Do you need some inspiration for dinners?
Here are some absolute winners!
Why not make an easy frittata,
Below is the recipe, we’ve got ya!
Cheesy Broccoli & Ham Pasta
What you’ll need:
1 head of broccoli, cut into small florets
250g ham cut into chunks
300g pasta
1 onion, finely chopped
1 tbsp oil
2 garlic cloves, crushed
300ml of double cream
140g mature cheddar, grated
1 tbsp English Mustard
How to make:
Step 1: Start by boiling some water in a large pan and cook the pasta. Use the instructions on the pasta pack as a guideline. Add the broccoli to the pan for the last 4 minutes. Then drain and set to the side.
Step 2: To make the sauce, heat the oil in a large saucepan and fry the onion for 5 minutes until soft. Stir in the crushed garlic and cook for a further minute. Next add the ham, cream and mustard and bring to the boil. Add the pasta and broccoli that you have just cooked and stir in the cheese, mixing everything in with the sauce. Enjoy!
Chorizo Bean Burgers
What you’ll need:
3 Pork sausages, squeezed from their skins
100g Mini cooking chorizo, skins removed
A quarter tsp smoked paprika
Small bunch of coriander
2 Ciabattaa rolls, split and toasted
1 tbsp ime juice, plus wedges to serve
Soured cram, avocade, small handful rocket and chips to serve (if you like)
Half of a 400g can of mixed beans, drained and rinsed
1 and a half tbsp olive oil, plus extra to drizzzle
1 Medium egg
How to make:
Step 1: Put the chorizo, sausagemeat, paprika, lime juice and coriander in a food processor and pulse until well combined. Add the beans and seasoning and pulse again quickly. Next put your mixture into a bowl and stir in about half of the egg to bind. Shape your mixture into 2 burgers, cover and leave to chill for 15 minutes.
Step 2: Heat the oven to 200C/180C fan/ gas 6. Then heat some oil in a pan before frying the burgers for 3 minutes on each side. Place on a baking sheet and cook for 10 minutes in the oven until cooked through.
Step 3: Place your homemade burgers into the rolls with soured cream, avocado, rocket, chips and lime wedges on the side if you want.
Mini Meatball and Pasta Marinara Soup
What you’ll need:
1 Small yellow onion, chopped
1 tsp of Italian seasoning
2 tbsp of extra-virgin olive oil
2 Large carrots, peeled and chopped
4 Cloves of garlic, chpped
1/2 tsp Crushed red pepper flakes
Freshly ground black pepper
Kosher salt
1 Jar of marinara
4 cups of Low-sodium chicken broth
1 cup of Small pasta
Freshly grated Parmesan
8 oz Sweet Italian sausage, casings removed, shaped into 1/2 balls
3 cups of Packed baby spinach
How to make:
Step 1: Start by heating the oil in a large pot and add the onions, carrots, garlic, Indian seasoning, and red pepper flakes, then season with salt and pepper. Cook until the vegetables have softened making sure to stir occassionally. It should take about 6 minutes.
Step 2: Add your marinara and chicken broth and bring to a simmer. Next, add your sausage meatballs and the pasta and leave to cook for about 9 to 12 minutes stiring frequently. Stir in your spinach to wilt beforfre removing from the heat.
Step 3: You can now serve your yummy dish with parmesan!
Easy Frittata Recipe
What you’ll need:
1/3 Cup of heavy cream
8 Large eggs
1 Shallot, minced
3/4 Cup of shredded mozzarella
1/2 Cup ricotta
Kosher salt
Freshly ground black pepper
3 Cups of baby spinach
Pinch of red pepper flakes
8oz Baby bella mushrooms, sliced
1 tbsp Extra virgin olive oil
3 Cloves of garlic, minced
How to make:
Step 1: Preheat your oven to 375 degrees. Then in a medium sized bowl whisk your eggs, heavy cream, and mozzarella together. Season with a pinch of the red pepper flakes, salt and pepper.
Step 2: In your large skillet heat the oil over a medium heat, add the shallot and garlic, then cook to soften. This should take 5 minutes, you then need to add the mushrooms and cook until soft for another 5 minutes. Then for 2 minutes add the spinach and cook until wilted, seasoning with salt and pepper.
Step 3: Pour your pre-prepared egg mixture into the skillet along with a spoonful of ricotta and place the skillet in the oven.
Step 4: Leave to bake until the eggs are just set, this should take 12 minutes.
Chicken Taco Tortilla Hack
What you’ll need:
Cooking spray
4 Large tortillas
1 Cup of shredded cheddar
1/4 Cup of pico de gallo
1/4 Cup of sour cream
2 Cups of shredded cooked chicken
1 tbsp Hot sauce
1 Cup of shredded romaine
1 Avocado smashed
How to make:
Step 1: Cut the tortilla from the center to the edge. Then in a small bowl, combine the sour cream and hot sauce.
Step 2: Now spread some of your sour cream mixture on the bottom left corner of your wrap, along with some of the shredded chicken. Place some of the romaine above and then the pico de gallo. Spread on some avocado next to the romaine and then put the cheese in the bottom right.
Step 3: Fold the chicken corner over the romaine and then over the avocado. Next fold down over the cheese and repeat for the other tortillas.
