Quick weeknight family dinners

Ingredients

• potatoes — 500g
• cauliflower — 1 head
• turmeric — 1 tsp
• cumin — 1 tsp
• garlic — 2 cloves
• naan — 4

Method

1. Cube potatoes, cut cauliflower into florets.
2. Fry garlic, turmeric and cumin.
3. Add veg, cover and cook 15-18 min, stirring occasionally, until tender.
4. Serve with warm naan.

Ingredients

• potatoes — 4 large
• bacon — 150g
• cheddar — 150g grated
• sour cream — 1/2 cup
• frozen corn — 1 cup
• spring onion — 3

Method

1. Microwave then oven-crisp potatoes.
2. Fry bacon.
3. Split and top at the table.

Ingredients

• sausages — 8
• potatoes — 600g
• pumpkin — 400g
• red onion — 1
• olive oil — 2 tbsp

Method

1. Everything on one tray, oil and season.
2. Bake 200°C 40 min, turning once.

Ingredients

• barramundi fillets — 4
• mixed salad leaves — 1 bag
• lemon — 1
• cherry tomatoes — 200g
• olive oil — 2 tbsp

Method

1. Pan-fry barramundi skin-side down until crisp, flip briefly.
2. Toss salad with tomatoes and olive oil.
3. Serve fish with salad and a lemon wedge.

Ingredients

• beef mince — 500g
• taco shells — 12
• lettuce — 1/2 head
• tomato — 2
• cheddar — 150g grated
• taco seasoning — 1 sachet

Method

1. Brown mince, add seasoning and a splash of water.
2. Warm shells in oven.
3. Chop lettuce and tomato, grate cheese.
4. Assemble at the table.

Ingredients

• sweet potato — 2
• black beans — 400g tin
• tortillas — 8
• avocado — 1
• lime — 1
• cheddar — 100g grated

Method

1. Roast or microwave sweet potato until tender, cube.
2. Warm black beans.
3. Warm tortillas.
4. Assemble tacos with sweet potato, beans, avocado, cheese and lime.

Ingredients

• bratwurst sausages — 6
• sauerkraut — 400g jar
• potatoes — 600g
• wholegrain mustard — 2 tbsp

Method

1. Boil potatoes.
2. Pan-fry sausages until browned and cooked through.
3. Warm sauerkraut through.
4. Serve together with mustard.

Ingredients

• chicken breast — 500g
• hot sauce — 1/3 cup
• tortillas — 6
• cos lettuce — 1
• sour cream — 1/2 cup

Method

1. Pan-fry chicken, slice, toss through hot sauce.
2. Warm tortillas.
3. Assemble wraps with chicken, lettuce and sour cream.

Ingredients

• penne — 400g
• cherry tomatoes — 300g
• mozzarella — 200g
• basil — 1/2 bunch
• olive oil — 3 tbsp

Method

1. Cook pasta, cool slightly.
2. Toss with halved tomatoes, torn mozzarella and basil.
3. Dress with olive oil.

Ingredients

• white fish — 4 fillets
• jerk seasoning — 2 tbsp
• tortillas — 8
• coleslaw mix — 1 bag
• mayonnaise — 1/4 cup
• lime — 1

Method

1. Rub fish with jerk seasoning, pan-fry until cooked through.
2. Flake fish.
3. Warm tortillas.
4. Assemble tacos with fish, slaw, mayo and a squeeze of lime.

Ingredients

• chickpeas — 800g tin
• diced tomatoes — 400g tin
• onion — 1
• garam masala — 2 tsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Sauté onion and garlic with garam masala.
2. Add tomatoes and chickpeas, simmer 15 min.
3. Cook rice, serve curry over the top.

