10 recipes with ingredients and procedure

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Preparing a delicious dinner doesn’t have to be a complicated affair. With these 10 recipes with ingredients and procedure, you can whip up meals that are not only quick and easy but also packed with flavor. This article explores simple soup recipes that will satisfy the whole family while keeping your cooking routine effortless.

1. Creamy Mushroom Risotto (Vegetarian)

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4

Ingredients:

  • 1 1/2 cups Arborio rice
  • 6 cups vegetable broth
  • 1 lb mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Procedure:

  1. In a large pan, heat 1 tbsp olive oil over medium heat. Sauté mushrooms until golden brown. Set aside.
  2. In the same pan, heat remaining oil and sauté onion and garlic until translucent.
  3. Add rice and stir for 1-2 minutes until lightly toasted.
  4. Pour in wine and stir until absorbed.
  5. Gradually add hot broth, 1/2 cup at a time, stirring constantly until absorbed before adding more.
  6. Continue this process for about 18-20 minutes until rice is creamy and al dente.
  7. Stir in mushrooms, Parmesan, and butter. Season with salt and pepper.
  8. Garnish with parsley and serve hot.


Cooking Temperature:

Medium heat for stovetop cooking



Nutrient Amount per Serving
Calories 450
Protein 12g
Carbohydrates 65g
Fat 15g
Fiber 3g

2. Grilled Lemon Herb Chicken (Meat-based)

Prep Time: 10 minutes (plus 2 hours marinating) | Cook Time: 15 minutes | Servings: 4

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Lemon wedges for serving

Procedure:

  1. In a bowl, mix olive oil, lemon juice, garlic, herbs, salt, and pepper.
  2. Place chicken in a ziplock bag and pour marinade over. Marinate for 2 hours in the refrigerator.
  3. Preheat grill to medium-high heat (about 375°F to 450°F).
  4. Remove chicken from marinade and discard remaining marinade.
  5. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F.
  6. Let rest for 5 minutes before serving with lemon wedges.


Cooking Temperature:

Grill at medium-high heat (375°F to 450°F)



Nutrient Amount per Serving
Calories 250
Protein 35g
Carbohydrates 2g
Fat 12g
Fiber 0g

3. Spicy Chickpea Curry (Vegan)

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4

Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 2 tbsp vegetable oil
  • Salt to taste
  • Fresh cilantro for garnish

Procedure:

  1. Heat oil in a large pot over medium heat. Sauté onion until translucent.
  2. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, turmeric, and cayenne. Cook for 30 seconds.
  4. Add chickpeas, diced tomatoes, and coconut milk. Bring to a simmer.
  5. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  6. Season with salt to taste.
  7. Serve hot, garnished with fresh cilantro.


Cooking Temperature:

Medium heat for sautéing, low heat for simmering



Nutrient Amount per Serving
Calories 380
Protein 12g
Carbohydrates 40g
Fat 22g
Fiber 10g

4. Baked Salmon with Roasted Vegetables (Meat-based)

Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 4

Ingredients:

  • 4 salmon fillets (6 oz each)
  • 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Lemon wedges for serving

Procedure:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss vegetables with 1 tbsp olive oil, half the garlic, oregano, salt, and pepper.
  3. Spread vegetables on a baking sheet and roast for 15 minutes.
  4. Meanwhile, mix remaining olive oil, lemon juice, and garlic.
  5. Remove baking sheet, push vegetables to the sides, and place salmon in the center.
  6. Brush salmon with the lemon-garlic mixture.
  7. Return to oven and bake for 10-12 minutes until salmon is cooked through.
  8. Serve hot with lemon wedges.


Cooking Temperature:

Oven temperature: 400°F (200°C)



Nutrient Amount per Serving
Calories 320
Protein 34g
Carbohydrates 8g
Fat 18g
Fiber 2g

5. Quinoa Stuffed Bell Peppers (Vegetarian)

Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 4

Ingredients:

  • 4 large bell peppers, halved and seeds removed
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Procedure:

  1. Preheat oven to 375°F (190°C).
  2. Cook quinoa in vegetable broth according to package instructions.
  3. In a large bowl, mix cooked quinoa, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, salt, and pepper.
  4. Brush bell pepper halves with olive oil and place in a baking dish.
  5. Fill each pepper half with the quinoa mixture.
  6. Cover with foil and bake for 30-35 minutes.
  7. Remove foil, sprinkle with cheese, and bake for an additional 5 minutes until cheese melts.
  8. Garnish with cilantro and serve hot.


