Whether you’re a brand new momma or managing the school routine (and the rushed evenings that go along with it), we as moms all need a black book of 30-minute recipes in our back pocket. At least once or twice a week, the time I set aside for making dinner flies out the window. While I still want to make something from scratch (or near scratch), I just don’t have the time to whip-up what I had originally planned. That is when I bust out my black book of 30-minute recipes.
It’s actually a haphazard stack of printed recipes that lives stuffed in my cabinet, but that’s neither here nor there. What is here are three fairly healthy recipes that you can make in 30 minutes or less when your back is up against the wall. My husband follows the Primal diet (similar to Paleo) so you might notice that there aren’t any major starches or carbs involved. If you want need those carbs (we all do at some point, carbs>wine, I say), I suggest switching out the lettuce wraps for tortillas in the Buffalo Chicken Wraps, adding some nicely toasted french bread to the side of the Eggplant Pizza, or serving the salmon with basmati rice instead of a salad.
Please enjoy! I hope one or all of these save you sometime soon!
Eggplant Pizza
- 1 Large Eggplant (sliced 1 inch thick)
- Large jar of pizza sauce or marinara
- Red Onion (chopped)
- Pepperoni (mini or regular, chopped)
- Sliced Mozzarella
- Fresh Basil
- Sea salt, Pepper, Oregano (to taste)
- Grated Parmesan (optional)
- Red Pepper Flakes (optional)
Preheat the oven to 430 degrees. Arrange the sliced eggplant on a baking sheet or pizza stone. If you’re using a baking sheet, make sure you spray with cooking spray or line with foil. Sprinkle the eggplant with salt, pepper, and oregano. Bake for 15 minutes or until soft. Remove eggplant and flip on your broiler. Build your pizza on the eggplant slices by spreading the sauce, laying down the cheese, and going crazy with your toppings (except basil). Place pan back in oven and broil until the cheese is golden brown (4-5 minutes). Watch closely as the eggplant edges can burn easily. Last, top with parmesan, red pepper flakes, and fresh basil.
Parmesan Crusted Salmon
- 2 Salmon Filets (skin still on is fine)
- 2 Tbs Grated Parmesan
- 1/4 Cup Greek Yogurt
- 1 Tbs Mayo
- 1 Tbs Green Onions or Chives — finely chopped
- 1/2 Tbs Worcestershire Sauce
- Pepper to taste
Preheat oven to 450 degrees. In a small bowl, mix all ingredients except the salmon. Place the salmon filets on a baking sheet lined with tin foil. Spread the parmesan mixture on top of the salmon, covering the entire top of the filet. Bake salmon for 10 minutes. Turn on broiler and broil until topping is golden and internal temperature of the salmon is 145 degrees (3-4 minutes). Serve with salad or over basmati rice.
Buffalo Chicken Wraps (. . . remember, I said fairly healthy)
- 2 Chicken Breasts
- 1 Tbs Butter
- 1 1/2 Tbs Olive Oil
- 1/2 Cup Buffalo Wing Sauce
- 3/4 Cup Chopped Celery
- Feta or blue cheese — crumbled
- Ranch or Blue Cheese Dressing
- 1 Head Iceberg or Butter Lettuce
Grill your chicken breasts on an indoor or outdoor grill until cooked through (165 internal degrees). Pull apart with two forks and set aside. Heat large pan on medium heat and add butter and olive oil. Add wing sauce and chicken, stir to combine. Once sauce thickens, add celery and remove from heat. Spoon chicken mixture into lettuce wrap and top with your dressing and cheese of choice. If your kiddo skipped his or her nap that day, drizzle the extra sauce from the pan on top and/or eat with tortilla instead of lettuce.
Happy cooking!
