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8 Time-Saving Recipes for Busy Parents



As a busy parent? Your life can get hectic to the nth degree in no time. For you, it seems like there are never enough hours in the day to stay on top of everything. And when it comes to preparing a healthy dish on time, it may sound like an even bigger challenge!

Ultimate Chorizo Ciabatta

Ultimate Chorizo Ciabatta

Ultimate Chorizo Ciabatta:

Crusty ciabatta, spicy chorizo, with sweet roasted peppers and pesto make a fabulous combination. This can provide greatest of pleasures to your taste buds.  When served warm, it feels like an enjoyable bite to eat.

Prep: 5 mins

Cook: 10 mins

Ingredients:

  • 2 small or 1 large ciabatta
  • 150g pack cooking chorizo halved lengthways
  • 75g pesto
  • 200g roasted red peppers from a jar
  • handful rocket

Method:

First of all, heat the oven and put the ciabatta in to warm up. Next, place a griddle pan over a medium heat and cook the chorizo for 5-7 minutes.

As it gets charred, open up the warmed ciabatta and mix pesto with it. Thereafter, layer with the red peppers, and then the warm chorizo.

Finally, scatter over the rocket and sandwich the ciabatta together. Now, all you need to do is just cut it into two halves and serve in a bowl.

Thai Fried Prawn & Pineapple Rice:

This low-calorie dish is an awesome choice if you are thinking to feed your children in quick time. It would be a smart idea to cook the rice in advance to get ahead of your busy schedule.

Prep: 10 mins

Cook: 15 mins

Ingredients:

  • 2 tsp sunflower oil
  • bunch spring onions, greens and whites separated, both sliced
  • 1 green pepper, deseeded and chopped into small chunks
  • 140g pineapple, chopped into bite-sized chunks
  • 3 tbsp. Thai green curry paste
  • 4 tsp. light soy sauce, plus extra to serve
  • 300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
  • 2 large eggs, beaten
  • 140g frozen peas
  • 225g can bamboo shoots, drained
  • 250g frozen prawns, cooked or raw
  • 2-3 limes, 1 juiced, the rest cut into wedges to serve 
  • handful coriander leaves (optional)

Method:

Heat the oil in a non-stick frying pan and fry the spring onion whites for 2-3 minutes. As it starts to get softened, stir in the pepper, and the chopped chunks of pineapple for 1-2 minutes more. Followed by this, you need to stir in the green curry paste and soy sauce.

Continue stir-frying the rice until piping hot, and then push the rice to one side of the pan. Now, scramble the eggs on the other side. Whisk the bamboo shoots, peas, and prawns into the rice and eggs. Next, heat through for a couple of minutes until the peas start to get tender and the prawns are hot.

In the end, blend the lime juice with spring onion greens, and coriander, if using. Serve with extra lime wedges and soy sauce to provide an exquisite taste to this recipe.


Thai Fried Prawn & Pineapple Rice

Thai Fried Prawn & Pineapple Rice

Shrimp, Leek, and Spinach Pasta:

Fresh spinach pasta combined with shrimp and leek always tastes great. The graceful tinge of lemon zest and cream offer a delicate flavour to this dish.

Prep: 10 mins

Cook: 15 mins

Ingredients:

  • ¾ pound gemelli, fusilli, or other short pasta
  • 2 tablespoons unsalted butter
  • 2 leeks (white and light green parts only), halved lengthwise then crosswise
  • kosher salt and black pepper
  • 1 pound peeled and deveined medium shrimp (raw)
  • finely grated zest of 1 lemon
  • ¾ cup heavy cream
  • 10 ounces baby spinach

Method:

First, you need to cook the pasta according to the package directions. While doing so, don’t forget to drain and return it to the pot properly.

Meanwhile, heat the butter over medium heat. Next, add ¼ tsp. pepper and ½ tsp. salt to the leeks and stir the mixture until the leeks get softened.

Now, add the shrimp and lemon zest to the mixture and cook it until the shrimp is opaque throughout.

Put some cream on it and add ½ tsp. salt to the pasta. Once it starts to get thickened, add spinach and the shrimp mixture to it. In the end, serve this delicious dish of pasta at your convenience.

Does that sound accurate?

Relax!

Before you get too overwhelmed, check out these 8 time-saving recipes that are specifically for you.

With these smart tips, getting a fresh, delicious dish onto the table will be easier than ever so the whole family can be well-nourished.


Shrimp, Leek, and Spinach Pasta

Shrimp, Leek, and Spinach Pasta

Salmon with Creamy Cucumber-Fennel Salad:

Crispy but moist salmon alongside a creamy, cucumber salad seems to be an amazing recipe to please your children without much effort. When served with a slice of rye bread, this becomes a healthy option to deal with hunger pangs.

Prep: 10 mins

Cook: 15 mins

Ingredients:

  • 4 6-ounce pieces skinless salmon fillet
  • 1 tbsp. olive oil
  • ¼ tsp. cayenne pepper
  • kosher salt and black pepper
  • 1 lemon, thinly sliced
  • ½ cup plain low-fat Greek yoghurt
  • 1 tbsp. cider vinegar
  • 1 fennel bulb, cored and thinly sliced, 2 tbsp. chopped fennel fronds
  • ½ English cucumber, thinly sliced
  • rye bread, for serving

Method:

Heat oven to 400° F. Polish the salmon with oil and put this on a rimmed baking sheet.

Season with the cayenne and ¼ tsp. salt and black pepper. Thereafter, put the toppings of lemon slices and bake for 7 to 13 minutes.

Meanwhile, stir together the vinegar, yoghurt, and ¼ tsp. salt and black pepper in a large bowl. Add the fennel fronds and cucumber and toss to coat.

Finally, you can serve the salmon with bread and cucumber-fennel salad.