Cooking Temperature:

Oven temperature: 375°F (190°C)



Nutrient Amount per Serving
Calories 350
Protein 15g
Carbohydrates 52g
Fat 12g
Fiber 11g

6. Lentil and Vegetable Soup (Vegan)

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 6

Ingredients:

  • 1 cup dried green or brown lentils, rinsed
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 2 cups chopped kale
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Procedure:

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in lentils, diced tomatoes, vegetable broth, bay leaves, thyme, and cumin.
  4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
  5. Add kale and cook for an additional 5 minutes.
  6. Remove bay leaves and season with salt and pepper.
  7. Serve hot with lemon wedges.


Cooking Temperature:

Medium heat for sautéing, low heat for simmering



Nutrient Amount per Serving
Calories 220
Protein 12g
Carbohydrates 35g
Fat 5g
Fiber 14g

7. Beef Stir-Fry with Broccoli (Meat-based)

Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients:

  • 1 lb beef sirloin, sliced thinly
  • 4 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • Sesame seeds for garnish

Procedure:

  1. Mix soy sauce, oyster sauce, cornstarch, and water in a small bowl. Set aside.
  2. Heat 1 tbsp oil in a wok or large skillet over high heat.
  3. Add beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
  4. Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds.
  5. Add broccoli, bell pepper, and onion. Stir-fry for 3-4 minutes until crisp-tender.
  6. Return beef to the wok. Pour in the sauce mixture.
  7. Cook, stirring constantly, until sauce thickens and coats the ingredients (about 2 minutes).
  8. Serve hot over rice, garnished with sesame seeds.


Cooking Temperature:

High heat for stir-frying



Nutrient Amount per Serving
Calories 320
Protein 28g
Carbohydrates 15g
Fat 18g
Fiber 4g

8. Spinach and Feta Quiche (Vegetarian)

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6

Ingredients:

  • 1 pre-made pie crust
  • 6 large eggs
  • 1 cup milk
  • 2 cups fresh spinach, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil

Procedure:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a pan over medium heat. Sauté onion and garlic until softened.
  3. Add spinach and cook until wilted. Set aside to cool.
  4. In a large bowl, whisk together eggs, milk, oregano, salt, and pepper.
  5. Place pie crust in a 9-inch pie dish.
  6. Spread spinach mixture evenly over the crust.
  7. Sprinkle feta cheese and cherry tomatoes over the spinach.
  8. Pour the egg mixture over the filling.
  9. Bake for 40-45 minutes until the center is set and the top is golden brown.
  10. Let cool for 10 minutes before slicing and serving.


Cooking Temperature:

Oven temperature: 375°F (190°C)



Nutrient Amount per Serving
Calories 280
Protein 13g
Carbohydrates 18g
Fat 19g
Fiber 1g

9. Teriyaki Tofu Stir-Fry (Vegan)

Prep Time: 20 minutes (plus 30 minutes for pressing tofu) | Cook Time: 15 minutes | Servings: 4

Ingredients:

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 cups mixed vegetables (broccoli, carrots, snap peas)
  • 1 bell pepper, sliced
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp vegetable oil
  • Sesame seeds for garnish
  • Sliced green onions for garnish

Procedure:

  1. Mix soy sauce, rice vinegar, brown sugar, cornstarch, ginger, and garlic in a bowl to make the teriyaki sauce.
  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
  3. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown. Remove and set aside.
  4. In the same skillet, heat remaining oil and stir-fry mixed vegetables for 3-4 minutes until crisp-tender.
  5. Return tofu to the skillet and pour in the teriyaki sauce.
  6. Cook, stirring gently, until the sauce thickens and coats the tofu and vegetables (about 2-3 minutes).
  7. Serve hot over rice, garnished with sesame seeds and green onions.


Cooking Temperature:

Medium-high heat for stir-frying



Nutrient Amount per Serving
Calories 220
Protein 12g
Carbohydrates 20g
Fat 12g
Fiber 3g

10. Mediterranean Grilled Lamb Chops (Meat-based)

Prep Time: 15 minutes (plus 2 hours marinating) | Cook Time: 10 minutes | Servings: 4

Ingredients:

  • 8 lamb chops
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Lemon wedges for serving

Procedure:

  1. In a bowl, mix olive oil, lemon juice, garlic, rosemary, oregano, cumin, salt, and pepper.
  2. Place lamb chops in a shallow dish and pour the marinade over them. Cover and refrigerate for 2 hours.
  3. Preheat grill to medium-high heat (about 400°F to 450°F).
  4. Remove lamb chops from marinade and discard remaining marinade.
  5. Grill lamb chops for 4-5 minutes per side for medium-rare, or to desired doneness.
  6. Let rest for 5 minutes before serving with lemon wedges.


Cooking Temperature:

Grill at medium-high heat (400°F to 450°F)



Nutrient Amount per Serving
Calories 380
Protein 28g
Carbohydrates 2g
Fat 30g
Fiber 0g