20 EASY 3 Ingredient Recipes - Dinners & Sides.
Recipes in this Video
Scrambled egg cups, also known as egg muffins, have become a popular breakfast option in the United States, especially for meal prep. They offer a convenient way to enjoy a protein-rich breakfast on the go. These cups can be customized with various ingredients, reflecting personal preferences and dietary needs, making them a versatile choice for families and busy individuals alike.
Ingredients
- ●eggs
- ●milk
- ●cheese
- ●bell peppers
- ●spinach
- ●onion
- ●salt
- ●black pepper
- ●cooked bacon
- ●herbs
- ●muffin tin
- ●olive oil
Instructions
- 1Preheat the oven to 350°F.
- 2Grease a muffin tin with olive oil.
- 3Whisk together eggs and milk in a bowl until well combined.
- 4Stir in chopped bell peppers, spinach, onion, cheese, and cooked bacon.
- 5Season the mixture with salt, black pepper, and herbs to taste.
- 6Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full.
- 7Bake in the preheated oven for 18-20 minutes until the eggs are set and slightly golden.
- 8Remove from the oven and let cool for a few minutes.
- 9Carefully run a knife around the edges to release the egg cups.
- 10Serve warm or allow to cool completely before storing.
Ingredient Alternatives
cheese
Healthier: nutritional yeast
Cheaper: cream cheese
Nutritional yeast adds flavor with fewer calories.
cooked bacon
Healthier: turkey bacon
Cheaper: ham
Turkey bacon is lower in fat.
Techniques
Equipment
Also Known As
Ingredients
- ●3 lbs pork shoulder
- ●1 can (12 oz) Dr. Pepper
- ●1 cup barbecue sauce
- ●1 onion, chopped
- ●4 cloves garlic, minced
- ●1 tsp smoked paprika
- ●1 tsp cumin
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
- ●8 hamburger buns
- ●Coleslaw (for serving)
Instructions
- 1Preheat your slow cooker on low heat.
- 2In a large bowl, combine the Dr. Pepper, barbecue sauce, chopped onion, minced garlic, smoked paprika, cumin, salt, black pepper, and cayenne pepper (if using).
- 3Place the pork shoulder in the slow cooker and pour the Dr. Pepper mixture over it, ensuring the pork is well coated.
- 4Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
- 5Once cooked, remove the pork from the slow cooker and shred it using two forks.
- 6Return the shredded pork to the slow cooker and mix it with the remaining sauce.
- 7Let it cook for an additional 30 minutes to absorb the flavors.
- 8Serve the pulled pork on hamburger buns topped with coleslaw.
Equipment
Instant Pot ribs are a modern take on traditional barbecue, allowing for tender, flavorful ribs in a fraction of the time. This dish has gained popularity due to the convenience of pressure cooking, making it accessible for busy weeknight dinners. Barbecue culture in the U.S. varies by region, with different sauces and cooking methods, but the Instant Pot offers a versatile way to enjoy this beloved dish.
Ingredients
- ●pork ribs
- ●barbecue sauce
- ●garlic
- ●onion
- ●black pepper
- ●salt
- ●water
Instructions
- 1Prepare the ribs by removing the membrane from the back.
- 2Season the ribs with salt, black pepper, and minced garlic.
- 3Add water to the Instant Pot and place a trivet inside.
- 4Arrange the ribs on the trivet, standing them up if necessary.
- 5Pour barbecue sauce over the ribs, ensuring they are well coated.
- 6Seal the Instant Pot lid and set to cook on high pressure for 25 minutes.
- 7Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- 8Carefully remove the ribs and brush with additional barbecue sauce if desired.
- 9Optional: Broil the ribs in the oven for a few minutes for a caramelized finish.
- 10Serve hot with your favorite sides.
Ingredient Alternatives
pork ribs
Healthier: turkey ribs
Cheaper: pork shoulder
Turkey ribs are lower in fat, while pork shoulder is often less expensive.
barbecue sauce
Healthier: homemade barbecue sauce
Cheaper: ketchup with spices
Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.
Techniques
Equipment
Also Known As
Ingredients
- ●2 ripe avocados
- ●1 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●2 tbsp olive oil
- ●1 tbsp lime juice
- ●salt to taste
- ●pepper to taste
Instructions
- 1Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2Add the halved cherry tomatoes and finely chopped red onion to the bowl with the avocado.
