Lip-Smacking Under 10-minute Recipes To Try Out At Home

5 Under 10-minute recipes

Forget spending hours tied to the stove - here are 5 recipes so easy to whip up that even your kids could make them!

1. Velvety Cream of Tomato Soup

Serves 4

What you need:

2 can campbell tomato soup

1 can Nestle cream

1 can water

1 slice Kraft cheese

1/2 cup shredded mozarella Oregano

What you do

Mix tomato soup, water and nestle cream in a saucepan.

Add cheese and ½ cup shredded mozarella.

Increase heat to high and boil for five minutes.

Reduce heat, and stir for additional two minutes.

If consistency is too thick, add water. Sprinkle with oregano and serve with a warm bun.

2. Chicken Quesadillas

Serves 4

What you need:

4 Large flour tortillas

Two cups grated cheese - either mild or sharp cheddar

Olive oil

Sliced mushrooms

Green onions

Black olives (slice)

Fresh tomatoes (dice)

Chicken pieces

Sour cream

Salsa dip

What you do:

Heat a large frying pan to medium high heat.

Add a small amount of olive oil and spread it around the bottom of the pan with a spatula.

Take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc.

Reduce heat to low. Flip tortilla after 45 seconds.

The tortilla should by now be browned slightly.

If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

Remove from pan when sufficiently brown and cut into wedges. Serve with salsa and sour cream.

3. Chicken Noodle Soup

Serves 2

What you need:

One packet fresh udon noodles

2 slices of chicken (cut into pieces)

1/ 4 can bamboo shoots

1/ 4 can button mushrooms (chop)

1/2 onion (chop)

One cube Maggie vegetable stock

One tablespoon sesame oil

Two tablespoon chicken rice chili

Spring onions (for garnishing)

4 cups water

1 tablespoon olive oil

What you do:

Stir fry onions and olive oil in the pot.

Once brown, add water and vegetable stock.

Leave to boil for two minutes.

Add remaining ingredients into the pot.

Boil for about 7-8 minutes. Garnish with spring onions. Serve.

4. Cobb Salad With Balsamic Vinaigrette

Serves 4

What you need:

8 slices bacon

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

kosher salt and pepper

12 1/2- to 3-pound rotisserie chicken

2 heads green-leaf lettuce, torn into pieces

4 ounces blue cheese, crumbled

1 pint cherry tomatoes, cut in half

1 avocado, chopped

1 small red onion, chopped

What you do: Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes.

Transfer the bacon to a paper towel–lined plate.

Transfer 1 tablespoon of the drippings to a small bowl.

Add the oil, vinegar, and ¼ teaspoon each salt and pepper to the bacon drippings. Whisk and set aside.

Shred the chicken meat, using your fingers or a fork, and discard the skin and bones.

Combine the lettuce, cheese, tomatoes, avocado, onion, and chicken in a large bowl.

Crumble the bacon over the salad and serve with the vinaigrette.

5.Chicken Tacos

Serves 4

What you need:

1 store-bought rotisserie chicken

2cups store-bought red or green salsa

8 taco shells

1cup (4 ounces) grated Cheddar or Monterey Jack cheese

8sprigs fresh cilantro (optional)

1/2cup sour cream

1 avocado, chopped

1 lime, quartered

What you do:

Remove the meat from the chicken and shred.

Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.

Fill the taco shells with the chicken and top with cheese and cilantro (if desired). Serve with the sour cream, avocado, and lime wedges on the side.