Dinner can be made from start to finish in 30 minutes or less with these five fast, easy, produce-laden, delicious meal that are sure to become new family favourites. All of them are customizable – if you don’t like broccoli feel free to replace it with asparagus – and flexible enough that they can easily be customized to suit a variety of special diets.
Sheet Pan Shrimp Fajitas
Preheat the oven to 450°F. In a large bowl toss together very thinly sliced onion and bell peppers, shrimp (peeled and deveined), olive oil, salt, pepper, chili powder (about 2 teaspoons per 1 ½ pounds of shrimp), garlic powder, cumin and paprika (about ½ teaspoon each per 1 ½ pounds shrimp) and toss to combine. Lightly oil rimmed sheet pan and spread the shrimp, onions and pepper into a single layer. Bake for 8 minutes. Flip the shrimp and turn the oven to broil. Cook for 2-3 minutes to finish cooking the shrimp and brown the vegetables. Squeeze lime juice over top and serve with warm tortillas, avocado, sour cream, crumbled feta and fresh cilantro.
One Pot Parmesan Peas, Rice and Sausage
Heat some vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add a pound of ¼-inch thick slices of smoked sausage and sauté until the sausage starts to brown. Add two or three cloves of minced garlic and cook for another 30 seconds. Pour in 3 cups of broth (your choice, beef, chicken or vegetable) and 1 ½ cups long grain rice. Stir and bring to a boil. Reduce the heat to low and simmer, covered for 18 to 20 minutes or until the rice is tender and the liquid is absorbed. Stir in 2 cups frozen peas, 1/2 cup grated Parmesan, and 1 tablespoon butter. Let rest for 5 minutes to heat the peas.
Amp up your traditional tuna pasta salad by adding your favourite vegetables! We used broccoli and green onion in this simple recipe but feel free to experiment with other vegetable combinations like celery, cucumber, peppers, red onion, etc. This simple meal is great to share during any season, and we especially love to make it for dinner, and then pack the leftovers for lunch the next day.
Avocado and Kale Salad with Chicken Cutlets
Toss a bunch of thinly sliced kale leaves with a few tablespoons of olive oil in a bowl and massage the leaves until the turn bright green in colour. Season with salt and pepper and set aside for 15 minutes to soften. Meanwhile place some flour in a shallow dish, two large beaten eggs in a second shallow dish and a cup of panko (Japanese breadcrumbs) in a third dish. Working with one piece of chicken (or pork) cutlet at a time (you’ll need 4 pieces total) dip the meat in the flour, then the eggs, then the breadcrumbs, pushing them firmly to adhere. Heat a few glugs of oil in a non-stick skillet and cook the meat in batches until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a cutting board to rest. Add torn radicchio, thinly sliced snap peas and chopped avocado to the kale and toss to combine. Divide the salad between plates, thinly slice the meat and set on top of the salad.
Spinach and Artichoke Dip Pizza
Preheat oven to 450°F. Lightly grease a 13 x 18-inch rimmed baking sheet and place a 2lb. ball of pizza dough on top, spreading it out with your fingers towards the edges and corners of the pan. In a medium mixing bowl, stir together one package thawed (and drained!) frozen chopped spinach, 1 6oz jar marinated artichoke hearts (drained and chopped), 1 cup grated mozzarella cheese, 1/2 cup grated parmesan cheese, 1/3 cup mayonnaise, 2 tablespoons cream cheese and 1 teaspoon Worcestershire sauce. Spread the mixture evenly over the pizza dough surface and baked for 15 minutes, or until bubble and golden brown. To make the pizza even cheesier, feel free to sprinkle another ½ cup grated mozzarella over top.