- 3Drizzle the olive oil and lime juice over the ingredients in the bowl.
- 4Gently toss the ingredients together until well combined, being careful not to mash the avocado too much.
- 5Season with salt and pepper to taste.
- 6Serve immediately as a refreshing salad.
Equipment
Ingredients
- ●4 ears of corn, husked and cleaned
- ●1 cup water
- ●1 tablespoon butter (optional)
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1Place the trivet in the bottom of the Instant Pot.
- 2Add 1 cup of water to the pot.
- 3Arrange the corn on the trivet, standing them upright if possible.
- 4Close the lid of the Instant Pot and ensure the valve is set to sealing.
- 5Select the manual or pressure cook setting and set the timer for 2 minutes.
- 6Once the cooking time is complete, perform a quick release of the pressure.
- 7Carefully remove the corn from the pot using tongs.
- 8If desired, brush the corn with melted butter and sprinkle with salt and pepper before serving.
Equipment
Ingredients
- ●4 salmon fillets (6 oz each)
- ●1/4 cup olive oil
- ●1/4 cup BBQ sauce
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp smoked paprika
Instructions
- 1Preheat your grill to medium-high heat.
- 2In a small bowl, whisk together the olive oil, BBQ sauce, lemon juice, garlic powder, onion powder, salt, black pepper, and smoked paprika.
- 3Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 15 minutes.
- 4Oil the grill grates to prevent sticking.
- 5Place the marinated salmon fillets skin-side down on the grill.
- 6Grill the salmon for about 6-8 minutes on one side, then carefully flip and grill for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7Remove the salmon from the grill and let it rest for a few minutes before serving.
- 8Serve the BBQ salmon with your choice of sides.
Equipment
Ingredients
- ●1 lb carrots, peeled and cut into sticks
- ●2 tbsp honey
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried thyme (optional)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the carrot sticks, honey, olive oil, salt, black pepper, and thyme (if using).
- 3Toss the carrots until they are evenly coated with the honey mixture.
- 4Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- 5Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, stirring halfway through.
- 6Remove from the oven and let cool for a few minutes before serving.
Equipment
Ingredients
- ●1 cup all-purpose flour
- ●1 cup grated Parmesan cheese
- ●1/2 cup water
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a mixing bowl, combine the all-purpose flour and grated Parmesan cheese.
- 3Gradually add water to the mixture, stirring until a dough forms.
- 4Knead the dough on a floured surface for about 2 minutes until smooth.
- 5Divide the dough into small balls, about the size of a golf ball.
- 6Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 7Bake in the preheated oven for 15-20 minutes, or until golden brown.
- 8Remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●2 lbs boneless, skinless chicken breasts
- ●1 packet taco seasoning
- ●1 cup salsa
Instructions
- 1Place the chicken breasts in the slow cooker.
- 2Sprinkle the taco seasoning evenly over the chicken.
- 3Pour the salsa over the chicken and seasoning.
- 4Cover the slow cooker with the lid.
- 5Cook on low for 6-8 hours or on high for 3-4 hours.
- 6Once cooked, shred the chicken using two forks.
- 7Stir the shredded chicken into the sauce in the slow cooker.
- 8Serve the chicken in taco shells with your favorite toppings.
Equipment
Ingredients
- ●1 medium head of cauliflower, grated
- ●1 tablespoon olive oil
- ●1 small onion, diced
- ●2 cloves garlic, minced
- ●1 bell pepper, diced
- ●1 can (14.5 oz) diced tomatoes, drained
- ●1 teaspoon chili powder
- ●1 teaspoon cumin
- ●1/2 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 cup fresh cilantro, chopped
Instructions
- 1Remove the leaves and stem from the cauliflower and grate it using a box grater or food processor until it resembles rice.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the diced onion and sauté for about 3-4 minutes until translucent.
- 4Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes.
- 5Add the grated cauliflower to the skillet and stir well to combine with the vegetables.
- 6Pour in the drained diced tomatoes and add the chili powder, cumin, paprika, salt, and black pepper.
- 7Stir everything together and cook for about 5-7 minutes, until the cauliflower is tender but not mushy.
- 8Remove from heat and stir in the chopped cilantro before serving.
