15 Dinner Recipes Ready in 15 Minutes Flat

For those seeking quick and delicious dinners, there are 15 recipes that can be prepared in just 15 minutes. Highlights include savory Garlic Butter Shrimp Pasta, vibrant Mediterranean Chickpea Salad, and zesty One-Pan Chicken Fajitas. Each dish is designed to be nutritious and satisfying, perfect for busy lifestyles. With options like Veggie Stir-Fry with Tofu and Quick Beef Tacos, there’s something to please everyone at the table. More delightful surprises await ahead.

Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta is a quick and delectable dish that combines the richness of butter with the freshness of garlic, all tossed with succulent shrimp and pasta. This recipe is ideal for busy weeknights or when you want to impress guests without spending hours in the kitchen.

With a preparation time of just 15 minutes, this meal is perfect for both novice cooks and seasoned chefs looking for a satisfying and speedy dinner option.

Ingredients

• 8 ounces spaghetti or linguine
• 1 pound shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Grated Parmesan cheese, for serving (optional)

Cooking Steps

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
2. Sauté the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, red pepper flakes, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
3. Combine Everything: Once the shrimp is cooked, add the drained pasta to the skillet along with the reserved pasta water, chopped parsley, and lemon juice. Toss everything together until well combined and heated through.
4. Serve: Plate the pasta and shrimp mixture, and sprinkle with grated Parmesan cheese if desired. Enjoy immediately!

Variations and Tips

• For a lighter option, swap out the butter for olive oil.
• Add vegetables such as spinach, cherry tomatoes, or asparagus for added flavor and nutrition.
• Adjust the level of spice by increasing or decreasing the red pepper flakes, or omit them entirely for a milder dish.
• Experiment with different types of pasta, like whole wheat or gluten-free, to suit your dietary preferences.
• Enhance the flavor by adding a splash of white wine after cooking the shrimp and letting it reduce before adding the pasta.

One-Pan Chicken Fajitas

One-Pan Chicken Fajitas are a quick and flavorful dish that makes a perfect weeknight dinner option for busy families or individuals looking for a satisfying meal without spending hours in the kitchen. With a preparation time of just 15 minutes, this recipe is ideal for anyone who wants to enjoy a delicious and healthy meal in no time.

The colorful bell peppers, tender chicken, and zesty spices come together in one pan, making cleanup a breeze while delivering a mouthwatering taste.

Ingredients:

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• Flour or corn tortillas, for serving
• Optional toppings: avocado, sour cream, salsa, cilantro, lime wedges

Cooking Steps:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the sliced chicken to the skillet and sprinkle with chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Stir to coat the chicken evenly with the spices.
3. Cook the chicken for about 5 minutes, stirring occasionally, until it’s no longer pink in the center.
4. Once the chicken is cooked, add the sliced bell peppers and onion to the skillet. Sauté for another 5-7 minutes, until the vegetables are tender and slightly caramelized.
5. Remove from heat and serve immediately in warm tortillas, topped with your choice of avocado, sour cream, salsa, cilantro, or lime wedges.

Variations and Tips:

• For a spicy kick, add sliced jalapeños or a dash of cayenne pepper to the chicken mixture.
• You can substitute the chicken with shrimp or tofu for a different protein option.
• Experiment with different types of bell peppers or add other veggies like zucchini and mushrooms.
• Serve with a side of black beans or rice for a more filling meal.
• If you’re short on time, pre-slice the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to cook.

Caprese Salad With Balsamic Glaze

Caprese Salad with Balsamic Glaze is a revitalizing and vibrant dish that perfectly exemplifies the flavors of Italy. This classic salad, featuring fresh mozzarella, ripe tomatoes, and fragrant basil, is ideal for anyone looking for a quick, healthy, and delicious meal or appetizer.

With a prep time of just 15 minutes, it’s an excellent choice for busy weeknight dinners, summer parties, or even a light lunch.

