SweetAdditions

Everyone is busy these days, and sometimes there are not enough hours in the day to plan and prepare a healthy dinner. If you wondering what to cook, thirty minutes before dinner time then read this article to find some easy recipes.

More people turn to fast foods for a quick and easy meal at the end of the day. Unfortunately, these foods can put more of a sprain on health and wallet. People skip good homemade, nutritious meals. They all need a collection of fast, simple recipes to make dinner easier with our hectic lifestyles. In just 30 minutes you can have these quick dinner recipes prepared from start to finish. Few ingredients are used in these recipes and they are ready in minutes. When you want to cook and eat quickly, your best stake is to cook nutrient and impenetrable foods that give more nutrition.

Home-Style Pad Thai

Ingredients:

• 8 ounces thin rice noodles
• 3 tablespoon lower-sodium fish sauce, plus additional for serving
• 1/4 cups fresh lime juice
• 4 ounces firm tofu, cut into 1/2-inch cubes
• 8 ounce ground chicken
• 2 Tablespoon sugar
• 1/4 teaspoon ground red pepper
• 2 large eggs, lightly beaten
• 2 clove garlic, finely chopped
• 1 cup fresh bean sprouts
• 2 cup thinly sliced Napa cabbage
• 1/2 cup fresh cilantro leaves, chopped
• 2 teaspoon vegetable oil
• 1/4 cup unsalted roasted peanuts, coarsely chopped
• Lime wedges
• 2 green onions, thinly sliced

Method of preparation:

• Take rice noodles and soak it in a large bowl containing enough hot tap water to cover.
• After, 20 minutes drain it.
• Place tofu between several layers of paper towels, pressing lightly to drain.
• Take a small bowl mix fish sauce, sugar and lime juice.
• Collect chicken, garlic, ground red pepper, beaten eggs, sliced cabbage, bean sprouts, chopped cilantro, and chopped peanuts and place next to range for ease of cooking.
• Heat the oil over medium-high heat until hot, in a nonstick pan.
• After that, Add tofu and cook 5 minutes stir occasionally.
• Take another small bowl and transfer tofu in it.
• In the same pan cook chicken, garlic, and ground red pepper over medium-high heat 3 to 4 minutes, breaking up chicken with side of spoon. Stir in eggs and cook about 30 seconds or until they start to set.
• Add drained noodles, tofu, sliced cabbage, and fish sauce mixture.
• Using tongs or 2 forks, toss to mix, and cook 2 minutes longer.
• Remove pan from heat and add bean sprouts, cilantro, peanuts, and green onions; toss to mix well.
• Serve Pad Thai with lime wedges and additional fish sauce.

BBQ Baked Beans & Sausage

Ingredients:

• 1/2 cup prepared barbecue sauce
• 1/2 cup water
• 2 tablespoons tomato paste
• 1 tablespoon molasses
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 cups chopped collard greens, tough stems removed
• 9 ounces cooked chicken sausage links, halved lengthwise and sliced
• 2 15-ounce cans great northern or navy beans, rinsed

Method of preparation:

• Take a medium bowl whisk barbecue sauce, water, tomato paste, molasses, salt and pepper.
• After that, take a saucepan and heat oil over medium heat.
• Add onion and collard greens and cook, stir occasionally, until the collards are sagging, 3 to 5 minutes.
• Then add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
• Thereafter reduce heat to medium-low; add beans and the sauce mixture to the pan.
• Gently stir to mix, cover and cook until heated through, about 3 minutes.

Stir Fry with Chicken and Vegetables

Ingredients:

• 4 chicken breast halves, boneless & skinless
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 large red bell pepper, cut into squares
• 1 1/2 tablespoons cornstarch
• 1 medium red onion, cut in thin wedges
• 1/4 teaspoon red pepper flakes
• 1 large broccoli spear, separated into florets
• 3/4 cup chicken broth
• 2 cloves garlic, crushed
• 1 small can water chestnuts, drained

Method of preparation:

• First cut the chicken into cubes and place it in a bowl.
• Then, add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch.
• Place the chicken in a bowl and toss to coat the chicken.
• Take another small bowl, mix broth, red pepper flakes and remaining soy sauce and cornstarch.
• Heat 1 tablespoon oil over medium-high heat and add chicken
• Stir-fry for 2 to 3 minutes and transfer chicken to plate.
• After that add remaining oil, onion, pepper, garlic, broccoli and stir fry until onion starts to wilt.
• Then add water chestnuts and chicken.
• Thereafter add broth mixture and bring to a boil.
• Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.
• Serve over hot cooked rice.

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