5 Recipes To Help You Get Ahead With Midweek Meals

Too busy to cook? These time-saving meals have your back.

Midweek mealtimes can feel like a race against the clock, and with the average time spent cooking dinner dropping from 34 minutes in 2021 to 31 minutes in 2024[1] it's no surprise we're all on the lookout for meals that are fast, simple, and still full of flavour.

That's where we step in, serving you with 5 delicious recipes designed to help you 'get ahead', whether that means prepping early in the day, cooking batches to freeze for later, or just making the most of your veg that deliver on taste, all while reducing the time spent in the kitchen.

These recipes are not only quick to make (all can be prepped in 15 minutes or less), but also feature nutrient-packed ingredients like kale and cavolo nero, perfect for a healthy boost during a busy week.

Here's what's on the menu:

Chicken and Kale Chilli

A hearty, flavour-packed chilli that serves four so you can stash away leftovers for tomorrow's lunch or a lazy dinner later in the week.

Prep: 15 minutes

Cook: 30 minutes

Serves 4

1 tbsp oil

1 leek, sliced

1 clove garlic, chopped

2 tsp chilli powder

1 tsp ground cumin

500g minced chicken or turkey

2 tbsp tomato puree

400g can chopped tomatoes

400g can black beans, drained and rinsed

250g bag kale

1 ripe avocado, diced

Soured cream and cooked rice to serve

Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned.

Add the tomato puree, chopped tomatoes along with ½ can of water and the beans. Cover and simmer for 20 minutes.

Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well then stir into the chilli. Season to taste.

Serve topped with avocado, a spoonful of soured cream on a bed of rice.

Moroccan Roasted and Vegetables with Bulgar Wheat

Get this dish oven-ready in just 10 minutes, and let the flavours of tahini, harissa, and toasted sesame oil do the heavy lifting.

Prep: 10 minutes

Cook: 25-30 minutes

Serves 4

2 tbsp toasted sesame oil

1 tbsp balsamic vinegar

1 tbsp tahini 20g

1 tbsp harissa paste 20g

1 carrot, cut into small chunks 100g

1 red onion, cut into wedges 150g

600g butternut squash, peeled and cut into small chunks

200g pack Cavolo Nero

50g pine nuts, toasted

150g bulgur wheat

Natural yogurt to serve

Preheat the oven to 200^oC, gas mark 6.

Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.

Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.

While the vegetables are cooking, cook the bulgur wheat according to pack instructions, drain and set aside.

Toss the grains into the vegetables. Serve with a dollop of natural yogurt.

Green Kale Pasta Sauce

A fast, fuss-free recipe that transforms a handful of ingredients into a creamy, green pasta sauce that's ideal for 'getting ahead'.

Prep: 10 minutes

Cook: 10 minutes

Serves 4

500g pasta

1 tbsp olive oil

280g kale

3 cloves of garlic, chopped

3 tbsp. water

90g grated parmesan

240ml vegetable stock

180g low fat cream cheese

Cook the pasta according to packet instructions.

Meanwhile, in a medium saucepan heat the oil over a medium heat. Add the kale and garlic and fry for about 1-2 minutes, until the leaves start to wilt a little then add the water and keep stirring for a further couple of minutes.

Transfer the kale and garlic to a food processor and blend for a few minutes then add the grated parmesan, vegetable stock and cream cheese. Blend at full speed until you have a bright green and creamy texture.

Stir this in to your cooked pasta then warm through gently before serving.

Green Veg & Feta Tabbouleh

Fresh, zesty, and perfect for lunchboxes, this speedy tabbouleh recipe is full of colour and textture.

Prep: 15 minutes

Cook: 5 minutes

Serves 4

200g bulgar wheat

250ml chicken stock

250g pack kale (or spinach)

4 tomatoes, diced

25g pack parsley, chopped

200g pack feta, crumbled

75g pomegranate seeds

Zest and juice of 1 lemon

Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered. Remove from the heat and keep covered until cool slightly.

Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.

Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.

Mediterranean Soup with Cavolo Nero

Comforting and super simple, this soup is the perfect solution for cooler evenings or a quick midday meal.

Prep:10 minutes

Cook: 15 minutes

Serves 4

1 tbsp olive oil

1 onion, chopped

1 red pepper, diced

1 litre vegetable stock

400g tin chopped tomatoes

410g tin cannellini beans, drained and washed

200g cavolo nero, shredded

Heat the oil in a large saucepan and fry the onion and pepper for 4-5 minutes.

Add the remaining ingredients and season.

Bring to the boil, simmer covered for 6-8 minutes

Serve with warm crusty bread.

Whether you're prepping for the week ahead or just looking to make dinnertime a little smoother, these recipes prove you don’t have to sacrifice taste for time. Plus, they’re a great way to make the most of nutritious, versatile greens like kale and cavolo nero.

[1] Kantar Usage, evening meal, 52 w/e 12 May 2024 vs May 2021