- 16 hours ago
Need easy dinners that don’t require a mile-long grocery list? In this video, Nicole is sharing 5 simple, flavor-packed meals anyone can make—each using just 5 ingredients! These recipes are perfect for busy weeknights, summer cooking, or anytime you want something delicious without the hassle.
Category
🛠️
LifestyleTranscript
00:00Here are five summer dinner recipes
00:01with only five ingredients.
00:03They're light, fast, and easy
00:05because no one wants to be standing
00:06in a hot kitchen all day.
00:07First recipe was a viral sensation from TikTok, of course.
00:10These are tortilla kebab pinwheels.
00:13And let me tell you, they are so good.
00:15It's like a new take on street food
00:17and a super easy way to prepare it.
00:19Five ingredients for this, ground beef, yogurt,
00:25tortillas, cucumbers, a lemon I'm counting
00:27as the fifth ingredient.
00:28However, if you consider that a pantry staple,
00:31then maybe this is a four ingredient dinner.
00:33Starting with about one and a quarter pound of ground beef
00:36and you just want to really get it extra flavored.
00:39So we're doing that with some pantry staples.
00:41And then I've also taken one small onion
00:43and grated it finely
00:44so that it really mixes in with that beef.
00:46So I'm going to do some cumin.
00:49This kind of gives it just that kind of smoky, earthy flavor.
00:52A little coriander, some paprika.
00:54If you don't have garlic, you can do garlic powder.
00:56And I like using a garlic press so that it's really fine
01:00and it gets mixed in with the meat.
01:01And then of course, salt and pepper.
01:03And then I'm also going to brighten this up
01:04with a little lemon juice.
01:05But before I take the juice out of the lemon,
01:07I'm going to use the zest.
01:09Add some zest to another bowl.
01:10We're going to make a sauce with this.
01:12And go in with about a tablespoon of the juice.
01:14All right, and then mix it up.
01:15Your hands are the best tool.
01:17That onion's going to add a good bit of moisture
01:19so these don't dry out.
01:20Okay, now for the fun part.
01:22I'm going to spread the raw meat evenly over the tortillas.
01:26And it's a thin layer so it's going to cook
01:27all the way through, don't worry.
01:29Once you have it spread out,
01:30you're going to roll it like into a tight
01:32kind of pinwheel situation.
01:34I'm going to keep doing that.
01:35And then I like to pop them in the freezer
01:36for just about 15 minutes, just so they're easier to slice.
01:40While the rolls freeze, I'm going to make our side
01:43and our sauce.
01:44So I'm using that cucumber, peel it.
01:46We're just going to make like a cucumber salad.
01:48Kind of goes with our Mediterranean vibes.
01:50I'm just going to slice these.
01:51My mom used to make like cucumber salads all the time.
01:54This is the perfect summer side.
01:56Also when they're in season, they're super cheap.
01:59I'm also going to add in some onion
02:01and I'm just going to season it simply.
02:03A little garlic powder and salt and pepper.
02:05And then whatever vinegar you can do,
02:07white or red or white wine,
02:09just a little vinegar and olive oil.
02:11Just give it a toss.
02:12Kind of let it marinate
02:13while the rest of the meal comes together.
02:15The cucumber will start to give off its juices.
02:17Just kind of scream summer, you know?
02:22Mm, side done.
02:24And for the sauce, I've got that lemon zest.
02:26And to that, we're going to add in yogurt.
02:27I'm also going to add in some more of that lemon juice.
02:30And then I'm going to go in with just a little more garlic,
02:32a little pep, a little salt.
02:33And I like to drizzle in a little olive oil.
02:35Kind of cut some of the tanginess.
02:37Cucumber salad, lemony yogurt sauce.
02:40And now we'll get our kebabs.
02:42Okay, I've also gone ahead and soaked some skewers,
02:45just wooden skewers.
02:46I'm just going to cut it into about three-quarter-inch slices.
02:50Try to get as much as you can, and then all you have to discard
02:53are those, like, little edges.
02:54I don't know who thought of this, but I think they were smart.
02:57Okay, so once you have them rolled, then you take your skewers,
03:01and you turn them into little kebabs.
03:04Now, we're going to cook these in the oven just because it's easy.
03:06But what's going to happen is they're going to cook.
03:08The fat's going to kind of render out,
03:10and then it's going to toast and caramelize on the outside,
03:13so they're going to be crispy on the outside, soft on the inside.
03:16I mean, they're just cute.
03:17And they make for a fun presentation.
03:18You could easily do these as appetizers on smaller skewers,
03:22just a couple little pieces per.
