When it comes to dinner recipes that scream comfort food while still looking absolutely fancy, stuffed bell peppers are the MVPs of the kitchen. These colorful little pockets of goodness are a total showstopper, and the best part? They’re super easy to whip up with just a handful of ingredients you probably already have.

So, pour yourself a cup of something cozy and settle in, because we’re diving into a recipe that’s equal parts hearty, healthy, and downright delicious. By the time we’re done, you’ll have a dish that’s just as Instagram-worthy as it is satisfying. Let’s get started!

First things first—let’s talk about why stuffed bell peppers are such a dinner game-changer. They’re versatile, they’re packed with flavor, and they’re basically a meal all wrapped up in a cute edible bowl. And with this recipe, you’ll be packing them with a savory mix of rice, chicken, veggies, and spices that’ll have everyone coming back for seconds (and thirds!).

Ready to wow your taste buds? Let’s dive into the ingredients and get cooking!

Also Read: The Easiest Pizza Dough Recipe Ever

How To Make Stuffed Peppers

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Ingredients You'll Need For This Recipe

• 4 boneless, skinless chicken thighs

• 1/2 cup round grain rice (such as Arborio or Jasmine)

• 6 bell peppers

• 5 mushrooms

• 1 onion

• 1 carrot

• 2 cloves of garlic

• 1 teaspoon paprika

• 1 teaspoon cumin

• Salt, to taste

• Black pepper, to taste

Also Read: 32+ Delicious One-Pot Dinner Ideas

Step-by-Step Guide

1. Wash the bell peppers, cut off the tops, and remove the seeds.

2. Wash and peel the carrot and onion. Cut the onion into small cubes and grate the carrot.

3. Finely chop the garlic and cut the chicken breasts into small pieces.

4. Heat a skillet over medium heat and add a little olive oil. Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink.

Add the paprika, cumin, salt, and pepper to the skillet and mix well.

5. In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked. Rinse the rice and set it aside.

6. In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.

7. Preheat your oven to 350°F (180°C).

8. Stuff each bell pepper with the chicken and rice mixture and replace the tops. Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.

9. Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.

10. Enjoy your delicious stuffed peppers with chicken and rice!

And there you have it—stuffed bell peppers that are bursting with flavor, color, and a whole lot of love! Whether you’re serving them up for a cozy weeknight dinner or impressing friends at your next gathering, this recipe has all the right moves.

Not only are these little flavor-packed gems easy to make, but they’re also the perfect balance of hearty and healthy. Plus, they’re totally customizable, so you can switch up the fillings and spices to match your cravings.

So, go ahead, pat yourself on the back for this culinary masterpiece, and don’t forget to grab a fork because these stuffed bell peppers are too good to wait. Dinner just got a whole lot more exciting—enjoy!

Stuffed Bell Peppers

Recipe by AdviceFromNobodyCourse: Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

240

kcal

These colorful little pockets of goodness are a total showstopper and the best part? They’re super easy to whip up with just a handful of ingredients you probably already have.

Ingredients

• 4 boneless, skinless chicken thighs

• 1/2 cup round grain rice (such as Arborio or Jasmine)

• 6 bell peppers

• 5 mushrooms

• 1 onion

• 1 carrot

• 2 cloves of garlic

• 1 teaspoon paprika

• 1 teaspoon cumin

• Salt, to taste

• Black pepper, to taste

Directions

• Wash the bell peppers, cut off the tops, and remove the seeds.
• Wash and peel the carrot and onion. Cut the onion into small cubes and grate the carrot.
• Finely chop the garlic and cut the chicken breasts into small pieces.
• Heat a skillet over medium heat and add a little olive oil. Add the chopped vegetables and chicken pieces to the skillet and cook until the chicken is no longer pink. Add the paprika, cumin, salt, and pepper to the skillet and mix well
• In a separate pot, boil the rice for 7-10 minutes until it’s slightly undercooked. Rinse the rice and set it aside.
• In a large mixing bowl, combine the cooked rice with the chicken and vegetable mixture. Mix everything thoroughly and season with salt and pepper to taste.
• Preheat your oven to 350°F (180°C).
• Stuff each bell pepper with the chicken and rice mixture and replace the tops. Place the stuffed peppers in a baking dish. You can add a little water or tomato juice to the bottom of the dish.
• Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking until the tops of the peppers are lightly browned.
• Enjoy your delicious stuffed peppers with chicken and rice!

Who says making pizza dough at home has to be complicated? With just a handful of ingredients, a sprinkle of creativity, and a dash of confidence, you’ll be whipping up homemade pizza like an absolute boss in no time.

So, grab your mixing bowl and channel your inner pizza maestro, because we’re about to dive into the easiest, foolproof pizza dough recipe ever. Whether you’re a total kitchen newbie or a seasoned cook, this recipe will make you feel like you’ve got an Italian nonna cheering you on.

And trust me, once you see how simple and fun it is to make your own dough, you’ll never look at store-bought the same way again.

Let’s get started, shall we? Because warm, pillowy, perfectly golden pizza crust is calling your name!

Also Read: Low-Carb Dinner Ideas That You Can Make In The Air Fryer

How To Make The Easiest Pizza Dough

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Ingredients You'll Need For This Recipe

• 2 cups all-purpose flour (plus up to ¼ cup additional flour – if needed)

• 1 packet (2 ¼ teaspoons) instant yeast

• 1 ½ teaspoons sugar

• ¾ teaspoon salt

• 2 tablespoons olive oil (plus additional 1-2 tablespoons)

• ¾ cup warm water

Also Read: 32+ Delicious One-Pot Dinner Ideas

Step-by-Step Guide

1. Combine the flour, yeast, sugar, and salt in a large bowl. Add the olive oil and warm water to the dry ingredients.

2. Mix until a dough forms. If the dough is too sticky, gradually add up to an additional ¼ cup of flour, a little at a time, until the dough is manageable.

3. Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.

5. Once the dough has risen, punch it down to release any air bubbles.

6. Divide the dough if making two smaller pizzas, and shape it into a ball. Allow it to rest for 10 minutes before rolling out to the desired thickness.

7. Preheat your oven to 425°F (220°C).

8. Par-bake the crust: Roll out the dough, place it on a baking sheet or pizza stone, and bake for 5-7 minutes until it starts to set and puff up slightly but is not yet browned.

9. Remove the crust from the oven, add your favorite toppings, and return it to the oven.

10. Bake for an additional 10-12 minutes, or until the crust is golden and the cheese is bubbly and melted.

And there you have it—your ticket to homemade pizza perfection! With this easy pizza dough recipe in your back pocket, you’re officially ready to ditch the delivery and create a masterpiece straight from your own oven.

The best part? You can customize it however you like—classic margherita, loaded veggie, or even a quirky dessert pizza (yes, Nutella and strawberries totally belong on pizza).

So, dust off your apron, gather your favorite toppings, and get ready to impress your taste buds—and maybe even a few friends. Because when it comes to homemade pizza, the possibilities are endless, and the flavor? Absolutely unbeatable.

Now, go on, pizzaiolo—you’ve got some dough to knead and some memories to make!

The Easiest Pizza Dough Recipe

Recipe by AdviceFromNobodyCourse: Lunch, DinnerCuisine: ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

100

kcal

With just a handful of ingredients, a sprinkle of creativity, and a dash of confidence, you’ll be whipping up homemade pizza like an absolute boss in no time.

Ingredients

• 2 cups all-purpose flour (plus up to ¼ cup additional flour – if needed)

• 1 packet (2 ¼ teaspoons) instant yeast

• 1 ½ teaspoons sugar

• ¾ teaspoon salt

• 2 tablespoons olive oil (plus additional 1-2 tablespoons)

• ¾ cup warm water

Directions

• Combine the flour, yeast, sugar, and salt in a large bowl. Add the olive oil and warm water to the dry ingredients.
• Mix until a dough forms. If the dough is too sticky, gradually add up to an additional ¼ cup of flour, a little at a time, until the dough is manageable.
• Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
• Once the dough has risen, punch it down to release any air bubbles.
• Divide the dough if making two smaller pizzas, and shape it into a ball. Allow it to rest for 10 minutes before rolling out to the desired thickness.
• Preheat your oven to 425°F (220°C).
• Par-bake the crust: Roll out the dough, place it on a baking sheet or pizza stone, and bake for 5-7 minutes until it starts to set and puff up slightly but is not yet browned.
• Remove the crust from the oven, add your favorite toppings, and return it to the oven.
• Bake for an additional 10-12 minutes, or until the crust is golden and the cheese is bubbly and melted.

Alright, friends, let’s talk about weeknight dinners. You know the drill: you’re juggling a million things, and then, boom—dinner time sneaks up on you like it’s got somewhere to be. But don’t panic! I’ve got your back with a recipe that’s so simple, so delicious, and so effortlessly impressive that it’ll feel like you’re low-key hosting a dinner party… even if it’s just for yourself.

Introducing sheet pan chicken fajitas! With just one trusty pan, a colorful array of veggies, and the juiciest, most flavor-packed chicken, you’ll have a meal that’s as easy to make as it is to devour. Oh, and did I mention you’ll only have one pan to clean? Yep, we’re winning at life tonight.

So, grab your sheet pan, toss on your imaginary chef hat, and let’s dive into the easiest, tastiest dinner you’ll make all week. Trust me—this recipe will have everyone asking for seconds (and thirds). Ready? Let’s fajita this thing!

Also Read: 29+ Low-Carb Dinner Ideas That You Can Make In Your Air Fryer

How To Make Sheet Pan Chicken Fajitas

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Ingredients You'll Need For This Recipe

• 2.5 lbs chicken, diced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 red onion, sliced

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Mexican chili powder

• ½ tsp dried oregano

• ½ tsp cumin

• 1 tsp salt, or to taste

• 1 tsp black pepper, or to taste

• 2 garlic cloves, minced

• 1 bunch cilantro, chopped

• 2 tbsp olive oil

• 2 tbsp sour cream, for topping

• 1 avocado, diced, for topping

• 1 cup mozzarella, shredded, for topping

• 1 lime, juiced, for topping

• 12 tortillas (e.g., flour tortillas)

Also Read: 32+ Delicious One-Pot Dinner Ideas

Step-by-Step Guide

1. Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (190°C) to ensure it’s ready when your fajitas are prepared.

2. Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil,  paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix well until combined.

3. Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.

4. Arrange on a Sheet Pan: Prepare a sheet pan by lining it with parchment paper or lightly greasing it.

5. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.

6. Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color.

Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.

7. Assemble Your Fajitas: Once your chicken fajitas are cooked to perfection, it’s time to assemble your meal. Warm your tortillas according to package instructions or personal preference.

8. Toppings and Serving: Place a generous portion of the cooked chicken and veggie mixture onto each tortilla.

9. Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.

And there you have it—a one-pan wonder that’s bursting with vibrant colors and bold flavors! These sheet pan chicken fajitas are proof that weeknight dinners don’t have to be complicated to be delicious.

With minimal prep, easy cleanup, and a meal that’s sure to please everyone around the table, this recipe is bound to become a go-to favorite.

So, the next time you’re craving something quick, healthy, and downright satisfying, grab your trusty sheet pan and whip up these fajitas. Trust me, your taste buds—and your busy schedule—will thank you!

Sheet Pan Chicken Fajitas

Recipe by AdviceFromNobodyCuisine: MexicanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

120

kcal

Ingredients

• 2.5 lbs chicken, diced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 red onion, sliced

• ½ tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Mexican chili powder

• ½ tsp dried oregano

• ½ tsp cumin

• 1 tsp salt, or to taste

• 1 tsp black pepper, or to taste

• 2 garlic cloves, minced

• 1 bunch cilantro, chopped

• 2 tbsp olive oil

• 2 tbsp sour cream, for topping

• 1 avocado, diced, for topping

• 1 cup mozzarella, shredded, for topping

• 1 lime, juiced, for topping

• 12 tortillas (e.g., flour tortillas)

Directions

• Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (190°C) to ensure it’s ready when your fajitas are prepared.
• Prepare the Chicken and Veggies: In a large mixing bowl, add the diced chicken, olive oil,  paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix well until combined.
• Then add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
• Arrange on a Sheet Pan: Prepare a sheet pan by lining it with parchment paper or lightly greasing it.
• Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer. This will help them cook evenly.
• Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color.
• Make sure to check the chicken for doneness, as cooking times may vary slightly depending on your oven.
• Assemble Your Fajitas: Once your chicken fajitas are cooked to perfection, it’s time to assemble your meal. Warm your tortillas according to package instructions or personal preference.
• Toppings and Serving: Place a generous portion of the cooked chicken and veggie mixture onto each tortilla.
• Squeeze fresh lime juice over the filling, add diced avocado, a dollop of sour cream, a sprinkle of shredded mozzarella, and a garnish of chopped cilantro.

Who knew weeknight dinners could feel this fancy and be ridiculously easy? With just a few simple ingredients and your trusty air fryer, you can whip up teriyaki salmon that tastes like it came straight from your favorite sushi spot.

So, pour yourself a cup of tea (or a glass of wine—we don’t judge), and let’s get cooking. By the end of this post, you’ll have the ultimate go-to recipe for impressing everyone from your picky eaters to that friend who always insists they don’t like fish. Spoiler: They’ll love this.

We’re talking flaky salmon, caramelized teriyaki goodness, and a perfectly glazed finish—all made in under 20 minutes. Oh, and don’t forget the sprinkle of sesame seeds and scallions for that “did I just become a professional chef?” vibe. Let’s dive in!

Also Read: 29+ Low-Carb Dinner Ideas That You Can Make In Your Air Fryer

How To Make Air Fryer Teriyaki Salmon

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Ingredients You'll Need For This Recipe

• 1 lb (4 pieces) salmon fillets

• 1/2 cup soy sauce

• 1/2 cup water

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tbsp honey

• 2 tbsp brown sugar

• 1 tbsp cornstarch

• 1 tsp sesame seeds (for garnish)

• 1 scallion, thinly sliced (for garnish)

Also Read: 32+ Delicious One-Pot Dinner Ideas

Step-by-Step Guide

1. Prepare the sauce. In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.

2. Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken.

