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3-Minute Vs. 30-Minute Vs. 3-Hour Mac N’ Cheese • Tasty

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Video taken from the channel: TheSeriousfitness


We’ve rounded up some of our favorite salad recipes that take 10 minutes or less to make. That means you can spend less time in the kitchen and more time having fun in the sun! 10 Minute Couscous Salad. If you’re looking for a refreshing way to get a serving of grains, try whipping up this healthy couscous salad.

5-Ingredient Salad Recipes Julie Meyers Updated: Dec. 18, 2018 These easy recipes for spinach salad, potato salad, coleslaw, pasta salad, cucumber salad and more are each made with five or fewer ingredients. With the “Covid-15” weight gain a real thing over here I took to ditching the chips and queso for salads for two weeks.

After scouring through Pinterest for ideas I’ve gathered the ingredient lists to make it easy for you to make your own salads. The quickest, freshest cucumber salad needs only cukes, chili powder, lemon juice, and salt. You’ll be enjoying it in 10 minutes or less. This light and summery zucchini salad is studded with green peas and brightened up with a hit of fresh lemon juice. This 20-minute lunch can be prepared in advance and is easily portable; just keep it refrigerated until mealtime.

Looking for main dish recipes with 5 ingredients or less?Allrecipes has more than 860 trusted simple main dish recipes complete with ratings, reviews and cooking tips. 5-Star Recipes Ready in 40 Minutes or less. Read More 2 10 Easy 20-Minute Chicken Recipes Shredded chicken in a honey-chipotle sauce that I usually use in burritos. Cook for 5 minutes and then add a generous kilo of strawberries, washed, trimmed and halved. Simmer for a minute more and then remove the pan.

All it takes is four ingredients and 20 minutes to have this hearty dish ready for the table. Chicken, snap peas and pasta star in this dish, and the garlicky sauce ties it all together nicely. —Anne Nock, Avon Lake, Ohio. WW Freestyle Recipes: Easy Healthy Low Calorie Points dishes/dinners w/ 5 ingredients or fewer, salads, soups, skillets, desserts, freezer friendly, one pot Subscribe for all the best recipes, tips & weekly email support from a lifetime WW!

Step 6: While the chicken is cooking, prepare the salad dressing: In a small bowl, combine all the ingredients and gently stir. Allow the flavors to infuse while you prepare the salad and wait for the shredded chicken to cook. Step 7: Prepare all the vegetables for the salad.

Toss all the salad ingredients together in a large bowl, or divide between 2-4 plates.

List of related literature:

For this salad, use two to three chopped, hard-boiled, pastured eggs, a half to a whole avocado, two to three strips cooked and crumbled bacon (organic and pastured), one small tomato, one scallion, a half tablespoon diced almonds or walnuts, half a red onion, and romaine or butter leaf lettuce.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

Similarly, if you salt, drain (for at least 20 minutes), rinse, and pat dry your shredded cabbage or sliced cucumbers (for at least 30 minutes), they won’t water down your salad dressing.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Weighing them down with a gallon-size zipper-lock bag filled with water and letting them drain for one to three hours removes the most liquid, preventing a soggy finished salad.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

With more fat and protein than most salads, it is a staple at my house, and it takes only minutes to make if you have hard-boiled eggs on hand.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Single-serve salad: To prepare a single serving of salad, toss 2 cups of leafy greens with ½ cup chopped broccoli, 2 tablespoons toasted walnuts, and some sliced onion.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

1 To make the salad, steam or blanch the broccoli in boiling salted water until crisp-tender, 3 to 4 minutes.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

This salad is best made about 30 minutes to 1 hour before serving, but it can be prepared several hours in advance and refrigerated until serving time.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Prep Time: 10 minutes Total Time: 10 minutes Serves: 6 Knife-and-fork salads need to be more popular.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Slice or | Steam: shredded 10–12 minutes in cool place: 1 day cook whole whole 15 minutes Stir-fry 3 minutes Raw in salads Carrots Wrapped, in refrigerator: Cutoff greens, wash Boil in salted water 15–20 minutes 1 week; and scrape.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

FOR THE SALAD: Cook bacon in 10­inch skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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38 comments

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  • God loves you. He wants a personal relationship with you, accept him, repent and give your life to Him like He gave His for you!❤️

  • Wow! What terrific recipes! My mouth kept opening with each one, ha! But nothing happened. Guess I have to make them too. You have a great channel.

