Are you hungry? Did you forget to go to the grocery store? Do you want a meal that doesn't require a lot of effort? If you answered yes to any or all of these questions you've come to the right place. Whether you feel like chicken, beef or going vegetarian, here are six delicious and nutritious, five ingredient (give or take one or two) recipes that you'll love!

Chicken Parmesan Pizza
Take some frozen garlic bread, chicken strips, pizza sauce and cheese and you have an instant hit. This recipe is easy and looks great! I can't wait to give it a try.

Chicken Parmesan Pizza

Total Time: 30 Minutes

Serving size: 4
Calories per serving: 450

Ingredients:
1 (10-ounce) package frozen garlic bread loaf
1/2 cup canned pizza sauce
6 deli fried chicken strips
1 cup (4 oz.) shredded italian three-cheese blend
2 tablespoons chopped fresh basil


Directions:

Preheat oven to 400°. Arrange garlic bread, buttered sides up, on a baking sheet.

Bake at 400° for 8 to 9 minutes or until bread is lightly browned. Spread pizza sauce over garlic bread.

Cut chicken strips into 1/2-inch pieces, and arrange over pizza sauce. Sprinkle with cheese and basil.

Bake at 400° for 8 to 10 minutes or until cheese melts. Serve immediately.

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Turkey Scaloppine
Turkey isn't just for Thanksgiving. This Cajun inspired recipe is great any time of the week and any time of the year.

Turkey Scaloppine

Prep time: 6 minutes
Cook time: 6 minutes

Serving size: 4
Calories per serving: 410

Ingredients:
1/2 cup all-purpose flour
1 1/4 teaspoons cajun seasonings, divided
1 1/2 pounds turkeys cutlets
2 tablespoons olive oil
1 cup dry white wine


Directions:

Combine flour and 1 tsp. Cajun seasoning in a shallow dish; dredge turkey cutlets in flour mixture, shaking off excess.

Cook turkey in hot oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until done. Transfer turkey to a serving platter, and keep warm.

Add wine and remaining 1/4 tsp. Cajun seasoning to skillet; cook 1 to 2 minutes or until liquid is reduced by half, stirring to loosen particles from bottom of skillet. Drizzle sauce over turkey. Serve immediately.

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Mustard Glazed Fish Fillets
This fishtastic recipe uses a mustard glaze to highlight the fillets natural flavor. If you like seafood give it a try.

Mustard Glazed Fish Fillets

Mustard and mayonnaise make a fabulous glaze for simple fish fillets in this easy five ingredient recipe. Author: Linda Larsen, Total Time: 13 minutes

Serving size: 4
Calories per serving: 171

Ingredients:
4 , (6 ounce) fish fillets
1/4 cup mayonnaise
3 tablespoons yellow mustard
1 tablespoon lemon juice
1 tablespoon horseradish


Directions:

Preheat broiler. Oil a broiler pan and arrange fish on it. In small bowl, combine remaining ingredients. Broil fish 4-6" from heat source for 2 minutes, then carefully turn fish and spoon mayonnaise mixture evenly on top. Broil for 2-5 minutes longer until fish flakes when tested with fork and mayonnaise mixture is browned and glazed. Serve immediately.

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Beef Fillets with Orange Cream
There are no words to describe the tastiness of this dish! Don't believe me? Try out the recipe yourself!

Beef Fillets with Orange Cream

Prep time: 17 minutes
Cook time: 17 minutes

Serving size: 4
Calories per serving: 226

Ingredients:
4 (6- to 8-ounce) beef tenderloin steaks
1/2 teaspoon cracked pepper (optional)
1 cup whipping cream
2 tablespoons orange marmalade
1 to 2 tablespoons prepared horseradish
garnish: orange rind curls


Directions:

Sprinkle steaks with cracked pepper, if desired. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or to desired degree of doneness. Bring whipping cream, marmalade, and horseradish to a boil in a skillet over medium-high heat, stirring constantly; reduce heat, and simmer, stirring often, 5 minutes or until thickened. Serve immediately with steaks; garnish, if desired.

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Florentine Ravioli
This dish is vegetarian friendly, healthy, and really good! Although this recipe calls for more than five ingredients it's definitely worth trying!

Florentine Ravioli

Total Time: 20 minutes

Yield: about 1 1/2 cups per serving

Serving size: 4
Calories per serving: 126

Ingredients:
1 (20-ounce) package frozen cheese ravioli, or tortellini (4 cups)
6 teaspoons extra-virgin olive oils, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
1 (16-ounce) bag frozen chopped or whole-leaf spinach
1/2 cup water
1/4 cup freshly grated Parmesan cheese


Directions:

Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

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Jalapeno-Basil Pork Chops
Are you looking for a way to spice up your pork chops? This Jalapeno inspired dish adds just enough kick to any pork chop.

Jalapeño-Basil Pork Chops

Author: Karen Shelby

Prep time: 13 minutes
Cook time: 13 minutes

Serving size: 4
Calories per serving: 15

Ingredients:
1 (10-ounce) jar , jalapeño pepper jelly
1/2 cup dry white wine
1/4 cup chopped fresh basil
4 (1-inch-thick) bone-in pork loin chops
1/2 teaspoon salt
1/4 teaspoon pepper


Directions:

Cook first 3 ingredients in a small saucepan over low heat, stirring often, 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.

Pour 3/4 cup pepper jelly mixture into a large zip-top plastic freezer bag, reserving remaining mixture; add pork chops, turning to coat. Seal and let stand at room temperature 30 minutes, turning pork chops occasionally.

Remove chops from marinade, discarding marinade. Sprinkle evenly with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with remaining pepper jelly mixture.

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