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Last-Minute Lasagna

5 Oct

 

Yield: 6 servings

Prep Time: 10 minutes

Cook time: 35 minutes

 

Ingredients

 

  • 1 24- or 26-ounce jar pasta sauce $
  • 2 18-20-ounce refrigerated large cheese ravioli
  • 1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
  • 1 8-ounce bag shredded mozzarella
  • 1/2 cup (2 ounces) grated Parmesan

 

Preparation

 

  • Heat oven to 375° F.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce.
  • Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce.
  • Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.
  • Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

 

Nutritional Information

 

Calories per serving: 385
Fat per serving: 17g
Saturated fat per serving: 8g
Protein per serving: 22mg
Carbohydrates per serving: 35g
Fiber per serving: 4g
Cholesterol per serving: 56mg
Iron per serving: 3mg
Sodium per serving: 1183mg
Calcium per serving: 507mg

 

 

 

Source: Fake It, Don’t Make It, Real Simple MARCH 2002

 

Easy Fish Tacos

4 Oct

Yield: 6 Servings

Prep Time: 5 minutes

Cook time: 15 minutes

Ingredients

  • 1 10.6-ounce package Gorton’s Extra Crunchy Fish Tenders
  • 3 8-inch flour tortillas
  • 1 small red onion, thinly sliced
  • 1 10-ounce jar tartar sauce
  • 1 1/2 cups shredded Romaine lettuce

Preparation

  • Bake the fish according to the package directions.
  • Wrap the stack of tortillas in foil and place in the oven during the last 5 minutes of baking.
  • To assemble the tacos, place the warm tortillas on serving plates, put 2 tenders on each tortilla, and cover with a few slices of the onion. Add a dollop of the tartar sauce and top with 1/4 cup of the lettuce.
  •  Fold over and serve.

Nutritional Information

Calories per serving: 469
Fat per serving: 33g
Saturated fat per serving: 2g
Protein per serving: 7mg
Carbohydrates per serving: 32g
Fiber per serving: 1g
Cholesterol per serving: 55mg
Iron per serving: 2mg
Sodium per serving: 812mg
Calcium per serving: 57mg

Source: Fake It, Don’t Make It, Real Simple  MAY 2005

Baked Potato Eggs

3 Oct

 

Yield: 4 Servings

Prep time: 10 Minutes

Cook time: 1 hour, 5 minutes

 

Ingredients

  • 2 baking potatoes
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan
  • 2 precooked turkey sausages, diced
  • 4 large eggs

 

Preparation

  • Heat oven to 400° F.
  • Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.
  • Carefully cut each potato in half.
  • Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center.
  • Break 1 egg into each hollow.
  • Arrange on a baking sheet and cook 10 to 15 minutes or until set.

 

Nutritional Information

Calories per serving: 320
Fat per serving: 13g
Saturated fat per serving: 6g
Protein per serving: 10mg
Carbohydrates per serving: 19g
Fiber per serving: 2g
Cholesterol per serving: 231mg
Iron per serving: 2mg
Sodium per serving: 148mg
Calcium per serving: 95mg

 

Source: Jane Kirby, Real Simple APRIL 2003

Easy Chicken Parmesean

2 Oct

 

Yield: 4 servings

Prep time: 5 minutes

Cook Time: 15 minutes

 

Ingredients

  • 2 12-ounce packages low-fat baked breaded chicken-breast tenderloins or cutlets
  • 1 teaspoon dried oregano
  • 1 1/2 cups jarred marinara sauce
  • 4 tablespoons freshly grated Parmesan
  • Freshly ground black pepper

 

Preparation

  • Preheat oven to 425° F.
  • Place the chicken in a shallow roasting pan or a 9-by-13-inch cake pan.
  • Sprinkle with the oregano, then pour on the sauce. Sprinkle with the Parmesan.
  • Bake for 12 to 15 minutes or until the sauce is hot and the cheese is melted.
  • Season with pepper to taste. Serve with mixed greens dressed with a vinaigrette.