3. In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.

4. Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes.

5. Remove the teriyaki sauce from the heat and set it aside to cool.

6. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the teriyaki sauce over the salmon.

7. Make sure the salmon is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate.

8. Remove the marinated salmon from the refrigerator and place it in an air fryer-safe dish.

9. Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through.

10. If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking.

11. Once the salmon is done, carefully remove it from the air fryer. Sprinkle sesame seeds and thinly sliced scallions on top of the salmon for added flavor and presentation. Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes.

And just like that, you’ve got a restaurant-worthy teriyaki salmon right from your air fryer—no takeout menu required! Whether you’re serving it up with some steamed rice, a side of veggies, or even tossing it on a salad, this dish is bound to become a weeknight staple.

The best part? You didn’t even have to break a sweat in the kitchen. So, the next time you’re craving something delicious, quick, and just a little fancy, you know what to do. Trust us, your air fryer (and your taste buds) will thank you!

Air Fryer Teriyaki Salmon

Recipe by AdviceFromNobodyCourse: Dinner, LunchCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

305

kcal

Ingredients

• 1 lb (4 pieces) salmon fillets

• 1/2 cup soy sauce

• 1/2 cup water

• 4 cloves garlic, minced

• 1-inch piece of ginger, grated

• 2 tbsp honey

• 2 tbsp brown sugar

• 1 tbsp cornstarch

• 1 tsp sesame seeds (for garnish)

• 1 scallion, thinly sliced (for garnish)

Directions

• Prepare The Teriyaki Sauce
• Prepare the sauce. In a small saucepan, combine the soy sauce, ¾ of the water, minced garlic, grated ginger, honey, and brown sugar.
• Place the saucepan over medium heat and whisk the mixture until the sugar has dissolved and starts to thicken.
• In a separate bowl, mix the cornstarch with the remaining cold water to create a slurry.
• Add the cornstarch slurry to the saucepan and continue to whisk the mixture until it thickens to a glossy consistency. This should take about 2-3 minutes.
• Remove the teriyaki sauce from the heat and set it aside to cool.
• Marinate The Salmon
• Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the teriyaki sauce over the salmon.
• Make sure the salmon is well coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes (or up to 1 hour) to allow the salmon to marinate.
• Air Fry The Salmon
• Remove the marinated salmon from the refrigerator and place it in an air fryer-safe dish.
• Air fry the salmon for about 12 minutes, or until it reaches your desired level of doneness. The salmon should be flaky and cooked through.
• If you like your salmon with a caramelized glaze, brush the reserved teriyaki sauce over the salmon fillets during the last 2-3 minutes of cooking.
• Once the salmon is done, carefully remove it from the air fryer. Sprinkle sesame seeds and thinly sliced scallions on top of the salmon for added flavor and presentation.
• Serve your air fryer teriyaki salmon hot over a bed of steamed rice or with your favorite side dishes.

Who needs takeout when you can whip up a mouthwatering bowl of pork lo mein right at home? With your trusty Instant Pot and just a handful of fresh ingredients, you’ll have a dish that’s not only easy to make but also tastes like it came straight from your favorite noodle joint.

So, grab your apron (and maybe a pair of chopsticks), because we’re diving into a super fun, flavor-packed recipe that’ll make you the MVP of dinner time. This isn’t just a meal; it’s a one-pot wonder that’s cozy, satisfying, and way easier than you’d think.

From tender pork and colorful veggies to perfectly saucy noodles, this dish has everything you love about lo mein—minus the delivery wait. Let’s get cooking and turn your kitchen into a noodle-loving paradise!

Also Read: 32+ Delicious One-Pot Dinner Ideas

How To Make Pork Lo Mein

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Ingredients You'll Need For This Recipe

• 8 Oz spaghetti 

• 1 lb center pork 

• 2 cups water 

• 1 red Bell pepper 

• 1 lb baby Bok choy

• 2 small carrots

• 1 yellow onion

• 4 cloves of garlic 

• 3 tbsp dark soy sauce

• 2 tbsp Light soy sauce 

• 1 tbsp hoisin sauce

• 1 tbsp Sesame oil

• 1 tbsp Mirin 

• Oil of your choice (vegetable oil, canola oil)

• Salt, optional

• Pepper, optional

• Sesame seeds, optional

Also Read: Super Easy Honey Garlic Chicken For A Healthy Weeknight Dinner

Step-by-Step Guide

1. Start by washing your produce.

2. Cut the pork into small dice, marinate with half of the dark soy sauce and sesame oil, and mix until well combined.

Also Read: Quick and Easy Lunch Ideas That Take 15 Minutes

3. Turn on the Sauté setting on high on the Instant Pot. Add 1 tbsp of oil of your choice and let the oil get hot. Add the pork to the pot and let it sauté until it’s golden brown on the outside. Remove the meat from the pan and set aside.

