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Spicy Chicken and Jalapeño Pasta
Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat
Ingredients:
8 oz (225g) penne or rigatoni pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced thin
Salt and black pepper, to taste
2 garlic cloves, minced
2 fresh jalapeños, thinly sliced (deseeded for less heat)
1/2 teaspoon smoked paprika
1/4 teaspoon red chili flakes (optional)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Juice of 1/2 lime
1/4 cup chopped fresh cilantro or parsley
Optional: extra jalapeño slices for garnish
Directions:
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside.
In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant.
Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan.
Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
Return chicken to the skillet and cook in the sauce for 2–3 more minutes.
Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs.
Serve warm with extra jalapeño slices for a fiery finish.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 590 kcal | Servings: 4 servings
#spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals
Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecrackerSpicy Chicken and Jalapeño Pasta Bold & Creamy Spicy Chicken and Jalapeño Pasta with a Kick of Heat Ingredients: 8 oz (225g) penne or rigatoni pasta 2 tablespoons olive oil 2 boneless, skinless chicken breasts, sliced thin Salt and black pepper, to taste 2 garlic cloves, minced 2 fresh jalapeños, thinly sliced (deseeded for less heat) 1/2 teaspoon smoked paprika 1/4 teaspoon red chili flakes (optional) 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Juice of 1/2 lime 1/4 cup chopped fresh cilantro or parsley Optional: extra jalapeño slices for garnish Directions: Cook pasta according to package instructions. Drain and set aside. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and sauté for 5–6 minutes, or until golden and cooked through. Remove and set aside. In the same pan, add garlic and sliced jalapeños. Sauté for 1–2 minutes until fragrant. Stir in smoked paprika, chili flakes (if using), and chicken broth. Simmer for 2–3 minutes to deglaze the pan. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Return chicken to the skillet and cook in the sauce for 2–3 more minutes. Toss in the cooked pasta and stir to coat. Finish with lime juice and fresh herbs. Serve warm with extra jalapeño slices for a fiery finish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 590 kcal | Servings: 4 servings #spicypasta #jalapenopasta #chickenpasta #weeknightdinners #comfortfoodrecipes #easyhomemademeals #chiliheat #creamyjalapeno #pastawithkick #fireflavor #parmesanpasta #limechickenpasta #onepanrecipes #spicycomfort #jalapenorecipes #fieryflavors #texmexfusion #homemadepasta #zestychicken #boldmeals Turn up the heat This Spicy Chicken and Jalapeño Pasta is creamy, cheesy, and totally packed with flavor! The perfect weeknight firecracker
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Cucumber Dill Salad
Creamy Cucumber Dill Salad with Greek Yogurt Dressing
Ingredients:
2 large cucumbers, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup Greek yogurt
1 tablespoon mayonnaise (optional for extra creaminess)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons fresh dill, chopped
1/4 teaspoon garlic powder
Salt and black pepper, to taste
Directions:
Place sliced cucumbers and red onion in a large bowl.
In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper.
Pour the dressing over the cucumbers and onions and gently toss until evenly coated.
Refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled, garnished with extra dill if desired.
Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes
Kcal: 95 kcal | Servings: 4 servings
#lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep
Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.Cucumber Dill Salad Creamy Cucumber Dill Salad with Greek Yogurt Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon lemon juice 1 tablespoon white vinegar 2 tablespoons fresh dill, chopped 1/4 teaspoon garlic powder Salt and black pepper, to taste Directions: Place sliced cucumbers and red onion in a large bowl. In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired. Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes Kcal: 95 kcal | Servings: 4 servings #lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.
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Beef and Teriyaki Glaze
Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce
Ingredients:
1 lb (450g) flank steak or sirloin, thinly sliced
1 tablespoon vegetable oil
Salt and pepper to taste
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar)
1 tablespoon honey
1 tablespoon cornstarch mixed with 2 tablespoons cold water
1 teaspoon sesame oil
Optional: sesame seeds, chopped green onions, steamed rice for serving
Directions:
Season the sliced beef lightly with salt and pepper.
Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside.
In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds.
Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer.
Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes.
Return beef to the skillet and toss in the teriyaki glaze until evenly coated. Drizzle with sesame oil.