  • Why do Americans have to Americanise EVERYTHING! There is no more TRADITIONAL recipes anymore!

    I mean come on like BOXED MAC AND CHEESE?! I’m half Italian and this makes me go CrAzY! ������������������������������������������������������������

  • My carnivore/hunter boyfriend won’t know what hit him when I serve some of these recipes for dinner. They look amazing! Thank you for the printed recipes and quick videos to go along with them!

  • I hope you enjoyed this video, all the recipes are in the description box! Check out my $10 sauce book with over 55 vegan whole foods recipes here – http://highcarb.co/saucy and have a great weekend <3

  • Uis cocina con un anillo uis que feo gas ui no que tal uno este comiendo y le salga un anilla Mami tiene que aprender aser las cosas bien por que entonces

  • looks delicious!! but is anyone else here loves mac and cheese but get nautios when you eat to much? or if the cheese is,,, ya know-

  • Isn’t there a danger in half-cooking potatoes? Something happens to them when you cook them, freeze them and reheat them. It’s some kind of toxin that gets developed, that some people can’t tolerate. Potatoes are nightshades. Something to consider.

  • How much water do you put in the soup? I followed the recipe in the comments in then watched the video and notice there’s water in the bottom of your instant pot and had a rush to turn mine off to add water lol

  • I was literally in bed when I was watching this video… but as soon as I saw how easy it is to make sushi I just got up and made them. Yum �� thanks

  • I know it’s random, but I’ve been looking for the long handle soup spoon that you are always use!! I can’t find them. Where did you get them??

  • Why does tasty help me with school so much with the 3 minutes meals (cause I’m in a cooking class thing at my school and at the end of every class we have to pic 25 ingredients and make something like a meal in 3-5 minutes so honesltey my teacher loved this mac and cheese and she like gorden Ramsay she screams at everyone if it’s bad she’ll tell you it’s bad(

  • What an awesome video! So well done! Just started eating plant based and also just got an instant pot. I love these recipes! I’m going to make the red lentil chili today. Thank you for taking the time to write out the recipes below the video. Also watched your “story” and before and after. What a brave young lady you are. (I’m 74 so you’re very young). How strong and determined and now look at you! Such an inspiration!

  • salad recepies for spring and summer best choice. My familie most favorite salad are cezar or with tuna… Tasty videos are well done and so colorful…

  • I don’t understand how you lost all the weight and your eating potatoes?? Did you eat six times a day? How does eating all that food help you lose weight. I’m new to your channel and trying to understand the process.

  • 3 min mac: I want a snack
    30 min mac: My family wants mac and cheese for dinner
    3 hour mac: Guests are coming
    30 year mac: My dad finally came back with the milk

  • Hannah is the absolute best! I feel so inspired!! If anyone has some time, take a look at @t, it helped me not only lose weight but keep it off. I hope it helps some others:)

  • I am really enjoying your videos and am slowing making my way to the vegan lifestyle for the past 3 days. Today I had mushroom tacos with tons of veggies. And can not wait til tomorrow to use the rest to make your burrito bowl

  • I tried the lentil chili with my pressure cooker but the lentils stuck to the bottom of the pot and burnt. I was very disappointed. I’ll try again with a normal pot. I think stirring the lentils from time to time is important.

  • THANK YOU for the tip about making hashbrowns on a Griddler ♡ I just got one, but it doesn’t have instructions lol guess I’ll be downloading them soon!

  • Excellent video! Gave me some great inspiration. Off to check out your channel to see what other content you’ve created. Will have a look at your saucy book to…sauce is key to my meals!

