Week 1 of the #543Challenge is done! It was a fun challenge to keep my recipes to just 5 ingredients but I loved the simplified cooking. The week one recipes definitely inspired me to bring my lunch every day last week and I ate in for dinner every night except Friday night! Woot! The thing I love about these recipes is that they are simple and quick so they are perfect if you are cooking for just one (like me!) or squeezing in home cooked meals amongst busy family schedules. If you are just trying your hand in the kitchen, 5 ingredient recipes are a great place to start because you don’t need an extensive pantry or spice cabinet to make great meals. Start with these base ingredients and follow the recipes below.
So, without further delay, here are the week one recipes. And remember, if you want to get the recipes on a daily basis Tuesday through Friday, follow me on instragram and like my facebook page!
1. Baked Eggs in Avocado
- 2 eggs
- 1 avocado
- 2 tablespoons shredded parmesan cheese
- salt
- pepper
- Pre-heat oven to 475F
- Halve the avocado, lengthwise and remove the seed.
- With a spoon, gently scoop out some of the avocado to make space for the egg.
- Place the avocado halves on a parchment lined baking sheet, flattening the bottom of the avocado as need to make sure that the avocado halves sit evenly on the baking sheet.
- Sprinkle ½ tablespoon of shredded parmesan into each halve of the avocado.
- Crack and egg into each avocado half. Don't worry if some of the egg whites ooze out onto the parchment paper, but do try to keep as much of the egg inside the avocado as possible.
- Sprinkle the remaining parmesan over the top of the eggs and place in the oven for 20 minutes or until the eggs are set and the yolk is done to your liking (I like mine medium).
- Top with freshly ground salt and pepper, then enjoy!
2. Ginger Cumin Chicken
- 6 boneless, skinless chicken thighs
- 1 cup plain yogurt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon, freshly grated ginger
- Base ingredients:
- 1 teaspoon salt
- 1 teaspoon pepper
- In a small bowl, combine all ingredients except chicken.
- Coat chicken w/ the yogurt mixture. Let marinate for at least an hour.
- Bake at 475F or 246C for 20-25 mins, until the juices run clear.
3. Chickpea Salad
- 1 can chickpeas, drained & rinsed
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon cumin
- 1 tablespoons red wine vinegar
- Base ingredients:
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- In a large container with a tight fitting lid, combine all ingredients and shake lightly to coat all ingredients evenly.
- Let flavors meld for at least 30 mins. Enjoy!
4. Easy Dal
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup red lentils
- 1 teaspoon cumin
- 3 cups chicken or veggie stock
- Base ingredients:
- 2 tablespoons olive oil
- salt & pepper, to taste
- Bonus optional 6th ingredient: fresh baby spinach
- In a large heavy bottom pot, heat oil over medium-high heat.
- Saute onions and garlic for 3 mins.
- Add lentils and cumin stir to toast lentils for 1minute.
- Add stock and bring to a boil, then simmer for 15 mins.
- Salt & pepper to taste.
- Stir in fresh spinach to wilt, if using.
Ready for more easy, breezy recipes? Follow me on Instagram @eatingininstead for daily pics of healthy, 5 ingredient recipes, 4 days a week, for 3 weeks! Week 2 starts on September 15. Then, check back here on Sunday for the full recipes and instructions.
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
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