Simple Supper Dishes: 7 Recipes With 5 Ingredients
Your eyes won’t glaze over as you take a gander at these recipes. There are no ingredient lists that go on for miles or complex steps. Each of the following seven recipes has only five ingredients beyond a basic (like water, salt, or pepper). But that doesn’t mean they sacrifice flavor for convenience. Short on ingredients, but not on taste, these seven main dishes deserve a spot on your table tonight.
1. Grilled Heirloom Tomato and Goat Cheese Pizza
For a fun, fast dinner grill a pizza! This Cooking Light recipe can be made with any kind of tomato, should heirlooms be unavailable.
- 1 (13.8-ounce) can refrigerated pizza crust dough
- Cooking spray
- 1 garlic clove, halved
- 1 large heirloom tomato, seeded and chopped (about 10 ounces)
- ½ cup (2 ounces) shredded part-skim mozzarella cheese
- ¾ cup (3 ounces) crumbled herbed goat cheese
Directions: Prepare grill to medium heat. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.
2. Slow Cooker Zesty BBQ Chicken
No dinner is much easier than one that can be prepared in the crock pot. Chef in Training‘s barbecued chicken is a zesty meal that can be made with ease — all you have to do is mix the sauce together and put everything in the crock pot.
- 3 pounds boneless, skinless chicken breast halves
- 1 (18 ounce) bottle Mesquite BBQ sauce
- ½ cup zesty Italian salad dressing
- ¼ cup brown sugar
- 2 tablespoons Worcestershire sauce
Directions: Place chicken in the crock pot. In a bowl, mix bottle of barbecue sauce, Zesty Italian Salad Dressing, brown sugar, and Worcestershire Sauce. Pour over chicken. Cover and cook 3 to 4 hours on high or 6 to 8 hours on low.
3. Black Bean Quesadillas
Eating Well‘s quesadillas make for a quick, healthy dinner or lunch. Pepper Jack cheese will kick up the heat, and you can increase the spiciness depending on what kind of salsa you select.
- 1 15-ounce can black beans, rinsed
- ½ cup shredded Monterey Jack cheese, or Pepper Jack
- ½ cup prepared fresh salsa, divided
- 4 eight-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
Directions: Combine beans, cheese and ¼ cup salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
4. Pork Chops with Mustard Crust
English Mustard is known for packing a punch, and that wallop of flavor ensures that your five-ingredient main from Bon Appétit will not be bland.
- 2 tablespoons (¼ stick) butter, melted
- 2 tablespoons chopped fresh parsley
- 3 tablespoons prepared hot English mustard (such as Colman’s)
- 2 cups fresh breadcrumbs from French bread
- 4 (6- to 8-ounce) center-cut pork chops (each about ¾ inch thick)
Directions: Preheat oven to 350 degrees Fahrenheit. Oil 13 x 9 x 2-inch roasting pan. Mix melted butter, parsley, and 2 tablespoons mustard in medium bowl. Mix breadcrumbs.
Spread remaining 1 tablespoon mustard on both sides of pork chops. Sprinkle pork chops with salt and pepper. Arrange in prepared roasting pan. Press ¼ of breadcrumb mixture atop each pork chop. Bake pork chops until cooked through, about 35 minutes.
Preheat broiler. Broil pork chops, crust side up, until golden brown, watching closely to avoid burning, about 2 minutes. Serve immediately.
5. Shrimp and Crispy Potatoes
Made in a large skillet, Martha Stewart‘s shrimp and potato dish causes little mess in the kitchen. The shrimp will cook quickly, so be sure to keep an eye on them and the timer.
- 2 tablespoons plus 1 teaspoon olive oil
- 2 baking potatoes (about 1 pound total), scrubbed and cut into 1/2-inch cubes
- 2 scallions, white and green parts separated and thinly sliced
- 1 pound large peeled and deveined frozen shrimp, thawed
- 2 teaspoons curry powder
- Coarse salt and ground pepper
Directions: In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add potatoes, and cook, stirring occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites and cook 1 minute more. Transfer to a plate (reserve skillet).
Add remaining teaspoon oil, shrimp, and curry powder to skillet; cook, stirring occasionally, until shrimp are cooked through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and toss with shrimp; season with salt and pepper. Serve topped with scallion greens.
6. Goat Cheese Alfredo
Family Foodie used rigatoni noodles in this creamy pasta dish, but you can substitute for whichever variety — like fettuccine — you happen to have. Cook the noodles before beginning the rest of the recipe.
- ½ stick of butter
- 2 garlic cloves minced
- 2½ cups of half-and-half
- 8 ounces goat sheese
- 16-ounce package of rigatoni cooked al dente
- Salt and pepper to taste
Directions: Melt the butter in a large saucepan. Add the minced garlic and saute until lightly browned. Slowly stir in the half-and-half while stirring constantly. Add the goat cheese in small amounts and stir until creamy and smooth. Add the cooked rigatoni and simmer on low for five minutes.
The ease of crock pot cooking returns with Gimme Some Oven and a five-ingredient chili. If you plan on using ground turkey, a tablespoon or so of olive oil may be necessary when browning the meat.
- 1 pound ground beef or turkey
- 3 (15-ounce) cans diced tomatoes with green chiles
- 2 (15-ounce) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
- 1 small white onion, diced
- 2 tablespoons chili powder
Directions: In a large crock pot, cook ground beef or turkey over medium-high heat until browned, stirring frequently. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.