6 Quick & Easy Meal Prep Ideas for Busy Weeks!
Recipes in this Video
Originating from the Southern United States, Country Chicken & Biscuits is a beloved comfort food that combines tender chicken in a creamy sauce with flaky biscuits. Traditionally served during family gatherings and Sunday dinners, this dish represents the heart of Southern hospitality. Today, variations can be found across the country, often featuring different seasonings or styles of biscuits, but the essence of this comforting meal remains cherished.
Ingredients
- ●chicken
- ●biscuits
- ●butter
- ●milk
- ●flour
- ●baking powder
- ●salt
- ●pepper
- ●onion
- ●garlic
- ●chicken broth
- ●thyme
- ●parsley
- ●celery
- ●carrots
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Season the chicken with salt, pepper, and thyme.
- 3Heat butter in a large skillet over medium heat until melted.
- 4Add chicken and cook until browned on all sides, about 5-7 minutes.
- 5Remove chicken and set aside; add onion, garlic, celery, and carrots to the skillet.
- 6Sauté vegetables until softened, about 4-5 minutes.
- 7Stir in flour and cook for 1-2 minutes to create a roux.
- 8Gradually whisk in chicken broth and milk until smooth.
- 9Bring to a simmer and cook until thickened, about 3-5 minutes.
- 10Return chicken to the skillet and combine with the sauce.
- 11Transfer the mixture to a baking dish and top with biscuit dough.
- 12Bake in the preheated oven for 20-25 minutes until biscuits are golden brown.
- 13Let cool for a few minutes before serving.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat while maintaining moisture.
chicken broth
Healthier: vegetable broth
Cheaper: water with bouillon
Vegetable broth is lower in calories and can be made from scraps.
milk
Healthier: almond milk
Cheaper: water + powdered milk
Almond milk is lower in calories and suitable for lactose intolerance.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked quinoa
- ●1 cup cherry tomatoes, halved
- ●1 avocado, diced
- ●1 cup black beans, drained and rinsed
- ●1/2 cup corn kernels
- ●1/4 cup chopped fresh cilantro
- ●2 tbsp olive oil
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp cumin
- ●1/2 tsp paprika
Instructions
- 1In a large bowl, combine the cooked quinoa, black beans, corn, and cherry tomatoes.
- 2In a small bowl, whisk together the olive oil, lime juice, salt, black pepper, cumin, and paprika.
- 3Pour the dressing over the quinoa mixture and toss to combine.
- 4Divide the quinoa mixture into serving bowls.
- 5Top each bowl with diced avocado and chopped cilantro.
- 6Serve immediately, or refrigerate for up to 2 days.
Equipment
Ingredients
- ●4 large bell peppers
- ●1 cup cooked quinoa
- ●1 can black beans, drained and rinsed
- ●1 cup corn kernels (fresh or frozen)
- ●1 cup diced tomatoes
- ●1 tsp cumin
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup shredded cheese (optional)
- ●1/4 cup chopped fresh cilantro (for garnish)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cut the tops off the bell peppers and remove the seeds and membranes.
- 3In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and black pepper.
- 4Spoon the quinoa mixture into each bell pepper until they are filled to the top.
- 5Place the stuffed peppers upright in a baking dish. If they don't stand well, you can trim the bottoms slightly.
- 6Cover the baking dish with aluminum foil and bake for 30 minutes.
- 7Remove the foil, sprinkle cheese on top of each pepper (if using), and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- 8Remove from the oven and let cool for a few minutes before serving.
- 9Garnish with chopped cilantro before serving.
Equipment
Ingredients
- ●1 lb ground pork
- ●1 tbsp sesame oil
- ●4 cups coleslaw mix
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp fresh ginger, minced
- ●1/4 cup soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sriracha (optional)
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1In a large skillet, heat the sesame oil over medium heat.
- 2Add the ground pork to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 3Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 4Add the coleslaw mix to the skillet, stirring to combine with the pork.
- 5Pour in the soy sauce, rice vinegar, and sriracha (if using), mixing well.
- 6Season with salt and black pepper, adjusting to taste.
- 7Cook for another 3-5 minutes, stirring occasionally, until the coleslaw is tender but still crisp.
- 8Remove from heat and stir in the chopped green onions.
- 9Serve hot, garnished with additional green onions if desired.
Equipment
Ingredients
- ●4 chicken thighs, bone-in and skin-on
- ●1 cup chicken broth
- ●1/2 cup milk
- ●1/4 cup all-purpose flour
- ●1/4 cup butter
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 tsp cayenne pepper (optional)
- ●2 cups cooked rice or mashed potatoes (for serving)
Instructions
- 1In a large skillet, melt the butter over medium heat.
- 2Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- 3Add the chicken thighs to the skillet, skin-side down, and cook for about 5-7 minutes until the skin is golden brown.
- 4Flip the chicken thighs and cook for another 5-7 minutes until browned on the other side.
- 5Remove the chicken from the skillet and set aside.
- 6In the same skillet, add the flour and whisk it into the remaining butter until smooth, cooking for about 1 minute.
- 7Gradually add the chicken broth and milk, whisking continuously until the mixture thickens and is smooth.
- 8Return the chicken thighs to the skillet, cover, and simmer for about 20-25 minutes until the chicken is cooked through and tender.
- 9Serve the chicken and gravy over cooked rice or mashed potatoes.
Equipment
Originating from Rome, Fettuccine Alfredo was created in the early 20th century by Alfredo di Lelio, who sought to create a rich, creamy pasta dish for his pregnant wife. The dish quickly gained popularity, especially among American tourists. Today, Chicken Alfredo is a beloved variation that adds protein and is often served in Italian-American restaurants, showcasing the adaptability of traditional Italian cuisine.
Ingredients
- ●fettuccine pasta
- ●chicken breast
- ●heavy cream
- ●butter
- ●Parmesan cheese
- ●garlic
- ●salt
- ●black pepper
- ●parsley
Instructions
- 1Cook fettuccine pasta in a large pot of salted boiling water until al dente, about 8-10 minutes.
- 2Drain the pasta and set aside, reserving a cup of pasta water.
- 3Heat butter in a large skillet over medium heat until melted.
- 4Add minced garlic and sauté until fragrant, about 1 minute.
- 5Add sliced chicken breast to the skillet and cook until browned and cooked through, about 6-8 minutes.
- 6Pour in heavy cream and bring to a simmer, stirring frequently.
- 7Stir in grated Parmesan cheese until melted and smooth.
- 8Add cooked fettuccine to the skillet, tossing to coat in the sauce.
- 9If needed, add reserved pasta water to reach desired sauce consistency.
- 10Season with salt and black pepper to taste.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: milk + cornstarch
Greek yogurt reduces calories while maintaining creaminess
Parmesan cheese
Healthier: Nutritional yeast
Cheaper: Pecorino Romano
Nutritional yeast is dairy-free and adds a cheesy flavor.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds richness.
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu is plant-based and lower in calories.
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Equipment
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