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Nutrition

20 Quick Healthy Meals Ready In Under 20 Minutes

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In a hurry and in lack of inspiration?

What about healthy fast food? 

We have compiled a list of 20 quick easy healthy recipes for you that will be on the table within 20 minutes. 

Black Bean-Smothered Sweet Potatoes

Black Bean Sweet Potato
Photo: agirladegree.com

About the Recipe:

It’s a gratifying and fulfilling last-minute meal. Imagine the nutrition-rich sweet potato cooked with fragrant beans and protein-dense tomato all combined in the same bowl. Don’t leave out the potato skin it’s a powerhouse of fiber.

Ingredients:

  • Serves 2
  • Sweet Potatoes (medium size) – 2
  • Black Beans (rinsed) – 15 ounce
  • Diced Tomato (medium size) – 1
  • Extra-virgin Olive Oil- 2 teaspoons
  • Ground Cumin- ½ teaspoon
  • Ground Coriander- ¼ teaspoons
  • Salt- ¼ teaspoon
  • Sour Cream (reduced-fat) – 1 tablespoon
  • Fresh Cilantro (chopped) – 2 tablespoons

Preparation

  • Cooking Time 15 m
  • Prepared In 20 m

Rinse sweet potatoes thoroughly and prick them all over using a fork

Microwave sweet potatoes on High for about 12 to 15 minutes or until they become tender right through the center. Otherwise, you can bake them at 425F for about 1 hour.

While the potatoes are cooking, mix up all the other ingredients in a medium-sized microwave-safe dish/bowl, set the microwave on High and cook them for about 2 to 3 minutes, just to warm them a bit. You may also heat them up in a saucepan over medium heat

Let the sweet potatoes cool down after they are cooked so you can handle them. Slash each of them lengthwise and press open to create a well in the middle

Spoon the bean mixture right inside the well

Top them up with a tablespoon of sour cream for each potato and sprinkle cilantro to garnish

Chickpea Curry (Chhole)

chicken chickpea curry
Photo: scibosnian.com

About the Recipe

The use of canned beans substantially reduces the cooking time of this healthy Indian delight. This recipe is inspired by the authentic Indian chickpea curry, with a slight change from boiled chickpeas to canned ones for minimizing preparation time. To make it even healthier, add more vegetables such as roasted cauliflower florets.

Serving suggestion

Serve the curry with freshly baked naan or brown basmati rice.

Ingredients

  • Serves 6
  • Serrano pepper (medium size cut into thirds) – 1
  • Large size Garlic Cloves – 4
  • Fresh Ginger – 2” piece
  • Yellow Onion (medium size) – 1 (skinned and roughly chopped)
  • Grapeseed or Canola Oil – 5 tablespoons
  • Ground Cumin – 2 teaspoons
  • Ground Coriander – 2 teaspoons
  • Ground Turmeric – ½ teaspoon
  • Unsalted Canned Tomatoes with juice – 2 ¼ cups or a 28 ounce can
  • Kosher salt – ¾ teaspoon
  • Canned Chickpeas – 2 15 ounce cans
  • All Spice (Garam Masala) – 2 teaspoons
  • Fresh Cilantro – to garnish

Preparation

  • Cooking Time 15 m
  • Prepared In 15 m

Place pulse ginger, garlic, and Serrano in the bowl of your food processor and pulse until minced. Keep scraping down the sides

Once thoroughly minced, add onion and pulse again so that it gets finely chopped but doesn’t form a paste

Take a large saucepan, pour oil and warm it over medium-high heat and add the onion mixture

Keep stirring for 3-5 minutes or until the onion gets softened

While cooking the onion add coriander,  turmeric, and cumin powder and stir for two minutes

Meanwhile, put the tomatoes in your food processor and pulse until they are chopped finely and add them to the saucepan

Add salt and reduce the heat. Let the curry simmer for about 4 minutes. Keep stirring occasionally

After 4 minutes, add chickpeas and all-spice/garam masala

After mixing them up on medium-high heat, reduce the heat to a gentle simmer, cover the pot with and let it simmer for 5 more minutes

Stir occasionally. After five minutes, turn off the heat and garnish with cilantro.

Classic Sesame Noodles with Chicken

Classic noodles

About the Recipe:

Addition of lean chicken and vegetables gives this classic Asian recipe a healthy and nutritious twist. Don’t forget to rinse the spaghetti using cold water and drain it well. You can switch the whole-wheat spaghetti with carrot, zucchini, or any other veggie noodles.

