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MEALS

MIKE GREENFIELD
PHC
THE 15 MINUTE MEALS COOKBOOK

This 15 Minute Meals Cookbook

Will Change Your Life
Over the last few years, I’ve been releasing videos with some of my favorite “15 Minute
Meals” and been amazed by how well they’ve connected with home cooks!

THE 15 MINUTE MEALS COOKBOOK

This “cookbook” will walk you step by step through the most popular recipes – So
that instead of searching through dozens of videos, you can have all the heavy
hitters in one place!
I know saying these recipes will “change your life” is a big claim, but I truly believe
these have the ability to change your life because each meal is so simple, quick, and
delicious…
Using simple techniques that will give you a flexible baseline recipe so you can easily
substitute whatever ingredients you have in your kitchen.
And most importantly, they’re built for speed – Inspired by my busy schedule of
building my business, watching the kids, and still providing tasty dishes for the family
each week.
Whether you’re brand new to cooking and want an easy way to get started, or you’re
a seasoned pro looking for some new ideas, I hope this cookbook inspires you to
level up your cooking skills and build your confidence in the kitchen!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 1

Nutty Soba Noodles with

Mushrooms & Cabbage
INGREDIENTS
3 tbsp of peanut butter
3 tbsp of sambal sauce
3 tbsp of soy sauce
1 tbsp of honey
1 tbsp of sesame oil
Juice of 1 lime
1 garlic, grated
1 small knob of ginger, grated
¼ Cup of water
1 Cup of mushrooms
½ cup of cabbage leaves
2 servings of soba noodles
Chopped scallion & cilantro, optional

INSTRUCTIONS
1. In a bowl mix together the peanut butter, sambal sauce, soy sauce, honey, sesame
oil, lime, grated garlic, grated ginger, and water until you have a smooth paste.
2. In a skillet over medium heat, drizzle in some oil and crush up the mushrooms. Toss
to coat and let cook for 2 minutes.
3. In the meantime, slice up the cabbage leaves & toss in with the mushrooms. Hit it
with some salt & add some more oil if needed. Cook for 2 minutes then remove & let
cool.
4. In the now clean pan, add in your peanut sauce and let that bubble on a low heat to
thicken. Separately, drop your noodles into a pot of boiling water and cook according to
the package directions.
5. Now that the peanut sauce is thicker, add in the cooked soba noodles, mushrooms,
and cabbage. Gently stir to combine and finish off with chopped scallions & cilantro.

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 2

Crispy Chicken
Tortilla Salad
INGREDIENTS
1 chicken breast
1 tablespoon of your favorite seasoning
3 tortillas
1 avocado
1 handful of cilantro
1 clove of garlic, peeled
2 limes
1 tbsp of oil
Salt & pepper to taste
2-3 radishes
2 cucumbers
1 ½ cup of your favorite greens

INSTRUCTIONS
1. Drizzle oil into a pan and set it on medium heat. Place the chicken breast into a bag and
sprinkle in the seasoning blend of choice. (Add salt & pepper if your seasoning blend does
not have any.) Shake to evenly coat the chicken breast in its seasonings.
2. Using a pan, flatten out the chicken breast to 1 inch in thickness. Place into the preheated
pan & sear. While it cooks, slice up three tortillas into strips then set aside.
3. To a food processor, add in the avocado, cilantro, garlic, limes, oil, salt and pepper. Blend
until smooth and then add in some water to thin out to a dressing consistency.
4. Flip the chicken breast over to cook the other side. Meanwhile, slice up your fresh
veggies and place into a bowl along with your fresh leafy greens.
5. Remove the chicken & replace with the tortilla strips. Chop the chicken breast into bite
sized pieces. Once the strips are crispy, remove from the pan. Hit with salt.
6. To your salad bowl, add in the crispy tortilla strips, chicken, & dressings. Toss & enjoy!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 3

Tofu & Broccoli with

Chinese Brown Sauce
INGREDIENTS
2 cups of rice
2 cups + 2 tablespoons of water
2 cloves of garlic
1 small knob of ginger
1 head of broccoli
3 tbsp of soy sauce
2 tbsp of Chinese cooking wine
2 tbsp of hoisin
1 tbsp of honey
1 tbsp of sesame oil
¼ cup of chicken stock
1 tbsp of cornstarch

