Healthy Dinners You Can Make in 10 Minutes or Less
Hectic weeknights can leave you with very little time to prepare a healthy, home-cooked meal. But don’t turn to takeout or frozen pizza just because you’re pressed for time. Instead, make a nutritious and filling dinner that can be whipped up in 10 minutes or less. From a herb and onion frittata to pan-roasted salmon with arugula and avocado salad, these five healthy dinners can be on your table in a matter of minutes.
1. 10-Minute White Bean Soup with Toasted Cheese and Tomato
Food Network’s hearty soup pairs perfectly with a toasted cheese sandwich, which is broiled and topped with juicy tomatoes. This comforting dinner dish only takes 10 minutes to make and yields 4 servings. Each contains 530 calories, 16 grams of fat, 28 grams of protein, and 9 grams of fiber.
- ½ cup dry white wine
- 2 sprigs fresh rosemary, each about 6 inches long
- 2 sprigs fresh thyme
- 2½ cups low-sodium chicken or vegetable broth
- 2 (15-ounce) cans of cannellini or other white beans, strained and rinsed
- 1 small shallot, peeled, trimmed and halved
- 1 small garlic clove, peeled, trimmed and halved
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- 4 slices crusty sourdough bread, cut 1-inch thick
- ¾ cup shredded part-skim mozzarella cheese
- 2 plum tomatoes, seeded and chopped
- ¼ cup grated Parmesan
Directions: Position a rack about 4 inches from the broiler heat source, and preheat. Bring the wine, rosemary, thyme, and 2 cups of the chicken broth to a boil in a covered medium saucepan over high heat. Reduce to a bare simmer. Purée the beans, shallots, garlic, oil, butter, remaining ½ cup chicken broth, ½ teaspoon salt, a few grinds of pepper, and ½ cup of the simmering broth in a blender until completely smooth and emulsified, about 2 minutes. Meanwhile, lay the bread slices on a rimmed baking sheet, and top evenly with the mozzarella.
Broil until the tops are browned and bubbling, 1 to 2 minutes; remove from the oven. Divide the tomatoes evenly among the toasts, and top with the Parmesan. Remove the herb sprigs from the simmering broth; set aside. Whisk the bean purée into the broth, and return it to a gentle boil. Ladle the soup into bowls, and garnish with the reserved herb sprigs and a few grinds of black pepper. Serve with the cheese toasts.
2. Pan-Roasted Salmon with Arugula and Avocado Salad
Simple ingredients and straightforward instructions make this pan-roasted salmon with arugula and avocado salad a breeze to prepare. Filled with creamy, nutty, bright, and tangy flavors, you’ll love everything about Serious Eats’ 10-minute recipe, which yields 4 servings.
- 4 (5- to 6-ounce) salmon fillets, preferably wild
- Kosher salt and freshly ground black pepper
- ⅓ cup plus 3 tablespoons extra-virgin olive oil, divided
- 4 cups baby arugula
- 2 tablespoons fresh juice from 1 lemon
- Grated Parmigiano-Reggiano, for serving
- 1 ripe Hass avocado, pitted and cut into ½-inch cubes
Directions: Press salmon fillets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat ⅓ cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon fillets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of fillets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese. Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120 degrees Fahrenheit for medium rare or 130 degrees for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve.
3. Chicken and Black Bean Tacos
Tacos don’t have to be unhealthy or time-consuming. Thanks to your microwave, a can of cooked chicken, and fragrant seasonings, you can have this recipe from SheKnows for chicken and black bean tacos on your dinner table in about 5 minutes. This could also be made with any leftover, or rotisserie chicken.
- 1 can black beans, drained
- 1 (12.5-ounce) can cooked chicken
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice or white vinegar
- 1 package small soft taco tortillas
- Shredded lettuce
- Diced tomatoes
- Diced onions
- Diced peppers
- Shredded cheese
Directions: In a large, microwave-safe bowl, combine black beans, chicken, cumin, chili powder, lime juice or vinegar, and salt and pepper to taste. Heat in the microwave until hot, about 3 minutes. Serve on tortillas, topped with your favorite taco toppings.
4. Lentil Ragu with Zucchini Noodles
For a gluten-free dinner that’s filling, comforting, and nutritious, prepare Stone Soup’s lentil ragu with zucchini noodles. Feel free to add a few fragrant spices to your lentils — garlic, onion, and chili powder will all work wonderfully in this dish.
- 2 zucchini, sliced into ribbons
- 1 (14-ounce) can lentils, drained
- 4 tablespoons tomato paste
- Parmesan cheese, to serve
- Salad greens, to serve
Directions: Preheat oven to 400 degrees Fahrenheit. Place zucchini ribbons on a baking tray, creating a few layers. Drizzle with olive oil, transfer to oven and bake until just tender, about 10 minutes.
Heat 3 to 4 tablespoons in a medium saucepan set over medium-high heat. Add lentils and tomato paste. Cook, stirring, for a few minutes to cook ou tomato paste. Season with additional oil or butter, if needed. Divide zucchini between plates and top with lentils. Garnish with Parmesan and serve with a salad on the side.
5. Herb and Onion Frittata
Herbs, cheese, onion, and a liquid egg substitute are all you need to prepare Eating Well’s Italian-style omelet. This 10-minute dish tastes great with a myriad of herbs, including parsley, dill, chervil, and marjoram. The recipe yields 1 serving, which contains 264 calories, 12 grams of fat, 22 grams of protein, and 3 grams of fiber.
- 1 cup diced onion
- ¼ cup plus 1 tablespoon water, divided
- 1 teaspoon extra-virgin olive oil
- ½ cup liquid egg substitute
- 2 teaspoons chopped fresh herbs, or ½ teaspoon dried
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 2 tablespoons farmer’s cheese, or reduced-fat ricotta
Directions: Bring onion and ¼ cup water to a boil in a nonstick skillet over medium-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes. Drizzle in oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 to 2 minutes more. Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds.
Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more. Reduce heat to low. Sprinkle herbs, salt, and pepper over the frittata. Spoon cheese on top. Lift up an edge of the frittata and drizzle the remaining 1 tablespoon water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes. Slide the frittata out of the pan using the spatula and serve.