Budget-Friendly, 15-Minute Dinners For Fussy Families

Cost-effective and efficient cooking is a must for busy, fussy families. You’ve got Miss 4 who likes one thing, Mr 7 who likes another and perhaps a hubby with a preference for “something easy and filling.” Not very descript, is it? So let us come to the rescue! Over the years, these four 15-minute dinners have been tested by hundreds of thousands of Aussie families and they’ve continued to reign supreme when it comes to time and money saving households.

These recipes have been our top 15-minute dinners for several years running now. Must be good, if you ask us 😋 Enjoy!

Family Speedy Moroccan Meatballs

•  4 Serves
•  10 min prep time
•  5 min cooking
•  276 Cal / serve

Ingredients

• 2 X 400g Cans Diced Tomato (800g)
• 2 Cloves Garlic (6g), crushed
• 2 Zucchini (202g), coarsely grated
• 500g Lean Beef Mince

• 1 Teaspoon Smoked Paprika (2g)
• 4 Teaspoons Moroccan Seasoning (8g)
• 160g Baby Spinach

Method

1. Place tomatoes, garlic and 1/2 cup water in a frying pan over a medium heat. Bring to the boil then reduce heat slightly so the mixture simmers.
2. Meanwhile, squeeze excess moisture from zucchini and combine with mince, paprika and seasoning. Mix well. Roll mixture into small walnut-sized balls and drop into tomato sauce. Simmer for 5 minutes or until cooked through, turning occasionally. Add spinach and stir through to wilt.
3. Divide between serving bowls, season with freshly ground black pepper and serve.

Quick Curried Mince & Rice

•  4 Serves
•  6 min prep time
•  9 min cooking
•  315 Cal / serve

Ingredients

• 2 Teaspoons Olive Oil (10g)
• 2 Onion (290g), chopped
• 4 Cloves Garlic (12g), crushed
• 350g Lean Beef Mince
• 4 Teaspoons Curry Powder (8g)

• 2 Zucchinis (200g), grated
• 200g Brown Rice & Quinoa Steamed Rice
• 1/2 Cup Frozen Peas (70g)
• 200g Savoy Cabbage, shredded
• 4 Shallots (24g), sliced

Method

1. Heat oil in a large non-stick frying pan or wok over medium high heat. Add onion and garlic, cook, stirring for 2 minutes. Add mince, and cook for 4 minutes, breaking up any lumps with a wooden spoon. Stir in curry powder.
2. Add zucchini, rice, peas and cabbage and cook for 3 minutes, to heat through and wilt cabbage. Stir in shallots. Divide between bowls and serve.

Mish Tips

• We used a mixture of cooked brown rice & quinoa that you can get at the supermarket, but you can use leftover cooked rice for this if you prefer.

Chicken & Zucchini Pasta

•  4 serves
•  5 min prep time
•  10 min cooking
•  304 Cal / serve

Ingredients

• 160g Spaghetti
• 2 Teaspoons Olive Oil (10g)
• 4 Cloves Garlic (12g), crushed
• 2 Zucchinis (200g), coarsely grated

• 200g Lean Chicken Breast, shredded
• 200g Baby Spinach
• 2 Tablespoons Flaked Almonds (18g)
• 2 Tablespoons Grated Parmesan (14g)

Method

1. Cook pasta in a large pan of boiling water according to packet directions.
2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add garlic and zucchini and cook, stirring, for 2 minutes. Add chicken and spinach. Cook for 2 minutes until spinach has wilted and chicken has heated through. Add almonds and season with freshly ground black pepper.
3. Drain pasta and return to the pan. Add zucchini mixture and toss to combine. Divide between bowls and serve topped with parmesan.

Mish Tips

• To cook chicken ahead of time, poach a breast fillet in a pan of simmering water for 10-15 minutes, depending on size. Cool and refrigerate for up to 3 days.

• Use barbecue chicken with the skin removed, if you like.

• Add some finely grated lemon rind and a squeeze of juice to this recipe, if you like.

Turkey & Mushroom Pizza

•  4 Serves
•  10 min prep time
•  3 min cooking
•  271 Cal / serve

Ingredients

• 4 Wholegrain Tortillas (160g)
• 4 Tablespoons Passata (80g)
• 2 Cloves Garlic (6g), crushed
• 200g Mushrooms, sliced

• 150g Cherry Tomatoes, quartered
• 1 Cup Canned Red Kidney Beans, Drained (180g), rinsed & drained
• 200g Shaved, Lean Turkey Breast
• 60g Reduced Fat Tasty, grated

Method

1. Preheat grill and place tortillas on a large baking tray. Toast each side for 30 seconds or until crisp and lightly golden.
2. Combine passata sauce and garlic. Spread over each tortilla. Top with mushrooms, tomato, kidney beans and turkey. Sprinkle cheese over. Grill for 2 minutes or until cheese is melted. Serve cut into wedges.

Mish Tips

• Use shaved chicken breast or roast (barbequed) chicken if you prefer.

• Buy pre-sliced mushrooms to save time.

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