20 Delicious Best Hello Fresh Recipes Easy to Make

Ever find yourself staring into the fridge, wondering what to whip up for dinner that’s both delicious and doesn’t require a culinary degree? You’re in luck! Our roundup of 20 Delicious Best Hello Fresh Recipes Easy to Make is here to save your weeknights with quick, flavorful meals that’ll have everyone asking for seconds. From cozy comfort foods to fresh, seasonal picks, these recipes are your ticket to stress-free cooking. Let’s dive in!

Garlic Butter Steak with Roasted Potatoes and Green Beans

Mmm, imagine this: a sizzling, buttery steak that’s so garlicky it might just keep vampires at bay, paired with crispy roasted potatoes and tender green beans. It’s the kind of meal that turns a regular weeknight into a ‘why don’t we do this more often?’ kind of celebration.

Ingredients

• 1.5 lbs ribeye steak (or your favorite cut, because let’s be real, steak is steak)
• 4 tbsp unsalted butter (because salted is a crime here)
• 3 cloves garlic, minced (or more, we don’t judge)
• 1 lb baby potatoes, halved (small but mighty)
• 1/2 lb green beans, trimmed (because nobody likes the ends)
• 2 tbsp olive oil (or any oil that won’t judge you)
• Salt and pepper (to make everything better)

Instructions

1. Preheat your oven to 400°F because we’re about to get those potatoes crispy.
2. Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, flipping halfway, until they’re golden and irresistible.
3. While the potatoes are doing their thing, heat a skillet over medium-high heat. Add 1 tbsp olive oil and sear the steak for 4 minutes per side for medium-rare, or until it’s as done as you like it. Tip: Let the steak rest for 5 minutes before slicing to keep all those juicy flavors locked in.
4. In the last 2 minutes of cooking, add butter and minced garlic to the skillet, spooning the garlic butter over the steak for maximum flavor infusion.
5. In the same skillet, toss the green beans with the remaining garlic butter and cook for 3-4 minutes until they’re just tender but still have a bit of crunch. Tip: A splash of water can help steam them to perfection.
6. Slice the steak against the grain for the most tender bites, and serve everything together on a platter. Tip: Drizzle any leftover garlic butter from the skillet over the steak for extra decadence.

Ready to dive in? The steak is juicy with a crispy edge, the potatoes are golden and fluffy inside, and the green beans are the perfect crisp-tender contrast. Serve it all on a big platter and watch it disappear faster than you can say ‘seconds, please.’

Creamy Sun-Dried Tomato Pasta with Spinach and Parmesan

Unbelievably, this dish is the culinary equivalent of a warm hug on a chilly evening—comforting, rich, and packed with flavors that dance on your palate. It’s the kind of meal that makes you forget about the mountain of dishes waiting in the sink.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (more if you’re a garlic fiend)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for extra flavor)
• 2 cups fresh spinach (baby spinach is tender and sweet)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1/4 tsp red pepper flakes (optional, for a spicy kick)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant—don’t let it burn!
3. Stir in the sun-dried tomatoes and cook for another 2 minutes to soften them slightly.
4. Add the spinach to the skillet and cook until just wilted, about 1-2 minutes. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to thicken slightly.
6. Stir in the grated Parmesan until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
7. Season with salt, pepper, and red pepper flakes if using. Tip: Taste as you go—Parmesan is salty, so you might not need much extra salt.
8. Add the drained pasta to the skillet and toss to coat evenly in the sauce. Cook for another minute to let the flavors meld.

Serve this creamy dream with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last bit of sauce. The pasta is luxuriously creamy, with the sun-dried tomatoes adding a sweet-tangy punch and the spinach bringing a fresh, earthy balance. Perfect for a date night in or when you’re pretending to be a fancy chef on a Tuesday night.

Spicy Honey Chicken with Garlic Roasted Broccoli and Rice

Get ready to spice up your dinner routine with a dish that’s as fun to make as it is to eat! This Spicy Honey Chicken with Garlic Roasted Broccoli and Rice is the perfect combo of sweet, spicy, and savory, guaranteed to make your taste buds dance.

Ingredients

• 1.5 lbs chicken thighs, boneless and skinless (for juicier meat)
• 1/4 cup honey (local if possible, for that extra sweetness)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp sriracha (or more if you dare)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• 1 head broccoli, cut into florets (about 4 cups)
• 2 tbsp olive oil (for roasting)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1 cup white rice (jasmine or basmati for fragrance)
• 2 cups water (for cooking rice)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting the broccoli.
2. In a small bowl, whisk together honey, soy sauce, sriracha, and minced garlic to create the spicy honey sauce. Set aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-6 minutes per side until golden brown.
4. Pour the spicy honey sauce over the chicken in the skillet. Reduce heat to low and simmer for 5 minutes, flipping the chicken once to coat evenly.
5. While the chicken simmers, toss broccoli florets with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 15-20 minutes until edges are crispy.
6. Meanwhile, rinse 1 cup of rice under cold water until the water runs clear. Combine rice and 2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
7. Serve the spicy honey chicken over the fluffy rice with a side of garlic roasted broccoli. Drizzle any remaining sauce from the skillet over the chicken for extra flavor.

