4 Easy Meals You Can Prepare In 20 Minutes Or Less

4 Easy Meals You Can Prepare In 20 Minutes Or Less

It’s no secret that meal prep can be tedious, time-consuming and expensive. But, with a little creativity, you can make these tasks go more smoothly and quickly by using AI-powered software to help you brainstorm easy meals you can prepare in 20 Minutes.

Here are 4 Easy Meals You Can Prepare In 20 Minutes Or Less

These quick and easy meals will fit the bill, whether you’re short on time or just want to enjoy a healthy meal.

1. Quinoa Tabbouleh

Ingredients: 1 cup quinoa, 2 cups vegetable broth, 1/2 red onion, 2 tablespoons tahini, 1 tablespoon lime juice, 1 teaspoon paprika, 1 teaspoon cumin, salt and pepper to taste

Instructions: 

  1. Cook quinoa according to package instructions. Once cooked, let cool slightly. 
  2. In a mixing bowl, combine cooled quinoa with all other ingredients. 
  3. Mix well and serve chilled or at room temperature.

2. Sautéed Broccoli with Garlic

Ingredients: 2 bunches of broccoli (6–8 cups), 3 cloves garlic, 1/4 cup olive oil or butter, salt and pepper to taste

Instructions: 

  1. Preheat the oven to 425 degrees F (220 degrees C). 
  2. Cut broccoli into florets and spread on a baking sheet. Drizzle garlic olive oil or melted butter over broccoli and sprinkle with salt and pepper. 
  3. Bake for about 20 minutes or until broccoli is tender.

3. Spicy Veggie Wraps

Ingredients: 1/2 large red onion, 2 cups fresh spinach, 1 clove of garlic, 2 tablespoons olive oil, salt and pepper to taste

Instructions:

  1. Peel onion and slice into thin rings; cook in a small saucepan until softened.
  2. In a large bowl, toss onion with spinach and garlic.
  3. Drizzle with olive oil; season with salt and pepper.
  4. Stuff mixture into 8-inch tortillas (or fill burrito shells).

4. Roasted Brussels Sprouts

Ingredients: 1 pound Brussels sprouts, kosher salt to taste, 3 tablespoons butter or coconut oil

Instructions: 

  1. Preheat the oven to 400 degrees F (200 degrees C). 
  2. Place the Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with melted butter or coconut oil and sprinkle liberally with salt. 
  3. Bake for 25 minutes, or until the Brussels sprouts are fork-tender and golden brown.

If you are craving for more check out this video.

Tips on how to make the meals

There are many Easy Meals You Can Prepare In 20 Minutes Or Less. Here are some tips to get you started:

1) Start with a premade salad or soup. These recipes are quick and easy to make, and they provide a healthy meal that is ready when you are.

2) Choose simple ingredients. When you make your meals, there are fewer chances for things to go wrong. This means you’ll have more control over the food you’re eating, and you’ll be able to customize it to your taste.

3) Use simple cooking techniques. Don’t try to do too many things at once; instead, simplify your cooking process by using basic ingredients and methods. This will help ensure that your meals come out without any fuss.

4) Prep your ingredients the night before. If cooking from scratch is not your thing, many premade meals are available that require only minimal preparation the night before. This will save time in the morning, allowing you to get on with other tasks.

Conclusion

Sometimes, we want a quick and Easy Meals You Can Prepare In 20 Minutes Or Less. Whether you’re looking for some healthy, vegetarian options or something a little more indulgent, this list of easy meals will have you covered. There’s something for everyone on this list, from quinoa bowls to pork loin with applesauce. So whether you’re in the mood for a protein-packed dish or something simpler, this list has covered you!

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Mango phirni

Ingredients required
Rice 100 gm (raw)
Ripe Mango 2-3 nos. (1 cup pulp)
Full fat milk 1 litre
Sugar 100 gm or as per taste
Elaichi powder a pinch
Almonds (chopped) 1 tbsp
Cashew nuts (chopped) 1 tbsp
Pistachios (chopped) 1 tbsp
Salt a pinch
For garnish
Ripe mango slices
Fresh mint sprigs

How to make Mango Phirni:
Wash the rice a couple of times. Soak the rice in water for 45 minutes, after soaking, drain the water and air dry the soaked rice.
Cut the mangoes and remove the flesh and transfer them to the grinding jar to make a puree.
Once the rice is completely dried, transfer to a mixer grinder and grind to a coarse texture, make sure not to grind too much. Further, soak the grounded rice in milk, take 200 ml milk from the 1 litre, and keep the remaining 800 ml milk for making the phirni.
Set a heavy bottom vessel on medium heat, add the remaining 800 ml of full-fat milk, stir and bring to a light simmer.
Once the milk is boiled, add the milk-soaked rice, make sure to stir while adding the rice, and cook for 10 minutes on medium flame while stirring in short intervals. Scrap off the sides while cooking. Make sure to stir continuously throughout the cooking process.
Once the phirni starts to thicken, lower the flame and stir continuously, cook until the rice grains are cooked.
Once the phirni is thickened, add the mango puree, and chopped nuts and stir well.
Taste for the sweetness and add the sugar accordingly, add a pinch of elaichi powder, stir and cook on medium-low flame while stirring for another 5-7 minutes. The consistency of the phirni should be thick.
Finish with a pinch of salt and stir well.
Transfer immediately in a sakora/kullhad to set, make sure the phirni is warm enough while setting in the sakora/kullhad.
Set in the fridge for a minimum of 3-4 hours or overnight. Once set, remove and serve chilled with some mango pieces as a garnish and a few fresh mint leaves.