Midweek Meals: Five family-friendly dinner recipes to try this week

Pizza, pasta, paprika chicken and more...

These recipes are sure to please the whole family.

Pizza wraps

recipe by:Derval O'Rourke

These pizzas are ready in minutes and are a big hit with everyone. In the little time, it takes for the pizzas to cook - you could make a nice green salad to serve on the side

Preparation Time

 5 mins

Cooking Time

 10 mins

Total Time

 15 mins

Course

 Main

Ingredients

• 4 tortilla wraps

• 2 tbsp tomato passata or basil pesto

• Toppings of your choice. I like cooked chicken, sweet corn and thinly sliced vegetables

• 200g grated mozzarella cheese

Method

1. Preheat oven to 180°C/ gas mark 4. Line a baking tray with parchment paper.

2. Spread an even layer of the passata or basil pesto - or both if you like - over the wraps.

3. Top with toppings of your choice and scatter over the cheese.

4. Place on a prepared tray and bake in the oven for 10 minutes.

5. Cut the cooked pizza into slices and serve on a warmed serving plate with sides of your choice.
   Topping ideas:
   Roasted vegetables, olives and slices of goat cheese
   Leftover roast chicken or ham, barbecue sauce and pineapple
   Pepperoni, thinly sliced onions and jalapeno peppers

Speedy bolognese

recipe by:Darina Allen

Don't have time to make a slow-cook bolognese? Try this quick version tonight

Servings

4

Preparation Time

 5 mins

Cooking Time

 20 mins

Total Time

 25 mins

Course

 Main

Cuisine

 Italian

Ingredients

• ½ medium yellow onion

• 2 tbsp extra-virgin olive oil

• 1 tbsp butter

• 450g fresh tomatoes

• 340g ground beef chuck

• salt

• 280g tagliatelle or pappardelle

• 30g Parmesan, freshly grated

Method

1. Peel the onion and finely chop it. Put the olive oil and butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden colour (about five minutes).

2. While the onion is sautéing, peel the tomatoes and coarsely chop them. When the onion is ready, add the ground beef, season with salt, and cook, stirring, until it has lost its raw colour and just begins to brown (two to three minutes).

3. Add the tomatoes, season them with salt, and cook over medium heat until the liquid the tomatoes release has almost completely evaporated (10-12 minutes).

4. Add about two tablespoons of salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the grated Parmigiano-Reggiano, and serve at once.
   This recipe is from Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes.