Food, shelter, air and water are considered to be the basic living essentials for any living organism. To be more particular, human beings are those who are considered to be the most skillful and brainy organisms compared to all the other living organisms that exist on earth. For such a skillful mindset it is important to take care of it as much as possible which could be essentially made by the regular food intakes in our daily lives.
In this fast and rapid technological world, it isn’t that easy nor something that could be done fast but here are such healthy and quick meals that could be made in short span and boost your health and immunity to great extent
- Easy pea and Spinach Carbonara
Fresh pasta cooks faster than dried pasta, making it ideal for quick midweek dinners like this decadent but healthful dish. The creamy sauce is made out of eggs. If you prefer, use pasteurized-in-the-shell eggs because they don’t become fully cooked.
Directions:
- Step 1
Put 10 cups of water in a large pot and bring to a boil over high heat. - Step 2
Meanwhile, heat oil in a large skillet over medium-high heat. Add breadcrumbs and garlic; cook, stirring frequently, until toasted, about 2 minutes. Transfer to a small bowl and stir in 2 tablespoons Parmesan and parsley. Set aside. - Step 3
Whisk the remaining 6 tablespoons Parmesan, egg yolks, egg, pepper and salt in a medium bowl. - Step 4
Cook pasta in the boiling water, stirring occasionally, for 1 minute. Add spinach and peas and cook until the pasta is tender, about 1 minute more. Reserve 1/4 cup of the cooking water. Drain and place in a large bowl. - Step 5
Slowly whisk the reserved cooking water into the egg mixture. Gradually add the mixture to the pasta, tossing with tongs to combine. Serve topped with the reserved breadcrumb mixture.
- Chickpea curry
Fresh pasta cooks faster than dried pasta, making it ideal for quick midweek dinners like this decadent but healthful dish. The creamy sauce is made out of eggs. If you prefer, use pasteurized-in-the-shell eggs because they don’t become fully cooked.
Directions:
- Step 1
Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery. - Step 2
Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add coriander, cumin and turmeric and cook, stirring, for 2 minutes. - Step 3
Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
- Classic Sesame Noodles with Chicken
In this quick Asian noodles recipe, classic sesame noodles are transformed into a healthy lunch with lean chicken and plenty of vegetables. Make sure the spaghetti is cold before giving it a thorough shake in the colander to drain it completely. Are you a pro at spiralizing? 5 cups raw zucchini, carrots, or other vegetable “noodles” in place of cooked spaghetti
Directions
- Step 1
Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl. - Step 2
Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine
- Spanakopita Scrambled egg Pitas
Thanks to the simplicity of frozen chopped spinach and crumbled feta, this meatless dinner comes together in about 15 minutes. Before nestling the scrambled eggs inside, we’ve added a savory burst of sun-dried tomato tapenade to pour over the whole-wheat pita. Basil pesto or sun-dried tomato pesto would suffice if you can’t get it.
Directions
- Step 1
Heat oil in a large nonstick skillet over medium heat. Add spinach and salt and cook until steaming hot, stirring occasionally. Add eggs and cook, stirring the eggs as they set, until they form soft curds and are just moist, 4 to 5 minutes. Add feta and pepper and cook until set. - Step 2
Spread tapenade (or pesto) inside pita pockets, 2 teaspoons per pita. Divide the egg mixture among the pitas
- One-Skillet Bourbon Chicken
Coating the chicken in cornstarch might seem like an extra step, but the reward is twofold: it gives the chicken a crispy exterior and also thickens the sauce. Legend has it that bourbon chicken was originally named after Bourbon Street in New Orleans; it can often be found on menus at Chinese American restaurants.
Directions:
- Step 1
Combine soy sauce, bourbon, apple juice, vinegar, maple syrup, garlic, ginger and crushed red pepper in a small bowl. - Step 2
Toss together chicken and 1 tablespoon cornstarch in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, until golden brown and crispy, 6 to 8 minutes. Add the soy-bourbon mixture; stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistency and the chicken is cooked through, 6 to 8 minutes. - Step 3
Combine water and the remaining 1 teaspoon cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and coats the chicken, 1 to 2 minutes. - Step 4
Divide rice among 4 plates; top with the chicken and sauce. Garnish with scallions, if desired.
- Scallop Pumpi with Pasta
This scallop scampi with pasta is a delicious twist on the classic shrimp dish. Swap in whole-wheat angel hair pasta for a boost of fiber.
Directions
- Step 1
Bring a saucepan of water to boil; cook pasta according to package directions. Drain and cover to keep warm. - Step 2
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat scallops dry. Sprinkle the scallops evenly on both sides with salt and 1/4 teaspoon ground pink peppercorns (or ground pepper). Add half of the scallops to the pan; cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to a plate; cover to keep warm. Repeat with the remaining 1 tablespoon oil and scallops. - Step 3
Reduce heat to medium; add garlic and capers to the pan; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine, lemon zest, lemon juice and the remaining 1/2 teaspoon ground pink peppercorns (or 1/4 teaspoon ground pepper). Bring to a simmer; cook, stirring occasionally, until reduced by half, about 3 minutes. - Step 4
Remove from heat; stir in the pasta and parsley. Divide evenly among 4 plates. Top with the scallops and, if desired, additional ground pink peppercorns (or pepper).
- White bean and Sun Dried Tomato Gnocchi
Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.
Directions
- Step 1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate. - Step 2
Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes. - Step 3
Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.
- Breakfast Naan Pizza
Give your morning eggs a tasty spin by building an easy individual pizza on a prepared naan.
Directions
- Step 1
Preheat the oven to 425°F. Coat a rimmed baking sheet with cooking spray. - Step 2
Place naan on the prepared pan. Mix ricotta, marinara (or pesto) and lemon zest in a small bowl. Spread the mixture onto the naan, creating a well in the center. Carefully crack egg into the well. Sprinkle with Parmesan. Bake until the naan is golden, the egg white is set and the cheese is melted, 8 to 10 minutes. Garnish with basil and pepper, if desired.
