Broiled Frozen Shrimp
Being able to pull a main course out of the freezer after work some days is the only way to save your sanity. This cajun shrimp is hot and juicy 25 minutes from start to finish. It’s hard to get better than that.
Roasted Frozen Broccoli
Broccoli goes straight from the freezer to the oven to get a flavorful, roasted vegetable on the table even when you’re running low on fresh produce.
Skillet Green Beans
This is a simple, perfect preparation for green beans. It’s fast and easy enough for a weeknight family dinner, and works with any main dish.
Pressure Cooker Boiled Eggs
“Boiling” eggs in an electric pressure cooker gives you consistent results and eggs that are really easy to peel.
Roasted Broccoli
Roasted veggies are usually part of our weeknight meals, and roasted broccoli is one of our favorites. Toss small broccoli florets with olive oil, salt, and pepper, and roast at high heat for 15 minutes.
Roasted Brussels Sprouts
Roasted brussels sprouts have become popular on restaurant appetizer menus in the last several years, so we became interested in learning how to make them at home. They’ve become an easy and delicious vegetable side dish we make often. They feel healthy and decadent at the same time.
Moist & Tender Chicken Breasts
This method of preparing boneless skinless chicken breasts is perfect if you need sliced chicken for topping salads or pasta dishes.
Cast Iron Steaks
We’re without a grill this summer and turned to the cast iron skillet to prepare steaks. It’s a simple (but smokey!) process that made the best steaks we’d had in awhile.
Quick & Easy Black Beans
Canned black beans benefit from cooking in chicken broth, seasonings, and a squeeze of lime juice.
Herb Roasted Chicken
With just fifteen minutes of hands-on prep, you can make delicious, moist chicken equally suited to serve to friends for dinner or to use as a jump-start for a week’s worth of meals.