everyday recipes

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

Whip up this easy version of the traditional Spanish seafood dish straight from the storecupboard. Add extras such as chorizo and peas if you like

Easy paella

olive oil

onion,chopped

tsp each hot smoked paprikaand dried thyme

paella or risotto rice

dry sherryor white wine (optional)

can chopped tomatoeswith garlic

chicken stock

frozen seafood mix

lemon, ½ juiced, ½

flat-leaf parsley,roughly chopped

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> or <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a>. Add the onion and soften for 5 mins.

Add the smoked paprika, thyme and paella rice, stir for 1 min, then splash in the sherry, if using. Once evaporated, stir in the chopped tomatoes and chicken stock.

Season and cook, uncovered, for about 15 mins, stirring now and again until the rice is almost tender and still surrounded with some liquid.

Stir in the seafood mix and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender. Squeeze over the lemon juice, scatter over the parsley and serve with the lemon wedges.

This casual meat-free main is a cheap and cheerful way to fill up your friends

Refried bean quesadillas

sunflower oil

onion,finely chopped

garlic cloves,finely chopped

cumin seeds

can pinto

tsp smoked paprika

flour tortillas

cheddar or gruyère,coarsely grated

coriander leaves

tub fresh tomato salsa,plus extra to serve

soured cream,to serve

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Spread the refried beans onto 4 of the tortillas and scatter over the cheese and coriander. Spoon over the salsa, then top with the remaining tortillas to make 4 sandwiches. Wipe the frying pan with kitchen paper and return to the heat or heat a griddle pan. Cook each sandwich for 1-2 mins on each side until the tortillas are crisp and golden and the cheese is melting. Serve warm, cut into wedges, with extra salsa and soured cream for dipping.

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

These skewers are great with a dollop of mango chutney or raita, and can also be cooked on the barbecue for hot summer days

Chicken masala skewers

milliliters 0% fat Greek yogurt

tbsp masalapaste

chopped,

chicken

pack cherry tomatoes, hulled

red onion, finely chopped

cucumber,

In a large bowl mix the yogurt, paste, half the chopped coriander, half the lime juice and all the the zest. Tip in the chicken, stir to coat and leave in the fridge to marinate for 30 mins if you have time.

Thread the chicken onto 8 skewers and cook in batches on a hot griddle pan, frying pan or barbecue for about 10-12 mins, turning until cooked though.

Meanwhile, mix the salad ingredients with the remaining lime juice and coriander in a bowl and season. Sprinkle with extra coriander and serve alongside the skewers with warmed wholemeal chapatis.

The taste of warm, buttery corn on the cob is hard to beat on a summer day, and it makes a great side dish to spicy chicken

Buttery baked corn on the cob

garlic clove,crushed

parsley

cornon the cob

Heat oven to 200C/180C fan/gas 6. Mash butter, garlic and parsley with seasoning.

Cut 4 pieces of foil large enough to hold a cob, place a cob on each piece, top each one with butter, then seal edges to form parcels. Bake, or cook on the barbecue, for 30-35 mins or until tender.

Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too

Coconut-crusted lime chicken

skinless, boneless chicken thighs

tsp medium curry powderor garam masala

tsp chilli powder(optional)

desiccated coconut

mango chutneyand rice, to serve

Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

Get kids aged 3-6 involved in the kitchen by helping them make this moreish, healthy snack

Carrot hummus with pitta dippers

carrot

tub hummus

coriander (optional)

pitta breads

Grate the cooked carrot &ndash; don&rsquo;t worry if it turns to mush, this is what you want.

Tip the hummus into a bowl, add the carrot and mix well.

Add a squeeze of lemon juice, but mind you don&rsquo;t squirt it in your eyes.

Snip the coriander into little pieces using scissors and stir it into the hummus. Serve with the toasted pitta bread.

