HelloFresh-Inspired Recipes for New Year Meal Prep

Craving fresh, flavorful meals without the hassle? Look no further! We’ve rounded up 20 of the best HelloFresh recipes—packed with bold flavors, easy prep, and weeknight-friendly vibes. From cozy comfort food to bright seasonal hits, these dishes are sure to become staples in your kitchen. Hungry yet? Let’s dive into the deliciousness!

Garlic Butter Steak with Herb Roasted Potatoes

Lingering in the quiet of the evening, the thought of a comforting meal brings to mind the rich, savory flavors of garlic butter steak paired with the earthy, aromatic touch of herb roasted potatoes. It’s a dish that speaks of home, of warmth, and of the simple joys that cooking can bring.

Ingredients

• 1.5 lbs ribeye steak, 1.5 inches thick
• 3 tbsp unsalted butter, clarified
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1.5 lbs Yukon Gold potatoes, quartered
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (204°C) to prepare for roasting the potatoes.
2. Toss the quartered Yukon Gold potatoes with extra virgin olive oil, sea salt, and black pepper until evenly coated. Tip: For crispier potatoes, ensure they are spread out in a single layer on the baking sheet.
3. Roast the potatoes in the preheated oven for 25 minutes, then flip them and roast for an additional 20 minutes until golden and crispy.
4. While the potatoes roast, season the ribeye steak generously with sea salt and black pepper on both sides.
5. Heat a cast-iron skillet over medium-high heat until very hot, about 2 minutes, then add the clarified butter. Tip: The butter should sizzle upon contact, indicating the skillet is at the right temperature.
6. Sear the steak for 3 minutes on each side for medium-rare, or until desired doneness is achieved. Tip: For a more flavorful crust, press the steak gently with a spatula during the first minute of searing.
7. During the last minute of cooking, add the minced garlic, rosemary, and thyme to the skillet, spooning the melted butter over the steak to infuse it with the herbs and garlic.
8. Remove the steak from the skillet and let it rest for 5 minutes before slicing to allow the juices to redistribute.

Velvety and rich, the garlic butter steak melts in your mouth, its flavors deepened by the aromatic herbs. The potatoes, crispy on the outside and tender within, offer a delightful contrast. Serve this dish with a side of steamed greens for a balanced meal that’s as nourishing as it is indulgent.

Creamy Sun-Dried Tomato Chicken Pasta

Under the soft glow of the kitchen light, there’s something deeply comforting about stirring together a dish that feels like a warm embrace, especially one that marries the richness of cream with the tangy depth of sun-dried tomatoes.

Ingredients

• 8 oz. dried pasta (such as penne or fusilli)
• 2 tbsp extra virgin olive oil
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt and freshly ground black pepper, to season

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. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-6 minutes per side. Remove chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn.
4. Add the sun-dried tomatoes to the skillet and stir to combine with the garlic. Cook for 1 minute to soften the tomatoes slightly.
5. Pour in the heavy cream, stirring constantly to incorporate the flavors. Bring to a gentle simmer and let the sauce thicken slightly, about 2-3 minutes.
6. Return the cooked chicken to the skillet, along with the cooked pasta. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Remove from heat and stir in the Parmesan cheese until melted and the sauce is creamy. Adjust seasoning with salt and pepper if necessary.
8. Garnish with fresh basil before serving.

Delightfully creamy with a punch of umami from the sun-dried tomatoes, this pasta dish is a testament to the beauty of simple ingredients coming together. Serve it with a crisp green salad and a glass of white wine for a meal that feels both indulgent and balanced.

Zesty Lemon Herb Shrimp Tacos

As the golden hues of sunset fade into the evening, there’s a certain comfort in preparing a meal that dances between zest and warmth, much like the memories of summer evenings spent by the shore.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup fresh parsley, finely chopped
• Zest and juice of 1 large lemon
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• Sea salt, to taste

Instructions

1. In a medium bowl, combine the shrimp with the minced garlic, smoked paprika, cayenne pepper, and a pinch of sea salt. Toss gently to coat evenly.
2. Heat the clarified butter and olive oil in a large skillet over medium-high heat until the butter is shimmering but not smoking.
3. Add the shrimp to the skillet in a single layer, ensuring they are not overcrowded. Cook for 2 minutes per side, or until the shrimp are opaque and slightly charred at the edges.
4. Remove the shrimp from the skillet and set aside. In the same skillet, warm the corn tortillas for about 30 seconds on each side, until pliable and slightly toasted.
5. To assemble the tacos, divide the shrimp evenly among the tortillas. Top with crumbled queso fresco, avocado slices, red onion, and a generous sprinkle of fresh cilantro and parsley.
6. Finish each taco with a drizzle of lemon juice and a sprinkle of lemon zest for an extra burst of flavor.

Delight in the contrast of textures—the succulent shrimp against the crisp freshness of the toppings, all embraced by the soft warmth of the tortillas. Serve these tacos with a side of charred lime wedges for an added tangy kick, perfect for those who dare to intensify the zest.

Spicy Honey Glazed Pork Chops with Sweet Potatoes

Remembering the warmth of a kitchen filled with the aroma of spices and sweetness, this dish brings comfort to the table with its harmonious blend of heat and honey. It’s a simple yet profound meal that turns an ordinary evening into something memorable.

Ingredients

• 4 bone-in, pasture-raised pork chops, 1-inch thick
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tbsp raw, unfiltered honey
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure even cooking of the pork chops and sweet potatoes.
2. In a small bowl, whisk together the honey, smoked paprika, cayenne pepper, olive oil, sea salt, black pepper, minced garlic, and apple cider vinegar to create the glaze. Tip: For a smoother glaze, warm the honey slightly before whisking.
3. Pat the pork chops dry with paper towels to ensure the glaze adheres properly, then generously coat each chop with the glaze on both sides.
4. Arrange the cubed sweet potatoes in a single layer on a baking sheet, drizzle with any remaining glaze, and toss to coat evenly. Tip: Spacing the sweet potatoes ensures they roast rather than steam, achieving a caramelized exterior.
5. Place the pork chops on top of the sweet potatoes and bake in the preheated oven for 25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the sweet potatoes are tender. Tip: Use a meat thermometer for precise doneness.
6. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.

Melt-in-your-mouth pork chops with a sticky, spicy-sweet crust pair beautifully with the soft, caramelized sweet potatoes. For an extra touch of elegance, garnish with fresh thyme or a drizzle of honey right before serving.

Thai Coconut Curry with Jasmine Rice

Gently, the aroma of Thai coconut curry fills the kitchen, a comforting reminder of the simple joys that cooking brings. This dish, with its harmonious blend of creamy coconut milk and fragrant spices, invites a moment of pause, a chance to savor the process as much as the result.

Ingredients

• 1 tablespoon virgin coconut oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon coconut sugar
• 1 red bell pepper, thinly sliced
• 1 cup jasmine rice, rinsed
• 1 1/2 cups water
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat virgin coconut oil in a large saucepan over medium heat until shimmering, about 1 minute.
2. Add finely diced yellow onion, sautéing until translucent, approximately 3 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Whisk in Thai red curry paste, ensuring it’s fully incorporated with the onion mixture, for 1 minute.
5. Pour in full-fat coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
6. Season with fish sauce and coconut sugar, stirring to dissolve the sugar completely.
7. Add thinly sliced red bell pepper, simmering until just tender, about 5 minutes.
8. Meanwhile, combine rinsed jasmine rice and water in a rice cooker or pot, cooking according to package instructions.
9. Once the curry has thickened slightly and the peppers are tender, remove from heat.
10. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Kindly, the curry presents a velvety texture, with the coconut milk lending a luxurious creaminess that contrasts beautifully with the crisp bell peppers. For an added layer of flavor, consider topping with toasted coconut flakes or serving alongside a crisp, green salad.

