Have you ever felt stumped during meal planning time? I have a ton of recipe books and I love glossing over them. They are like a housewife’s magazine, haha. But there are days when I wished I could just have a few new go-to recipes. Besides the usual rice + vegetables + meat combo, it would be nice to have a fresh set of recipes that I can count on during hectic days.
Hence, the idea of asking a few (really) busy Mums for their best recipes. Who better to ask than those who understand tight time constraints and the need to feed the family? I told them to give quick and easy ones, so it’s really a no-brainer for us. I hope you find something new to try this week!
Salmon Broccoli Pasta
serves 4 (adapted from BBC Good Food)
1 head of broccoli, cut into florets
200ml tub creme fraiche
2 tbsp wholegrain mustard
2 large salmon fillets, cut into large pieces
Grated cheese (suggestion: pizza mix or a mixture of Cheddar, Mozzarella & Parmesan)
- Start boiling a pot of water with a pinch of salt, and chop up the salmon and broccoli while waiting.
- Once the water is boiling, in goes the pasta. Add the broccoli about 3 minutes before the pasta is done.
- While the pasta cooks, heat some olive oil or butter in a large frying pan. Start frying the salmon in the pan, and then transfer the pasta and broccoli over when it is cooked.
- Mix in the creme fraiche once the salmon is cooked.
- Sprinkle as much grated cheese as you like.
- Serve with wholegrain mustard – amount according to personal preference.
Extra tips: You can purchase creme fraiche over at Fairprice Finest. But if you are not able to find it, try substituting with a mixture of half heavy cream and half sour cream.
Please note that this recipe is NOT freezer-friendly!
Sweet & Sticky Chicken
1/4 cup balsamic vinegar/ Chiang kiang vinegar
1/4 cup Ribena cordial
1/4 cup light brown sugar
1/8 cup soy sauce
3 garlic cloves, halved
3 chicken legs
1/2 tbsp toasted sesame seeds
coriander leaves for garnishing
1. Combine the balsamic vinegar, Ribena cordial, brown sugar, soy sauce and garlic cloves in a large zip lock bag. Shake and squeeze the contents of the bag to dissolve the Ribena and the brown sugar. Add the chicken legs to the bag and seal. Marinate in the refrigerator for at least 2 hours.
2. Preheat the oven to 230C. Line a rimmed baking sheet with aluminium foil.
3. Remove the chicken legs from the bag, reserving the marinade and arrange them on the prepared baking sheet. Bake until the skin is caramelised and very dark in spots, about 30 to 35 minutes.
4. Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
5. Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
6. Serve with quinoa or rice.
1 can of chicken
1 tsp garlic powder
1 tsp cumin
1 cup grated cheddar cheese
(optional) 2 tbsp mild salsa
- Preheat oven to 400F. Line a cookie sheet with tin foil. Spray with nonstick cooking spray.
- In a large bowl, flake 1 can of chicken with a fork or a pastry blender. Add garlic powder, cumin, and cheese. Stir well.
- If desired, add 2 tbsp of salsa. Pour mixture on 2 tortillas.
- Top with 2 more tortillas and spray the tops with nonstick cooking spray.
- Bake for 10 minutes and enjoy!
- Optional garnish: salsa and grated cheese.
4 Step Easy Crock-Pot Chili
makes 10 bowls (PDF version: A Four Step Easy Crock Pot Chili)
1 Pound Ground Beef (I usually use 1 1/2 pounds)
1-2 Onions chopped
3-4 Bell Peppers chopped
1-2 tbsp Chili powder seasoned to your taste
2 tsp Worcestershire sauce seasoned to your taste
1 29oz can of tomato sauce
1 6oz can of tomato paste
1-2 14 1/2oz can of crushed/stewed tomatoes (I usually buy the fire-roasted/a flavored can of tomatoes)
3-4 cans of kidney beans
2 cups cheese (or any of your favorite fixings)
- Brown the meat in a skillet or pot. Add the chopped veggies about halfway through the browning. Drain if needed. Pour into crock pot.
- Open all the cans, drain the kidney beans, and pour all canned ingredients into the crock pot.
- Season with pepper, salt (if you want), Worcestershire sauce and chili powder.
- Stir up the ingredients and put the lid on. Cook on low for 7-8 Hours or on High for 3-4 Hours. Put it in a bowl to eat, top with cheese and any fixings you like. Eat and enjoy! Pairs great with cheese, sour cream, crackers or any fixings you prefer!
I can’t wait to try all of these! I’m sure they’ll be a time-saver for you too. 🙂 Have fun experimenting!