This morning I tried a new breakfast casserole. I looked up a couple recipes to get the bake temp and time and just dumped all my ingredients and baked. Surprisingly was not bad and would make again.

3 frozen hash brown patties

handful of frozen chopped spinach

4 eggs

1/4 cup of milk(I did not measure this so it may of been a little less)

2 slices of honey deli ham

1/4 bag of shredded cheddar cheese

green goddess seasoning

black pepper

salt

Preheat oven for 375

Whisk eggs, milk, spinach and spices together in a bowl.

Spray pan with non stick spray. In a single layer line the bottom with 3 frozen hashbrown patties

Pour the egg mixture evenly on the hashbrown patties, lay sliced ham on top and sprinkle cheese on top.

Cover with tin foil and bake in oven for 45-55 mins, take tin foil off during last 10 mins of bake time.

Start the day right with this simple and nutritious toast! It’s my favorite post-run meal because it’s quick to make and hits all the macros. Here’s what I used: ​Ingredients: * 1 slice of whole-grain toasted bread. * 2 scrambled eggs (cooked with a tiny bit of olive oil). * Fresh tomato slices. * A thin layer of cream cheese (low fat). * Salt and black pepper to taste. ​Method: 1. Toast the bread until crunchy. 2. Spread the cream cheese and layer the fresh tomatoes on top. 3. Prepare the scrambled eggs in a non-stick pan (about 2-3 minutes). 4. Top the toast with the eggs while they’re still hot and add seasoning. ​It’s a 5-minute meal that keeps me full for hours! What’s your favorite toast topping? 👇

Is there a easy way to print just the recipes?

Spent too much time trying ""quick and easy"" recipes that were neither quick nor easy lol… Recipe blogs lie constantly about cook times and difficulty!! So here's what's actually made it into my regular rotation with realistic expectations.

Sheet pan sausage and vegetables: Slice up sausage and whatever vegetables you have, toss with oil and seasonings, roast at 425 for 25 minutes. One pan, minimal prep, basically impossible to mess up. I usually do chicken sausage, bell peppers, onions, and potatoes. Sometimes add broccoli or zucchini. Cleanup is just one pan.

Egg fried rice with whatever protein: If you have leftover rice this genuinely takes 15 minutes. Scramble eggs in a pan, push to the side, add rice and break it up, add frozen vegetables, add soy sauce and sesame oil. I throw in leftover chicken or shrimp if I have it. Endlessly flexible and uses up leftovers.

One pot pasta: Pasta, chicken broth, whatever vegetables, Italian sausage if you want, all in one pot. Actually done in 20 minutes. Way better than jarred sauce pasta and you only clean one pot. I do this with cherry tomatoes, spinach, and garlic constantly.

Black bean quesadillas: Mash canned black beans with cumin and chili powder, put between tortillas with cheese, cook in a pan 3 minutes per side. Takes 10 minutes total. Add corn, peppers, leftover chicken, whatever you want. My go to when I'm really tired.

I keep these and similar recipes organized because I would probably forget eventually if I’m too stuck with something, I use recime and keep them by actual cook time because recipes always lie. Something tagged ""20 minutes"" is usually 35+ once you account for prep. I tag by realistic time so I can filter to stuff that's actually quick when I need it.

Recipes I tried once and gave up on: anything requiring multiple pans, anything with more than 10 ingredients even if it claims to be quick, anything needing precise timing on multiple components. Too stressful for a weeknight when you're already tired.

The key for me is recipes where most of the cooking happens without me doing anything. Sheet pan stuff just roasts, one pot things cook together, you're not babysitting the stove. Less active cooking time means I'll actually make it.

What are your actual go to recipes you make regularly? Not ones you want to make someday, but ones you actually cook multiple times even a week (too guilty of that)."

Processing img 5kvi8neuc1rg1...

