[FAST AND SIMPLE RECIPES]

[COOKING WITHIN 30 MINUTES]

[MAXON TAN]
 Text Copyright [Maxon Tan]
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 Table of Contents

Introduction: How to cook in just a few minutes

Chapter 1: Before Starting
Chapter 2: Cooking recipes
Soup:
Vegetarian:
Non-vegetarian:
Chapter 3: Dessert
Conclusion:
Introduction: How to cook in just a few minutes
We are aware of the fact that cooking healthy food in the kitchen is best for our health and our budget
too. But what if you have not enough time in your busy schedule to make something better? This is
exactly what is faced by most of the people and especially the women, who dont find enough time to
go to the kitchen and make delicious and tasty recipes everyday. We know the long time you spend at
your job and other important matters such as work out, etc. moreover, you have to spend some quality
time with your family too. In this chaotic situation, it could be really hard to spend time in the kitchen
cooking something delicious.
But in between all this mess, it is not necessary to have dinner or lunch outside. at some out place.
You dont need to be a regular at some fast food restaurant, and you cant live your entire life with
these frozen meals. Therefore, instead of spending your 30 minutes on YouTube for watching videos
about some useless material, try to spend your few useful time to make something delicious that could
be liked by your entire family, and it must be healthy too. You can make a highly nutritious food at
your home without spending hours in the kitchen.
In this hectic schedule, when 30 minutes are a luxury, you can easily utilize it as you can do some
laundry, cook good food, run the dishwasher, and clean your garden. But in between all these
activities, do you have enough time to cook something for yourself? If no, then you should spend some
time on your laundry, whereas, give a few minutes in the kitchen to make a quick and healthy food.
Laundry will not help you at the end; you should try to spend more time in cooking and keeping
yourself healthy. But when you are overburdened with other tasks, it is hard to find the time for
making healthy meals. Most of the people think that healthy meal is only about spending long hours in
the kitchen, and this is how you will be able to make a tasty and healthy food, but this is not the case
at all. You should spend your quality time on eating, but when you are running out of time, then you
can spend some minutes that you have in your entire day in making good food.
We are here with a list of recipes that are healthy and easy to do, and above all, you will be able to
cook them within 30 minutes or less. No matter whether it is your breakfast, lunch or dinner, you will
find every recipe in our book. This food is approved by all the experts and you will be able to gain
more health if you add these foods to your meal.
Chapter 1: Before Starting
Everything has to be done according to some rules. If you dont follow them, you are not going to
produce good results. Similar is the case when we talk about cooking as there are some rules about
the kitchen and the cooking that you must follow to have good food at the end. This is how you will be
able to be the master of the class.
First of all, you must know that if you can read a recipe, then it means that you can obviously make it.
You know well that there is a different language for the recipe, if you understand that language, you
will be able to cook it in a better way. You should focus on understanding the terms that are used in
the recipe book as it will be easy for you to make something good. You must know each and
everything about the glossary too, as it will help you a lot in the baking or cooking. Such as, what is
the difference between baking soda and baking powder? If you have a glossary that is good enough,
then you will be able to find out what is it exactly.
Make sure that you are actually making healthy food. Taste and budget are the second important
aspects that you have to keep in mind, but the safety of the people who are eating your food is actually
very important. If your food is making others sick, then it is useless, and your entire effort will
unproductive. Moreover, the sickness caused with your food will be long lasting. So you must keep
caring for the proper use of electronics for the cooking, the safe temperature, and the cross
contamination and spoilage.
Measuring is important too, especially when you are baking. Read the instructions carefully as your
entire recipe depends upon the proper use of ingredients. Moreover, you must need to know the
substitutions as how you can change one recipe into another. Or you must have an idea of which
ingredient can be substituted with another one to produce good taste. Baking is really fun when it
comes to substitution. But in between these substitutions, there are rules too.
After learning the substitution rule, it is important that you know how to use a knife. As it is an
important tool in the kitchen that will help you in cutting many different things, you must know how
you will be able to use it. It is useful and dangerous too, so you must have a good practice of this tool
without having an injury.
Try to learn new things about the food. There is a big science behind the food we cook everyday. If
you want to know the science, then try to run small experiments that will let you know about all the
ingredients and this is how you will be able to create new, different things and your interest will be
more developed in the kitchen.
After all these things, make sure that you know how to prepare a meal. Planning of the meal is one of
the most important things that you can learn as you must know which food is best and which food
combinations are good for the health of your family. This is how you will be able to plan your dinner
accordingly, and your meal will be a healthy one for you and your entire family.
Chapter 2: Cooking recipes
Soup:
Nothing is better than a bowl of soup prepared in less than 30 minutes. Have a look at the quick and
easy recipes.
 1. Tomato Tortellini Soup:
Ingredients:
9 ounces/1 package cheese tortellini (refrigerated)
2 cans condensed reduced sodium tomato soup
2 cups vegetable broth
2 cups 2% milk
cup chopped oil-packed sun-dried tomatoes
2 cups half and half cream
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon garlic powder
teaspoon salt
cup shredded Parmesan cheese
Additional cheese (optional)
Directions:
Cook tortellini according to directions on the package
On the other hand, mix broth, cream, milk, soup, seasonings and tomatoes in a bowl.
Heat it thoroughly in the Dutch oven with frequent stirring
Now, pour tortellini and carefully add it to the soup.
Stir with the cheese and sprinkle every serving with additional cheese if you want.
Number of servings: 10.

