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Easy

Take the intimidation out of cooking with these easy recipes that we are confident are foolproof for even beginners and chefs-in-training.

Simmer Down Your Search!

Pineapple Pico De Gallo served in a whole pineapple

Easy

Fresh Pineapple Pico de Gallo (15 Minutes!)

5-Ingredient Chocolate Peanut Butter Rice Krispies Treats

White mug with a chocolate microwave cake made with only Oreos, milk, and chocolate chips.

Easy

3-Ingredient Chocolate Oreo Mug Cake

Pumpkin Pie Spice in labeled spice jar

Easy

Every Pumpkin Pie Spice Substitute

Old Bay Seasoning Substitute in a sealed jar

Easy

Every Old Bay Seasoning Substitute

Meatless Baked Ziti garnished with basil

Easy

Easy Veggie-Packed Meatless Baked Ziti

stack of french toast with butter on top and syrup being drizzled on

Easy

Easy Sourdough French Toast

Egg White French Toast with syrup being poured over top

Easy

Easy Egg White French Toast

Salmon Nuggets in a basket with 3 sauces

Easy

Easy Crispy Baked Salmon Nuggets

Easy Cheesy Pasta Bake in a black oval baking dish garnished with basil

Easy

Easy Cheesy Pasta Bake with Marinara

Wide Overhead Shot of taco and chili spices in mortar

Easy

Easy 5-Minute Homemade Taco Seasoning

Coffee Milkshake topped with whipped cream and chocolate curls

Easy

Easy 5 Minute Coffee & Ice Cream Milkshake

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Hi there, I'm Marley!

A busy mom with a gourmet palate.

Here at Marley’s Menu I’m determined to prove that you can cook and bake elevated meals and treats easily and efficiently without compromising on taste.

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Name a better banana muffin filling than Nutella….. I’ll wait!!!
These MOLTEN NUTELLA BANANA MUFFINS are comprised of a moist, fragrant banana muffin stuffed with creamy, nutty, chocolatey Nutella for an iconic flavor combo with the best-ever textures.
Stuffed Nutella banana muffins
-3 large overripe bananas (smashed)
-⅓ cup oil (vegetable, canola, or coconut)
-¾ cup light brown sugar, tightly packed
-1 large egg
-1 teaspoon vanilla extract
-1 ½ cups all-purpose flour
-1 teaspoon baking soda
-½ teaspoon salt
-¼ teaspoon cinnamon
-¾ cup Nutella (or other hazelnut spread)
Method
-Preheat the oven to 375°F and line or grease your muffin tin.
-In a large mixing bowl, use a fork to mash the bananas.  -Add the oil and light brown sugar and use the fork to combine. -Next, add the egg and vanilla extract and use the fork again to mix.  -Add flour, baking soda, salt, and cinnamon and mix with the fork one last time until your left with a thick batter. You will likely have some chunks of banana, but make sure there are no lumps of flour.  -Add 1 heaping tablespoon of batter to each muffin cup.  -Then, add a tablespoon of Nutella on top. -Top the Nutella with more banana muffin batter, so that the Nutella is sandwiched in between batter. The muffin cups should be filled about 3/4 of the way.  -Bake on the top rack for 18 minutes and allow to cool before digging in. Enjoy! #homemademuffins #nutella

My go-to pesto has arugula in it for that distinct

My go-to pesto has arugula in it for that distinct peppery taste, and it’s BEYOND delicious!

Ingredients
💚1 cup fresh basil (tightly packed)
💚2 cups fresh arugula (tightly packed)
💚3 tablespoons fresh lemon juice (1 lemon = approx. 4 tablespoons juice)
💚¼ cup pine nuts
💚2 cloves garlic
💚⅓ cup olive oil
💚 cup grated Parmesan cheese (or nutritional yeast)
💚¼ teaspoon of salt
💚 ¼ teaspoon of pepper

Instructions
💚Throw all your ingredients into a food processor.
💚Process on high until everything is finely diced. Voila! You’re done! Store or serve raw on pasta, pizza, or add more olive oil until you achieve desired consistency for a dip.
#pesto #arugula #basilpesto #arugulapesto #homemadepesto #5minuterecipes

These Tofu Fajitas with Onions and Peppers are bur

These Tofu Fajitas with Onions and Peppers are bursting with flavor, and satisfying texture, making them the perfect family-friendly meatless meal that only requires one pan and 30 minutes!
Tofu Fajitas with Onions and Peppers
-14 ounces extra-firm tofu
-1 large yellow onion
-1 large green pepper
-1 large red pepper
-4 tablespoons olive oil
-2 teaspoons cornstarch
-3 tablespoons fajita or taco seasoning

