7 Quick Dinners for the Week – Easy, Fresh and Weeknight-Proof

Sunday is always my “weekly recap” day – even in the kitchen. So this time I’ve pulled together seven quick dinners, from Monday to Sunday, that all come together in around 30 minutes or less. From fresh chicken wraps and creamy broccoli risotto to a cosy sausage-and-dumpling pot, crispy polenta, Friday night quesadillas, a weekend mushroom bowl and golden Sunday schnitzels with buckwheat. All recipes are in one place, each in its own little block – like a tiny cookbook for the whole week, ready to save you from the daily “what on earth should I cook today?” moment.

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• Monday
• Tuesday
• Wednesday
• Thursday
• Friday
• Saturday
• Sunday
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Monday – Quick Chicken Wraps with Mediterranean Salad

Fast, fresh and exactly what you need to kick off the week.

At the beginning of the week we usually crave something quick, tasty and a bit different – just to beat that Monday blues. These wraps are the answer. They come together faster than a pizza delivery, taste fresh, are full of nutrients and are genuinely satisfying. The salad on the inside softens slightly from the warmth, while the chicken stays juicy and full of flavour. A perfect lunch for the office or your home kitchen stage.

Ingredients (serves 2):

• 2 large pitta breads or tortillas
• 1 small chicken breast (about 250 g)
• 1 tbsp olive oil
• 1 tsp spice mix (garlic powder, paprika, oregano)
• 2 small handfuls lettuce of choice (iceberg, mixed leaves)
• 1 small tomato
• 5 cm piece of cucumber
• Sauce: 3 tbsp Greek yoghurt, salt, pepper, optional garlic powder and lemon juice

Method:

1. Prep the chicken: Cut the chicken breast into small, even cubes or strips. Add the oil and spice mix. Mix well with your hands so every piece of chicken is coated in spices.
2. Cook the chicken: Heat a pan over medium-high heat. Add the seasoned chicken and fry for about 5–7 minutes, stirring occasionally, until browned on all sides and cooked through. Take the pan off the heat.
3. Prep the salad and sauce: While the chicken is cooking, wash the lettuce and dry it well. Tear into bite-size pieces. Dice the tomato and cucumber. In a bowl stir together the yoghurt with salt, pepper and, if you like, garlic powder and lemon juice to get a creamy sauce.
4. Warm the tortillas: Warm the tortillas or pitta breads in a dry pan over medium heat for about 30 seconds on each side until soft and pliable. You can also wrap them in a damp kitchen towel and microwave for about 20 seconds.
5. Assemble the wraps: Place some salad in the centre of each warm tortilla. Top with the cooked chicken, diced tomato and cucumber. Drizzle with the yoghurt sauce.
6. Wrap it up: Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll up into a compact wrap. If using pitta bread, simply fold it in half over the filling.
7. Serve: Serve the wraps straight away. You can slice them in half for a nicer presentation. They go great with some fresh fruit or a small yoghurt on the side.

Tip:
For an extra fresh flavour, add a few mint leaves or some sliced avocado inside. For an even quicker version, use leftover cooked chicken from the day before. You can also gently toast the wrap in a pan or sandwich press so any cheese you add melts and the tortilla turns crisp.

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Tuesday – Creamy Broccoli Risotto

A cosy green bowl that looks fancy but is very forgiving.

Risotto sounds sophisticated, but in reality it’s wonderfully simple and forgiving. This broccoli version is especially friendly for beginners – creamy, comforting and full of goodness. Part of the broccoli is blended into a silky sauce that turns the risotto a beautiful green, and part of it stays in small florets for a bit of bite. It’s like a warm hug in a bowl, ready in under 30 minutes.