Who knew a dish could pack such a punch of flavor and texture? The chicken is sticky and sweet with a kick, the broccoli is crispy and garlicky, and the rice is the perfect fluffy base to soak up all that delicious sauce. Try serving it with a sprinkle of sesame seeds or a squeeze of lime for an extra zing!

Herb-Crusted Salmon with Lemon Butter Sauce and Asparagus

Howdy, food lovers! If you’re looking to impress at your next dinner party or just treat yourself to something spectacularly savory, you’ve stumbled upon the perfect recipe. This dish is a symphony of flavors that’ll have your taste buds dancing the cha-cha.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra crispiness)
• 1 cup panko breadcrumbs (for that unbeatable crunch)
• 2 tbsp fresh parsley, finely chopped (because dried herbs are so last season)
• 1 tbsp fresh dill, finely chopped (dill-icious!)
• 1 tbsp fresh chives, finely chopped (for a mild oniony kick)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground, please)
• 2 tbsp olive oil (or any neutral oil, but olive is our fave)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 2 tbsp lemon juice (freshly squeezed, no cheating)
• 1 lb asparagus, trimmed (the skinny ones cook faster)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This is your first step to no-stick success.
2. In a bowl, mix panko, parsley, dill, chives, salt, and pepper. This herby mix is your salmon’s new best friend.
3. Brush each salmon fillet with olive oil, then press the herb mixture onto the top of each fillet. Pat it down like you mean it.
4. Place the salmon on the prepared baking sheet and bake for 12-15 minutes, until the crust is golden and the salmon flakes easily with a fork. Watch it like a hawk to avoid overbaking.
5. While the salmon bakes, melt butter in a small saucepan over medium heat. Stir in lemon juice and keep warm. This sauce is liquid gold.
6. In the last 5 minutes of baking, add the asparagus to the baking sheet. They’ll roast to perfection alongside the salmon.
7. Serve the salmon and asparagus drizzled with the lemon butter sauce. For an extra flair, garnish with lemon slices and a sprinkle of fresh herbs.

Absolutely divine! The salmon is flaky and moist under its crispy herb crust, while the lemon butter sauce adds a zesty richness that complements the earthy asparagus. Try serving it over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Beef and Mushroom Stroganoff with Egg Noodles

Zesty and oh-so-comforting, this Beef and Mushroom Stroganoff with Egg Noodles is like a warm hug on a plate, perfect for those days when you crave something hearty without the hassle. Imagine tender beef and earthy mushrooms swimming in a creamy, dreamy sauce that clings to every noodle—yes, it’s as good as it sounds!

Ingredients

• 1 lb beef sirloin, thinly sliced (freeze for 15 minutes for easier slicing)
• 8 oz egg noodles (wide or extra-wide for maximum sauce adherence)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp butter (because flavor)
• 8 oz mushrooms, sliced (cremini or button for that earthy vibe)
• 1 small onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp all-purpose flour (for that perfect sauce thickness)
• 1 cup beef broth (low sodium to control saltiness)
• 1 tbsp Worcestershire sauce (for a tangy depth)
• 1/2 cup sour cream (full fat for creaminess)
• Salt and pepper (adjust to taste, but don’t be shy)
• Fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil and cook egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside. Tip: Reserve a cup of pasta water to adjust sauce consistency later.
2. Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and foamy. Add beef slices in a single layer, working in batches if necessary, and sear until browned, about 2 minutes per side. Remove beef and set aside. Tip: Don’t overcrowd the pan to ensure a good sear.
3. In the same skillet, add mushrooms and onions. Cook, stirring occasionally, until mushrooms are golden and onions are translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the mushroom mixture and stir to coat. Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 3 minutes.
5. Reduce heat to low and stir in sour cream until fully incorporated. Return beef to the skillet and simmer gently for 2 minutes to heat through. Season with salt and pepper to taste. Tip: If the sauce is too thick, loosen it with a bit of the reserved pasta water.
6. Serve the stroganoff over the cooked egg noodles, garnished with fresh parsley. The result? A lusciously creamy sauce with tender beef and mushrooms, all tangled up in perfectly cooked noodles. For an extra touch, serve with a side of crusty bread to sop up every last bit of that delicious sauce.

