midweek

These tender, juicy lamb cutlets basted in a garlic, rosemary butter are absolutely to die for. They are amazing on their own, but even better served with fries.

Pepper and rosemary butter lamb cutlets

tbs extra virgin olive oil

French-trimmed lamb cutlets

unsalted butter

garlic cloves, crushed

tsp peppercorns (we used pink), crushed

rosemary sprigs, 1 finely chopped

tsp red wine vinegar

Store-bought fries, to serve

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Try this healthy version of the Chinese takeaway classic. In just 25 minutes you can feed the whole family a tasty healthy chicken dish that won't disappoint!

Healthy chicken chow mein

packet dried egg noodles

sesame oil

five-spice powder

chicken breast, thinly sliced

vegetable oil

ginger, peeled, finely grated

oyster mushrooms,

snow peas, trimmed, halved

salt-reduced chicken stock

salt-reduced soy sauce

oyster sauce

kecap manis

bean sprouts,

coriander

red chilli,

Lime wedges, to serve

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Bacon & Mushroom Risotto

olive oil

onion,chopped

rashers streaky bacon,chopped

chestnut mushroom,sliced

risotto rice

chicken stock

grated parmesan,to serve

Bacon & mushroom risotto

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

A healthy, quick and simple midweek meal with fragrant Thai flavours, pork and fresh herbs

Thai Green Pork Lettuce Cups

tbsp sesame oil

pork mince

tbsp green curry paste

red onion, finely chopped

lime

tbsp fish sauce

½ small pack mint, leaves only, roughly chopped

½ small pack coriander, leaves only, roughly chopped

Little Gem lettuces, leaves

(optional)

Thai green pork lettuce cups

Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.&nbsp;

Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.&nbsp;

Better-for-you fried rice cooked in the one pan in the oven – it's a midweek meal miracle!

Healthier one-pan baked fried rice

(1 1/2 cups) brown rice

ginger

(2 1/2 water

peeled,

(1 cup) frozen peas

97-per-cent fat-free sliced ham, chopped

green shallots, white and pale green parts thinly sliced (tops reserved)

soy sauce,

eggs

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A spicy, filling one pot that has a bit of added zing. Make it a mid-week must

Lemon-spiced chicken with chickpeas

sunflower oil

onion,

chicken breasts,

cinnamon stick, broken

tsp coriander

tsp cumin

lemon

can chickpea, drained

bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins. Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through. Squeeze over the lemon juice just before serving.

Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper – it takes just 20 minutes to make! Serve it with sticky rice and steamed greens

Easy teriyaki chicken

tbsp toasted sesame oil

chicken thighs,sliced

garlic

ginger,grated

runny honey

milliliters light soy sauce

tbsp rice wine vinegar

tbsp sesame seeds,

spring onions,shredded, to serve

sticky rice,to serve

bok choior spring greens,

Heat the oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick pan</a> over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.

Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Chicken parmigiana

large, skinless chicken breasts,halved through the middle

eggs,beaten

breadcrumb

parmesan,grated

garlic cloves,crushed

690 milliliters jar passata

tsp caster sugar

oregano

Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.

Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.

Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.

Heat grill to High and cook the chicken for 5 mins each side, then remove.

Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.

Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.

Serve with vegetables or salad and some pasta or potatoes, if you like.

Throw out the rule book to midweek cooking and try out some more creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Middle eastern chicken with chickpea, herb and feta salad

sumac

lemon, lemon

Lilydale Free Range Chicken Breast

round Lebanese bread,

can chickpeas, rinsed, drained

flat-leaf parsley, roughly chopped

red onion, thinly sliced

Persian (marinated) feta, drained

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"This beer-infused mac 'n' cheese is the ultimate weeknight comfort food. Serve any leftovers for breakfast with a fried egg," says Warren Mendes.

Beer and bacon mac ‘n’ cheese

smoked streaky bacon rashers, chopped

tbs thyme leaves, chopped

Dijon mustard

(375 milliliters) beer (lager)

macaroni

(750 milliliters) milk

(40 grams) plain flour

(150 grams) grated cheddar

parsley

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Our twist on classic stroganoff will have the whole family asking for seconds... and thirds!

Creamy oven-baked chicken stroganoff

extra virgin olive oil

chicken breast

smoked paprika, plus extra to sprinkle

garlic cloves,

mushrooms

brown onion,

tomato paste

Worcestershire sauce

sour cream

Massel chicken style liquid stock

green beans, trimmed, halved lengthways

dried penne

parsley leaves

This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too

Cheat’s chicken ramen

1.2l good-quality chicken stock

red chilli (deseeded if you don’t

tbsp light soy sauce

grey oyster mushrooms, sliced

pack baby pak choi

chicken breasts, sliced

egg noodles

sliced bamboo shoots

Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.

Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots.

Serve in deep bowls topped with coriander leaves and the remaining chilli slices.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

With only a handful of ingredients, the quick and easy curry is perfect for school nights. The whole family will love the creamy coconut flavour!

17-minute creamy Japanese chicken curry recipe

peanut oil

Lilydale Free Range Chicken Tenderloins

red onion,

blocks S&B Golden Curry Sauce Mix

broccolini, trimmed, halved lengthways

pkt baby spinach

coconut cream

rice,

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Which came first? Chicken and egg come together in this easy weeknight fix.

Top 40 midweek recipes from across the web

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

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