8 Easy Yummy Food Recipes

You're about to discover eight recipes that'll transform your weeknight dinner routine. From a 15-minute creamy tomato pasta that'll impress your family to a one-pan garlic butter shrimp that minimizes cleanup, these dishes strike the perfect balance between ease and flavor. Each recipe uses readily available ingredients and straightforward techniques you can master quickly. Best of all, you won't need any fancy equipment or advanced culinary skills to create these restaurant-worthy meals at home.

One-Pan Garlic Butter Shrimp

Perfect for busy weeknights or elegant dinner parties, this recipe features jumbo shrimp cooked to perfection in a savory sauce that's ideal for serving over pasta, rice, or with crusty bread for soaking up every last drop of the delicious garlic butter sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 2 tablespoons olive oil

Pat the shrimp dry with paper towels and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until they turn pink and slightly golden. Remove shrimp from the pan and set aside. In the same pan, reduce heat to medium and add butter and garlic, cooking until fragrant. Add white wine and lemon juice, simmer for 2 minutes until slightly reduced. Return shrimp to the pan, add parsley and red pepper flakes, toss to coat, and cook for an additional minute until heated through.

For best results, avoid overcrowding the pan when cooking shrimp, as this can lead to steaming rather than searing. Use room temperature butter for a smoother sauce, and make sure your shrimp are completely thawed and patted dry before cooking to achieve the perfect golden sear.

15-Minute Creamy Tomato Pasta

Creamy tomato pasta is a comforting classic that combines the richness of cream with the bright acidity of tomatoes. This quick and satisfying meal can be prepared in about 20 minutes, making it perfect for busy weeknights when you want something delicious but don't have hours to spend in the kitchen.

The secret to this recipe lies in creating a balanced sauce that's neither too heavy with cream nor too sharp with tomatoes. By using the right proportion of ingredients and allowing them to simmer together briefly, you'll achieve a silky smooth sauce that perfectly coats each strand of pasta.

Ingredients:

• 1 pound pasta (penne or spaghetti)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Red pepper flakes (optional)

Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the crushed tomatoes and season with dried herbs, salt, and pepper. Let the sauce simmer for 5 minutes, then stir in the heavy cream and Parmesan cheese. Continue cooking for another 3-4 minutes until the sauce thickens slightly.

Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the sauce, tossing well to combine. If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency. Garnish with fresh basil leaves and additional Parmesan cheese if desired.

For best results, use room temperature cream to prevent curdling when added to the hot tomato sauce. The sauce can be made ahead and reheated gently, though you may need to add a splash of cream or pasta water to restore its original consistency. For a spicier version, add red pepper flakes with the dried herbs, or try using spicy crushed tomatoes.

Quick Mexican-Style Chicken Tacos

The key to these tacos is properly seasoning the chicken with a blend of traditional Mexican spices and allowing the meat to develop a slight char while cooking. This recipe is versatile enough to accommodate various toppings and can be easily scaled up for larger gatherings.

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 12 corn tortillas
• 2 tablespoons vegetable oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 lime
• 1 white onion, diced
• Fresh cilantro, chopped
• 2 limes for serving

Cut the chicken into ½-inch pieces and toss with all the seasonings until evenly coated. Heat oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly charred on the edges.

While the chicken cooks, warm the tortillas in a separate skillet or directly over a gas flame until slightly charred and pliable.

Assemble the tacos by placing the cooked chicken on warm tortillas and topping with diced onion and fresh cilantro. Squeeze fresh lime juice over the tacos just before serving.

For best results, avoid overcrowding the pan when cooking the chicken, as this can cause the meat to steam rather than develop a proper char. If needed, cook the chicken in batches. The tortillas can be kept warm by wrapping them in a clean kitchen towel or aluminum foil after heating. Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

5-Ingredient Honey Glazed Salmon

Honey Glazed Salmon is a perfect blend of sweet and savory flavors that creates an irresistible caramelized exterior while maintaining a tender, flaky interior. This dish has become increasingly popular due to its simple preparation method and restaurant-quality results that can be achieved at home.

The key to perfecting this recipe lies in selecting high-quality salmon fillets and creating the right balance in the honey glaze. Wild-caught salmon is preferred for its superior flavor and texture, though farm-raised salmon can also work well. The glaze combines honey's natural sweetness with savory elements to create a sophisticated taste profile.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1/3 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon butter
• Fresh parsley for garnish

Begin by patting the salmon fillets dry with paper towels and seasoning them with salt and pepper. In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic until well combined.

Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side up and sear for 4 minutes until golden brown. Flip the salmon and add the honey mixture to the pan. Reduce heat to medium-low and cook for another 5-6 minutes, regularly basting the salmon with the sauce. The glaze will gradually thicken and caramelize. Add butter in the final minute of cooking to enrich the sauce. The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).

For best results, avoid moving the salmon too much during cooking to prevent it from breaking apart. The glaze can burn quickly due to its honey content, so monitor the heat carefully and adjust as needed. Let the salmon rest for 2-3 minutes before serving to allow the juices to redistribute throughout the fillet. This dish pairs excellently with steamed rice or roasted vegetables.

Simple Beef Stir-Fry

Stir-frying is one of the quickest and most versatile cooking methods, perfect for busy weeknight dinners. This recipe takes less than 30 minutes from start to finish and can be customized with different vegetables based on what you have available.

