Spring has finally sprung. No more cold snaps, the flowers are blooming, the trees are budding and the birds are singing. And, even better, daylight savings is in effect, giving each of us a chance to enjoy more time outdoors!

But wait!! How can you enjoy the extra outdoor time and prepare a good dinner for yourself and/or your family??? Good news, everyone – great dinners don’t have to take hours to prepare!

The TUNG Brush and Gel team has found some wonderful (and, of course, healthy) recipes for you to try that don’t take long, that satisfy every type of palate and that, of course, will all taste so much better with a clean tongue 😊.

Meat-eaters delight: Spinach and Artichoke Stuffed Pork Chops

This yummy recipe, which incorporates your veggies right into the pork chops, takes only 10 minutes to prepare and just 15 minutes to cook!


  • 8 oz. cream cheese, softened to room temperature
  • 1/3 c. sour cream
  • 1/3 c. mayonnaise
  • 1 can artichoke hearts, drained and chopped
  • 1 10-oz. package frozen spinach
  • 2 cloves garlic, minced
  • 2/3 c. shredded mozzarella
  • 1/4 c. freshly grated Parmesan
  • kosher salt
  • pinch of crushed red pepper flakes
  • 4 pork chops
  • 2 tbsp. extra-virgin olive oil, divided


  1. In a large bowl, combine cream cheese, sour cream, mayo, artichoke hearts, spinach, garlic, mozzarella and Parmesan. Season with salt and red pepper flakes
  2. Using a paring knife, cut pockets in the thickest part of the pork chops and stuff with cream cheese mixture.
  3. In a large skillet, heat 1 tablespoon oil over medium heat. Add pork chops and cook 4 minutes per side until golden and cooked through. Repeat with the last two pork chops and serve.

Prefer fish? Try this Honey Garlic Glazed Salmon

Rich in omega-3 fatty acids, salmon is one of the healthiest (and yummiest) types of fish you can eat.  This recipe is easy and delicious – serve it with some rice or orzo and a side salad and you will have a most delicious repast!


  • 3 tbsp. extra-virgin olive oil
  • 4 6-oz. salmon fillets, patted dry with a paper towel
  • 1/3 c. honey
  • 1/4 c. soy sauce
  • 2 tbsp. lemon juice
  • 1 tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 lemon, sliced into rounds


  1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
  2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add the remaining tablespoon of oil.
  3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
  4. Garnish with sliced lemon and serve.

Vegetarian? No problem! Tuscan Mac and Cheese is for you!


  • kosher salt
  • 8 oz. elbow macaroni
  • 2 tbsp. butter
  • 3 tsp. minced garlic
  • 2 tbsp. all-purpose flour
  • 2 1/2 c. heavy cream (or half-and-half)
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning
  • 1/2 c. shredded Italian blend cheese
  • 1 12-oz. jar roasted red peppers, drained and chopped
  • 1 c. packed baby spinach leaves
  • 1/3 c. diced mushrooms


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. In a large skillet over medium-high heat, melt butter. Stir in garlic until fragrant, 1 to 2 minutes. Sprinkle flour over butter and stir until thickened. Gradually whisk in heavy cream (or half-and-half) until smooth.
  3. Season with salt, pepper, and Italian seasoning. Stir in shredded cheese until melted, then add pasta to skillet and stir to combine.
  4. Add roasted red peppers, spinach leaves, and mushrooms. Stir until spinach is tender. Add salt and pepper if needed. Serve immediately.

Thanks to Delish for providing us with these great ideas that will let you cook quickly, eat well and enjoy springtime!