QuickSlice: Faster Food Prep for Busy Weeknights

QuickSlice Recipes: 10 Meals You Can Prep in Under 20 MinutesIf you want fast, flavorful meals without sacrificing nutrition or variety, QuickSlice is your shortcut to dinner success. Below are 10 recipes designed for speed and simplicity — each can be prepped in 20 minutes or less using basic kitchen tools, a sharp knife or slicer, and everyday pantry staples. Times listed include slicing/chopping and basic cooking; they assume a single cook working efficiently. Swap ingredients to match what you have on hand.

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1. Lemon-Garlic Shrimp with Zucchini Noodles — 12 minutes

Ingredients:

• 12 oz (340 g) raw shrimp, peeled and deveined
• 2 medium zucchinis, spiralized or thinly sliced with QuickSlice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• ⁄₄ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped

Method:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Add garlic and red pepper flakes for 30 seconds. Add shrimp, season with salt and pepper, cook 1–2 minutes per side until pink. Remove shrimp.
3. Add remaining oil and zucchini noodles; toss 1–2 minutes until just tender. Return shrimp, add lemon zest and juice, toss. Garnish with parsley.

Notes: Shrimp cooks quickly — prep everything first so you can work fast.

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2. Mediterranean Chickpea Salad Wraps — 10 minutes

Ingredients:

• 1 can (15 oz/425 g) chickpeas, drained and rinsed
• ⁄₂ cucumber, diced
• 10 cherry tomatoes, quartered
• ⁄₄ red onion, thinly sliced
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil, 1 tbsp lemon juice
• Salt, pepper, ⁄₂ tsp dried oregano
• 4 large whole-wheat tortillas or lettuce leaves
• Optional: crumbled feta

Method:

1. Toss chickpeas, cucumber, tomatoes, onion, parsley, oil, lemon juice, oregano, salt and pepper in a bowl.
2. Spoon into tortillas or lettuce leaves; add feta if using. Roll and serve.

Notes: Use QuickSlice to thinly slice the onion and cucumber for uniform texture.

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3. 7-Minute Caprese Avocado Toast — 7 minutes

Ingredients:

• 2 slices whole-grain bread, toasted
• 1 ripe avocado
• 6–8 cherry tomatoes, thinly sliced
• Fresh mozzarella slices or small bocconcini
• Fresh basil leaves
• Balsamic glaze, salt, pepper, olive oil

Method:

1. Mash avocado and season with salt and pepper; spread onto toast.
2. Top with mozzarella, tomato slices, and basil. Drizzle with olive oil and balsamic glaze.

Notes: Quick, elegant breakfast or light dinner.

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4. Spicy Peanut Soba Noodles with Veggies — 15 minutes

Ingredients:

• 8 oz (225 g) soba noodles
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• ⁄₄ cup peanut butter
• 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup
• 1 tsp sesame oil, water to thin, chili flakes to taste
• Optional: chopped peanuts, cilantro

Method:

1. Cook soba according to package (typically 4–6 minutes). Drain and rinse.
2. Whisk peanut butter, soy sauce, vinegar, sweetener, sesame oil, and some water to make a smooth sauce. Toss noodles with shredded carrots, bell pepper, green onion and sauce. Garnish with peanuts and cilantro.

Notes: Pre-shred carrots with QuickSlice to save time.

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5. Quick Chicken Piccata Skillet — 18 minutes

Ingredients:

• 2 boneless skinless chicken breasts, pounded thin and sliced into cutlets
• Salt, pepper, 2 tbsp flour (optional)
• 2 tbsp olive oil, 2 tbsp butter
• ⁄₃ cup chicken broth, juice of 1 lemon, 2 tbsp capers
• Fresh parsley

Method:

1. Season and lightly dust chicken with flour. Heat oil in skillet over medium-high heat. Cook cutlets 2–3 minutes per side until golden; transfer to plate.
2. Add broth, lemon juice, and capers to skillet; simmer 1–2 minutes, stir in butter. Return chicken to sauce to warm. Sprinkle parsley and serve.