4. Slice your onions, Bok choy, carrots, and red bell pepper, and mince your garlic. Set aside.

5. Add the minced garlic to the instant pot and let it get golden brown for about 30 seconds.

6. Add the water to the instant pot and deglaze the bottom by scraping it clean with a spatula.

7. Break the spaghetti in half and put them down in a crisscross pattern. This will help prevent sticking to each other. Do not stir the noodles after you’ve created the pattern. Gently push the spaghetti down, so it is under the liquid.

8. Close the Instant Pot with the lid, seal the valve, and pressure cook on high for 4 minutes. 

9. Once the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for another 4 minutes.

10. After those 4 minutes, open the pot and stir the noodles around. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin to the noodles and stir until combined well. 

11. Then turn on the sauté setting on high and add the sliced Bok choy, red bell pepper, onions, carrots, and pork to the pot and stir often for about 5-8 minutes. (Depending on how crispy you like your vegetables.

12. Garnish with sesame seeds, season to your liking, and enjoy while hot!

And there you have it—a takeout classic made right in your own kitchen with half the effort but all the flavor! This Instant Pot Pork Lo Mein is the perfect balance of tender pork, crisp veggies, and saucy noodles that’ll have everyone reaching for seconds (and maybe thirds).

The best part? It’s so customizable! Swap in your favorite veggies, add a little extra heat with chili flakes, or sprinkle on some sesame seeds for that extra finishing touch.

So, next time you’re craving those slurp-worthy noodles, skip the takeout menu and grab your Instant Pot instead. You’ve got this recipe in your back pocket now—instant dinner hero vibes guaranteed!

Instant Pot Pork Lo Mein

Recipe by AdviceFromNobodyCourse: DinnerCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

322

kcal

Who needs takeout when you can whip up a mouthwatering bowl of pork lo mein right at home? With your trusty Instant Pot and just a handful of fresh ingredients, you’ll have a dish that’s not only easy to make but also tastes like it came straight from your favorite noodle joint.

Ingredients

• 8 Oz spaghetti 

• 1 lbs. center pork 

• 2 cups water 

• 1 red Bell pepper 

• 1 lbs. baby Bok choy

• 2 small carrots

• 1 yellow onion

• 4 cloves of garlic 

• 3 tbsp dark soy sauce

• 2 tbsp Light soy sauce 

• 1 tbsp hoisin sauce

• 1 tbsp Sesame oil

• 1 tbsp Mirin 

• Oil of your choice (vegetable oil, canola oil)

• Salt, optional

• Pepper, optional

• Sesame seeds, optional

Directions

• Start by washing your produce.
• Cut the pork into small dice marinate it with half of the dark soy sauce and sesame oil and mix until well combined.
• Turn on the Sauté setting on high on the Instant Pot. Add 1 tbsp of oil of your choice and let the oil get hot. Add the pork to the pot and let it sauté until it’s golden brown on the outside. Remove the meat from the pan and set aside.
• Slice your onions, Bok choy, carrots, and red bell pepper, and mince your garlic. Set aside.
• Add the minced garlic to the instant pot and let it get golden brown for about 30 seconds.
• Add the water to the instant pot and deglaze the bottom by scraping it clean with a spatula.
• Break the spaghetti in half and put them down in a crisscross pattern. This will help prevent sticking to each other. Do not stir the noodles after you’ve created the pattern. Gently push the spaghetti down, so it is under the liquid.
• Close the Instant Pot with the lid, seal the valve, and pressure cook on high for 4 minutes. 
• Once the 4 minutes have passed, immediately release the natural pressure release valve, and let it rest for an additional 4 minutes.
• After those 4 minutes, open the pot and stir the noodles around. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin to the noodles and stir until combined well. 
• Then turn on the sauté setting on high and add the sliced Bok choy, red bell pepper, onions, carrots, and pork to the pot and stir often for about 5-8 minutes. (Depending on how crispy you like your vegetables.
• Garnish with sesame seeds, season to your liking, and enjoy it.

A bowl of pasta so creamy, so bursting with flavor, that it feels like a cozy hug on a plate. That’s shrimp scampi pasta for you—fancy enough to impress your dinner guests but easy enough to whip up on a busy weeknight. It’s the perfect blend of succulent shrimp, tender spaghetti, and a creamy sauce that’ll have you swooning with every bite.

So, grab your apron and turn up the kitchen vibes because we’re diving into the ultimate guide to making shrimp scampi pasta. By the time we’re done, you’ll be the pasta aficionado everyone’s asking for dinner invites. Let’s get cooking!

