Who else gets home from working a 9 to 5 job and cant be bothered cooking? There are just some days where I am either too tired to cook or I just too busy to cook, a lot of the time I just cant be bothered spending hours in the kitchen when there are better things to do. I love when I can just whip up a meal and have it eaten all in 30 minutes. Putting together 5 meals that are so easy you can do it with your eyes close (but seriously don't cause you might cut a finger). These meals will be easy, healthy and also make great leftovers for lunch the next day.

Here are the meals:

1. HONEY SOY CHICKEN/BEEF SALAD
This is possibly the quickest most easiest meals you will ever make and it is so tasty. Its one of my favourite go to standard salads with a homemade honey mustard dressing topped with my classic honey soy chicken/beef.




Ingredients

Salad
1 cup mixed salad greens 
1/4 red onion
1/2carrot

Dressing
2 tbls olive oil
2 tbls apple cider vinegar
1 tsp of honey
1 tsp of dijon mustard
Salt and pepper to taste
Put all the the ingredients in to a jar and shake vigorously until it all combined.

Marinade for the Meat
Steak/ chicken cut in to small chunks
1 tbls chinese five spice
1 tbls honey
1/4 low sodium soy sauce
mix all in a bowl together and leave out for about 10 minutes for it to marinade 

Directions
Mix all ingredients for the marinade in a bowl together with the meat and leave out for about 10 minutes. In a hot pan fry the meat until cooked to your liking.
Set the plate with the salad and add the meat on top garnish with noodles or almond flakes.


2. THAI CHICKEN QUINOA BOWL
If your like me and have Sunday roast’s this thai meal is great with left over roast chicken all you have to do is cook the quinoa and throw everything in together and you have a super easy flavourful meal for two.



Ingredients
1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup grated carrots
1/3 cup shelled broccoli
1/3 cup chopped green onions
1/4 cup chopped almonds
1/4 cup freshly chopped parsley

sauce
2 tablespoons sweet chilli sauce
1 tablespoon rice wine vinegar
1 tablespoon canned coconut milk
1/2 tablespoon coconut sugar
1 teaspoon creamy almond butter 
1 garlic clove
1/2 lime, juice
1/8 tsp ground ginger

Directions
Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I just use water. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, broccoli and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the almonds and parsley, then serve in a large bowl, topped with remaining almonds and parsley. 


3.VEGETARIAN CHILLI WITH CORN TORTILLA CHIPS
Here is a meal for all of you vego’s out there, because I’m a sucker for Mexican food this meal is usually the friday night TV dinner it takes less that 15minutes to make and if you have people coming over for movies or friday night rugby/football this a great meal for everyone. Its also makes great leftovers for lunch the next day. It taste exactly like the bought chilli and guess what all natural and healthy, there is not bad food in this meal.



Ingredients
1 can of kidney beans
1 can of chill bean
1 can of whole tomatoes
1 spring onion 
1 tbls of parsley
1/2 tbls cumin seeds
1 tsp of Moroccan seasoning
1 tsp of chilli flakes
salt and pepper
1 tortilla wrap cut in to 16 pieces
parmesan

Directions
Pre heat the oven to 180°C, take you tortilla wrap pieces and lay them on a tray lightly spray some olive oil on them and sprinkle some grated parmesan on top. Put in the oven for 5-10minutes till they are slightly toasted. In a heated pan add the can beans and tomatoes and stir together. Add your seasonings and stir till all combined throughly. Once the liquid starts to get a thick consistency add in the chopped spring onion and parsley. Serve in a bowl with sprinkled parmesan or other melted cheese (if your require something more cheesy) with a side salad and your tortilla chips.


4. SUMMER SALAD AVOCADO QUINOA
This is a great simple summer salad, good for lunches or dinner or even as a side. I always make a big bowl of this salad as it makes great leftovers the next day. Its so healthy fully vegetarian and vegan and the chickpeas keep you so full.



Ingredients
1 cup halfed cherry tomatoes
1 can chickpea beans, rinsed and drained
1 cup cooked quinoa
2 tbsp red onion, minced
2 tbsp cilantro, minced
1 1/2 limes, juice of
kosher salt and fresh pepper, to taste
1/2 diced avocado (1 medium hass)

Directions
Combine all the ingredients except for avocado, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add the avocado.


5. VEGE BACON FRITTATA
A frittata would have to be one of the easiest meal, I think the only hard part is chopping up the vegetables. You can throw any ingredients together and it will be fail proof, its so versatile. 
The recipe below is what leftover I had in my fridge or what was going off, I combine it all together and it tasted divine.



Ingredients
1 tbls olive oil
2 slice of bacon
1/4 red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 small spring onion
A handful of cherry tomatoes, halved
A couple spinach leaves, thinly sliced
1/4 of avocado
4 large eggs
Feta 
Salt and pepper  

Directions
Preheat the oven to 180°C on grill. Cook any of your meat first and start to chop up all your vegetables and meat finely. Add some oil to the pan and start to sauté all of your vegetables. In another bowl crack your eggs, season and whisk till all combined then add to the pan, top with avocado and feta. once it is half cooked put the pan under the grill till the feta melts and cooks the top till it is nice and golden.