One of the quickest routes to a healthy dinner starts with fish filets. No matter what method you choose to cook it, a fish filet cooks in mere minutes. Even when you add the time it takes to heat the skillet, you still have time to make the simple but delicious cornmeal-based tomato gravy and still have dinner - Southern cornmeal catfish with tomato gravy, on the table in just 30 minutes.

Ingredients:

• 2 Tbsp rendered bacon fat
• 2 Tbsp plus 1⁄2 cup ground cornmeal
• 1 can (14.5oz) whole peeled tomatoes, lightly crushed, juices discarded
• Salt and black pepper to taste
• 1 Tbsp canola oil
• 1⁄8 tsp cayenne pepper
• 4 catfish fillets (about 6 oz each)

Instructions:

1. Heat the bacon fat in a medium saucepan over low heat.
2. Add the 2 tablespoons of cornmeal and continue cooking, stirring constantly, for about 5 minutes, until the cornmeal is light brown.
3. Add the drained tomatoes and simmer for another 10 minutes. Season with salt and black pepper.
4. While the sauce simmers, prepare the catfish: Heat the oil in a large cast-iron skillet or non-stick pan over medium heat.
5. Spread the 1⁄2 cup of cornmeal out in a shallow dish and season with the cayenne, plus a few good pinches of salt and black pepper.
6. Dust the catfish on both sides with the cornmeal and place in the hot pan.
7. Cook, turning once, for 6 to 8 minutes, until the surface is golden brown and crusty and the fish flakes with gentle pressure from your finger.
8. Serve each fillet with a big scoop of tomato gravy.

Salmon has health benefits like no other fish or meat on any menu: on top, of course, of being a great source of protein, potassium, and B vitamins. Besides that, salmon is also one of the best ways to get omega-3 fatty acids and is known to help with weight control and reduce the risk of heart disease. Sweet chili-glazed salmon is a flavorful, delicious, and healthy dinner for you.

Ingredients:

• 1⁄4 cup Asian-style sweet chili sauce
• 2 Tbsp low-sodium soy sauce
• 1 Tbsp grated fresh ginger
• 1 tsp sriracha or other spicy chili sauce
• 4 salmon fillets, 4–6 oz each (When possible, buy wild salmon. It may be more expensive, but it's lower in PCBs, toxins, and mercury than most farmed varieties. Plus, it just tastes better).

Instructions:

1. Preheat the oven to 425°F.
2. Combine the sweet chili sauce, soy sauce, ginger, and sriracha in a mixing bowl.
3. Place the salmon fillets on a foil-lined baking sheet. Use a brush or a spoon to lacquer the salmon with the chili glaze.
4. Bake the salmon until the glaze has begun to lightly caramelize and the salmon flakes with gentle pressure, about 10 minutes, depending on the thickness of the fish.
5. Salmon is unlike any other fish or meat in terms of its health advantages. In addition to being a fantastic source of protein, potassium, and B vitamins, salmon is also one of the best sources of omega-3 fatty acids, which are believed to aid in weight management and lower the risk of heart disease. This recipe is savory, scrumptious, and a nutritious way to fill up on salmon.

Only have 15 minutes? Then consider going with a steak. Skirt steak will take less time to cook than a sirloin or a filet, although it depends on the thickness of the cut. While waiting for the meat to cook to your desired level, you can prep your red wine butter, either by making it fresh or by slicing up some that you made in advance and letting it melt on your steak once it's plated. Enjoy grilled steak with red wine butter now!

Ingredients:

• 1 cup dry red wine
• 1 shallot, minced
• 4 Tbsp butter, softened
• 1 tsp chopped fresh rosemary
• Black pepper to taste
• Salt to taste
• 4 steaks (flank, sirloin, skirt, or filet; 6 oz each)

Instructions:

1. Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 tablespoons (it will have a thick, syrupy consistency).
2. Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper.
3. Once fully incorporated, spoon the butter onto a large piece of plastic wrap.
4. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use.
5. Preheat a grill, stovetop grill pan, or cast-iron skillet. Season the steaks with salt and pepper and cook until medium-rare (about 8 minutes total for skirt and flank and 10 to 12 minutes for the sirloin and filet).
6. Remove the steaks and slice a coin of the butter over the top of each.

You nominate chimichurri as one of the best condiments on the planet, not just because it's so versatile and flavorful, but also because it's so incredibly easy to make. Once you've got some on hand, you can enjoy this flavor-packed steak and eggs with chimichurri dinner. Including the time it takes to fire up your cast iron skillet, this recipe will take you under 25 minutes from start to finish.

