Feeding the furious, or hangry people in your life sometimes requires a quick, 30-minute meal. From the Hangry Helpers, the talented bloggers and social media influencers you love, here comes a heaping handful of quick easy meals that will help you feed even the hangry in your life in 30 minutes. Be sure to head over to these amazing contributors’ blog pages to get more great recipes to feed your loved ones.
Check out all of the delicious recipes by checking out #HangryHelpers on social media.
Alaskan Salmon on a Barley Bed
By Leigh Sanchez Ellazar – @SeedsOfThree - leighsanchezellazar.wordpress.com
Roasted Potatoes
- Grab a handful of mini potatoes and place on a baking sheet.
- Add a small dollop of butter on top of each potato.
- Top with rosemary leaves
- Place in oven on medium heat for 30 minutes.
- Remove and let cool.
Barley Prep
- Place three cups of water with one cup of barley in a small pot.
- Add a couple of pinches of Himalayan salt (or the salt you have on hand.
- Bring to a boil and then simmer on low.
- Cook for 25-30 minutes until the barley is tender.
Alaskan Salmon
- On baking sheet place parchment paper down.
- Place salmon fillet on it and drizzle avocado oil/olive oil over it.
- Top with fresh thyme and cracked black pepper.
- Place in oven for 20 minutes at 350 degrees.
30 Minute Cajun Shrimp Foil Bake
By Candra Mae - @wifeofagrocer – wifeofagrocer.com
This cajun shrimp foil bake is the perfect meal to do in a pinch and has minimum clean up. How many times do you get to the end of your day and realize you still have to get dinner on the table and you only have 30 minutes to do it. Let’s face it, when we say 30 minutes, this must include the clean up! When this time crunch hits me, the panic starts to rise and my thoughts start to race and then I immediately starting thinking what’s in my freezer. I always keep shrimp or some kind of fish in the freezer because it takes no time to defrost and no time to cook.
This incredibly flavourful shrimp foil bake takes one large bowl, one spoon, a cutting board, knife and foil. You can make individual foil packets that your fam can eat right out of or make one large packet and scoop into bowls. I vote for the individual packets!
Another place you can save some time is to use an already combined cajun spice that you may have in your cupboard or this meal would also taste great using a packaged fajita spice. If you don’t have those, you can easily follow my simple cajun spice blend which takes no time at all and you probably have everything in your spice drawer.
If you aren’t into a ton of chopping or want to make it even quicker, ditch the thinly sliced potatoes and serve over rice or noodles. This dish really is so versatile!
Here’s the full recipe, at wifeofagrocer.com.
Fast for the Furious Frittata
By Allison Tannis allisontannis.com - @deliciouslygeeky
Here’s a 30-minute meal you can make fast for the furious “hangry” peeps in your life. Or, it’s a creative way to clean out the left-overs in your fridge. A frittata is always a great choice. (To my vegetarian friends, this one might not work for you, but you can find many plant-based, vegetarian-friendly recipes on my blog).
Making the perfect frittata isn’t hard when you know these tricks. First, fully cook your veggies before you put them in the egg mixture, otherwise water from the vegetables will wreck your perfect, fluffy frittata. As for stove top cooking or baking your frittata, I love the baking technique, particularly when using a cast iron pan. Lastly, don’t overcook it – take your frittata out of the oven when it’s still a bit trembly, and has a barely set look, as it will continue to cook once out on the oven.
Instructions:
Preheat the oven to 350F. In a large pan, heat a splash of olive oil until shimmering and then sauté any chopped vegetables you have on hand. Always add the most tender vegetables last. I like to add some garlic to add flavour. Favourites include bell peppers, mushrooms, green onions, peas, and cherry tomatoes – used here. Potatoes, leeks, roasted eggplant, olives, spinach are delicious options too – let your creativity go wild, or simply use what’s in the fridge. Season vegetables with salt and pepper to taste. If you are using left-over cooked vegetables, simply chop them, and leave aside. In a large mixing bowl, crack in 12 eggs. Add in 3 tbsp of dairy of choice (chefs note that full fat dairy works best). You can half these amounts, if you have a smaller cast iron pan. Whisk ingredients until blended. Add in 1 cup of shredded cheese of choice. Add in cooled vegetables to egg mixture. Poor into a well-seasoned cast iron pan. Cook in the oven for about 20 minutes.
