Being hungry sucks (it's a scientific fact). So why spend hours
cooking a gourmet feast when a nutritious and delicious meal could be
only 12 minutes away? Skip the grumbling tummy and cranky guests and
serve up any one of these 52 healthy and satisfying meals.
Breakfast
1. Chocolate-Blueberry Shake. Blend together 1 packet chocolate breakfast powder (like Carnation Breakfast Essentials), 1 1/2 cups milk of choice, and 1 cup frozen blueberries. Optional: Add a scoop of protein powder for improved muscle recovery.
2. Cold Pizza. Nope, not the takeout kind! Toast 1
slice whole-grain bread and top with 2 tbsp. ricotta, 1 large basil
leaf, 2 tomato slices, a drizzle of olive oil, and salt and pepper.
3. Eggs in a Muffin. Heat a pan with a spritz of
cooking spray over medium heat. Season 1 egg with salt and pepper,
scramble, and cook to desired consistency (no more than five minutes).
Top egg with 1 slice cheddar cheese and allow cheese to melt. Pile egg
and cheese on 1 toasted whole-wheat English muffin and add 1 slice
cooked Canadian bacon. (Use half the muffin and eat it open-faced to
save a few calories!)
4. Canadian Waffles. Toast 1 whole-wheat waffle and
top with 1 slice cooked Canadian bacon, 1 over-easy egg (prepared with
cooking spray), and a 1 to 2 tsp. drizzle of maple syrup.
5. Cereal A-Go-Go. Swap out the milk in a bowl of
cereal for 1 cup plain low-fat yogurt flavored with 1/8 tsp. lemon zest
and 1 tsp. honey. Add ½ cup bran flakes and some extra flavor with ¼ cup
fresh berries or 1 tbsp. sliced almonds.
6. Breakfast Taco. In a pan spritzed with cooking
spray over medium-high heat, scramble 3 egg whites, a small handful of
spinach leaves, and 1 tbsp. drained and rinsed black beans. Season with
salt and pepper. Wrap mixture in an 8-inch whole-wheat tortilla and top
with 1 tbsp. salsa.
7. Oatmeal in an Instant. Skip
pre-made packets in favor of this homemade version. Combine ½ cup rolled
oats, 1 cup milk or water, and a pinch of salt, and microwave for 3
minutes. Stir in toppings of choice, like 1 tsp. maple syrup, 2 tbsp.
sliced almonds, or ¼ cup dried fruit.
8. PB&H Waffle. Toast 1
whole-grain waffle and smear with 1 tbsp. natural peanut butter. Drizzle
with 1 tsp. honey and sprinkle with 1 tsp. sesame seeds.
9. Mini Wrap. Top an 8-inch whole-wheat
tortilla with 2 slices Canadian bacon, ½ sliced apple, and 2 to 3 slices
cheddar cheese. Roll up and microwave for 45 seconds to 1 minute, or
until cheese is melted.
10. Vegan Breakfast Scramble. In a frying pan over
medium-high heat, combine ½ cup tofu (crumbled), a handful of spinach, ¼
cup chopped red peppers, 1/8 cup chopped onion, 1/8 cup chopped
vegetarian bacon, and a few dashes of paprika. Sauté until veggies are
cooked and tofu is heated through. Season with salt and pepper to taste.
11. Broiled Grapefruit. Preheat broiler and halve 1
chilled grapefruit. Sprinkle each half with ½ tsp. sugar and ¼ tsp.
cinnamon. Broil both halves on a baking sheet for 3-5 minutes. Serve
with 1 slice of whole-wheat toast spread with 1 tbsp. nut butter for a
complete breakfast.
12. Nutty 'Nana. Toast 1 slice whole-grain bread and top with 1 tbsp. crunchy almond butter and ½ a sliced banana.
13. Berry Yogurty Smoothie. Blend together ½ cup
frozen strawberries, ½ cup frozen blueberries, 1 cup plain low-fat
yogurt, 2 tsp. honey, and ¼ cup milk of choice.
14. Sweet n' Savory Breakfast Pizza. Preheat the
broiler (or toaster oven). Microwave 2 slices turkey bacon for 30-60
seconds (or until crisp) and crumble once cooked. Spread 1 tbsp. low-fat
ricotta on 1 whole-wheat tortilla. Top with ¼ cup sliced strawberries
and/or blueberries and the bacon. Broil 5 minutes or until fruit softens
and begins to caramelize.
15. Sun-Dried Tomato Omelet. Coat a pan with cooking
spray and place over medium-high heat. Pour in 3 egg whites mixed with 1
tsp. water and salt and pepper (to taste). When eggs begin to set, top
half with 2 tbsp. goat cheese, ½ cup fresh spinach, and 2 tbsp. chopped
sun-dried tomatoes. Fold in half and cook 2 more minutes, or until egg
whites are set, veggies are warmed through, and cheese is melted.
16. Frog in a Hole. Heat a pan over medium-high
heat. Spread 1 slice of whole-grain bread with 1 tsp. butter. Use a
cookie or biscuit-cutter to cut a hole in the center of the bread. Place
the bread— buttered-side down— in the pan and crack 1 egg into the
hole. Cook until egg sets, about 2 to 4 minutes. (Flip half way through
for a more well-done egg.)
17. Fruit Parfait. Layer together: 1 cup plain
low-fat yogurt sweetened with 1 tsp. honey, ½ cup granola, and ½ cup
frozen blueberries and strawberries.
18. Breakfast Quickie Cookie. In a microwave-safe
bowl, combine ½ cup oats, ¼ cup liquid egg whites, 1 ½ tbsp. brown
sugar, 1 ½ tbsp. all-purpose flour, ½ tsp. vanilla extract, ½ tsp.
baking powder, 2 tbsp. raisins, and cinnamon to taste. Flatten half the
mixture into the bottom of the bowl and microwave for 45 seconds. Pop
cookie out of the bowl and repeat with second half of mixture.
19. Pumpkin Muesli. Combine ¼ cup quick-cooking oats
and ¼ cup pumpkin puree in a microwave-safe bowl. Cover with plastic
wrap and nuke for 20 seconds. Let sit for 10 minutes. Meanwhile, combine
½ cup plain nonfat yogurt, 2 tbsp. honey, 1 tsp. lemon zest, and 2
tbsp. sliced almonds in a separate bowl. Stir yogurt mixture into the
oat mixture and enjoy. Extra points for adding fresh fruit, too!
Lunch
20. Quinoa Salad. Microwave ½ cup
quinoa (rinsed) and 1 cup water for 5 minutes at full power. Reduce to
70 percent power and microwave another 5 minutes. Fluff and stir in:
2 tbsp. chopped bell pepper, ¼ cup rinsed and drained chick peas, 1
tbsp. chopped parsley, 1 tbsp. olive oil, 1 tsp. lemon juice, and salt
and pepper to taste. Optional: Add ½ can tuna for a meatier meal.
21. Taco Salad. For the dressing, combine 2 tbsp.
salsa, 1 tbsp. low-fat Greek yogurt, 1 tsp. olive oil, and 1 tsp. chili
powder. Serve dressing over a salad with: 2 cups baby spinach, ½ thinly
sliced celery stalk, 1 chopped scallion, 1 tbsp. chopped black olives, 2
tbsp. corn, and ¼ cup drained and rinsed black beans. Optional: Add ½
lightly toasted tortilla cut into strips to each salad.
22. Mediterranean Pita. Split open a whole-wheat
pita and spread one side with 2 tbsp. hummus. Add 1 large roasted red
pepper (sliced), 1 tbsp. crumbled feta, 1 tbsp. black olives, 5 slices
cucumber, and a small handful of mixed greens.
23. Niçoise Sandwich. In a bowl, combine 1 6-oz. can
tuna, ½ cup halved cherry tomatoes, ¼ cup pitted black olives
(chopped), and 1 tbsp. olive oil. Split open ¼ whole-wheat baguette
(about 4 inches in length) and fill with the tuna mixture and a handful
of baby spinach leaves.
24. Roast Beef Roll. Spread 1 oz. light cream cheese
and ½ tbsp. horseradish on 1 whole-wheat wrap. Layer on 2 oz. roast
beef, 1 oz. sliced cheddar, and a handful of romaine lettuce. Roll up
and enjoy.
25. Open-Faced White Bean Sandwich. Mash ¼ can
rinsed and drained white beans with 1 tsp. olive oil and a pinch of salt
and pepper. Toast 1 slice of whole-grain bread and spread with the bean
mixture. Top with 1 slice red onion, 5 cucumber slices, and ¼ avocado
(sliced).
26. Lighter Chef's Salad. Tear ¼ head of romaine
lettuce into bite-sized pieces. Top the lettuce with ½ tomato (sliced), ½
avocado (cut into bite-sized pieces), 2 slices deli turkey, ¼ sliced
red onion, 1/8 cup shaved Parmesan, 1 tbsp. olive oil, 1 tsp. balsamic
vinegar, and salt and pepper to taste.
27. Grilled Cheddar n' Apple. Between 2 slices of
whole-grain bread, layer 1 to 2 slices sharp cheddar cheese (from the
deli section) and ½ green apple (thinly sliced). Spread one slice of the
bread with 1 tsp. deli mustard. Grill in a nonstick pan for 2 to 3
minutes on each side or cook in a panini press until cheese is melted.
28. Hawaiian Wrap. Combine ¼ cup nonfat Greek
yogurt, 1 tbsp. white wine vinegar, and ½ tsp. caraway seeds in a small
bowl. Toss together ¼ cup pineapple (diced), ½ carrot (shredded), 2
slices of deli ham (chopped), and ¼ head Napa cabbage (thinly sliced).
Dress vegetables with the yogurt mixture and roll up in a whole-wheat
wrap.
29. Souper Spicy Soup. In a medium saucepan, combine
¾ cup vegetable broth, a pinch of crushed red pepper flakes, and ½
tbsp. olive oil. When it reaches a boil, stir in 1/8 cup uncooked
couscous, ¼ cup broccoli, and ¼ cup cauliflower (both chopped into small
florets). Cook until tender. Optional: Serve topped with 1 oil-packed
sun-dried tomato (chopped) and 1 scallion (thinly sliced).
30.Green Tortilla Pizza. Preheat
the broiler. Spread 2 tbsp. pesto (homemade or store bought) on 1
whole-grain 8-inch tortilla. Sprinkle with 2 tbsp. chopped broccoli
florets, a large handful of spinach, 4 sliced baby bella mushrooms, 2
tbsp. chopped onions, and 2 tbsp. part-skim mozzarella. Broil until
cheese is lightly browned, about 4 minutes.
See also: 74 Smart Ways to Make a Healthy Pizza at Home
31. Loaded Sweet Potato. Prick 1 sweet potato with a
fork 4 to 5 times. Microwave on a paper towel or a microwave-safe plate
for 4 to 5 minutes. Split open lengthwise and top with 2 tbsp. nonfat
Greek yogurt, 1 tsp. honey, 2 tbsp. drained and rinsed black beans, and a
pinch of paprika.
32. Black Bean Wrap. On 1 8-inch whole-wheat
tortilla, mash ¼ cup drained and rinsed black beans with a fork.
Sprinkle with a pinch of cumin, a pinch of paprika, and 1 tbsp. cheddar
cheese. Roll up and microwave for 30 seconds. Serve with 2 tbsp. salsa.
33. Low-Carb Roll-Up. On a plate, layer 1 slice
low-sodium deli turkey and 1 slice provolone cheese. Spread the cheese
with 1 tsp. pesto (homemade or store bought!) and top with 2 slices
avocado. Roll up the turkey and repeat 2 more times.
34. Fancy Fig Sandwich. Mix together 2 slices goat
cheese, ½ tsp. honey and a pinch lemon zest. Spread the mixture between 2
slices whole-grain bread. Add 2 tsp. fig preserves and 1 tsp. thinly
sliced basil. Grill the sandwich in a pan for 2 to 3 minutes per side or
prepare in a panini press until warmed through.
35. Mango Quesadillas. Spread 1 8-inch, whole-wheat
tortilla with 1/8 cup mango chutney. Add 2 slices deli ham, 1/8 cup
crumbled queso fresco or feta cheese, and 1 tbsp. scallion (chopped).
Fold in half and grill 2 to 3 minutes on each side. Cut into quarters
and serve.
36. Curried Chicken Salad. Combine 2 tbsp. nonfat
plain Greek yogurt and ¼ tbsp. curry powder. Add ½ cup roasted chicken
(diced), 1/8 cup red onion (diced), ¼ cup grapes (halved), and 1 tbsp.
cilantro (chopped). Serve atop a large handful mixed greens.
Dinner
37. Spicy Veggies. In a large skillet,
combine ¼ can drained and rinsed black beans, ¼ can drained diced
tomatoes, ½ zucchini (diced), and ¼ cup okra (diced). Cook 5 to 10
minutes, or until cooked through, and stir in hot sauce of choice
and salt to taste.
