When children are back to school and we’re still at work, there are days when what’s for dinner or what’s going in the school lunch bag may slip our minds and a takeout meal becomes the easy, go-to option, or a chocolate bar sneaks its way into the school bag. Life is hectic! Which is why we’ve brought together a few of our favorite, quick and easy recipes that will help you out when you’re tight on time but still want to deliver homemade goodness to yourself and your family.
A Zucchini Loaf is the perfect quick treat. Not only is it delicious, but it’s also healthier than other sweet alternatives. Pre-slice this loaf and wrap it in plastic wrap so that when you find yourself rushing out of the house to drop the kids at school with a limited time for breakfast, you can simply grab and go. Equally, this is the perfect after-school treat to tide the children – and yourself – over until family dinner.
You Will Need:
2 ⅔ Cups Flour, 2 Eggs, 1 Cup Sugar, 2 Cups Zucchini (grated), 3 Lemons, ½ Cup Butter, 2 Tbsps Olive Oil, 1 Tsp Baking Soda, 1 Pinch Salt, 3 Tsp Vanilla Sugar.
- Preheat the oven to 350 F.
- Grease a standard loaf tin and line the bottom with baking parchment.
- Wash the lemons and finely grate the skin, add the skin to a bowl and combine with grated zucchini.
- In a separate bowl, combine the flour and salt, and set to one side.
- Melt the butter and also set to one side to cool slightly.
- Combine the eggs, sugar and vanilla sugar in another bowl and whisk for five minutes, until frothy. Then, slowly pour in the melted butter, whisking continuously.
- Add the olive oil to the liquid mixture, then with a spatula mix in the grated zucchini and lemon skin.
- Add the flour mix to the bowl, not all at once, but in gradual increments, and bring together with the spatula.
- Pour mixture into the loaf tin and bake for approximately 50 minutes or until a skewer comes out clean.
Not only is a frittata super quick to make, it’s also a great way to use up any vegetables in the refrigerator that have been neglected. This dish is full of protein and has the fats that your body needs to keep it in working order! Another handy thing about this dish is that it’s great eaten cold the following day for school lunch.
You Will Need:
2 Cups roasted vegetables, 6 Eggs, 1 oz Crumbled Cheese, 2 Tbsps Olive Oil, ½ Onion, 1 Clove Garlic (minced), Sea Salt, Fresh Ground Black Pepper.
- In a bowl, whisk the eggs together, then add the 2 cups of roasted vegetables, sprinkle with sea salt and fresh pepper to taste.
- Heat the oil in a medium-sized oven-safe pan over a medium heat and cook onion until soft.
- Add the minced garlic to the pan. Sauté until aromatic – take care not to burn the garlic.
- Preheat broiler to a medium heat.
- Pour in the egg mixture into the pan and allow to cook, occasionally using a spatula and turning the pan to allow uncooked egg to flow underneath.
- After approximately 5 minutes most of the frittata will be cooked, except for some egg on the top. Sprinkle the top with the cheese and remove the pan from the heat.
- Place the pan under the broiler, keeping an eye on it as this doesn’t take long and bake until the top layer is set and the cheese starts to melt into the frittata and become golden brown.
- Invert the frittata out of the pan onto a chopping board, sprinkle with extra salt and pepper and serve!
For the perfect end of the week treat why not give this recipe a try? It sounds time consuming but it’s not! This is a basic recipe so you can also get the children to help make their burgers and you can add in any of your favorite spices, make a surprise cheese center, or even turn them into crispy chicken burgers by coating in breadcrumbs!
You Will Need (Serves 4):
1 ½ lb Ground Chicken, 1 Small Red Onion, 1 Clove Garlic – minced, 1 Egg, 1 Tbsp Olive Oil Paprika, Salt and Pepper.
4 Buns, sliced tomato, lettuce, mayonnaise, ketchup, or whatever your heart desires!
- Finely dice the onion and pour into a bowl.
- Add the ground chicken to the onions along with the minced garlic. Season with paprika, salt, and pepper to suit your tastes.
- Crack the egg in and mix together thoroughly – it’s best to use your hands but use a spatula if you don’t feel comfortable using your hands.
- Divide the mixture into four equal sized balls and flatten in the palm of your hand into patties, then place on a plate and cover.
- Allow the patties to rest in the refrigerator for 30 minutes to firm up.
- Heat the oil in a pan over a medium heat then place the patties in. Try not to move them around too much. Fry until the meat is cooked through, turning once to ensure both sides have a nice crisp edge.
- Serve in a bun packed with salad and your favorite sauce!