2. Mexican Chicken Corn Chowder Soup:

Ingredients:
1 1 pounds boneless chicken breasts, cut into 1-inch pieces
cup chopped onion
1 2 garlic cloves (minced)
3 tablespoons butter
1 cup hot water
- 1 teaspoon cumin powder
2 teaspoons chicken bouillon granules
2 cups half and half cream
1 can cream style corn
8 ounces shredded Monterey jack cheese
1 can chopped of green chilies
- 1 teaspoon hot pepper sauce
1 medium chopped tomato
Fresh cilantro, minced (optional)
Directions:
In a frying pan, add butter and then brown chicken and onion in the Dutch oven.
Cook until the chicken changes its color.
Add garlic and cook for an additional one minute.
Add water, cumin and bouillon and bring the mixture to boil. Reduce the heat, cover it and
summer for the 5 minutes.
Stir in the corn, cheese, cream and hot pepper sauce.
Cook the mixture on to the low heat until all the cheese is melted and add tomatoes.
Sprinkle with the minced cilantro if needed.
Number of servings: 6-8

3. Best Lasagna Soup:

Ingredients:
1 large and chopped green pepper
1 pound 90% lean and ground beef
1 medium and chopped onion
2 cans of undrained and diced tomatoes
2 cloves of minced garlic
2 cans of reduced sodium beef broth
1 cup frozen corn
8 ounces (1 can) tomato sauce
cup tomato paste
teaspoon pepper
2 teaspoons Italian seasoning
cup shredded Parmesan cheese
2 cup uncooked pasta (spiral)
Directions:
Cook the beef, onion, and green pepper in the large saucepan over the medium heat for 5 to 8
minutes until the meat changes its color from pink, and the beef breaks up in the crumbles.
Add garlic and cook for an additional one minute.
Now drain the mixture and save the broth and meat.
Add tomato sauce, tomato paste, pepper, Italian seasoning, tomatoes, corn in the broth and bring
the mixture to boil.
Stir the pasta into it and return to the boil again.
Reduce the heat and simmer it and cover it for additional 10 12 minutes until your pasta is
completely tender.
Sprinkle the delicious soup with cheese.
The number of servings for this tasty soup recipe is 6 to 8.

4. 30-Minutes Chicken Noodle Soup:

Ingredients:
1 can chicken broth
4 cups of water
1 to cup cubed chicken breast
cup sliced carrots
cup sliced celery
1 small chopped onion
1 teaspoon reduced-sodium chicken bouillon granules
1 teaspoons dried parsley flakes
teaspoon pepper
3 cups uncooked egg noodles
Directions:
Firstly, combine all the ingredients in the Dutch oven.
Bring the mixture to boil.
After boiling, reduce the heat, cover, and simmer for 10 minutes.
Simmer it until all the vegetables are crisp-tender.
Add the noodles to the soup mixture and stir constantly.
Now, cook for more 5 to 8 minutes until all the vegetables and noodles are tender.
The number of servings for this delicious soup recipe is for 5 to 6.