Ingredients (serves 2):

• 1 small head of broccoli
• 150 g risotto rice
• 1 small onion
• 1 clove garlic
• 1 tbsp olive oil
• 700 ml hot vegetable stock or water + stock cube
• 50 g grated Parmesan
• Salt and freshly ground black pepper, to taste

Method:

1. Prep the broccoli: Wash the broccoli and cut into small florets. Peel the thick stalk and cut it into cubes. Add the broccoli to a pot of boiling salted water and cook for 4 minutes until just tender. Lift out half of the florets and set aside. Let the rest cook a bit longer, then blend with some of the cooking water into a smooth cream.
2. Start the base: In a wide pan, heat the oil over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Stir in the crushed garlic and cook for another 30 seconds.
3. Toast the rice: Add the rice to the pan and cook for 1–2 minutes, stirring, until the grains are coated and slightly translucent. Don’t let them brown.
4. Add the stock: Pour in the first ladleful of hot stock and stir until the rice absorbs most of the liquid. When it’s almost dry, add the next ladle. Continue like this until the rice is al dente, about 15–18 minutes.
5. Add broccoli: When the rice is almost done, stir in the broccoli cream and the reserved florets. Cook for another 2–3 minutes. If the risotto is too thick, add a splash more stock.
6. Finish with cheese and butter: Remove the pan from the heat. Stir in the grated Parmesan and a small knob of butter. Cover and let stand for 2 minutes so the flavours come together.
7. Serve: Serve straight away in warm bowls, topped with extra Parmesan and freshly ground pepper.

Tip:
For an even creamier texture, stir in a spoonful of sour cream or mascarpone at the end. If you want something more substantial, add some pan-fried chicken pieces or sautéed mushrooms. Risotto is best eaten immediately – as it sits, the rice keeps absorbing liquid and becomes too thick.

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Wednesday – Quick Dumpling Pot with Sausage and Cabbage

One-pot comfort with proper “country kitchen” vibes.

When you need a warm, filling and deeply comforting meal that warms you to the bone, this one-pot dish is it. Smoky country sausage, sweet cabbage and soft dumplings come together into a bowl that instantly lifts your mood. The best part? Everything cooks in a single pot, so there’s minimal washing up. The perfect mid-week comfort bowl.

Ingredients (serves 2):

• 400 g mini bread dumplings (1 packet)
• 1 smoked country sausage (about 200 g)
• 1/2 small head white cabbage
• 1 onion
• 1 tbsp oil
• 1 tsp sweet paprika powder
• 1/2 tsp ground cumin
• 500 ml water + stock cube or liquid stock
• Salt and pepper, to taste

Method:

1. Prep the ingredients: Slice the sausage into 1 cm rounds. Shred or finely slice the cabbage, finely chop the onion.
2. Brown the sausage: In a large pot (where you’ll cook the whole dish), heat the oil over medium heat. Add the sausage and fry for 3–4 minutes until browned on all sides. Remove from the pot and set aside.
3. Sauté the veg: In the same pot add the chopped onion and cabbage. Fry for 5–7 minutes, stirring occasionally, until the cabbage softens and turns lightly golden. If anything catches on the bottom, add a splash of water.
4. Add spices: Sprinkle in the paprika and cumin, stir quickly to “wake up” the spices and cook for another 30 seconds.
5. Add liquid and dumplings: Return the sausage to the pot. Pour in the water and add the stock cube or liquid stock – it should just cover the ingredients. Season with salt and pepper.
6. Cook: Bring to the boil, then reduce to medium heat. Add the dumplings, cover with a lid and cook for 10–12 minutes until the dumplings are done and the sauce thickens slightly. Stir from time to time.
7. Serve: Serve hot in deep bowls. Sprinkle with chopped fresh parsley if you like.

Tip:
For a thicker dish, simply use a bit less liquid. If you prefer a creamier texture, stir in a spoonful of sour cream at the end. Feel free to add extra veg such as carrot or bell pepper. Leftovers are even better the next day as all the flavours have time to mingle.