Ingredients:

• 1 pound flank steak, sliced thin against the grain
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 carrot, julienned
• 1 onion, sliced
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/2 cup beef broth
• Salt and pepper to taste

Marinate the sliced beef in 1 tablespoon soy sauce for 15 minutes while preparing the vegetables. Mix the remaining soy sauce, oyster sauce, beef broth, and cornstarch in a small bowl to create the sauce mixture.

Heat oil in a large wok or skillet over high heat. Cook the beef in batches for 2-3 minutes until browned, then remove and set aside. In the same pan, stir-fry garlic and ginger for 30 seconds, then add vegetables and cook for 3-4 minutes until crisp-tender. Return beef to the pan, add the sauce mixture, and cook for 2-3 minutes until the sauce thickens.

For best results, ensure your pan is very hot before adding ingredients, and don't overcrowd the pan when cooking the beef. Using cold meat makes it easier to slice thinly, and freezing the beef for 15-20 minutes before cutting can help achieve those restaurant-style thin slices. The vegetables can be prepped ahead of time and stored in the refrigerator to make the cooking process smoother.

20-Minute Mushroom Risotto

Minute Mushroom Risotto brings the classic Italian comfort food to your table in a fraction of the traditional cooking time. This simplified version maintains the creamy, rich texture that risotto is famous for while eliminating the need for constant stirring and watching over the pot.

The key to this quick version lies in using pre-cooked Arborio rice and a careful balance of mushrooms, broth, and seasonings. While purists might argue that a proper risotto requires the traditional slow-cooking method, this recipe proves that a delicious alternative is possible for busy home cooks.

• 2 cups pre-cooked Arborio rice
• 8 oz mixed mushrooms, sliced
• 4 cups chicken or vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Heat olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Sauté mushrooms until golden brown, then remove and set aside. In the same pan, cook onions until translucent, add garlic, and cook for another minute. Add pre-cooked rice and stir to coat with oil. Pour in wine and let it reduce for 2 minutes.

Add heated broth gradually, about 1 cup at a time, stirring frequently until each addition is absorbed. Once the rice reaches desired consistency, stir in the reserved mushrooms, remaining butter, Parmesan cheese, heavy cream, and thyme. Season with salt and pepper to taste.

For best results, use room temperature ingredients and warm broth before adding it to the rice. Avoid washing mushrooms directly under water; instead, clean them with a damp paper towel to prevent them from becoming waterlogged and ensure proper browning. The risotto should be slightly loose when served, as it will continue to thicken as it sits.

Easy Mediterranean Chickpea Salad

Mediterranean Chickpea Salad is a refreshing, protein-rich dish that combines the earthy flavors of legumes with crisp vegetables and tangy Mediterranean seasonings. This vibrant salad can be prepared in minutes and serves as a perfect light lunch or dinner side dish.

The beauty of this recipe lies in its versatility and make-ahead potential. Once prepared, the salad keeps well in the refrigerator for several days, with the flavors actually improving as they meld together. It's also naturally vegan and gluten-free, making it an excellent choice for various dietary preferences.

• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 English cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, finely chopped
• 1 red bell pepper, diced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh feta cheese, crumbled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Begin by draining and rinsing the chickpeas thoroughly under cold water. In a large mixing bowl, combine the chickpeas with diced cucumber, halved cherry tomatoes, chopped red onion, and diced bell pepper. Add the kalamata olives and chopped fresh parsley to the mixture.

In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss gently to combine. Finally, sprinkle the crumbled feta cheese over the top and give the salad one final gentle toss.

For best results, chill the salad for at least 30 minutes before serving to allow the flavors to develop. The red onion can be soaked in cold water for 10 minutes before adding to the salad to reduce its sharp bite. Also, if making ahead, consider adding the feta cheese just before serving to maintain its texture and appearance.

No-Fuss Teriyaki Chicken Bowl

A simple teriyaki chicken bowl combines the perfect balance of sweet and savory flavors in one convenient meal. This Japanese-inspired dish features tender chicken pieces glazed with homemade teriyaki sauce, served over a bed of fluffy rice and accompanied by fresh vegetables.

Making teriyaki chicken at home isn't only cost-effective but also allows you to control the sweetness and sodium levels of your sauce. This recipe takes approximately 30 minutes to prepare and yields four servings, making it perfect for family dinners or meal prep throughout the week.

• 4 chicken breasts, boneless and skinless
• 1 cup soy sauce
• 1/2 cup mirin
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups white rice
• 2 tablespoons vegetable oil
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 green onions, chopped
• Sesame seeds for garnish

Cut the chicken into bite-sized pieces and prepare the teriyaki sauce by combining soy sauce, mirin, brown sugar, honey, garlic, and ginger in a bowl. Cook rice according to package instructions. Heat oil in a large skillet over medium-high heat and cook chicken pieces until golden brown, about 5-7 minutes. Pour the teriyaki sauce over the chicken and simmer until the sauce thickens and coats the chicken evenly, approximately 5 minutes.

While the chicken cooks, steam the broccoli until tender-crisp. Assemble the bowls by placing a portion of rice in each bowl, topping with teriyaki chicken, steamed broccoli, julienned carrots, and garnishing with chopped green onions and sesame seeds.

For best results, avoid overcrowding the pan when cooking chicken to ensure proper browning. The sauce can be made ahead and stored in the refrigerator for up to a week, and the dish can be customized with different vegetables based on preference or availability. If the sauce becomes too thick, thin it with a small amount of water or chicken broth.