  • I’ve made all 3 and I personally love the 3 hr but I made way more sauce (the original is too dry) and I toasted my breadcrumbs in the oil….omg talk about flavour! I also used Gouda for the smoked flavour! So good!

  • Thank you for sharing your recipes, they all look delicious and healthy too, I subscribed to your channel.
    Also, you are so organized and presided! I love your healthy recipes! ❤��❤��
    Best wishes!!

  • My stupidly easy one pot Mac and Cheese recipe!!!

    BE SURE TO USE FULL BOX OF NOODLES

    Step 1 Get any kind of noodle
    Step 2 Boil as instructed on the box
    Step 3 Once completed, strain the Mac and place it back in pot.
    Step 4 Put in one stick of butter and let melt
    Step 5 eyeball the milk depending on how creamy you want the Mac.
    Step 6 Dump in one full can of Kraft Cheese Whiz and stir until well blender
    Step 7 Add any spices that you want.

    And Enjoy!!

  • so simple and fast recipes. Now that my husband want to transition into more plant based food, its easier for me to cook and better meals.

  • All your food looks yummy. I’m on a 1200 calories diet. I have avoided rice, potatos, bread an pasta to keep my diet. How many cal. is in f.ex. yout lentil with rice soup??

  • 3-Minute Microwave Mac N’ Cheese
    Servings: 1

    INGREDIENTS
    ⅓ cup dried elbow macaroni
    ½ cup water
    2 tablespoons whole milk
    ½ teaspoon cornstarch
    ¼ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    ¼ cup grated sharp cheddar cheese

    PREPARATION
    1. In a microwave-safe mug or bowl, combine the macaroni and water. Microwave for 1 minute, stir the pasta, then microwave for another minute. Stir the pasta again and taste for doneness. If not al dente, continue microwaving in 1-minute intervals until the water is absorbed and the pasta is cooked.
    2. In a small bowl, whisk together cornstarch, milk, salt, and pepper until well combined. Add the cheese, then pour over the macaroni. Microwave for 1 minute, stirring halfway through, until the cheese is melted and the sauce is creamy.
    3. Enjoy!

    30-Minute Stovetop Mac N’ Cheese
    Servings: 4–6

    INGREDIENTS
    1 16-ounce box of shell pasta
    2 tablespoons plus 1 teaspoon kosher salt, plus more to taste
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour
    2 cups whole milk
    ¾ teaspoon ground mustard
    1 teaspoon paprika
    ½ teaspoon freshly ground black pepper
    1 cup grated Monterey Jack cheese
    1 cup grated aged Gouda cheese
    2 cups grated sharp cheddar cheese

    PREPARATION
    1. Cook the pasta in a large pot of boiling water with 2 tablespoons of salt until al dente, then drain.
    2. In a separate large pot, melt the butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
    3. Add the milk, ground mustard, paprika, remaining teaspoon of salt, and pepper and cook, whisking frequently, for 8–10 minutes, until the sauce thickens and coats the back of a spoon.
    4. Add Monterey Jack, Gouda, and cheddar cheeses and stir until melted, about 1 minute.
    5. Add the shells and mix until the sauce is smooth and glossy and the pasta is well coated.
    6. Enjoy!

    3-Hour Oven Mac N’ Cheese
    Servings: 4–6

    INGREDIENTS
    ½ cup extra-virgin olive oil
    1 head of garlic, cloves peeled
    1 small loaf of sourdough bread
    ½ cup grated Parmigiano-Reggiano cheese
    1½ teaspoons kosher salt, divided
    3 tablespoons unsalted butter, divided
    2 tablespoons all-purpose flour
    2 cups whole milk
    1 teaspoon freshly ground black pepper
    ¾ teaspoon ground nutmeg
    ⅛ teaspoon ground cayenne
    2 cups grated white cheddar cheese
    2 cups grated Gruyère cheese
    1 cup grated Fontina cheese
    1 16-ounce box of cavatappi, cooked according to package instructions until al dente

