Weeknight-Saving 15-Minute Meals

Short on time? These main-course recipes will have you eating dinner in just 15 minutes or less.

Salmon With Bok Choy and Apple Slaw

The no-cook slaw is what speeds up this dish: Combine sliced bok choy with apples, scallions, and plain yogurt to add creaminess.

Serves 4| Hands-On Time: 15m| Total Time: 15m 

Ingredients

• 1 teaspoon olive oil

• 1 1/4 pounds skinless salmon fillet, cut into 4 pieces

• kosher salt and black pepper

• 1/2 head bok choy, thinly sliced (about 6 cups)

• 1 red apple, cut into bite-size pieces

• 4 scallions, thinly sliced

• 1/3 cup plain low-fat yogurt

• 2 tablespoons fresh lemon juice

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 3 to 4 minutes per side.

2. Meanwhile, in a medium bowl, toss the bok choy, apple, and scallions with the yogurt, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the salmon.

Bean and Chicken Sausage Stew

Photo: Anna Williams

This rich, hearty stew has a wonderful depth of flavor-it’s hard to believe it all comes together in just 15 minutes

Serves 4| Hands-On Time: 15m| Total Time: 15m

Ingredients

• 1 tablespoon olive oil

• 1 12-ounce package fully cooked chicken sausage links, sliced

• 2 cloves garlic, thinly sliced

• 1 19-ounce can cannellini beans, rinsed

• 1 14.5-ounce can low-sodium chicken broth

• 1 14.5-ounce can diced tomatoes

• 1 bunch kale leaves, torn into 2-inch pieces

• kosher salt and black pepper

• 1 loaf country bread (optional)

Directions

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.

2. Stir in the garlic and cook for 2 minutes more.

3. Add the beans, broth, and tomatoes and their liquid and bring to a boil.

4. Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

Kitchen-Sink Quesadillas

Photo: Anna Williams

These easy quesadillas are stuffed with delicious ingredients-black beans, corn, salsa, and cheese.

Serves 4| Hands-On Time: 15m| Total Time: 15m

Ingredients

• 1 15.5-ounce can black beans, drained

• 1 11-ounce can corn kernels, drained

• 3/4 cup salsa, drained

• 1 8-count package large flour tortillas

• 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack

• 1 small red onion, thinly sliced

• 1/3 cup fresh cilantro leaves

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• juice of 1 to 2 limes

• 2 tablespoons extra-virgin olive oil

• 1 head romaine lettuce, sliced 1 inch thick

Directions

1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment- or foil-lined baking sheet.

2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.

3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.

4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.

5. Cut each quesadilla into 6 wedges. Serve with the salad.