Also Read: Super Easy Honey Garlic Chicken For A Healthy Weeknight Dinner

How To Make Shrimp Scampi Pasta

Also Read: Quick and Easy Lunch Ideas That Take 15 Minutes

Step-by-Step Guide

1. Cook the pasta according to the instructions on the package.

2. Wash all your produce. Now, dice the onion, mince the garlic, and half the cherry tomatoes.

3. In a large pan, heat olive oil, add diced onions, and cook for about 3-5 minutes, or until lightly browned.

4. Then add the minced garlic and cook for another minute, or until fragrant.

5. Add the peeled shrimp and cook for about 5 minutes, or until light pink. Season with salt and pepper.

6. Then add the pesto, and stir until well combined.

7. Add the heavy cream, stir, and let simmer for a few more minutes.

8. Then add the diced cherry tomatoes. Let simmer for 2 minutes.

9. Then add the spinach, cook for 3 more minutes, and remove from heat.

10. Mix the cooked spaghetti in the sauce and divide over 4 serving bowls. Top with parmesan cheese.

And there you have it—shrimp scampi pasta that’s as delicious as it is simple to make! With juicy shrimp, creamy sauce, and just the right touch of pesto and Parmesan, this dish is pure comfort in every bite.

Whether you’re cooking for a dinner party or treating yourself to a cozy night in, this recipe is guaranteed to hit the spot.

So, pour yourself a glass of wine, plate up that pasta, and enjoy the fruits of your (minimal) labor. Once you taste it, you’ll see why this dish deserves a regular spot in your dinner rotation. Bon appétit!

Also Read: 32+ Delicious One-Pot Dinner Ideas

Shrimp Scampi Pasta

Recipe by AdviceFromNobodyCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

833

kcal

A bowl of pasta so creamy, so bursting with flavor, that it feels like a cozy hug on a plate. It’s the perfect blend of succulent shrimp, tender spaghetti, and a creamy sauce that’ll have you swooning with every bite.

Ingredients

• 1 lbs spaghetti

• 1 lb raw shrimp, peeled and divined

• 1 pint cherry tomato

• 4 oz fresh spinach

• 1 cup heavy cream

• 1 onion

• 1 head of garlic

• 2 tbsp green pesto

• Salt, to taste

• Black pepper, to taste

• Parmesan cheese

Directions

• Cook the pasta according to the instructions on the package.
• Wash all your produce. Now, dice the onion, mince the garlic, and half the cherry tomatoes.
• In a large pan, heat olive oil, add diced onions, and cook for about 3-5 minutes, or until lightly browned.
• Then add the minced garlic and cook for another minute, or until fragrant.
• Add the peeled shrimp and cook for about 5 minutes or until light pink. Season with salt and pepper.
• Then add the pesto, stir until well combined, and add the heavy cream, stir, and let simmer for a few more minutes.
• Then add the diced cherry tomatoes. Let simmer for 2 minutes.
• Then add the spinach, cook for 3 more minutes, and remove from heat.
• Mix the cooked spaghetti in the sauce, divide over 4 serving bowls and top with parmesan cheese.

Ready to turn your weeknight dinner into a culinary masterpiece? Say hello to honey garlic chicken—the perfect blend of sweet, savory, and just the right amount of zing to make your taste buds do a happy dance.

We have tender, juicy chicken coated in a sticky honey-garlic glaze, paired with perfectly crisp broccoli, and topped with a sprinkle of sesame seeds and green onions. It’s the kind of meal that’ll have everyone at the table convinced you’ve got secret chef powers (spoiler: you do now).

So grab your apron, a spatula, and let’s dive into this ridiculously easy recipe that’s as simple as it is delicous. Bonus? You only need one pan, so there’s no mountain of dishes waiting for you after dinner.

Let’s get cooking!

Also Read: Quick and Easy Lunch Ideas That Take 15 Minutes

How To Make Honey Garlic Chicken

Also Read: 32+ Delicious One-Pot Dinner Ideas

Step-by-Step Guide

1. Prepare the ingredients: Cut the chicken into bite-sized pieces and rinse and drain the broccoli florets.

2. Make the sauce: Add the sesame oil, garlic, honey, soya sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl. Mix well until all ingredients are combined. Set aside. 

3. Prepare the broccoli: Use a steamer basket and steam the broccoli for 10-12 minutes.

Note: If you don’t have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender. 

4. Cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and cornstarch. Mix well. 

5. Add the chicken to the skillet until golden brown and fully cooked (about 5-7 minutes). Pour half of the sauce over the chicken and cook for 6-7 minutes.

Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.

6. Add the broccoli to the chicken and stir gently. Add salt and pepper if needed.

7. Add more sesame seeds if needed squeeze a lemon and sprinkle with chopped green onion.

8. Now serve up your chicken, I like to serve it on some rice or a side of roast potatoes. Watch as everyone devours the meal and be ready to serve up seconds.

