20 Delicious Easy 3-Ingredient Recipes Dinner Quick

Are you craving something delicious but short on time and ingredients? You’re in luck! Our roundup of 20 Delicious Easy 3-Ingredient Recipes is here to save your dinner plans. Perfect for busy weeknights, these quick and simple dishes promise maximum flavor with minimal fuss. From cozy comfort foods to fresh seasonal picks, there’s something for every palate. Let’s dive into these effortless culinary wins!

Garlic Butter Shrimp Pasta

Dive into this Garlic Butter Shrimp Pasta, where succulent shrimp meet a rich, buttery garlic sauce for a dish that’s as easy to make as it is to love.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced
• Salt and pepper to taste

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tbsp of butter over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, melt the remaining 2 tbsp of butter. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Return the shrimp to the skillet, add the cooked linguine, and toss everything together. Stir in the lemon juice and half of the chopped parsley.
5. Serve immediately, garnished with the remaining parsley. The magic of this dish lies in the balance of spicy, buttery, and citrusy flavors that come together in under 20 minutes.

Tip: For an extra burst of flavor, zest the lemon before juicing and sprinkle it over the finished dish.

Cheesy Chicken Quesadillas

These Cheesy Chicken Quesadillas are the perfect blend of gooey cheese and tender chicken, wrapped in a crispy tortilla for a meal that’s sure to please everyone at the table.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 large flour tortillas
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, red bell pepper, green onions, ground cumin, garlic powder, and salt. Mix well.
2. Heat 1 tbsp of vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet.
3. Spoon half of the chicken mixture onto one half of the tortilla. Fold the other half over the filling and press down gently.
4. Cook for 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortilla, filling, and oil.
5. Cut each quesadilla into wedges and serve hot.

The secret to these quesadillas’ irresistible pull is the combination of Monterey Jack and cheddar cheeses, which melt together into the perfect cheesy goodness.

Tip: For an extra crispy exterior, brush the tortillas with a little extra oil before cooking.

Avocado Egg Salad

Looking for a twist on the classic egg salad? This Avocado Egg Salad is creamy, nutritious, and packed with flavor, making it the perfect upgrade for your lunch routine.

Ingredients

• 4 large eggs
• 1 ripe avocado, peeled and pitted
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro

Instructions

1. Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes. Drain and cool under cold water, then peel and chop the eggs.
2. In a medium bowl, mash the avocado with the mayonnaise and lemon juice until smooth.
3. Add the chopped eggs, salt, black pepper, red onion, and cilantro to the avocado mixture. Gently stir until everything is well combined.
4. Serve immediately or chill in the refrigerator for up to 2 hours before serving for enhanced flavors.

The creamy avocado not only adds a rich texture but also boosts the nutritional profile, making this egg salad a guilt-free delight.

Tip: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the mixture.

Tomato Basil Soup

There’s nothing quite like the comforting embrace of a warm bowl of Tomato Basil Soup, especially when it’s homemade with love and fresh ingredients.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh tomatoes, chopped
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, chopped basil, sugar, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches and puree until smooth.
4. If using, stir in the heavy cream and heat through for another 2 minutes. Taste and adjust seasoning if necessary.

The secret to this soup’s vibrant flavor? Fresh basil and a touch of sugar to balance the tomatoes’ acidity, creating a perfectly harmonious bowl.

Tip: For a richer flavor, roast the tomatoes and garlic before adding them to the pot.

Peanut Butter Banana Smoothie

Start your morning with a creamy, dreamy Peanut Butter Banana Smoothie that’s as nutritious as it is delicious—perfect for busy mornings or a quick snack.

Ingredients

• 1 large ripe banana, frozen
• 2 tablespoons creamy peanut butter
• 1 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

1. Peel the banana and slice it into chunks before freezing for at least 2 hours for a thicker smoothie.
2. In a blender, combine the frozen banana chunks, 2 tablespoons of peanut butter, 1 cup of almond milk, 1 tablespoon of honey, 1/2 teaspoon of vanilla extract, and a pinch of salt.
3. Blend on high speed until smooth and creamy, about 1-2 minutes. If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
4. Pour into a glass and enjoy immediately for the best texture and flavor.

The magic of this smoothie lies in the frozen banana, which gives it an irresistibly creamy texture without any dairy. The peanut butter adds a rich depth, making it feel like a treat any time of day.

