Category: Under 30 minutes

Super Easy Baked Chicken Breasts

Posted on by Lisa P

Serves: 4-8 people
Hands-on time: 5 min
Total time: 30 min

This recipe for baked chicken breasts is truly super easy.  Baked (or roasted) chicken breasts can easily dry out and taste tough, but this recipe gives consistently moist, delicious results.

Ingredients

2 to 2-1/2 lbs chicken breasts (chicken thighs work well too but have a different nutritional profile)
1 Tbsp Olive oil
1-1/2 Tbsp Adobo or other seasoning blend Continue reading “Super Easy Baked Chicken Breasts” →

Steamed Cod with Potatoes and Green Beans

Posted on by Lisa P

Serves: 2-4 people
Hands-on time: 10 min
Total time: 25 min

The title says it like it is – this easy recipe steams cod, potatoes and green beans all in the same pan at once.  Simple and delicious!  I kind of threw this recipe together one night when I was in a hurry, and it came out so good I could hardly believe it took only 5 ingredients and a little over 20 minutes.

Ingredients

1 lb cod or other thick flaky white fish
2 large red-skin potatoes
8 oz fresh green beans
3/4 C chicken or vegetable broth
1 sm jar marinated artichoke hearts Continue reading “Steamed Cod with Potatoes and Green Beans” →

Pasta Mish Mash

Posted on by Lisa P

Serves: 2 people
Hands-on time: 10 min
Total time: 20 min

This pasta dish is a great way to use up leftover items from the week.  A thick pasta (penne or fusilli work great) plus a ton of veggies and some protein are all it takes.  The ingredients are very flexible, and I’ve never had a bad batch!

Ingredients

  • 1/2 lb thick pasta such as penne or fusilli (gluten free preferred)
  • 1 C of onions, peppers, shallots, fennel, cabbage or other fragrant vegetable with a lot of water content
  • 1 C any leftover non-starchy vegetable such as broccoli, green beans, brussels sprouts, asparagus, etc.
  • 1-2 cloves of garlic
  • 1-1/2 C leftover protein
    • meat-based: chicken sausages, meatballs, chicken, steak, pork chops, etc.
    • vegan/vegetarian: cooked chickpeas, tofu, tempeh, pine nuts, peas, soybeans, etc.
  • 1/2 C white wine or chicken broth (veggie broth if vegetarian/vegan)
  • 1/2 tsp italian seasonings (or herbs de provence)
  • 1/2 Tbsp olive oil
  • parmesan cheese (optional, omit if vegan or dairy-free)

Continue reading “Pasta Mish Mash” →

Polenta Sausage Skillet

Posted on by Lisa P

Substitute leftover chicken sausage for the ground turkey. Chop the cold sausages into small pieces.

  1. Skip the turkey browning in step 3, add sausage when you add the marinara sauce.
  2. Omit meat altogether, or substitute 1/2 can (drained) of chickpeas to make this a vegetarian dish.
  3. Use the spaghetti sauce you made on Sunday night for the marinara sauce.
  4. Omit oregano (the sauce has plenty)

Orange Broiled Salmon

This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.

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 Orange Marmalade Salmon Yum
This recipe for Broiled Salmon using orange marmalade and soy sauce is super easy and takes less than 30 minutes to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Rating: 0
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Instructions
  1. In a small bowl, combine tamari (or soy), sesame oil, and marmalade and whisk up well with a fork. If using, mince up a small chunk (1/2 inch) of ginger and stir that in. This is your marinade.
  2. Gently rinse salmon in cool water and put in a gallon-size zip lock bag. Add the marinade and zip the package closed. Gently shake and turn the bag over a few times to cover the salmon with the marinade. Let sit on the counter for 20 minutes or so.
  3. While the fish is marinating, line a cookie sheet or other shallow baking sheet with aluminum foil.
  4. Rinse and trim the scallions, then thinly slice and set aside.
  5. Preheat the broiler on high.
  6. Pull the salmon carefully out of the zip lock bag. Hold it over the bag for a few moments to let the excess marinade drain off. Place the fish skin side up on the cookie sheet. Pour the remaining marinade into a small sauce pan. Add a few shakes of fish sauce (about a teaspoon) if you happen to have some on hand.
  7. Broil the fish for 5 minutes, and then remove from oven. Carefully peel off the skin and discard.
  8. Turn the fish over, then broil for another 5 minutes. It will be a little bit rare, so if you like it less rare, just add another minute. When it's done, remove to a shallow serving dish.
  9. Turn heat to medium under the saucepan and gently bring to a simmer, stirring occasionally. It will thicken a little after a few minutes, and then you can pour it over the fish. Sprinkle the scallions on top and serve.
Recipe Notes

If you don't have marmalade, try using leftover chinese duck sauce!  I actually tried it once when I was desperate and it came out great.

Other variations...

  • Omit the sesame oil and add sesame seeds to the remaining marinade when you heat it.
  • Serve with lemon wedges.
  • Use sugar-free marmalade instead of regular.
  • Add garlic instead of ginger.
  • Top with chopped parsley instead of scallions.
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Gluten Free Quesadilla (10-Minute Lunch)

Gluten Free Quesadilla (10-Minute Lunch)

This gluten-free quesadilla is made with corn tortillas that contain no flour. If you aren’t gluten-sensitive, feel free to buy the corn tortillas that have flour in them if you like them better.  The GF tortillas I buy from Trader Joe’s have only corn and lime, and as such they are somewhat prone to fall apart with too much handling.

Cutting this into four wedges makes it easier to eat without falling apart.

The photo shows the quesadillas on a paper plate served with a small side of leftover roasted potatoes.

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 Gluten Free Quesadilla Lunch Yum
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Prep Time 10 minutes
Cook Time 20 seconds
Servings
person
Ingredients
Prep Time 10 minutes
Cook Time 20 seconds
Servings
person
Ingredients
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Instructions
  1. Put 2 tortillas side by side
  2. Using the back of a fork, mash the avocado onto one tortilla. Put some slivers of cheese on the other.
  3. Put the slices of lunch meat on top of the cheese. Put the one with the cheese and meat on it on a paper towel and heat in the microwave for 10 seconds.
  4. Arrange the leafy greens on top of the meat. Place the other tortilla on top, with the mashed avocado side down.
  5. Cut into four wedges with a knife or pizza cutter.
  6. Put a couple spoonfuls of salsa in a small glass dish, cover with a small piece of paper towel and heat in the microwave for just a few seconds.
  7. Dip the quesadilla wedge into the salsa and enjoy. Yum!
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