Getting healthy meals on the table doesn’t require a long list of ingredients nor hours in the kitchen. The following five entrees contain five essential ingredients (not counting olive oil, salt, pepper, and water) that you may already have in your kitchen or can easily grab at the supermarket. Best yet, all of these mouthwatering main course meals can be on your table in 30 minutes or less.

Recipes with five ingredients or less

Honey Thyme Salmon
Serves 4

A tangy honey-tinged mustard sauce counters the rich flavor of the salmon, resulting in a delicious balance of tastes your family will love. The salmon provides a healthy dose of omega-3 fatty acids while the herbs add an extra bite of antioxidants. You can use whatever fresh or dried herbs or spices you have on hand but the super herbs and spices will be your best bet

Ingredients:
4 (5-ounces each) boneless fillets of salmon
2 tablespoon minced fresh thyme or 2 teaspoons dried thyme
Salt and black pepper to taste
2 tablespoons honey
2/3 cup creme fraiche or sour cream
3 tablespoons Dijon mustard

Directions:
1. Preheat grill to medium-high heat or heat a grill pan over medium-high heat. Rub salmon with thyme, salt and pepper. Oil grill grate or grill pan. Grill salmon for 7 to 9 minutes, turning once or until skin is crisp and salmon is just barely cooked through. Remove from heat and tent with foil to keep warm until ready to serve.

2. In a small mixing bowl, whisk together honey, creme fraiche or sour cream, and mustard. Place salmon on warm dinner plates and top with a dollop of honey mixture. Serve immediately.

Quinoa Chicken Salad
Serves 4

Quinoa is a kid-friendly quick-cooking healthy grain that mixes delectably with the chicken and grapes. This entree salad is perfect for summer meals when you would rather pick up a deli-made rotisserie chicken than turn on the oven. Grilled chicken also works well in this dish.

Ingredients:
1 cup quinoa, rinsed, drained
2 cups water (or chicken broth)
1 1/2 cups seedless red grapes
3 cups boneless, skinless cooked chicken meat
6 cups mixed greens
Your favorite salad dressing
Salt and black pepper to taste

Directions:
1. Place quinoa and water (or broth) in a medium-sized saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, uncover, and set aside to cool while you prepare the rest of the dish.

2. Cut each grape in half and add to a large mixing bowl. Chop chicken into bite-sized pieces and combine with grapes. Add quinoa and toss to combine. Drizzle with your favorite salad dressing and toss again.

3. Evenly divide salad greens among four salad plates or bowls. Mound quinoa chicken salad in the center and drizzle with more dressing, if desired.

Blue Cheese Beef Tenderloins
Serves 4

Blue cheese and beef are made for each other. This five-ingredient one-dish entree is easy to clean up and gives you time to put together a leafy green salad or another vegetable side-dish of your choice.

Ingredients:
4 (5-ounces each) beef tenderloin steaks, trimmed of fat
Salt and black pepper to taste
1 tablespoon vegetable oil
2 tablespoons minced fresh parsley
4 ounces blue cheese, crumbled

Directions:
1. Preheat oven to 400 degrees F. and liberally season the steaks with salt and pepper. Heat oil in an oven-safe grill pan or skillet over medium-high heat. Cook steaks for 8 minutes, turning once, browning both sides. Transfer pan or skillet to the oven and cook for 10 minutes more.

2. While steaks are in the oven, mix together the parsley and blue cheese. Remove steaks from oven and top with blue cheese. Place pan or skillet back in the oven for 1 to 2 minutes or until cheese is melted and bubbly. Remove from the oven and let rest for five minutes and then serve.

Pasta with Prosciutto Peas and Breadcrumbs
Serves 4

Toasted, seasoned breadcrumbs give tooth-tender pasta a delicate crunch while the salty prosciutto and sweet peas add fabulous flavorful dimensions. Use spaghetti or fettuccini, if you don’t have linguini in your pantry. Substitute a lean ham, if your supermarket deli doesn’t carry prosciutto.

Ingredients:
1 tablespoon olive oil
3/4 cup breadcrumbs
1 tablespoon Italian seasoning
Salt and black pepper to taste
1/2 pound linguine, cooked according to instructions on the box
4 ounces prosciutto, finely chopped
1 cup frozen peas, thawed
Grated Parmesan cheese

Directions:
In a large, deep pot, heat oil over medium heat. Add breadcrumbs, salt and pepper and cook, stirring, until breadcrumbs are fragrant and lightly toasted. Add cooked pasta, prosciutto, and peas and toss to combine ingredients. Divide pasta among four serving plates and sprinkle with grated Parmesan.

White Bean and Sun-dried Tomato Wraps
Serves 4

This is a satisfying high-fiber, low-fat vegetarian meal with a delectable array of tastes and textures. Use whatever beans you have on hand and add some fresh basil leaves in with the spinach if you happen to have some in your herb garden.

Ingredients:
1 (16-ounce) can white beans, rinsed, drained
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes packed in oil, drained, chopped
4 whole wheat tortillas
Fresh spinach leaves, washed, patted dry

Directions:
In a large mixing bowl, toss together white beans, feta, and tomatoes. Evenly divide among the tortillas and top with spinach leaves. Roll tortillas burrito style and place seam-side down on four serving plates. Use a sharp knife to cut them in half at a diagonal and serve.

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