5 Quick and Easy Weeknight Recipes

5 Quick and Easy Weeknight Recipes

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As school starts back up and summer starts winding down, life can get pretty hectic. Sometimes, the last thing any of us feel like doing at the end of the day is cooking a fancy, time-consuming dinner. Lucky for us, we don’t have to! There are so many recipes out there that are super yummy and take next to no time to make.

5 quick and easy weeknight recipes that are sure to make your taste buds happy:

Broccoli and Ricotta Pasta

1 head broccoli, cut into florets

¾ cup ricotta

¼ cup grated parmesan cheese

¼ teaspoon dried thyme

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Directions:

Add broccoli to large pot of boiling salted water and cook until tender, or about 3 minutes. Remove broccoli from pot and set aside. Add pasta to boiling water and cook according to package directions. In a medium bowl, mix ricotta, parmesan, and thyme, and set aside. In a separate pan, heat oil up over medium-high heat. Add in garlic and cook until fragrant, about 1 minute. Take reserved broccoli, season with salt and pepper, and add to pan with garlic, cooking for an additional minute. When pasta is cooked, drain it, but make sure to save about ¼ cup of pasta water. Return pasta to pot and stir in both broccoli and ricotta mixtures. Add reserved pasta water, as needed, to add more moisture. Enjoy!

Taco Grilled Cheese

Ingredients:

2 tablespoons butter

4 slices bread

4 slices cheddar cheese

1 cup ground beef, cooked and seasoned with taco seasoning

3 tablespoons salsa

Lettuce, shredded, optional

Tomato, diced, optional

Sour cream, optional

Directions:

Butter one side of each side of bread and set aside. Place two of the slices of bread, butter side down, in a large pan over medium heat. Top each slice of bread in pan with 1 slice of cheddar, half of seasoned ground beef, 1 ½ tablespoons of salsa, lettuce, tomato, sour cream, and remaining cheese. Cover each sandwich with remaining slice of bread, butter side up. Cook for about 4 minutes on each side, or until both sides are golden brown and cheese is melted. You’ll never look at grilled cheese the same again!

 

Kielbasa and Potato Skillet

Ingredients:

2 tablespoons olive oil

2 russet potatoes, washed and diced

Salt and pepper, to taste

1 (16-ounce) package kielbasa, cut into rounds

2 bell peppers, diced (any color)

1 onion, diced

Directions:

In a large skillet—cast iron works best—heat 1 tablespoon of olive oil over medium-high heat. Carefully add potatoes to skillet, and salt and pepper to taste. Cook potatoes, stirring occasionally, until they are golden brown, or about 10 minutes. Set potatoes aside. Add remaining olive oil to skillet and cook kielbasa over medium-high heat until browned, or about 7 minutes. Remove kielbasa from pan and set aside. Add peppers and onions to skillet and cook, stirring occasionally until they start to soften, or about 5 minutes. Stir potatoes and kielbasa into skillet with peppers and onions. Bon appetit!

Beef and Snow Pea Stir Fry

Ingredients:

1 pound thin-sliced beef, cut into strips

⅓ cup soy sauce (reduced sodium tastes best)

⅓ cup chicken broth

2 cloves garlic, minced

1 teaspoon cornstarch

1 ½ cups snow peas

4 teaspoons canola oil, divided

Directions:

Add beef to Ziploc bag and set aside. In a medium bowl, stir together soy sauce, chicken broth, and garlic. After reserving ¼ cup of mixture, add to bag with beef, seal it, and shake it so that beef is evenly coated. Refrigerate for a half hour or so. Add cornstarch to a small bowl and gently stir in reserved soy sauce mixture. Continue to stir until smooth then set aside. In a large skillet, heat 2 teaspoons of oil over medium to medium-high heat. Once oil is hot, add snow peas and stir fry until they’re bright green, or about 4 to 5 minutes. Remove snow peas from skillet and set aside. Heat remaining oil in skillet on medium to medium-high. Drain beef and add to skillet. Cook for about 2 minutes then add cornstarch mixture. Bring to a boil and cook, stirring frequently, until sauce starts to thicken, or about 2 minutes. Then add in snow peas. Serve over rice and you got yourself a winner!

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Chicken Noodle Bake

Ingredients:

2 ½ cups rotisserie chicken, shredded

16 ounces egg noodles, cooked according to package directions

1 can condensed cream of chicken soup

1 cup sour cream

2 large carrots, chopped

½ cup frozen peas

¼ cup onion, chopped

Salt, pepper, and garlic salt, to taste

Directions:

Preheat oven to 350. Place chicken and noodles in a greased 13×9 baking dish. In a medium bowl, mix soup, sour cream, carrots, peas, and onion. Pour soup mixture over chicken and noodles. Add salt, pepper, and garlic salt to taste. Cover with aluminum foil and bake for a half hour or so.

Image Source: BigStock

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