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Entres
Make dinner simple without sacrificing flavor. Our collection of quick and easy entrée recipes is designed for real life—busy schedules, limited ingredients, and minimal prep time. Whether you’re cooking in a dorm, a small kitchen, or a fully stocked home, these meals come together fast and deliver satisfying, balanced results. From one-pan favorites to 15-minute staples, you’ll find go-to dishes that help you spend less time cooking and more time enjoying your meal.
Coconut Curry Ramen
Ingredients
- 1 cup: frozen mixed vegetables
- 1 1/2 cups: water
- 3 oz package: instant ramen
- 1/2 cup: full fat coconut milk
- 1 teaspoon: curry powder
- If you would like add shrimp or cooked shredded chicken
Instructions
Add one cup of frozen vegetables to a saucepot with 1½ cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil.
Once boiling, add the ramen noodles to the pot (without the seasoning). Continue to boil for 2-3 minutes, or just until the noodles soften.
Add ½ cup full-fat coconut milk to the pot and stir to combine. Make sure your coconut milk is very well mixed before measuring, so you get an even mix of the solid fat and liquid.
Finally, add the seasoning packet from the instant ramen and one teaspoon curry powder. Stir to combine
Recipe by budgetbytes.com
Eggs in Purgatory
Ingredients
- 3 cups: red bell peppers (thinly sliced)
- 2 cups: yellow onion (thinly sliced)
- 1/4 cup: water
- 1 (15-ounce) can: crushed tomatoes
- 2 tablespoons: extra-virgin olive oil
- 2 cloves garlic
- 1/2 teaspoon: paprika
- 1/2 teaspoon: ground cumin
- 1/2 teaspoon: ground coriander
- 1/8 teaspoon: ground cinnamon
- 1/8 teaspoon: cayenne pepper
- 3/4 teaspoon: kosher salt
- 4 large eggs
- Chopped fresh cilantro leaves and tender stems
Place the bell peppers, onions, and 1/4 cup water in a 9 1/2-inch deep-dish microwave-safe glass pie plate. Cover tightly with plastic wrap and microwave on high until the vegetables are tender-crisp, about 8 minutes, stirring once halfway through and re-covering with plastic wrap. Carefully hold the bell pepper mixture back with a spatula or slotted spoon and pour out water into the sink.
Stir in the crushed tomatoes, olive oil, garlic, paprika, ground cumin, coriander, cinnamon, cayenne pepper, and 3/4 teaspoon of the salt to drained bell pepper mixture. Cover the tomato mixture tightly with plastic wrap and poke a small hole in the center of the plastic wrap to let steam escape. Microwave on high until the sauce is bubbly and hot, about 8 minutes.
Use the back of a large spoon to make 4 deep wells in the tomato mixture. Crack 1 egg into each well. Cover tightly with plastic wrap and microwave on high until the egg whites are just set but the yolks remain runny, about 2 minutes and 30 seconds (if the egg whites are not fully cooked then microwave longer in 30 second increments).
Instructions
Recipe by simplyrecipes.com
Tomato Basil Rice
Ingredients
Heat the olive oil in a medium saucepan over medium heat, about 1 minute. Add the minced garlic, sautéing until golden, roughly 30 seconds.
Stir in the rinsed rice, coating it well with the oil and garlic, toasting slightly for about 2 minutes for a nutty base.
Pour in the water and add the sea salt, bringing the mixture to a boil before reducing to a low simmer. Cover and cook for 15 minutes, or until the water is fully absorbed.
Remove from heat and let it sit, covered, for 5 minutes to steam.Now add in the tomatosand basil.
- 1 cup: long-grain white rice
- 2 cups: water
- 2 tablespoons: rich extra virgin olive oil
- 3 cloves garlic (minced)
- 1 cup: cherry tomatoes (cut in halfs)
- 1/4 cup: fresh basil leaves (thinly sliced)
- 1/2 teaspoon: sea salt
Instructions
Recipe by simplyfamilyrecipes.com
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
In a small bowl, whisk together the melted butter, mustard, honey, and dried parsley.
Do not pull the rolls apart. Instead, using a large serrated knife, slice the rolls in half so you have a top and bottom "slab."
Place the bottom layer into the prepared baking pan, cut side up, then spread with the mayo. Layer half of the ham onto the rolls. Next, layer the Swiss cheese over the ham, and top with remaining ham slices. Place the top slab of rolls onto the sandwiches. Slowly and evenly pour the butter mixture over the rolls. Let stand for 5 minutes.
Cover the pan with foil. Bake for 15-17 minutes. Then remove the foil from the baking pan, return the sliders to the oven and bake uncovered for an additional 5 minutes until rolls are golden. Cut into individual sandwiches and serve immediately.
Hot Ham and Cheese Sliders
Ingredients
- 6 tablespoons: butter (melted)
- 1 tablespoon: dijon mustard
- 1 tablespoon: honey
- 1 tablespoon: chopped fresh parsley
- 1/4 cup: mayonnaise
- 1 package (12 count): Sweet Hawaiian rolls
- 3/4 pound: thinly sliced deli ham
- 3/4 pound: thinly sliced Swiss cheese
Instructions
Recipe by bellyfull.net
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