Delicious Meals You Can Make in 30 Minutes Or Less

With our extra busy lives, there’s very little time for anything, be it working out, resting, eating, much less cooking, so it’s important to find ways to know how to do things in the least amount of time possible. For this post, we’re sharing some recipes we found online for delicious meals you can prepare for yourself or your family that won’t set you back more than 30 minutes—and even less for them to satisfy your palate and fill your belly.

Spanish-Style Balsamic Bangus Belly by Chef Kalel Chan
Prep Time: 30 minutes
Serves 4

Ingredients:

• 1 cup olive oil
• 100g bangus belly, cut into desired size
• 4pc garlic cloves, crushed
• 1pc red onion, cut into quarters
• 1pc carrot
• 2pc bay leaf
• 6pc green olives
• 4T balsamic vinegar
• 1t Spanish paprika
• 3t salt
• 1 pinch chili flakes
• 2 sprigs fresh thyme
• salt and pepper to taste

Steps:

1. In a small pot, add olive oil and bring flame up to medium.

2. Once oil is warm, add onions, carrots, and garlic. Cook for 5min. on low heat.

3. Add balsamic vinegar, green olives, bangus belly, bay leaf, chili flakes, and salt, then simmer on low heat for 5 to 10 minutes or until the bangus is fully cooked.

Salmon Confit with Sun-dried Tomato Pesto by Chef Kalel Chan
Prep Time: 30 minutes
Serves 2

Ingredients:

• 2pc salmon fillet
• 1pc lemon
• 2pc white onion, wide cut
• 8pc garlic cloves
• 8pc asparagus, cut the hard part and cut in half
• 2 cups olive oil
• 2t store-bought sun-dried tomato pesto
• 6pc green olives
• 6pc black olives
• salt and pepper to taste

Steps:

1. Marinade the salmon with salt, pepper, and lemon.

2. Simmer the olive oil in low heat.

3. Add the onion wedges and garlic cloves, then turn down heat even more.

4. Add the marinated salmon and poach for 8 to 10 minutes.

5. Add the asparagus and poach for 2-3 minutes.

6. Top off the salmon with sun-dried tomato once cooked and served on a plate.

4-Cheese Jalapeño Quesadillas
Prep Time: Less than 10 minutes
Serves 2-4

Ingredients:

• 4pc 10-inch whole wheat tortillas
• 4 types of cheese (choose from cheddar, sharp cheddar, Colby Jack, Pepper Jack, Gouda, mozzarella, emmental, gruyere, parmesan, etc.)—recommended portioning is 38g or 1/5 of 190g pack—grated or sliced into thin strips
• Sliced jalapeños
• 1T sour cream per quesadilla

Steps:

1. Distribute the thinly sliced cheeses evenly over two tortillas in a way you know they’ll melt over each other and cover every inch of the quesadilla. You may add jalapeño slices at this point if you prefer. Top with the two remaining tortillas.

2. Put a paper towel above and below the tortilla before you pop it into the microwave in a microwave-safe plate to absorb the steam so you don’t end up with soggy quesadillas.

3. Microwave one quesadilla at high heat for 1 minute. Repeat this step for the other quesadilla.

4. Slice each quesadilla crosswise (like a pizza) until you get a total of 8 wedges. Top with jalapeño slices and add a tablespoon of sour cream on the side as dip or topping. You may want to add more cheese on top before serving.

Broccoli Beef 
Prep Time: 30 minutes
Serves 2-4

Ingredients:

• 1/4 cup all-purpose flour
• 1 can (10.5 oz) beef broth
• 2T white sugar
• 2T soy sauce
• 1lb boneless round steak, cut into bite-size pieces
• 1/4t chopped fresh ginger root
• 1 clove garlic, minced
• 4 cups chopped fresh broccoli

Steps:

1. “In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.”

2. “In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until [soy-ginger] sauce thickens.”

3. “Serve over hot rice or noodles.”

20-minute Pork Pan-fry 
Prep Time: 20 minutes
Serves 4

Ingredients:

• 500g pork tenderloin fillet
• 1T plain flour
• 2t dried rosemary
• 3T olive oil
• 250g chestnut mushrooms, sliced
• 1 large garlic clove, finely chopped
• 300ml vegetable stock

Parmesan Chicken Bites 
Prep Time: 25 minutes
Serves 4

Ingredients:

• 1/2 cup vegetable oil
• 1lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko (Japanese-style breadcrumbs)
• 1/4 cup grated parmesan
• 1t garlic powder
• 1/2t smoked paprika
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2T chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste