Three 30 Minute Recipes, Highly Recommended!

Yesterday the magazine "Everyday with Rachael Ray" came in to present the magazine. Besides the fact that I really liked the magazine, I thought to myself "Rachael Ray is so living my life." She gets to travel, cook, eat, and be famous for being "relateable." I can so do that.... You need proof? Check out the recipes below. Each at less than 30 minutes. Start to finish!

Meal 1: Baked Shrimp w/ Tomatoes & Feta, Orzo & Green Beans on the side (feeds two)
Ingredients:
1/2 lb Medium Shrimp, shelless and tails off
Oil
Garlic
1 pint cherry tomatoes
Oregano
Feta Cheese
1 cup Orzo
1/2 lb green beans, cut into 1" pieces
Lemon

Peheat oven to 475 degrees.

Saute oil and garlic until for 2 minutes, cut cherry tomatoes in half and add with oregano to pan. Cook until liquid is gone. Turn off heat toss in shrimp, transfer to baking pan. Bake until cheese is browned and bubbly. (About 10 minutes.)

While shrimp is baking, boil salted water. Add 1 cup orzo, after 4 minute add green beans. After 5 minutes drain and toss with lemon juice (1/2 a lemon), oil, salt, and pepper.

Meal #2: Panko Pork Chops
Ingredients
4 1/2" boneless center cut loin pork chops
Egg
2/3 cup of Panko (Japanese bread crumbs)
Peanut oil
Salt
Ground ginger
1/3 cup chicken broth
2 tablespoon dry sherry (cooking wine)
2 tablespoon soy sauce
Wasabi powder

Dip pork chops in egg wash, dredge in Panko. Heat peanut oil in non stick pan, and fry pork chops over medium high heat. Cook about 4-5 minutes per side. Remove pork chop. Combine remaining ingredients, add seasonings to taste. Bring sauce to a simmer in the same pan that you made the pork chops in. Serve sauce over pork chops, and you can serve this with rice and veggies. Sometimes I add bok choy or snow peas to sauce when it is simmering.

Meal #3: Middle Eastern Chicken Tenders with Couscous
1 can of Chick Peas, drained and rinsed
1/3 cup raisins
Oil (1 teaspoon)
1/2 cup couscous
Ground ginger
1 1/2 lbs of chicken tenders (trade hard tofu for chicken if you roll that way)

In a saucepan combine Chick Peas, raisins, oil, 1 cup of water, season with salt and pepper. Bring to a boil. Stir in couscous. Turn off heat and cover. Heat oil in a pan, and toss chicken in ground ginger. Pan fry chicken in oil over medium heat 3-4 minutes per side. Fluff couscous with a folk. Serve with cucumer salad (seedless cucumer, fresh parsley, white wine vinegar and oil.)

All of these recipes use ingredients that are inexpensive and pretty healthy. On an average week I make at least 2 of these dishes. More recipes to come in future blogs!