Origin Hidden Veggie Meatloaf

Meatloaf is a beloved American dish, with countless variations. The “hidden veggie” version has become popular with home cooks seeking to add more vegetables to everyday meals without sacrificing flavor or texture.

What I Love About This Recipe

It’s tender, juicy, and full of flavor — and you’d never guess how many veggies are packed inside! Great for sneaking extra nutrients into a family favorite.

Also Read : Ants Climbing a Tree (Glass Noodles Stir-Fry)

Hidden Veggie Meatloaf

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1½ lbs (680 g) ground beef or turkey

• 1 small zucchini, grated

• 1 small carrot, grated

• 1 small bell pepper, finely chopped

• ½ onion, finely chopped

• 2 cloves garlic, minced

• ¾ cup breadcrumbs

• ½ cup milk

• 2 eggs

• 3 tbsp ketchup (plus extra for topping)

• 1 tbsp Worcestershire sauce

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp pepper

Directions

• Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
• In a large bowl, combine ground meat, grated zucchini, carrot, bell pepper, onion, and garlic.
• Add breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, oregano, salt, and pepper. Mix gently until just combined (don’t overmix).
• Transfer mixture to the loaf pan and shape into a loaf. Spread extra ketchup on top.
• Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
• Let rest for 10 minutes before slicing and serving.

Notes

• Squeeze excess moisture from grated zucchini to avoid soggy meatloaf.
• Add spinach, mushrooms, or corn for even more veggie goodness.
• Leftovers make great sandwiches the next day!

The post Hidden Veggie Meatloaf appeared first on RecipeWikki.

Origin Lemon Chicken Romano

This dish combines Italian-inspired flavors with a fresh citrus twist, popular in home kitchens and casual Italian restaurants.

What I Love About This Recipe

The crispy Parmesan crust paired with bright lemon notes creates a delicious contrast of textures and flavors. It’s light, tangy, and satisfying — ideal for weeknights or entertaining guests.

Also Read : Perfect Pot Stickers

Lemon Chicken Romano

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 4 boneless, skinless chicken breasts

• Salt and pepper, to taste

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup grated Parmesan cheese

• Zest of 2 lemons

• 2 tbsp olive oil

• 2 tbsp butter

• Juice of 1 lemon

• Fresh parsley, chopped (for garnish)

Directions

• Pound chicken breasts to even thickness, then season with salt and pepper.
• Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese and lemon zest.
• Dredge each chicken breast in flour, then egg, then Parmesan-lemon mixture, pressing to coat well.
• Heat olive oil and butter in a large skillet over medium heat.
• Cook chicken breasts 4–5 minutes per side until golden brown and cooked through.
• Remove chicken and set aside. Add lemon juice to the pan, scraping up any browned bits.
• Pour the lemon sauce over the chicken and garnish with chopped parsley.
• Serve hot with your choice of side.

Notes

• For extra flavor, add a pinch of garlic powder to the Parmesan mixture.
• Serve with a simple green salad or roasted vegetables.
• Use fresh lemons for the best brightness.

The post Lemon Chicken Romano appeared first on RecipeWikki.

Origin Super Easy Cabbage Stir Fry

Stir-fried cabbage is a staple across many Asian cuisines, especially in Chinese and Indian kitchens, where it’s loved for its simplicity and versatility. It’s an easy way to make a healthy vegetable the star of your plate.

Why You’ll Love This Recipe

This stir fry comes together in under 15 minutes, needs just a handful of pantry staples, and delivers satisfying crunch and savory flavor every time. It’s healthy, budget-friendly, and customizable.

Also Read : Easy Curry Sauce

Super Easy Cabbage Stir Fry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

550

kcal

Ingredients

• 1 small head of cabbage, thinly sliced

• 2 tbsp vegetable oil

• 3 garlic cloves, minced

• 1-inch piece ginger, minced

• 1-2 green chilies, sliced (optional for heat)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• Salt to taste

• Freshly ground black pepper, to taste

• Sesame seeds, for garnish (optional)

• Chopped scallions, for garnish (optional)

Directions

• Heat vegetable oil in a large pan or wok over medium-high heat.
• Add minced garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
• Toss in the sliced cabbage and stir well to combine with the aromatics.
• Stir-fry for 5-7 minutes until the cabbage softens slightly but still has some crunch.
• Drizzle soy sauce and sesame oil over the cabbage, stirring to coat evenly.
• Season with salt and freshly ground black pepper according to your taste.
• Remove from heat and garnish with sesame seeds and chopped scallions if using.
• Serve hot as a side dish or with steamed rice for a light meal.

Notes

• For a nuttier flavor, add a handful of roasted peanuts or cashews.
• You can add sliced carrots or bell peppers for extra color and nutrition.
• If you like it spicy, increase the green chilies or add a dash of chili flakes.

The post Super Easy Cabbage Stir Fry appeared first on RecipeWikki.

Origin Mixed Vegetable Curry

This versatile curry draws from Indian and South Asian home cooking traditions, where seasonal vegetables are celebrated in comforting, aromatic dishes.

Why You’ll Love This Recipe

It’s easy to customize with whatever veggies you have on hand, packed with flavor, and perfect served with rice or flatbreads. A wholesome, satisfying meal for any day of the week!