Mediterranean Chicken Bowls with Tzatziki Sauce

Gently, the warmth of the Mediterranean sun seems to cradle this dish, a harmonious blend of vibrant flavors and textures that invite a moment of pause and savor. Mediterranean Chicken Bowls with Tzatziki Sauce are a testament to the beauty of simple, fresh ingredients coming together in perfect balance.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup Greek yogurt, full-fat
• 1/2 English cucumber, finely grated and drained
• 1 tbsp fresh dill, minced
• 1 clove garlic, finely minced
• 1 tbsp lemon juice, freshly squeezed
• 1/4 tsp sea salt
• 2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup feta cheese, crumbled

Instructions

1. Preheat your grill or grill pan to medium-high heat, approximately 375°F, ensuring it’s well-oiled to prevent sticking.
2. In a medium bowl, combine the chicken thighs with olive oil, smoked paprika, cumin, sea salt, and black pepper, massaging the spices into the meat until evenly coated.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, then let rest for 5 minutes before slicing.
4. While the chicken cooks, prepare the tzatziki sauce by whisking together Greek yogurt, grated cucumber, dill, garlic, lemon juice, and sea salt in a small bowl; refrigerate until serving.
5. Assemble the bowls by dividing the cooked quinoa among four bowls, then topping with sliced chicken, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
6. Drizzle each bowl generously with tzatziki sauce before serving.

Soft textures of the quinoa and chicken contrast delightfully with the crisp vegetables, while the tzatziki adds a creamy, tangy finish that ties everything together. Consider serving with a side of warm pita bread for an extra touch of Mediterranean comfort.

Balsamic Glazed Salmon with Garlic Green Beans

Moments like these call for a dish that feels both nourishing and indulgent, a balance struck perfectly by this balsamic glazed salmon paired with garlic green beans. It’s a meal that whispers of quiet evenings and the simple joy of cooking something beautiful for oneself.

Ingredients

• 4 (6-ounce) skin-on salmon fillets, patted dry
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly cracked black pepper
• 1 pound fresh green beans, trimmed
• 3 cloves garlic, thinly sliced
• 2 tablespoons clarified butter

Instructions

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, combine balsamic vinegar, maple syrup, olive oil, and Dijon mustard. Simmer, stirring occasionally, until the mixture reduces by half and coats the back of a spoon, about 5 minutes. Remove from heat.
3. Season salmon fillets evenly with sea salt and black pepper. Place on the prepared baking sheet, skin-side down, and brush each fillet generously with the balsamic glaze.
4. Bake the salmon for 12-15 minutes, or until the flesh flakes easily with a fork and the glaze is caramelized.
5. While the salmon bakes, heat clarified butter in a large skillet over medium-high heat. Add green beans and garlic, sautéing until the beans are bright green and tender-crisp, about 5 minutes.
6. Serve the salmon atop a bed of garlic green beans, drizzling any remaining glaze over the top for extra flavor.

But the true magic lies in the contrast—the salmon’s sticky, sweet crust giving way to its tender, flaky interior, while the green beans offer a crisp, garlicky counterpoint. Consider garnishing with a sprinkle of flaky sea salt or a few fresh thyme leaves to elevate the presentation further.

BBQ Pulled Pork Sandwiches with Coleslaw

How the slow dance of smoke and time transforms a simple cut of pork into something tender and unforgettable is a mystery I ponder every summer. Today, let’s embrace the patience required for BBQ pulled pork sandwiches, crowned with a crisp, tangy coleslaw that cuts through the richness.