Ingredients

• chicken breast — 400g
• tortillas — 8
• cos lettuce — 1
• parmesan — 50g
• caesar dressing — 1/2 cup
• bacon — 4 rashers

Method

1. Cook chicken and bacon, slice.
2. Assemble wraps with lettuce, parmesan, dressing.

Ingredients

• chicken breast — 500g
• tortillas — 8
• capsicum — 2
• onion — 1
• fajita seasoning — 1 sachet
• sour cream — 1/2 cup

Method

1. Slice and sear chicken with seasoning.
2. Add capsicum and onion.
3. Serve in warm tortillas.

Ingredients

• chicken thighs — 500g
• egg noodles — 400g
• stir-fry vegetables — 500g
• oyster sauce — 3 tbsp
• garlic — 2 cloves

Method

1. Soften noodles.
2. Stir-fry chicken then veg and garlic.
3. Toss with noodles and sauce.

Ingredients

• chicken breast — 500g
• stir-fry vegetables — 500g
• soy sauce — 3 tbsp
• garlic — 2 cloves
• ginger — 1 knob
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until golden.
3. Add veg, garlic, ginger, soy.
4. Serve over rice.

Ingredients

• bread — 8 slices
• ham — 200g
• cheddar — 200g grated
• butter — 30g
• plain flour — 1 tbsp
• milk — 1 cup

Method

1. Make a quick cheese sauce with butter, flour and milk.
2. Layer bread, ham and sauce, top with cheese.
3. Grill until golden and bubbling.

Ingredients

• egg noodles — 400g
• eggs — 3
• bacon — 150g
• stir-fry vegetables — 400g
• soy sauce — 3 tbsp

Method

1. Soften noodles.
2. Fry bacon, push aside and scramble eggs.
3. Add veg and noodles, toss with soy sauce.

Ingredients

• falafel — 12 frozen
• couscous — 1.5 cups
• cucumber — 1
• tomato — 2
• hummus — 1/2 cup
• feta — 100g

Method

1. Bake falafel per packet.
2. Prepare couscous.
3. Chop cucumber and tomato.
4. Bowl up couscous, salad, falafel, hummus and crumbled feta.

Ingredients

• fish fillets — 4
• frozen chips — 750g
• frozen peas — 2 cups
• lemon — 1

Method

1. Oven chips per packet.
2. Bake or pan-fry fish.
3. Boil peas, serve with lemon.

Ingredients

• rice — 2 cups
• eggs — 3
• bacon — 150g
• frozen peas and corn — 1.5 cups
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Use day-old rice if possible.
2. Scramble eggs, set aside.
3. Fry bacon, add rice, veg, soy.
4. Fold through egg and spring onion.

Ingredients

• white fish — 4 fillets
• tomato — 3
• cucumber — 1
• feta — 150g
• olive oil — 3 tbsp
• oregano — 1 tsp

Method

1. Pan-fry or grill fish.
2. Chop tomato and cucumber, toss with olive oil and oregano.
3. Top salad with a block of feta, serve with fish.

Ingredients

• pizza base — 2
• passata — 1/2 cup
• ham — 200g
• pineapple pieces — 225g tin
• mozzarella — 200g

Method

1. Top bases with passata, ham, pineapple, cheese.
2. Bake 220°C 12 min.

Ingredients

• salmon — 400g sashimi-grade
• soy sauce — 3 tbsp
• sesame oil — 1 tbsp
• rice — 2 cups
• cucumber — 1
• avocado — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Cube salmon, toss with soy sauce and sesame oil.
3. Slice cucumber and avocado.
4. Bowl up rice topped with salmon, veg and sesame seeds.

Ingredients

• rice — 3 cups cooked
• kimchi — 1 cup
• bacon — 150g
• eggs — 2
• spring onion — 3
• sesame oil — 1 tbsp

Method

1. Fry bacon until crisp.
2. Add rice and kimchi, fry until heated through.
3. Push aside, fry eggs.
4. Top rice with egg, spring onion and a drizzle of sesame oil.