Ingredients

  • Serves 4
  • Whole-wheat Spaghetti – 8 ounces
  • Dark, toasted sesame oil – 3 tablespoons
  • Scallions (chopped) – 2
  • Minced Fresh Garlic– 1 tablespoon
  • Minced Fresh Ginger – 2 teaspoons
  • Brown Sugar – 1 teaspoon
  • Soy Sauce (low-sodium) – 2 tablespoons
  • Boneless Chicken breast (Skinned, Cooked & Shredded) – 1 lb
  • Ketchup – 8 ounces
  • Carrots (julienned) – 1 cup
  • Snap Peas (sliced) – 1 cup
  • Toasted Sesame seeds – 3 tablespoons

Preparation

  • Cooking Time 20 m
  • Prepared In 20 m

Follow the package directions to cook the spaghetti

Boil, drain and rinse the spaghetti thoroughly and transfer it to a big bowl

Mix sesame oil, brown sugar, garlic, ginger, and scallions and heat them in a small saucepan over medium heat. Let them sizzle a bit, which may take 15 seconds

Turn off the heat and add soy sauce and ketchup in the pan. Give it a good stir

Add the spaghetti, chicken, sesame seeds, snap peas, and carrots.

Gently toss everything until they are well combined

Smoky Maple-Mustard Salmon

Maple Mustard Salmon
Photo: epicurious.com

About the Recipe:

Nothing can be more delectable than smoky salmon. This recipe is quite easy to make and quick to prepare. Addition of maple on roasted salmon gives this recipe the much-needed balance while the tangy mustard adds the right amount of flavor. When buying the fish, get the skin removed and cut the fish into four 4-ounce fillets

Serving suggestion:

Serve it with whole-wheat couscous or roasted green beans garnished with chives and pecans.

Ingredients

  • Serves – 4
  • Dijon or whole-grain mustard – 3 tablespoon
  • Skinless and center-cut Salmon Fillets (preferably wild-caught) – 4 Fillets, 4 ounces each
  • Ground chipotle pepper or smoked paprika powder – ¼ teaspoon
  • Pure Maple Syrup -1 tablespoon
  • Ground Pepper – ¼ teaspoon
  • Salt – 1/8 teaspoon

Preparation

  • Cooking Time 10-12 m
  • Prepared in 15 m

Preheat your oven to 450°F. Cover the baking tray with foil or baking sheet and generously coat it with cooking spray

Put the fish fillets on the tray

Mix maple syrup, mustard, pepper, chipotle or paprika powder, and salt in a bowl

Evenly spread this mixture onto the salmon fillets

Bake the fish until cooked, for about 8-12 minutes

Skillet Chicken with Cranberries & Apples

Skillet Chicken with Cranberries & Apple
Photo: eatingwell.com

About the Recipe:

This dish would give you a unique flavor of the fall season with the use of apple-cranberry sauce to cook the chicken. If you don’t prefer the tart-like taste of this dish, you can use dried cranberries and skip the fresh ones.

Serving suggestion:

Serve the chicken with quick-cooking wild rice and add roasted Brussels sprouts to boost the nutrition count.

Ingredients

  • Serves 4
  • Diagonally cut and trimmed Chicken Tenders – 1 pound
  • Dried Thyme – ¾ teaspoon
  • Salt – ¾ teaspoon (divided)
  • Freshly ground pepper – ¼ teaspoon (divided)
  • Canola Oil – 2 tablespoons (divided)
  • Crisp, thinly sliced red Apples (preferably Gala, Fuji or Braeburn) – 2
  • Red Onion (large size) – 1 (quartered and sliced)
  • Apple juice or Apple Cider – ¾ cup (divided)
  • Thawed cranberries (frozen or fresh) – 1 cup
  • All-purpose Flour –  1 tablespoon

Preparation

  • Cooking Time 20 m
  • Prepared in 20 m

Sprinkle half of the dried thyme, salt, and pepper on each side of chicken tenders

Over medium-high heat, add one tablespoon oil in a large size skillet. Reduce the heat to medium after the oil is warm

Add the chicken to the skillet and stir for 3-4 minutes or until both sides get lightly browned.

When cooked, transfer the chicken to a clean plate

Add the remaining oil to the same pan and add onion, apples, two tablespoon apple juice or cider and remaining salt and thyme

Stir them well and cook for about a 4 minutes or until the apples and onion get softened

Add cranberries and all-purpose flour and cook for 1 minute

Add the remaining juice/cider and add the chicken to the pan as well

Let them cook for 3 minutes, keep stirring occasionally

When chicken is cooked and the sauce thickens, turn off the heat

Pork & Broccoli Thai Noodle Salad

Pork Noodle Salad
food stylist: Marian Cooper Cairns; prop stylist: Claire Spollen and Lindsey Lower

About the Recipe:

The secret ingredient that makes this recipe a winner is the addition of crunchy broccoli slaw. It is easily available in supermarkets, usually at the coleslaw mixes counter. Not only does it make the recipe super-quick to prepare but very delicious. You can make broccoli slaw on your own too. Just shred the broccoli stems by passing it through the largest holes on your box grater. To save time, cook the pork patties while heating the water for the noodles.

