10 Quick & Easy, Healthy Recipes For Family

Here are 10 Quick & Easy, Healthy Recipes For Family . surprisingly delicious.

All-in-one Paella

  • Prep time 15 minutes
  • Cook time 20 minutes

All You Need Is…

  • 1 onion, peeled and chopped
  • 1 red pepper, sliced
  • 75g chorizo, chunky slices
  • 1 tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • ½ tsp sweet smoked paprika
  • 200g runner beans, trimmed, stringed and sliced
  • 250g white basmati rice, rinsed
  • 1 x 400g tin chopped tomatoes
  • 500ml chicken stock grated zest of 1 unwaxed
  • lemon
  • 200g peeled raw tiger prawns

All You Do Is…

  1. In a shallow casserole dish or frying pan with a lid, fry the onion, pepper and chorizo in the oil for 5 minutes, then add the garlic and paprika and fry for 1 more minute.
  2. Now add the beans and rice. Give it a good stir and pop in the tomatoes, stock and lemon zest.
  3. Cover and cook over a high heat for 10 minutes.
  4. Bung the prawns on top, cover and cook for a couple of minutes till they are cooked through and the rice is tender. Season and serve in one big dish in the middle of the table.

Time tip

  • Pre-chop, then whip it up in minutes, when you are ready. Use ready-prepared runner beans.
  • Kids stuff
  • If prawns are a challenge use small pieces of free-range chicken or pork loin, which work brilliantly fried with the onion.

Beans and Button Mushrooms “Stew”

All You Need Is…

  • 4 Tbsp olive oil
  • 1 cup chopped onion
  • 1 tsp minced garlic
  • 1 lb fresh button mushrooms, sliced
  • 3/4 tsp dried thyme, crushed
  • 1 tsp red paprika
  • 2 cups vegetable broth
  • 1 can (11 oz) tomatoes crushed
  • 2 can (15 oz) white beans, drained
  • Salt and ground black pepper to taste

All You Do Is…

  1. Heat olive oil in a pot over medium-high heat.
  2. Add onion, garlic, mushrooms, thyme, and red paprika; sauté for about 4 to 5 minutes.
  3. Pour the vegetable broth and tomatoes, and bring to a boil.
  4. Reduce heat to medium, cover and cook for 15 to 17 minutes
  5. Add the beans and stir; cook for a further 2 to 3 minutes.
  6. Remove from heat and adjust the salt and pepper to taste.
  7. Serve warm.

Boosting Black Beans and Avocado Salad

All You Need Is…

  • 2 can (11 oz) black beans drained
  • 1 avocado cored, cut into cubes
  • 3/4 cup green onions finely chopped
  • 1 cup corn kernels, drained
  • 1 tomato sliced
  • 1 clove garlic finely sliced
  • 1 red bell pepper cut in strips
  • 1 pear cut into cubes
  • 1/2 cup olive oil
  • 1/3 cup fresh lime juice
  • 1/4 tsp salt and ground black pepper to taste
  • 1/2 cup chopped cilantro fresh
  • 2 Tbsp parsley finely chopped

All You Do Is…

  1. In a large and deep bowl combine together black beans, avocado, green onion, corn, tomato, garlic, pear, and bell pepper.
  2. In a separate bowl, combine all remaining ingredients and pour over black bean mixture.
  3. Toss to combine well.
  4. Taste and adjust salt and pepper to taste.
  5. Serve immediately.

Italian Chicken Bake

  • Prep time 10 minutes
  • Cook time 35 minutes

All You Need Is…

  • 1 onion, peeled and chopped
  • 1 tbsp olive oil
  • 3 free-range skinless chicken breasts, diced
  • 2 garlic cloves, peeled and thinly sliced
  • 2 tsp dried oregano
  • 2 x 400g tins chopped tomatoes
  • 1 x 125g ball mozzarella
  • cheese, thinly sliced
  • 50g sliced pepperoni

All You Do Is…

  1. Preheat the oven to 180°C (fan), 200°C, gas mark 6. In a frying pan, fry the onion in the oil till translucent.
  2.  Add the diced chicken and fry, browning them for 5 minutes. Add the garlic and oregano and fry for 1–2 minutes before pouring in the tomatoes. Let it gently bubble for 5 more minutes.
  3. Pop the lot into an ovenproof dish and top it first with the mozzarella then with the pepperoni.
  4. Bake for 25 minutes till the pepperoni starts curling. Season and serve with warm garlic bread to soak up

Cheesy Peasy Omelette

  • Prep time 5 minutes
  • Cook time 5 minutes

All You Need Is…

  • 30g frozen petits pois or peas
  • drizzle of olive oil
  • 2 medium free-range eggs, beaten
  • 50g hard smoked cheese, grated
  • sprinkle of chopped fresh mint
  • sprinkle of grated Parmesan cheese

All You Do Is…

  1. Pour boiling water over the peas to cover and leave to stand for 5 minutes, then drain.
  2. Heat a drizzle of oil in a frying pan over a medium heat. Wipe the pan round carefully with some kitchen paper to coat the pan.
  3. Pour in the beaten eggs and when it just starts bubbling on the top, after about 2 minutes, sprinkle the smoked cheese down the centre, then the peas and mint. Now sprinkle the Parmesan over the whole omelette, and flip half over to make a half moon, press down gently and cook for 1 more minute.

Chicken Noodle Salad

  • Prep time 20 minutes
  • Cook time 15 minutes

All You Need Is…

  • 100g cashew nuts
  • 150g runner beans, trimmed and stringed
  • 2 carrots, peeled
  • ¼ cucumber
  • 3 spring onions
  • 1 iceberg lettuce
  • 1 x 300g pack fresh rice noodles
  • 300–400g leftover cooked free-range chicken, shredded
  • 1 tbsp black sesame seeds (optional)
  • Dressing
  • 2 tbsp tahini paste
  • 1 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp rice vinegar
  • 100ml chicken stock
  • juice of 1 lime

All You Do Is…

  1. Preheat the oven to 180°C (fan), 200°C, gas mark 6. Roast the cashews in the oven for 10 minutes till just golden (don’t forget them). Cool then roughly chop and set aside.
  2. Blanch the runner beans in a pan of boiling water for 3–4 minutes. Drain and rinse in cold water, then slice them lengthways to make matchsticks. Finely slice the carrots, cucumber and spring onions into strips.
  3. Line your bowls with a large outside lettuce leaf or two. Whisk all the dressing ingredients together, then mix half of it with the noodles and chopped veg, and fill each lettuce bowl.
  4. Scatter the chicken on top, then drizzle over the rest of the dressing followed by the chopped cashews and a sprinkling of black sesame seeds, if using.

Trout Puff Parcel

  • Prep time 15 minutes
  • Cook time 30 minutes

All You Need Is…

  • 1 x 250g pack baby spinach
  • 1 x 375g pack ready-rolled puff pastry
  • 4 sea trout or salmon fillets (about 150g each fish),
  • skinned
  • 4 tsp fresh pesto
  • 1 unwaxed lemon

All You Do Is…

  1. Preheat the oven to 200°C (fan), 220°C, gas mark 7. Line an oven tray with baking paper.
  2. Gently cook the spinach in a covered pan for a few minutes until wilted. Cool a little, then press out as much of the water as possible (I use my hands) and roughly chop.
  3. Unroll the pastry on the lined tray and cut in half. Put half the spinach on each as a base then put two fish fillets snugly next to each other on top followed by a teaspoon of the pesto spread over each fillet. Grate over some lemon zest and fold up each parcel, pinching the edges shut. Trim off any excess pastry.
  4. Bake for 25 minutes. To serve, make two portions by slicing each parcel down the middle to show off those lovely layers.

Time tip

Fine made a few hours in advance and kept in the fridge ready for cooking. If you have time, beat

 

Portobello Road Pasta

 

  • Prep time 5 minutes
  • Cook time 15 minutes

All You Need Is…

  • 250g dried fettuccine
  • 250g portobello mushrooms, thinly sliced
  • splash of olive oil
  • few fresh thyme sprigs, leaves only
  • 1 fat garlic clove, peeled and crushed
  • 150ml chicken or vegetable stock
  • 1 tsp Dijon mustard
  • 1 tbsp half-fat crème fraîche

All You Do Is…

  1. Cook your pasta following the pack instructions and at the same time, fry the mushrooms in the oil in a frying pan for 7–8 minutes till soft. Throw in the thyme and garlic and fry for another 2 minutes. Grind over a little pepper.
  2. Now mix the stock and mustard together, then pour into the pan and allow to bubble for 1 minute. Take off the heat and stir through the crème fraîche.
  3. Drain the pasta and toss through the sauce. Season and serve.

No-fuss Smoked Salmon & Goat’s Cheese Risotto

  • Prep time 10 minutes
  • Cook time 25 minutes

All You Need Is…

  • 1 large onion, peeled and finely chopped
  • 1 tbsp olive oil
  • 20g butter
  • 250g risotto rice
  • 800ml chicken stock
  • finely grated zest of 1 unwaxed lemon
  • 100g soft goat’s cheese
  • 150g smoked salmon, roughly chopped into strips
  • 10g fresh dill, chopped

All You Do Is…

  1. In a heavy-based pan, fry the onion in the oil and butter till soft, about 5 minutes.
  2. Add the rice and stir for a minute or so, then add the stock and lemon zest. Bring to the boil, stir once, then turn the heat down, pop a lid on and simmer for 15 minutes till the rice is cooked but still has a little bite.
  3. Now crumble in the goat’s cheese and stir till it melts into the creamy rice. Grind in a good amount of black pepper, then stir through the salmon and dill. Season and serve.

 Fast Fishcakes

  • Prep time 15 minutes (plus chilling)
  • Cook time 30 minutes
  • Freezable (raw)

All You Need Is…

  • 300g potatoes peeled and chopped
  • 300g cooked smoked trout (approx. 4 fillets)
  • finely grated zest and juice of 1 unwaxed lemon
  • 1 tsp Dijon mustard
  • handful of fresh chives
  • 2 big tbsp dried polenta
  • good glug of olive oil
  • Sauce
  • 4 tbsp half-fat crème fraîche
  • 1 tsp Dijon mustard

All You Do Is…

  1. Boil the spuds until cooked, then drain, mash and leave to cool.
  2. Flake the fish into a bowl, then add the lemon zest and juice, Dijon, a grind of pepper and snip in the chives.
  3. Throw in the mash and mix really well. Take tablespoons of the mixture and form into 8 patties, then toss each one gently in the polenta. Keep covered in the fridge for at least 30 minutes.
  4. Heat the oil in a non-stick pan and fry the fishcakes gently till golden, about 3 minutes on each side.
  5. For the sauce, mix the crème fraîche and Dijon together. Season and serve the fishcakes with the mustardy sauce on the side.

 

Leave a Reply

Your email address will not be published. Required fields are marked *