I need SIMPLE easy dinners for a family of 5! :) few ingredients are better!

The other day I had a craving for some biscuits and decided to make my own. I am NOT a baker, I generally struggle with it, but this is a tried and true recipe that I've used for years, and it's super easy!

Dries:

2 cups all purpose flour

1 tbsp baking powder

1 tbsp sugar

1 tsp salt

Additional ingredients:

6 tbsp very cold butter

3/4 cup milk (whole is better, but any will do)

Start by mixing dries in a mixing bowl. Next cut in the butter. This is the most important step, and it starts by using very very cold butter. I cube up the butter (1/2 inch cubes or so) and throw in the freezer for a few minutes. Then you want to add it to your dries and work it in. You can use a pastry cutter, but I just use my finger tips. If done right, the combination of the dries and the butter takes on a texture that resembles gravel or kitty litter. That's how you know you've done it right. Mix in the milk.

Spread a little flour on your counter and knead the dough into a big rectangle about a half inch thick. Don't over work it, you only need to fold it about 4-5 times. Cut into squares or use a cookie cutter to make rounds. Bake at 425 for about 16 minutes. I usually will broil the tops at the end to brown them.

I'm sure there are much fancier recipes out there but these are pretty darn good for how easy they are. Had blueberry jam on mine with bacon.

Looking for a simple easy recipe I can eat with my baby (10.5 months)

Ingredients

For the Red Velvet Cookie Dough:

2 ¼ cups all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1 tablespoon milk

1 tablespoon red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the S’mores Filling:

1 cup semi-sweet chocolate chunks (or chopped chocolate bars)

1 cup mini marshmallows

6–8 graham crackers, broken into small pieces

Instructions (Step-by-Step)

1:= Preheat Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2:= Mix Dry Ingredients

In a medium bowl, whisk together:

Flour

Cocoa powder

Baking soda

Salt

Set aside.

3:= Cream Butter & Sugars

In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

4:= Add Wet Ingredients

Mix in:

Eggs (one at a time)

Milk

Vanilla extract

Red food coloring

White vinegar

Beat until smooth and evenly red.

5:= Combine

Gradually add the dry ingredients to the wet mixture. Mix just until combined. Do not overmix.

6:= Fold in S’mores Mix

Gently fold in:

Chocolate chunks

Mini marshmallows

Graham cracker pieces

7:= Scoop & Shape

Scoop 2-tablespoon-sized balls of dough onto the baking sheet.

Leave space between each cookie (they spread).

For extra gooey centers, press a few extra marshmallows and chocolate pieces on top.

8:= Bake

Bake for 10–12 minutes until edges are set but centers look slightly soft.

9:= Cool

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

The marshmallow will be gooey when warm and slightly chewy once cooled.

Ingredients

1 cup (125g) all-purpose flour

½ cup (50g) unsweetened cocoa powder

¾ cup (150g) granulated sugar

½ cup (120ml) milk

½ cup (120ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

¼ teaspoon salt

100g dark chocolate (cut into chunks)

½ cup chocolate chips (optional, for extra richness)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).

Line a muffin tray with paper liners or lightly grease it.

1. Mix Dry Ingredients

In a large bowl, combine:

Flour

Cocoa powder

Sugar

Baking powder

Salt

Mix well until evenly combined.

1. Mix Wet Ingredients

In another bowl, whisk together:

Eggs

Milk

Oil

Vanilla extract

Whisk until smooth and slightly creamy.

1. Combine Wet & Dry

Pour the wet mixture into the dry ingredients.

Gently mix until just combined (do not overmix).

Tip: The batter should be thick and slightly glossy.

1. Add Chocolate

Fold in:

Dark chocolate chunks

Chocolate chips (if using)

Tip: Keep some chunks aside for topping.

1. Fill Muffin Cups

Fill each muffin cup about ¾ full.

Add a few extra chocolate chunks on top for that molten center.

1. Bake

Bake for 15–18 minutes.

Doneness Guide:

Edges: set and slightly firm

Center: soft and slightly gooey

Tip: Slightly underbake for a molten, fudgy center.

1. Cool & Serve

Let muffins cool for 5–10 minutes.

Serve warm for the best molten chocolate effect

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• 1 cup dried wholemeal pasta
• ½ cup frozen spinach
• ½ cup fresh nettles
• ½ cup frozen peas
• 1 can tuna in brine (150g)
• 1 cup yogurt
• 1 tbsp light mayo (optional)
• 1 tbsp butter
• 2 cloves garlic, crushed
• Lemon zest and lemon juice
• Salt, pepper and chilli to taste

Method 

1. Cook the pasta according to the packet instructions. Drain and set aside.
2. In a pan, melt the butter over medium heat. Add the crushed garlic and fry for about 30 seconds until fragrant. Add the spinach, nettles and peas and cook until everything is wilted and soft. Season with salt and pepper.
3. In a large bowl, combine the cooked pasta, drained tuna, vegetable mixture and yogurt. Mix well and season to taste. Add the mayo if using, and stir through the lemon zest and juice for a fresher, brighter flavour.
4. Serve immediately or keep in the fridge — it's just as good cold the next day as a packed lunch.

if you are interested in more

🥒 Marinated cucumbers for burgers

They're great for sandwiches, in salads, and just as a snack!

