Eat Now! 5-Minute Meals

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Some of us don’t even cook anymore because it’s just too time-consuming. Step aside healthy meals in 12 minutes or less—check out these 5-minute meals that anyone can do.  Sure beats take-out!

#1 Grilled Chicken Cutlets with Summer Succotash

Put a grill pan on high heat.  Season 4 thin chicken cutlets with 1/4 teaspoons of pepper and salt each.  Grill until the cutlets are cooked through.  Turn them once.  At the same time, heat 1 tablespoon of olive oil in a medium-high large skillet.  Mix in a cup of thawed frozen baby lima beans, 1 pint of grape tomatoes, and 1/2 cup of corn.  Cook while tossing once in a while, until the tomatoes burst.  Mix in a tablespoon of grated Parmesan cheese and 1/2 cup of torn, fresh basil leaves.  Include lemon wedges and a whole wheat roll for each portion.

Grilled Chicken Cutlets with Summer Succotash


#2 Salmon and Chickpea Lettuce Wraps

Drain a small can of wild salmon.  Include 1/2 cup of chickpeas, 1 tablespoon of sun-dried tomatoes, 1 tablespoon olive oil, and a sprinkle of dried dill.  Serve them using bibb lettuce leaves.

Salmon and Chickpea Lettuce Wraps


#3 Tuna and White Bean Crostino

Preheat the broiler with rack to its highest position.  Mix a can of flaked and drained tuna in olive oil, a can of drained white beans, 2 tablespoons of lemon juice, and 1 tablespoon of chopped fresh parsley.  Season with 1/4 teaspoon of pepper and salt.  Place 4 slices of whole wheat country bread on a baking sheet and divide the salad among the 4 slices evenly.  Top them with grated Fontino cheese and broil for 2 to 3 minutes until golden.

Tuna and White Bean Crostino


#4 Omelet in a Mug

It’s breakfast in a mug!  Make this in minutes by spraying a mug using cooking spray.  Beat an egg into it, stir in a couple of chopped carrots, chopped broccoli flowers, and shredded cheese.  Microwave it for a minute, stir, and then microwave again for 30 more seconds or when the egg sets.  Serve with a dollop of salsa and eat on the go!

Omelet in a Mug


#5 Greek Yogurt Berry Bowl

This is probably one of the simplest yet healthiest recipes out there.  Top a cup of plain Greek yogurt with a cup of mixed berries and 1/4 cup nuts.  To make it sweeter, add a tablespoon of honey.

Greek Yogurt Berry Bowl


#6 Mexican-Style Chicken and Rice

Microwave a whole-grain brown rice pouch.  Mix 1/2 cup of rice with 1/4 cup black beans, a cup of pulled rotisserie chicken, 2 tablespoons of salsa, and 2 tablespoons of non-fat plain Greek yogurt.  Microwave for 30 seconds or until warm.  Serve with bell pepper strips and baby carrots.

Mexican Style


#7 Apple-Cinnamon Breakfast Pizza

This breakfast pizza makes you enjoy apples and peanut butter (Want to have peanut butter for every meal?  Check out this post: Peanut Butter Addicts Unite! Eat Peanut Butter For EVERY Meal.)!  Put a tablespoon of peanut butter and a thinly-sliced apple on top of a whole wheat tortilla.  Then sprinkle with cinnamon!

Apple-Cinnamon Breakfast Pizza


#8 Tartine With Blackberry-Thyme Salad

In a medium bowl, stir 1 quart of blackberries, 1 tablespoon of fresh thyme leaves, 2 teaspoons of sugar, 1 tablespoon of lemon juice, and a pinch of kosher salt.  Cut a sourdough baguette lengthwise and slice into 4 pieces.  Spread the baguette with 1/2 tablespoon of butter and top with a fourth of the salad.  Serve with plain, low-fat yoghurt.

Tartine With Blackberry-Thyme Salad


#9 Roast Beef Melt

Top 2 slices of whole wheat bread with 3 ounces of roast beef, 3 slices of red onion, 1/3 cup of sliced mushrooms, and a slice of reduced fat provolone cheese.  Toast under a broiler until the cheese melts.  Sprinkle a lot of fresh black pepper and top with mustard and arugula.

Roast Beef Melt


#10 Italian-Style Loaded Potato

To create this 5-minute meal, pierce a few holes on a small potato using a fork.  Then microwave for 4 minutes.  Simultaneously, stir together a cup of baby spinach, 1/2 cup of low-fat cottage cheese, and 1/4 cup of marinara sauce.  Cut open the potato, stuff it with the mixture, and sprinkle with mozzarella cheese.  Then include a dash of an Italian herb blend.  Microwave 1 more minute until it is completely heated.

Italian-Style Loaded Potato


#11 Fried Brown Rice with Edamame

Heat 2 tablespoons of vegetable oil in a large heavy skillet on high heat.  Add 2 cups of cooked brown rice until heated through.  Stir in 2 large, lightly beaten eggs into the rice and cook for 30 seconds.  Mix in 2 cups of coleslaw mix, 1 cup thawed frozen shelled edamame, 2 tablespoons soy sauce, and 1 tablespoon chili garlic sauce.  Then cook for 2 minutes or when the edamame has been heated through and the egg cooked.  Top the rice with 1/4 cup of chopped peanuts and 1/4 cup of cilantro leaves.

Fried Brown Rice with Edamame


#12 Pan-Seared Salmon and Crispy Tomatoes Over Quinoa

On medium-high heat, lightly coat a pan with olive oil.  Season 1 fillet of salmon.  As soon as the oil heats up, sear it skin side down.  At the same time, reheat the 1/2 cup of cooked quinoa.  Flip the salmon over when opaque more than halfway.  Place in 1/2 cup of halved grape tomatoes and sautee.  Fluff the quinoa and spread it out on a plate.  Top with the salmon and tomatoes and pour 1 and 1/2 tablespoons balsamic vinegar in a hot pan.  Reduce for 15 seconds on medium heat.  Pour over the dish and top with fresh basil leaves.

Pan-Seared Salmon and Crispy Tomatoes Over Quinoa


#13 Egg Tacos

On each of the 2 white corn tortillas, top it with 2 tablespoons of salsa and 1 tablespoon of part skim mozzarella.  Microwave until the cheese has melted, for around 30 seconds.  Lightly spray a skillet with olive oil spray and heat on high.  Add 2 beaten eggs and scramble.  As soon as it is cooked, divide between the tacos.

Egg Tacos


#14 Cottage Cheese with Fruits and Nuts

Scoop a cup of cottage cheese in a bowl.  Top it with a handful of nuts or fruits.

Cottage Cheese with Fruits and Nuts


#15 Santa Fe Salad

In a bowl, toss together 3/4 cup of organic greens, 1/2 cup of thawed frozen organic corn and rinsed and drained canned black beans, and 1/4 cup of pico de gallo.  Top it with 1/4 sliced avocado.

Santa Fe Salad

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