Several months back, I returned home with my five-year-old after an exhausting Sunday filled with activities and running around. Both of us were irritable and yearning for an early bedtime, and I was definitely not in the mood to cook. It was one of those evenings when you desperately want to order takeout, but had just done that the night before.
In a final attempt, I seized a can of beans in tomato sauce from the cabinet, then rummaged through the fridge for something to enhance it a bit. Mozzarella? Absolutely. I tossed the beans into a pot with a handful of shredded mozzarella, heated it for two minutes, and then spooned it onto a slice of bread. “Pizza beans!” I proclaimed, because sometimes you have to market it. And honestly, my kitchen creation didn’t look particularly appealing. Nevertheless, I figured it would taste decent, since tomato sauce and mozzarella generally do. I took a bite of the mysterious bean mixture, and to my surprise, it was AMAZING. Savory, saucy, and gooey. It was significantly better than what a can of beans combined with whatever I found in the fridge had any right to be.
Now, I prepare it regularly, even when I have more than five minutes to prepare dinner. It’s warm, hearty, and incredibly versatile. Occasionally, I’ll mix in a handful of spinach or diced cauliflower — both good, but not essential. This is the dish you make when you don’t feel like chopping.
Five-Minute Saucy, Cheesy 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 savory sauce — not sweet, like Heinz baked beans)
1 small handful of shredded mozzarella
Optional: 1-2 cups baby spinach, or chopped cauliflower, broccoli, or any chunky vegetable lying around in the produce bin
Pour the beans into a small saucepan (making sure to scrape out all that tasty sauce!) and set it over low heat. Sprinkle mozzarella on top and stir until melted and everything is warm and cheesy. If you’re adding any veggies, stir them in for about a minute, then turn off the heat.
Serve in generous scoops over a slice of bread, or on its own in a bowl. This provides a very substantial serving for one — or two, if sharing with a five-year-old who’s more tired than hungry. The great news is it genuinely takes five minutes max. Instead of preparing a large batch in advance, I’d recommend starting with one and just leaving the pot unwashed until dinner is truly over.
P.S. Tips on how to bid farewell at a party, and the fantastic hot chocolate perfect for year-round enjoyment.
**Quick and Flavorful Five-Minute Dinner Recipe: A Lifesaver for Hectic Evenings**
In our fast-moving world, squeezing in time to prepare a nutritious and fulfilling dinner can be quite the task. Whether you’re balancing work, family, or personal obligations, the last thing you want is to spend hours cooking. Thankfully, crafting a delectable and wholesome meal doesn’t have to consume your entire evening. With the right ingredients and a dash of creativity, you can create a satisfying dinner in merely five minutes. Here’s a quick and delightful five-minute dinner recipe that’s ideal for busy weeknights.
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### **Recipe: Five-Minute Garlic Shrimp and Spinach Wrap**
**Servings:** 2
**Prep Time:** 2 minutes
**Cook Time:** 3 minutes
**Total Time:** 5 minutes
#### **Ingredients:**
– 1 tablespoon olive oil
– 1 teaspoon minced garlic (either fresh or jarred)
– 1/2 pound pre-cooked shrimp (peeled and deveined)
– 2 cups fresh baby spinach
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon lemon juice (optional)
– 2 whole wheat tortillas or wraps
– Optional toppings: shredded cheese, sliced avocado, Greek yogurt, or hot sauce
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### **Instructions:**
1. **Heat the Pan:**
In a medium skillet, warm the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. **Cook the Shrimp:**
Introduce the pre-cooked shrimp to the skillet. Stir occasionally for 2 minutes until everything is heated through. Season with salt, pepper, and a hint of lemon juice for a fresh touch.
3. **Add the Spinach:**
Toss in the baby spinach and sauté for another 30 seconds to 1 minute, just until wilted. Remove from heat.
4. **Assemble the Wraps:**
Place the tortillas flat and evenly distribute the shrimp and spinach mixture between them. Add any optional toppings you desire.
5. **Wrap and Serve:**
Roll the tortillas burrito-style or fold them like tacos. Serve right away alongside some fruit, chips, or a simple salad.
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### **Why This Recipe Works**
– **Speed:** Using pre-cooked shrimp cuts down on cooking time considerably.
– **Nutrition:** Loaded with lean protein, iron-rich spinach, and healthy fats from olive oil and optional avocado.
– **Versatility:** Easily adaptable with any veggies, sauces, or spices you have available.
– **Minimal Cleanup:** Just one pan and a cutting board are needed.
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### **Tips for Success**
– **Keep Staples on Hand:** Always have quick-cook proteins like pre-cooked shrimp, rotisserie chicken, or canned beans in your kitchen.
– **Use Pre-Washed Greens:** Baby spinach, arugula, or kale can quickly be added to any meal for a nutritional boost.
– **Wrap It Up:** Tortillas, pita bread, or lettuce leaves are excellent choices for quick meals.
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### **Final Thoughts**
A five-minute dinner doesn’t equate to sacrificing flavor or nutrition. With a few smart ingredients and a straightforward method, you can enjoy a meal that’s both quick and fulfilling. This Garlic Shrimp and Spinach Wrap is just one example of how simple it can be to eat well, even on your busiest days. Try it tonight and discover how effortless dinner can truly be!
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**Bonus Tip:** Looking to make it vegetarian? Substitute the shrimp with canned chickpeas or sautéed tofu for a plant-based variation.
