The Grub Report's Easy Dinners Recipes

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             Preparation: Gather all your ingredients. You’ll need shrimp (peeled and deveined), garlic       (minced), butter, pasta (cooked al dente), and a lemon.

1. Sauté the Shrimp: Heat a large skillet over medium heat. Add the butter and let it melt. Add the minced garlic to the pan and sauté it until it’s fragrant but not browned. Add the shrimp to the pan in a single layer. Cook the shrimp for about 2-3 minutes on each side, until they’re pink and cooked through.
2. Toss with Pasta: Add the cooked pasta to the skillet with the shrimp. Toss everything together so that the pasta is coated in the garlic butter sauce and the shrimp are evenly distributed.
3. Add Lemon: Squeeze fresh lemon juice over the top of the pasta and shrimp. Toss again to combine.
4. Serve: Serve the shrimp scampi immediately, while it’s still hot. Enjoy! And remember to visit other sections of TheGrubReport.com for more recipe ideas.

 Ingredients: You’ll need 2 slices of bread, 2-3 slices of cooked bacon, 1-2 lettuce leaves, 1-2 slices of ripe tomato, and mayonnaise.

1. Prepare the Ingredients: Cook the bacon until it’s crispy. Wash the lettuce leaves and slice the tomato.
2. Assemble the Sandwich: Spread a thin layer of mayonnaise on one side of each slice of bread. On one slice, layer the lettuce, tomato, and bacon. Top with the second slice of bread, mayonnaise-side down.
3. Serve: Cut the sandwich in half if desired, and serve immediately.

Enjoy your BLT sandwich! And remember to visit TheGrubReport.com for more recipe ideas.

   Preparation: Gather your ingredients. You’ll need a can of tuna (drained), mayonnaise, celery (finely chopped), onions (finely chopped), bread or lettuce for serving.

1. Mix Ingredients: In a bowl, combine the drained tuna, a spoonful of mayonnaise, your chopped celery, and onions. Mix everything together until it’s well combined. The amount of mayonnaise you use depends on your preference for creaminess.
2. Taste and Adjust: Give your tuna salad a taste. If you think it needs more of any ingredient, add it in now and mix again.
3. Serve: You can serve this tuna salad in a couple of ways. If you’re using bread, spread the tuna salad onto one slice, top it with another slice, and cut into halves or quarters. If you’re using lettuce, you can place a scoop of tuna salad onto a lettuce leaf.
    

 Preparation: Gather your ingredients. You’ll need cooked rice (preferably cold), eggs, peas (if frozen, thawed), and soy sauce.

1. Scramble the Eggs: In a large skillet or wok, scramble the eggs over medium heat. Once cooked, remove the eggs from the skillet and set them aside.
2. Sauté the Rice and Peas: In the same skillet, add a bit more oil if needed, then add the cooked rice and peas. Stir-fry for a few minutes until the rice is heated through and the peas are cooked.
3. Add the Eggs and Soy Sauce: Return the scrambled eggs to the skillet with the rice and peas. Pour in the soy sauce. Stir everything together until the ingredients are well mixed and the rice is evenly coated with the soy sauce.
4. Serve: Serve the egg fried rice while it’s hot. Enjoy!

Remember, the key to this recipe is to have everything prepped and ready to go before you start. That way, you can move quickly and efficiently through each step without wasting any time. Enjoy!

Preparation: Gather your ingredients. You’ll need tomatoes (chopped), cucumbers (chopped), olives, feta cheese (crumbled), olive oil, and lemon juice.

1. Toss the Salad: In a large bowl, combine the chopped tomatoes, cucumbers, olives, and crumbled feta cheese. Drizzle the olive oil and lemon juice over the top.
2. Mix: Using a large spoon or salad tongs, gently toss everything together until all the ingredients are evenly distributed and coated in the olive oil and lemon juice.
3. Serve: Serve the Greek salad as is, or chill it in the refrigerator for a bit before serving if you prefer it cold.

Remember, the key to this recipe is to have everything prepped and ready to go before you start. That way, you can move quickly and efficiently through each step without wasting any time. Enjoy!

 Preparation: Gather your ingredients. You’ll need two slices of bread, cheese of your choice (cheddar is a classic), butter, and a can of your favorite store-bought tomato soup.