-Drain and press your tofu, either with a tofu press or by wrapping it in a clean kitchen towel and stacking something heavy on top for about ten minutes.
-Meanwhile, prep your onion by cutting around the bulb and peeling. Prep your peppers by cutting around the stem and removing seeds. Slice your onion and peppers into strips about 1/2 inch wide.
-Add onions, peppers, and 2 tablespoons olive oil to an extra-large nonstick or high-quality cast iron pan and fry over medium heat until fragrant and onions are translucent (about 10 minutes).
-Once your tofu is pressed, cut it into thin strips, about 1/2 inch thick. Add the tofu strips to a large mixing bowl with the remaining 2 tablespoons olive oil and the cornstarch. Toss to coat.
-Once your onions are translucent, push the peppers and onions to the outer edges of the pan, leaving space in the middle for the tofu.* Place the tofu strips directly on the pan, keeping your burner at medium heat.
-Allow the tofu, peppers, and onions to cook for another 5-8 minutes. When the tofu is ready to flip, it will easily release from the pan and reveal a crispy, golden-brown crust. If you cannot get your spatula under your tofu to flip, continue to cook until the tofu releases.
-Once flipped, continue to cook for another 5-8 minutes until the tofu once again releases from the pan on the second side.
-Add your seasoning and toss. If your tofu and veggies seem dry, add water, 1 tablespoon at a time, continuing to toss until the tofu, onion, and peppers are coated in seasoning.
Serve hot either with tortillas, over rice, and with whatever toppings you please!

Serving Ideas
lime juice or wedges, guac or avocado, tomato, diced red or white onion, fresh cilantro, cheese or queso, sour cream, etc!

#ad I teamed up with @chickenoftheseaofficial to s

#ad I teamed up with @chickenoftheseaofficial to show you how I keep my family fueled up on-the-go. As the weather has cooled off, my family and I have been making it a priority to get outside more! #ChickenOfTheSea Packet Up! Pink Salmon Salad Kits features omega-3s and 18g of lean protein and have everything you need to make them just how you like them in their convenient trays. Each packet includes 2.5 oz Alaskan Pink Salmon Packet, Dijon Mustard, Light Mayonnaise, 4 Artisan Crackers, Mixing Tray and a Serving Spoon. I just knew I had to pack them for myself and my family while we explored the iconic Driftwood Beach in Jekyll Island, Georgia. #ItsTheOneForMe

This Mushroom Stew is hearty and filling, but not

This Mushroom Stew is hearty and filling, but not too heavy. It’s meatless, earthy, and absolutely bursting with flavor from red wine and fresh veg!

Mushroom Stew
-1 large yellow onion
-8 ounces baby bella mushrooms
-8 ounces white button mushrooms
-2 tablespoons olive oil or unsalted butter
-½ teaspoon salt
-¼ teaspoon black pepper
-¼ cup all-purpose flour
-1 cup red wine
-1 tablespoon red wine vinegar
-32 ounces vegetable broth (approx 4 cups)
-2 bay leaves
-2 sprigs fresh thyme leaves
-2 large carrots
-2 large russet potatoes
Method
-Peel, core, and dice your onion and clean and slice your mushrooms. Add to a large pot or Dutch Oven. over medium heat with butter or oil and salt and pepper. Cook for about 5-7 minutes until the juices of the mushroom have released and the onion is translucent and fragrant.
-Add flour and use a wooden spoon to stir well until there are no visible lumps to form a roux.
-Add the wine and vinegar and stir, integrating the roux into the liquid. Cook for about 5 minutes to allow the alcohol to burn off.
-Add broth, bay leaves, and fresh thyme leaves. Stir and bring heat up to high. Leave uncovered and simmer for 10 minutes, stirring occasionally to make sure the bottom does not burn.
-Peel the carrots and potatoes. Slice carrots and chop potatoes into chunks, about 1-inch wide. -Drop them into the pot and turn heat all the way down to low. Cover and simmer on low for about 45-55 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
-Test that your carrots and potatoes are tender by piercing with a fork. It should easily poke through. If ready, taste to see if any additional salt and pepper is needed. Serve hot and garnish with fresh thyme.

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At Marley’s Menu, we aim to provide easy, efficient, and elevated recipes for busy people with gourmet palates. Our goal is to foster a community of foodies who love finding new ways to make cooking more accessible. See our editorial policy.

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