Easy Recipes for Meals in Less than 30 Minutes

Pan seared tuna fillet with bruschetta and homemade salsa is just one of the quick and easy recipe ideas you will find on this page
Pan seared tuna fillet with bruschetta and homemade salsa is just one of the quick and easy recipe ideas you will find on this page

Do you love to cook? Are you constantly frustrated by the perceived lack of time your busy schedule allows for making a proper dinner when you get home from work at night? Are fast food burgers and pizzas becoming the norm, when all you really want is a home-cooked meal? The good news is that a good, wholesome evening meal need not take hours of painstaking effort to prepare. The recipes featured on this page are all delicious, are deliberately varied to appeal to a wide variety of tastes and eating regimes and can all be prepared from start to finish in less than thirty minutes. Here you will find a whole week's worth of easy dinner ideas to get you started on your new, home-cooked fast food eating regime.

It's Monday, it's 6pm - Are you Hungry and Ready to Cook?

Look on the bright side - the first day of the working week is over! You may be tired but you're hungry and you need to eat something nourishing and substantial before you relax for the evening. So without any further ado, let's get cooking...

Steak Fajitas with Guacamole, Soured Cream and Mexicana Cheese

Stir fried steak, peppers and onions is accompanied by homemade guacamole, soured cream and Mexicana cheese, ready to be rolled in tortilla wraps
Stir fried steak, peppers and onions is accompanied by homemade guacamole, soured cream and Mexicana cheese, ready to be rolled in tortilla wraps
Click thumbnail to view full-size
Preparing an avocado when making guacamoleAvocado is mashed with a fork to provide textureHerbs and spices are added to mashed avocadoSteak is seasoned and enclosed between two sheets of plastic wrap for poundingPounded steak is cut in to strips for stir fryingVegetables are roughly chopped and sliced for stir fryingVegetables are added to a smoking hot wokStir fried steak and vegetables are added to a preheated serving dishSteak fajitas ready for serviceBuilding the tortilla wraps
Preparing an avocado when making guacamole
Preparing an avocado when making guacamole
Avocado is mashed with a fork to provide texture
Avocado is mashed with a fork to provide texture
Herbs and spices are added to mashed avocado
Herbs and spices are added to mashed avocado
Steak is seasoned and enclosed between two sheets of plastic wrap for pounding
Steak is seasoned and enclosed between two sheets of plastic wrap for pounding
Pounded steak is cut in to strips for stir frying
Pounded steak is cut in to strips for stir frying
Vegetables are roughly chopped and sliced for stir frying
Vegetables are roughly chopped and sliced for stir frying
Vegetables are added to a smoking hot wok
Vegetables are added to a smoking hot wok
Stir fried steak and vegetables are added to a preheated serving dish
Stir fried steak and vegetables are added to a preheated serving dish
Steak fajitas ready for service
Steak fajitas ready for service
Building the tortilla wraps
Building the tortilla wraps

Ingredients per Person

½ fresh avocado
1 clove of garlic
Pinch of dried chilli flakes
1 tsp freshly chopped coriander/cilantro (plus extra to garnish)
Juice of half a lemon
Salt and black pepper
4oz frying steak
½ red bell pepper
½ green bell pepper
½ yellow bell pepper
½ medium white onion
2 small closed cup mushrooms
Vegetable oil for frying
2oz Mexicana cheese (or other hard cheese)
2 tbsp soured cream
3 tortilla wraps

This recipe should be started by preparing the guacamole. Although ideally prepared a few hours in advance to let the flavours fully infuse, it is technically ready to eat in minutes.

Peel and stone what needs to be a ripe avocado. Put it in a bowl with the lemon juice (this stops it oxidising and discolouring) and mash with a fork. You could use a pestle and mortar as would be traditional or even a food processor but using a fork gives it a slightly chunky, rustic quality. Peel the garlic clove and grate it in to the bowl. Add the chopped coriander/cilantro and chilli flakes. Season with salt and pepper and stir well. Cover with plastic wrap until required.

Cover a chopping board with a sheet of plastic wrap. Season the steak on both sides before laying on the plastic and covering with a second sheet. Pound it with a meat mallet to tenderise and to about half its previous thickness. Remove the plastic and slice the steak in to quarter inch strips.

Add some oil to a very hot wok and stir fry the steak for a couple of minutes before removing to a plate.

Slice and seed the bell peppers, peel and quarter the onion and slice the mushrooms. Bring the wok back up to heat, add a little more oil and stir fry the veg for a couple of minutes before putting the steak back in to heat through. Remove to a heated serving dish.

The tortilla wraps should be heated one at a time in a dry frying pan for ten seconds each side. Lay them on a heated plate.

Spoon the guacamole in to a small ramekin and the soured cream in to another. Dice the cheese before placing in a third ramekin and plate with the steak and vegetable dish.

Pasta Shells with Oven Roasted Mediterranean Vegetables

Assorted Mediterranean vegetables are oven roasted before being stirred through cooked pasta shells for service
Assorted Mediterranean vegetables are oven roasted before being stirred through cooked pasta shells for service
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Mediterranean style vegetables for roastingVegetables should be chopped in to large piecesOlive oil and seasoning is added to the vegetables in a roasting trayFilling a coffee mug with pasta is a good measurement technique for this recipePasta shells are added to boiling, salted waterPasta shells need to be drained thoroughly in a colanderThe roasted vegetables and juices are added to a large bowlThe pasta shells are added to the vegetables and carefully folded throughThe pasta and vegetables are carefully laid in a serving dishRoughly chopped basil and black olives garnish the dish for service
Mediterranean style vegetables for roasting
Mediterranean style vegetables for roasting
Vegetables should be chopped in to large pieces
Vegetables should be chopped in to large pieces
Olive oil and seasoning is added to the vegetables in a roasting tray
Olive oil and seasoning is added to the vegetables in a roasting tray
Filling a coffee mug with pasta is a good measurement technique for this recipe
Filling a coffee mug with pasta is a good measurement technique for this recipe
Pasta shells are added to boiling, salted water
Pasta shells are added to boiling, salted water
Pasta shells need to be drained thoroughly in a colander
Pasta shells need to be drained thoroughly in a colander
The roasted vegetables and juices are added to a large bowl
The roasted vegetables and juices are added to a large bowl
The pasta shells are added to the vegetables and carefully folded through
The pasta shells are added to the vegetables and carefully folded through
The pasta and vegetables are carefully laid in a serving dish
The pasta and vegetables are carefully laid in a serving dish
Roughly chopped basil and black olives garnish the dish for service
Roughly chopped basil and black olives garnish the dish for service

Ingredients (Serves Two)

1 aubergine/eggplant
1 courgette/zucchini
1 large red onion
1 red bell pepper
4oz (coffee mug full) pasta shells
Olive oil
Sea salt and freshly ground black pepper
3 or 4 large basil leaves
6 pitted black olives

Start by getting your oven on to preheat to 200C/400F.

Peel the red onion and quarter it. Wash the other vegetables and pat dry with kitchen paper before chopping in to fairly large, uniform pieces of around 1". Lay all the veg in a large roasting tray and drizzle liberally with olive oil. Season with plenty of salt and pepper and stir gently with a wooden spoon to ensure all the pieces are evenly coated. Put the tray in to the oven for fifteen minutes.

Bring a large pot of salted water to a rolling boil. Add the pasta shells and bring the water back to a moderate simmer. After one minute, stir the pasta shells gently but well. This should stop them sticking together. Simmer for ten to twelve minutes in total before draining well through a colander.

Take the vegetables from the oven and transfer them (juices and oil as well) to a large bowl. Put the pasta shells in the bowl and carefully fold to combine. Transfer to a serving dish.

Roughly chop the basil leaves and half the olives. Scatter over the dish as a final garnish.

An All Day Breakfast - The Ulster Fry

An Ulster fry is Northern Ireland's version of an English fried breakfast
An Ulster fry is Northern Ireland's version of an English fried breakfast
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Sausages, bacon and black pudding are the meat components of this dishScottish soda scones and tattie (potato) scones were used in the absence of Irish potato bread and soda breadThe sausages, black pudding, tomato and mushrooms are all fried in the same panThe sausage, black pudding and veg are kept warm on a heated plateThe bacon is cooked under an overhead grillThe eggs are fried in a separate panThe potato and soda bread is fried in the juices of the sausages and black puddingThe fried breads and bacon are plated firstA fried egg is laid on top of each piece of breadTomato ketchup is an optional extra on an Ulster fry
Sausages, bacon and black pudding are the meat components of this dish
Sausages, bacon and black pudding are the meat components of this dish
Scottish soda scones and tattie (potato) scones were used in the absence of Irish potato bread and soda bread
Scottish soda scones and tattie (potato) scones were used in the absence of Irish potato bread and soda bread
The sausages, black pudding, tomato and mushrooms are all fried in the same pan
The sausages, black pudding, tomato and mushrooms are all fried in the same pan
The sausage, black pudding and veg are kept warm on a heated plate
The sausage, black pudding and veg are kept warm on a heated plate
The bacon is cooked under an overhead grill
The bacon is cooked under an overhead grill
The eggs are fried in a separate pan
The eggs are fried in a separate pan
The potato and soda bread is fried in the juices of the sausages and black pudding
The potato and soda bread is fried in the juices of the sausages and black pudding
The fried breads and bacon are plated first
The fried breads and bacon are plated first
A fried egg is laid on top of each piece of bread
A fried egg is laid on top of each piece of bread
Tomato ketchup is an optional extra on an Ulster fry
Tomato ketchup is an optional extra on an Ulster fry

Ingredients per Person

2 beef sausages
3 rashers of back bacon
1 slice of black pudding
1 piece of soda bread
1 potato farl
2 eggs
1 medium tomato
2 medium mushrooms
Vegetable oil for frying
Salt and white pepper

A fried breakfast remains a fairly popular creation in the UK, particularly at weekends or on holidays. While a full English breakfast and a full Scottish breakfast can be pretty substantial, Northern Ireland's equivalent, the Ulster fry, can often put both to shame in this respect.

A fried breakfast of this type may also be served later in the day and referred to as an all day breakfast, particularly where time does not permit its preparation on a weekday morning.

Although the specific ingredients of a fried breakfast are traditionally pretty variable, there are two which specifically give the Ulster fry its own, separate identity. They are soda bread and potato farls. While both of these ingredients are simple to make, in this instance and to keep within the timescale, supermarket bought Scottish soda scones and potato (tattie) scones were used as very similar substitutes.

Two frying pans are used in the preparation of this dish, one large and one small. Begin by adding some oil to the larger pan and putting the sausages on to cook over a low heat. They will require a total of twenty minutes. Any plastic rind on the black pudding should be removed before it is added to the pan after ten minutes to cook for five minutes each side. The halved tomato and whole mushrooms should also be added at this time.

Just before the sausages and black pudding are ready, heat a little oil in the smaller pan. One at a time, break the eggs in to a small bowl or cup and season with salt and white pepper before gently adding them to the pan. Fry on medium for three or four minutes.

The bacon is cooked on a tray under a hot, overhead grill for a couple of minutes each side. The foil on the tray is optional and was used simply to make cleaning the tray easier!

Remove the sausages, black pudding, tomato and mushrooms to a heated plate and cover with foil to keep warm. The bread should be briefly fried on both sides in the vacated pan.

Plate the potato and soda bread with the bacon. Lay an egg on each piece of bread before adding the remaining components of the meal.

Chicken and Pineapple Stir Fried Noodles

Succulent chicken and pineapple add delicious flavours to this simple noodle stir fry
Succulent chicken and pineapple add delicious flavours to this simple noodle stir fry
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Preparing the solution for velveting chickenChopping the chicken for velvetingChicken is covered with plastic wrap before being refrigerated for twenty minutesDried noodles are added to boiling water to rehydrateNoodles are drained through a colanderVelveted chicken must be thoroughly drainedSundry ingredients for chicken stir frySealing the chicken in a wokSealed chicken is removed from the wokChicken is returned to the wok to complete cooking
Preparing the solution for velveting chicken
Preparing the solution for velveting chicken
Chopping the chicken for velveting
Chopping the chicken for velveting
Chicken is covered with plastic wrap before being refrigerated for twenty minutes
Chicken is covered with plastic wrap before being refrigerated for twenty minutes
Dried noodles are added to boiling water to rehydrate
Dried noodles are added to boiling water to rehydrate
Noodles are drained through a colander
Noodles are drained through a colander
Velveted chicken must be thoroughly drained
Velveted chicken must be thoroughly drained
Sundry ingredients for chicken stir fry
Sundry ingredients for chicken stir fry
Sealing the chicken in a wok
Sealing the chicken in a wok
Sealed chicken is removed from the wok
Sealed chicken is removed from the wok
Chicken is returned to the wok to complete cooking
Chicken is returned to the wok to complete cooking

