5 Easy Dinners You Can Make in 30 Minutes or Less (Garlic Butter Chicken Bites & More) | Allrecipes

[00:00] There are not enough hours in the day to

[00:01] do life and cook dinner. I've got you

[00:03] covered. I've got five new recipes and

[00:05] all I need from you is 30 minutes. This

[00:07] first one is so good, you might want to

[00:09] double or triple the recipe because you

[00:10] can eat off of them all week. They are

[00:12] crispy, cheesy chicken patties, and I'm

[00:15] going to serve it up with a

[00:17] salad. If your kids love chicken

[00:19] nuggets, but you're tired of feeding

[00:20] them chicken nuggets, this is the dish

[00:23] for you. So, I'm going to start with

[00:24] boneless, skinless chicken breast. You

[00:25] want about a pound and a half, and

[00:26] you're going to chop them up. Kind of

[00:28] dice them up small. only going to be

[00:29] about three chicken breasts. This is a

[00:31] great way to kind of stretch out your

[00:32] chicken breast, too. It will feed your

[00:34] whole family. You're just going to add

[00:35] this to a bowl. I'm going in with a

[00:37] couple eggs. Also going to grate in some

[00:39] cheese and onion. And you just need a

[00:42] few tablespoons. If you grate it, then

[00:44] you won't get big old chunks in there.

[00:45] I'm also going in with some fresh

[00:46] parsley. This is something I just always

[00:49] keep on hand. It's just a really cheap

[00:51] and easy way to add a fresh kind of

[00:53] earthy flavor. A little ranch packet.

[00:55] I'm going to use half in here and half

[00:58] for a dipping sauce. So excited to make

[01:00] this at work because now my dinner's

[01:02] cooked for tonight. So I'm just going to

[01:05] stir that together and add in a little

[01:07] mayonnaise. Now I'm just going to season

[01:09] it up with a little salt and pepper. And

[01:11] then I'm going to stir in a little

[01:12] flour. You want to stir in just enough

[01:14] flour till it comes together. It's just

[01:16] going to help keep these patties

[01:17] together. Okay, so that's it. We're just

[01:19] going to form these into patties and

[01:20] drop them in a skillet. Spoon about 1/4

[01:22] cup of the mixture into the

[01:25] skillet. See that crispy cheesy chicken

[01:28] patties. Each batch cooks in like less

[01:31] than 5 minutes. Cuz the chicken is cut

[01:34] so small, the patties are thin, it

[01:36] doesn't take that long to cook this

[01:37] chicken all the way through. Then you

[01:38] can just transfer them to a wire rack

[01:41] and keep them warm in the oven while you

[01:43] cook the rest. I'm just going to keep

[01:44] these warm in the oven while I mix up

[01:46] the salad. And then we're ready for

[01:47] dinner. Salad. My kids love salad. They

[01:50] call it a ranch salad or a Caesar salad.

[01:52] I'll add in some cucumber. I'm going to

[01:54] add in some tomato

[01:57] too. Wish I had a stop clock. Dinner's

[02:00] ready. Couple chicken patties. We're

[02:03] going to serve these with a little

[02:04] dipping sauce. The rest of that ranch

[02:06] packet, a little mayonnaise. Then you're

[02:09] going to mix that together with a little

[02:11] lemon juice and a pinch of

[02:13] cayenne. A little sauce on the side. My

[02:16] kids will want that. This one is so

[02:18] good. Your family will inhale

[02:20] it. Maybe one of the most flavorful ways

[02:22] to cook a bunless, skinless chicken

[02:24] breast.

