Quick and Healthy Dinner for (Really) Busy People | Ceri Marsh + Laura Keogh | Skillshare

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Quick and Healthy Dinner for (Really) Busy People

teacher avatar Ceri Marsh + Laura Keogh, Sweet Potato Chronicles

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

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

    • 1.



    • 2.

      What You'll Need


    • 3.

      Asparagus Egg Bake


    • 4.

      Cauliflower Cous Cous Bowl


    • 5.

      Rigatoni with Spring Onions and Peas


    • 6.

      Salmon Tray Bake


    • 7.

      Thank you!


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About This Class

Are you so busy you feel like there's no way you can make dinner on a weeknight? It's time to give those takeout menus (and your credit card) a break! Take this class and we'll show you how it can be done. Join food bloggers, Laura Keogh and Ceri Marsh from Sweet Potato Chronicles as they share the secret to speedy weeknight cooking and their favourite fast recipes. In this class we'll show you how to focus on quick-cooking ingredients to prepare healthy, delicious meals on the busiest of weekdays. You'll prepare a series of easy-to-make dinners and learn the tricks to getting dinner on the table fast. This class is perfect for professionals, students or families - anyone with a packed schedule. Little to no cooking experience is required. Let's make dinner! 

Meet Your Teacher

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Ceri Marsh + Laura Keogh

Sweet Potato Chronicles


Ceri Marsh and Laura Keogh are magazine editors turned food bloggers, and the team behind Sweet Potato Chronicles. SPC is all about encouraging people to get into the kitchen, have fun and take control of their health through food. As healthy food experts, they frequently appear on tv and radio, contribute regularly to Today.com and Metro News. Their first cookbook, How to Feed a Family; The Sweet Potato Chronicles Cookbook was a best seller. They're currently at work on their second book. And feeling nostalgic for the days when dinner was cereal eaten over the kitchen sink. If you enjoy our classes and would like to get more great recipes and ideas, sign up for our newsletter at Sweet Potato Chronicles.

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1. Introduction: Hi, I'm Laura Keogh and I'm Carrie Marsh. Were sweet potato Chronicles and everything we do. We like to encourage people to get into the kitchen and start cooking, but we know how busy life gets between work and family and friends. It can be really hard to pull off a weeknight dinner. So so many of us rely on going out for dinner, ordering in spending a lot of money. A man. It's true. And that's why in this class we're going to show you healthy and easy dinners that you can get on the table in your home in 30 minutes or less. And yes, you heard that correctly 30 minutes or less. This'll class is great for students, for professionals or families. We're gonna help you save time and money and have healthier meals on the table every evening. Hope we see you in class soon 2. What You'll Need : in this class. We want you to cook along with us as we share easy and fast weeknight dinners. So take a minute to introduce yourself below and let us know where you're at right now with weekday dinners. We also would love it if you'd share your experiences with the recipe. So feel free to take some photos and share them with us of the meals you make. We'd love to see how your dinner's air coming out. This class does not require a lot of cooking experience. It also doesn't require a lot of fancy kitchen equipment, either. Yeah, I think you'll find you most of it in your own kitchen, for instance. We need to some simple pots and pans. You're gonna need a skillet, a small one and maybe a larger one. You're gonna wanna lined rimmed baking sheet for roasting vegetables. Some bowls. If you have a food processor, that's great. It will definitely help you out for one of our recipes, but if you don't have one, you can surely use a box grater. Join us in the first class, where we're gonna be making a delicious asparagus egg bake. I love that recipe 3. Asparagus Egg Bake: when we're pressed for time. There's a list of ingredients that we like to rely on because we know they come together quickly and eggs probably at the top of that list. For us, it's true. They're so delicious, first of all, and they're really, really healthy. They're packed with protein, and, best of all, they cook super quickly. Which is why we're going to start our class with this delicious asparagus. Big, big. Okay, the first step is pre heating your oven to 400 degrees on. While that's happening, I'm going to get my skillet warmed up over medium. You can see that I'm just using a little skillet because I'm just making dinner for myself . But if I was cooking for my family, I might use a bigger skillet or, you know, like two or three of these. And then I would just double or triple a recipe, depending on what I needed. So I just warmed up a little bit of olive oil in the pan, and I've got it over about medium heat. I'm gonna pour in my asparagus. I used about four or five spears chopped up, but you could use broccoli. Really, any soft, quick cooking vegetable that your family likes or you eat like would be just fine here on your just gonna let them saute in the pan for about three minutes just until they start to soften up. So these asparagus air looking and smelling great. So I'm ready to crack my eggs on top. Now, I'm going to carefully slide my skill into a hot oven and I'm gonna bake my eggs for five minutes. It's been five minutes. I'm carefully removing my eggs. Use a oven mitt or something to protect your hands. So now I'm gonna put my cheese on, and you can use about 1/3 of a cup of grated Parmesan cheese. You can release whatever cheese you like. Now, this just needs about another five minutes in the oven and dinner is ready. Oh, it's so good. If it was me, I would serve this with some hot buttered toast. But if you wanted a low carb dinner, you could eat it just straight out of the skillet for cooking along with us on. Don't forget to share pictures of your eight bakes. See you next time 4. Cauliflower Cous Cous Bowl: Our final recipe for the class is based on a huge food trend, which is grain bowls. You could make grain bowls with rice with keen wah with couscous. Today we're going to show you a way to make excuse that doesn't use couscous at all. Standing in for couscous today is cauliflower and what you're gonna do. Is it really easy message here? I had one head of cauliflower and I have it, and then you're gonna take the two has and cut the core stem out of the middle. Then you're just gonna chop it up into quarters or AIDS on. Pop it into your food processor. Once you have all your cauliflower in your food processor, you're going to just want to give it a good wish. So we just until it reaches the consistency of a couscous. Also, make sure you kind of pick through before you turn it out into your frying pan because you want to make sure there's no large pieces of cauliflower that have been left behind. You know, your cauliflower is done when it reaches the consistency of couscous. Meanwhile, I've just roasted up some vegetables that we're gonna have on top of our couscous. You just want to chop up two cups of Brussels sprouts and one medium sweet potato. You want to chop them so that each piece is about the same size and you've got a nice uniform shape here. You're gonna toss them in two tablespoons of olive oil and 1/2 teaspoon of salt. They're gonna pop them into a 400 degree oven for about 15 20 minutes until they're really nice and golden brown. And that fork pierces really easily into them. So I've got a large scale it here that I've got 40 screaming hot. It's about medium high heat on. I wanted that high because I want to toast my cauliflower on also cook it at the same time . So what I'm gonna do is at about a table spoon of all olive oil to this hot pan, and then I'm just gonna get all my couscous into the pan. That's the sound you want to hear. The great thing about this cauliflower couscous is it makes enough to be the whole family on have leftovers. So we've got our lovely cauliflower couscous in the pan, and we're gonna leave it here to cook up and get golden brown on the edges for about 8 to 10 minutes. You're also gonna want to assault your cauliflower. And I'm also gonna add about 1/2 a tea spoon or so of cumin. Okay, are couscous is nice, uncooked and toasted, and we're just gonna add it into the base of our bowl. And like I said, it really makes a lot. So you're definitely gonna have leftovers for lunch or another dinner, and then go head carried. You want to add the rest of the vegetables so you could really roast up any vegetables that you like? You could do carrots. You could do broccoli. You could dio squash. It's really up to you and what you like to eat. We've also got some feta cheese here on everything is better with cheese. So obviously we want to add some cheese to this dish. We're just gonna finish it off with a little drizzle of dressing. We've just made a little lemon and olive oil vinaigrette, but you use whatever you like and have on hand. So there you go and instagram worthy grain ball. And if you're like me, you maybe wanna put a fried egg on top. Be sure to take a picture and upload it here so we can see your cauliflower couscous. 5. Rigatoni with Spring Onions and Peas: the next kind of dish we want you to think about when you're in a hurry is pasta, because the longest part of any pasta recipe is just waiting for the water to boil. So true. And in this recipe it's even more true because we're not even using a sauce, Really. We're just going to make an easy mix of olive oil and lemon, and it's gonna be the perfect backdrop for all refresh ingredients. Okay, so we have 500 grams of rigatoni here that I've already cooked on. I've just given a sprinkling of olive oil onto it. You can use any kind of past that you'd like, but for today we're using rigatoni on. Then what I'm gonna do is add about two cups of cooked peas and 1.5 cups of crumbled feta on. Then, finally, I'm going to give the whole pot sprinkling of about four or five stocks of spring onions that I've diced up here. Now I'm gonna mix together this very simple sauce that we've got here. I'm just gonna whisk in 1/3 of a cup of olive oil into the juice of one lemon. Okay, this looks ready for you. Carry. Do you want to pour the sauce over top? Do great, and I'll just give it a max. Like I said, this is really a light little sauce that you add the pasta. But it's the perfect backdrop for all of these really strong ingredients. You get the salt from the feta on the snap of the green onions, and then, of course, you get a little healthy bite of peas. As you see this light and healthy dinner came together really quickly. We can't wait to see pictures of your past a dinner, and we'll see you in the next class. 6. Salmon Tray Bake: the next ingredient we want you to think about when you're in a hurry is fish. Today we're gonna do a salmon tray bake. We love salmon because it cooks really quickly. It's high in protein, and it has healthy fats and omega threes. So what I'm going to do to get this started is get our potatoes because we're gonna cook everything just on this single baking sheet, which is the beauty of this recipe. So we're going to start with some potatoes and what I'm gonna do is I'm just gonna scatter them here on our baking sheet and then I'm gonna salt and pepper them and give him a little sprinkling of olive oil. Now I'm gonna get these potatoes into my oven. It's been set to 3 75 and I'm gonna cook them for about 12 to 15 minutes. Those look good. They look perfect. Okay, now everything just really goes on top. I'm gonna place our salmon fillets right on top, and I'm going to scatter my cherry tomatoes. Just a pint of cherry tomatoes. You've just washed thes and that's it. Then they go straight on now. I'm just gonna put about eight spears of asparagus down onto my tray. So now that we got off our ingredients on the pan, I'm just gonna give him a season with some salt and pepper first, all salt, everything, especially our fish. It's nice on Wow. And we already have olive oil on the potatoes. So we just really want to make sure we oil are fish as well as the tomatoes and asparagus. Now, I'm just gonna finish everything off with a good squeeze of lemon. Now, this tree is ready for the oven. We've increased the heat 400 so will pop it back into the oven for about 15 minutes, depending on the size of your fillets. Okay, lo and behold, dinner is served. That looks amazing. This whole lovely tray bake on lee took about 20 minutes. As you can see, this is a dinner for two. But you could easily double or triple it, depending on how many people you are serving. Don't forget to Dallas with your pictures of your tray bakes and we'll see you in the next class. 7. Thank you!: and just a recap. If you're busy and you need to get dinner on the table fast and you wanted to be healthy, remember to lean on those easy foods that we talked about in this class. Things like eggs, pasta, fish and vegetables. And don't forget to upload your pictures of all your recipes here. And if you haven't checked out our first skill share class, make ahead breakfast, be sure to take a look at that one. That's right. It's full of easy and delicious meals that you're sure to love. Thanks so much, and we'll see you next time.