Just 5 recipes that take under 15 minutes to make.

Being a busy working girl can come with its not-so-great habits and if Uber Eats has a million fans, I was one of their first. 

After commuting to and from work every day, the thought of preparing an elaborate meal is a hurdle I’m not willing to jump (nor am I the Nigella of my generation). However, the cost of living is REAL and given my questionable commitment levels, I need a solution and LiveLighter has delivered.

They have a variety of quick meals/recipes online that I can rely on to always be tasty, fuss-free and more cost-effective than eating out. Oh, and did I mention these 5 recipes only take 15 minutes to cook? Basically… it's the answer to all our working girl dreams. 

Green on Green Pasta

Image: LiveLighter. 

Prep time: 6 min.

Cooking time: 5 min.

Servings: 4.

Ingredients: 

• 600 g spinach and ricotta filled pasta (e.g. ravioli)
• 1 bunch broccolini, roughly chopped
• 2 cups frozen peas
• 120 g baby spinach leaves
• 1 x 130 g tub chunky basil pesto dip
• 1/2 lemon, zest and juice, optional
• Extra flavours and crunches (see serving suggestions), to serve (optional)

Method: 

1. Bring a large pot of water to the boil, add pasta and broccolini and cook for 3 minutes.

2. Add frozen peas and spinach and cook for another 2 minutes till pasta is tender and peas defrosted.

3. Drain, return to the pot, stir through basil pesto, lemon zest and juice and serve. 

Serving suggestion: 

This is tasty as it is, or you can add some extra flavour or crunch with fresh basil, parmesan, pine nuts or other nuts, pumpkin seeds or other seeds, chilli flakes and/ or pepper. 

Chicken Fried Rice

Image: LiveLighter. 

Prep time: 5 min.

Cooking time: 10 min.

Servings: 2. 

Ingredients: 

• 1 tsp canola oil
• 1/2 brown onion, thinly sliced
• 200 g skinless chicken breast, chopped
• 3 cups frozen mixed vegetables
• 250 g cooked brown rice
• 1 tbs salt-reduced soy sauce
• 1 tbs sweet chilli sauce
• 3 tbs unsalted roasted cashews

Method: 

1. Heat oil in a large wok or frypan and add onion. Cook, stirring for 2 minutes, until onions are starting to soften.

2. Add the chicken and cook for 3 minutes, until the outside is golden brown.

3. Add frozen mixed vegetables and continue to cook on a high heat, stirring often, until the veggies are defrosted and the chicken is cooked through.

4. Add the rice, sweet chilli sauce and soy sauce and cook, stirring, till rice is hot.

5. Serve and sprinkle with roasted cashews.

Japanese Sesame Tuna Rice Bowl

Image: LiveLighter. 

Prep time: 10 min.

Cooking time: 2 min.

Servings: 4. 

Ingredients: 

For the dressing:

• 1/4 cup hulled tahini paste
• 1/4 cup water
• 1 tsp honey
• 3 tsp salt-reduced soy sauce
• 1 clove garlic, crushed
• Pepper 

For the salad:

• 425 g tuna in spring water, drained and flaked
• 2 x 250 g pouches microwave brown rice (or leftover rice)
• 1 carrot, peeled into long ribbons
• 200 g snow pea, sliced thinly lengthways
• 2 Lebanese cucumbers, sliced into thin rounds (cutting on the diagonal)
• 4 radishes, thinly sliced
• 1 avocado, stoned, peeled and sliced lengthways
• 1 tbs sesame seeds
• 2 spring onions (including green tops), sliced into thin rounds (cutting on the diagonal)
• Pickled ginger, to taste (optional) 

Method: 

1. To make dressing, combine tahini, water, honey, soy, garlic and pepper. Mix half the dressing into the drained tuna.

2. Microwave rice according to packet instructions then divide among serving bowls.

3. Top each bowl with carrot, snowpeas, cucumber, radish, avocado and tuna placed neatly around the bowl in its own area.

4. Drizzle over the remaining dressing, sprinkle with sesame seeds and garnish with spring onions and pickled ginger (if using). Best served while rice is warm.

Variations:

Replace rice with cooked quinoa, barley or wholemeal couscous, or other wholegrain. Include veggies such as shredded cabbage, sliced red capsicum, snow pea sprouts, canned corn, edamame or broad beans, broccolini, sweet potato, pumpkin, sliced green beans or asparagus. 

Substitute tuna with tinned salmon or 400g cooked tuna, salmon, prawns, skinless chicken, lean beef or tofu. To enhance their flavour, toast sesame seeds in a dry non-stick pan for 1 to 2 minutes until golden.

10 Minute Noodles

Image: LiveLighter.

Prep time: 2 min.

Cooking time: 8 min.

Servings: 1. 

Ingredients: 

• 1 cake instant noodles
• 1 1/2 cups frozen mixed vegetables
• 2 eggs
• 2 tsp kecapmanis or reduced-salt soy sauce
• Chilli sauce, to taste

Note: Bulk packs of plain instant noodles can be found at some supermarkets and most Asian grocers. We prefer these as they are lower in salt, have less plastic packaging and you can add your own choice of flavourings. If you can only find individual noodle packs, choose a brand with lower salt and save the flavour sachets to use as stock powder in another meal.

Stove-top method:

1. Bring a small saucepan of water to the boil. Cook noodles for 90 seconds, then add frozen vegies and cook for another 30 to 60 seconds, until noodles are tender and vegetables are defrosted.

2. In a small frypan, heat a little oil and fry eggs on medium heat till cooked to your liking.

3. Transfer noodles and vegies to a large bowl, stir in sauces and top with eggs.

Microwave method:

1. Put noodles in a large bowl and cover with boiling water and set aside.

2. Crack 1 egg into a mug and add a splash of water (about 2 tbs). Cover with a saucer and microwave for 30 seconds. Remove from microwave and check to see if the egg white is cooked through, being careful of the steam burst when you take the saucer off. If it needs longer, microwave in 10 second bursts, until cooked to your liking. Repeat with the other egg.

Note: The size and temperature of the eggs, the size and material the mug is made out of, and the microwave power will all affect how long it takes. Eggs-periment until you figure out your perfect system!

 3. Add the frozen vegetables to the noodles. Stir in the hot water, then roughly drain. Microwave for 1 to 2 minutes, until vegetables are defrosted and noodles are cooked.

4. Toss noodles with sauces and top with eggs.

Walnut Lentil Salad

Watch: LiveLighter Walnut Lentil Salad recipe tutorial. Post continues below.

Prep time: 10 min.

Cooking time: 0 min.

Servings: 6. 

Ingredients: 

• 1 x 400 g can no-added-salt brown lentils, drained
• 1/2 clove garlic, chopped
• 2 spring onions (including green tops), sliced
• 1 bunch English spinach leaves, shredded
• 150 g reduced-fat feta cheese, crumbled
• 1 punnet cherry tomatoes, halved
• 2 tbs walnuts, chopped
• 1/2 cup low-fat Italian salad dressing

Method: 

1. Combine lentils, garlic, onion, spinach and feta in a mixing bowl.

2. Add tomatoes, walnuts and dressing.

Variations:

Use 250g cooked green beans instead of spinach. Replace canned lentils with 1 1/2 cups of cooked lentils. Always rinse lentils and pick out stones before cooking. Cook according to packet instructions. Be careful not to overcook as they will go mushy.

Search LiveLighter's healthy recipes for inspiration for your next meal.

Feature Image: LiveLighter.