21 Easy Few Ingredient Recipes for Busy Weeknights

Weeknights don’t have to be a scramble in the kitchen! Whether you’re juggling work, kids, or just life’s endless to-dos, our roundup of 21 Easy Few Ingredient Recipes is your ticket to stress-free dinners. From cozy comfort foods to light and lively dishes, these quick fixes are all about big flavors with minimal fuss. Dive in and discover your new go-to meals that’ll save time without skimping on taste!

3-Ingredient Peanut Butter Cookies

Kickstart your baking spree with these foolproof, 3-ingredient peanut butter cookies—crunchy edges, chewy centers, and zero chill time required.

Ingredients

• 1 cup smooth peanut butter, preferably organic
• 1 cup granulated sugar, fine-textured
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium mixing bowl, combine 1 cup smooth peanut butter, 1 cup granulated sugar, and 1 lightly beaten large pasture-raised egg until a cohesive dough forms. Tip: For a smoother dough, let the peanut butter sit at room temperature for 10 minutes before mixing.
3. Using a 1-tablespoon measure, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking while rolling.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar between presses to prevent sticking and add a subtle crunch.
5. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. The cookies will firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Melt-in-your-mouth with a nutty richness, these cookies are a minimalist’s dream. Serve them stacked high with a drizzle of dark chocolate for an Instagram-worthy dessert.

Simple Garlic Butter Shrimp

Elevate your weeknight dinner with this lightning-fast, flavor-packed dish that’s all about the garlicky, buttery goodness clinging to plump, juicy shrimp.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp unsalted European-style butter
• 4 garlic cloves, finely minced
• 1 tbsp fresh lemon juice
• 1/4 tsp crushed red pepper flakes
• 1/4 cup finely chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Pat the shrimp dry with paper towels to ensure a perfect sear.
2. In a large skillet, melt the butter over medium heat until it begins to foam slightly.
3. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
4. Increase the heat to medium-high and add the shrimp in a single layer, seasoning with salt and black pepper.
5. Cook the shrimp for 2 minutes per side, or until they turn pink and opaque.
6. Remove the skillet from heat and stir in the lemon juice and chopped parsley.

Finished with a bright squeeze of lemon and a sprinkle of parsley, these shrimp boast a succulent texture with a bold, garlicky punch. Serve them over a bed of creamy polenta or alongside crusty bread to soak up every last drop of that irresistible butter sauce.

Easy 2-Ingredient Flatbread

Elevate your snack game with this ridiculously simple flatbread that’s ready in minutes. **No kneading, no fuss**—just two ingredients and you’re golden.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup whole milk yogurt, full-fat

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and whole milk yogurt until a shaggy dough forms.
2. Transfer the dough onto a lightly floured surface and knead for 2 minutes until smooth and elastic. **Tip:** If the dough sticks, dust with a bit more flour.
3. Divide the dough into 4 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 10 minutes. **Tip:** Resting relaxes the gluten for easier rolling.
4. Heat a cast-iron skillet over medium-high heat (375°F) for 2 minutes until hot.
5. Roll each dough ball into a 1/8-inch thick circle. **Tip:** For extra-thin flatbreads, roll as thinly as possible without tearing.
6. Cook each flatbread in the skillet for 1-2 minutes per side, or until golden brown spots appear.
7. Remove from heat and keep warm under a towel until ready to serve.

This flatbread boasts a **chewy interior with crispy edges**, perfect for tearing and dipping. Try it with a drizzle of olive oil and a sprinkle of za’atar for an extra flavor punch.

Quick Avocado and Egg Toast

Slice into your morning with this Quick Avocado and Egg Toast—creamy, crunchy, and packed with protein. Perfect for those on-the-go or savoring a slow start.

