Perfect for dinner, even better as leftovers for lunch the next day!
Cauliflower khichari (rice and lentil soup)
The humble cauliflower takes the star role in Emma’s nourishing porridge guaranteed to warm the chilliest winter’s day.
Moroccan meatball with chickpeas and yoghurt
“A family favourite! I’ve left the spice out of this recipe to keep it family friendly, but feel free to serve with some harissa or chilli oil if you want to add a kick. And trust me on the pickle juice in the sauce! Leftover meatballs also make for a great pita wrap with some hummus, salad and pickles.”
Ricotta and spinach cannelloni with tomato sugo
Ricotta and spinach cannelloni is such a classic combination that you can’t go wrong with this comforting midweek meal. To make dinner even easier, why not make the cheese sauce filling ahead to save time.
Massaman meatballs with vegetable curry
This dinner is a must-make on a cold night.
Spiced pumpkin and red lentil soup
Spiced pumpkin soup is guaranteed to cut through any winter chills.
“One-tray baking is such a satisfying way to cook. It’s versatile and makes it much more achievable to cook larger amounts to give you leftovers. Use a large baking tray for this recipe, or split over two smaller trays. Feel free to use other vegies you may have on hand, like wedges of cabbage, cauliflower or zucchini, so they aren’t wasted.”
Chilli con carne with spiced guacamole
it’s the mid-week staple you love to hate but mince is hotter than ever. Give your bolognese recipe a rest and swap it for this modern take on chilli con carne, that your whole family will enjoy.
Shannon Bennett’s chicken meatballs with zucchini and spaghetti
Shannon Bennett takes the stress out of cooking family dinners with this fast and easy chicken meatball recipe.
“Kashmiri chilli powder is available from Indian grocers and spice specialists or use regular chilli powder,” says Phoebe Wood.
Chickpea and pea falafel recipe
“The frozen pea is not a traditional addition to falafel, but these are delicious. Crunchy and green, they’ll disappear as soon as they hit the table. The beauty of falafels are that you use chickpeas that are soaked but not cooked, making things much quicker.” Begin this recipe 1 day ahead. This is an edited extract from Use It All by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books, $39.99). Photography by Cath Muscat. Styling by Vanessa Austin.
Baked tuna, spinach and ricotta pasta shells
Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.
Turmeric dahl with curry leaf flatbread
Embrace turmeric with this delicious dahl recipe, perfect for a mid-week dinner.
Sticky quinoa and chicken meatball lettuce cups
With twice the protein of other grains and all essential amino acids to keep you healthy, these tasty meatballs make the perfect mid-week dinner.
Cheesy mushroom and lentil lasagne
“Nothing screams comfort like a cheesy lasagne, and this one gives you extra ragu for another day. My best tip for less-waste, less-fuss cooking is to make a double batch. You’re going through the process anyway, so put twice as much in the pan.”
Minestrone with sausage, beans and cavolo nero
“I used pork and fennel sausages, but any Italian-style pork sausages would work just as well,” says Silvia Colloca.
Chicken and risoni soup with gremolata
Ah, chicken soup, the warming classic. You can’t beat this combo of risoni, chicken and veggies.
Baked ravioli with chorizo, onion and thyme breadcrumbs
This pasta bake is pimped up to the max, from extra ricotta to seasoned breadcrumbs.
“When the kids ask what’s for dinner and I say I’m making a pasta bake than it’s a wrap! They just want the extra-cheesy top.”
“This sauce should come with a warning label: ‘You may melt into your chair’. This recipe calls for a good-quality pasta to drink up all that delicious sauce.”
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Originally published as 20 meal prep recipes to make your life easier
