Easy Recipes (@1minutemeals) [similar]

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Easy Recipes (@1minutemeals)

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Easy Recipes (@1minutemeals)

Orange Chicken Stir-Fry with Asparagus! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Rachel @cleanfoodcrush
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What you need:
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1.5 lbs boneless skinless chicken breast/tenders, diced into 1-inch pieces
1 Tbsp extra virgin olive or avocado oil, divided
2 lb asparagus, end portions trimmed and remainder diced into 1 1/2-inch pieces
1 small yellow onion, sliced into thin strips
8 oz button mushrooms, sliced
1 tbsp peeled and finely grated fresh ginger
4 cloves garlic, minced
1/2 cup low-sodium chicken broth
Juice of 2 fresh oranges
2 tbsp raw honey
2 tbsp cornstarch
Sea salt and freshly ground black pepper
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How you make it:
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In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. SautΓ© until cooked through, tossing occasionally, about 5-6 minutes.
Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
Once oil is hot, add asparagus, yellow onion and mushrooms, and sautΓ© until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautΓ©ing.
Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
Toss chicken into mixture and serve immediately over brown rice or quinoa.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #orangechicken #stirfry

Easy Recipes (@1minutemeals)

This looks freaking delicious! β˜€οΈπŸ“ @napolifoodporn #icecream

Easy Recipes (@1minutemeals)

Tag someone who would love this! πŸ’•πŸ’ͺ @mee_bakingtime #snacks

Easy Recipes (@1minutemeals)

Veggie Pizza! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Sukaina @healthandfoodjunkie
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What you need:
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1 tortilla wrap (gluten free)
1 tbsp plain tomato sauce
1/2 garlic cloves minced
1/2 tsp dried basil
Chopped greens (spinach, kale and chard blend)
Sliced tomatoes
Sliced mushrooms
Chopped avocados
Shredded mozzarella cheese
you can use whichever veggies you like!
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How you make it:
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Spread the tomato sauce over the tortilla, add the garlic and basil and spread that all over.
Add some cheese to cover the base, then layer on your toppings.
Add a little more cheese all over the top, sprinkle a little more basil if you'd like.
Bake in the oven at 375ΒΊF for 5-7 minutes, check to make sure it doesn't burn.
Enjoy!
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YUMMERS! πŸ’ͺπŸ»πŸ’• #pizza #veggiepizza

Easy Recipes (@1minutemeals)

Roasted Butternut Squash Quinoa Salad! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Jennie @onesweetmessblog
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What you need:
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1 small butternut squash, about 3 cups, cut into 1/2 inch cubes
4 tbsp olive oil
1 cup quinoa
2 cups chicken stock, or vegetable stock
1/2 cup dried cranberries
1/3 cup chopped italian parsley
1/3 cup thinly sliced scallions
1/2 cup roasted salted pumpkin seeds
1/2 cup feta cheese
1/2 cup fresh pomegranate seeds
salt and peppers
pomegranate molasses
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How you make it:
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Preheat the oven to 375Β°F. Line a baking sheet with parchment paper.
Place the butternut squash on the baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
Heat the remaining olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Stir in the chicken or vegetable stock and a generous pinch of salt. Bring the mixture to a boil. Turn down the heat to low and cover the pan; cook for 15-20 minutes, or until the quinoa has absorbed all of the liquid. Take the pan off the heat and allow the quinoa to rest for 5 minutes covered. Fluff with a fork.
Transfer the quinoa to a large serving bowl. Gently fold in butternut squash, cranberries, parsley, scallions, pumpkin seeds, feta cheese, and pomegranate seeds. Season with salt and pepper to taste. Drizzle the mixture with the pomegranate molasses.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #salads

Easy Recipes (@1minutemeals)

Tag someone who would love this! β˜€οΈπŸ“ @thisisinsiderfood #foods

Easy Recipes (@1minutemeals)

