All Women's Talk

20 Fast Easy and Snappy under-15 Minutes Recipes ...

By Parul

In a fast-paced world, most women have become experts at jugglery! It’s commonplace to wake every morning and rush to the kitchen to cook up something that is easy-to-make for breakfast and lunch. Thinking of something new and interesting to cook that can be whipped up in a jiffy becomes the norm if you have children and a husband who acts like a child when it comes to food! If you don’t want to work out those grey cells and prefer to spend more time in doing what you love to do (trust me ladies, we have lots of things we’d do rather than spend time over the oven!) then here are 20 delicious, quick, easy, fast and healthy u**nder-15 minute recipes** for you.

Now spend less time cooking and more time enjoying these tasty dishes. Enjoy grilled, baked, cooked, and many more recipes that are not just easy-to-make but also fast, healthy, and best of all, under-15 minutes each!! Enjoy Ham Steak or Spicy Shrimp or Pasta or Roll Ups…it’s all here and it’s all ready for the up take. So what are you waiting for....let’s start this delectable journey, shall we!
Tangy Ham Steak
If you like steak, then this is an absolutely lip-smacking, fast, and very easy ham recipe that doesn’t require many ingredients. With a spicy and sweet sauce this ham steak is soft, moist, and completely “smack-a-licious!” Try it as a main dish or make it on a day out, you’re sure to make it more than once!

Total Prep Time: 10 minutes

Serves: 3-4


• 1/2 cup ketchup
• 1/3 cup sweet pickle relish
• 1 tablespoon cider vinegar
• 1 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• 1 fully cooked ham steak (about 1 pound)

How to Cook

In a bowl, combine the ketchup, relish, vinegar, brown sugar, and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered, over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce.

Rating: 4.00
10-Minute Calzones
Calzone, which means ‘stocking’ or ‘trousers’ in Italian is a also called a folded or stuffed Pizza. Calzone stuffing can vary from meat to vegetables to cheeses such as Parmesan, mozzarella, Ricotta, and many others. This 10-minute Calzone recipe makes for quick, easy, healthy, and nutritious dinner. Nicknamed as a ‘readymade salad in a bag,’ if you enjoy non-fattening yet tasty food, then you’ll be hooked to this for good!

Total Prep Time: 10 minutes

Serves: 3-4


• 1 (1 lb) bag frozen pizza dough, thawed
• 1 (6 ounce) package pepperoni, chopped
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 2 tablespoons olive oil
• 1 (16 ounce) jar pasta sauce
• Grated Parmesan cheese

How to Cook

Table of contents:

