Quick and Easy Meals

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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

⁠

https://cooking.nytimes.com/recipes/1020433-cowboy-caviar⁠

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Nachos

⁠

https://cookfasteatwell.com/healthy-sheet-pan-nachos/#wprm-recipe-container-974⁠

⁠

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

⁠

https://www.maangchi.com/recipe/yachaejeon⁠

⁠

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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