Ingredients

• 1 ripe Hass avocado, halved and pitted
• 2 slices artisan sourdough bread, 1/2 inch thick
• 2 pasture-raised eggs
• 1 tbsp clarified butter
• 1/4 tsp flaky sea salt
• 1/8 tsp freshly ground black pepper
• 1 tsp extra-virgin olive oil
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add clarified butter.
2. Once butter is shimmering, crack eggs into the skillet, ensuring yolks remain intact.
3. Cook eggs for 3 minutes for runny yolks or 4 minutes for set yolks, basting whites with butter for even cooking.
4. While eggs cook, toast sourdough slices in a toaster or on a grill pan until golden and crisp, about 2 minutes per side.
5. In a small bowl, mash avocado with olive oil, sea salt, and black pepper until slightly chunky.
6. Spread mashed avocado evenly onto toasted sourdough slices.
7. Gently place cooked eggs on top of avocado toast.
8. Sprinkle with red pepper flakes for a spicy kick, if desired.

Yield to the creamy avocado against the crisp toast, with the rich yolk adding a luxurious finish. Try topping with microgreens for an extra crunch and color.

4-Ingredient Chocolate Mug Cake

Kickstart your dessert game with this lightning-fast, decadent 4-Ingredient Chocolate Mug Cake. Perfect for those midnight cravings or a quick sweet fix, this recipe is as easy as it gets.

Ingredients

• 4 tbsp high-quality cocoa powder
• 4 tbsp granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp clarified butter, melted

Instructions

1. In a standard 12-ounce microwave-safe mug, whisk together 4 tbsp cocoa powder and 4 tbsp granulated sugar until no lumps remain.
2. Add 1 lightly beaten pasture-raised egg to the mug, stirring vigorously to combine into a smooth batter.
3. Pour in 3 tbsp melted clarified butter, mixing thoroughly to ensure a homogeneous mixture.
4. Microwave on high for 90 seconds. Tip: For a fudgier center, reduce cooking time to 75 seconds.
5. Let the mug cake stand for 1 minute to set. Tip: The cake will pull away slightly from the mug’s edges when ready.
6. Insert a toothpick into the center; if it comes out clean, your cake is perfectly cooked. Tip: For an extra touch, dust with powdered sugar or drizzle with melted chocolate before serving.

Just out of the microwave, this mug cake boasts a moist, fluffy interior with a rich chocolatey depth. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures, or enjoy it as is for a pure, unadulterated chocolate experience.

Minimalist Tomato Basil Pasta

Transform your dinner routine with this **Minimalist Tomato Basil Pasta**—quick, vibrant, and bursting with flavor. Toss it together in minutes for a meal that feels anything but basic.

Ingredients

• 8 oz dried spaghetti
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, torn
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add spaghetti and cook until al dente, 9-11 minutes, stirring occasionally.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds, ensuring it doesn’t brown.
3. Add cherry tomatoes and red pepper flakes to the skillet. Cook until tomatoes soften and release their juices, about 5 minutes, stirring gently.
4. Reserve 1/4 cup of pasta water, then drain spaghetti and add directly to the skillet with tomatoes. Toss to combine, adding reserved pasta water as needed to create a light sauce.
5. Remove from heat and stir in torn basil leaves and half of the Parmesan cheese. Season with kosher salt to taste.
6. Divide pasta among bowls and top with remaining Parmesan. Serve immediately.

Brighten your plate with this dish’s silky strands coated in a glossy, herb-infused sauce. For an extra touch, finish with a drizzle of high-quality olive oil or a sprinkle of flaky sea salt.

Easy Lemon Garlic Roasted Chicken

Just when you thought chicken couldn’t get any better, this Easy Lemon Garlic Roasted Chicken proves you wrong. **Juicy**, **flavor-packed**, and **unbelievably simple**, it’s your next weeknight hero.

Ingredients

• 1 whole pasture-raised chicken (about 4 lbs), patted dry
• 3 tbsp clarified butter, melted
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 425°F (220°C). **Tip**: Ensure your oven is fully preheated for even cooking.
2. In a small bowl, combine melted clarified butter, minced garlic, lemon zest, lemon juice, kosher salt, black pepper, and thyme leaves.
3. Place the chicken on a roasting rack in a roasting pan. **Tip**: Using a rack elevates the chicken, allowing heat to circulate evenly.
4. Brush the chicken thoroughly with the butter mixture, ensuring it’s coated inside and out.
5. Roast in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh. **Tip**: Let the chicken rest for 10 minutes before carving to retain juices.