Ingredients per Person

1 large chicken breast
1 egg white
1 tsp cornflour/ corn starch
½ tsp sea salt
1 portion dried egg noodles
1 medium onion
2 rings of pineapple
1 clove of garlic
½ tsp dried chilli flakes
Salt and black pepper
Vegetable oil for stir frying

Put the egg white in to a bowl and add the cornflour and salt, stirring to form a smooth paste. Chop the chicken in to bite sized pieces and stir it in. Cover with plastic wrap and put it in the fridge for fifteen to twenty minutes. This technique of velveting keeps the chicken succulent and moist after it has been stir fried.

When you are buying the noodles, be sure to check the instructions and ensure they are quick cook. These noodles needed only four minutes in boiling water to rehydrate. After this time, drain them well and set aside.

When the chicken is removed from the fridge, it is important to drain it as thoroughly as possible. Pour in to a colander or sieve over the sink and stir round a few times to get rid of as much of the gunge as you can.

The chicken should be fried in the first instance in a very hot wok for about a minute, just until all the pieces are evenly sealed. Remove to a plate. Peel and quarter the onion, peel and finely slice the garlic and roughly chop the pineapple. Stir fry for about a minute before readding the chicken with the chilli flakes. Season and stir fry for two more minutes.

Remove the wok from the heat and pour in the noodles. Toss carefully to evenly combine and serve immediately.

Quick, Tasty and Easy Root Vegetable Stew

Mixed root vegetables, cooked in vegetable stock and served garnished with chopped parsley
Mixed root vegetables, cooked in vegetable stock and served garnished with chopped parsley
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Root vegetables for use in this vegetarian stewRoot vegetables are chopped to uniform, bite-sized piecesChopped vegetables are added to a large stew potStock should comfortably cover the vegetablesFreshly chopped parsley makes a simple yet attractive final garnish
Root vegetables for use in this vegetarian stew
Root vegetables for use in this vegetarian stew
Root vegetables are chopped to uniform, bite-sized pieces
Root vegetables are chopped to uniform, bite-sized pieces
Chopped vegetables are added to a large stew pot
Chopped vegetables are added to a large stew pot
Stock should comfortably cover the vegetables
Stock should comfortably cover the vegetables
Freshly chopped parsley makes a simple yet attractive final garnish
Freshly chopped parsley makes a simple yet attractive final garnish

Ingredients (Serves Two)

2 medium to large baking potatoes
½ Swede turnip/rutabaga
1 parsnip
2 medium carrots
2 pints vegetable stock
Salt and white pepper
Freshly chopped parsley to garnish

This vegetarian/vegan friendly dish is so simple and has so few ingredients, it probably sounds bland to many people. In truth, however, provided it is seasoned properly, it is absolutely delicious.

Pour the vegetable stock in to a small pot or saucepan and put it on to heat while the vegetables are being prepared.

Peel the vegetables and chop them in to large bite sized chunks. Add to a large stew or soup pot and pour in the heated stock. If the stock doesn't completely cover the vegetables, add some boiling water. Bring to a simmer for twenty-five minutes or until the veg are softened. Season, ladle in to serving plates or bowls and garnish with the parsley.

Pan Seared Loin of Tuna with Bruschetta and Homemade Salsa

A beautiful loin fillet of tuna, pan seared on the outside, deliciously moist and juicy on the inside, served with simple bruschetta and salsa
A beautiful loin fillet of tuna, pan seared on the outside, deliciously moist and juicy on the inside, served with simple bruschetta and salsa
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Simple salsa ingredientsDeseeding the tomatoes and cucumber for salsaFinely chopped ingredients for salsaSalsa ingredients are added to a mixing bowlSalsa is covered with plastic wrap and refrigerated until requiredFresh tuna loin filletSearing the tuna in a very hot panToast for making bruschettaShredded lettuce and salsa are plated in readinessTuna is seared on the outside but still pink and succulent on the inside
Simple salsa ingredients
Simple salsa ingredients
Deseeding the tomatoes and cucumber for salsa
Deseeding the tomatoes and cucumber for salsa
Finely chopped ingredients for salsa
Finely chopped ingredients for salsa
Salsa ingredients are added to a mixing bowl
Salsa ingredients are added to a mixing bowl
Salsa is covered with plastic wrap and refrigerated until required
Salsa is covered with plastic wrap and refrigerated until required
Fresh tuna loin fillet
Fresh tuna loin fillet
Searing the tuna in a very hot pan
Searing the tuna in a very hot pan
Toast for making bruschetta
Toast for making bruschetta
Shredded lettuce and salsa are plated in readiness
Shredded lettuce and salsa are plated in readiness
Tuna is seared on the outside but still pink and succulent on the inside
Tuna is seared on the outside but still pink and succulent on the inside

Ingredients per Serving

6oz tuna loin steak
2 medium tomatoes
3” piece of cucumber
3 large basil leaves
2 cloves of garlic (1 for salsa, 1 for bruschetta)
1 tbsp extra virgin olive oil (plus extra for bruschetta)
3 slices of bread stick
3 lettuce leaves
Sea salt and freshly ground black pepper
Sunflower oil for frying

It is a great shame that so many people think of tuna only as that which comes out of cans. The simple reality of canned tuna is that it is significantly overcooked and fresh tuna, cooked simply, is really like eating a different foodstuff. This simple concoction is actually ready to eat in a lot less than thirty minutes' hands on cooking time and allows tuna to be enjoyed at its very best.

Important! When you are buying fresh tuna, ensure that it is a line caught, sustainable variety. Certain types of tuna, such as the bluefin, are desperately endangered and this should be acknowledged and respected.

The first few minutes should be used to prepare your salsa. Half the tomatoes and the cucumber. Use a teaspoon to get rid of the pulp and seeds. Finely dice. Thinly slice the basil leaves and peel and finely chop the garlic. Add everything to a mixing bowl along with the olive oil and season. Stir well, cover with clingfilm and refrigerate to allow at least some time for the flavours to infuse.

Fifteen minutes later, season your tuna with salt and pepper on both sides. Bring some oil up to a high heat in a small frying pan and lay in the tuna. Fry for up to a minute, only until the fish can be seen from the side to have cooked about a quarter of the way up. Turn and repeat, so as the fish should still be showing pink in the middle half.

The bread slices should be put on to toast until golden on both sides as soon as the tuna is in the pan. Peel and lightly crush the second garlic clove and rub it over the top of the hot toast. Drizzle with olive oil and season with salt and pepper.

Shred the lettuce leaves and lay them on a plate to form a bed for the tuna. Spoon some salsa in to a small ramekin and plate. (You will probably have excess to enjoy later.) Plate the bruschetta and carefully lay the tuna on top of the lettuce.

Naan Bread Sloppy Joes with Deep Fried Potato Dippers

These spicy sloppy joes see the burger bun or bread roll replaced by a naan bread and the dish served with some deep fried, finely sliced potato
These spicy sloppy joes see the burger bun or bread roll replaced by a naan bread and the dish served with some deep fried, finely sliced potato
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Sloppy Joe sauce ingredientsBeef is browned in a dry potChopped vegetables are sauteed in browned beef and juicesCanned tomatoes are added to browned beef and sauteed vegetablesPeeled potato from which discs for deep frying will be slicedPotato discs are patted dry in a clean tea towelDeep frying the potato discs for the first timePotato discs are drained on kitchen paper in a colanderNaan bread and shredded salad are arranged on a plateSloppy Joes sauce is spooned on to the naan bread
Sloppy Joe sauce ingredients
Sloppy Joe sauce ingredients
Beef is browned in a dry pot
Beef is browned in a dry pot
Chopped vegetables are sauteed in browned beef and juices
Chopped vegetables are sauteed in browned beef and juices
Canned tomatoes are added to browned beef and sauteed vegetables
Canned tomatoes are added to browned beef and sauteed vegetables
Peeled potato from which discs for deep frying will be sliced
Peeled potato from which discs for deep frying will be sliced
Potato discs are patted dry in a clean tea towel
Potato discs are patted dry in a clean tea towel
Deep frying the potato discs for the first time
Deep frying the potato discs for the first time
Potato discs are drained on kitchen paper in a colander
Potato discs are drained on kitchen paper in a colander
Naan bread and shredded salad are arranged on a plate
Naan bread and shredded salad are arranged on a plate
Sloppy Joes sauce is spooned on to the naan bread
Sloppy Joes sauce is spooned on to the naan bread

