Delicious Quick Home Recipes: Simple & Speedy Meals

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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.

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