Making dinner can be quite a chore when you have just returned from work and don’t have the energy to do anything let alone cook an elaborate meal. But eat you must and while ordering in or eating out might seem like perfect options, they aren’t always budget friendly or good for your waistline either. Here The Week has rounded up some easy and delicious dinner recipes that will not take more than 30 minutes to prepare, from scratch to finish.
Pesto chicken pasta
This is the sort of pasta that looks and tastes so good that if you make it when you have guests over they will be convinced that you are a seasoned cook who really puts in a lot of effort to prepare food.
Ingredients
• Oven-roasted tomatoes
• 1 cup cherry tomatoes halved
• 1 1/2 cup penne pasta
• 1 small boneless skinless chicken breast cubed
• 1 clove garlic minced
• 1/2 cup half and half
• 2 tablespoons pesto
• 1/2 cup shredded Parmesan cheese
• 1 tsp. olive oil
• Salt and pepper
Methodology
Preheat your oven to 375°F. Line a baking sheet with foil and lightly grease.
Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet.
Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted.
Once your tomatoes are in the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside.
While your pasta is cooking, lightly grease a medium skillet with some olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well browned.
Add remaining ingredients and bring to a simmer. Simmer for four to five minutes, until thick and saucy and chicken is cooked through.
Stir in drained pasta and then gently stir in roasted tomatoes.
Christmas special
Top with additional Parmesan cheese and serve.
Grilled spiced chicken with cucumber salad
This dinner option is perfect for those lazy days when you don’t feel like turning on the stove or using too many pots and pans. You will be able to ready this meal in less than 20 minutes provided you have the ingredients ready in your kitchen.
Ingredients
• 2 cups chicken tenders
• 2 tsp. curry powder
• 2 tsp. chili powder
• Salt and black pepper
• 1 sliced cucumber
• 2 sliced onions
• 3 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• 1 chopped garlic clove
• Yogurt and lemon wedges, for serving
Methodology
Heat grill to medium-high. Cut chicken tenders into thirds.
Toss with oil, curry powder, chili, salt and black pepper. Thread onto metal skewers. Grill, turning occasionally, until charred and cooked through. This should take about 8 to 10 minutes.
Meanwhile, toss together cucumber, onions, olive oil, fresh lemon juice, and garlic. Season with salt and black pepper. You can also add a few sprigs of mint if that’s available.
Serve with yogurt and lemon wedges. You can also serve it with some naan or bread.
Hot dog fried rice
This rendition of regular fried rice is for those days when you want something filling and heavy yet healthy. You can choose to substitute the hot dog with cottage cheese or mushroom for a vegetarian version that tastes as good.
Ingredients
• 2 cups broccoli florets
• 2 tbsp. coconut oil
• 1 onion, thinly sliced
• 1 tbsp. grated ginger
• 2 cloves grated garlic
• 3 cups cooked brown rice
• 1 cup diced hot dogs
• 3 tbsp. soy sauce
• 1 tbsp. sesame oil
• 2 scallions, white and light green parts, sliced
• 4 fried eggs, for serving
• Chopped fresh cilantro, for serving
Methodology
Bring a pot of water to a boil; prepare an ice water bath. Blanch the broccoli in the boiling water, then immediately transfer to the ice water to stop the cooking process. Drain and set aside. In a large skillet over medium-high heat, add the oil and onions and sauté until the onions are translucent and tender. This should take about five minutes.
Add the ginger and garlic and quickly stir-fry for about 30 seconds.
Add the rice, hot dogs and broccoli and stir-fry for two minutes.
Stir in the soy sauce, sesame oil and scallions.
Serve topped with fried eggs, and cilantro.
Bacon cheese casserole
You can never go wrong with bacon and cheese and though you might have to put in a little extra effort than the rest of the dinner options we have listed out here, you will find that the hard work has been worth it at the very first bite.
Ingredients
• 40g butter
• 1/4 cup plain flour
• 3 cups milk
• 4 green onions, thinly sliced
• 425g canned tuna in oil, drained
• 1 cup frozen peas
• 1 tsp. finely grated lemon rind
• 1/4 cup lemon juice
• 2 tbsp. wholegrain mustard
• 3 cups cooked long-grain white rice
• A few slices of bacon, finely chopped
• 1/4 cup grated cheese
• Lemon wedges, for serving
Methodology
Preheat your oven to 375°.
Melt butter in a large saucepan over medium heat until foaming. Add flour.
Cook, stirring with a wooden spoon, for one minute or until bubbling and remove from heat. Add milk, 1⁄4 cup at a time, stirring constantly.
Return pan to heat. Cook, stirring, for five minutes or until mixture bubbles and thickens and remove from heat.
Add onion, tuna, peas, lemon rind, lemon juice, mustard and rice to sauce. Season it well with salt and pepper. Stir to combine. Spoon the rice mixture into a greased baking dish and smooth the top. Sprinkle with bacon and cheese.
Bake this for 25 to 30 minutes or until the bacon is golden and crisp.
Keep it aside for five minutes and then serve with lemon wedges.