- 9Taste and adjust seasoning if necessary.
Equipment
Ingredients
- ●1 lb ground beef
- ●1/2 cup breadcrumbs
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup chopped parsley
- ●1 egg
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 cup barbecue sauce
- ●1/2 cup pineapple juice
- ●1/4 cup soy sauce
- ●1 tbsp apple cider vinegar
Instructions
- 1In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic powder, salt, and black pepper. Mix until well combined.
- 2Form the mixture into meatballs, about 1 inch in diameter.
- 3In the Instant Pot, combine barbecue sauce, pineapple juice, soy sauce, and apple cider vinegar. Stir to mix well.
- 4Place the meatballs in the sauce mixture in the Instant Pot, ensuring they are well coated.
- 5Close the lid of the Instant Pot and set the valve to sealing.
- 6Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 10 minutes.
- 7Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then perform a quick release for any remaining pressure.
- 8Open the lid carefully and check the meatballs for doneness. They should be cooked through and tender.
- 9Serve the meatballs warm, drizzled with the sauce from the pot.
Equipment
Ingredients
- ●4 cups corn kernels (fresh or frozen)
- ●1/2 cup mayonnaise
- ●1/2 cup sour cream
- ●1/2 cup grated Parmesan cheese
- ●1 packet ranch seasoning mix
- ●1/4 cup chopped fresh chives
- ●1/4 tsp black pepper
- ●1/4 tsp garlic powder
Instructions
- 1In a large mixing bowl, combine the mayonnaise, sour cream, and ranch seasoning mix. Mix well until smooth.
- 2Add the grated Parmesan cheese to the mixture and stir until fully incorporated.
- 3If using fresh corn, cook it in boiling water for 3-5 minutes until tender, then drain. If using frozen corn, thaw it and drain any excess water.
- 4Add the corn kernels to the bowl with the dressing mixture and stir until the corn is evenly coated.
- 5Add the chopped chives, black pepper, and garlic powder to the corn mixture. Stir to combine.
- 6Taste and adjust seasoning if necessary, adding more ranch seasoning or pepper to taste.
- 7Transfer the mixture to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8Serve chilled as a side dish or appetizer.
Equipment
Avocado chicken salad is a modern American dish that showcases the creamy texture of avocados paired with tender chicken. It has become popular for its fresh flavors and healthy ingredients, often served as a light lunch or picnic option. The dish reflects the trend of incorporating avocados into various meals, celebrated for their nutritional benefits and versatility.
Ingredients
- ●cooked chicken
- ●avocado
- ●lime juice
- ●red onion
- ●cilantro
- ●salt
- ●black pepper
- ●garlic powder
- ●celery
- ●Greek yogurt
- ●mustard
- ●cherry tomatoes
- ●lettuce
Instructions
- 1Shred cooked chicken into a large bowl.
- 2Halve and pit avocados, then scoop flesh into the bowl.
- 3Add lime juice to prevent avocado browning.
- 4Finely chop red onion and cilantro, then add to the bowl.
- 5Season with salt, black pepper, and garlic powder.
- 6Chop celery and cherry tomatoes, then add to the mixture.
- 7Mix in Greek yogurt and mustard for creaminess.
- 8Gently fold all ingredients until combined.
- 9Serve on a bed of lettuce or in a sandwich.
- 10Garnish with additional cilantro if desired.
Ingredient Alternatives
Greek yogurt
Healthier: plain yogurt
Cheaper: sour cream
Plain yogurt reduces calories while maintaining creaminess.
cooked chicken
Healthier: tofu
Cheaper: canned chicken
Tofu provides a plant-based option, while canned chicken is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●2 medium zucchinis
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●2 large eggs
- ●1/4 cup all-purpose flour
- ●Cooking spray or olive oil for greasing
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Line a baking sheet with parchment paper and lightly grease it with cooking spray or olive oil.
- 3Cut the zucchinis into sticks, about 1/2 inch thick.
- 4In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
- 5In another shallow bowl, beat the eggs.
- 6Place the flour in a third shallow bowl.
- 7Dredge each zucchini stick in flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it with the breadcrumb mixture, pressing gently to adhere.
- 8Arrange the coated zucchini sticks in a single layer on the prepared baking sheet.