1. Make the Grilled Cheese: Butter one side of each slice of bread. Place one slice, butter-side down, on a heated skillet. Layer your cheese on top, then place the second slice of bread on top, butter-side up. Cook until the bottom slice is golden brown, then flip and cook until the other side is golden brown and the cheese is melted.
2. Heat the Soup: While your grilled cheese is cooking, heat up your tomato soup according to the instructions on the can. This can usually be done in a saucepan over medium heat or in the microwave.
3. Serve: Cut your grilled cheese sandwich in half (if desired) and serve it hot with a cup of the warmed tomato soup.

Remember, the key to this recipe is to have everything prepped and ready to go before you start. That way, you can move quickly and efficiently through each step without wasting any time. Enjoy!

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 large romaine lettuce heart, washed and chopped
• 1 cup croutons (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• 1/2 cup Caesar dressing (store-bought or homemade)
• Optional: lemon wedges for garnish

Instructions:

1. Marinate the Chicken:
   
   • Pat the chicken breasts dry with paper towels.
   • Season both sides with salt and pepper.
   • Heat olive oil in a skillet over medium-high heat.
   • Add the chicken breasts and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the pan and let them rest for 10-15 minutes before slicing.

1. Assemble the Salad:
   
   • In a large salad bowl, toss together the chopped romaine lettuce, croutons, and grated Parmesan cheese.
   • Slice the rested chicken breasts and arrange them on top of the salad.

1. Dress It Up:
   
   • Drizzle the Caesar dressing over the salad. You can adjust the amount to your liking.
   • Give everything a gentle toss to coat the ingredients evenly.

1. Serve:
   
   • Divide the salad among plates or serve it family-style.
   • Garnish with extra Parmesan cheese, a squeeze of fresh lemon juice, and a few more croutons if desired.

This Chicken Caesar Salad is a classic favorite with a quick twist. The creamy dressing, crunchy croutons, and savory chicken make it a delightful meal. Enjoy

                  Prepare the Ingredients:

• Measure out all your ingredients. You’ll need spaghetti, pancetta (or guanciale if you can find it), eggs, and Parmesan cheese.
• Crack the eggs into a bowl and beat them until the yolks and whites are fully combined.
• Grate the Parmesan cheese and set it aside.

Cook the Spaghetti:

• Bring a large pot of salted water to a boil.
• Add the spaghetti and cook until it is al dente, or still has a slight bite to it.

Cook the Pancetta:

• While the spaghetti is cooking, heat a large skillet over medium heat.
• Add the pancetta and cook until it is crispy and has rendered out most of its fat.

Combine the Ingredients:

• Once the spaghetti is cooked, quickly drain it, reserving some of the pasta water.
• Add the hot spaghetti to the skillet with the pancetta. Toss it in the fat to coat the spaghetti.
• Remove the skillet from the heat. Pour the beaten eggs over the spaghetti, using tongs to quickly toss the spaghetti in the eggs. The heat from the spaghetti will cook the eggs slightly, creating a creamy sauce.
• Add the grated Parmesan cheese and continue to toss the spaghetti until the cheese is melted and the sauce is creamy. If the sauce is too thick, you can add a bit of the reserved pasta water to thin it out.

1. Serve:
   
   • Serve the spaghetti carbonara immediately, with extra Parmesan cheese on the side for sprinkling on top.

 Prepare the Ingredients:

• Measure out all your ingredients. You’ll need ground beef, rice, beans, salsa, cheese, and avocado.

1. Cook the Ground Beef:
   
   • Heat a skillet over medium heat. Add the ground beef and cook until it is fully browned. Drain off any excess fat.

1. Prepare the Rice and Beans:
   
   • Cook the rice according to the package instructions.
   • Heat the beans in a small saucepan over medium heat until they are warmed through.

1. Assemble the Taco Bowls:
   
   • Start with a layer of rice at the bottom of each bowl.
   • Add a layer of beans, followed by the cooked ground beef.
   • Top with salsa, shredded cheese, and diced avocado.

1. Serve:
   
   • Serve the taco bowls immediately, with additional salsa and cheese on the side if desired.

Enjoy!

Ingredients:

• 1 tablespoon sesame oil
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup snow peas (sugar snap peas work too)
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (low-sodium)
• 1 teaspoon honey or maple syrup
• Optional: a pinch of red pepper flakes for some heat
• Cooked white rice (for serving)

Instructions:

1. Heat the Pan:
   • In a large non-stick skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.

1. Sauté the Veggies:
   • Add the bell pepper, carrot, snow peas, and onion to the pan.
   • Stir-fry for about 3 minutes or until the veggies are crisp-tender.

