30 Minutes Meals with 5 Ingredients or Less
Coconut Rice with Shrimp and Mango
1 cup Jasmine rice, rinsed
1 13.5 oz can light coconut milk
1 lb peeled, de-veined shrimp (thawed if previously frozen)
2 cups diced mango (fresh, or frozen and thawed)
1/4 cup minced shallot, or onion
2 T extra virgin olive oil, or coconut oil
salt and pepper
Chopped cilantro, optional
Sweet chile sauce, optional (Thai Brands sweet chile sauce can be found in the Asian section of most grocery stores)
Combine rice and coconut milk in a rice cooker or saucepan. If using saucepan stir occasionally until mixture comes to a boil, cover, reduce heat to low and cook for 18 minutes. Let stand covered for 5 minutes. In a large nonstick or stainless pan heat oil over medium heat, add onion and saute for 1 minute, add shrimp and saute for 1 more minute. Flip shrimp over, add mango and cook for about 1 more minute, just enough to warm the mango and finish cooking the shrimp. Season with salt and pepper and a squeeze of lime juice. Serve mango-shrimp mixture over coconut rice and top with chopped cilantro and sweet chile sauce.
Additional add ins:
1 T minced ginger, stir into the rice with the coconut milk
1 cup chopped red pepper, add with the onions
1/4 cup chopped basil, add with the mango
Spaghetti Squash with Tomatoes, Basil, & Parmesan
Easily feeds 2, can be doubled by choosing a larger squash.
2 lb spaghetti squash
2 T olive oil
1/4 cup chopped fresh basil
2 cloves chopped garlic
1 cup diced tomato
3 T shredded parmesan
Salt and Pepper to taste
Half the squash lengthwise and wrap in plastic wrap. Cook in microwave cut side up for about 12 minutes or until tender. (You can bake the squash in the oven uncovered in a baking dish at 375* for 35-45 minutes) Let the squash stand for 5 minutes. Discard seeds from squash and scrape the flesh out with a fork. Heat olive oil in a sauce pan on stovetop, when oil is hot add garlic, sauté for 1 minute, add squash, basil, tomatoes, half the parmesan, salt and pepper, stir well. Serve in bowls with remaining parmesan.
Add in ideas;
stir leftover cooked, cut up, chicken into the pan before adding the squash
top with toasted pumpkin seeds
Dijon Broiled Salmon and Lemon Pepper Couscous
Salmon Fillets (about ½ lb per serving)
Grainy Dijon Mustard
Preheat broiler and move shelf so that the heat source is approximately 4 inches away. Wash salmon fillet, pat dry with paper towel and place skin-side down in a shallow baking pan. Brush top of fish slices with generous coating of mustard. Sprinkle soy sauce over each piece and broil for 10-12minutes. Don’t flip the fish during cooking.
1 1/2 cup water
1 lemon, juiced and zested
Salt and black pepper
Bring water to a boil, stir in couscous. Boil for 1 minute. Cover and remove from heat, let stand 5 minutes. Stir in juice and zest of lemon, salt and black pepper. Steam your favorite veggies in the microwave while the salmon broils and the couscous cooks.
Chicken Club Wrap
Spread a little cream cheese in the center of burrito sized whole wheat tortillas, layer in slices of cooked bacon, shredded chicken, lettuce, tomato, and cheese. Also great with avocado and blue cheese crumbles. Roll up like a burrito.
Make it a Meal: Baked Sweet Potato Halves with Salsa
Wash and cut sweet potatoes in halves, place cut side down on a plate and microwave on high for 5-8 minutes, depending on size of sweet potatoes. When done top with prepared salsa.