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Dinner Recipes/ Pasta Recipes

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It’s totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!

Creamy Cajun Chicken Pasta

You can make variation for this recipe, adjust the heat and make it creamy or not creamy.

Adjust the Heat

This pasta is spicy. BUT you can adjust the heat by adjusting the amount of cayenne pepper in the Cajun seasoning. You can cut it in half for just a little heat, or if you are completely spicy intolerant, leave the cayenne out all together.

 

Make it Creamy (or not)

If you can’t do cream cheese, feel free to replace it with a splash of heavy cream or half-and-half. You can use about 1/4 cup heavy cream, or 1/2 cup of half-and-half. OR, if you don’t want it creamy at all, that works too. This pasta was quite delicious even before added with the cream cheese, but the creaminess does balance the heat and acidity very well.

 

Make it “Extra”

If you want this pasta to be super over the top, try adding some cooked bacon, or a final dusting of Parmesan cheese. That little bit of extra umami flavor will really take this Cajun Chicken Pasta over the top! Or, in place of or in addition to, you could add shrimp.

Creamy Cajun Chicken Pasta

How To Make Creamy Cajun Chicken Pasta

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into bite size and place it in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
On a large skillet, add the olive oil and butter. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color.
Next add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften.
After that, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Finally, Top the pasta with sliced green onions

Creamy Cajun Chicken Pasta

This delicious Creamy Cajun Chicken Pasta is so easy to make. Delicious, flavorful and comfort for your dinner. You can go with spicy, non-spicy, creamy or non-creamy variation. It's totally up to you! Ready in just 30 minutes, so it’s perfect for weeknight dinners!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Italian
Servings 4

Ingredients
  

Cajun Seasoning

  • 1 tsp oregano
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 tsp thyme
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Chicken Pasta

  • ½ lb. penne pasta
  • 2 cups chicken broth
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 yellow onion diced
  • 1 lb. boneless skinless chicken breast
  • 15 oz. fire roasted diced tomatoes
  • 2 oz. cream cheese
  • 3 green onions sliced

Instructions
 

  • Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.
  • Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.
  • Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.
  • Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.
  • Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
Dinner Recipes/ Healthy Recipes

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in just 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!

Cheesy Pepper Jack Roasted Brussels Sprouts

These Cheesy Pepper Jack Roasted Brussels Sprouts are perfect side dish to any meal and only use a handful of ingredients and one sheet pan! Cheesy, low carb, keto-friendly, flavorful goodness straight out of the oven.

How To Make Cheesy Pepper Jack Roasted Brussels Sprouts

Ingredients for this recipe are :

  • Brussels sprouts
  • Onion
  • Olive oil
  • Butter
  • Garlic
  • Block of pepper jack cheese
  • Salt and pepper
  • Parsley – partially dried or freshly chopped (or you can replace it with basil)
  • Red pepper flakes (optional)

If you take a look at a brussels sprout, you will see a hard stem at the base. Trim that base off. Remove any leaves that appear to be turning yellow or browning. Slice them in half or quarter them. Slicing will depend on how large or small a sprout is. If they are very small, you can leave them whole and if they are very large, I would quarter them. When roasting, you want to make sure the vegetables are approximately the same size in order to guarantee even baking/cooking. Otherwise, you will end up with pieces that are cooking faster, therefore burning on the pan. Be sure to place the sprouts onto the pan cut-side down. This helps to create a crispy, caramelized coating along the cut edge

Cheesy Pepper Jack Roasted Brussels Sprouts

If you’re not a fan of pepper jack, you can swap it with mozzarella , provolone or your favorite cheese. Freshly grated melts sooo much better! Use freshly grated!

Preheat oven to 425 degrees F and coat a large nonstick skillet with cooking spray.
Trim and slice brussels sprouts. Removing any yellowish or browning leaves.
Place sprouts cut-side down onto the prepared baking sheet with onions.
In a microwave-safe glass measuring cup, melt butter. Add in olive oil, minced garlic, salt, pepper, and parsley. Stir well.
Drizzle butter mixture overtop of all sprouts.
Stir gently with a spatula to mix in the butter mixture.
Spray the tops with nonstick cooking spray to make sure they are thoroughly coated.
Bake for 20, remove and add cheese. Place under the broiler on LOW for 3-4 minutes, or until the cheese is melted and just starting to brown.