This chicken emerges with a **crispy golden skin** and **tender, aromatic meat**. Serve it over a bed of roasted vegetables or slice it for sandwiches that’ll steal the lunch spotlight.

3-Ingredient Banana Pancakes

Now, let’s flip the script on breakfast with these effortless 3-Ingredient Banana Pancakes. No fuss, no fluff—just fluffy, golden perfection in minutes.

Ingredients

• 2 ripe bananas, mashed to a smooth puree
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup almond flour, finely sifted

Instructions

1. In a medium mixing bowl, combine the mashed bananas and lightly beaten eggs until fully incorporated.
2. Gently fold in the sifted almond flour with a spatula, ensuring no lumps remain for a silky batter.
3. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking for 2-3 minutes until bubbles form on the surface.
5. Flip each pancake with precision and cook for an additional 1-2 minutes until golden brown and set.
6. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Velvety with a hint of caramelized banana sweetness, these pancakes are a dream. Serve them stacked high with a drizzle of maple syrup or a sprinkle of toasted pecans for crunch.

Simple Honey Garlic Salmon

Make your weeknight dinners unforgettable with this Simple Honey Garlic Salmon. **Marinate** the salmon in a sweet and savory glaze, then sear to perfection for a dish that’s effortlessly elegant.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 3 tablespoons raw honey
• 2 tablespoons soy sauce, preferably low-sodium
• 1 tablespoon extra-virgin olive oil
• 4 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped scallions, for garnish

Instructions

1. In a medium bowl, whisk together honey, soy sauce, olive oil, garlic, ginger, and red pepper flakes until fully combined.
2. Place salmon fillets in the marinade, turning to coat evenly. Let marinate at room temperature for 15 minutes, flipping once halfway through.
3. Heat a large skillet over medium-high heat. Add butter, swirling to coat the pan as it melts.
4. Remove salmon from marinade, letting excess drip off. Reserve marinade. Place salmon skin-side down in the skillet. Cook undisturbed for 4 minutes, until skin is crispy.
5. Flip salmon and cook for another 3 minutes, or until the internal temperature reaches 145°F.
6. Transfer salmon to a plate. Pour reserved marinade into the skillet. Bring to a simmer over medium heat, stirring constantly, for 2 minutes until slightly thickened.
7. Remove from heat. Stir in lemon juice. Drizzle glaze over salmon. Garnish with scallions.

**Achieve** a restaurant-quality meal at home with this salmon’s crispy skin and tender, flaky interior. Serve over a bed of quinoa or with roasted asparagus for a complete, nutrient-packed meal.

Quick Cinnamon Sugar Donuts

Craving something sweet, fast, and utterly irresistible? These Quick Cinnamon Sugar Donuts are your golden ticket—fluffy, fragrant, and ready in under 30 minutes.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• 4 cups vegetable oil (for frying)

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, 1/2 cup granulated sugar, baking powder, and fine sea salt until well combined.
2. Add the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender donuts.
3. Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F over medium heat. Use a candy thermometer for accuracy.
4. While the oil heats, mix the remaining 1/2 cup granulated sugar and ground cinnamon in a shallow bowl for coating.
5. Once the oil reaches 375°F, carefully drop tablespoon-sized portions of the batter into the oil. Fry in batches to avoid overcrowding, about 2-3 minutes per side, until golden brown.
6. Remove the donuts with a slotted spoon and immediately roll them in the cinnamon sugar mixture until fully coated.
7. Transfer to a wire rack to cool slightly before serving. Tip: For extra flavor, add a pinch of nutmeg to the cinnamon sugar mixture.

Yield: These donuts boast a crispy exterior with a pillowy-soft interior, bursting with warm cinnamon sweetness. Serve them stacked high on a vintage plate for a cozy, Instagram-worthy moment.

Easy Caprese Salad

Overwhelm your taste buds with this no-fuss, vibrant Easy Caprese Salad. Fresh, fast, and foolproof—it’s summer on a plate.

