By Gabi Falanga 

When we’re busy it’s often difficult to think of new meal ideas that the whole family will enjoy. On top of that we want them to be quick and easy to make and relatively healthy. We’ve got three recipes to add to your menu. 

Veggie mac and cheese

Mac and cheese is always a hit with kids and with some sneakily hidden veggies, this one’s a healthy version.

Ingredients

• 300g macaroni
• Medium butternut, skinned & cut into chunks
• 100g frozen peas
• 40g butter
• 25g flour
• 600ml milk
• 175g cheddar cheese
• 1 slice brown bread
• Salt & pepper

Method

1. Steam the butternut until it’s tender, and then blend it until smooth. 
2. Cook the macaroni until it’s al dente. 
3. Heat the butter in a pan until it’s melted. 
4. Add the flour and cook for 2 minutes. 
5. Slowly whisk in the milk and bring to the boil. Let it simmer for 5 minutes. 
6. Take the pan off the heat and stir in the peas and butternut. 
7. Mix in ¾ of the cheese as well as salt and pepper to taste.
8. Stir the sauce into the pasta and then pour everything into an overproof dish. 
9. Sprinkle the rest of the cheese and the breadcrumbs over the top. 
10. Preheat the oven to 180◦C and bake for 20 minutes, or until the cheese on top has turned golden. 

Chicken tacos

Tacos are a fun meal option and the bonus is they can be eaten by hand. Less dishes!

Ingredients

• 3 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into strips
• 1 small red chilli, chopped finely (optional)
• 2 teaspoons cumin
• ½ teaspoon crushed garlic
• ¼ teaspoon cayenne pepper
• 8 corn or flour tortillas
• 1 thinly sliced red onion
• 3 medium tomatoes, diced
• Cheddar cheese, grated
• 2 avos, sliced
• Fresh coriander
• Salt & pepper

Method

1. Season the chicken with salt and pepper. 
2. Heat the olive oil in a pan over medium heat. Add the chicken and cook until golden (about 6 minutes). 
3. Add the cumin, chilli, garlic and cayenne pepper and stir until the chicken is coated in the spices.
4. Warm the tortillas and place the chicken and extra toppings inside. 

Chicken Buddha bowl with peanut dressing 

The peanut dressing in this dish makes it a winner which the whole family will love!

Ingredients

• 3 tablespoons olive oil
• 1 large sweet potato, peeled & cut into small cubes
• 1 red onion, chopped
• 3 boneless, skinless chicken breasts, cut into strips
• 1 teaspoon crushed garlic
• ½ teaspoon crushed ginger
• 2 tablespoons smooth peanut butter
• 2 teaspoons of fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 cup cooked brown, white or wild rice
• 2 cups baby spinach
• 1 tablespoon fresh coriander, chopped
• 1 teaspoon sesame seeds, toasted
• 1 avo, peeled and sliced
• Salt & pepper

Method

1. Preheat the oven to 180◦C. Put the sweet potato on a baking tray, season with salt and pepper, and toss together with 1 tablespoon of olive oil. Bake until tender (approximately 25 minutes). 
2. While the sweet potato bakes, heat 1 tablespoon of olive oil in a large pan over medium heat. 
3. Mix 1 tablespoon of olive oil in a small bowl and add ½ teaspoon garlic, the ginger and some salt and pepper. Pour this over the chicken slices and toss until it’s well coated. 
4. Cook the chicken in the pan for about 10 minutes, until cooked through and soft. 
5. In a small bowl, mix the rest of the garlic, peanut butter, lime juice, soy sauce and honey together. Add 1 tablespoon of olive oil and mix everything together until smooth. 
6. Divide the rice into four bowls for your family and add sweet potato, chicken, avo and baby spinach. Sprinkle the coriander and sesame seeds on top and sprinkle the dressing over everything before serving.