When you’re pushed for time in the middle of the week, why not try our easy recipes, using basic ingredients, to feed you and the little ones.
Midweek meal one
Macaroni cheese with cherry tomatoes, spinach, bacon and peas
SERVES 2 ADULTS*, 1 TODDLER AND 1 BABY
PREP TIME: 15 MINUTES
COOK TIME: 25 MINUTES
250g macaroni, cooked following pack instructions
150g cherry tomatoes, halved
225g pack fresh baby spinach leaves, cooked and squeezed dry
50g peas, cooked
50g Be good to yourself bacon medallions, grilled until crisp and chopped
400g fresh cheese sauce
25g grated Cheddar cheese
For mum and dad
- Preheat the oven to 190ºC, fan 170ºC, gas 5.
- Place the macaroni in an ovenproof dish with the cherry tomatoes, spinach, peas and bacon.
- Pour over the sauce to cover the macaroni mixture and sprinkle over the grated cheese. Bake in the preheated oven for 25 minutes until golden.
For toddler – follow the recipe as above, removing the spinach and bacon, if preferred. As an alternative to the cheese sauce, simply grate some cheese over the pasta, peas and tomatoes
before baking for 2-3 minutes – just enough time for the cheese to melt.
For baby – purée the macaroni with some spinach, pea and a small amount of cheese sauce.
Midweek meal two
Posh fish finger sandwich with sweet potato chips
SERVES 2 ADULTS*, 1 TODDLER AND 1 BABY
PREP TIME: 5 MINUTES
COOK TIME: 30-35 MINUTES
2 medium sweet potatoes, washed
1 tbsp olive oil
pack of 12 fish fingers
3 tbsp low-calorie mayonnaise
1 tbsp capers, drained and chopped
1 gherkin, drained and chopped
zest of 1⁄2 lemon
1 ciabatta loaf
mixed rocket, watercress and spinach leaves and sliced tomato, to serve
For mum and dad
- Preheat the oven to 200ºC, fan 180ºC, gas 6.
- Cut the sweet potatoes into chunky chips, place in a roasting pan with the oil and toss together. Cook for 30-35 minutes, turning halfway.
- Meanwhile, grill the fish fingers following pack instructions. Mix together the mayonnaise, capers, gherkin and lemon zest. Season to taste.
- Warm the ciabatta in the oven for a couple of minutes. Halve, then split each half. Fill with the homemade tartar sauce, fish fingers, salad leaves and tomato. Serve with the sweet potato chips.
For toddler – chop up some fish finger and serve with sweet potato chips and mixed veg, such as sweetcorn and peas.
For baby – purée or mash the sweet potato and the fish from inside a fish finger.
Midweek meal three
Risotto-style chicken and butternut squash
SERVES 2 ADULTS*, 1 TODDLER AND 1 BABY
PREP TIME: 10 MINUTES
COOK TIME: 35-40 MINUTES
1 butternut squash, peeled, deseeded and diced
1 tbsp olive oil
1 small onion, chopped
1 chicken stock cube or 1-2 tsp stock powder
225g long-grain rice
75g green beans, trimmed, cooked and chopped
2 cooked chicken breasts (skin removed), diced
For mum and dad
- Place the squash in a roasting tin with 1⁄2 teaspoon of olive oil. Toss well and cook at 200ºC, fan 180ºC, gas 6 for 35-40 minutes or until tender and golden.
- Heat the remaining oil in a pan and fry the onion for 4-5 minutes until softened.
- Meanwhile, add the stock to 450ml boiling water.Pour into a pan with the rice. Bring to boil, cover and simmer on lowest heat until water has been absorbed. Drain.
- Toss together the squash, rice and beans. Season well. Toss through the chicken.
For toddler – before seasoning, take out a portion of squash, rice, and beans. Chop the chicken into smaller pieces then toss through.
For baby – before tossing all of the ingredients together, take out a couple of cubes of squash and purée along with 1 or 2 cubes of chicken and a little breast or formula milk. You could also make up a small portion of baby rice according to instructions and stir through purée.
Anytime dessert
Dreamy rice pudding
For a tasty dessert, this is so simple to make with just a few basic ingredients.
Great for adults and toddlers.
SERVES 2 ADULTS*, 1 TODDLER AND 1 BABY
PREP TIME: 5 MINUTES
COOK TIME: 2 HOURS
50g short-grain or basmati rice
2 tsp sugar
600ml skimmed milk
2 tsp vanilla extract
- Put all the ingredients into a heavy-based pan and cook very slowly for 1 hour with the lid on, stirring occasionally.
- Remove the lid halfway through cooking. If the milk is evaporating too quickly, just add a little more.
- Leave to cool down a little and spoon into serving bowls.