Also Read : Weeknight Beef Stroganoff

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

252

kcal

Ingredients

• 2 tbsp oil (vegetable or coconut)

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tomatoes, chopped

• 1 tsp cumin seeds

• 1 tsp mustard seeds (optional)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp chili powder (adjust to taste)

• 1 cup coconut milk

• 2 cups mixed vegetables (carrots, green beans, peas, cauliflower, potatoes, bell peppers, etc.)

• Salt to taste

• Fresh cilantro for garnish

Directions

• Heat spices: In a large pan, heat oil over medium heat. Add cumin and mustard seeds and let them pop.
• Sauté aromatics: Add onions, garlic, and ginger. Cook until onions are soft and golden.
• Add tomatoes and spices: Stir in tomatoes, turmeric, coriander, garam masala, and chili powder. Cook until tomatoes break down and oil starts to separate.
• Add vegetables: Add mixed vegetables and salt. Stir to coat them with the spice mixture.
• Add coconut milk: Pour in coconut milk and stir well. Cover and simmer on low heat for 15-20 minutes until veggies are tender.
• Garnish and serve: Sprinkle fresh cilantro on top and serve with steamed rice or warm naan.

Notes

• Feel free to swap coconut milk with yogurt or cream for a different flavor.
• You can add cooked chickpeas or lentils for extra protein.
• Adjust spice levels to suit your taste.

The post Mixed Vegetable Curry appeared first on RecipeWikki.

Origin One Pot Turmeric Chicken and Rice

This dish draws inspiration from various South Asian and Middle Eastern one-pot meals, where rice and meat simmer together with vibrant spices to create a cozy, all-in-one comfort food.

Why You’ll Love This Recipe

It’s easy to prepare, uses just one pot (less cleanup!), and combines bright turmeric flavor with tender chicken and perfectly cooked rice. Plus, it’s adaptable — great for busy nights or meal prep!

Also Read : Chicken Orzo Skillet

One Pot Turmeric Chicken and Rice

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1.5 lbs (700g) boneless chicken thighs or breasts, cut into pieces

• 1.5 cups basmati or long-grain rice, rinsed

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 1.5 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp paprika or mild chili powder

• 2 cups chicken broth or water

• 3 tbsp cooking oil or ghee

• Salt and pepper to taste

• Fresh cilantro or parsley for garnish

• Optional: 1 cup frozen peas or chopped vegetables

Directions

• Sauté aromatics: Heat oil in a large pot over medium heat. Add onions and cook until soft and translucent. Add garlic and ginger, cooking 1 minute until fragrant.
• Add spices: Stir in turmeric, cumin, paprika, salt, and pepper. Cook for 30 seconds to toast spices.
• Cook chicken: Add chicken pieces and brown on all sides, about 5 minutes.
• Add rice and liquid: Stir in rinsed rice and coat with the spices and chicken. Pour in chicken broth or water. Add peas or veggies if using. Bring to a boil.
• Simmer: Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid absorbed.
• Rest and fluff: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork.
• Garnish and serve: Sprinkle with fresh cilantro or parsley before serving.

Notes

• Use bone-in chicken for extra flavor but adjust cooking time accordingly.
• Swap chicken broth with vegetable broth for a lighter taste.
• Add a squeeze of lemon juice before serving for a fresh zing.

The post One Pot Turmeric Chicken and Rice appeared first on RecipeWikki.

Origin Salmon Arrabbiata Tray Bake

Arrabbiata, meaning “angry” in Italian, refers to the spicy tomato sauce made with chili, garlic, and tomatoes. Traditionally used for pasta, this bold sauce pairs beautifully with salmon, adding a rich, zesty kick to the dish.

What I Love About This Recipe

The combination of spicy, garlicky tomato sauce with tender, flaky salmon makes every bite exciting. The one-pan method means less effort and cleanup, making it ideal for busy evenings. Plus, it’s packed with protein and healthy fats for a nutritious meal.

Also Read : Tahini Butter Cookies

Salmon Arrabbiata Tray Bake

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

380

kcal

Ingredients

• 4 salmon fillets (skin-on or skinless)

• 1 tablespoon olive oil

• 3 cloves garlic, minced

• 1 teaspoon red chili flakes (adjust to taste)

• 1 teaspoon dried oregano

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon balsamic vinegar

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 zucchini, sliced

• 1 bell pepper, chopped

• 1 small red onion, sliced

• ½ cup cherry tomatoes, halved

• ¼ teaspoon smoked paprika (optional)

• ¼ cup fresh basil, chopped (for garnish)

• Grated Parmesan or feta cheese (optional, for serving)

Directions

• Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
• In a bowl, mix crushed tomatoes, garlic, red chili flakes, oregano, balsamic vinegar, salt, and black pepper.
• Spread the zucchini, bell pepper, red onion, and cherry tomatoes on the baking tray. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Toss to coat evenly.
• Place salmon fillets over the vegetables and pour the arrabbiata sauce on top, spreading it evenly.
• Bake for 20-25 minutes until the salmon is cooked through and flakes easily with a fork.
• Garnish with fresh basil and serve hot with Parmesan or feta cheese.

Notes

• Use fresh chili instead of flakes for extra heat.

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