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Quick-win midweek recipes to feed the family!

July 12, 2017

When it comes to feeding the family it can often be draining. Here at The Leisure Lounge we want to make your life easier! Not only do we want to promote the joys (and health benefits of home cooking) but these quick and simple midweek recipes are cost-effective, too.

Did you know that by eating a home cooked meal with your family your well-being is likely to increase? Conversations during meal times allow families to bond, plan and connect with each other. What more could you want?

Not to mention the health benefits to these midweek recipes are fantastic. Take-out and frozen meals can often be high in calories, fats, and sugars, and by cooking a home-made meal you’re in control of what you and your family eat. A healthy diet makes a healthy life!

So here are 3 deliciously easy midweek recipes you can make for (fingers crossed) the whole family to enjoy.

Vegetable fritters

Ingredients (makes 12)
  • 250g leftover cooked Brussels sprouts- shredded
  • 2 handfuls of leftover cooked greens-shredded
  • ½ clove of garlic- finely chopped
  • 1 lemon- zested
  • Few sprigs of fresh dill- finely chopped
  • 50g cheese- crumbled
  • 3 large eggs

Method:

  1. Put the sprouts and greens into a large bowl then mix in the cheese, garlic, dill, lemon zest and a pinch of salt and pepper until well combined.
  2. Crack in the eggs and mix well.
  3. Heat a large frying pan on medium heat and add a generous lug of oil. Once the oil is heated, carefully put a heaped tablespoon of the mixture onto the pan and flatten into patties.
  4. Fry the patties for 2/3 minutes or until the egg begins to set, then flip over and cook the other side for another 2/3 minutes until the egg has cooked through.

 Crunchy veggie eggy noodles


Ingredients (serves 4)
  • 1 clove of garlic- finely grated
  • 5cm piece of ginger- finely grated
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons sesame oil
  • 1 cabbage- trimmed and shredded
  • 500g broccoli (fresh or frozen)
  • 250g egg noodles
  • 200g mangetout or bean sprouts
  • 4 eggs
  • Olive oil
  • Chilli sauce

Method:

  1. Grab a large bowl and mix the garlic, ginger, soy sauce, vinegar, sesame oil, and a pinch of pepper together.
  2. In a large pan of boiling water, add a pinch of salt then add the shredded cabbage, broccoli and noodles and cook for 3 minutes. In the last minute add the mangetout to cook.
  3. Once cooked, drain well then toss into the bowl of dressing and mix well.
  4. In a large non-stick pan fry the eggs. We would recommend keeping them runny, but it’s up to you!
  5. Divide the noodles into four bowls, place an egg on top then drizzle with chilli sauce and enjoy!

Thai prawn coconut curry


Ingredients (serves 4)
  • 1 large onion- peeled and finely sliced
  • 2 cloves of garlic- finely chopped
  • 2 red chillies- finely sliced
  • 3cm piece of ginger- finely chopped
  • ½ stalk on lemongrass- finely chopped
  • Groundnut oil
  • 2 lime leaves (optional)
  • 400g raw, peeled king prawns
  • 200g sugar snap peas/mangetout or green beans
  • 100g peas
  • 50g coconut cream or coconut milk
  • 100ml vegetable stock
  • Splash of fish sauce
  • 1 lime

Method:

  1. Heat 2 tablespoons of oil in a large deep pan and sauté the onion, garlic, ginger, lemongrass, chilli and lime leaves on a medium heat for 4/5 minutes until soft but not darkened in colour.
  2. Add the prawns, vegetables, coconut cream and stock to the pan and simmer for 3-5 minutes until the prawns are cooked and the vegetables become tender.
  3. Switch the heat off then add a small splash of fish sauce and a squeeze of lime juice.
  4. Plate up with some boiled rice, slices of red chilli and a wedge of lime.

 

Sania RiazView all posts

Sania is a copywriter for The Leisure Lounge. Constantly baking, writing stories, eating out, and watching movies.