Thai-Style Pork with Coconut Rice and Lime Wedges

Get ready to whisk your taste buds away to the bustling streets of Bangkok with this Thai-Style Pork with Coconut Rice and Lime Wedges. It’s like a vacation in a bowl, minus the jet lag and the questionable airplane food.

Ingredients

• 1 lb pork shoulder, thinly sliced (freeze for 30 minutes for easier slicing)
• 1 cup jasmine rice (rinsed until water runs clear)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp brown sugar (pack it like you mean it)
• 2 cloves garlic, minced (fresh is best, but we won’t tell if you use jarred)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 lime, cut into wedges (for that zesty finish)
• 1/4 cup cilantro, chopped (optional, for the haters)

Instructions

1. In a medium pot, combine jasmine rice, coconut milk, and 1 cup water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; let the steam do its magic.
2. While rice cooks, heat vegetable oil in a large skillet over medium-high heat. Add pork slices and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the pork instead of searing it.
3. Add minced garlic, soy sauce, and brown sugar to the skillet. Stir to coat the pork and cook for another 2 minutes until the sauce thickens slightly. Tip: If the sauce thickens too much, a splash of water will loosen it up.
4. Fluff the coconut rice with a fork and divide among bowls. Top with the saucy pork and garnish with lime wedges and cilantro. Tip: Squeeze lime juice over the top just before eating for an extra flavor boost.

Serve this dish and watch as the tender pork and creamy coconut rice become the star of your dinner table. The lime wedges aren’t just for show—they’re the zesty encore that ties everything together.

Mediterranean Chicken with Orzo and Feta Cheese

Buckle up, food lovers! We’re about to embark on a culinary journey to the Mediterranean with a dish that’s as vibrant as a summer sunset and as comforting as your favorite jeans. This Mediterranean Chicken with Orzo and Feta Cheese is a symphony of flavors that’ll have your taste buds dancing the sirtaki.

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts, if you prefer)
• 1 cup orzo pasta (uncooked, because we’re starting from scratch)
• 2 tbsp olive oil (or any oil that doesn’t have a strong flavor)
• 1/2 cup crumbled feta cheese (because more is always better)
• 1 tsp dried oregano (fresh is great, but dried works in a pinch)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground if you’re feeling fancy)
• 2 cups chicken broth (low sodium, so you’re the boss of the salt)
• 1 lemon, zested and juiced (for that zingy freshness)
• 1/4 cup chopped fresh parsley (because green is good)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This is where the magic starts.
2. Season chicken thighs with salt, pepper, and oregano. Brown them in the skillet for 4-5 minutes per side. They should look golden and irresistible.
3. Remove chicken and set aside. In the same skillet, toast the orzo for 2 minutes, stirring constantly. It should smell nutty and look slightly golden.
4. Pour in chicken broth and lemon juice, scraping up any browned bits. Those bits are flavor gold, so don’t leave them behind.
5. Return chicken to the skillet, cover, and simmer for 15 minutes. The orzo should be tender and the chicken cooked through.
6. Stir in lemon zest and half the parsley. Sprinkle feta cheese over the top and let it sit for 2 minutes to slightly melt.
7. Garnish with the remaining parsley and serve immediately. The feta should be creamy, the orzo perfectly al dente, and the chicken juicy.

Yum! This dish is a textural dream with creamy feta, tender chicken, and orzo that’s just the right amount of chewy. Serve it with a crisp white wine and pretend you’re dining al fresco in Santorini.

BBQ Pulled Pork Sandwiches with Coleslaw

Let’s face it, nothing screams ‘summer’ quite like sinking your teeth into a BBQ Pulled Pork Sandwich piled high with crunchy coleslaw. It’s the kind of meal that turns a regular day into a backyard BBQ without the hassle of inviting over your in-laws.

Ingredients

• 3 lbs pork shoulder (because bigger is always better)
• 1 cup BBQ sauce (go for smoky or sweet, your call)
• 1/2 cup apple cider vinegar (for that tangy kick)
• 1 tbsp brown sugar (because life’s too short for unsweetened moments)
• 1 tsp smoked paprika (or regular if you’re out, we won’t tell)
• 1/2 tsp garlic powder (the more, the merrier)
• Salt and pepper (to make everything right in the world)
• 4 brioche buns (because they’re buttery and we’re here for it)
• 2 cups coleslaw mix (store-bought is fine, we’re not judging)
• 1/4 cup mayonnaise (or any creamy dressing you fancy)

Instructions

1. Preheat your oven to 300°F because low and slow wins the race.
2. Rub the pork shoulder with apple cider vinegar, then season generously with brown sugar, smoked paprika, garlic powder, salt, and pepper. Think of it as giving the pork a spa day.
3. Place the pork in a roasting pan, cover tightly with foil, and let it bake for 4 hours. Yes, 4 hours. Patience is a virtue, especially in BBQ.
4. Remove the pork from the oven and shred it using two forks. It should fall apart like your resolve to diet.
5. Mix the shredded pork with BBQ sauce until it’s well coated. This is where the magic happens.
6. In a separate bowl, toss the coleslaw mix with mayonnaise. Keep it crunchy for that perfect texture contrast.
7. Toast the brioche buns lightly because no one likes a soggy bottom.
8. Pile the BBQ pulled pork onto the buns, top with a generous heap of coleslaw, and serve immediately. Watch as the coleslaw adds a refreshing crunch to the smoky, tender pork.

What you’ve got here is a sandwich that’s a riot of textures and flavors—smoky, sweet, tangy, and crunchy all in one bite. Serve it with a side of pickles or potato chips for that extra ‘I can’t believe I made this at home’ feeling.

Shrimp Scampi with Garlic Bread and Salad

Just when you thought your weeknight dinners couldn’t get any more luxurious, here comes Shrimp Scampi with Garlic Bread and Salad to prove you wrong. This dish is like a little black dress—simple, elegant, and always in style.

Ingredients

• 1 lb large shrimp, peeled and deveined (fresh or thawed if frozen)
• 3 tbsp unsalted butter (because salted is just showing off)
• 2 tbsp olive oil (or any oil that doesn’t have a strong personality)
• 4 cloves garlic, minced (more if you’re not planning any kisses)
• 1/2 cup dry white wine (something you’d drink, not cook with)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/4 tsp red pepper flakes (adjust if you’re not into spicy relationships)
• Salt (to taste, but let’s not go overboard)
• 1 loaf French bread (for the garlic bread, because carbs are life)
• 2 tbsp parsley, chopped (for that pop of color)
• 4 cups mixed greens (the salad’s not going to make itself)
• 1/4 cup grated Parmesan (optional, but highly recommended)

Instructions

1. Preheat your oven to 375°F because we’re making magic with that bread.
2. In a large skillet, melt 2 tbsp butter with olive oil over medium heat. Add garlic and red pepper flakes, sautéing until fragrant (about 30 seconds—don’t let the garlic burn!).
3. Add shrimp to the skillet, cooking until pink and opaque (about 2 minutes per side). Remove shrimp and set aside.
4. Pour white wine and lemon juice into the skillet, bringing to a simmer. Let it reduce by half (about 3 minutes). Tip: This is a great time to taste and adjust seasoning.
5. Return shrimp to the skillet, tossing to coat in the sauce. Sprinkle with parsley and remove from heat.
6. Slice French bread in half lengthwise. Spread remaining 1 tbsp butter on each half, then sprinkle with minced garlic and Parmesan. Bake for 10 minutes until golden and crispy.
7. Toss mixed greens with a drizzle of olive oil and a pinch of salt for the salad.

Get ready to dive into a plate where the shrimp are plump and juicy, the garlic bread is irresistibly crispy, and the salad adds just the right amount of crunch. Serve this with a glass of the remaining wine, because you’ve earned it.

Vegetable Stir-Fry with Tofu and Sesame Seeds

Ready to turn your kitchen into a stir-fry sensation station? This Vegetable Stir-Fry with Tofu and Sesame Seeds is your ticket to a quick, nutritious, and downright delicious meal that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 block firm tofu, pressed and cubed (for maximum crispiness)
• 2 tbsp sesame oil (or any neutral oil, but sesame adds magic)
• 1 cup broccoli florets (because we’re fancy like that)
• 1 bell pepper, sliced (any color, rainbow optional)
• 1 carrot, julienned (or just sliced thin, we’re not judging)
• 2 tbsp soy sauce (low sodium if you’re watching the salt)
• 1 tbsp honey (or maple syrup for a vegan twist)
• 1 tsp ginger, grated (fresh is best, but powdered in a pinch)
• 1 garlic clove, minced (more if you’re a vampire hunter)
• 1 tbsp sesame seeds (for that crunch and flair)

Instructions

1. Heat sesame oil in a large pan over medium-high heat until shimmering, about 1 minute. Tip: A hot pan is key for that perfect sear.
2. Add tofu cubes in a single layer. Cook for 3-4 minutes per side until golden brown. Resist the urge to stir too soon!
3. Toss in broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until veggies are crisp-tender. Tip: Keep the movement going for even cooking.
4. Whisk together soy sauce, honey, ginger, and garlic in a small bowl. Pour over the stir-fry, tossing to coat evenly. Cook for another 2 minutes.
5. Sprinkle sesame seeds over the top, give it one final toss, and remove from heat. Tip: Toasting the seeds beforehand adds extra oomph.