  1. heat oven to 400. mix pepperoni, ricotta, and mozzarella
  2. cut the dough into quarters and shape into 4 balls. set aside to rest 5 minutes. then, roll or pull each ball into a 7-inch circle. the dough will fight to remain in a ball but you must win that battle!
  3. spoon 1/4 of the filling onto the centre of each circle. fold over and pinch the edges together. place on a baking sheet and brush with the olive oil. bake for about 30 minutes, until golden. meanwhile, heat the sauce, and spoon over the baked calzones. top with the grated parmesan
  4. place flour in shallow dish, add salt and pepper to taste
  5. in another shallow dish beat egg
  6. in third shallow dish mix breadcrumbs, seasoning, garlic powder, cheese, and salt & pepper to taste
  7. dip chicken strips in egg
  8. dredge chicken in flour
  9. dip flour dredged chicken in egg
  10. coat in the breadcrumb mixture
  11. place coated chicken pieces on cooking sheet that has been sprayed with non-stick cooking spray
  12. lightly spray tops of chicken pieces with non-stick cooking spray
  13. place chicken in preheated 350 degree oven 20 -25 minutes (or longer depending on the size of your strips). for extra crunch turn oven to 425 for last 3-4 minutes
  14. place asparagus in a shallow microwave-safe dish; add 1/2 inch of water
  15. cover and microwave on high for 2 minutes or until crisp-tender. drain and rinse in cold water
  16. spread 1 tablespoon of mayonnaise over each tortilla
  17. top each with one slice of ham, two slices of cheese, and four asparagus spears; roll up
  18. heat 1 tablespoon oil in a skillet over high heat
  19. add cabbage and 1 tablespoon water stir-fry for 30 seconds
  20. remove cabbage from skillet and place on a serving platter
  21. heat the remaining 1 1/2 tablespoons oil in the skillet over high heat
  22. place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink
  23. add pepper, onion, cilantro, soy sauce and remaining water to the skillet
  24. stir-fry for 10 seconds. pour the hot mixture onto the cabbage
  25. bring a large pot of water to boil over high heat
  26. add pasta to boiling water and cook for 10 to 12 minutes or until pasta is tender, stirring occasionally. remove pasta from heat and drain carefully in colander. return pasta to pot
  27. add vegetables and salad dressing. stir over medium-heat until heated through; about 3 minutes. sprinkle with salt and pepper, to taste, and stir. remove from heat and serve immediately
  28. preheat oven to 325 degrees f
  29. place sun-dried tomatoes in a small bowl and cover with warm water. let stand until tender. drain
  30. meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes
  31. in medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. add a pinch of salt and pepper. use a spoon to mix together; set aside
  32. cut out the core of the lettuce head to form a bowl for the dip
  33. to serve, spoon blt dip into hallowed out lettuce head and set in the centre of a serving plate. place toasted pita triangles around edge of plate
  34. bring a large pot of cold water to a boil over high heat. when the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. drain and rinse under cold running water. put the spaghetti in a large bowl and toss with the sesame oil
  35. to make the peanut sauce: in a blender drop in the garlic and ginger while the motor is running. when the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. process until smooth, then--with the blender running--slowly pour in the water
  36. to serve, toss the spaghetti with the peanut sauce, then top with the cucumber, chicken, scallions, and peanuts.rating
  37. wash greens well, dry thoroughly, then remove and discard the long stems. tear the greens into salad-size pieces and place in a large bowl
  38. in a small bowl, combine the vinegar, honey and mustard. set aside
  39. heat the oil in a small skillet until hot but not smoking. add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. pour over the greens and serve at once
  40. in a large pot, bring 2 to 3 quarts of water to a boil
  41. while the water heats, trim the greens and wash them well. cut the greens crosswise into 1-inch pieces or strips
  42. when the water comes to a boil, add 1 tablespoon of salt. toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (the time will vary somewhat depending on what kind of greens you use. testing them is the best way to know when they are done.) with a slotted spoon, remove greens from the pot and toss into a large bowl of cold water
  43. add the pasta to the pot of water in which the greens were cooked. while the pasta cooks, squeeze the greens to remove as much water as possible. fluff the greens to separate them, then set aside
  44. in a large, heavy skillet or a wok, heat the olive oil over medium-high heat. add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (take care not to let it burn or the dish will taste bitter.) add the anchovies, pressing them so they "melt" into the oil. add the pepper flakes. when the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. remove pan from the heat
  45. drain the pasta, leaving a bit of water clinging to it. add the pasta to the cooked greens; toss well. season to taste with pepper and salt. serve immediately with a loaf of the thick-crusted, whole-grain bread
  46. melt butter in a skillet over medium heat. sauté onions until translucent. pour in eggs
  47. cook, stirring occasionally to scramble
  48. when eggs appear almost done, stir in chopped tomatoes and feta cheese, and season with salt and pepper. cook until cheese is melted
  49. in a large, deep skillet or wok over medium heat, cook bacon until crispy. remove and drain on paper towels. crumble and reserve. add olive oil to bacon drippings in skillet, heat and add garlic and onions
  50. sauté for 3-4 minutes, until onions and garlic are softened. stir in chicken stock and vinegar
  51. add greens and mix. stir-fry for 2-3 minutes, until leaves are coated. cover and cook several minutes more, until leaves are wilted and cooked tender-crisp
  52. top with bacon and chopped pecans. serve hot
  53. heat butter in a skillet over medium-high heat
  54. beat eggs and water together, then pour into pan
  55. add feta cheese, and cook, stirring occasionally to scramble
  56. season with salt and pepper
  57. soak cellophane noodles in hot water for 10 minutes, until tender. strain and set aside
  58. while the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. set aside
  59. heat olive oil in a large skillet over medium-high heat. add scallops and season the tops with black pepper. cook 2 minutes, until golden brown. flip with spatula and cook 2 more minutes, until second side is golden brown. add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color
  60. serve half of the scallops over all of the cellophane noodles and top with scallions. reserve remaining scallops for salad, if desired
  61. to make each sandwich, arrange 1/2 cup salad greens down the centre of a tortilla. top with some of the turkey, tomato wedges, 2 tablespoons shredded carrot, and 2 tablespoons shredded cheese. drizzle with 2 tablespoons salad dressing
  62. roll the tortilla to enclose the filling. cut in half to serve
  63. preheat the oven to 375 degrees f
  64. heat 2 tablespoons of olive oil in a medium sauté pan over medium-high heat. add the peppers and cook until soft, about 12 to 15 minutes. sprinkle with the sugar and continue cooking for 2 more minutes. stir in the capers and basil, and season, to taste, with salt and pepper. set aside
  65. slice the baguette crosswise into 18 thin round slices. brush the bread rounds lightly with olive oil on 1 side. arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes
  66. top each toast round with a teaspoonful of the pepper mixture. place 2 small pieces of gorgonzola on top. return the toast to the oven for 1 to 2 minutes and warm through. serve immediately
  67. place the eggs in a large pot and cover them with cool tap water. bring the water to a boil, lower the heat, and simmer for 5 minutes. turn off the heat and allow the eggs to sit in the water for another 5 minutes. drain, and then fill the pot with cold water. to peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. peel under running tap water and allow the eggs to cool to room temperature
  68. place the eggs in the bowl of a food processor fitted with a steel blade. pulse the processor 10 to 12 times to break up, but not puree, the eggs. transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. combine lightly with a fork
  69. toast or grill the bread. lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. serve at room temperature
  70. heat a large skillet over medium high heat
  71. add olive oil, garlic, red pepper flakes, and shrimp
  72. season with grill seasoning or salt & pepper
  73. cook shrimp 3 minutes or until just pink
  74. toss with lemon zest, juice, & chopped parsley
  75. remove shrimp to a serving platter, leaving the garlic cloves in the pan
  76. heat the oils in a wok over high heat
  77. toss the cubed chicken breast in a bowl with the cornstarch to coat
  78. add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned
  79. add the remaining ingredients except the scallions
  80. cover and cook for three minutes
  81. add the scallions
  82. cover and cook for two more minutes
  83. serve with hot, cooked rice or fried rice
  84. start salted water boiling for pasta
  85. heat olive oil
  86. sauté garlic& onions over high heat till onions start to turn clear
  87. add wine, turn to medium heat& reduce for 5 minutes (alcohol smell will be gone) add shrimp till warmed through (start to curl up)
  88. stir in butter till melted
  89. turn heat to lo/warm
  90. salt& pepper to taste
  91. cover till pasta is ready (2-3 minutes for angel hair to cook)
  92. serve together

1 Heat Oven to 400. Mix Pepperoni, Ricotta, and Mozzarella

2 Cut the Dough into Quarters and Shape into 4 Balls. Set Aside to Rest 5 Minutes. then, Roll or Pull Each Ball into a 7-inch Circle. the Dough Will Fight to Remain in a Ball but You Must Win That Battle!

3 Spoon 1/4 of the Filling onto the Centre of Each Circle. Fold over and Pinch the Edges Together. Place on a Baking Sheet and Brush with the Olive Oil. Bake for about 30 Minutes, until Golden. Meanwhile, Heat the Sauce, and Spoon over the Baked Calzones. Top with the Grated Parmesan

Rating: 5.00
Baked Parmesan & Herb Chicken Strips
Baked food is a healthier way of cooking. You can bake just about any vegetable or meat and yet retain the flavor. Adding herbs, cheese, pepper, and other spices can really enhance the taste of any baked dish. Enjoy these baked chicken strips that offer a crunch good enough to give KFC a run for their run and feel a burst of flavor in every bite!

Total Prep Time: 10 minutes
Serves: 4-6


• 1 lb chicken breast, sliced into strips or chicken tenders
• 1 cup flour
• 2 cups plain breadcrumbs
• 2 tablespoons roast chicken seasoning or garlic and herb seasoning (Try Emeril’s Chicken Rub seasoning)
• 1 teaspoon garlic powder
• 1/4 cup grated parmesan cheese
• 1 egg
• Non-stick cooking spray
• Salt and pepper

How to Cook

1 Place Flour in Shallow Dish, Add Salt and Pepper to Taste

2 In Another Shallow Dish Beat Egg

3 In Third Shallow Dish Mix Breadcrumbs, Seasoning, Garlic Powder, Cheese, and Salt & Pepper to Taste

4 Dip Chicken Strips in Egg

5 Dredge Chicken in Flour

6 Dip Flour Dredged Chicken in Egg

7 Coat in the Breadcrumb Mixture

8 Place Coated Chicken Pieces on Cooking Sheet That Has Been Sprayed with Non-stick Cooking Spray

9 Lightly Spray Tops of Chicken Pieces with Non-stick Cooking Spray

10 Place Chicken in Preheated 350 Degree Oven 20 -25 Minutes (or Longer Depending on the Size of Your Strips). for Extra Crunch Turn Oven to 425 for Last 3-4 Minutes

Rating: 3.00
Asparagus Ham Roll-Ups
This is a perfect recipe for kids. This roll-up sandwich looks good and tastes even better. But best of all, you can sneak in some vegetables into this ham and cheese sandwich and watch your children enjoy it without realizing that they are actually being fed veggies! Add more flavor to the sandwich by experimenting with different flavored cheeses like Brie or Camembert.

Total Prep Time: 10 minutes
Serves: 4-6


• 16 fresh asparagus spears, trimmed
• 1/4 cup mayonnaise
• 4 flour tortillas (8 inches)
• 4 thin slices deli ham
• 8 slices Swiss cheese

How to Cook

1 Place Asparagus in a Shallow Microwave-safe Dish; Add 1/2 Inch of Water

2 Cover and Microwave on High for 2 Minutes or until Crisp-tender. Drain and Rinse in Cold Water

3 Spread 1 Tablespoon of Mayonnaise over Each Tortilla

4 Top Each with One Slice of Ham, Two Slices of Cheese, and Four Asparagus Spears; Roll up

Rating: 7.00
Spicy Garlic and Pepper Shrimp
If you wanna spice up your dinner time, try this spicy, pepper and garlic flavored shrimp meal. Experiment with chicken, pork, or beef or even tofu in place of shrimp and enjoy a rich in taste and Thai style shrimp dish that you’re family is bound to love!

Total Prep Time: 10 minutes

Serves: 1


• 2 1/2 tablespoons vegetable oil
• 1/4 cup water
• 1 cup shredded cabbage
• 1 tablespoon minced garlic
• 8 large fresh shrimp, peeled and deveined
• 2 teaspoons crushed red pepper flakes
• 2 tablespoons sliced onion
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon soy sauce

How to Cook

1 Heat 1 Tablespoon Oil in a Skillet over High Heat

2 Add Cabbage and 1 Tablespoon Water Stir-fry for 30 Seconds

3 Remove Cabbage from Skillet and Place on a Serving Platter

4 Heat the Remaining 1 1/2 Tablespoons Oil in the Skillet over High Heat

5 Place the Garlic and Shrimp in the Skillet and Stir until Garlic is Lightly Browned and Shrimp Turns Pink

6 Add Pepper, Onion, Cilantro, Soy Sauce and Remaining Water to the Skillet

7 Stir-fry for 10 Seconds. Pour the Hot Mixture onto the Cabbage

Rating: 6.00
Zoo Pasta
Do your kids complain about boring and routine lunch? Why not try Zoo Pasta? A wonderful and interesting flavored dish that’s quick and easy to make, the animal shaped pasta is bound to bring huge smiles on your kids’ faces. And best of all you can even make them eat healthy veggies! So how about some Zoo Pasta lunch today, Mommy!

Total Prep Time: 12-15 minutes
Serves: 2


• 8 ounces zoo animal shaped pasta
• 8 ounces frozen peas and carrots, thawed
• 1/4 cup roasted red peppers, diced
• 1/4 cup light Caesar dressing or light ranch dressing
• Salt and freshly ground black pepper

How to Cook

1 Bring a Large Pot of Water to Boil over High Heat

2 Add Pasta to Boiling Water and Cook for 10 to 12 Minutes or until Pasta is Tender, Stirring Occasionally. Remove Pasta from Heat and Drain Carefully in Colander. Return Pasta to Pot

3 Add Vegetables and Salad Dressing. Stir over Medium-heat until Heated through; about 3 Minutes. Sprinkle with Salt and Pepper, to Taste, and Stir. Remove from Heat and Serve Immediately

Rating: 5.00
A yummy dip made of sun-dried tomatoes, mayonnaise, sour cream, tiny bits of bacon, the BLT Dip can be severed with baked pita pockets or tortilla chips or anything else that you enjoy. Creamy, thick, and tangy, this dip is one of my favorites. Try making in a large quantity and store it in the freezer for use anytime you want a quick and easy snack!

Total Prep Time: 12-15 minutes
Serves: 4-5


• 1/2 cup chopped sun-dried tomatoes
• 1 (12-ounce) package whole wheat pita pockets, cut into small triangles (recommended: Sara Lee)
• 3/4 cup real mayonnaise
• 1 cup sour cream
• 1/2 cup real bacon crumble (recommended: Hormel)
• Salt and freshly ground black pepper
• 1 head iceberg lettuce, shredded

How to Cook

1 Preheat Oven to 325 Degrees F

2 Place Sun-dried Tomatoes in a Small Bowl and Cover with Warm Water. Let Stand until Tender. Drain

3 Meanwhile, Cut Pita into Triangles, Place on a Baking Sheet and Toast for 10 Minutes

4 In Medium Bowl, Combine Mayonnaise, Sour Cream, Bacon Bits, and Sun-dried Tomatoes. Add a Pinch of Salt and Pepper. Use a Spoon to Mix Together; Set Aside

5 Cut out the Core of the Lettuce Head to Form a Bowl for the Dip

6 To Serve, Spoon BLT Dip into Hallowed out Lettuce Head and Set in the Centre of a Serving Plate. Place Toasted Pita Triangles around Edge of Plate

Rating: 10.00
Sesame Noodles with Chicken
An oriental chicken and noodle dish, you’ll love the sesame flavor. Serve it as a main dish for lunch or dinner. Great to look at, great to taste, and easy to make, you can substitute chicken with tofu or any other meat of your choice. Enhance the sesame flavor by using oil of toasted sesame seeds and remember to store your sesame oil in the refrigerator!

Total Prep Time: 12-15 minutes
Serves: 4


• Kosher salt
• 1 pound spaghetti or Chinese egg noodles
• 2 tablespoons toasted sesame oil
• 1 garlic clove, peeled
• 1 (1-inch) piece peeled fresh ginger
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons dark brown sugar
• 1 tablespoon rice vinegar
• 3/4 teaspoon crushed red pepper
• 1/4 cup hot water
• 1 Kirby cucumber, halved and sliced
• 1 cup shredded cooked chicken
• 6 scallions (white and green parts), sliced
• 1/4 cup dry-roasted peanuts, chopped

How to Cook

Tip: Make the sauce while the noodles cook.

1 Bring a Large Pot of Cold Water to a Boil over High Heat. when the Pasta Water Boils, Salt It Generously, Add the Spaghetti or Noodles, and Cook, Stirring Occasionally, until Al Dente. Drain and Rinse under Cold Running Water. Put the Spaghetti in a Large Bowl and Toss with the Sesame Oil

2 To Make the Peanut Sauce: in a Blender Drop in the Garlic and Ginger While the Motor is Running. when the Chopping is Complete, Stop the Machine and Add the Peanut Butter, Soy Sauce, Brown Sugar, Vinegar, and Red Pepper. Process until Smooth, then--with the Blender Running--slowly Pour in the Water

3 To Serve, Toss the Spaghetti with the Peanut Sauce, then Top with the Cucumber, Chicken, Scallions, and Peanuts.Rating

Rating: 2.00
Mess o’ Greens Salad With Warm Pecan Dressing
Did you know that people who live in the Mediterranean regions can’t do without bitter greens like dandelion and chicory! For centuries now, they boil these veggies and use them in their dishes. Even the Italians enjoy greens and plunge 1-inch pieces of these veggies into salted and boiling water; wring them out, chop them up into desired size and use it in whichever recipe they want. Enjoy this green salad with a loaf of thick crust whole grain bread and use extra-virgin olive oil for cooking!

Total Prep Time: 12-15 minutes
Serves: 4


• 6 cups fresh mustard, turnip, and/or collard greens (about 1 pound)
• 2 T balsamic vinegar
• 2 tsp. honey
• 1 T Dijon mustard
• 2 tsp. vegetable oil
• ½ cup pecans, roughly chopped or broken

How to Cook

1 Wash Greens Well, Dry Thoroughly, then Remove and Discard the Long Stems. Tear the Greens into Salad-size Pieces and Place in a Large Bowl

2 In a Small Bowl, Combine the Vinegar, Honey and Mustard. Set Aside

3 Heat the Oil in a Small Skillet until Hot but Not Smoking. Add the Vinegar Mixture and Pecans and Cook, Stirring Regularly, for 2 to 3 Minutes. Pour over the Greens and Serve at Once

Rating: 5.00
Pasta with Dark Greens
Go green with this sharp flavored pasta dish. If you and your family dig pasta and love your daily dose of greens, this dish is perfect for you! Easy and simple to make, it doesn’t require you to make pasta sauce. Some fruity extra-virgin olive oil and freshly ground black pepper keep your mouth and stomach happy. Try it for lunch or dinner, with friends, or alone - you’ll love its garlicky flavor with or without company!

Total Prep Time: 12-15 minutes
Serves: 4-6


• 2 pounds broccoli raab, turnip,
• Mustard or dandelion greens
• Kosher salt
• 1 pound orechiette, penne or other pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, chopped
• 4 anchovy filets in oil, drained and finely chopped
• Pinch dried red pepper flakes, or to taste
• Freshly ground pepper and salt

How to Cook

1 In a Large Pot, Bring 2 to 3 Quarts of Water to a Boil

2 While the Water Heats, Trim the Greens and Wash Them Well. Cut the Greens Crosswise into 1-inch Pieces or Strips

3 When the Water Comes to a Boil, Add 1 Tablespoon of Salt. Toss the Greens into the Boiling Water; Cook until They Are Almost Tender but Still Bright Green, 8 to 10 Minutes. (the Time Will Vary Somewhat Depending on What Kind of Greens You Use. Testing Them is the Best Way to Know when They Are Done.) with a Slotted Spoon, Remove Greens from the Pot and Toss into a Large Bowl of Cold Water

4 Add the Pasta to the Pot of Water in Which the Greens Were Cooked. While the Pasta Cooks, Squeeze the Greens to Remove as Much Water as Possible. Fluff the Greens to Separate Them, then Set Aside

5 In a Large, Heavy Skillet or a Wok, Heat the Olive Oil over Medium-high Heat. Add the Garlic and Cook, Stirring Constantly with a Wooden Spoon, Just until the Garlic Begins to Color. (Take Care Not to Let It Burn or the Dish Will Taste Bitter.) Add the Anchovies, Pressing Them so They "melt" into the Oil. Add the Pepper Flakes. when the Pasta is Almost Done, 10 to 12 Minutes, Add the Drained Greens to the Pan and Cook Together for 2 Minutes, Stirring Constantly. Remove Pan from the Heat

6 Drain the Pasta, Leaving a Bit of Water Clinging to It. Add the Pasta to the Cooked Greens; Toss Well. Season to Taste with Pepper and Salt. Serve Immediately with a Loaf of the Thick-crusted, Whole-grain Bread

Rating: 7.50
Feta Eggs
If you enjoy your breakfast of scrambled eggs but are bored of the regular 2-3 ways of cooking them, here’s a very tasty recipe that adds zing to the humble dish. Ready in just under 10 minutes, this is a perfect and easy to prepare breakfast recipe that even men can cook!

