Just in time for the back-to-school rush, our favourite @annasfamilykitchen saves the day with her simple and easy recipes for quick breakfasts, lunches and dinners! The kids will be happy and it’ll be one less thing on your mind over the next few busy weeks.

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Mix & Match Breakfast Muffins

Protein packed breakfasts are so important for children. These breakfast muffins can be made the night before & reheated for speedy breakfasts as you readjust to the school routine. They can be made with whatever takes your fancy. My boys love bacon, I’m a smoked salmon fan & my daughter is vegetarian so to cover all bases I made three options – (1) Smoked Salmon & Spinach, (2) Bacon & Cheddar (3) Mushroom, Pepper, Spinach & Cheddar. They can be stored in an airtight container in the fridge for a few days or individually frozen.

Ingredients: (12 muffins):

12 eggs beaten with 50ml milk, seasoned with salt & pepper
3 tsp oil
Mix & Match filling options:
2 tbsp chopped bacon or chorizo
50g smoked salmon
4 tbsp chopped spinach
2 tbsp chopped spring onions
2 tbsp grated cheddar
2 tbsp chopped pepper
6 cherry tomatoes halved
2 mushrooms chopped

Method:

• Heat to oven to 180 fan. Add the oil to each section of a muffin tray.
• Add all the vegetables you want to include (except tomatoes & spinach) & the bacon or chorizo if including.
• Put the tray in the oven for 5 minutes. Remove the tray & if using add the cherry tomatoes & spinach. Pour over the eggs.
• Give each muffin a quick stir & top with cheddar if you fancy.
• Return the muffin tray to the oven for 15-20 mins. The muffins should rise & be springy.
• Let the muffins sit in the tin for 5 mins before using the spatula to remove them.

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Sticky Sesame Chicken Drumsticks

Here’s a lunch or snack idea using my favourite honey & soy marinade. I’ve shared a whole roasted sesame chicken, sticky chicken thighs, and a one pan sticky chicken using sliced breasts. Give a warm welcome to the purse friendly sticky sesame drumstick! All the ingredients (except the sesame seeds) are thrown together and then roasted for 25 minutes. They’re nearly as good eaten cold as they are hot so when you hear those familiar words “I’m hungry” (normally about an hour after their last meal), whip one of these out!

Ingredients for 4 portions:

8 drumsticks
3 tbsp soy sauce
2 tsp sesame oil
1/2 tsp Chinese five spice
2 tbsp honey
1 tbsp sesame seeds

Method:

Combine all the ingredients apart from the sesame seeds in a bowl. Coat the chicken in the sauce and then roast on a baking tray lined with parchment (to save on washing up!) for 25 minutes. Sprinkle over the sesame seeds for the final 5 minutes.

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Orzo with Pancetta, Avocado and Peas

An oldie but a goodie! You can make this 10 minute pasta dish with any pasta shape you like (macaroni works well) but here I’ve used Orzo. It works well served hot or cold so make extra for weekday lunches or a quick dinner. Just add the avocado fresh when you’re ready to eat.

Ingredients for 4:

400g Orzo
200g bacon lardons, or bacon cut into strips
200g frozen peas
1 avocado, diced
3 tbsp extra virgin olive oil
Juice of half a lemon
3 tbsp grated Parmesan
4 spring onions, trimmed and sliced
Fresh mint and basil

Method:

• Cook the bacon bits in a frying pan with a tsp of oil until golden
• Cook the Orzo in boiling water for 9 minutes, adding the peas to the water for the last 4 minutes
• Drain the Orzo and peas and toss together with the avocado, bacon, Parmesan herbs, lemon juice, spring onions and olive oil

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Spanish Chicken, Chorizo & Chickpea One Pot

This 30 minute one pan meal can be tweaked so easily depending on taste and what you have to hand. I’ve used sweet potatoes but squash would also work. The chicken could be switched for prawns. You could even make a vegetarian version omitting the chicken and chorizo adding an extra tsp of smoked paprika and some beans.

Ingredients for 4:

300g cooking chorizo sliced
600g thighs or breasts cut into strips
1 large red onion sliced
1 red pepper sliced
200g sweet potatoes peeled and cubed
2 garlic cloves crushed
400g chopped tomatoes
400g chickpeas
1 tbsp Smoked Paprika
1 tbsp balsamic vinegar
200g spinach
Fresh thyme

Method:

• Add the chorizo to a hot pan and colour on both sides. You shouldn’t need oil as it releases plenty of its own.
• Lift out the chorizo and drain off excess oil. You need about 2 tbsp worth of oil left in the pan.
• Add the chicken, onions, red pepper and garlic to the pan and colour for a minute.
• Add the sweet potatoes, 1 tsp sea salt, some pepper, the smoked paprika then add the chopped tomatoes, chickpeas and balsamic.
• Stir and simmer for 20 minutes adding a splash of water if the dish starts to look dry.
• Stir through the spinach and finish with fresh thyme or oregano.

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Follow @annasfamilykitchen for more amazing recipes!