You want to eat healthy food and you want to cook healthy food… but you don’t have hours to spend in the kitchen. I hear you. Try out one (or all) of these healthy recipes that you can prepare in about 15 minutes! Reheat any leftovers for an even quicker lunch the next day.
“Your Favorite” Stuffed Sweet Potatoes
This recipe is delicious because it combines a nutrient powerhouse food in sweet potatoes with all of your favorite (or leftover) ingredients from the fridge! My favorite combination resembles a Tex-Mex potato, using black beans, corn, tomatoes, cumin and cilantro for stuffing.
1 medium to large sweet potato
¼ cup to ½ cup of your favorite veggies
¼ cup to ½ cup of your favorite beans, canned
Your favorite seasonings and spices
• Pierce the sweet potato all over with a fork. Place in the microwave for eight minutes.
• Chop your favorite vegetables into bite-size pieces.
• Coat a small skillet with cooking spray. Sauté the vegetables over medium heat until they are the desired doneness. If you like crunchy, raw vegetables then feel free to skip this step altogether!
• Mix the vegetables and beans together. Add your desired spices and seasonings.
• When the potato is finished cooking, cut down the middle almost through the potato.
• Stuff the potato with all your favorite ingredients! It’s OK if you have more than will fit in the potato. Enjoy.
Mediterranean Ravioli Skillet
The hardest part of this recipe is sticking to only one serving! You’ll have a delicious Greek-inspired meal in minutes!
1 can diced, low-sodium tomatoes
1 teaspoon dried oregano
½ cup water
1 medium zucchini, chopped into bite-size pieces
1 medium yellow squash, chopped into bite-size pieces
1 package (nine ounces) refrigerated light ravioli
1 can garbanzo beans, rinsed and drained
¼ cup reduced-fat feta cheese
Fresh, chopped basil
• In a large skillet, combine undrained tomatoes, oregano and water. Heat to a boil.
• Add the zucchini, squash and ravioli. Return to boil. Reduce heat and cover. Gently boil for six minutes, or until ravioli is tender, gently stirring a few times.
• Uncover and stir beans into mixture. Heat through.
• Divide the mixture onto four plates. Sprinkle each serving with feta cheese and basil.
Sweet and Sour Chicken
This amazing twist on take-out is much healthier … and requires less time to make than it does to pick up from a restaurant! Make sure to chop your chicken and veggies small so that they take less time to cook. You can buy a bag of shredded carrots from the store to save on prep time as well.
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
1 green pepper, chopped into bite-size pieces
1 red pepper, chopped into bite-size pieces
1 cup carrot strips
1 clove garlic, minced
¼ cup low-sodium soy sauce
1 tablespoon cornstarch
1 can (eight ounces) chunk pineapple in juice
3 tablespoons vinegar
3 tablespoons brown sugar
½ teaspoon ground ginger
Brown instant rice
• Add the oil into a large skillet over medium heat. Add the next five ingredients. Sauté until the chicken is no longer pink, about eight to 10 minutes.
• While the chicken and vegetables are cooking, combine the next six ingredients in a small bowl.
• When the chicken is finished, add the sauce mixture to the skillet. Stir and heat to thicken, about two minutes.
• Cook the rice according to package directions. Serve chicken and vegetable mixture over the rice and enjoy.