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25 Easy Dinner Recipes When You're Too Lazy

Wouldn’t you love to wrap up a rough day at work with the dinner table set with the most exquisite assortment of sorts? Dinner happens to be the most cherished meal when the whole family sits together at the table, which also doubles up as “quality family time” when you get to discuss the day’s events.

However, if you’re one of them who cherish a life of singledom living alone, there’s something simple and less laborious for you to prepare as well.

Here is a list of 25 insanely easy dinner recipes when you’re not feeling energetic enough to cooking up a 7-course meal!

1. Crispy Crab Rolls

     If you love seafood, this is something you would love to sink your teeth into!

Ingredients:

• 1/2 pound lump crab meat, or chopped cooked shrimp
• 1/4 cup mayonnaise
• 4 radishes, chopped
• 1 stalk celery, chopped, plus 2 tablespoons celery leaves
• 1/2 Granny Smith apple, cored and chopped
• 2 tbsp fresh lemon juice
• Kosher salt and black pepper
• 4 hot dog buns, split
• Pickles and sweet potato chips for serving

Directions:

• Mix together the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
• Fill the buns with an even distribution of the crab mixture.
• Serve with the pickles and chips.

2. Creamy Basil Chicken

Are you drooling already? Wait till you taste the finished product! It’s creamy, it’s cheesy, and it’s absolutely delicious!

Ingredients:

• 1/4 cup Milk
• 1/4 cup dry bread crumbs
• 1 pound Boneless skinless chicken breast, 4 halves
• 3 tbsp Butter
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 can (4 oz) pimentos
• 1 cup diced tomatoes, or 1 can diced tomatoes
• 1/4 cup basil, fresh, minced, some dry basil
• 1/2 cup Parmesan; grated
• 2 tbsp Boursin cheese
• 1/8 tsp pepper

Directions:

• Heat a skillet on medium-high heat
• Place the milk and bread crumbs in separate shallow bowls
• Dip the chicken in milk, and then coat with crumbs
• Add the crumb-coated chicken to the skillet with 1/2 of the butter, about 5 min
• Add remaining butter, flip over the chicken, and cook for another 5 min till cooked.
• Remove and keep warm
• Add broth to skillet and bring to a boil over medium heat
• Stir in the cream, pimientos, and tomatoes; boil and stir for 1 min
• Reduce heat, add the Parmesan cheese, Boursin cheese, basil and pepper; cook and stir until heated through.
• Serve chicken with sauce poured over.

3. Corn and Bacon Pasta

When these golden nutritious beads and crunchy bacon come together as one, the flavour that exuberates is just stupendous!

Ingredients:

• 4 slices bacon, chopped into 1" pieces
• 2 ears of corn, kernels removed
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 3/4 cup heavy cream
• 3/4 cup chicken stock
• 1/2 cup finely grated Parmesan, set aside some for serving
• 1/4 cup thinly sliced basil
• 3/4 lb spaghetti, cooked
• Kosher salt
• Freshly ground pepper

Directions:

• Heat a large skillet over medium heat. Sauté the bacon lardoons to a crispy texture.
• Remove bacon from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in the pan.
• Sauté corn and garlic in the bacon fat until the corn starts to caramelize. Toss in the tomatoes and stir. Cook until the tomatoes start to release their juices. Season with salt and pepper to taste.
• Add the chicken stock, heavy cream and Parmesan. Bring to a gentle simmer, cook until slightly thick for about 5 minutes. Check for seasoning.
• Stir in the cooked spaghetti and mix well to coat the pasta.
• Garnish with fresh basil and serve with more Parmesan, if needed.

4. Vietnamese Pork Chops

We can’t be sure how often you might have heard this, but “Pork is great for you!” Yeah, you heard us. Pork is a rich source of protein and essential vitamins and minerals. It’s a great idea to include it in your meal.

Ingredients:

• 1 large shallot, chopped
• 3 garlic cloves, chopped
• ⅓ cup (packed) light brown sugar
• ¼ cup fish sauce
• 2 tbsp dark or regular soy sauce
• 2 tbsp vegetable oil
• 2 tsp freshly ground black pepper
• 4 ¼–½-inch-thick bone-in pork rib chops
• Kosher salt
• 3 firm red plums, cut into ½-inch wedges
• 2 scallions, dark- and pale-green parts only, thinly sliced
• 1 Fresno chilli pepper, thinly sliced
• 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
• ½ cup bean sprouts
• 2 tbsp unseasoned rice vinegar
• Lime wedges for serving

Directions:

• Blend together shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper.
• Transfer the marinade to a large re-sealable plastic bag. Add pork chop have the marinade coat both sides. Seal bag, pressing out air; chill for at least 1 hour and up to 12 hours.

• Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting the excess drip back into bag; season both sides with salt.
• Grill pork chops, turning once, until lightly charred, about 2 minutes per side. 

• Toss plums, scallions, Fresno chilli peppers, herbs, bean sprouts, and vinegar in a large bowl. Season with salt and toss again.

• Serve pork with salad and lime wedges.

5. Turkey Pasta

Turkey might not be everyone’s choice, but it sure is leaner than beef or chicken. If you’re conscious about weight issues, this is a treat in disguise!

Ingredients:

• ¾ pound Orecchiette pasta
• 2 cups broccoli florets
• 3 tbsp olive oil
• 1 pound ground turkey
• 2 cloves garlic, chopped
• 1 tsp fennel seed
• ½ tsp crushed red pepper
• Kosher salt
• Parmesan cheese for serving

Directions:

• Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.
• Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.
• Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

6. Beef and Cabbage Platter

Red meat in moderation is not such a bad choice after all, especially when you know you’re craving for some sweet and sour meaty goodness!

Ingredients:

• 1 1/2 lb. ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tbsp quick cooking oats
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 1/8 tsp ground black pepper
• 1 medium head cabbage, cut into thin wedges
• 1 (15 oz) can tomato sauce
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• Salt and ground black pepper to taste

Directions:

• Heat a large skillet on medium heat; stir in the ground beef, onion, celery and green bell pepper in the skillet until the beef is completely brown, about 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, garlic powder, and 1/8 teaspoon of black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
• Stir in the tomato sauce, cider vinegar and brown sugar in a bowl; season with salt and pepper. Pour this sauce over the cabbage and beef mixture. Cover the skillet and simmer until the cabbage is tender, about 15-20 minutes.

7. Pan-Grilled Tomato Salad

Sometimes, it’s good to settle for a light meal before you curl into bed with a good read and a hot cocoa and call it a night!

Ingredients:

• 5 tbsp olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp capers
• 1 tbsp chopped fresh parsley
• 1 lb green beans, trimmed
• 1 8-ounce piece of Feta cheese (not crumbled)
• 2 large beefsteak tomatoes, sliced 1/2-inch thick
• 1 tbsp fresh thyme leaves, or 1 tsp dried thyme
• Kosher salt and black pepper
• 1/4 cup dry bread crumbs
• 6 cups arugula

Directions:

• Combine 4 tablespoons of oil, the lemon juice, capers, and parsley in a bowl and set aside.
• Add the green beans and cook until just tender in pot of salted water boiling water. Drain and place under cold running water.
• Cut the Feta cheese into 4 slices and set aside to drain on paper towels.
• Heat a large non-stick skillet over medium heat. Season the tomato slices with thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until light brown, about 1 minute per side.
• Wipe out the skillet and heat the remaining oil over medium heat. Coat the Feta in bread crumbs and cook until brown, about 2 minutes per side.
• Plate the arugula, tomatoes, beans, and Feta and drizzle with vinaigrette.

8. Baked Cauliflower Cake

These beautiful florets can pack quite the punch when baked to perfection, and it’s an easy-breezy preparation.

Ingredients:

• 2 small heads cauliflower, cut into florets
• 2 tbsp butter
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cup whole milk
• 1 1/2 cup shredded cheddar cheese
• 2 oz cream cheese, softened
• Kosher salt
• Freshly ground black pepper
• 6 slices bacon, cooked and crumbled
• 1/4 cup sliced scallions

Directions:

• Preheat oven to 350 degrees Fahrenheit. In a large pot of boiling water, blanch cauliflower, 2 minutes. Drain and squeeze cauliflower of water.
• Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer and add cream cheese, whisking until combined. Stir in 1 cup cheddar until melted and season with salt and pepper.
• In a casserole dish, add drained cauliflower. Pour over cheese sauce and stir until combined. Stir in all but 1 tablespoon each cooked bacon and scallions until combined, then top with remaining Cheddar, bacon, and scallions.
• Bake until cauliflower is tender and cheese is bubbly and thickened, 30 minutes.
• Let cool slightly and serve.

