Fresh start: Five quick and easy healthy dinners ready in thirty minutes or less

Satisfying midweek meals that are filled with goodness and ready in no time 

These quick healthy dinners are ready in 30 minutes and pack a big flavour punch.

Midweek beef stir-fry

recipe by:Derval O'Rourke

This stir fry is quick to make and it has lots of lovely flavours and textures. It’s my go-to stir-fry when I’m really busy

Servings

2

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 2 tbsp coconut oil

• 200g lean beef fillet, thinly sliced

• 1 carrot, peeled and thinly sliced

• a handful of baby corn, sliced lengthways

• a handful of broccoli florets

• a handful of sugar snap peas

• a handful of shredded white cabbage

• 3 tbsp sweet chilli sauce

• 2 tbsp soy sauce

• Basmati rice to serve

Method

1. Heat the coconut oil in a large pan or wok over medium-high heat. Add the beef and stir-fry for about 10 minutes, until browned all over. Remove the beef and juices and set aside.

2. Add all of the vegetables to the pan and stir fry for about 5 minutes. Add the sweet chilli sauce and soy sauce and stir fry for two minutes. Return the beef and juices to the pan, mix well and heat through.

3. Divide the stir-fry between warmed serving plates and serve with basmati rice.

Moroccan chickpea bake

recipe by:Derval O'Rourke

The perfect solution to repurpose stale bread, this comforting chickpea bake is bursting with Feta cheese balanced againsy spicy and garlicky flavour

Servings

4

Preparation Time

 5 mins

Cooking Time

 25 mins

Total Time

 30 mins

Course

 Main

Cuisine

 Moroccan

Ingredients

• 2 tbsp olive oil

• 2 red onions, peeled and diced

• 4 garlic cloves, crushed

• 2 tins of chickpeas, drained and rinsed

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• handful of fresh parsley, chopped

• salt

• pepper

• 100g Feta

• stale bread, chopped

Method

1. Preheat the oven to 180°C.

2. Heat the olive oil in a pot. Add the onions and garlic and cook on a low heat until the onions are soft.

3. Add the chickpeas, cumin and coriander to the pot and stir until the chickpeas are coated in the spices. If the bottom of the pot goes a little bit dry just add a drop of cold water. Add the freshly chopped parsley and season with salt and pepper.

4. Transfer the chickpea mixture into an oven-proof baking dish. Using your hands, crumble the Feta over the top of the chickpeas. Scatter the stale bread over the top and drizzle with a little olive oil.

5. Bake in the oven for 20 minutes or until feta and bread begin to brown.

6. Remove from the oven, divide into portions and transfer to warmed serving plates.