INSTRUCTIONS
1. Wash the rice until the water runs clear then add it to an instant pot along with 2 cups
plus 2 TBSP clean water. Pressure cook the rice for 4 minutes.
2. Bring a pot of water to a boil and a skillet on low heat. Drizzle oil in the skillet.
3. Slice the firm tofu ½ inch thick and pat dry to get rid of excess moisture. Give it a
sprinkle of salt and pepper and add to the skillet. Fry for 2 minutes per side.
4. In the meantime, chop up your aromatics & broccoli. Next, to a bowl add in your soy
sauce, wine, hoisin, honey, sesame oil, stock, & cornstarch. Mix until no lumps appear.
5. Drop your broccoli into the simmering water & boil for 2 mins. Take the tofu out &
add in the garlic & ginger. Fry for 1 minute then add in your sauce. Stir until it thickens.
6. Cut up your tofu and toss into the sauce along with the broccoli. Serve with hot rice!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 4

Fennel & Sun

Dried Tomato Pasta
INGREDIENTS
1 box of your favorite pasta
1 can of sun dried tomatoes in oil
1 bulb of fennel, thinly sliced
1 cup of white wine
1 tablespoon of butter
Handful of fresh parsley
Parmesan cheese

INSTRUCTIONS
1. Bring a pot of salted water to a boil and cook your pasta according to the instructions.
2. To a wide skillet, pour all the oil from the sun dried tomatoes into a pan on medium heat.
3. Once hot, drop the thinly sliced fennel into the pan to caramelize. Sprinkle in some salt.
4. Roughly chop up the sun dried tomatoes. Then chop some fresh parsley and set aside.
5. Once the fennel has softened and caramelized add in the sun dried tomatoes along with
1 cup of white wine. Let it gently bubble for a two minutes.
6. Add in 1 tablespoon of butter and let it bubble for another 30 seconds.
7. Drop in your pasta, grated parmesan cheese, and parsley. Toss to combine and enjoy
while hot!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 5

Cherry Tomato
Pasta
INGREDIENTS
½ box of your choice of pasta
1 small onion
1 garlic clove
1 pint of cherry tomatoes
Handful of fresh parsley
Parmesan cheese

INSTRUCTIONS
1. Bring a pot of salted water to a boil and cook your pasta according to the
instructions.
2. Using a saute pan with high sides add in some oil. Chop up the onion &
garlic & add to the pan. Cook on low heat for 2 minutes then add in 1 pint of
cherry tomatoes. Cover & cook for 3-4 mins.
3. While everything cooks, chop up some fresh parsley and grate parmesan
cheese.
4. Using a spatula, smash the cherry tomatoes & turn the heat down to low.
Drain the pasta & add to the tomato sauce with some pasta water. Stir to
make creamy then finish with parmesan & parsley.

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 6

Air Fryer Wings with

Dijon Lemon Side Salad
INGREDIENTS
1 pound of chicken wings
1 tbsp of flour
1 tbsp of your favorite seasoning mix
1 tsp of salt
1 tbsp of lemon juice
1 tbsp of maple syrup
1 tbsp of dijon mustard
Salt & pepper to taste
3 tbsp of olive oil
1 very small red onion
3-4 radishes
½ tomato
1 cup of leafy greens

INSTRUCTIONS
1. In a bowl coat the chicken wings together with flour, seasoning mix, & salt.
Air fry at 380 F for 15 minutes.
2. In another bowl, whisk together the lemon juice, maple syrup, dijon
mustard, salt & pepper.
3. Slice up red onion, radish, & tomatoes. Add to the bowl along with leafy
greens and toss everything to combine.
4. Serve the salad with the chicken wings and enjoy!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 7

Rice Noodle
Veggie Stir Fry
INGREDIENTS
1 onion
1 pepper
1 knob of ginger
2 cloves of garlic
1 cup of bok choy
2 eggs
1 pack of fresh rice noodles
1 tsp of sesame oil
1 tsp of rice vinegar
1 tbsp of soy sauce
1 tbsp of fish sauce

INSTRUCTIONS
1. Slice the onion and pepper while you preheat a non-stick pan on medium
high heat.
2. Toss in the sliced onion and peppers. Meanwhile, roughly chop the garlic &
ginger. Toss those in to cook for 1 minute. Then toss in the bok choy and
cook for another minute.
3. Push all the veggies to the side, drizzle in some oil, and crack in two eggs.
Cook for 1 minute before mixing & incorporating into the veggies.
4. Add in 1 packet of fresh rice noodles then add in sesame oil, rice vinegar,
soy sauce, fish sauce, & 1 tbsp of water. Cook down for 1 min & serve with
fresh basil.