Ingredients (Serves Two)

½ lb minced/ground beef
1 medium white onion (half for sauce, half for salad)
1 green bell pepper
14 oz can chopped tomatoes
1 clove of garlic
Tsp dried chilli flakes
1 medium baking potato
2 10” garlic naan breads
4 fresh lettuce leaves
Salt and freshly ground black pepper

This is a really easy way of spicing up the classic comfort food that is Sloppy Joes, without in any way adding to the cooking time. The naan bread can be plain or of any flavour of your choice, while the chilli flakes are optional. Why not try your own combination of ingredients?

Brown the beef in a dry pot, stirring frequently with a wooden spoon. Cut the bell pepper in half, remove the stalk and seeds and cut in to half inch slices. Peel the onion, half it and thinly slice. Reserve half for your salad. Peel and finely chop the garlic clove.

When the beef is browned, add the bell pepper, half the onion, the garlic and the chilli flakes. Season and stir for a further minute before adding the canned tomatoes. Bring to a simmer for twenty minutes, stirring frequently.

As soon as the tomatoes are in with the beef, peel the potato and slice it as finely as you can. Pat the slices dry in a clean tea towel. A deep fat fryer can be used but you may find it easier to use a deep frying pan to fry the potato slices for an initial five minutes. This allows you to better monitor their progress. Do not overload the pan and use a batch system if necessary. Remove, drain on kitchen paper and allow to cool for five minutes before frying for a second time to crisp them up and turn them golden. This should take three to four minutes. Drain again well on kitchen paper.

Sprinkle the naan bread on both sides with a little cold water before heating under a hot overhead grill for one minute each side. While this is happening, shred the lettuce leaves and mix them with the remaining onion slices.

Plate the naan bread and the salad. Spoon the Sloppy Joe meat mix on to one half of the naan and fold over. Finally, add the potato crisps and use them to scoop up the escaping sauce.

It's Sunday, it's 6.30pm - Have you Eaten Well this Week?

It's Sunday night, 6.30pm, and with any luck you are now about to sample the final dish from your first week of thirty minute dinner recipes. Hopefully, you have enjoyed your meals and have been inspired to continue producing your own, balanced thirty minute meals for dinner - tomorrow night and every night...

4.7 stars from 3 ratings of the Featured Easy 30 Minute Recipes

More by this Author


27 comments

Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Sue and cashmere. I hope you enjoy any of these ideas that you try to particularly that they may be useful to you where food preparation time is short :)


cashmere profile image

cashmere 3 years ago from India

Amazing hub! I love the simple ingredients and the way you displayed them in the images on the chopping board! I will be trying out the root vegetable recipe for sure :)


Sue Bailey profile image

Sue Bailey 3 years ago from South Yorkshire, UK

Oh Wow! I have to try all these. Pinned, shared and voted up.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, IslandBites, for visiting, voting and commenting.


IslandBites profile image

IslandBites 3 years ago from Puerto Rico

Great hub! Vote up!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Vacation Trip.


Vacation Trip profile image

Vacation Trip 3 years ago from India

Great hub. All 30 minutes recipe for the entire week with awesome photos. Thanks for sharing. Voted up.


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Vicki. Thank you! I know that cooking time can be a big problem for many people so I hope these ideas can help some people out in the longer term.


Victoria Lynn profile image

Victoria Lynn 3 years ago from Arkansas, USA

Those are all such beautiful dishes! The steak fajitas makes me hungry right now. Well done!


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, B Leekley. Thanks you very much for stopping by and I hope these ideas prove useful to you. Enjoy! :)


Gordon Hamilton profile image

Gordon Hamilton 3 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Denise. You will be made very welcome! :) It never fails to amaze me that some people doubt the male propensity for preparing food. After all, most of the world's top chefs are male. :)

I hope you enjoy these ideas. Chile flakes that we get in the UK tend to be more along the lines of dried birds' eye chilies, or stronger flavoured chilies than red bell peppers. I'm sure dried red peppers would however work equally well, if to a less spicy extent.

Thanks very much for your commet, query and shares,

Gordon


B. Leekley profile image

B. Leekley 3 years ago from Kalamazoo, Michigan, USA

Up, Useful, and bookmarked.


Denise Handlon profile image

Denise Handlon 3 years ago from North Carolina

Wow! I'm coming to your house for dinner next week! What a wonderful list of recipes you've shared. It's so nice to know that men can cook enjoyable meals that aren't just a burger in the pan!

This hub obviously took a lot of time to create-between the ingredient lists, the photos, and the actual cooking of the recipe. It shows how well presented you've made this hub because everything is so appealing. I'll be sure to give these recipes a try. Nice also, that you threw in 2 non meat recipes in this collection. BTW-are chile flakes the same as red pepper flakes?

Two thumbs up/U/I/A and I gave it a 5 star rating. :) Thanks for sharing-I'll share it forward.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, Silverfish. Shortage of time with cooking seems to be a widespread problem and I hope these ideas prove useful to you.


Silver Fish profile image

Silver Fish 4 years ago from Edinburgh Scotland

I enjoyed this hub, great ideas, voted up.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

So true, Rebekah, re the trap of eating the same thing or type of food. Thanks for the visit and comment and I hope the ideas and concept prove useful to you long term.


rebekahELLE profile image

rebekahELLE 4 years ago from Tampa Bay

Excellent! Where's the bookmark when I need it? It's so easy to fall into the same routine when we work full time. Thanks for putting together an easy way to get some new ideas, all on one page. Very well done.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you very much, wordscribe, and I'm delighted the information will prove useful to you and help you vary your dinner ideas. I know that it is possible if not always easy to get black pudding in the US, particularly by buying it online. I hope you manage to get some and give it a try - it's delicious.


wordscribe43 profile image

wordscribe43 4 years ago from Pacific Northwest, USA

WHOA- this is an incredible hub! I'm completely impressed by the amount of work you've done here. Not to mention, the recipes look absolutely delicious! This is the perfect hub for me right now. I've been complaining about being in a rut and needing some fresh recipes. Apparently I've hit the jackpot here. I'm not sure what black pudding is yet, but I can see a hyperlink I will go check out. The breakfast and the Tuna look so good. I'm all over these, Gordon. I will let you know how they turn out. Thanks for the fabulous hub.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, prasetio and again thanks for visiting and commenting. I hope very much that these ideas are useful to your mother and that they help you out in eating well with a busy schedule.


prasetio30 profile image

prasetio30 4 years ago from malang-indonesia

It's totally awesome. I really enjoy your recipes, brother. It looks easy to make it with the time less than 30 Minutes and delicious of course. I'll show this hub to my mom. Rated up and enjoy your day. Keep on writing. Cheers...

Prasetio


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, wise fool, for visiting and for the positive comment. I too enjoy seeing plenty of photos, which is the main reason why I try to provide them on my own pages wherever I can.


Wise fool profile image

Wise fool 4 years ago from Colorado

Wonderful variety of meals. I do also like the use of the photos. I like having lots of pictures when I try new recipes. Step by step photos are so helpful. Thanks for writing this hub. Love it.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, randomcreative. I hope there is something here you are tempted to try.


randomcreative profile image

randomcreative 4 years ago from Milwaukee, Wisconsin

Awesome recipes all the way around! Thanks for the great photos and details.


Gordon Hamilton profile image

Gordon Hamilton 4 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, Peggy

Re the veg, I would be inclinced perhaps in other circumstances to roast them longer as well but they are still delicious to fit in with this timescale. The tuna is a long time personal favourite of mine.

Thanks for visiting and leaving your wonderful comment.


Peggy W profile image

Peggy W 4 years ago from Houston, Texas

Wow! What a hub! An entire week of 30 minute recipes. Clever use of the clock photo. Those pasta shells with roasted veggies sound delicious although I would probably roast them even longer (personal preference) and that tuna steak would be the first two recipes that I would try. Voted up, useful and interesting. You put a lot of work into this hub!

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