Were back at it with another set of my favorite 15 minute dinners. These are the meals that I use in my everyday life that are customizable with the ingredients I have in my fridge and pantry. They are diverse in flavors, and most importantly, they come together in 15 minutes! A super easy creamy sausage & mushroom pesto pasta, a keto friendly cauliflower fried rice, and for all my vegan out there a tomato coconut curry! Hopefully you can master one or two of them and add them to your own docket. Customize them any way you want with what you have in your fridge so no matter what you are still eating great homemade dinners even in your busy life.

Sausage & Pesto Pasta

Ingredients

• 2 sausages

• 1 cup of cremini mushrooms

• Handful of parsley

• Handful of basil

• ½ lemon & its zest

• 1 garlic cloves

• Handful of almonds (approx 10)

• 2 tablespoons of olive oil

• 2 tablespoon of pasta water

• Fresh parmesan cheese

• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil and cook your pasta according to the instructions.

2. Using a wide saute pan with high sides add in a glug or two of oil. Take the casing off the sausages and drop them into the pan. Slice up the mushrooms and add that in. Let it cook together.

3. Next, in a food processor add in parsley, basil, lemon zest, lemon juice, 1 garlic clove, and almonds. Blitz until you form a rough pesto.

4. Drizzle in the olive oil and pasta water until it comes to the consistency of a pesto.

5. Pour it into the sausage and mushroom mix. Along with the al dente pasta. Stir to combine and thin out with some extra pasta water if needed.

6. Mix to combine and add some parmesan cheese, salt and pepper for some finishing touches.

Tomato Coconut Curry

Ingredients

• 2 garlic cloves

• 1 small knob of ginger

• 2 – 3 tablespoon of coconut oil

• 1 -2 chilies

• 1 teaspoon of curry powder

• 2 large tomatoes

• 1 cup of coconut milk

• ½ pack of frozen spinach (fresh works well too)

Instructions:

1. Rough chop the garlic and ginger. Add the coconut oil to a pan and add in the rough chopped ginger and garlic.

2. Rough chop the chilies and add those in as well. Lastly, sprinkle in the curry powder and let everything bloom for 1 – 2 minutes.

3. Chop up the tomatoes and break it down into a sauce (about 5 minutes).

4. Pour in the coconut cream and frozen spinach. Let it simmer down and let the flavor get to know each other.

5. Finally add in some asparagus, salt, and a squeeze of lime. Let it cook down and serve with rice or bread!

Lettuce Wraps

Ingredients:

• 1 head of lettuce

• 2 sausages

• 1 knob of ginger

• 1 onion

• ½ head of cabbage

Instructions:

1. Set a wide saute pan on medium heat. Drizzle in some oil and take the skin off the sausage. Drop them into the pan and break them up. Let it cook and in the meantime chop up your ginger and onion.

2. Add in the onion and ginger. Cook everything down with a little bit more of oil and salt.

3. Roughly chop up the cabbage and add it in. Cook down for 2 minutes.

4. Add in the soy sauce, rice vinegar, sesame, fish sauce, and sesame seeds. Now, scrap the pan to remove all the fond off the pan. Let it cook for another 1 – 2 minutes.

5. While the mix is finishing up, remove some leaves off the bib lettuce and serve!

Cauliflower Fried Rice

Ingredients:

• 1 pepper, sliced

• 1 onion, sliced

• 2 cloves of sliced garlic

• 1 small head of cauliflower

• Pinch of chili

• Pinch of salt

• 1 – 2 bok choy

• 3 eggs

• 1 teaspoon of soy sauce

• 1 teaspoon of sesame oil

• Squeeze of lime

Instructions:

1. In a large nonstick skillet, add in some oil. Once it comes to temperature add in the sliced pepper, onion, and garlic.

2. Break down the cauliflower, and add it to a food processor. Blitz it until it look like rice granules.

3. Back to your saute veggies, add in some chili and salt. Mix and then add in the bok choy and cook for 1 minute.

4. Push all the veggies to the side, drizzle in some oil to the bare side, and crack in the 3 eggs. Let them cook on one side then scramble to full cook the eggs.

