“30 Minutes or Less Recipes”

Basil Chicken Stir-Fry

My toddler (and hubby) LOVED this dinner.  I loved that it’s an easy teriyaki sauce to make at home.

Ingredients

  • 2 tablespoons soy sauce (I recommend low sodium, or the dish will get salty)
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 pound boneless, skinless chicken breast
  • 1 pound boneless, skinless chicken thigh (you can do all white meat with 2 lbs of chicken breast, but I like the added flavor of dark meat)
  • 4 tablespoons olive oil
  • 1 large bell pepper, seeded and cut into strips (1 1/2 – 2 cups)
  • 3 cloves garlic, chopped (I buy it minced in a jar, and keep in the fridge for easy use, so it would be 1 1/2 teaspoons of minced garlic)
  • 1/2 teaspoon black pepper
  • 10 ounces fresh baby spinach
  • 1 cup fresh basil leaves

To make

  1. Whisk together soy sauce, water, and brown sugar in a mixing cup.
  2. Place all chicken into a zipper plastic bag, and pour marinade over chicken.  Compress bag (so chicken is bathed in marinade), and allow to marinate for a minimum of 30 minutes.  (I allow to marinade longer: about 1-2 hours in the fridge, and the last 30 minutes at room temperature).
  3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.  Add peppers and cook until softened (about 3 minutes), stirring occasionally. Add garlic and pepper and cook 1 minute more, then set aside in a separate bowl.
  4. Heat 3 tablespoons olive oil in skillet, and add chicken.  Cook (stirring frequently) until chicken is no longer pink and juices run clear, around 5-10 minutes.
  5. Add spinach to chicken in pan, and cover, stirring occasionally, for 2 minutes.
  6. Add peppers back to chicken and spinach in pan, stir, and serve! I add rice or quinoa as an easy side.

Special thanks to AllRecipes.com for the original recipe (that I modified here).

Salmon, Soba, Spinach, and Avocado Bowl

The best part about this dish?

Sunday night at 5:45pm, and my husband assumed it was so late, we’d be getting takeout.

6:15pm? Dinner on the table…..And it’s delicious

Total Prep/Cook Time: 30 minutes

Ingredients: (4 servings)

Salmon and soba:

  • Soba noodles (around 6 ounces dry)
  • salt
  • 4 cups packed spinach, roughly chopped
  • 4 x 4-ounce pieces of wild salmon
  • 4 teaspoons sesame oil
  • 1 avocado, thinly sliced
  • 4 teaspoons toasted sesame seeds (optional)

Pickled cucumbers:  (my favorite part – yes, you’re going to make your own pickles. In 5 minutes.)

  • 4 small pickling cucumbers (or about 1/2 of those long English cucumbers)- whatever you use, you want it to be thin, with minimal seeds
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons finely grated fresh ginger (optional – I just asked the man at my grocery store’s sushi counter for a little bit of ginger, and then chopped it myself, instead of finely grating)
  • 4 tablespoons red wine vinegar

Sauce:

  • 4 tablespoons soy sauce
  • 4 tablespoons rice wine vinegar
  • 2 splashes sesame oil
  • 4 teaspoons kimchi juice (optional – can be bought at Whole Foods)

To Cook:

  1. Start by making the pickles:  Thinly slice cucumber, add all ingredients, and then add just enough water to over.  Let that marinate at room temperature while you prepare everything else.
  2. Cook soba noodles per the package instructions.
  3. In a separate pot, put spinach, and about 1-2 inches of water, and cook on medium, until spinach is nice and green.
  4. Preheat oven to broil
  5. Pour 1 teaspoon of sesame oil on each filet of salmon, and rub it over the salmon piece.  Season each filet with salt and pepper, and place in a glass oven dish.
  6. Broil salmon for 8-12 minutes, checking at 8 minutes and frequently after, until the salmon pieces flake easily.
  7. To make the sauce, just whisk together all ingredients into a small bowl.
  8. When it’s all ready, place soba and spinach in the base of the bowl, then top with salmon, avocado, and pickled cucumbers. Garnish each bowl with sauce and sesame seeds.

(My version is a modified and slightly simplified version of a recipe on Goop.com).

 

Grilled Steak, Potato, and Mushroom Kabobs

This was my favorite grilling meal of our Memorial Day Weekend (and quick to prep – when 2 hours before guests arrived, my hubby informed me that our ribs he had just started grilling caught on fire…).

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Madame’s (My Mom’s) Delicious Chili

Don’t ask me why we call my mom “Madame”.  I don’t even remember.

Ok, onto the recipe – isn’t that why we’re here?

TIME: Prep about 5 minutes (Literally.  You throw it in the pot). Cook-time about 40 minutes.

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Easy Meatballs

TIME: Prep for the meatballs (and forming them) takes about 10 minutes. Oven-time itself takes about 20 minutes.

**I double the recipe and freeze the extra for later meals.

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