Tip: If you want the eggs to be fluffy, beat then hard in a jiffy!

Total Prep Time: 10 minutes
Serves: 4


• 1 tablespoon butter
• 1/4 cup chopped onion
• 4 eggs, beaten
• 1/4 cup chopped tomatoes
• 2 tablespoons crumbled feta cheese
• Salt and pepper to taste

How to Cook

1 Melt Butter in a Skillet over Medium Heat. Sauté Onions until Translucent. Pour in Eggs

2 Cook, Stirring Occasionally to Scramble

3 When Eggs Appear Almost Done, Stir in Chopped Tomatoes and Feta Cheese, and Season with Salt and Pepper. Cook until Cheese is Melted

Rating: 10.00
Hot Wilted Greens
Hot wilted greens is a rich flavored quick-cooked dish of spring greens favored by farmers and people who enjoy the taste of leafy greens such as mustard greens, arugula, endive and others. Exotic green such as Pokeweed that tastes pretty much like beet leaves can also be added to further add to the strong flavor of this simple and nutritious recipe. If you want to get rid of the bitterness, boil them before you start preparing the dish.

Total Prep Time: 12-15 minutes
Serves: 4


• 1 thick slice smoky bacon
• ½ T olive oil
• 1 large clove garlic, minced
• 1 medium sweet red onion
• 3 T chicken stock
• 2 T balsamic vinegar
• 1 quart mixed piquant leafy greens (such as arugula, endive or mustard greens)
• ¼ cup toasted pecans

How to Cook

1 In a Large, Deep Skillet or Wok over Medium Heat, Cook Bacon until Crispy. Remove and Drain on Paper Towels. Crumble and Reserve. Add Olive Oil to Bacon Drippings in Skillet, Heat and Add Garlic and Onions

2 Sauté for 3-4 Minutes, until Onions and Garlic Are Softened. Stir in Chicken Stock and Vinegar

3 Add Greens and Mix. Stir-fry for 2-3 Minutes, until Leaves Are Coated. Cover and Cook Several Minutes More, until Leaves Are Wilted and Cooked Tender-crisp

4 Top with Bacon and Chopped Pecans. Serve Hot

Rating: 8.00
Greek Scrambled Eggs
There are many Greek dishes that have now become an integral part of world cuisine. Classic Greek food is bursting with flavor, much like other cuisines from the Mediterranean region, and is rich in butter or oil. This classic Greek dish of scrambled eggs takes out the mundane and brings in the zest! The feta brings out the flavor and really blends with the eggs!

Total Prep Time: 10 minutes
Serves: 4


• 1 tablespoon butter
• 3 eggs
• 1 teaspoon water
• 1/2 cup crumbled feta cheese
• salt and pepper to taste

How to Cook

1 Heat Butter in a Skillet over Medium-high Heat

2 Beat Eggs and Water Together, then Pour into Pan

3 Add Feta Cheese, and Cook, Stirring Occasionally to Scramble

4 Season with Salt and Pepper

Rating: 2.50
Pan Seared Scallops with Sesame Sauce and Cellophane Noodles
This Oriental noodle dish has a monochrome appearance. The transparent noodles add gloss and shine making the preparation delightfully attractive. The thick soy sauce and sesame oil add a tangy and salty flavor to the scallops retaining the moisture and their natural essence. A fulfilling meal, this dish is easy to make.

Total Prep Time: 12-15 minutes
Serves: 4


• 8 ounces cellophane noodles
• 1/4 cup reduced-sodium soy sauce
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon olive or vegetable oil
• 1 1/2 pounds large sea scallops, about 12
• Ground black pepper
• 1/4 cup scallions, chopped

How to Cook

1 Soak Cellophane Noodles in Hot Water for 10 Minutes, until Tender. Strain and Set Aside

2 While the Noodles Are Soaking, in a Small Bowl, Whisk Together Soy Sauce, Garlic, Vinegar, Sugar, Sesame Oil, Cornstarch, and Red Pepper Flakes. Set Aside

3 Heat Olive Oil in a Large Skillet over Medium-high Heat. Add Scallops and Season the Tops with Black Pepper. Cook 2 Minutes, until Golden Brown. Flip with Spatula and Cook 2 More Minutes, until Second Side is Golden Brown. Add Soy Sauce Mixture to Pan and Bring to a Simmer, for 2 Minutes, until Sauce Thickens and Scallops Are Cooked through and Have an Opaque Color

4 Serve Half of the Scallops over All of the Cellophane Noodles and Top with Scallions. Reserve Remaining Scallops for Salad, if Desired

Rating: 1.50
Garden Fresh Wraps
An American-Mexican recipe, wraps are a hit with people of all age groups. Healthy, nutritious and low on calories, they make for a snappy and delicious snack or lunch on the go. Easy and quick to make, these garden fresh wraps require raw veggies such as carrots, etc. You may or may not use cheese depending on preference. Substitute Turkey with roasted or grilled chicken or ham or salami.

