Fast, Cheap, and Healthy: The Secret to getting dinner on the table in 15 minutes or less | Sarah Moore | Skillshare

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Fast, Cheap, and Healthy: The Secret to getting dinner on the table in 15 minutes or less

teacher avatar Sarah Moore, Sarah Moore, Urban Earth Mom

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (16m)
    • 1. Introduction

    • 2. Overview

    • 3. Sesame noodles

    • 4. Pad Thai

    • 5. Mustard Noodles

    • 6. Assemble Pad Thai and Mustard Noodles

    • 7. Med pasta final

    • 8. Closing

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About This Class

Like a lot of working parents there are times when I am late getting out of work and have to get dinner on the table fast before I head out with the kids to practices and games.  At times like that I don’t even have time to make a 30-minute meal; I need to get dinner on the table in the time it takes to boil pasta and no more.  BUT I want that meal to be healthy and fit into my whole foods lifestyle. 

This class will help you get a healthy, nutritious, filling dinner on the table fast without take out or stress. In the time it takes to order at a restaurant you can have dinner cooked and served.  PLUS, if you cook a double batch everyone will have leftovers for lunch the next day still in no more time than it takes to cook pasta.  I will also show you how it is possible to satisfy picky eaters even if you have to cook more than one option.  And it still ends up good, clean, and healthy.

These recipes are great if you are vegan or vegetarian, live with meat eaters and ever need to whip up quick, no fuss dinners for yourself.  They are also great for teens just starting out to explore the plant-based world.

Don't worry about writing down the recipes as you go, they are all included in an attached document you will have access to once you enroll and take the class.

For ways to have lunches and dinners ready and wiating in the freezer check out Radiant Life Coaching's class here:

Meet Your Teacher

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Sarah Moore

Sarah Moore, Urban Earth Mom


Sarah Moore or Urban Earth Mom helps busy working women lead simpler, greener, more fulfilling lives. 

I have been interested in leading a more sustainable life since studying plant biology at Aberdeen University in Scotland in the late 1980s. For most of my career, I have been involved in change strategy and project management which has allowed me to learn and develop the skills needed to help people make easy and fun transitions into more sustainable, simpler but more organized living.