1. Add the Flavor:
   • Mix in the minced garlic and sauté for another 30 seconds until fragrant.

1. Create the Sauce:
   • In a small bowl, combine soy sauce and honey (or maple syrup).
   • Pour the sauce over the vegetables and stir to coat evenly.

1. Serve:
   • Serve your vibrant vegetable stir-fry over a bed of fluffy white rice.

This speedy and colorful stir-fry is bursting with savory flavors and perfectly crisp-tender veggies. Feel free to customize it by adding your favorite vegetables or even some tofu for extra protein. Enjoy!

Ingredients:

• 4 large flour tortillas (8 inches, room temperature)
• 1 1/2 cups grilled chicken breast (thinly sliced)
• 1 cup lettuce leaves (such as romaine or iceberg)
• 2 plum tomatoes (cut into thin slices)
• 1 medium cucumber (cut lengthwise into thin slices)
• 1/2 cup shredded carrot
• 1/2 cup garlic-herb spreadable cheese (or your favorite flavor)
• Chick Fil A Sauce (for extra flavor)

Instructions:

1. Spread the Flavor: Lay out the flour tortillas and spread about 2 tablespoons of garlic-herb spreadable cheese evenly over each tortilla.
2. Layer It Up:
   • Place a layer of lettuce leaves on top of the cheese.
   • Arrange the thinly sliced grilled chicken breast over the lettuce.
   • Add the plum tomato slices, cucumber, and shredded carrot.

1. Roll It Tight: Roll up the tortilla tightly, folding in the ends about two inches to prevent any delicious fillings from escaping.
2. Grill or Heat: You have a couple of options here:
   • Grill Method: Lightly grease a grill and add the wraps. Cook for about 2 minutes on each side until they have nice grill marks and the cheese is slightly melted.
   • Stovetop Method: If you’re not grilling, you can warm the wraps in a hot skillet for a similar effect.

!Chicken Wraps

These Chicken Wraps are a delightful combination of fresh ingredients, creamy cheese, and tender grilled chicken. The Chick Fil A Sauce adds that extra zing! Serve them up for a quick lunch, dinner, or even as a party appetizer. Enjoy!

• Salmon Fillets (6 ounces each, skin-on)
• Olive Oil
• Salt and Pepper
• Butter
• Lemon Zest
• Lemon Juice
• Fresh Parsley

Season the Salmon:

• Pat the salmon fillets dry with paper towels.
• Season both sides generously with salt and freshly ground pepper.

1. Heat the Pan:
   • Heat a 12-inch nonstick skillet over medium-high heat until it’s hot and shimmering.
   • Add a drizzle of olive oil to the pan.

1. Sear the Salmon:
   • Place the salmon fillets in the pan, skin side up.
   • Let them sear undisturbed for about 4 minutes until the skin is golden and crisp. This creates a beautiful crust.
   • Resist the urge to fiddle with the fillets while they cook.

1. Flip and Finish Cooking:
   • Carefully flip the fillets using a spatula.
   • Reduce the heat to medium.
   • Continue cooking for 4 to 5 minutes more, or until the salmon is done to your liking. The interior should be tender and flaky.

1. Lemon Brown Butter Sauce:
   • While the salmon cooks, prepare the sauce.
   • In the same pan, melt butter (about 2 tablespoons) until it turns golden brown. Keep stirring to prevent burning.
   • Add finely chopped garlic (about 2 cloves) and cook for a minute until fragrant.
   • Squeeze in the juice of half a lemon and add some lemon zest for extra flavor.
   • Spoon the sauce over the salmon fillets during the last two minutes of cooking.

1. Serve
   • Transfer the salmon to a serving platter.
   • Drizzle the lemon brown butter sauce over the fillets.
   • Garnish with fresh chopped parsley and lemon slices.

Enjoy your flavorful and perfectly cooked salmon! 

Simple Lemon Herb Chicken

4 chicken breasts

2 tablespoons olive oil

1 tablespoon mixed dried herbs (basil, oregano, thyme)

Juice of 1 lemon

Salt and pepper to taste

Instructions: Season the chicken with herbs, salt, and pepper. Heat olive oil in a pan over medium heat. Cook chicken until golden and no longer pink in the center. Squeeze lemon juice over the chicken before serving.

