Ethan Chlebowski's Life Changing 15 Minute Dinners

So I’ve shown you some of my favorite 15 minute dinners and I really think every prom cook should have their own set of meals that they can turn to every single week. So, it’s time for some more inspiration and I think I know the perfect place to start. I’m going to call on my good friend Ethan! He’s going to show us four of his 15 minutes meals that he makes on those nights where he just don’t have any time but still wants something delicious and healthy. They are technique based and can be used with just about any ingredients you have in the fridge so let’s get to it!

Sausage & Broccoli Rabe Pasta 


  • 2 sausages, skin removed
  • 2 cloves of garlic
  • 1 bushel of broccoli rabe
  • Salt & pepper to taste
  • 1 box of pasta
  • parmesan cheese


1. In a pot, add in the sausages and drizzle in some olive oil. Break up the sausage and let that cook.

2. Next, slice up the garlic and chop up the broccoli rabe.

3. Pull out the sausage and set side. Drizzle in more olive oil and add both the garlic and broccoli rabe to the pot. Let the cook down (about 3 minutes) and season with salt and pepper. Once wilted set aside.

4. To the same pot, add in 1 box of pasta and pour in enough water to cover. Bring to a boil and occasionally stir it.

5. In the mean time, grate about 1 cup of parmesan cheese. Set aside.

6. Once your pasta is al dente, check your water level.  You only want about 1/4 cup of that starchy liquid water, the rest you can pour out.

7. To the pot, add in 3/4 cup of your grated parm and stir until melted and the sauce becomes creamy. Add back the sausage & broccoli rabe and mix. Serve while hot.


    Poblano Con Queso Tacos 


    • 2 poblano peppers
    • 1 block of Monetary Jack
    • 1 cup of grape tomatoes
    • 1/2 an onion
    • 1 chipotle in adobo sauce
    • handful of cilantro, stems included
    • juice of 1 lime
    • salt to season
    • 3 corn tortillas 


    1. Set the oven on high broil. Then cut the tops off the peppers and deseed them.

    2. Cut the monetary jack into 4- 4 inch long pieces and stuff 2 stick of cheese into the peppers. Place on a sheet pan along with the tomatoes and 1/2 an onion. Drizzle on some oil and broil for 5 minutes.

    3. Once done, add the onion, tomato, chipotle in adobo sauce, cilantro, lime juice, and salt.

    4. Next, chop up your poblano cheese pepper and place into a skillet on medium heat. Let the cheese melt and get a little crispy. Top with 3 tortillas and cover to steam.

    5. Take out the tortillas and top with the poblano cheese mix. Then finish with the salsa.

    Power Greek Salad 


    • 1 chicken breast
    • 1 tablespoon of mayo
    • 1/2 tablespoon of freshly cracked black pepper
    • 2 cup of brussels sprouts, thinly sliced
    • 1 cucumber, cubed up
    • 1/2 a red onion, sliced up
    • 1 cup of  grape tomatoes, cut in half
    • 1/2 cup of chick peas
    • salt & pepper to season
    • 1/4 cup of extra virgin olive oil
    • juice of 1 lemon
    • 1/4 of dried oregano
    • 1/4 teaspoon of mint
    • pinch of chili flakes
    • 1 tablespoon of vinegar
    • pinch of salt
    • 1/2 cup of cubed of feta


    1. Start by marinading the chicken breast with mayo and cracked black pepper. Set a skillet on medium heat and lay down the chicken to cook.

    2. In a large bowl, combine the thinly shaved brussels, cucumbers, onion, tomatoes, and chick peas. Sesaon with salt and pepper.

    3. At this moment, flip the chicken. Now, lets move onto the dressing

    4. In a plastic container, add together the oil, lemon, oregano, mint, chili flakes, vinegar, and salt. Close with the lid and vigorously shake to emulsify.

    5. Take the chicken out of the pan and slice up. Add feta and the dressing to the salad and toss to combine.

    6. Serve with the sliced up chicken and enjoy!

      Turkey Burger & Veggies


      • 1 pound of ground turkey
      • 1 onion
      • 1 burger bun
      • 1 broccoli
      • 2 tablespoons of mayo
      • 1 tablespoon of mustard
      • 1 tablespoon of chopped pickles
      • pinch of paprika
      • 10 – 15 cranks of pepper
      • Cheese of your choice
      • Sliced tomato, to serve


      1. Preheat saute pan by setting it on medium heat.

      2. Grab 1/4 lb of turkey meat and shape into balls. Cut up the onion into slices.

      3. Place the burgers in the pan and smash down with a spatula or greased pan. Top with onion and season with salt.

      4. Cook for 20 seconds and then flip to cook the other side. In the mean time, roughly chop a broccoli.

      5. Then place a slice of cheese right on top and let the melt. Once the burger is cooked, place one on top of the other, followed by the buns to steam. Remove once the buns are steamed and burgers are done.

      6. Then drizzle in some oil, add in the chopped broccoli along with some water and a pinch of salt. Cover to steam.

      7. For the burger sauce, combine the mayo, mustard, pickles, paprika, and pepper. Mix to combine.

      8. Spread the burger sauce on the bun and place a tomato down. Close up the burger and serve with with broccoli!

        Recipe Details
        By Alex Chung

        Senior Food Writer at Pro Home Cooks