Tag archives for Easy Recipes

3 EASY Budget Meals | Dinner Made Easy

More Dinner Made Easy Recipes Available Here
Healthy Dinner Recipes Available Here
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Frequently Used & Favorite Items

Mushroom Frittata
6 eggs
2 tbsp milk
1 tbsp butter
1 cups mushrooms, thinly sliced
1 garlic clove, minced
1 cup spinach, chopped
Salt and pepper to taste

In a large bowl, whisk together eggs and milk. Season with salt and pepper to taste and set aside. In a medium sized oven-safe skillet over medium-high heat, add butter. Add mushrooms and sauté for 4-5 minutes. Add garlic and spinach and cook until wilted. Add garlic and cook for another 30 seconds. Pour over egg mixture and mix well. Bake at 350ºF for 8-10 minutes, or until the egg is cooked through. Garnish with parsley.
Enjoy!

Baked Chicken Thighs
8 chicken thighs, boneless and skinless
3 potatoes, cut into wedges
½ red onion, chopped
1 cup cherry tomatoes

1 tsp garlic powder
1 tsp oregano
2 tbsp red wine vinegar
Oil
Salt and pepper to taste

In a large baking dish, toss all ingredients together. Bake at 400ºF for 35-40 minutes, or until chicken is cooked through and potatoes have softened.
Enjoy!

Tuscan Rice Skillet
1lb Italian sausage, casings removed
½ cup onion, finely diced
3 cups spinach, chopped
2 garlic cloves, minced
1 cup rice
1 can white beans, rinsed and drained
1 cup diced tomatoes
1 ½ cups chicken broth
2 tsp Italian seasoning
Salt and pepper to taste
Oil

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes. Add garlic and sausage. Break meat up with the side of a spoon and cook until no longer pink. Add rice and cook for another 1-2 minutes. Add beans, diced tomatoes, chicken broth and Italian seasoning. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15-20 minutes, or until the liquid is mostly absorbed. Stir in spinach and cook for another 2-3 minutes, or until wilted.
Enjoy!

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5 Healthy(ish) DESSERTS | Just 4 Ingredients Each

Peanut Butter Cookies
1 cup peanut butter
½ cup rolled oats
½ cup coconut sugar
1 egg

In a large bowl, mix all ingredients together. Roll dough out into 1 inch balls and place on a parchment lined baking sheet. Using a fork, gently press down dough balls to form a cookie shape. Bake at 350ºF for 8-10 minutes.

Brownies
2 cups Medjool dates, pitted
½ cup cocoa powder
2 cups walnuts
½ cup dark chocolate, melted

Place walnuts into the food processor and blend to create a coarse walnut flour. Add dates and cocoa powder and blend until a dough forms. Press mixture into a well greased or parchment-lined baking dish and top with melted chocolate. Allow to set in the refrigerator for at least an hour.
Enjoy!

Peanut Butter Cups
1 cup peanut butter
1 tbsp agave
2 cups dark chocolate, finely chopped
2 tsp coconut oil
Sea salt to taste (optional)

In a medium sized bowl, mix together peanut butter with agave. Spoon small discs of peanut butter onto a parchment-lined baking sheet and freeze. Place chocolate and coconut oil over a double boiler and melt over low heat. To assemble cups, line a muffin tin with paper liners and fill with 2-3 tsp of melted chocolate. Allow mixture to solidify slightly in the refrigerator. Place disc of frozen peanut butter into the centre of each chocolate filled cupcake liner and top with melted chocolate. Sprinkle with sea salt to taste and refrigerate for at least 20 minutes.
Enjoy!

Baked Apples
2 apples, cut in half and cored
2 tbsp maple syrup
1 tsp cinnamon
¼ cup granola (optional)
vanilla greek yogurt (optional)

Place apples onto a parchment-lined baking sheet and drizzle with maple syrup to taste. Sprinkle with cinnamon and bake at 350ºF for 25-30 minutes, or until softened and slightly golden. Serve with your favourite granola and/or greek yogurt and enjoy!

Flambéed Bananas
2 Bananas, thickly sliced
3 tbsp Rum
2 tbsp Coconut Sugar
2 tbsp Coconut oil

*** REMEMBER TO TURN HOOD VENT & STOVE OFF BEFORE YOU FLAMBÉ ***

In a large skillet over medium-high heat, add coconut oil. Once melted, add bananas and cook until slightly golden, flipping once. Sprinkle over sugar and rum. Cook for another minute and flambé. If you aren’t comfortable flambéing, just cook the banana for another 1-2 minutes or until the sugar has caramelized.
Enjoy!

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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3 Clever Cauliflower Recipes | Dinner Made Easy

Crispy Cauliflower Bites

Cauliflower:
1 head cauliflower, cut into florets
2 eggs, whisked
1 cup panko breadcrumbs

Honey Garlic Sauce:
1/3 cup honey
3 cloves garlic, minced
3 tbsp soy sauce
1/3 cup water
2 tsp cornstarch

To bread cauliflower, individually dip florets into eggs.
Next, roll cauliflower in panko breadcrumbs.
Place on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 15-20 minutes, turning once halfway.
While cauliflower is baking, in saucepan over medium heat, add honey, garlic and soy sauce.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch.
Add cornstarch slurry to saucepan.
Cook for another 2-3 minutes or until sauce thickens.
Once cauliflower is golden and cooked to your liking, remove from oven and drizzle with honey garlic sauce.
*Allow to cool for a few minutes before eating!
Enjoy!

