Category: dinner

I’m sure we all have that weeknight that we dread because we’re expected to be in 4 places at once, and behave like fully functional adults in the process. For me, that’s Thursdays (I never could get the hang of Thursdays…). It’s my afternoon meeting day at work, from which I rush to get Miss 7 to her sport training, from which I rush to get the kids to any one of three relatives’ homes (yep, I’m blessed) and then rush myself to roller derby training. I leave work at 4 and get home just after 9.

This recipe is made for days like these. Not only is it super quick if you can squeeze dinner into your afternoon, it is also amazing if you make it the day before, stick it in some Tupperware and offer it as a bribe for those kind enough to watch your offspring while you repeatedly push into people and fall to the ground (sometimes on purpose!) while wearing roller skates.

Now, neither carby spaghetti nor oily pesto are the poster children for weightloss and healthy eating, but there is no overemphasising how little that has stopped me from cooking this dish. I’ve eaten this at least once a month for the past 10 months, and lost the equivalent of both my children. For me (and I speak for me alone, your experiences are totally valid, too!), I refuse to cut out any one particular food group, or deprive myself, because that’s when I start to feel I’m losing control and missing out, so I concentrate on portion control and balancing it out with the rest of the day’s food choices. A serve will set you back 447 calories (with parmesan cheese, because cheese is life), but it will keep you going through a hectic training session and into the next morning. Besides, during Winter, it’s like a warm hug. Total comfort food, but very nutritious, too. Win win!

Serves 4

Ingredients

250 gram spaghetti (wholemeal works fantastically here)

2-3 second spray olive oil

500g chicken thigh fillet, cubed

2tsp minced garlic

200g mushrooms, sliced

190g pesto (store bought, definitely! This is a time-saving recipe!)

200g cherry tomatoes, halved

1 medium zucchini, diced

Parmesan cheese, to serve

Pepper, to serve

Method

1. Cook spaghetti in boiling water to packet instructions, until al dente. Drain pasta.   
2. Meanwhile, spray large fry pan with oil. Heat pan over medium heat, and add garlic, mushrooms and chicken. Stir, increase heat and cook for 4-5 minutes until mushrooms are golden and chicken has browned all over.
3. Add pesto, cover pan and adjust heat to low. Swirl a tablespoon of water in the jar to loosen any pesto, and add to pan. Cook, stirring occasionally, for 5 minutes or until chicken is mostly cooked through.
4. Add tomatoes and zucchini pan, cover again, and cook for 3 minutes or until vegetables have softened.
5. Add spaghetti and toss gently to combine. Serve into bowls and top with parmesan cheese and pepper.

Miss 7 is a strange child, in that she – who is the least adventurous eater in our family – has a weird obsession with Brussels sprouts. Hubby and I are more than happy to cook and eat them (as long as they’re sauteed not boiled, because boiled sprouts are sad and awful), but poor Master 10 is a lot less enthusiastic about them.

As such I went on a quest to find fun ways to serve this poor, misunderstood vegetable, and as always, Taste.com.au came to the rescue – this time, with this awesome salad.

I’ve mentioned before that I don’t love when salads (or anything, really) are drowning with oil. I appreciate the health benefits of a good quality virgin olive oil, but I still don’t love the taste or texture of super oily food. And the husband doesn’t like couscous, so as always, I’ve changed things to meet my family’s needs and preferences, and urge you to do the same (so, add the extra oil if you desire). Recipes should be guidelines, not gospel. Unless we’re baking. Then, I’m too scared to stray too far!

As the recipe on this blog stands, you end up with a very generous side dish for 72 calories. I like to serve it with a dice barbecued or grilled meat (such as the pictured honey mustard lamb) and some steamed potatoes for a simple dinner, but a serve of the salad mixed with a tin of tuna makes for an incredibly healthy and yummy lunch on a busy work day, too. It should keep in an air tight container until at least the next day – I’ve never had any left over past that!

Serves 4-5

Ingredients

1/2 cup bulgur wheat

1/2 cup boiling water

1tbs extra virgin olive oil

1 1/2 cups fresh flat-leaf parsley, chopped

1 cup fresh mint, chopped

200g Brussels sprouts, trimmed and thinly sliced

200g cherry tomatoes, halved

1 Lebanese cucumber, finely diced

2tbs lemon juice

Method

1. Place wheat in a heatproof bowl. Add boiling water and let sit for 5 minutes. Liquid will have been completely absorbed. Fluff with a fork to separate grains and allow to cool completely.
2. Combine wheat, herbs, Brussels sprouts, tomato and cucumber in a large bowl.
3. Combine lemon juice and oil and evenly pour over salad. Mix well and serve.