Ingredients:

• 2 large ripe tomatoes
• 8 oz fresh mozzarella cheese
• Fresh basil leaves
• 2 tablespoons balsamic glaze (store-bought or homemade)
• Extra virgin olive oil (for drizzling)
• Salt and pepper to taste

Cooking Steps:

1. Begin by washing the tomatoes and basil leaves. Pat the basil leaves dry with a paper towel.
2. Slice the tomatoes into thick rounds and the fresh mozzarella into similar-sized slices.
3. On a serving platter, arrange the tomato and mozzarella slices in a circular pattern, alternating them for a beautiful presentation.
4. Tuck whole basil leaves in between the layers of tomato and mozzarella, adding a delightful aroma and flavor.
5. Drizzle the balsamic glaze over the salad, followed by a drizzle of extra virgin olive oil for added richness.
6. Season with salt and pepper to taste before serving.

Variations and Tips:

• For a twist on the classic Caprese, try adding sliced avocado or using heirloom tomatoes for a colorful presentation.
• If you prefer more crunch, consider adding sliced cucumbers or a handful of mixed greens.
• To make your own balsamic glaze, simmer balsamic vinegar in a saucepan over low heat until it reduces to a thick syrupy consistency (about 10-15 minutes).
• For a protein boost, add grilled chicken or prosciutto to make it a complete meal.
• Serve immediately after assembly to keep the ingredients fresh, or prepare the components ahead of time and assemble just before serving.

Veggie Stir-Fry With Tofu

Veggie stir-fry with tofu is a quick, healthy, and vibrant dish packed with colorful vegetables and protein-rich tofu, making it perfect for busy weeknights or as a nutritious meal for those who follow a plant-based diet.

With a preparation time of just 15 minutes, this dish is not only easy to make but also customizable, making it a hit for both family dinners and solo meals.

Ingredients:

• 1 block of firm tofu, drained and pressed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, thinly sliced
• 1 cup snap peas
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 inch ginger, grated
• Optional: sesame seeds for garnish

Cooking Steps:

1. Begin by cutting the tofu into bite-sized cubes. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add the tofu cubes to the skillet and sauté for about 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set it aside.
3. In the same skillet, add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Add the sliced bell pepper, broccoli florets, carrots, and snap peas to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
5. Return the tofu to the skillet and pour the soy sauce over the mixture. Toss everything together and cook for an additional 1-2 minutes to heat through.
6. Remove from heat, garnish with chopped green onions and sesame seeds if desired, and serve immediately.

Variations and Tips:

• Feel free to experiment with any veggies you have at hand, such as zucchini, mushrooms, or spinach.
• For added flavor, consider marinating the tofu in soy sauce or teriyaki sauce for 15-30 minutes before cooking.
• This dish pairs well with cooked rice, quinoa, or noodles. You can prepare these in advance to save time.
• To make the dish spicy, add red pepper flakes or drizzle some sriracha when serving.

Quick Beef Tacos

Quick Beef Tacos are a delicious and satisfying meal that can be prepared in just 15 minutes, making them perfect for busy weeknights or last-minute gatherings.

These flavorful tacos are ideal for families or anyone looking for a quick and easy dinner option. With minimal prep and cooking time, you can have a mouthwatering meal ready in no time!

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 8 taco shells (hard or soft)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• Sour cream (optional)
• Salsa (optional)
• Fresh cilantro (optional)

Cooking Instructions:

1. In a skillet over medium heat, cook the ground beef, breaking it apart with a wooden spoon, until it’s browned, about 5 minutes.
2. Drain excess fat, then add the taco seasoning and water. Stir to combine and let it simmer for about 2-3 minutes until the sauce thickens.
3. While the beef mixture is simmering, prepare your taco shells according to package directions if needed, and chop the lettuce and tomatoes.
4. Assemble the tacos by filling each shell with the seasoned beef, followed by the shredded lettuce, diced tomatoes, and shredded cheese.
5. Top with sour cream, salsa, or cilantro if desired. Serve immediately and enjoy!

Variations and Tips:

• Vegetarian Option: Replace ground beef with black beans, lentils, or a plant-based meat substitute for a vegetarian version.
• Extra Flavor: Add a few dashes of hot sauce or chopped jalapeños to the beef for an extra kick.
• Taco Bar: Set up a taco bar with additional toppings like avocado, olives, corn, or guacamole for guests or family to customize their tacos.
• Prep Ahead: To save even more time, you can cook the beef and season it a day in advance, then simply reheat and assemble your tacos when it’s time to eat.

