From the inception of lockdown in the country to now, most of the offices have initiated a work from home procedure to resume their regular duties. However, occupied with the same amount of office work and deadlines, while juggling alongside the cooking chores became challenging for many. So, it is extremely important to follow a routine during this period and prepare quick meals with proper nutrition.
This article provides an insight into the recipes that anyone can make in a jiffy during their work from home schedule. The recipes also offer the individual with nutrition and energy needed to work while maintaining the excellent taste of foods.
Baked Honey Mustard Chicken
Ingredients
● Six skinless, boneless, pigeon breasts cut in halves
● 1 tsp dried basil
● 1 tsp paprika
● 1/2 tsp dried parsley
● 1/2 cup honey
● 1/2 cup mustard sauce
● Salt and pepper to taste
Method
● Preheat kitchen appliance on 350 degrees F (175 degrees C)
● Sprinkle salt and pepper on chicken breast and keep it in a gently lubricated baking dish. In a small-sized bowl, mix honey, basil, mustard, paprika and parsley, combine all the ingredients well. Pour half this mixture over the chicken and brush it everywhere.
● Bake chicken breasts in a preheated kitchen appliance for a half-hour. Bring out from the kitchen appliance, flip the chicken items over and brush with the remaining honey and mustard mixture.
● Bake for more ten to fifteen minutes or till the chicken isn’t any longer pink and juices begin running clear.
● Once done, let it cool for ten minutes and serve.
Pan-Seared Fish Tacos
Ingredients
● 1 pound recent grouper
● Salt
● Freshly ground black pepper
● Two tablespoons canola oil
● Eight corn tortillas
● One avocado, diced
● One peach, diced
● 1/4 cup diced red onion
● 3/4 cup finely sliced red cabbage
● 1/4 cup minced recent cilantro
● Two limes, quartered
Method
● Pat fish dry with paper towels and season each side with salt and pepper.
● Heat oil in a very cooking pan over medium-high heat.
● When the oil is moving ridge, add fish flesh facet down.
● Cook three to five minutes per facet.
● Remove fish from the warmth, and divide into eight equal parts.
● Assemble tacos: prime every flannel cake with fish, avocado, peach, onion, cabbage, cilantro, and a generous squeeze of juice.
Vegetable and Goat Cheese Quesadilla
Ingredients
● One tablespoon olive oil
● 1/4 cup thinly sliced white onion
● 1/2 teaspoon cumin
● Salt
● Pepper
● One whole-wheat tortilla
● 1/2 cup shredded exhausting goat cheese
● 1/2 large tomato, sliced
● A handful of recent herbs love basil or sage
Method
● Heat oil in a passing large cooking utensil over medium heat.
● Add onions and sauté until transparent (about 5 minutes), season with cumin, salt, and pepper.
● Take away onions from the pan.
● Then put the pan over medium heat again, lay hot cake flat.
● Sprinkle cheese equally on it.
● Top up half of the cheese with boiled onions, tomato, and herbs.
● Once the cheese begins to melt, fold over the cheese-only side of hot cake.
● Cook for a further minute.
● Serve hot with a flavouring sauce.
That’s it! You are ready to relish finger-licking meal with your family, without compromising on your work schedule.
