Hannah Abedikichi - 30 Minute Meals Quick and Easy Recipes You Will Love

I cook constantly, so Ive gotten pretty efficient and strategic in the kitchen but that hasnt always been the case. Once, I decided to cook one of the meals Rachael Ray made on her show. It took me THREE HOURS. I can pretty certainly say that NONE of these recipes will take you 3 hours, or even 1 hour, but if it takes you longer than 30 minutes, thats perfectly fine! Tip #2: Use premeasured/chopped ingredients. I dont always do this but if Im trying to be quick, I use pre-minced garlic, ginger, etc. Tip #3: Eyeball measurements.

This may not be for everyone, but if a recipe calls for 1/4 tsp pepper, 1/2 tsp salt, and 1/8 tsp red pepper; Im not going to measure out all of those. Finding those measuring spoons then having to measure exactly, then wash those spoons doesnt save me any time, so no thanks. I just use my judgement and know my taste preferences. I will say though, I try to measure exactly for baking recipes. Tip #4: Kitchen gadgets are your friends! Now, I AM a minimalist in my home, but I have a few things that I use to help me cook more quickly and more easily. For example, an onion chopper.

Its sold at most stores that sell kitchen supplies (Walmart, Target) and sold on Amazon. I personally like this onion chopper . Tip #5: Before even committing to cook a recipe, read through the entire recipe. It helps to familiarize yourself with what you will be doing, especially if you will be cooking more than one recipe at a time. Tip #6: Before you begin cooking, go ahead and get out all of your ingredients. It also helps to premeasure, pre-chop, pre-prepare all of your ingredients.

Tip #7: Enjoy the process!

Sides

Cheesy Garlic Bread

Servings: 4-6 Ingredients: 2 tsp minced garlic 1 large loaf of French bread 1 cup grated cheese 4 tbsp butter, at room temp 2 tbsp olive oil 1 tbsp dry Italian seasoning Directions:

1. Heat your oven to 400 degrees F.
2. Cut loaf down the middle and place on a baking pan.
3. In a small bowl, mix together the butter, olive oil, garlic, and parsley.
4. Spread the butter mixture over the bread.
5. Top each side of the bread with cheese.
6. Bake for 5-8 minutes.
7. Remove from the oven and cut into strips.

Mediterranean Vegetables

Servings: 4 Ingredients: 2 tbsp olive oil 2 medium zucchini 1 medium yellow onion, sliced 1 red bell pepper, sliced 2 tsp olive oil 2 tsp Greek seasoning 2 tsp balsamic vinegar 1/4 tsp garlic salt 1/4 tsp sugar Directions:

1. Cut the zucchini into eighths lengthwise, then in half crosswise.
2. Add 2 tbsp of olive oil to a large skillet and heat over medium-high heat.
3. Add the zucchini, onion, and bell pepper to the skillet. Cook and stir for 6-8 minutes.
4. In a small bowl, whisk together 2 tsp olive oil, Greek seasoning, balsamic vinegar, garlic salt, and sugar.
5. Remove the skillet from the heat and drizzle on oil/seasoning mixture and toss well to coat.
6. Serve immediately.

Roasted Asparagus

Servings: 4 Ingredients: 1 bunch asparagus, ends trimmed 1 clove garlic, minced 2 tbsp olive oil 2 tbsp honey 1 tbsp balsamic vinegar Salt, to taste Directions:

1. Preheat your oven to 400 degrees F.
2. Mix the garlic, olive oil, honey, vinegar, and salt in a small bowl.
3. Place the asparagus on a lined baking sheet.
4. Pour the mixture evenly over the asparagus.
5. Roast for 15 minutes.

Sriracha Zucchini

Servings: 4 Ingredients: 1 lb zucchini, sliced 1 tbsp olive oil 1 piece of ginger, peeled and minced 3 cloves garlic, minced 2 tsp soy sauce 1 tsp sesame oil 2 tbsp Sriracha sauce 1/2 cup chopped cilantro Directions:

1. Heat a large saucepan over medium heat and add the olive oil.
2. Stir in the ginger and the garlic and cook for 3-5 minutes.
3. Add the zucchini and cook for about 2 minutes.
4. Add the soy sauce, sesame oil, and Sriracha sauce. Stir well.
5. Cook for an additional 2 minutes.
6. Top with fresh cilantro before serving.

Honey Glazed Carrots

Servings: 4-6 Ingredients: 1 tbsp olive oil 2 lbs carrots, cut into 1-inch slices 1 cup chicken broth 1/2 cup honey 2 tbsp red-wine vinegar Salt and pepper, to taste 2 tbsp butter Directions:

1. Heat oil over medium-high heat in a large skillet.
2. Add the carrots and cook for about 2 minutes.
3. Add the broth, honey, vinegar, salt, and pepper to the skillet. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
4. Uncover and cook until carrots are tender and liquid has thickened, about 8-9 minutes.
5. Remove the skillet from the heat and add in butter and stir.

Loaded Baked Potato Rounds

Servings: 4 Ingredients: 4 medium red potatoes 2 tbsp olive oil Garlic salt, to taste 5 slices of bacon, cooked and crumbled 1 cup shredded Monterrey jack cheese 1 cup shredded cheddar cheese Green onions, chopped Sour cream Directions:

1. Preheat your oven to 400 degrees F.
2. Wash potatoes and cut them into thin rounds.
3. Place the potatoes in pot of water and bring to a boil. Boil for 4 minutes.
4. Drain and pat the potatoes dry.
5. Place foil on a baking sheet, spray with cooking spray, and lay the potato rounds on it.