25 Minimalistic Meals: 5 Ingredients or Less

Do you sometimes struggle to come up with a varied weekly menu for your family? The good news is you don’t need a pantry full of exotic condiments to create something delicious. With just a few ingredients on hand you really can create something pretty special.

I’ve compiled a collection of recipes using five ingredients, or less, to inspire your creativity, and to help you make healthy, simple, and easy meals at home for the whole family.

NB The five ingredients do not including flour, water, oil, butter, salt, and pepper.

Fish

Flickr: ciordia

#1 Lemon Baked Fish

Preparation time: 5 minutes
Cooking time: 20-30 minutes
Servings: 3

Ingredients:

• 1 pound frozen fish fillets of your choice
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• Salt and pepper
• Fresh dill

Method:

1. Oil a baking dish, and arrange fish in a single layer. Season with a little salt and pepper.
2. Add a few drops of olive oil, and pour the lemon juice over. Scatter dill on top for flavour.
3. Bake the fish at 350°F (180°C) for 20 to 30 minutes.
4. Serve with juices from the pan.

Recipe source

#2 Indoor-Grilled Salmon

Preparation time: 20 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

• Four 5-ounce salmon fillets (about 1-inch thick), skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper

Method:

1. Bring the salmon to room temperature 20 minutes before grilling.
2. Preheat the oven to 450°F (230°C). Set a large cast-iron grill pan over low heat and pre-heat for 1 minute.
3. Meanwhile, brush the salmon lightly with the oil, and season with salt and pepper.
4. Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done.
5. Remove the fish from the pan, and let rest for 2 minutes, to finish cooking.

Recipe source

#3 Fish Cakes

Serve with steamed veggies, or a tossed salad.

Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 4

Ingredients:

• 425g tin of tuna
• 1 large sweet potato, mashed with a little milk and olive based spread
• 1 tablespoon sweet chili sauce
• Breadcrumbs (enough to be able to shape the fish into cakes)

Method:

1. Put sweet potato in a pot of boiling water and cook until tender. Mash with a little milk. Drain tuna well and add to mashed sweet potato.
2. Add in the chopped onion and sweet chili sauce. Mix together well.
3. Add enough breadcrumbs to make patties. Season with salt and pepper. Mold the mixture into patties.
4. Heat around 2 teaspoons of oil in frying pan and cook the fish cakes for 5 -7 minutes, turning only once, until hot and golden.

Recipe source

#4 Lemony Tuna and Orzo Salad

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

• 2 cups orzo pasta
• 2 (5 ounce) pouches herb and garlic marinated chunk tuna, drained
• 1 green bell pepper, chopped
• 2 cucumbers, peeled and chopped
• 1 cup creamy lemon salad dressing – substitute mayo for a low fat version
• 1/2 teaspoon dried dill leaves

Method:

1. Cook orzo according to package directions; drain well.
2. Combine with remaining ingredients in large bowl and toss gently to coat.
3. Cover and refrigerate for 3-4 hours before serving.

Recipe source

Poultry

Flickr: pillowhead_designs

#5 Balsamic Chicken Salad

You could also try using a different salad dressing, or alternative vegetables in this super easy recipe.

Preparation time: 10 minutes
Serves: 4

Ingredients:

• 10 oz. packet of baby salad greens
• 2 (5 oz.) sliced pre-grilled chicken breast
• 1/2 lb. cubed reduced fat cheese
• 1/2 cup balsamic vinaigrette dressing

Method:

1. Slice chicken breasts into strips.
2. Toss with salad greens, cheese and vinaigrette dressing, serve.

Recipe source

#6 Pesto Chicken Packets

Preparation time: 20 minutes
Cooking time: 25 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts 
• 8 plum tomatoes, sliced 1/2″ thick
• 2 cups frozen asparagus pieces
• 1/2 cup basil pesto
• 2 tablespoons low fat mayonnaise 

Method:

1. Heat grill. Place 1 chicken breast half on 18×12″ sheet of heavy duty foil. Divide tomatoes and asparagus over chicken.
2. In small bowl, combine pesto with mayonnaise. Divide this mixture over food on each sheet.
3. Fold foil over chicken and seal edges, using double fold method.
4. Cover and grill packets 6″ from medium coals for 25-30 minutes, or until chicken is no longer pink in center. You could also bake the packets in a preheated 450° degrees oven for 20-30 minutes, or until done.

