Dinner Recipes: 30 Minutes or Less

Life can get a little busy sometimes and there is not always time to cook. If you do find yourself tired of carry-out with extra time this week (30 minutes to be exact), try out these quick easy dinner recipes.

Cajun Chicken Alfredo Pasta

Cajun Chicken Alfredo

Serves 4


8 oz. Bowtie Pasta

1 head of Broccli, cut into pieces

2 Tbsp Butter

3 cloves of garlic, minced

1 lb bonless, skinless chicken breast, cut into pieces

2 – 3 tsp Cajun seasoning

4 oz cream cheese, softened and cut into pieces

1 cup Milk

¾ cup grated Parmesan cheese

½ tsp ground black pepper

½ tsp salt, more to taste


  1. Add pasta to a large pot of boiling water. Cook until noodles are tender, but add the broccoli to the pot of boiling water about 1 minute before noodles are done. Drain and set aside.
  2. In large pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly. Add the chicken pieces and season with Cajun seasoning. Cook for 2-3 minutes. Add the cream cheese, stirring well until melted and smooth, 2-3 minutes. Gradually add milk and stir until it’s fully incorporated into the sauce. Stir in the Parmesan cheese, salt and pepper. Stir until the cheese is melted and the sauce is the desired consistency. Add broccoli and hot cooked pasta, stir to combine.
  3. Garnish with Parmesan cheese or fresh parsley and serve!

Asian Inspired Flat Iron Steak

Flat Iron Steak

Serves 4-6


½ cup Soy Sauce

½ cup Sherry

¼ cup Honey

2 tbsp Sesame Oil

2 tbsp Minced Ginger

2 tbsp Minced Garlic

1 tsp Crushed Red Pepper Flakes

2 Flat Iron Steaks

2 tbsp Green Onions, chopped for garnish


  1. Whisk soy sauce, sherry, honey, sesame oil, garlic, ginger and red pepper flakes together in a bowl to create a marinade.
  2. Place steaks and marinade in a ziplock bag and chill in fridge. (3-6 hours to maximum flavor)
  3. Grill steaks on high hear for 4 minutes on each side. Allow steaks to rest for 5 minutes before slicing and serving.
  4. Garnish with green onions.

Winter Citrus Salad

Winter Citrus Salad

Serves 4


 10 oz. skinless chicken breast

1 orange, peeled and sliced

1 blood orange, peeled and sliced

1 radish, thinly sliced

¼ tsp cilantro

¼ cup red onion, thinly sliced

1 avocado, diced

2 oz. toasted cashews


  1. Preheat oven to 350 degrees Fahrenheit
  2. Bake chicken on a lined baking sheet for about 20-30 minutes. Let cool and slice.
  3. On a serving platter or deep bowl, combine oranges and radishes. Arrange sliced chicken on top, drizzle with a dressing and garnish with red onions, avocado, cilantro and cashews.

If you’re feeling adventurous and want to make your own dressing, here’s how:

Dressing Ingredients:

1 ruby red grapefruit juice

1 tbsp honey

½ habanero pepper, sliced and seeds removed

1 clove garlic

½ cup of olive oil

Salt to taste


Combine grapefruit juice, honey and garlic in a blender, slowly add in olive oil while blending, continue blending until emulsified. Season with salt to taste.

Garlic Parmesan Roasted Potatoes

Roasted Potatoes

Serves 4


2 lbs red potatoes, halved

3 tbsp olive oil

3 cloves of garlic, minced

1 tsp dried thyme

½ tsp dried oregano

½ tsp dried basil

1/3 cup grated Parmesan

Salt to taste

Pepper to taste

1 tbsp unsalted butter

2 tbsp chopped parsley


  1. Preheat oven to 400 degree Fahrenheit. Lightly oil baking sheet
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with parsley.
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