Short on time? These main-course recipes will have you eating dinner in just 15 minutes or less.Salmon With Bok Choy and Apple SlawSang An
The no-cook slaw is what speeds up this dish: Combine sliced bok choy with apples, scallions, and plain yogurt to add creaminess.Serves 4| Hands-On Time: 15m| Total Time: 15m
- 1 teaspoon olive oil
- 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
- kosher salt and black pepper
- 1/2 head bok choy, thinly sliced (about 6 cups)
- 1 red apple, cut into bite-size pieces
- 4 scallions, thinly sliced
- 1/3 cup plain low-fat yogurt
- 2 tablespoons fresh lemon juice
- Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.
- Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.
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Bean and Chicken Sausage Stew
Anna WilliamsThis rich, hearty stew has a wonderful depth of flavor-it's hard to believe it all comes together in just 15 minutesServes 4| Hands-On Time: 15m| Total Time: 15m
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
- 2 cloves garlic, thinly sliced
- 1 19-ounce can cannellini beans, rinsed
- 1 14.5-ounce can low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 bunch kale leaves, torn into 2-inch pieces
- kosher salt and black pepper
- 1 loaf country bread (optional)
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
- Stir in the garlic and cook for 2 minutes more.
- Add the beans, broth, and tomatoes and their liquid and bring to a boil.
- Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
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Kitchen-Sink Quesadillas Anna Williams
These easy quesadillas are stuffed with delicious ingredients-black beans, corn, salsa, and cheese.Serves 4| Hands-On Time: 15m| Total Time: 15m
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- 3/4 cup salsa, drained
- 1 8-count package large flour tortillas
- 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- 1/3 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.
- Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
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