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Thursday – Crispy Baked Polenta with Parmesan and Spinach

Polenta, but make it golden, crunchy and restaurant-level.

Polenta doesn’t have to be a boring mush. In this quick version it becomes golden, crisp slices that almost melt in your mouth, served with aromatic spinach. Instant polenta means this “gourmet” plate is ready in record time. The combination of crunchy outside and creamy inside looks like something from a restaurant but is very easy to pull off at home.

Ingredients (serves 2):

• 150 g polenta
• 500 ml water
• 1 bag fresh baby spinach
• 50 g grated Parmesan
• 1 tbsp butter
• Salt and freshly ground black pepper, to taste
• Oil, for frying

Method:

1. Cook the polenta: Bring the water with a pinch of salt to the boil. Slowly whisk in the polenta, stirring constantly so no lumps form. Cook for 3–5 minutes (or according to the packet) until thick.
2. Add cheese and seasoning: Remove from the heat and stir in the Parmesan and butter until melted. Season with freshly ground pepper.
3. Shape and chill: Pour the polenta into a small rectangular dish, smooth the top and let it cool completely, at least 30 minutes. You can also prepare it the day before and keep in the fridge.
4. Cook the spinach: While the polenta is cooling, heat a spoon of oil in a large pan over medium heat. Add the spinach and sauté for 2–3 minutes until just wilted. Season with salt and pepper.
5. Slice and fry the polenta: Turn out the cooled polenta from the dish and cut into slices of your preferred thickness. Heat a layer of oil in a wide pan over medium-high heat. Fry the slices for 3–4 minutes on each side until golden and crisp.
6. Serve: Arrange the crispy polenta slices on plates and top with the warm spinach. Sprinkle with extra Parmesan if you like.

Tip:
For an ultra-crunchy crust, you can bread the polenta: dust in flour, dip in beaten egg and coat in panko breadcrumbs before frying. Add a clove of garlic to the spinach for extra aroma. This dish is great with roasted cherry tomatoes or a poached egg on top.

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Friday – Cheat-Style Chicken Quesadillas

Fun, melty and ready faster than takeaway.

Friday calls for a fun, slightly different dinner that leads straight into the weekend mood. These quesadillas are exactly that – crispy tortillas packed with melted cheese and juicy chicken. They’re ready in about 15 minutes, quicker than ordering in. Perfect for a relaxed family dinner or a casual start to the weekend.

Ingredients (serves 2):

• 4 tortillas
• 200 g cooked chicken meat
• 150 g grated cheese (cheddar, mozzarella or a mix)
• 1 ripe avocado
• 1 tbsp lime juice
• 1 tsp chilli flakes (to taste)
• Sour cream, to serve
• Salt and pepper, to taste

Method:

1. Make the filling: Shred the chicken into small pieces. Peel the avocado and mash it in a bowl with the lime juice, salt and pepper.
2. Fill the tortillas: Place one tortilla in a dry pan over medium heat. On one half of the tortilla spread half of the cheese, chicken and avocado mixture. Sprinkle with chilli flakes if you like it spicy.
3. Fold and cook: Fold the empty half of the tortilla over the filling. Press down with a spatula and cook 2–3 minutes on each side, until the tortilla is golden brown and the cheese has melted.
4. Repeat: Repeat with the remaining tortillas and filling.
5. Cut: Cut each quesadilla into 3–4 wedges.
6. Serve: Serve immediately with a dollop of sour cream and, if you like, some tomato salsa and fresh coriander.

Tip:
For a vegetarian version, replace the chicken with black beans, tofu or sautéed mushrooms. Cut the quesadillas into small wedges and they turn into great party finger food. For a lighter option, use corn or whole-wheat tortillas.

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Saturday – Fast Mushroom Bowl

An elegant mushroom dish that feels like weekend, not work.

At the weekend we often want something a bit more special, but still fast. This mushroom bowl is an elegant dish ready in under 30 minutes. A mix of different mushrooms gives deep, earthy flavours that are rounded off by a creamy sauce.