03:24You can totally make these ahead of time.
03:26You can have the rolls done and then just cut them and skewer them
03:28when you're ready, because once you go to cook them,
03:30they only take about less than 15 minutes.
03:32Get a baking sheet.
03:33I'm going to give it a little extra insurance with spray.
03:36Then I'm still going down with some oil.
03:38And then place your rolls down, give them a little flip
03:41so that both sides get a little oil on them.
03:44That way you get good browning and flavor.
03:46All right, and then these just go into the oven, high temperature.
03:49We're going 475.
03:50The meat on here is super thin,
03:52so it's not going to take long to cook,
03:54and you want it to get really crispy.
03:55So we're going 475, about 13 to 15 minutes,
03:58and you want to flip them halfway through.
03:59Look at those cuties.
04:01See how it gets toasty and caramelized on there?
04:04It's a perfect bite.
04:05It's going to be so good with our sauce.
04:07Tortilla kebabs with lemony yogurt sauce
04:10and a delicious cucumber salad.
04:13Five ingredients.
04:14I've talked about having parsley on hand as a pantry staple before
04:17because it's like the cheapest of all the herbs,
04:20and you can add it to so many dishes without changing the flavor
04:23but just bumping up the freshness.
04:25I mean, you can usually buy a bunch for around $1, $1.50.
04:28I'm going to go with the most caramelized.
04:31I'm just going to go ahead and put the sauce over all of it.
04:35You can also just dip each one in your sauce.
04:37Peel it off.
04:40Mmm, that's so good.
04:43Caramelization equals flavor.
04:44So everything we put in the meat has kind of come to the outside and caramelized,
04:48so it's really kind of savory and a little bit rich.
04:50And then you add that cool, creamy, tangy yogurt sauce.
04:54But this right here's the pro move.
04:56That's a complete meal.
04:57It doesn't feel overly heavy.
04:59Just, I don't know what it is about cooking in the summertime.
05:01You're not looking for that like rich, heavy, hot comfort.
05:04This is what you're looking for.
05:06It's a 12 out of 10.
05:07It's going to be hard to top it.
05:09But wait, do you see what I do next?
05:11This next dinner is part of my new hyper fixation and perfect for summer barbecue.
05:16These are barbecue stuffed baked sweet potatoes.
05:19And it's so much more than that.
05:20Five ingredients for this.
05:22Sweet potatoes, of course.
05:24Barbecue.
05:24And the hack here is you just go get some barbecue from your favorite barbecue place.
05:28Make sure it comes with the regular red barbecue sauce.
05:31Pickles.
05:32Some shredded Colby Jack cheese.
05:34And then I'm using pantry staples as my fifth ingredient.
05:37Starting with a little red onion.
05:38You have to start by cooking your sweet potatoes the viral TikTok way.
05:42You just simply cut them in half.
05:43You'll want to have a lined baking sheet.
05:45I do parchment.
05:47And then we're going to spread just the cut sides with olive oil, salt, and pepper.
05:50And then you want to place them cut side down on your baking sheet.
05:54And then these go into the oven 375 for about 45 minutes.
05:57Then you let them sit on the baking sheet for like 15 minutes.
06:00Don't touch them.
06:01I'm just heating my barbecue on the stove with the sauce that it came with.
06:04That's nice and warm.
06:05Look at these potatoes.
06:07You see that?
06:08How beautiful that is.
06:09That is the perfect base for this dinner.
06:12Now we're going to make the white barbecue sauce.
06:14This is what ties it all together.
06:15And I didn't count it as an ingredient because you have everything on hand to make it.
06:19Alabama white barbecue sauce.
06:21It just goes so well.
06:22It kind of cuts through the richness of like really smoky things.
06:26A little apple cider vinegar.
06:28A little Worcestershire.
06:29A good bit of black pepper.
06:30Some salt.
06:31A little garlic powder.
06:33And a little cayenne pepper.
06:34That's it.
06:35If it's already tangy enough, it's just not loose enough.
06:38You can always add in just like a tablespoon or so of water.
06:40And if it can use more tang, go in with more vinegar.
06:43Forgot.
06:43A little brown sugar.
06:44That's what it was missing.
06:45Now you have sweet, tangy, spicy, rich, and creamy.
06:48Now we build the masterpiece.
06:50Top it with our already prepared barbecue.
06:52And I like it with the red sauce and the white sauce combined.
06:56Top it with some cheese.
06:57Red onion, which I counted as an ingredient here.
07:00A little drizzle of our white sauce.
07:03This one makes me happy.
07:04And then my something green here is a pickle.
07:07I like the really crunchy cold ones.
07:09This is the most satisfying dinner.
07:11And there's no way you believe that it's only fine ingredients.
07:14That's the Gloria Pantry Staples.
07:15Because it's barbecue, because it's summertime, we just eat it with our hands.
07:20Why not?
07:21So next time you cook the barbecue this summer, skip the buns.
07:24Break out the sweet potato.
07:28Mmm. Speechless.
07:29I know people think I make a big deal about the sweet potato like this.
07:33But the crust that it forms is like toasted bread.
07:36You get sweet, you get salty.
07:38Barbecue and sweet potatoes is already kind of a natural pairing.
07:41But to serve it like this, it's unmatched.
07:44It's unmatched.
07:45Once you taste this, you'll see why it's become my new hyperfixation.
07:49This is a fancy five-ingredient dinner.
07:51Pesto prosciutto chicken.
07:53The main entree only has three ingredients.
07:55So I added two other ingredients to give you a couple side dishes.
07:57So we've got boneless, skinless chicken breast.
08:00Just sliced prosciutto prepared pesto sauce.
08:03You can get some really good ones in the refrigerator section.
08:06And then I'm doing an arugula salad and some orzo for our sides.
08:10This is a recipe I found.
08:11This is one of our top-rated recipes at all recipes.
08:14So I'm just going to trust the process.
08:17I'm just going to cut these in half and kind of pound them out.
08:19Because we're making like a little pinwheel here with the prosciutto and pesto.
08:24If you need to get some aggressions out.
08:26And you can do two whole chicken breasts to get four servings.
08:30So I'm just going to do like two big ones and cut them in half.
08:33You're going to take your chicken and you're going to spread on some pesto.
08:37You don't want to contaminate the pesto container because we're going to use it more.
08:40Using like store-bought sauces like this is a good shortcut.
08:44A good little kind of secret weapon when you're trying to get like five ingredient dinners.
08:48Because this has basil.
08:49It has olive oil.
08:50It has pine nuts.
08:51It has parmesan cheese all in one ingredient.
08:54So there's a little saltiness in there from the parmesan cheese.
08:58We're going to add more with the prosciutto.
08:59And then just roll it up.
09:01All right, once they're rolled, not in the recipe, but I feel like would be a good idea.
09:06I'm going to drizzle the tops with a little olive oil and season them with salt and pepper.
09:10See how these meals have been just light and a little more summery.
09:13Especially pesto.
09:14You can use all your fresh summer basil to make that.
09:16And then these just go into the oven at 400 degrees until they're done.
09:20And then I'm going to do just a simple arugula salad.
09:23If you don't want this as your fourth ingredient,
09:25you could totally do another green vegetable or a bagged salad.
09:28But you've heard me say it.
09:30You've got to have something green.
09:31Even if it's just an herb.
09:32Not that kind of herb.
09:34For the dressing, another pantry staple.
09:36Keeping everything really light and fast.
09:39Because we cannot stand the heat.
09:40We will get out of the kitchen.
09:41A little EVOO and a little salt and pepper.
09:44That's side done.
09:45Then we're going to cook our orzo and toss it with the remaining pesto.
09:49Chicken's done.
09:50Let it rest.
09:51It's got built-in pan juices.
09:53We're going to drizzle over the top.
09:54The beauty is going to come when we go to slice it.
09:57So trust the process.
09:58My orzo is done.
10:00I'm going to keep a little of the pasta water in.
10:02I'm going to add in a little butter with the pasta water.
10:05We're already continuing sauce making.
10:07And then we're taking more of that pesto from earlier.
10:10And the rest of our lemon.
10:12Salt and pepper.
10:12And you really, you can consider that a one-ingredient side dish.
10:16All right, let's plate her up.
10:17Slice it.
10:18You get that beautiful green pesto.
10:20The prosciutto ribbon throughout.
10:22You can just look at it and it says,
10:24Summertime.
10:25Let's build our plate.
10:26What, are we working a restaurant or something?
10:28I also got some pan juices.
10:30I'm just going to drizzle over the top.
10:33We'll call this one the Fancy Five.
10:35The Fancy Five ingredient dinner.
10:37Cuts like butter.
10:41Mmm.
10:41The chicken is so tender.
10:43The flavor shortcut with the pesto and the prosciutto,
10:46that saltiness, that fresh basil flavor.
10:49You don't need more ingredients than that.
10:52And you can just make the perfect line with everything together.
10:55Salad and all.
11:00This dish screams summer.
11:02I can picture sitting out on the patio or the porch with this kind of dinner.
11:05Feels fresh.
11:06Feels light.