Ingredients

  • Serves 4
  • Rice Noodles (wide variety) – 8 ounces
  • Ground, lean Pork – 1 pound
  • Fresh Mint (chopped) – 2 tablespoons
  • Fish Sauce – 6 teaspoons (divided)
  • Sweet Red Chili Sauce – 2 tablespoons (divided)
  • Lime Juice – 2 tablespoons
  • Toasted Sesame Oil – 1 tablespoon
  • Broccoli Slaw – 1 bag (12 ounces)
  • Lime wedges for garnishing

Preparation

  • Cooking Time 20 m
  • Prepared in 20 m

Boil five cups water in a large pot and add noodles. Stirring frequently, cook the noodles for 4-6 minutes or until they turn soft.

When cooked, drain and rinse the noodles using cold water

In a large bowl, combine pork, two teaspoons fish sauce, and one tablespoon mint. Mix everything well

Make eight patties (ideally 3 inches)

Turn on the heat and keep it medium-high. Coat a large cast-iron skillet or a grill pan with cooking spray. Allow it to get warm a bit and then add the patties

Cook them partially for 3 minutes on each side until thoroughly cooked

Add the remaining four teaspoons fish sauce, lime juice, sesame oil, and chili sauce in another bowl

In the same pan, add the cooked noodles and broccoli slaw. Toss them until well-combined

In a platter, place the noodles and top them with the pork patties. Sprinkle one tablespoon mint and garnish with lime wedges

Mozzarella, Basil & Zucchini Frittata

Mozzarella, Basil & Zucchini Frittata
Photo: eatingwell.com

About the Recipe:

Frittatas are usually quickly prepared, and this veggie stuffed mozzarella filled treats are no different. This recipe is excellent for breakfast, but you can serve it at lunch or dinner as well.

Serving Suggestions:

Add a slice of crusty baguette drizzled with olive oil or with a hand-tossed salad.

Ingredients

  • Serves 4
  • Red Onion (thinly sliced) – ½ cup
  • Extra-virgin Olive Oil – 2 tablespoons
  • Zucchini (chopped) –  1 ½ cups
  • Well-beaten Eggs (large) – 7
  • Salt – ½ teaspoon
  • Freshly ground pepper -1/4 teaspoon
  • Fresh Mozzarella Balls (baby or pearl-sized) – 2/3 cup or 4 ounces
  • Sun-dried Tomatoes (chopped) – 3 tablespoons
  • Fresh Basil (thinly sliced) – ¼ cup

Preparation

  • Cooking Time 20 m
  • Prepared in 20 m

Preheat the broiler/grill after placing the rack in the upper-third row

Take a big size, broiler-safe cast iron or nonstick skillet. Heat oil in it over medium-high heat

Add onion to the skillet along with zucchini and cook for about 5 minutes or until soft. Stir frequently

In a separate bowl, beat the eggs, salt and pepper, and pour the mixture over the veggies in the pan

Be careful to lift the edges so that the egg gets cooked from the center

The egg should be nearly set, which may take 2 minutes

Place the sun-dried tomatoes and mozzarella balls on the egg mixture and place the skillet under the broiler. Let them get slightly browned, about 2 minutes

Take the eggs out and set them aside for 3 minutes or until they get somewhat cooled

Top the frittata with basil

Tip: Use a spatula to release the frittata from the pan. Move the spatula slowly from the edges first and then keep moving towards the center until you can easily lift it. Cut it into four slices like a pizza and serve.

Southwestern Steak Salad

southwestern steak salad
Photo: auntbeesrecipes.com

About the Recipe:

Packed with summery veggies like corn, avocados, and ripe tomatoes, this steak salad is an ideal dinner option. It can be prepared quickly as well. Let the steak cook under the broiler, and you whip up the creamy chipotle dressing with the rest of the ingredients.

Serving Suggestions:

This salad is ideally served with crumbled tortilla chips to add the necessary crunch factor.

