A couple of months back, I returned home with my five-year-old after a long Sunday filled with activities and hauling things around. We were both irritable and yearning for an early bedtime, and I certainly wasn’t in the mood to cook. It was one of those evenings where ordering takeout sounds appealing, yet we had just done that the previous night.
In a last-minute attempt, I pulled a can of beans in tomato sauce from the cupboard and searched the fridge for something to enhance it. Mozzarella? Why not. I tossed the beans into a pot with a handful of shredded mozzarella, added some spinach, warmed it for two minutes, then spooned it onto a slice of sandwich bread. “Pizza beans!” I proclaimed, because sometimes you need to sell it. Honestly, my pantry creation didn’t look particularly appetizing. But I assumed it would taste decent since tomato sauce and mozzarella typically work well together. I then took a bite of the mysterious bean mix, and to my surprise, it was AMAZING. Savory, saucy, and gooey. It was far better than what you would expect from a quick can-of-beans-plus-whatever-I-found-in-the-fridge.
I now prepare it frequently, even when I have more than five minutes to cook dinner. It’s warm, filling, incredibly versatile, and tastes wonderful with any leftover veggies you might have in your fridge, like cauliflower or zucchini. This is the dish you whip up when you don’t feel like chopping.
Five-Minute Cheesy, Saucy Beans
Serves 1-2
1 can of white or gigante beans in tomato sauce (I used this brand, but any will do! Just ensure it’s a savory sauce — not sweet, like Heinz baked beans)
1 small handful of shredded mozzarella
1-2 cups of baby spinach, or chopped cauliflower, broccoli, or any chunky vegetable you have lying around
Pour the beans into a small saucepan (making sure to get all that delicious sauce!), and place it over low heat. Sprinkle mozzarella on top and stir until it melts and everything becomes warm and gooey. Stir in the veggies for a minute, then turn off the heat.
Serve in generous scoops over a slice of sandwich bread, or alone in a bowl. This makes a very substantial serving for one — or two if you’re sharing with a tired five-year-old who’s more sleepy than hungry. The good news is that it genuinely takes a maximum of five minutes. Instead of making a large batch in advance, I recommend starting with just one and leaving the pot unwashed until after dinner is completely over.
P.S. Tips for saying goodbye at a party, plus the amazing hot chocolate recipe you should enjoy all year long.
**Quick and Flavorful Five-Minute Dinner Recipe: A Lifesaver for Hectic Evenings**
In today’s fast-moving world, carving out time to prepare a wholesome dinner can prove challenging. Whether you’re juggling work, school, or family obligations, after a long day, the last thing you want is to spend hours cooking. Thankfully, there’s no need to compromise on flavor or nutrition for convenience. With the right ingredients and a bit of planning, you can create a fulfilling meal in just five minutes. This article will present a quick and tasty five-minute dinner recipe that’s perfect for busy evenings.
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### The Appeal of Five-Minute Meals
Five-minute meals work well for:
– **Busy professionals** seeking a quick meal before or after work.
– **Students** with constrained time and limited kitchen access.
– **Parents** wishing to provide their families with nutritious meals without hassle.
– **Anyone** wanting to eat healthier without resorting to takeout or processed options.
The secret to a successful five-minute meal is utilizing pre-prepped or quick-cooking ingredients while keeping things simple yet flavorful.
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### Recipe: Five-Minute Garlic Shrimp and Spinach Rice Bowl
**Servings:** 2
**Prep Time:** 2 minutes
**Cook Time:** 3 minutes
**Total Time:** 5 minutes
#### Ingredients:
– 1 tablespoon olive oil or butter
– 8 oz (approximately 225g) pre-cooked shrimp (peeled and deveined)
– 2 cloves garlic, minced
– 2 cups fresh baby spinach
– 1 packet (around 8 oz) of microwaveable brown rice or quinoa
– Salt and pepper to taste
– Optional: red pepper flakes, lemon juice, or grated Parmesan
#### Instructions:
1. **Heat the rice:** Microwave the rice or quinoa packet as directed on the package (generally 90 seconds to 2 minutes).
2. **Sauté the shrimp and garlic:** While the rice is heating, warm olive oil or butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until aromatic.
3. **Add shrimp and spinach:** Incorporate the pre-cooked shrimp and baby spinach. Stir frequently for 2–3 minutes until the shrimp is heated and the spinach wilts. Season with salt, pepper, and optional red pepper flakes.
4. **Assemble the bowl:** Divide the warm rice into two bowls. Top with the garlic shrimp and spinach blend. Add a squeeze of lemon juice or a sprinkle of Parmesan if you like.
5. **Serve and enjoy!**
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### Success Tips
– **Use pre-cooked proteins:** Shrimp, rotisserie chicken, or canned beans are great time-savers.
– **Keep microwaveable grains handy:** Brown rice, quinoa, or couscous packets speed up meal prep.
– **Stock frozen vegetables:** They cook quickly and preserve nutrients, ideal for fast meals.
– **Flavor boosters:** Garlic, lemon, herbs, and spices can enhance simple dishes in moments.
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### Nutritional Highlights
This shrimp and spinach rice bowl isn’t just quick; it’s also rich in nutrients:
– **Shrimp** offers lean protein and omega-3 fatty acids.
– **Spinach** is loaded with iron, calcium, and vitamins A and C.
– **Brown rice** provides fiber and complex carbohydrates for lasting energy.
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### Closing Thoughts
A five-minute dinner doesn’t need to mean sacrificing taste or nutrition. With a few handy shortcuts and pantry essentials, you can prepare a fulfilling and quick meal. Try this Garlic Shrimp and Spinach Rice Bowl next time you’re pressed for time but still desire a delicious, home-cooked meal.
Happy cooking!