[02:25] Perfect dinner. Number two, taco Tuesday

[02:29] with a whole new look. How about taco

[02:30] stuffed

[02:34] potatoes? Grab your

[02:36] potatoes. Scrub them up. Just going to

[02:39] pierce them a couple

[02:41] times in the microwave. All right, then

[02:43] we're going to get our filling going. I

[02:45] like onion in my taco meat. After

[02:47] basically making that delicious dip that

[02:49] we love, the Rotel dip. Usually has

[02:51] sausage in it. I'm just doing ground

[02:53] beef. Now I just cook it all up in a

[02:54] skillet. Get my onion going for a couple

[02:56] minutes. You just need about a pound of

[02:58] ground

[03:00] meat. And then you're going to go in

[03:02] with some taco

[03:04] seasoning. Homemade or storebought is

[03:06] just

[03:07] fine. Once that's all together, in with

[03:09] your can of

[03:11] Rotel. Okay. Then in with the processed

[03:15] cheese. Sometimes everybody needs a

[03:17] little

[03:18] shortcut. Add it. And then it'll slowly

[03:21] melt as you stir it all together. And

[03:23] this is going to be the perfect topping

[03:24] for our potatoes. Hot potato. Hot

[03:26] potato. Okay, look. Everything's ready.

[03:28] Hey, taco meat should always be made

[03:31] with rotail. Okay, now we're about to

[03:33] make the most bomb

[03:35] potato you've ever had. When I do

[03:37] dinners like this, I just love to make

[03:39] it like a buffet and then the kids can

[03:41] come in when they're ready, make their

[03:42] own taco. We're always in different

[03:45] schedules, so you know, nobody's really

[03:48] eating at the same time. I don't really

[03:50] need butter since I have all this

[03:51] cheese. Really don't even need salt, I

[03:54] don't think. Just to really give it the

[03:56] full taco experience. You need a little

[03:58] crunch, especially with Rotel. Loaded

[04:00] baked potatoes in under 30 minutes. Oh

[04:03] my

[04:05] god. I'd like to be left alone with

[04:07] this. 100%. This is the next thing you

[04:09] need to make on your next taco Tuesday

[04:11] or Wednesday, Thursday, Friday

[04:13] Saturday, Sunday. I'm breaking out the

[04:15] air fryer for this next one. This is a

[04:17] old favorite airfried bang bang

[04:20] salmon. This can really be probably a

[04:23] 15-minute meal because it is that fast.

[04:26] Starts with a simple bang bang sauce.

[04:28] It's just three ingredients. Mayonnaise

[04:31] and then sweet chili sauce. This adds a

[04:33] lot of flavor. You can use in marinades

[04:35] or dressings or other sauces. super

[04:37] cheap at the Asian market. It's a good

[04:40] thing to kind of keep on hand. And then

[04:41] you're going to add some Sriracha. So

[04:42] the creaminess and the sweetness from

[04:45] that is going to balance this out.

[04:48] Perfect. The sauce is going to add

[04:49] enough flavor to the salmon. You can

[04:51] season it with a little salt to taste if

[04:53] you want, but I'm just going to spread

[04:54] about a tablespoon onto each fillet. And

[04:57] then just pop it in the air fryer.

[04:59] Lightly grease your air fryer or you can

[05:01] put a little piece of parchment down on

[05:02] the bottom. The air fryer is the perfect

[05:04] way to cook this fish. You're going to

[05:06] get a little crust on the outside, which

[05:08] is so good. I probably should have

[05:10] started my rice first because it's going

[05:12] to take longer to cook than that salmon.

[05:13] The salmon's only going to take about 8

[05:15] minutes. Okay, so I start by sautéing my

[05:17] rice in the butter. This will really

[05:19] keep it fluffy while it cooks. Two parts

[05:22] water to one part rice. You could use um

[05:25] chicken stock here just for extra

[05:26] flavor. Definitely want to salt it.

[05:28] That's it. Bring it to a boil, cover it

[05:30] and let it simmer till it's done.

[05:32] Salmon's going, rice is going. All

[05:34] that's left is my other side dish, which

[05:35] are going to be green beans. I'm going

[05:37] to steam them in the microwave and then

[05:38] hit them real quick in the

[05:40] stove. It's all it

[05:43] takes. See how good these look? The

[05:45] sauce kind of caramelizes in the heat.

[05:46] If your air fryer goes above 400, crank

[05:49] it up. 425, 450 will be even better.