Ingredients

• beef mince — 500g
• soy sauce — 3 tbsp
• brown sugar — 2 tbsp
• garlic — 2 cloves
• rice — 2 cups
• cucumber — 1

Method

1. Cook rice.
2. Fry mince, garlic, soy and sugar until sticky.
3. Serve over rice with sliced cucumber.

Ingredients

• white fish — 4 fillets
• lemon — 1
• dill — 1/2 bunch
• potatoes — 600g
• green beans — 300g
• butter — 40g

Method

1. Wrap fish with lemon, dill, butter in baking paper.
2. Bake 180°C 15 min.
3. Serve with boiled potatoes and beans.

Ingredients

• beef mince — 500g
• rice — 2 cups
• black beans — 400g tin
• corn — 1 cup
• cheddar — 150g grated
• avocado — 1

Method

1. Cook rice.
2. Brown mince with taco seasoning.
3. Warm beans and corn.
4. Bowl up rice, mince, beans, corn, cheese and avocado.

Ingredients

• rice — 3 cups cooked
• chicken breast — 300g
• eggs — 2
• kecap manis — 2 tbsp
• spring onion — 3

Method

1. Fry chicken until cooked, set aside.
2. Fry rice with kecap manis.
3. Return chicken, push aside and fry eggs.
4. Top rice with egg and spring onion.

Ingredients

• rice noodles — 250g fresh
• chicken breast — 400g
• chinese broccoli — 1 bunch
• eggs — 2
• soy sauce — 2 tbsp
• oyster sauce — 2 tbsp

Method

1. Stir-fry chicken until cooked.
2. Push aside, scramble eggs.
3. Add noodles, broccoli, soy and oyster sauce.
4. Toss until noodles are charred in spots, serve.

Ingredients

• rice noodles — 250g
• chicken breast — 300g
• carrot — 1
• cabbage — 1/4 head
• soy sauce — 3 tbsp
• lemon — 1

Method

1. Soak noodles until soft.
2. Stir-fry chicken until cooked, add carrot and cabbage.
3. Add noodles and soy sauce, toss through.
4. Serve with a squeeze of lemon.

Ingredients

• potatoes — 800g
• chicken breast — 500g
• diced tomatoes — 400g tin
• smoked paprika — 2 tsp
• garlic — 2 cloves
• mayonnaise — 1/3 cup

Method

1. Roast or fry potato chunks until crisp.
2. Pan-fry chicken, slice.
3. Simmer tomatoes with paprika and garlic for the sauce.
4. Serve potatoes and chicken with sauce and a dollop of mayonnaise.

Ingredients

• chicken breast — 400g
• penne — 400g
• pesto — 1/2 cup
• cherry tomatoes — 250g
• parmesan — 50g

Method

1. Cook pasta.
2. Pan-fry chicken, slice.
3. Toss pasta with pesto and halved tomatoes.
4. Top with chicken and parmesan.

Ingredients

• pumpkin — 1kg
• onion — 1
• chicken stock — 1L
• cream — 100ml
• bread — 1 loaf

Method

1. Sauté onion, add pumpkin and stock.
2. Simmer 20 min, blend.
3. Stir in cream, serve with bread.

Ingredients

• tortillas — 8
• chicken breast — 300g cooked and shredded
• cheddar — 200g grated
• capsicum — 1
• sour cream — 1/2 cup

Method

1. Fill tortillas with chicken, cheese and sliced capsicum, fold.
2. Pan-fry until golden and cheese melts.
3. Cut into wedges, serve with sour cream.

Ingredients

• eggplant — 1
• zucchini — 2
• capsicum — 1
• diced tomatoes — 400g tin
• garlic — 2 cloves
• bread — 1 loaf

Method

1. Chop all vegetables into chunks.
2. Sauté garlic, then vegetables until softened.
3. Add tomatoes, simmer 15 min.
4. Serve with crusty bread.

Ingredients

• salmon — 4 fillets
• teriyaki sauce — 1/3 cup
• rice — 2 cups
• broccoli — 1 head
• sesame seeds — 1 tbsp

Method

1. Cook rice, steam broccoli.
2. Pan-fry salmon, glaze with teriyaki sauce in the last minute.
3. Serve over rice with broccoli, sprinkle sesame seeds.