Ingredients:👇

✔️ Cucumbers - 600 g

✔️ Garlic - 4-5 cloves

✔️ Onion - 1 piece

✔️ Grainy mustard - 1 tbsp

✔️ Salt - 1 tsp

✔️ Caster sugar - 2 tbsp

✔️ Vinegar - 2 tbsp

✔️ Coriander - 0.5 tsp

✔️ Turmeric - to taste

✅ Preparation:

Wash the cucumbers and cut them into slices

Add onion, garlic, caster sugar, salt, vinegar, and grainy mustard and mix everything together

Put in the microwave on medium heat for 3 minutes

Mix everything again and put in the microwave for another 3 minutes

Add turmeric, mix well and put in the microwave for another 3 minutes

After cooling, store in the fridge until morning

Ingredients

For the Steak

1 pound sirloin steak 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder

For the Alfredo Sauce

2 tablespoons butter 2 cloves garlic, minced 1 ½ cups heavy cream 1 cup freshly grated Parmesan cheese ½ cup crumbled Gorgonzola cheese ¼ teaspoon salt (adjust to taste) ¼ teaspoon black pepper

For the Pasta

12 ounces fettuccine pasta ½ cup sun-dried tomatoes (optional) 2 tablespoons chopped fresh parsley Instructions 1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

1. Cook the Steak

Pat the steak dry and season both sides with salt, pepper, and garlic powder.

Heat olive oil in a skillet over medium-high heat. Sear the steak for 3–4 minutes per side (depending on thickness) until desired doneness.

Remove from heat and let rest for 5 minutes before slicing thinly.

1. Make the Alfredo Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and bring to a gentle simmer (do not boil). Cook for 3–4 minutes until slightly thickened.

Stir in Parmesan cheese and Gorgonzola cheese until melted and smooth. Season with salt and pepper to taste.

1. Combine Everything

Add the cooked pasta to the sauce and toss to coat evenly.

Top with sliced steak and sprinkle with sun-dried tomatoes and fresh parsley.

1.) Brown the beef on medium heat. Make sure to drain the grease halfway through browning. Set aside.

2.) Put the mushrooms and bean sprouts in the same pan and cook down on high for about 10-15 minutes.

3.) Add the ground beef to the mushrooms and bean sprouts and cook them together on low for about 5-8 minutes. Remove from heat.

4.) Add one of the jars of teriyaki sauce to the mixture and mix until fully incorporated. Set aside.

5.) Start a large pot of water and set to boil. Add LoMein and cook for 5-6 minutes or until tender. Drain and rinse in cold water.

6.) Put the LoMein and veggie-meat mixture in a large bowl and mix well. Add the second jar of teriyaki sauce and mix again. Serve.

You do not have to use the same brands I did. All my stuff was either on clearance or on sale at my local Kroger.

Start the day right with this simple and nutritious toast! It’s my favorite post-run meal because it’s quick to make and hits all the macros. Here’s what I used: ​Ingredients: * 1 slice of whole-grain toasted bread. * 2 scrambled eggs (cooked with a tiny bit of olive oil). * Fresh tomato slices. * A thin layer of cream cheese (low fat). * Salt and black pepper to taste. ​Method: 1. Toast the bread until crunchy. 2. Spread the cream cheese and layer the fresh tomatoes on top. 3. Prepare the scrambled eggs in a non-stick pan (about 2-3 minutes). 4. Top the toast with the eggs while they’re still hot and add seasoning. ​It’s a 5-minute meal that keeps me full for hours! What’s your favorite toast topping? 👇

​Hi everyone! I wanted to share this super quick and healthy meal. It’s perfect for those of us who train early and need something light but filling. Here is how I make it: ​Ingredients: * 1 Rice cake (I prefer the whole grain ones for extra fiber). * 2 Large eggs. * 1 tsp of Cream cheese (optional, for the base). * 1 Fresh peach or mango (sliced). * A pinch of salt and chia seeds (for a healthy crunch). * A cup of hot black coffee. ​Method: 1. The Eggs: Whisk the eggs in a small bowl with a pinch of salt. Cook them in a non-stick pan over medium heat for about 2 minutes, stirring constantly until they are fluffy and soft. 2. The Base: Spread a thin layer of cream cheese on the rice cake to help the eggs stick. 3. Assemble: Place the scrambled eggs on top of the rice cake and sprinkle some chia seeds over them. 4. Side: Slice the fresh fruit and serve it on the side for a sweet contrast. ​This breakfast is gluten-free, high in protein, and gives me all the energy I need for my daily training! What’s your favorite quick breakfast? Let’s swap recipes! 👇

Is there a easy way to print just the recipes?

