These noodles are oh so simple and really tasty. Made with chicken mince and fresh vegetables they’re super quick to cook and you simply toss the cooked rice noodles through at the end and voila! It also means that things don’t get gluggy and sticky.
Paprika Roasted Carrots
I know, a carrot post in the middle of summer is weird. But they’re still readily available and these are the kind of carrots that only need 20- 30 minutes in the oven and they’re done. Quick cook times are what I’m here for (says the girl who made slow roasted lamb last week…).
Zucchini, Pea and Pine Nut Quinoa Salad
This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.
Corn, Avocado, Manchego and Quinoa Salad
This salad is simple to make and oh so fresh. It would be amazing with any protein you choose to put with it but it’s perfect by itself too. Grilled corn, creamy avocado and salty cheese? Yes please! And yes it’s definitely salad week on the blog.
3 Ingredient White Peach and Coconut Ice-Cream
This is delicious creamy goodness AND it has zero added sugar AND it’s dairy free. Guilt free creamy ice cream goodness with just 3 ingredients? Yes! Oh you’re so very welcome.
Zucchini, Herb and Feta Fritters
I’ve made these fritters for numerous parties and they’re always a hit. In this recipe I pan fry them in olive oil but I’ve also deep fried them in a wok before when I was being a bit more indulgent (it was New Years, it was a party, it had to be done). Both ways of cooking them produce crispy fritters studded with melty feta and full of flavour.
Quick Quinoa Salad with Goats Cheese and Cranberries
No word of a lie this is the easiest work lunch I’ve ever made. I make the whole thing in the mornings while I’m getting ready for work. I usually only do 1 or two days worth as it’s what I make when I have limited leftovers to take with me, and that’s a frequent occurrence for me at the moment as I’ve have so many dinners and end of year catch ups happening in the evenings.
Sundried Tomato and Roast Capsicum Pesto Pasta
Pesto pasta with a difference. That difference being that it’s red, obviously. The nut I’ve used is roasted almonds and they’re so yummy with the sweet roast capsicum and intense sundried tomatoes.
Snapper, Leek and Broccolini Orecchiette
My ideal pasta dish, filled with vegetables, a little protein and just enough sauce to coat those ‘little ears’. Seriously dreamy. The leeks are cooked slowly so they’re sweet and intense and are so lovely with the chilli and garlic, salty capers and bright broccolini and the just cooked snapper. Everything is finished with a tonne of lemon because I feel like that’s my ingredient of the week!
Beef 3 Ways: Quick and Easy Mid Week Meals
I have a special treat for you today, 3 recipes in one. I’m posting all three of these recipes together as they’re all super quick and simple and use limited ingredients. They’re basically the ideal mid week meal.