4 Easy recipes to make when you have no time

By Alex Chung

Senior Food Writer at Pro Home Cooks

I’m busy just like all of you and a lot of times my everyday meals don’t take hours or even days to make despite what you see on Youtube. Most of the time, I need to be able to make something quick and easy. Something that is also delicious and packed with nutrition for me and my family. Luckily, over the many years that I have been cooking, I have stacked up quite a bit of 15 minutes recipes that have changed my life. They’re easy, super versatile, and I never get bored of them. My quick chicken wing and salad is sure to please while my fresh tomato marinara pasta recipe is always a crowd pleaser. Want a little more spice? Well, my bacon and veggie quesadilla is sure to hit the spot. I also can’t forget one of my all time favorites… a thai noodle dish has been in my rotation for years. These recipes are going to make your life easier and you’re going to be having some fun in the kitchen. Click here to see the full video.

Fresh Tomato Marinara Pasta


  • 16 ounces of the pasta of your choice
  • 1 onion, diced
  • 2 cloves of garlic, sliced
  • 2 tablespoons of extra virgin olive oil
  • Pinch of salt
  • 2 pints of cherry tomatoes
  • ¼ cup of shredded parmesan cheese
  • ¼ cup of roughly chopped parsley



  1. Bring a salted pot of water to a boil as well as bring a wide saute pan to a medium heat.
  2. Add oil to the wide saute pan. Once it starts to shimmer, add in the chopped onion and garlic.

  3. When the garlic and onion soften a bit, approx 2 – 3 minutes, add in the cherry tomatoes and top it with the lid. When the water is boiling add in the pasta.

  4. Once the tomatoes are starting to burst, grab a spatula and mash the tomatoes to release the juices. Turn the heat to low, sprinkle in some more salt, and let reduce.

  5. Drain the pasta and add it to the tomato sauce. Pour in ¼ cup of pasta water and toss.

  6. Let the sauce reduce and add in the parmesan cheese. Toss is the parsley along with a little more water and crack of pepper.

Bacon & Veggie Quesadilla


  • 2 flour tortilla
  • 4 strips of bacon, sliced into chunks
  • 1 tomato, sliced
  • ½ cup of fresh mozzarella
  • ¼ cup of spicy gouda
  • 1 cup of spinach


  1. Heat a large saute pan on medium heat. Drop in the bacon and let that sizzle away.
  2. Once there is enough heat, tilt the pan to “deep fry” the bacon pieces. Take the bacon out and pour out 80% of the fat into a bowl or cup.

  3. With the leftover fat in the pan, add in your spinach and let it wilt away.

  4. In the meantime, prepare the quesadillas. Add mozzarella to the bottom, followed by crispy bacon, the wilted spinach, 2 -3 tomato slices, and some spicy gouda. Fold over and squish.

  5. Pour the reserved fat back into the saute pan and place the quesadilla down. Get one side coated in oil before flipping to coat the otherside in fat.

  6. Fry until golden brown and crispy. While it fries up you can make some avocado crema sauce to go with it or clean up the kitchen a little. Flip and crispify the other side.

  7. Cut in pieces and enjoy!

Avocado Cream


  • 1 cup of chopped cilantro (with stems)
  • 1/3 cup of yogurt
  • 1 Avocado
  • 1 clove of garlic
  • Juice of 1 lime
  • Salt and pepper
  • Water if needed to thin out


    1. In a food processor, add in chopped cilantro with stems, yogurt, avocado, a garlic clove, juice of a lime, salt, and pepper. Blitz until smooth.

    2. Drizzle in some water to thin out the sauce. Pour into a container and store in the fridge until ready to use.

    Thai Noodle Dish


    • 1 -2 tablespoons of neutral oil
    • 1 onion, sliced
    • 1 red pepper, sliced
    • 1 clove of garlic, roughly chopped
    • 1 knob of ginge, roughly chopped
    • ½ cup of bok choy
    • 2 eggs
    • 1 package of rice noodles
    • 1 teaspoon of sesame oil
    • 1 teaspoon of rice vinegar
    • 1 tablespoon of soy sauce
    • 1 teaspoon of fish sauce
    • 1 tablespoon of water
    • A few leaves of basil



    1. In a medium saute pan, add in 1 – 2 tablespoons of oil.

    2. Once it starts to shimmer add in the onion and pepper. Let soften for 1 – 2 minutes before adding in the chopped garlic and ginger. Cook for another 1 – 2 minutes.

    3. Push all the veggies to one side. Drizzle in some more oil, and crack in the eggs.

    4. Poke the yolk and let one side fry up. Flip to fry the other side and break up the eggs. Combine with the veggies.

    5. Drop in the rice noodles and hit it with sesame oil, rice vinegar, soy sauce, fish sauce, and water. Toss to combine and soften up the noodles.

    6. Toss in a few sprigs of basil and serve it!

    Chicken Wings & Salad


    • 12 chicken wings
    • 2 tablespoons of flour
    • 1 tablespoons of your favorite spice mix
    • Pinch of salt
    • A little bit of oil
    • 1 tablespoon of lemon juice
    • 2 teaspoon of maple syrup
    • 1 teaspoon of dijon mustard
    • Salt and pepper
    • 2 -3 tablespoons of olive oil
    • ¼ cup of red onion, sliced
    • 1 – 2 radishes, sliced
    • ¼ cup of chopped tomatoes
    • 1 cup of gem lettuce, ripped



    1. In a bowl, add in the chicken wings with the flour, spice mix, and salt. Toss to combine and place into an air fryer. Spray with some oil and air fry at 380 for 15 minutes.

    2. While the chicken wings are cooking, grab a big bowl and add in lemon juice, maple syrup, mustard, salt and pepper. Drizzle in some olive oil while vigorously whisking until you get a nice mustard vinaigrette.

    3. Then add in the sliced onion and radish along with tomatoes and gem lettuce.

    4. Toss to combine and serve with the hot crispy wings!

    By Alex Chung

    Senior Food Writer at Pro Home Cooks