Our Favourite Busy Girl Approved Recipes

We know all too well how tricky it can be to find time in your week to prioritise healthy eating while juggling work, uni, kids and life’s challenges. So our team of friendly Dietitians have curated a list of their Top 5 Recipes approved by the Busy Girl - because we get it. 🩷

These recipes include minimal ingredients and ensure that you are in the kitchen for as little time as possible, so you can be out there killing it instead!

Raspberry White Choc Weet-Bix

Ingredients:

• Weet-Bix 45g
• White Chocolate 25g
• Raspberries 45g

Directions:

1. In a shallow dish or container, break apart weet-bix.
2. Pour 120ml of boiling water over weet-bix and mix to combine. Additional water can be added if required to reach desired consistency.
3. Top weet-bix with raspberries and white chocolate.
4. Leave to set overnight or refrigerate for at least one hour.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days. 

Lamb Souvlaki  

Ingredients:

• 100g Lamb Strips (Souvlaki) (Raw)
• 64g Souvlaki Bread
• 50g Tzatziki Dip
• 10g Salad Mix (No Dressing)

Directions:

1. Heat a pan or barbeque to medium-high heat. Add lamb strips and cook for 2 minutes each side, set aside.
2. Lay out souvlaki wrap and top with tzatziki, salad mix and lamb strips. Roll to close.

*Lamb can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend assembling souvlaki at time of consumption.

Vegan Air Fryer Stuffed Capsicum

Ingredients:

• 1x Capsicum (300g)
• 125g Microwave Rice (Flavoured)
• 95g Lentils (Canned) (Drained)
• 25g Vegan Mozzarella Shreds

Directions:

1. Cut the top of the capsicum off and hollow out the insides.
2. Microwave rice as per packet instructions.
3. Add rice to bowl with lentils and mix to combine. Add rice mixture to capsicum.
4. Place capsicum in air fryer basket. Cook at 180°C for 10 minutes. Open air fryer basket and top capsicum with cheese, cook for a further 2 minutes until cheese is melted.

*We recommend using tomato basil flavoured rice for this dish. This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Slow Cooker Chicken Enchiladas

Ingredients:

• 100g Chicken Breast (Raw)
• 50g Capsicum (Bell Peppers)
• 75g Red Kidney Beans
• 50g Corn Kernels
• 200g Diced Tomatoes
• 1x Lite Wrap
• 25g Cheddar Cheese
• Onion, to taste
• 2tsp Taco Seasoning

Directions:

We recommend multiplying this recipe by 4 serves for batch cooking.

1. Prepare ingredients: slice onion and capsicum.
2. To a slow cooker add chicken, onion, capsicum, beans, corn, diced tomatoes and taco seasoning. Cover and cook on high for 4 hours.
3. In the meantime slice tortillas into one inch strips.
4. Once chicken is cooked, pull apart using a fork.
5. Add tortilla strips to the slow cooker and mix with chicken to combine. Top with cheese and cover for 5-10 minutes, until the cheese is melted.

*This recipe can be stored in an air-tight container and kept in the fridge for 3-4 days.

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