Cheesy Pepper Jack Roasted Brussels Sprouts

These incredible Cheesy Pepper Jack Roasted Brussels Sprouts is easy, healthy, one pan side dish that ready in 35 minutes. Delicious, tender, buttery brussels sprouts are roasted with garlic, onions, freshly grated pepper jack cheese and seasonings on one sheet pan. Perfect side dish and guaranteed to be a crowd pleaser at your dining table!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine American
Servings 6
Calories 375 kcal

Ingredients
  

  • 2 pounds brussels sprouts (trimmed and halved)
  • ¼ cup butter (melted)
  • 1 small yellow onion (thinly sliced)
  • 1 tsp partially dried parsley (or freshly chopped)
  • 1 tbsp olive oil
  • ½ tsp salt (more or less, to taste)
  • 6 cloves garlic (minced - 1 tbsp)
  • 6 oz pepper jack cheese (freshly grated)
  • ¼ tsp black pepper (more or less, to taste)
  • red pepper flakes
  • freshly chopped parsley
  • black pepper

Instructions
 

  • Preheat oven to 425 degrees F. Spray a large (17-inch) baking sheet with nonstick spray.
  • Place the halved brussels sprouts onto the baking sheet, cut-side down. Discard any loose leaves. Top with sliced onions.
  • Melt the butter in a microwave-safe glass measuring cup. Add olive oil, parsley, minced garlic, salt and pepper. Stir well.
  • Drizzle the butter mixture over the brussels sprouts and give the pan a gently stir, making sure to keep the brussels cut-side down.
  • Spray sprouts with nonstick cooking spray - this ensures every bit is coated with oil.
  • Bake 20 minutes. During the last 5 minutes of roasting, grate the pepper jack cheese.
  • Please keep in mind that bake time may vary based on the size of the brussels sprouts. If they are on the smaller side, check at 12-15 minutes.
  • Remove the sprouts from the oven. They will have shrunk while roasting, so using a spatula, shift the brussels to one end, creating a single, yet crowded, layer. This will ensure all of the brussels are covered with the cheese and not the pan.
  • Top with cheese and return to the oven under the broiler on LOW for 2-4 minutes, or until the cheese has melted and starting to brown.
  • Remove and garnish with freshly chopped parsley, red pepper flakes, and black pepper. Season with additional salt, if preferred. Serve hot.
Dinner Recipes/ Pasta Recipes

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!

Easy Spinach & Ricotta Stuffed Shells

This is a pasta bake pure and simple. Tender pasta shells stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. They are delicious, full of flavor and comforting. Perfect for your hectic week!

How To Make Ricotta Stuffed Shells in 30 Minutes

Boil pasta shells and drain. Until al dente according to package directions
Mix the ricotta and spinach in a bowl with salt, pepper and a pinch of nutmeg. Make sure that you season the ricotta to your own taste. Ricotta is kinda bland and needs some help, so lend it a hand with some salt and pepper.
Make the sauce. Simmer a jar of passata with some onions and garlic. Add in some oregano, thyme and rosemary.
Stuff the shells, snuggle them into the sauce and bake the whole dish over with cheese!

Easy Spinach & Ricotta Stuffed Shells

You can freeze stuffed pasta shells in an airtight container in the refrigerator for up to 4 days. Just make sure that you wrap and cover them tightly with a layer of cling film then a layer of foil. That helps protect everything from the freezer burn.

