Some days you just don't want to cook. Other days there's no time to cook.
But that doesn't mean — just because it's 6 p.m. on a Tuesday and there are a hundred things you'd rather be doing than making dinner — takeout is your only option.
With some key pantry items (canned beans, tortillas, heat-and-serve rice) and a few refrigerator staples (eggs, cheese, bagged salads) and judicious use of leftovers (or a rotisserie chicken) you can have a home-cooked meal on the table in (almost) no time.
We call them five-minute dinners. And although five minutes is a bit of an exaggeration, none involve time-consuming prep work or take much time to cook.
The following recipes make between one and four servings, but they can easily be scaled up.
Sunny-Side-Up Eggs on Toast With Avocado, Cilantro and Chile
Butter
2 eggs
2 slices toast
1 avocado
Handful cilantro
Fresh chile pepper, to taste
Salt and ground black pepper
Desired seasoning such as Merken, Aleppo pepper flakes, ground coriander, ground cumin or hot sauce
In a small skillet, heat butter over medium-low heat until foamy. Add eggs, one at a time, cover and cook to desired doneness.
Meanwhile, place bread in toaster and toast to desired darkness. Peel, pit and slice avocado. Mince the chile pepper.
Arrange toast on plate, top with eggs, avocado, cilantro and chile. Season as desired with Merken, pepper flakes or hot sauce.
Makes 1 serving.
White Bean, Citrus and Salmon Salad
1 tablespoon olive oil
3 tablespoons lemon juice
1 teaspoon fresh thyme leaves
½ teaspoon salt
½ teaspoon ground black pepper
1 (5-ounce) box spring mix, baby arugula or baby spinach
1 (15-ounce) can white beans, rinsed and drained
1 small red onion or sweet onion, diced
¼ cup lightly packed flat-leaf parsley, chopped
1 (14-ounce) can red or pink salmon, large bones and skin removed, flaked
In a large bowl, whisk together the oil, lemon juice, thyme, salt and pepper. Add the baby greens and toss to coat. Then add the beans, onion, parsley and salmon. Toss gently to combine. Serve.
Makes about 4 servings.
Recipe adapted from WeightWatchers Family Meals 250 Recipes for Bringing Family, Friends and Food Together
Gingered Pepper Steak
2 teaspoons sugar
2 teaspoons cornstarch
½ teaspoon ground ginger OR ginger paste
¼ cup reduced-sodium soy sauce
1 tablespoon rice wine vinegar OR white wine vinegar
1 pound beef steak, very thinly sliced
1 tablespoon vegetable oil
2 bell peppers (any color), cored and thinly sliced
Hot cooked rice, optional (use microwave rice such as Simple Truth or Uncle Ben's Ready Rice)
In a large bowl, whisk together the sugar, cornstarch, ginger, soy sauce and vinegar. Add steak strips and toss to coat; set aside.
In a large skillet or wok, heat the vegetable oil until hot. Add the bell pepper and stir-fry until crisp-tender. Remove with a slotted spoon. Add the beef and marinade and stir-fry 2 to 3 minutes or until meat is cooked to desired doneness. Return peppers to pan and cook just until heated through. Serve over rice.
Makes 4 servings.
Recipe adapted from Taste of Home Easy Weeknight Dinners
Broiled Fish With Herb Butter and Asparagus Over Couscous
1 cup couscous OR 1 (5.8-ounce) box couscous
1 ¼ cups boiling-hot water
Salt, to taste
8 tablespoons unsalted butter, divided use
1 teaspoon garlic paste OR 1 clove garlic, minced
1 tablespoon minced fresh parsley or thyme or a combination
Ground black pepper, to taste
4 thin fish filets (cod, tilapia, mahi mahi, any kind you like)
1 bunch thin asparagus, trimmed
Lemon wedges, for serving
Heat the broiler.
In a medium bowl, combine the couscous, boiling water, pinch salt and 1 tablespoon of the butter; cover and set aside.
In a small microwave safe bowl, melt the remaining butter. Stir in garlic, parsley and about ¼ teaspoon salt.
Season fish with salt and pepper and place on a rimmed baking sheet. Scatter the asparagus around the fish. Pour mixture over all and broil until fish is flaky and cooked through, 5 to 8 minutes.
Fluff couscous with a fork. Season to taste with salt and pepper.
Serve fish, asparagus and couscous, giving everything a squeeze of lemon juice.
Makes 4 servings.
Chicken and Rice Bowl
1 (8.8-ounce) pouch cooked brown rice (such as Simple Truth or Uncle Ben's)
1 cup shredded cooked chicken (leftover or rotisserie)
½ to 1 cup chopped cherry tomatoes
1 cup canned black beans, rinsed
1 avocado, peeled, pitted and diced
Cilantro
Sliced chile pepper
Salsa, optional
Heat rice in bag in microwave for 90 seconds or according to package directions.
Divide rice among two bowls. Top with chicken, tomatoes, beans, avocado, cilantro, chile and salsa, if using.
Makes 2 servings.
Breakfast for dinner doesn't have to be scrambled eggs and pancakes. Here tortillas, fried egg, refried beans and salsa combine for a Mexican-inspired quick dinner.
Easy Huevos Rancheros
1 (15-ounce) can refried beans
2 tablespoons vegetable oil or butter
8 corn tortillas
½ cup shredded cheese (we used a combo of sharp cheddar and mozzarella)
8 eggs
Salt and ground black pepper
1 ½ cups favorite roasted tomato salsa
Fresh cilantro, optional
In a small saucepan over medium-low heat, combine the refried beans with ¼ cup of water and cook, stirring, until heated through; set aside.
Heat 1 teaspoon of the vegetable oil in a large skillet over medium heat and add tortillas, 2 at a time, so they do not overlap and heat 1 minute per side. Transfer heated tortillas to a baking sheet. Repeat with remaining tortillas. Spread each tortilla with about 2 tablespoons of the warmed beans; sprinkle with cheese. Bake 3 to 4 minutes or until cheese melts; set aside.
Meanwhile, in the skillet used to heat the tortillas, heat 1/2 tablespoon oil or butter. Crack 4 eggs at a time into the skillet. Cover and cook 4 minutes or until whites are set and a white film begins to form on the yolk, or to desired doneness. Place each egg atop a tortilla. Top each with salsa and a sprinkle of cilantro, and serve.
Makes 4 servings.
10-Minute Sausage Skillet
1 tablespoon olive oil
8 ounces fully cooked smoked sausage or fully cooked Italian sausage, sliced into ¼-inch thick rounds
1 ½ teaspoons garlic paste OR 2 cloves garlic, minced
1 pint cherry tomatoes
½ (10-ounce) package frozen corn kernels
Several sprigs fresh thyme
Salt and ground black pepper
2 tablespoons butter, cut into cubes
Crusty bread, for serving
In a large skillet over medium heat, warm the olive oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the garlic and cook 30 seconds. Add the tomatoes, corn and thyme. Season with salt and pepper. Cook, stirring frequently until corn and tomatoes are lightly charred. Turn off heat and stir in butter. Serve with crusty bread.
Makes 2 servings.
Recipe inspired by Cook90: The 30-Day Plan for Faster, Healthier, Happier Meals by David Tamarkin and the editors of Epicurious
Asian Vegetable and Chicken Salad
3 tablespoons sesame oil
3 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons ginger paste
¾ teaspoon kosher salt
¾ teaspoon ground black pepper
1 (12-ounce) package Asian chopped salad mix such as Dole Asian blend (save dressing for another use)
8 ounces chopped or shredded rotisserie or leftover chicken
1 cup sugar snap peas
⅓ cup cashews or almonds
In a small bowl, whisk together the sesame oil, rice vinegar, honey, ginger, salt and pepper.
In a large bowl, combine the salad mix, chicken, sugar snap peas and nuts. Drizzle with dressing and toss gently to coat.
Makes 4 servings.
Recipe adapted from The All-New Fresh Food Fast from the editors of Cooking Light
5-Minute Sheet Pan Nachos
About 8 ounces tortilla chips
About 2 cups shredded cheddar or Monterey Jack cheese
1 cup canned black or pinto or kidney beans, rinsed and drained
1 cup leftover cooked and crumbled ground beef or turkey (leftover taco meat works great), optional
½ cup corn kernels, optional
Fresh or pickled sliced jalapeno
Thinly sliced or finely diced red onion
Fresh cilantro
Diced avocado
Diced tomato
Sliced black olives
Sour cream and/or salsa or hot sauce, for serving
Line a rimmed baking sheet with parchment paper or foil. Arrange tortilla chips in a single layer, overlapping slightly is OK, on the prepared baking sheet. Sprinkle chips with a light layer of cheese. Scatter the beans, meat and/or corn evenly over the cheese. Sprinkle with another layer of cheese. Scatter jalapeno and red onion over cheese. Broil 2 minutes or until cheese is melted and beans are heated through. Watch carefully! They'll burn in an instant.
Top with cilantro, avocado, olives, sour cream and or salsa. Serve immediately.
Makes about 4 servings.
Food on 04/10/2019