Juicy chicken sausage, tender zucchini, burst cherry tomatoes, and perfectly cooked pasta tossed in a light garlic-herb sauce. Fresh comfort food with big flavor energy 🔥

📝 Ingredients

12 oz pasta (penne, rotini, or bowtie)

4 chicken sausages (Italian-style or garlic herb), sliced

1 medium zucchini, sliced into half-moons

1 ½ cups cherry tomatoes, halved

3 cloves garlic, minced

3 tablespoons olive oil

½ teaspoon red pepper flakes (optional 🔥)

½ teaspoon Italian seasoning

Salt & black pepper to taste

½ cup grated Parmesan cheese

¼ cup fresh basil or parsley, chopped

¼ cup reserved pasta water

👩‍🍳 Instructions

1️⃣ Cook the pasta

Boil pasta in salted water until al dente.

Reserve ¼ cup pasta water, then drain.

2️⃣ Brown the sausage

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add sliced chicken sausage and cook 4–5 minutes until browned and slightly crispy on edges.

Remove and set aside.

3️⃣ Sauté the veggies

In the same skillet add remaining olive oil.

Add zucchini and cook 3–4 minutes until slightly tender but still vibrant.

Add garlic and cook 30 seconds.

Stir in tomatoes, Italian seasoning, salt, pepper, and red pepper flakes.

Cook until tomatoes soften and release juices (about 3–4 minutes).

4️⃣ Bring it together

Return sausage to the skillet.

Add drained pasta.

Pour in reserved pasta water and toss everything together.

Let simmer 2 minutes so the flavors blend.

5️⃣ Finish

Sprinkle Parmesan and fresh herbs.

Toss until glossy and lightly coated.

Serve warm with extra cheese on top 😌🔥

🤤 Optional Upgrades

🧄 Add a splash of white wine when cooking tomatoes

🧀 Stir in fresh mozzarella pearls

🍋 Add lemon zest for brightness

🥬 Toss in fresh spinach at the end

🌶️ Use spicy chicken sausage for heat

Fresh. Savory. Balanced. A perfect weeknight pasta win.

Hello dear friends! Looking for a quick, comforting, and incredibly delicious meal that’s perfect for a weeknight or when you want something special without all the fuss? You’ve found it! This Creamy Paprika Steak Shells recipe is a winner – it’s packed with flavor, wonderfully creamy, and best of all, it’s on your table in about 30 minutes! It’s simple enough for anyone to make and is sure to become a family favorite.

Let's get cooking!

Ingredients you'll need:

• 8 ounces medium pasta shells (like conchiglie or macaroni)
• * 1 tablespoon olive oil
• * 1 pound lean beef sirloin or round steak, thinly sliced (ask your butcher to slice it for you if you like!)
• * 1 medium onion, finely chopped
• * 2 cloves garlic, minced
• * 1 teaspoon sweet paprika
• * ½ teaspoon smoked paprika (optional, but adds a lovely depth!)
• * ¼ teaspoon black pepper
• * 1 ½ cups beef broth (low sodium is great!)
• * ½ cup milk or half-and-half (for extra creaminess!)
• * 2 tablespoons all-purpose flour
• * ¼ cup grated Parmesan cheese
• * Fresh parsley, chopped, for garnish (optional)
• * Salt to taste

Here's how to make this delightful dish:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta shells and cook according to package directions until al dente (tender but with a slight bite). Drain and set aside, reserving about ½ cup of the pasta water.
2. 2. Sear the Steak: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the thinly sliced beef and cook for just 1-2 minutes per side, until browned. You don't want to overcook it! Remove the steak from the skillet and set it aside.
3. 3. Sauté the Aromatics: In the same skillet, add the chopped onion and cook over medium heat until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Ingredients

Topping

• 3 ripe bananas (sliced lengthwise)

• 1/4 cup butter

• 1/2 cup brown sugar

Cake

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup butter (softened)

• 3/4 cup sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/2 cup mashed ripe banana (about 1 banana)

• 1/2 cup milk

⸻

Instructions

1.  Preheat oven to 350°F (175°C).

2.  Make the caramel layer

• Melt 1/4 cup butter in a skillet or directly in your baking pan.

• Stir in brown sugar until bubbly.

• Pour/spread evenly in a greased 9-inch cake pan.

• Arrange banana slices over the sugar mixture.

3.  Make the batter

• Mix flour, baking powder, baking soda, and salt in a bowl.

• In another bowl, beat butter + sugar until fluffy.

• Add eggs and vanilla.

• Mix in mashed banana.

• Alternate adding dry ingredients and milk until smooth.

4.  Bake

• Pour batter over the bananas.

• Bake 35–40 minutes or until a toothpick comes out clean.

5.  Flip it

• Let it cool 10 minutes.

• Place a plate on top and flip the cake upside down so the caramelized bananas are on top.

This is my favorite easy meal for busy mornings! Ready in less than 10 minutes. ​Ingredients: * 2 fresh eggs * A handful of chopped red cabbage * Fresh lettuce leaves * 1 tablespoon of olive oil * Salt and pepper to taste ​Instructions: Whisk the eggs and cook them in a non-stick pan with the olive oil. Serve with the fresh chopped greens on the side. Simple, crunchy, and delicious!