30 Minute Poke Bowls – Two Ways!
By Lindsay Pruss - @lunches_by_lindsay
If you're looking for a quick weeknight meal to feed those hangry monsters in your house, this recipe is for you!
Poke Bowl 1
Instructions:
Cook 4 cups of sushi rice as directed on package (make sure to rinse the rice well before cooking). While rice cooks, wash and cut your veggies. Some of our favs are cucumber, carrots, radish, green onion, and edamame. Next, mix ½ cup rice vinegar, ¼ cup sugar, and 1 teaspoon salt in a pot on the stove. Heat until everything dissolves. Let rice cool slightly, then add vinegar mixture and gently combine. Top your rice with your favourite veggies and protein. Top with Japanese mayo and Everything but the Bagel seasoning for an extra pop of flavor!
TIP 1: Save time by using canned fish, like tuna or salmon, or leftover fresh fish from a previous dinner.
Poke Bowl 2
Instructions:
Take that 30min meal and turn it into a deconstructed kid-friendly poke bowl for lunch the next day. You can make this meal kid-friendly by using your child's favourite toppings. We used tuna here because it is easy, inexpensive, and my kids LOVE it! You could easily substitute the tuna for shrimp, black beans, chopped egg, or anything else your child enjoys. Reheat rice in the morning, and add a teaspoon or two of warm sushi vinegar to loosen up the rice and give it more flavor. Use small containers for sauces, such as soy sauce (shown here).
TIP 2: The @Omielifeinc is the perfect bento for sending a meal like this, not only because it will keep the rice warm, but also because it has a nice big bowl!
Save yourself time with this quick, delicious meal that can be repurposed into a great lunch the next day. That's what I call #fastforthefurious – enjoy!
30 min dinner recipe of Garlic Butter Shrimp & Snow Peas
By Natalia Maurer – sneakymommies.com @sneakymommies
If you need dinner in a hurry then this easy-peasy Garlic Butter Shrimp & Snow Peas is your solution. Juicy and delicious shrimp are tossed in a buttery garlic and paprika sauce and served with your favourite pasta. If noodles aren't your thing, serve up with zucchini noodles instead. And if snow peas are not your thing, feel free to substitute with broccoli or another vegetable of your choice instead. Enjoy!
Ingredients:
- 400 grams large shrimp, raw, peeled, and thawed
- Salt and pepper
- 5 tablespoons salted butter
- 4 garlic cloves, minced
- ½ onion chopped
- ¾ cup white wine
- 1 teaspoon smoked paprika
- 6 oz snow peas, washed
- 5 tablespoons fresh lemon juice
- 250 grams of pasta of choice to serve (optional)
- handful of parsley chopped for garnish (optional)
Instructions:
1. If you are serving with pasta, you can start cooking that now, while continuing with the recipe.
2. Sprinkle shrimp with salt and pepper. In a large pan over medium heat, melt 2 tablespoons of the butter. Add the shrimp to the pan in a single layer and fry for about 2 minutes, then flip and fry another 2 minutes. Add half of the garlic to the pan and sauté with the shrimp and butter until shrimp is fully cooked. Transfer the shrimp and any liquid to a bowl and set aside.
3. Add the remaining butter to the pan and melt. Add the onion and sauté for about 3-5 minutes, until the onion has softened. Add the white wine and allow to simmer until the liquid has reduced to about half. Then whisk in the smoked paprika, then add the snow peas. Cook together only for 1 minute. Add the shrimp back to the pan, and add the lemon juice. Season again with salt and pepper. Toss with pasta if desired. Garnish with parsley if desired.