5. Tasty Taco Soup:

Ingredients:
1 envelop of taco seasoning
1 to pounds ground beef
2 cans of whole kernel corn (undrained)
2 cans of ranch style beans (pinto beans in the seasoned tomato sauce)
Tortilla chips
Shredded cheddar cheese
2 cans of diced and undrained tomatoes
Directions:
Cook the beef in the Dutch oven over the medium heat.
 Continue the cooking until the beef changes its color from pink.
Now drain the mixture.
Add the corn, taco seasoning, tomatoes, and beans in the mixture.
Cover the mixture and let it cook for at least 15 minutes and until it is thoroughly heated.
Stir the mixture frequently
Place the tortilla chips in the bowls of soup and add the soup upon it as the topping.
Sprinkle the soup with the cheese.
The number of servings for this tasty soup is for 7 to 8.
 6. Mexican Shrimp Basique Soup:
Ingredients:
1 chopped onion (small)
2 cloves of garlic, minced
1 tablespoon of olive oil
1 cup water
1 tablespoon all-purpose flour
cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
teaspoon ground coriander
teaspoon ground cumin
cup sour cream
pounds uncooked shrimps (medium, deveined and peeled properly)
Fresh cilantro properly chopped with sliced avocados (optional)
Directions:
Add onion in the oil in a small saucepan. Cook until the onion is no longer tender.
Add garlic and cook for an additional one minute.
Stir the flour into it and blend it completely.
Add water, bouillon, seasonings and cream and bring the mixture to the boil.
Reduce the heat to medium and cover the saucepan and simmer for at least 5 minutes.
Cut the shrimps in the small pieces if necessary and add them to the mixture of the soup.
Now, simmer for additional 8 to 10 minutes until the color of shrimps changes completely.
Add the sour cream in small bowl and stir gradually by pouring the cup hot soup into it.
Add all of them to the pan again and stir the mixture constantly.
Heat the mixture thoroughly (make sure that it is not boiling).
 Add the cilantro and avocado if needed.
Number of servings: 3

7. Baked Potato Cheddar Soup:

Ingredients:
1/3 cup all-purpose flour
2 (1 pounds) large peeled, baked and completely mashed potatoes
3 cups milk
teaspoon salt
1/3 cup and 2 tablespoons shredded cheddar cheese (divided)
teaspoon pepper
cup thin sliced green onions (divided)
cup sour cream
teaspoon pepper
Directions:
First of all, whisk the flour with the milk in a large saucepan. Continue until you obtain a smooth
mixture.
Bring the mixture to boil and cook.
Stir for at least two minutes or till the time when it becomes thicker.
Stir the mixture into the 1/3 cup cheese, potatoes, pepper, and salt.
Cook the mixture on the medium heal for at least 3 minutes and till the time when all the cheese
melts.
Remove the mixture from the heat and stir it in the cup onion and sour cream until all of them
is blended completely.
Now, cover and cook the mixture over the medium heat for at least 10 minutes or when enough
heated. (Make sure that you are not boiling it).
Now, garnish the soup with the left onion and cheese and if needed, then add bacon.
Number of servings: 4

8. Tortilla Chicken Bean Soup:

Ingredients:
1-1/3 cups water
1 can condensed chicken (undiluted) with rice soup
1 cup canned pinto beans (rinsed & drained)
1 cup salsa
1 cup canned black beans (rinsed & drained)
1 cup frozen cooked chicken and thawed
1 cup frozen corn
Tortilla chips
Shredded cheddar cheese
Sour cream
1 teaspoon ground cumin
Directions:
First of all, combine water, chicken, pinto beans, salsa, canned black beans, chicken, corn, and
cumin in one large saucepan.
Cook all the ingredients on the medium heat for at least 5 minutes and until it is heated
thoroughly.
Now, serve the soup with the shredded cheddar cheese, tortilla chips and sour cream at the end.
Number of servings: 4 to 5

9. Zesty Hamburger Soup:

Ingredients:
2 cups sliced celery
1 pound ground beef
2 teaspoons garlic (minced)
1 cup onion (chopped)
2 medium potatoes (red), peeled and cubed completely
4 cups water
2 cups frozen corn
1 tablespoon jalapeno slices
1 cup uncooked pasta (small and shell shaped)
4 cups of V8 Juice
10 ounces of diced tomatoes along with green chilies
1 2 tablespoons sugar
Directions:
First of all, cook the beef, onion, and celery in the Dutch oven over the medium heat and cook
until all the meat changes its color.
Add all the garlic into it and cook for at least one minute.
Drain the mixture and stir it in the water, corn, potatoes, jalapeno and pasta.
Bring the mixture to the boiling and reduce the heat.
Cover the mixture and simmer it for 10 minutes until the pasta becomes tender.
Stir all the ingredients in the mixture and heat it thoroughly.
Here are some freeze options too: You can cool the soup and transfer it into the freezer
containers. Now freeze the soup for at least 3 months. In order to use it, thaw the mixture in the
refrigerator for one night and next day, transfer to the saucepan. Cover it and cook it over the
medium heat till it is heated thoroughly.
The number of servings for this tasty soup is 10.

10. Veggie Chowder Soup:

Ingredients:
2 cups reduced sodium chicken broth
2 cups of cubed and peeled potatoes
cup onion completely chopped
1 cup carrots, chopped
1 can of cream styled corn
cup of shredded cheddar cheese
1 can of fat-free evaporated milk
cup fresh mushrooms, sliced
2 tablespoon bits of bacon
teaspoon pepper
Directions:
Combine the broth, potatoes, onion, and carrot in the large saucepan.
Bring the mixture to the boiling and reduce the heat.
Simmer and cover it for at least 10 minutes or make sure that all the vegetables are tender.
Now, add milk, cheese, mushroom, corn and pepper into the mixture.
Stir for 4 minutes or longer than that until it is thoroughly heated.
Sprinkle the bits of bacon on the mixture and your tasty soup is ready.
Number of servings: 6 to 7.
 11. Vegetarian:
Hurrying for the food? Here are the amazing vegetarian recipes for busy people.
 1. Greek Pitas:
Ingredients:
1 cucumber
100 g soft cheese or feta cheese
red onion, chopped
125 g of cherry tomatoes
Spinach
Hummus
4 pitas
Half lemon
One pinch oregano
One pinch salt
2 red flakes (if you have dried cayenne, it is also good)
1 tablespoon of olive oil
1 tablespoon of red wine vinegar or balsamic vinegar or any vinegar that you have at your home
Directions:
First of all, chop the small cucumber, onion, cheese and tomatoes and throw all of them in one
bowl.
Now, add spinach in the bowl.
Now squeeze lemon in the bowl so that all the lemon juice is poured.
Add vinegar and olive oil in the bowl.
Add salt, pepper, and oregano into it and mix well.
Now pour it over the salad and mix well.
Toast the pitas and spread the hummus inside and fill it with the dressing and enjoy the meal.

2. Crispy Tortillas With Tangy Guacamole:

Ingredients:
To make one medium sized guacamole bowl and 24 big tortillas. 2 3 people snack people.
For Guacamole:
2 avocados (small and ripped)
2 tomatoes (small)
Half red onions
Half lemon
1 chili
cup chopped coriander and cilantro (this is entirely optional, if you dont have one, then no need to
worry at all, your guacamole can do without it)
Salt and pepper pinches
1 clove of garlic
For Tortillas:
3 tortillas (big)
Cayenne pepper or ground red pepper one pinch
Salt few pinches
3 tablespoons olive oil (optional)
Directions:
For Guacamole:
First of all, cut all the avocados and remove the stone from it. Take the flesh out of it and put this
in the food processor (make sure that you are using it as the healthiest part of the avocado).
Peel the onion and chop it and add it to the food processor along with the flesh of the avocado.
Now chop all the tomatoes.
Add the garlic into the mixture too.
Add pepper, salt and coriander if you have it on your own. Squeeze the lemon into the mixture
too.
Add the chopped chili in the mixture too, if you like it
Now blend it completely, and your guacamole is ready to eat.
For the Tortillas:
Use the scissor and layer tortilla on each other's top and cut in in the triangular shape.
 Now, if you are looking for extra crispy tortillas, then use a knife to spread the olive oil over the
tortilla. If you need floury or softer tortillas, then skip this part.
Add salt and cayenne over these tortillas.
Place them on the tray and bake for at least 5 minutes in the oven.
Remove them from the oven and eat with the guacamole.

3. Healthy Peanut Butter Banana Sandwich:

Ingredients:
2 bread slices
One banana
Peanut butter
Cinnamon
Coconut oil and olive oil for addition into the pan
Directions:
On both slices of the bread, smear the peanut butter.
Cut banana into the slices that are 8 mm thick and spread it on one bread slice.
Add cinnamon on them.
Now, add more slices on the top of each bread.
Add oil to the pan and fry the slices of the bread for at least 2 minutes until they become brown
and enjoy this 5-minute recipe.