38. Kale and Cauliflower Pasta. Bring a small pot of
water (with a lid on it) to a boil (about 4 to 5 minutes). Add 1
serving angel hair pasta (a small handful) and ¾ cup cauliflower
florets. After 3 minutes, fish out the cauliflower and add to a trying
pan over medium-high heat with ½ tbsp. olive oil, ½ shallot (chopped), 1
clove garlic (minced), and a handful of kale (stems removed and roughly
torn). Cover and cook 4 minutes. Add cooked pasta, 1 tbsp. grated
Parmesan, and ¼ cup reserved cooking water and toss to combine.
39. Superfood Shrimp Scampi Pasta. Prepare 1 serving
angel hair pasta (whole-wheat, if you can find it!) according to
package instructions, about 10 minutes (including the time it takes to
boil the water). Heat ½ tbsp. olive oil in a frying pan and cook ½ lb.
peeled and de-veined shrimp seasoned with a pinch of salt for 3 to 5
minutes over medium-high heat. Remove shrimp and add 1 tbsp. olives
(chopped), 1 tbsp. parsley (chopped), and 1 clove garlic (minced). Cook 1
minute and add 1 cup fresh baby spinach, ½ cup halved cherry tomatoes, ¼
cup chicken broth, and 1/8 cup white wine. Cover and cook 3 minutes.
Stir in shrimp and serve with pasta.
40. From-Scratch Fish Sticks. Preheat oven to 425
degrees. Slice 1 6-oz. cod filet into 6 strips. Season with 1/2 tsp.
balsamic vinegar, 1/8 tsp. salt, and 1/8 tsp. paprika. Bread each by
dipping into 1 egg (scrambled) and then ½ cup seasoned whole-wheat
breadcrumbs. Place on a foil-lined baking sheet, spritz fish strips with
cooking spray, and bake for 8 to 10 minutes, or until opaque
throughout. Serve with a green salad (2 handfuls of spinach or mixed
greens with a spritz of oil and vinegar) for a healthy dose of veggies!
41. Honey Soy Salmon. Preheat the broiler and
combine ½ tbsp. honey with ½ tsp. soy sauce. Season 1 5-oz. salmon filet
with salt and pepper and broil for five minutes. Drizzle with honey-soy
sauce and broil an additional 2-5 minutes. Serve with microwaveable
rice.
42. Asparagus and Orzo Pasta. Preheat the broiler
and bring a small pot of water (with a lid) to a boil (about 5 minutes).
Add ¼ lb. asparagus (cut into 3-inch pieces) and ½ cup orzo to the pot.
After 3 minutes, remove only the asparagus and continue cooking orzo
according to package instructions (usually about 6 minutes). While orzo
cooks, season 5 oz. salmon filet with salt and pepper and broil for 5
minutes, or until opaque throughout. Meanwhile, whisk together ½ oz.
crumbled feta, ¼ tbsp. chopped dill, ½ tbsp. lemon juice, ½ tsp. olive
oil, and pepper to taste. Flake the fish and toss together all
ingredients.
43. Springtime Stir-Fry. Combine 5
asparagus spears (quartered lengthwise), ½ cup snow peas, ½ cup broccoli
florets, and ¼ cup fava beans (shelled) in a pan coated with cooking
spray, and heat over medium-high heat. Cook for 4 minutes. Instead of using pre-made sauce,
heat 2 tbsp. canola oil with ½ tsp. grated ginger and 1 scallion
(chopped), and toss with cooking veggies. Cook for an additional 3
minutes or until veggies are softened but still crisp inside. Optional:
Serve with rice (like Uncle Ben's Ready Rice, which cooks in approximately 90 seconds).
44. Veggie Fried Rice. Prep 1 serving of instant
rice (about ¾ cup) according to package instructions, approximately 90
seconds. Sauté cooked rice with ¼ zucchini (diced), ¼ cup cherry
tomatoes (halved), and ¼ can drained and rinsed black beans. Add 1/8 cup
vegetable broth and cook 5 to 7 minutes. Push the veggies and rice to
outer edges of pan and scramble 1 egg in the center of the pan until
cooked, about 3 minutes. Serve the fried rice topped with egg and ½
tbsp. shredded cheddar cheese.
45. Spicy Shrimp Stir-Fry. Heat 1
tbsp. canola oil in a pan over medium-high heat. Add 1/8 tsp. crushed
red pepper and ¼ onion (sliced) and cook for 4 minutes. Add ½ a red bell
pepper (sliced), ½ cup zucchini and squash (thinly sliced), and ¼ cup
corn kernels and cook for 5 minutes. Add ¼ lb. shelled and de-veined
shrimp and cook an additional 3 minutes, or until shrimp are pink in
color and opaque.
46. Tuna Pasta Salad. Cook 1 serving corkscrew pasta
according to package instructions, about 12 minutes. In a bowl, combine
½ tbsp. balsamic vinegar, ½ tbsp. olive oil, and 1/8 tsp. celery salt.
Stir in ½ can flaked white tuna, 1 chopped scallion, and ¼ cup halved
grape tomatoes. Drain the pasta, rinse with cold water, and toss with
the tuna mixture.
47. Couscous with Chicken Sausage Ragu. Cook 1
serving couscous according to microwave instructions, about 7 to 10
minutes. While couscous is cooking, heat ½ tbsp. olive oil over
medium-high heat. Slice open 1 uncooked chicken sausage to remove the
casing, and add meat to the pan. Add ¼ cup onion (chopped) and sauté,
crumbling the meat with a wooden spoon. When the meat is no longer pink
(about 4 to 5 minutes), add 1 cup canned crushed tomatoes, 1 garlic
clove (minced), 1/8 cup basil leaves (chopped), and salt and pepper to
taste. Cook about 2 minutes to warm through and toss with couscous.
48. Portobello Burgers. Preheat a grill or grill
pan. Whisk together 1 clove garlic (minced), ½ tbsp. balsamic vinegar, 1
tbsp. olive oil, and ½ tsp. fresh basil (finely chopped). Drizzle half
the sauce over 1 Portobello mushroom cap. Grill the mushroom for 3 to 4
minutes per side, covered. Meanwhile, combine the remaining sauce with ½
tbsp. light mayo and spread on 1 whole-wheat bun (lightly toasted).
Place the mushroom cap, 1 tomato slice, and 1 lettuce leaf on the bun.
49. Tropical Scallops. Prepare 1 serving instant
brown rice according to package instructions, approximately 90 seconds.
Stir together ½ cup mango (chopped), ½ small cucumber (peeled and cut
into bite-sized pieces), ¼ tbsp. grated ginger, 1 tsp. lime juice, ½
tbsp. olive oil, and 1 tbsp. cilantro (chopped). Meanwhile, heat 1/2
tbsp. olive oil in a pan over medium-high heat. Season ½ lb. sea
scallops with salt and pepper, and sear for 2 minutes per side or until
lightly browned and cooked through. Serve scallops with rice and mango
salsa.
50. Creamy Avocado Pasta. Cook 1
serving angel hair pasta according to package instructions, about 12
minutes (including boiling time!). Meanwhile, combine the juice from ½ a
lemon, 1 garlic clove, 1 tbsp. olive oil, ½ of an avocado and 1/8 cup
basil in a food processor and puree. Toss together pasta and sauce and
season with salt to taste.
51. Turkey Frittata. Preheat the oven to 425
degrees. In a small ovenproof pan, heat ½ tbsp. olive oil over high
heat. Add ¼ lb. ground turkey, ½ tsp. curry powder, and 1/8 cup grated
onion and cook until the turkey is no longer pink, about 3 to 4 minutes.
Meanwhile, beat together 2 eggs, 1/8 cup milk, and a pinch of salt and
pepper. Add the egg mixture to the pan, lower the heat to medium-high,
and cook 2 minutes or until eggs begin to set. Transfer to the oven and
cook until the eggs set, about 5 minutes.
52. Southern Breakfast (for Dinner). Recreate this
southern favorite in half the time. Combine ½ tbsp. lemon juice, a dash
of Tobasco sauce, and ¼ lb. peeled and deveined shrimp. Heat ½ tbsp.
olive oil in a pan over medium heat and add 1/8 cup chopped onion, 1
tbsp. green bell pepper (diced), and 1 clove garlic (minced). Cook 5
minutes and then add shrimp mixture, 1 scallion (chopped), and 1/8 cup
low-sodium chicken broth and cook an additional 3 to 5 minutes.
Meanwhile, prepare ½ cup quick-cooking grits according to package
instructions and stir in 1 tsp. butter and a pinch of salt (less than 5
minutes in the microwave). Serve with shrimp.
Source : http://greatist.com/health/52-healthy-meals-12-minutes-or-less