Notes: Pounding chicken thinner shortens cook time — QuickSlice can help with even slices.

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6. Tuna & White Bean Open-Faced Sandwich — 10 minutes

Ingredients:

• 1 can tuna in olive oil, drained
• 1 can white beans (cannellini), drained and rinsed
• 1 tbsp olive oil, 1 tbsp lemon juice
• 1 small shallot, finely sliced
• Salt, pepper, parsley, crusty bread slices

Method:

1. Flake tuna and roughly mash with white beans. Add oil, lemon, shallot, salt and pepper.
2. Spoon onto toasted crusty bread. Garnish with parsley.

Notes: Fast, protein-packed lunch that uses pantry staples.

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7. Veggie Stir-Fry with Hoisin-Ginger Sauce — 16 minutes

Ingredients:

• 1 tbsp vegetable oil
• 2 cups mixed quick-sliced vegetables (broccoli florets, snap peas, bell pepper, carrot)
• 2 garlic cloves, minced, 1 tsp fresh ginger minced
• 2 tbsp hoisin sauce, 1 tbsp soy sauce, splash of water
• Cooked rice or noodles

Method:

1. Heat oil on high; add garlic and ginger for 15 seconds. Add vegetables and stir-fry 4–6 minutes until crisp-tender.
2. Stir in hoisin, soy sauce, and a splash of water; toss to coat. Serve over rice or noodles.

Notes: Slice all vegetables thin to ensure fast, even cooking.

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8. Black Bean & Corn Quesadillas — 12 minutes

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup frozen or fresh corn
• ⁄₂ cup shredded cheddar or Monterey Jack
• ⁄₄ red onion, thinly sliced
• ⁄₂ tsp cumin, salt, pepper
• 4 flour tortillas, butter for skillet

Method:

1. Mix beans, corn, cheese, onion, and spices. Lay mixture on half of each tortilla and fold.
2. Cook in a buttered skillet 2–3 minutes per side until golden and cheese melts. Cut into wedges.

Notes: Serve with salsa and sour cream.

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9. Garlicky Spinach & Feta Pasta — 18 minutes

Ingredients:

• 8 oz (225 g) short pasta (penne, fusilli)
• 3 tbsp olive oil, 3 garlic cloves sliced
• 5 oz (140 g) baby spinach
• ⁄₂ cup crumbled feta, lemon zest, salt, pepper

Method:

1. Cook pasta per package (8–10 minutes). Reserve ⁄₂ cup pasta water and drain.
2. While pasta cooks, heat oil and gently sauté garlic until fragrant. Add spinach and cook until wilted. Toss pasta with spinach, feta, lemon zest and a splash of pasta water to create a light sauce.

Notes: Use QuickSlice for fast, even garlic slices.

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10. Thai-Style Chicken Lettuce Cups — 15 minutes

Ingredients:

• 1 lb (450 g) ground chicken or turkey
• 1 tbsp oil, 2 garlic cloves minced, 1 tbsp ginger minced
• 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp lime juice, 1 tbsp brown sugar
• 1 carrot, shredded; 2 green onions chopped; cilantro; butter lettuce cups
• Optional: chopped peanuts, chili

Method:

1. Sauté garlic and ginger in oil, add ground meat and cook until no longer pink (5–7 minutes).
2. Stir in sauces, lime juice, sugar, carrots, and green onions; cook 1–2 minutes. Spoon into lettuce leaves and top with cilantro and peanuts.

Notes: QuickSlice helps shred carrot uniformly for a better texture.

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Quick tips to shave minutes off prep time

• Pre-measure ingredients (mise en place) before cooking.
• Use QuickSlice or a mandoline for uniform, fast slicing.
• Cook pasta or noodles while you prep other components.
• Use canned/ready proteins (tuna, beans, rotisserie chicken) for instant meals.
• Keep a few frozen veggies on hand — they cook quickly and are nutritious.

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These 10 QuickSlice-friendly recipes deliver variety across cuisines and diets while keeping prep under 20 minutes. Want printable recipe cards or a shopping list for one week’s worth of these meals?