9. Vegetarian Burrito Bowl

    A well-balanced vegetarian burrito dish can prove to be a refreshing change to your taste buds.

Ingredients:

• 1 cup white rice
• 1 tbsp olive oil
• 1 15 oz. can black beans, rinsed
• 1 tsp ground cumin
• Kosher salt
• Black pepper
• 2 avocados, sliced
• 1 cup Pico de gallo salsa
• 4 oz. grated cheddar cheese

Directions:

• Cook rice according to package directions.
• Meanwhile, in a medium non-stick skillet, heat oil over medium heat. Add beans and cumin and season with salt and pepper. Cook for about 2 minutes, stirring occasionally until heated through.
• Divide beans and rice among four bowls and top with avocado, Pico de Gallo, and cheddar.

10. Loaded Potato with Bacon

Potatoes are a universal favourite and you can’t go wrong with a potato dish; bacon adds crunch and texture, and lifts flavours to the next level.

Ingredients:

• 4 large russet potatoes
• 1/4 cup Country Crock Original
• 1/4 cup sour cream
• 1/4 cup chopped chives
• 2 scallions, thinly sliced, white and green parts divided
• 3/4 cup grated Cheddar cheese
• 6 slices crispy bacon, crumbled
• Kosher salt
• Black pepper

Directions:

• Preheat oven to 400 degrees Fahrenheit. Prick potatoes with a fork and wrap in foil. Bake until soft, about 1 hour.
• Unwrap the foil-wrapped potatoes, slit lengthwise. Carefully scoop out flesh from centre of each potato into a medium bowl. Add sour cream, chives, scallion whites, half of the Cheddar cheese, and half of the bacon. Season with salt and pepper.
• Fill each potato, mounding it on top. Sprinkle with the remaining cheese and place in the oven until melted, about 5 minutes.
• Top with scallion greens and remaining bacon.

11. Salmon Patties with Cucumber Salad

       This 20-minute salmon platter is a treat for fish lovers! Dig in and enjoy!

Ingredients:

• 1 lb skinned salmon, diced
• 1 shallot, minced (3 tbsp)
• 2 tbsp capers
• 1 garlic clove, minced
• Zest of 1 lemon, divided
• 2 tbsp lemon juice, divided
• 6 tbsp fresh dill, divided
• 1 egg white
• 1/2 cup bread crumbs
• 1/2 cup Greek yogurt
• Kosher salt
• Black pepper
• 2 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 cucumber, halved lengthwise and thinly sliced (about 2 cups)

Directions:

• In a food processor, combine salmon, shallot, capers, garlic, 3 teaspoons lemon zest, 1 tablespoon lemon juice, and 3 tablespoons dill and pulse several times. Add egg white and crumbs and pulse until mixed. Transfer to a bowl. Divide salmon mixture into 8 patties.
• In a bowl, whisk together Greek yogurt with the remaining lemon zest and lemon juice. Season with salt and pepper. Chill until ready.
• In a separate bowl, whisk together vinegar and olive oil. Add cucumber, onion, and remaining dill and toss together gently.
• Season salmon patties with salt and pepper. Heat a lightly oiled non-stick skillet over medium-high heat. Cook salmon patties until cooked through, 2-3 minutes per side.
• Serve patties with cucumber salad, yogurt dip and lemon wedges.

12. Buffalo Chicken Subs

       Have your palate tingling for more with this delicious sub filled with buffalo chicken meatballs.

Ingredients:

• 4 tbsp salted butter
• 1/2 cup hot sauce
• 1 egg
• 1/2 cup crumbled blue cheese, set aside some for garnishing
• 1/2 tsp kosher salt
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped parsley
• 2 garlic cloves, minced
• 1/2 cup plain breadcrumbs
• 1 lb ground chicken
• 4 rolls
• 1 avocado, pitted and sliced
• 2 cup arugula

Directions:

• Preheat oven to 425 degrees Fahrenheit. Line a casserole dish with parchment paper and set aside.
• Add butter over low heat and 1/2 cup hot sauce in a pan. Whisk the butter until it melts and fully incorporated. Remove pan from the stove and set aside.
• Add the egg, remaining hot sauce, blue cheese, and 1/2 teaspoon salt in a mixing bowl and whisk together. Mix celery, onion, parsley, garlic, and breadcrumbs. Add chicken and mix with your hands until combined; do not over mix.
• Form 1 1/2" meatballs and place in the prepared casserole dish. Pour half the buffalo sauce mixture evenly over the meatballs. Bake until golden brown, 15 to 17 minutes.
• Reheat the buffalo sauce over low heat. Assemble sandwiches; place meatballs on fresh rolls and top with spoonful of buffalo sauce and a sprinkle of blue cheese.
• Add slices of avocado and arugula and serve immediately.

