Busy week? Feel like there’s no other option but to order yet another pizza for dinner? Think again! These meals can be made in 30 minutes or less, most pizzas can’t even be delivered in 30 minutes! It’s a win-win situation!
Healthier sweet and sour chicken
- vegetable oil 2 tsp
- chicken breasts 2, cut into bite-sized pieces
- green pepper 1, diced
- red pepper 1, diced
- spring onions 2, cut into 3cm pieces
- garlic 2 cloves, finely chopped
- ginger a thumb-sized piece, finely chopped
- tinned pineapple chunks 100g
- basmati rice to serve
SWEET AND SOUR SAUCE
- cornflour 1 tbsp
- soft light brown sugar ½ tbsp
- pineapple juice 2 tbsp from the tin
- dark soy sauce 1 tbsp
- rice vinegar 1½ tbsp
- tomato ketchup 1 tbsp
- Heat the vegetable oil in a wok over high heat and cook the chicken for 5 minutes until caramelized, then scoop out onto a plate. Stir-fry the peppers and spring onions for 5 minutes until charred. Add the garlic and ginger, and cook for 1 minute.
- Put the cornflour and sugar into a small bowl, stir in the pineapple juice, soy and vinegar until smooth, then add the ketchup and 100ml of water. Pour into the pan, add the chicken and cook for 5-10 minutes or until the sauce has thickened and the chicken is cooked through. Stir through the pineapple chunks for the final 2 minutes of cooking to warm through.
- Serve with basmati rice.
Ravioli With Sage-Walnut Butter
- Kosher salt
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 1 bay leaf
- 2 9-ounce packages refrigerated cheese ravioli
- 6 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 1 cup walnuts, roughly chopped
- 3/4 cup grated parmesan cheese
- Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
- Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted about 3 minutes. Increase the heat to high, ladle in about 1 cup of cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
- Drain the ravioli, reserving another 1/2 cup of the cooking water. Add the ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the ravioli among plates and drizzle with the balsamic syrup.
Quick Dinner Idea: 5-Minute Tacos
- 4 eggs
- 1/2 tablespoon chili powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon cumin
- 1/4 teaspoon kosher salt
- 1/2 tablespoon olive oil
- 4 taco sized tortillas or 8 mini tortillas
- Purchased salsa Fresca or pico de gallo
- 1 handful thinly sliced red onion
- Torn cilantro leaves
- Hot sauce
- In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
- In a skillet, heat the olive oil. Add the eggs and cook over medium-low heat, scraping as the eggs solidify about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that, it comes together!
- If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Top with salsa Fresca (drain the extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.