Easy Spring Recipes with Minimal Ingredients

Spring is the perfect time to refresh your weekly menu. These appetizing eats come together quickly so you can spend less time in the kitchen while eating delicious, healthy meals. Welcome warmer weather with these easy and waist-line friendly recipes!

Lemony Linguine with Spring Vegetables

Ingredients:

8 ounces whole-wheat linguine or fettucine

4 cloves garlic, thinly sliced

1/2 teaspoon salt

1/4 teaspoon ground pepper

3 1/2 cups water

1 9-ounce package frozen artichoke hearts

6 cups chopped mature spinach

2 cups peas, fresh or frozen

1/2 cup grated parmesan cheese, divided

1/4 cup half-and-half

1 tablespoon lemon zest

3 to 4 tablespoons lemon juice

Directions:

1. Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for eight minutes.
2. Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
3. Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally for five minutes. Serve sprinkles with the remaining 1/4 cup cheese.

Garbanzo Stir-Fry

Ingredients:

2 tablespoons olive oil

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh basil

1 clove garlic, crushed

Ground black pepper, to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1 large zucchini, halved and sliced

1/2 cup sliced mushrooms

1 tablespoon chopped fresh cilantro

1 tomato, chopped

Directions:

1. Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered for 10 minutes, stirring occasionally.
2. Stir in mushrooms and cilantro and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover and let the tomatoes steam for a few minutes, but don’t let them get mushy. Serve immediately and enjoy!

Sheet Pan Chicken Tinga Bowls

Ingredients:

Sheet Pan

1 lbs. boneless skinless chicken thighs

3 bell peppers, sliced (choose any color)

1 teaspoon salt, pepper to taste

1 to 2 tablespoons olive oil

Tinga Sauce

1 tablespoon olive oil

Half an onion, chopped

2 cloves garlic, chopped

1 to 2 chipotle peppers in adobo sauce, chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 14-ounce can crushed fire-roasted tomatoes

1/2 teaspoon salt

Directions:

1. Preheat the oven to 425 degrees. Pat chicken dry with paper towels. Arrange chicken and peppers on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until chicken is cooked through.
2. While the chicken and peppers bake, heat olive oil in a skillet. Add onion, garlic, chipotles and spices. Sauté for about 10 minutes. Add tomatoes and salt. Simmer for another 10 minutes. Transfer to a blender and blend until smooth.
3. Remove sheet pan from the oven. Shred chicken. Toss with the sauce (some, most, all … up to you). Serve chicken and peppers with quinoa, rice, cauliflower rice, beans, tortillas, greens or on its own!

Spicy Peanut Soba Noodle Salad

Spicy Peanut Sauce

5 tablespoons peanut butter

5 tablespoons water

5 tablespoons soy sauce

2 tablespoons sesame oil (optional — for flavor)

2 tablespoons honey

Juice of 1 lime

1 clove of garlic

1/4 cup chili sauce like siracha (more or less depending on spice tolerance)

1/2 cup peanuts

Salad

1 lb. chicken breast

1 red bell pepper

3 to 4 cups chopped purple cabbage

10 ounces soba noodles

Fresh cilantro or basil to taste

Crushed peanuts for topping

Directions:

1. Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky the sauce is.
2. Cook the chicken in a skillet over medium high heat. Season with salt and pepper. When the chicken is cooked through, set aside until cool enough to handle and shred the meat.
3. Chop the red pepper, cabbage and cilantro to your desired size for the salad.
4. Cook the noodles according to package directions (usually boiling for a few minutes).
5. Toss everything together with enough dressing to generously coat everything. Serve hot or cold.