A Recipe For Every Day Of The Week
Every day, we ask the same question: what do we eat tonight? Cooking becomes a task that is even more difficult when you have children! Being overwhelmed, you lack the time and energy to prepare meals all the time.
The best solution for this is to have go-to recipes for every day of the week. These recipes will consist of quick fixes that will take no time to put together. This will save you the stress of starting every meal from scratch.
With a bit of organization, you will simplify your life and save time in the kitchen. Make sure you have something in the freezer to help you out.
Broccoli Pesto Pasta
This is a delicious meal that is also gluten-free and vegan and comes together in just thirty minutes with ten ingredients! To make, start by roasting broccoli with olive oil, salt, and pepper until browned and tender.
Then cook your pasta to your preferred tenderness. You make the pesto in a food processor by mixing garlic, hemp seeds, basil, lemon juice, sea salt, and nutritional yeast. To achieve a creamy paste, drizzle in olive oil. In a bowl, add your roasted broccoli, pasta, and pesto alongside any other garnishings you prefer.
Thai Noodle Salad With Peanut Lime Dressing
Soak the noodles in cold water and preheat your oven to 400 degrees. Prepare your dressing in a food processor except for the peanut butter. Place the chicken in a Ziploc and use some of the sauce to marinate it. Add the peanut butter to the dressing and mix.
Prep your veggies and toss them together in a bowl. Bake the marinated chicken for 15-20 minutes, then cut it and add to the veggies. Drain the noodles and finish cooking over medium-high heat. Add oil and a little dressing and toss them around until they are soft. Mix the stir-fried noodles with the chicken and veggie mixture.
Cook the pork until it floats with sugar and a pinch of salt. Slice it into thin slices and reserve some of the broth to make the dipping sauce. Cook the shrimp with a pinch of salt and lemongrass until it is no longer translucent.
Cook the vermicelli according to instructions on the package. Dip one rice paper sheet into warm water and let it soak until it starts to become bendable but still has a structure.
Transfer to your rolling surface. At the bottom third of the rice paper, lay down a torn leaf of lettuce, top with cucumber, carrot, slices of pork, and arrange some vermicelli over the top.
Top with torn herbs and garlic chives and lace shrimp halves across the center of the rice paper. Roll and tuck! Store in your freezer till you're ready to serve.
Instant Pot Italian Beef Sandwiches
Combine beef and spices in the Instant Pot and cook on high pressure for about sixty minutes. Shred the meat, save the broth/juices. Layer the sides of your bun with a slice of Provolone cheese and place under the broiler until melted.
Top with the beef and giardiniera and serve the hot sandwiches with a little dipping bowl of the broth so you can dip in your sandwich as often as you would like.
Tacos With Mango Salsa
Slice the bell peppers, drain and rinse the beans and place them in the bowl with the peppers. Pour olive oil and spices and mix, so everything is coated before baking.
Slice the onion and place next to the pepper mixture before baking for 20-25 minutes. To make your mango salsa, dice the mango and coriander finely, then mix with the lime juice. Toss your wraps into the oven for about five minutes to warm, then add the bean and pepper mixture, onions, salsa, and any other toppings you like.
Add two tablespoons of oil in a pan to fry the onion with a pinch of salt, then add your garlic, chili, and rosemary. Add tomatoes and sugar, and simmer for 20 mins. Heat the remaining oil and squeeze the sausagemeat from the skins, and fry, breaking it up in the process until golden.
Add this to the sauce with the milk and lemon zest, then simmer for a further 5 mins. Cook pasta, drain, and then toss with the sauce. Sprinkle parmesan cheese and parsley leaves to serve.
Basic Tomato Sauce
In a pan, heat oil and add your desired vegetables. Stir in sugar with some salt. Gently cook until the veggies are tender. Stir in the tomatoes and water as desired. Simmer very gently until the sauce has reduced and is very thick.
Stir occasionally so that the sauce doesn’t burn. If you like your sauce a little thinner, add a splash of water. Serve half with pasta and chill or freeze in batches for later use.