Ingredients:

• 1 Tbsp olive oil
• 1 lb flank or skirt steak
• Salt and black pepper to taste
• 4 Roma tomatoes, halved lengthwise
• 4 eggs
• Chimichurri

Instructions:

1. Heat 1⁄2 tablespoon of the olive oil in a grill pan or cast-iron skillet over high heat.
2. Season the steak all over with salt and pepper.
3. Cook, turning the steak every minute or so, for 7 to 8 minutes total, until fully browned on the outside and firm but fully yielding to the touch.
4. Remove to a cutting board and rest for 5 minutes before slicing.
5. While the steak rests, place the tomatoes cut-side down in the same pan and cook for about 2 minutes until the bottoms are lightly blackened.
6. Heat the remaining 1⁄2 tablespoon olive oil in a large nonstick pan.
7. Working in batches, crack the eggs into the pan and fry until sunny-side up, the whites just set, and the yolks still loose. Season with salt and black pepper.
8. Slice the steak against the natural grain of the meat.
9. Divide among 4 warm plates with the eggs and tomatoes. Spoon chimichurri liberally over the steak and eggs.

There are many people who believe that you can judge the quality of a hotel by its club sandwich. The reason is that it's the one item you will find on nearly all room service menus, and a place that puts love into the sandwich is likely putting love into the other small things that make a hotel great. The ultimate club sandwich with super mayo would win over any guest, with the added bonus of containing half the calories of the club sandwiches that normally show up on the room service cart.

Ingredients:

• 2 Tbsp olive oil mayonnaise
• 1 Tbsp Dijon mustard
• 1 clove of garlic, finely minced (or grated on a microplane)
• 1 tsp dried oregano
• 6 sandwich rolls, split and lightly toasted (12 pieces total; see our Eat This Tip below)
• 2 cups shredded romaine8 slices tomato
• 8 strips of cooked bacon
• 4 oz ham in 8 slices
• 4 oz turkey in 8 slices

Instructions:

1. In a mixing bowl, combine the mayonnaise, mustard, garlic, and oregano.
2. Spread the mayo mixture on 8 pieces of the toasted sandwich rolls.
3. Top each piece with shredded romaine, a slice of tomato, and a strip of bacon.
4. Top 4 of the pieces with ham and the other 4 with turkey.
5. Build each sandwich with a turkey half, a ham half, and top with a final piece of sandwich roll for a tri-level sandwich.

The hero of this Chinese chicken salad is the Asian Dressing and crunchy noodles. It can make any bowl of fresh greens devilishly moreish! Made with cabbage, carrots, green onions, and chicken, finished with sesame seeds, this is terrific for packed dinners as it keeps well for days! Even with the shredding of cabbage and the slicing of chicken, this recipe takes under 15 minutes to pull together.

Ingredients:

• 1 head napa cabbage
• 1/2 head red cabbage
• 1/2 Tbsp sugar
• 2 cups chopped or shredded cooked chicken (freshly grilled or from a store-bought rotisserie chicken)
• 1/3 cup Asian-style dressing, like Annie's Shiitake and Sesame Vinaigrette
• 1 cup fresh cilantro leaves1 cup canned mandarin oranges, drained
• 1/4 cup sliced almonds, toasted
• Salt and black pepper to taste

Instructions:

1. Slice the cabbages in half lengthwise and remove the cores.
2. Slice the cabbage into thin strips.
3. Toss with sugar in a large bowl.
4. If the chicken is cold, toss a few tablespoons of vinaigrette and heat in a microwave at 50% power.
5. Add the cabbage, along with the cilantro, mandarins, almonds, and the remaining vinaigrette. Toss to combine.
   Season with salt and pepper.

Unsure of how to include quinoa in your regular meals? It's a good idea to start with this recipe. This Mexican quinoa chicken salad is a delicious variation of the superfood that includes salsa, black beans, corn, onion, and avocado in addition to fresh herbs. It only takes about 30 minutes to make this Mason jar salad, and it can be stored for up to three days in the refrigerator. In this instance, allowing the lime juice, cilantro, and garlic to fully infuse into the chicken and quinoa will further enhance the flavor of the dish.

