Easy Recipes For The Entrepreneur Who Doesn’t Have The Time (Or Desire) To Cook
Posted on September 8, 2014 by Lioness Staff
With our go, go, go lifestyles, entrepreneurs need fuel and energy to get us through our hectic schedules. Making smart food choices and squeezing in the time to prepare meals is only half the battle – we actually have to stop to eat.
Here are eight easy recipes courtesy of Family Features, to cut down on your effort and time in the kitchen. You can prepare many of the meals ahead of time and have them on hand ready to go when your hunger kicks in.
Honey Nut Raisin Snack Mix
- 2 tablespoons butter
- 1/2 cup honey
- 2 tablespoons almond butter
- 1/2 teaspoon cinnamon
- 1 1/2 cups brown crispy rice cereal
- 1 cup sliced almonds
- 1 cup rolled gluten-free oats
- 2 cups California raisins
- 1/2 cup California golden raisins
- Line large baking sheet with parchment paper. Melt butter in large pot over medium heat. Add honey, almond butter and cinnamon and bring to full boil. Let boil for 5 minutes, stirring frequently. Remove from heat and stir in cereal, almonds and oats. Spread 1-inch thick on baking sheet then separate into 1-inch clusters. Let cool completely, then sprinkle in raisins. Store in an airtight container.
- Note: For crunchy clusters, spread cooked mixture 1-inch thick on a prepared baking sheet. Bake at 350°F for 5-7 minutes or until lightly browned. Stir to form clusters and let cool completely. Sprinkle in raisins.
Microwave Sausage, Egg & Potato Scramble
- 1/2 cup frozen shredded hash brown potatoes
- 1 egg
- 1 tablespoon milk
- 2 links Johnsonville Fully Cooked Original Recipe or Turkey Breakfast Sausage, cut into 1/2-inch pieces
- 2 tablespoons shredded cheddar cheese
- Salsa, optional
- Coat 12-ounce microwave-safe coffee cup with cooking spray. Add hash browns. Microwave on high for 1 minute.
- In a small bowl, combine egg, milk, sausage and cheese; pour over hash browns. Stir until blended.
- Microwave on high for 30 seconds. Stir. Microwave 30 seconds longer or until eggs are set. Serve with salsa if desired.
- 1 pound Byron’s Fully Cooked Pork BBQ
- 1 large onion, diced
- 1 can (4 ounces) diced green chilies
- 1 package (2 ounces) chili seasoning
- 2 cans (14.5 ounces each) chili beans
- 1 can (14.5 ounces) crushed tomatoes
- Sour cream, shredded cheese, chopped scallions (to garnish)
- Thaw barbecue meat (ideally, overnight in refrigerator).
- Sauté diced onions over medium heat about 5 minutes, until translucent. Add green chilies and chili seasoning, stirring often. Stir in chili beans, tomatoes and barbecue.
- Simmer over low heat until thoroughly heated (approximately 30 minutes), stirring occasionally.
Summer Loving Strawberry & Watermelon Salad
- 2 cups quartered and cleaned California strawberries
- 2 cups diced watermelon (yellow and red, if available)
- 1/4 cup sliced fresh basil
- 1 handful arugula
- Sherry vinaigrette (see recipe below)
- Salt and pepper, to taste
- 1/3 cup candied walnuts or pecans
- 1/3 cup blue or goat cheese
- 1 tablespoon pomegranate molasses or balsamic syrup
- 1/2 cup sherry vinegar
- 1 tablespoon honey
- 1 shallot, cut in half and sliced thinly
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- To make vinaigrette, bring sherry vinegar and honey to a boil in small sauce pan. In small mixing bowl, pour hot sherry mixture over shallots and let cool to room temperature. Once cooled, whisk olive oil with shallots and add salt and pepper to taste.
- In a large mixing bowl add strawberries, watermelon, basil and arugula. Gently add drizzle of mixed vinaigrette over strawberries, watermelon, basil and arugula mixture. Toss and season with salt and pepper, plate on desired serving platter or into bowls, then top with nuts, cheese and syrup to serve.
California Strawberry Commission
Ranch Risotto with Asparagus and Peas
- 2 tablespoons olive oil
- 1 cup Arborio or Carnaroli rice
- 4-5 cups vegetable or chicken broth
- 1 bunch thin asparagus, ends trimmed and stalks cut into 1-inch lengths
- 1 cup thawed frozen peas
- 3-4 tablespoons Hidden Valley Original Ranch Light Salad Dressing
- Kosher salt and ground black pepper, to taste
- Heat olive oil over medium heat in medium pot or saute pan. Add rice and stir for two to three minutes, coating rice well with oil.
- Add 1/2 cup broth and cook, stirring constantly, until liquid is almost all absorbed. Continue adding 1/2 cup broth at a time using this method until liquid is creamy and rice is cooked through but not too soft, about 20-25 minutes total. Taste to check for doneness. You may not use all broth.
- With last addition of broth, add asparagus. Stir in peas about two minutes before risotto is done. Remove from heat and stir in ranch dressing, using more or less depending on consistency you prefer. Season to taste with salt and pepper, and serve hot.
- Option: To boost this dish with protein, stir in chopped cooked bacon or ham along with peas.
Notes, Tips & Suggestions
Recipe provided by Sara Evans
Squash and Banana Mini Muffins
- 1 1/2 cups all-purpose flour
- 1 cup quick oats (uncooked)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1 1/4 cups thawed frozen pureed winter squash
- 3/4 cup firmly-packed light brown sugar
- 3/4 cup mashed banana (about 2 medium bananas)
- 1 egg
- 2 tablespoons canola oil
- 1 cup dried cranberries
- Preheat oven to 350°F. Prepare mini muffin pan with vegetable pan spray.
- In large bowl, stir together flour, oats, baking soda, salt and pumpkin pie spice.
- In medium bowl, whisk together squash, sugar, banana, egg and oil. Make a well in center of flour mixture; whisk in squash mixture until just combined. Stir in cranberries.
- Fill cavities 2/3 full with batter. Bake 12-14 minutes or until toothpick inserted into center of muffin comes out clean.
Makes about 48 mini muffins
Alaska Salmon Salad Sandwiches
- 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
- 1/3 cup light mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon capers, drained, chopped if large (optional)
- 1/3 cup finely diced celery
- 1/3 cup finely diced onion
- 1/4 cup dill or sweet pickle relish, drained
- Dash Tabasco sauce or pinch of black pepper
- 1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
- 8 slices whole-grain bread
- 24 thin slices cucumber
- 4 leaves green or red leaf lettuce
- In medium bowl, combine salad ingredients. Add salmon and stir to combine well.
- Divide salad among 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Top with remaining slices of bread and cut in half, crosswise.
Antipasto Bean Salad
- 1 can (15 ounces) READ 3 or 4 Bean Salad
- 1/4 cup thin strips roasted red bell peppers
- 1/2 cup fresh mozzarella or provolone cheese pieces (about 1/2-inch pieces)
- 1 cup chopped artichoke hearts (canned or frozen; thaw if frozen)
- 1/4 cup thin strips salami or pepperoni
- 2 tablespoons chopped fresh basil
- 1/4 cup reserved bean liquid
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 2 tablespoons chopped fresh herbs, optional
- Drain bean salad; reserve 1/4 cup liquid.
- For dressing, combine reserved bean salad liquid, oil and garlic; whisk until combined. Add fresh herbs, if desired.
- In large bowl, toss together drained bean salad, roasted bell peppers, cheese, artichoke hearts, salami and fresh basil. Toss with dressing. Serve at room temperature or chilled.
- Note: Parsley, basil, thyme or other favorite herbs can be used.