Ingredients

  • Serves 4
  • Steak (trimmed) – 1 pound flank
  • Ground Cumin- 1 ½ teaspoon
  • Salt – ¾ teaspoon (divided)
  • Freshly Ground Pepper – ¼ teaspoon
  • Sour Cream (reduced-fat) – 6 tablespoons
  • Extra-virgin Oil – 2 tablespoons
  • White Vinegar – 2 tablespoons
  • Chipotle Peppers in adobo sauce (minced) – 2 tablespoons
  • Romaine Lettuce (sliced) – 6 cups
  • Corn Kernels – 1 ½ cups
  • Ripe Avocado (frozen or fresh) – 1
  • Diced Tomatoes (medium size) – 2
  • Mexican Cheese blend (shredded) – ½ cup

Preparation

  • Cooking time 20 m
  • Prepared in 20 m

Preheat the grill to high, place the oven rack at least 3 inches away from the heat source

Generously coat a broiler-safe skillet with cooking spray

Sprinkle ½ teaspoon salt, pepper and cumin on the steak and place it on the prepared pan to broil

Turn the steak once after every 3-6 minutes until an instant-read thermometer reaches 125 degrees -130°F (ideal reading for a medium rare steak) when inserted in the thickest portion of the steak

Let the steak cool slightly for five minutes and then cut it into thin slices across the grain. Now, chop the slices into bite-sized pieces

Whisk oil, sour cream, vinegar, remaining ¼ teaspoon salt, and chipotle to taste in a large bowl.

Keep aside four tablespoons of this dressing into a smaller bowl

In the large bowl, add avocado, romaine, and corn and toss gently to coat the dressing thoroughly

To serve, place equal portions of this salad along with tomato wedges on four plates. Top each of the plates with chopped steak, cheese, and a tablespoon of the reserved dressing

Seared Salmon with Pesto Fettuccine

seared salmon pesto fettucine

About the Recipe:

The bright basil pesto truly complements the butter flavored salmon. This recipe is easy and fun to prepare and a nutritious option for dinner. You can use refrigerated pesto instead of the jarred one because it looks prettier and tastes better as well.

Ingredients

  • Serves 4
  • Whole-wheat Fettuccine – 8 ounces
  • Pesto – 2/3 cup
  • Wild Salmon (skinned and cut into four equal parts) – 1 ¼ pound
  • Salt – ¼ teaspoon
  • Ground Pepper – ¼ teaspoon
  • Extra-virgin Olive Oil – 1 tablespoon

Preparation

  • Cooking Time 20 m
  • Prepared in 20 m

To boil fettuccine, heat water in a large pot until it reaches boiling point; cook the pasta until it turns soft or for 7-9 minutes

Carefully drain the pasta, cool it down using cold water, and transfer it to a large bowl

Toss the pasta with pesto

Marinate the salmon portions with salt and pepper

Over medium-high heat, place a cast-iron or nonstick pan

Add oil to the pan and after it gets warm a little, add the marinated salmon

Cook the fish from both sides. Let each side cook for about 2-4 minutes

Place the pasta on a platter and serve the salmon on top

Garlic, Sausage & Kale Naan Pizzas

Garlic Sausage Kale

About the Recipe:

Sausages are fantastic, but the only problem is that these are high in sodium so we will make turkey sausages for this one. Naan is an Indian flatbread that’s low in calories than the pitas. This nutritious and healthy recipe is perfect for dinner.

Ingredients

  • Serves 4
  • Extra-virgin Olive Oil – 3 Tablespoon (divided)
  • Ground Turkey (93%-lean) – 12 Ounces
  • Garlic Cloves (thinly sliced) – 3
  • Red Pepper (crushed) – ¼ teaspoon/ or to taste
  • Baby Kale (organic, prechopped variety) – 5 Oz or 8 cups (divided)
  • Fennel Seeds – 1 teaspoon
  • Paprika – ¼ teaspoon
  • Kosher Salt – ¼ teaspoon
  • Red-wine Vinegar – 1 tablespoon
  • Whole-grain Naan Breads (8”) or Whole-wheat Pitas- 2

Preparation

  • Cooking Time 20 m
  • Prepared in 20 m

Preheat grill to high heat and position the oven rack in the upper third portion

Take a large nonstick pan and heat two tablespoon oil, crushed red pepper, and garlic over medium-high heat till it starts to sizzle

Now add turkey, paprika. 1/8 teaspoon salt, and fennel seeds

Break the turkey using a wooden spoon and cook for 2 to 3 minutes until almost done

Add vinegar, remaining 1/8 teaspoon salt, and kale

Let them cook until kale is wilted and turkey changes color from pink to whitish, ideally 3 minutes

Turn off the heat

Coat a baking tray thoroughly using the remaining one tablespoon oil and place the pitas or naan over it

Top the naan with equal parts of turkey mix and mozzarella

Broil them until the edges start browning and cheese is melted completely, for about 2-4 minutes

Remove from the tray and cut into half

Turkey & Balsamic Onion Quesadillas

quesadilla-View-jpg
Photo: melskitchencafe.com

About the Recipe:

Don’t think that this recipe is your traditional quesadilla as it features cheddar cheese, turkey, and onions marinated in balsamic vinegar.

