I love cooking, but sometimes I simply don’t have time to spend hours in the kitchen. Below I’ve rounded up some of my favorite, quick-and-easy healthy 30-minute meals for you to try.
Healthy 30-Minute Meals for Entrepreneurs Always on the Go
Zucchini Mushroom Risotto
by Cooking LSL
Ingredients:
1 tbsp vegetable oil
1 small onion, chopped
2 medium zucchini halved and sliced into ½ inch pieces
2 cups baby Bella or button mushrooms, cleaned and sliced
1 cup Arborio rice, rinsed
2 cups water
2 cups chicken or vegetable stock
½ cup dry white wine
½ tsp dried basil
Salt and black pepper to taste
½ – 1 cup grated parmesan cheese
½ tsp saffron threads (optional)
Directions:
In a large deep skillet, heat vegetable oil on medium heat and cook onion for 2-3 minutes until fragrant. Add zucchini and mushrooms and cook for 2 more minutes, stirring frequently. Add rice, stir to combine. Add basil. Adjust heat to medium-high. Add ¼ cup stock and stir. Cook until stock is absorbed, stirring frequently. Continue adding stock and water, alternating, about ¼ cups each time and cooking until the liquid is absorbed. Make sure you stir the risotto frequently. Add wine and cook until it is absorbed. Test if the rice is cooked to the desired doneness. If not, continue adding a little bit of water/stock, cooking and stirring so the rice gets fully cooked. Add parmesan cheese and stir to combine. Season with salt and pepper to taste. Top with saffron threads (you can soak them in water for a few minutes). Serve.
20-Minute Burrata Salad with Stone Fruit and Asparagus
by PureWow
Ingredients:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
¼ cup almonds, chopped and toasted
1 tbsp chopped oregano
¼ tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 bunch asparagus
3 cups sugar snap peas
4 peaches, sliced
2 plums, sliced
3 cups cherries, halved and pitted
½ cup fresh mint leaves
Two 8.8 oz balls of burrata
Directions:
Bring a large pot of salted water to a boil. Have a bowl of ice water ready nearby. Meanwhile, in a large bowl, whisk the olive oil with the red wine vinegar and lemon juice. Stir in the almonds, oregano, and red pepper flakes; season with kosher salt and black pepper. Working in batches, blanch the asparagus and sugar snap peas until bright green and slightly tender but still crunchy, about 30 seconds. Transfer each batch to the ice water bath to cool, about 1 minute. Dry the vegetables on paper towels. Add the asparagus, sugar snap peas, peaches, plums, cherries, and mint leaves to the bowl of salad dressing and toss to coat. Arrange the salad on a large serving platter and nestle in the burrata balls.
Jerk Chicken and Mango Lettuce Cups
by Country Living
Ingredients:
1 cup basmati rice
1 cup chicken stock
¾ cup coconut milk
Kosher salt and black pepper
1 lb ground chicken
½ chopped red onion
½ chopped red bell pepper
1 tbsp canola oil
1 ½ tsp soy sauce
2 tsp jerk seasoning
2 chopped garlic cloves
1 tsp jarred fresh ginger
¾ cup chopped mango
¼ cup chopped fresh cilantro leaves
Butter lettuce leaves, for serving
Directions:
Combine basmati rice, chicken stock, coconut milk, and ½ tsp kosher salt in a medium saucepan; bring to a boil. Reduce heat to low. Cover; cook until liquid is absorbed, 14 to 16 minutes. Meanwhile, cook ground chicken, red onion, and bell pepper in 1 tbsp canola oil in a large skillet over medium-high heat until chicken is cooked through, 5 to 6 minutes. Stir in soy sauce, jerk seasoning, chopped garlic cloves, and fresh ginger. Cook until fragrant, 1 minute. Fold in mango and cilantro. Season with kosher salt and black pepper. Serve rice and chicken mixture in butter lettuce leaves.
Tweet me a link @lorenridinger to your favorite healthy recipe so I can check it out!
