Dinner

5-Ingredient Dinner Recipes | 30 Minutes or Less!



Chicken with White Beans & Pesto
1 tablespoon olive oil
4 chicken thighs
2 red peppers, diced
2 shallots, minced
1 15-ounce can white kidney beans
1/2 cup pesto
Salt and freshly ground black pepper

In a large skillet, heat the oil over medium-high heat. Season the chicken liberally with salt and pepper. Fry the chicken, skin side down, until the skin is golden and releases easily from the skillet, about 6 minutes. Flip the chicken over and continue to cook until it releases easily from the pan. Remove the chicken and set it aside.
Add the peppers and shallot to the pan and cook until they have softened, about 2 to 3 minutes. Stir in the beans and pesto. Cook until the beans have heated through.
Return the chicken to the skillet and continue to cook, covered, until it reaches an internal temperature of 165ºF, about 5 minutes. Add a splash of water if the mixture is too dry.
Serve the chicken immediately on top of the bean mixture or store in the refrigerator for up to 3 days.

1 pound dried orecchiette
1/4 cup butter
4 cups chopped mushrooms
5 garlic cloves, minced
3 tablespoons chopped fresh parsley
Salt and freshly cracked black pepper

In a large pot of salted boiling water, add the pasta. Cook, stirring occasionally, according to package instructions. Be sure to reserve some of the pasta water before draining.
Meanwhile, in a large Dutch oven or pot, melt the butter over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms until they have released their moisture and begin to brown, about 5 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in a couple of ladles full of the pasta water. Add the pasta to the skillet and cook until it is heated through. Once heated, Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.

Shrimp & Snap Peas
3 tablespoons miso paste
1/4 cup water
1 pound peeled shrimp
4 garlic cloves
1 teaspoon grated fresh ginger
2 cups snap peas

In a small bowl, whisk together the miso paste and water until smooth.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook until it begins to turn pink, about 2 minutes. Stir in the garlic and ginger and cook until they become fragrant, 30 seconds. Stir in the miso sauce and the snap peas. Continue to cook, stirring until the shrimp is cooked through and the snap peas are tender crisp, about 1 minute.
Serve immediately over some rice or store in the refrigerator for up to 3 days.

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34 Comments

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  3. We made the chicken with beans but used olive pesto sauce omg it was so good and easy to make! thank you!

  4. You count pesto as one ingredient? Basil,garlic,olive oil,nuts… More like 10 ingredient recipe

  5. That mushroom pasta sounds so good. I would definitely sprinkle some fresh grated parmesan on top

  6. I hate cooking with fresh herbs 🌿 I prefer dry herbs over the fresh kind then I don’t have to worry about them spoiling

  7. Love your videos the recepies are just the best ..You look amazing beautiful 💕🤰🏼✨

  8. Im impressed. Thats some quick delicious looking meals. I will give them a go 👍🏻

  9. @thedomesticgeek We tried your Rustic Chicken with White Bean and Pesto last night! It was so delicious!

  10. slow on the videos.  I made two of these, the shrimp and peas and the mushroom one. both came out good. very delicious.

  11. Hi sarah! I love these ideas they sound awesome for a busy week! What would you substitute for shrimp? I'm unfortunately allergic to shellfish..

  12. I tried the pasta recipe for my family tonight and they all loved it !!! Thank you so much. I thought you needed to know how you really do impact one person

  13. What? Been a hot minute since I watched your channel. Hope your feeling well and enjoy this special time. Can’t wait to try the first recipe with the chicken. Looks absolutely delish

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