Your New Go-To Meals

By Grace Young

They’re tasty, good for you, and best of all, they take less than 20 minutes to prepare—start to finish.

Given our easy access to takeout and frozen dinners, cooking supper for yourself can feel like a big waste of time. Deep down, though, most of us yearn for homemade dishes and would cook if the process were fast and fuss-free. Well, here’s your solution: These four dinner recipes require minimal prep and use simple time-saving techniques—like chopping veggies while you bring the later for pasta to a boil—so they’re ready in under 20 minutes. (For the perfect dish, read the entire recipe before you start cooking.) Plus, you get the advantage of controlling the ingredients and portion sizes, so these meals come in at 350 calories or less. With such easy weeknight solutions at your fingertips, you may never go back to takeout again.

COUSCOUS WITH ROASTED ALMONDS AND EDAMAME

This dish is delicious served warm or at room temperature.

Serves 4

Total time: 13 minutes
1 medium clove garlic
1 1⁄2 cups carrot juice
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1 1⁄2 cups frozen shelled edamame
2 medium scallions
4–5 sprigs fresh cilantro
3⁄4 cup couscous
1 ounce roasted, unsalted almonds

Mince garlic to make 1 teaspoon. In a 1½-quart saucepan, combine garlic, carrot juice, salt, and pepper. Bring to a boil over high heat. Add edamame and return to a boil. Reduce heat to low, cover, and simmer 4 minutes. While edamame simmers, chop scallions to make ½ cup and cilantro to make 2 tablespoons; set aside. Increase heat to high and return edamame to a boil; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Meanwhile, chop almonds. Fluff couscous with a fork; add scallions, cilantro, and almonds.  

Nutrition score per serving (1 1⁄4 cups): 288 calories, 6 g fat (20% of calories), <1 g saturated fat, 44 g carbs, 13 g protein, 7 g fiber, 97 mg calcium, 3 mg iron, 199 mg sodium

OVEN-ROASTED SESAME RED SNAPPER

Steamed asparagus with a squeeze of lemon pairs perfectly with this fish.

Serves 4

Total time: 17 minutes
3 medium cloves garlic
Cooking spray
4 6-ounce, 3⁄4-inch-thick red snapper
fillets with skin
1⁄4 teaspoon red pepper flakes
1 large scallion
2 tablespoons roasted sesame oil
1 tablespoon reduced-sodium soy sauce

Preheat oven to 450°F. Mince garlic to make 1 tablespoon. Place an 18- by 24-inch sheet of foil on a cookie sheet and spray with cooking spray. Place fillets in a single layer in the center. Evenly sprinkle garlic and pepper flakes on both sides of fish; leave skin side up. Fold foil in half over fish, leaving a little headspace, then fold to seal edges. Bake 10 minutes or until fish just flakes when tested with a fork. As fish roasts, thinly slice scallion to make 1⁄3 cup. In a small skillet, heat oil on high until hot but not smoking. Add scallions and cook 30 seconds, or until just wilted. Set aside. Using a slotted spatula, transfer fillets to plates. Evenly distribute scallions and sesame oil over fish and drizzle with soy sauce.

Nutrition score per serving (1 fillet): 229 calories, 9 g fat (36% of calories), 1 g saturated fat, 2 g carbs, 35 g protein, <1 g fiber, 34 mg calcium, 2 mg iron, 321 mg sodium