To make: heat vegetable oil in a skillet or wok over medium-high heat. Pour beaten egg into the pan and scramble until cooked. Remove egg from pan and set aside. Add cooked rice to the hot pan. Break up any clumps and stir-fry for 2-3 minutes until heated through. Add soy sauce, sesame oil (if using), and chopped scallions/peas (if using). Stir-fry for another 1-2 minutes. Return the scrambled egg to the pan and toss everything together. Season with salt and pepper if needed.
Lentil & Rice Pilaf
1/2 cup brown or green lentils, rinsed
1/2 cup uncooked rice (basmati or long-grain)
2 cups vegetable or chicken broth
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin powder
1/4 teaspoon coriander powder
1 tablespoon olive oil
Salt and pepper to taste
Optional: fresh parsley for garnish
To make: heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic, cumin, and coriander, cook for 1 minute more until fragrant. Stir in rinsed lentils and uncooked rice. Cook for 1 minute, stirring to coat. Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils and rice are tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, season with salt and pepper, and garnish with fresh parsley if desired.
One-Pan Lemon Herb Chicken & Veggies
1 1/2 pounds chicken thighs or drumsticks (bone-in, skin-on for flavor, or boneless, skinless for quicker cooking)
1 pound small potatoes (e.g., red or Yukon Gold), quartered
2 large carrots, peeled and chopped into 1-inch pieces
1 head broccoli, cut into florets
3 tablespoons olive oil, divided
1 lemon, half sliced, half juiced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste
Optional: 1/2 teaspoon dried rosemary
To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup. In a large bowl, combine the quartered potatoes, chopped carrots, and broccoli florets. Drizzle with 2 tablespoons of olive oil, half of the minced garlic, oregano, thyme, rosemary, salt, and pepper. Toss to coat evenly. In a separate bowl, pat the chicken pieces dry. Drizzle with the remaining 1 tablespoon of olive oil, the rest of the minced garlic, salt, and pepper. Squeeze half of the lemon juice over the chicken. Arrange the seasoned vegetables on one side of the prepared baking sheet and the chicken pieces on the other side. Place lemon slices over the chicken and vegetables. Roast for 30-40 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender and slightly caramelized. Flip the chicken and stir the vegetables halfway through cooking for even browning.
Black Bean & Corn Quesadillas
8 small (6-inch) flour tortillas
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn, thawed (or 1 can, 15 oz, drained)
1 1/2 cups shredded cheddar or Monterey Jack cheese
1/2 teaspoon chili powder
Salt and pepper to taste
1-2 tablespoons olive oil, butter or margarine for cooking
Optional: 1/4 teaspoon cumin
Optional: salsa, sour cream, avocado for serving
To make: in a medium bowl, combine the rinsed black beans, thawed corn, shredded cheese, chili powder, cumin (if using), salt, and pepper. Mix well. Heat a large non-stick skillet or griddle over medium heat. Lightly brush with olive oil or melt a small amount of butter/margarine. Place one tortilla in the hot skillet. Spoon about 1/4 cup of the black bean and corn mixture onto one half of the tortilla. Fold the other half over to create a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly. Remove from the skillet, cut in half, and repeat with the remaining tortillas and filling.
Sheet Pan Sausage & Bell Peppers
1 pound pre-cooked sausage (like kielbasa, chicken or Italian sausage), sliced into 1/2-inch rounds
3 bell peppers (any color), cored and sliced into strips
1 large onion, cut into wedges or thick slices
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste
Optional: a pinch of red pepper flakes for heat
To make: preheat the oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine the sliced sausage, bell pepper strips, and onion wedges. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using). Toss everything together until well coated. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly charred, and the sausage is heated through and lightly browned.
I hope you are enjoying these lunch recipes.
💗 Jo
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