RECIPES TO HELP YOU SLOW TIME DOWN

UNIQUE RECIPES TO TRY

Breakfasts

Lunches

Dinners

Beef and Broccoli Stir-Fry

Ingredients:

  • 1 pound flank steak, thinly sliced against the grain
  • 3 cups broccoli florets
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • For the Marinade:
    • 2 tablespoons soy sauce
    • 1 tablespoon cornstarch
    • 1 teaspoon sesame oil
  • For the Sauce:
    • 1/4 cup oyster sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon cornstarch
    • 1/4 cup beef broth or water

Instructions:

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Marinate for 15 minutes.
  2. In another bowl, mix together all sauce ingredients and set aside.
  3. Steam or blanch broccoli until tender-crisp; set aside.
  4. Heat 1 tablespoon of oil in a wok or large skillet over high heat.
  5. Add beef and stir-fry until browned. Remove from wok and set aside.
  6. Add remaining oil and garlic to the wok; stir-fry for 30 seconds.
  7. Return beef to the wok, add broccoli, and pour in the sauce.
  8. Stir-fry until the sauce thickens and coats everything evenly.
  9. Serve hot over steamed rice.

Baked Lemon Herb Chicken with Roasted Vegetables

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 4 tablespoons butter, melted
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
  • For the Vegetables:
    • 2 cups baby potatoes, halved
    • 2 cups carrots, cut into chunks
    • 1 tablespoon olive oil
    • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix melted butter, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
  3. Place chicken thighs in a baking dish and brush with the lemon herb mixture.
  4. In another bowl, toss potatoes and carrots with olive oil, salt, and pepper.
  5. Arrange the vegetables around the chicken in the baking dish.
  6. Bake for 40-45 minutes, or until chicken is cooked through and skin is crispy.
  7. Let rest for a few minutes before serving.

Shrimp and Sausage Jambalaya

Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 8 oz Andouille sausage, sliced
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 2 teaspoons Cajun seasoning
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 green onions, sliced (for garnish)

Instructions:

  1. Heat oil in a large pot over medium-high heat.
  2. Add sausage and cook until browned. Remove and set aside.
  3. In the same pot, sauté onion, bell pepper, and celery until softened.
  4. Add garlic and cook for 1 minute.
  5. Stir in rice, diced tomatoes, chicken broth, Cajun seasoning, bay leaf, salt, and pepper.
  6. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  7. Add shrimp and cooked sausage; cook until shrimp are pink and rice is tender, about 5-7 minutes.
  8. Remove bay leaf. Garnish with green onions and serve hot.

Vegetarian Eggplant Parmesan

Ingredients:

  • 2 large eggplants, sliced into 1/2-inch rounds
  • 2 cups breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste
  • Cooking spray or olive oil

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Place eggplant slices on a baking sheet, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
  3. In a shallow dish, combine breadcrumbs, Parmesan cheese, salt, and pepper.
  4. Dip each eggplant slice into beaten eggs, then coat with breadcrumb mixture.
  5. Place coated slices on a baking sheet lined with parchment paper. Lightly spray or brush with oil.
  6. Bake for 25 minutes, flipping halfway through, until golden brown.
  7. In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices over the sauce.
  8. Top with more marinara sauce and sprinkle with mozzarella cheese.
  9. Repeat layers if necessary, finishing with mozzarella on top.
  10. Bake for 20-25 minutes, until cheese is melted and bubbly.
  11. Garnish with fresh basil before serving.