38 DELICIOUS ONE-MINUTE RECIPES



10 No-Oven Dinners For Nights You Just Don't Feel Like Cooking

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No roasting required

Need some new summer dinner ideas? Beat the heat with these healthy zero-oven dinners—because bold flavors go so well with warm nights.


All recipes by Amie Valpone, TheHealthyApple.com

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AMIE VALPONE
White Bean and Radish Tacos

Fill your tacos with fiber-rich white beans, crunchy radishes, and blackberries for a nutrient-dense main dish. Garnish with lime juice and fresh chives, and you’re ready to dig in to your heatless, meatless meal.

SERVINGS: 4

4 lg gluten-free tortillas
1 (15 oz) can white beans, such as cannellini beans, drained and rinsed
2 c baby spinach
2 celery stalks, thinly sliced
1 pint fresh blackberries
1 lg avocado, peeled, pitted and thinly sliced
3 red radishes, thinly sliced
2 Tbsp olive oil
2 tsp balsamic vinegar
Zest and juice of 1 lime
Sea salt and pepper, to taste
6 chives, thinly sliced
2 c red grapes, for side dish

1. LAYtortillas on a flat surface. Place beans, spinach, celery, blackberries, avocado, and radishes in a large bowl; set aside.
2. WHISK olive oil, vinegar, lime juice, lime zest, sea salt, pepper and chives in a small bowl. Drizzle over white bean mixture and spoon onto flat tortillas, then roll up like a burrito and slice in half. Serve immediately with a side of red grapes.

NUTRITION (per serving) 470 cal, 14 g pro, 72 g carb, 20 g fiber, 18 g sugars, 18 g fat, 2 g sat fat, 240 mg sodium

More from Prevention:29 Amazing Avocado Recipes

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AMIE VALPONE
Summertime Peach and Cucumber Salad

Sweet summer peaches pair perfectly with savory spinach and chickpeas. And the fresh dill vinaigrette takes less than a minute to whip up!

SERVINGS: 4

2 lg cucumbers, thinly sliced
1 (15 oz) can chickpeas, drained and rinsed
2 c baby spinach
2 celery stalks, thinly sliced
2 peaches, pitted and thinly sliced
3 Tbsp raw almonds
2 Tbsp olive oil
2 Tbsp white wine vinegar
¼ tsp sugar
Zest and juice of 1 medium lemon
1 tsp finely chopped fresh dill, optional
Sea salt and pepper, to taste

1. COMBINEcucumbers, chickpeas, spinach, celery, peaches and almonds in a large bowl. Set aside.
2. WHISKolive oil, vinegar, sugar, lemon juice, lemon zest, dill, sea salt and pepper in a small bowl. Drizzle over chickpea mixture and serve immediately.

NUTRITION (per serving) 260 cal, 8 g pro, 33 g carb, 9 g fiber, 10 g sugars, 11 g fat, 1 g sat fat, 360 mg sodium

More from Prevention:10 Perfect Peach Recipes

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AMIE VALPONE
Hummus-Stuffed Bell Peppers

When you don't have time to get fancy in the kitchen, grab some store-bought hummus and bell peppers, and you’re on your way to a quick, delicious, nutrient-dense dinner. Get a healthy dose of vitamin K by adding in steamed collard greens.

SERVINGS: 2

1 bunch collard greens, roughly chopped
1½ c garlic hummus
1 tsp hot sauce or sriracha
Pinch red pepper flakes
1 Tbsp olive oil
1 Tbsp sesame seeds
Sea salt and pepper, to taste
2 lg green bell peppers

1. STEAMcollard greens in a steamer basket over medium heat for 5 minutes or until tender and bright green. Remove from heat; set aside.
2. COMBINEhummus, hot sauce, red pepper flakes, oil, sesame seeds, sea salt and pepper in a large bowl.
3. REMOVEtops of the bell peppers and remove cavity and seeds. Stuff collard greens into each bell pepper cavity then add hummus on top. Serve immediately.