Total Prep Time: 10 minutes
Serves: 4

Tip: To warm the tortillas, stack them between 2 paper towels and microwave on ‘high’ for 30 seconds or until moist and warm.


• 1 package Carved Turkey Breast, Oven Roasted
• 4 medium (8 inch) flour tortillas, warmed (alternate: wheat tortillas)
• 2 cups mixed baby salad greens
• 1 medium tomato, cut into thin wedges
• 1/2 cup coarsely shredded carrot
• 1/2 cup (4 ounces) reduced-fat shredded Cheddar or Mozzarella cheese
• 1/2 cup low-fat Italian salad dressing

How to Cook

1 To Make Each Sandwich, Arrange 1/2 Cup Salad Greens down the Centre of a Tortilla. Top with Some of the Turkey, Tomato Wedges, 2 Tablespoons Shredded Carrot, and 2 Tablespoons Shredded Cheese. Drizzle with 2 Tablespoons Salad Dressing

2 Roll the Tortilla to Enclose the Filling. Cut in Half to Serve

Rating: 4.00
Bruschetta with Sautéed Sweet Peppers and Creamy Gorgonzola
This is the kind of treat that everyone from kids to adults will enjoy. Rich and creamy, this Bruschetta is one of the easiest and simplest things to make. Adding extra virgin olive oil can make this 15th century food from Central Italy, a very satisfying and enjoyable experience. Bruschetta with red pepper and creamy Gorgonzola on sliced baguette can be served as a snack or appetizer.

Total Prep Time: 12-15 minutes
Serves: 2


• Good olive oil
• 1 red bell pepper, seeded and sliced into thin strips
• 1 yellow bell pepper, seeded and sliced into thin strips
• 1/2 teaspoon sugar
• 1 tablespoon capers, drained
• 2 tablespoons julienned fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• Baguette
• 3 ounces creamy Gorgonzola or other blue cheese, at room temperature

How to Cook

1 Preheat the Oven to 375 Degrees F

2 Heat 2 Tablespoons of Olive Oil in a Medium Sauté Pan over Medium-high Heat. Add the Peppers and Cook until Soft, about 12 to 15 Minutes. Sprinkle with the Sugar and Continue Cooking for 2 More Minutes. Stir in the Capers and Basil, and Season, to Taste, with Salt and Pepper. Set Aside

3 Slice the Baguette Crosswise into 18 Thin round Slices. Brush the Bread Rounds Lightly with Olive Oil on 1 Side. Arrange Them in Rows, Oil Side up, on a Sheet Pan Lined with Parchment Paper and Toast in the Oven until Lightly Browned, about 7 to 10 Minutes

4 Top Each Toast round with a Teaspoonful of the Pepper Mixture. Place 2 Small Pieces of Gorgonzola on Top. Return the Toast to the Oven for 1 to 2 Minutes and Warm through. Serve Immediately

Rating: 3.00
Smoked Salmon and Egg Salad Tartines
Smoked Salmon is a delicacy and typically available in very thin slices. It is served best on French bread, bagels, with eggs or cream cheese among other things. An aromatic and healthy treat, this smoked salmon recipe is not just easy to make but it’s also full of combined wonderful flavors of mustard, mayonnaise, and pepper. Light on the stomach, you can enjoy this for snack, or as an appetizer.

Total Prep Time: 10 minutes
Serves: 2


• 12 extra-large eggs
• 1/3 cup good mayonnaise
• 2 teaspoons whole-grain mustard
• 1 tablespoons minced fresh dill, plus sprigs for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 slices 7-grain bread or round French bread (boule)
• 8 slices good smoked salmon

How to Cook

1 Place the Eggs in a Large Pot and Cover Them with Cool Tap Water. Bring the Water to a Boil, Lower the Heat, and Simmer for 5 Minutes. Turn off the Heat and Allow the Eggs to Sit in the Water for Another 5 Minutes. Drain, and then Fill the Pot with Cold Water. to Peel the Eggs, Tap Each End on a Board, then Roll the Egg between Your Hand and the Board to Crackle the Shell. Peel under Running Tap Water and Allow the Eggs to Cool to Room Temperature

