Smeared with a mixture of cream cheese, garlic powder, salt and pepper.
That is then topped with a mixture of grated parmesan and chopped parsley.
Cook for 10 minutes at 190 C. Enjoy
EDIT: Optional. Mix bread crumbs into the parmesan and parsley for an extra crispy topping
Chicken thighs. Anytime I’m hosting a dinner without prep I get chicken thighs, make an easy marinade, soy sauce, balsamic vinegar, garlic, some thyme; BAM. Lay them out, 425 F, 20 minutes, there you have it. Always astounds people who don’t usually buy chicken thighs. They are inexpensive, even organic. Can pair with cous cous, rice, left over potatoes, salad, peas, actually anything.
Take some thinly sliced chicken breast filets, melt some butter, and get some of that grated/ powder parmesan cheese. Set to medium to medium high heat. Dip the chicken into the melted butter, then into the parmesan. You want the chicken as coated in the parmesan as you can get it. Hurl it on that pan when it’s hot, and let’ er rip. Turn when sufficiently browned.
For side, I like sauteed zucchini. You can also throw some oil and Worcestershire( you’ll have to play with the amount of Worcestershire to your taste) and toss in some asparagus. For a lower budget, go with a can of vegetables or a microwaved potato.
Minimal prep time, short cook time, pretty healthy, and super delicious. When I go with the cheaper side alternatives, I’m looking at $ 3.50 per snack, and I’m not shopping around for inexpensive meat, I’m buying fresh thin sliced filets. You could get some packaged/ frozen chicken and slice it up yourself and pay less. You could easily get close to $2.00 a snack if you shop and coupon.
Spaghetti topped with olive oil, garlic powder, salt, and oregano.
4 bell peppers- diced
1/ 2 lb button mushrooms- sliced thin
1/ 2 of a large yellow onion- diced
1/ 4 cup of olive oil
1/ 2 stick of butter
1 cup half& half
1 bunch of kale- chopped
In separate pan cook bacon/ pancetta( mushrooms optional)
Add eggs, creme fraiche/ cream, parmesan and stir
Avocado/ Prawn Pasta
In a bowl mash up an avocado with some creme fraiche, garlic, seasoning and add some prawns or pre-cooked chicken.
Drain pasta and put back in the saucepan and stir in sauce.
Slice up 5 or 6 mushrooms, toss into a pot with 2 cups of stock( I use veggie, but whatever you like ). Simmer. Add a splashing of sesame oil, some sriracha( or chili garlic paste ), a drip of fish sauce( and/ or rice vinegar) if you have it, some soy sauce to taste, and a pinch or two of brown sugar. Savor as you go to make sure you like what’s happening. But keep simmering till the mushrooms are fully cooked. While it’s simmering, slice up some onions very very thin, and some other veggies( also sliced thin) if you have them( I like bell or anaheim peppers and daikon radish, but you can work with what you’ve got- any hard-ish veggie that’s OK raw is great- celery, radish, whatever) and put them in the bottom of a large soup bowl. Once the mushrooms are cooked, add a handful of rice noodles. Simmer for~ 3 minutes till they’re pretty soft. Add some greens if you’d like( bok choy or spinach is great and they cook fast, if you want something like kale or collard, add earlier so it’ll have more time to cook ). Bring to a fast simmer( edit: not sure if this is actually the right way to describe- but bubbles a little bigger/ faster than a simmer, but not a full boil) and drop in 2 eggs. Poach in the simmering soup for about 3 minutes. I like the white to be fully cooked, and then the yolk to be runny. Remove from heat and break open the yolk and rapidly mix it into the soup. If you do it fast, it won’t be transformed into eggdrop, but will instead stimulate the soup super creamy! Pour the soup over your raw veggies. They’ll slightly poach, but will retain their crunch. Violate up the rest of the eggs so you can get them in more than one bite. Enjoy !!
Slather a greek-style pita with some spaghetti sauce( or sliced Jersey tomatoes when in season ). The ones from the big national bakeries suck. Get the real ones. You won’t regret it.
Cover with shredded cheddar and mozzarella
Season to taste with spices, etc.
Pepperoni slicings( optional)
Bake at 425 degrees F. for 10 -1 2 minutes or until brown& bubbly