19 Easy 5 Ingredient Recipes for Busy Weeknights

Let’s face it, weeknights are hectic, and the last thing you want is to spend hours in the kitchen. That’s why we’ve rounded up 19 easy 5-ingredient recipes that are perfect for those busy evenings. From comforting classics to quick fixes, these dishes are all about simplicity without sacrificing flavor. So, take a deep breath and get ready to whip up something delicious with minimal fuss!

5 Ingredient Chicken Parmesan

Believe it or not, I stumbled upon this 5 Ingredient Chicken Parmesan recipe during one of those hectic weeknights when time was not on my side. It’s become a staple in my kitchen for its simplicity and the comforting flavors that remind me of my grandmother’s cooking.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup high-quality marinara sauce
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1 cup panko breadcrumbs, toasted to golden perfection
• 2 tablespoons extra-virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with a drizzle of extra-virgin olive oil.
2. Season the pounded chicken breasts evenly with sea salt and freshly ground black pepper on both sides.
3. Heat the remaining olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Carefully add the chicken breasts to the skillet, searing for 3-4 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure even browning.
5. Transfer the seared chicken breasts to the prepared baking dish, arranging them in a single layer.
6. Spoon the marinara sauce over each chicken breast, covering them evenly.
7. Sprinkle the toasted panko breadcrumbs over the sauced chicken, followed by a generous layer of grated Parmigiano-Reggiano cheese. Tip: For an extra crispy topping, lightly press the breadcrumbs and cheese into the sauce.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a more pronounced browning, broil for the last 2 minutes, watching closely to prevent burning.
9. Remove from the oven and let rest for 5 minutes before serving.

Perfectly crispy on the outside and tender on the inside, this Chicken Parmesan pairs wonderfully with a side of al dente spaghetti or a crisp arugula salad for a lighter touch. The richness of the Parmigiano-Reggiano elevates the dish, making it feel anything but simple.

5 Ingredient Beef Tacos

Kicking off taco night has never been easier or more delicious than with these 5 Ingredient Beef Tacos. I remember the first time I whipped these up on a busy weeknight; the simplicity and flavor blew me away, and they’ve been a staple in my home ever since.

Ingredients

• 1 lb grass-fed ground beef
• 1 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 8 organic corn tortillas

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add grass-fed ground beef to the skillet, breaking it apart with a wooden spoon for even cooking.
3. Sprinkle smoked paprika and sea salt over the beef, stirring to incorporate the spices thoroughly.
4. Cook the beef mixture for 5-7 minutes, or until no pink remains and the meat is nicely browned.
5. While the beef cooks, warm the organic corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
6. Divide the beef evenly among the tortillas, serving immediately for the best texture and flavor.

Savory and smoky with just the right amount of spice, these tacos are a testament to the magic of minimal ingredients. Try topping them with a squeeze of lime and a sprinkle of fresh cilantro for an extra burst of flavor.

5 Ingredient Garlic Butter Shrimp

After a long day, there’s nothing I crave more than a quick, flavorful dish that feels indulgent yet is simple enough to whip up without a fuss. That’s where this 5 Ingredient Garlic Butter Shrimp comes in—a dish that’s become a weeknight hero in my kitchen, especially when I’m short on time but still want something special.

Ingredients

• 1 pound large wild-caught shrimp, peeled and deveined
• 4 tablespoons unsalted European-style butter
• 4 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. In a large skillet over medium-high heat, melt the butter until it begins to foam slightly, about 1 minute.
3. Add the minced garlic to the skillet, sautéing until fragrant and just starting to turn golden, about 30 seconds—watch closely to prevent burning.
4. Increase the heat to high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Drizzle the lemon juice over the shrimp and sprinkle with sea salt, tossing to coat evenly.
6. Remove from heat immediately to prevent overcooking—the residual heat will finish the shrimp perfectly.

Succulent and bursting with rich, garlicky butter flavor, these shrimp are a dream when served over a bed of creamy polenta or alongside a crisp, green salad. The lemon adds just the right amount of brightness, making each bite irresistibly fresh.