Serve hot, garnished with sesame seeds and green onions, over rice or stir-fried veggies.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 385 kcal | Servings: 4 servings
#teriyakibeef #japaneseinspired #beefrecipes #teriyakiglaze #easybeefdinner #asianflavors #umamibomb #quickdinners #sweetandsavory #flanksteak #sirloinbeef #glazedsauce #ricebowl #beefstirfry #teriyakibowl #homecooking #mealsinminutes #beefentree #dinnerinspo #saucylove
Sweet, savory, and sizzling! This Beef and Teriyaki Glaze is the ultimate 25-minute dinner—juicy slices of beef coated in a sticky umami-rich sauce!Beef and Teriyaki Glaze Sizzling Teriyaki Glazed Beef with Sweet-Savory Umami Sauce Ingredients: 1 lb (450g) flank steak or sirloin, thinly sliced 1 tablespoon vegetable oil Salt and pepper to taste 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1/4 cup low-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons mirin (or rice vinegar + 1/2 tsp sugar) 1 tablespoon honey 1 tablespoon cornstarch mixed with 2 tablespoons cold water 1 teaspoon sesame oil Optional: sesame seeds, chopped green onions, steamed rice for serving Directions: Season the sliced beef lightly with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Add beef in a single layer and sear quickly for 1–2 minutes per side. Remove and set aside. In the same pan, reduce heat to medium and add garlic and ginger. Sauté for 30 seconds. Stir in soy sauce, brown sugar, mirin, and honey. Bring to a gentle simmer. Add the cornstarch slurry and stir continuously until the sauce thickens, about 1–2 minutes. Return beef to the skillet and toss in the teriyaki glaze until evenly coated. Drizzle with sesame oil. Serve hot, garnished with sesame seeds and green onions, over rice or stir-fried veggies. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 385 kcal | Servings: 4 servings #teriyakibeef #japaneseinspired #beefrecipes #teriyakiglaze #easybeefdinner #asianflavors #umamibomb #quickdinners #sweetandsavory #flanksteak #sirloinbeef #glazedsauce #ricebowl #beefstirfry #teriyakibowl #homecooking #mealsinminutes #beefentree #dinnerinspo #saucylove Sweet, savory, and sizzling! This Beef and Teriyaki Glaze is the ultimate 25-minute dinner—juicy slices of beef coated in a sticky umami-rich sauce!
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Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette
Ingredients:
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
Salt and black pepper, to taste
6 cups kale, chopped and stems removed
1 tablespoon apple cider vinegar
1/2 cup cooked quinoa (optional, for extra protein)
1/3 cup dried cranberries
1/4 cup toasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
For the Maple Dijon Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper, to taste
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened.
In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat.
Serve immediately or chill for 30 minutes to allow flavors to meld.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 310 kcal | Servings: 4 servings
#glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating
Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!Sweet Potato and Kale Salad Roasted Sweet Potato and Kale Salad with Maple Dijon Vinaigrette Ingredients: 2 medium sweet potatoes, peeled and cubed 1 tablespoon olive oil Salt and black pepper, to taste 6 cups kale, chopped and stems removed 1 tablespoon apple cider vinegar 1/2 cup cooked quinoa (optional, for extra protein) 1/3 cup dried cranberries 1/4 cup toasted pumpkin seeds (pepitas) 1/4 cup crumbled feta cheese For the Maple Dijon Vinaigrette: 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and black pepper, to taste Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender. While the sweet potatoes roast, place chopped kale in a large bowl. Drizzle with 1 tablespoon apple cider vinegar and massage the kale with your hands for 2–3 minutes until softened. In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified. Add the roasted sweet potatoes, cooked quinoa (if using), cranberries, pumpkin seeds, and feta to the kale. Drizzle with the vinaigrette and toss to coat. Serve immediately or chill for 30 minutes to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #glutenfree #vegetarian #healthysalad #roastedveggies #superfoodsalad #kalesalad #sweetpotatolove #fallflavors #eatclean #saladrecipe #mealprepideas #healthyrecipes #realfood #plantbased #autumnsalad #vegetarianrecipes #quicklunch #wholefoods #comfortfood #cleaneating Just made this Roasted Sweet Potato and Kale Salad and it’s my new favorite fall lunch! So hearty, flavorful, and nourishing!
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Japanese Teriyaki Chicken with Rice and Noodles
Glazed Teriyaki Chicken Served Over Fluffy Rice and Stirred Udon Noodles
Ingredients:
1 lb (450g) boneless skinless chicken thighs
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake (or substitute with water + a pinch of sugar)
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups cooked jasmine or sushi rice
6 oz (170g) cooked udon noodles (or soba)
1 tablespoon sesame oil
1/2 cup sliced scallions
Toasted sesame seeds, for garnish
Steamed vegetables (optional, such as broccoli or carrots)
Directions:
In a small bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
Heat vegetable oil in a large pan over medium heat. Add chicken thighs and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same pan, pour in the teriyaki sauce. Bring to a simmer. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Slice the cooked chicken and return it to the pan, tossing to coat in the sauce.
Meanwhile, heat sesame oil in another skillet and stir-fry the cooked noodles with scallions for 2–3 minutes.