Tip: For an extra protein boost, add a scoop of your favorite vanilla or unflavored protein powder to the blender.

Spinach Feta Omelette

Start your morning with a fluffy Spinach Feta Omelette, packed with vibrant greens and creamy cheese for a satisfying breakfast.

Ingredients

• 3 large eggs
• 1/4 cup fresh spinach, chopped
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
3. Pour the egg mixture over the spinach. Let it cook undisturbed for 2 minutes, then gently lift the edges with a spatula to let the uncooked eggs flow underneath.
4. Sprinkle the crumbled feta cheese over one half of the omelette. Fold the other half over the cheese and cook for another 1-2 minutes until the eggs are fully set.
5. Slide the omelette onto a plate and serve immediately.

The combination of creamy feta and fresh spinach creates a delightful contrast in every bite, making this omelette a standout breakfast option.

Tip: For an extra fluffy texture, add a splash of milk to the eggs before whisking.

Honey Mustard Salmon

This Honey Mustard Salmon is a sweet and tangy delight that comes together in just under 30 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 salmon fillets (about 6 ounces each)
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
3. Place the salmon fillets on the prepared baking sheet and brush each fillet generously with the honey mustard mixture.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Drizzle 1 tablespoon fresh lemon juice over the baked salmon and garnish with 1 tablespoon chopped fresh parsley before serving.

The magic of this recipe lies in the caramelized glaze that forms on the salmon, creating a perfect balance of sweetness and tang with every bite.

Tip: For an extra kick, add a pinch of cayenne pepper to the honey mustard mixture before brushing it onto the salmon.

Caprese Stuffed Chicken

Transform your weeknight dinner with this Caprese Stuffed Chicken, a delightful twist on the classic Italian salad that’s baked to juicy perfection.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, sliced into 4 pieces
• 1 large tomato, sliced into 4 pieces
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and grease a baking dish with 1 tablespoon of olive oil.
2. Using a sharp knife, cut a pocket into the side of each chicken breast. Season the inside with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
3. Stuff each chicken breast with a slice of mozzarella, a slice of tomato, and a few basil leaves. Secure the opening with toothpicks.
4. Brush the outside of each chicken breast with the remaining olive oil and season with the remaining salt, pepper, and garlic powder.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and slightly golden.

The melted mozzarella and fresh tomato create a burst of flavor in every bite, while the basil adds a refreshing aroma that elevates the dish.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of cooking.

Chocolate Peanut Butter Cups

Who can resist the classic combo of chocolate and peanut butter? These homemade Chocolate Peanut Butter Cups are a breeze to make and taste even better than the store-bought kind.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Line a mini muffin tin with paper liners and set aside.
2. In a medium bowl, mix together 1 cup creamy peanut butter, 1/2 cup powdered sugar, and 1/4 teaspoon salt until smooth.
3. In a microwave-safe bowl, combine 2 cups semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted.
4. Spoon a small amount of melted chocolate into the bottom of each muffin liner, just enough to cover the bottom. Freeze for 5 minutes to set.
5. Place a small scoop of the peanut butter mixture on top of the set chocolate in each liner, pressing down slightly to flatten.
6. Cover the peanut butter layer with more melted chocolate, ensuring it’s completely sealed. Freeze for another 10 minutes until firm.

The magic of these cups lies in the creamy peanut butter center that contrasts perfectly with the crisp chocolate shell—no baking required!

Tip: For an extra crunch, sprinkle a little sea salt on top of the chocolate before freezing.

Beef and Broccoli Stir Fry

Craving a quick and flavorful dinner? This Beef and Broccoli Stir Fry brings the takeout experience right to your kitchen with minimal fuss.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes

Instructions

1. In a small bowl, whisk together soy sauce, brown sugar, cornstarch, beef broth, sesame oil, and red pepper flakes. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add broccoli and stir fry for 3 minutes until bright green and slightly tender. Remove and set aside.
3. Add remaining 1 tbsp vegetable oil to the skillet. Add flank steak and garlic, stir frying for 2 minutes until the beef is just browned.
4. Return broccoli to the skillet. Pour the sauce over the beef and broccoli, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

The magic of this dish lies in the glossy, savory-sweet sauce that clings to every bite, making it irresistibly good. Serve it over steamed rice for a complete meal that’s ready in under 20 minutes.

