RECIPES

Five Delicious Recipes You Can Cook in 30 Minutes or Less

Home-cooked meals are still the best treat at the end of a long and tiring day. Most of the time you just want to slump into bed by the time you arrive home. You might no longer have the time, energy, or motivation to cook something. And there would be times that you end up ordering fast food delivery, which as we know, would result into a growing waistline.

To solve this problem, we’ve compiled highly rated recipes which you can cook in 30 minutes or less. You just need around 30 minutes to come up with something delicious as a treat for yourself after a tiring day at work. So prepare your cooking gear and set the timer – you’ll be in for a treat with these five recipes you can experiment on for the next five days.

Recipe 1: Easy Peasy Irish Skillet

Servings: 6

Prep time: 10 minutes

Cooking time: 20 minutes

(Nutritional Info: 324 kcal, 19.3 grams fat, 24.6 grams carbohydrates, 16.8 grams protein, 714 mg sodium, 52 mg cholesterol)

Ingredients:

–    1 pound lean ground beef

–    2 slices of bacon, cut into small pieces

–    20 ounces Simply Potatoes Shredded Hash Browns (1 pack)

–    4 cups chopped cabbage

–    ½ cup chopped onion

–    1 cup beef broth

–    1 tablespoon vegetable oil

–    1 teaspoon salt

–    ¼ cup water or apple juice

Instructions:

  1. Turn the stove on medium-high heat and pour oil in a skillet.
  2. When the oil has been heated well, cook the hash browns according to package instructions.
  3. In another skillet, cook ground beef, bacon and onion until you can see that the meat has turned brown.
  4. Drain the grease from the meat and add cabbage, beef broth, salt, and apple juice.
  5. Reduce the heat to a low setting and cover. Cook until the cabbage is tender.
  6. Then stir in the cooked hash browns. Heat for a couple of minutes.
  7. Serve the dish warm.

Recipe 2: Spicy Garlic Lime Chicken Overload

Servings: 4

Prep time: 5 minutes

Cooking time: 20 minutes

(Nutritional Info: 220 kcal, 10.7 grams fat, 2.4 grams carbohydrates, 27.7 grams protein, 555 mg sodium, 84 mg cholesterol)

Ingredients:

–    4 boneless and skinless chicken breast halves

–    1 tablespoon olive oil

–    2 tablespoons butter

–    3 tablespoons lime juice

–    2 teaspoons garlic powder

–    ¼ teaspoon dried parsley

–    ¼ teaspoon dried thyme

–    ¼ teaspoon cayenne pepper

–    1/8 teaspoon onion powder

–    ¼ teaspoon garlic powder

–    ¼ teaspoon black pepper

–    1/8 teaspoon paprika

–    ¾ teaspoon salt

Instructions:

  1. Mix parsley, thyme, onion powder, ¼ teaspoon garlic powder, paprika, cayenne, black pepper, and salt in a small bowl.
  2. Sprinkle a lot of the spice mixture on both sides of the chicken breasts.
  3. Heat olive oil and butter in a large skillet over medium heat.
  4. Sauté chicken breasts for 6 minutes on each side, or until golden brown.
  5. Sprinkle the chicken breasts with 2 teaspoons of garlic powder and lime juice.
  6. Cook for an additional five minutes. Stir frequently to coat the chicken breasts evenly with the sauce.
  7. Serve and enjoy!

Recipes You Can Cook in 30 Minutes

Recipe 3: Italian Caprese Pasta with Shrimp and Herbs

Servings: 4

Prep time: 25 minutes

 (Nutritional Info: 471 kcal, 17.4 grams fat, 44.6 grams carbohydrates, 35.1 grams protein, 729 mg sodium, 215 mg cholesterol)

Ingredients:

–    2 squares of Italian Herb Saute Express Saute Starter

–    8 ounces uncooked dried linguine

–    1 pound uncooked medium-size shrimps (peeled and deveined)

–    1 cup cubed mozzarella or fresh mozzarella pearls

–    1 cup shredded Parmesan cheese

–    1 cup grape tomatoes, halves

–    ¼ cup chopped fresh basil leaves

Instructions:

  1. Cook linguine pasta according to package instructions. Drain and set aside.
  2. Heat a non-stick skillet over medium-low heat. Melt the Sauté Express squares until bubbles start to form.
  3. Add shrimps and sauté for five to seven minutes or until they turn pink.
  4. Add pasta, mozzarella, tomatoes, and basil. Stir until the pasta is well coated and heated through.
  5. Sprinkle with Parmesan cheese. Serve while the dish is warm.

Recipe 4: Tex-Mex Turkey Chili Delight

Servings: 6

Prep time: 10 minutes

Cooking time: 20 minutes

 (Nutritional Info: 411 kcal, 17.2 grams fat, 46.8 grams carbohydrates, 25.1 grams protein, 1.04 g sodium, 57 mg cholesterol)

Ingredients:

–    1 pound ground turkey

–    One 28-ounce can crush tomatoes or tomato sauce

–    One 12-ounce pack diced and frozen butternut squash, thawed

–    One 11-ounce can Mexi-corn, drained

–    One 15-ounce can of black beans, rinsed and drained

–    1/3 cup ketchup

–    ¼ cup Mazola corn oil

–    1 tablespoon tomato-flavored bouillon or chicken-flavored bouillon powder

–    1 tablespoon ground cumin

–    2 tablespoons chili powder

–    1 teaspoon minced garlic

–    1 cup diced onion

–    1 cup water

Garnishes: shredded Mexican cheese, avocado slice, lime wedges, fresh cilantro

Instructions:

  1. Heat oil in a saucepan over medium heat.
  2. Add turkey and cook for five to seven minutes. Break it apart as you cook.
  3. Add bouillon powder, cumin, chili powder, garlic, and onion. Cook for three to five minutes or until the onions soften.
  4. Stir in tomatoes, ketchup, vegetables, and water. Bring everything to a boil.
  5. Reduce heat to low and let it simmer for 10 minutes.
  6. Ladle the tex-mex into bowls and top with preferred garnishes.

Note: If you are going to use fresh butternut squash, microwave for a couple of minutes before adding to the chili. You may also cook for a longer time to ensure that the dish is tender.

Recipe 5: Quick and Easy Spinach Chicken Risotto

Servings: 4

(Nutritional Info: 356 kcal, 8.2 grams fat, 37.7 grams carbohydrates, 32.2 grams protein, 625 mg sodium, 64 mg cholesterol)

Ingredients:

–    1 pound boneless and skinless chicken breast, cut into bite-size pieces

–    1 ½ cups Minute White Rice, uncooked

–    One 10.5-ounce can condensed chicken broth

–    4 cups baby spinach leaves, washed and dried

–    1 cup cherry or grape tomatoes, halved

–    ¼ cup grated Parmesan cheese

–    1 tablespoon vegetable oil

–    ½ cup water

Instructions:

  1. Add oil in a deep skillet over medium heat.
  2. Add chicken and cook for 10 minutes, or until chicken is well-cooked. Stir frequently.
  3. Add water, broth, tomatoes, rice, and spinach. Mix everything well together.
  4. Bring it to a boil and then reduce to low heat. Stir occasionally and simmer for 5 minutes.
  5. Stir in Parmesan cheese.
  6. Serve the dish warm.

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