5-ingredient recipes perfect for a quick, tasty meal

PHOENIX (AZFamily) — Village Health Clubs & Spas Registered Dietitian Jaime Miller joined Good Morning Arizona on Saturday to whip up easy and delicious five-ingredient dinners.

BBQ Pork Stuffed Sweet Potatoes with Slaw

• 2 lb pork tenderloin (or precooked shredded meat)
• ½ tsp salt
• ¼ tsp ground pepper
• 1 cup low sugar barbeque sauce + ¼- ½ cup for topping
• 4 sweet potatoes, washed and scrubbed
• 1 bag shredded cabbage/bagged coleslaw mix
• ½ cup yogurt-based ranch or blue cheese dressing, more or less to taste (or dairy-free dressing if desired)

Place pork tenderloin in a slow cooker, season with salt and pepper, then pour barbeque sauce over the meat. Cook on low for six to eight hours until tender, then shred with two forks. Poke several holes in each sweet potato with a knife or fork.

Place the potatoes on a microwave-safe plate and microwave for five minutes. Turn them over and microwave for five more minutes or until fork-tender. Let them cool while you place the shredded cabbage and dressing in a medium bowl and toss to combine.

Cut open the sweet potato and fill it with ½ cup shredded pork and ½ cup of the coleslaw mix. Drizzle with extra BBQ sauce or dressing if desired, and serve with more coleslaw mix on the side.

Ground Turkey Lettuce Cups

• 1 lb ground turkey, preferably 93% lean or more
• 1 bunch of green onions, thinly sliced
• ½ tsp salt, or to taste
• ¼ tsp ground pepper, or to taste
• 1 8-ounce can of sliced water chestnuts, drained and roughly chopped
• 1/2 cup low-sugar teriyaki sauce (plus more for topping)
• 1 head Boston Bibb lettuce or iceberg lettuce, broken into 12 individual leaves or cups

Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Add ground turkey, season with salt and pepper, and cook, breaking it into small chunks until no longer pink, six to seven minutes.

Stir in sliced green onions, water chestnuts, and teriyaki sauce. Cook, stirring until heated through, one to two minutes. Taste and adjust salt as needed. Fill the lettuce cups with the meat mixture. Drizzle with extra sauce as desired.

Bruschetta Chicken with Zucchini Noodles

• 1 or 1.5 lb chicken breast, pounded or cut lengthwise in half
• Salt & pepper
• 4 oz sliced mozzarella
• 4 large zucchini, spiralized
• 2 cups store-bought bruschetta topping
• Balsamic Glaze

Season the chicken with salt and pepper on both sides. Spray a large pan (or grill) with avocado oil cooking spray and heat over medium-high heat. Add chicken to the skillet (or grill) and cook for about three to four minutes per side until browned.

When the chicken is cooked, top each piece with a slice of mozzarella cheese. Cover with a lid (or close grill) and allow the cheese to melt. Remove from heat. In the same pan, heat to medium-high heat and spray again with cooking spray. Add spiralized zucchini and season with salt and pepper.

Cook, stirring often, until just beginning to soften. Remove from the pan and separate into four separate bowls. Top with the cooked chicken, then use a spoon to portion out the bruschetta topping onto the chicken. Drizzle with balsamic glaze to taste and enjoy.

Pesto Shrimp Arugula Pasta Salad

• 1 lb precooked shrimp, peeled
• 4 cups cooked tortellini, pasta of choice, or cannellini beans
• 4 cups cherry or grape tomatoes, halved or quartered
• 4 cups arugula or baby kale
• ½ cup pesto, or to taste
• Salt and pepper

In a large bowl, toss together all the ingredients. Season with salt and pepper to taste.

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