Tip: For extra tender beef, marinate the sliced flank steak in 1 tbsp soy sauce and 1 tsp cornstarch for 15 minutes before cooking.

Lemon Garlic Roasted Chicken

Nothing beats the classic combination of lemon and garlic, especially when it comes to roasting a chicken that’s juicy on the inside and crispy on the outside.

Ingredients

• 1 whole chicken (about 4 pounds)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together 3 tablespoons olive oil, 4 cloves minced garlic, the zest and juice of 1 lemon, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon paprika.
3. Pat the chicken dry with paper towels. Rub the olive oil mixture all over the chicken, including under the skin.
4. Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
5. Let the chicken rest for 10 minutes before carving.

The magic of this recipe lies in the garlic and lemon zest rub, which creates a fragrant crust that locks in the chicken’s natural juices.

Tip: For an extra crispy skin, place the chicken on a rack in the roasting pan to allow air to circulate all around it.

Pesto Pasta with Cherry Tomatoes

Nothing beats the fresh, vibrant flavors of this Pesto Pasta with Cherry Tomatoes, a dish that’s as simple to make as it is delicious.

Ingredients

• 8 oz pasta (your choice of shape)
• 1/2 cup homemade or store-bought pesto
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes, salt, and black pepper. Cook for 3-4 minutes, until the tomatoes start to soften.
3. Add the cooked pasta to the skillet with the tomatoes. Stir in the pesto and a splash of the reserved pasta water to loosen the sauce. Toss everything together until the pasta is evenly coated.
4. Remove from heat and sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the way the sweet, burst cherry tomatoes contrast with the rich, herby pesto, creating a symphony of flavors in every bite.

Tip: For an extra layer of flavor, toast some pine nuts and sprinkle them on top before serving.

Sweet Potato Black Bean Tacos

These Sweet Potato Black Bean Tacos are a vibrant, hearty meal that packs a punch of flavor and nutrition, perfect for a quick weeknight dinner.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas
• 1 avocado, sliced
• Lime wedges, for serving

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with olive oil, cumin, smoked paprika, and salt. Spread on a baking sheet and roast for 25 minutes, until tender and slightly caramelized.
2. While the sweet potatoes roast, warm the black beans and corn in a small saucepan over medium heat for 5 minutes, stirring occasionally.
3. Warm the tortillas according to package instructions.
4. To assemble the tacos, divide the sweet potatoes, black bean mixture, and avocado slices among the tortillas. Garnish with cilantro and a squeeze of lime.

The smoky sweetness of the roasted potatoes paired with the creamy avocado creates a taco that’s both satisfying and full of texture.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crumbled queso fresco before serving.

Baked Parmesan Zucchini

Looking for a simple yet flavorful side dish? These Baked Parmesan Zucchini slices are crispy, cheesy, and utterly irresistible.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix together 1/4 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Toss the zucchini rounds with 1 tablespoon olive oil until evenly coated.
4. Dip each zucchini round into the Parmesan mixture, pressing lightly to adhere the coating.
5. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet.
6. Bake at 400°F for 20-25 minutes, until the coating is golden and crispy.

The magic of this recipe lies in the golden, crispy Parmesan crust that perfectly complements the tender zucchini beneath. It’s a side dish that steals the show with minimal effort.

Tip: For an extra crispy finish, broil the zucchini for the last 2-3 minutes of baking, watching closely to prevent burning.

Apple Cinnamon Oatmeal

Start your morning with a bowl of warm Apple Cinnamon Oatmeal, a comforting blend of sweet apples and cozy cinnamon that feels like a hug in a bowl.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1 cup milk (any kind)
• 1 medium apple, diced
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, bring water and milk to a gentle boil over medium heat.
2. Stir in rolled oats and reduce heat to low. Simmer for 5 minutes, stirring occasionally.
3. Add diced apple, maple syrup, cinnamon, salt, and vanilla extract. Continue to cook for another 5 minutes, or until the oats are creamy and the apples are tender.
4. Remove from heat and let sit for 2 minutes to thicken.

The magic of this oatmeal lies in the tender bites of apple that soften just enough to melt into the creamy oats, creating a perfect texture contrast.

Tip: For an extra touch of indulgence, top with a dollop of Greek yogurt or a sprinkle of chopped nuts.

Grilled Cheese with Tomato Soup

There’s nothing quite like the classic combo of grilled cheese and tomato soup to warm you up on a chilly day. This version takes the comfort food duo to the next level with a crispy, buttery sandwich and a rich, velvety soup.

Ingredients

• 4 slices of sourdough bread
• 2 tbsp unsalted butter, softened
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tsp sugar
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft, about 5 minutes.
2. Stir in crushed tomatoes, vegetable broth, sugar, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
3. Blend the soup until smooth using an immersion blender. Stir in heavy cream and keep warm.
4. Butter one side of each bread slice. On the unbuttered side, layer cheddar and mozzarella cheeses between two slices, buttered sides out.
5. Cook sandwiches in a skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.
6. Serve the grilled cheese with the tomato soup for dipping. The contrast of the crispy sandwich with the smooth soup makes every bite irresistible.

Tip: For an extra crispy grilled cheese, press the sandwich down with a spatula while cooking.

Chocolate Avocado Mousse

Indulge in a guilt-free dessert with this creamy Chocolate Avocado Mousse that’s as rich in flavor as it is in nutrients.

Ingredients

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. In a food processor, combine the avocados, cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
2. Blend on high until the mixture is completely smooth, scraping down the sides as needed, about 2 minutes.
3. Divide the mousse into serving cups and refrigerate for at least 30 minutes to set.

The magic of this mousse lies in its velvety texture and the unexpected but delightful pairing of avocado with deep chocolate notes.

Tip: For an extra touch of elegance, garnish with fresh berries or a sprinkle of cocoa powder before serving.

One-Pot Garlic Parmesan Pasta

Imagine a creamy, garlicky pasta dish that comes together in just one pot, leaving you with minimal cleanup and maximum flavor. This One-Pot Garlic Parmesan Pasta is a weeknight hero!

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add fettuccine, chicken broth, heavy cream, salt, black pepper, and red pepper flakes to the pot. Bring to a boil, then reduce heat to a simmer.
3. Cook for 15 minutes, stirring occasionally, until pasta is al dente and liquid has thickened.
4. Remove from heat and stir in grated Parmesan cheese until melted and creamy.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the pasta cooking directly in the flavorful broth, absorbing all the garlicky, cheesy goodness as it simmers.

Tip: For an extra kick, add a squeeze of lemon juice at the end to brighten up the rich flavors.

Strawberry Banana Yogurt Parfait

Start your morning with a burst of freshness and creaminess in every spoonful of this Strawberry Banana Yogurt Parfait. It’s a delightful blend of flavors and textures that’s as nutritious as it is delicious.

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• 1 banana, sliced
• 1/4 cup granola

Instructions

1. In a small bowl, mix together 1 cup Greek yogurt, 1 tablespoon honey, and 1/2 teaspoon vanilla extract until well combined.
2. Layer the bottom of a parfait glass with half of the yogurt mixture.
3. Add a layer of half of the sliced strawberries and banana on top of the yogurt.
4. Sprinkle half of the granola over the fruit layer.
5. Repeat the layers with the remaining yogurt, strawberries, banana, and granola.
6. Serve immediately or chill in the refrigerator for up to 2 hours before serving for a cooler treat.

The contrast between the creamy yogurt, sweet fruits, and crunchy granola makes every bite a delightful experience. Perfect for a quick breakfast or a refreshing snack.

Tip: For an extra touch of sweetness, drizzle a little more honey on top before serving.

Easy 3-Ingredient Pancakes

Who knew that the fluffiest pancakes could come from just three simple ingredients? These Easy 3-Ingredient Pancakes are a game-changer for busy mornings or lazy weekends.

Ingredients

• 1 ripe banana
• 2 large eggs
• 1/4 cup almond flour

Instructions

1. In a medium bowl, mash the banana until smooth.
2. Whisk in the eggs until fully combined with the banana.
3. Stir in the almond flour until the batter is smooth and free of lumps.
4. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or a small amount of butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

The natural sweetness of the banana means you can skip the syrup, making these pancakes a healthier option that doesn’t skimp on flavor.

Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking to allow the almond flour to absorb the liquid.

Conclusion

We hope you’re as excited as we are about these 20 delicious, easy 3-ingredient recipes! Perfect for busy weeknights, they prove that simplicity doesn’t sacrifice flavor. Give them a try, and don’t forget to share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board to keep these quick dinner ideas handy. Happy cooking!