5 Ingredient Slow Cooker Pulled Pork

Many weeknights, I find myself craving something hearty yet effortless, and that’s where this 5 Ingredient Slow Cooker Pulled Pork comes into play. It’s my go-to for a stress-free dinner that feels like a hug in a bowl, especially after a long day of testing recipes or chasing after my toddler.

Ingredients

• 3 lbs boneless pork shoulder, trimmed of excess fat
• 1 cup homemade chicken stock (or high-quality store-bought)
• 1/4 cup raw, unfiltered apple cider vinegar
• 2 tbsp smoked paprika
• 1 tbsp fine sea salt

Instructions

1. Place the trimmed pork shoulder into the slow cooker, ensuring it fits comfortably without overcrowding.
2. In a medium bowl, whisk together the chicken stock, apple cider vinegar, smoked paprika, and sea salt until fully combined.
3. Pour the mixture over the pork shoulder, making sure the meat is evenly coated. Tip: For deeper flavor, let the pork marinate in the mixture overnight in the refrigerator before cooking.
4. Cover and cook on low for 8 hours, or until the pork is tender enough to shred easily with a fork. Tip: Resist the urge to peek, as lifting the lid can significantly reduce the cooker’s temperature.
5. Using two forks, shred the pork directly in the slow cooker, mixing it with the juices to keep it moist. Tip: For a crispier texture, transfer the shredded pork to a baking sheet and broil for 3-5 minutes before serving.

Zesty and succulent, this pulled pork is a versatile star that shines whether piled high on buns with a tangy slaw or served over a bed of creamy polenta. The smoky paprika adds a depth of flavor that’s beautifully balanced by the acidity of the apple cider vinegar, making each bite irresistibly delicious.

5 Ingredient Creamy Tomato Pasta

Believe it or not, the creamiest, most comforting pasta dish I’ve ever whipped up requires just five simple ingredients. It’s my go-to on those nights when I’m craving something indulgent but don’t want to spend hours in the kitchen.

Ingredients

• 12 oz dried penne pasta
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
4. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching. Tip: Keep the heat medium-low to avoid curdling the cream.
5. Reduce the heat to low and gradually whisk in the Parmigiano-Reggiano cheese until the sauce is smooth and creamy. Tip: For an extra silky texture, you can use a microplane to grate the cheese.
6. Drain the pasta, reserving 1/2 cup of the pasta water, and add the pasta to the skillet with the sauce.
7. Toss the pasta with the sauce, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.

Zesty and rich, this creamy tomato pasta is a testament to the magic of simplicity. The sauce clings beautifully to the pasta, offering a velvety texture with every forkful. Serve it with a sprinkle of fresh basil or a drizzle of chili oil for an extra kick.

5 Ingredient Baked Salmon with Honey Mustard

Deliciously simple yet impressively flavorful, this 5 Ingredient Baked Salmon with Honey Mustard is my go-to recipe when I need a quick, healthy meal that doesn’t skimp on taste. I remember the first time I whipped this up; it was a hectic weeknight, and the honey mustard glaze turned what could have been a mundane dinner into something truly special.

Ingredients

• 1.5 lbs wild-caught salmon fillet, skin-on
• 1/4 cup raw honey
• 2 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet skin-side down on the prepared baking sheet. Pat the top dry with a paper towel to ensure the glaze adheres properly.
3. In a small bowl, whisk together the raw honey and Dijon mustard until smooth. Tip: Warming the honey slightly can make mixing easier.
4. Brush the honey mustard mixture evenly over the top of the salmon fillet, covering it completely.
5. Drizzle the extra virgin olive oil over the salmon, then sprinkle evenly with sea salt.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and slightly caramelized. Tip: For a more pronounced glaze, broil for the last 2 minutes of cooking.
7. Remove from the oven and let rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist, flavorful salmon.

Rich in flavor with a perfect balance of sweet and tangy, this salmon boasts a tender, flaky texture that pairs beautifully with a crisp green salad or roasted vegetables. For an extra touch of elegance, garnish with fresh dill or a sprinkle of cracked black pepper before serving.