Who knew healthy could taste this good? The tofu’s crispy edges, the veggies’ vibrant crunch, and that sweet-savory sauce combo make this dish a weeknight hero. Serve it over rice, noodles, or straight from the pan—no judgment here.

Chicken Parmesan with Spaghetti and Marinara Sauce

Yikes, have we got a dish for you that’ll make your taste buds do a happy dance! Imagine crispy, golden chicken smothered in marinara and melted cheese, all cozying up to a bed of spaghetti. It’s like a hug in a bowl, and who doesn’t love a good hug?

Ingredients

• 2 boneless, skinless chicken breasts (pound to 1/2 inch thickness for even cooking)
• 1 cup all-purpose flour (for that perfect crispy coat)
• 2 large eggs (whisked with a splash of water for easier dipping)
• 1 cup breadcrumbs (Italian-seasoned for extra flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1 cup marinara sauce (homemade or jarred, no judgment here)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 lb spaghetti (cooked al dente, as per package instructions)
• 2 tbsp olive oil (or any neutral oil for frying)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the chicken’s grand finale.
2. Season the chicken breasts with salt and pepper on both sides. Tip: Let them sit for 5 minutes to absorb the flavors.
3. Dredge each chicken breast in flour, shaking off the excess. This is the secret to a crispy exterior.
4. Dip the floured chicken into the whisked eggs, then coat with the breadcrumb-Parmesan mixture. Press gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even browning.
6. Transfer the chicken to a baking dish. Top each piece with marinara sauce and mozzarella cheese.
7. Bake for 15-20 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
8. While the chicken bakes, cook the spaghetti according to package instructions. Drain and toss with a bit of olive oil to prevent sticking.
9. Serve the chicken Parmesan over the spaghetti. Tip: Garnish with fresh basil or extra Parmesan for a fancy touch.

Lusciously crispy on the outside, tender on the inside, and oozing with cheesy goodness, this dish is a crowd-pleaser. Try serving it with a side of garlic bread to sop up all that saucy goodness—because let’s be real, no one wants to leave any behind.

Beef Tacos with Avocado and Lime Crema

Get ready to taco ’bout a flavor explosion that’ll make your taste buds do the cha-cha! These beef tacos are not just a meal; they’re a fiesta on a plate, with creamy avocado and zesty lime crema stealing the show.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (adjust to taste)
• 1 tsp chili powder (because we like it spicy)
• 1/2 tsp salt (just enough to make flavors pop)
• 8 small corn tortillas (warmed up for extra pliability)
• 1 avocado, sliced (ripe but firm)
• 1/2 cup sour cream (for that creamy dreaminess)
• 1 lime, juiced (fresh is best)
• 1/4 cup cilantro, chopped (for a fresh kick)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Sprinkle cumin, chili powder, and salt over the beef. Stir to combine and cook for another 2 minutes to let the spices bloom.
4. While the beef cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. In a small bowl, mix sour cream and lime juice to create the lime crema. Stir until smooth.
6. Assemble the tacos: Spoon beef onto each tortilla, top with avocado slices, drizzle with lime crema, and sprinkle with cilantro.

Dig into these tacos and marvel at the creamy avocado against the spicy beef, all brought together by the tangy lime crema. Serve them up with an extra lime wedge on the side for those who dare to amp up the zest!

Moroccan-Spiced Chickpea Bowls with Yogurt Sauce

Unbelievably easy yet explosively flavorful, these Moroccan-Spiced Chickpea Bowls with Yogurt Sauce are your ticket to a weeknight dinner that’s anything but boring. Packed with spices that’ll make your taste buds dance and a creamy yogurt sauce to cool things down, it’s a bowl that’s as fun to eat as it is to say.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed (pat dry for extra crispiness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp ground cumin (the secret spice hero)
• 1 tsp smoked paprika (for that smoky whisper)
• 1/2 tsp ground turmeric (a golden touch)
• 1/4 tsp cayenne pepper (adjust to taste, spice wizards)
• Salt to taste (because seasoning is key)
• 1/2 cup plain yogurt (Greek or regular, your call)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 garlic clove, minced (tiny but mighty)
• 1 tbsp chopped fresh cilantro (or parsley if you’re rebelling)

Instructions

1. Preheat your oven to 400°F (because we’re baking, not sunbathing).
2. In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, turmeric, cayenne, and salt until they’re evenly coated (like a spice blanket).
3. Spread the chickpeas on a baking sheet in a single layer (no chickpea piles, please) and bake for 20-25 minutes, shaking the pan halfway, until crispy (listen for the crunch).
4. While the chickpeas bake, whisk together yogurt, lemon juice, minced garlic, and a pinch of salt in a small bowl (this sauce is cooler than you).
5. Once the chickpeas are done, let them cool for a minute (patience, young grasshopper).
6. Serve the crispy chickpeas over a bed of your favorite grains or greens, drizzle with the yogurt sauce, and sprinkle with chopped cilantro (the grand finale).

Magically, each bite offers a crunch from the chickpeas, a creamy coolness from the sauce, and a spice kick that’ll have you reaching for seconds. Try serving it in a pita for a handheld twist or atop a sweet potato for a hearty upgrade.

Pesto Chicken with Roasted Carrots and Quinoa

Today’s the day to shake up your dinner routine with a dish that’s as nutritious as it is delicious. Think juicy chicken, smothered in vibrant pesto, paired with sweet roasted carrots and fluffy quinoa—because why choose between tasty and healthy when you can have both?

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total, for even cooking)
• 1/4 cup pesto (homemade or store-bought, because we’re not judging)
• 1 cup quinoa (rinsed well to avoid bitterness)
• 2 cups water (for perfectly fluffy quinoa)
• 4 medium carrots (peeled and sliced into sticks, for maximum roasting joy)
• 2 tbsp olive oil (or any neutral oil, to coat those carrots)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground, if you’re fancy)

Instructions

1. Preheat your oven to 400°F (because roasting is where the magic happens).
2. Toss the carrot sticks with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the carrots for 20 minutes, flipping halfway through, until they’re tender and slightly caramelized.
4. While the carrots roast, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the chicken breasts with the remaining salt and pepper.
5. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (no guesswork here, use a meat thermometer).
6. Remove the chicken from the skillet, let it rest for 5 minutes (patience is key), then slather each breast with 2 tbsp pesto.
7. Meanwhile, combine the quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes (steam does wonders).
8. Fluff the quinoa with a fork and divide it between plates. Top with the pesto chicken and roasted carrots.

Ready to dive in? The pesto brings a herby punch to the tender chicken, while the carrots add a sweet, earthy crunch. Serve it all over a bed of quinoa for a meal that’s as Instagram-worthy as it is satisfying.

Korean Beef Bibimbap with Fried Egg and Gochujang

Unbelievably delicious and packed with flavors that dance on your palate, this Korean Beef Bibimbap with Fried Egg and Gochujang is a weeknight dinner hero that’s as fun to make as it is to eat. Let’s dive into a bowl of joy that’s customizable to your heat preference and veggie love!

Ingredients

• 1 lb ground beef (or swap for ground turkey for a lighter option)
• 2 cups cooked white rice (day-old rice works wonders for texture)
• 4 large eggs (because everything’s better with a runny yolk)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds magic)
• 2 tbsp gochujang (adjust to taste, this Korean chili paste packs heat)
• 1 tbsp soy sauce (low sodium if you’re watching salt intake)
• 1 tsp sugar (to balance the heat, honey works too)
• 2 cups mixed vegetables (spinach, carrots, and mushrooms are classics)
• 1 tbsp vegetable oil (for frying those perfect eggs)
• 1 tsp minced garlic (because garlic is life)
• Salt and pepper (to season, but gochujang brings most of the flavor)

Instructions

1. Heat sesame oil in a large pan over medium-high heat. Add the ground beef and cook until no longer pink, about 5-7 minutes. Tip: Break the beef into small pieces for even cooking.
2. Add minced garlic, soy sauce, sugar, and gochujang to the beef. Stir well to combine and cook for another 2 minutes. Tip: Taste and adjust gochujang if you like it spicier.
3. In a separate pan, heat vegetable oil over medium heat. Crack eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes. Tip: Cover the pan to help the whites set without flipping.
4. Divide cooked rice among bowls. Top with the beef mixture, fried egg, and mixed vegetables. Tip: Arrange veggies in sections for that Instagram-worthy look.

Kick back and enjoy the symphony of textures from the crispy-edged egg to the tender beef and crunchy veggies, all brought together by the spicy, sweet gochujang. Serve with extra gochujang on the side for those who dare to turn up the heat!

Lemon Garlic Shrimp with Couscous and Spinach

Unbelievably easy yet impressively fancy, this dish is your ticket to a weeknight dinner that feels like a weekend splurge. With zesty lemon, punchy garlic, and a side of fluffy couscous and vibrant spinach, it’s a flavor fiesta that’s as fun to make as it is to eat.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you’re a garlic fiend)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1 cup couscous (instant works great here)
• 1 1/4 cups chicken broth (water works in a pinch, but broth adds oomph)
• 2 cups fresh spinach, roughly chopped (baby spinach leaves are fine whole)
• Salt and pepper (adjust to taste, but don’t be shy)

Instructions

1. In a medium saucepan, bring chicken broth to a boil over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes until all liquid is absorbed. Fluff with a fork before serving.
2. While couscous rests, heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, reduce heat to medium. Add garlic, cooking for 30 seconds until fragrant but not browned. Tip: Burnt garlic is bitter, so keep an eye on it!
4. Add spinach to the skillet, stirring until just wilted, about 1 minute. Return shrimp to the skillet, tossing with garlic and spinach. Squeeze lemon juice over the top and sprinkle with zest, giving everything a good mix to combine.
5. Serve shrimp and spinach over the fluffy couscous. Tip: For an extra pop of color and freshness, garnish with additional lemon slices or a sprinkle of chopped parsley.

Bright, bold, and bursting with flavor, this dish is a delightful dance of textures—tender shrimp, fluffy couscous, and just-wilted spinach. Serve it up in a big, colorful bowl to really let those vibrant hues shine, or pack it for a picnic that’ll have everyone asking for the recipe.

Turkey Meatballs with Spaghetti Squash and Tomato Sauce

Dive into a dish that’s as fun to make as it is to eat, turning the classic spaghetti and meatballs on its head with a healthier twist that doesn’t skimp on flavor. Perfect for those nights when you’re craving comfort but not the carb coma.

Ingredients

• 1 lb ground turkey (for juicier meatballs, mix dark and white meat)
• 1 large spaghetti squash (about 3 lbs, halved and seeds removed)
• 2 cups tomato sauce (homemade or jarred, but no one’s judging)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 egg (the glue that holds it all together)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 cup grated Parmesan (plus more for serving)
• 1 tbsp Italian seasoning (or a mix of dried basil, oregano, and thyme)

Instructions

1. Preheat your oven to 400°F (200°C) because we’re baking these bad boys to perfection.
2. In a large bowl, mix the ground turkey, breadcrumbs, egg, garlic powder, salt, pepper, Parmesan, and Italian seasoning until just combined. Overmixing is the enemy of tender meatballs.
3. Roll the mixture into 1.5-inch balls (about the size of a golf ball) and place them on a baking sheet lined with parchment paper. This recipe makes about 20 meatballs.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they’re golden brown and reach an internal temperature of 165°F.
5. While the meatballs bake, place the spaghetti squash halves cut-side down on a microwave-safe plate with a little water. Microwave on high for 10-12 minutes, or until the flesh is tender and easily shreds into spaghetti-like strands with a fork.
6. Heat the tomato sauce in a saucepan over medium heat until simmering. Tip: Add a pinch of sugar if your sauce is too acidic.
7. Once the meatballs are done, let them rest for 5 minutes. This keeps them juicy when you add them to the sauce.
8. Serve the meatballs and sauce over the spaghetti squash strands, garnished with extra Parmesan. Tip: For a colorful twist, sprinkle with chopped fresh basil or parsley.

Zesty, tender turkey meatballs meet the slightly sweet, noodle-like strands of spaghetti squash, all smothered in a rich tomato sauce that’ll have you forgetting all about traditional pasta. Try serving it with a side of garlic bread for dipping—because some habits are too good to break.

Vegetable Lasagna with Ricotta and Mozzarella

Ready to dive into a dish that’s as comforting as your favorite blanket but packed with enough veggies to make your mom proud? This vegetable lasagna is a cheesy, saucy, veggie-packed masterpiece that’ll have you forgetting there’s no meat in sight.

Ingredients

• 9 lasagna noodles (no-boil for a quicker assembly)
• 2 cups ricotta cheese (whole milk for extra creaminess)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1 cup grated Parmesan cheese (the salty, nutty flavor booster)
• 2 cups marinara sauce (homemade or store-bought, no judgment here)
• 2 cups mixed vegetables (zucchini, spinach, and mushrooms recommended for their texture and flavor)
• 1 tbsp olive oil (or any neutral oil, for sautéing)
• 2 cloves garlic, minced (adjust to taste, but garlic is life)
• 1 tsp dried basil (fresh works too, but dried is more pantry-friendly)
• 1 tsp dried oregano (for that classic Italian flavor)
• Salt and pepper (to taste, because seasoning is key)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready to go when you are.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add the mixed vegetables to the skillet. Sauté for 5-7 minutes until they’re just tender. Season with salt, pepper, basil, and oregano. Tip: Don’t overcook the veggies; they’ll soften more in the oven.
4. In a bowl, mix the ricotta cheese with half of the Parmesan cheese. This adds a nice depth of flavor to the ricotta layer.
5. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking and adds moisture.
6. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and a third of the mozzarella cheese. Repeat the layers, ending with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan cheeses. Tip: Covering the top layer of noodles completely with sauce prevents them from drying out.
7. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is bubbly and golden. Tip: Let the lasagna sit for 10 minutes before slicing to allow the layers to set.

Lasagna lovers, rejoice! This veggie-packed version delivers layers of creamy ricotta, gooey mozzarella, and tender vegetables, all hugged by perfectly cooked noodles. Serve it with a crisp green salad and garlic bread for a meal that’s sure to impress.

Grilled Cheese and Tomato Soup

Goodness gracious, who knew comfort could be sandwiched between two slices of bread and dunked in a bowl of velvety red goodness? Today, we’re diving fork-first into the ultimate duo that’s been saving lunchtimes since, well, forever.

Ingredients

• 4 slices of sourdough bread (or any bread that toasts nicely)
• 2 cups of shredded cheddar cheese (sharp for a flavor punch)
• 4 tbsp unsalted butter (because salted is just showing off)
• 1 can (28 oz) of crushed tomatoes (san marzano for the win)
• 1 cup heavy cream (or half-and-half if you’re feeling light)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (no one likes a chunky soup)
• 2 cloves garlic, minced (more if you’re not kissing anyone later)
• 1 tsp sugar (to balance the acidity, adjust to taste)
• Salt and pepper (because duh)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
2. Add minced garlic and cook for another minute, until fragrant. Tip: Don’t let the garlic burn unless you’re into that.
3. Pour in the crushed tomatoes, sugar, salt, and pepper. Stir well and let it simmer for 15 minutes. Tip: Simmering unlocks the tomatoes’ sweetness.
4. Blend the soup until smooth using an immersion blender. Tip: For a chunkier texture, blend half and leave the rest as is.
5. Stir in heavy cream and let the soup warm through for another 5 minutes. Adjust seasoning if needed.
6. For the grilled cheese, butter one side of each bread slice. Place butter-side down on a skillet over medium heat.
7. Sprinkle shredded cheddar on two slices, then top with the remaining slices, butter-side up.
8. Cook until golden brown, about 3-4 minutes per side. Tip: Press down gently with a spatula for even browning.

Now, the moment of truth: that first dip. The soup’s creamy tang cuddles up to the crispy, cheesy sandwich in a way that’ll make you question all other food pairings. Serve with a side of pickles for a crunchy contrast, or go wild and add a sprinkle of chili flakes to the soup for a kick.

Peanut Butter and Jelly French Toast

Brace yourselves, breakfast lovers, because we’re about to take your morning routine from mundane to magnificent with a twist on a classic that’ll have you flipping out—literally. Imagine the nostalgic combo of peanut butter and jelly, but all grown up and cozying up between slices of golden, custardy French toast. Yes, it’s as dreamy as it sounds.

Ingredients

• 4 slices of thick-cut bread (brioche or challah works wonders)
• 1/2 cup creamy peanut butter (or crunchy if you’re feeling adventurous)
• 1/4 cup jelly or jam (grape is classic, but strawberry brings the drama)
• 2 large eggs
• 1/2 cup whole milk (or almond milk for a lighter version)
• 1 tsp vanilla extract (the secret weapon)
• 1 tbsp unsalted butter (for that golden crisp)
• Pinch of salt (to balance the sweetness)

Instructions

1. In a shallow bowl, whisk together eggs, milk, vanilla extract, and a pinch of salt until fully combined. This is your French toast custard base—keep it lump-free for the best texture.
2. Spread peanut butter on two slices of bread, then top with jelly. Place the remaining slices on top to make two sandwiches. Press down gently to seal the edges—no jelly escapes allowed!
3. Heat a large non-stick skillet over medium heat and melt the butter until it’s foamy but not browned. This is your cue to start cooking.
4. Dip each sandwich into the custard mixture, letting each side soak for about 10 seconds. You want them fully coated but not falling apart.
5. Transfer the sandwiches to the skillet and cook for 3-4 minutes per side, or until deeply golden and crispy. Flip with confidence—you’ve got this!
6. Remove from the skillet and let them rest for a minute. This brief pause lets the fillings set slightly, making them easier to slice.

This Peanut Butter and Jelly French Toast is a textural triumph—crispy on the outside, soft and gooey on the inside. Serve it with a dusting of powdered sugar or a drizzle of maple syrup for extra decadence, or go wild with a side of crispy bacon for the ultimate sweet-salty showdown.

Conclusion

Brimming with flavor and simplicity, our roundup of 20 Hello Fresh recipes is your ticket to delicious, stress-free meals. Whether you’re a seasoned chef or just starting out, these dishes promise to delight. Don’t forget to share which recipe stole your heart in the comments below and pin your favorites on Pinterest for easy access. Happy cooking!

Bella Bacinos