Ingredients (serves 2):

• 400 g mixed fresh mushrooms (button mushrooms, oyster mushrooms… whatever your shop has)
• 1 onion
• 2 cloves garlic
• 100 ml cooking cream
• 1 tbsp oil
• 1 tbsp butter
• 1 sprig fresh thyme
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Method:

1. Prep the mushrooms: Quickly rinse the mushrooms and pat dry with kitchen paper. Slice larger ones, leave small ones whole. Finely chop the onion, crush the garlic.
2. Sauté the onion: In a wide pan heat the oil and butter over medium heat. Add the onion and cook for 2–3 minutes until translucent.
3. Add mushrooms: Add the mushrooms and cook for 8–10 minutes until they release their moisture, wilt and start to brown nicely.
4. Flavour: Stir in the crushed garlic and thyme. Cook for 1 more minute so the aromas release.
5. Add cream: Pour in the cream and most of the chopped parsley. Stir and let the sauce simmer and thicken slightly for 2–3 minutes.
6. Season: Taste and season with salt and plenty of freshly ground pepper. If the sauce is too thick, loosen with a splash of water.
7. Serve: Serve in deep bowls, sprinkled with the remaining parsley. Great with fresh crusty bread – or spooned over pasta or gnocchi.

Tip:
For a stronger mushroom flavour, add a few dried porcini mushrooms that you’ve soaked in hot water. If you want a heartier meal, add some fried chicken pieces. For a lighter version, replace the cream with Greek yoghurt (stir in off the heat so it doesn’t curdle).

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Sunday – Golden Chicken Schnitzels with Buckwheat and Salad

A classic Sunday plate in a quicker, lighter version.

Sunday is made for classics – but here’s a faster, lighter twist. These golden chicken schnitzels are crispy on the outside and juicy inside. The buckwheat brings a nutty flavour and plenty of nutrients, and the fresh salad adds brightness so the plate feels balanced. A friendly Sunday meal that gently eases you into a new week.

Ingredients (serves 2):

• 2 small chicken breasts (about 300 g)
• 1 egg
• 100 g crushed cornflakes
• 2 tbsp spelt flour
• 150 g buckwheat groats
• 2 handfuls mixed salad leaves (rocket, baby spinach, lamb’s lettuce) + half a grated carrot
• Oil, for frying
• Salt and pepper, to taste, plus garlic granules
• 30 g grated Parmesan
• Dressing: 3 tbsp olive oil, 3 tbsp lemon juice, salt and pepper

Method:

1. Prep the chicken: Slice the chicken breasts into smaller schnitzels and pound them gently with a meat mallet or the bottom of a heavy bowl so they’re an even thickness. Season with salt, pepper and garlic granules.
2. Breading: In one shallow bowl beat the egg. In another place the crushed cornflakes, and in a third the spelt flour. Dredge each schnitzel in flour, dip in egg, then press into the cornflakes so they stick well.
3. Fry the schnitzels: Heat a generous layer of oil in a wide pan over medium heat. Fry the schnitzels for about 4 minutes on each side until golden brown and cooked through.
4. Cook the buckwheat: While the schnitzels are frying, cook the buckwheat groats (1 part buckwheat to 2 parts water, cook for 5 minutes, then remove from the heat and let stand, covered, for another 8 minutes).
5. Prep the salad: Wash and dry the salad leaves. In a small bowl whisk together all the dressing ingredients.
6. Serve: Spoon the buckwheat onto plates, top with the schnitzels and pile the salad on top or alongside. Drizzle with the dressing and finish with a sprinkle of Parmesan.

Tip:
You can upgrade the buckwheat by stirring in some sautéed mushrooms. The schnitzels can also be baked in the oven at 200 °C for about 20 minutes (on a baking tray lined with parchment, turning once) if you want to use less oil.

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