Category Archives: 30 minute meals or less

Chicken Avocado Spring Rolls

Vietnamese rice paper rolls are healthy and oh so delicious. They will forever remind me of visiting my sister when she worked in the seminary building at Multnomah University. I used to go visit her all the time and we would go get these Rice Paper Wraps for lunch dates and we absolutely loved them. The great thing with Vietnamese food is it also fills you up. Long gone are the days of visiting my sister at work but new are the days for lunch dates with homemade Chicken avocado spring rolls. :)


  • Rice Paper
  • Chicken, shredded
  • Rice, cooked
  • Avocado
  • Carrots
  • Cucumbers
  • Fresh Basil
  • Lettuce
  • Soy, teriyaki or sweet chili sauce

Fully submerge rice paper in lukewarm water for a good 30 seconds or until soft, sticky and pliable. Using a plate works just great. Transfer to a dry surface.


I used my cutting board and stretched out the rice paper to compile vegetables on.


Layer rice, chicken, lettuce, carrots, cucumbers, basil and avocado.


Fold up the short ends as you would a burrito and than roll tightly from one end to the next.


Dip your spring rolls in teriyaki sauce, soy sauce or sweet chili sauce. 

Serve with Roasted Cabbage as a side. Yummy yum yum! This meal is one of my favorites.

Crunchy Asian Chicken Salad

Asian Chicken Salad usually consists of Roman Noodles for the crunch and although I have had that from time to time and do enjoy it, I decided to opt out this time and go for a “bang” with no Roman but still Crunchy Asian chicken salad.

The homemade dressing with the delicious crunch was exactly what I had been waiting for all day long. I made it in bulk to eat throughout the week and my husband and I absolutely love it!


  • 4 cups Green Cabbage, chopped
  • 1 1/2 cup Bok Choy, Chopper
  • 1 cup cucumbers, diced
  • 3/4 cup celery, chopped
  • 1 cup romaine lettuce, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup radish, chopped
  • 1/3 cup cilantro, chopped
  • Chicken, chopped (rotisserie chicken works great)
  • Chinese noodles, for topping

Asian Dressing:

  • 2 tbsp Soy Vay Teriyaki*
  • 4 tbsp rice vinegar
  • 2 tsp srracha sauce (½ tsp if you prefer a little less kick)
  • 2 tsp brown sugar
  • 4 tsp sesame oil

Chop celery along with the leafy greens. Place in a large glass bowl.


Chop romaine.


Add in bok choy.


Chop cabbage and mix together.


Add in cucumbers, carrots and radishes.


Mix well.


After ingredients are mixed, add in cilantro.


This salad will keep in large glass bowl for 4-5 days allowing for small meals throughout the week. Only add the dressing to your individual portion to keep the salad fresh.

In your serving bowl that you are preparing to eat, add salad mix and chopped chicken (optional).


To make the dressing combine all ingredients in a small bowl to save throughout the week as well. Spoon one to two spoonfuls on top of your salad and mix well.


Toss your salad with Chinese noodles and slivered almonds.


This is a great side dish or main dish salad. It’s very refreshing and definitely filling. We have been addicted to this for the past week and a half and still have not got sick of it. :)

*If you do not have a teriyaki marinade, than use 4-5 tbsp regular teriyaki as it’s less rich than the marinade.


Mediterranean Salad

My husband and I love cucumbers, tomatoes and rice vinegar with oil as a delicious summer snack. I’ve been making this snack all week long and decided to spice it up a bit by adding a lot more items to use as a main dish salad.

We love this salad and it is healthy, filling and fulfilling.


  • 2 cups bok choy, chopped
  • 1 cup cucumbers, chopped
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ¼ cup cilantro, chopped
  • 1 cup black beans, rinsed and drained
  • ¼ cup lemon juice
  • ¼ cup oil
  • Salt & Pepper to taste

In a medium bowl, add bok choy, cucumbers, tomatoes, avocado and cilantro.

IMG_4846Mix together in a separate bowl, lemon juice and Oil. Pour on top of vegetables and mix well. 
IMG_4857Rinse and drain beans; add to salad. When serving add salt and pepper.

Backyard BBQ Mahi

This backyard BBQ Mahi adds a little taste of sweet and spicy. We love Mahi in our household especially because we buy it from Costco with individually wrapped fillets.

I’m all about healthy, quick and easy clean up. :)


  • 4 Mahi Fillets
  • 4 tbsp butter
  • 1 tbsp Backyard BBQ seasoning
  • 1 tsp paprika
  • Dash of garlic salt

On a foil lined broiler pan, place fillets with seasoning sprinkled evenly amongst the four fillets. Place 1 tbsp butter on each fillet.


Bake at 375 degrees and cook for 8-10 minutes or until flaky.

Serve with rice and vegetables.

Sausage and Rice

This thirty minute meal contains sausage, rice and shrimp. It’s almost too simple and I believe that this is why Cooper devours this meal and eats leftovers until it’s officially gone.

It’s a rarity in our house to find meals Cooper not only loves, but will eat again the next day. Makes life less complicated in one area at least. :)


  • 1 Turkey Sausage (Johnsonville or alike)
  • 1 medium Red Pepper
  • 1 Medium Orange Pepper
  • 3 cups shrimp, tail off and devained
  • 4 cups Jasmine Rice, cooked
  • 5 TBSP butter
  • Garlic Salt

In a small skillet add sausage and 1 tbsp butter. Heat through.


In a separate skillet add shrimp and 2 Tbsp butter and garlic salt.


Cook until fully pink making sure not to over cook.




Once heated through set aside. Leave juice in skillet and saute vegetables in remaining juice.


I add rice and 2 TBSP butter to rice maker for additional flavor. I love my rice maker.


Pour sausage, vegetables and shrimp over rice. How easy is that?

BBQ Chicken Quesadilla’s

Do you ever have those moments when you can’t think of any good dinner ideas? I often do and those days are the days I hate looking in my fridge. All the random items that have compiled throughout the week but nothing to do with them. I decided this concept must not be true otherwise dinner will never get made tonight.

As much as I get stuck in a rut of the same ol’ same ol’ routine of chicken, burgers, pasta and so forth, I was out to make something great from these items. I had leftover rotisserie chicken and lots of vegetables longing to be eaten. After much thought, I decided to add BBQ sauce to the chicken to spice it up a little and then saute mushrooms as we have plenty of them. Prepping these two items was less than ten minutes and brought me to the glorious idea to turn it into quesadilla night. We all love quesadilla’s and with everything on hand it made for an easy, quick dinner.

Chopping my vegetables during nap time and setting them aside as well as prepping the chicken with BBQ sauce was anything but hard. These few minutes passed immediately and now I am ready and waiting for dinner time.


  • 2 cups mushrooms, chopped
  • ½ onion, chopped
  • 6-8 Brussels sprouts, chopped (optional)
  • 1 tsp Garlic salt
  • Freshly ground better
  • 1 tsp Italian Seasoning
  • 1 cup chicken
  • 2 tbsp BBQ sauce
  • 1/2-1 cup shredded Kerrygold cheese (optional)

Chop mushrooms, onion and Brussels sprouts. Toss with garlic salt, pepper and Italian seasoning. Begin to cook on medium-low heat.


Meanwhile, in a medium bowl add chopped chicken and barbecue sauce. Mix and set aside.


Once vegetables are nice and tender, add chicken and heat through.


On a griddle, lay tortillas one at a time and spoon mixture onto tortilla and top with cheese.


Add cheese.



Fold over and cook each side until golden brown.


Top with sour cream, salsa, avocado and chives.


Creamy Chicken Taquitos

I love Taquitos but these are even better because they are not fried but BAKED. Sometimes I long for a simple meal not only for one night, but for the entire week. Sometimes cooking dinner after a long day of chasing kids, doing household chores and running errands is the last thing I want to do. If many of you are in the same boat, I hope you enjoy this easy recipe that the whole family will devour.


  • 2 large chicken breast, cooked and shredded (Canned chicken works great!)
  • 1 can diced chilies
  • 1 can olives, chopped
  • 1 cup mayo
  • ½ cup blue cheese dressing
  • Dash of Paprika
  • ¼ tsp garlic salt
  • Salt and Pepper to taste
  • 4 ounces cream cheese, softened
  • 6-8 flour tortillas

In a medium size bowl, combine chicken, chilies, olives, paprika, garlic salt and salt and pepper.


Mix well and add mayo.


In a small bowl add cream and soften in the microwave.

IMG_4364Mix blue cheese with softened cream cheese. Mix with chicken. 


Add enough mixture to tortillas and roll up. I fill them pretty full as this is our main dish.

Bake at 400 degrees until golden brown and crispy. If you want them extra crispy, turn on the broiler and broil each side until it’s reached desired crispness. :)

Gorgonzola Pecan Chicken Pizza

That’s right ladies, I just said Gorgonzola Pecan Chicken pizza with a delicious garlic cream sauce. This pizza is deliciously “gourmet” but it is definitely Delightfully Doable. 

My husband and I were going to take Cooper to the park after he got off work on Friday but due to his tardiness we opted for a long walk to the store and back to rent a movie. Cooper has been begging for walks on a daily basis so we take advantage of it as much as we can. We were going to pack a picnic and eat at the park and while that didn’t happen, my husband was still very pleased with the pizza I had made. He said he would eat that everyday because it’s that good. I was very pleased with his response to this dish.


  • 1 chicken breasts, chopped
  • Paprika
  • Garlic Salt
  • 1 tsp taco seasoning (optional)
  • 4 oz cream cheese
  • 2-3 cups milk
  • 2 tbsp minced garlic
  • 1-2 tbsp flour
  • ½ cup pecans, chopped
  • ¼ cup chives, chopped
  • Crust- homemade or store bought

Preheat oven to 375 degrees. Season raw chicken breast with paprika, garlic salt and taco seasoning. Bake for 15-20 minutes or until juices run clear.


Once chicken is cooked, turn oven to 425 degrees.

Meanwhile, add garlic and cream cheese to sauce pan and begin to melt on low heat.


While garlic is cooking and cream cheese is melting add in butter.


Heat until fully melted on low heat still.


In a separate bowl combine 1/2 cup milk with flour and whisk until no lumps are found. Add flour mixture and remaining milk to cream cheese and heat on med-low heat until mixture begins to thicken.

If mixture is too thick, add a little more milk. If mixture is too runny, repeat the whisking of flour in a separate bowl to prevent lumps. It will thicken as it continues to heat through, so make sure not to add too much flour.


Once thickened, add in Gorgonzola cheese and stir.


Chop chicken.


Add chicken to cream sauce and heat through.


In a large 9×13 greased baking dish, add pizza crust (for homemade, follow this recipe)


Top with chicken cream sauce. Add chopped pecans, chives and sprinkle with additional Gorgonzola cheese.


Bake at 425 degrees for 20-30 minutes or until golden brown.


Enjoy with a fresh garden salad!

Grilled Pork Chops

We decided to grill pork chops the other night as neither of us have done this before. We went for a LONG walk through the woods on a trail that followed the river. It was the best walk! It was not too hot and Cooper was so excited to keep up with the water and see waterfalls along the way. Ending at a viewpoint, we took him out on the cliff to let him watch the boats zoom by. He enjoyed watching this as he hasn’t ever seen boats in action before. It was really fun to watch him light up as he soaked in this new experience. As we walked back, it was 7 pm before we arrived home. So we decided to do a quick dinner with pork chops and grilled vegetables.

It amazes me how you can have an incredible meal in such a short period of time. The barbecue has become my best friend. :)


  • 4 Pork Chops
  • Garlic Salt
  • Salt & Pepper
  • Montreal Seasoning (optional)
  • Fresh green beans
  • Fresh Corn
  • Fresh Edamame beans
  • EVOO

Sprinkle the pork chops with salt, pepper, garlic salt and Montreal seasoning. In a vegetable basket for the grill, add in your vegetables and toss with EVOO, salt, pepper and garlic salt.

Grill both the chops and the veggies until pork is still tender, being careful not to over cook.

Simple as that! Eat, drink and be full!


Yum, Yum!

Kale and Basil Pesto

This pesto is great for anything. It would make the best chicken or shrimp pasta, to a great appetizer or Pesto polenta shrimp bites (recipe here).


  • 2 cups chopped kale or spinach
  • ½ cup fresh basil
  • ½ cup fresh parsley
  • ¼ cup pecans
  • 1 tbsp minced garlic
  • ¼ cup parmesan cheese
  • ¼ cup EVOO
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp garlic salt

Add all ingredients for the pesto into a food processor.


IMG_4139Puree until well blended (add more oil if needed).


Serve as an appetizer or with pasta.

Great flavors call for repeated meals. :)