Easy Recipes (@1minutemeals) [similar]

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Easy Recipes (@1minutemeals)

Vietnamese Meatball Pho Noodle Soup! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Justine @cookingandbeer
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What you need:
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Beef Stock:
6-8 cups beef stock
3 green onions, diced
1/4 cup chopped cilantro
1 tbsp grated ginger
2 bay leaves
2 dried peppers
1/2 tsp whole cloves
1 star anise
1/2 tsp black peppercorns
1/2 tsp coriander seeds
1/2 cup Japanese sake
Meatballs:
1 lb ground pork
1/4 cup hoisin sauce
1/2 cup plain breadcrumbs
1 tbsp fish sauce
1 tbsp ponzu sauce
1 tbsp honey
1 tsp fine sea salt
1/2 tsp black peppers
2 green onions, chopped finely
1/4 cup chopped cilantro
3 cloves of garlic, finely minced
vegetable oil
Pho Noodle Soup:
6-8 cups prepared beef stock
1 recipe pork meatballs
6-8 ounces dried rice noodles, cooked
1 bunch cilantro leaves
2 green onions, sliced
hoisin sauce, for drizzling
bean sprouts, if desired
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How you make it:
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Beef stock:
To a large pot, combine the beef stock, green onions, chopped cilantro, ginger, bay leaves, peppers, cloves, star anise, black peppercorns, coriander seeds, and Japanese sake. Bring the mixture to a boil and lower to a simmer. Simmer the broth for 1 1/2 hours, covering the broth after 1/2 hour. Strain the broth into a bowl and then transfer it back to the pot. Keep warm on the stove until you are ready to serve.
Pork Meatballs:
In a large bowl, combine all of the ingredients for the meatballs, except for the vegetable oil. Using clean hands or a large wooden spoon mix the ingredients together until fully combined. Line a baking sheet or large plate with parchment paper and form the meat into tablespoon-sized balls. Cover them with plastic wrap and place them in the fridge to firm up for about 30 minutes.
Heat vegetable oil in a large nonstick skillet set over medium-high heat. Add the meatballs and brown on two sides. Lower the heat to medium-low and cover. Cook for 25-30 minutes or until the meatballs are cooked through. Transfer to a large plate and cover with foil until you are ready to serve.
Pho Noodle Soup:
Assemble your bowls by placing cooked rice noodles and meatballs in the bowl. Pour the stock over top and then garnish with cilantro, green onions, jalapeno peppers, bean sprouts and a drizzle of hoisin sauce.

Easy Recipes (@1minutemeals)

Comment below someone you want to try and make this with! β˜€οΈπŸ“ @savourschool #foodies

Easy Recipes (@1minutemeals)

Tag someone you want to try and make these with! β˜€οΈπŸ“ @pankobunny #chocolatecake

Easy Recipes (@1minutemeals)

Tag someone who hasn't seen this yet! πŸ’πŸ‘Œ #thebest @nusr_et

Easy Recipes (@1minutemeals)

Skinny Slow Cooker Kung Pao Chicken! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Alyssa @alyssa_therecipecritic
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What you need:
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β…” cup cornstarch or arrowroot powder
ΒΌ tsp black peppers
1ΒΌ lbs boneless, skinless chicken breasts cut into bite-sized chunks
1 tbsp avocado oil or olive oil
4 - 6 dried red chili peppers (to taste) found in Asian supermarkets or the International section of a large chain grocery store -
β…” cup roasted cashews (or roasted peanuts)
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped into halves
Sauce:
Β½ cup low-sodium soy sauce
β…“ cup water
3 Tbsp honey
3 Tbsp hoisin sauce
3 garlic cloves, minced
1 tsp grated fresh ginger
ΒΌ - Β½ tsp dried red pepper chili flakes
Cornstarch slurry:
2 Tbsp cornstarch or arrowroot powder
3 Tbsp water
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How you make it:
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In a large zip-top bag, toss in chicken, cornstarch and black pepper. Shake until well-coated.
Heat a large skillet over medium-high heat. Cook chicken about 2-3 minutes on each side, until lightly browned. Transfer chicken into slow cooker.
In a medium bowl, whisk together the soy sauce, water, honey, hoisin sauce, galic, ginger and red pepper chili flakes and pour over chicken.
Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. (SEE NOTE)
About 30 minutes before serving, whisk together the cornstarch and water in a small bowl. Stir into the slow cooker. Add the dried red chili peppers, red bell peppers, zucchini and cashews.
Cover and cook on HIGH for another 20-30 minutes or until the vegetables are tender and the sauce has thickened up. (Add more water to thin out sauce to your preferred consistency).
Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #jumpstartprogress

Easy Recipes (@1minutemeals)

Tag someone who would love this! πŸ’šπŸ’œβ€οΈπŸ’›πŸ’™ by @foodnetwork #cakegoals

Easy Recipes (@1minutemeals)

Grilled Salmon with Avocado Greek Salsa and Orzo! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Jaclyn @cookingclassy
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What you need:
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1 cup dry orzo
4 (6 oz) skinless salmon fillets
3 Tbsp olive oil, divided, plus more for brushing grill
Salt and freshly ground black peppers
2 small Roma tomatoes, diced (1 cup)
1/2 of a cucumber, peeled and chopped (1 cup)
1/3 cup chopped red onions
1/3 cup chopped kalamata olives
2 garlic cloves, minced (2 tsp)
1 medium avocado, peeled and diced
1/2 cup crumbled feta cheese
2 Tbsp fresh lemon juices
3 Tbsp finely minced fresh parsley
1 Tbsp finely minced fresh oregano
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How you make it:
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Prepare orzo according to directions on package, drain (I recommend tossing with just a little olive oil). Preheat a grill to medium-high heat (about 400 degrees. Meanwhile chop ingredients for salsa). Brush both sides of the salmon fillets with 1 Tbsp of the olive oil and season both sides with salt and pepper. Brush clean grill grates lightly with olive oil then place salmon on grill (close lid) grill until cooked though, about 3 minutes per side.
In a medium mixing bowl toss together tomatoes, cucumber, red onions, kalamata olives, garlic, avocado, feta, lemon juice, 2 Tbsp olive oil, parsley and oregano. Season with salt to taste.
Divide drained orzo among 4 plates then add a salmon fillet to each plate. Top each serving with plenty of the salsa, both over the salmon and the orzo. Serve immediately.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals

Easy Recipes (@1minutemeals)

Mediterranean Grilled Chicken Salad! πŸ’•πŸ’ͺ
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Made by @jocooks
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What you need:
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For Marinade
1/4 cup olive oil
1/4 cup lemon juice
1 tbsp dried oregano
1 tbsp dried basil
3 green onions chopped
salt and pepper to taste
For Dressing
1/4 cup olive oil
1/4 cup lemon juice
1 tsp dry oregano
1 tsp dry basil
1/2 tsp salt
1/2 tsp ground black pepper
For Salad
4 chicken breasts boneless and skinless
1 Romaine lettuce washed, dried and chopped
1 English cucumber sliced
1/2 medium red onion chopped
1 green bell pepper seeded and chopped
2 cups cocktail tomatoes chopped
1/2 cup Kalamata olives pitted
1/2 cup feta cheese crumbled
1 avocado sliced
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How you make it:
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In a shallow plate whisk together all the marinade ingredients. Add the chicken breasts and toss them around making sure they are fully covered in the marinade. Cover with plastic wrap and refrigerate for about 30 minutes to up to 4 hours.
Heat up your grill so that it's around 400 F degrees. In the mean time whisk all the dressing ingredients together in a small bowl and set aside. In a larger bowl toss the lettuce, cucumber, red onion, bell pepper, tomatoes, and olives together. Grill the chicken on both sides, about 5 minutes per side or until no longer pink and is cooked through. Discard remaining marinate. Let the chicken cool for about 5 minutes before slicing it into 1/2 inch slices. Drizzle the prepared dressing over the salad and toss well. Add the crumbled feta to the salad and mix.Serve with the sliced chicken breast over the salad and avocado slices. Other optional sides include hummus and pita chips.

Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

Chicken and Broccoli Pasta with Lemon Cream Sauce! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Beth @budgetbytes
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What you need:
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Β½ lb. frozen broccoli florets
Β½ lb. rotini pasta
2 boneless, skinless chicken thighs
Salts and Peppers
1 Tbsp olive oils
2 cloves garlic
1 fresh lemon
Β½ cup chicken broth
1 cup heavy cream
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How you make it:
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Thaw broccoli. Chop broccoli. Set aside.
Bring a large pot of water to boil. Once boiling, add pasta and cook according to directions. Drain pasta.
While water is boiling, season chicken with salt and pepper. Heat a skillet over medium heat and add olive oil, coating pan evenly. Then add the chicken. Cook until cooked through and golden brown. Remove chicken from heat and set aside.
While the chicken is cooking, zest the lemon and mince the garlic. Once the chicken is removed from the skillet, saute the garlic on medium-low heat for 2 minutes or until fragrant and soft.
Add the chicken broth to the skillet to dissolve all the browned bits in the skillet. Add the heavy cream, 1 tsp of lemon zest, and 2 tbsp of lemon juice. Stir and simmer. Simmer until sauce thickens slightly. Adjust taste as needed. Season liberally.
Chop the chicken into small pieces, then add it to the cream sauce in the skillet along with the drained pasta and chopped broccoli florets. Stir to combine and coat everything in sauce. Allow the chicken, broccoli, and pasta to heat through, then serve.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals #chicken #pasta

Easy Recipes (@1minutemeals)

Baked Sweet Potato Fries! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Jaclyn @cookingclassy
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What you need:
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2 lbs sweet potatoes peeled and sliced into 1/2-inch thick sticks
1 Tbsp cornstarch
1 tsp salts
1/2 tsp freshly ground black pepper
1 tsp paprikas
1/2 tsp garlic powder
2 1/2 Tbsp olive oil
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How you make it:
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Preheat oven to 425 degrees, and place a rimmed 18 by 13-inch baking sheet in oven to preheat as well.
In a small mixing bowl whisk together cornstarch, salt, pepper, paprika and garlic powder. Place sliced sweet potatoes in a large mixing bowl. Toss sweet potatoes with olive oil then pour cornstarch mixture over sweet potatoes and toss to evenly coat. Remove baking sheet from oven then pour sweet potatoes onto baking sheet and spread into an even layer working to keep a little space between them (careful pan will be hot!). Bake in preheated oven 15 minutes then remove from oven and toss and spread into an even layer again. Return to oven and bake until until fries are golden brown in spots, about 10 minutes longer. Serve warm with fry sauce (see notes in post for fry sauce recipe) or ketchup if desired.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals #fries #sweetpotato

Easy Recipes (@1minutemeals)

Strawberry Avocado Spinach Salad with Chicken! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Heidi @foodiecrush
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What you need:
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ΒΌ cup extra virgin olive oils
1 tbsp golden balsamic vinegar
1 tsp sugar
1 tbsp roughly chopped fresh tarragon
ΒΌ tsp kosher salt
ΒΌ tsp freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
ΒΌ cup feta cheese
2 tbsp sliced almonds
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How you make it:
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Whisk the extra virgin olive oil with the balsamic vinegar, sugar, tarragon, kosher salt and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ΒΌ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #1minutemeals #1minutemakeup

Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

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