11:07Feels easy.
11:08I need a cold glass of white wine.
11:10And dinner is served.
11:11Five ingredients.
11:13The hits just keep coming.
11:14I don't know about you, but during the summer months,
11:16I like to eat a lot more seafood, whether we're at the beach or just at home.
11:20This is salmon with bacon and corn relish, kind of like a little succotash on top.
11:26This is salmon.
11:27However, you could do this with whatever fish you want to.
11:30Also, fresh corn, bacon, a red bell pepper, and green onion.
11:35Everything else, pantry staple.
11:36We're going to start by cooking the bacon and corn relish.
11:40So we can cook that ahead of time and just kind of serve at warm or room temperature.
11:44But you want everything cut really small so that you get, you know, a little bit of everything in every
11:49bite.
11:49All right, then you're just going to take the corn off the cob.
11:52You know, a lot of times I'm like, oh, you can use this if you don't have this.
11:55But no, this is the time to use the fresh corn, not the canned for sure, and not the frozen.
12:00Plus, during these months, it tastes the best, it's sweet, and it's cheap.
12:06You can usually get four for a dollar or something like that.
12:08I've just taken all the fresh corn, fresh bell pepper, and we'll cook it in the bacon.
12:12Another kind of flavor shortcut.
12:14I'm going to start by getting that bacon going because we need the fat to cook everything else.
12:19You want to usually start it in a colder pan so that as the bacon heats up in the pan,
12:25the fat slowly renders out and then it has something to cook in.
12:27So I'm just going to let that cook until it is crispy.
12:30My bacon's crispy, so I'm going in with the red bell pepper.
12:33And we want things to kind of say crisp, tender.
12:35So it's only going to cook a few minutes at this point.
12:38I'm also adding in the green onion, the bottom parts.
12:40Basically, you're just trying to heat everything through.
12:42I'm going to season it up a little bit.
12:44See, it just looks like summer.
12:47Feels like summer.
12:48All right, once it's warmed through, I'm going to go in with a little salt, some pepper,
12:52and then a little pinch of cayenne.
12:54When you think of a relish, you think of kind of a tangy component to it.
12:58So I'm going to add in a little rice vinegar.
13:00We've got some fat in there from the bacon, and that's going to balance with the vinegar,
13:05but just to kind of add a little more so it's not too, too tangy.
13:08Going in with a little olive oil.
13:10I mean, and that's it.
13:11It's that simple.
13:11This is going to hold while we make our salmon.
13:14I'm going to finish it with the top parts of the green onion.
13:16So this is our garnish and our side dish in one.
13:19Just going to set that aside and we'll get our salmon going.
13:21Obviously, you can do this on your outside grill.
13:24Might be perfect.
13:25I'm just going to do it in the grill pan because I'm lazy or maybe because it's raining outside.
13:30The thing about grilling fish, I know this can be intimidating,
13:32but the main thing you want to remember is that you want your grill or your grill pan to be
13:36really hot.
13:37And once you put your fish on there, you just don't touch it.
13:41I'm just going to season it simply.
13:42Just a little salt and pepper and a little cayenne.
13:45You want to make sure your grill pan is oiled.
13:47If you're using your real grill, you can put a little oil on a towel and brush your grates with
13:51it.
13:52I feel like we are hot to trot.
13:55Let it go.
13:57Let it go.
13:59Give it a little twist.
14:00It's not sticking because it's ready to be clipped.
14:03As you can tell with salmon, how it starts cooking up the sides.
14:08It's got its own built-in thermometer.
14:11Beautiful.
14:12If you flip, you can turn it down a little bit.
14:14Just let it go until you don't see any more translucent flesh.
14:18That's it.
14:19Only bring the two together.
14:20This one is a simple summer meal that's so satisfying.
14:24This is my kind of meal right here.
14:26You could add a green.
14:27They suggested spinach could be optional.
14:29You could stir it into the relish.
14:31I'm going to count my something green as just green onion.
14:34It's just another one.
14:35A salmon that screams summer.
14:37You've got that relish that has that tangy vinegar in there that's going to cut through
14:40any of the richness from the bacon, but also that crusty grilled salmon.
14:44Bonus flavor using the grill because you get that little hint of smokiness.
14:50Almost don't want to ruin it.
14:51It's such a thing of beauty.
14:52Perfectly cooked.
14:53Soft on the inside, crusty on the outside.
14:59Salty bacon with that sweet corn and red bell pepper.
15:04Perfect combo.
15:05It's just another one that makes me want that cold glass of white wine.
15:08I love this so much.
15:09It feels healthy, but it feels very satisfying at the same time.
