced garlic. Sauté the garlic until soften.

3. Add the Gochujang paste to the wok, and work it into the butter. Then add 1/2 cup of water to smooth out the sauce.

4. Add 1/2 tbsp of soy sauce, along with 1 cup of coconut milk and stir it until completely mixed.

5. Add the pasta and stir until all pasta is coated and the sauce thickens.

6. Turn off the heat, and add parmesan cheese and mix it until combined.

7. Garnish with chives and enjoy

Instructions:

1. Cook the spaghetti according to package instructions. Drain and set aside.

2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.

3. Add the ground beef and cook until browned.

4. Stir in the chopped tomatoes and tomato paste. Season with salt and pepper.

5. Simmer for 15-20 minutes, stirring occasionally.

6. Serve the Bolognese sauce over the cooked spaghetti. Top with fresh basil and grated Parmesan cheese if desired.

Instructions:

1. Wash and cut up all the veggies into thin slices. Set aside.

2. Cut the lemon in half, squeeze out juice and mix with coriander, honey and soy sauce.

3. Heat oil in a pan. Fry the meat for about 2 minutes while turning. Add garlic and fry until aromatic.

4. Add the veggies, fry for about 5 minutes, stir occasionally.

5. Add soy sauce mixture and spring onions. Finally, cook for about 2 more minutes.

Instructions:

1. Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook until the gnocchi begins to rise to the top. Remove the gnocchi from the pot.

2. Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.

3. Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas.

4. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired.

5. Add soy sauce mixture and spring onions. Finally, cook for about 2 more minutes.

Instructions:

1. Preheat the oven to 350 degrees F.

2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.

3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.

4. Wipe the skillet and add 2 tablespoons olive oil. Add the onions and chopped peppers and cook for 3 to 4 minutes (until soft). Add the garlic and zucchini and cook for 1 minute. Add the tomatoes and season with salt and red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

5. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with some olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, for 15 to 20 minutes.