5 simple but tasty recipes that you can cook in 15 minutes

In partnership with NiQuitin.

Ready, steady, cook!

We've reached the third week in our Quit to Fit challenge. Congratulations on making it this far. At this point, your taste buds should be returning to their full functionality. This week we're challenging our five JOE teams to take a cooking class. Join in by taking a local cookery class or trying your culinary skills at home. If you fancy getting involved, post your updates on Twitter and Instagram using the hashtag #QuitToFit. Honing your skills in the kitchen is the perfect thing to keep your mind off your recently disposed of habit. In preparation for this latest challenge, we've listed some easy recipes to get you back in the culinary groove. If the idea of turning on your oven fills you with dread, or you can't tell a spatula from a mezzaluna, we're here to help. These five quick and easy recipes will prove to you how stress-free cooking can be. You can follow along with how our teams are getting on through our Instagram and Twitter. If fancy challenging yourself then let us know how you get on through social media by using the hashtag #QuitToFit.

1. Stir-Fried Rice

Ingredients (for four servings):

• One tablespoon of oil
• Three eggs
• One tin of chicken broth
• Half cup of frozen peas
• Two cups of bean sprouts
• One diced carrot
• One finely chopped onion
• One red pepper
• 2 tablespoons soy sauce
• 2 cups of White Rice, uncooked

Instructions:

• Heat oil in large pan on medium heat. Add eggs; cook until set, stirring occasionally. Remove from pan
• Add chicken broth, vegetables and soy sauce to pan; bring to boil. Stir in rice; cover. Remove from heat. Let sit for five minutes
• Stir in the cooked eggs. Serve immediately

2. Roast salmon with asparagus

Ingredients (for four servings):

• Four salmon fillets with the skin still on
• Salt and pepper
• Half cup of fresh lime juice
• Two tablespoons of sugar
• One teaspoon of sugar
• One tablespoon of chopped coriander leaves
• Bunch of asparagus

Instructions:

• Preheat oven to 250 degrees
• Chop off dry ends of asparagus
• Arrange salmon and asparagus in shallow baking pan
• Season with salt and pepper
• Roast Salmon for 10-13 minutes, until no longer pink in the middle and flaky
• Roast Asparagus for 15 minutes
• Whisk together lime juice, soy sauce and sugar in a bowl
• Mix in the coriander.
• Spoon sauce over fish and serve with the asparagus

Pasta with Chicken, Tomato, and Feta

Ingredients (for four servings):

• Three cups shredded, cooked rotisserie chicken (skin removed)
• Two tablespoons olive oil
• One cup crumbled feta cheese
• One cup torn fresh basil leaves
• Three tablespoons fresh lemon juice
• One cup chopped tomatoes
• 250 grams of fusilli pasta

Instructions:

• In a large pot of boiling salted water, cook pasta until al dente
• Drain; rinse well under cold water
• Transfer to a large bowl; toss with oil, lemon juice, feta, tomatoes, chicken, and basil
• Season generously with salt and pepper
• Serve at room temperature or chilled

Prawn and Scallion Stir-Fry

Ingredients (for four servings):

• Three tablespoons lime juice
• Three tablespoons brown sugar
• 500 grams of fresh prawns
• 1/4 cup vegetable broth
• Three tablespoons rice wine vinegar
• One tablespoon soy sauce
• One teaspoon chilli paste
• One tablespoon peanut butter
• 1 tablespoon oil
• 250 grams of brown rice noodles
• 150 grams spinach leaves
• Half cup peanuts, chopped
• 1/4 cup chopped cilantro
• One scallion, chopped

Instructions:

• Whisk the lime juice, brown sugar, vegetable broth, vinegar, soy sauce chilli paste and peanut butter until smooth, then set it aside
• Add the noodles to a pot of boiling water and cook until just al dente
• Add the cooked noodles, prawns, spinach and pad thai sauce to the pan. Toss for 3-4 minutes until warmed through and spinach is wilted. The sauce should reduce and thicken with the noodles and spinach
• Stir in the peanuts, coriander and scallions and serve

Vegetable couscous with chicken.

Ingredients (for four servings):

• Two tablespoons of oil
• Two wide strips lemon zest, plus one tablespoon lemon juice
• Half a red pepper
• Half a courgette
• One cup couscous
• Two tablespoons chopped fresh parsley
• Four scallions, white and green parts separated, and thinly slice crosswise
• Salt and pepper
• Half of cup frozen peas
• Leg and thigh meat from one rotisserie chicken, torn into bite-size pieces

Instructions:

• Heat oil in pan over medium-high heat
• Add scallions, pepper and courgette, stirring constantly, until softened, about 3 minutes
• Add lemon zest and one and a quarter cups of water and season with salt and pepper
• Cover pan and bring liquid to a boil, then add asparagus and peas. Return to a boil and stir in couscous.
• Add chicken and remove the pan from heat; cover and let sit for seven minutes. Add lemon juice and parsley and season with salt and pepper. Fluff couscous with a fork and serve

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