10 tasty and quick recipes to prepare during the week

These 10 yummy and quick dinner recipes can all be prepared in under 40 minutes, and not only are they quick to make, but they are also super delicious.

Create these delicious, quick and easy weekday recipes each day, for supper for yourself and the family this week.

Salmon pasta

Ingredients

• whole-wheat penne or other whole-wheat pasta 240g
• 3 x 120g fillets of salmon
• 1 tablespoon of extra-virgin olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 125ml of vegetable stock
• 100ml of reduced-fat crème fraîche
• 200g of frozen peas
• ½ small bunch of dill, roughly chopped
• 1 lemon, zested

Instructions

1. Bring a large pan of salted water to the boil and add the pasta. Reduce the heat to medium, cover with a metal colander or tiered steamer and add the salmon. Cover with a lid and leave the pasta to cook and the fish to steam for 10 minutes. Drain the pasta and flake the salmon, removing the skin.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat. Cook the onion, stirring, for 5 minutes or until the onion is golden and softened. Add the garlic, cooking for 1 minute until fragrant.
3. Add the stock, crème fraîche and peas, stirring together then simmering for 2 minutes until the peas are just cooked through. Add the pasta and toss to coat. Add the salmon, half the dill and lemon zest, and toss to combine, seasoning well. Serve in warm bowls with more dill scattered over.

This recipe was found on olivemagazine.com

Prawn tikka masala

Ingredients

• 1 large onion, roughly chopped
• 1 thumb-sized piece ginger, peeled and grated
• 2 large garlic cloves
• 1 tablespoon of rapeseed oil
• 2-3 tablespoon of tikka curry paste
• 400g of can chopped tomatoes
• 2 tablespoon of tomato purée
• ½ tablespoon of light brown soft sugar
• 3 cardamom pods, bashed
• 200g of brown basmati rice
• 3 tablespoon of ground almonds
• 300g if raw king prawns
• 1 tablespoon of double cream
• ½ bunch of coriander, roughly chopped
• naan breads, warmed, to serve (optional)

Instructions

1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 minutes or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 minutes.
2. Cook the rice following pack instructions.
3. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 minutes. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

This recipe was found on bbcgoodfood.com

Quick chicken roast

Ingredients

• 6 thyme sprigs, leaves picked
• 4 anchovies in oil, drained, chopped
• 2 teaspoons of dried oregano
• 1 teaspoon of chilli flakes
• 2 tablespoons of olive oil
• 2 garlic cloves, chopped
• Finely grated zest of 1 lemon
• 8 chicken thighs (bone in, skin on)
• 800g of baby potatoes, halved lengthways
• 100g of speck or streaky bacon
• 250g of baby tomatoes

Instructions

1. Preheat the oven to 200C.
2. Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.
3. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.
4. Squeeze over roasted lemon juice to serve.

This recipe was found on delicious.com.au

Butternut risotto

Ingredients

• 2 tablespoons of olive oil (or butter)
• 2 cups of sliced leeks (one extra large leek)
• 4 garlic cloves, rough chopped
• 8 sage leaves, chopped
• 1 cup of rice or short-grain Spanish rice
• 2 heaping cups of butternut squash, cubed
• 1/4 cup of white wine (or skip it)
• 2 cups of veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
• 1/2 teaspoon of salt
• 1/8 teaspoon of white pepper (or sub black pepper to taste)
• 1/2 teaspoon of nutmeg the nutmeg makes this- don’t leave it out!
• 2–3 handfuls of baby spinach or chopped kale 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use leek oil for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.

ALSO READ: Five pasta recipes that can be prepared in under 25 minutes

Instructions

1. Slice and rinse leeks, separating rings (rinsing will help them to soften faster).
2. Set Instant Pot to the “Saute” function.
3. Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.
4. Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.
5. Add the wine and scrape up the browned bits-  a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.
6. Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.
7. While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.
8. Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.
9. Garnish with optional leek oil or maple glazed pecans.

This recipe was found on feastingathome.com

Pork noodle stir-fry

Ingredients

• 3 tablespoon of sesame oil
• 350g of lean pork mince
• 350g of egg noodles
• thumb-sized piece ginger, peeled and chopped, or 1½ tablespoon of ginger purée
• 3 garlic cloves, crushed, or 1 tablespoon of garlic purée
• 320g of stir-fry vegetables
• 4 tablespoon of low-salt soy sauce
• 2 teaspoon of cornflour
• 4 tablespoon of sweet chilli sauce

Instructions

1. Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 minutes until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 minutes to soften.
2. Add the ginger, garlic and veg to the pan and stir-fry for 2-3 minutes. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.

