Take the stress out of weeknight cooking
These healthy meals are the perfect solution for weeknights at home.
ONE-PAN VEGETABLE AND QUINOA BAKE
0:15 Prep, 0:40 Cook, 4 Servings, Easy
250g sweet potato, peeled, coarsely chopped
1 tablespoon extra virgin olive oil
1 large red capsicum, deseeded, sliced
1 large yellow capsicum, deseeded, sliced
1 large red onion, cut into thin wedges
1 large zucchini, sliced
400g can black beans, rinsed, drained
300g (2 cups) cooked quinoa (see notes)
125ml (1/2 cup) Massel Vegetable Liquid Stock
80g creamy feta, crumbled
Fresh basil or continental parsley leaves, to serve
Bought basil pesto, to serve (optional)
Preheat oven to 2000C/180C fan forced. Place the sweet potato in a large baking dish. Drizzle over 1 tsp oil and toss to coat. Bake for 10 minutes. Add the red and yellow capsicum, onion and zucchini. Drizzle over the remaining oil and season. Bake for a further 20 minutes.
Add the beans, quinoa and stock. Stir to combine. Sprinkle with the feta. Bake for 5-10 minutes or until the stock absorbs and the feta is golden. Sprinkle with basil or parsley leaves and dollop with pesto, if using.
10-MINUTE CHICKEN AND VEGETABLE SOUP
0:05 Prep, 0:05 Cook, 4 Servings, Easy
1.5L (5 cups) Massel Chicken Style Liquid Stock
300g chicken tenderloins
325g packet fresh spinach and ricotta tortellini
250g frozen broccoli florets
150g (1 cup) frozen peas
Bought tomato pesto, to serve
Parmesan, to serve
Pour the stock into a large saucepan. Cover and bring to the boil over high heat.
While the stock is coming to the boil, slice the chicken.
Add chicken and tortellini to the boiling stock. Cover and return to the boil. Partially cover and cook for a further 2 minutes.
Add the broccoli and peas. Cover and return to a simmer until heated through.
Ladle soup into serving bowls. Top with a dollop of pesto then finely grate parmesan over the top to serve.
VEGAN PUMPKIN AND LENTIL 'LASAGNE'
0:25 Prep, 1:05 Cook, 6 Servings, Easy
750g peeled and deseeded pumpkin, thinly sliced
1 large (about 700g) eggplant, sliced
2 teaspoons extra virgin olive oil
1 large brown onion, finely chopped
3 celery sticks, finely chopped
3 garlic cloves, crushed
3 teaspoons dried oregano leaves
115g (1/2 cup) dried red lentils, rinsed, drained
2 x 400g cans diced tomatoes
227g tub vegan cream cheese
60ml (1/4 cup) almond milk
2 tbs. chopped fresh herbs (such as chives, basil or marjoram), plus extra leaves, to serve
Preheat oven to 200C/180C fan forced. Line 2 large baking trays with baking paper. Place the pumpkin and eggplant on the prepared trays. Lightly spray with oil. Bake, turning, swapping trays halfway through cooking, for 20 minutes or until just tender.
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion and celery, stirring, for 5 minutes or until soft. Add the garlic and oregano. Cook, stirring, for 1 minute or until aromatic. Add the lentils, tomato and 250ml (1 cup) water. Bring to the boil. Reduce heat to low and simmer, partially covered, for 20-25 minutes or until the lentils are tender and the sauce is thick. Season.
To make the 'cheese' sauce, place all the ingredients in a food processor and process until smooth.
Lightly spray a 2L (8 cup) baking dish with oil. Spread 1/2 cup of lentil mixture over base of prepared dish. Arrange half the pumpkin in a single layer on top. Top with half the remaining lentil mixture and half the eggplant. Drizzle over a little 'cheese' sauce. Repeat layering with the remaining pumpkin, lentil mixture and eggplant, finishing with remaining 'cheese' sauce. Bake for 30 minutes or until golden and bubbling. Top with extra herbs.
0:20 Prep, 0:20 Cook, 4 Servings, Easy
3 tablespoons extra virgin olive oil, plus extra, to drizzle
3 free-range gluten-free bacon rashers, sliced
2 large desiree potatoes, scrubbed, cut into 1cm pieces
1 leek, thinly sliced
1 red onion, finely chopped
4 garlic cloves, finely chopped
3 zucchini, thinly sliced
750ml (3 cups) good-quality gluten-free chicken stock
400g can borlotti beans, rinsed, drained
400g can chickpeas, rinsed, drained
1-2 lemons, juiced
Shaved parmesan, to serve
Fresh celery, to serve
Continental parsley leaves, to serve
Heat half the oil in a stockpot over medium heat. Add the bacon, potato, leek, onion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.
Add the zucchini and remaining oil. Cook for a further 5 minutes or until light golden.
Add the stock and cook for 5 minutes or until the potatoes are tender. Add the borlotti beans and chickpeas. Stir in the lemon juice to taste. Cook for a further 1-2 minutes to warm through. Season. Ladle the minestrone among serving bowls. Drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.
Originally published as Take the stress out of weeknight cooking