Salmon with Creamy Cucumber-Fennel Salad

Salmon with Creamy Cucumber-Fennel Salad

Zucchini and Bean Salad with Bulgur:

Zucchini and bean salad with bulgur can be considered as a great source of protein. In this recipe, the fine grains of bulgur, provide a nice base for the salad and seems perfect alongside a cup of soup.

Prep: 10 mins

Cook: 15 mins

Ingredients:

  • 1/4 cup olive oil
  • 2 tbsp. red wine vinegar
  • kosher salt and black pepper
  • 2 medium zucchinis, halved and thinly sliced
  • 1 15.5-ounce can kidney beans, rinsed
  • 1 small shallot, thinly sliced
  • 1/4 cup chopped salted roasted almonds
  • 1/4 cup chopped fresh dill
  • 1 cup bulgur
  • 1 cup goat cheese, crumbled

Method:

Initially, whisk together the vinegar, oil, ¼ tsp. pepper and ¾ tsp. salt in a bowl.

Next, add the beans, zucchini, almonds, shallot, dill and toss these together until the zucchini softens slightly.

In the meantime, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and wait until this gets tender. After 10-12 minutes, drain the extra part of liquid carefully.

Now, serve the bulgur sprinkled with the goat cheese using the toppings of the zucchini salad.


Zucchini and Bean Salad with Bulgur

Zucchini and Bean Salad with Bulgur

Teriyaki Chicken Noodle Salad:

Lively flavours like garlic, ginger and chilli mean you don’t need to use many other ingredients to satisfy the taste buds of your children. This recipe is a very easy one to prepare and also tastes good.

Prep: 15 mins

Cook: 15 mins

Ingredients:

  • 4 skinless chicken breasts
  • 3 tbsp. teriyaki sauce
  • 1 tbsp. clear honey
  • 2.5 cm fresh root ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1 tbsp. olive oil
  • 400 g (14oz) ready-cooked rice noodles
  • 150 g (5oz) sugar snap peas
  • 100 g (3½oz) fresh or frozen soya or broad beans, podded and shelled
  • 4 tbsp. sweet chilli sauce
  • 1 tbsp. dark soy sauce
  • 1 green chilli, deseeded and finely chopped
  • Finely grated zest and juice of 1 lime
  • 1 tbsp. each freshly chopped coriander and mint

Method:

Place chicken on a board and cover with clingfilm. Using a rolling pin, flatten this to get an even thickness of about 1cm.

Next, take the remaining chicken and mix it with other ingredients in a large bowl. Add chicken and coat thoroughly and marinate this properly.

Preheat grill to medium and set rack away from heat. Now, take chicken on a foil-lined baking sheet; grill each side until cooked through. While doing this, brush frequently with any leftover marinade.

Reheat noodles according to packet instructions and drain the extra liquid from it. Cook soya beans and sugar snap peas in boiling water until this gets tender.

Mix together the remaining ingredients and toss with the noodles.

Finally, put thick chicken slices on top of the noodles and serve at room temperature.


Teriyaki Chicken Noodle Salad

Teriyaki Chicken Noodle Salad

Whole-Grain Spaghetti with Kale and Tomatoes:

Get ready for a delicious dinner that is approved by both mom and kid. Moreover, the addition of halved grape tomatoes and sautéed kale leaves offer an exquisite flavorful to this whole-grain spaghetti.

Prep: 15 mins

Cook: 15 mins

Ingredients:

  • 6 ounces whole-grain spaghetti
  • 2 tbsp. olive oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 1 bunch kale, thick stems removed and leaves torn into bite-size pieces
  • 2 pints grape tomatoes, halved
  • 1/3 cup chopped roasted almonds
  • 1/4 cup grated pecorino (1 ounce), plus more for serving

Method:

Cook the pasta according to the package directions. Drain the pasta properly and put it in the pot.

Next, heat the oil over medium heat and add garlic, onion, ⅛ tsp. pepper and ¼ tsp. salt. Stir this mixture until it gets brown in colour.

Afterwards, add the kale and cook, tossing frequently, for 2 to 4 minutes. Cook the tomatoes until those begin to soften.

Now, take the kale mixture to combine with pecorino, almonds and water. Add these to the pasta and toss to combine properly. In the end, serve with additional pecorino.

Whole-Grain Spaghetti with Kale and Tomatoes

Whole-Grain Spaghetti with Kale and Tomatoes

Spanish Omelet with Potatoes and Chorizo:

Conventionally, this dish starts with potatoes fried in oil, and then covered with layers of egg. However, adding some sausage with fresh parsley, and shredded Manchego cheese, for a filling boasts a slew of flavors in every forkful.

Prep: 10 mins

Cook: 20 mins

Ingredients:

  • 3 tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 ounces Spanish chorizo, sliced into thin half-moons
  • 3/4-pound red potatoes, diced
  • kosher salt and pepper
  • 3/4 cup flat-leaf parsley, roughly chopped
  • 10 large eggs, beaten
  • 1 cup (4 ounces) shredded Manchego or sharp Cheddar
  • 1 small head green-leaf lettuce
  • 1/2 small red onion, thinly sliced

Method:

Heat 1 tbsp. of the oil in a skillet over medium heat. Add the yellow onion and cook for 3-5 minutes.

Next, add the potatoes, chorizo, and ½ tsp. with salt and pepper and cook until the potatoes are tender. Thereafter, stir in the parsley and pour in the eggs in it. Now, sprinkle this with cheese and transfer to oven.

Bake the omelet until the edges get brown. Divide the red onion lettuce among plates and drizzle with the remaining oil.

Finally, cut the omelet into wedges and serve with the salad.

Spanish Omelet with Potatoes and Chorizo

Spanish Omelet with Potatoes and Chorizo
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