I have three ingredients and a fourth ingredient ain’t one… oh, oops I like to sing while I cook.
If you are like me, I find myself home in the evening remembering that I needed to go grocery shopping but don’t want to go because I promised myself to never go shopping while hungry. I also don’t want to get hangry so I have learned to get super creative with just a few ingredients to cook with in the kitchen. Does this happen to you too? After a lot of practice being in this scenario, I now have go-to meals I can create quickly and with minimal ingredients. All it takes is learning which ingredients you usually still have lingering around, even when you need to get groceries badly.
These are a few recipes that never seem to fail me.
It is without a doubt that I usually have eggs in the fridge and an avocado still sitting around that I was waiting to ripen and then possibly forgot about it. Even if a bit too soft for a perfect avocado, it is still perfect for dinner in a pinch. I am a sucker for breakfast for dinner, so if you are anything like me this one should be in your weekly rotation.
Avo Eggs in a Basket
serves 2
ingredients
1 medium sweet potato, washed and peeled
4 large eggs
1 avocado
Instructions
- Preheat oven to 400°F and grease 4 cups in a regular-sized muffin tin with coconut oil.
- Using a coarse cheese grater, grate the sweet potato into a medium-sized bowl. Using your fingers, line the 4 greased muffin tins with the sweet potatoes, pressing the sweet potatoes up against the sides to make a “crust”.
- Bake the sweet potato crusts for 5-8 minutes, making sure not to burn the sweet potatoes. You don’t want them to be cooked all the way yet.
- Remove the muffin tin from the oven and carefully crack an egg in each mini-crust.
- Place the muffin tin back in the oven and bake for 10 minutes or until the egg whites are opaque.
- Allow the egg nests to cool before removing.
- Top with avocado and eat.
This next recipe is for when you have is some chicken and not feeling too excited about it. Feel free to make variations of this recipe by swapping out the potato for another veggie like brocolli, asparagus, or you get the idea.
The American Staple
serves 4
recipe from Nerdy Mama
Chicken pieces fresh (you can use bone-in or boneless, with or without skins) I like to use boneless skinless thighs. They always bake up moist and tender and are low-fat without the skins.
Russet potatoes 3 or 4, washed and sliced lengthwise to make cottage-style fry shaped pieces.
Carrots fresh, whole baby.
Instructions
- I use a 9 x 12 cake pan, line it with foil, put the washed chicken pieces in (however many will fit–usually 6 or 8 pieces), add the potatoes and carrots, then season with salt, pepper, and garlic powder.
- Pour in a half cup of water to keep the chicken and veggies moist, then close up the foil, pop it into a 350-degree oven, and set the timer for 30 minutes. It depends on how thick the chicken pieces are as to how long it will take it to cook. But, just continue to cook until the chicken is not pink in the middle and the juices run clear.
- Alternatively, you can put this in the slow cooker on high for 3-4 hours and it’s done!
I think it is safe to say that most of us have a can of black beans way in the back of the pantry collecting dust. Well, this recipe is about to make that can taste really good!
3 Ingredient Black Bean Soup
serves 6
Ingredients
2 15.5 ounce cans black beans
1 cup of chicken broth
1 14.5-15 ounce can diced tomatoes
Instructions
- Combine all ingredients in a medium pot and bring to a boil. Allow to simmer for 10 minutes.
- Remove from stove and blend using a blender.
- Pour in bowls and serve.
