Help on what my brother and I should cook for the next week while our parents are away when we have no prior cooking experience

Hello! I apologize in advance if this isn’t the right place to post this. For some background info, my brother and I (ages 14 & 15) are going to be staying home alone for the next week meaning we will have to be cooking all our meals.

Both of us have very little experience in the kitchen since both of parents are fairly advanced cooks. I do bake a lot if that helps.

I’m posting here to ask for some easy recipes for beginners or even tips that we can try throughout the week. We do not have any dietary restrictions and are not very picky either besides both of us not liking cheese.

I’ve already picked two recipes that interested me for dinner that I’ll link but I am very open to any more suggestions. Thank you all!

Sheet Pan Chicken & Roasted Vegetables (i’m planning to swap out a few vegetable and add carrots or onions maybe) https://www.reddit.com/r/recipes/comments/82jx6l/sheet_pan_chicken_and_roasted_harvest_vegetables/?st=JO4ML8NH&sh=62a9ddd9

Ingredients

• ⁠8-9 bone-in, skin-on chicken thighs

Marinade Ingredients

• ⁠1/4 cup extra-virgin olive oil • ⁠2 tbsp lemon juice • ⁠2 cloves garlic, minced • ⁠1 tsp dried thyme • ⁠1 tsp dried red pepper flakes • ⁠sea salt and pepper

Vegetables

• ⁠baby potatoes • ⁠sweet potatoes • ⁠shallots • ⁠zucchini • ⁠1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices • ⁠fresh or dried thyme and rosemary • ⁠sea salt and pepper • ⁠4 slices thick-cut bacon Instructions

1. ⁠Preheat oven to 425°F.
2. ⁠Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
3. ⁠Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
4. ⁠Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
5. ⁠Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
6. ⁠Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
7. ⁠Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
8. ⁠Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
9. ⁠Garnish with fresh herbs and serve.

You can easily substitute your favourite fall vegetables in this sheet pan chicken supper, like

• ⁠fingerling potatoes • ⁠butternut or acorn squash • ⁠carrots • ⁠parsnips • ⁠onions • ⁠beets This Recipe Is Published Here >>>>>> https://www.flavourandsavour.com/sheet-pan-chicken-roasted-harvest-vegetables/

Garlic Butter Steak & Potatoes https://www.reddit.com/r/recipes/comments/8f1xrm/garlic_butter_steak_and_potatoes_skillet/?st=JO4MT61I&sh=696aa6d6

Ingredients:

For the steak and the potatoes:

• ⁠1 1/2 lb (650g) flank steak, sliced against the grain • ⁠1 1/2 lb (650g) baby yellow potatoes, quartered • ⁠1 tablespoon olive oil • ⁠3 tablespoons butter, divided • ⁠5 garlic cloves, minced • ⁠1 teaspoon fresh thyme, chopped • ⁠1 teaspoon fresh rosemary, chopped • ⁠1 teaspoon fresh oregano, chopped • ⁠Salt and fresh cracked pepper • ⁠Crushed red chili pepper flakes, optional

The marinade

• ⁠1/3 cup soy sauce • ⁠1 tablespoon olive oil • ⁠1 tablespoon hot sauce (we used Sriracha) • ⁠Fresh cracked pepper

Instructions:

1. ⁠In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
2. ⁠In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
3. ⁠Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
4. ⁠Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
5. ⁠Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Found on: Tips For Healthy Life

submitted by /u/alexis_skate
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