Japanese Chicken and Cabbage Stir-Fry Savory Japanese Chicken and Cabbage Stir-Fry with Soy-Ginger Sauce Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced 1/2 head green cabbage, chopped 1 small onion, thinly sliced 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake (optional, or use water) 1 teaspoon sesame oil 1 tablespoon vegetable oil (for cooking) Salt and pepper to taste Toasted sesame seeds (optional, for garnish) Cooked white rice (for serving) Directions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 3–4 minutes, until browned and mostly cooked through. Add garlic, ginger, and onion to the pan and stir-fry for another 2 minutes until fragrant. Stir in the chopped cabbage and cook for 3–5 minutes, or until wilted but still slightly crisp. Add soy sauce, mirin, and sake (or water), stirring well to coat all ingredients evenly. Drizzle with sesame oil, toss, and season with salt and pepper to taste. Remove from heat, garnish with toasted sesame seeds if desired, and serve over rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal per serving | Servings: 4 servings #japanesefood #stirfryrecipe #chickencabbagestirfry #asianrecipes #quickdinner #weeknightmeals #japaneseinspired #soygingerchicken #cabbagerecipes #easyasiandinner #homecookedjapanese #wokcooking #healthyasianfood #lowcarbdinner #glutenfreestirfry #simplemeals #onepanmeal #comfortfoodasianstyle #ricebowls #savoryjapanese Whip up this savory Japanese Chicken & Cabbage Stir-Fry in just 20 minutes! Quick, healthy, and full of flavor!

Lemon Garlic Shrimp Pasta Zesty Lemon Garlic Shrimp Linguine with Fresh Parsley and Parmesan Ingredients: 8 oz linguine pasta 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Zest of 1 lemon Juice of 1 lemon 1/4 cup dry white wine (or chicken broth) 3 tablespoons unsalted butter 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Freshly grated Parmesan cheese, for serving Lemon wedges, for garnish Directions: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet over medium heat, heat olive oil. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add lemon zest, lemon juice, and white wine. Bring to a simmer and cook for 2–3 minutes. Stir in butter and allow to melt completely. Return shrimp to the skillet along with the cooked linguine and toss everything together. Add reserved pasta water a tablespoon at a time to loosen the sauce, if needed. Finish with fresh parsley, Parmesan, and a final squeeze of lemon juice. Serve immediately with extra Parmesan and lemon wedges. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 450 kcal | Servings: 4 servings #shrimp #shrimpdinner #pastanight #easyrecipes #garlicshrimp #seafoodpasta #lemonshrimp #quickdinner #italianinspired #homemadefood #shrimpmeal #comfortfood #weeknightdinner #parmesan #freshparsley #lemonpasta #linguine #garlicbutter #shrimprecipes #simplemeals Bright, zesty, and loaded with flavor! This Lemon Garlic Shrimp Pasta is the perfect weeknight dinner. Quick, fresh, and totally satisfying

Chicken and Basil Pesto Pasta Creamy Chicken and Fresh Basil Pesto Pasta Delight Ingredients: 12 oz pasta (penne, fusilli, or spaghetti) 2 boneless, skinless chicken breasts, cubed 2 tablespoons olive oil Salt and pepper, to taste 1/4 teaspoon red pepper flakes (optional) 1/2 cup cherry tomatoes, halved 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts (optional) For the Basil Pesto: 2 cups fresh basil leaves 1/3 cup grated Parmesan cheese 1/4 cup pine nuts 2 garlic cloves 1/2 cup olive oil Salt and pepper, to taste Directions: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water. Meanwhile, season chicken pieces with salt, pepper, and red pepper flakes if using. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until golden and fully cooked, about 5–6 minutes. Remove from heat and set aside. To make the pesto, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper in a food processor. Blend until smooth. Toss cooked pasta with the pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed. Add the cooked chicken, cherry tomatoes, and a sprinkle of Parmesan. Toss everything gently to combine. Top with toasted pine nuts before serving, if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: Approximately 540 kcal per serving | Servings: 4 servings #basilpesto #pestopasta #chickenpasta #italianrecipes #quickmeals #familydinners #pastalovers #homemadepesto #comfortfood #easydinners #freshbasil #chickenrecipes #simplemeals #pastaideas #midweekmeals #garliclovers #weeknightdinner #foodblogfeed #healthyish #pastanight Creamy, herby, and packed with flavor – this Chicken & Basil Pesto Pasta is the weeknight dinner you’ve been dreaming of

Roasted Garlic and Zucchini Pasta Creamy Roasted Garlic and Tender Zucchini Pasta Delight Ingredients: 12 oz spaghetti or your favorite pasta 3 medium zucchinis, sliced into half-moons 1 whole bulb of garlic 3 tablespoons olive oil, divided 1/2 cup grated Parmesan cheese 1/4 cup fresh basil, chopped 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste Juice of half a lemon Directions: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. While garlic roasts, cook pasta according to package instructions until al dente. Reserve 1 cup pasta water before draining. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add zucchini slices, season with salt and pepper, and sauté until tender and slightly caramelized, about 5-7 minutes. Once garlic is cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste. Add the roasted garlic paste to the skillet with zucchini. Toss in cooked pasta and Parmesan cheese. Add lemon juice and red pepper flakes, if using. Slowly add reserved pasta water a little at a time to create a silky sauce, tossing until well combined. Adjust seasoning to taste. Garnish with fresh basil and extra Parmesan before serving. Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 380 kcal per serving | Servings: 4 servings #roastedgarlicpasta #zucchinipasta #italianrecipes #pastarecipe #vegetarianmeal #comfortfood #easyweeknightdinner #garliclover #healthyrecipes #simplemeals #freshingredients #italiancuisine #homecooking #pastaideas #summerrecipes #freshbasil #parmesancheese #garlicflavor #veggiepasta #deliciousdinner Craving comfort food with a fresh twist? Try this Roasted Garlic and Zucchini Pasta—creamy, flavorful, and easy to make any night of the week!

Zucchini and Basil Soup Creamy Zucchini and Fresh Basil Soup Ingredients: 4 medium zucchinis, chopped 1 medium onion, chopped 2 cloves garlic, minced 3 cups vegetable broth 1/2 cup fresh basil leaves 1/2 cup heavy cream or coconut milk (optional) 2 tablespoons olive oil Salt and pepper to taste Fresh basil leaves for garnish Directions: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened. Add chopped zucchini and cook for another 5 minutes, stirring occasionally. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until zucchini is tender. Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth. Stir in cream or coconut milk if using, and season with salt and pepper to taste. Reheat gently if needed, then serve garnished with fresh basil leaves. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 120 kcal per serving | Servings: 4 servings #zucchinisoup #basilsoup #creamyveggiesoup #healthyrecipes #vegetarianrecipes #comfortfood #homemadesoup #plantbased #glutenfree #lowcalorie #freshingredients #souprecipes #simplemeals #seasonalrecipes #freshbasil #easycooking #veganfriendly #lightmeals #wellnessfood #greensoup Refresh your palate with this creamy Zucchini and Basil Soup! Light, flavorful, and perfect for a healthy lunch or dinner.