And there you have it—honey garlic chicken that’s not only bursting with flavor but also incredibly easy to make. Whether you’re whipping it up for a cozy weeknight meal or impressing friends at your next dinner party, this dish has “crowd-pleaser” written all over it.

With its sweet-and-savory sauce, tender chicken, and perfectly cooked broccoli, this recipe is bound to become a new favorite in your kitchen. Don’t forget to top it all off with a squeeze of lemon, a sprinkle of green onions, and a dash of sesame seeds for that extra flair.

Serve it over fluffy rice or alongside some crispy noodles, and don’t forget to drizzle any extra sauce on top (trust me, you won’t want to waste a drop). With minimal effort and maximum flavor, this dish is guaranteed to become a family favorite.

The best part? You did it all without breaking a sweat (or a mountain of dishes). So go ahead, grab your fork, and dive in—seconds are practically guaranteed!

Bon appétit!

Honey Garlic Chicken

Recipe by AdviceFromNobodyCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

370

kcal

We have tender, juicy chicken coated in a sticky honey-garlic glaze, paired with perfectly crisp broccoli, and topped with a sprinkle of sesame seeds and green onions.

Ingredients

• For The Chicken

• 4 breasts or boneless, skinless chicken thighs 

• 2 tbsp sesame oil or vegetable oil

• 2tbsp cornstarch

• 2-3 cups broccoli florets 

• Salt and black pepper (to taste)

• For The Sauce

• 2 tbsp honey

• 1/4 cup soy sauce (low sodium preferred)
  Salt and pepper to taste

• 2 teaspoons sesame oil or vegetable oil

• 2 tbsp orange juice

• 2 garlic cloves, minced

• 1 tsp ginger grated

• 1 tbsp ketchup

• 1 tsp sesame seeds (black and white)

• Salt and pepper to taste

• To Garnish

• A half lemon

• Green onion

Directions

• Prepare the ingredients: Cut the chicken into bite-sized pieces and rinse and drain the broccoli florets.
• Make the sauce: Add the sesame oil, garlic, honey, soya sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl. Mix well until all ingredients are combined. Set aside.
• Prepare the broccoli: Use a steamer basket and steam the broccoli for 10-12 minutes.
  Note: If you don’t have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender. 
• Cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and cornstarch. Mix well. 
• Add the chicken to the skillet until golden brown and fully cooked (about 5-7 minutes). Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.
• Add the broccoli to the chicken and stir gently. Add salt and pepper if needed.
• Add more sesame seeds if needed squeeze a lemon and sprinkle with chopped green onion
• Now serve up your chicken, I like to serve it on some rice or a side of roast potatoes.

Who says you have to sacrifice feeling full to stay on track with your health goals? These low-calorie soup recipes are here to prove you can enjoy cozy, hearty meals without breaking your calorie budget.

Each soup is under 300 calories per serving, packed with high-fiber veggies and protein to keep you feeling satisfied and energized. The best part? Even if you go for a second helping (because, let’s be real, they’re that good), you’ll still be right on track.

So grab your ladle, and let’s get into some seriously nourishing, flavor-packed bowls!

Also Read: Healthy Salmon Side Dish Recipes That Elevate Any Meal

Low-Calorie Soups To Try

These low-calorie soups are under 300 calories per serving, yet so filling and delicious, you’ll want seconds—and you can have them, guilt-free!

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup is a cozy, creamy soup bursting with flavor made easily in a Vitamix or conventional blender.

Each bite tastes of caramelized butternut squash, roasted onion and carrots, warm spices, and herbs. Just roast the vegetables, blend, and garnish with pepitas and fried sage leaves, all this for under 130kal per serving!

Creamy Cauliflower Potato Leek Soup

This Cauliflower Potato Leek Soup is rich, creamy, and packs layers of deep flavor! It’s comforting, and filling, and is naturally vegan and gluten-free!

All this for under 270kal, while being super filling and delicious of course!

Parsnip and Apple Soup

This creamy parsnip and apple soup is perfect for a cold day! Sweet apples balance out the earthy parsnips for the perfect blend of fall flavors, all under 150kal.

This soup makes a great lunch or appetizer, and a beautiful presentation when topped with fresh herbs and pomegranate arils. 

Also Read: Low-Carb Dinner Ideas That You Can Make In Your Air Fryer

Red Lentil Squash Soup

You’re three ingredients away from the most wonderful butternut squash lentil soup ever! It’s low-carb, nutritious, delicious, and can be made vegan. It freezes well and is ready in 30 minutes.

Egg Lemon Soup with Spinach

Looking for a unique comfort food? Greek Egg Lemon Soup (Avgolemono) is a quick & tasty alternative to chicken soup–especially with added spinach for more nutrition. It’s so filling, you won’t believe its under 230 calories!

