3 Healthy 5-Ingredient Meals That Are Easy to Make
Easy 5-ingredient meals can help make meal planning go smoothly. You don't need a lot of ingredients or time to put a great meal together. You'll save money because you won't be tempted to order take-out food when making dinner isn't a huge chore.
I have three meal ideas with only five ingredients each, so if you're looking for cheap and easy meal ideas, you've come to the right place.
So many people are like me and tend to get overwhelmed by a long ingredient list. I have seen so many recipes that look good, but then I go over to the recipe, and it's got a list of 10 to 15 ingredients. Even though a lot of those might be spices, I look at them, and my brain
just says, no, we're not going to make this.
I realized that my brain believes that five-ingredient recipes are perfect. They are still healthy, they're full of good ingredients, and they're pretty cheap. The three meals I have for you are really simple to make. They are much less overwhelming than recipes with a long list of ingredients.
I'll be making beef enchiladas, which are delicious and can freeze easily. I'm also showing you five-ingredient Banana Oat Pancakes, which are like a one-pot, one-blender recipe. You put everything in the blender, and it's done. Lastly, I'm showing you a super easy sweet potato chili.
- 1 pound ground beef
- 16-ounce jar bean and corn salsa
- 10-ounce can red enchilada sauce, divided
- 10 soft taco-sized tortillas
- 2 cups shredded cheddar cheese, divided
Preheat the oven to 375 degrees.
Begin by cooking the meat in a skillet, breaking it up as it cooks to get it fully browned.
I took it out of the freezer earlier in the day, so it's still a little frozen. There isn't a lot of grease because it was 93% lean.
After it was fully cooked, I added about a half cup of enchilada sauce and an entire bottle of black bean and corn salsa.
Then I added one cup of shredded cheese and mixed all of that together.
That completes the mixture for the enchiladas. I put between one-third and one-half cup of the mixture in each tortilla.
I rolled them up, leaving the ends open, and placed them in a 9 x 13 casserole dish.
I recommend greasing the casserole dish first or putting some enchilada sauce on the bottom to avoid having the enchiladas stick to the bottom of the dish.
I was hoping to get eight enchiladas from this recipe, but I actually made enough for ten. I poured the enchilada sauce on top. I probably should have bought more than one can for it.
I added one cup of shredded cheddar sprinkled evenly across the top of the enchiladas.
I baked it at 375 for 20 minutes until the cheese was nice and bubbly.
You can have one or two of these enchiladas as a serving and serve them with rice, chips, salsa, or a salad. You can even double this recipe and freeze it for later, which makes it a fantastic meal prep recipe.
- 4 eggs
- 2 cups milk
- 3 bananas, ripe
- 4 cups rolled oats
- 2 teaspoons baking powder
Next up, we have banana pancakes. I love these because I used
a blender to mix everything together. I recommend putting all the wet ingredients in first, and I recommend doing the eggs first because I got some eggshells in there, and it's hard to see with the milk.
I added the eggs, milk, and then banana to the blender and blended until smooth.
Then I poured in all of the oats.
I use oats instead of flour.
After adding the oats, I put in the baking powder and pulsed it for about a minute or so until it looked just like the pancake batter.
Next, I greased an electric griddle.
Cook the pancakes for a minute on each side, and then the tops will become bubbly before you flip it the first time.
Serve your banana pancakes with sliced fruit, maple syrup, or even a protein of choice.
Sweet Potato Chili
- 1 yellow onion, diced
- 1 1/2 pounds sweet potatoes, washed
- 1 15-ounce can black beans, drained and rinsed
- 3 cups vegetable broth
- 1 cup jarred salsa
- Chili seasoning (optional)
Lastly, we have sweet potato chili. This is an easy vegetarian meal and easy for the weeknights as well.
The first thing I did was chop my onions. You can also buy a bag of frozen diced onions, which can help you save a little bit of time.
I added the onions to the pot and started to cook them.
You can add olive oil to the pot to sauté them.
Next, I chopped up the sweet potatoes.
I slice them into circles and then dice them into smaller pieces. I don't peel them because I like the fiber from the skin. I made sure to chop them into small pieces so they all cooked evenly. I added those to the pot as well as the vegetable broth.
I also added a can of drained and rinsed black beans and one cup of salsa.
I brought that to a boil. I also added a packet of chili seasoning, which is optional, and made it with more than five ingredients. Feel free to use whatever you have at home as well.
I let it boil and then simmered it for about 20 minutes.
This serves four people. Optional toppings could include sour cream, cheese, and avocado.
This is what the chili looks like when it's done; it's delicious.
Out of the three recipes, my favorite was the enchiladas. It's only
five ingredients, but you can always add whatever else you want. There's no rule that says you have to stick with five ingredients, but five ingredients do the trick for the basic recipe.
Leave a comment below to vote for your favorite one of these 5-ingredient recipes.