Easy Spinach & Ricotta Stuffed Shells

Jumbo ricotta stuffed shells with creamy and delicious mozzarella and spinach make the most amazing and quick weeknight dinner. It’s so easy and ready in just 30 minutes and is completely vegetarian!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 8
Calories 255 kcal

Ingredients
  

  • 20 large pasta shells
  • 1 ½ cups low fat ricotta
  • 10 oz frozen spinach thawed excess water squeezed out
  • pinch of nutmeg
  • 2 cups grated mozzarella
  • Salt to taste

For the sauce

  • 2 cloves garlic grated
  • 1 onion chopped
  • 1 tablespoon dried oregano
  • 2 cups passata or any think tomato sauce
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

Instructions
 

  • Cook the pasta in plenty of salted boiling water according to the package instructions. Drain and reserve.
  • To make the ricotta filling, place the ricotta, spinach nutmeg and salt and pepper in a medium boil and stir to combine with a fork. Stuff this mixture into the drained and cool shells. There should be enough filling for about 1 tablespoon of mixture per shell.
  • To make the sauce, sweat the onions and garlic in a large pot and cook until the onions and garlic are soft and fragrant. Add the dried herbs and the passata or tomatoes and simmer for about 10 minutes. Place the sauce in the bottom of a pan and layer the stuffed shells over top. Generously sprinkle the cheese over the shells and bake until the whole dish is hot and the cheese is turning golden and starting to bubble.
Dinner Recipes/ Healthy Recipes/ Pasta Recipes

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.

Lighter Spinach Alfredo Pasta

When you got yourself a hectic day and need a little comfort food, this lightER Spinach Alfredo Pasta is perfect. This is basically pasta with butter, Parmesan, and salt and pepper, but with more whoooole lot of heavy cream.

Well, not exactly heavy cream, swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but it’s close enough for me to pretend and feel like I’m eating something super indulgent.

Lighter Spinach Alfredo Pasta

This Lighter Spinach Alfredo Pasta is definitely better when fresh, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.

For the veggie, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.

Lighter Spinach Alfredo Pasta

This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 1

Ingredients
  

  • 12 oz. penne pasta
  • 2 cloves garlic minced
  • ¾ cup grated Parmesan
  • 2 Tbsp butter
  • 6 oz. cream cheese
  • 2 cups whole milk
  • 4 cups baby spinach
  • ¼ tsp salt
  • Freshly cracked black pepper

Instructions
 

  • Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
  • While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
  • Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
  • Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
  • Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
  • Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.
Dinner Recipes/ Pasta Recipes

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer’s refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.

Ravioli With Sauteed Asparagus and Walnuts

Fresh store bought ravioli is cooked and then tossed with asparagus that has been sautéed in a simple butter and lemon sauce. A little bit of grated parmesan cheese, minced parsley and crunchy walnuts are added at the end. This ravioli with sautéed asparagus and walnuts is full of flavor, quick to make and you can have dinner on the table in 15 minutes.

How To Make Ravioli With Sauteed Asparagus and Walnuts

You can use whatever fresh ravioli you like for this dish – cheese, mushroom, spinach are all good choices. But I preferebly use cheese ravioli.
For the asparagus use thinner asparagus. If you use thick asparagus, you will need to test for doneness. Thicker asparagus will take longer to cook.

Ravioli With Sauteed Asparagus and Walnuts

First, prep all your ingredients before you begin. This is a super fast dish to put together so have everything prepped and ready to go before you start cooking. It takes no time to do the prep work so chop the asparagus and parsley and measure out your ingredients while you’re waiting for the water to boil.
Cook your ravioli as per the package instructions. Drain and add to a large bowl when done.
Melt butter in a large sauté pan and add the asparagus. Cover with a lid and cook for 4 to 5 minutes. Then add the lemon juice to the asparagus in the pan.
Add the asparagus and lemon butter sauce to the bowl with the cooked ravioli. Next, add the walnuts, parmesan cheese and parsley. Gently toss to combine and you’re ready to serve.

 

The sauce is really simple to make – it’s light and lemony and you make it in the pan while you sauté the asparagus. It’s not a heavy, greasy sauce – it just lightly coats the ravioli and asparagus.

