Some nights you need a dinner that's quick and easy, and that's when these 10-minute recipes come in handy. We use pre-made ingredients and store-bought shortcuts, like canned beans, frozen veggies and tinned fish, to cut down on prep time for these meals. Recipes like our Open-Face Goat Cheese Sandwich with Tomato & Avocado Salad and Butternut Squash & Cauliflower Soup with Chickpea Croutons are healthy, delicious ways to end the day.
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Open-Face Goat Cheese Sandwich with Tomato & Avocado Salad
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This simple lunch comes together in just 10 minutes, making it a great option for busy days.
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Spring Roll Salad
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All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.
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Chopped Cobb Salad
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This single-serving recipe for Cobb salad swaps chicken in for bacon, which makes it a great source of protein for lunch. If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
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Lemon Chicken Pasta
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In this easy lemon chicken pasta recipe, we love the combination of lemon zest and toasted breadcrumbs. This healthy dinner is made with rotisserie chicken, quick-cooking spiralized zucchini and baby zucchini, so you get a complete meal in just 10 minutes.
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3-Ingredient Chicken Tabbouleh Bowls
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This almost-instant grain bowl makes the most of the prepared-foods section at your grocery store. Toss together a ready-made salad with proteins for a healthy, quick dinner.
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3-Ingredient Chicken Salad Tostadas
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For this three-ingredient dinner, a premade salad kit is the perfect shortcut because it has everything you need in one bag, including the dressing. Swap in canned black beans for the chicken to make this vegetarian.
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3-Ingredient Farro Bowl with Rotisserie Chicken
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To make this hearty grain bowl, grab a salad kit from the grocery store. Then, top the kit with farro and chicken for a high-protein lunch or dinner that's ready in minutes.
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3-Ingredient Chickpeas with Kale & Sun-Dried Tomatoes
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Oil-packed sun-dried tomatoes pull double duty in this recipe. Use the oil from the jar to cook the kale, then stir in the sun-dried tomatoes to add flavor and texture to the dish.
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Chopped Chicken & Sweet Potato Salad
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This easy salad recipe allows for a wonderful use of leftover cooked chicken. Look for escarole in the produce section near the leafy greens; if you can't find it, you can use romaine instead.
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3-Ingredient Teriyaki Edamame Sauté
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Whip up this high-fiber, plant-based stir-fry for a quick and convenient dinner. Look for bottled teriyaki sauce labeled less sodium or reduced sodium to cut back on the salt without sacrificing flavor.
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3-Ingredient Green Goddess White Bean Salad
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Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.
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Cauliflower Gnocchi with Asparagus & Pesto
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While the cauliflower gnocchi crisp up in a sauté pan, steam fresh asparagus in the microwave to keep it bright green and crisp-tender. Substitute frozen asparagus (or green beans or peas) in a pinch. Toss them together with prepared basil pesto for a satisfying supper.
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Fig & Goat Cheese Salad
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The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.
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10-Minute Tuna Melt
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This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo's place in the salad—along with crunchy celery, roasted red bell peppers and scallions—for a satisfying lunch with less saturated fat.
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Fruit, Veggie & Cheese Plate
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This healthy fruit, veggie and cheese plate is easy and affordable to pull together for a fun snack-style dinner at home or can be packed up and enjoyed as an outdoor picnic.
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Hearty Tomato Soup with Beans & Greens
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Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.
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Grilled Vegetable Salads with Goat Cheese
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Prepare a week's worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we're using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.
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Grilled Chicken & Feta Greek Salad
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Packed with seven kinds of veggies, this salad will make a dent in your daily vitamin recommendations. Top your veggies with lean juicy chicken, tangy feta, and roasted red pepper hummus.
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Butternut Squash & Cauliflower Soup with Chickpea Croutons
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Bulk up boxed butternut squash soup with frozen cauliflower florets, then top off your bowl with crispy chickpea snacks for major crunch (look for them near the dried fruit and nuts at your grocery store). This impressively easy dinner comes together with just those three ingredients, not including salt, pepper and oil. Because prepared soups are typically higher in sodium, look for light or reduced-sodium versions of your favorites.
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Sweet & Savory Hummus Plate
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Fresh veggies with dip, juicy fruit and even a sweet treat make up this easy-to-make picnic dinner that's great for packing up or enjoying at home. Plus, this combo excludes the most common allergens and food intolerances (it's free from dairy, eggs, soy, nuts and gluten) so just about everyone should be able to enjoy it without worrying.
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Mixed Greens with Lentils & Sliced Apple
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This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.
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Homemade Chicken Ramen Noodle Bowls
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Transform canned chicken noodle soup into quick ramen bowls by adding fresh ginger, crunchy vegetables, herbs and a jammy soft-boiled egg. Look for a low-sodium soup that has 450 mg sodium or less per serving.
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Chicken, Brussels Sprouts & Mushroom Salad
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Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese.
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Thai-Inspired Peanut Shrimp Noodles
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This healthy peanut shrimp noodle recipe comes together in a flash, thanks to cooked shrimp and a handful of crunchy veggies. Look for precooked co*cktail shrimp in the seafood section of your grocery store.
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Buffalo Chicken Grain Bowl
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Get the flavors of spicy Buffalo chicken wings, without frying, in this nutritious couscous bowl loaded with protein and crisp veggies.
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Falafel Tabbouleh Bowls with Tzatziki
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Meal-prepping a week's worth of lunches doesn't need to take hours in the kitchen. These Greek-inspired meal-prep bowls can be prepared in just 10 minutes and only require 4 ingredients--greens, falafel, tabbouleh and tzatziki. We love going to our local specialty grocery store for fast shortcut ingredients like these. The high-fiber falafel and tabbouleh will help to keep you feeling satisfied all afternoon.
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Strawberry Poppy Seed Salad with Chicken
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In this healthy copycat of a takeout salad favorite we combine precooked (or leftover) chicken and poppy seed dressing with fresh greens, strawberries and goat cheese for an easy throw-together meal that's ready in 10 minutes.
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Sesame Instant Ramen Noodles with Broccoli & Soft-Boiled Egg
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Jazz up basic ramen noodles with toasted sesame oil, quick-cooked broccoli and a jammy soft-boiled egg. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.
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Greek Kale Salad with Quinoa & Chicken
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Toss the cooked chicken into this healthy 5-ingredient salad recipe while it's still warm to lightly wilt the kale, making it softer and easier to eat. Using store-bought salad dressing saves time, but you could also make your own Mediterranean vinaigrette.
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Chopped Cobb Salad with Chicken
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This healthy chopped salad is a great way to use up leftover cooked chicken. You can reserve the remaining hard-boiled egg half for a snack.
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Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
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This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
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Egg Salad Lettuce Wraps
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We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
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BBQ Chicken Tacos with Red Cabbage Slaw
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This zippy, creamy slaw is so good you might find yourself making it for other sandwiches. Still, it pairs beautifully with the tangy pulled chicken for an incredibly quick dinner you can make even on your busiest nights. To save even more time, use a preshredded coleslaw blend.
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Mediterranean Tuna-Spinach Salad
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This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
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Black Bean-Quinoa Bowl
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This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
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White Bean & Veggie Salad
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This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
