30 Minute Recipes

Easy, quick and healthy recipes, ready in 30 minutes or less.

Zucchini Noodles

These zucchini noodles are unbelievably good. Savoring the cheesy, garlicky strands, I thought to myself, well, it’s not EXACTLY like real pasta, but it’s surprisingly close. The best part? No need to use a scary mandoline, or to pre-salt the zucchini strands. Simply slice, sauté, season and enjoy. Click for the recipe

Steak Fajitas

Intensely flavorful and spicy but not too hot, these steak fajitas are ready fast. I’ve got nothing against marinating the meat before cooking, but if you forget to marinate, like I did today, worry not – simply season the beef and the vegetables well, saute them quickly, and these steak fajitas will turn out just as delicious and flavorful as fajitas made with marinated steak. Click for the recipe

Paleo Oatmeal

Obviously, this Paleo oatmeal is not made with oats, but it has a very similar texture. It’s a tasty, comforting breakfast porridge you can feel good about eating, and while the real thing is still better (in my opinion), this comes very close. Click for the recipe

Moo Shu Chicken

My interpretation of moo shu chicken uses shredded, pre-cooked chicken. The flavor combination is amazing and I’m glad about my last-minute decision to add red pepper flakes. I made this dish for lunch today because I had some leftover chicken and pre-shredded coleslaw mix that I wanted to use up. As with most stir-fry recipes, the cooking itself is very quick – it’s the prep that takes most of the time. Click for the recipe

Mini Bell Peppers Recipe

A very easy side dish, these broiled mini bell peppers are delicious and fun to eat. Their unique flavor is perfectly complemented by the olive oil and Parmesan. Click for the recipe

Chicken Stroganoff

I wanted to make beef stroganoff, but all I had in the fridge were boneless skinless chicken breasts. So I thought, how bad could it be – succulent chicken breast cubes cooked in a delicious sauce of onions, mushrooms and sour cream?

Indeed, chicken stroganoff turned out to be a delicious dish. As per usual, I don’t serve it over noodles – it’s good on cauliflower rice, on shredded lettuce or cabbage, and it’s also very good on its own. Click for the recipe

Pesto Chicken

Whenever I have leftover fresh basil leaves, I use them to make pesto sauce, then search for ways to use it. Pesto sauce keeps for a few days in the fridge, and for about a month in the freezer, but it doesn’t last forever – and it’s way too delicious to throw out.

Tonight, staring at the chicken breasts in my fridge and trying to decide what to do with them, it occurred to me that I could use my basic recipe for juicy baked chicken breast and adjust it to include pesto. The result was delicious. As it turns out, pesto goes incredibly well with chicken! I also love how easy this recipe is- it’s perfect for a weekday dinner. Click for the recipe