The next time you find yourself hungry without a meal plan, try one of these delicious and easy recipes! They’re good for you, easy to make, and they look and taste amazing.
20 Minute Honey Garlic Shrimp
1/3 cup honey
1/4 cup soy sauce (I use reduced sodium)
1 Tablespoon minced garlic
1 teaspoon minced fresh ginger
1 lb medium uncooked shrimp, peeled & deveined
2 teaspoons olive oil
Chopped green onion for garnish
Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl. Place shrimp in a large zipped-top bag or bowl and pour half of the marinade mixture over, stirring to combine. Set the shrimp in the refrigerator to marinate for at least 15 minutes or up to 12 hours. Cover and refrigerate the rest of the marinade for step 3.
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet and discard the used marinade. Cook shrimp on one side until pink (about 45 seconds) and flip over. Pour in remaining marinade and cook it all until shrimp is cooked through, about one minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent with brown rice and steamed veggies on the side.
2–3 large portobello mushrooms
2 bell peppers
1 Tbsp. taco seasoning (see below)
Juice of 1/2 lime
1 Tbsp. olive oil
6 corn tortillas
Toppings of choice: avocado/guacamole, pico de gallo, cheese, sour cream
Taco seasoning (yields about 3 Tbsp)
1 Tbsp. chili powder
1 1/2 Tsp. cumin
1 Tsp. oregano
1 Tsp. onion powder
1 Tsp. garlic powder
1 Tsp. paprika
1/2 Tsp. salt
1/4 Tsp. cayenne pepper (optional, to add heat)
Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices. Thinly slice bell peppers and onion. Make taco seasoning by mixing all ingredients together in a bowl.
In a large skillet over medium heat, add 1 Tbsp. olive oil and the peppers and onions. Cook about 2 minutes. Add mushrooms and 1 tablespoon taco seasoning. Cook another 7–8 minutes, stirring occasionally until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.
Warm the tortillas if desired. Spoon the fajita mixture into the center of tortillas and serve with toppings of choice.
Sausage Egg Roll In A Bowl
1 pound ground pork sausage
6 cups coleslaw mix or shredded cabbage
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1/4 cup chopped green onions
1 tablespoon sesame oil
Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3–4 minutes or until cabbage has softened a bit.
Remove from the heat and top with the green onions and drizzle with sesame oil. Serve immediately.
Creamy Sun Dried Tomato Parmesan Chicken
2 large boneless and skinless chicken breasts, halved horizontally to make 4 fillets
2 tablespoons flour
2 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
2 tablespoons minced garlic
7 oz jarred sun dried tomato strips in oil, drained (reserve 2 tablespoons of oil for cooking)
1 cup sliced mushrooms
2 tablespoons reserved sun dried tomato oil (or olive oil)
1 1/2 cups milk (reduced fat or full-fat milk) or evaporated milk
1 tablespoon cornstarch mixed with 2 tablespoons of milk
⅓ cup fresh grated parmesan cheese
2 teaspoons Italian herbs
2 tablespoons fresh shredded basil, to serve
In a shallow bowl, combine the flour, parmesan cheese, salt, and pepper. Dredge in the flour mixture; shake off excess and set aside.
Heat 1 tablespoon of the reserved oil in a large skillet over medium-high heat until hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 5–6 minutes each side, depending on the thickness of your chicken). Transfer onto a warm plate.
Add the remaining 1 tablespoon of oil to the skillet; sauteé the garlic until fragrant, about one minute. Add the sun dried tomatoes and mushrooms; fry until the mushrooms are just soft.
Reduce heat to low-medium heat, add the milk, and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to your taste and add the milk/cornstarch mixture to the center of the pan. Continue to simmer while quickly stirring the mixture through until the sauce thickens. (Only use cornstarch if using milk for your sauce.)
Add in the parmesan cheese; allow the sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan; sprinkle with the fresh basil and a little extra pepper (optional), and serve over pasta, rice or steamed vegetables.
You can substitute milk with almond, rice, oat, or coconut milk. Alternatively, use half-and-half or a reduced fat cream. If using cream in place of milk, do not add the cornstarch mixture. You won’t need it.
Hibachi Steak Lettuce Wraps
16 ounces steak, cut into bite sized pieces
1/8 tsp salt, pepper and garlic powder
1 tbsp vegetable or canola oil
2 tbsp salted butter
1 tbsp soy sauce
1 box Uncle Ben’s Long Grain & Wild Rice, Fast Cook Recipe
5 tbsp sriracha mayonnaise
Lettuce leaves, for wraps
Cook rice according to package instructions.
In a large skillet, heat oil on medium high until it just begins to smoke.
Season steak pieces with salt, pepper and garlic powder. Add to hot skillet. Allow to sear for 1 to 1.5 minutes, or until the side is lightly caramelized, then flip each piece and sear for another 1 to 1.5 minutes. Add butter and soy sauce, saute for up to a minute until the butter is melted. This should get the steak to about medium rare (using 1 minute on each side) or medium well (using 1.5 minutes on each side).
In each lettuce leaf, layer rice, steak and sriracha mayo. Serve while the steak is still hot.