4. Avocado Chick Pea Salad:

Ingredients:
2 avocados, small or one big avocado
Coriander or cilantro
1 can chickpeas
Red onion half
1/3 cup or one small feta cheese
One lime juice
Add black pepper and salt to taste
Directions:
Rinse and drain the chickpeas.
Now, cut the avocados in smaller pieces.
Chop coriander and cilantro.
Chop half of the onion.
Add all the things in the bowl along with lime juice and feta cheese.
Add the salt, and the pepper up to the taste and your dish is ready within 5 minutes.
 5. High Protein Black Bean and Corn Salad:
Ingredients:
1 tin of black beans (you can also use kidney beans) rinsed
1 red onion
1 tin of corn, rinsed
2 onions
1 teaspoon of veggie stock
1/3 cup of couscous (you can use only add water product to get quick result)
2 tablespoons of olive oil
Lemon juice
2 teaspoons paprika powder
2 teaspoons cumin
2 teaspoons chili flakes (depends on your choice)
1 chopped clove of garlic (you can also add one tsp of dried garlic)
Raisins (optional)
Directions:
First of all, add the boiling water in couscous in the large bowl and crumble in the stock cube or
the teaspoon powder. (Add the medium amount of water not too excess not too low).
Chop the red onions and spring in thin and half slices.
Chop garlic too, if you have it in your kitchen.
Now, drain and rinse the corn and the beans.
It will only take five minutes, and your couscous will be ready.
Add the chopped corn, beans and onion in it.
Now add olive oil, lime juice, cumin, chili flakes and paprika powder and mix well. Your dish
is completely ready.

6. 2 Ingredients Peanut Butter:

Ingredients:
2 tablespoons olive oil
150 g of peanuts
1 teaspoon of maple syrup (optional)
Directions:
Chunk all the peanuts and the olive oil in the food processor and blender.
Now blend the mixture. Blend more to get a smooth texture and blend less for the crunchy one.
Now eat the peanut butter as much as you want.

7. High Protein Kidney Bean Salad:

Ingredients:
Black beans or kidney beans 1 can rinsed and drained
1 corn can (frozen/fresh corn)
Half cucumber, cube-shaped
100 g feta (crumbled)
50 g chopped cilantro (you can also use parsley)
Half cup of celery (or one green onion)
Dressing:
Half lemon juice
1 teaspoon Dijon mustard
2 tablespoons olive oil
One garlic clove
1 teaspoon ground cumin
Half teaspoon oregano
Salt and pepper up to the taste
Directions:
First of all, rinse the kidney beans and the corn.
Now, chop cucumber into small cube-shaped pieces along with parsley or cilantro.
 Chop green onion too.
Now, add all these things in one big bowl that you have rinsed or chopped. Now add the
crumbled feta in the bowl and give it a gentle mixing.
Now, take another small bowl and add all ingredients of dressing into it. Stir it well and taste it
to ensure that it offers a good taste.
After its approval, mix the dressing in the salad and your salad is ready.
Number of servings: 2

8. High Protein White Bean Dip:

Ingredients:
2 tablespoons capers
1 tin of cannellini beans
2 tablespoons of black olives
2 tablespoons of olive oil
teaspoon of lemon zest
2 tablespoons of lemon juice
1 teaspoon of whole grain mustard
1 teaspoon of Dijon mustard
1 or 2 cloves of garlic
Pepper and salt to the taste
Directions:
First of all, drain all the beans and rinse them in the cold water and shake all the water from the
sieve.
Now, throw all the beans in one bowl or dish and mash them thoroughly with the help of a fork.
Chop all the olives and capers. Now, combine the lemon zest, mustards, pepper, olive oil, lemon
juice and pepper in the bowl.
Peel the garlic and crush it and add it in the capers and the olives that are in the bowl.
Now, add all the mashed beans to the above mixture and mix well.
Leave them for a while, and you will experience strong flavors.
 9. High Protein White Bean Salad:
Ingredients:
1 big red onion
4 tomatoes (dried)
1 can of white beans
Fresh parsley
1 big red pepper
Fresh coriander or cilantro
Pepper
Salt
1 tablespoon of lemon juice
3 tablespoons of olive oil
Directions:
First of all, wash all the beans and let the water drained completely from them.
Now, dice the onion in the smaller pieces.
Wash the bell pepper and cut it into small pieces.
Add the cilantro or parsley in the smaller quantities.
Now, cut the tomatoes that you have dried in the smaller pieces too.
Put all these things that have been chopped in a big bowl.
Add lemon juice, olive oil and salt and pepper up to the taste of the things mentioned above.
Add the toasted whole wheat bread.