 

Nutritional Information

Calories per serving: 345
Fat per serving: 10g
Saturated fat per serving: 3g
Protein per serving: 32g
Carbohydrates per serving: 33g
Fiber per serving: 1g
Cholesterol per serving: 84mg
Iron per serving: 1mg
Sodium per serving: 1840mg
Calcium per serving: 87mg

 

Source: Fake It, Don’t Make It, Real Simple  FEBRUARY 2005

 

 

Fake & Bake “Fried” Chicken

1 Oct

 

Yield: 4 servings

Prep Time: 10 mins

Cook Time: 25 mins

 

Ingredients

  • 1 3 1/2- to 4-pound chicken, cut up and skin removed $
  • 1 cup ranch dressing
  • 2 cups instant potato flakes

 

Preparation

  • Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray.
  • Lightly brush the chicken pieces with the dressing, then roll in the potato flakes.
  • Arrange on the baking sheet and place in oven.
  • Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

 

Nutritional Information

Calories per serving: 648
Fat per serving: 39g
Protein per serving: 51mg
Carbohydrates per serving: 22g
Fiber per serving: 2g
Cholesterol per serving: 165mg
Iron per serving: 3mg
Sodium per serving: 659mg
Calcium per serving: 30mg

 

Source: Pilar Guzman, Fake It, Don’t Make It, Real Simple  OCTOBER 2003

Crockpot BBQ Chicken

30 Sep

 

 

Yield: 4 Servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 bottle BBQ sauce
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • generous dash of garlic powder

Preparation

  • Put Chicken in the crock pot
  • In a small bowl, combine remaining ingredients
  • Pour over chicken in crock pot; turn chicken to coat
  • Cook on low for 8 hours/high for 4 hours.
  • Serve with sides like corn or potatoes; or on a sandwich with cheese.

Source: Semi-homemade Mom

Beans & Rice

29 Sep

 

Ingredients

  • Can of beans (black, pinto, or white)
  • 1 serving of rice per person
  • Spices as desired

 

Preparation

  • Heat up a can of black, pinto or white beans.
  • Serve with brown rice; spice to taste
  • You can warm the meal in a crock pot and serve later.

Source: Care.com

Salmon Wrap

28 Sep

Yield: 1

Ingredients

  • Canned Alaskan boneless Salmon
  • Whole grain wrap
  • Chopped avocado
  • Tomatoes
  • Lettuce
  • Plain Yogurt

Preparation

  • Place canned Alaskan boneless skinless salmon on a whole grain wrap. Add chopped avocado, tomatoes, greens and plain yogurt. Wrap tightly, cut in half and serve.

Source: Care.com

Easy Baked Chicken Breasts with Worcestershire

5 Sep

Yield: 4 servings

 

Ingredients

  • 4 bone-in chicken breasts
  • Garlic powder
  • Salt and pepper to taste
  • 1/4 cup Worcestershire sauce

 

Preparation

  • Spray or rub just a bit of olive oil one each breast. Sprinkle the chicken breasts with garlic powder, salt and pepper. Place in a baking dish skin side up.
  • Pour the Worcestershire sauce over them. Cover tightly with foil.
  • Bake at 375 for 45 minutes. Remove the foil and bake another 15 minutes, or until done.
  • Variation: Instead of Worcestershire sauce, sprinkle with brown sugar.

 

Source: Cheap Cooking

Blueberry Smoothies

5 Sep

Makes: 4 servings

Serving size: 8 ounces

Start to Finish: 5 mins

 

Ingredients

  • 2 1/2 cups chilled fresh blueberries or frozen blueberries, slightly thawed
  • 1 1/2 cups chilled pineapple-orange juice, pineapple-orange-strawberry juice, or orange-strawberry-banana juice
  • 1 6 ounce carton vanilla fat-free yogurt

 

Preparation

  • In a blender, combine 2 cups of the blueberries, the juice, and vanilla yogurt. Cover and blend about 1 minute or until almost smooth.
  • Pour immediately into glasses. Top individual servings with the remaining 1/2 cup blueberries.

 

Nutritional Information

Calories per serving: 117
Protein per serving: 3g
Carbohydrates per serving: 28g
Fiber per serving: 2g
Cholesterol per serving: 1mg
Sodium per serving: 36mg

 

Source: Heart Healthy Online