Perfect Your Weeknight Meals: 14 Tasty Recipes for Dinner

Asian Slaw Bowls 

These Asian Slaw Bowls are a wholesome and flavourful dinner option packed with vibrant vegetables and served with a tangy sesame dressing. This nourishing meal is vegetarian, gluten-free, and can be whipped up in just 30 minutes!

Ingredients

• 4 cups of shredded cabbage (mix of red and green)
• 1 large carrot, julienned
• 1 red capsicum, thinly sliced
• 3 green onions, sliced
• 1/2 cup of fresh coriander, chopped
• 1/2 cup of chopped peanuts
• 1 block of firm tofu, drained and cut into cubes

For the Sesame Dressing:

• 1/4 cup tamari or gluten-free soy sauce
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon maple syrup
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, minced
• 1 teaspoon chilli flakes (optional)

Method

1. Preheat your oven to 200°C. Arrange tofu cubes on a lined baking tray and bake for 20-25 minutes until crispy and golden.
2. While the tofu is baking, prepare the slaw. Combine the shredded cabbage, carrot, red capsicum, green onions, and coriander in a large bowl.
3. To prepare the dressing, whisk together the tamari, rice vinegar, sesame oil, maple syrup, ginger, garlic, and chilli flakes (if using) in a small bowl until well combined.
4. Pour the dressing over the slaw and toss until all the ingredients are well coated.
5. Once the tofu is done baking, add it to the slaw.
6. Divide the slaw into bowls, top with chopped peanuts, and serve immediately. Enjoy this crunchy, tangy, and satisfying meal.

Chicken Parmigiana

A classic Italian dish that's a hit with kids and adults alike, chicken parmigiana is breaded chicken smothered in marinara sauce and melted cheese. A perfect family dinner!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour 
• 2 large eggs
• 1 cup Italian breadcrumbs
• 1 cup marinara sauce 
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil leaves for garnish

Method

1. Preheat your oven to 220°C. Season the chicken with salt and pepper.
2. Dredge each chicken breast in the flour, shaking off the excess. Dip them in the beaten eggs, then coat with breadcrumbs.
3. Heat the olive oil in a large oven-safe frypan over medium heat. Add the chicken and cook until golden on each side, about 3-4 minutes per side.
4. Pour the marinara sauce over the chicken. Sprinkle the mozzarella and Parmesan cheese on top.
5. Transfer the pan to the oven and bake for 15-20 minutes until the chicken is cooked through and the cheese is bubbly and golden. 
6. Let the chicken parmigiana rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

Creamy Spinach Chicken Bake 

This Creamy Spinach Chicken Bake is a one-pan wonder that's filling and that the whole family will love. The combination of tender chicken, vibrant spinach, and creamy sauce makes this a family-friendly dinner you'll want to make again and again.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup of heavy cream
• 2 cups of fresh spinach
• 1 cup of grated Parmesan cheese
• 1 teaspoon of Italian seasoning
• Fresh parsley for garnish

Method

1. Preheat your oven to 200°C. Season the chicken breasts on both sides with salt and pepper.
2. Heat the olive oil in a large, oven-safe pan over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
3. In the same pan, sauteé the onion until it softens, then add the garlic and cook for another minute until fragrant.
4. Add the heavy cream, spinach, Parmesan cheese, and Italian seasoning to the pan. Cook, stirring occasionally, until the spinach wilts and the sauce thickens.
5. Return the chicken to the pan, spooning some of the sauce over each breast. Transfer the pan to the oven and bake for 15-20 minutes, until the chicken is cooked through.
6. Garnish with fresh parsley and serve immediately. Enjoy this creamy, hearty dish with your favourite sides for a well-rounded meal.

Easy Roasted Tomato and Garlic Soup

This soup is a warm, comforting bowl of goodness. It's gluten-free and vegan, full of rich tomato flavour and a hint of sweetness from roasted garlic. Perfect for a simple yet delicious weeknight dinner!

Ingredients

• 8 large tomatoes, cut in half
• 1 whole garlic bulb
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 1 carrot, chopped
• 2 cups vegetable broth
• Fresh basil leaves for garnish

Method

1. Preheat your oven to 200°C. Arrange the tomatoes cut-side up on a baking tray. Cut the top off the garlic bulb to expose the cloves and place on the tray. Drizzle everything with one tablespoon of olive oil, then season with salt and pepper. Roast for about 45 minutes until the tomatoes are soft and slightly caramelised.
2. Once the tomatoes and garlic are done roasting, let them cool slightly. Squeeze the roasted garlic cloves out of their skins and set aside.
3. Heat the remaining olive oil in a large pot over medium heat. Add the onion and carrot, and cook until the onion is translucent, about 5 minutes.
4. Add the roasted tomatoes, garlic, and vegetable broth to the pot. Bring to a simmer and cook for 20 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, transfer the soup to a regular blender, blend until smooth, and then return it to the pot.
6. Heat the soup for an additional 5 minutes, then season with more salt and pepper if needed.
7. Ladle the soup into bowls, garnish with fresh basil leaves, and serve with a slice of your favourite gluten-free bread!

Fajita Chicken Bake

This Fajita Chicken Bake is a one-pan recipe that's as delicious as it is convenient. It's rich in protein, gluten-free, and infused with the bold flavours of classic fajitas. Enjoy this effortless weeknight meal that lets your oven do all the work.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 each of red, green, and yellow capsicums, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 packet of fajita seasoning 
• Salt and pepper to taste
• 1 cup of shredded cheese (cheddar or Mexican blend)
• Fresh coriander, for garnish
• Lime wedges, for serving

Method

1. Preheat your oven to 200°C. Place the chicken breasts in a single layer in a large baking dish.
2. Scatter the sliced capsicums and onion around the chicken.
3. Drizzle the olive oil over the chicken and vegetables, then sprinkle the fajita seasoning and a pinch of salt and pepper over everything. Toss well to ensure all the ingredients are well coated in the oil and seasoning.
4. Bake for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender.
5. Sprinkle the shredded cheese over the chicken and return to the oven for a further 5 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh coriander and serve with lime wedges.

Mediterranean Baked Sweet Potatoes

This recipe is simple, tasty and both vegan and gluten-free. These Mediterranean-baked sweet potatoes are filled with a delicious mix of chickpeas and fresh herbs and topped with a tangy garlic-herb sauce.

Ingredients

• 4 medium sweet potatoes
• 1 (15 oz) can chickpeas, rinsed and drained
• 1/2 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Garlic-Herb Sauce:

• 1/4 cup tahini
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 2 tablespoons water

Salt to taste

• For the Topping:
• 1/4 cup chopped parsley
• 2 tablespoons lemon juice

Method

1. Preheat the oven to 200°C. Pierce each sweet potato a few times with a fork and place them on a baking tray. Bake for 45-50 minutes or until fork-tender.
2. While the sweet potatoes are baking, toss the chickpeas with olive oil, cumin, salt, and pepper. Spread them on a baking tray and roast in the oven for 25-30 minutes or until crispy.
3. In a small bowl, whisk together the ingredients for the garlic-herb sauce. Set aside.
4. Once the sweet potatoes are done, cut a slit down the middle of each one and fluff the insides with a fork. Top with the roasted chickpeas, a drizzle of the garlic-herb sauce, and finish with a squeeze of lemon juice and a sprinkle of chopped parsley.