13. Eggplant Moussaka

This happens to be a Greek wonder. If you haven’t experimented with Greek cuisine yet, start with this easy-to-prepare delicacy.

Ingredients:

• 2 eggplants (about 1 1/2 pounds), sliced cross-wise 1/4 inch thick
• 4 zucchini (about 2 pounds), sliced cross-wise 1/4 inch thick
• Salt and pepper
• 1/4 cup extra-virgin olive oil
• 1 bunch scallions, thinly sliced
• 3 cloves garlic, finely chopped
• 3/4 pound lean ground beef
• 1 15 oz. can of  crushed tomatoes
• 3 ounces Gruyère cheese, shredded
• 1 pint low-fat cottage cheese

Directions:

• Preheat the oven to 500 degrees Fahrenheit. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two separate bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11-inch baking dish. Lower the oven temperature to 350 degrees Fahrenheit.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet on medium heat. While stirring, add the scallions and garlic and cook for 2 minutes; add the ground beef and cook, breaking up the meat, for about 4 minutes. Add the tomatoes and simmer until thickened, about 10 minutes; season with salt and pepper. Pour the meat sauce over the eggplant and zucchini. Top with half of the Gruyère cheese.
• Using a food processor, puree the cottage cheese. Por the puree onto the moussaka, top with the remaining Gruyère cheese and bake for 17 minutes. Transfer to the broiler and cook for 3 minutes. Let stand for 15 minutes before slicing.

14. Lemony Lamb Skewers

Bite into succulent lamb cuts skewed with coriander and a touch of lemon for that fresh, tangy flavour.

Ingredients:

• 8 metal or pre-soaked bamboo skewers.
• 1/2 cup lemon juice
• 1/3 cup chopped fresh coriander leaves
• 1 tbsp Moroccan seasoning
• 700 g diced lamb
• 2 red onions, cut into 8 wedges (leave root intact)
• 1 red capsicum, cut into 3-cm pieces
• Olive oil cooking spray

Directions:

• Combine lemon juice, coriander and Moroccan seasoning in a glass or ceramic dish. Add lamb. Stir to coat. Cover. Refrigerate for 1 hour.
• Preheat barbecue plate on medium-high heat. Thread lamb, onion, and capsicum onto skewers. Spray with oil. Cook, turning every 2 minutes and brushing with marinade, for 8 minutes for medium or until cooked to your liking. Serve.

15. Meaty Pasta

Pasta is sure to find its way to everybody’s kitchen for its ease of preparation and flexibility of blending in with almost any meal. It’s not uncommon to find people who fork into a bowl of pasta for breakfast!

Ingredients:

• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, crushed
• 1 bay leaf, fresh or dried
• 1/4 lb pancetta, thick cut, chopped into small bits
• 1/2 lb bulk hot Italian sausage
• 1 pound combined ground beef, pork and veal
• 1 medium carrot, peeled and finely chopped
• 1 rib celery, chopped
• 1 medium onion, chopped
• 1 cup good quality dry red wine
• 1 cup prepared beef stock, paper container or canned
• 2 (32-ounce) cans chunky style crushed tomatoes
• A handful of chopped flat leaf parsley leaves
• 1/4 tsp (a couple of pinches) allspice or cinnamon
• Coarse salt and black pepper
• 2 pounds penne rigate, cooked to al dente
• Grated Pecorino Romano, as accompaniment
• Fresh, crusty bread, for mopping
• Heat a deep pot over medium high heat. Add oil, garlic, bay, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.
• Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Directions:

• Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.
• Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

16. Fenugreek Chicken Indian Style

Indian cuisine is known for its spicy and wholesome delectable preparations, and it has found its way to many a palate the world over. This chicken delicacy is all set to knock your socks off!