15:13It's the perfect use of those farmer's market specialties when you get home.
15:17This is the dish to make.
15:19And it's an example, once again, of simplicity at its absolute finest.
15:24Four down, one to go.
15:26A little Italian flair.
15:27In this last one, we're doing Italian sausage stuffed zucchini boats.
15:32Few ingredients, lots of flavor.
15:34So the five ingredients I'm using are, of course, the zucchini.
15:37Zucchini is super plentiful in the summer.
15:39You want to choose like medium to large ones
15:42so you can get the most filling in them.
15:44I'm doing store-bought marinara just to save on ingredients.
15:48Italian sausage.
15:49I love using that instead of ground beef because it's already got a lot of seasonings in there.
15:53So another, you know, shortcut.
15:55I'm doing an Italian blend cheese.
15:56And then I'm doing rice to serve this with.
15:59I'm not going to stuff it with the rice.
16:01I'm going to serve it alongside.
16:03So you still get that kind of like Middle Eastern stuffed squash.
16:07But this is Italian, but I'm kind of adding some Middle Eastern vibes in here.
16:10I'm also using a couple pantry staples, onion and garlic.
16:14I'm just going to chop this up and we're going to put the filling together in the skillet.
16:18I'm going to add in a little olive oil just to kind of get things moving.
16:21Down goes the sausage.
16:23You just want this to get browned and crumbled.
16:25It'll render its fat out and it'll cook the onion in it also.
16:29While our meat is browning, I'm going to go ahead and prepare the zucchini.
16:32You want to take your zucchini and cut it in half lengthwise.
16:35And then you want to scoop out the center to, you know, make a boat.
16:39And then you can use the flesh or you can discard it.
16:43But you can chop it up and add it to your filling.
16:46Saute that a bit.
16:47And then I'm going to go in with the sauce just enough to cover.
16:51Okay, I'm just going to let this cook for about five minutes just to let everything come together.
16:55And then we will fill our boats.
16:57I'm going to stir in just a little bit of breadcrumbs just so it's not too liquidy and it kind
17:02of holds together.
17:02And then I'm also going to stir in half of the cheese.
17:06So you're just going to spoon the filling evenly into the zucchini.
17:10If the zucchini is too big, you can just cut off the stem end a little bit and set it
17:16down in your casserole dish.
17:17These will shrink and cook down a little bit as they bake.
17:20All right, now I'm going to make a little sauce because I'm choosing to serve this with rice.
17:24You could just do it with pasta, leave this sauce as is.
17:27But I'm trying to bring in some of those Lebanese flavors with the stuffed zucchini.
17:32So I'm combining the Italian and the Lebanese together.
17:35I'm going to add some water to this jar.
17:36And I'm adding some of those warm spices.
17:39A little bit of cinnamon, a little bit of allspice, and a little bit of coriander.
17:43I'm going to shake that up.
17:45And then I'm going to pour this on the bottom around the squash just so they have that moisture to
17:49cook in.
17:49And they create this delicious sauce to pour over the squash and the rice at the end.
17:54And I'm going to top it with the rest of the cheese.
17:56And these go into the oven 400 degrees until they are hot, brown, and bubbly.
18:00You just want the zucchini to be tender because everything else is already cooked.
18:04Oh yeah, hot, brown, and bubbly.
18:06That's what you want.
18:09I'm going to use the rice as my base just to soak up all the good juice.
18:15Just trust the process.
18:17Got that good juice down there.
18:19Then I'm going to add a little greenery.
18:20You could serve this with a salad, obviously.
18:22But your green vegetable is the boat, so you don't have to have a green vegetable.
18:27This looks delicious and it also looks like it has way more than five ingredients.
18:31Meaty, cheesy.
18:32I want that zucchini to be sweet and tender.
18:38That's it.
18:39That's exactly what it is.
18:40Very tender, very fresh tasting.
18:43It's just another one that naturally feels like a lighter dinner and a great way to highlight that summer
18:47produce.
18:48There's so much flavor thanks to the Italian sausage and the store-bought marinara that already has
18:54those good spices in it.
18:55What more goods you want?
18:57We have hit them all out of the park.
18:59You've got to try them.
19:00I promise you will not be disappointed.
19:02You're only five ingredients away from a fresh, light, fast, and easy dinner just in time for summer.
19:10Stay cool.
19:12Easy, breezy, beautiful.
19:15Five ingredient dinners.
19:16So, if anything we need that Ja'll question another challenge.
19:16It's easy.
19:16I think I'll be here with you today.
19:17Two reminder iphonecc.
19:17It's!!!
Comments