Ingredients

• 3 lbs bone-in pork shoulder, trimmed of excess fat
• 1 tbsp smoked paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar, packed
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 head green cabbage, finely shredded
• 1 large carrot, julienned
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp celery seed
• 4 brioche buns, lightly toasted

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood for a subtle sweetness.
2. Rub the pork shoulder evenly with smoked paprika, kosher salt, and black pepper, ensuring every crevice is seasoned.
3. Place the pork in the smoker, fat side up, and cook undisturbed for 6 hours, or until the internal temperature reaches 165°F.
4. While the pork smokes, whisk together apple cider vinegar, ketchup, brown sugar, Dijon mustard, garlic powder, and onion powder in a saucepan over medium heat. Simmer for 10 minutes until slightly thickened, then set aside.
5. Once the pork reaches 165°F, wrap it tightly in aluminum foil with 1/2 cup of the sauce. Return to the smoker until the internal temperature hits 203°F, about 2 more hours.
6. Remove the pork from the smoker and let it rest, still wrapped, for 30 minutes. Then, shred the meat using two forks, discarding any large fat pieces.
7. In a large bowl, combine shredded cabbage, carrot, mayonnaise, apple cider vinegar, honey, and celery seed. Toss until evenly coated, then refrigerate for at least 30 minutes to meld flavors.
8. Pile the pulled pork onto toasted brioche buns, top with coleslaw, and drizzle with remaining sauce.

Now, the pulled pork should be meltingly tender, with a smoky depth that’s balanced by the coleslaw’s brightness. Serve these sandwiches with extra napkins and a side of pickles for a contrast in textures and flavors that’s utterly satisfying.

Cheesy Beef Enchiladas with Cilantro Lime Rice

Kindly imagine the warmth of a kitchen filled with the aroma of spices and melted cheese, a place where time slows and every stir of the pot feels like a moment of peace. This dish, a harmonious blend of savory beef and gooey cheese wrapped in soft tortillas, paired with the bright freshness of cilantro lime rice, is a testament to the comfort found in simple, hearty meals.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 8 corn tortillas
• 2 cups enchilada sauce, homemade or store-bought
• 1 cup long-grain white rice
• 2 cups water
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt, to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine 1 cup of long-grain white rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the rice with a fork, then stir in the juice and zest of 1 lime, 1/4 cup of finely chopped fresh cilantro, and 1 tbsp of olive oil. Set aside.
4. In a large skillet over medium heat, cook 1 lb of ground beef until no longer pink, breaking it into small pieces as it cooks. Drain excess fat.
5. Stir in 1 tsp of ground cumin and 1/2 tsp of garlic powder into the beef. Cook for 1 minute until fragrant.
6. Warm 8 corn tortillas in the microwave for 30 seconds to make them pliable.
7. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
8. Divide the beef mixture and 1 cup of shredded Monterey Jack cheese among the tortillas, rolling each tightly and placing seam side down in the dish.
9. Pour the remaining 1 1/2 cups of enchilada sauce over the rolled tortillas and sprinkle with 1 cup of shredded sharp cheddar cheese.
10. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
11. Let the enchiladas rest for 5 minutes before serving alongside the cilantro lime rice.

Fluffy and fragrant, the cilantro lime rice complements the rich, cheesy enchiladas with its citrusy brightness. For a festive touch, garnish with extra cilantro leaves and a wedge of lime on the side, inviting a squeeze of fresh juice over each bite.

Teriyaki Beef Stir-Fry with Sesame Broccoli

Kneading through the memories of last summer’s travels, I find myself longing for the simple yet profound flavors of a dish that bridges continents and cultures. This teriyaki beef stir-fry with sesame broccoli is a testament to the beauty of combining bold flavors with tender, carefree cooking.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1/4 cup soy sauce, preferably tamari
• 2 tbsp mirin
• 1 tbsp raw honey
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 head broccoli, cut into florets
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, honey, ginger, and garlic to create the teriyaki marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Let it marinate at room temperature for 15 minutes, turning once halfway through.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers but does not smoke.
4. Remove the beef from the marinade, reserving the liquid. Sear the beef in the skillet for 2 minutes per side, achieving a caramelized crust. Transfer to a plate.
5. In the same skillet, add broccoli florets and sauté for 3 minutes, until bright green and slightly tender.
6. Pour the reserved marinade over the broccoli, stirring to coat. Cook for an additional 2 minutes, allowing the sauce to thicken slightly.
7. Return the beef to the skillet, tossing with the broccoli and sauce to combine. Drizzle with sesame oil and sprinkle with sesame seeds and red pepper flakes.
8. Cook for 1 final minute, just until everything is heated through and the flavors meld.

Creating this dish is like painting with flavors—each ingredient adds a stroke of color and texture. The beef, rich and velvety from its marinade, contrasts beautifully with the crisp-tender broccoli, all brought together by the glossy, umami-packed sauce. Serve it over a mound of jasmine rice or alongside a crisp, chilled cucumber salad for a meal that feels both indulgent and refreshingly light.

Herb-Crusted Pork Tenderloin with Mashed Cauliflower

Reflecting on the quiet of the kitchen this evening, the herb-crusted pork tenderloin with mashed cauliflower emerges as a dish that comforts as much as it impresses, a testament to the beauty of simple ingredients transformed with care.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 2 tbsp Dijon mustard
• 1 cup panko breadcrumbs
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1 large head cauliflower, cut into florets
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/4 tsp nutmeg, freshly grated
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels, then rub evenly with Dijon mustard.
3. In a bowl, combine panko breadcrumbs, rosemary, thyme, sea salt, and black pepper. Press the mixture onto the mustard-coated pork tenderloin.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the pork roasts, steam cauliflower florets until very tender, about 10 minutes.
7. Drain the cauliflower and transfer to a food processor. Add clarified butter, heavy cream, garlic powder, and nutmeg. Process until smooth. Season with salt and pepper to taste.
8. Let the pork rest for 5 minutes before slicing. Serve with mashed cauliflower.

Mashed cauliflower, velvety and rich, contrasts beautifully with the crisp, herbaceous crust of the pork. For an elegant presentation, slice the tenderloin into medallions and fan them over a swoosh of cauliflower puree, garnished with a sprig of fresh thyme.

Sweet Chili Shrimp Stir-Fry with Rice Noodles

On a quiet evening, when the kitchen becomes a sanctuary, the Sweet Chili Shrimp Stir-Fry with Rice Noodles emerges as a dish that balances the fiery kiss of chili with the gentle embrace of rice noodles, creating a harmony that soothes the soul.

Ingredients

• 8 oz rice noodles, soaked in warm water for 15 minutes until pliable
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 cup snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced diagonally
• 1 tbsp sesame oil
• 1/4 cup cilantro, chopped for garnish

Instructions

1. In a large skillet, heat clarified butter over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled. Remove and set aside.
3. In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
4. Stir in sweet chili sauce and soy sauce, bringing to a simmer for 1 minute to meld flavors.
5. Add snap peas and red bell pepper, stir-frying for 3 minutes until vegetables are crisp-tender.
6. Return shrimp to the skillet, tossing to coat with the sauce and heat through for 1 minute.
7. Drain rice noodles and add to the skillet along with sesame oil, gently tossing to combine and warm through.
8. Garnish with sliced green onions and chopped cilantro before serving.

Delight in the contrast of textures, from the tender shrimp to the crisp vegetables, all enveloped in a glossy, sweet-spicy sauce. Serve this stir-fry in shallow bowls, allowing the noodles to soak up every last drop of flavor, or alongside a crisp, chilled cucumber salad for a refreshing counterpoint.

Pesto Chicken Flatbreads with Arugula Salad

Sometimes, the simplest combinations bring the most comfort, especially when they come together on a quiet evening. Pesto chicken flatbreads with arugula salad offer a harmonious blend of flavors and textures, perfect for a reflective meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup basil pesto, homemade or store-bought
• 2 flatbreads, about 9 inches in diameter
• 1 cup arugula, loosely packed
• 1/4 cup shaved Parmesan cheese
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for crisping the flatbreads.
2. Season the thinly sliced chicken breasts with sea salt and freshly ground black pepper, ensuring even coverage for balanced flavor.
3. Heat a skillet over medium-high heat, add the chicken, and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Tip: Let the chicken rest for 3 minutes before slicing to retain juices.
4. Spread 1/4 cup of basil pesto evenly over each flatbread, leaving a small border around the edges for a crisp crust.
5. Arrange the cooked chicken slices on top of the pesto-covered flatbreads, then bake in the preheated oven for 8-10 minutes until the edges are golden and crisp.
6. Toss the arugula with extra virgin olive oil and a pinch of sea salt, then scatter it over the baked flatbreads. Tip: The arugula adds a peppery contrast to the rich pesto and chicken.
7. Drizzle with balsamic glaze and sprinkle with shaved Parmesan cheese before serving. Tip: For an extra touch of elegance, serve the flatbreads on a wooden board with a side of mixed olives.

