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Quick and Easy Meals

Color Coding:
No Cooking Required (no stove or oven)
Super Easy
Super Fast
Requires Stove or Oven

Pasta Salad 🍝

Pasta
Cherry Tomatoes
Cucumbers
Cilantro
Olive oil
Apple cider vinegar
Lemon Juice
Dijon mustard
Maple syrup
Salt & Pepper

Instructions
Bring a pot of water to a boil
Cook pasta according to package instructions
Chop cherry tomatoes and cucumbers to bit sized pieces and chop cilantro
In a small bowl or cup mix together 3 tbsps of olive oil, 2 tbsps of apple cider vinegar, 1 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp maple syrup, 1/2 tsp salt, pepper to taste
Once pasta is done, strain in a strainer and rinse with cold water to stop the cooking process
Add the pasta in a big bowl with the cherry tomatoes, cucumbers, cilantro and dressing and toss until everything is combined
Enjoy!

Sushi Bowl 🍣

For two servings
2 cups cooked rice (see Sides page for how to cook rice)
1 tbsp rice vinegar
1/2 tsp salt
1 tsp sugar
Cucumber
Avocado
1 can of salmon
2 tsp soy sauce
1 tbsp hoisin sauce
1 tsp rice vinegar
garlic powder
Sesame seeds
Rice seasoning
Seaweed (for serving)

Instructions:
Put rice vinegar, salt and sugar in a small bowl or cup and microwave for 30 second and mix until dissolved
Add mixture to your cooked rice and mix thoroughly
Open the can of salmon and drain with your strainer
Note: there will be bones in the salmon and those are safe to eat, they are soften during the canning process so don’t freak out like I did the first time 😅 You can take some bones out if you would like but it’s not necessary
In a medium sized bowl mix the soy sauce, hoisin sauce, rice vinegar and garlic powder
Once mixed, add half the canned salmon (or the whole can and make double the amount of the sauce for the salmon and then you can just have extra salmon) and mix it together in the sauce
Thinly slice the cucumber and avocado and assemble the bowl with first a layer of rice, cucumber, salmon and then avocado
Top with sesame seeds and rice seasoning

Poke Bowl 🍚

Cooked Rice
1 tbsp rice vinegar
1/2 tsp salt
1 tsp sugar
Cucumber
Frozen edamame
Carrot
Purple cabbage
Avocado
Frozen Imitation Crab
Sushi salmon (optional)
1 tsp soy sauce
Garlic powder
Notes:
There are three forms of protein (edamame, imitation crab and sushi salmon) if you can’t find one of them or want to leave one of them out then that is totally fine
If you want to leave some vegetables out that’s totally fine too
Instructions:
Defrost the imitation crab either by leaving in the fridge overnight or soaking in warm water for 10 minutes afterwards chop into bite sized pieces
Put rice vinegar, salt and sugar in a small bowl or cup and microwave for 30 second and mix until dissolved. Add mixture to your cooked rice and mix thoroughly.
Dice the salmon into small cubes and toss with soy sauce and garlic powder. Let that marinate in the fridge while you prep other ingredients
Grate your carrot, dice your cucumber into small cubes, slice the purple cabbage thinly, and dice the avocado into cubes
Assemble your bowl!

Steamed Tofu

1 block of soft tofu (medium or firm tofu can also work)
Ginger (you can leave this out if you want if you find it annoying)
Green onion
Cilantro
Sauce
3 tbsps oil
2 tbsps soy sauce
1 tsp sugar
White pepper (Use black pepper if you can’t find it)

Instructions:
Take tofu out of the package and drain the water
Slice into thick slices
Put onto a small plate and lay the tofu pieces diagonally on top of each other
Place into the steamer
Add 4 cups of water to a large pot and turn the heat to medium high and place the steamer on top of the pot (you don’t have to bring the water to a boil first just place it on and turn on the heat)
Steam for 10 minutes and then turn of the heat and remove the steamer with oven mitts
While it is steaming thinly slice your green onion and ginger and remove the leaves of the cilantro
In a small pot add the ingredients for the sauce and heat it up (If you want you can just put it in a cup and microwave it for 30 seconds to a minute just be careful when taking it out)
When the tofu is done, take the plate out of the steamer and take a bigger plate and place it on top of the tofu, flip it over and add the green onions, ginger and cilantro to the top
Pour over the sauce and enjoy with rice!

