Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.

Serves 4

Ingredients:

4 pcs pork loin steaks, butterfly cut

1/2 tablespoon mustard powder

3 teaspoons smoked paprika

1/4 teaspoon salt

For the pineapple salad

1/2 small pineapple, peeled, cored and cut into bite-size pieces

1 cucumber, seeded and cut into bite-size pieces

1 long red chili, seeded and finely chopped

1/3 cup chopped fresh flat-leaf parsley leaves

2 tablespoons lime juice

4 garlic cloves, crushed

Salt and freshly ground pepper to taste

Preheat a barbecue plate or grill and lightly grease it with oil.

After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.

In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.

While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.

Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.

Photo Courtesy Of: Vancour

Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.

Serves 6

Ingredients:

1lb. boneless chicken breast

1 cup water

Celery leaves

300g seedless green grapes, rinsed and halved

1/2 cup roasted pecans, roughly chopped

1/2 cup diced celery

1/2 cup chopped fresh dill leaves

1/2 cup sour cream

3/4 cup mayonnaise

Salt and freshly ground pepper to taste

Preheat the oven at 350F and lightly grease a shallow baking dish with oil.

Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.  Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.

Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.

In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.

Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.

Photo Courtesy Of: acme

Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

Photo Courtesy Of: ElvertBarnes

Pineapple and apple bars is a delicious dessert which you can have with tea or as a yummy dessert. It can be stored for 3-4 days in an airtight container. You may also freeze them and heat them in the oven or microwave before serving.

Makes 16 slices

Ingredients:

1/4 cup self-rising flour

1/4 cup whole meal self-rising flour

3/4 cup rolled oats

1 cup dried apples, finely chopped

1/2 cup canned crushed pineapple, drained well

90g margarine

2 tablespoons honey

1 tablespoon low-fat natural yogurt

2 egg whites

Preheat the oven at 180C and the lightly grease a shallow rectangular cake pan with margarine or oil.

Next, sift the flour and the whole meal flour into a large mixing bowl. Add the oats, pineapples and apples.

Melt the margarine in a small saucepan or in the microwave. Add the honey and stir until well combined.

Place the melted margarine mixture and the yogurt in the mixing bowl with the dry ingredients. Mix well.

Put the egg whites in a medium sized mixing bowl and beat it until it becomes light and foamy. Fold in the flour and fruit mixture. Mix until well combined.

Transfer it to the greased pan and bake it in the oven for 30 minutes or until it is set. Remove from oven and let it cool completely. Cut into squares and serve.

Photo Courtesy Of:  Darwin Bell

Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

Photo Courtesy Of: mdid