{"id":16560,"date":"2016-05-26T14:40:02","date_gmt":"2016-05-26T21:40:02","guid":{"rendered":"https:\/\/landing-uat.thedolcediet.com\/blog\/?p=16560"},"modified":"2021-07-19T07:06:28","modified_gmt":"2021-07-19T07:06:28","slug":"20-minute-meals","status":"publish","type":"post","link":"https:\/\/landing-uat.thedolcediet.com\/blog\/20-minute-meals\/","title":{"rendered":"20-Minute Meals"},"content":{"rendered":"<h2>20-Minute Meals<\/h2>\n<h4>by Samantha Coogan, MS, RDN, LD<\/h4>\n<figure id=\"attachment_16561\" aria-describedby=\"caption-attachment-16561\" style=\"width: 291px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2016\/05\/greek-yogurt-macaroni-cheese-291x440.jpg\" alt=\"Greek Yogurt Macaroni &amp; Cheese\" width=\"291\" height=\"440\" class=\"size-large wp-image-16561\" \/><figcaption id=\"caption-attachment-16561\" class=\"wp-caption-text\">Greek Yogurt Macaroni &#038; Cheese<\/figcaption><\/figure>\n<h3>Black Bean Soup<\/h3>\n<p>Ingredients<br \/>\n\u2022\t3 (15 oz) cans organic black beans, with liquid<br \/>\n\u2022\t2.5 cups organic salsa<br \/>\n\u2022\t\u00bd cup chopped fresh cilantro, loosely packed<br \/>\n\u2022\t2 tsp. ground cumin<br \/>\n\u2022\t1 clove garlic, minced<br \/>\n\u2022\tGarnish: more cilantro, shredded cheddar, dollop of Greek yogurt<br \/>\nDirections<br \/>\n1. Stir all ingredients together in a medium saucepan.<br \/>\n2. Heat over medium-high heat until simmering.<br \/>\n3. Reduce heat to medium-low, cover and simmer for at least 10 minutes, stirring occasionally.<br \/>\n4. Serve soup warm topped with additional fresh cilantro as garnish.<\/p>\n<h3>Greek Yogurt Mac &#038; Cheese<\/h3>\n<p>Ingredients<br \/>\n\u2022\t8 oz. brown rice elbow pasta<br \/>\n\u2022\t2 cups  shredded cheese<br \/>\n\u2022\t1\/2 cup plain Greek yogurt<br \/>\n\u2022\t2 cups fresh spinach<br \/>\n\u2022\tsalt &#038; pepper, to taste<br \/>\n\u2022\t\u00bc tsp. onion powder<br \/>\n\u2022\t\u00bc tsp. garlic powder<br \/>\nDirections<br \/>\n1. Cook pasta per package instructions.<br \/>\n2. Place spinach leaves in bottom of strainer, and pour pasta over top to drain and wilt the spinach.<br \/>\n3. Save about \u00bd cup of pasta water and return cooked pasta and wilted spinach to pot.<br \/>\n4. Add about \u00bc cup reserved pasta water to pot, and stir in cheese until melted.<br \/>\n5. Stir in Greek yogurt, onion powder, garlic powder, salt and pepper until smooth and creamy.<br \/>\n6. Stir in remaining pasta water to thin, if necessary.<\/p>\n<h3>Sweet Potato Hash<\/h3>\n<p>Ingredients<br \/>\n\u2022\t2 whole sweet potatoes, cubed<br \/>\n\u2022\t3 tsp. grapeseed oil, divided<br \/>\n\u2022\t3 bell peppers, sliced, seeds and top removed<br \/>\n\u2022\t1 small onion, sliced<br \/>\n\u2022\t4 tsp. paprika<br \/>\n\u2022\t2 tsp. garlic salt<br \/>\n\u2022\t1 grass-fed flank steak<br \/>\n\u2022\t2 tsp. sea salt<br \/>\n\u2022\tcilantro<br \/>\nDirections<br \/>\n1. Heat grill pan over high heat and sprinkle each side of the steak with the sea salt.<br \/>\n2. Place the steak in the pan and turn down to medium heat.<br \/>\n3. Cook for 6 to 8 minutes and turn over, allowing it to finish cooking on the other side.<br \/>\n4. Remove from pan and tent with foil on a plate for 10 minutes.<br \/>\n5. In a large saut\u00e9 pan over medium heat, add the first teaspoon of grapeseed oil and add the peppers and onion.<br \/>\n6. Cook until tender about 3 minutes. Add the potatoes and remaining grapeseed oil and cook until hot all the way through and golden on the outside.<br \/>\n7. Meanwhile, chop the steak, and once the potatoes are cooked, add the steak. Toss and allow to cook an additional 2 minutes. Serve with fresh cilantro for a little freshness.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\" alt=\"blog-divider-line\" width=\"620\" height=\"60\" class=\"aligncenter size-full wp-image-15477\" srcset=\"https:\/\/landing-uat.thedolcediet.com\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg 620w, https:\/\/landing-uat.thedolcediet.com\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line-300x29.jpg 300w\" sizes=\"auto, (max-width: 620px) 100vw, 620px\" \/><\/p>\n<h2>What did you think about this article?<br \/>\nLeave your comment below!<\/h2>\n<p><a href=\"http:\/\/shop.thedolcediet.com\/The-Dolce-Diet-3-Weeks-to-Shredded-revised-p\/r3w2s.htm\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-16276\" src=\"\/blog\/wp-content\/uploads\/2016\/03\/3-weeks-to-shredded-shop-banner-960x375.jpg\" alt=\"3-weeks-to-shredded-shop-banner\" width=\"620\" height=\"235\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>20-Minute Meals by Samantha Coogan, MS, RDN, LD Black Bean Soup Ingredients \u2022 3 (15 oz) cans organic black beans, with liquid \u2022 2.5 cups organic salsa \u2022 \u00bd cup chopped fresh cilantro, loosely packed \u2022 2 tsp. ground cumin \u2022 1 clove garlic, minced \u2022 Garnish: more cilantro, shredded cheddar, dollop of Greek yogurt [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":16561,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[1829,1830,34],"class_list":["post-16560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news","tag-20-minute-mealsr","tag-ecipes","tag-the-dolce-diet"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.4.1 - 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