Watch 30 Minute Meals

30 Minute Meals is a cooking program hosted by Rachael Ray on the Food Network. In each episode, Rachael teaches viewers how to prepare a meal or variety of dishes in exactly 30 minutes. Rachael first discusses what she is going to prepare and then begins to collect the necessary ingredients from the refrigerator and pantry. This gives the appearance that the meal is truly prepared (i.e., there is no pre-work done by network interns) in the 30-minute time slot.

Rachael does not have formal culinary training, but she was raised by restaurateurs and worked in her parents' restaurants when she was young. Later food related occupations included managing a pub and being a buyer for a gourmet market. It was at the gourmet market that Rachael conceived the concept of teaching folks how to cook wholesome, delicious meals in 30 minutes or less. Rachael is also a successful cookbook author and has won several Daytime Emmy awards.

The food Rachael prepares for the program is inspired by her Italian roots. She mentions her mother and grandfather and their cooking styles frequently on the show. The recipes prepared are intended to be simple enough to be tackled by the everyday home cook. Rachael incorporates ingredients available at viewers' local grocery stores and farmers markets. She even provides tips on how to care for and prepare fresh food and herbs after returning from the market.

At the end of each episode Rachael plates the food she has created. She then indulges in tasting what she has prepared and explains the experience to the viewing audience. She always reminds the audience that a tasty and healthy meal is never more than 30 minutes away.

Saturday 10:00 AM et/pt on Food Network
22 Seasons, 152 Episodes
April 8, 2006
Food, How To
6.5/10
Cast: Rachael Ray
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30 Minute Meals Full Episode Guide

  • Forget Taco Tuesday and make tacos every night with Rachael Ray's Easiest Fish Tacos with Red Rice and Black Beans. Rachael tosses tilapia in a blend of spices, lightly fries it up and layers it with fresh pico de gallo.

  • In only 30 minutes, Rachael Ray makes Shawarma Burgers with Tahini-Yogurt Sauce to rival any Mediterranean restaurant. Her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.

  • Rachael Ray's Curry Chicken Chili with Sriracha is a spicy change from the everyday. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. Rachael adds cool, creamy yogurt and zesty lime to complement the heat of this hearty dish.

  • Rachael Ray chooses two ingredients to star in her quick pasta dish, Spaghetti with Bacon and Chard. Smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat your veggies.

  • Rachael Ray's Roasted Meatballs with Garlic Bread taste just like Grandma used to make, but they come together in just 30 minutes. Rachael adds crusty, buttery garlic bread for an unbeatable home-cooked meal.

  • For fans of Indian takeout or home cooks looking for a new way to cook beef, Rachael Ray's quick, easy Beef Pepper Fry: Indian-Style Pepper Steak will become an instant favorite. The secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.

  • Rachael Ray believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night. She tops layers of lettuce and vegetables with spicy Buffalo chicken, chips and homemade blue cheese ranch dressing for a salad that's anything but standard.

  • Rachael Ray thinks outside the box with this soup and salad combination. The garnish is a game-changer in her Tomato Soup with Cheddar Dill Popcorn, and her Reuben Salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich.

  • Rachael Ray gives cheesy chicken enchiladas a makeover by transforming them into a quick and easy Mexican Lasagna Suiza. She blends tomatillos with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.

  • Rachael Ray's Barbecue Chicken Pan Pizza is the perfect mix of salty, sweet, tangy and sharp. She bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey and a sprinkling of fresh cilantro and scallion finish off this cheesy creation.

  • Rachael Ray's Chicken Curry in a Hurry with Basmati. Rachael seizes the opportunity to experiment with curry flavor by making her own spice blend instead of using a store-bought one.

  • Rachel Ray prepares Sichuan Steak au Poivre with Scallion Mashed Potatoes.

  • For a takeout made at home, Rachael Ray throws together a quick salt and pepper shrimp appetizer and easy chicken dish. Her 3-cup chicken with rice is a riff on the 3-cup meals that everyone is trying.

  • Rachael Ray's 3-Salad Chef's Salad Plate is spotlighted.

  • Rachael Ray presents her Carbonara with Crab.

  • The all-time favorite combo of burger and fries with a Mexican twist.

  • Deviled Chicken Francese with charred bread and arugula on the side.

  • Rachael Ray shows that breakfast for dinner doesn't have to mean pancakes and scrambled eggs. She whips up crave-worthy Chilaquiles with a rich, red chile sauce made with Guajillo peppers for a satisfying kick.

  • Rachael Ray makes Shakshouka, which is easier to make than it is to say! This savory Middle Eastern dish of tomatoes and eggs is typically served for breakfast, but the combination of spices, jalapeno and chipotle make it a hearty meal any time of day.

  • The secret to Rachael Ray's Portobello Cheese-Steak Fries is that there's no steak! Instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce for a meat-free win.

  • Rachael Ray makes her husband John's favorite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers. It's so beloved that they call it 'Da Cuz for short.

  • Rachael Ray reinvents the everyday pork cutlet with her thin and crispy fried Pork Tonkatsu with Shiso and Savoy, topped with a sweet and tangy sauce.

  • When breakfast is this good, Rachael Ray makes it for dinner, too! Her Bacon, Beans, Eggs, Taco Tots Burritos have all the best breakfast foods wrapped up in one tortilla. She layers eggs with refried beans, pico de gallo and cheese, plus tater tots with taco spice instead of plain hash browns.

  • Rachael Ray proves that it pays to perfect the classics with her Pasta with Vodka Sauce and Shrimp. Her easy vodka sauce is both simple and sumptuous, and adding shrimp elevates it to a perfect meal for a date night.

  • Rachael Ray uses a Korean-inspired batter and slaw to shake up the traditional fried chicken game with her Trendy Fried Chicken with Kimchi Slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin on the chicken, and gochujang puts a new spin on a traditional cabbage slaw.

  • Skip the restaurant, stay home and make Rachael Ray's Oklahoma Style S'mack Burgers in 30 minutes or less. Smashing slices of Vidalia onions into burger patties and adding a simple sauce makes them juicy, flavorful and even better than beloved fast food burgers. On the side, Rachael uses powdered buttermilk and dried spices in her easy Ranch-Flavored Tater Tots.

  • Rachael Ray makes her favorite pizza at home in a cast iron skillet. Spicy sausage, chili flakes and honey liven up her Hot Sausage Cast Iron Skillet Pan Pizza, and her fennel and olive salad is a bright, refreshing complement to the hot and cheesy pizza.

  • For Korean-Inspired Sloppy Joes with Quick Pickles, Rachael Ray mixes ground pork and beef with new ingredients like pears, sesame oil and gochujang. Her pickles add a sweet crunch that rounds out the sandwich.

  • Rachael Ray skips the fuss of making a traditional pot pie by whipping up her easy, stove-top version in half the time. She tops the filling of her Quick Rotisserie Chicken Pot Pies with golden, buttery pieces of puff pastry for a fast and pretty finish to this bowl of comfort.

  • Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos with Gauc Crema. Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.

  • Rachael Ray's Chicken Patty Parm with Salami Salad is a marriage of a classic chicken meatballs and chicken Parmesan, with no need to bread, batter or fry. She tops homemade, oven-roasted chicken patties with sauce and cheese like a pizza.

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