Please share your recipes for delicious meals on weeknights when time is in short supply

[Earlybird]

I'm not much of a cook, but have decided I need to (and would like to) make better food for dd's evening meal. I need tips on how to physically/practically get it done.

Those of you who make delicious dinners during the week - how do you do it? How can I have a good, hot meal on the table at 5.30 when we're not home from the school run until 4.15/4.30? Must I disappear into the kitchen for an hour as soon as dd is home from school?

Is it all down to meal planning? Bulk cooking/freezing on the weekends for weeknight dethaw? Prep before school run so cooking commences once we're home?

Also would love to have some of your easy/fast/yummy fave recipes and menus - anything that would appeal to a 6 year old who isn't overly fond of vegetables is what I'm after. I've always thought a 'Meals from the kitchens of Mumsnet' cookbook would be a top item, so now is your chance to share.

pizza made from toasted bread & toppings they can put on

pasta with sauces

I do the bulk cooking/freezing thing. Today, for example, I have chopped up a load of veg. It is now in fridge ready to go in a pan tomorrow as the base for a vat of tomato sauce (4-6 cans of tomatoes, maybe passata too and wine to make it bigger). Simmer for ages with herbs etc then this then gets put into old yoghurt pots, soup containers etc and frozen. (Different size pots = good so you can defrost enough for however many are dining). Can be with pasta, for dipping potato wedges, put with mince for a spag bol, have chicken with it and into oven for a casserole.

I don't freeze anything ahead as only have a small freezer in the fridge so I just prepare & cook the same day.

I think it's a mixture of all the methods you mention earlybird. Planning is a must for me if we're to eat well, quickly.

Having things like chilli, bolognese, casseroles in the freezer is brilliant and means you only have to cook some rice, potatoes or pasta.

As far as cooking fresh in the day goes, we like risotto or stir fry (lots of veggies for us and carrots/baby sweetcorn sort of chow mein style for the children) with noodles. Chicken breasts are quick to do a sort of 'roast' dinner, but equally a chicken in the oven at 3 means you've only the veg to do before it's ready about 5.

Any of that any use?

I can see that planning is key - and it's a real weak spot for me. Maybe it's time for another menu planning thread - haven't seen one of those for awhile...or maybe I should make use of the archives...

maisym - like you, I don't have a large freezer. But know that I am not making good use of the space I do have.

Lio and ceolas (and anyone else) - do you have any recipes for casseroles that you could share?

Also ceolas - do you leave chicken roasting in the oven while you go out? Something about that makes me nervous, though I'm sure it would be fine. And when you do chicken breasts, do you just bake them? Marinade first - and if so, in what?

Yes I'd go out and leave a chicken roasting. But I'm quite a risk taker

If I do chicken breasts I either leave them plain or in a BBQ sauce. Said sauce is made from half an onion finely chopped and fried with a clove or two of garlic, then add 6tbsp tomato ketchup, 6tbsp water, juice of half a lemon, about 2tsp Lea and Perrins and 1tbsp soy sauce. You can leave it marinading for a while before ovening.

Either way they need about 30 mins.

If I do a beef casserole I put in onions, carrots, mushrooms with some stock and sometimes red wine. Then do in the oven for a couple of hours.

Just a thought - would a slow cooker help?