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.
#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.
#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.
#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!
#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.
#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.
#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!
#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.
#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.
#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.
#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.
#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.
#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.
#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.
#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.