Ingredients

• 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 2 large heirloom tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Arrange the mozzarella and tomato slices alternately on a large platter, overlapping slightly for visual appeal.
2. Scatter the torn basil leaves evenly over the arranged mozzarella and tomatoes.
3. Drizzle the extra-virgin olive oil and balsamic glaze over the salad in a zigzag pattern for even distribution.
4. Sprinkle the flaky sea salt and freshly ground black pepper over the top to season.
5. Let the salad sit at room temperature for 5 minutes before serving to allow the flavors to meld.

Velvety mozzarella meets juicy tomatoes in this classic combo, elevated by the aromatic punch of fresh basil. Serve it atop crusty artisan bread for a twist on bruschetta, or pair with a crisp white wine for an effortless alfresco appetizer.

2-Ingredient Pumpkin Muffins

Viral on every feed, these 2-Ingredient Pumpkin Muffins are your next obsession. **Whip up** a batch in minutes, **savor** the spice, **devour** the simplicity.

Ingredients

• 1 (15 oz) can pure pumpkin puree
• 1 box (15.25 oz) spice cake mix, sifted

Instructions

1. **Preheat** your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. In a large mixing bowl, **combine** the pure pumpkin puree and sifted spice cake mix until just incorporated. Avoid overmixing to ensure tender muffins.
3. **Divide** the batter evenly among the prepared muffin cups, filling each about 3/4 full for the perfect rise.
4. **Bake** for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should spring back when lightly touched.
5. **Cool** in the pan for 5 minutes, then transfer to a wire rack to cool completely. This step prevents steaming and ensures the perfect texture.

Soft, moist, and packed with warm spices, these muffins are a dream. **Serve** them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Simple Butter Garlic Noodles

Yield to your cravings with this no-fuss, flavor-packed dish. Simple Butter Garlic Noodles are your quick fix for a gourmet meal at home—ready in minutes, devoured in seconds.

Ingredients

• 8 oz dried spaghetti
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, finely minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• 1/2 cup Parmesan cheese, freshly grated
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz dried spaghetti, stirring occasionally to prevent sticking, and cook until al dente, about 8-10 minutes.
3. While pasta cooks, melt 4 tbsp clarified butter in a large skillet over medium-low heat.
4. Add 4 finely minced garlic cloves to the skillet, sautéing until fragrant and lightly golden, about 1-2 minutes—watch closely to avoid burning.
5. Drain pasta, reserving 1/4 cup of pasta water, then immediately add to the skillet with garlic butter.
6. Toss pasta with the butter mixture, adding reserved pasta water as needed to create a silky sauce.
7. Stir in 1/4 cup chopped fresh parsley, 1/2 tsp red pepper flakes, and 1/2 cup freshly grated Parmesan cheese until evenly distributed.
8. Season with salt to taste, tossing once more to combine.

Velvety strands coated in garlicky butter, these noodles boast a kick of heat and a sprinkle of cheese. Serve with a side of crusty bread to sop up every last bit of sauce, or top with a fried egg for an extra layer of richness.

Quick Chocolate Peanut Butter Balls

Let’s dive into making these no-bake delights that blend rich chocolate and creamy peanut butter into bite-sized perfection.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1/2 cup honey, raw and unfiltered
• 1/2 cup oat flour, finely ground
• 1/4 cup cocoa powder, Dutch-processed
• 1 tsp vanilla extract, pure
• 1/2 cup dark chocolate chips, 70% cacao
• 1 tbsp coconut oil, unrefined
• Sea salt flakes, for garnish

Instructions

1. In a medium mixing bowl, combine 1 cup creamy peanut butter, 1/2 cup honey, and 1 tsp vanilla extract. Stir until the mixture is smooth and homogenous.
2. Gradually add 1/2 cup oat flour and 1/4 cup cocoa powder to the wet ingredients. Mix until a thick, dough-like consistency forms.
3. Using a tablespoon measure, scoop the mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Freeze the balls for 15 minutes to firm up. This step ensures easier coating with chocolate.
5. In a microwave-safe bowl, melt 1/2 cup dark chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring between each, until smooth. Tip: Avoid overheating to prevent seizing.
6. Dip each peanut butter ball into the melted chocolate, using a fork to allow excess to drip off. Return to the parchment paper.
7. Sprinkle each ball with sea salt flakes immediately after dipping for a sweet-salty contrast. Tip: Work quickly before the chocolate sets.
8. Chill in the refrigerator for 30 minutes, or until the chocolate coating is firm.