    PREPARATION
    1. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with 1 tablespoon of butter.
    2. In a small pot, combine the olive oil and garlic cloves and bring to a simmer over medium-low heat. Reduce the heat to low and simmer for 45–50 minutes, until the garlic is easily mashable with a fork.
    3. Remove the pot from the heat and let cool to room temperature.Pour the infused oil through a sieve and set aside. Mash the garlic cloves into a paste and set aside.
    4. Tear the sourdough bread into small pieces and spread in a single layer on a rimmed baking sheet.
    5. Bake the bread crumbs for 20 minutes, until toasted and lightly browned. Let cool to room temperature.
    6. Add the toasted bread to a food processor fitted with the blade attachment and pulse until broken down into fine crumbs.
    7. In a medium bowl, combine 2 cups of the bread crumbs, the Parmigiano-Reggiano, 2 tablespoons of the garlic olive oil, and ½ teaspoon salt and stir well. Set aside. Reserve any leftover bread crumbs for another use.
    8. In a large pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the flour and whisk for 2 minutes, until the roux is golden brown.
    9. Add the milk, remaining teaspoon of salt, the pepper, nutmeg, and cayenne. Cook, whisking constantly, for 8–10 minutes, until the bechamel is thick and creamy.
    10. Add the white cheddar, Gruyère, and Fontina cheeses, and stir until melted, about 1 minute.
    11. Add the cavatappi and mix the sauce is smooth, and glossy and the pasta is well coated. Add 3 teaspoons of the mashed garlic confit and stir to incorporate.
    12. Transfer the pasta to the prepared baking dish and spread in an even layer. Sprinkle the bread crumbs in an even layer over the cavatappi.
    13, Bake for 50 minutes, until golden brown. Let cool for at least 10 minutes before serving.
    14. Enjoy!

  • Hi Hannah You’re pretty amazing for changing your entire lifestyle to vegan and sharing your story. I am making your falafel recipe. I realize right now actually as I am making them that the ingredients lists baking powder and the directions says baking soda. And when you add your spices in the video there is some red powder but no red powder in the ingredients. Just want to make them yummy so a little confused. I dont know how soon you see this and respond but it is monday Aug. 3 2020 today!

  • I don’t know a lot about cooking, but do you think it would be a good idea to like cook dry pasta without water first for like a crunch, and then cook it in water?

  • I started watching you and a couple of other vegan channels several months ago, and now I’m making the change. You’re such an inspiration. Just bought your saucy book!

  • Woow. You are truly an inspiration. I have also come out of my comfort zone ad started my YouTube channel: Mithus Cook Book. Hit like if you all agree.

  • anyone watching this in july 2020 hmm while the 3 hour one looks good and I have that mutch time but we are gonna make the 3 minute one

  • ok but like why are we attacking the cucumber with a meat hammer???? I mean its a huge percentage water, it doesn’t need to be tenderized?!!!

  • I’ve never had Kraft mac and cheese either I have a question can you meet me I really like your channel it is awesome I really want to meet you and please tell me some of your other please pretty please

  • It is to fast to see ingredients! Make more videos with less recipes, but do it slowly, please. Recipes are too god to be so fast edited.

  • The title is a lie! Maybe a few of them may be five minutes… Idk.. But I know that not all of them are… Like the meatloaves one said bake for 30 minutes… Exsqueeze me???!!!!

  • I just made the 3 minute Mac and it’s pretty good! Here’s a few things you might want to know:
    1. When you cook the macaroni, the water may boil over the mug/ bowl
    2. I doubled the recipe and this works great as a quick meal!
    3. When I use my microwave at home (low elevation compared to where I originally made this) the water doesn’t always completely get absorbed so you might have to drain the pasta.

    Overall a good recipe

  • Where I come from we consider that wastage of food
    Also, we only get the slice of bread and put either blue band, jam or gnut paste, it can even be eaten plain. No need to go through all that mumble jumbo