5 Ingredients or Less: 25 Meals For All Taste Buds

Vegetarian Meals With 5 Ingredients or Less

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

5 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

4 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

5 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

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

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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

4 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

3 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

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

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About Melanie
Melanie is a Registered Dietitian who started Dietriffic in March 2007. Her aim is to make good health attainable and sustainable, without guilt and torture, making her approach popular with those who desire a level-headed approach to good health. Have you got your copy of her free book yet?