Ten Meals You Can Make In Under Ten Minutes

on September 1 | in Recipes, Tips & Tricks | by | with No Comments

Most of us rarely have the time to cook an entire meal from start to finish. These recipes are both healthy (mostly) and filling allowing you to cook up a dish suitable for the whole family! They utilize fresh wholesome ingredients and some store bought cheats to make any busy weeknight run a little bit smoother.


Mediterranean Panzanella – Panzanella is an Italian classic that translates to “bread salad.” A heart salad made of tomatoes, cucumbers, kalamata olives, grilled chicken, red onion and diced toasted Italian bread. Chop ingredients and top with balsamic vinaigrette. Don’t forget to add salt and pepper!


Prosciutto and Avocado Burrito– This is a great way to utilize any leftover protein you have be it chicken, fish or red meat. Lay a tortilla flat and top with prosciutto, sliced provolone, avocado, and roasted peppers. Roll and place in a frying pan with a tablespoon of olive oil. Cook on high for two minutes or until the outside is crispy golden brown. Flip and repeat on the other side.


Herb Onion Frittata– Who said eggs are just for breakfast? This quick and simple dish can be eaten for both breakfast and dinner and even frozen for a quick after school snack. Combine two eggs, 2 tablespoons reduced-fat ricotta, shredded Parmesan, fresh parsley (or whichever herbs you like) and fresh ground pepper. Add chopped onion to a saucepan and cook until soft, and then add the egg mixture. Reduce heat to medium low and let cook 20 seconds lifting edges with a spatula to let uncooked egg flow underneath. Spoon extra herbs and Parmesan on top and cook another two minutes until slightly golden brown. Make sure to pay extra attention when sliding onto plate in order to keep frittata in tact.


Zucchini Pasta With Crushed Tomato and Garlic– Take two zucchinis and Chop about ½” off both ends of the zucchini and spiraled. Bring a pot of water to boil and cook for one minute. Toss with 1 cup crushed tomatoes, Parmesan, chopped basic, and crushed garlic. Season with salt and pepper and serve.


Asian Beef Steak and Noodles– In a bowl, combine ¼ cup water, 3 tbsp. hoisin sauce, 1 tbsp. red wine vinegar. In a small non-stick skillet heat 2 tbsp. vegetable oil, 1 medium cucumber (peeled, seeded and sliced) and ½ red bell pepper and stir-fry until soft. Add noodles, and half of hoisin mixture. Remove from skillet and add 8 ounces of cubed boneless round beefsteak cooking 2-4 minutes evenly. Add remainder of hoisin mixture and sauté. Serve over noodles.


Pepperoni & Mozzarella Crescent Rolls– Preheat oven to 375 degrees. Unroll dough and separate into 8 triangles, place one piece each of mozzarella and pepperoni and roll to secure. Sprinkle with Italian seasoning. Bake for ten minutes and let cool.


Pita Pizza– Preheat oven to 400 degrees. Layer pita with tomato sauce, shredded cheese, soppressata, chopped basil and grated Parmesan. Bake for eight minutes or until cheese is melted. Cut into quarters and serve.


Chilled Tomato Gazpacho– Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.


Ten Minute Tomato Soup- Puree 1 can of whole tomatoes (with juice) 1 rib celery roughly chopped, 1 cup chicken broth, 1 tbsp pure maple syrup, 1-2 tsp lemon juice, 1/3 cup cream in a blender. Transfer to saucepan and cook over medium high heat and simmer for ten minutes. Serve with croutons.


Wake Up Smoothie– Blend 1 chopped frozen banana, 1 ¼ cup of frozen raspberries or blueberries, ½ cup low-fat vanilla yogurt, and 1 ¼ orange juice for a delicious ad quick breakfast.Panzanella

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