Ingredients:

• 1 lb chicken cut into bite size pieces
• 2 cups fenugreek leaves (methi)
• 2 onions finely chopped
• 2 green chillies
• I tbsp ginger-garlic paste
• 2 tomatoes pureed
• 2 tbsp yogurt beaten
• 1/2 tsp turmeric Powder
• 3 tsp chilli powder
• 2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• Salt to taste
• 3 tbsp oil

Directions:

• Heat the oil in a heavy-bottomed pan, and splutter the cumin and fennel seeds.
• Add the chopped onions and sauté till golden brown.
• Add the ginger-garlic paste and green chillies and fry until the raw smell subsides.
• Stir fry the chicken pieces, beaten yogurt and salt and for few minutes.
• Add coriander, cumin, chilli, turmeric and fennel powders.
• Pour in the tomato puree and required water. If you want a semi-dry dish, limit the amount of water.
• Cover and cook for about 15 minutes till the oil separates from the masala.
• Toss in the fenugreek leaves and garam masala.
• Cook for 1 minute and turn off the heat.

17. Creamy Spinach Pie

You probably know that Popeye loves spinach, but so will you. You’re definitely going to love this creamy, cheesy energy-packed pie!

Ingredients:

• 3 cups chopped yellow onions
• 2 tbsp good olive oil
• 2 tsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 3 (10 oz) packages of frozen chopped spinach, defrosted
• 6 extra-large eggs, beaten
• 2 tsp grated nutmeg
• 1/2 cup freshly grated Parmesan cheese
• 3 tbsp plain dry bread crumbs
• 1/2 lb good Feta, cut into 1/2-inch cubes
• 1/2 cup pine nuts
• 1/4 lb salted butter, melted
• 6 sheets Filo dough (Greek dough), defrosted

Directions:

• Preheat the oven to 375 degrees Fahrenheit.
• Sauté the onions in the olive oil on medium heat, until translucent and slightly brown. Add the salt and pepper and allow it to cool.
• Squeeze out the liquid from the spinach and place into a bowl. Gently add the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, Feta cheese, and pine nuts.
• Butter an oven-proof, non-stick, 8-inch sauté pan, lining it with 6 stacked sheets of Filo dough, brushing each with melted butter and letting the edges hang over the pan.
• Pour the spinach mixture into the middle of the Filo dough and neatly fold the edges to seal in the filling.
• Brush the top well with melted butter. Bake for 1 hour till the top is golden brown and the filling is set.
• Remove from the oven and allow it to cool completely. Serve at room temperature.

18. Easy-Breezy Homemade Pizza

Nobody says “No” to pizza! It’s the perfect comfort recipe after a busy work day when you’re too tired to put together an exotic dinner.

Ingredients:

• 2 1⁄2 cups flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp fast rise yeast
• 1 cup water
• 1 tbsp oil

Topping

• 1⁄4 cup tomato sauce
• 1 tsp Italian seasoning
• 1⁄2 tsp garlic powder
• 1⁄2 tsp salt
• 1⁄8 tsp pepper
• 1 1⁄2 cups pepperoni slices
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 3 tbsp grated Parmesan cheese

Directions:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface and knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12-inch, greased pizza pan.
• Pat into a circle.
• Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzarella; 1/2 the Monterey Jack, and 1/2 the Parmesan cheese.
• Put rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400 degrees Fahrenheit for 20 minutes, or until light brown.

Topping

19. Sweet Potato with Chimichurri and Bacon

Sweet potatoes are a close cousin of the potato, and are an excellent source of vitamin A. They taste equally great in a delicious dinner recipe.

Ingredients:

• For the roasted sweet potatoes
• 4 medium sweet potatoes, scrubbed and cut into 1/2 inch wedges
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp black pepper

For the chimmichurri (uncooked sauce used for grilled meat):

• 1 bunch parsley
• 2 tbsp thyme leaves
• 3 cloves garlic
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

For the bacon:

• 3 strips bacon, fried and set on a paper towel to cool

Directions:

• Preheat the oven to 425 degrees Fahrenheit.
• Toss the sweet potatoes with olive oil, salt, and spices. Spread on a rimmed baking sheet and bake for 35-40 minutes, flipping once halfway through, or until sweet potatoes are crisp on the edges and tender in the centre.
• Finely mince the parsley and thyme leaves. Trim the ends, and then smash garlic with the flat of your knife. Peel and finely mince. In a small bowl, combine herbs and garlic and whisk in olive oil. Whisk in the vinegar, salt and spices.
• Use a spatula to arrange the wedges in a wide bowl or platter. Pour the chimichurri and finish with the crumbled bacon. Serve immediately.

