Quick Home Cooking Recipes

Quick Home Cooking Recipes

Finding time to cook a meal after a long day can be challenging. Quick home cooking recipes can save you time without compromising on flavor or nutrition. Below are a few tried-and-tested recipes that can be whipped up in no time. These are ideal for busy evenings and are nutritious too.

30-Minute Chicken Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1 onion, sliced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions:

• Slice the chicken into thin strips.
• In a bowl, mix soy sauce, honey, sesame oil, and garlic.
• Add the chicken to the bowl and coat well.
• Heat a pan over medium-high heat and cook the chicken until it is golden brown.
• Add the vegetables to the pan and stir-fry until they are tender-crisp.
• Add the cornstarch mixture to the pan and stir until the sauce thickens.
• Serve hot with rice or noodles.

Vegetable Frittata

Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup spinach leaves
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/2 onion, finely chopped
• 1 tablespoon olive oil

Instructions:

• Preheat oven to 375°F (190°C).
• In a bowl, whisk together eggs, milk, salt, and pepper.
• Heat olive oil in an ovenproof skillet over medium heat.
• Add onion and cook until soft.
• Add spinach and cook until wilted. Add cherry tomatoes and cook for 2 minutes.
• Pour the egg mixture into the skillet. Sprinkle with feta cheese.
• Transfer the skillet to the oven and bake for 15-20 minutes or until the frittata is set.
• Let it cool slightly before slicing and serving.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 ounces spaghetti
• 1 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup white wine
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and black pepper to taste

Instructions:

• Cook spaghetti according to package instructions. Drain and set aside.
• In a large pan, melt butter over medium heat.
• Add garlic and red pepper flakes and cook until fragrant.
• Add shrimp and season with salt and pepper. Cook until pink on both sides.
• Add white wine and cook for 2 minutes.
• Add the cooked spaghetti to the pan and toss to coat.
• Remove from heat and stir in Parmesan cheese and parsley.
• Serve immediately, garnished with extra Parmesan if desired.

Quinoa Salad with Lemon Vinaigrette

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Instructions:

• Rinse quinoa under cold water.
• In a medium pot, combine quinoa and water. Bring to a boil.
• Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
• Remove from heat and let stand for 5 minutes. Fluff with a fork.
• In a large bowl, combine quinoa, cucumber, bell pepper, red onion, cherry tomatoes, and parsley.
• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
• Pour dressing over salad and toss to coat.
• Serve chilled or at room temperature.

Caprese Sandwich

Ingredients:

• 4 slices of ciabatta bread
• 1/2 cup fresh basil leaves
• 2 ripe tomatoes, sliced
• 8 ounces fresh mozzarella, sliced
• 2 tablespoons balsamic glaze
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

• Drizzle olive oil on one side of each slice of ciabatta bread.
• On the opposite side, place basil leaves evenly.
• Add tomato slices on top of the basil.
• Place mozzarella slices on top of the tomatoes.
• Drizzle with balsamic glaze, and season with salt and pepper.
• Close the sandwich with the other slice of bread, olive oil side up.
• Heat a grill pan or skillet over medium heat.
• Place the sandwich on the pan and grill until the bread is golden and the cheese is melted.
• Remove from heat. Slice and serve warm.

Lentil Soup

Ingredients:

• 1 cup lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions:

• Heat olive oil in a large pot over medium heat.
• Add onion, carrots, and celery, and sauté until softened.
• Add garlic and cook until fragrant.
• Add lentils, vegetable broth, and diced tomatoes to the pot.
• Season with cumin, paprika, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
• Serve hot with a sprinkle of fresh parsley if desired.

Banana Oat Pancakes

Ingredients:

• 1 cup rolled oats
• 2 ripe bananas
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• Butter or oil for cooking

Instructions:

• Place all ingredients in a blender and blend until smooth.
• Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
• Pour batter onto the skillet to form pancakes.
• Cook until bubbles form and the edges are set, then flip and cook until golden brown.
• Serve warm with maple syrup, fresh fruit, or yogurt.

Classic Egg Salad Sandwich

Ingredients:

• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped chives
• Salt and black pepper to taste
• 8 slices of whole wheat bread
• 2 cups mixed greens

Instructions:

• In a bowl, combine chopped eggs, mayonnaise, Dijon mustard, chives, salt, and pepper.
• Mix until well combined.
• Spread the egg salad onto four slices of bread.
• Top with mixed greens and another slice of bread.
• Serve immediately.

One-Pot Tomato Basil Pasta

Ingredients:

• 12 ounces linguine
• 2 cups cherry tomatoes, halved
• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 4 cups vegetable broth
• 1/2 teaspoon red pepper flakes
• 4 sprigs fresh basil
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

• Add linguine, cherry tomatoes, onion, garlic, vegetable broth, and red pepper flakes to a large pot.
• Season with salt and black pepper.
• Bring to a boil over high heat.
• Reduce heat and simmer, stirring occasionally, until the pasta is al dente and the broth has mostly absorbed, about 10 minutes.
• Remove from heat and stir in olive oil and fresh basil.
• Serve immediately.

Creamy Avocado Toast

Ingredients:

• 2 ripe avocados
• 1 tablespoon lime juice
• Salt and black pepper to taste
• 4 slices of whole-grain bread
• 2 tablespoons olive oil
• Red pepper flakes, for garnish
• Cherry tomatoes, halved (optional)

Instructions:

• Mash avocados in a bowl. Add lime juice, salt, and black pepper and mix well.
• Drizzle olive oil over bread slices and toast them until golden brown.
• Spread the avocado mixture evenly on each slice of toast.
• Garnish with red pepper flakes and cherry tomatoes if desired.
• Serve immediately.