[05:52] These took about 10 minutes. They're

[05:53] kind of thick, so if your um salmon

[05:55] fillets are a little flatter, it'll take

[05:56] closer to eight. Just plain butter rice

[05:59] is good for this because we have all

[06:00] that sauce. And then a little green

[06:02] onion. It's perfection. This is a

[06:06] beautiful restaurant quality dinner that

[06:08] doesn't look like it came together in 30

[06:13] minutes. The green onion is essential.

[06:17] Just kind of ties it all together. It's

[06:19] sweet. It's salty. The salmon is cooked

[06:22] perfectly. It's so tender and moist.

[06:25] It's the perfect dinner. You're going to

[06:27] want to make this one, too. This next

[06:28] one is so easy. I'm going to get my

[06:30] sides actually going first. I'm doing

[06:32] garlic, butter, chicken bites with

[06:34] smashed potatoes and roasted broccoli in

[06:36] half an hour. So, I'm going to start

[06:38] with my potatoes. Just going to get

[06:40] these going in water and then bring it

[06:41] to a boil and let them cook while I do

[06:42] everything else. For my veg, I'm going

[06:45] to do broccoli. My daughter just loves

[06:47] broccoli prepared this way versus

[06:49] boiling it. So, you want to get your

[06:51] oven going to 425 or 450. I'm going to

[06:54] drizzle on olive oil and then salt

[06:58] pepper, garlic powder, and a little

[06:59] parmesan. I'm going to toss this

[07:01] together and then I'll sprinkle on the

[07:02] palm. Now, this goes into the oven. It's

[07:04] only going to take about 15 minutes, so

[07:06] just judge your timing based on

[07:07] everything else that's going on. You

[07:09] just need boneless, skinless chicken

[07:10] breast. I'm going with about a pound and

[07:12] a half. And then to a shallow dish

[07:13] you're going to add in a little bit of

[07:14] flour. We're not generously coating

[07:16] them, just giving them a really light

[07:18] coating of flavor so that it gets

[07:21] crispy. going to cut your chicken into

[07:22] bite-sized pieces. Probably do this in a

[07:25] plastic

[07:27] bag now that I'm thinking about it. Just

[07:30] want a really light coating like that.

[07:33] So, get your skillet hot while the

[07:36] skillet heats up. I'm going to cube up

[07:38] some butter. You want to use cold butter

[07:39] whenever you're making a butter sauce.

[07:41] You'll whisk it in at the end and it'll

[07:43] stay creamy instead of getting all oily

[07:45] and separated. Then, you want to place

[07:47] your chicken in in a single

[07:49] layer. And then don't touch

[07:55] it. They're almost fork tender. I'm

[07:57] going to go a little bit more so that

[07:58] way they're really soft so I can smash

[08:00] them

[08:02] easily. And the broccoli's looking good.

[08:05] All right, time to flip them

[08:07] over. Woo! Look at that

[08:13] color. See these little like crunchy

[08:16] ones?

[08:18] M going to transfer these to a plate.

[08:23] Okay. And then you're going to wipe your

[08:24] skillet a little bit. Just adding a

[08:26] little more olive oil to help get the

[08:28] garlic going. And I'm going in about six

[08:31] cloves of garlic and more if you wish.

[08:34] Now I'm going to add in some white

[08:36] wine. Right now, this just reduces until

[08:39] it's almost evaporated. And I'm going to

[08:41] go ahead and drain my potatoes. Drain

[08:44] them and then add them back to the pot.

[08:46] Just going to set the pot right back

[08:47] over the stove just to let any other

[08:49] moisture evaporate out. And I'll go

[08:51] ahead and add in the butter and let it

[08:53] be melting while we finish the sauce.

[08:55] Liquid is almost gone. Now it's time to

[08:58] whisk in the butter. You want to make

[08:59] sure your heat is not too high. And then

[09:01] go in with a few pieces at a time. Sauce

[09:04] is good and creamy. So garlicky and

[09:07] buttery. Then in goes the chicken.

[09:09] You're going to toss it to

[09:12] coat. Okay, these are done. I'm just

[09:14] keeping them on warm. Butter's melted in

[09:17] here. I'm doing this with the baby gold

[09:19] potatoes because the skin is so thin.