Green Enchilada Chicken Soup

This green enchilada chicken soup uses tangy tomatillos, warm broth, and tender chicken. It’s the perfect combination of salsa verde, chicken enchiladas, and tortilla soup all for under 260 calories.

Also Read: 26 Delicious High-Protein Lunch Ideas to Keep You Energized All Day

Roasted Tomato Basil Soup

Roasted tomato basil soup is the perfect way to use those garden tomatoes or farmer’s market bounty. Roasting the tomatoes brings out their natural sweetness and deepens the flavors.

This homemade tomato soup feels and tastes gourmet, but it couldn’t be easier to make and is all under 170 calories!

Broccoli Pea Soup

This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It’s a delicious way to eat more greens. It is made with 8 ingredients and is just 205kal!

Red Lentil Soup

This healthy, easy one-pot red lentil soup turns hangry into happy in less than one hour. It’s the kind of delicious soup that can help a cold, help a broken heart, and make you feel like a million bucks.

Also Read: Quick & Easy One-Pot Dinner Ideas That You’ll Keep On Rotation

3 Ingredients cauliflower soup

This 3 Ingredients cauliflower soup is so smooth with its velvety texture and bursting with flavor. It’s so delicious you would swear there is meat in it. And here is the kicker, a serving is just under 60 calories!

Instant Pot Lemon Chicken Orzo Soup

Instant Pot Lemon Chicken Orzo Soup is a delicious and healthy soup made with tender chicken and just under 200 calories, lots of veggies, and orzo pasta. A perfect cozy, comforting, and nutritious meal for the cold weather!

Also Read: 11 Deliciously Simple Boiled Chicken Recipes You Need to Try Tonight

Beet Gazpacho with Pepitas

This easy beet gazpacho is a refreshing, cold beet soup featuring fresh beets, cucumber, onion, creamy yogurt, and a splash of lime. A delicious and light soup for lunch or dinner, it’s thickened with potato rather than heavy cream so is quite low in calories.

Topped with toasted pepitas (pumpkin seeds) for crunch, it’s also vegetarian and gluten-free!

Opo Squash Soup

This Opo Squash Soup has a delicious balance of soft and tender texture from the shrimp and almost melts in the mouth from the Opo squash. And with just 250 calories, it’s a great meal to put in your rotation.

Opo squash is almost available all year round so you can definitely enjoy this vegetable soup at any time of the year.

Mushroom Miso Soup

This easy mushroom miso soup is a simple and comforting bowl of goodness that’s easy to make. Bursting with umami flavors and rich in nutrients, this recipe is perfect for a quick and satisfying meal.

If you love miso soup at your favorite Japanese restaurant, you will love how easy it is to make this delicious soup at home all for under 100 calories.

Also Read: 13 Mouthwatering Keto Dinner Ideas to Satisfy Your Hunger Tonight

Italian Lentil Soup

Comforting, savory, filling, and bursting with fresh vegetables, this Italian Lentil Soup is your new healthy comfort food go-to.

Sweet Potato Black Bean Soup

Sweet Potato Black Bean Soup is one of our favorite one-pot comfort foods. It’s sweet, smoky, spicy, and super flavorful. And it takes just 30 minutes to make and is just under 170 calories per serving.

Chicken Miso Soup

Chicken Miso Soup is the perfect comforting soup recipe you can get on the table in no time! This flavorful soup is easy to make and chockful of veggies and lean protein without all the calories.

Keto Red Pepper Soup

This rich and flavorful Keto Roasted Red Pepper Soup is a delicious blend of sweet red peppers, onions, garlic, and spices! It’s the perfect start to any low-carb meal!

Cabbage Soup

This tasty Cabbage Soup Recipe is made with ground beef, ground pork sausage, cabbage, onions, garlic, carrots, and fire-roasted tomatoes in a delicious beefy tomato broth.

It is perfectly seasoned with marjoram, thyme, and paprika. It comes together quickly and easily, so you can enjoy this healthy and hearty soup anytime.

Mexican Vegetable Soup

Mexican Vegetable Soup is a tasty, comforting dish that combines all your favorite veggies into one big pot.

This soup is like sopa de verduras, a classic Mexican soup that brings together a bunch of veggies and spices in a big pot and for how good it tastes, you won’t believe its just under 140 calories per serving. 

Easy 4-Ingredient Potato Soup

This easy 4-Ingredient Potato Soup is one of those simple, cozy soup recipes you’ll want to file away for quick recall when comfort food cravings hit and still stay on track with your health goals. 

Gazpacho Soup

This soup is completely raw, retaining all its vitamins and minerals. It has no fat, is totally gluten-free, and is absolutely 100% healthy, not to mention that it is a cinch to make.  

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