Ingredients

• pork mince — 500g
• iceberg lettuce — 1
• water chestnuts — 227g tin
• hoisin sauce — 3 tbsp
• spring onion — 3
• rice — 1 cup

Method

1. Fry mince, add chestnuts and hoisin.
2. Spoon into lettuce cups.
3. Rice on the side.

Ingredients

• sausages — 8
• potatoes — 800g
• gravy powder — 2 tbsp
• frozen peas — 2 cups
• butter — 50g

Method

1. Fry sausages.
2. Boil and mash potatoes.
3. Make gravy, boil peas.
4. Plate up.

Ingredients

• eggs — 6
• diced tomatoes — 800g tin
• capsicum — 1
• onion — 1
• cumin — 1 tsp
• feta — 50g
• bread — 1 loaf

Method

1. Sauté onion and capsicum with cumin.
2. Add tomatoes, simmer 10 min.
3. Make wells, crack in eggs, cover and cook until set.
4. Crumble feta on top, serve with bread.

Ingredients

• chicken thighs — 600g
• teriyaki sauce — 1/2 cup
• rice — 2 cups
• cucumber — 1
• carrot — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Pan-fry chicken, glaze with teriyaki.
3. Serve over rice with ribboned cucumber and carrot, sprinkle sesame.

Ingredients

• beef mince — 500g
• thai basil — 1 bunch
• garlic — 3 cloves
• fish sauce — 2 tbsp
• soy sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry garlic, then mince until browned.
3. Add fish and soy sauce, toss through basil.
4. Serve over rice.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• red lentils — 1.5 cups
• onion — 1
• carrot — 1
• cumin — 1 tsp
• chicken stock — 1L
• lemon — 1
• bread — 1 loaf

Method

1. Sauté onion and carrot with cumin.
2. Add lentils and stock, simmer 20 min until soft.
3. Blend until smooth, add a squeeze of lemon.
4. Serve with bread.

Ingredients

• eggs — 8
• zucchini — 1
• capsicum — 1
• feta — 100g
• frozen peas — 1 cup

Method

1. Sauté veg.
2. Pour over whisked eggs, crumble feta.
3. Oven 180°C 20 min until set.

Ingredients

• corn chips — 250g
• black beans — 400g tin
• salsa — 1 jar
• cheddar — 200g grated
• avocado — 1
• sour cream — 1/2 cup

Method

1. Layer chips, beans, salsa, cheese.
2. Grill until melted.
3. Top with avocado and sour cream.

Ingredients

• rice — 3 cups cooked
• eggs — 3
• frozen peas and corn — 1.5 cups
• carrot — 1
• soy sauce — 2 tbsp
• spring onion — 3

Method

1. Scramble eggs, set aside.
2. Stir-fry carrot and frozen veg.
3. Add rice and soy sauce, fry until heated through.
4. Fold through egg and spring onion.

Ingredients

• chicken thighs — 600g
• lemongrass — 2 stalks
• garlic — 2 cloves
• fish sauce — 2 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Finely chop lemongrass and garlic, rub over chicken with fish sauce.
3. Pan-fry chicken until charred and cooked through.
4. Slice, serve over rice.

Ingredients

• rice paper — 12 sheets
• prawns — 300g cooked
• rice vermicelli — 100g
• carrot — 1
• cucumber — 1
• mint — 1/2 bunch
• hoisin sauce — 1/2 cup

Method

1. Cook vermicelli, julienne carrot and cucumber.
2. Dip rice paper briefly in warm water to soften.
3. Layer prawns, noodles, veg and mint, roll tightly.
4. Serve with hoisin dipping sauce.

Ingredients

• yakisoba noodles — 400g
• pork belly — 300g sliced
• cabbage — 1/4 head
• carrot — 1
• yakisoba sauce — 1/3 cup

Method

1. Stir-fry pork until browned.
2. Add cabbage and carrot, stir-fry 3 min.
3. Add noodles and sauce, toss to combine and heat through.

Ingredients

• zucchini — 2
• eggs — 5
• bacon — 150g
• self-raising flour — 1 cup
• cheddar — 1 cup grated
• onion — 1

Method

1. Grate zucchini, mix everything.
2. Bake 180°C 30 min.
3. Serve with salad.