15-Minute Family Meals

With your family’s busy schedule, you need quick and easy dinner recipes that will get dinner on the table fast. These 15-minute recipes will feed the whole family, even the picky eaters, and leave some extra time to spend with them.

Vegetable Fried Rice
A bag of frozen mixed veggies makes meal prep extra fast and easy. Adding eggs ensures you’ll get plenty of lean protein.

3 Tbsp. soy sauce
1 tsp. sugar-
1/4 c. vegetable oil
3 large eggs, lightly beaten
3 cloves garlic, minced
2 tsp. fresh ginger; minced and peeled
5 c. cold cooked rice
1/2 tsp. salt
4 scallions, white and green parts chopped
1 (12 oz.) bag mixed frozen vegetables
2 tsp. sesame oil

1. In a small bowl, stir together soy sauce and sugar. Heat 2 Tbsp. vegetable oil in a wok or a large nonstick skillet over medium-high heat. Add eggs and cook, stirring once or twice, until just set. Transfer to a small bowl and wipe out the pan.
2. Heat remaining oil in same pan. Saute garlic and ginger for 30 seconds. Add rice and salt; stir-fry until heated through and starting to crisp (about 3 – 4 minutes). Add soy sauce mixture, scallions and vegetables. Stir-fry until heated through (3 – 5 minutes). Return egg to pan and stir-fry until just combined. Drizzle with sesame oil and serve. Yield: 4 servings

Pepper-Crusted Flank Steak
Get bold steak house flavor at home in minutes with this recipe. Use hangar or skirt steak if flank is not available.

1 (1 1/2-pound) flank steak
1 tsp. salt
1 Tbsp. black pepper
1 Tbsp. olive oil

1. Preheat oven to 400 degrees. Rub steak on both sides with salt and pepper.
2. Warm oil in a large ovenproof skillet over medium-high heat. Add steak and cook until browned on 1 side (about 1 minute). Carefully flip steak and cook until browned (about 1 minute longer).
3. Transfer skillet to oven and cook steak to desired doneness (6 – 8 minutes for medium-rare). Transfer steak to a cutting board, tent with foil to keep and let stand for 5 minutes before slicing and serving. Yield: 4 servings

Orange Beef and Broccoli Stir-Fry
Why pay for takeout when you can have this flavorful stir-fry? If you’d rather not have red meat, you can substitute chicken or pork.

1/4 c. low-sodium beef broth
1 Tbsp. soy sauce
1 Tbsp. lemon juice
2 tsp. cornstarch
1 Tbsp. vegetable oil
1 pound top round London broil, cut into strips
1 (10 oz.) pkg. frozen broccoli spears
1 Tbsp. grated orange zest
1/4 c. fresh orange juice
salt and pepper

1. Whisk together broth, soy sauce, lemon juice and cornstarch in a bowl; set aside.
2. Warm oil in a wok or large nonstick skillet over medium-high heat until hot. Add beef, turn heat to high and cook, stirring constantly, until no longer pink (2 – 3 minutes).
3. Add broccoli and cook, stirring, until warmed through (about 2 minutes).
4. Stir in reserved sauce, orange zest and juice. Cook, stirring constantly, until sauce is thickened (about 2 minutes). Season with salt and pepper. Yield: 4 servings

Salami-and-Swiss Hoagies
Turn sandwiches into a dinnertime treat by piling them high with tasty ingredients. Toss a green salad to go alongside.

4 Italian sandwich rolls
1/4 c. reduced-fat mayonnaise
2 c. shredded lettuce
1/2 small onion, thinly sliced
2 Tbsp. olive oil
1 tsp. red wine vinegar
1 tsp. dried oregano
4 ounces hard salami, thinly sliced
4 ounces Swiss cheese, thinly sliced

1. Slice rolls lengthwise without cutting all the way through the roll. Spread both sides of each roll with 1 Tbsp. mayonnaise.
2. Toss lettuce and onion with olive oil, vinegar and oregano in a large bowl.
3. Layer one side rolls, alternating 1/4 each of salami and cheese slices. Top with dressed lettuce and onion. Season with salt and pepper. Fold sandwiches closed and secure with toothpicks. Yield: 4 servings

Even the busiest person can fix a nice family dinner. All it takes is 15 minutes from prep to serve.