20 Minute Mexican Chorizo Tacos
By Julie Miguel – dailytiramisu.com @julesaujus
Another quick weeknight meal! These 20-minute Mexican Chorizo Tacos are the quickest meal you will ever make. I use a store-bought jar of salsa with my taco meat because it saves the time of cutting up tomatoes and onions and salsa is already cooked! You can adjust the spice and seasoning level to your liking.
If you are ever in a pinch for a meal, this meal comes together in under 20 minutes and the chorizo sausage is so flavourful, it tastes like you spent hours preparing it!
Serves: 8
Ingredients:
- 4 (12 oz) Chorizo Sausages, uncased
- 1½ cups of mild salsa
- optional: 1 jalapeno pepper, deseeded and finely chopped
- fresh Lime juice
- Topping options: pico de gallo, sliced avocado, queso fresco cheese, cotija cheese, sour cream, shredded cabbage, hot sauce
Instructions:
Heat a large, greased skillet to high heat and add the uncased sausage meat to the skillet. Cook until the meat is cooked through. Add the jar of mild salsa and the chopped jalapeno (if using) into the skillet and combine it with the chorizo meat. Cook until the salsa is heated through. Season with salt and pepper as needed.
Warm your tortillas. Add chorizo mixture to warmed tortillas and add desired toppings.
Sweet Chili and Lime Shrimp Tacos
By Noelle Martin - www.nourishedbeginnings @motherhoodandmeals
I love putting a delish new twist on a classic fave! But with the pace of life, suppers need to be quick and easy too! You can watch the video here.
Am I right?!
Enter these Sweet Chili and Lime Shrimp Tacos. Shrimp is a great source of high-quality protein and omega 3 fatty acids, making these tacos a perfect meal to support the health of your kiddos growing bodies and brains!
I love to serve them for #tacoTuesday, but they are truly perfect for any night of the week!
Ingredients:
- 1 red bell pepper, diced
- 1 cup diced tomatoes
- 2 cups frozen baby shrimp
- 3 Tbsp. sweet chili sauce
- 1 cup diced mango or pineapple
- 1 avocado
- 1 cup shredded cheese (regular or dairy free)
- 1 lime
- Fresh cilantro
- Taco shells (soft or hard, 1-2 per person)
Instructions
- Wash all fresh produce before preparing.
- Dice veggies and fruit and place into small serving dishes.
- Shred cheese and place it into a small serving dish.
- Rinse shrimp in a strainer with cold water, add to a fry pan, and sauté on medium heat until they are warmed through. Drain water from the pan and add sweet chili sauce. Stir until shrimp are coated.
- Make tacos by layering ingredients into the shells.
- Top with a squeeze of lime juice and a piece or two of cilantro.
Pasta with Sausage and Piselli (Peas)
By Adriana Paolella www.cooklybookly.com/adrianapaolella @fortheloveoffoodandlife
Serves 4-6 people
Ingredients:
- 3 links of italian sweet (or spicy) sausage
- 1 clove garlic, minced
- 1/4 cup olive oil
- ½ tsp salt
- 1 1/2 cups tomato puree or whole tomatoes
- ¼ cup white wine
- 1 cup frozen peas
- 1 pack of a short cut of pasta of your choice
Remove the casings from the sausages. Add to a deep pan with olive oil. Use a masher to break the pieces apart while cooking on medium-high heat. In the meantime, put a large pot of water on and bring to a boil.
Add the white wine and tomatoes. Reduce temperature to medium heat and cook for about 15 minutes, stirring often. If the sauce is dry, add ¼ cup water and cook it off, making sure it isn’t too runny. When there is about 5 minutes left until your sauce is ready, add the pasta to the pot of boiling water. Before draining, remember to reserve ¾ cups of the starchy pasta water. Drain your pasta when it is still al dente.
Add salt and the peas and turn off the heat. The heat from the sauce will cook the peas not letting it get too mushy.
Add pasta and the reserved pasta water to your sauce pan. Cook over low heat for 2-3 minutes. Sprinkle with grated parmigiano cheese and enjoy hot!
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