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Here’s How To Plan Your Weeknight Dinners With Just 8 Ingredients

Now there’s no excuse. Step up your dinner game with MAGGI Recipe Bases.

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These eight-ingredient recipes assume you have some pantry staples like oil.

Ingredients:

1 brown onion, finely diced

500g chicken mince

MAGGI Satay Chicken Recipe Base

1 red capsicum, finely diced

1 tin water chestnuts, finely diced

1 heaped tablespoon peanut butter

1 whole iceberg lettuce

1 bunch coriander, to serve

Directions:

1. Heat 2 teaspoons oil in a wok over medium heat, add onion, and cook for 3–4 minutes until starting to soften.

2. Add chicken mince and cook until browned, breaking up any lumps in the mince with a wooden spoon.

3. Add MAGGI Satay Chicken Recipe Base, capsicum, water chestnuts, and peanut butter, and cook for another couple of minutes until the capsicum is just cooked and the sauce has thickened.

5. Separate the lettuce leaves into cups and spoon in the chicken mixture. Top with coriander leaves.

Ingredients:

1 cup basmati rice

1 brown onion, finely sliced

MAGGI Butter Chicken Recipe Base

2 tablespoons tomato paste

600g butternut pumpkin, diced

1 400g can coconut milk

1 400g can chickpeas, rinsed and drained

100g baby spinach

Directions:

1. Cook rice according to package instructions.

2. Heat 2 tablespoons oil in a heavy-based saucepan over medium heat, add onion, and cook for 3–4 minutes until starting to soften.

3. Add MAGGI Butter Chicken Recipe Base and tomato paste, and stir to combine.

4. Add pumpkin and coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes or until pumpkin is just cooked.

5. Stir through chickpeas and baby spinach, cooking for another 2 minutes until the chickpeas are warmed and the spinach has wilted.

6. Serve with rice and a dollop of Greek yoghurt (if desired).

Ingredients:

1 large lemon

MAGGI Lamb Ragout Recipe Base

400g lamb loin or beef rump steak

200g tzatziki dip

4 wholemeal wraps

120g baby spinach

2 tomatoes, sliced

½ small red onion, thinly sliced

Directions:

1. In a shallow dish, mix the juice of half a lemon with 1 tablespoon oil and MAGGI Lamb Ragout Recipe Base. Add the lamb and use your hands to coat with the marinade. Cover and set aside for 10 minutes (longer if you can wait).

2. Heat a pan or BBQ to medium-high and cook lamb for 3–4 minutes each side. Put lamb on a plate and cover with foil. Rest for 5 minutes, then cut into thin strips.

3. Spread a generous dollop of tzatziki down the centre of each wrap. Top with spinach, tomato, onion, and lamb. Serve with a wedge of lemon.

Ingredients:

1 cup brown rice

500g chicken breasts, sliced (about two small breasts)

1 brown onion, diced

MAGGI Mince Chow Mein Recipe Base

2 medium carrots, diced

1 cup frozen peas

2 eggs, lightly beaten

2 spring onions, finely sliced

Directions:

1. Cook rice according to package instructions.

2. Heat 2 teaspoons oil in a wok over medium heat. Add chicken breasts, then cook for 5 minutes until browned and cooked through. Set aside.

3. Add a splash more oil along with the onion and cook for 3 minutes. Add the MAGGI Mince Chow Mein Recipe Base and carrots and cook for a further 3 minutes. Stir through the peas.

4. Add the cooked chicken and rice to the pan. Stir until all combined.

5. Push everything to one side of the wok. Add the lightly beaten eggs to the other side of the wok and leave for a few seconds until they begin to set, then use a chopstick to break up the egg mixture by swirling it around. Toss with the rice mixture and the spring onions.

Ingredients:

1 cup quinoa

1 onion, finely chopped

MAGGI Mexican Nachos Recipe Base

2 400g tins red kidney beans

1 punnet cherry tomatoes, halved

½ small red cabbage, finely sliced

1 cup grated cheese

1 avocado, sliced longways

Directions:

1. Cook quinoa according to package instructions.

2. Heat 2 teaspoons oil in a fry pan over medium heat. Add onion and cook for 3–4 minutes. Add MAGGI Mexican Nachos Recipe Base, beans, and ¼ cup of water. Cook until sauce has thickened and beans are warmed through.

3. Assemble cooked quinoa, beans, cherry tomatoes, red cabbage and cheese into four individual bowls. Top with sliced avocado and serve with lime wedges (if desired).

All images by Alana Dimou / Design by William Smith / ©BuzzFeed

Still hungry? Head to maggi.com.au for even more tasty and speedy weeknight dinner ideas.

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