Ravioli With Sauteed Asparagus and Walnuts

This is an easy ravioli dish with ravioli from your grocer's refrigerated aisle topped with sautéed asparagus and walnuts tossed in a light and flavorful butter lemon sauce. A quick and delicious dinner that only takes 15 minutes to make.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 1-8 oz package of fresh cheese ravioli
  • ½ lb of asparagus – snap off the tough ends – chop asparagus into thirds or smaller.
  • 2 tbs butter
  • 1 half lemon – about 2 tablespoons
  • ¼ cup walnut pieces
  • 6 twists of pepper
  • 2 tbs minced parsley
  • 2 tbs grated parmesan plus some to serve at the table.

Instructions
 

  • Bring a large pot of water to a boil.
  • While waiting for the water to boil, chop your asparagus into thirds (snap off tough white ends and discard). Mince parsley, squeeze lemon and measure out walnuts and butter.
  • In a large saute pan with a lid, melt 2 tbs of butter over medium heat until frothy. Add chopped asparagus to the pan, stir slightly to coat the asparagus with butter and cover the pan with a lid. The asparagus should be slightly damp when adding it to the pan. The pan should only be on medium heat so you don’t burn the butter or the asparagus. Cook for 4 to 5 minutes – depending on thickness of asparagus.
  • While asparagus is cooking, add ravioli to boiling water and cook as per the package instructions – my package said 4 minutes. Drain when done and add to a bowl.
  • Add the lemon juice and black pepper to the asparagus in the pan and turn the heat to high. Cook and stir the asparagus and butter with the lemon juice for 30 seconds to create a light butter lemon sauce. Remove from heat.
  • Add the asparagus and butter lemon sauce to the cooked ravioli in the bowl. There will not be a lot of sauce – you just want enough to lightly coat the ravioli. Make sure to scrape out the saute pan.
  • Add walnuts, parsley and 2 tbs parmesan cheese – toss gently to combine.
Dinner Recipes

Easy Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it’s on the table in less than 30 minutes!

Beef and Broccoli Ramen Stir Fry

How to Prep Beef for Stir Fry

To prepare the beef for cooking, I recommend trimming off any large pieces of fat from the steak and then slicing it into about 1/4-inch thick strips. Some steaks will have a grain to them, and if yours does, you should slice against the grain, which will lead to a more tender finished steak. Don’t use roast cuts such as chuck roast or round roast, or something like skirt steak, which can be tough if not cooked correctly.

Which Ramen Noodles to Use for Stir Fry

I use cheap soba noodles for this stir fry. Nothing fancy,but you can use a wide range of noodles for this dish. Just discarded the seasoning packet. Don’t worry, the homemade sauce is way much better!

How to Make the Stir Fry Sauce

This sauce has a fair number of ingredients in it, but they are all doing something. The soy sauce and sesame oil give a savory umami taste; the honey and hoisin sauce bring some sweetness to it, and the garlic and ginger add a bright aromatic flavor.

Beef and Broccoli Ramen Stir Fry

The recipe makes a lot of sauce. I like this recipe to be pretty saucy, like you would get from a Chinese takeout box. But if you are worried it’s too much sauce, start by adding half of it to the stir fry and then taste. Add more if you think it needs more. If you do have leftover sauce, it keeps fine in the fridge for a week.

Beef and Broccoli Ramen Stir Fry

This easy stir fry is a one-pot dinner twist on the classic Chinese takeout beef and broccoli dish. One complete filling meal and it's on the table in less than 30 minutes!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6

Ingredients
  

  • 1 pound flank steak thinly sliced across the grain
  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 head broccoli cut into florets
  • 1 tablespoon olive oil
  • ½ teaspoon sesame seeds

For the sauce

  • ¾ cup beef broth
  • ¾ cup reduced sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • ¼ cup honey
  • 3 tablespoons brown sugar packed
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon cornstarch
  • 1 teaspoon Sriracha optional

Instructions
 

  • In a medium bowl, whisk together soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, Sriracha and 1/2 cup water; set aside.
  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
  • Stir in Yaki-Soba, broccoli and soy sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.
  • Serve immediately with sesame seeds and sriracha, if desired.
Dinner Recipes/ Healthy Recipes/ Vegan Recipes

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.

