10 healthy meals you can make fast | Cheap and healthy meals | Work from home fast meals | 10 Crest
These recipes prove that healthy meals can be easy and actually taste good they're sure to give you healthy eating inspiration. Plus they're all made with five ingredients or less. We've paired each recipe with a healthy side to round out dinner.
Number 10. Beans and Rice Bowl.
Stock your freezer with frozen veggies and your pantry with microwaveable brown rice, canned beans and canned sliced black olives — and you can have a quickie meal in ten minutes or less. The Okra, Chickpea and Tomato Rice Bowl utilizes foods you’re likely to have on hand that will come together for one of the fastest dinners ever!
Number 9. Vegetarian tacos.
The five-minute meal features whole-wheat tortillas, black beans, avocado, Greek yogurt and plenty of veggies. “I add any topping or extra vegetable I have on hand, which helps to cut back on food waste and save money,” she says.
Number 8. Turkey Burgers.
Even without a grill, a turkey burger can get on the table, stat. “Super easy, these burgers only take about five minutes to prep and ten minutes to cook. Plus, the surprise chili-and-cheese filling in the middle of the burger is delicious.” The dinner will keep you full all night, with 33 grams of protein and 6 grams of fiber per burger.
Number 7. Lentil Salad.
Here’s how she makes it: Sass whisks together a tablespoon of balsamic vinegar, a teaspoon of stone ground mustard, a half teaspoon of Italian seasoning and dashes of sea salt and black pepper. Then she tosses a half cup of pre-cooked chilled lentils with the dressing, spoons it over a bed of ready-to-eat greens, and tops it with half an avocado and a handful of sliced strawberries.
Number 6. Egg Sandwich.
Give your typical egg sandwich an upgrade with this quickie Italian Flatbread Panini. Scramble the eggs in one pan, then add them as a filling to a flatbread sandwich with tomatoes, basil and mozzarella — giving the sandwich a quickie grill on a stove top cast-iron grill.
Number 5. Shrimp Pesto.
“One meal that's on heavy rotation these days is shrimp pesto. Frozen, uncooked shrimp doesn't require an overnight defrost, making it an ideal protein choice for those of us who might forget to do such things.” Here’s how to make it: Just stick the shrimp in a colander in the sink under cold, running water to let it defrost. Meanwhile, boil water and prepare a bean-based pasta, according to package instructions. As the pasta is coming to a finish, toss in frozen broccoli. Drain; then cook the defrosted shrimp on a skillet coated with olive oil. They’ll cook in just a few minutes on each side. Finally, combine the shrimp with the broccoli-and-pasta mixture, then toss with store-bought pesto. “I serve this with a spinach salad, topped with pine nuts instead of croutons,” Cassetty says. “This brings healthy fats, plus added crunch and flavor to our greens. And the pesto doubles as salad dressing!”
Number 4. Chickpeas with Veggie.
What’s faster than rinsing and draining a can of beans? Almost nothing! “I always have cooked chickpeas in the freezer or a can of chickpeas in the pantry,” says Marisa Moore, MBA, RDN, a dietitian in Atlanta. “I use chickpeas in many ways, from tossing them into pesto or marinara sauce for a meatless pasta dish to blending them into hummus to enjoy as a light dinner with vegetable sticks and warm pita bread.” But her all-time go-to recipe is Smoky Chickpeas with Spinach. “This one pan, simple sauté combines chickpeas and spinach with smoked paprika and garlic for a flavorful and filling dish that’s perfect as is, stuffed into a pita, or served over your favorite grain,” she says. “With it, I get a protein and fiber fix in ten minutes flat!”
Number 3. Turkey Meatballs.
Here’s a meal-prep secret many dietitians use: They utilize frozen ingredients. “I am often on the go, so we do loads of quick and easy dinners in my household,” says Edwina Clark, MS, RD, head of nutrition content at RaisedReal in San Francisco. “Most weekends, I make a batch of turkey meatballs without the sauce, and freeze them in individual servings so I can whip them out during the week for a quick pasta or zoodle meal with store-bought marinara sauce.” Clark notes that baby spinach is a staple in her fridge, and she adds that to the dish for extra veggies.
Number 2. Black Bean Quesadillas.
Yup, a quickie quesadilla can be loaded with protein and veggies. “Quesadillas can take as little as ten minutes to put together,” says Rebecca Clyde, MS, RDN, a dietitian in Salt Lake City, Utah. “I love how versatile they are. I pack my Black Bean and Vegetable Quesadillas with beans or leftover meat with cheese and whatever veggies I have in my fridge.
Number 1. Peanut Noodles.
“Whenever I’m short on time, I make 15-Minute Peanut Noodles for dinner,” says Stephanie McKercher, RD, a healthy recipe blogger in Denver, Colorado. “I use frozen edamame instead of beef or chicken, so there’s no need to worry about cooking meat with this recipe.”
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Easy Crepe Burritos - French/Costa Rican Mix
Burrito recipe made with Crepes, Avocado Salsa, and vegetable mix. See Recipe below
Chef - Aurore Joder
Ig - Auroreskitchen
Villa in Costa Rica – “Villa Don Vito” - dreamoncostarica.com
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Burritos for Two
The Crepe:
1-Cup Organic Buckwheat Flour
2 Cups Filtered Water
1 Egg (optional)
1-Teaspoon Himalayan Salt
Refrigerate for 1 hour and up to 2 days
Avocado Salsa Dip:
- 2 Avocados
- 500 Grams Goat Cheese (or Vegan Cheese Alternative)
- ½ Teaspoon Smoked Paprika
Blend with Mixer or Fork
Filling
- 8 Cherry Tomatoes
- 2 Cups Sprouts
- 1 Red Onion
- 1 Cucumber (Pealed & Seeded)
- 1 Jalapeno Pepper (or Green Pepper if you don’t want the spice)
- 1 Bunch Cilantro (Add at the end to keep fresh)
Mix all together
Crepes:
Whip fast for a few minutes until bubbles form.
Coconut Oil to Grease the Pan
Cook Burritos at high heat for two minutes on each side
Serve Warm or Room Temperature. Mix together with vegetables or have your guest mix themselves. This can be made with cream, mushroom, meats, leftovers or whatever you choose.
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