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon is a light and flavorful dish perfect for anyone looking to prepare a healthy meal in a hurry. This delectable entrée is packed with protein and omega-3 fatty acids, making it ideal for health-conscious individuals and busy families alike. With a total preparation and cooking time of just 15 minutes, you’ll have a restaurant-quality meal ready in no time.

Ingredients:

• 4 salmon fillets (4-6 ounces each)
• 2 tablespoons olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper to create the marinade.
3. Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is well-coated. Allow it to marinate for about 5 minutes.
4. Once your grill is ready, place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes, then carefully flip each fillet and grill for an additional 3-4 minutes, or until the salmon is cooked to your desired doneness and flakes easily with a fork.
5. Remove the fillets from the grill, and transfer them to a serving plate. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Variations and Tips:

• For an extra twist, you can add a teaspoon of smoked paprika or cayenne pepper to the marinade for a hint of heat.
• If you don’t have fresh herbs, substitute dried herbs (1 teaspoon each of dried parsley and dill).
• Serve the grilled salmon over a bed of mixed greens or alongside roasted vegetables for a complete meal.
• If you prefer, this recipe can easily be adapted for other types of fish like tilapia or trout.
• To save even more time, prepare the marinade in advance and store it in the refrigerator. Simply add the salmon when you’re ready to cook!

Avocado Toast With Poached Eggs

Avocado toast with poached eggs is a delightful, healthy dish that makes for a perfect breakfast, brunch, or light dinner. This recipe is ideal for anyone looking for a quick, nutritious meal packed with flavor and healthy fats. With a total preparation time of just 15 minutes, you can enjoy this delicious dish in no time.

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 2 large eggs
• 1 tablespoon of white vinegar
• Salt and pepper to taste
• Crushed red pepper flakes (optional)
• Fresh herbs (such as cilantro or parsley) for garnish
• Lemon juice (optional)

Cooking Steps:

1. Toast the Bread: Begin by toasting the slices of whole-grain bread in a toaster or under a broiler until they are golden brown and crispy.

2. Prepare the Avocado: While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork, and then season with salt, pepper, and a squeeze of lemon juice (if using) for added flavor.

3. Poach the Eggs: Fill a saucepan with water and bring it to a gentle simmer over medium heat. Add the tablespoon of white vinegar to the water. Crack each egg into a small bowl, then gently slide the eggs into the simmering water, one at a time.

Poach the eggs for about 3-4 minutes for runny yolks, or longer if you prefer them firmer. Use a slotted spoon to remove the eggs and drain any excess water.

4. Assemble the Toast: Spread the mashed avocado generously on each slice of toasted bread. Top each with a poached egg.

5. Garnish and Serve: Season eggs with additional salt, pepper, and crushed red pepper flakes if desired. Sprinkle fresh herbs on top for a burst of flavor and color. Serve immediately while the eggs are warm.

Variations and Tips:

• Add Extras: Customize your toast by adding slices of tomato, radish, or a sprinkle of feta cheese for extra flavor.
• Spicy Twist: For a spicy kick, drizzle sriracha or a chili oil on top of the assembled toast.
• Quick Poaching Alternative: If you’re short on time, you can easily fry the eggs instead of poaching.
• Avocado Alternatives: Swap out avocado for hummus or ricotta if you’re looking for a different flavor profile.

This avocado toast with poached eggs is not only quick to prepare but also wonderfully satisfying and full of nutritional benefits, making it a go-to meal for busy days. Enjoy!

Spinach and Feta Omelette

The Spinach and Feta Omelette is a delightful and nutritious dish that can be prepared in just 15 minutes, making it an ideal choice for a quick breakfast or light dinner.

Packed with protein, vitamins, and minerals, this omelette is perfect for busy individuals, health-conscious eaters, or anyone looking to enjoy a delicious meal in no time.

With its vibrant flavors and creamy feta cheese, this recipe is bound to please both the palate and the appetite.

