Easy Peasy Dinner

At any time of the year, dinner can feel like a drag. It doesn't really matter what's going on, there are just those days when it seems hard. Maybe it's most of your days! Logically, you want to nourish your body and brain, but practically, you just can't get out of the fast-food convenience pattern. I hear ya. Whether you're cooking for one, two or a family, sometimes the last thing you want to do, is cook.

Let's be real. There will be times when you just have toast, and that's ok. Really, it's fine! Life isn't perfect, so neither should your food be. If you eat, that's great, I'm happy. I certainly want you to eat, rather than miss out on food entirely. If you have ever found yourself in the mindset of "I'm tired, but I still want to eat something good for me", then read on!

These recipes are from online sources, and I have listed those. They honestly work so well, and they come together VERY fast. They also happen to all be ONE POT dinners too - this is less washing up, which is very important in my house.

My rules for 'easy dinners' are;

• Not many ingredients

• I have most things (sauces etc.) at home already

• Takes less and 60 minutes (even better if it's less than 30!)

• Optional bonus - one pot/oven dish

Give these guys a go - they are all at least 4 serves, which you can keep for tomorrow's lunch, or freeze for another week's dinner. This is so that the next time you don't feel like cooking, your past-self sorted you out and you can bask in the smugness of that.

One-pot chicken & rice (BBC Good Food)

Prep 10 mins, cook 40 mins and serves 4.

Not cooking for 4? No worries. Pop into bowls, cover and pop in the fridge, or pack into containers for a later lunch or dinner.

Ingredients:

• 1 tbsp smoked paprika

• 1 tbsp ground coriander

• 2 garlic cloves crushed

• 2 tsp oil

• 600g boneless, skinless chicken thighs halved

• 700ml hot vegetable or chicken stock (made with 2 tsp powder)

• 125g brown or white rice

• 320g leeks washed and sliced

• 1 tsp dried oregano or 1 tbsp fresh thyme

• 2 bay leaves (optional)

• 320g mixed frozen vegetables (e.g. carrots, broccoli florets and sweetcorn)

Method:

• Put the spices, garlic and oil in a large bowl and mix well. Add the chicken and turn in the mixture until well coated. Heat a large non-stick pan that has a lid, then fry the chicken, uncovered (without extra oil) over a medium-high heat for 5 mins until browned, turning the chicken halfway to brown on both sides. Remove from the pan and set aside on a plate.

  
  

• Pour the stock into the pan, stirring well to incorporate any garlicky bits that may have stuck to the base of the pan, then stir in the rice, leeks, oregano or thyme and bay leaves, if using. Lay the chicken on top, then cover the pan and bring to the boil. Turn down the heat and simmer for 20 mins.

  
  

• Stir in the frozen vegetables, then cover and simmer for about 5 mins to heat through. Leave to stand for about 5-10 mins, then lightly mix and serve.

Beef & Lentil Soup with vegetables (Recipe Tin Eats - so many easy and tasty recipes on here, check them out)

Prep 10 mins, cook 30 mins, serves 6.

This is a GREAT one for freezing for later. Your future, tired self with thank you!

Ingredients

Spice Mix:

• 2 1/2 tbsp Moroccan Seasoning Mix (store-bought, and goes so well in loads of meals)

• 1 tsp allspice or mixed spice

• 2 tsp cumin powder

• 2 tsp paprika

• 3/4 tsp black pepper

• 1/2 tsp salt

For the Soup:

• 1 tbsp olive oil

• 2 garlic cloves , finely chopped

• 1 onion , finely chopped (brown, white, or yellow)

• 500g beef mince

• 1 1/4 cups dried lentils (or 2 cans, drained)

• 2 carrots, diced

• 2 celery stalks, chopped into 1cm pieces

• 2 small zucchinis (or 1 large), cut into 1cm dice

• 100g green beans, trimmed, cut into 1.5cm pieces

• 800g crushed canned tomato

• 1 litre beef stock

• 3 cups water

For Serving:

• Yogurt (Greek)

• 1/4 cup Coriander leaves, or sliced green onions

Method:

• Mix spices in a small bowl.

• Heat oil in a large pot over medium high heat. Cook onion and garlic for 3 minutes until golden on the edges.

• Turn heat up to high, add beef and cook until it's no longer red, breaking it up as you go. Add 2 tablespoons of your Spice Mix and cook it for a further 2 minutes – it will smell so good!

• Add carrot and celery, then stir for 1 minute.

• Add water, beef stock, canned tomato, lentils and your remaining Spice Mix. Give it a stir, bring to simmer, then place lid on and reduce to medium-low, so it's simmering gently. Dried lentils will take 25 – 30 minutes to cook until soft. Canned lentils don't need this, so if using, ensure you drain/wash before putting in.

• Simmer 15 minutes then add zucchini & green beans.

• Simmer 10 minutes longer or until all vegetables are soft.

• Taste and add more salt if desired. Ladle into bowls and serve with yogurt and coriander.

Lastly, a vegetarian Option! Let's jazz up the humble 2-minute noodles with some added nutrition, from Recipe Tin Eats.

Asian Mushroom Ramen Noodles

Prep 5 mins, Cooks in 10 minutes!! Serves 4.

Ingredients:

• 2 packets ramen or other instant noodles , uncooked, discard seasoning

• 1.5 tbsp vegetable oil

• 400g mushrooms , sliced (any type)

• 2 garlic cloves, minced

• 2 tsp sesame oil (or more oil)

• 5 green onion stems (shallots/scallions)

• 1 1/4 cups (315 ml) water, plus more as needed

Sauce:

• 1 tbsp dark soy sauce

• 1 tbsp Oyster sauce

• 2 tsp Hoisin sauce

• 1 tbsp mirin

Method:

• Mix Sauce ingredients in a small bowl.

• Cut green onion into 5cm lengths. Separate white/pale green part from green part.

• Heat oil in a large skillet over high heat. Add mushrooms and cook for 3 minutes.

• Add the garlic and sesame oil, cook until mushrooms and garlic are golden.

• Add Sauce, give it a quick stir. Add white part of green onions. Cook 1 minute until mushrooms are caramelised.

• Push mushrooms to the side to make a big well in the centre.

• Add water then squidge noodle cakes in.

• Cook 45 seconds, then flip. Cook 30 seconds then break up the noodles.

• Add green part of green onions and toss well, adding more water if needed to make it saucy.

• Serve immediately!

I hope these recipes help you out on those tired days. Maybe these work as a Sunday night lazy dinner, with lunch prepped for later that week. Fuel your tired body and brain as best you can with the energy you have. If that meant toast today, that's fine too ☺