3 Winter Meals in 30-Minutes or Less

Winter is chilly and tiring. Warm-up and perk up with these three 30-minute recipes.

1. Tortellini Skillet Lasagna

This simple recipe is for all comfort food lovers. Lasagna will never taste the same.

Ingredients:

• 1 pound turkey Italian sausage

• 1 egg

• 1 19-ounce bag frozen cheese tortellini

• 1 24-ounce jar of Marinara

• 1 15-ounce container ricotta cheese

• 1 cup Mozzarella

• 1/4 cup Parmesan cheese

• 1 teaspoon oregano

• 1 teaspoon basil

• 1/4 teaspoon pepper

• 1/4 teaspoon salt

Instructions:

1. Cook the sausage in a skillet over medium heat until browned and cooked through. Reduce the heat and add the sauce and tortellini, cooking for an additional 5 minutes.

2. Combine the ricotta cheese, parmesan, mozzarella, oregano, pepper, salt, and egg in a small bowl. Pour the mixture into the sauce, covering and cooking for 3-minutes. Serve.

2. Instant Pot Carnitas

Looking for a simple Mexican staple? Check out these chicken carnitas.

Ingredients:

• 1 pound boneless, skinless chicken breasts

• 1 medium onion, chopped

• 4 cloves garlic, minced

• 1 tablespoon oregano

• 1 tablespoon cumin

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1 teaspoon chili powder

• 1 teaspoon black pepper

• 1/4 cup chicken stock, aim for low sodium stock so you can control the salt

• 1/4 cup lime juice

• 1/4 cup pineapple juice or orange juice

• fresh cilantro for topping

Instructions:

1. Mix oregano, chili powder, cumin, salt, and pepper in a small bowl.

2. Press the saute button on the Instant Pot and add the olive oil. After the oil warms, add the onion, cooking for about 3 minutes before adding the garlic and stirring another minute.

3. Before adding the chicken to the pot, stir the lime and pineapple juice into the pot and the chicken stock and spice blend. Place the chicken in and stir to coat.

4. Stop the saute function by pressing keep warm/cancel. Secure the lid with the steam valve closed. Press pressure cook or manual and set it for 8 minutes.

5. The Instant Pot will automatically switch to the keep warm function when the timer is up. Let the chicken sit for another 10 minutes before releasing the steam.

6. Release the steam and shred the chicken before placing the meat in shells or tortillas to serve.

3. Mexican Chicken Noodle Soup

When it's cold, you can't go wrong with chicken soup. Give this Mexican-inspired dish a try.

Ingredients:

• 2 cups shredded cooked chicken

• 6 cups low sodium chicken broth

• 1 cup corn kernels (frozen or canned)

• 1 cup red enchilada sauce

• 1 cup water

• ¼ cup chopped cilantro

• 8 cloves garlic, minced

• 5 ounces egg noodles

• 3 tablespoons lime juice (or more to taste)

• 2 tablespoons olive oil

• 1 tablespoon taco seasoning

• 1 tablespoon adobo seasoning

• 1 (14-ounce can) black beans (drained/rinsed)

• 1 (14-ounce can) diced tomatoes

• 1 (4-ounce can) diced green chilies

• 2 teaspoons lime zest

• ½ teaspoon dried oregano

Instructions:

1. Over medium heat, heat the olive oil in a stockpot or Dutch oven. Add onions and a pinch of salt, sauteing for five minutes.

2. During the last 30 seconds, add the garlic. You can then add the black beans, diced tomatoes, green chilies, oregano, adobe and taco seasoning, water, chicken broth, and enchilada sauce, allowing it to reach a simmer.

3. Once simmering, add the chicken and egg noodles, cooking for two minutes less than package directions. Once the noodles are al dente, add more broth or water. Allow the soup to come to a simmer before turning off the heat and adding chopped cilantro, lime juice, and zest. Add salt and pepper to taste and serve warm.

What's your favorite winter recipe?