By Keeva Stratton
If you’ve begun to succumb to the take-away treadmill, it’s time to bounce back, with three fresh, simple and fast dishes that also carry you through to a healthy lunch the following day.
The key to simple meals in minutes is to use common ingredients and to be sure to make a little more for a fast lunch the following day.
Fast Dinner: Grilled Lamb Cutlets & Four-Bean Salad
Lamb cutlets
3 cloves of garlic, finely chopped
3 sprigs of rosemary, slightly bruised
2 cans of four-bean mix, rinsed and drained
Half a red onion, finely chopped
Semidried tomatoes, roughly chopped
2 tablespoons Olive oil
½ tablespoon balsamic vinegar
Handful of fresh basil (torn)
Salt and Pepper
Marinate lamb with two cloves of garlic, rosemary, olive oil, salt and pepper, and set aside. In a bowl, toss together the four-bean mix with the red onion, semidried tomatoes, olive oil, balsamic vinegar and freshly torn basil. On a smoking hot grill, grill the lamb for approximately 3 minutes on each side, rest and serve.
Leftover lunch: Three bean salad and some leftover chicken, tinned tuna or ham, evolves into a light Mexican burrito with just a sprinkling of your favourite cheese, wrapped in a tortilla and grilled in the office sandwich press.
Fast Dinner: Walnut & Chicken Pesto Pasta with simple green salad
2 Skinless Chicken Breasts
Fresh basil (1 bunch)
1 clove of garlic
3 tablespoons of Olive Oil
150gms of Walnuts
Mixed salad green leaves
Half a lemon
Salt and Pepper
250g Penne Pasta
Salt and Pepper
In a food processor, blitz olive oil, fresh basil, garlic, salt, pepper and walnuts. Pour half over skinless chicken breasts and reserve half for the pasta sauce. Leave chicken to marinate for 20 minutes. Cook 250 grams of penne pasta (as per packet instructions). Grill chicken in pan on a medium heat until lightly brown, remove from pan and shred. Combine pasta with reserved pesto and shredded chicken in the pan, toss to heat through, and serve with a simple mixed green salad with a squirt of lemon juice and a drizzle of olive oil.
Leftover lunch: Chicken Pesto Wrap
Combine leftover chicken and green salad leaves with some semi-dried tomato and wrap in your favourite mountain bread for a satisfying lunch.
Fast Dinner: Asian Style Grilled Fish with Brown Rice & Steamed Veg
2 fillets of fish (can be Salmon, Rainbow Trout, Snapper or whatever you prefer)
Half a cup of brown rice
1 cup of your favourite greens (broccoli, bak choy, sugar snap peas, etc.)
Dressing:
2 tablespoons of Soy Sauce
1 teaspoon of honey
Finely chopped fresh ginger
Rinse rice thoroughly. Add rice to one cup of water and bring to the boil, simmer with lid on for 20 to 25 minutes until cooked. In a hot pan, grill fish for approximately three minutes either side, or until cooked, then add dressing to pan to glaze the fish with less than a minute left to cook. Steam vegetables for two minutes over boiling water, to maintain their crisp texture, and serve.
Leftover lunch: Nutty but Nice Brown Rice Salad
Add a handful of almonds, macadamias, raisins, sunflower seeds and chopped dates to your leftover brown rice and dress with a mix that is three parts olive oil, one part red wine vinegar and one part honey, for a nutritious and delicious leftover lunch.
More Rescu. food articles:
1. Five Simple Steps To Growing Your Own Herbs
2. Your TV Cooking Show Guide
3. RESCU’s Favourite Food Review Sites And Bloggers
4. Gourmet Meals On A Fast Food Budget