15 Minutes Sticky Sesame Chickpea

These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.

You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.

Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.

15 Minutes Sticky Sesame Chickpea
How To Make Sesame Chickpeas

Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.

Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.

Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.

To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!

Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.

Cook over medium/low heat until the mixture starts to bubble.

Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.

The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!

After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

15 Minutes Sticky Sesame Chickpea

Tips :

  • Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
  • To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp avocado oil or olive oil
  • 3-4 large cloves garlic
  • cup tamari or soy sauce
  • tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • ½ tsp ground ginger or 2 tsp fresh grated ginger
  • 4 tbsp vegetable broth or water divided

Instructions
 

  • Drain and rinse the chickpeas and set aside.
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant.
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the arrowroot mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!
Chicken Recipes/ Dinner Recipes/ Pasta Recipes

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you’ll have it on the table in just 20 minutes!

The Best Chicken Pasta Of Your Dreams!

This is the best pasta dish you’ll ever have! When you’ve had a great day or even a bad day, this amazing Creamy Chicken Alfredo will make your the best day ever.

This is terrifically quick and easy to make with a nice flow to it. Cook the chicken while the pasta cooking water comes to the boil. Then make the sauce while the pasta is cooking. You’ll have dinner on the table in 20 minutes, and plates mopped clean minutes thereafter. How good is that??!

The Best Chicken Pasta Of Your Dreams!

This is the pasta you make when you need a quick dinner that everyone will devour and this is the pasta that you make just because there are few things in this world that can rival the feeling of complete and utter satisfaction as you slurp down a big bowl of creamy chicken pasta!

The Best Chicken Pasta Of Your Dreams!

Meet the best chicken pasta recipe of your dreams! The incredible Creamy Chicken Alfredo with sun dried tomato, spinach and bacon. You will absolutely love how the seasoned shredded chicken acts like a mop for the alfredo sauce. Easy to make dinner, you'll have it on the table in just 20 minutes!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 30 g / 2 tbsp butter separated
  • 300 g / 10 oz fettuccine
  • 2 chicken breasts cut in half horizontally
  • 2 garlic cloves minced
  • 100 g / 3oz sun dried tomato strips
  • ½ tsp each salt and pepper
  • ½ cup 125ml chicken stock / broth , low sodium
  • ½ cup 125ml dry white wine (sub more chicken broth)
  • ¾ cup 75g parmesan , finely shredded
  • 1 ¼ cups 315ml cream , thickened / heavy
  • 70 g / 2.5oz baby spinach

Serving:

  • 120 g / 4oz bacon cooked and crumbled
  • More parmesan
  • Parsley for garnish (optional)

Instructions
 

  • Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
  • Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

Chicken:

  • Sprinkle both sides of chicken with salt and pepper.
  • Melt half the butter in a large skillet over hig heat.
  • Add chicken and cook for 2 minutes on each side until deep golden.
  • Remove chicken onto plate, rest for a few minutes then shred with 2 forks.

Alfredo Sauce:

  • Turn down heat to medium high. In the same skillet, add remaining butter and garlic.
  • Cook garlic for 30 seconds until golden, then add wine.
  • Simmer rapidly, stirring to scrape the brown bits off the bottom of the pan. Once mostly evaporated, add chicken broth, cream, parmesan and sun dried tomato.
  • Simmer on medium for 3 - 5 minutes, stirring leisurely, until it reduces and thickens.

Essential Tossing:

  • Add spinach, chicken and cooked pasta.
  • Toss for 1 1/2 - 2 minutes on the stove, until sauce thickens and coats the pasta strands. Use pasta cooking water if needed if it gets too thick.
  • Serve immediately with parmesan, crumbled bacon and parsley (if desired).
Dinner Recipes/ Soup Recipes

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

 

One-Pot Cajun Shrimp Chowder

How do you make Cajun Shrimp Chowder?

