30 Minutes or less

30 Minutes or less

  • 31 Recipes
Sauteed Sirloin Tips With Bell Peppers And Onion

Sauteed Sirloin Tips With Bell Peppers And Onion

Place into a plastic storage bag and refrigerate for several hours or overnight. Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat
Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

Ten minutesor so in the oven, and they're ready. I was surprised the first time I saw Oregon shrimp. Bornstein Seafoods
Stir-Fry Sesame Chicken

Stir-Fry Sesame Chicken

This savory Stir-Fry Sesame Chicken swoops to the rescue on busy nights. Add chicken strips, and the meat absorbs the vegetables’ wonderful juicy flavors
Spicy Turkey Chili

Spicy Turkey Chili

Cook onion until tender and golden, 8 minutes. Add garlic and jalapeño and cook until fragrant, 2 minutesmore. Add tomato paste, chili powder, and cumin and cook, stirring, 1 minute more. Add turkey and cook, stirring, until cooked through and golden, 5 to 7 minutes. Increase heat to a simmer and let cook, 25 minutes

Chicken with Sun-Dried Tomato Cream Sauce

Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. reduce heat and simmer until slightly thickened, about 3-5 minutes. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30minutes
Ratatouille with Chickpeas and Quinoa

Ratatouille with Chickpeas and Quinoa

(Season with more salt if desired. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Remove from heat and let sit, covered, 5 minutes, then fluff. )In a large heavy-bottomed pot, heat olive oil over medium-high heat, then cook onion and garlic until softened, about 5 minutes. Add eggplant and cook 5 minutesmore, then add zucchini, summer squash, and tomatoes and cook until softened, 5 minutes. Add chickpeas and cook 5 minutesmore
Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes

Core tomatoes with a paring knife and cut a larger 2"-wide circle on top of each. Add shallot and garlic and sauté until fragrant, 1 to 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, 8 minutes. Stuff tomatoes with sausage mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing), and bake until cheese is melting and tops are golden,15 to 20 minutes. Let cool 5 to10 minutes and serve with a simple green salad

Creamy Chicken Tortilla Soup {GF}

Dice chicken and add to pot, then add black beans, pinto beans and corn. Serve warm topped with cheese, sour cream, avocados, cilantro, limes and tortilla chips
Avocado Hummus Taquitos

Avocado Hummus Taquitos

Spray a large baking sheet with cooking spray or line with parchment paper. Tightly roll the tortilla around the filling, starting at the edge closest to the filling
Stuffed Peppers with Corn, Black Beans, and Pepperjack

Stuffed Peppers with Corn, Black Beans, and Pepperjack

Spoon black bean mixture into bell peppers and sprinkle with more cheese. In a large pot of simmering water, steam peppers until tender, 5 to 7 minutes, then drain and let cool. Meanwhile, in a large bowl, combine black beans, corn, 1/2 cup pepper jack, 2 scallions, chili powder, and hot sauce and season with salt. Bake until cheese is melted and mxture is warmed through, 7 to 10 minutes
Easy Spinach-Lentil Soup

Easy Spinach-Lentil Soup

Add carrots, celery, and onion and cook until beginning to soften, 5 minutes. Add garlic, cumin, coriander, and red pepper flakes, and cook 1 minute, stirring constantly. Reduce heat to low, cover partially, and let simmer until lentils are tender and soup has thickened, 20 minutes. (If most of liquid has been absorbed, add in ½ to 1 cup more water. Stir in spinach and continue cooking until wilted, 2 minutes
Spaghetti with Kale Pesto and Meatballs

Spaghetti with Kale Pesto and Meatballs

In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste