Weeknight BUDGET DINNERS

Monday CREAMY CHICKEN & CORN BURRITOS

SERVES 4 PREP & COOK 35 MINUTES 1 ¼ cups coriander leaves

310g can corn kernels, drained, rinsed 3 cups shredded cooked chicken 2 cups coarsely grated cheddar

1 cup light sour cream

1 garlic clove, crushed

½ tsp cayenne pepper

8 x 20cm flour tortillas

2 limes, cut in half or wedges

1 Preheat oven to 220°C. Oil a large ovenproof dish. 2 Coarsely chop ¼ cup of the coriander. Combine corn, chopped coriander, chicken, 1 cup of the cheddar, sour cream, garlic and half the cayenne in a medium bowl. Season. 3 To make burritos, divide chicken mixture evenly among tortillas, roll to enclose filling, folding in ends. Place burritos in dish, then sprinkle with remaining cheddar and remaining cayenne pepper. Bake, uncovered, for 25 minutes or until browned lightly.

4 Sprinkle burritos with remaining coriander. Serve with lime wedges.

Tuesday SUN-DRIED TOMATO MEATLOAF

SERVES 4 PREP & COOK 50 MINUTES 750g minced pork and veal ½ cup sun-dried tomato pesto,

plus ¼ cup extra

1 cup stale breadcrumbs

1 egg, lightly beaten 800g new baby potatoes 2 tbsp olive oil

2 tsp fresh thyme leaves 300g spinach, trimmed

1 Preheat oven to 200°C. Line base and sides of 11 x 19cm loaf pan with baking paper.

2 Combine mince, pesto, breadcrumbs and egg in a large bowl. Season. Press mixture into pan. Bake for 40 minutes or until cooked through. Stand for 10 minutes before slicing.

3 Prick potatoes with a fork and place in a microwave-safe bowl. Microwave on High for 3 minutes or until almost tender. Slice potatoes thinly.

4 Heat oil in a large frying pan over high heat. Cook potato with thyme, in 2 batches, for 2 minutes each side or until golden. Remove from pan. Season. Cover to keep warm.

5 Add spinach to pan. Cook in 2 batches, stirring, for 1 minute or until wilted. Season.

6 Serve meatloaf with potatoes, spinach and extra pesto.

Wednesday ONE-PAN SAUSAGE BAKE SERVES 4 PREP & COOK 40 MINUTES

8 thick beef sausages

2 yellow capsicums, thickly sliced 1 red onion, cut into wedges 375g cherry tomatoes

2 cups water

1 cup instant polenta

¾ cup pouring cream

¼ cup finely grated parmesan ¼ cup small basil leaves

1 Preheat oven to 200°C.

2 Heat a large flameproof baking dish over high heat. Cook sausages until browned all over. Add capsicum and onion. Season.

3 Roast, uncovered, for 15 minutes. Add tomatoes; roast a further 15 minutes or until sausages are cooked through and the vegetables are tender.

4 Bring the water to the boil in a medium saucepan. Stir in polenta, then reduce heat to low. Cook, stirring, for 10 minutes or until polenta thickens. Stir in cream and cook, stirring, for 5 minutes or until polenta thickens. Stir in parmesan; season to taste.

5 Serve sausages and vegetables with polenta. Sprinkle with basil.

Thursday PAPPARDELLE WITH RICOTTA, CAPSICUM & CAVOLO NERO SERVES 4 PREP & COOK 35 MINUTES

¼ cup olive oil

2 garlic cloves, crushed

½ tsp dried chilli flakes

4 red capsicums, thinly sliced

¼ cup water

200g cavolo nero, trimmed,

coarsely shredded

375g pappardelle pasta

¼ cup finely chopped chives

2 cups firm ricotta, plus ½ cup extra

1 Heat oil in a large saucepan over mediumhigh heat. Cook garlic and chilli, stirring, for 1 minute. Add capsicum and water. Simmer, covered, for 5 minutes. Add cavolo nero and simmer, covered, for about 5 minutes or until capsicum is soft and cavolo nero is tender.

2 Cook pasta in a large saucepan of boiling salted water for about 8 minutes or until tender. Drain.

3 Add pasta and chives to capsicum mixture. Break ricotta into large pieces, add to pan and toss gently. Season.

4 Serve pasta topped with extra ricotta. Sprinkle with extra dried chilli and drizzle with a little extra olive oil to serve.

Friday CHICKEN & THYME RISOTTO SERVES 4 PREP & COOK 45 MINUTES

2 x 200g chicken breast fillets 1 tbsp teriyaki marinade

2 tsp finely grated orange rind 2 tbsp olive oil

2 garlic cloves, crushed

1 onion, finely chopped

1 1/ cups arborio rice 3

3 cups chicken stock

150g baby spinach leaves 2 tbsp coarsely chopped lemon

thyme, plus extra to serve

1 Combine chicken with marinade and rind in a small bowl. Toss chicken to coat.

2 Heat half the oil in a large saucepan over medium heat. Cook garlic and onion, stirring, for 5 minutes or until onion softens. Add rice and stock; bring to the boil. Reduce heat and simmer, covered, for 15 minutes, stirring halfway. Remove from heat; cover.

3 Heat remaining oil in a large frying pan over medium heat. Cook chicken for 5 minutes each side or until cooked through. Cover, then rest for 5 minutes. Slice thinly.

4 Gently stir spinach and thyme into risotto. Serve risotto topped with chicken and extra thyme.