When it comes to mid-week dinners, the key is keeping it simple.
After all, no one wants to spend hours slaving over a stove after a long day at work.
Cut your mid-week cooking time in half – without sacrificing flavour – with these tips.
Defrost ahead of time
A small amount of forward planning can save a lot of time. Move your desired protein from the freezer to the fridge the night before to ensure your meat is defrosted in time for dinner. Try this Chilli jam chicken and cashew stir fry.
Cook one or two large mains over the weekend
No one wants to spend their hard-earned days off prepping every meal for the following week. But having one or two mains on hand means you can walk in the door knowing there’s something ready to heat and eat. Try this easy vegetable bake or this Italian meatball bake.
Store soups in zip-lock bags
If you're cooking stews and soups in advance, try storing them in snap lock bags in the freezer. It will save space and time defrosting. Just run the bag under warm water for one minute. Try this lamb, veggie and olive stew or this quick pumpkin soup.
Have dinner on the table in minutes with a quick veggie fry up. Alternatively, this vegetable risotto is perfect for a quick vegetarian meal.
Use a slow cooker
Throw everything in your slow cooker in the morning and let it do all the work. Come dinner time, your home will smell delicious and dinner will be ready when you are. Try this slow-cooked curried chicken drumsticks recipe or this slow-cooked mandarin and soy beef.
Rethink your leftovers
Smart cooking will save you time. A stir-fry one day can be turned into tacos the next. Try this leftover chicken salad with a quick pickle.
Shop your fridge
Load up the pantry with essentials and shop your fridge. Stick to three ingredients and see what you can come up with.
Prep your sauces and marinades
If meal prepping isn’t really your thing, you could try making some sauces and marinades. This simple tomato sauce would be perfect to have on hand.