Tomato Basil Pasta

200g spaghetti

1 can diced tomatoes

1/4 cup fresh basil, chopped

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Instructions: Cook spaghetti according to package instructions. In a separate pan, heat olive oil and sauté garlic until fragrant. Add tomatoes and simmer for 10 minutes. Toss in cooked pasta and basil. Season with salt and pepper.

Cheesy Bean Quesadillas

4 large flour tortillas

1 can black beans, drained and rinsed

1 cup shredded cheese (cheddar or Monterey Jack)

1/2 cup salsa

Instructions: Spread beans and cheese on half of each tortilla. Fold over to close. Cook on a skillet over medium heat until cheese melts and tortillas are golden brown. Serve with salsa.

Garlic Butter Shrimp

400g shrimp, peeled and deveined

3 tablespoons butter

3 cloves garlic, minced

1 tablespoon lemon juice

Salt and pepper to taste

Instructions: Melt butter in a pan over medium heat. Add garlic and cook until fragrant. Add shrimp and cook until pink and opaque. Drizzle with lemon juice, season with salt and pepper, and serve.

Mushroom Risotto

1 cup Arborio rice

2 cups mushrooms, sliced

4 cups vegetable broth

1/2 cup Parmesan cheese, grated

1 onion, diced

2 tablespoons olive oil

Salt and pepper to taste

Instructions: In a pot, heat olive oil over medium heat. Sauté onion until translucent. Add rice and mushrooms, cook for a few minutes. Gradually add broth, stirring constantly until rice is creamy and cooked. Stir in Parmesan, season with salt and pepper.

Spicy Chickpea Wraps

4 large tortillas

1 can chickpeas, drained and rinsed

1 avocado, sliced

1/2 cup Greek yogurt

1 tablespoon hot sauce

1 cup lettuce, shredded

Instructions: Mash chickpeas slightly and mix with hot sauce. Spread Greek yogurt on tortillas, add chickpea mixture, avocado slices, and lettuce. Roll up the tortillas and serve.

Spiced Lentil Soup

1 cup red lentils

1 onion, chopped

2 carrots, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon coriander

4 cups vegetable broth

Salt and pepper to taste

Instructions: Rinse lentils and set aside. In a pot, sauté onion, carrots, and garlic until soft. Add spices and cook for another minute. Add lentils and broth. Simmer until lentils are tender. Season with salt and pepper.  

and cheese. Season with salt and pepper. Serve with roasted cherry tomatoes on top.

Roasted Veggie Tacos

2 cups mixed vegetables (zucchini, bell peppers, onions)

1 tablespoon taco seasoning

8 corn tortillas

1/2 cup sour cream

1/4 cup fresh cilantro, chopped.

Instructions: Toss vegetables with taco seasoning and roast at 400°F (200°C) for 20 minutes. Warm tortillas, fill with veggies, top with sour cream and cilantro.

Creamy Polenta with Roasted Tomatoes

1 cup polenta

4 cups water

1-pint cherry tomatoes

1/4 cup grated Parmesan cheese.

2 tablespoons butter

Salt and pepper to taste

Instructions: Bring water to a boil, whisk in polenta and cook until thickened. Stir in butter and cheese. Season with salt and pepper. Serve with roasted cherry tomatoes. 

  Instructions: Bring water to a boil, whisk in polenta and cook until thickened. Stir in butter and cheese. Season with salt and pepper. Serve with roasted cherry tomatoes on top.

Herb-Crusted Pork Chops

4 pork chops

1 tablespoon Dijon mustard

1/4 cup breadcrumbs

1 tablespoon mixed dried herbs

Salt and pepper to taste

Instructions: Spread mustard on each pork chop. Mix breadcrumbs with herbs, salt, and pepper. Press onto chops. Bake at 375°F (190°C) for 25 minutes.

Tuna and White Bean Salad

1 can tuna, drained.

1 can white beans, drained and rinsed.

1/4 cup red onion finely chopped.

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Instructions: Combine all ingredients in a bowl. Season with salt and pepper. Chill before serving.

Balsamic Glazed Chicken

4 chicken thighs

1/4 cup balsamic vinegar

2 tablespoons honey

1 clove garlic, minced

Salt and pepper to taste

Instructions: Season chicken with salt and pepper. Cook in a skillet over medium heat until browned. Add garlic, vinegar, and honey. Simmer until chicken is glazed.