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. 

Mexican Stuffed Sweet Potatoes

These Mexican Stuffed Sweet Potatoes are a gently spiced and comforting addition to your weeknight dinner rotation. Naturally gluten-free and vegetarian, these babies are brimming with the hearty tastes of black beans, corn, and a zesty homemade salsa. 

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (from a can or fresh)
• 1 red capsicum, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chilli powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 lime, juiced
• 1/4 cup chopped fresh coriander
• 1 avocado, sliced
• Salsa of your choice

Method

1. Preheat your oven to 200°C. Prick the sweet potatoes all over with a fork, place on a baking tray, and roast for about 45 minutes or until tender and easy to pierce with a fork.
2. While the potatoes are baking, heat the olive oil in a large pan over medium heat. Add the onion and red capsicum, and sauteé until they soften. Add the garlic, chilli powder, cumin, and a pinch of salt and pepper, and sauteé for another minute until fragrant.
3. Add the black beans and corn to the pan, stir to combine, and let everything heat through.
4. Once the sweet potatoes are done baking, let them cool slightly, then slice each one down the middle. Use a fork to fluff up the inside of the potatoes and make room for the filling.
5. Spoon the black bean and corn mixture into each sweet potato. Top with lime juice, a sprinkle of fresh coriander, a few slices of avocado, and your favourite salsa.
6. Serve immediately and enjoy!

Overloaded Veggie Frittata 

This delicious frittata is loaded with veggies, making it a great way to get your daily dose of nutrients. Enjoy it as an entreé or cut into small squares for the perfect appetiser.

Ingredients

• 1 tablespoon olive oil 
• 2 cloves garlic, minced
• 1 red capsicum, diced
• 1 small sweet potato, diced
• 2 cups spinach, chopped 
• 4 eggs 
• 1/2 cup feta cheese 
• Salt and pepper to taste 

Method

1. Preheat your oven to 190°C. Heat the olive oil in a large pan over medium heat. Add the garlic, sweet potato and capsicum and cook for 3 minutes, stirring occasionally. 
2. Add the spinach to the skillet and cook until wilted about 2 minutes. Transfer the mixture to a medium-sized baking dish and spread it out evenly. 
3. In a medium bowl, whisk together the eggs, feta cheese, salt, and pepper. Pour the egg mixture into the baking dish and stir until everything is combined. 
4. Bake for 25-30 minutes or until the eggs are set and lightly golden brown on top. Let cool slightly before serving.

Quick Teriyaki Noodle Stir Fry

The Quick Teriyaki Noodle Stir Fry is a fast and filling dinner option. This versatile recipe can be adapted to suit vegetarians by swapping out the chicken for tofu or additional veggies, and gluten-free eaters can use gluten-free noodles and soy sauce. It's a weeknight winner packed with veggies and sure to please!

Ingredients

• 200g of noodles (rice noodles for a gluten-free option)
• 2 tablespoons of olive oil
• 2 chicken breasts, sliced (or tofu for a vegetarian option)
• 1 red capsicum, sliced
• 1 green capsicum, sliced
• 2 cloves of garlic, minced
• 1 tablespoon of freshly grated ginger
• 1/2 cup of teriyaki sauce (gluten-free if necessary)
• 1 cup of broccoli florets
• 2 green onions, sliced
• Sesame seeds, for garnish

Method

1. Cook the noodles according to the package instructions, then drain and set aside.
2. Meanwhile, heat the olive oil in a large pan or wok over medium-high heat. Add the chicken and cook until it's no longer pink in the middle. Remove the chicken from the pan and set it aside.
3. In the same pan, add the capsicums, garlic, and ginger, and sauteé until the capsicums start to soften.
4. Add the teriyaki sauce and broccoli to the pan and stir to combine. Cover and let everything simmer for a few minutes until the broccoli is tender.
5. Return the chicken to the pan (or add tofu), along with the cooked noodles, and toss everything together until it's well coated in the sauce and heated through.
6. Serve the stir fry hot, garnished with the sliced green onions and a sprinkle of sesame seeds. Enjoy this quick, savoury, and satisfying meal!