Serve teriyaki chicken over a bed of rice and noodles, garnished with sesame seeds and extra scallions. Add steamed vegetables on the side if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 525 kcal | Servings: 4 servings
#teriyakichicken #japanesefood #asianrecipes #noodlesandrice #weeknightdinners #easyteriyaki #ricebowl #homemadejapanesefood #udonrecipes #chickendishes #glazedsauces #savorymeals #simplejapanesefood #gingergarlic #sweetandsavory #teriyakisauce #easyhomemade #familydinnerideas #riceandnoodles #chickenentrees
Just made this Japanese Teriyaki Chicken with Rice and Noodles and WOW – the glaze is sticky, sweet, and unforgettable! The perfect comfort meal.Japanese Teriyaki Chicken with Rice and Noodles Glazed Teriyaki Chicken Served Over Fluffy Rice and Stirred Udon Noodles Ingredients: 1 lb (450g) boneless skinless chicken thighs 2 tablespoons vegetable oil 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons sake (or substitute with water + a pinch of sugar) 2 tablespoons brown sugar 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 teaspoon cornstarch mixed with 1 tablespoon water 2 cups cooked jasmine or sushi rice 6 oz (170g) cooked udon noodles (or soba) 1 tablespoon sesame oil 1/2 cup sliced scallions Toasted sesame seeds, for garnish Steamed vegetables (optional, such as broccoli or carrots) Directions: In a small bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce. Heat vegetable oil in a large pan over medium heat. Add chicken thighs and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside. In the same pan, pour in the teriyaki sauce. Bring to a simmer. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Slice the cooked chicken and return it to the pan, tossing to coat in the sauce. Meanwhile, heat sesame oil in another skillet and stir-fry the cooked noodles with scallions for 2–3 minutes. Serve teriyaki chicken over a bed of rice and noodles, garnished with sesame seeds and extra scallions. Add steamed vegetables on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 525 kcal | Servings: 4 servings #teriyakichicken #japanesefood #asianrecipes #noodlesandrice #weeknightdinners #easyteriyaki #ricebowl #homemadejapanesefood #udonrecipes #chickendishes #glazedsauces #savorymeals #simplejapanesefood #gingergarlic #sweetandsavory #teriyakisauce #easyhomemade #familydinnerideas #riceandnoodles #chickenentrees Just made this Japanese Teriyaki Chicken with Rice and Noodles and WOW – the glaze is sticky, sweet, and unforgettable! The perfect comfort meal.
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Chickpea Tahini Dressing
Creamy Chickpea Tahini Dressing with Lemon and Garlic
Ingredients:
1 cup canned chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons lemon juice
1 garlic clove
1/4 cup water (more as needed for desired consistency)
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and black pepper, to taste
Optional: 1/2 teaspoon smoked paprika or chili flakes for heat
Directions:
In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
Blend until smooth, slowly adding water and olive oil until desired consistency is reached.
Season with salt, black pepper, and optional spices to taste.
Use immediately or store in an airtight container in the fridge for up to 5 days. Stir before serving.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 110 kcal | Servings: 6 servings
#vegan #glutenfree #tahini #chickpearecipes #healthydressings #homemadesauces #plantbased #mealprep #saladideas #quickdressing #tahinisauce #dairyfree #cleanrecipes #creamywithoutdairy #chickpeapower #mediterraneanrecipes #easymeals #dipordressing #flavorpacked #wholefoodplantbased
Whipped up this creamy Chickpea Tahini Dressing in minutes! Perfect for drizzling on salads, grain bowls, or roasted veggies.Chickpea Tahini Dressing Creamy Chickpea Tahini Dressing with Lemon and Garlic Ingredients: 1 cup canned chickpeas, drained and rinsed 1/4 cup tahini 2 tablespoons lemon juice 1 garlic clove 1/4 cup water (more as needed for desired consistency) 2 tablespoons olive oil 1/2 teaspoon ground cumin Salt and black pepper, to taste Optional: 1/2 teaspoon smoked paprika or chili flakes for heat Directions: In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin. Blend until smooth, slowly adding water and olive oil until desired consistency is reached. Season with salt, black pepper, and optional spices to taste. Use immediately or store in an airtight container in the fridge for up to 5 days. Stir before serving. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 110 kcal | Servings: 6 servings #vegan #glutenfree #tahini #chickpearecipes #healthydressings #homemadesauces #plantbased #mealprep #saladideas #quickdressing #tahinisauce #dairyfree #cleanrecipes #creamywithoutdairy #chickpeapower #mediterraneanrecipes #easymeals #dipordressing #flavorpacked #wholefoodplantbased Whipped up this creamy Chickpea Tahini Dressing in minutes! Perfect for drizzling on salads, grain bowls, or roasted veggies.
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