10. Acai Bowl:

Ingredients:
1 banana (frozen)
One handful of berry mix (frozen)
1 acai puree pack (you can also use 2 teaspoons of acai powder)
150 ml of soy milk (or rice milk)
3 tablespoons of oats
1 teaspoon maple syrup
Garnishing:
Chia seeds
Coconut flakes
Fruits
Chopped nuts including almond
Mango (properly sliced)
Directions:
Whenever you use the acai puree frozen pack, make sure that you have broken it in the several
places instead of putting it in the blender.
If you are going towards the powder and ice cube way, then make sure that your blender is able
enough to handle it.
If you want it to be creamy and icy then, peel the banana and put it in the freezer for at least two
hours.
Now, in order to make Acai bowl, you have to add all ingredients in the blender and start their
blending until they become clear and smooth.
Add the garnishing on the mixture and your Acai bowl is ready.
12. Non-vegetarian:
Hurrying for the food? Here are the amazing non-vegetarian recipes for busy people.
 1. Portobello Mushroom Stroganoff:
Ingredients:
One large and chopped onion
3 tablespoons of butter
pounds of portobello mushrooms, properly sliced
1 cup sour cream
1 cup of vegetable broth
cup of chopped parsley (fresh)
3 tbsp of all-purpose flour
8 ounces of egg noodles (dried)
Directions:
Boil the water in the large pot with the addition of a small amount of salt. Now, add the egg
noodles and cook it till all the noodles become smooth or for 5-7 minutes approximately.
Now, remove them from the heat and drain them and set them aside.
After this, melt the butter in heavy skillet over the medium heat.
Add onion into it and cook and stir well until all the onion becomes soft.
Now, turn the heat of the oven to the medium high and add mushrooms that are properly sliced.
Cook all the mushrooms till they are browned and limp. Remove them in a bowl and place on
one side.
In the same skillet, add vegetable broth and stir well so that all the browned bits at the bottom
are part of the stirring.
Bring the mixture to the boiling and cook it until is reduced to 1/3.
Now, reduce the heat to the low and put all the cooked onion and mushrooms to skillet.
Remove the heat and stir the sour cream and the flour together.
Now blend them in the mushrooms.
Put the skillet again on the heat and continue the cooking on the low heat till the sauce becomes
thick.
Add parsley and season up to the taste along with pepper and salt.
 Serve them over the cooked egg noodles.

2. Honey Mustard Pork Chops:

Ingredients:
2 tbsp of prepared yellow mustard
cups of honey
1 tbsp of butter
Garlic powder (for the taste)
1 pounds of centered cut boneless pork chops (it must be inch thick)
Directions:
First of all, add the mustard and honey in a bowl together and combine them gently and
thoroughly.
Now, heat the butter in a skillet over the medium heat and lay the chops of pork in the hot butter.
Sprinkle the garlic powder on the chops and cook them until they become brown for at least 3
minutes.
Now, turn the chops over and sprinkle the remaining powder of garlic on the chops and fry them
in the pan for additional 3 minutes.
Brush the honey and the mustard sauce over these chops and turn them. Now, cook again for five
minutes.
Now, turn the chops and apply the same sauce on the other side and cook until the chops change
their color and your chops are completely ready.

3. Grilled Salmon:
Ingredients:
1 pounds salmon fillets
Garlic powder to taste
Lemon pepper to the taste
1/3 cup of soya sauce
1/3 cup of brown sugar
1/3 cup of water
Salt to the taste
cup vegetable oil
Directions:
First of all, season the fillets of salmon with the garlic powder, salt, and lemon pepper.
Stir the soya sauce, water, vegetable oil and brown sugar in one small bowl and continue the
stirring until all the sugar is completely dissolved.
Place the fish in the large plastic bag with the mixture of soya sauce and seal it and turn to coat.
Now, refrigerate it for a minimum of 2 hours.
Heat the grill before adding the fillets over the medium heat.
Now, oil the grill very slightly and place the salmon fillets on the heated grill. Discard the
marinade at this time.
Cook the fillets of salmon for at least 6 minutes on each side and until all the fish flakes very
easily with the fork. Your juicy salmon fillets are ready for serving.
This delicious and tasty salmon fillets are for 5 to 6 servings.
 4. Chicken Marsala:
Ingredients:
4 boneless chicken breast halves (they must be inch thick)
cup of all-purpose flour
4 tbsp of butter
tbsp of salt
4 tbsp of olive oil
1 cup of sliced mushrooms
tsp of ground black pepper
tsp of oregano (dried)
cup of Marsala wine
cup of cooking sherry
Directions:
Combine the salt, flour, oregano and pepper in a bowl or the shallow dish.
Coat the pieces of chicken in this flour mixture.
Melt the butter in the oil in a large skillet over the medium heat.
Place the chicken in pan and heat it till it becomes light brown.
Now, turn the pieces of chicken and add the mushrooms in it.
Pour the sherry and wine on it.
Cover the skillet and simmer the chicken for additional 10 minutes.
Turn it only once, until the pink color disappears and the juice is clear.
The number of servings : 4.
 5. Chicken Breasts with Balsamic Vinegar and Garlic:
Ingredients:
4 boneless chicken breasts
cup of chicken broth
cup balsamic vinegar
Salt and pepper to the taste
1 bay leaf
pounds of fresh mushroom (sliced)
teaspoon of thyme (dried)
2 tablespoons of all-purpose flour
1 tablespoon of butter
2 tablespoons of olive oil
6 cloves of garlic
Directions:
First of all, season chicken with the pepper and salt.
Rinse mushrooms with pat dry.
Now, season flour with pepper and salt and mix the chicken breasts in the mixture of the flour.
Heat the oil over the medium to high heat in the skillet and cook the chicken until it is browned
on one side for at least 3 minutes.
Now, add garlic and turn the breasts of chicken so that they can be cooked from both sides.
Add the mushrooms in the chicken pieces and continue them frying.
Shake the skillet and stir the mushrooms well.
Cook them for about three minutes and add broth, thyme, vinegar and bay leaf.
Cover the mixture completely and let them cook over medium to low heat for more 10 minutes
(turn the chicken pieces frequently for better cooking).
Now, transfer chicken to the warm platter and cover it with the use of foil and set them on one
side.
Continue the simmering of the sauce and uncover it over the medium to high heat for more 7
 minutes.
Swirl it in the margarine or the butter (whatever is available to you) and discard bay leaf now.
Add this sauce of mushroom mixture to the chicken pieces and serve the tasty chicken pieces.

6. Fish Tacos:
Ingredients:
2 tbsp of cornstarch
1 cup of all purpose flour
1 teaspoon of baking powder
1 completes egg
tablespoon of salt
1 cup of beer
1 juiced lime
cup of mayonnaise
cup of plain yogurt
1 minced jalapeno pepper
teaspoon of oregano (dried)
1 teaspoon of capers (minced)
teaspoon of cumin (properly ground)
1 quart of oil for frying only
teaspoon of dill weed (dried)
1 teaspoon of cayenne pepper (ground)
12 ounces of corn tortillas (1 pack)
1 pound of cod fillets (cut them in the portions of 2 -3 ounce)
medium headed cabbage (shredded)
Directions:
First of all, start with the making of the beer batter:
Mix the cornstarch, salt, baking powder and flour in the large bowl.
 Mix the egg with the beer and stir them quickly in the flour mixing. Constantly mix it to avoid the
lumps.
White Sauce Making:
Mix the mayonnaise with yogurt in the medium bowl and add the fresh time to the mixture
gradually till it becomes runny.
Now season it with capers, cumin, cayenne, jalapeno, oregano, and dill.
Now, heat the oil in the deep fryer at the 375 degrees F.
Add the fish pieces to the mixture of flour lightly.
Add it to the beer batter and fry it till all the pieces become crisped and brown.
Drain the pieces on the paper towel and fry the tortillas lightly so that they are not so crispy.
Now, place the fried fish on the tortilla and add the shredded cabbage as the coating with the
white sauce.

7. Simple Healthy Egg Salad

Ingredients:
6 large eggs
1 shredded radicchio
1/4 chopped dill
1 small chopped shallot
2 small diced radishes
Some salt & pepper to taste
Directions:
Put the eggs in a pot of cold water then boil the water gently.
Turn off the heat after the water boiled, and leave the eggs for at least 10 minutes
Prepare a big bowl of ice water and put all the eggs in the bowl for 3 minutes.
Remove the ice water then crack and peel the cooled eggs in the bowl
Add some paper & salt on it then crumb the eggs gently with your fingers
Mix with shredded radicchio, fresh dill, shallots, and diced radishes
Serve it with plain yogurt and a few drops of olive oil.
Number of servings: 3-4
Chapter 3: Dessert
Would you like some dessert? Here are the homemade desserts with quick recipes
 1. Indoor Smores Bars:
Ingredients:
4 cups of mini marshmallows
1 cup of chocolate chips
4 tablespoons of divided butter
cup of corn syrup
Marshmallows and chocolate (extra for decoration)
8 cups of golden graham
Directions:
First of all, prepare the 9*13 inch of baking dish with the help of non-stick spray and set it on
one side.
Put the chocolate chips, 3 tablespoons of butter and corn syrup in the microwave bowl that is
safe and medium sized.
Microwave it for at least 2 minutes until it becomes soft and smooth.
Stir the mixture of the chocolate constantly, so that all the chunks disappear. This is how you
will get a creamy mixture so set it on one side.
Put the butter and the marshmallows in one large pot on medium heat.
Now, melt the mixture and stir it till all the marshmallows are melted completely.
Add the graham crackers and chocolate to marshmallow within the large pot and stir it for gentle
mixing of all ingredients.
Remove the mixture from the heating and toss it with some extra marshmallows along with the
chocolate chips if needed.
Pour the mixture in the firstly prepared baking pan of 9*13 inches.
Top it with additional chocolate chips and marshmallows.
Allow the mixture to set before its cutting with the serving.

