5 Ingredient Recipes We Love
While we enjoy whipping up a good meal, sometimes it’s been a litttleeee too long since we’ve visited a grocery store 🤣 OR just want to put together something that is quick and easy! Who says you need more than 5 ingredients to make something delicious?! These recipes say, no way! Let’s get too cookin’, friends!
More favorite recipes this way!
Chicken Broccoli Fettuccini
Quick dinner idea full of good flavor – and filling!
-
1
whole
rotisserie chicken -
1
package of fettuccini noodles -
1
jar alfredo sauce [if you like it creamy, maybe grab 2 jars] -
3
heads
broccoli -
1
package
shredded parmesan cheese
-
Cook your fettuccini noodles following the back of the package.
-
While your noodles are cooking, shred apart your rotisserie chicken.
-
You can also cook your broccoli during this time as well!
-
Once your noodles are cooked, drain and return to pot. Add in your cooked chicken, cooked broccoli and dump your jar of alfredo sauce and mix!
-
Scoop out into a bowl and sprinkle with some shredded parmesan cheese.
Roasted Chicken with Fall Veggies
A simple but super yummy recipe for Fall! You can make this in a dutch oven or baking dish!
-
3-4
Gold Potatoes -
4-5
Carrots -
3-4
Apples
[I used gala] -
3
lbs
Chicken
[I love using thighs with skin!] -
4
tbsp
Olive Oil -
Salt and Pepper
to taste
-
Toss in olive oil, salt, and pepper
-
Combine in dutch oven or baking dish with chicken
-
Bake at 400 for 75-90 minutes [your preference on how well-done you like your chicken and veggies!]
You can also “eyeball” the amounts of veggies/apples to chicken ratio and adjust to your liking!
Cacio e Pepe (gluten free version)
Literally means “cheese and pepper,” this minimalist cacio e pepe recipe is like a stripped-down but adult version of mac and cheese!
NOTE: I did add broccoli and chicken to mine to spruce it up!
-
6
oz
Your Choice Of Pasta
I used Organic Red Lentil Sedanini for a gluten free version! -
3
tbsp
unsalted butter
cubed & divided -
1
tsp
freshly cracked black pepper -
3/4
cup
Grana Padano or Parmesan
finely grated -
1/3
cup
Pecorino
-
Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.
-
Meanwhile, melt 2 Tbsp. butter in a Dutch oven or other large pot or skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
-
Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.
recipe c/o Two Peas And Their Pod
Ravioli Lasagna
-
(2) 25
oz
jars marinara pasta sauce -
(2) 30
oz
packages frozen cheese ravioli -
1 1/2
cup
shredded mozzarella cheese -
1/2
cup
grated Parmesan cheese -
1/3
cup
chopped fresh basil leaves- optional garnish
-
Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray.
-
Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add 1 package of ravioli in an even layer over the sauce. Top with the rest of the half jar of marinara sauce. Sprinkle ¾ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the sauce. Add another layer of sauce, ravioli, sauce, mozzarella and Parmesan cheese.
-
Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes. Garnish with basil, if desired. Serve warm.
-
Note-You don’t have to thaw or cook the ravioli first, just put it in the pan frozen. We like to serve garlic bread on the side!
Truffle Chicken & Veggies
-
Chop all veggies and chicken sausage
-
Toss together with olive oil and spread evenly on pan.
-
Bake at 350 for 20 minutes.
Slow Cooker Chicken Tacos
The most delicious, easy chicken tacos!
-
2
Large Chicken Breasts -
1
packet
Taco Seasoning -
1
packet
Ranch Dressing Mix -
2
cups
Chicken Broth
-
Add all ingredients into slow cooker. Cook on low for 4 hours or high for 2 hours. Shred chicken, return to juice for 30 minutes on low.
Double the recipe, saving half for another easy meal later in the week. Works great for quesadillas, soups, nachos and casseroles.