2 Place the Eggs in the Bowl of a Food Processor Fitted with a Steel Blade. Pulse the Processor 10 to 12 Times to Break up, but Not Puree, the Eggs. Transfer the Chopped Eggs to a Bowl and Add the Mayonnaise, Mustard, Dill, Salt, and Pepper. Combine Lightly with a Fork

3 Toast or Grill the Bread. Lay 1 Slice of Salmon on Each Piece of Bread, Spread on the Egg Salad, then Garnish with a Sprig of Dill. Serve at Room Temperature

Rating: 1.50
4 Minute Spicy Garlic Shrimp
Do you dig spicy, hot food? Here’s a very easy shrimp recipe that can be quickly make on the stovetop. Lots of garlic, pepper, lemon, and olive oil add the zest and the kick. Cooking the shrimp to just till they become pink will ensure that they remain juicy and flavorsome. A great dish for a get-together or family dinner.

Total Prep Time: 4 minutes
Serves: 2


• 12 shrimp (Jumbo sized, peeled, deveined, & tails intact)
• 2 tablespoons olive oil
• 2 garlic clove (crushed with the side of a knife)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon steak seasoning (Montreal Seasoning by McCormick is recommended)
• 1 teaspoon lemon, zest of
• 2 teaspoons lemon juice
• 1 tablespoon fresh parsley (chopped)

How to Cook

1 Heat a Large Skillet over Medium High Heat

2 Add Olive Oil, Garlic, Red Pepper Flakes, and Shrimp

3 Season with Grill Seasoning or Salt & Pepper

4 Cook Shrimp 3 Minutes or until Just Pink

5 Toss with Lemon Zest, Juice, & Chopped Parsley

6 Remove Shrimp to a Serving Platter, Leaving the Garlic Cloves in the Pan

Rating: 4.00
10 Minute Szechuan Chicken
A ‘hot’ (no pun intended) favorite with almost every person, this deliciously moist and brimming with red-hot flavors chicken dish is common to every Chinese menu. Easy to make, yummy to eat, health and versatile, you can enjoy it with rice or on its own. The key is to stir-fry the chicken to maintain its succulence and softness.

Total Prep Time: 10 minutes
Serves: 3-4


• 1 tablespoon corn oil
• 1 tablespoon sesame oil
• 2 boneless skinless chicken breasts (cut into 1-inch cubes)
• 2 tablespoons cornstarch
• 3 garlic clove, minced
• 1/4 cup soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 red bell pepper, julienned
• 1 carrot, julienned
• 1 small zucchini, julienned
• 1/4 cup chicken broth
• 1 tablespoon light brown sugar
• 1 bunch scallion cut diagonally in 1-inch pieces
• Hot cooked rice

How to Cook

1 Heat the Oils in a Wok over High Heat

2 Toss the Cubed Chicken Breast in a Bowl with the Cornstarch to Coat

3 Add the Chicken and Minced Garlic to the Wok and Stir-fry until the Chicken is Lightly Browned

4 Add the Remaining Ingredients except the Scallions

5 Cover and Cook for Three Minutes

6 Add the Scallions

7 Cover and Cook for Two More Minutes

8 Serve with Hot, Cooked Rice or Fried Rice

Rating: 1.00
Easy and Quick Shrimp Scampi
Are you having guests for dinner and don’t feel confident about your cooking? Looking for an easy to cook and ready in a jiffy type of recipe? Here’s the perfect recipe for you! And best of all, it’s almost impossible to mess up! Enjoy this easy Pasta with Shrimp and impress your guests with your cooking prowess!

Total Prep Time: 15 minutes
Serves: 4-6


• 1/2 cup extra virgin olive oil
• 1 large onion, chopped fine or processed
• 6 cloves garlic, crushed
• 1 cup white wine (nearly any kind, just not overly sweet)
• 6 tablespoons butter
• 1 lb precooked jumbo frozen shrimp, thawed
• Salt & pepper
• 1 package angel hair pasta

How to Cook

1 Start Salted Water Boiling for Pasta

2 Heat Olive Oil

3 Sauté Garlic& Onions over High Heat Till Onions Start to Turn Clear

4 Add Wine, Turn to Medium Heat& Reduce for 5 Minutes (alcohol Smell Will Be Gone) Add Shrimp Till Warmed through (start to Curl up)

5 Stir in Butter Till Melted

6 Turn Heat to Lo/warm

7 Salt& Pepper to Taste

8 Cover Till Pasta is Ready (2-3 Minutes for Angel Hair to Cook)

9 Serve Together

Rating: 1.00

These gorgeous looking, delicious recipes are heaven sent, quite literally. Whatever mood you maybe in - spicy, sweet, bland, exotic, tired, crazy, or just happy - there is one fast, easy to make recipe for you. These healthy, **quick, **and **under-15 minute **preparations are ready in just under 10-15 minutes and you no longer have to compromise on the taste! Enjoy one dish every day ….so get started!

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