5. Add in the cauliflower rice and mix with soy sauce, sesame oil, and lime. Mix to combine and cook for 1 minute. Serve while hot.

Super easy 15 minute dinners

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Ingredients:

Sausage & Pesto Pasta:

• 2 sausages 1 cup of cremini mushrooms 
• Handful of parsley 
• Handful of basil 
• ½ lemon & its zest 
• 1 garlic cloves 
• Handful of almonds (approx 10) 
• 2 tablespoons of olive oil 
• 2 tablespoon of pasta water 
• Fresh parmesan cheese 
• Salt and pepper to taste

Tomato Coconut Curry:

• 2 garlic cloves 
• 1 small knob of ginger 
• 2 – 3 tablespoon of coconut oil 
• 1 -2 chilies 
• 1 teaspoon of curry powder 
• 2 large tomatoes 
• 1 cup of coconut milk 
• ½ pack of frozen spinach (fresh works well too)

Lettuce Wraps:

• 1 head of lettuce 
• 2 sausages 
• 1 knob of ginger 
• 1 onion 
• ½ head of cabbage

Cauliflower Fried Rice:

• 1 pepper, sliced 
• 1 onion, sliced 
• 2 cloves of sliced garlic 
• 1 small head of cauliflower 
• Pinch of chili Pinch of salt 
• 1 – 2 bok choy 
• 3 eggs 
• 1 teaspoon of soy sauce 
• 1 teaspoon of sesame oil 
• Squeeze of lime

Instructions:

Sausage & Pesto Pasta: 

1. Bring a pot of salted water to a boil and cook your pasta according to the instructions. 
2. Using a wide saute pan with high sides add in a glug or two of oil. Take the casing off the sausages and drop them into the pan. Slice up the mushrooms and add that in. Let it cook together. 
3. Next, in a food processor add in parsley, basil, lemon zest, lemon juice, 1 garlic clove, and almonds. Blitz until you form a rough pesto. 
4. Drizzle in the olive oil and pasta water until it comes to the consistency of a pesto. 
5. Pour it into the sausage and mushroom mix. Along with the al dente pasta. Stir to combine and thin out with some extra pasta water if needed. 
6. Mix to combine and add some parmesan cheese, salt and pepper for some finishing touches.

Tomato Coconut Curry:

1. Rough chop the garlic and ginger. Add the coconut oil to a pan and add in the rough chopped ginger and garlic. 
2. Rough chop the chilies and add those in as well. Lastly, sprinkle in the curry powder and let everything bloom for 1 – 2 minutes. 
3. Chop up the tomatoes and break it down into a sauce (about 5 minutes). 
4. Pour in the coconut cream and frozen spinach. Let it simmer down and let the flavor get to know each other. 
5. Finally add in some asparagus, salt, and a squeeze of lime. Let it cook down and serve with rice or bread!

Lettuce Wraps: 

1. Set a wide saute pan on medium heat. Drizzle in some oil and take the skin off the sausage. Drop them into the pan and break them up. Let it cook and in the meantime chop up your ginger and onion. 
2. Add in the onion and ginger. Cook everything down with a little bit more of oil and salt. 
3. Roughly chop up the cabbage and add it in. Cook down for 2 minutes. 
4. Add in the soy sauce, rice vinegar, sesame, fish sauce, and sesame seeds. Now, scrap the pan to remove all the fond off the pan. Let it cook for another 1 – 2 minutes. 
5. While the mix is finishing up, remove some leaves off the bib lettuce and serve!

Cauliflower Fried Rice:

1. In a large nonstick skillet, add in some oil. Once it comes to temperature add in the sliced pepper, onion, and garlic. 
2. Break down the cauliflower, and add it to a food processor. Blitz it until it look like rice granules. 
3. Back to your saute veggies, add in some chili and salt. Mix and then add in the bok choy and cook for 1 minute. 
4. Push all the veggies to the side, drizzle in some oil to the bare side, and crack in the 3 eggs. Let them cook on one side then scramble to full cook the eggs. 
5. Add in the cauliflower rice and mix with soy sauce, sesame oil, and lime. Mix to combine and cook for 1 minute. Serve while hot.