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5 Recipes with 5 Ingredients or Less

5 Recipes with 5 Ingredients or Less

Cooking at home can be a whole lot of fun if you’re willing to get your hands dirty, but it is easy to be overwhelmed by a recipe that seems as long as a CVS receipt, particularly if your pantry isn’t looking fully stocked. Whether you’re low on supplies or just looking for something less complicated, look no further! Here are five recipes that require only five ingredients – or less!

1. Breakfast Egg Casserole

What better place to start than breakfast? If you’re craving something a little more wholesome than cold cereal or a slice of overdone toast, this simple yet decadent casserole might be exactly what you’re craving. Featuring only five ingredients, if you don’t count salt and pepper, of course, this easy recipe yields enough for eight servings and can be ready in 55 minutes – perfect for a relaxing weekend brunch at home. You can easily half or quarter the recipe if you’re not cooking for a crowd!

Ingredient List:

  • 6 slices of white bread
  • 1lb sausage, pork or any other you prefer
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 2 cups milk, anything from whole or skim should work just fine

Instructions:

  • Preheat your oven to 350 degrees.
  • Take your bread slices and tear them into smaller, bite-sized pieces, and then set aside for now.
  • Fully cook your sausage, following any particular instructions on its packaging, then drain of any excess fat and oil.
  • Grease a 13×9 baking pan and place the bread pieces all along the bottom. Sprinkle with sausage and cheese.
  • Beat your eggs and milk together in a separate bowl, using a whisk. Season the mix with salt, pepper, or any other seasonings you enjoy.
  • Once combined, poured the egg and milk mixture over the bread, sausage, and cheese.
  • Bake for 40-45 minutes, or until the eggs are fully set in the center and lightly browned.

2. Avocado Chicken Salad



Moving on towards lunch, perhaps you’re looking for a healthy option that can also help you use up some of the leftover rotisserie chicken that always seems to find itself into most fridges across the country at some point. Even if you’re using fresh chicken, this recipe only calls for two additional ingredients, three if you’re wanting to eat it on a fluffy croissant or some hearty wheat bread. The following instructions make just over two cups of this delicious chicken salad, perfect for a quick and light lunch option.

Ingredient List:

  • 2 cups of shredded chicken (make it easier on yourself by shredding up a precooked rotisserie chicken!)
  • 1 large avocado
  • ¼ cup chopped cilantro

Instructions:

  • If need be, cook all chicken thoroughly until it is easily shredded with a couple of forks. If using a pre-cooked rotisserie chicken, simply go ahead and start shredding!
  • Carefully prep your avocado; cut it open, remove the core, then scoop out and chop the insides.
  • Roughly chop your cilantro.
  • Combine all ingredients in one bowl and mix thoroughly with a fork. Add any salt or pepper to taste if desired.

3. Tex-Mex Macaroni and Cheese

Who doesn’t love mac and cheese? Whether you’re serving it for a BBQ get-together or dishing it out as your main dinner meal, this Tex-Mex style mac may be simple but it is certainly not lacking in delicious flavor. The recipe makes enough for six, so be sure to gather some friends or stack up on some Tupperware to save leftovers, because this isn’t going to be one that you want to go to waste!

Ingredient List:

  • 3 cups of penne pasta
  • 1 can (18 oz) Chicken Cheese Enchilada Soup (Progresso or any brand you like!)
  • ½ cup milk
  • 2 ½ cups of shredded Mexican-blend cheese

Instructions:

  • Preheat your oven to 400 degrees.
  • Spray a 2-quart casserole dish with nonstick cooking spray.
  • Cook the penne pasta as directed on its box, draining afterward.
  • While penne is cooking, in a medium to large saucepan combine your soup and milk and heat until it is boiling. Once a boil is reached, remove from heat.
  • Stir in cheese to the soup and milk mixture, stirring until completely melted.
  • Stir in the drained pasta.
  • Carefully spoon the mixture into your casserole dish.
  • Bake uncovered for 20 minutes or until the edges are bubbly.

4. Sweet-and-Sour Chicken

Limited ingredient cooking doesn’t have to be boring! If you’re looking for something with a more exotic flair, then this recipe has got you covered. Making use of a store-bought sauce doesn’t have to be a bad thing, and it makes quick, easy dinners just that much more enticing. This recipe only takes about 40 minutes from start to finish and can serve four people.

Ingredient List:

  • 2 tablespoons vegetable oil
  • 1 ½ boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small red bell pepper, cut into ¾-inch pieces
  • 1 ten-oz bottle of sweet-and-sour sauce, roughly ¾ cup
  • 1 eight-oz can of pineapple bits, drained

Instructions:

  • In a 10-inch skillet, heat the vegetable oil over medium-high heat. Add your chicken cubes, cooking for 5-6 minutes and stirring occasionally. Cook until they are no longer pink in the center.
  • Add bell pepper and sweet-and-sour sauce. Cook for around 3 minutes, stirring every now and then until the bell pepper is tender.
  • Add in the pineapple, cook until heated through, or about 1-2 minutes.
  • If you’d like to make the meal heartier, considered serving over rice!

5. Peanut Butter Cup Trifle

A recipe list wouldn’t be complete without something sweet at the end! Treating yourself to a decadent dessert is well worth the extra effort, and it really doesn’t have to take that much time. This incredible trifle is ready in just 20 minutes and serves 12 – we’ll let you decide whether you’ll be up for sharing.

Ingredient List:

  • 4 cups cold milk
  • 2 packages of instant chocolate pudding mix
  • 1 prepared angel food cake, 8 to 10 oz, cut into cubes
  • 1 thawed carton of frozen whipped topping
  • 2 eight-oz packages of mini Reese’s peanut butter cups

Instructions:

  • In a large bowl, whisk together your milk and pudding mix for two minutes. After mixing, let sit for an additional two minutes.
  • In a separate 3-qt glass bowl, layer half of the cake cubes, half the pudding, half the whipped topping, and half the peanut butter cups. Repeat the layers once more.
  • Refrigerate for at least 15 minutes, and up until serving.

 

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