Recipe source

#7 Chicken with Lime and Mango

Try serving with steamed potatoes, and salad or vegetables.

Preparation: 10 minutes, +15 minutes marinating
Cooking time: 15 minutes
Servings: 4

Ingredients:

• 125ml lime juice
• 2 tablespoons orange juice
• 1 large mango, peeled and diced
• 4 boneless, skinless chicken breasts, about 600g

Method:

1. Combine the lime juice, orange juice and mango in a shallow dish. Add the chicken breasts and turn several times to coat with the marinade. Cover and refrigerate for 15 minutes, or overnight.
2. Remove the chicken from the marinade and place on a heated barbecue hotplate, or in a hot non-stick frying pan.
3. Cook for 10-15 minutes, turning several times and brushing with the marinade.

Recipe source: Healthy Eating for Australian Families, Rosemary Stanton.

#8 Berry Chicken Salad

Cooking chicken in a salad dressing is an unusual way to add flavour, and reduce the calorie content.

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 6

Ingredients:

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1 cup Catalina or French salad dressing
• 10 oz. packet mixed salad greens
• 2 cups sliced strawberries, or blueberries, or raspberries

Method:

1. In a large skillet, simmer chicken in 1/4 cup of the salad dressing over medium heat until chicken is cooked thoroughly.
2. Toss greens, strawberries and chicken in large bowl with remaining dressing, serve.

Recipe source

#9 Minted Chicken Breasts with Cucumber Sauce

Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups plain yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cucumber, peeled, seeded, and chopped
• 5 fresh mint leaves, minced

Method:

1. Season chicken with salt, pepper, and cayenne pepper, and spread both sides with 1/2 cup yogurt. Cover and refrigerate for 1-2 hours.
2. In a small bowl, combine 1 cup yogurt with cucumber and mint; mix well and refrigerate.
3. When ready to eat, broil chicken 6″ from heat for 4-5 minutes on each side until browned and thoroughly cooked.
4. Serve chicken with cucumber and mint sauce on side.

Recipe source

#10 Spinach Chicken Salad

Preparation time: 10 minutes
Cooking time: 10 minutes
Servings:

Ingredients:

• 6 cups baby spinach leaves
• 2 cups chopped cooked chicken
• 1/2 cup crumbled feta cheese
• 1/2 cup tarragon salad dressing

Method:

1. Combine spinach, chicken, and cheese in large salad bowl.
2. Drizzle creamy tarragon salad dressing over salad. Toss gently and serve.

Recipe source

#11 Saucy Salsa Chicken

This recipe would go well with rice, and a selection of steamed vegetables.

Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 6

Ingredients:

• 6 boneless, skinless chicken breasts
• 2 cups salsa
• 1/3 cup brown sugar
• 2 tablespoons honey dijon mustard

Method:

1. Preheat oven to 350° F. Combine all ingredients and place in 13×9″ pan.
2. Bake for 40-45 minutes until chicken is thoroughly cooked.

Recipe source

#12 Grilled Turkey Tenderloin with Stuffing

Preparation time: 15 minutes
Cooking time: 30 minutes
Servings: 8

Ingredients:

• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried tarragon leaves
• 3 (12 oz.) turkey breast tenderloins
• 8 servings of stuffing mix

Method:

1. Mix lemon juice, oil, salt, pepper, thyme, and tarragon in a glass baking dish. Add turkey tenderloins and turn to coat. Cover with plastic wrap and refrigerate at least 1 hour, but not longer than 24 hours.
2. Brush grill rack with vegetable oil and heat grill. Grease a 9″ square aluminum pan and set aside.
3. Remove turkey tenderloins from marinade and place directly on grill. Cover grill and cook turkey 4-5″ from medium coals for 15 minutes.
4. Meanwhile, in large bowl stir stuffing mix together with amount of water called for on package. Spoon into prepared aluminum pan and cover with foil. Add pan with stuffing to grill rack.
5. Brush turkey with marinade and turn. Discard remaining marinade. Cover and grill 10-15 minutes longer, or until center is no longer pink, or internal temperature reaches 180° F, and stuffing is hot and tender.
6. Let turkey and stuffing stand for 10 minutes before serving. Cut tenderloins into 1″ pieces and serve with stuffing.

