Cooking dinner every night can often be a challenge when deciding what to make.
While it’s admittedly a much healthier alternative to going out sometimes my creative juices just aren’t flowing. Fortunately, I have recently started using HelloFresh that takes the guess work out of what I am making. Not only do they send me a box of groceries but they send me recipes so I am utilizing all of the ingredients in the box. Here are 4 of my favourite recipes so far that have been super easy to make, health and delicious. While you can also make these recipes after a visit to a grocery store, HelloFresh is a great alternative to avoiding time shopping.
Teriyaki Chicken
Time: 35 Minutes
Ingredients
4 Chicken Thighs
¾ cup Parboiled Rice
227 g Broccoli, florets
4 tbsp Teriyaki Sauce
1 tsp Garlic Salt
2 Stems Green Onions
1 tbsp Soy Sauce
1 tbsp Cornstarch
113 g Sugar Snap Peas
Preparation
- Heat oil in a large non-stick skillet or wok.
- In a bowl mix together teriyaki sauce (store bought), garlic salt, soy sauce, and cornstarch
- Add chicken to the skillet and stir until slightly browned on bottom then flip chicken pieces over and cook through
- Pour sauce into the skillet once the chicken is just nearly finished cooking through and let the sauce cook and simmer until thickened.
- Toss in the sugar snap peas and broccoli and mix
- Serve it over warm parboiled rice
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Spanish One-Pan Chicken
Time: 35 Minutes
Ingredients
- Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and dice onion. Mince or grate garlic. Slice chorizo into 1/4-inch-thick rounds.
- Season chicken on all sides with salt and pepper. Heat same pan over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Add chicken and sear until browned and cooked through, 5-6 minutes per side. Remove from pan and set aside.
- Add onion, garlic, bell peppers, and a drizzle of oil to same pan over medium heat. Stir until just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, a pinch of salt, and chicken stock concentrate. Cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes.
- Meanwhile, cut lemon into wedges. Finely chop parsley. TIP: While you wait for rice to finish, try practicing this Spanish phrase: Con pan y vino se anda el camino (life is better with food and wine).
- Fluff rice with a fork and season generously with salt and pepper. Place chicken on top and sprinkle with crispy chorizo. Remove pan from heat and sprinkle with parsley and a few squeezes of lemon.
Rapid Stir-Fried Beef
Time: 20 Minutes
Ingredients
12 ounce Beef Sirloin Tips
2 unit Scallions
2 clove Garlic
1 tablespoon Cornstarch
1 thumb Ginger
16 ounce Yakisoba Noodles
1 tablespoon Ketchup
4 tablespoon Soy Sauce
1 jar Hoisin Sauce
8 ounce Broccoli Florets
1 tablespoon Sesame Oil
1 teaspoon Sriracha
Preparation
- Wash and dry all produce. Bring a large pot of salted water to a boil. Trim and thinly slice scallions. Mince or grate garlic. Peel and mince ginger. Whisk together sesame oil, 1 TBSP ketchup, soy sauce, 1½ TBSP hoisin sauce, and 1 TBSP water in a small bowl.
- Add broccoli to boiling water and cook until tender but still crisp, 3-4 minutes. Drain and rinse under cold water. Set aside.
- Toss steak tips with cornstarch in a large bowl. Season generously with salt and pepper. Heat a large drizzle of oil in a large pan over high heat. (TIP: If you have a nonstick pan, break it out.) Toss in steak tips and cook to desired doneness, 3-4 minutes. Remove and set aside.
- Heat a drizzle of oil in same pan over medium heat. Add garlic, ginger, and scallions and cook until fragrant, 1 minute, tossing. Toss in half the noodles from the package (we sent more) and a drizzle of oil. Break up noodles until they no longer stick together, using tongs or two wooden spoons.
- Pour in 1 cup water, cover, and steam until noodles are tender, 3 minutes. (TIP: If your pan doesn’t have a lid, carefully cover it with aluminum foil.) Uncover, increase heat to medium-high, and toss until noodles are tender, 3-4 minutes. Add sauce and toss to coat. Cook until sauce is thickened, 1 minute.
- Toss broccoli and steak into noodles to warm through. Season with as much sriracha as you like (careful, it’s spicy). Season with salt and pepper. Divide between plates and serve.
Korean Beef Bibimbap
Time: 30 Minutes
Ingredients
1 unit Zucchini
4 ounce Button Mushrooms
2 unit Scallions
6 ounce Carrots
1 thumb Ginger
2 clove Garlic
¾ cup Jasmine Rice
5 teaspoon White Wine Vinegar
1 tablespoon Sesame Oil
2 teaspoon Sriracha
3 tablespoon Soy Sauce
10 ounce Ground Beef
Preparation
- Wash and dry all produce. Bring 1¼ cups water to a boil in a small pot. Halve zucchini lengthwise; slice into thin half-moons. Trim and thinly slice mushrooms and scallions, keeping scallion greens and whites separate. Peel carrot; using a peeler, shave lengthwise into ribbons. Peel and mince ginger. Mince garlic.
- Once water is boiling, add rice and a pinch of salt to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, 15-20 minutes.
- Toss scallion whites with vinegar and a pinch of salt in a small bowl. Set aside to marinate. In another small bowl, stir together sesame oil, 1½ TBSP sugar, up to half the sriracha, and 1½ TBSP soy sauce (we’ll use the rest of the sriracha and soy sauce later).
- Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrot; season with salt and pepper. Cook, tossing, until tender but still crisp, 3-4 minutes. Remove from pan and set aside. Add another drizzle of oil to pan and repeat with zucchini; remove from pan once cooked. Add mushrooms and another drizzle of oil to pan and cook until tender, 3-5 minutes. Season with salt and pepper. Remove from pan and set aside.
- Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger and cook until fragrant, about 30 seconds. Add beef, breaking up meat into pieces. Cook, tossing occasionally, until no longer pink, about 4 minutes. Increase heat to high and continue cooking until browned and crisp, about 3 minutes. Pour in remaining soy sauce and cook, tossing, until mostly evaporated, 1-2 minutes. Season with salt and pepper.
- Divide rice between bowls. Arrange beef, zucchini, carrot, mushrooms, and scallion whites on top. Drizzle with sauce and remaining sriracha (to taste). Sprinkle with scallion greens and serve.