Hey there, food lovers! We’ve all been there—some days, you’re just not in the mood for a marathon cooking session in the kitchen. You want something that’s quick, easy, and still tastes amazing, right? That’s where The Lazy Girl’s Guide to Delicious Dinners comes in. This cookbook, penned by the talented Sophia Kaur, is your new best friend. It’s packed with recipes that don’t require a lot of effort but deliver big on flavor. "My goal," Sophia says, "is to help you become the master of your kitchen without spending your entire day there. These dishes will look and taste like they took hours, but only you’ll know the secret: they were super simple!" Let’s dive into some of these mouthwatering recipes tonight!
Homemade Pizza Biscuit Puffs
(Serves 4)
Who doesn’t love pizza? These Pizza Biscuit Puffs are like a personal pizza wrapped up in a golden, flaky biscuit. They’re perfect for a quick and satisfying meal or even a fun appetizer. Here’s what you’ll need:
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1 (16 oz.) tube Grands!™ Flaky Layers Original Biscuits
14 oz. pizza sauce
16 oz. shredded mozzarella cheese
2 tbsp. oregano
Your favorite toppings, such as mushrooms, olives, pepperoni, pineapple, green peppers, onions, or ham.
Let’s get cooking:
1. Preheat your air fryer to 320°F or your oven to 350°F. Start by opening the tube of biscuits and gently separating each one into two halves. You can flatten them with a rolling pin or just use your fingers for a more rustic touch.
2. Now, it’s time to build your mini pizzas. Spread a layer of pizza sauce on one half of the biscuit, sprinkle with shredded mozzarella cheese and oregano, and add any toppings you desire. Place the other half of the biscuit on top and seal the edges with a fork to keep everything inside.
3. Pop the biscuit pockets into the air fryer for 8 minutes or bake them in the oven for 8 to 10 minutes until they’re golden brown. Let them cool for a minute before serving. Enjoy!
PER SERVING: 749 calories, 34 grams protein, 58 grams carbs, 3 grams fiber, 11 grams sugar, 43 grams fat.
Butter Chicken – A Creamy Indian Delight
(Serves 6)
Butter Chicken, or Murgh Makhani, is a classic Indian dish that’s creamy, rich, and absolutely irresistible. With this recipe, you can enjoy restaurant-quality Butter Chicken right at home, and it’s easier than you think!
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1 jalapeño
8 tbsp. butter
1 yellow onion, grated
4 to 5 cloves garlic
2 tsp. minced ginger
28 oz. tomato puree
2 tsp. salt
1⁄2 tsp. sugar
2 tbsp. cumin
1 tsp. chili powder
3 tbsp. curry powder
2 cups heavy cream
1 lb. shredded rotisserie chicken
1⁄2 cup chopped cilantro
Let’s break it down:
1. Start by prepping the jalapeño. If you enjoy a bit of spice, leave the seeds in; otherwise, remove them for a milder flavor. You can finely chop the jalapeño or slice it lengthwise so you can easily remove it later.
2. In a skillet over medium heat, melt the butter and sauté the grated onion until it’s golden brown. Add the garlic, ginger, and jalapeño, and cook for about 1 to 2 minutes until fragrant.
3. Stir in the tomato puree, salt, sugar, cumin, chili powder, and curry powder. Cook this mixture for 2 to 3 minutes, allowing the flavors to meld together.
4. Slowly stir in the heavy cream, ensuring it’s fully incorporated. Then, add the shredded rotisserie chicken and mix well to coat it in the sauce. Let it simmer for a few minutes to allow the chicken to absorb the flavors.
5. Garnish with chopped cilantro and serve over basmati rice or with warm naan bread for dipping.
PER SERVING: 519 calories, 10 grams protein, 22 grams carbs, 5 grams fiber, 9 grams sugar, 46 grams fat.
Baked Spinach and Ricotta Shells – A Cheesy Italian Delight
(Serves 6)
This Baked Spinach and Ricotta Shells recipe is a comforting, cheesy dish that’s perfect for any occasion. It’s rich, flavorful, and surprisingly simple to make.
15 oz. ricotta cheese
10 oz. chopped frozen spinach, thawed
1 egg
2 tbsp. salt
2 tbsp. pepper
1⁄4 tsp. nutmeg
12 oz. large shell pasta
2 (24 oz.) jars marinara sauce
2 cups shredded mozzarella cheese
2 tbsp. Italian seasoning
1 cup fresh basil
Here’s how to make it:
1. Preheat your oven to 350°F. In a mixing bowl, combine the ricotta cheese, thawed spinach, egg, salt, pepper, and nutmeg. Mix everything thoroughly to ensure the flavors are evenly distributed. Then, carefully fill each dry pasta shell with the mixture, making sure it’s packed in snugly. Use a small spatula or the back of a spoon to flatten the tops of the shells.
2. Arrange the filled shells in a single layer in a 3-quart oven-safe baking dish. Pour the marinara sauce over the shells, ensuring they’re completely covered. This will help them stay moist and flavorful as they bake.
3. Cover the baking dish with a lid or foil and bake for 1 hour. Afterward, uncover the dish and sprinkle shredded mozzarella cheese over the top. Add a dash of Italian seasoning for extra flavor. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is golden and bubbly. Once it’s done, let it cool slightly, then garnish with fresh basil before serving.
PER SERVING: 466 calories, 23 grams protein, 67 grams carbs, 8 grams fiber, 13 grams sugar, 13 grams fat.