5 Ingredient Cheesy Broccoli Rice Casserole

Perfect for those busy weeknights when you’re craving something comforting yet easy to whip up, this 5 Ingredient Cheesy Broccoli Rice Casserole has become a staple in my kitchen. I remember the first time I made it; the aroma of melted cheese and tender broccoli filled the air, and I knew it was love at first bite.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups fresh broccoli florets, blanched
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 1 tbsp clarified butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large pot, bring 4 cups of water to a boil, add the rinsed rice, and cook according to package instructions until al dente, about 18 minutes. Tip: Rinsing the rice removes excess starch, preventing it from becoming gummy.
3. While the rice cooks, blanch the broccoli florets in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. This preserves their vibrant green color and crisp texture.
4. Drain the rice and return it to the pot. Stir in the heavy cream and half of the grated cheddar cheese until the rice is evenly coated.
5. Fold in the blanched broccoli florets gently to avoid breaking them apart.
6. Transfer the mixture to the prepared baking dish and sprinkle the remaining cheddar cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
8. Let the casserole stand for 5 minutes before serving to allow the flavors to meld together beautifully.

Golden and inviting, this casserole boasts a creamy interior with just the right amount of crunch from the broccoli. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

5 Ingredient Peanut Butter Cookies

Sometimes, the simplest recipes bring the most joy, especially when they involve peanut butter. I remember whipping up these cookies during a lazy Sunday afternoon, and the aroma alone was enough to gather the whole family in the kitchen. These 5 Ingredient Peanut Butter Cookies are not just easy to make; they’re a testament to how minimalism can lead to perfection in baking.

Ingredients

• 1 cup creamy, unsweetened peanut butter
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the peanut butter, sugar, lightly beaten egg, vanilla extract, and baking soda. Mix until the ingredients are fully incorporated and the dough is smooth.
3. Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern. This not only looks classic but also helps the cookies bake evenly.
5. Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. The cookies will look soft but will firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Delightfully crisp on the edges with a chewy center, these cookies are a peanut butter lover’s dream. Serve them with a glass of cold milk or crumble them over vanilla ice cream for an indulgent treat.

5 Ingredient Avocado Chicken Salad

Perfect for those lazy Sunday afternoons when you’re craving something both nutritious and effortless, this 5 Ingredient Avocado Chicken Salad has become my go-to. It’s a dish that reminds me of summer picnics and the simplicity of cooking with just a handful of ingredients, yet delivering flavors that are anything but simple.

Ingredients

• 2 cups cooked, shredded chicken breast (preferably free-range)
• 1 large ripe Hass avocado, pitted and diced
• 1/4 cup Greek yogurt (full-fat, for creaminess)
• 1 tbsp fresh lime juice (about half a lime)
• 1/2 tsp sea salt (finely ground)

Instructions

1. In a large mixing bowl, combine the shredded chicken breast and diced avocado gently to avoid mashing the avocado too much.
2. Add the Greek yogurt, fresh lime juice, and sea salt to the bowl. Tip: The lime juice not only adds flavor but also helps keep the avocado from browning.
3. Fold all ingredients together until just combined. Tip: For a chunkier salad, fold less; for a creamier texture, fold more vigorously.
4. Let the salad sit in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for enhancing the overall taste.

The creamy texture of the avocado paired with the tangy Greek yogurt and lime creates a refreshing yet hearty salad. Serve it on a bed of mixed greens for a light lunch or scoop it onto whole-grain toast for a satisfying breakfast.

5 Ingredient One Pot Chili

Perfect for those chilly evenings when you’re craving something hearty but don’t want to spend hours in the kitchen, this 5 Ingredient One Pot Chili is a game-changer. I remember the first time I whipped this up on a whim, and now it’s a staple in my weeknight dinner rotation.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 1 tbsp chili powder
• 1 cup beef stock, low-sodium

Instructions

1. Heat a large pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
2. Drain excess fat from the pot, leaving about 1 tbsp to enhance flavor.
3. Stir in the chili powder, coating the beef evenly, and cook for 1 minute to toast the spices.
4. Add the diced tomatoes with their juices, kidney beans, and beef stock to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally, until the chili thickens slightly.
6. Tip: For a deeper flavor, let the chili sit for 5 minutes off the heat before serving.
7. Tip: If the chili is too thick, add a splash of beef stock to reach your desired consistency.
8. Tip: Garnish with shredded cheese or a dollop of sour cream for added richness.