Quinoa and Kale Salad with Butternut Squash

This Quinoa and Kale Salad with Butternut Squash is a nutritional powerhouse with vibrant flavours. It's gluten-free, vegetarian, and a fantastic choice for a hearty yet healthy dinner!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups chopped kale
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Method

1. Preheat your oven to 200°C. Toss the butternut squash with olive oil, salt, and pepper. Spread out on a baking tray and roast for 25-30 minutes until tender and lightly browned.
2. While the squash is roasting, cook the quinoa. Add the quinoa and water to a saucepan and bring to a boil. Reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa is tender and the water has been absorbed. Let it cool.
3. In a large bowl, combine the cooled quinoa, roasted butternut squash, chopped kale, dried cranberries, and chopped pecans.
4. To prepare the dressing, whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until well combined.
5. Drizzle the dressing over the salad and toss until everything is well coated.
6. Serve and enjoy.

Quinoa-Stuffed Capsicums with Black Beans and Corn

This vibrant dish is as pleasing to the eye as it is to the palate. Packed with plant-protein and fibre, it's a wholesome vegetarian option that's sure to satisfy.

Ingredients

• 4 large capsicums (any colour)
• 1 cup cooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded cheese

Method

1. Preheat your oven to 190°C. Cut off the tops of the capsicums and remove the seeds.
2. In a large bowl, combine the quinoa, black beans, corn, tomatoes, onion, garlic, cumin, salt, and pepper.
3. Fill each capsicum with the quinoa mixture and place in a baking dish. Cover with foil and bake for 30 minutes.
4. Remove the foil, sprinkle the peppers with cheese, and bake for an additional 10 minutes or until the cheese is melted and golden.
5. Let the capsicum cool slightly before serving.

Sausage, Potato and Capsicum Sheet Pan Dinner 

This dish is the epitome of effortless. Let the oven handle the cooking while you start to unwind from a busy weekday. The sizzling sausages, roasted capsicums, and caramelised onions create a satisfying symphony of tastes perfect for a busy weeknight dinner.

Ingredients

• 200g sausage links
• 1 each of red, green, and yellow capsicums, sliced
• 50g Kipfler potatoes, diced
• 1 large onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Freshly chopped parsley, for garnish

Method

1. Preheat your oven to 200°C. Line a large baking tray with baking paper.
2. Spread the sausage links, sliced capsicums, potatoes and onion across the baking tray in a single layer. 
3. Drizzle the olive oil over the sausages and vegetables. Sprinkle salt, pepper, and Italian seasoning over everything.
4. Toss everything together until well coated, and arrange back into a single layer.
5. Bake for 20-25 minutes, until the sausages are cooked through and the vegetables are tender and slightly charred.
6. Garnish with freshly chopped parsley and serve directly from the sheet pan. Enjoy this meal with a side of dressed salad leaves.

Sticky Sesame Cauliflower 

This Sticky Sesame Cauliflower is a crowd-pleasing gluten-free dish with a delightful mix of sweet, savoury, and sticky flavours. It's the perfect veggie dish that even carnivores will crave.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1/2 cup gluten-free flour 
• 1/2 cup almond milk
• 1/2 cup gluten-free soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• Sesame seeds, for garnish
• Spring onions, thinly sliced, for garnish

Method

1. Preheat your oven to 230°C. In a large bowl, whisk together the gluten-free flour and almond milk until smooth. Add the cauliflower florets and toss until well-coated. 
2. Arrange the cauliflower on a baking tray lined with baking paper. Bake for 20 minutes or until crispy and golden. 
3. While the cauliflower is baking, prepare the sauce. In a saucepan, combine the soy sauce, maple syrup, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
4. Stir in the cornstarch-water mixture and simmer until the sauce has thickened, taking about 2-3 minutes.
5. Once the cauliflower is done baking, toss it in the sauce until well-coated. Return the cauliflower to the baking tray and bake for an additional 10 minutes or until the sauce becomes sticky.
6. Sprinkle the cauliflower with sesame seeds and thinly sliced spring onions before serving.

Zucchini Walnut Pesto Pasta 

This light and refreshing pasta dish combines fresh basil pesto flavours with low-carb zucchini. Making your own walnut pesto is fast and delicious, too! It's a quick and easy recipe perfect for a weeknight dinner.

Ingredients

• 2 medium zucchinis, julienned into ribbons
• 1 small shallot, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups pasta of your choice
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Method

1. Heat the olive oil in a large pan over medium heat. Add the shallot and zucchini ribbons, season with salt and pepper, and sauteé until tender and lightly browned, about 5-7 minutes.
2. While the zucchini mix is cooking, stir in the pesto, adding a splash of water if needed to create a smooth sauce.
3. Sprinkle the pasta with the grated Parmesan cheese and give everything a good stir to combine.
4. Serve the zucchini pasta warm, garnished with fresh basil leaves.