- 9Spray the tops of the zucchini sticks lightly with cooking spray or drizzle with olive oil.
- 10Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
- 11Remove from the oven and let cool slightly before serving.
Equipment
Green beans are a staple in American cuisine, often served as a side dish during family meals and holiday gatherings. The Instant Pot has made cooking them faster and easier, allowing home cooks to enjoy this nutritious vegetable with minimal effort. This method preserves the vibrant color and crunch of the beans, making them a popular choice for quick weeknight dinners or meal prep.
Ingredients
- ●green beans
- ●water
- ●salt
- ●olive oil
- ●garlic
- ●onion
- ●black pepper
- ●lemon juice
Instructions
- 1Prepare green beans by trimming the ends and rinsing them under cold water.
- 2Add water to the Instant Pot and place the trivet inside.
- 3Arrange the green beans on the trivet in a circular pattern.
- 4Sprinkle salt and black pepper over the green beans.
- 5Drizzle olive oil over the beans for added flavor.
- 6Seal the Instant Pot lid and set the valve to sealing position.
- 7Select the pressure cook function and set the timer for 2 minutes.
- 8Once cooking is complete, perform a quick release of the pressure.
- 9Carefully remove the lid and transfer the green beans to a serving dish.
- 10In a small bowl, mix minced garlic and chopped onion together.
- 11Sauté the garlic and onion mixture in a pan until fragrant, about 2-3 minutes.
- 12Pour the sautéed mixture over the green beans and toss gently to combine.
- 13Finish with a squeeze of fresh lemon juice before serving.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers a healthier fat profile while vegetable oil is more economical.
lemon juice
Healthier: vinegar
Cheaper: citric acid
Vinegar provides acidity with fewer calories, while citric acid is a cost-effective alternative.
Techniques
Equipment
Also Known As
Pepperoni pizza rolls are a beloved American snack, often enjoyed at parties and gatherings. This dish combines the classic flavors of pepperoni pizza into a portable, bite-sized form, making it a favorite for both kids and adults. With roots in Italian-American cuisine, these rolls have become popular across the United States, often served with marinara sauce for dipping. They are a fun twist on traditional pizza, showcasing the versatility of pizza dough and toppings.
Ingredients
- ●pizza dough
- ●pepperoni
- ●mozzarella cheese
- ●parmesan cheese
- ●pizza sauce
- ●olive oil
- ●garlic powder
- ●dried oregano
- ●dried basil
- ●salt
- ●black pepper
- ●cornmeal
- ●flour
- ●egg
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Roll out the pizza dough on a floured surface until thin.
- 3Cut the dough into squares, about 3 inches on each side.
- 4Place a slice of pepperoni and a small amount of mozzarella cheese in the center of each square.
- 5Add a teaspoon of pizza sauce on top of the cheese.
- 6Fold the dough over to form a triangle and press the edges to seal.
- 7Brush the tops with olive oil and sprinkle with garlic powder, oregano, and basil.
- 8Place the rolls on a baking sheet lined with cornmeal.
- 9Beat the egg and brush it over the top of each roll.
- 10Bake in the preheated oven for 15-20 minutes, until golden brown.
- 11Remove from the oven and let cool slightly before serving.
- 12Serve with extra pizza sauce for dipping.
Ingredient Alternatives
mozzarella cheese
Healthier: part-skim mozzarella
Cheaper: cheddar cheese
Part-skim mozzarella reduces fat while maintaining stretch.
pizza sauce
Healthier: homemade tomato sauce
Cheaper: canned tomato sauce
Homemade sauce can be lower in sugar and preservatives.
pepperoni
Healthier: turkey pepperoni
Cheaper: salami
Turkey pepperoni has fewer calories and fat.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds umami flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mixed greens
- ●1 cup cherry tomatoes, halved
- ●1/4 cup balsamic vinaigrette
Instructions
- 1Wash the mixed greens thoroughly and dry them using a salad spinner or paper towels.
- 2In a large salad bowl, add the mixed greens.
- 3Add the halved cherry tomatoes on top of the mixed greens.
- 4Drizzle the balsamic vinaigrette over the salad.
- 5Toss the salad gently to combine all the ingredients evenly.
- 6Serve immediately as a fresh side dish.
Equipment
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