Kick back and enjoy the robust flavors and comforting texture of this chili. It’s perfect served over a baked potato or with a side of crusty bread for dipping.

5 Ingredient Spinach and Feta Stuffed Chicken

Back when I first stumbled upon this recipe, I was looking for something quick yet impressive to serve at a dinner party. This 5 Ingredient Spinach and Feta Stuffed Chicken became my go-to, blending simplicity with elegance in every bite.

Ingredients

• 4 boneless, skinless chicken breasts, about 6 oz each
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp clarified butter
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being cautious not to cut all the way through.
3. In a medium bowl, combine the finely chopped spinach and crumbled feta cheese.
4. Evenly divide the spinach and feta mixture among the chicken breasts, stuffing each pocket securely.
5. Season the outside of each chicken breast with kosher salt and freshly ground black pepper.
6. Heat the remaining clarified butter in a large skillet over medium-high heat until shimmering.
7. Sear the chicken breasts for 2-3 minutes per side, or until golden brown, to lock in the juices.
8. Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Out of the oven, the chicken emerges juicy and flavorful, with the feta melting into the spinach for a creamy contrast. Serve it atop a bed of wild rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

5 Ingredient Chocolate Mug Cake

How many times have you craved something sweet and chocolatey, only to realize you’re too tired or it’s too late to bake a whole cake? That’s where this 5 Ingredient Chocolate Mug Cake comes in—a lifesaver for those midnight cravings or lazy Sunday afternoons. I remember the first time I tried making it; the microwave beeped, and there it was, a fluffy, chocolatey dream ready in under 5 minutes.

Ingredients

• 1/4 cup all-purpose flour, sifted
• 2 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder, Dutch-processed
• 1/4 teaspoon baking powder
• 3 tablespoons whole milk
• 1 tablespoon unsalted butter, melted

Instructions

1. In a 12-ounce microwave-safe mug, whisk together the sifted all-purpose flour, granulated sugar, Dutch-processed cocoa powder, and baking powder until no lumps remain.
2. Add the whole milk and melted unsalted butter to the dry ingredients. Stir until just combined, ensuring not to overmix to keep the cake light and fluffy.
3. Microwave on high for 90 seconds. Tip: Microwave strengths vary, so start checking at 60 seconds to avoid overcooking.
4. Let the mug cake stand for 1 minute before serving. Tip: This resting period allows the cake to set properly, making it easier to eat.
5. For an extra touch, top with a scoop of vanilla ice cream or a drizzle of chocolate syrup. Tip: The contrast between the warm cake and cold ice cream is divine.

This mug cake is incredibly moist with a rich chocolate flavor that’s not overly sweet. The texture is surprisingly light for a microwave dessert, making it perfect for those moments when you need a quick chocolate fix. Try serving it with a sprinkle of sea salt on top to enhance the chocolate flavor even more.

5 Ingredient Lemon Garlic Roasted Chicken

Many evenings, I find myself craving something simple yet utterly satisfying, and that’s when this 5 Ingredient Lemon Garlic Roasted Chicken comes to mind. It’s a dish that reminds me of family dinners where the aroma alone could gather everyone around the table.

Ingredients

• 1 whole pasture-raised chicken (about 4 lbs), patted dry
• 3 tbsp clarified butter, melted
• 4 cloves garlic, minced
• 1 large lemon, zested and juiced
• 1 tsp kosher salt

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the middle.
2. In a small bowl, combine the melted clarified butter, minced garlic, lemon zest, lemon juice, and kosher salt.
3. Place the chicken on a rack in a roasting pan. Carefully loosen the skin over the breast and thighs with your fingers.
4. Brush half of the butter mixture under the skin, spreading it evenly. Brush the remaining mixture over the outside of the chicken.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
6. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.

Nothing beats the crispy skin and juicy meat of this lemon garlic roasted chicken. Serve it alongside roasted vegetables or over a bed of wild rice for a meal that’s as beautiful as it is delicious.

5 Ingredient Caprese Stuffed Avocados

Every time I stumble upon ripe avocados at the market, I can’t help but think of the endless possibilities they bring to the table. Today, I’m sharing a twist on the classic Caprese salad that’s as effortless as it is impressive—stuffed right into the creamy heart of an avocado. It’s a dish that speaks to my love for simple, fresh ingredients that do all the talking.

