4 Easy meals ready in 20 minutes (or less)

When you want to get something for dinner on the table FAST, but don't want to sacrifice on nutrition or flavour, these are the recipes you need in your arsenal. 

Each one of these recipes can be ready in 20 minutes or less. There's something for every craving, too, with shrimp dishes, chicken tacos, pastas, and more. It doesn't much easier.

Use these 20-minute meals to bring smiles to your family’s faces and good nutrition to their bellies.

Shrimp & Broccoli

This quick and easy stir fry recipe is full of flavour, and it’s super simple to pull together.

Ingredients:

• Rice: ½ cup jasmine rice (or whatever rice you have), 1 cup water, pinch of salt
• Shrimp & Broccoli: 1 tbsp olive oil, 1 ½ lbs fresh peeled shrimp, 2 large heads of broccoli cut into florets 
• Sauce: 3 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tbsp minced fresh ginger, 2 tsp minced garlic, 1 tsp sesame oil, 1 tsp cornstarch
• Toppings: 1 tsp sesame seeds, 1 sliced green onion

Instructions:

1. Combine water and rice in a small saucepan, bring to a boil over high heat, then reduce to a simmer and let cook for 18-20 minutes. 
2. In a small bowl, mix together the ingredients for the sauce. 
3. Heat olive oil in a large frying pan over medium-high heat. Add the shrimp and sauté until pink, about three minutes. 
4. Add broccoli to the pan and cook until tender, about three more minutes. 
5. Finally, add the sauce to the pan and stir continuously until shrimp and broccoli are well coated, and the sauce has thickened, about 2 minutes. 
6. Plate and top with sesame seeds and green onion.

Quick Chicken Tacos

Taco night is everybody’s favourite, and these tacos will not disappoint! They’re so quick and delicious your family will be asking when you’re opening up a taco truck.

Ingredients:

• Chicken: 1 lb. chicken breasts, 2 cloves minced garlic, 1 tbsp lime juice, 2 tbsp olive oil, 1 tbsp chili powder, ½ tsp onion powder, salt & pepper to taste
• Tortillas: 8 small flour tortillas, 1 tsp butter
• Pico: ½ cup diced onion, ½ cup diced tomato, ½ small bunch diced cilantro, 1 minced jalapeño, 1 tsp lime juice, salt & pepper to taste

Instructions:

1. Add the chicken and chicken seasonings to a sealable bag - shake to coat.
2. Fry chicken over medium-high heat for about 14 minutes (or until the internal temperature reaches 165 degrees F), flipping once. Let cool slightly before chopping.
3. While the chicken cooks, combine the pico ingredients in a small bowl. 
4. Warm another skillet over medium heat and add a dab of butter. Heat tortillas in the skillet for about 30 seconds on each side.
5. Plate the tacos or let your family load them up!

^{Photo: Moncherie via gettyimages.com}

Pasta & Asparagus with a Kick

Looking for that one-dish wonder? This is it! Smooth, buttery parmesan with the crunch of asparagus and the kick of crushed red pepper make this pasta a weeknight favourite.

Ingredients:

• 8 oz. penne pasta
• 1 bunch fresh asparagus
• 5 cloves of garlic, minced
• ½ tsp crushed red pepper flakes
• ¼ cup olive oil
• 1 tbsp butter
• ¼ cup grated parmesan cheese
• Salt & pepper to taste

Instructions:

1. Bring a medium saucepan of water to a boil, add the penne, and cook until al dente.
2. Meanwhile, wash asparagus and chop into one-inch pieces. 
3. Heat a large skillet over medium heat and add garlic, crushed red pepper, olive oil, and butter. Sauté for one minute. 
4. Add asparagus, salt, and pepper. Cook until the asparagus is just tender, 8-10 minutes, before adding the cheese.
5. Drain penne using a colander, and transfer to a large bowl. 
6. Pour sauce over the hot penne and stir to coat. Enjoy immediately!

Mediterranean Couscous Salad

This Mediterranean-inspired salad is bright, fresh, and filling - and a great way to make use of your indoor herb garden! Eat it warm right away, or eat it cold for lunch the next day.

Ingredients:

• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp butter
• Pinch of salt
• 2 cups couscous
• 3 tbsp olive oil
• 1 white onion, diced
• 2 cloves garlic, minced
• 1 pack (10 oz) cherry tomatoes, halved
• 8 oz crumbled feta cheese
• 1 large cucumber, diced
• ½ cup pitted kalamata olives, halved
• ½ small bunch fresh basil, chopped
• ½ small bunch fresh mint, chopped

Instructions:

1. In a small pot, bring chicken broth to a boil and add olive oil, butter, and salt.
2. Add the couscous, cover, and remove from heat. Let steam for 5-10 minutes until the couscous has absorbed all the broth. Fluff with a fork.
3. Heat 2 tbsp olive oil in a large skillet and cook the onion until translucent. 
4. Add garlic and cook, stirring, until fragrant (about 30 seconds). 
5. Add the tomatoes and season with salt and pepper to taste. Cook, stirring frequently, until tomato skins start to wrinkle, then remove from heat. 
6. In a large bowl, combine cooked couscous, sautéed onion and tomatoes, and the remaining ingredients. Stir to combine. 

Eating healthy has never been easier...or quicker!