20. Chicken with Roasted Broccolini

Chicken is always relished either as an appetizer, or entre; together with broccoli they are wholesome and healthy.

Ingredients:

• 3 tbsp chopped fresh flat-leaf parsley
• 1 1/2 tbsp chopped fresh rosemary
• 1 large garlic clove, chopped
• 2 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 lemon, cut into thin slices, divided
• 4 small bone-in, skin-on chicken breasts (about 2 1/2 lbs total)
• 2 bunches broccolini (about 1 lb)
• 1 red onion, cut into 1/2" wedges
• 1/2 tsp crushed red pepper, plus more for serving

Directions:

• Preheat oven to 425 degrees Fahrenheit.
• Combine the parsley, rosemary, garlic, Dijon mustard, and 1 tablespoon oil in a bowl. Season with salt and black pepper.
• Place 8 lemon slices and half of the rosemary mixture underneath the skin of the chicken, spreading it evenly. Rub the remaining rosemary mixture over the chicken evenly. Roast on a rimmed baking sheet for 20-22 minutes.
• Meanwhile, toss the broccolini, onion, red pepper, remaining lemon slices and the remaining 2 tablespoons of oil in a bowl. Season with salt and black pepper.
• Remove the baking sheet from the oven and arrange the vegetables around the chicken. Bake until the thickest portion of the chicken reaches 165 degrees Fahrenheit, 12-14 minutes.
• Sprinkle with red pepper before serving.

21. Mushroom and Red Pepper Rice

Rice is simple to prepare and with the right ingredients to go with it, rice is a filling and complete meal in itself.

Ingredients:

• 1 onion
• 3 mushrooms
• 1/2 red pepper
• 1 tomato
• 10 ml oil
• 150 g long grain rice
• 5 ml vegetable stock powder or cube
• 550 ml boiling water
• 50 g peas
• 10 ml curry powder

Directions:

• Peel and chop the onions, slice the mushrooms, de-seed and dice the red pepper, chop the tomatoes
• Fry the onion in oil until soft.
• Add the mushrooms and red pepper and cook for 2 minutes.
• Stir in the rice.
• Mix the stock powder with the water.
• Add the stock, peas and curry powder to the rice mixture.
• Simmer for 15 minutes, or until the rice is tender.
• Serve the rice in a bowl and sprinkle the chopped tomato on top.

22. Crispy Tilapia with Tartar Sauce

Fried food is irresistible to the taste buds and is extremely difficult to live without for many of us. It can be a diet-breaker at times, but you just can’t help breaking the pattern every once in a while; more so, when the end product is crispy fried Tilapia with a tangy tartar dip on the side!

Ingredients:

• 3 lbs tilapia fillets, about 10
• 1⁄3 cup flour for dusting fish
• 1 egg
• 1⁄2 cup buttermilk
• 1⁄2 cup flour
• 1⁄2 cup yellow cornmeal
• Salt and pepper
• 1⁄2 tsp baking soda
• 1⁄2 tsp baking powder
• 2 tbsp *Old Bay seasoning
• Canola oil enough to cover bottom of large pan
• Salt and pepper fish.
• Dust fillets with 1/3 cup of flour.
• Mix egg with buttermilk in one bowl.
• Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
• Dip all floured fish into egg then flour mixture.
• Heat oil medium-high in large pan.
• Fry, turning after 2 minutes on each side.
• Salt as soon as you take out of pan.
• Should be done in three batches.

Directions:

*Old Bay ingredients:

• 1 tbsp celery salt
• 1/4 tsp paprika
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• 1 pinch ground dry mustard
• 1 pinch ground mace or a pinch nutmeg
• 1 pinch ground cinnamon

23. Crabmeat Lasagna

You definitely want this on your dinner menu at least once a week; it’s easy and flavoursome. The crabmeat just magnifies the flavours of this dish.

