Category Archives: 30 Minutes or Less

Homemade Enchilada Sauce

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

Mexican food!
It is all I want. I tend to go overboard so generally whatever I am craving at the moment I go grocery shopping is what we have for an entire week. This week included nachos, tacos, enchiladas, and tex mex stuffed peppers. Ha!

Variety is not my middle name.

I love enchiladas and could eat them all the time, but I am kind of picky about my enchilada sauce. I want a thick full bodied sauce, not a thin sauce that obsorbs into the tortillas. I want to taste the chili powder and the cumin, and cilantro must be absolutely nowhere in sight.

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

And the enchilada filling? Pure and simple. Ground beef and sharp cheddar cheese. Oh yes. I might trash up and complicate all kinds of other recipes but my enchiladas are simple. Why mess with perfection?!

This sauce is such a cinch to throw together. Just tomato sauce, garlic and loads of spices. I just let it simmer on the stove to make sure all of the flavors meld together perfectly and voila, your done!

Homemade Enchilada Sauce ...a super simple sauce from scratch, so much better than the canned stuff! #glutenfree www.maebells.com

Homemade Enchilada Sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 tablespoons chili powder (ancho chili powder works well if you want more spice)
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • ¼ teaspoon onion powder
  • 1 teaspoon hot sauce
  • ¼ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1 15 ounce can of tomato sauce
  • ¼ cup water
Instructions
  1. Heat a small sauce pan to medium heat.
  2. Add olive oil and garlic, stirring for about 20 seconds until garlic is fragrant.
  3. Add the chili powder, cumin, oregano, onion powder, hot sauce, garlic salt, and salt, stirring mixture for about thirty seconds.
  4. Add the tomato sauce and water, stir well.
  5. Bring mixture to a light simmer, cover and reduce heat to low. Let mixture simmer 20 minutes.
  6. This makes enough for a 9x13 pan of enchiladas.

 

Pan Seared Sriracha Lemon Pork Chops

 Pork Chops are tossed in a zesty marinade made of lemon juice, sriracha, chili garlic sauce, sesame seed oil, and soy sauce then pan seared to perfection! This easy meal comes together in mere minutes! 

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

The Asian kick continues!

When I shared these fabulous Salmon and Broccoli Bowls I told you that we had enjoyed Asian inspired dishes for a whole week. These pork chops were without a doubt one of our favorites from that week. They are full of flavor and a cinch to make!

It is amazing to me that the same set of ingredients can make such different dishes. If you have made the Kung Pao, Lo Mien, Salmon and Broccoli Bowls, or the fried rice you likely have the ingredients for this dish on hand.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

You start by making a really simple marinade for the pork chops. The marinade has just five simple ingredients, the juice of one lemon, chili garlic sauce, sriracha, sesame seed oil, and a little soy sauce. I mixed my marinade in a small bowl to make sure everything was well combined first. Then throw your meat and marinade in a bag for a couple hours. I let mine marinate for about 2 hours.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Heat a large skillet to medium heat with about a tablespoon of olive oil. Toss the pork chops in the skillet and let them get nice and brown, that took about 3 minutes on each side for me. Depending on the thickness of your chops you might need to adjust the cooking time slightly.

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

I served my pork chops over vegetable fried rice for a complete meal. If you don’t have a handy fried rice recipe try this Kale and Red Pepper Fried Rice. So good, you will love the combination!

Pan Seared Lemon Sriracha Pork Chops. These are so easy! And ready in about 15 minutes! #glutenfree #healthy www.maebells.com

Pan Seared Sriracha Lemon Pork Chops
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound boneless pork chops
  • 1 lemon, juiced
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons sesame seed oil
  • 1 tablespoon soy sauce (lachoy is gluten free)
  • 1½ teaspoons sriracha
  • 2 tablespoons oil for cooking
Instructions
  1. Mix the lemon juice, garlic sauce, sesame seed oil, soy sauce and sriracha in a small bowl, mix well.
  2. Place marinade in a plastic bag and pour marinade over top.
  3. Place pork chops in fridge to marinate, you can do this anywhere from 8 hours to 30 minutes.
  4. When ready to cook heat a large skillet to medium heat. Pour 1 tablespoon of the olive oil in the skillet and when it is hot place 2-3 of the pork chops in the skillet. Be careful not to crowd them.
  5. Cook for about 3 minutes, flip and cook another 3 minutes.
  6. Remove cooked pork chops and keep warm.
  7. Add the last tablespoon of oil and cook the rest 3 minutes on each side.
  8. This is great served over brown rice or vegetable fried rice.
  9. **Depending on the thickness of your pork chops you may need to adjust your cooking time. I used medium thickness boneless pork chops for reference.

 

 

 

Kale and Red Pepper Fried Rice

Jasmine rice is fried in toasted sesame seed oil along with freshly chopped onion, kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Technology makes me want to throw things against the wall.

One might think that since I am a blogger, I get it. One would be wrong. One would be super duper wrong.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

On Tuesday and well into Wednesday my site crashed. Like big time. If you’re a regular reader (I hope you are!) you probably noticed, and just in case you were planning on making one of my recipes for dinner on Tuesday and I ruined it I am so super sorry! I didn’t mean to, I swear!

Somewhere up in the clouds Maebells just got lost for a while. Luckily, it is back up and running now. But it did make me realize how very much I do enjoy this little virtual friendship we have here. I like you guys, like a whole lot, so it kind of threw me off my game to suddenly not be able to share things with you. Super fabulous things like this crazy easy Kale and Red Pepper Fried Rice!

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

Last weekend I wanted something for lunch that was healthy and filling but I wasn’t feeling a salad. Fried rice totally fit the bill (when does fried rice not fit the bill?!) instead of going the normal peas and carrots route I opted for freshly sliced kale and little red sweet peppers. The result was a totally fantastic grown up version of fried rice.

Fried Rice with Kale and Roasted Red Pepper...a quick, easy dinner ready in less than 20 minutes!

This is a great vegetarian meal by itself, or you could throw in shrimp or chicken for a tasty change up. Then of course, if you want to go all out you can make it with this Kung Pao Chicken for the ultimate Asian inspired feast!

Kale and Red Pepper Fried Rice
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Jasmine rice is fried in toasted sesame seed oil along with freshly chopped kale and diced sweet red pepper. A perfect, healthy meal ready in less than 20 minutes!
Ingredients
  • 2 cups cooked jasmine rice (very dry, works best if it is a couple days old)
  • 2 cloves of garlic, minced
  • 2½ tablespoons sesame oil
  • 2½ cups chopped kale
  • 1 small onion, chopped
  • ¼ cup sweet red pepper or bell pepper, chopped
  • 1 egg
  • ⅛ cup reduced sodium soy sauce
Instructions
  1. Heat a large skillet or wok to medium high heat.
  2. Heat 2 tablespoons of oil in skillet and add minced garlic. Stir garlic approximately 30 seconds or until fragrant.
  3. Add rice to skillet and do not stir, let it cook approximately 1-2 minutes until it begins to lightly brown.
  4. Stir rice, add red pepper and onion, let it cook another minute. Rice should be lightly browned at this point.
  5. Add kale, stirring as you go, kale will shrink up a lot as it cooks, about 30 seconds.
  6. Push rice to one side of the skillet and add the last ½ tablespoon of oil to skillet. Crack egg directly into skillet and scramble it.
  7. Mix egg into fried rice and add soy sauce.

 

Chili Garlic Salmon and Broccoli Bowls

Chili Garlic Salmon and Broccoli Bowls

Last week we had something Asian inspired almost every single day. I have no idea what has gotten into us, but we are on a major kick. We had Lo Mein, Kung Pao Chicken, Fried Rice and these insanely delicious Chili Garlic Salmon and Broccoli Bowls.

I cannot stress how easy this meal was. From beginning to end this was done in about 15 minutes. It actually took longer for the rice to be ready than the main course. It all starts with a quick easy sauce made from chili garlic sauce, sesame oil, garlic, and soy sauce. Chop some fresh Broccoli into small bite sized pieces and your halfway done!

Chili Garlic Salmon and Broccoli Bowls

I used fresh salmon fillets that had the skin on, which used to major gross me out but I have kind of learned to deal with at this point. The easiest way to remove the skin is to cook the salmon with the skin on. Here is how I do it. Heat a skillet to medium heat and pour about a tablespoon of olive oil. Then add lemon slices to your skillet. This is your nice little citrus buffer that prevents the salmon from sticking. Lay the salmon skin side down right on top of the lemon slices and let it cook for about 5 minutes.

Chili Garlic Salmon and Broccoli Bowls

Flip the salmon and using tongs, carefully peel the skin off. Gross gross gross. Throw it away as soon as you can. Let the other side cook for 5 more minutes. At this point I usually carefully remove the lemon slices with tongs because I like the outside of the fish to get a little crisp (you don’t have to remove the lemons, it is totally up to you)

So now you have some lovely, half cooked, unseasoned salmon fillets in your pan. :) Time to add the sauce! Pour the chili garlic sauce right over the top and add the broccoli. Cover and let cook for 3 minutes.

Chili Garlic Salmon and Broccoli Bowls

I served this over jasmine rice and I found the best way to do it is to lay the salmon right on tip of the rice, add some broccoli and then pour the additional sauce from the pan over your fish so you can control exactly how flavorful you want it to be. I wanted mine super saucy, but Mr. Maebell liked his without extra sauce.

Chili Garlic Salmon and Broccoli Bowls

There you have it! An easy, healthy, quick meal that doesn’t require a boat load of ingredients or leaves you with a kitchen full of dishes. Don’t you wish all recipes were that easy?!

Chili Garlic Salmon and Broccoli Bowls
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 salmon fillets
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • ¼ cup reduced sodium soy sauce (La choy is gluten free)
  • 1½ tablespoon chili garlic sauce
  • 2 tablespoons sesame seed oil
  • ½ teaspoon minced garlic
  • 2 cups broccoli florets
  • 1 cup jasmine rice
  • 2 cups water
Instructions
  1. In a small sauce pan with a lid bring the 2 cups of water to a boil.
  2. Add the rice, stir and reduce heat to low. Cover and let simmer until all liquid is absorbed, approximately 15 minutes.
  3. Heat a large skillet to medium heat.
  4. Heat one tablespoon of olive oil and carefully add two rows of lemon slices. Lay the salmon skin side down and let cook covered for five minutes.
  5. Remove lid and carefully flip salmon, cover and let cook another five minutes.
  6. Meanwhile, combine the soy sauce, chili garlic sauce, sesame oil, and garlic in a small bowl. Set aside.
  7. At this point you can remove the lemon slices from the pan if you wish. Reduce the heat to low and pour in the sauce and the broccoli, cover and let cook for 3 minutes.
  8. To assemble bowls add rice, salmon, broccoli, and spoon out additional sauce from the pan if you wish.

Chili Garlic Salmon and Broccoli Bowls

 

 

Greek Salad Wraps with Roasted Red Peppers

Greek Wraps with Roasted Red Peppers

My lunch is painfully plain. It is the same every single day. I have a Greek salad, or at least what I call a Greek salad. Baby spinach, cherry tomatoes, cucumber, feta, olives and dressing. I like it, I really do. Those are some of my favorite flavors, but lets face it, everyone needs a little variety every now and then!

Since those basic salad ingredients are staples in my house I decided to change it up a bit. Instead of a boring old salad in a bowl I threw it in a wrap, added some goat cheese and roasted red peppers. Turns out, it was just the mix up I needed. It was healthy, refreshing, and full of flavor! It was also very filling! I ate this for dinner one night and almost couldn’t finish the whole thing, almost. ;)

Greek Wraps with Roasted Red Peppers, healthy and delicious!

You can totally adjust this based on your personal preferences or what you have on hand. But I warmed an Udi’s tortilla (they are gluten free) but you can use whatever brand you prefer. I threw in some nice chunks of goat cheese, sliced baby bella mushrooms, roasted red pepper and let it all get nice and warm. Then I slid the wrap out of the skillet and added the spinach, olives, feta and cucumbers. You can add the ingredients all at once, but I didn’t want my spinach to wilt while I was warming the tortilla. Again, personal preference is key here! :)

Greek Wraps with Roasted Red Peppers

I didn’t add any dressing or spreads since all of the vegetables were so fresh and juicy and the two cheeses provide the perfect balance of creamy, melted goodness!

Just in case you’re in a salad rut like me, keep this one in mind! Salads magically become more fun when you put them in a wrap!

Greek Wraps with Roasted Red Peppers #healthy #easy

5.0 from 2 reviews
Greek Salad Wraps with Roasted Red Peppers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 large tortilla shell (I used Udi's gluten free)
  • ¼ cup sliced roasted red pepper (about ¼ a pepper)
  • ½ cup baby spinach
  • ¼ cup sliced baby bella mushrooms
  • ¼ cup sliced cucumber
  • 2 tablespoons goat cheese
  • 2 tablespoons feta
  • 2 tablespoons sliced olives
  • 1 tablespoon chopped green onions
Instructions
  1. Heat a large skillet over medium heat.
  2. Lightly spray skillet. Place wrap in skillet.
  3. Lay the goat cheese, feta, sliced mushrooms, green onions, and roasted red peppers on the wrap. Let wrap cook 30 seconds - 1 minute or until wrap is lightly brown and the cheese has started to melt.
  4. Remove wrap from skillet and add spinach, cucumber, and olives.
  5. Wrap tightly and slice.
  6. This is excellent with a little hummus on the side!

Looking for other healthy quick dinner ideas? Try this Grilled Zucchini Hummus Wrap or this Spicy Avocado Spinach Quesadilla!

Grilled Zucchini Wrap

Grilled Zucchini Hummus Wrap

Spinach and Avocado Quesadilla

Spicy Spinach and Avocado Quesadillas