With each bite, the crisp flatbread gives way to the tender chicken and vibrant pesto, while the arugula salad adds a fresh, peppery note. Consider pairing with a light, citrusy white wine to elevate the dining experience.

Beef and Mushroom Stroganoff with Egg Noodles

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that wraps you in warmth and nostalgia. Beef and Mushroom Stroganoff with Egg Noodles is just that—a tender embrace of flavors and textures that speak to the soul.

Ingredients

• 1 lb sirloin steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef stock, preferably homemade
• 1 tbsp Dijon mustard
• 1/2 cup sour cream
• 8 oz wide egg noodles
• 1 tbsp fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium-high heat, melt 1 tbsp clarified butter until it shimmers. Add the sliced sirloin in a single layer, searing for 1 minute per side until a golden crust forms. Remove and set aside.
2. In the same skillet, melt the remaining tbsp of clarified butter. Add the onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the flour over the mixture, stirring constantly to coat evenly, about 1 minute.
4. Gradually pour in the beef stock, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low and stir in the Dijon mustard.
5. Return the seared beef to the skillet, along with any accumulated juices. Simmer gently for 5 minutes to allow the flavors to meld.
6. Meanwhile, cook the egg noodles in a large pot of salted boiling water until al dente, about 8 minutes. Drain and set aside.
7. Remove the skillet from heat and stir in the sour cream until fully incorporated. Season with salt and freshly ground black pepper to taste.
8. Divide the cooked egg noodles among serving bowls, topping each with the beef and mushroom stroganoff. Garnish with chopped parsley.

Only the first bite reveals the harmony of tender beef, earthy mushrooms, and creamy sauce clinging to each noodle. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Korean BBQ Beef Tacos with Kimchi Slaw

Calmly, as the evening light fades, imagine the melding of cultures in a single bite—Korean BBQ Beef Tacos with Kimchi Slaw. This dish is a harmonious blend of savory, sweet, and tangy, wrapped in the soft embrace of a warm tortilla.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 cup kimchi, finely chopped
• 1 cup red cabbage, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp rice vinegar
• 8 small flour tortillas
• 2 tbsp vegetable oil
• 1/4 cup green onions, thinly sliced
• 1 tbsp sesame seeds, toasted

Instructions

1. In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade.
2. Add the sliced flank steak to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. While the beef marinates, prepare the kimchi slaw by combining chopped kimchi, red cabbage, mayonnaise, and rice vinegar in a bowl. Mix well and set aside to allow flavors to meld.
4. Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, until the beef is caramelized and cooked through.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted.
6. To assemble, place a generous amount of the cooked beef on each tortilla, top with the kimchi slaw, and garnish with green onions and toasted sesame seeds.

Amazingly, the tacos present a delightful contrast of textures—the tender beef against the crisp slaw, all wrapped in a soft tortilla. Serve them with a side of extra kimchi for those who crave an extra kick of flavor.

Lemon Garlic Butter Chicken with Asparagus

Remembering the quiet evenings when the kitchen felt like a sanctuary, this dish brings together the simplicity of home cooking with the elegance of a meal that feels special. It’s a harmony of bright citrus, rich butter, and the earthy freshness of asparagus, all coming together in a dish that’s as comforting as it is refined.

Ingredients

• 4 boneless, skinless chicken breasts, patted dry
• 1 lb fresh asparagus, woody ends trimmed
• 3 tbsp unsalted butter, divided
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup chicken stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tbsp olive oil and 1 tbsp butter, swirling to coat the pan.
2. Season the chicken breasts with salt and black pepper, then sear in the skillet for 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
3. In the same skillet, add the remaining olive oil and butter, then sauté the asparagus for 3-4 minutes, until bright green and slightly tender.
4. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
5. Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the pan, and bring to a simmer for 2 minutes.
6. Return the chicken to the skillet, spooning the sauce over the breasts, and let everything warm through for 1-2 minutes.
7. Remove from heat, sprinkle with lemon zest, and serve immediately.

Finished with a sprinkle of lemon zest, the dish offers a delightful contrast between the tender chicken and the crisp asparagus, all enveloped in a sauce that’s both vibrant and deeply savory. Consider serving it over a bed of creamy polenta or alongside a crisp white wine for an evening that feels effortlessly special.

Chicken Parmesan with Spaghetti Marinara

Under the soft glow of the kitchen light, the thought of Chicken Parmesan with Spaghetti Marinara brings a comforting warmth, a dish that marries the crispiness of golden breaded chicken with the tender embrace of al dente spaghetti, all swathed in a rich, herb-kissed marinara sauce.

Ingredients

• 4 boneless, skinless chicken breasts, pasture-raised, pounded to 1/2-inch thickness
• 1 cup all-purpose flour, unbleached
• 2 large eggs, pasture-raised, lightly beaten
• 1 cup Italian-style breadcrumbs, fine-ground
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup clarified butter
• 2 cups marinara sauce, homemade or high-quality store-bought
• 1/2 lb spaghetti, artisanal durum wheat
• 1/4 cup fresh basil leaves, chiffonade
• 1 cup mozzarella cheese, whole milk, shredded
• 1 tsp sea salt, fine
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.
2. Season chicken breasts evenly with sea salt and black pepper.
3. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off.
4. Coat chicken in breadcrumb-Parmesan mixture, pressing gently to adhere.
5. Heat clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
6. Add chicken breasts, cooking for 3-4 minutes per side until golden brown and crispy.
7. Transfer chicken to the prepared baking sheet, spoon marinara sauce over each, and top with shredded mozzarella.
8. Bake for 15-20 minutes until cheese is bubbly and slightly golden.
9. Meanwhile, cook spaghetti in boiling salted water for 8-10 minutes until al dente, then drain.
10. Toss spaghetti with remaining marinara sauce and fresh basil.
11. Serve chicken atop a bed of spaghetti, garnished with additional basil and Parmesan if desired.

Layers of flavor and texture make this dish a standout, with the chicken’s crispy exterior giving way to juicy tenderness, perfectly complemented by the spaghetti’s slight bite and the marinara’s bright acidity. Consider serving with a side of garlic-infused olive oil for dipping the crusty edges of the chicken.

Harissa-Spiced Chickpea Stew with Couscous

Gently simmering on the stove, this harissa-spiced chickpea stew with couscous is a comforting embrace on a quiet evening, its spices whispering stories of distant lands to your senses.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon harissa paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup whole wheat couscous
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Drain the soaked chickpeas and rinse under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
4. Stir in the minced garlic, harissa paste, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Add the chickpeas and vegetable broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 45 minutes, or until the chickpeas are tender.
6. Meanwhile, prepare the couscous by bringing 1 1/4 cups of water to a boil in a separate pot. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
7. Once the chickpeas are tender, season the stew with salt to taste and stir in the chopped cilantro.
8. Serve the stew over a bed of couscous, garnishing with additional cilantro if desired.

The stew’s velvety texture and the couscous’s light fluffiness create a delightful contrast, while the harissa lends a warmth that lingers pleasantly. For an extra touch, drizzle with olive oil and sprinkle with toasted almonds for crunch.

Conclusion

With 20 delicious and easy Hello Fresh recipes to choose from, there’s something here for every home cook! Whether you’re craving comfort food or something fresh and light, these dishes are sure to impress. Try them out, let us know your favorites in the comments, and don’t forget to share this roundup on Pinterest. Happy cooking!