2. Vanilla RumChata Milkshake:

Ingredients:
1 ounces of RumChata
cup of milk
cup of vanilla ice cream
Ground the cinnamon (for taste only)
Directions:
Mix the RumChata, milk and ice cream in the blender.
Put the mixture in the glass.
Garnish it with the cinnamon to the taste.

3. Edible Eggless Cookie Dough:

Ingredients:
6 tablespoon of light brown sugar
1 stick of unsalted butter (soft)
6 tablespoons of refined sugar
1 cup with 2 tbsp of all purpose flour
1/3 teaspoon of salt
teaspoon of baking soda
2 tablespoons of whole milk
2 teaspoons of pure extract of vanilla
2/3 cups of milk chocolate chips (substitute with semi-sweet morsels, craisins, walnuts, coconut,
white chocolate chips or anything at home)
Directions:
First of all, add sugar, butter, and vanilla extract in a bowl of the mixer that is fitted with a
paddle. Beat the mixture completely until it becomes completely smooth.
Add the salt, baking soda and flour in order to wet the ingredients and mix them properly.
Add the milk into the mixture and mix it until the dough becomes smooth and firm.
Fold it in the chocolate chips with a wooden spoon.
Wrap it in the plastic paper and freeze it for up to two days.

4. Easy Peasy Crispy Peanut Butter Cups:

Ingredients:
cup of butter (at room temperature)
1 teaspoon of vanilla extract
1 cup of peanut butter
1 cup of powdered sugar
Chocolate chips or milk of 8 ounces
1 cup of rice Krispies
Tin for mini muffins
Directions:
Preheat the oven to the 350 degrees.
Butter the mini muffin tin lightly and place 6 chocolate chips in every tin of muffin.
Put it in the oven till all the chocolate chips are completely melted.
Take them out of the oven and squish the chocolate in every cup of muffin and set this pan on one
side.
Refrigerate the spooned chocolate for at least 5 minutes until all the chocolate becomes hard.
Mix the butter with the peanut butter and then mix it with the vanilla and powdered sugar. Stir in
Krispies.
Divide the mixture of peanut butter into the 32 cups of muffin and press them down into the cup
while smoothening the top with the spoon.
 Refrigerate till the peanut butter becomes firm for about 15 minutes.
Store them in the container that must be air tight. After 10 minutes, crispy peanut butter cups are
ready.
You will be able to make 16 mini peanut butter cups with this recipe.

5. Apple Rings:
Ingredients:
teaspoon of baking powder
1 cup of all purpose flour
teaspoon of salt
1 complete large egg
1 cup of plain yogurt
6 apples for cooking with inch thick slices
Oil for frying
1-2 teaspoon cinnamon
cup of sugar
Directions:
Whisk the flour, salt and baking powder in a small mixing bowl. Stir the completely and set them
aside.
Whisk yogurt with the complete large egg in another separate bowl and whisk till it is combined
well.
Whisk the yogurt mixture into the flour mixture gradually and set it on one side.
Slice the apples in the round shape using a small cutter of cookies or the knife for making rings.
Now heat the over over the medium to low heat at 375 degrees.
Now, dip the rings of apple in the batter and then place them in the skillet with their cooking in
the batches. Make sure that it is only cooked for one to two minutes for every slice till they all
become golden. Now, turn the side for cooking.
Combine the cinnamon with sugar in one bowl and mix it well.
Sprinkle the mixture of sugar on the apple rings when they are hot and serve them immediately.
Conclusion:
After all these short and simple recipes, you will be able to cook your meal within only 30 minutes or
even less. These recipes cover breakfast, lunch, and dinner along with the snacks in order to help you
with everything that you need.
They not only offer the healthier food, but it will also save your money instead of eating in the
restaurant that can cost you twice. You will be able to plan your meal according to this recipe book,
and your stomach will remain healthy.
If you are in a hurry, then you dont have to worry at all about the meal because our some mentioned
recipes only take 10 to 15 minutes. So, if you are at home, then you can easily use these recipes to
prepare a healthy meal for you and your entire family.
This is how you will be able to prevent your family from the food poisoning and other problems
related to the stomach caused by food. This will not only bring your family together, but you will be
able to save their quality time along with the money.
You can also regulate your diet with the help of these homemade meals. When you order something in
the restaurant, you have to order one full plate, and when it is front of you, then you have to eat all of
it. But when you are at home, you are able to regulate your diet.

-- [Maxon Tan]