Recipe source

Red Meat

Flickr: jasperyue

#13 Grilled Summer Steaks

Preparation time: 15 minutes
Cooking time: 9 minutes
Servings: 4

Ingredients:

• 1/4 cup honey dijon mustard
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 cloves minced garlic
• 4 boneless top sirloin steaks

Method:

1. Prepare and heat grill. In small bowl, combine the marinade ingredients, mixing well. Spread mixture on both sides of steaks, refrigerate for 30 minutes.
2. Grill beef on uncovered grill 4-6″ above medium coals for 1 minute on each side to sear. Cover grill and cook 8-9 minutes longer for medium steaks, turning once during grilling.

Recipe source

#14 Beef and Bean Burritos

Serve this dish with shredded lettuce leaves, diced tomato, lightly mashed avocado, and a sprinkling of reduced fat mozzarella cheese for a complete meal.

Preparation time: 10 minutes
Cooking time: 12 minutes
Serves: 4-6

Ingredients:

• Spray oil
• 400g rump steak, trimmed and sliced thinly
• 1 red onion, halved and sliced
• 420g can of four bean mix, rinsed and drained
• 1 cup water
• 50g packet reduced salt burrito seasoning
• 8 burrito tortillas

Method:

1. Heat a large frying pan on high. Spray with oil. Cook the beef and onion in batches for 4-5 minutes until well browned.
2. Stir in the beans, water and burrito seasoning. Bring to the boil, stirring continuously. Lower heat for 2 minutes, until sauce thickens.
3. Meanwhile, warm tortillas according to pack instructions.
4. Top each burrito with a spoonful of beef and bean mix, roll up securely to serve.

Recipe source: The Nutrition for Life Cookbook Zest, Catherine Saxelby & Jennene Plummer

#15 Lamb Kibbeh

The recipe is a great way to combine lean meat with wholegrains. Try serving with a green salad.

Preparation time: 20 minutes
Cooking time: 40 minutes
Servings: 4

Ingredients:

• 175g burghul or bulgur, or use cracked wheat
• 250ml boiling water
• 50g pine nuts
• 400g lean lamb, minced
• 1 onion, finely chopped
• 2 teaspoons sumac
• 1 teaspoon cracked black pepper
• Olive oil

Method:

1. Preheat oven to 180° C (350° F/Gas 4)
2. Place burghul in a heatproof bowl, pour boiling water over, cover and leave for 10 minutes until the water has been absorbed. If any moisture remains, use clean hands to squeeze the burghul.
3. Toast the pine nuts in a dry frying pan over medium heat until golden. Set aside.
4. Combine the lamb, onion, sumac, pepper and burghul, adding 60ml iced water if needed.
5. Spoon half the kibbeh mixture into a greased 18cm (7″) square baking dish or non-stick cake tin. Sprinkle with two-thirds of the pine nuts, then press remaining meat mixture on top. Press firmly and mark the top with diamond shapes.
6. Brush a little olive oil and press pine nuts into each diamond. Bake for 40 minutes.

Recipe source: Healthy Eating for Australian Families, Rosemary Stanton.

#16 Grilled Beef Roast

Preparation time: 15 minutes
Cooking time: 1 hours 5 minutes
Servings: 8

Ingredients:

• 1/3 cup red wine vinaigrette
• 1 onion, finely chopped
• 1/4 teaspoon pepper
• 1/2 teaspoon seasoned salt
• 2-1/2 lb. beef eye round roast
• 1 lb. bag baby carrots

Preparation:

1. Mix vinaigrette, onion, pepper, and salt in small bowl. Pour into glass baking dish and add beef. Cover and refrigerate at least 8 hours, but no longer than 24 hours to marinate, turning once during marinating time.
2. Brush grill rack with vegetable oil and place 4-6″ above coals. Arrange coals so they are on one side of grill. Place drip pan next to coals underneath grill rack.
3. Remove beef from marinade and reserve marinade.
4. Insert barbecue meat thermometer so tip is near center of beef roast, not in fat or next to the bone.
5. Cover and grill beef over drip pan for 20 minutes.
6. Mix carrots with 2 tablespoons of vinaigrette mixture and spoon onto 18×12″ piece of heavy duty foil. Wrap securely using double fold. Place carrots next to beef on rack.
7. Turn beef and brush with marinade. Grill 35-45 minutes longer, until thermometer reads 155-160° F, brushing frequently with marinade. Move carrot packet around on grill frequently.
8. Cover beef with foil, let stand 15 minutes before slicing. Slice beef against grain, serve.