This recipe was found on bbcgoodfood.com

Beef noodle salad

Ingredients

• 400g of sirloin steak
• 1 tablespoon of oil
• 1 teaspoon of paprika
• Salt and pepper to season
• ½ of red and ½ of green pepper
• 200g of mushrooms, halved
• 3 courgettes, sliced
• 2 cups of crispy noodles
• 1 cup of basil leaves
• Zest of 1 lemon
• ¼ cup of lemon juice
• 2 teaspoon of fish sauce
• 2 teaspoon of sesame oil
• 2 tablespoon of honey
• 1 tablespoon of grated fresh ginger
• ½ cup of basil

Instructions

1. To make the dressing, place lemon, fish sauce, sesame, honey, ginger and basil in a jar and shake well to combine.
2. Rub steak with oil, paprika, salt and pepper.
3. Preheat a barbecue to a high heat. Cook the steak for 3 or 4 minutes each side. Set aside.
4. Cook the peppers, mushrooms and courgettes on the grill until just cooked.
5. Place the vegetables in a large bowl, Slice the meat thinly and add to the bowl. Toss through the dressing, crispy noodles and basil. Serve immediately with extra basil leaves to garnish.

This recipe was found on viva.co.nz

Chicken ranch wraps

Ingredients

• 2 cups of cooked grilled chicken breasts chopped (seasoned with your favorite spices)
• ¼ cup of ranch dressing
• ½ cup of mozzarella cheese
• ¼ cup of cilantro minced (optional)
• 4 8” tortillas

Instructions

1. Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape.
2. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.

This recipe was found on gimmedelicious.com

Minty lamb with beetroot and charred broccoli

Ingredients

• ½ bunch of mint, leaves chopped
• ½ bunch of flat-leaf parsley, leaves chopped
• ¼ cup of pine nuts, toasted
• 2 tablespoon of grated parmesan
• 1 garlic clove, finely chopped
• ⅔ cup of olive oil, plus extra to brush
• 12 x French-trimmed lamb cutlets
• 3 teaspoon of dried mint
• 1 broccoli, sliced lengthways
• 1½ tablespoons of lemon juice
• 100g of watercress
• 2 beetroots, cut into thin matchsticks
• 120g of marinated feta, drained, crumbled

Instructions

1. Whiz the fresh mint, parsley, pine nuts, parmesan and garlic in a food processor until a paste. Gradually add ½ cup (125ml) oil and whiz until combined. Set aside.
2. Brush lamb with a little extra oil, then season and coat in dried mint. In a separate bowl, toss broccoli and 1 tbs oil. Preheat a chargrill pan to medium-high heat.
3. Cook broccoli, turning, for 3-4 minutes until lightly charred. Set aside. Cook lamb for 4 minutes each side for medium-rare or until cooked to your liking.
4. Whisk the lemon juice and remaining 1 tbs oil together in a bowl. Season.
5. Arrange broccoli, watercress, beetroot and feta on a platter. Top with the lamb, then drizzle over lemon dressing and mint pesto to serve.

This recipe was found on delicious.com.au

Vegetable tikka masala

Ingredients

• 1–2 tablespoons of coconut oil, olive oil or ghee
• 1 extra-large shallot – chopped
• 1 tablespoon of chopped ginger
• 4 fat garlic cloves, rough chopped
• 1 teaspoon of cumin
• 1 teaspoon of coriander
• 1 teaspoon of ground turmeric
• ½ teaspoon of paprika or chili powder
• 1 teaspoon of garam masala or curry powder
• 1 teaspoon of black mustard seeds– optional
• 1 teaspoon of fennel seeds– optional
• 1 teaspoon of fenugreek leaves– optional
• 1 teaspoon of salt
• 1½ cups of tomatoes, diced
• 1 can of full fat coconut milk
• 1 red bell pepper, diced
• 1 small head cauliflower, sliced into pieces, or small florets
• 1 zucchini- cut into half-moons
• Squeeze of lemon
• Cilantro for garnish
• Optional additions: Crispy tofu, pan-seared paneer cheese, or 1 can of chickpeas (drained and rinsed)

Instructions

1. Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat. ( See notes for Instant Pot)Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
2. Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.
3. Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.
4. Serve in bowls over basmati rice or with naan. Garnish with cilantro.

This recipe was found on feastingathome.com

Fettuccine alfredo

Ingredients

• 400g of fettuccine
• 150ml of double cream
• 75g of parmesan or vegetarian alternative, finely grated, plus a little extra
• 20g of butter
• 1 teaspoon of black peppercorns
• A handful of flat-leaf parsley, chopped

Instructions

1. Cook the fettucine in a large pan of boiling salted water following pack instructions, then drain well, reserving some of the cooking water.
2. While the pasta cooks, heat the double cream in a frying pan until it just comes to a simmer, then add in the parmesan, butter and black pepper, stir to melt the cheese.
3. Tip in the pasta and toss really well, adding enough of the pasta cooking water to make a sauce that coats the pasta well. Season. Divide between 4 bowls and scatter over some parsley and a little more parmesan, if you like.

This recipe was found on olivemagazine.com