Cooking for the family, especially during school holidays, can be hectic. If you’re staring into the fridge wondering what to make, we have you covered with four delicious and nutritious meals you can whip together in no time.
These yummy recipes have the added benefit of being child friendly, so you can get the kids involved and help you in the kitchen, leaving you to be the taste tester!
- Cheeseburgers
- Cornflake Crusted Fish and Chips
- Easy Fried Rice
- Chicken and Noodle Lettuce Cups
Find the recipes below!
CHEESEBURGERS
INGREDIENTS:
- 2 tbsp olive oil
- 500g beef mince
- Pinch of salt & pepper
- 4 slices of cheddar cheese
- 4 soft burger buns sliced
- 1 sliced Tomato
- 250grams of sliced lettuce
- ½ onion
HOW TO MAKE:
- Add oil to the pan over medium-high heat.
- Divide meat into 4 loose balls and place them onto the heated pan.
- Add a generous amount of salt and pepper and cook for 3-5 mins or until fully cooked.
- Add cheese and other toppings and enjoy.
CORNFLAKE CRUSTED FISH AND CHIPS
INGREDIENTS:
Tartar sauce
- ½ cup mayonnaise
- 2 tbsp pickle relish
- 1 tbsp diced onion
Fish
- ½ cup all-purpose flour
- Pinch salt and pepper
- 2 eggs
- 3 cups of cornflakes, well crushed
- 1kg cod or your preferred white fish, cut into small fillets.
HOW TO MAKE:
- To make tartar sauce, combine all ingredients in a small bowl and set aside.
- Preheat oven to 180. Pour flour into a small tray and add salt and pepper for taste.
- Beat eggs with three tablespoons of water and place in another bowl.
- Add crushed cornflakes to a third tray. Salt and pepper fish generously.
- Roll fish fillets into cornflakes.
- Place fillets on the wire rack of a foil-lined baking tray.
- Bake fish for 10-12mins.
EASY FRIED RICE
INGREDIENTS:
- 2 tbsp olive oil
- 2 large eggs, beaten
- 3 slices bacon, diced
- ½ red capsicum, diced
- 3 spring onions chopped
- 3 medium carrots diced
- 3 garlic cloves, minced
- 1 tbsp minced ginger
- ½ cup frozen peas
- 4 cups cold rice
- 3 tbsp low sodium soy sauce
- 1 tbsp sesame oil
HOW TO MAKE:
- Heat oil in a large pan. Add eggs and cook, stirring, until light and fluffy. Once cooked, move to a plate. Add bacon and cook until crispy.
- Add capsicum, spring onions, and carrots and cook, stirring occasionally, until soft.
- Add garlic & ginger until fragrant.
- Reduce heat and add peas and rice.
- Fold in eggs and season with soy sauce and sesame oil.
- Serve.
CHICKEN AND NOODLE LETTUCE CUPS
INGREDIENTS:
- 1 iceberg lettuce
- 375g Singapore Noodles
- 2 teaspoons olive oil
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 red capsicum, finely diced
- 1 BBQ chicken, shredded
- 200g Noodle Stir-fry Sauce
- 4 green onions thinly sliced
- Fried shallots to serve
HOW TO MAKE:
- Separate lettuce cups for serving
- Over medium heat, cook carrot, celery and capsicum.
- Add chicken and stir fry sauce, ½ cup water and ¾ green onions.
- Add noodles and toss well.
- Spoon cooked mixture into lettuce cups and enjoy.
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Recipe credits from: https://www.countryliving.com/food-drinks/