[09:22] It's okay. It's not like overwhelming

[09:24] when you mash potatoes with the skin on

[09:27] with these. Smash and add a little milk

[09:32] a little sour

[09:34] cream, and season it up with salt and

[09:41] pepper. Dinner's ready. I just feel like

[09:43] I ran a marathon in 30 minutes.

[09:45] Garlicky, buttery goodness. Tender

[09:49] flavorful, juicy chicken breast, creamy

[09:52] smashed potatoes, and roasted broccoli.

[09:54] This is again a perfect

[09:58] dinner. It's just so simple yet so easy.

[10:02] Kind of just a new way to serve up your

[10:04] chicken breast. Roasted broccoli, don't

[10:06] steam it. You know, just adding flavor

[10:08] to the basics by just incorporating like

[10:10] new ways to cook them. Another winner.

[10:12] We're about to take it all home. That

[10:14] final trick

[10:17] uses our favorite packs of ramen to make

[10:19] a one pot beef ramen

[10:25] dish. And the only thing you really have

[10:28] to chop up a bell pepper. I love meals

[10:31] like this because they have extra veggie

[10:33] and it just kind of stretches out the

[10:35] meat. Satisfying and so easy. This one

[10:38] really only takes like 20 minutes to

[10:40] cook. So, this is the perfect weekn

[10:42] night dinner. I'm using the lean ground

[10:44] beef, but you could use ground chicken

[10:46] ground pork, or ground

[10:49] turkey. Well, let's cook. So, going in

[10:53] to a non-stick skillet with my ground

[10:57] sirloin. You know, when we do one pot

[10:59] cooking, it's all about building the

[11:01] layers of flavor. So, the first layer

[11:03] has been created with the beef. You can

[11:05] see it's kind of caramelized around the

[11:06] pan a little bit. that's going to be

[11:09] released in a little while. So now I'm

[11:10] going to go in with garlic, bell pepper

[11:12] and our cabbage. This cooks down a ton.

[11:16] So it looks like a lot, but it's really

[11:19] not. Five is a lot. You know, it's easy

[11:22] when you're just making a 30 minute meal

[11:24] every night, but I'm making five dinners

[11:26] in one

[11:27] day for you. Once everything has

[11:30] softened and that cabbage has started to

[11:33] turn translucent, you're ready to go in

[11:34] with your liquids. These are going to

[11:37] delaze the pan and then they're going to

[11:39] provide a flavorful broth to cook our

[11:40] noodles in. See, what do we say? Color

[11:43] equals flavor. We're going to bring this

[11:45] to a boil and then we're going to use

[11:47] our ramen. We're not using the little

[11:49] seasoning packets that are inside

[11:50] though. And you want to kind of nestle

[11:52] the ramen into the broth. You want to

[11:53] make sure it's fully submerged in there.

[11:55] Then I'm going to cover it and cook it

[11:57] undisturbed for about 5 to 6 minutes. 6

[12:01] minutes.

[12:03] Voila. That looks delicious. All

[12:06] right. Now, we're just going to gently

[12:08] steam the carrots in their residual heat

[12:10] and then cover it and take it off the

[12:13] heat.

[12:15] Perfect. Got ramen at home in less time

[12:18] than it takes to get take out. Sprinkle

[12:21] of green

[12:22] onions and a sprinkle of sesame seeds.

[12:25] How does it taste? Well, let me tell

[12:29] you. The soy sauce gives you the

[12:31] saltiness. That hoisonen sauce adds so

[12:34] much flavor. I did use a salted chicken

[12:36] stock, so that helps. Another one that

[12:38] every single person will love and you

[12:40] can tweak it. You can add in other

[12:42] vegetables, use a different meat. Either

[12:44] way, you need to keep this one in your

[12:46] rotation. There you have it. Five 30

[12:49] minute meals. It's a new recipe Monday

[12:51] through Friday. You're going to love

[12:53] these. Try them all and let me know what

[12:54] you

[12:57] think. Just so glad I have all of my

[13:00] family's dinners for the week.