5 Minutes or Less

So, I’ve shared one quick recipe, and I’d like to solicit yours. Our church has moved into a new building, and the two services have merged into one that meets at 5p. We usually eat at 6 or 6:30, so it’s really trying us. WE LOVE OUR CHURCH, this is not complaining, I’m just problem solving. I need ideas for things I can pre-make and have on the table in 5 minutes or less.

12 responses to “5 Minutes or Less

  1. This isn’t exactly 5 minute cooking, but when we have somewhere to be that prevents us from cooking, we love to use our crock pot and fix something in the morning that will be done when we need it. Some of our favorites are Pot Roast, Eastern NC BBQ (easy to make in a crock–although the purists are probably cringing), or chili.

  2. Yeah, we’ll probably crock pot in the winter some, but it’s been 94+ degrees this week in our Deep South city, and the idea of something cooking all day does not comport!

  3. We do smoothies on Sunday nights. I needed something that I don’t need to think about, a meal that is planned for me week after week- I just keep plenty of fruit in the freezer and yogurt/silken tofu/other add-ins in the fridge. The boys snack on pretzels while I’m blending. It doesn’t fill Sam up, so we usually have some wine and cheese later after the boys have gone to bed. Of course, if you don’t have a big Sunday dinner (midday) this won’t fill anyone up…

  4. Kristen,

    A favorite of ours this summer has been tuna salad pita pocket sandwiches, with shredded lettuce on them.

  5. you could also do something like “Breakfast for Dinner” on Sunday nights. Pancakes, French Toast, Waffles, Omlettes, Bacon, Fruit, Oatmeal, Toast, even biscuits are all in the table in 10 minutes or less. I have a great waffle recipe that has to sit in the fridge overnight (or all day) that would be a snap to have ready to pour in the waffle iron- with strawberries and whipped cream you’d have a delightful meal.

  6. This may be far more trivial than you wanted, but I’ve noticed that tuna fish, sweet pickle relish, and barbecue sauce will make a good tuna salad for sandwiches.

  7. We did do tuna salad the first week…

    Keep ’em coming!

  8. We’ve been eating couscous the last couple of weeks. I don’t know if your girls would like it, but it takes less than 10 minutes– just boil water and add your seasonings of choice and some plain couscous, let sit for 6 min, and you’re done. I throw in some raisins, and sometimes a packet of Knorr Vegetable soup mix for flavor (the same time I put in the couscous). You can pre-cook chicken and add it in for protein. I usually saute some chicken with artichokes in a small skillet and serve on top. Dinner in 10 minutes, tops, and that’s with the chicken.

    It’ll add mediterranean flavor to your Sundays. :)

  9. We have the same problem being in church all morning. We always just go out to eat, since it takes 30 minutes to get home (and Isaac would be asleep by the time we got home!)

    Every once in a while, we’d eat just cheese and crackers for dinner. Throw in some lunch meat (mmm, summer sausage!), and it’s not much different than sandwiches, but a little more festive. Of course, we were in college. Young and immortal, you know.

    Chicken salad sounds delicious! Of course, I’m usually hungry these days (did I mention… ?) ;)

  10. I love Asian noodle salad

    Take two packets of ramen, one bag of cole slaw, one cup of sliced almonds (browned in a skillet till dark but not burnt) and toss in a large bowl,

    Then mix a quater cup of veg oil combined with half cup of vinegar and one to two seasoning packet for ramen (we prefer asian or shrimp, my mom prefers cicken)you could add cayene pepper or ginger powder to taste if you like.

    Pour sauce over salad and enjoy. I sometimes toss a few mandrin oranges and grilled chicken in as well.

    Also lovely with chow mein noodles.

  11. Every 8 weeks, I make a big batch of soup. I freeze it in 8 different containers, so I can pull out one portion once a week for a no-fuss soup night.

  12. We sometimes have vegetarian quesadillas that we bake in the oven for five minutes, rather than frying. I know the cooking time already meets your limit, but if you’ve prepared the chopped vegetables (tomatoes, bell peppers, red onions, tomatillos) and shredded cheese before hand, assembling them should take very little time.

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