With everyone heading back to work and school, it can be hard to find time to make healthy and delicious meals for the family.
Beef and Broccolini Stir-Fry
This is our favourite easy preparation meal.
600g packet hokkien noodles
1 bunch broccolini
2 tablespoons peanut oil
400g rump steak
1 onion, halved, thinly sliced
2 cloves garlic, crushed
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
½ cup cashew nuts
Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain.
Cut tops from broccolini and thinly slice stems. Heat a wok over high heat. Add 2 teaspoons of oil and half the meat. Stir-fry for 1 minute. Remove to a plate. Repeat with remaining beef.
Heat remaining oil in wok. Stir-fry onion and broccolini stems for 2 to 3 minutes. Add garlic and broccolini flowers and stir-fry for 1 more minute.
Add noodles, meat, soy sauce, and sweet chilli sauce. Toss until heated through. Serve immediately.
Fajitas are so easy to make and the kids can have fun making their own.
2 tsp smoked paprika
1/4 cup (60ml) olive oil
1kg chicken thigh fillets, cut into 2cm-thick slices
10 soft flour burritos
1/2 bunch watercress, trimmed
Creme fraiche or natural yoghurt, to serve
3 medium ripe tomatoes, finely chopped
1 small Spanish onion, finely chopped
1 tsp finely grated lime rind
1 tbs lime juice
1 small red chilli (or to taste), finely chopped
1 avocado, peeled, coarsely chopped
1/3 cup chopped coriander
2 tbs olive oil
Preheat barbecue or chargrill pan on high. For salsa: combine tomatoes, onion, lime rind and juice, chilli, avocado, coriander and oil in a bowl. Taste and season with salt, pepper and sugar.
Combine paprika and oil in a medium bowl. Add chicken and season with salt and pepper. Gently toss to combine. Cook chicken on barbecue or chargrill pan, turning occasionally, for 8-10 minutes or until browned and cooked through. Place chicken on an oven tray, cover with foil and set aside in a warm place.
Warm burritos on barbecue or chargrill pan until lightly charred.
Place burritos on serving plates. Top with chicken and spoon over salsa. Add watercress and a dollop of creme fraiche. Fold to enclose filling and serve.
Lower Fat Spaghetti Carbonara
Pasta and bacon. What is not to love about this dish?
375g dried spaghetti pasta
150g shortcut rindless bacon, halved lengthways, cut into thin strips
3 eggs, lightly beaten
1/3 cup finely grated parmesan cheese
1 tablespoon olive oil
Chopped fresh flat-leaf parsley leaves, to serve
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Return to pan.
Meanwhile, heat a frying pan over high heat. Add bacon. Cook, stirring, for 3 minutes or until golden and crisp. Whisk eggs and cheese in a jug. Season with pepper.
Add bacon and oil to pasta. Heat over low heat for 1 to 2 minutes or until combined. Remove from heat. Add egg mixture. Stir to combine. Sprinkle with parsley. Serve.
Speedy Fried Rice
I honestly don’t know any kids who doesn’t love fried rice and it is so easy to make!
2 teaspoons vegetable oil
3 rashers shortcut rindless bacon, chopped
4 green onions, finely sliced
1 cup frozen peas, corn and capsicum
1 egg, lightly beaten
450g packet microwave long-grain Basmati or Jasmin rice
1 tablespoon soy sauce
Heat oil in a wok or frying pan over medium-high heat. Swirl to coat. Add bacon and onion. Stir-fry for 2 to 3 minutes or until bacon is golden and crisp.
Add peas, corn and capsicum. Stir-fry for 1 minute. Add egg. Stir-fry for 1 minute or until egg is cooked. Add rice and soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Spoon into bowls. Serve.
All in one Quiche
This recipe requires about 15 minutes to prepare but takes 45 minutes in the oven. The best part of this quiche is you can modify it to include anything you might have left over in the fridge. I have made it with bacon or left over roast meat instead of the chicken and whatever vegetables you have on hand. It really is an easy and versatile recipe.
3/4 cup of flour (preferably plain but self-raising is fine too)
3/4 cup grated cheese
1 teaspoon butter, softened
4 eggs, lightly beaten
1 cup milk
310g can corn kernels, drained
1 onion, finely chopped
2 tablespoons basil, chopped
1 small barbecued chicken, skin removed, meat shredded
1 tomato, deseeded, diced
1 tablespoon flat-leaf parsley, chopped
Preheat oven to 180°C. Lightly grease a 3cm deep, 24cm (base) quiche dish.
Combine flour, cheese, butter, eggs and milk in a bowl. Stir well.
Add corn, onion, basil, chicken, tomato, parsley, and salt and pepper to egg mixture. Mix well. Pour into prepared quiche dish. Bake for 40 to 45 minutes or until golden and firm to the touch. Serve.
How do you make things easier for yourself when the kids go back to school?