Ingredients:

• 8 oz skinless, boneless chicken breast, cooked and shredded
• 3 Tbsp refrigerated salsa
• 2 cups cooked quinoa
• 1 cup chopped tomato
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 3/4 cup frozen roasted corn, thawed
• 1 small red onion, thinly sliced (1/2 cup)
• 1 avocado, halved, seeded, peeled, and chopped
• 2 Tbsp lime juice
• 2 Tbsp olive oil
• 1 clove of garlic, minced
• 2 Tbsp snipped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a small bowl, combine chicken and salsa.
2. Divide quinoa among four-pint jars. Layer with tomato, black beans, corn, chicken mixture, onion, and avocado, pressing ingredients down as you fill, if necessary.
3. In another small bowl, combine lime juice, oil, garlic, cilantro, salt, and pepper. Whisk until smooth. Spoon dressing over layers in jars. Cover and chill for up to 3 days. Shake jars before serving.

Squid is one of the most abundant forms of seafood in the global market, yet few Americans have ever enjoyed it in any other way than breaded and deep-fried with a marinara chaser. This grilled calamari salad has all the trappings of the much-adored appetizer - crunch from the peanuts, tomatoes, a bit of spice - but so much more. Instead of a heaping mess of fried dough, you'll be pleasantly surprised by the amount of flavor you can actually taste with our calamari version.

Ingredients:

• 1 lb squid, cleaned, tentacles reserved for another use
• 1⁄2 Tbsp peanut or canola oil
• Salt and black pepper to taste
• Juice of 1 lime
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1⁄2 Tbsp chili garlic sauce (preferably sambal oelek)
• 4 cups watercress
• 1 small cucumber, peeled, seeded, and cut into matchsticks
• 1 medium tomato, chopped
• 1⁄2 red onion, very thinly sliced
• 1⁄4 cup roasted peanuts

Instructions:

1. Preheat a grill.
2. Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.
3. When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.
4. Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.
5. Slice the grilled squid into 1⁄2" rings.
6. In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.
7. Divide the salad among 4 plates.

One of the great things about ground beef is that it cooks up fast even if you're not making burgers. This keto cheeseburger casserole with a sauté of ground beef that you can be finished making in the time it takes to heat the oven. With your ground beef cooked and your oven fired up, just add a handful of other flavorful ingredients, and dinner will be on the table in under 30 minutes.

Ingredients:

• 1 Tbsp olive oil
• 3 lb ground beef
• 1 medium white onion, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• Freshly ground black pepper
• 1/4 cup tomato paste
• 1/4 cup Rao's Marinara Sauce
• 1 1/2 cups heavy cream
• 1 1/4 cup shredded Colby jack cheese
• 1/4 cup chopped chives

Instructions:

1. Preheat the oven to 375°F.
2. In a very large, shallow pan, heat the oil and add the ground beef. Use a metal pancake turner to press the beef down into a single layer that covers the entire surface of the pan. Cook for 5 to 7 minutes until browned, then use the pancake turner to flip the beef over and cook for another few minutes. Use a large spoon to spoon out excess liquid, until only a small amount remains.
3. Add onion, garlic powder, onion powder, salt, pepper, and tomato paste to the beef. Stir and cook for 1 minute. Add marinara sauce and heavy cream and remove from heat.
4. Stir in 1 cup of shredded cheese and spoon the beef mixture into a large casserole dish.
5. Top with remaining cheese and bake for about 10 minutes until the cheese is bubbling and melty. Top with chives and serve immediately.

Would you trust if someone told you that you could have delectable shrimp and broccoli on your table in less than 15 minutes? You better believe it because this instant pot shrimp and broccoli recipe can prepare shrimp and broccoli in just one minute, not three or two. It is ideal to prepare on a hectic weekday because shrimp don't require a lot of time to cook.

Ingredients:

• 1 lb. shrimp, fresh or frozen
• 2 broccoli crowns
• 1/4 cup soy sauce
• 2 garlic cloves, minced
• 2 Tbsp. fresh ginger, grated
• 2 Tbsp. oyster sauce
• 2 tsp. brown sugar
• 1 tsp. rice wine vinegar
• Sesame seeds
• Sriracha
• Green onion

Instructions:

1. Cut the broccoli crowns into smaller florets.
2. If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought them frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well.
3. In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine.
4. Add the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute.
5. When the buzzer goes off, release the pressure immediately.
6. Serve the shrimp and broccoli with rice, or cauliflower rice to keep it low-carb, as well as sriracha, sesame seeds, and sliced green onion.