Serving Suggestions:

Ideally, you should serve it with a tossed salad to make the meal complete or add sautéed veggies to add crunchiness.

Ingredients

  • Serves 4
  • Red Onion (small size)- 1 (thinly sliced)
  • Balsamic Vinegar – ¼ cup
  • Whole-wheat Tortillas (10” variety) – 4
  • Cheddar cheese (shredded) – 1 cup
  • Deli Turkey (preferably smoked) – 8 slices or approx. 8 ounces

Preparation

  • Cooking time 15 m
  • Prepared In 20 m

In a medium size bowl, mix up onion and vinegar and set aside for 5 minutes. Now drain the onion and store the vinegar for another recipe

In a large size nonstick skillet, warm two tortillas from both sides for about 45 seconds for each side over medium-high heat. Make sure that they do not overlap

On the half side of each tortilla place two slices of turkey, ¼ of the onion and sprinkle ¼ of the cheese. Using a spatula flatten the cheese a bit. Wait for 2 minutes or until the cheese beings to melt.

Fold the tortillas into half and use the spatula to crush it so that both the sides stick well

Cook it for 2 minutes or until both the sides are golden in color

Follow the same procedure to prepare the remaining tortillas

Keep them covered after transferring on the plate otherwise, these will turn dry and hard

Smoked Trout Hash with Mustard Greens

smoked trout recipe

About the Recipe:

It is a fantastic recipe that brings together mustard greens, crispy potatoes, and smoky trout. It’s much more than a hash it’s a delicacy. In case you want a milder green veggie, replace mustard green with mature spinach or chard.

Serving suggestions:

Serve it with a poached egg on the top, sprinkle cracked pepper and garnish with sliced tomatoes.

Ingredients

  • Serves 4
  • Extra-virgin Olive Oil – 2 tablespoons
  • Red-skinned Potatoes (diced and pre-cooked) – 1 pound or 2 ½ cups
  • Whole-grain mustard – 2 tablespoons
  • Salt – 1/8 teaspoon
  • Cider Vinegar – 2 tablespoons
  • Freshly Ground Pepper – 1/8 teaspoon
  • Smoked Trout (skinned) – 4 ounces
  • Mustard Greens (flaked and thinly sliced) – 4 cups

Preparation

  • Cooking Time 20 m
  • Prepared In 20 m

Turn the stove to medium-high heat

Take a large size nonstick skillet or pan and heat oil until slightly warm

Now add potatoes and s cook for about 8-12 minutes until they get crisp and golden brown. Stir frequently to prevent burning

Take a small bowl and whisk together vinegar, salt, pepper, and mustard

Add the trout and mustard greens to the potatoes and cook until the greens get wilted, ideally 1 minute

Add the dressing and remove from the heat. If you feel that the mixture is a bit dry, you can add up to 2 tablespoons of water

Chicken & Spiced Apples

Creamy-Spiced-Apple-Pecan-Chicken
Photo: wholesomelicious.com

About the Recipe:

Chicken breasts cooked with buttery apples serves as the ideal recipe to go with any roasted veggie and even rice. The chicken is cut really thin so that it cooks quickly and evenly.

Ingredients

  • Serves 6
  • Peeled and thinly sliced Apples (opt for Braeburn) – 2
  • Lemon Juice – 1 tablespoon
  • Ground Cinnamon – ¼ teaspoon
  • Extra-virgin Olive Oil – 3 teaspoons (divided)
  • Butter (unsalted) – 1 teaspoons (divided)
  • Herbes de Provence – 1 1/8 teaspoons (divided)
  • Salt – ½ teaspoon (divided)
  • Freshly ground Pepper – ¼ teaspoon
  • Chicken Breasts (skinless, boneless, & trimmed) – 1 ½ pound
  • Freshly grated Lemon Zest – 1 teaspoon
  • Chicken Broth (reduced-sodium variety) – 1 cup

Preparation

  • Cooking Time 20 m
  • Prepared In 20 m

Mix apple slices, cinnamon, and lemon juice in a bowl

Take a medium-sized nonstick skillet and warm it over medium-high heat. Add one teaspoon oil, one teaspoon butter, and the apples

Keep cooking for about 5 minutes until apples turn tender. Stir frequently

While the apples are cooking, pound the chicken by placing it between plastic wrap sheets. You can use a meat mallet or the bottom of a small saucepan for hammering the chicken breasts to a ½” thickness

Mix salt, pepper, and one teaspoon herbes de Provence and sprinkle the mixture evenly on both sides of the chicken

Take another large skillet and heat one teaspoon oil and one teaspoon butter in it over high heat

Add half of the chicken to this skillet and cook for 3 minutes on each side until it turns white from pink from the center.

When cooked, place the chicken on a platter and add the remaining one teaspoon oil and one teaspoon butter in the same pan

Keeping the heat high, cook the remaining chicken in the same manner

Now combine the chicken in the pan, add the remaining 1/8 teaspoon herbes de Provence, broth, lemon zest and any leftover juices from the chicken

Keep stirring and scrape the sides of the pan to prevent discoloring

Cook them for about 3 minutes until the broth reduces slightly

Take out the chicken in a platter and sprinkle the leftover sauce over it and place the sautéed apples beside

Moo Shu Vegetables

Moo Shu Vegetables
Photo: thewoksoflife.com

About the Recipe:

In this recipe, we have given the classic Chinese stir-fry a vegetarian twist. Use of shredded vegetables further reduces the cooking time.

Serving Suggestions:

Serve it with whole-wheat tortillas, extra hoisin or Asian hot sauce, whatever you prefer.

Ingredients

  • Serves 4
  • Toasted Sesame Oil- 3 teaspoons (divided)
  • Lightly beaten Eggs (large sized) – 4
  • Fresh Ginger (minced) – 2 teaspoons
  • Garlic Cloves (minced) – 2
  • Mixed Vegetables (shredded) – 1 bag (12 ounces)
  • Mung bean sprouts – 2 cups
  • Scallions – 1 bunch (sliced and divided)
  • Soy Sauce (low-sodium) – 1 tablespoon
  • Rice Vinegar – 1 tablespoon
  • Hoisin sauce – 2 tablespoons

Preparation

  • Cooking Time 20 m
  • Prepared In 20 m

Place a large nonstick skillet on the stove. Turn the heat on medium-high

Add one teaspoon of oil and when it is warm, add eggs. Gently stir the eggs for 3 minutes. Allow them to set a bit.

Remove the eggs and place them on a plate

Using the same pan, heat the remaining two teaspoons of oil and warm it up over medium heat

Add garlic and ginger to the oil and cook them until softened and fragrant but not brown. About 1 minute would be enough

Now add shredded veggies, half of the sliced scallions, bean sprouts, vinegar, and soy sauce. Keep stirring until all of them are well-combined

Cover the skillet with a lid and cook for 3 minutes more until the vegetables turn soft. Stir once or twice

Uncover the skillet, add the eggs and hoisin and stir to break up the eggs

Cook everything for another 1 to 2 minutes and finally add the remaining scallions. Mix them well before removing from the heat

Ravioli with Arugula & Pecorino

Ravioli With Aragula Pecorino

About the Recipe:

This recipe offers the amazing flavor of frozen ravioli with sizzled shallots, garlic, fresh arugula, and shaved pecorino.

Serving Suggestion:

You can complement this dish with a whole-grain baguette to make it more nourishing and light-bodied red wine. Pinot Noir would be a great choice.

Ingredients

  • Serves 4
  • Whole-wheat Cheese Ravioli (fresh or frozen) – 1 pound
  • Garlic Clove (minced) – 1 large size
  • Kosher Salt – ½ teaspoon
  • Extra-virgin Olive Oil – ¼ cup
  • Large size Shallots – 2 (sliced)
  • Red-wine Vinegar – 3 tablespoons
  • Dijon mustard – 1 teaspoon
  • Freshly ground Pepper – to taste
  • Arugula – 6 cups
  • Pecorino Romano or Parmesan cheese (shaved) – ½ cup

Preparation

  • Cooking Time 20 m
  • Prepared In 20 m

Bring the water to boiling point using a large pot and cook ravioli in it until it turns soft. Ideally 7-9 minutes

Mix garlic and salt to form a paste using the back of a spoon

In a small sized skillet, heat the oil over medium heat

Add the garlic and salt paste to the oil along with shallots and start cooking

Stir until they start turning brown, about 3 minutes

Mix mustard, vinegar, and pepper and remove from the stove

Place the drained ravioli in a large bowl and toss the arugula, the cooked dressing, and cheese

Linguine with Creamy White Clam Sauce

linguine clam sauce
Photo: fifthfloorkitchen.wordpress.com

About the Recipe:

Fresh basil and ripe tomato add heaps of flavors into the recipe. It can be your go-to recipe whenever you want to feel stress-free and relaxed.

