Holiday Rush 15 Minute Quick Meals

This time of year it is tempting to pick up the phone and use a pizza delivery coupon for dinner. That is fine once in a blue moon. But three times a week is a bit much. Let me help. In the next few weeks leading up to Christmas I will work entirely off my quick dinner meal list.

I want to share five of my get food on the table in 15 minutes or less meals. I used three of these dishes already this week. I starred the ones that you can get ingredients for now and have on hand for whenever you need in the next few weeks.

  • Hearty Rice Skillet*
  • Easy Peasey Broccoli Pasta
  • Eggs with Mushroom and Tomato Toast
  • Unhomemade Tomato Soup* and Cheese Toast
  • Mexican Quinoa*

 

Hearty Rice Skillet

This is an easy skillet meal you can have on the table in 15 minutes or less. I use it throughout the year as my no time to cook dinner.

Ingredients

  • 1 – 15 oz. can black, garbanzo or kidney beans rinsed and drained
  • 2 cups loose-pack frozen mixed veggies (no added sauce or seasoning); I usually try to get something with either broccoli or cauliflower in the mix
  • 1 bag or ¾ cup precooked brown rice (Success 10 Minute rice is what I use)
  • 1-14.5 oz. can diced tomatoes with garlic and onion
  • 1 cup water
  • ½ teaspoon dried thyme
  • couple dashes bottled hot pepper sauce (optional)
  • 10 ½ oz. can condensed tomato soup (healthier version)
  • ¼ teaspoon mustard powder
  • 1/3 cup silvered almonds (or nuts of your choice)

Directions

  1. In a large skillet, stir together all the ingredients except the last three (tomato soup, mustard powder and almonds). Cover and simmer for 12 to 14 minutes or till rice is tender.
  2. Stir in soup and mustard powder. Heat through.
  3. Sprinkle on top almonds. You can dish out first and sprinkle almonds on individual servings.

Serves: 4 – 5

 

Easy Peasey Broccoli Pasta

Easy Broccoli PastaYou can add in the chicken or leave out if you don’t have any and increase the Parmesan cheese. You will still need more protein for your meal. Nuts or egg on the side are good vegetarian proteins to go with this.

Ingredients

  • 12 oz uncooked whole-grain pasta
  • 4 cups fresh broccoli florets, no stems
  • 5 cloves garlic, minced
  • 10 ounces frozen oven roasted diced chicken breast meat
  • ¼ teaspoon mustard powder
  • 1/4 cup grated Parmesan cheese (increase to 1/2 cup if leaving out the chicken)
  • 1 – 2 Tablespoons olive oil (can use a high quality extra-virgin olive oil)
  • salt and fresh cracked pepper

Directions

  1. Cook the pasta in a large pot of boiling water until al dente.
  2. Steam the broccoli in a little oil or microwave in a dish with couple tablespoons water (I prefer to steam as it preserves the phytonutrients best)
  3. While the pasta is cooking and broccoli steaming, mince the garlic and let rest. Thaw and heat through chicken breast in the microwave.
  4. Drain cooked pasta and transfer to a big serving bowl. Stir in broccoli, garlic, chicken, mustard powder, Parmesan cheese, and olive oil.
  5. Taste the pasta dish and add in salt and pepper to desired flavor.

Serves 4

 

Eggs with Mushroom and Tomato Toast

Mushroom Egg ToastThis one is nice because you can leave out a vegetable if you are missing one.

Ingredients

  • 8 – 12 ounces button mushrooms, sliced (if you like mushrooms, go for the 12 ounces)
  • 2 medium, tomatoes sliced
  • 1 ripe avocado
  • 16 leaves baby spinach
  • 8 eggs
  • 1 Tablespoon + 2 teaspoons olive oil divided
  • 4 pieces whole-wheat bread
  • ¼ teaspoon dried thyme
  • 1/8 teaspoon salt and couple dashes fresh cracked pepper

Directions

  1. Heat up tablespoon olive oil in a large skillet pan and then sauté the mushrooms on medium high heat until fully cooked, stirring frequently. Remove the mushrooms once done to a bowl and wipe clean the skillet with a paper towel.
  2. While mushrooms are cooking, toast the bread.
  3. Scoop out avocado and mash with a fork in a small bowl. Stir in the thyme and salt and pepper.
  4. Heat up 1 teaspoon olive oil in the large skillet pan you used for mushrooms. Fry up 4 eggs in the skillet, flipping to fry both sides. Transfer to a large plate and fry the remaining 4 eggs in the remaining 1 teaspoon olive oil.
  5. To assemble sandwiches spread the avocado on the toast, layer with one layer tomatoes, then 4 spinach leaves, two fried eggs, and top eggs with several spoonfuls mushrooms.

Serves 4 (easy to reduce recipe by halving the ingredients for 2 servings)

 

Unhomemade Tomato Soup and Cheese Toast

This one is super easy. Canned tomatoes are actually very healthy. Canned tomatoes are allowed to ripen on the vine fully before picking and then within a couple hours they are cooked or quick steamed to be canned thus releasing important phytonutrients during the heating process.

Ingredients

  • 2 – cans tomato soup – your favorite variety. I use a tomato basil.
  • 1 14.5 oz. can crushed or diced fire roasted tomatoes
  • water as needed
  • 4 oz. shredded cheddar cheese
  • 4 slices whole-wheat bread

Directions

  1. Heat up tomato soup adding water as directed on the tomato soup cans you selected. Add in fire roasted tomatoes. Heat through.
  2. If a smooth texture for soup is preferred, use a hand blender to blend until smooth. Otherwise stir well and serve after heated through.
  3. For cheese toast (to increase the protein), toast the bread.
  4. Top each toast with 2 tablespoons shredded cheese and melt cheese either in microwave or on skillet with thin layer of olive oil to prevent sticking (melt with cheese side up).

Serves 4 (easy to reduce recipe by halving the ingredients for 2 servings)

 

Mexican Quinoa

This one is so easy and yummilicous.

Ingredients

  • 1 cup uncooked quinoa (white looks the best in this dish, but any is fine)
  • 1 cup frozen corn
  • 1 – 15 oz. can black beans, drained and rinsed
  • 1 tablespoon cumin
  • 1 cup salsa
  • cilantro to garnish (optional)
  • salt and fresh cracked pepper (to taste)

Directions

  1. Add 2 cups water and 1 cup quinoa. Bring to a boil, reduce heat and cover then let simmer for approximately 15 minutes.
  2. Thaw out frozen corn.
  3. Once quinoa is finished cooking, mix in corn, black beans, cumin and cilantro. Taste and then add in salt and pepper to desired seasoning.

Serves: 4 – 5 (can freeze half for a future meal)

 

Other Super Quick Meals

I pull from these super easy quick meals to get food in nearly no time on the table:Spinach Goat Cheese Pizza

  • Spinach & Goat Cheese Artisan Pizza (from Target – their Archer Farms brand, see photo) with lettuce side salad
  • Salmon Burgers (from Costco) or Veggie Burgers (MorningStar brand) on Whole Wheat Buns (add in avocado, tomato slices and spinach leaves or dark green lettuce)
  • Breakfast Burrito: tortilla, scrambled eggs, salsa, canned black beans, green onions, shredded cheese and top with chopped tomatoes
  • Chili Baked Potato: microwaved baked potato with canned chili made with beans (can use a vegetarian option), topped shredded cheese with lettuce side salad

I am a mother of 4, active in my church and community, and passionate about making food food fun, high energy and fascinating. I have no extra time to be slaving away in the kitchen or going to special markets for unusual ingredients and I doubt you do either. I will never ask you to eat food you don’t love. Read more >>

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