- 12 inches flour tortillas
- 2 tablespoons peanut butter
- 1 banana
- 1 tablespoon peanuts
- 1 tablespoon mini chocolate chip
Category Archives: Five Ingredient Friday
Microwave Mug Style Quiche
Ingredients
- 1 egg
- 1 1/2 tablespoons milk
- 1 or 2 slices of bread
- pinch of pepper
- pinch of thyme (if desired)
- slice of deli meat (if desired)
- 1 tablespoon cream cheese
- Beat an egg and 1 ½ tablespoons of milk in yo’ mug.
- Break off pieces of your favorite bread and throw it in.
- Add some pepper and cream cheese. Yum.
- Rip off some prosciutto (or a cheese of your choice) and throw it in.
- Feeling fancy? Add in some thyme.
- Extra hungry? throw in some pieces of deli ham or other meat!
- Literally chuck it into the microwave for a minute and ten seconds.
- You LITERALLY just made yourself quiche. Who have you become? (Answer: the best version of yourself)
Go out there and conquer the universe (or, at least the microwave). You’ve so got this.
5 Ingredient Weeknight Dinner Recipes
Enjoy this five ingredient evening meal plan for your coming week!
5 Ingredient Spinach Parmesan Noodles
Ingredients:
- 3 medium zucchini
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups packed spinach
- 1/4 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
Spiral Cut the zucchini and set aside.
- Place a large skillet over medium-high heat. Melt the butter and add the garlic, cook for 1-2 minutes. Add in the zucchini noodles and spinach. Gently toss and cook until spinach leaves are wilted, about 2-3 minutes. Stir in 1/4 cup of the Parmesan cheese and toss until zucchini noodles are coated in the parmesan cheese. Season with salt and freshly ground black pepper, to taste.
- Remove from heat and serve.
Note-don’t overcook the zucchini noodles and spinach or they will get soggy.
5 INGREDIENT SPICY CRISPY ROASTED POTATOES
Aside
Ingredients
- 2 lb Yukon gold potatoes
- 5 T olive oil, divided
- 1 1/2 t salt
- 2 t Japanese seven-spice (or chili powder)
- 1 t onion powder
- Instructions
- Rinse the potatoes, and slice them into 1/2-inch thick rounds. It’s probably about the width of your pinky.
- Adjust the racks in your oven, and slide one into the lowest rack. Preheat oven to 450 degrees F (230 degrees C). Placee a large rimmed baking sheet on the lowest rack as the oven heats up.
- Mix a 1/2 teaspoon salt, spice, and onion powder together in a small bowl. Set aside.
- Place the potatoes in a medium pot, and fill it with water, until it is about an inch above the potatoes. Add a teaspoon of salt in the pot. Bring the water to boil and reduce the heat to medium-low. Let the potatoes simmer for about 4 to 5 minutes. You want the potatoes to be able to pierce the outer part of the potatoes, but the potatoes should not crumble to pieces.
- Drain the water and return the potatoes to the pot. Drizzle 2 tablespoons of oil, place the lid on the pot, and give it a good shake. Add another 2 tablespoons of oil and the spices, place the lid on top of the pot, and shake again. The surface should look a bit powdery.
- Take the heated baking sheet from the oven and pour the remaining oil over it. Swirl the oil around so that it covers more surface area of the baking sheet. Line the potatoes on top of the baking sheet in a single layer. Let the potatoes bake for 10 minutes and rotate the entire baking sheet. Check to see if the bottoms are browned yet. Bake for about another 10 minutes. Take the potatoes out and flip them over with tongs or a spatula. Bake the potatoes for another 10 to 15 minutes, until the bottoms are golden brown.
- Let the potatoes cool for a few minutes before serving.
5 Ingredient Mango-Ham Quesadillas
Chutney adds spice to mango’s tropical sweetness, while queso fresco is soft and creamy. Smoky grilled flavor and salty ham cut through both to create a filling, meaty lunch.
Ingredients
- 1/2 cup mango chutney
- 4 (8-inch) multigrain tortillas
- 8 ounces shaved lower-sodium deli ham
- 1/2 cup (2 ounces) crumbled queso fresco
- 3 tablespoons chopped green onions
- Cooking spray
1. Prepare grill.
2. Spread 2 tablespoons mango chutney over half of each tortilla. Top evenly with ham, cheese, and onions. Fold tortillas in half.
3. Place quesadillas on a grill rack coated with cooking spray over medium-high heat. Grill 2 to 3 minutes on each side or until golden and cheese melts. Cut each quesadilla into 4 wedges.
http://www.myrecipes.com/recipe/grilled-ham-mango-quesadillas
Spice Up Your Weekend
5 Ingredient Friday Cajun Chicken!
Bright green cilantro tops this cumin-spiced chicken with an extra dimension of flavor. Round out the meal with Chili-Lime Corn on the Cob.
Prep: 2 minutes; Cook: 15 minutes
Ingredients
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground cumin, divided
1/4 teaspoon salt
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
3/4 cup (3 ounces) preshredded reduced-fat Mexican blend cheese
2 tablespoons chopped fresh cilantro
Preparation
1. Preheat broiler.
2. Heat a large ovenproof skillet over medium-high heat; coat pan with cooking spray. Sprinkle both sides of chicken evenly with 1/2 teaspoon cumin and salt; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add 1/4 teaspoon cumin and tomatoes to pan; cook 1 minute. Return chicken to pan; spoon tomato mixture evenly over chicken. Sprinkle evenly with cheese; broil 2 minutes or until cheese melts. Top with cilantro.
http://www.myrecipes.com/recipe/cumin-spiced-chicken-with-chunky-tomato-sauce
Southwestern Chicken and White Bean Soup
The time-saving trick to this superfast soup is taco seasoning. Shredded cooked chicken breast and cannellini beans add substance. A one-cup serving contains only 134 calories.
Pantry Checklist:
- Cooked chicken breast
- Taco seasoning (less-sodium)
- Chicken broth (fat-free, less-sodium)
- Cannellini beans or other white beans (1 can)
- Green salsa
- Optional: Light sour cream, cilantro
Prep: 2 minutes
Cook: 13 minutes
Healthy 5-Ingredient Granola Bars
Healthy, no bake granola bars with just 5 ingredients and a sweet, crunchy texture. Peanut butter and honey complement each other perfectly in this ideal portable breakfast or snack.
Ingredients:
- 1 cup packed dates, pitted (deglet nour or medjool)*
- 1/4 cup honey (or sub maple syrup or agave for vegan option)
- 1/4 cup creamy salted natural peanut butter or almond butter
- 1 cup roasted unsalted almonds, loosely chopped
- 1 1/2 cups rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
Instructions:
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (mine rolled into a ball)
- Optional step: Toast your oats in a 350 degree oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor.
- Place oats, almonds and dates in a bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
- Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
Notes
*If your dates don’t feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.
Five-Ingredient Fridays: Grown-Up PB&J Toast
Toasted slices of hearty multi-grain bread topped with peanut butter, fresh fruits, and a drizzle of honey. The PB&J sandwich gets a healthy boost in this grown-up version of the classic!
Prep time -10 mins/Total time -10 mins
Recipe type: breakfast, snack
Serves: 1
Ingredients
- 2 slices of bread (I used La Brea Bakery’s Whole Grain Loaf)
- 1 and ½ TBS unsalted peanut butter
- ½ ripe medium nectarine, diced
- 8-10 large blackberries, chopped
- 2 tsp honey (or add more to taste)
Instructions
- Toast the bread, and spread peanut butter on each toast.
- In a small bowl, mix the nectarines and blackberries. Spoon the fruit mixture on top of the toast.
- Drizzle a teaspoon of honey on top of each slice of toast.
- Enjoy!