This chowder is incredibly easy to put together. First melt the butter in a large Dutch oven or pot. When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Those combination will develop into each of their unique flavors.

One-Pot Cajun Shrimp Chowder

Stir in the vodka and after that add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. After the chowder comes to a boil, add the shrimp. The addition of blackened shrimp really put this dish over the top. It gives the chowder that rich seafood flavor that you expect when eating a Cajun dish.

One-Pot Cajun Shrimp Chowder

This Cajun Shrimp Chowder is amazing comfort food at it’s finest! With big juicy shrimp in a potato chowder, it’s the perfect choice for a quick hearty weeknight meal.

Ingredients
  

  • 1 ½ Pounds Shrimp Peeled & Deveined
  • 2 ½ Pounds Red Potatoes Peeled & Diced
  • 1 Tablespoon Butter
  • 2 14.5-oz. Cans Low-Sodium Chicken Broth
  • 1 Medium Sweet Yellow Onion Finely Diced
  • 1 Teaspoon Finely Ground Black Pepper
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Paprika
  • 1 Teaspoon Dried Oregano
  • ¼ to 1 Teaspoon Cayenne Adapt to Your Spice Level
  • ½ Teaspoon Celery Seed
  • ½ Teaspoon Red Pepper Flakes
  • 2 Cups Milk
  • Cup Sweet Tea Vodka
  • 2 Tablespoons Light Brown Sugar
  • 1 Cup Heavy Whipping Cream
  • 2 Bay Leaves

Instructions
 

  • Over medium heat, melt the butter in a large Dutch oven or pot.
  • When the butter is melted, stir in the onion, salt, pepper, garlic powder, thyme, oregano, paprika, cayenne, red pepper flakes, and celery seed. Cook for 5 minutes stirring occasionally.
  • Stir in the vodka and allow to simmer for two minutes.
  • Add the chicken broth, milk, cream, brown sugar, bay leaves, and diced potatoes. Increase the heat to high and bring to a boil, stirring occasionally.
  • When the chowder comes to a boil, lower the heat to medium and continue to cook for 15 minutes, stirring occasionally.
  • Add the shrimp and cook 3 to 5 minutes, or until they are just cooked through.
  • Remove the bay leaves before serving.
Dinner Recipes/ Healthy Recipes

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are totally healthy, vegan, budget friendly, yet incredibly delicious. Only takes 40 minutes to make, easy vegetarian tacos with 3 layers of major flavor.

How to Make Roasted Cauliflower Sweet Potato Tacos

So first, the veggies. These tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. The prep simply involves chopping up the cauliflower and sweet potato into bite-sized pieces. If you want to make this step even easier – get the pre-chopped veggies. To make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread them on a pan & let them roast. Just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

The sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, just piling them on top of a thick layer of smashed avocado (avocado mashed with lemon juice & salt), it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

Next is the easy vegan chipotle lime cashew crema. This crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! It’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips.

Once that step is done, you simply put the baking sheets in the oven for the veggies to roast for 40-45 minutes.

Easy Roasted Veggie Tacos

And that’s it! Once the veggies are roasted, you just assemble! We stuffed ours into warm flour tortillas. These Roasted Cauliflower Sweet Potato Tacos are so tasty and will definitely be our go-to vegetarian Taco Tuesday from now on!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 large sweet potato diced into ½-inch cubes
  • 1 small head cauliflower cut into bite-sized florets
  • 1 14- ounce can black beans drained & rinsed
  • 1 teaspoons chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 lime juiced
  • ½ teaspoon Kosher salt

Chipotle Lime Cashew Crema:

  • 1 chipotle pepper from a can, in adobo sauce OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • ¼ cup roasted unsalted cashews
  • ½ teaspoon chili powder
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Kosher salt
  • 1 lime juiced
  • ½ cup water

Mashed Avocado:

  • 1 lime juiced
  • 1 medium avocado
  • ½ teaspoon Kosher salt

For Taco Assembly:

  • chopped cilantro
  • charred corn tortillas
  • lime wedges

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  • Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  • Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  • Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro.