We know coming home after a long day of work can be exhausting and the last thing you want to do is stand behind the stove stirring a pot for what seems like hours.
We’ve done a little research and found three great no fuss easy recipes you can whip up in just 30 minutes or less. Some of these meals can be prepped the night before which makes cooking time a lot easier and quicker. Don’t believe us? Read below and get cooking!
Who doesn’t love a great big bowl of pasta? It’s the ultimate comfort food, this recipe is tasty and can be ready to serve in just 15 minutes.
YIELD: 4 SERVINGS
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 20 MINUTES
- Spaghetti (approx. 250 grams)
- 2 large eggs
- 1/2 cup freshly grated Parmesan
- 4 slices bacon, diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- In a small bowl, whisk together eggs and Parmesan; set aside.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; reserve excess fat.
- Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
- Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Recipe and images as seen on damndelicious.net
One pan balsamic chicken and veggies
Sweet Balsamic chicken and veggies made in one pan. A little bit of marinating time and then ten minute prep and twenty minute cooking time — this meal is efficient, healthy, and simple to make!
YIELD: 4 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
- 6 tablespoons basalmic vinegar
- 1/2 cup of your favorite salad dressing
- 1 pack chicken breasts
- 2 heads broccoli
- 1 cup baby carrots
- 1 pack of cherry tomatoes
- 1 teaspoon Italian seasoning
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Optional: fresh parsley, salt and pepper
- Preheat the oven to 200 degrees Celsius. Spray a large tray with nonstick spray (line with wax wrap or baking paper if your tray isn’t already nonstick.
- Whisk together the balsamic vinegar and the salad dressing.
- Cut the chicken breasts into small pieces
- Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken breasts. Coat and place in the fridge to marinate for at least 30 minutes *You could do this the night before* Chop the broccoli into small pieces. Slice the baby carrots in half.
- Place broccoli + carrots on the prepared tray with the cherry tomatoes (like your tomatoes LESS roasted? Toss in after 5-10 minutes of the broccoli and carrots being cooked. Otherwise they are ultra tender!), Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste.
- Roast the veggies for 10-15 minutes.
- Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken (discard marinade) in the centre.
- Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Monitor the chicken so you don’t overcook it
- Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired.
- Great served over rice or quinoa.
Recipe and images as seen on chelseasmessyapron.com
Creamy Coconut Lentil Curry
YIELD: 6 servings
COOK TIME: 50 mins
TOTAL TIME:50 mins
This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe.
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped
- 1 can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils or 1 tin of pre-cooked lentils (try the Gold Crest brand)
- Optional: 1-2 teaspoons cayenne powder
- 1 can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft, Alternatively add your tin of cooked lentils with only 1-2 cups of water and let simmer. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.
- Serve with rice.
Recipe and images as seen on theendlessmeal.com