NUTRITION (per serving) 460 cal, 13 g pro, 46 g carb, 12 g fiber, 3 g sugars, 25 g fat, 3.5 g sat fat, 530 mg sodium

More from Prevention:Easy Hummus Guacamole

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AMIE VALPONE
Red Pepper and Kale Taco Bowl

Who wants to cook taco fillings over a hot stove in this weather? Make your own heat-free, shell-free version with creamy hummus and anti-inflammatory flax oil.

SERVINGS: 4

1 bundle fresh kale, roughly chopped
1 sm carrot, shredded
1 sm cucumber, peeled and diced
1 lg red bell pepper, thinly sliced
1½ c red pepper hummus
2 tsp freshly squeezed lemon juice
¼ tsp fresh lemon zest
2 Tbsp organic flax oil
1 tsp red wine vinegar
½ tsp chili powder or taco seasoning
Sea salt and pepper, to taste
2 Tbsp ground flax seeds

1. COMBINEkale, carrots, cucumber and bell pepper in a large bowl, set aside.
2. WHISKhummus, lemon juice, zest, oil, vinegar, chili powder, sea salt and pepper in a small bowl. Drizzle over kale mixture and toss to coat. Sprinkle with flax seeds and season to taste, if needed. Serve immediately.

NUTRITION (per serving) 270 cal, 10 g pro, 22 g carb, 9 g fiber, 3 g sugars, 18 g fat, 2 g sat fat, 380 mg sodium

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AMIE VALPONE
5-Minute Peach Guacamole

You can keep this dreamy, creamy guacamole (and its veggie dipper accompaniments) chilled on ice in the summer heat.

SERVINGS: 4

2 lg, ripe avocados, peeled, pitted and diced
1 ripe peach, pitted and finely diced
1 tsp ground flax seeds
Sea salt and pepper, to taste
2 red bell peppers, thinly sliced for serving
2 med cucumbers, sliced for serving

LIGHTLY MASHavocadoes in a bowl. Add in peaches, ground flax seeds, sea salt and pepper; mash and mix well to combine. Serve immediately with bell peppers and cucumbers. Add a handful of whole grain crackers if you want the extra crunch!

NUTRITION (per serving) 210 cal, 4 g pro, 18 g carb, 9 g fiber, 7 g sugars, 15 g fat, 2 g sat fat, 130 mg sodium

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AMIE VALPONE
Purple Confetti Slaw with Almond Butter Dressing

Add some texture to this chilled, crisp slaw with crunchy carrots, copper-rich sunflower seeds, and juicy tomatoes. Drizzle in luscious almond butter dressing and you've got a side dish that can easily moonlight as a main.

SERVINGS: 4

1 sm head purple cabbage, shredded
2 lg carrots, finely diced
1 pint cherry tomatoes, halved
3 Tbsp sunflower seeds
2 tsp finely chopped fresh mint leaves
¼ c creamy almond butter
1½ Tbsp tamari sauce
1 tsp raw honey
1½ Tbsp freshly squeezed lime juice
Sea salt and pepper, to taste

1. COMBINEcabbage, carrots, tomatoes, sunflower seeds and mint in a large bowl. Set aside.
2. WHISKalmond butter, tamari, honey, lime juice, sea salt and pepper in a small bowl; drizzle over cabbage mixture and toss to combine. Serve chilled or at room temperature.

NUTRITION (per serving) 220 cal, 9 g pro, 23 g carb, 9 g fiber, 12 g sugars, 12 g fat, 1.5 g sat fat, 570 mg sodium

More from Prevention:5 DIY Nut Butters Anyone Can Make

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AMIE VALPONE
Protein-Packed Summer Salad

Hard-boiled eggs are a quick and easy way to get more protein. Toss in asparagus, blueberries, and balsamic vinegar to sweeten things up.