Use up leftover mash to create a comforting, good-value family meal

Peppered mackerel fishcakes

cold mashed potato

spring onions

horseradish sauce

tbsp plain flour

salad and lemon wedges,

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

Kids will love this quick supper. Experiment with different toppings such as sweetcorn and ham

Quick pitta pizzas

wholewheat pitta breads

tsp sun-dried tomato purée

plum tomatoes

shallot

chorizo

mature cheddar

few basil leaves, if you like

Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too

Pork meatballs in red pepper sauce

pork mince

apple

garlic

fresh white breadcrumbs

spaghetti

onion

can chopped tomato

red peppers (from a jar), roughly chopped

Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.

Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.

Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.

Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

Piña Colada Gelatin

Nonstick cooking spray

(14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

coconut Greek yogurt

pineappleundrained

pineapple juice

gelatin

coconut

Spray 15 dessert cups lightly with nonstick cooking spray; set aside.

Combine sweetened condensed milkyogurt and crushed pineapple in medium bowl; stir well.

Microwave pineapple juice in largemicrowave-safe bowl for 90 seconds or until hot. Sprinkle gelatin one packet at a time over hot juicewhisking vigorously after each addition until dissolved.

Stir gelatin mixture into yogurt mixture. Pour about 1/3 cup of mixture into each dessert cup. Refrigerate for 2 hours or until firm.

A magical dessert with the colorful touch of strawberries to fill your next gathering at home with joy.

Gelatin with Strawberries

(12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk

water

(14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk

vanilla extract

unflavored gelatindissolved in 1/4 cup warm water

strawberries

Heat evaporated milk and water in medium saucepan until boiling. Remove from heat; add the LA LECHERA Sweetened Condensed Milk and vanilla extract. Mix well and set aside.

Add gelatin mixture; stir until the gelatin is dissolved.

Add strawberries and transfer the mixture to a round gelatin mold; refrigerate until set. Unmold and serve.

A hearty yet healthy dish that's perfect for a rainy evening, and it's low-fat too

Minced beef cobbler

pack extra-lean beef mince

baby chestnut mushroom

beef stock

Worcestershire sauce

self-raising flour

thyme

tbsp low-fat natural yogurt

frozen peas

Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large non-stick frying pan over a high heat. Stir frequently to break up the mince, until well browned. Add the mushrooms and plain flour, followed by the stock and Worcestershire sauce. Bring to a simmer, then gently cook for 10 mins.

Meanwhile, to make the cobbles, mix the self-raising flour and thyme together in a bowl. Stir in the yogurt with enough cold water to form a scone-like dough. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a cutter to stamp out 12 x 5cm rounds.

Stir the peas into the mince mixture, then transfer to a baking dish. Randomly place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles are risen and golden brown. This is good served with horseradish sauce.

This super-healthy side dish is a great way of getting two of your five-a-day

Pickled radish & cucumber salad

tbsp rice vinegar

tbsp caster sugar

few splashes of toasted sesame oil

cucumber

radishes

In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.

Use a teaspoon to scrape out the cucumber’s seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.

Top 15 everyday recipes recipes from across the web

The most viewed everyday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Quick chicken chow mein

Easy paella

Refried bean quesadillas

Chicken Kievs

Chicken masala skewers

Buttery baked corn on the cob

Coconut-crusted lime chicken

Carrot hummus with pitta dippers

Peppered mackerel fishcakes

Quick pitta pizzas

Pork meatballs in red pepper sauce

Piña Colada Gelatin

Gelatin with Strawberries

Minced beef cobbler

Pickled radish & cucumber salad

Top 15 everyday recipes recipes from across the web

The most viewed everyday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick chicken chow mein

Easy paella

Refried bean quesadillas

Chicken Kievs

Chicken masala skewers

Buttery baked corn on the cob

Coconut-crusted lime chicken

Carrot hummus with pitta dippers

Peppered mackerel fishcakes

Quick pitta pizzas

Pork meatballs in red pepper sauce

Piña Colada Gelatin

Gelatin with Strawberries

Minced beef cobbler

Pickled radish & cucumber salad

The most viewed everyday recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine