15 Easy Healthy Dinners For People With Literally No Time To Cook

Delicious tacos, pastas, and skillets you can whip up in no time.

1. Spicy Quinoa Taco Bowl

Spicy Quinoa Taco Bowl

Top off this ridiculously simple recipe with a homemade cashew-lime sour cream sauce.

Get the recipe here.

2. Greens and Beans Tacos

Greens and Beans Tacos

Tacos for dinner are ALWAYS a good idea.

Get the recipe here.

3. Pad Thai Zucchini Noodle Salad Recipe

Pad Thai Zucchini Noodle Salad Recipe

All you need is a spiralizer or vegetable peeler to make this healthier takeout alternative.

Get the recipe here.

4. Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Smashed Chickpea Avocado Salad Sandwich With Cranberries and Lemon

Picasa / Via ambitiouskitchen.com

Instead of mayo, this vegetarian chickpea salad gets all of its creamy texture from avocados.

Get the recipe here.

5. Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle)

Make your own burrito bowl and feel accomplished AF when you add your homemade spicy cumin garlic sauce. Chipotle who?

Get the recipe here.

6. Italian Chicken Skillet

Italian Chicken Skillet

Better-for-you comfort food that doesn’t take lots of time.

Get the recipe here.

7. Roasted Salmon With Kale and Cabbage

Roasted Salmon With Kale and Cabbage

All you have to do is toss salmon, kale, cabbage, dill, some spices, and a drizzle of olive oil onto a pan, bake for 16 minutes, and dinner is served.

Get the recipe here.

8. Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl

This simple dinner is packed with veggies, protein, and fiber. All good things.

Get the recipe here.

9. Mushroom and Leek Risotto

Mushroom and Leek Risotto

Throw this ~fancyish~ risotto together — all in one pot.

Get the recipe here.

10. Collard-Wrapped Turkey Burger With Turnip Fries

Collard-Wrapped Turkey Burger With Turnip Fries

Lauren Zaser / Justine Zwiebel / BuzzFeed

Try this simple yet tasty turkey burger from the BuzzFeed 2015 Get Fit Summer Challenge. And yes, you’ll have fries with that.

Get the recipe here.

11. Avocado Boats

Avocado Boats

Literally just delicious things stuffed into an even more delicious avocado. Where do we sign up?

Get the recipe here.

12. Mexican Green Chili Veggie Burgers

Mexican Green Chili Veggie Burgers

You’ll realize vegan food can be flavorful too when you make these savory veggie burgers, with chickpeas, crushed tortilla chips, and green chiles for a little kick.

Get the recipe here.

13. Spicy Ancho Turkey Chili

Spicy Ancho Turkey Chili

Yes, you can whip this chili up in just 30 minutes. And you should, because it’s cold AF outside.

Get the recipe here.

14. Sugar Snap Pea and Carrot Soba Noodles

Sugar Snap Pea and Carrot Soba Noodles

Perfect if you’re in the mood for something light yet filling and need to feed a lot of mouths — or just yours for the rest of the week. Just one batch of this recipe makes six servings.

Get the recipe here.

15. Chopped Thai Salad With Coconut-Curry Dressing

Chopped Thai Salad With Coconut-Curry Dressing

A refreshing blend of bell peppers, mango, sliced carrots, napa cabbage, and kale with a homemade creamy coconut curry sauce that only takes 10 minutes to blend up.

Get the recipe here.

How To Carve A Turkey Perfectly

Nothing’s worse than botching the dismount.

Some people insist on carving slices off the breast meat while it’s still attached to the body as part of a whole dramatic, table-side carving thing. Stop it: That will lead to inferior, uneven slices and is way harder. Do it this way instead.

Macey Foronda and Chris Ritter

***VERY SHARP KNIFE.***
(As in, get it professionally sharpened if you don’t have a sharpening stone and know how to use it.)

STEP 1: REMOVE THE WISHBONE

This step isn’t absolutely necessary but it makes for an easier removal of the breast meat and wing later on.

Cut along the perimeter of V-shaped wishbone to expose it.

How To Carve A Turkey Perfectly
Jason Bergman for BuzzFeed

With your finger, dig around the wishbone to free it from the meat.

How To Carve A Turkey Perfectly

Grab the wishbone firmly and pull hard to release it from the breast.

How To Carve A Turkey Perfectly

Clean and save for later to make a wish!

STEP 2: REMOVE THE THIGH/LEG.

Removing the thighs will make carving the breast later easier.

Note: A lot of people carve slices off the breast meat as a first dramatic step to carving the whole turkey. This is a terrible idea because it leads to inferior, uneven slices. Don’t be tempted. Follow this guide and everyone will be happier.

Firmly pull the thigh away from the breast.

How To Carve A Turkey Perfectly

This should reveal the joint of the thigh and the hip, which you want to cut through.

How To Carve A Turkey Perfectly

After cutting through the joint, pull the thigh and leg away further from the breast so you can carve out the oyster.

How To Carve A Turkey Perfectly

The oysters are small, round pieces of dark meat on the back of poultry near the thighs. (To become a real expert on removing the oyster, watch this videothis video,read this and see this.) At this point you may need to turn the bird over to slice out the full oyster. (Also: They are arguably the most flavorful and tender part of the bird, so you might want to just eat it right now before you continue cutting.)

Cutting around the oyster, slice through the thigh to completely separate it from your bird.

How To Carve A Turkey Perfectly

Put your leg/thigh piece on a separate cutting board.

How To Carve A Turkey Perfectly

STEP 3: SEPARATE THE LEG FROM THE THIGH.

Locate the joint where the leg and thigh bones meet and cut through it.

Locate the joint where the leg and thigh bones meet and cut through it.

How To Carve A Turkey Perfectly

To remove the thigh bone, slice along each side of the bone and remove.

How To Carve A Turkey Perfectly

Now slice the boneless thigh; you can serve the leg whole.

Now slice the boneless thigh; you can serve the leg whole.

Repeat steps 2 and 3 for the other leg and thigh.

STEP 4: REMOVE THE BREAST.

I REPEAT: Some people insist on carving slices off the breast meat while it’s still attached to the body as part of a whole dramatic, table-side carving thing. Stop it: That will lead to inferior, uneven slices and is way harder. Do it this way instead.

Make an initial cut along the breastbone then begin slicing down against the rib cage.

How To Carve A Turkey Perfectly

Repeat on the other breast.

Move the breast meat to a separate cutting board and slice across the grain for even, juicier pieces.

How To Carve A Turkey Perfectly

STEP 5: REMOVE THE WINGS.

Locate the joint between the wing and the turkey body. Slice between to remove and serve the wings whole.

How To Carve A Turkey Perfectly

OK HERE IT IS, START TO FINISH, IN A VIDEO:

Merry Christmas

HAPPY THANKSGIVING!

This Is Actually The Best Way To Make A Turkey For Christmas

SPOILER: It does NOT involve fitting a 5-gallon bucket in your fridge.

When it comes to Christmas dinner, turkey is a non-negotiable. The thing is, turkey can be a little, well…dry.

This Is Actually The Best Way To Make A Turkey For Thanksgiving
Warner Bros. / / Via giphy.com

Many people brine their turkeys by soaking it in salt water for 12 hours because so many recipes say that makes the meat more moist and tender.

Many people brine their turkeys by soaking it in salt water for 12 hours because so many recipes say that makes the meat more moist and tender.

Lauren Zaser / BuzzFeed

It’s called wet brining, and the thing is, wet brining is a pain in the ass.

Lauren Zaser / BuzzFeed

Lauren Zaser / BuzzFeed

After you find a 5-gallon container, get your turkey into it, and fill the whole thing up with liquid, you need to make room in your fridge for it. ANNOYING.

GOOD NEWS, though! BuzzFeed Food conducted a blind taste test and found out that the best way to make your turkey is actually way easier: DRY BRINING.

Lauren Zaser / BuzzFeed

Lauren Zaser / BuzzFeed

Read all about that here.

Dry brining is nbd: You rub the turkey with salt, sugar, and any spices you want, then let it sit uncovered in the fridge overnight.

Overnight meaning at least 8 and up to 16 hours. See the full directions below.

Here are the ingredients you need to make a dry-brined roasted turkey:

Here are the ingredients you need to make a dry-brined roasted turkey:

Lauren Zaser / BuzzFeed

1 14 to 16-pound turkey, thawed
⅓ cup kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground pepper
¼ cup unsalted butter (for roasting)

First, take the turkey out of its packaging (do this over the sink) and remove the neck and giblets.

First, take the turkey out of its packaging (do this over the sink) and remove the neck and giblets.

Lauren Zaser / BuzzFeed

You can keep these for stock or gravy, but you don’t need them for the roast turkey.

Rinse the turkey under cold water, then use paper towels to dry it thoroughly, inside the cavity and out.

Lauren Zaser / BuzzFeed

Lauren Zaser / BuzzFeed

In a small mixing bowl, stir together the salt, brown sugar, and ground black pepper.

In a small mixing bowl, stir together the salt, brown sugar, and ground black pepper.

Lauren Zaser / BuzzFeed

Put the turkey on a large, rimmed baking sheet or in a large, shallow container, and rub the salt mixture (aka the dry brine) all over the turkey.

Put the turkey on a large, rimmed baking sheet or in a large, shallow container, and rub the salt mixture (aka the dry brine) all over the turkey.

Lauren Zaser / BuzzFeed

Make sure you also rub it under the skin of the breasts, and inside the cavity.

Make sure you also rub it under the skin of the breasts, and inside the cavity.

Lauren Zaser / BuzzFeed

Gently pull the skin away from the breast meat with your fingers — it might feel like it will tear, but if you pull carefully but firmly it won’t. Then rub the dry brine underneath the skin. TBH this is very fun.

Put the turkey on the baking sheet in the fridge and let it sit, UNCOVERED, for 8 to 16 hours.

Put the turkey on the baking sheet in the fridge and let it sit, UNCOVERED, for 8 to 16 hours.

Lauren Zaser / BuzzFeed

You’re probably going to have to shuffle some things around in there to make room, but it’s worth it.

When you’re ready to roast, rinse the turkey under cold water to get all the brine off, then dry it again with paper towels, outside and inside the cavity.

Lauren Zaser / BuzzFeed

Lauren Zaser / BuzzFeed

Put the rinsed, dried turkey in a roasting pan, on the rack.

Put the rinsed, dried turkey in a roasting pan, on the rack.

Lauren Zaser / BuzzFeed

Let it sit at room temperature for about 30 minutes so that it’s not refrigerator-cold when it goes into the oven.

Rub ¼ cup softened butter under the skin of the turkey, on the breast meat.

Rub ¼ cup softened butter under the skin of the turkey, on the breast meat.

Lauren Zaser / BuzzFeed

This isn’t totally necessary, but it does help keep the white meat a little more tender and juicy.

Truss the turkey if you want: This is optional, but it makes the roasted turkey look prettier in the end and helps the skin on the thighs get crispy.

Truss the turkey if you want: This is optional, but it makes the roasted turkey look prettier in the end and helps the skin on the thighs get crispy.

Lauren Zaser / BuzzFeed

You’ll need a piece of twine that’s at least 36 inches long.
1. Tie the legs together with the butcher’s twine.
2. Then wrap the ends of the twine around the turkey and tie them tightly at the top.
3. Tuck the wings underneath the twine.

Pour a cup of water or stock into the roasting pan, then roast the turkey at 500°F for 30 minutes.

Pour a cup of water or stock into the roasting pan, then roast the turkey at 500°F for 30 minutes.

Lauren Zaser / BuzzFeed

The liquid in the pan will keep the drippings from burning, and starting at such a high temperature will help crisp the skin.

Turn the heat down to 350°F, and roast until a thermometer inserted into the fattest part of thigh, right where it meets the breast, reads 155°F. That’s about 1 ½ to 2 more hours for a 12- to 14-pound bird.

Turn the heat down to 350°F, and roast until a thermometer inserted into the fattest part of thigh, right where it meets the breast, reads 155°F. That's about 1 ½ to 2 more hours for a 12- to 14-pound bird.

Lauren Zaser / BuzzFeed

The USDA recommends you cook your turkey to an internal temperature of 165°F, to eliminate ANY AND ALL RISK of undercooking. We really, truly think that this overcooks the turkey and makes it dry and tough, brined or not. A turkey cooked to 155°F will reach at least 165°F after you take it out of the oven. (That’s called “carry-over cooking.”) And it’ll taste a lot better.

Let the turkey rest in the roasting rack for at least 20 minutes.

Let the turkey rest in the roasting rack for at least 20 minutes.

Lauren Zaser / BuzzFeed

Don’t tent it with foil because it’ll be all steamy up in there and the skin will lose its crispiness.

Then carve (here’s how) and serve!

Then carve (here's how) and serve!

Lauren Zaser / BuzzFeed

Simple Dry-Brined Roast Turkey

Serves 8 to 10

INGREDIENTS
1 (14 to 16-pound) turkey, thawed, giblets and neck removed
⅓ cup kosher salt
1 tablespoon light brown sugar
1 teaspoon freshly ground pepper
¼ cup unsalted butter

PREPARATION
Rinse the turkey under cold water, then dry it thoroughly with paper towels, inside and out. Stir together the salt, sugar, and pepper in a small bowl, then rub the mixture all over the outside of the turkey and inside the cavity. Carefully pull the skin away from the breasts, just enough so that you can rub the brine underneath. Put the turkey on a large, rimmed baking sheet and refrigerate, uncovered, for 8 to 12 hours (overnight).

Preheat oven to 500°F and position a rack on the bottom shelf. Make sure there’s enough room for your turkey; take all the other racks out if you have to. Let your butter come to room temperature on the counter while you prepare the turkey.

Rinse the turkey it under cold water to wash away the brine, then dry it thoroughly with paper towels, inside and out. Place the turkey breast side up in a large turkey roasting pan with a rack and let it sit at room temperature for at least 30 minutes and up to 1 hour.

Rub softened butter all over the breast meat of the turkey, carefully pulling the skin away from the breasts to rub butter underneath. Tie the legs together with a long piece of butcher’s twine, then wrap the ends around both sides of the turkey and tie them tightly at the top, right where the turkey’s neck used to be. Tuck the wings underneath the twine.

Add a cup of water to the pan and roast the turkey for 30 minutes at 500°F. (Starting the turkey at a super high temperature makes for crispier skin.) After 30 minutes, turn the oven down to 350°F and continue to roast the turkey for 1½ to 2 hours more, turning the roasting pan after an hour, until a thermometer inserted into the thickest part of the thigh reads 155°F. When the turkey is done, let it rest for at least 20 minutes, then transfer to a cutting board, carve, and serve.

Cheeseburger Pockets Recipe

cheesburger pocket
Ground beef is my favorite meat to cook with because it’s so versatile, flavorful and economical. Refrigerated biscuits save you the trouble of making dough from scratch.
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 5 servings

Ingredients

  • 1/2 pound ground beef
  • 1 tablespoon chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 5 slices process American cheese

Nutritional Facts

1 serving (1 each) equals 299 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 1,101 mg sodium, 34 g carbohydrate, trace fiber, 17 g protein.

Directions

  1. Preheat oven to 400°. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain and cool.
  2. Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval. Place about 1/4 cup of meat mixture on one side. Fold a cheese slice to fit over meat mixture. Fold dough over filling; press edges with a fork to seal. Repeat with remaining biscuits, meat mixture and cheese.
  3. Place on a greased baking sheet. Prick tops with a fork. Bake 10 minutes or until golden brown. Yield: 5 servings.
Pricking the tips of Cheeseburger Pockets helps steam escape during baking. If you don’t do this, the pockets will puff up and may break open.

YUM! Easy Fall Dinners That’ll Make You Smile

1. Sweet Potato and Kale Grilled Cheese

Sweet Potato and Kale Grilled Cheese

No one will complain about Meatless Monday if there’s grilled cheese involved. Recipe here.

2. Slow Cooker Roasted Chicken

Slow Cooker Roasted Chicken

To be clear, the most perfect roast chicken is the kind you cook in a hot, hot oven with nothing but a little salt and pepper. But if you don’t want to wait over an hour for dinner, put this in the slow cooker and come home to (still very, very good) finished roast chicken. Recipe here.

3. Gnocchi with Brussels Sprouts, Chicken Sausage, and Kale Pesto

Gnocchi with Brussels Sprouts, Chicken Sausage, and Kale Pesto

Warm and satisfying is really the name of the game. Recipe here.

4. Cheesy Chicken Pizza Pockets

Cheesy Chicken Pizza Pockets

Fair warning: These will ruin hot pockets for you forever. Recipe here.

5. 5-Ingredient Cheesy Cauliflower Soup

5-Ingredient Cheesy Cauliflower Soup

If you want to save even more time, make a double batch of pesto when you cook the gnocchi, then use the rest of it here. Recipe here.

6. Golden Red Lentil Dal with Cilantro-Speckled Basmati (by Oh She Glows)

Golden Red Lentil Dal with Cilantro-Speckled Basmati (by Oh She Glows)

Lentils get a bad rap, but done right they’re super cozy and satisfying. Recipe here.

7. Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw

Smoky Sloppy Joes with Green Chiles and Greek Yogurt Slaw

Round out the week with good old fashioned comfort. Recipe here.

Crock Pot Recipes – Balsamic Chicken Thighs

Crock-Pot-Balsamic-Chicken-Thighs-590x400

Simple enough for any weeknight meal. Delicious enough for company. With a few ingredients and 4 hours in your crock pot you have have the most tender, mouthwatering chicken the whole family will love!

Pair it with any side dishes you like. It makes a nice light sauce so some healthy brown rice pasta would work well.
Or if you are avoiding potatoes at the moment add some nice veggies or salads.
Using boneless chicken thighs is best for perfect tender and juicy chicken, but of course you could always use chicken breast if you’re not a fan of dark meat. My family loved this chicken and each child asked for seconds of it which rarely ever happens! Don’t be worried about the balsamic flavor, it is subtle and not strong at all. The kids will only notice how moist and tasty the chicken is, I promise!

Crock Pot Balsamic Chicken Thighs
Crock Pot Recipe Balsamic Chicken Thighs

Cook time 4 hours
Prep time 5 mins

Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons dried minced onion
  • 4 garlic cloves, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 8 boneless, skinless chicken thighs (about 24 ounces) sprinkle of fresh chopped parsley

Instructions

  1. Combine the first five dry spices in a small bowl and spread over chicken on both sides.
  2. Set aside.
  3. Pour olive oil and garlic on the bottom of the crock pot.
  4. Place chicken on top.
  5. Pour balsamic vinegar over the chicken.
  6. Cover and cook on high for 4 hours.
  7. Sprinkle with fresh parsley on top to serve.

Balsamic Chicken Thighs recipe

Cracker Barrel Green Chili Jack Chicken

 

Cracker Barrel Green Chili Jack Chicken

Cracker Barrel Green Chili Jack Chicken

Cracker Barrel Green Chili Jack Chicken

Ingredients
1 lb chicken strips
1 teaspoon chili powder
4 ounces green chilies
1 cup monterey jack cheese
1/4 cup salsa

Instructions
1 Spray a medium size frypan with cooking spray.
2 Sprinkle chili powder over chicken.
3 Cook chicken strips until no longer pink.
4 Turn stove top on low and add green chilis on top of chicken.
5 Cook until chilis are warmed.
6 Add cheese and cook until melted on top of chilis.
7 Put on a dish and serve with salsa on the side.

BACON BREAD!!!

BACON_BREAD

BACON_BREAD

BACON BREAD!!! Yes that what I said! Pass the BACON BREAD  please!!! Now!

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
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