Faced with shut down restaurants and the new term “social distancing,” many people are having to exercise their home-cooking muscles and break out little-used pots and pans. If you don’t spend much time in the kitchen or your days are filled to the brim, you’ll love these simple, easy-to-understand recipes that use many ingredients you likely already have on hand.
Simple Sweet Potato Chili
Chili doesn’t have to be complicated. Here is our favorite recipe for this warming, wholesome dish.
- 1 medium yellow onion, diced
- 3 medium sweet potatoes, peeled and chopped into bite-sized pieces
- 1 16-oz. jar salsa, whichever style and brand you prefer. You can also make your own if desired.
- 1 15-oz can black beans, slightly drained
- 2 cups vegetable stock
- 2 cups water
Though this chili is delicious with the simple ingredients listed above, these optional spices give it a little more flavor and kick if you want to take it up a notch. Use all of them, just a few, or none of them, and your meal will still turn out great.
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp chipotle powder
- 1-2 tsp hot sauce
For even more flavor and because toppings are amazing, finish off your easy chili with any of the following.
- Fresh cilantro
- Chopped red onion
- Guacamole or diced avocado
- Lime juice
- Saute onions in a large pot over medium heat in about 1 Tbsp of coconut oil and season with salt and pepper.
- Cook for about three minutes or until onions become translucent.
- Add in sweet potato pieces and any desired spices, cooking on medium for about three minutes to help soften potatoes. Stir frequently.
- Pour in salsa, water, vegetable stock, and bring your chili to a boil over medium-high heat.
- Once it is boiling, reduce the heat to medium-low and simmer.
- Add in black beans (corn and kidney beans can also be incorporated), cover, and cook for around 25 minutes or until the potatoes are tender.
- Serve with desired toppings.
- This chili makes delicious leftovers, so try doubling the batch!
Skillet Tarragon Chicken
- 4 boneless, skinless chicken breast halves
- 2 tablespoons extra-virgin olive oil
- 1 lemon, grated for the rind and juiced. Use both.
- 1 garlic clove, minced
- 2 teaspoons minced fresh tarragon
- Protect your chicken by sandwiching it between plastic wrap and use a meat hammer to pound it to ¼ inch thickness. This will help it cook evenly. Season both sides with salt and pepper.
- Combine remaining ingredients in a small bowl and heat a large skillet over medium-high heat.
- Scoop 2 Tbsp of the olive oil mixture into the skillet and add chicken breasts, using tongs to coat it evenly—drizzle chicken with the remaining oil mixture.
- Cook two minutes on medium-high, then turn the chicken and reduce heat to medium-low, cover, and cook 2 more minutes or until a meat thermometer inserted into the chicken reads 165 degrees Fahrenheit.
- Transfer chicken to a few plates and drizzle with pan drippings.
- Serve with roasted asparagus and brown rice.
Thai Chicken Curry
Use tofu to make a vegetarian curry. Or omit the protein entirely for a veggie option.
- 1-1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch pieces. 1-1/3 cups light coconut milk
- 2 tablespoons red curry paste
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 3 cups hot cooked brown rice
- Preheat oven to 425 degrees Fahrenheit and grease an 8-in square baking dish with coconut oil.
- Place the chicken in the dish, sprinkle with salt, and mix coconut milk and curry paste together in a small bowl.
- Pour over chicken and bake for 20 minutes or until a meat thermometer inserted into the pieces reads 165 degrees Fahrenheit and chicken is no longer pink.
- Cook vegetables according to package directions and add veggies, cooked chicken, and cooked brown rice together in a large pot, heating on medium-low for a few minutes to help combine flavors.
- Serve immediately.
Grilled Salmon and Nectarines
Technically, this recipe has six ingredients, but the outstanding flavor is well worth it.
- 4 salmon fillets (4 ounces each)
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 3 medium nectarines, thinly sliced
- 1 tablespoon minced fresh basil
- Sprinkle fillets with salt and pepper and heat up the grill, making sure to oil it so that the fish doesn’t stick.
- Place salmon on the grill (skin side down) and grill over medium heat for around 8-10 minutes or until fish just begins to flake with a fork. Keep the grill covered, occasionally checking for doneness.
- Mix lemon juice, oil, honey, and a little more salt in a bowl while the salmon is cooking. Stir in nectarines and basil so that everything is well-combined.
- Pour over grilled salmon and enjoy!
- Serve with another veggie such as broccoli on the side, if desired.