Think for just a moment…What is the best meal you have had, that you were able to create in 20 minutes or less?
If you’re like me, maybe a sandwich or a simple pasta came to mind? Unfortunately these two ideas are not always the tasty options that you may be craving for dinner when you have a time limit, but we are in luck…because I just came across a 20 under 20 menu.
All the way from the Forbes(esque) 20 meals made in under 20 minutes, Live Kreative is bringing you the best of the best of the delicious meals that can be made in 20 minutes of less, so check out these great options!
2 cups any shape pasta, uncooked
1 cup pasta water
2 large garlic cloves, minced
1 tbsp olive oil, extra virgin
1/4 cup + 2 tbsp pesto, divided
2 cups grape tomatoes, cut in halves
4 cups small broccoli florets
1/3 cup sun dried tomatoes, thinly sliced
1/2 cup (2 oz) Parmesan cheese, shredded
1/2 tsp salt
1/2 tsp ground black pepper
1/8 tsp or more red pepper flakes
- Cook pasta as per package instructions, reserve 1 cup of pasta water, drain and set aside.
- While pasta is cooking, get all ingredients ready. Preheat large deep skillet on medium heat and add olive oil and garlic. Saute for 30 seconds, stirring frequently.
- Add 1 tbsp pesto, tomatoes and stir. Cook for 1 – 2 minutes and stir again. Cook another 1 – 2 minutes. Move to one side of the skillet and make sure the empty side of is positioned directly over heat. Add 1 tbsp pesto and broccoli, stir and cook for 4 minutes, stirring once.
- Remove skillet from heat and add remaining 1/4 cup pesto, sun dried tomatoes, salt, black pepper, red pepper flakes, pasta and pasta water. Stir gently and let flavours marinate for a few minutes. Do not cover because broccoli will become a mushy mess.
- Can add half Parmesan cheese in this step and the other half right before serving.
- Serve hot.
½ cup sugar
2½ tablespoons coarse sea salt, pulsed gently in a food processor
a few dashes of freshly crushed black pepper
16 ounces salmon, cut into 4 filets, with skin
- Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
- Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes.
- If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. Recommended not to go higher than medium heat.
- Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
- Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven.
- Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown.
- When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.
6-8 small chicken cutlets or breast filets (1.5-2 lbs)
salt and pepper
1 cup panko bread crumbs
¼ cup grated parmesan cheese
4 Tbls extra virgin olive oil
1½ cups Ragú® Old World Style® Traditional Sauce (Or your favorite red sauce)
2 cup chopped baby spinach
1 cup grated mozzarella
- Season chicken with salt and pepper.
- Combine panko and parmesan cheese in a small bowl.
- Coat the chicken with the bread crumb mixture pressing gently to adhere.
- Heat 2-3 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
- Add the cutlets (do in batches to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
- Remove chicken from skillet and pour half of the pasta sauce onto the bottom of the skillet.
- Gently lay the chicken on top.
- Top each piece of chicken with a couple tablespoons of sauce, ¼ cup chopped spinach, and two tablespoons of mozzarella. Just spoon and sprinkle till it looks right
- Place in broiler for 2-4 minutes until cheese just begins to turn golden brown.
- Serve immediately.