Cauliflower Pizza Crust

Crust:
1 head cauliflower, cut into florets
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 tsp Italian seasoning
¼ tsp salt
1 large egg

For the pizza:
½ cup tomato sauce
1 cup mozzarella
½ cup mushrooms, sliced
½ green pepper, sliced
¼ red onion, sliced

For the crust, place cauliflower into a food processor.
Pulse until cauliflower is finely ground.
Steam crumbled cauliflower for 3-4 minutes or until tender
Using a clean kitchen towel, place cauliflower into the centre and wrap tightly so cauliflower doesn’t fall out.
Allow cauliflower to cool to avoid burning hands.
Once cooled, squeeze out as much moisture as possible.
Add cauliflower to a large bowl and add cheeses, egg, Italian seasoning and salt & pepper to taste.
Mix well.
Place mixture on an oiled nonstick or parchment lined baking sheet or pizza tray.
Press into desired shape.
Bake at 425ºF for 10-15 minutes, or until crust begins to brown.
To assemble pizza, add toppings of choice.
In this case, add tomato sauce and cheese.
Top with broccoli, tomatoes, orange pepper, corn and red onion.
Return to oven and bake until cheese has melted and crust is golden (approximately 5 minutes).
Enjoy!

Whole Roasted Cauliflower with Creamy Mushroom Sauce [Vegan]

Cauliflower:
1 head cauliflower, trimmed
1 tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Creamy Mushroom Sauce:
1 small onion, finely diced
1/2 lb mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp flour or cornstarch
1 cup mushroom or vegetable broth
1 tbsp soy sauce

Preheat oven to 375°F.
Clean cauliflower by removing core and excess leaves.
Place whole cauliflower head in a baking dish.
Drizzle with oil and season with garlic powder, salt and pepper to taste.
Cover with foil and roast for 30 minutes. Uncover and roast for 20-30 minutes more or until cauliflower is crispy.
In the meantime, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture.
Season with salt and pepper to taste.
Add flour and cook for an additional 30 seconds.
Add mushroom or vegetable broth and soy sauce and cook, whisking constantly until sauce thickens.
Add soy sauce and thyme and cook for an additional 30 seconds.
Enjoy!

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Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

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Chicken Pot Pie Soup with Pie Crust Crackers

This video and post were made in collaboration with Frigidaire.

Chicken Pot Pie Soup with Pie Crust Crackers
Serves: 6
Preparation Time: 35 minutes

For the soup:
1 tbsp butter
1 yellow onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
2 cloves garlic
¼ cup flour
2 cups chicken, cooked and shredded
2 potatoes, peeled and finely diced
3 cups chicken broth
2 cups milk
1 sprig fresh thyme
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen

For the crackers:
1 store-bought pie crust, chilled
1 egg, beaten
½ tsp onion powder
½ dried thyme
salt and pepper

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.
In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.
After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.

 

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3 Mug Meals | Collab with Mind Over Munch

Bread-In-A-Mug
1 Tbsp coconut flour
3 Tbsp almond flour
1 tsp baking powder
1 egg
1 tsp coconut oil, melted
2-3 Tbsp water
pinch of salt

Add dry ingredients to the mug and mix to combine.
Add in the wet ingredients and stir so their are no lumps.
Microwave 60-90 seconds (1000 watt microwave).
Allow to cool for about 5-8 minutes before removing from the mug and enjoying!

Tex-Mex Mug Meatloaf
4 oz ground meat
2 tsp cilantro
1 Tbsp onion
1 Tbsp bell pepper
2 Tbsp salsa
pinch of salt & pepper
optional: pinch of garlic powder, cumin, chili powder
Glaze: 1 Tbsp ketchup, 1/2 tsp worcestershire

Combine all meatloaf ingredients in a mug, or in a bowl and transfer to a mug (8oz or larger).
Mix together glaze ingredients and brush on top of meatloaf.
Microwave at power level 3 for 6.5-7 minutes.
Allow to cool for a few minutes before enjoying.

Rice Krispie Treat In A Mug (traditional)
1 tsp coconut oil
1/3 cup marshmallows
3/4 cup rice krispies cereal

Melt coconut oil in the mug.
Add marshmallows and melt for about 20 seconds. Mix until creamy.
Add in rice krispies cereal and mix to combine, pressing in firmly.
Allow to cool for about 20 minutes if you want it to be a firm rice krispie treat, or enjoy warm with a fork.

Rice Krispie Treat In A Mug (vegan)
1.5-2 Tbsp peanut butter
1.5-2 Tbsp maple syrup (or honey or brown rice syrup)
3/4 cup rice krispies

Melt peanut butter in the mug for about 20 seconds.
Mix in maple syrup to combine.
Add rice krispies cereal and mix to combine, pressing firmly.
Allow to cool for about 20 minutes if you want it to be a firm rice krispie treat, or enjoy warm with a fork.

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