Care to share a quick, easy, and delicious time-saving recipe?

Buy TV dinner. Remove from package. Microwave 5 minutes. Eat.

It’s Aldi. Just Aldi. No possession.
Are you talking about a banana recipe? If not, there’s a quick and easy cookie recipe I found on Facebook that I’ve been making. I can’t believe I found something useful on Facebook. It’s peanut butter cookies. Here’s the recipe:
Mix togeher 1 cup of sugar, 1 cup of peanut butter, and 1 egg. Bake at 375 degrees for 10–15 minutes.
I made my second batch just today. I’m definitely making them wrong, as they come out much different than how they did on the Facebook post, but they still taste really good. If you make them the same way I do, I recommend letting them sit for a few minutes after baking to allow them to finish cooking.

Instead of using lasagna noodles and having to cook them first, simply omit them and replace them with cauliflower florets that have been parboiled for about 3 minutes.

Then compose a “lasagna” with the usual suspects. Pour some jarred sauce into the bottom of a casserole pan, add some of the parboiled cauliflower, add some sauteed mushrooms, or cooked ground beef, or cooked Italian sausage (real or fake) some shredded mozzarella cheese, then layer with more of each. Finish with a sprinkle of Parmesan cheese, then bake at 425 degrees for about 10 minutes.

If you’re in a bigger hurry, don’t even bother with the layering, just mix all of that stuff together in a bowl, then pour it into the casserole pan and bake.

The best scrambled eggs you will ever have

Lately I have been keeping a few pounded-thin chicken breasts in the fridge marinated in garlic, olive oil, and fresh herbs. When I’m hungry I throw one in the cast iron skillet for about 4 minutes on each side. While I’m waiting for it to cook I thinly chop a bunch of romaine lettuce and maybe some mixed greens. But they have to be finely chopped for me. Easier eating. Anyhow I chop some strawberries up into smallish chunks, throw it all in a bowl, squeeze a little lemon over, salt and pepper it, chop up the chicken into small bits (and it is soooo juicy and delicious) and stir it all together. This takes like 8 minutes total and tastes like heaven and it is such a clean meal, your bowels will thank you later. Not to mention this meal probably costs about $1.50.

Another boneless chicken breast recipe. Dip boneless chicken breasts in olive oil then Progresso Italian bread crumbs. Put in a baking pan, drizzle a bit of olive oil over them and bake them at 375 degrees for about 25 minutes until cooked through. I like to serve with buttered and garlic salted rotini and a dark green vegetable.

Let us know how the cookies progress, @deni.

Nice scrambled edds, @ragingloli. Always quick & easy.

I’ll not try rhw chicken recipes, but thanks for answering, and they sound really good, Especially @deni.‘s

Here’s one for you @talljasperman!
English muffin
egg
cheese
butter.

Toast the English muffin in the oven, or broil.
While that is broiling, heat up a bit of butter in a frying pan.
When the muffin is toasted pull it out of the oven, and put your cheese on it.
Put an egg in a “large” coffee cup (‘large’ meaning about the same size as your muffin.)
Nuke the egg for about 25 seconds.
Slide the egg out of the coffee cup and into the hot butter and cook for a while. Add salt, pepper and whatever else you want.

So good, so fast, so easy!

200 g butternut squash , (neck-end only)
2 large free-range eggs
175 g soft light brown sugar
175 g plain flour
1 heaped teaspoon baking powder
35 g walnuts
½ teaspoon ground cinnamon
90 ml extra virgin olive oil
sea salt
For the zingy icing:
1 lemon , zest from
70 ml soured cream
2 heaped tablespoons icing sugar
1 vanilla pod
Optional:
80 g ripe seasonal berries , such as blackberries or raspberries
Tap Sidebar for method

Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole cupcake tray with paper cases.

On a chopping board, carefully cut the neck-end off the squash (save the rest for another day), trim away the stalk, then cut into rough chunks (there’s no need to peel it). Place in a food processor and whiz until finely chopped.

Crack in the eggs, then add the sugar, flour, baking powder, walnuts, cinnamon, extra virgin olive oil and a tiny pinch of salt. Whiz again until just combined – you may need to stop the processor after a couple of seconds and scrape the mix down from the sides with a spatula to help it mix evenly. Try not to overdo it with the mixing – you want to just combine everything and no more.

Use tablespoons to fill the paper cases three-quarters of the way up with mixture. Bake in the hot oven for 25 to 30 minutes, or until golden, risen and cooked through. To check if they’re done, stick a cocktail stick or skewer into the middle, remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly wet, cook for a little longer.

Leave the cakes to cool slightly in the tray, then carefully place them onto a wire rack to cool completely.

Meanwhile, finely grate the lemon zest into a mixing bowl. Add the soured cream to the bowl and sift in the icing sugar. Halve the vanilla pod lengthways, scrape out the seeds and add them to the bowl. Gently mash half of the berries (if using) and add to the bowl, then mix well. Once cool, spoon the icing onto the cakes, then decorate with the remaining berries, if you like. Now, tuck in!
Jamie Oliver

^^^…quick and easy?