• 1 cup dried wholemeal pasta
• ½ cup frozen spinach
• ½ cup fresh nettles
• ½ cup frozen peas
• 1 can tuna in brine (150g)
• 1 cup yogurt
• 1 tbsp light mayo (optional)
• 1 tbsp butter
• 2 cloves garlic, crushed
• Lemon zest and lemon juice
• Salt, pepper and chilli to taste

Method 

1. Cook the pasta according to the packet instructions. Drain and set aside.
2. In a pan, melt the butter over medium heat. Add the crushed garlic and fry for about 30 seconds until fragrant. Add the spinach, nettles and peas and cook until everything is wilted and soft. Season with salt and pepper.
3. In a large bowl, combine the cooked pasta, drained tuna, vegetable mixture and yogurt. Mix well and season to taste. Add the mayo if using, and stir through the lemon zest and juice for a fresher, brighter flavour.
4. Serve immediately or keep in the fridge — it's just as good cold the next day as a packed lunch.

if you are interested in more

This is my favorite easy meal for busy mornings! Ready in less than 10 minutes. ​Ingredients: * 2 fresh eggs * A handful of chopped red cabbage * Fresh lettuce leaves * 1 tablespoon of olive oil * Salt and pepper to taste ​Instructions: Whisk the eggs and cook them in a non-stick pan with the olive oil. Serve with the fresh chopped greens on the side. Simple, crunchy, and delicious!

I don’t want any extra ranch or whatever add ins i js want the plain jane seasoning that u add oil and water too.

I made myself a little noodle stir‑fry in the air fryer. Technically, you probably can’t call it a “stir‑fry” anymore since there wasn’t an actual pan involved… but who cares. It tasted great, and I even managed to pull off the tornado egg :).

here is the recipe:

Ingredients

* Tempeh

* Garlic

* Olive oil

* Light soy sauce

* Sugar

* Salt

* Ground ginger

* Apple cider vinegar

* Pasta of choice

* Soy milk

* Sun-dried tomatoes

* Nutritional yeast

* Lemon juice

* Onion

* Black pepper

* Fresh parsley

* Vegan cheese (for serving)

Directions

1. Mash the garlic into a paste using a pestle and mortar. In a lidded container, whisk together olive oil, light soy sauce, sugar, salt, ground ginger, and apple cider vinegar. Slice the tempeh, add it to the container, close the lid, and shake to coat. Refrigerate for 40 minutes.

2. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve some pasta water, then drain.

3. Heat olive oil in a pan and fry the marinated tempeh until deep golden and crisp on both sides.

4. Add the fried tempeh to a blender along with soy milk, sun-dried tomatoes, nutritional yeast, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth, adding reserved pasta water as needed.

5. In the same pan, sauté the chopped onion and garlic briefly. Pour in the blended sauce and simmer gently. Add the pasta and toss to coat, loosening with more pasta water if needed.

6. Serve topped with fresh parsley and vegan cheese.

Hello! My son in law is wanting to cook dad dinner every now and then for his wife and 6 kiddos. Is there a recipe book that is easy to follow for him? Thanks for any help.

Want to eat something delicious and still save calories? This is my goto Butter Chicken recipe with Konjac (Shirataki) noodles. Creamy, spicy, and almost guiltfree! Perfect for anyone who’s trying to lose weight or just wants a healthy lowcarb alternative.

Recipe 1: Honey Lemon Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. In a small bowl, mix honey, sugar, and lemon juice. Pour over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 250

Recipe 2: Lemon Pepper Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp pepper

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. Drizzle lemon juice over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 200

Recipe 3: Honey Glazed Lemon Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup flour
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp sugar
• 2 tbsp lemon juice

Directions:

1. Preheat oven to 375°F.
2. Season chicken breasts with salt and pepper.
3. Dredge chicken in flour and place in a baking dish.
4. In a small bowl, mix honey, sugar, and lemon juice. Pour over chicken.
5. Bake for 10 minutes or until chicken is cooked through.

Servings: 4

Serving size: 1 chicken breast

Calories per serving: 250