Ingredients

• 2 large, ripe avocados, halved and pitted
• 1 cup fresh mozzarella pearls, drained
• 1 cup cherry tomatoes, quartered
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F to lightly toast the mozzarella pearls for enhanced flavor, about 5 minutes.
2. While the oven heats, carefully scoop out a small portion of the avocado flesh to create a larger cavity, reserving the scooped flesh for another use.
3. In a mixing bowl, gently combine the toasted mozzarella pearls, quartered cherry tomatoes, and chiffonade basil leaves.
4. Drizzle the mixture with extra virgin olive oil, then season with sea salt and freshly ground black pepper, tossing lightly to coat.
5. Divide the filling evenly among the avocado halves, pressing gently to fill the cavities without breaking the avocado.
6. Serve immediately, or for a firmer texture, refrigerate for up to 30 minutes before serving.

Mouthwatering doesn’t even begin to describe these Caprese stuffed avocados. The creamy avocado pairs perfectly with the juicy tomatoes and melted mozzarella, while the fresh basil adds a pop of color and flavor. Try serving them on a bed of arugula for an extra peppery bite that complements the dish beautifully.

5 Ingredient BBQ Chicken Quesadillas

Very few things bring me as much joy as a quick, delicious meal that doesn’t skimp on flavor. That’s why these 5 Ingredient BBQ Chicken Quesadillas are a staple in my kitchen—especially on busy weeknights when time is of the essence but I still crave something hearty and satisfying.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup high-quality BBQ sauce
• 1 1/2 cups shredded sharp cheddar cheese
• 4 large flour tortillas (10-inch diameter)
• 2 tbsp clarified butter

Instructions

1. In a medium mixing bowl, combine the shredded chicken and BBQ sauce until the chicken is evenly coated.
2. Heat a large skillet over medium heat (350°F) and brush with 1/2 tbsp of clarified butter.
3. Place one flour tortilla in the skillet and sprinkle 1/4 cup of shredded cheddar cheese evenly over the surface.
4. Spread half of the BBQ chicken mixture over the cheese, then top with another 1/4 cup of cheese.
5. Place a second tortilla on top and press down gently with a spatula to seal the quesadilla.
6. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side.
7. Remove the quesadilla from the skillet and repeat the process with the remaining ingredients.
8. Let the quesadillas rest for 1 minute before slicing into wedges to allow the cheese to set slightly.

Yieldingly crispy on the outside with a gooey, smoky-sweet center, these quesadillas are a crowd-pleaser. Serve them with a side of cool sour cream or a tangy coleslaw to cut through the richness.

5 Ingredient Cinnamon Sugar Donuts

Oh, the joy of biting into a warm, cinnamon-sugar-coated donut with your morning coffee is unmatched. I remember the first time I tried making these at home; the kitchen smelled like a cozy bakery, and the donuts disappeared within minutes. That’s the magic of this 5-ingredient recipe—it’s simple, quick, and utterly delicious.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 cup whole milk, at room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1/2 cup granulated sugar mixed with 1 tbsp ground cinnamon for coating

Instructions

1. Preheat your deep fryer to 375°F or heat 2 inches of oil in a heavy-bottomed pot to the same temperature, using a candy thermometer for accuracy.
2. In a large mixing bowl, whisk together the sifted flour, 1/2 cup granulated sugar, and baking powder until well combined.
3. Add the whole milk, lightly beaten egg, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender donuts.
4. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 1-2 minutes per side or until golden brown and puffed.
5. Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil, then immediately roll them in the cinnamon-sugar mixture while still warm.

Fresh out of the fryer, these donuts are irresistibly fluffy inside with a crisp, sugary exterior. For an extra indulgent twist, serve them with a side of homemade vanilla bean ice cream for dipping.

5 Ingredient Garlic Butter Steak Bites

Last weekend, I found myself staring into the fridge, pondering what to whip up for dinner that was both effortless and indulgent. That’s when these 5 Ingredient Garlic Butter Steak Bites came to mind—a dish so simple yet so flavorful, it’s become a staple in my kitchen for those busy nights.

