Amazing, Real-Deal Meals in 20 Minutes (Or Less!)
Yes. It can be done. A real, inspiring meal in 20 minutes––meaning prep and all––that will leave you full and happy. Just watch:
Salmon and Greens
The greens: Could be bok choy, cabbage, kale—whatever you want (this is YOUR dinner, remember?). The salmon: skinless fillets. Season the fish with salt and pepper, toss the greens with some olive oil, roast it all on a sheet pan for 15 minutes and you’re cooked. Squeeze a little lemon juice on top, maybe serve with a dollop of mayo. Yum.
Anything-You-Got Omelet
We do this all the time for dinner. An omelet and a glass of wine? That makes a happy us. Heat a healthy dose of butter in a sauté pan, add three whisked eggs, let them spread out so they form a crepe-like sheet on the bottom of the pan, and while that’s cooking, look in your fridge. You have Parmesan and some parsley? Great. Sprinkle it on top. Tapenade? Cool. Dollop on a couple spoonfuls. Then you get your spatula underneath the eggs, fold it twice so it makes a nice little envelope, and you’ve got a sizzling omelet. (Oh, you need 10 more seconds to pour that glass of wine, but that’s not too difficult.)
Warm Shrimp Salad
This is a lot sexier than the name conveys. Heat some butter in a large skillet, add some chopped garlic, shallots, capers, and cook for a minute. (Really. A minute. One.) Add peeled, deveined shrimp and cook for about 4 minutes. Then add a bitter green like escarole, maybe some radicchio if you want, that’s been torn into healthy pieces and toss the whole thing together until it’s wilted, about a minute. Plate it, squeeze some lemon juice over, maybe crumble some feta cheese on top, and you’re finished.
Elevated Caesar Salad
Cook some boneless, skinless chicken breasts in the oven for about 10 minutes. (Yes, season them with salt and pepper beforehand. You know this by now!) Meanwhile, chop some romaine hearts and make your own Caesar-ish dressing by thinning some mayo with olive oil and whisking in some fish sauce, lemon juice grated Parmesan, and pepper. When the chicken breasts are ready, slice them, toss them and the lettuce in a big bowl with the dressing––just enough to coat everything––and serve with some crusty bread on the side. And yes, you can sweep up the rest of the dressing with that bread when all is said and done.
Upgraded Rice and Beans
This recipe is light years from what you ate in college. Delicately-flavored rice from Knorr, corn, and kicky green chilies meet our legume of choice, black beans. Take a serving platter from the cupboard (use the good china––this might only be a 20-minute meal, but it’s still an occasion!) and spread out the rice mixture. Top with juicy, sliced chicken breasts, and shower the whole thing with Monterey Jack cheese. (Find a more detailed instructions and ingredients here.)
