Ah, the dinner rush.
When you are trying to prepare a meal while also overseeing homework and hanging up the clothes you need dry before work tomorrow. When there is little or no time to fiddle about with cookbooks or spiralizers, and you just want to get some food on the table before everyone starts to wreck your head with requests for toast or cereal because they are “staaaarving!”
Don’t worry, we got you.
These three dishes are all packed with good ingredients, and are super-speedy PLUS all the family will love them. Clean plates all-round.
1. Tandoori Salmon
Get ahead tip: The paste can be made a few hours ahead and chilled; spread over the salmon just before cooking.
Ingredients
- 8 tbsp thick Greek yogurt
- 4 tbsp ground almonds
- 2 garlic cloves, finely chopped
- 2cm root ginger, finely chopped
- 2 tsp garam masala
- 1½ tsp smoked paprika
- 4 x 175g skinless fillets of salmon (2 per serving)
- 175g mangetout
- 2 massive handfuls of baby spinach leaves
Recipe via Sainsburysmagazine.co.uk
Instructions
- Preheat your grill to high. Tip the yogurt, ground almonds, garlic, ginger, garam masala and paprika into a bowl, along with a good amount of salt and pepper and a drizzle of water. Mix to form a thick spice paste, then smother over the salmon.
- Place the coated salmon on a baking tray and slide under the grill. Cook for 6-7 minutes, without turning. The salmon will turn a dark golden colour and catch in a couple of spots – that’s absolutely fine.
- While the salmon is cooking, bring a pan of water to the boil. When it is bubbling away, add the mangetout and simmer for 45 seconds. Place the spinach in a colander. When the mangetout is ready, tip it into the colander with the spinach to drain – the hot water will wilt the spinach slightly.
- Shake any excess water from the vegetables and serve with your tandoori salmon.
2. Smoky BBQ Stand ‘n’ Stuff soft chicken tacos
- 1 Old El Paso ™ Smoky BBQ Stand ‘N’ Stuff Soft Tacos Kit
- 500 g Chicken Breast, diced
- 1 Lettuce, shredded
- 2 Tomatoes, diced
- 125 g Grated Cheese
Sizzle your filling
- In a hot pan, add a splash of oil and cook your chicken through until piping hot, and slightly browned on the edge. Then drain off any excess liquid and sprinkle in the Smoky BBQ Seasoning Mix, before adding 50ml of cold water to the pan. When it is boiling, it’s time to stir it up. Reduce the heat to a simmer and leave uncovered for 10 minutes, stirring occasionally.
Warm it up
- Take the tortillas out of their packaging – it is important not to oven heat or microwave the soft tortilla shells in the plastic packaging. To heat in the microwave, put them on a microwaveable plate, on full power, for 30 seconds. To oven heat, pre-heat the over to 165⁰C (same for fan assisted ovens) / gas mark 3 and wrap the tortilla shells in foil before placing on a baking tray in the oven for 7-9 minutes.
Stand, Fill & Top
- Fill your Stand ‘N’ Stuff Soft Flour Tortillas with your freshly cooked smoky BBQ chicken filling and top with freshly diced tomatoes, chopped lettuce, the provided Taco Salsa and grated cheese – then get stuck in!
Ingredients:
- 1 packet of spaghetti
- 1 chorizo sausage, thinly sliced
- 1 large onion, thinly sliced
- 3 cups halved cherry tomatoes
- 2 cups fresh basil leaves
- 4 cloves garlic, thinly sliced
- Salt and pepper, to taste
- 1 cup grated Parmesan
Recipe from Damn Delicious
Method:
1. Pop everything (except the parmesan) in the pot and cover with 4.5 cups of water.
2. Bring to the boil, reduce the heat and allow to simmer.
3. After 10-12 minutes (or when the pasta is cooked through and the liquid has reduced), stir in the Parmesan and season.
4. Add to warm bowls and garnish with a drizzle of olive oil and torn basil.
Sponsored by Old El Paso. For more fun Old El Paso recipes to have with the family click here.