Ingredients

• 1.5 lbs sirloin steak, cut into 1-inch cubes
• 4 tbsp unsalted butter, clarified
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt

Instructions

1. Pat the sirloin steak cubes dry with paper towels to ensure a perfect sear.
2. Heat a large skillet over medium-high heat until it’s smoking slightly, about 2 minutes.
3. Add the clarified butter to the skillet, swirling to coat the bottom evenly.
4. Place the steak cubes in the skillet in a single layer, ensuring they’re not touching for optimal browning.
5. Sear the steak bites for 2 minutes on one side without moving them to develop a golden crust.
6. Flip each steak bite and sear for an additional 1.5 minutes for medium-rare doneness.
7. Reduce the heat to medium and add the minced garlic and rosemary, stirring constantly for 30 seconds to infuse the butter without burning the garlic.
8. Sprinkle the kosher salt over the steak bites, tossing to coat evenly.
9. Remove the skillet from the heat and let the steak bites rest for 2 minutes to allow the juices to redistribute.

Every bite of these steak bites is a buttery, garlicky delight with a hint of rosemary that elevates the dish. Serve them over a bed of creamy mashed potatoes or alongside a crisp arugula salad for a meal that feels gourmet with minimal effort.

5 Ingredient Pumpkin Pancakes

Remember those chilly autumn mornings when all you crave is something warm, comforting, and effortlessly delicious? That’s exactly where these 5 Ingredient Pumpkin Pancakes come into play, a recipe so simple yet so satisfying, it’s become my go-to for lazy weekend breakfasts.

Ingredients

• 1 cup pure pumpkin puree
• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter, plus extra for greasing
• 2 tbsp pure maple syrup

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and pure pumpkin puree until just incorporated.
2. Add the lightly beaten pasture-raised eggs and pure maple syrup to the bowl, stirring gently to avoid overmixing the batter.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Unbelievably fluffy with a hint of sweetness, these pancakes are a celebration of fall flavors. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

5 Ingredient Honey Garlic Glazed Pork Chops

Last week, I found myself staring at a package of thick-cut pork chops in my fridge, pondering how to transform them into something spectacular with minimal effort. That’s when I remembered this incredibly simple yet flavorful honey garlic glaze that never fails to impress.

Ingredients

• 4 bone-in, pasture-raised pork chops (about 1 inch thick)
• 1/4 cup raw, unfiltered honey
• 3 cloves garlic, finely minced
• 2 tbsp organic, cold-pressed extra virgin olive oil
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your cast-iron skillet over medium-high heat for 2 minutes until it’s hot enough that a drop of water sizzles upon contact.
2. Season both sides of the pork chops with sea salt and freshly ground black pepper, ensuring an even coating for maximum flavor.
3. Add the olive oil to the skillet, swirling to coat the bottom evenly, then carefully place the pork chops in the skillet. Sear for 4 minutes on the first side until a golden-brown crust forms.
4. Flip the pork chops and reduce the heat to medium. Sear for another 3 minutes to ensure they’re cooked through but still juicy.
5. In a small bowl, whisk together the honey, minced garlic, and apple cider vinegar until well combined. Tip: The acidity of the vinegar balances the sweetness of the honey, creating a more complex flavor profile.
6. Pour the honey garlic mixture over the pork chops in the skillet, using a spoon to coat them evenly. Cook for an additional 1 minute, allowing the glaze to thicken slightly and adhere to the pork chops.
7. Remove the skillet from the heat and let the pork chops rest for 3 minutes. This allows the juices to redistribute, ensuring every bite is succulent.

Finally, these honey garlic glazed pork chops emerge with a sticky-sweet exterior that gives way to tender, flavorful meat. Serve them atop a bed of creamy mashed cauliflower for a low-carb twist that complements the rich glaze perfectly.

Conclusion

Life gets easier with these 19 easy 5-ingredient recipes, perfect for those hectic weeknights! Whether you’re a seasoned chef or just starting out, these dishes promise simplicity without sacrificing flavor. We’d love to hear which recipes become your go-to meals—drop a comment below! And if you found this roundup helpful, don’t forget to share the love (and the article) on Pinterest. Happy cooking!

Bella Bacinos