4 Ingredient Dinners to Ease Quarantine-Cooking
While maintaining social distancing, acquiring meals and groceries has become difficult for many. No one wants to spend too much time in grocery stores, and cooking a meal from scratch often requires a lengthy list of ingredients followed by a lengthier shopping trip. There is no better time than now to embrace the art of simplicity with these healthy four ingredient recipes! (the only pantry staples you need for these are olive oil, salt, and pepper)
One-Pan Salmon & Vegetables
INGREDIENTS:
4 salmon filets
1 lb green beans, trimmed
1 lb red potatoes, halved
5 tablespoons Italian dressing
INSTRUCTIONS:
Preheat oven to 400 degrees.
Add potatoes to a large bowl- drizzle with 2 tablespoons Italian dressing and season with salt and pepper, toss to coat.
Arrange potatoes cut-side down on a rimmed baking sheet and roast until potatoes are tender, 20-25 minutes.
While the potatoes roast, place green beans in the same large bowl used for potatoes. Drizzle with 2 tablespoons Italian dressing and season with salt and pepper, toss to coat.
When potatoes are tender, remove from oven and preheat broiler to high. Arrange salmon in the center of baking sheet with potatoes and add green beans. Drizzle remaining tablespoon Italian dressing over the salmon and season with salt and pepper.
Broil salmon, green beans, and potatoes for 10 minutes.
Zucchini Boats
INGREDIENTS:
8 small zucchini, cut in half lengthwise
1 lb ground turkey breast
4 cups fresh tomato salsa (pico de gallo)
½ cup shredded cheddar cheese
INSTRUCTIONS:
Preheat oven to 400 degrees. Lightly coat a 13 x 9-inch baking dish with olive oil.
Remove inner flesh from zucchini halves using a spoon. Chop zucchini flesh and set aside.
Place zucchini halves in baking dish, cut side up.
Lightly coat a medium skillet with olive oil and heat over medium-high heat. Add turkey and cook for 5 minutes (or until no longer pink), stirring frequently to break it up.
Add 3½ cups salsa and zucchini flesh. Season with salt and pepper. Cook for 10 minutes, stirring frequently.
Evenly divide turkey mixture into zucchini halves and top evenly with cheese. Bake for 20-25 minutes, until zucchini is crisp and cheese is melted.
Remove from oven and top evenly with remaining ½ cup salsa.
Pesto Cauliflower Pizza
INGREDIENTS:
1 cauliflower pizza crust
1/2 cup pesto
1 cup shredded mozzarella cheese
1 cup cherry tomatoes
(optional basil as topping)
INSTRUCTIONS:
Preheat oven to 400 degrees.
Spread pizza crust with olive oil and pesto sauce. Add the cheese and tomatoes.
Bake in oven for 15-20 minutes, or until crust is lightly browned and cheese is melted.
Black Bean Burgers
INGREDIENTS:
1 (16 oz) can black beans, rinsed and drained
½ green bell pepper, chopped
1 egg
1/2 cup bread crumbs
Optional spices: chili powder, cumin, garlic powder (1 tablespoon each)
Optional toppings: avocado, lettuce, tomatoes, salsa, cheese
INSTRUCTIONS:
Preheat oven to 375 degrees.
Lightly coat a baking sheet with olive oil. In a bowl, mash black beans until a mushy consistency- then add chopped pepper.
In a separate bowl, beat egg. Stir in desired spices (if using).
Add egg mixture to bean mixture and combine until sticky and holds together. Stir in breadcrumbs, then divide mixture into patties. Bake for 10-15 minutes on each side, or until browned/fully cooked.
Chicken Broccoli Quinoa Bowls
INGREDIENTS:
2 lb boneless/skinless chicken, cut into 1” pieces
2 cups quinoa (uncooked)
2 medium onions, diced
1 lb broccoli, chopped
INSTRUCTIONS:
Saute chicken in a large skillet with olive oil on medium high heat for 10 minutes, or until golden brown on both sides. Transfer to a bowl and set aside.
Add onions to skillet and cook in olive oil for 3-5 minutes, stirring occasionally.
While onions are cooking, boil 3 cups of water in a separate pot. Add cooked chicken, quinoa, and boiled water to skillet and stir. Bring to a boil, cover, and reduce to low heat and cook for 20 minutes.
Add broccoli, stir, cover and cook for 5 more minutes.