… we have a small favor to ask. Thousands of people have placed their trust in the Racine County Eye’s high-impact journalism because we focus on solutions-based journalism.
With no shareholders or billionaire owners, we can provide trustworthy journalism that focuses on helping readers.
Unlike many others, Racine County Eye’s journalism is available for everyone to read, regardless of what they can afford to pay. We do this because we believe in information equality. Greater numbers of people can keep track of events, understand their impact on people and communities, and become inspired to take meaningful action.
If there were ever a time to join us, it is now. Every contribution, however big or small, powers our journalism and sustains our future. Support the Racine County Eye from as little as $5 – it only takes a minute. Thank you.
You may be home more than usual lately, but that doesn’t necessarily mean you have more time. Use these 20-minute meals to bring smiles to your family’s faces and good nutrition to their bellies!
Shrimp & Broccoli
This quick and easy stir fry recipe is full of flavor, and it’s super simple to pull together!
Rice: ½ cup jasmine rice, 1 cup water, pinch of salt
Shrimp & Broccoli: 1 T olive oil, 1 ½ lbs fresh peeled shrimp, 2 large heads of broccoli cut into florets
Sauce: 3 T soy sauce, 2 T fish sauce, 1 T rice wine vinegar, 1 T honey, 1 T minced fresh ginger, 2 tsp minced garlic, 1 tsp sesame oil, 1 tsp cornstarch
Topping: 1 tsp sesame seeds, 1 sliced green onion
- Combine water and rice in a small saucepan, bring to a boil over high heat, then reduce to a simmer and let cook for 18-20 minutes.
- In a small bowl, mix together the ingredients for the sauce.
- Heat olive oil in a large frying pan over medium-high heat. Add the shrimp and sauté until pink, about 3 minutes.
- Add broccoli to the pan and cook until tender, about 3 more minutes.
- Finally, add the sauce to the pan and stir continuously until shrimp and broccoli are well coated, and the sauce has thickened, about 2 minutes.
- Plate and top with sesame seeds and green onion.
Quick Chicken Tacos
Taco night is everybody’s favorite, and these tacos will not disappoint! They’re so quick and delicious your family will be asking when you’re opening up a taco truck!
Chicken: 1 lb. chicken breasts, 2 cloves minced garlic, 1 T lime juice, 2 T olive oil, 1 T chili powder, ½ tsp onion powder, salt & pepper to taste
Tortillas: 8 small flour tortillas, 1 tsp butter
Pico: ½ cup diced onion, ½ cup diced tomato, ½ small bunch diced cilantro, 1 minced jalapeño, 1 tsp lime juice, salt & pepper to taste
- Add the chicken and chicken seasonings to a sealable bag – shake to coat.
- Fry chicken over medium-high heat for about 14 minutes (or until the internal temperature reaches 165 degrees F), flipping once. Let cool slightly before chopping.
- While the chicken cooks, combine the pico ingredients in a small bowl.
- Warm another skillet over medium heat and add a dab of butter. Heat tortillas in the skillet for about 30 seconds on each side.
- Plate the tacos or let your family load them up!
Pasta & Asparagus with a Kick
Looking for that one-dish wonder? This is it! Smooth, buttery parmesan with the crunch of asparagus and the kick of crushed red pepper make this pasta a weeknight favorite.
8 oz. penne pasta
1 bunch fresh asparagus
5 cloves of garlic, minced
½ tsp crushed red pepper flakes
¼ cup olive oil
1 T butter
¼ cup grated parmesan cheese
Salt & pepper to taste
- Bring a medium saucepan of water to a boil, add the penne, and cook until al dente.
- Meanwhile, wash asparagus and chop into 1-inch pieces.
- Heat a large skillet over medium heat and add garlic, crushed red pepper, olive oil, and butter. Sauté for 1 minute.
- Add asparagus, salt, and pepper. Cook until the asparagus is just tender, 8-10 minutes, before adding the cheese.
- Drain penne using a colander, and transfer to a large bowl.
- Pour sauce over the hot penne and stir to coat. Enjoy immediately!
Mediterranean Couscous Salad
This Mediterranean-inspired salad is bright, fresh, and filling – and a great way to make use of your indoor herb garden! Eat it warm right away, or eat it cold for lunch the next day.
2 cups chicken broth
1 T olive oil
1 tsp butter
pinch of salt
2 cups couscous
3 T olive oil
1 white onion, diced
2 cloves garlic, minced
1 pack (10 oz) cherry tomatoes, halved
8 oz crumbled feta cheese
1 large cucumber, diced
½ cup pitted kalamata olives, halved
½ small bunch fresh basil, chopped
½ small bunch fresh mint, chopped
- In a small pot, bring chicken broth to a boil and add olive oil, butter, and salt.
- Add the couscous, cover, and remove from heat. Let steam for 5-10 minutes until the couscous has absorbed all the broth. Fluff with a fork.
- Heat 2 T olive oil in a large skillet and cook the onion until translucent.
- Add garlic and cook, stirring, until fragrant (about 30 seconds).
- Add the tomatoes and season with salt and pepper to taste. Cook, stirring frequently, until tomato skins start to wrinkle, then remove from heat.
- In a large bowl, combine cooked couscous, sautéed onion and tomatoes, and the remaining ingredients. Stir to combine.
Eating healthy has never been easier–or quicker!
Healthy Living is presented by [sponsor]. [Insert 1-2 sentences ABOUT sponsor and CTA].
- Nurture Your Family With These Healthy and Fast Meals
- Tasty and Healthy Meals in 20 Minutes or Less
- Delicious, Fast, & Healthy – Great Meals in 20 Minutes or Less
- Healthy, Fast, & Tasty – 4 Meals to Try with Your Family