5 healthy meals in less than 20 minutes

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I’ve become more focused on quick, weeknight meals because let’s face it- life can be quite busy.
Between commuting, blogging, working full time and planning a wedding, our weeknight’s just aren’t what they used to be. And while cereal and a smoothie have been dinner a few times, it’s not a something I want to make a habit of.

I’m a big fan of dinner. Besides the obvious food-part, it’s the only guaranteed time during the day when BL and I can really connect. Discuss our day, relax & unwind, I get slightly anxious on days when I know we aren’t going to get to have dinner together. In an effort to continue our ‘us’ time without the piles of dishes afterwards, I’ve started creating more weeknight meals. Ready in 20 minutes or less, but still healthy and exciting.

This pizza is one of my favorites, light enough to eat on it’s own or paired with a quick salad. To make this even more weeknight friendly, I use prepared pico de gallo, canned refried beans, and pre-sliced olives. For advanced prep make the lime cream the day before, you’ll want to drizzle it on just about everything.

To round out the week, I’ve included 4 additional recipes below  that follow the same formula: simple, healthy and easy.
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Weeknight Mexican Pizzas

Weeknight Mexican Pizzas

Ingredients

  • 4 Large tortillas (any kind that works for you: whole-wheat, brown rice, corn, gluten-free)
  • 2 cups (1 can) refried beans (try Trader Joe's refried black beans here, my favorite)
  • 1/2 cup sliced olives
  • 1 cup pico de gallo
  • 1/2 cup sliced scallions
  • 1/2 cup cashews, soaked for 1 hour if possible
  • 2 limes
  • 1/8 tsp. cayenne pepper
  • 1/4 cup water

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place tortillas on baking sheet and toast for 3 minutes each side until slightly crispy.
  3. Warm refried beans in either microwave or on the stove. Spread warmed beans on the tortillas.
  4. Top with pico de gallo, sliced olives, scallions
  5. In a blender, combine the drained cashews, zest and juice of two limes, pinch salt, 1/4 cup water and cayenne pepper. Blend until smooth. If it's too thick, add extra water, 1 tbsp. at a time.
  6. Drizzle the lime cream onto the pizzas.
  7. Slice and serve! Who said you couldn't have high fiber, low-fat, delicious pizza in 10 minutes?
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2. Weeknight Tortilla Soup  {gluten-free, nut-free, soy-free, vegan}
vegan tortilla soup
Yes, I prefer soup that’s been simmering on the stove all day but when reality kicks in, this soup wins every time. Just throw the ingredients together, stir and simmer for 20 minutes.

3. Zoodles with Light Pesto Sauce {raw, gluten-free, vegan, soy-free}
zucchinipesto
While it’s still the dead of winter for most of the country, it’s beginning to look a lot like summer spring here in California. This is my favorite meal for when I want something delicious yet light. Make the pesto while the noodles drain and this big bowl of zoodles is yours in 15 minutes. Add white beans, garbanzo beans or seared tofu for extra protein if you’d like!

4. Mushroom Avocado Flatbread {vegan}
mushroom and avocado napoleon
Layers of grilled mushrooms, spinach, avocado and creamy lemon-basil mayo. Hands down, one of my favorite sandwiches. Between the avocado, meaty mushrooms and the basil sauce that I could drink, it’s perfection and filling.

5. Southwestern Kale Salad with Cilantro Dressing {gluten-free, nut-free, soy-free, vegan}
southwestern kale salad with cilantro dressing
A balanced salad that pairs protein-packed black beans with nutrient rich baby kale. Make it for dinner and enjoy leftovers for lunch the next day.

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Comments

  1. says

    Such a helpful guide and reminder! Whenever I’m hungry and need food right away, all the rules go out the window and I forget even about my favorite fast staples. I should really print out this post and stick it to my fridge to prevent that from happening again. :)

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