SERVINGS: 4

1 bunch fresh asparagus, cut in half and ends trimmed
4 c baby spinach or mixed greens
1 pint fresh blueberries
4 hard-boiled eggs, shelled and quartered
2 Tbsp balsamic vinegar
2 Tbsp olive oil
1½ Tbsp finely chopped fresh basil, optional
Sea salt and pepper, to taste

RINSEasparagus with water. Place wet asparagus on a paper towel to steam in the microwave for 10-20 seconds or until tender and bright green. Remove from microwave and add to a large bowl with remaining ingredients; toss to combine and serve chilled or at room temperature.

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AMIE VALPONE
Swiss Chard Sardine Salad

For such a tiny fish, sardines pack a nutritious punch—they're swimming with omega-3s, iron, and calcium. 

SERVINGS: 4

4 c finely chopped fresh Swiss chard
1 lg cucumber, diced
2 Tbsp minced shallot
1 Tbsp olive oil
1 tsp lemon juice
½ tsp finely chopped fresh oregano, optional
¼ tsp fresh lemon zest
Sea salt and pepper, to taste
1 can sardines in tomato sauce
2 Tbsp ground flax seeds 

COMBINESwiss chard, cucumbers, shallot, oil, lemon juice, oregano, lemon zest, sea salt, and pepper in a large bowl; toss to combine. Add sardines along with the tomato sauce from the can; chop sardines, if desired, and toss to combine. Sprinkle with ground flax seeds. Serve chilled or at room temperature.

NUTRITION (per serving) 120 cal, 8 g pro, 5 g carb, 2 g fiber, 2 g sugars, 8 g fat, 1.5 g sat fat, 320 mg sodium

More from Prevention:7 Heart-Healthy Fish Recipes

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AMIE VALPONE
Minty Almond Quinoa with Kale

If you're in the mood for comfort food but not ready to heat up your kitchen, this one's for you. Once you discover this easy quinoa salad, it'll end up on your dinner table again and again.

SERVINGS: 4

2 c cooked quinoa
1 c salsa or tomato sauce
1 tsp red wine vinegar
2 Tbsp olive oil, divided
Sea salt and pepper, to taste
1 head kale, finely chopped
1 lg cucumber, peeled and finely diced
4 chives, thinly sliced
3 fresh mint leaves, finely chopped
3 Tbsp sliced almonds

1. COMBINEquinoa, salsa or tomato sauce, vinegar, 1 Tbsp oil, sea salt, and pepper in a large bowl; mix well to combine, then set aside.
2. MASSAGEkale with remaining 1 Tbsp oil using your hands in a large bowl. Add cucumber, chives, mint and quinoa mixture. Garnish with sliced almonds. Serve at room temperature or chilled.

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AMIE VALPONE
Yogurt-Drenched Sweet Potato Salad with Blueberries

Potato salad is a picnic classic, but it's often filled with mayo and other unhealthy ingredients. Not this one! With fiber-packed sweet potatos and greens galore, you can feel good about going back for seconds.

SERVINGS: 4

2 lg sweet potatoes
3 c mixed salad greens
1 ripe avocado, peeled, pitted and diced
1 c fresh blueberries
2 Tbsp finely chopped fresh basil or mint
¼ tsp fresh lemon zest
Sea salt and pepper, to taste
5 Tbsp blue cheese Greek yogurt dressing (we used OPA by Litehouse)

1. PIERCEholes in the sweet potatoes with a fork. Place sweet potatoes in the microwave on paper plates to cook on high until tender. Remove from microwave and set aside to cool; then cut into bite sized pieces.
2. COMBINEsalad greens, avocado, blueberries, fresh basil or mint, lemon zest, sea salt, pepper, and sweet potatoes in a large bowl; toss to combine. Drizzle with creamy dressing and toss to combine. Serve chilled or at room temperature.






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Date: 10.12.2018, 20:06 / Views: 73141