Serving Suggestions:

This recipe already makes for a healthy pasta meal, but you can add garlic bread and some baked or steamed green beans to add more nutrition

Ingredients

  • Serves 4
  • Whole-wheat linguine- 8 ounces
  • Clams (thawed if frozen and chopped) – 1 container of approx. 16 ounces
  • Alternatively, you can use two baby clams cans of approx. 10 ounces each
  • Extra-virgin Olive Oil – 3 tablespoons
  • Garlic Cloves – 3 (chopped)
  • Red Pepper (crushed) – ¼ teaspoon
  • Lemon Juice – 1 tablespoon
  • Salt – ¼ teaspoon
  • Tomato (large size) -1 (chopped)
  • Fresh Basil – ¼ cup and some more for garnish
  • Heavy cream or Half-and-half – 2 tablespoons

Preparation

  • Cooking Time 15 m
  • Prepared in 15 m

Take a large sized saucepan, boil water and add pasta. Keep cooking for about 8 minutes, until it gets soft. Drain and keep aside

Drain clams and keep the ¾ cup of the liquid

Place a large skillet on the stove, turn the heat to medium-high and add oil, garlic, and crushed red pepper. Stir for about 30 seconds

Mix the reserved liquid from the clams, salt, and lemon juice. Let it simmer and cook until reduced slightly, ideally 2-3 minutes

Now add clams and the tomato. Cook for about a minute and remove the pan from the stove

Add pasta, basil and cream/half-and-half and mix everything well

Use basil for garnishing

Beet & Shrimp Winter Salad

beet shrimp salad

About the Recipe:

The protein and fiber punch that shrimp and barley bring in to this recipe makes it a healthy and fulfilling dinner salad. To increase the serving, double the ingredients and the quantity of red-wine vinaigrette.

Ingredients

  • Serves 1
  • Arugula – 2 cups (lightly packed)
  • Watercress – 1 cup (lightly packed)
  • Beet wedges (cooked) – 1 cup
  • Zucchini Ribbons – ½ cup
  • Fennel (thinly sliced) – ½ cup
  • Barley (cooked) – ½ cup
  • Shrimp (peeled)- 4 ounces
  • Extra-virgin Olive Oil – 1 tablespoon
  • Dijon mustard – ½ teaspoon
  • Shallot (minced) – ½ teaspoon
  • Ground Pepper – ¼ teaspoon
  • Sale – 1/8 teaspoon

Preparation

  • Preparation Time 15 m

Take a large sized dinner plate and place all the veggies, shrimp, and barley on it.

Whisk together oil, shallot, mustard, vinegar, salt, and pepper in a bowl and drizzle all over the salad

For garnishing, you can use fennel fronds

Southwestern Saute with Salsa Grits

Southwestern Saute
Photo: eatingwell.com

About the Recipe:

This recipe uses the base of cheese and salsa-flavored grits while the utterly delicious vegetable sautés add heaps of nutrition and energy to the meal. A piece of advice would be to use fresh salsa only to keep a check on sodium.

Serving Suggestion:

To further enhance the flavor and nutritional proportion, you can mix up red cabbage, avocado, pepitas, and romaine salad to go with the grits.

Ingredients

  • Serves 4
  • Canola Oil – 1 tablespoon
  • Garlic Powder – ½ teaspoon
  • Water – 1 ¾ cups
  • Fresh Salsa – 1 ¼ cups or Rotel Diced Tomatoes –  One 10 ounce can
  • Quick Grits – ¾ cup
  • Monterey Jack Cheese  (shredded) – ½ cup (divided)
  • Corn (frozen) – 2 cups
  • Bell Pepper (frozen) – 2 cups
  • Onion – 1
  • Chili Powder – 1 teaspoon
  • Ground Cumin – ½ teaspoon
  • Salt – ¼ teaspoon
  • Black Beans – one 15-ounce can (rinsed)
  • Fresh Cilantro (chopped) – ¼ cup

Preparation

  • Preparation time 15 m

In a large sized saucepan, mix salsa (or tomatoes), water and grits and heat them until the water begins to boil

Cover the pan, reduce the heat and allow the ingredients to simmer for about 5 to 7 minutes. Stir once or twice

The mixture will start to thicken. When this happens, remove it from the stove and mix in ¼ cup cheese. Cover immediately

You’ll notice that the grits begin to thicken as they stand. Keep it covered

In another skillet, heat oil over medium-high heat and quickly add corn. Now reduce to medium heat and sauté for 30 seconds

Add pepper-onion mix, cumin, chili powder, salt, and garlic powder, keep stirring as you add the spices

Cook the vegetables cook for about 5 minutes and then add beans

Let it cook for another 3-4 minutes

Place the bean and veggie mixture over the grits

Sprinkle the remaining cheese upon the grits and garnish with cilantro

Moroccan Chicken Salad

moroccan chicken salad
Photo: foodinaminute.co.nz

About the Recipe:

If you have leftover chicken and rice in your refrigerator, you can easily make this dish within minutes. It will make for an utterly delicious salad dish while offering a whole lot of nutrition.