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1. Introduction: Hi, I'm Sarah Moore. I'm a working mom who loves to cook, But sometimes I need to get dinner on the table as close to instantly as possible in this class, I would give you my secret to getting a good, healthy meal on the table fast. With no fuss, I will walk you through four basic recipes and then give you some ideas on how to come up with recipes to suit your family. 2. Overview: So the four sources I'm gonna cook in this class today. The 1st 3 are Asian inspired and have a soy soul space on the last one is Homer Space and has a Mediterranean feel to it. Staples I always have on hand in my country are not butters Soy sauce, Dr Herbs and Spices and Condiments. There's a pantry staples list in the class description area that you can check and make sure you have all these things on hand to make a healthy meal fast, where you can use it as a shopping list if you don't have them all at home. When making these fast meals, I am for at least half past up half vegetables. If I need more food than that, then I add more vegetables right now to fill me up. But to keep the calorie count down, I've discovered that eating more can actually help me lose weight, because when I need to meal with lots of filling fiber, I don't feel the need to snack between meals. We're not trying to lose weight. I cannot the pastor amount to make dinner more. The other great things about thing about these recipes is they're very few dishes to wash at the end. £1.1 bowl on a plate and fork is all I often used to make and eat the meal. And if I'm on my own, I've been known to beat it straight for the mixing bowl. So it's fast to get dinner on the table and faster. Clean up afterwards. Perfect on those days that seem to go by in a blur. If you're gluten free, then you can substitute gluten free pasta. For if you're tired of past that, you can substitute quick cooked rice for a race that has been cooked ahead and stored in the freezer and baked potatoes cooked in the microwave or any other fast cooking grains. So the basic recipe I use it for all of these recipes is four ounces have passed the per person that's drive past a per person four ounces of veggies per person. At least you can always use more and a quick look. No quick and easy no cook souls 3. Sesame noodles: all the recipes that I'm gonna cook for you today are in attached document within the class . The 1st 1 I'm going to show you is sesame noodles, which is really fast, as they all are to mix up the source while the pastor is cooking. So we start with a couple of tablespoons of tahini, which I will put into the bowl that I'm going toe. Mix everything up in simply because it saves on washing. So we have up to Heaney. We have coconut milk. This is just a few tablespoons of coconut milk. Now, whenever I cook a recipe, it always uses only a fraction of the can, usually about the third to 1/2 of the camp. Never the whole camp. So what I generally do? Yes, I will freeze the remaining part of the can in an ice cube tray. Each cube is about a tablespoon, a tablespoon and 1/2 and then I keep those in the freezer. And so I could just pop out a few coupes and defrost them whenever I need them. So we have our tahini coconut milk, a quick dash of serrata, or hopes ALS or, um, garlic chili paste or, you know anything your favorite hot sauce on. Then we're going to add some grated ginger root. Now this it is also frozen. I keep I keep fresh ginger root in the freezer because number one it keeps longer on number two. It grates a lot easier, and so we every need about a tablespoon of this, and then you can see it just great. So much easier when it's frozen and about half a teaspoon of salt tablespoon off sweetener , I use maple syrup. It's just what I prefer that you can use a garbage syrup, right, sir, whichever so liquid sweetener you prefer. Don't use a granulated sugar in this because it's not going to dissolve. You will end up with a greeny source on our final ingredient is about a tablespoon of lime juice. Let me simply whisk it all together. Sources done. So you wait for the past two. I have some pre cooked here. I will just toss in the past of like generally tossed the pastor in the source first just to get the past coaches. And it's easy to do that with a pair of told. So we just talked the past in the source to coaches and then at the vegetables, which I have microwaved while the past, while the pastor was cooking one of the other tricks I will do if it's just me or there's just two of us cooking, I will cook the past until it's almost done. And then I add the vegetables to the same water that the past is in. On that way, they're all done at the same time, and it saves another container. So that's even less washing up. And then we simply mix all of that together, and then it stopped and before people has done in the time it took to make the pasta. 4. Pad Thai: now this next. So some good to make is a really quick, easy pad, Thai style source that I originally got from a cookbook cold happy her before one of my favorite cookbooks. It's really simple. It just uses soy sauce, peanut butter, that which makes it really fast, and garlic, onion and ginger again. Many of the rest of the Asian style recipes basically have soy sauce, garlic, onion and ginger and a number of other ingredients in this case, peanut butter. So I've already grated ginger root into here. I'm going to add two tablespoons off soy sauce. I'm making 1/2 of this recipe that's in the in the recipe guide simply because normally, when I'm having this for dinner, I make the most of noodles as well, because my daughter eats the mustard noodles and I d. The pat time. She doesn't like that time. I'm gonna take two tablespoons hot water from the past a lot, and then it's at the peanut butter, and this is just a tablespoon of peanut butter. But if you're cooking it before, then you can use to tables and again you just wish that up a little bit and then add the onion and the garlic, and that's it. That's the source. So we're waiting for the past, Um, but that's it for fun. 5. Mustard Noodles: now for the mustard noodles, the source again. Soy sauce, onion, garlic and ginger. We're going to add Worcestershire sauce this time. Mustard, of course, and some nutritional yeast, which is usually found in the natural ill or you can baking aisle on gives it a kind of cheesy flavor. So again very simple. Very quick to make soy sauce Worcestershire, London garlic. And I am going to use the powder ginger for this one because this is my daughter actually closed powder ginger to the fresh. The fresh has a lot more spicy flavor to it. And if you used to adding hot sauce, salsa roger or something to your your pad Thai, for example, or mustard noodles, and you use the fresh ginger. You might want to taste it before you add any of the hot source because it is a lot spicier than the dried, so we'll add in mustard. Did this little bit mixed first? No, my daughter. The recipe calls for 2 to 4 tablespoons of mustard on my door dies love the mustard, so I put a lot of left in there and then just two tablespoons of the nutritional yeast, and we mix that up and again. Source. Done. So we're now waiting for the noodles. And for this recipe, I'm going to use I frequently do you soba noodles? Um, one each but the little bundles And these take less time to cook than it actually took to boil the water. So we're just gonna pop these in here, Turn this down. And that's pretty much it. Microwaved vegetables, by the time of vegetables, have been like a way to those soba noodles. Those who don't endorse will be cooked or soba noodles. If we were using them, cook Justus fast, and then dinner's ready. 6. Assemble Pad Thai and Mustard Noodles: And here we have our sources the pad Thai source and the mustard noodle source. And you'll notice when you make it that the mustard noodle source is a little thicker than the pad Thai or the any of the other sources, simply because it had the dry ingredients, the nutritional yeast in it. So I have you know, we had so good news last night. That's why I'm facing up. And I will just divide them half between in 1.5. Because, as you can see, not only is it really easy to get one male on the table within 15 minutes, you can do to so you can keep everybody happy. And it really is no trouble at all to get all of this on the table. Let me just talk to come for noodle. The sore I'm gonna use separate tongues. Was this mustard sources pretty strong, that actually likes it. You can use as little or as much mustard as you want in this up to you. So here we have our vegetables around a little bit, and here we have dinner on the table in no time at all. 7. Med pasta final: so the last dish under to be cooking is the Mediterranean past. The dish on this is has a homer space, and so we're gonna take about half a cup. In this case, this is red pepper homos. I usually use playing, but you can use any flavor you wanted. There are so many on the market right now for this one. I'm going to do it the other way around. I'm going to mix the vegetables in first and then makes the pastor's because the homeless is a much bigger source. But we're going to add a couple of teaspoons balsamic vinegar and a teaspoon of lemon juice , which helps too thin the homeless out and make it coat the pastor of a lot better. And then we're going to add. I have here some basil, this waas frozen in ice cubes, but you can use fresh or you could do strike. That's about two tablespoons of and then I have some roasted red pepper, some hot peppers, some marinated mushrooms and a fresh diced tomato. Most of these you can have keep them in jars in the country and or in the frigid if they're open and just grab them and athm to make a really quick meal. And in this one also, I'm putting in some froze, defrosted frozen spinach. Just adds more vegetable and balance the red Greek A lot of red today, but that just happened to be what I had. Leverage. I'm gonna make all of this together way in the bowl on, then. Just simply add the pastor and toss. It's not half of this pastor. Get it, Coach First on that, at the rest on this one, you can, even if you have, I have here some Domos it can in the cupboard. You conserve it with those to get an even more of a Mediterranean field. And this one, the vegetables don't need cooking unless you're using the spinach, which is just that quickly. Frost in microwave and you don't another really fast past the dish on the table from things you had in the pantry, the French or the freezer. Dinner's on the table 8. Closing: so thank you for joining me in this class today. I hope you enjoyed it. And I hope you've discovered a few ways to get dinner on the table. Fat in the class description area, you're gonna find all the recipes that I made today. So you didn't have to worry about writing them down as we went along. Also, there is the pantry list on a worksheet to help you get started on coming up with your own no cope sources for your class project. I would love to see how you personalized these dishes. So please create class project opposed the picture and description of the meal you created , and also feel free to post any questions or comments in the discussion forum of this class . Thank you.