Miso Noodle Soup

For one serving
Rice vermicelli
Some kind of protein: Tofu, Edamame, or already cooked chicken, pork, shrimp etc.
Veggies of choice (bok choy, bell peppers, carrot, cabbage, snow peas, kimchi)
Sauce Base:
1 tbsp miso paste
1 tsp soy sauce or instead unhealthy chicken powder lol
1 tbsp sesame oil
Garlic powder
Optional:
Green onion sliced thinly
Grated ginger
Grated garlic
Cilantro
Instructions:
To a medium sized bowl add the sauce and mix
Chop up whatever veggies you choose and add to the bowl
Chop up whatever protein you choose and add to the bowl
Take a handful of rice noodles and add to the bowl
Use the water boiler to boil 2-3 cups of water
Pour the water in the bowl until all the ingredients are covered and cover the bowl with a plate
Let it sit for 5-10 minutes and enjoy!

Chicken Tacos

2 Chicken breast or thighs depending on whether you want shredded or diced chicken (chicken thighs tend to taste better)
Salsa
Lettuce
Guacemole
Corn tortillas
Lime (or lemon)
Salt & Pepper

Instructions:
Add the chicken to the instant pot and add the chicken and 2 cups of salsa (if you bought too little salsa you can just swap some for some chopped tomatoes 😉)
Click the pressure cook button and set the time to 10 minutes. Click the start button and don’t get freaked out by the noises
While it’s pressure cooking thinly slice your lettuce and add to a bowl with the juice from 1 lime and salt and pepper to taste
When it’s done just be patient until the beeping stops and let it sit for another 10 minutes
Then press down on the little knob handle thingy to let it release (or ask mommy to do it)
Remove the lid when the metal button drops and take out the chicken with tongs
Place on a cutting board and let it cool (or don’t if you’re impatient like me)
Shred with two forks if you used breasts, or chop into cubes if you used thighs
Now enjoy your tacos!

Peanut Noodles

Ramen noodles
Firm Tofu
2 tsp soy sauce
Cucumber
Carrot
Sauce:
2 tbsps peanut butter
1 tbsp sesame oil
2 tsps soy sauce
Water until you get a good consistency
Notes:
You can also use any other type of protein like chicken, pork, shrimp, edamame, etc.

Instructions:
Boil water and add to ramen noodles and let sit for the amount of time specified on the package
Chop tofu into cubes and toss with soy sauce in a bowl
Add to air fryer on top of parchment paper at 400 degree for 8 minutes
Wait until you get a “burnt food” notification and then flip over with a fork
Cook for another eight minutes until you get the same notification and it should be done
Thinly slice your cucumber and carrot (you can buy shredded carrots or grate it if you want)
Once the noodles are cook drain the water
Mix the peanut sauce in a bowl and add the noodles, tofu, cucumber and carrot

Chicken Noodle Soup

Onion
Celery
Carot
1 Chicken breast
Egg Noodles
Salt
Dried dill
Italian seasoning
Garlic powder

Instructions
Chop onion, celery and carrot
Add to the instant pot with chicken breast and salt, dried dill (not too much since this has a strong flavor), Italian seasoning and garlic poweder
Cover with water and pressure cook for 10-12 minutes
When it’s done click cancel and press down on the little knob handle thingy to let it release (or ask mommy to do it)
Remove the lid when the metal button drops and remove the chicken breast
Click on the saute button and set it for 30 mintutes
Wait until it comes to a boil and add two cups of egg noodles and cook for eight minutes
While it is cooking shred the chicken with two forks
When the noodles are done click the cancel button and add the chicken back in
Taste the soup and add more salt until it fits your taste
Enjoy!