Serving Suggestion:

Ideally, you should serve it as the main salad dish with fresh greens to further enhance the nutritional components.

Ingredients

  • Serves 4
  • Rice (cooked) -2 cups
  • Shredded Chicken (cooked) – 2 cups
  • Carrots (shredded) – ¼ cup
  • Scallions (sliced) – ¼ cup
  • Kalamata Olives (chopped) – ¼ cup
  • Chicken Broth (low-sodium variety) – 1/3 cup
  • Orange and Lemon Juices – 2 tablespoons each
  • Fresh Mint (chopped) – 2 tablespoons
  • Extra-virgin Olive Oil – 2 teaspoons
  • Fresh Cilantro (chopped) – 2 tablespoons
  • Ground Cinnamon -½ teaspoon
  • Cayenne – ⅛ teaspoon
  • Salt & Freshly Ground Pepper – to taste

Preparation

  • Preparation Time 10 m

Mix everything including chicken, carrots, rice, olives, and scallions in a big sized ball

In another bowl, mix the spices, oil, lemon and orange juices, cilantro, mint, and broth

Combine ingredients of both the bowls and the salad is ready

Japanese Chicken-Scallion Rice Bowl

Japanese chicken rice bowl
Photo: eatingwell.com

About the Recipe:

This recipe would take you to Japan by offering the same aroma, taste, and nutrition that are the trademark of Japanese foods. The protein-rich broth served with brown rice with heavy use of sugar is the quintessential Japanese home cooked meal, but you can omit the sugar or reduce it to cut the calories.

Ingredients

  • Serves 4
  • Instant Brown Rice – 1½ cups
  • Chicken Broth (low-sodium variety) – 1 cup
  • Sugar – 1 ½ tablespoon
  • Soy Sauce (low-sodium) – 2 tablespoons
  • Mirin – 1 tablespoon
  • Egg Whites of 2 large eggs
  • Egg – 1 large sized
  • Chicken breasts (skinless and boneless) – ½ inch pieces
  • Scallions (trimmed & thinly sliced) – 6

Preparation

  • Cooking time 15 m
  • Prepared In 20 m

Cook instant brown rice by following the directions on the package

Take a heavy, medium-sized saucepan and pour the broth, sugar, mirin, and soy sauce into it

Boil first on medium-high heat and then reduce it to medium-low

In a separate bowl, stir together egg whites and one whole egg

Mix chicken to the simmering broth and pour in the eggs mixture. Do not stir

Add the scallions on the top

You’ll see that within 3 minutes, the eggs will begin to firm up. Stir them up at this stage using chopsticks or a knife

Distribute the cooked rice in four soup bowls and top them up with the chicken mix

What do you think of these recipes? Have you tried any of them? Feel free to comment in the section below! 

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6 Comments

  1. William Lewis Reply

    What I completely love about your dishes is that there are no replacements in it. Simply pure vegetables, fruits and seasonings make it easy, healthy, natural and affordable. Love it! I am obtaining plenty of concepts from your recipes. Could you share some pan recipes or some non-spicy recipes?

    • Thanks William, glad you like the recipes!

      Alright, we’ll add a list of pan recipes and non-spicy recipes!

  2. Jasmine Hewitt Reply

    As a Mom, sometimes we just don’t have a lot of time to spend making dinner. So quick, and healthy recipes, are what I live for!! These are fantastic!

  3. Michael Smith Reply

    These recipes are great – so quick and simple! Cooking healthy food at the end of a long day can be a struggle sometimes, so it’s great to get some inspiration for some nice easy meals. I particularly like that they’re so clean and with minimal ingredients, just what I need! I look forward to making the Moroccan salad.

  4. I love to cook and eat healthy, but I don’t like spending a lot of time doing it. I try to meal prep at the beginning of the week, but even then I am not looking to spend more than 30 minutes cooking. These are some really good recipes that take less than 20 minutes to make, the chickpea curry in particular. Makes me hungry just thinking about it! I might replace the rice with a cauliflower rice option or something.

  5. This is so great! All of these look so good, especially the quesadillas. Definitely going to have to bookmark this for later! 🙂

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