Step 4: Take out your skillet and heat over a medium-high heat. Grease your skillet with cooking spray before placing the tortillas in. Cook for 1 to 2 minutes on each side ensuring that they are golden and crispy. Flatten with a spatula which will also help to seal the wrap together.
Quick and Easy Teriyaki Chicken
What you’ll need:
2 Large garlic cloves, crushed
2 tbsp Toasted sesame oil
30ml Light soy sauce
1 tbsp Seasame seeds, to serve
6 Skinless and boneless chicken thighs, sliced
1 Thumb-sized piece of ginger, grated
Steamed bok choi or spring greens, to serve
50g Runny honey
1 tbsp Rice wine vinegar
4 Spring onions, shredded to serve
Sticky rice, to serve
How to Make:
Step 1: Take out a non-stick pan and heat the oil over a medium heat. Add your chicken and leave to fry until golden, approximately 7 minutes. Then add your garlic and ginger and fry for another 2 minutes before stiring in the vinegar, soy sauce, honey, and 100ml of water. Bring this all to the boil before then cooking for 2-5 minutes until the chicken is sticky and covered in the thick sauce. This should be done over a medium heat.
Step 2: To serve, sprinkle the spring onions on top along with the sesame seeds. Finish by serving the chicken with rice and steamed veg.
Chicken & Veg Bowl
What you’ll need:
250g Brown basmati rice
1 Avocado, stoned and sliced
2 tbsp hoisin sauce
2 Chicken breasts, sliced
1 tbsp rapeseed oil
100g Frozen sweetcorn
1 Garlic clove, crushed
100g Frozen edamame beans or peas, defrosted
1 Lemon, cut into quarters, to serve (optional)
100g grated carrots
100g red peppers, cut into small cubes
How to Make:
Step 1: Start by cooking the rice, draining it and then returning it to the pan. Heat a pan with oil in then add the garlic and fry until golden for 2 minutes. Add the chicken and fry until cooked through, place the hoisin sauce in and season whilst cooking for a further 2 minutes. Meanwhile let the edamame beans and sweetcorn cook in simmering water for 2 minutes and drain.
Step 2: Take out four bowls from your cupboard and divide the rice up, place the chicken slices on top in the middle and the carrot, beans or peas, red pepper, avocado and sweetcorn on either side. If you want you can serve lemon to squeeze over your meal.
Butternut Squash & Chickpea Tagine
What you’ll need:
1 tsp grated ginger
Mild chilli powder
1 tbsp oil
2 Garlic cloves, crushed
Chickpeas, drained
2 Carrots, cut into small dice
1 Red onion, finely chopped
1 Courgette, cut into small dice
Ground cumin
Chopped tomatoes
450g Bag frozen butternut squash chunks
Cooked couscous or rice, to serve
1 tsp ground coriander
1 tsp cinnamon
How to make:
Step 1: Take out a heavy-based pan and heat the oil before cooking the onions slowly for about 10 minutes. They should start to caramelise. Add the ginger, garlic and spices and leave to cook for another 2 minutes. The vegetables and canned tomatoes should then be added and brought to a simmer.
Step 2: When brought to a simmer add the lid to the pan and leave to simmer for 15 minutes, until the vegetables are tender. When tender add the chickpeas, cook to heat through, and serve up with the cousccous or rice.
One Pan Egg & Veg Brunch
What you’ll need:
1 Courgette, cut into small chunks
300g Baby new potatoes, halved
2 Spring onions, finely sliced
1 Knob of butter
1 Yellow pepper, cut into small chunks
Half tbsp of rapeseed oil
1 Red pepper, cut into small chunks
4 Eggs
1 Garlic clove, crushed
Toast, to serve
1 Sprig thyme, leaves picked
How to make:
Step 1: Let the new potatoes boil for 8 minutes before draining.
Step 2: Take out a large non-stick frying pan, add oil and butter and heat. Add in the potatoes, peppers, courgette and season with salt and pepper. Cook for approximately 10 minutes until everything begins to brown, remembering to stir occasionally. Then add in the spring onions, thyme and garlic and cook for a further 2 minutes.
Step 3: Make space in the pan to crack four eggs, cover with a lid or foil and cook until the eggs are good for dipping. This should take around 4 minutes. Finish off with a sprinkle of thyme leaves and black pepper then serve with the toast.
Healthy Salmon Burgers
What you’ll need:
1 Bunch coriander, half chopped, half leaves picked
2 tbsp Thai red curry paste
1 tsp soy sauce
4 Boneless, skinless salmon fillets, cut into chunks
Thumb-size piece of fresh root ginger, grated
1 tsp vegetable oil
Lemon wedges, to serve
The salad:
Half large or 1 small cucumber
1 tsp golden caster sugar
2 Carrots
2 tbsp white wine vinegar
How to make:
Step 1: Take out your food processor and add the salmon, paste, soy, chopped coriander and ginger. Pulse until minced, then shape into 4 burgers. Transfer the 4 hand-made burgers into a non-stick frying pan with oil in. Fry for 4-5 mintes on each side until cooked through and crisp.
Step 2: Next, peel the carrots and cucumber into strips. Place in a bowl and toss with the sugar and vinegar until the sugar has dissolved. Add the coriander, toss and divide the salad between your plates. Serve with the rice and burgers.
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