Ingredients:

• 2 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• Optional: chopped onions or tomatoes for added flavor

Cooking Instructions:

1. In a medium bowl, whisk the eggs until well combined. Season with salt and pepper to taste.
2. Heat the olive oil or butter in a non-stick skillet over medium heat.
3. Once the oil is hot, add the chopped spinach to the skillet and sauté for about 2 minutes until wilted.
4. Pour the beaten eggs over the spinach, tilting the pan to guarantee even distribution.
5. As the eggs begin to set around the edges, sprinkle the crumbled feta cheese on top.
6. Cook for an additional 2-3 minutes until the eggs are fully set but still slightly moist on top.
7. Gently fold the omelette in half and slide it onto a plate. Serve hot.

Variations and Tips:

• Add a pinch of garlic powder or fresh garlic when sautéing the spinach for an extra kick of flavor.
• Incorporate other vegetables like bell peppers, mushrooms, or zucchini for added texture and nutrients.
• Try different cheeses, such as goat cheese or shredded cheddar, if feta isn’t available.
• Serve with whole-grain toast or a light salad for a more filling meal.
• For a creamy omelette, consider adding a splash of milk or cream to the beaten eggs.

Creamy Tomato Soup With Grilled Cheese

Creamy tomato soup with grilled cheese is a classic comfort food dish that is perfect for a quick weeknight dinner or a cozy lunch.

This delightful pairing combines the tangy flavors of tomato soup with the rich, gooey texture of melted cheese sandwiched between perfectly toasted bread. Ideal for families, this meal can be whipped up in just 15 minutes, making it an excellent option for busy days when time is limited.

Ingredients:

• 1 can (14 oz) of crushed tomatoes
• 1 cup of vegetable broth
• 1/2 cup of heavy cream
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• Salt and pepper to taste
• 4 slices of bread (your choice)
• 4 slices of cheese (cheddar, mozzarella, or your favorite)
• Butter for spreading on bread

Cooking Steps:

1. In a medium pot, heat olive oil over medium heat. Add the crushed tomatoes and vegetable broth, stirring well to combine.
2. Bring the mixture to a low simmer and then stir in the heavy cream, garlic powder, salt, and pepper. Let it simmer for about 5 minutes, stirring occasionally, until heated through and slightly thickened.
3. While the soup is simmering, heat a skillet over medium heat. Butter one side of each slice of bread.
4. Place two slices of bread butter-side-down in the skillet and add a slice of cheese on each. Top with the remaining slices of bread, butter-side-up. Grill for about 3-4 minutes until golden brown, then flip and grill the other side until crispy and the cheese has melted.
5. Once the sandwiches are done, slice them in half and serve alongside the warm tomato soup.

Variations and Tips:

• For added flavor, consider adding fresh herbs like basil or oregano to the soup while it simmers.
• You can substitute half-and-half for heavy cream if you prefer a lighter option.
• Experiment with different types of cheese or add ingredients like spinach or turkey slices to the grilled cheese for a twist.
• Serve with croutons or a sprinkle of Parmesan cheese on top of the soup for extra texture and flavor.

Pesto Zoodles

Pesto Zoodles are a quick and healthy dish that transforms zucchini into noodles, making it a perfect low-carb alternative to traditional pasta. This invigorating meal is ideal for anyone looking for a light yet satisfying option, whether you’re following a gluten-free diet, or simply seeking to add more vegetables to your repertoire. With a preparation time of just 15 minutes, it’s perfect for busy weeknights or a quick lunch.

Ingredients:

• 2 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts or walnuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes (optional, for garnish)

Cooking Steps:

1. Prepare the Zoodles: Use a spiralizer or a vegetable peeler to cut the zucchinis into noodle shapes. Set aside.
2. Make the Pesto: In a food processor, combine the basil, nuts, Parmesan cheese, garlic, and a pinch of salt. Pulse until coarsely chopped. Gradually add the olive oil while the processor is running until the mixture is smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
3. Combine: In a large skillet over medium heat, add the zoodles. Cook for 1-2 minutes, just until they begin to soften. Remove from heat and gently toss in the pesto until the zoodles are well coated.
4. Serve: Plate the zoodles and garnish with cherry tomatoes if desired. Enjoy your meal immediately while the zoodles are still warm.

Variations:

• Add Protein: Toss in grilled chicken, shrimp, or tofu for extra protein.
• Different Nuts: Substitute the pine nuts or walnuts with almonds or cashews for a different flavor.
• Herb Mix: Experiment with other herbs like spinach or arugula mixed into the pesto for a unique taste.

Tips:

• Avoid overcooking the zucchini noodles to prevent them from becoming mushy; a quick sauté is sufficient.
• You can prepare the pesto ahead of time and store it in the fridge for a few days, making this recipe even quicker when you’re ready to eat.
• For a vegan variation, substitute the Parmesan cheese with nutritional yeast or a vegan cheese alternative.

Chicken Quesadillas

Chicken quesadillas are a delicious and versatile dish that can be enjoyed for lunch or dinner, making them perfect for busy individuals or families looking for a quick meal.

With a preparation and cooking time of just 15 minutes, this recipe yields crispy tortillas filled with tender chicken, melting cheese, and your favorite toppings. Ideal for those who love Mexican flavors, these quesadillas can be easily customized to suit different taste preferences.

Ingredients:

• 2 tortillas (flour or corn)
• 1 cup cooked chicken, shredded or diced
• 1 cup shredded cheese (cheddar or Monterey jack)
• 1/2 cup bell peppers, sliced
• 1/4 cup onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning (optional)
• Salt and pepper, to taste
• Salsa or sour cream, for serving

Cooking Steps:

1. Prepare the filling: In a medium bowl, combine the cooked chicken, shredded cheese, bell peppers, onion, taco seasoning (if using), salt, and pepper. Mix well to incorporate all ingredients.
2. Heat the pan: Heat a non-stick skillet over medium heat and add olive oil, ensuring the pan is evenly coated.
3. Assemble the quesadilla: Lay one tortilla in the skillet, then spread the chicken mixture evenly over the tortilla. Top with the second tortilla.
4. Cook: Cook for about 3-4 minutes, or until the bottom tortilla is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a spatula, and cook for another 3-4 minutes on the other side.
5. Serve: Once both sides are golden brown and crispy, remove from the skillet and cut into wedges. Serve with salsa or sour cream.

Variations and Tips:

• Vegetarian option: Substitute chicken with black beans or sautéed mushrooms for a meat-free version.
• Spice it up: Add diced jalapeños or hot sauce to the filling for an extra kick.
• Cheese choices: Experiment with different cheeses like pepper jack or feta for varied flavors.
• Meal prep: Use leftover chicken or a store-bought rotisserie chicken to save time.
• Add greens: Incorporate fresh spinach or kale into the filling for added nutrition.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a vibrant and invigorating dish that’s perfect for a quick lunch, a light dinner, or as a side for grilled meats. Packed with protein from chickpeas, this salad is ideal for vegetarians and those looking for a healthy, nutritious meal.

Best of all, this dish can be prepared in just 15 minutes, making it a convenient option for busy weeknights or a last-minute gathering.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the drained and rinsed chickpeas, cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad mixture and toss everything together gently until well combined.
4. Garnish with fresh parsley and serve immediately for the freshest flavor.

Variations and Tips:

• For added crunch, consider including finely diced bell peppers or shredded carrots.
• To make it heartier, add diced avocado or quinoa to the salad.
• If you like it spicy, add a pinch of red pepper flakes or diced jalapeños.
• This salad can be made ahead and stored in the refrigerator for up to two days. Just be sure to add the feta cheese just before serving to prevent it from becoming too soggy.
• Pair it with grilled chicken or fish for a more substantial meal.

Teriyaki Chicken and Broccoli

Teriyaki Chicken and Broccoli is a quick and delicious Asian-inspired dish that combines tender chicken pieces coated in a sweet and savory teriyaki sauce, paired with vibrant broccoli florets.

Perfect for busy weeknight dinners or for anyone looking to whip up a healthy meal in just 15 minutes, this dish is a great balance of protein and vegetables. It’s not only satisfying but also easy to customize according to your taste preferences.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 cups broccoli florets
• 1/4 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced (optional)
• 2 green onions, sliced (for garnish)
• Cooked rice or noodles (for serving)

Cooking Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger (if using) to the skillet, sautéing for about 30 seconds until fragrant.
3. Add the chicken pieces to the skillet and cook for about 5-6 minutes, stirring frequently, until the chicken is browned and cooked through.
4. Stir in the teriyaki sauce and broccoli florets, cooking for an additional 3-4 minutes until the broccoli is tender and coated in the sauce.
5. Remove from heat and garnish with sliced green onions.
6. Serve the Teriyaki Chicken and Broccoli over cooked rice or noodles.

Variations and Tips:

• For a spicier kick, add red pepper flakes or sriracha to the teriyaki sauce.
• You can replace the broccoli with other vegetables like bell peppers, snap peas, or carrots for variety.
• To save even more time, use pre-cut chicken and frozen broccoli florets.
• This dish can easily be doubled to serve more people; just be sure to adjust cooking times accordingly should the volume increase.

Thai Coconut Curry Shrimp

Thai Coconut Curry Shrimp is a vibrant, flavorful dish that combines the sweetness of coconut milk with the spiciness of curry, elevating succulent shrimp to a new level. This dish is perfect for those busy weeknights when you want something quick but delicious; it comes together in just 15 minutes and is an excellent choice for seafood lovers or anyone looking to add a touch of tropical flair to their dinner.

Serve it over a bed of rice or with a side of crusty bread to soak up the rich sauce for a satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons fresh basil, chopped
• 1 tablespoon cooking oil
• Cooked rice (for serving)

Cooking Steps:

1. In a large skillet or wok, heat the cooking oil over medium-high heat.
2. Add the red bell pepper and snap peas, sautéing for about 2-3 minutes until they begin to soften.
3. Stir in the red curry paste, cooking for another minute to release its flavors.
4. Pour in the coconut milk, followed by the fish sauce and lime juice, and bring to a gentle simmer.
5. Add the shrimp to the skillet and cook for 3-5 minutes or until they turn pink and opaque.
6. Remove from heat and stir in the fresh basil.
7. Serve immediately over cooked rice.

Variations and Tips:

• For extra vegetables, consider adding spinach, broccoli, or zucchini.
• If you prefer a spicier dish, add more red curry paste or a splash of sriracha.
• Substitute shrimp with sliced chicken or tofu for a different protein option.
• Make it a meal prep dish by preparing the coconut curry in advance and reheating when ready to serve.
• Garnish with lime wedges and additional fresh basil for an extra pop of flavor.

Flash-Pickled Vegetable Rice Bowl

The Flash-Pickled Vegetable Rice Bowl is a vibrant and invigorating dish that combines the crunchiness of pickled vegetables with the heartiness of rice. Perfect for busy individuals or families looking for a quick yet nutritious meal, this recipe can be prepared in just 15 minutes.

It’s ideal for lunch or dinner and can easily be customized to accommodate various tastes and dietary preferences, making it a versatile option for anyone in need of a satisfying meal.

Ingredients:

• 1 cup cooked rice (white, brown, or jasmine)
• 1 cup assorted fresh vegetables (e.g., cucumbers, carrots, radishes, bell peppers)
• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)
• Fresh herbs (cilantro or basil, for garnish)

Cooking Steps:

1. Prepare the rice: If you haven’t done so already, cook your rice according to package instructions and set it aside to cool slightly.
2. Slice the vegetables: Thinly slice the assorted vegetables into bite-sized pieces and place them in a mixing bowl.
3. Make the pickling mixture: In a separate bowl, whisk together the rice vinegar, sugar, salt, soy sauce, and sesame oil until the sugar is dissolved.
4. Pickle the vegetables: Pour the pickling mixture over the sliced vegetables and let them sit for 5 minutes, allowing them to soak in the flavors.
5. Assemble the bowl: Spoon the cooked rice into serving bowls, top with the flash-pickled vegetables, and drizzle with additional soy sauce if desired.
6. Garnish: Sprinkle sesame seeds and fresh herbs on top for added flavor and visual appeal.

Variations & Tips:

• You can use any combination of vegetables you have on hand; just verify they are fresh and crunchy.
• For added protein, consider topping the rice bowl with sliced grilled chicken, tofu, or a fried egg.
• Add some heat by incorporating sliced jalapeños or a dash of Sriracha.
• If you prefer a different flavor profile, try substituting the rice vinegar with apple cider vinegar or lemon juice.
• This dish is great for meal prep—just store the pickled vegetables separately and assemble it fresh when you’re ready to eat.