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 8

Tomato Coconut Curry

(with Sourdough Pita)
INGREDIENTS
2 garlic cloves
1 small knob of ginger
2 – 3 tablespoon of coconut oil
1-2 chilies
1 teaspoon of curry powder
2 large tomatoes
1 cup of coconut milk
½ pack of frozen spinach (fresh
works well too)
1 pack of asparagus
Salt & lime to taste

INSTRUCTIONS
1. Rough chop the garlic & ginger. Add the coconut oil to a pan & add in the
ginger & garlic.
2. Rough chop the chilies & add into the pan. Next, sprinkle in curry powder &
let bloom for 1–2 mins.
3. Chop up the tomatoes & add to the pan. Cook for 5 mins to break down
into a sauce.
Pour in the coconut cream & add in the frozen spinach. Simmer for 3 mins.
4. Chop the asparagus into 2 inch long pieces & cook for 2 minutes in the
curry. Add salt and lime to taste. Let it cook down & serve with rice or bread!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 9

Sausage & Cabbage

Lettuce Wraps
INGREDIENTS
1 head of lettuce
2 sausages
1 knob of ginger
1 onion
½ head of cabbage
1 tbsp of soy sauce
1 tbsp of rice vinegar
1 tsp of sesame oil
1 tbsp of fish sauce
1 tsp of sesame seeds

INSTRUCTIONS
1. Rough chop the garlic & ginger. Add the coconut oil to a pan & add in the ginger
& garlic.
1. Set a wide saute pan on medium heat. Drizzle in some oil and take the skin off the
sausage. Drop the sausages into the pan & break them up to cook evenly.
2. In the meantime, chop up your ginger and onion then add them to the sausages
to cook.
3. Roughly chop up the cabbage and add it to the pan. Cook down for 2 minutes.
4. Add in the soy sauce, rice vinegar, sesame, fish sauce, and sesame seeds. Now,
scrap the pan to remove the fond off the pan. Let it cook for another 1 more minute.
5. While the cabbage mix is finishing up, remove some leaves off the lettuce and
serve!

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THE 15 MINUTE MEALS COOKBOOK

RECIPE 10

Soy Honey Garlic

Chicken Thighs
INGREDIENTS
1 pound of boneless chicken
thighs, skin on
4 cloves of garlic
1/4 cup of soy sauce
Slight less than 1/4 cup of
honey
1 head of broccoli

INSTRUCTIONS
1. Place the chicken skin in a non-stick pan to render out the fat. Meanwhile, season your
chicken thighs lightly with salt & pepper. Cut the broccoli into florets & roughly chop the
garlic.
2. Once the skin is golden & crispy, remove from the pan & sear the chicken for 2 mins
on both sides.
3. Remove the thighs from the pan and drop in your broccoli. Toss to coat in the chicken
fat and let cook for 1-2 minutes or until bright green in color. Remove from the pan.
4. Next, add in the chopped garlic along with a bit of oil if needed. Sauté for 15 seconds
then add in the soy sauce & honey. Bring to a simmer & place your chicken thighs & its
juices back in the pan.
5. Cook for another minute to reduce and thicken the sauce. Serve with white rice and
broccoli!

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THE 15 MINUTE MEALS COOKBOOK

CONCLUSION

Taking It To
The Next Level
Now of course, if you want to become the ultimate “pro home cook”, you need to go
beyond just mastering a few simple recipes…
Which is why I created my online course Conquer The Kitchen, teaching you step by
step how to free flow in the kitchen and cook an unlimited number of new dishes with
whatever ingredients you have on hand.
Covering everything from the best cooking equipment, to how to free flow and
improvise with ANY vegetable or cut of meat you find.
And building your “cooking intuition” while learning hundreds of cooking tips, tricks,
and recipes along the way.
To learn more, click the big red button below, and let’s Conquer The Kitchen together!

Mike Greenfield
Creator of Pro Home Cooks
To learn more about Conquer The Kitchen,
click the button below:

LEARN MORE

YouTube
https://www.youtube.com/@ProHomeCooks

Website
https://prohomecooks.com

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