Finished with a crisp chocolate shell and a soft, nutty center, these balls are a textural dream. Serve them atop a scoop of vanilla bean ice cream for an indulgent twist.

Easy Baked Parmesan Zucchini

Forget boring veggies—this dish turns zucchini into crispy, cheesy gold. Ready in 30 minutes, it’s the ultimate side or snack.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, sea salt, and black pepper.
3. Brush both sides of the zucchini rounds lightly with extra-virgin olive oil.
4. Dredge each zucchini round in the Parmesan mixture, pressing gently to adhere the coating.
5. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes, or until the coating is golden and crispy, flipping halfway through for even browning.
7. Remove from the oven and let cool for 2 minutes before serving to allow the coating to set.

Velvety inside with a crunchy, savory crust, these zucchini rounds are a game-changer. Serve them atop a salad for a protein-packed lunch or alongside marinara for dipping.

3-Ingredient Strawberry Ice Cream

Let’s ditch the dairy but keep the dreamy texture with this 3-Ingredient Strawberry Ice Cream. It’s creamy, dreamy, and stupidly simple.

Ingredients

• 2 cups frozen strawberries, hulled and halved
• 1 cup full-fat coconut milk, chilled
• 1/4 cup pure maple syrup, grade A

Instructions

1. In a high-speed blender, combine the frozen strawberries, chilled coconut milk, and pure maple syrup.
2. Blend on high for 45 seconds, using the tamper to push ingredients toward the blades for a smooth consistency.
3. Transfer the mixture to a loaf pan lined with parchment paper, smoothing the top with a spatula.
4. Freeze for 4 hours, covering the pan with plastic wrap after the first hour to prevent ice crystals.
5. Remove from the freezer and let sit at room temperature for 5 minutes before scooping.

Outrageously creamy with a vibrant strawberry punch, this ice cream is a summer game-changer. Serve it in a waffle cone for extra crunch or layer it with fresh berries for a parfait twist.

Simple Olive Oil Fried Eggs

Craving a breakfast that’s both luxurious and lightning-fast? These olive oil fried eggs are your golden ticket to morning glory.

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 pasture-raised eggs
• Sea salt, finely ground
• Freshly cracked black pepper

Instructions

1. Heat a 10-inch non-stick skillet over medium heat for 1 minute.
2. Add 2 tbsp extra-virgin olive oil to the skillet, swirling to coat the surface evenly.
3. Crack 2 pasture-raised eggs into the skillet, ensuring they’re spaced apart.
4. Cook for 2 minutes, or until the whites are set but the yolks remain runny. For firmer yolks, cook an additional 30 seconds.
5. Season with sea salt and freshly cracked black pepper immediately after removing from heat.

Opt for a slice of crusty bread to sop up the rich, golden oil. The eggs boast a delicate crisp edge with a luxuriously silky center, perfect for elevating a simple avocado toast or a hearty grain bowl.

Quick Avocado Chocolate Mousse

Avocados and chocolate collide in this silky, dreamy dessert that’s as easy as it is indulgent. Packed with healthy fats and rich cocoa, it’s a guilt-free treat that whips up in minutes.

Ingredients

• 2 ripe Hass avocados, peeled and pitted
• 1/2 cup high-quality unsweetened cocoa powder
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 1/2 cup full-fat coconut milk, chilled

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and sea salt. Process until smooth, about 2 minutes, scraping down the sides as needed.
2. Add the chilled coconut milk to the avocado mixture. Process for an additional 1 minute, or until the mousse is light and fluffy.
3. Transfer the mousse to a serving bowl or individual glasses. Chill in the refrigerator for at least 30 minutes to set.
4. Before serving, let the mousse sit at room temperature for 5 minutes to soften slightly for the perfect texture.

Rich and velvety, this mousse boasts a deep chocolate flavor with a hint of avocado creaminess. Serve it topped with fresh berries or a sprinkle of flaky sea salt for an extra touch of elegance.

Easy Garlic Butter Steak Bites

Viral on every foodie’s feed, these Easy Garlic Butter Steak Bites are your ticket to a quick, flavor-packed dinner. **Sear** them right, and you’ll have juicy, tender bites every time.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 3 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. **Pat dry** the steak cubes with paper towels to ensure a perfect sear.
2. **Season** the steak evenly with kosher salt and freshly ground black pepper.
3. **Heat** a large skillet over medium-high heat, then add extra virgin olive oil.
4. **Sear** the steak cubes in batches, 2 minutes per side for medium-rare, avoiding overcrowding the pan.
5. **Reduce** heat to medium, add clarified butter, minced garlic, and rosemary to the skillet.
6. **Toss** the steak bites in the garlic butter mixture for 1 minute until aromatic.
7. **Remove** from heat and let rest for 2 minutes before serving to allow juices to redistribute.

**Tip:** For an even sear, let the steak sit at room temperature for 15 minutes before cooking. **Tip:** Use a cast-iron skillet for superior heat retention. **Tip:** Garnish with flaky sea salt for an extra crunch.

Golden and glistening, these steak bites boast a crispy exterior with a melt-in-your-mouth center. **Serve** them over creamy mashed potatoes or alongside a crisp arugula salad for a complete meal.

3-Ingredient Homemade Nutella

Ready to revolutionize your breakfast game? This 3-Ingredient Homemade Nutella is your ticket to creamy, dreamy bliss—no fancy skills required.

Ingredients

• 1 cup raw hazelnuts, toasted and skins removed
• 1/2 cup high-quality dark chocolate (70% cacao), finely chopped
• 2 tbsp pure maple syrup, grade A

Instructions

1. Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet. Toast for 10 minutes, or until fragrant and skins begin to crack.
2. Transfer the toasted hazelnuts to a clean kitchen towel. Rub vigorously to remove as much skin as possible—don’t stress over perfection.
3. In a food processor, blend the hazelnuts on high for 5 minutes, scraping down the sides every minute, until a smooth butter forms.
4. Melt the dark chocolate in a double boiler over simmering water, stirring constantly until fully liquid and glossy.
5. Add the melted chocolate and maple syrup to the hazelnut butter in the food processor. Blend for another 2 minutes, until silky and homogenous.
6. Transfer the Nutella to a jar. Let it cool to room temperature before sealing—this prevents condensation.

Glossy, rich, and just sweet enough, this Nutella beats the jarred stuff hands down. Slather it on toast, swirl into yogurt, or eat straight from the spoon—no judgment here.

Simple Spinach and Cheese Omelette

Yes, you can master this Simple Spinach and Cheese Omelette in minutes. Whip up a fluffy, cheesy delight that’s packed with greens—perfect for a quick breakfast or a lazy brunch.

Ingredients

• 2 pasture-raised eggs, lightly beaten
• 1/4 cup fresh spinach, finely chopped
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1/8 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) and add clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer. Let cook undisturbed for 30 seconds.
3. Sprinkle sea salt and black pepper evenly over the eggs. Tip: Seasoning now ensures flavor in every bite.
4. Layer the finely chopped spinach and grated sharp cheddar cheese on one half of the omelette. Cook for another 30 seconds.
5. Using a spatula, gently fold the omelette in half over the filling. Press lightly to seal. Tip: A quick fold keeps the omelette fluffy.
6. Cook for an additional 1 minute, then flip carefully to brown the other side for 30 seconds. Tip: A golden exterior adds texture.
7. Transfer to a plate immediately to prevent overcooking.

Buttery, with a melt-in-your-mouth center and a slight crunch from the golden edges, this omelette is a morning game-changer. Serve it with a side of avocado or a drizzle of hot sauce for an extra kick.

Conclusion

Valuing your time and taste, our roundup of 21 easy, few-ingredient recipes is your go-to for stress-free weeknight dinners. We hope these dishes bring joy to your table and ease to your routine. Don’t forget to share your favorites in the comments and pin the recipes you love on Pinterest. Happy cooking!