Recipe source

Pork

Flickr: wolfworld

#17 Mexican Pork

This recipe would make a delicious filling for tacos or tortillas. Serve with sides of shredded lettuce, onion, peppers, and chopped tomatoes.

Preparation time: 10 minutes
Cooking time: 8-10 hours
Servings: 4

Ingredients:

• 3 pound boneless pork roast
• 1 pack taco seasoning mix
• 1 teaspoon garlic powder
• 4 ounce can chopped green chilies, drained
• 1 cup water

Method:

1. Place pork roast in bottom of slow cooker.
2. Mix remaining ingredients together and pour over roast.
3. Cover and cook on low for 8-10 hours.
4. Break pork apart with a fork while still in slow cooker.

Recipe source

#18 Pork Simmered in Buttermilk

Preparation time: 10 minutes
Cooking time: 1 hour 35 minutes
Servings: 6

Ingredients:

• 1 oz butter
• 1 tablespoon olive oil
• 2 kg piece pork scotch fillet
• Freshly ground black pepper
• 3 cloves garlic, finely chopped
• 600mls buttermilk
• Extra 1 tablespoon olive oil
• 1 kg English spinach, washed and trimmed
• 60g raisins

Method:

1. Heat the butter and oil in a large heavy duty pan. Season the pork with pepper and brown well on a medium heat. Add the garlic and half the buttermilk to the pan, bring to the boil, and reduce to a very low simmer. Cover with a tight-fitting lid, and cook for 1 hour.
2. After the hour, the milk will have reduced, thickened and turned a pale golden brown. Add the remaining milk and cook, covered, for another 35 minutes. Remove the pork from the pan, cover with aluminum foil and stand for 10 minutes.
3. Return to the pan to heat and bring the buttermilk mixture to the boil. Reduce to a simmer and cook for 3-4 minutes. The mixture will separate and have small clumps of solids. Pour this through a fine strainer.
4. Heat the extra oil in a medium , heavy-based pan. Add the spinach and raisins and cook, stirring until the spinach just starts to wilt. Place the spinach on a warm serving plate. Cut the meat into thin slices and lay over the spinach. Spoon a little of the strained clear liquid from the pan over the meat. Serve immediately.

Recipe source: Better Cooking: A Year in the Kitchen, Better Homes and Gardens, Kerrie Carr

Vegetarian Options

Flickr: princess_of_llyr

Please note most recipes do contain either eggs, or cheese.

#19 Spinach Lasagne

Preparation: 15 minutes
Cooking time: 45 minutes
Servings: 6

Ingredients:

• 2 teaspoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, crushed
• 2 x 250g packets frozen spinach (or use fresh)
• 7 1/2 instant lasagne sheets
• 500g low fat ricotta cheese

Method:

1. Heat oil in a frying pan and gently cook the onion and garlic for 3-4 minutes, without browning. Add the spinach and cook until the spinach has thawed and is hot.
2. Preheat oven to 180° C (350° F/Gas 4). Grease a shallow 24×18 cm oven proof dish.
3. Dip two and a half lasagne sheets in hot water for 1 minute, then place on the bottom of the dish. Cover with half the spinach mixture and dot one-third of the ricotta on top. Repeat, then top with the remaining two and a half lasagne sheets, finishing with a layer of ricotta.
4. Optional – sprinkle with Parmesan cheese. Bake for 30 minutes.

Recipe source: Healthy Eating for Australian Families, Rosemary Stanton.

#20 Tomato Pesto Spaghetti

Preparation time: 15 minutes
Cooking time: 12 minutes
Servings: 4-6

Ingredients:

• 1 lb. spaghetti pasta
• 10 oz. jar basil pesto, OR 1 cup homemade pesto
• 4 ripe tomatoes, chopped
• Sprinkling of pine nuts

Method:

1. Cook spaghetti according to package directions. Drain, reserving 2 tablespoons of cooking liquid.
2. Return to pot along with reserved cooking liquid. Stir in pesto over low heat until spaghetti is evenly coated.
3. Add tomatoes and pine nuts at last minute, serve.

Recipe source

#21 White Bean & Broccoli Soup

Preparation time: 5 minutes
Cooking time: 8-10 minutes
Servings: 4

Ingredients:

• 2 tablespoons olive oil
• 10 cloves of garlic
• 1 small head of broccoli
• 2 cups of cooked or canned white beans (lima /butter beans etc)
• 1 cup cooked rice
• Grated Parmesan cheese to serve

Method:

1. Crush and finely chop the garlic. Cut off the bottom of the broccoli stem and then cut the whole head up into small pieces – no more than 1cm.
2. Pour the olive oil into a pan, put on a medium-low heat and add the garlic immediately. After about 1 minute, the garlic will start to change colour and brown. At this point, add the broccoli and stir to coat with oil and garlic.
3. Cook for about 30 seconds and then add the white beans, and 1 litre of water. Bring to the boil and simmer gently for 3–4 minutes.
4. Remove from the heat and blend the soup together, then add the rice. Return to the hot plate and simmer for 2 more minutes. To finish sprinkle with Parmesan cheese.

Recipe source

#22 Baked Eggs with Veggies

You could use a selection of your favorite vegetables in this recipe, and serve with a side of rice or pasta.

Preparation time: 10 minutes
Cooing time: 20 minutes
Servings: 4

Ingredients:

• 1 bag of frozen broccoli, carrots, and cauliflower, thawed
• 1/4 cup butter
• 8 eggs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon dried thyme leaves

Method:

1. Preheat oven to 325 degrees. Drain vegetables well. Melt butter. Arrange vegetables around outside edges of four individual 2 cup ramekins and drizzle 1/4 of the melted butter over vegetables in each dish.
2. Break eggs, one at a time, into a small dish and slip two into the center of each ramekin.
3. Sprinkle each ramekin with 1/4 of the Parmesan cheese, and 1/4 of the thyme leaves.
4. Place ramekins on cookie sheet and bake at 325 degrees for 20-25 minutes until eggs are thoroughly cooked.

Recipe source

#23 Vegetable Omelet

Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

• 1 cup stir fry peppers from deli, or use cooked leftover vegetables
• 4 eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• Pepper to taste
• 1 cup shredded low fat cheese

Method:

1. Reheat the stir-fried peppers or other vegetable side dish in small saucepan over very low heat.
2. Meanwhile, in a small bowl combine eggs, milk, salt and pepper and beat until foamy. Spray an 8″ nonstick skillet with a nonstick cooking spray and heat over medium heat.
3. Pour egg mixture into skillet and cook for 3-4 minutes or until set, lifting edges occasionally with a spatula to allow uncooked egg mixture to spread underneath omelet so it cooks evenly.
4. Spoon heated filling over half of omelet and sprinkle with half of the cheese. With spatula, fold one half of omelet over filling. Sprinkle with remaining cheese.
5. Cover and cook an additional 1-2 minutes, or until cheese is melted.

Recipe source

#24 Steamed Radishes with Lemon Dill Butter

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2

Ingredients:

• 1 pound radishes, trimmed and sliced thin (about 4 cups)
• 2 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice, or to taste
• 4 teaspoons finely chopped fresh dill

Preparation:

1. In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender.
2. In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste.
3. Heat the mixture, stirring, until the radishes are heated through.

Recipe source

#25 Tabbouleh Cheese Salad

Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 cup bulgur (cracked wheat)
• 2 cups cubed reduced fat cheese
• 3 tomatoes, chopped
• 1/3 cup Italian salad dressing

Method:

1. Rinse bulgur wheat, and soak in cold water to cover for at least 30 minutes, or until bulgur is soft but still chewy. Drain well. OR cook bulgur as directed on package.
2. Combine with remaining ingredients and toss to coat.
3. Cover and chill 30 minutes.

Recipe source

Do you have a favourite simple recipe that you’d like to share?

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