Midweek Meals: Five comforting recipes that are perfect for dinner on a dull day

These tasty dinners are ready in under 60 minutes

Lentil Dahl, lemon chicken and more.

Simple Chicken Traybake

Eating healthily when you’re short on time is difficult, so I have devised this recipe. It only takes 18 minutes to cook in the oven, tastes even nicer the second day for your lunch, and is packed full of colourful vegetables.

Servings

3

Preparation Time

 20 mins

Cooking Time

 9 mins

Total Time

 29 mins

Course

 Main

Ingredients

• Spray oil

• 1 red pepper, chopped

• 3 medium carrots, peeled and chopped

• ¼ head of broccoli, chopped

• 7 scallions, chopped

• Cherry tomatoes on the vine (leave them on the vine)

• 1 pack of mini chicken fillets

• 100g breadcrumbs

• 1 generous handful of parsley

• 1 teaspoon of fresh thyme

• 2 scallions

• 20ml olive oil

• Salt & pepper

Method

1. Preheat a fan oven to 180oC and line a baking tray with non-stick baking parchment. Spray the parchment a few times with some spray oil.

2. Arrange the vegetables in separate sections on the baking tray, leaving space in the centre. Put the mini chicken fillets in the centre of the tray.

3. Using a blender, combine the breadcrumbs, parsley, thyme, and the two additional scallions with the olive oil and season well with salt and pepper. Pulse in a blender/food processor until the breadcrumbs turn green.

4. Spoon the breadcrumb mixture over the vegetables and chicken on the baking tray.

5. Bake in the oven for 20 minutes, then serve immediately for a quick dinner.

6. Alternatively, leave to cool before portioning into boxes for lunch the following day.

Pinch of Nom’s chilli mac ‘n’ cheese recipe

A one-pot version of everyone’s favourite comfort food.

Servings

6

Preparation Time

 14 mins

Cooking Time

 34 mins

Total Time

 48 mins

Course

 Main

Ingredients

• Low-calorie cooking spray

• 2 onions, peeled and finely diced

• 2 carrots, peeled and diced

• 500g 5%-fat minced beef

• 4 garlic cloves, peeled and crushed

• 2tsp mild chilli powder

• 1tsp ground cumin

• 1tsp dried oregano

• 2 x 400g tins chopped tomatoes

• 2 peppers, any colour, deseeded and diced

• 2tbsp tomato puree

• 2tbsp Henderson’s Relish

• 600ml beef stock (2 beef stock cubes dissolved in 600ml boiling water)

• 300g dried macaroni

• 1 x 400g tin kidney beans, drained and rinsed

• 180g reduced-fat mature Cheddar, grated

• Small handful of fresh coriander, chopped (optional)

Method

1. Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onions and carrots and sauté for five minutes until softened.

2. Add the mince and cook for a further five minutes, stirring with a wooden spoon to break up any lumps, until the mince is no longer pink.

3. Add the garlic, chilli powder, cumin and oregano and stir in for one minute until the spices become fragrant. Add the chopped tomatoes, peppers, tomato puree, Henderson’s Relish and stock, and bring to the boil. Turn down the heat to medium-low, cover with a tight-fitting lid and simmer for 20 minutes, until the carrots are soft.

4. Add the macaroni to the pan, stir well and replace the lid. Allow to cook for a further 10–12 minutes, until the pasta is just cooked.

5. Stir in the beans and cheese, reserving a little cheese to garnish if you wish, allowing two minutes for the beans to heat through and the cheese to melt.

6. Stir in the coriander, if using, and serve!