30-Minute Weeknights

Ingredients

• 4 boneless chicken thighs
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• ½ cup chicken broth
• 2 tbsp butter
• salt and pepper

Steps

1. Season chicken with salt, pepper, and oregano.
2. Sear in olive oil over medium-high heat, 5-6 minutes per side, until golden and cooked through. Remove.
3. Add garlic to the pan and cook 30 seconds, then deglaze with broth and lemon juice.
4. Swirl in butter and lemon zest, return chicken to the pan, and spoon sauce over to coat.

Ingredients

• 1 lb ground beef
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• 8 small tortillas
• 1 cup shredded cheddar
• 2 cup shredded lettuce
• 1 tomato, diced
• ½ cup salsa

Steps

1. Brown the beef in a skillet over medium-high heat, breaking it up as it cooks.
2. Stir in chili powder, cumin, garlic powder, a splash of water, and salt; simmer 3 minutes.
3. Warm the tortillas.
4. Build tacos with beef, cheese, lettuce, tomato, and salsa.

Ingredients

• 1 lb shrimp, peeled
• 3 tbsp honey
• 3 tbsp soy sauce
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 cup broccoli florets
• 1 red bell pepper, sliced
• 2 tbsp vegetable oil
• 2 cup cooked rice

Steps

1. Whisk honey, soy sauce, garlic, and ginger.
2. Stir-fry broccoli and pepper in oil over high heat, 3-4 minutes; push to the side.
3. Add shrimp and cook 1-2 minutes per side until pink.
4. Pour in the sauce, toss everything 1 minute until glossy, and serve over rice.

Ingredients

• 12 oz penne
• 2 cup cherry tomatoes, halved
• 3 garlic cloves, sliced
• ¼ cup olive oil
• 8 oz fresh mozzarella, cubed
• 1 cup fresh basil leaves
• 2 tbsp balsamic glaze
• salt and pepper

Steps

1. Cook pasta in salted water until al dente; reserve a cup of pasta water.
2. Warm olive oil and garlic in a large pan until fragrant, add tomatoes, and cook until they burst, about 5 minutes.
3. Toss in pasta with a splash of pasta water.
4. Off heat, fold in mozzarella and basil. Season, and finish with balsamic glaze.

Ingredients

• 2 cup cooked shredded chicken
• 1 cup shredded Monterey Jack
• 1 cup shredded cheddar
• 4 large flour tortillas
• ½ cup salsa
• 2 tbsp butter
• ½ cup sour cream

Steps

1. Mix chicken with salsa.
2. Layer cheese and chicken on half of each tortilla and fold over.
3. Cook in melted butter over medium heat, 2-3 minutes per side, until golden and the cheese melts.
4. Cut into wedges and serve with sour cream.

Ingredients

• 4 salmon fillets
• ⅓ cup teriyaki sauce
• 1 tbsp sesame oil
• 4 cup green beans
• 1 tbsp sesame seeds
• 2 green onions, sliced
• 2 cup cooked rice

Steps

1. Heat oven to 425°F (220°C).
2. Arrange salmon and green beans on a sheet pan; brush salmon with half the teriyaki and toss beans with sesame oil.
3. Roast 12-14 minutes until the salmon flakes.
4. Brush with remaining sauce, scatter sesame seeds and green onions, and serve over rice.

Ingredients

• 1 lb Italian sausage
• 1 lb shelf-stable gnocchi
• 1 onion, diced
• 2 cup marinara sauce
• ½ cup heavy cream
• 2 cup baby spinach
• ½ cup grated Parmesan

Steps

1. Brown sausage with onion in a deep skillet, breaking it up.
2. Add gnocchi, marinara, and half a cup of water; cover and simmer 5 minutes until the gnocchi are tender.
3. Stir in cream and spinach until wilted.
4. Top with Parmesan and serve straight from the pan.

Ingredients

• 4 cup cold cooked rice
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil

Steps

1. Scramble eggs in a hot wok with a little oil; remove.
2. Stir-fry peas and carrots 2 minutes, then add rice, breaking up clumps.
3. Add soy sauce and toss until the rice is hot and lightly toasted.
4. Return eggs, add green onions and sesame oil, toss, and serve.