30 Minutes Meals with 5 Ingredients or Less

      Coconut Rice with Shrimp and Mango

      Serves 3-4

      1 cup Jasmine rice, rinsed

      1 13.5 oz can light coconut milk

      1 lb peeled, de-veined shrimp (thawed if previously frozen)

      2 cups diced mango (fresh, or frozen and thawed)

      1/4 cup minced shallot, or onion

      2 T extra virgin olive oil, or coconut oil

      salt and pepper

      1 lime

      Chopped cilantro, optional

      Sweet chile sauce, optional (Thai Brands sweet chile sauce can be found in the Asian section of most grocery stores)

      Combine rice and coconut milk in a rice cooker or saucepan. If using saucepan stir occasionally until mixture comes to a boil, cover, reduce heat to low and cook for 18 minutes. Let stand covered for 5 minutes. In a large nonstick or stainless pan heat oil over medium heat, add onion and saute for 1 minute, add shrimp and saute for 1 more minute. Flip shrimp over, add mango and cook for about 1 more minute, just enough to warm the mango and finish cooking the shrimp. Season with salt and pepper and a squeeze of lime juice. Serve mango-shrimp mixture over coconut rice and top with chopped cilantro and sweet chile sauce.

      Additional add ins:

      1 T minced ginger, stir into the rice with the coconut milk

      1 cup chopped red pepper, add with the onions

      1/4 cup chopped basil, add with the mango

      Spaghetti Squash with Tomatoes, Basil, & Parmesan

      Easily feeds 2, can be doubled by choosing a larger squash.

      2 lb spaghetti squash

      2 T olive oil

      1/4 cup chopped fresh basil

      2 cloves chopped garlic

      1 cup diced tomato

      3 T shredded parmesan

      Salt and Pepper to taste

      Half the squash lengthwise and wrap in plastic wrap. Cook in microwave cut side up for about 12 minutes or until tender. (You can bake the squash in the oven uncovered in a baking dish at 375* for 35-45 minutes) Let the squash stand for 5 minutes. Discard seeds from squash and scrape the flesh out with a fork. Heat olive oil in a sauce pan on stovetop, when oil is hot add garlic, saut for 1 minute, add squash, basil, tomatoes, half the parmesan, salt and pepper, stir well. Serve in bowls with remaining parmesan.

      Add in ideas;

      stir leftover cooked, cut up, chicken into the pan before adding the squash

      top with toasted pumpkin seeds

      Dijon Broiled Salmon and Lemon Pepper Couscous

      Salmon Fillets (about 1/2 lb per serving)

      Grainy Dijon Mustard

      Soy Sauce

      Preheat broiler and move shelf so that the heat source is approximately 4 inches away. Wash salmon fillet, pat dry with paper towel and place skin-side down in a shallow baking pan. Brush top of fish slices with generous coating of mustard. Sprinkle soy sauce over each piece and broil for 10-12minutes. Don't flip the fish during cooking.


      1-cup couscous

      1 1/2 cup water

      1 lemon, juiced and zested

      Salt and black pepper

      Bring water to a boil, stir in couscous. Boil for 1 minute. Cover and remove from heat, let stand 5 minutes. Stir in juice and zest of lemon, salt and black pepper. Steam your favorite veggies in the microwave while the salmon broils and the couscous cooks.

      Chicken Club Wrap

      Spread a little cream cheese in the center of burrito sized whole wheat tortillas, layer in slices of cooked bacon, shredded chicken, lettuce, tomato, and cheese. Also great with avocado and blue cheese crumbles. Roll up like a burrito.

      Make it a Meal: Baked Sweet Potato Halves with Salsa

      Wash and cut sweet potatoes in halves, place cut side down on a plate and microwave on high for 5-8 minutes, depending on size of sweet potatoes. When done top with prepared salsa.