5 Recipes, 5 Ingredients…It doesn’t get much easier than this…

Here are five fabulous recipes that I have created for those nights when there’s merely 5 ingredients in your pantry or fridge and you simply just can’t decide what to whip up for a tasty meal.  Not to fret, my bloggie pals, read on for five easy, delicious and healthy recipes that will surely leave your taste buds happy and your wallet too!

Stuffed Pesto Peppers

Serves 6

Ingredients:

• 6 red bell peppers
• 2 cups beans
• ½ cup quinoa, cooked
• 2 cups broccoli florets, steamed and chopped
• 4 Tbsp. basil pesto

Preparation:

1. Preheat oven to 350 degrees F.
2. Cook quinoa to desired doneness as directed on package. Drain.
3. Meanwhile, remove and discard the tops, seeds and membranes of bell peppers.  Arrange peppers in a baking dish with the hollowed sides facing upwards.
4. In a bowl, mix quinoa, beans, chopped broccoli and basil pesto; mix well.  Spoon mixture into hollowed peppers.
5. Bake for 30 minutes or until peppers are tender.
6. Sprinkle with grated Parmesan cheese, if desired.

Turkey Ball Spinach Soup

Serves 4

Ingredients:

• 1 lb. lean ground turkey
• 16 oz. jar organic marinara sauce
• 2-1/2 cups water
• 1 cup whole grain penne
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese

Preparation:

1. Using hands, form small ‘balls’ with lean turkey to create turkey balls.
2. In large pot, combine turkey balls, marinara sauce, and water. Bring to a boil.
3. Reduce heat, stir in penne and spinach, and simmer for 10 minutes, until tortellini and meatballs are hot and tender.
4. Sprinkle with Parmesan cheese.

Grilled Orange Agave Chicken

Serves 4

Ingredients:

• 2 Tbsp. applesauce
• 1/3 cup all-natural orange marmalade
• 1 Tbsp. agave nectar
• 2 Tbsp. Dijon mustard
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 4 boneless, skinless chicken breasts

Preparation:

1. Prepare and preheat grill.
2. In small bowl, combine all ingredients except chicken breasts and stir to combine.
3. Prepare grill with nonstick cooking spray.
4. Brush orange mixture on chicken and place on grill. Cook 15-20 minutes, turning occasionally and brushing frequently with marmalade mixture, until chicken is no longer pink.

Balsamic Shrimp Kabobs

Serves 4

Ingredients:

• 1 lb. uncooked medium shrimp, shelled and deveined
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 8 oz. pkg. button mushrooms, cleaned and trimmed
• 1/4 cup balsamic vinegar

Preparation:

1. Prepare and preheat grill.
2. On each of 8 metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space in between each ingredient.
3. Prepare grill with nonstick cooking spray.
4. Brush kabobs with balsamic vinegar and grill for 5 minutes or until shrimp are cooked, turning once and brushing once with balsamic vinegar.

Grilled Swordfish and Mango Salsa

Serves 4

Ingredients:

• 2 mangos, chopped
• 1 cup salsa
• 1 Tbsp. lime juice
• 4 swordfish steaks
• 1 Tbsp. sesame oil
• ½ tsp. sea salt
• ½ tsp. chili powder

Preparation:

1. In a small glass bowl, combine mangos, salsa, and lime juice and chill in refrigerator. Meanwhile, prepare and heat grill.
2. Spray grill rack with nonstick cooking spray. Sprinkle steaks with sea salt and chili powder; place fish on grill.
3. Cover grill and cook for 10-12 minutes or until fish is opaque and flakes easily with fork, turning once.
4. To serve, top steaks with salsa.