Japanese Hot Pot

Leek (they look like giant green onions if you can find it you can also use an onion)
Shiitake mushrooms (or any other type of mushroom)
Bok choy
Enoki mushrooms
Rice vermicelli
Tofu
3 tbsps soy sauce
1 tbsp mirin (you can skip it if you can’t find it in the fridge)
2 tsps dashi broth powder (it’s the little grey granules in the cabinet with the rice seasoning in a tiny jar you got for me for Christmas)
6 cups of water

Instructions:
Chop off the green part and bottom of the leek and slice the white part in half. Thinly slice it
Wash the mushrooms and thinly slice the shiitake mushrooms
Chop off the bottom of the enoki mushrooms and tear them apart
Cut the tofu into cubes
Add the leek, shiitake mushrooms, enoki mushrooms, water, dashi broth powder, mirin and soy sauce
Cover with a lid and let it come to a boil on high heat
Then add the rice vermicelli and tofu and cook for another 2-3 minutes until the noodles are cooked
Turn of the heat and enjoy!

Cowboy Caviar


Nachos

Pulled BBQ Sandwiches

1 cup chicken stock or water
6 chicken thighs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 cups BBQ sauce

Instructions
Place the ingredients in the instant pot in this order: chicken stock (or water), chicken, onion powder, garlic, powder, paprika, salt, BBQ sauce. Do not stir. You want the water to stay on the bottom of the pot so the instant pot comes to pressure.
Place the lid on the instant pot making sure the valve is in the sealing position. Press “Pressure Cook” and set to 15 minutes. Let the pressure naturally release for 10 minutes. Then quick release the venting position to release the remaining pressure and open the pot.
Remove the chicken and shred it. If necessary, reduce the liquid by pressing the "saute" button and simmering the sauce, stirring often, until thickened. Add the chicken back to the sauce before serving.

Add to sandwiches along with other toppings like avocado, tomato, lettuce, lime juice, cilantro, etc.! If you have leftovers you can freeze them into individual portions and defrost in the microwave whenever you want BBQ Sandwiches!

Garlic Tofu

1 block soft tofu
Sauce:
2 tbsps soy sauce
2 tbsps sesame oil
1 tbsp hoisin sauce
1 tsp minced garlic or garlic powder

Instructions
Plop the tofu onto a plate
Mix the soy sauce, sesame oil, hoisin sauce and garlic powder
Pour it on top of the tofu and enjoy with rice

Lettuce Wraps

Ground beef
(If you are too lazy you can replace this with onion and garlic powder ;) Onion, Garlic, Green onion
Veggies of your choice: Carrot, bell pepper, celery, cabbage, leek, canned water chestnuts, etc.
Lettuce of choice: Romaine, iceberg, butter lettuce, etc. (iceberg lettuce is cheap XD
Seasoning:
Salt & Pepper
2 tsps Dark soy sauce (or light soy sauce if you can’t find it aka normal soy sauce)
1 tbsp hoisin sauce
2 tsps oyster sauce (stored in the fridge)
Optional toppings: Sesame seeds, cilantro, avocado, fresh cucumber, etc.

Instructions:
NOTE: I would HIGHLY recommend using the non-stick (nonstickiieee) pan for this as it will be very annoying and stressful for you if you use the other one

Chop all your veggies into little pieces and chop your onion and garlic
Heat a pan on medium heat and add oil
Brown onion and garlic (or skip if you’re using the powder version) with some salt
Add ground beef to the pan and start breaking up into little pieces while stirring around
When the beef is half pink half browned add your veggies
When the beef is 3/4ths browned add your soy sauce, hoisin sauce and oyster sauce along with some pepper
Keep breaking into little pieces and cooking until the beef is completely browned and there are no pink parts
Taste and add more salt if needed
Enjoy in some lettuce cups!

Korean Vegetable Pancakes



Miso Soup

4 cups of water
1 tsps dashi broth
3 tbsps to 1/4 cup miso paste
Cubed tofu
(Optional) 1-2 tbsps dried wakame seaweed
1-3 stalks sliced scallions

Steps:
Bring 4 cups of water to a boil with the dashi broth and dried seaweed added
Turn the heat off
Add the miso paste and mix it with a fork or whisk until dissolved
Add the tofu and scallion
Serve


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