Ingredients:

• 1⁄2 lb lasagna noodles or 1⁄2 lb pasta, sheets
• 2 (10 3/4 oz) cans cream of shrimp soup or 2 (10 3/4 ounce) cans lobster bisque
• 1 lb special crabmeat
• 1 pint ricotta cheese
• 3 tbsp *Old Bay Seasoning
• 8 oz soft cream cheese
• 1 chopped red onion
• 1 egg
• 2 tsp basil
• 1 cup extra-sharp grated Cheddar cheese
• Salt
• Fresh ground pepper
• Cook noodles, rinse and drain.
• Combine soup, crab, ricotta cheese, Old Bay Seasoning, cream cheese, onion, egg, basil, salt and pepper.
• Layer 1/2 noodles in a 9x13 baking dish.
• Spread with 1/2 crab mixture and sprinkle with 1/2 cheddar cheese.
• Repeat the layers and bake at 350 degrees for 1 hour.
• Let stand about 15 minutes before cutting and serving.
• *Note if using pasta sheet cooking is not needed.

Directions:

*Old Bay ingredients:

• 1 tbsp celery salt
• 1/4 tsp paprika
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• 1 pinch ground dry mustard
• 1 pinch ground mace or a pinch nutmeg
• 1 pinch ground cinnamon

24. Pork Schnitzel with Coleslaw

       Enjoy this tangy sage and garlic pork preparation with refreshing coleslaw on the side.

Ingredients:

• 4 pork loin steaks, thin-cut, fat trimmed
• 50 g plain flour
• 2 medium eggs, beaten
• 100 g fresh white bread crumbs
• 2 tbsp garlic granules
• 3 tbsp finely chopped sage
• 75 ml sunflower oil
• 1 lemon cut into wedges

For the coleslaw:

• 50 ml cider vinegar or white wine vinegar
• 50 g honey
• 50 g yellow mustard
• 50 g mayonnaise
• ½ red cabbage, cored and finely sliced
• 2 carrots, coarsely grated
• 1 small fennel bulb, cored and finely sliced
• 1 apple (skin on), coarsely grated

Directions:

• Put one pork steak at a time on to a board and cover with cling film. Carefully flatten to 0.5 cm (¼inch) thickness by hitting with a rolling pin. Peel off cling film and pat pork dry with kitchen paper.
• Put flour, egg and bread crumbs into three separate bowls. Mix the garlic granules and sage into the bread crumbs. Coat each pork steak in flour, tapping off the excess, then dip into beaten egg, followed by the bread crumbs.
• Heat the oil in a large non-stick frying pan and fry the pork for 5-8 minutes, turning once, until golden and cooked through.
• Meanwhile, in a large bowl, whisk together vinegar, honey, mustard and mayonnaise. Add remaining coleslaw ingredients and stir to coat.
• Serve schnitzel with the coleslaw and lemon wedges and mashed potato, if needed.

25. Tofu Tortillas

Tofu can be extremely tasty when combined and cooked with just the right spices and accompaniments. Get a load of this into your diet, and it’ll keep you salivating for more!

Ingredients:

• 1 tbsp vegetable or olive oil
• 2 onions, each cut into 12 wedges
• 2 Romano peppers, de-seeded and sliced
• Small pack coriander, leaves picked and stems finely chopped
• 2 tsp ground cumin
• 1 tsp hot smoked paprika
• 200 g pack smoked tofu, cut into bite-sized pieces
• 400 g can kidney beans, drained and rinsed
• 400 g can cherry tomatoes
• 1 tbsp dark brown soft sugar

To serve:

• 8 corn and wheat tortillas
• 2 limes cut into wedges
• Extra-virgin olive oil for drizzling
• 1 large ripe avocado stoned, peeled and sliced just before serving
• Thick yogurt or soured cream

Directions:

• Heat the oil in a frying pan and add the onions and peppers. Season and cook on high heat for 8 minutes or until just tender and starting to char. Add the coriander stems, fry for 1 minute, stirring, then add the spices and cook for 2 minutes, stirring until fragrant.
• Toss in the tofu, beans, tomatoes and sugar, and cook for 5 minutes until the sauce is dry and the tofu is heated through. Warm the tortillas following pack instructions.
• Taste the sauce for seasoning and add the coriander leaves followed by a squeeze of lime. Drizzle over a little extra-virgin olive oil and serve with the tortillas, lime halves, avocado and yogurt, or soured cream on the side.