Grilled Chicken and Quinoa Burrito Bowls with Avocado Salsa! 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 1/2 cups dry quinoa
3 cups low-sodium chicken broths
1 Tbsp ancho chili powders
1 1/2 tsp ground cumin
1/4 tsp garlic powder
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts
1 1/2 Tbsp olive oil
1 2/3 cups frozen corn, warmed (optional)
1 (14.5 oz) can black beans, warmed along with liquid from the can then drained (optional)
Mexican blend cheese or queso fresco (optional)
Plain Greek yogurt or light sour cream (optional)
Avocado salsa:
3 medium roma tomatoes, diced
1 1/2 medium avocados, diced
1/2 cup chopped red onion, rinsed
1 jalapeΓ±o, seeded for less heat if desired and minced
1 clove garlic, minced
2 Tbsp fresh lime juice
2 Tbsp olive oil
1/4 cup finely chopped cilantro
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How you make it:
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In a medium saucepan stir together quinoa and chicken broth. Bring to a boil over medium-high heat then cover, reduce heat to medium-low and allow to simmer for 15 minutes or until broth has been absorbed. Remove from heat and let rest 5 minutes.

Meanwhile, heat a grill (or indoor grill, panini press, or cook over the stove in a grill pan) to 425 degrees. In a small bowl whisk together ancho chili powder, cumin, garlic powder and 3/4 tsp salt and 1/4 tsp pepper. Pound chicken breasts to even out their thickness using the flat side of meat mallet. Brush both sides with the 1 1/2 tbsp olive oil then season both sides of chicken with the chili powder mixture (use all of it). Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side (or about 4 minutes total if using an indoor electric grill or panini press set at high heat or sear). Transfer chicken to a plate, cover and let rest 5 minutes then cut into pieces, season with more salt to taste if desired.

While the chicken is resting, prepare avocado salsa. In a medium mixing bowl gently toss together tomatoes, avocados, red onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper to taste! #avocadolover

Easy Recipes (@1minutemeals)

Easy Tomato Avocado Salad! πŸ’ͺπŸ»πŸ’•
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Made by the lovely Layla @gimmedelicious
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What you need:
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2 cups chopped tomatoes, about Β½ inch (any type of tomatoes you like)
2 ripe avocados, cubed
ΒΌ small red onion, sliced
ΒΌ cup minced cilantro (or parsley)
Juice of 1 lime
2 Tbsp extra virgin olive oil
Β½ tsp red pepper flakes
Salt and black peppers to taste
Additional optional add ins:
1 small cucumber, sliced
Β½ cup chickpeas
Β½ cup black beans
Β½ cup feta or cubed mozzarella
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How you make it:
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In a large salad bowl, place the tomatoes, avocado, and cilantro.
Drizzle with olive oil, lime juice, pepper flakes and salt & pepper to taste.Gently toss.
Serve immediately or cover with plastic wrap in fridge for up to 2 hours.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #avocadosalad

Easy Recipes (@1minutemeals)

Tag someone who would love this! β˜€οΈπŸ“ @poiluang_cooking #foodies

Easy Recipes (@1minutemeals)

Teriyaki Chicken Lettuce Wraps! 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 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
2 1/2 Tbsp olive oil, divided
1/2 cup Teriyaki Sauce and Marinade
2 Tbsp water
1 Tbsp cornstarch
1 Tbsp honey
1 cup sliced green onions, divided
1 clove garlic, minced
1 red bell pepper, cored, seeded and diced
1 (8 oz) can sliced water chestnuts, chopped
1 cup shredded carrots (2 medium)
Romaine or iceberg lettuce leaves, for serving
1/2 cup roughly chopped unsalted cashews
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How you make it:
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Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. Serve over lettuce leaves with remaining 1/4 cup green onions.
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YUMMERS! πŸ’ͺπŸ»πŸ’• #foodprep #1minutemeals #28dayjumpstart

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)

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Easy Recipes (@1minutemeals)

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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
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