Came home late from work, hungry and struggling to find a recipe that will be ready in under 30 minutes? Well, this struggle is more common than you might think. After an exhausting day, the last thing you might want to do is cook but how sustainable really is a bowl of ramyeon or takeout, everyday. Plus if you have an entire family waiting for you to feed them, that just stresses you more. Worry not, because we are coming in hot! We have specially curated a recipe guide to help you with those days, where we help you prepare a dish just within 20 minutes. Fear not, just because they are quick; doesn’t mean they are not mouthwatering and nutritious. Just try them and you will know! In fact, you might keep making them so that it becomes a staple in your household.

One-Pot Creamy Chicken and Mushroom Pasta

Ingredients:

• 2¼ cups unsalted chicken broth
• 12 ounces whole-wheat penne
• 1 cup rotisserie chicken (shredded)
• or
• 1 ½ cup roasted chicken (shredded)
• Pinch of ground pepper
• Pinch of salt
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 14 ounces mushrooms, sliced (cremini or white button)
• ½ cup dry white wine (or sherry vinegar)
• ½ cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• Fresh flat leaf parsley, chopped (for garnish, optional)

Preparation:

1. In a large Dutch oven, heat the olive oil over medium-high heat.
2. Add the mushrooms, garlic, shallot, salt, and pepper. Cook for about 8 minutes, stirring regularly, until the mushrooms are soft and golden brown.
3. Pour in the vinegar/white wine and simmer for about 30 seconds, scraping up any browned bits from the bottom of the pan.
4. Add broth and cook to a boil over medium-high heat. After adding the penne and chicken, simmer for 10 to 12 minutes, stirring regularly, until the pasta is al dente. Take off the heat.
5. Add the Parmesan cheese, Italian seasonings and the crème fraîche (or sour cream) and stir.
6. Distribute the pasta evenly among four bowls; if desired, sprinkle with parsley.

Tangy Lemon Butter Salmon

Ingredients:

• 2 teaspoons of lemon juice
• 4 tablespoons (1/2 stick) unsalted butter
• 4 (6-ounce) salmon fillets
• Pinch of black pepper (optional)
• ¾ teaspoon kosher salt
• 2 cloves garlic, minced
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¼ cup unsalted chicken or vegetable broth
• Fresh parsley leaves, chopped (optional, for garnish)

Preparation:

1. Four tablespoons of unsalted butter should be cut into four pieces.
2. Using paper towels, pat four 6-ounce salmon fillets dry. Add ¼ teaspoon black pepper and ½ teaspoon kosher salt for seasoning.
3. A large (12-inch) cast iron or nonstick skillet should be heated to medium heat with 1 tablespoon of olive oil until shimmering.
4. In order to ensure that the salmon browns evenly, place it skin-side up in the skillet and use a flat spatula to press down on it.
5. Cook the fish for about five minutes, without shifting, lightly pressing down on it occasionally, up until the bottom is golden-brown.
6. The salmon will not be cooked through, so move it to a platter skin-side down.
7. To the skillet, add the butter. When the butter has melted, add the garlic and simmer for 30 seconds, until fragrant.
8. Stir together the lemon juice, ¼ cup unsalted chicken broth, and the remaining ¼ teaspoon kosher salt.
9. Skin-side down, put the salmon back in the skillet. Cook for another 2 to 4 minutes, distributing some portion of the sauce over the salmon as it cooks, until the salmon is just cooked to your liking and the sauce has slightly thickened.
10. When the thickest fillet is placed in the center, an instant-read thermometer should read 135 to 145°F if you like your meat slightly done.
11. If required, add more kosher salt after tasting the sauce. Add freshly cut parsley leaves as a garnish if you wish to.

Easy Thai Prawn Curry

Ingredients:

• 1 tablespoon extra virgin olive oil/ vegetable oil
• 1 onion, chopped
• 1 teaspoon of ginger, grated
• 2 teaspoons Thai red curry paste
• 1.8 ounces of chopped tomatoes (canned would work)
• 1.8 ounces of coconut cream
• 14 ounces raw frozen prawns
• Handful of cilantro, chopped (to garnish, optional)

Preparation:

1. In a medium saucepan, heat the oil.
2. Add the ginger and onion and sauté for a few minutes until they are tender.
3. After adding the curry paste, simmer for an additional minute.
4. Drizzle the coconut cream and add the diced tomatoes on top. If the mixture becomes too thick, add a little boiling water and simmer for five minutes after bringing to a boil.
5. Add the prawns and simmer for another 5 to 10 minutes, depending on their size.
6. If desired, top with a little minced coriander and serve hot over plain rice.

Mushroom & Tofu Stir-Fry

Ingredients:

• 4 tablespoons peanut oil or canola oil, divided
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 1 (8 ounce) box of baked tofu or smoked tofu, diced
• 1 pound mixed mushrooms (cremini and button mushrooms), sliced
• 1 large red bell pepper, diced
• 8 scallions, trimmed and cut into 1-inch pieces
• 3 tablespoons oyster sauce (or vegan oyster sauce)

Preparation:

1. Heat two tablespoons of peanut/canola oil (according to your preference) in a large cast-iron skillet or flat-bottom wok over high heat.
2. Cook the diced bell pepper and mixed mushrooms for about four minutes until they are tender and slightly golden. Keep stirring consistently so that the veggies don’t get burned.
3. Now, add in the garlic, ginger, and scallions to the skillet/wok. Make sure to sauté them for another 30 seconds. Keep the veggies aside in another bowl to add them later.
4. You should add the remaining two tablespoons of oil in the pan and then add the smoked tofu. Cook the tofu for 3 to 4 minutes in the oil, turning once, until each side is golden.
5. After the tofu is slightly golden in colour, you can add in the oyster sauce and the veggies in the bowl. Keep stirring until they are properly heated. It should take about a minute or two.
6. Then, remove from the heat and serve hot with rice (optional)!