1. Mix together mince, egg and breadcrumbs, shape into 16 or so balls.
2. Heat 2 tsp oil in pan, brown meatballs, add onion, cook 2 minutes.
3. Add tomatoes, ¼ cup (60mL) water and packet mix.
4. Bring to boil then cover and simmer until meatballs are cooked through – stir occasionally.
5. Serve over cooked pasta with steamed vegetables.

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1. Combine packet mix with chicken, mix well, set aside for 6-8 minutes.
2. Melt butter in pan, add chicken, cook until lightly browned, add onion, cook for 2 minutes.
3. Stir in tomato paste, cream and 1/4 cup (65mL) water – bring to boil.
4. Reduce heat, cover and simmer for 5 minutes, stirring occasionally.

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1. Heat 1 tbsp oil in pan, brown chicken, add onion, carrot and mushrooms, cook 2 minutes.
2. Add combined tomato paste, 1 cup (250mL) water, and packet mix, bring to the boil while stirring.
3. Cover and simmer for 30 minutes or until chicken is cooked, stir occasionally.

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1. Cook pasta.
2. Heat 1 tsp oil in pan, add bacon, cook 2 minutes.
3. Add mushrooms and combined milk, water and Creamy Carbonara packet mix. Bring to boil, stirring.
4. Simmer 1 minute, stir in drained pasta. Serve immediately.

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1. Heat 1 tbsp oil in pan, brown chicken, add onion, cook 2 minutes.
2. Drain apricots, save juice and make up to 1 cup with water.
3. Add packet mix to juice and bring to the boil, stirring.
4. Cover and simmer 30 minutes, or until chicken is cooked, stir occasionally.

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5. Mince Chow Mein

Serves 4 in about 30 mins. A little spice.

What you need:

Maggi Mince Chow Mein Packet Mix (most NZ supermarkets)

500g mince

1 onion sliced

3 cups sliced cabbage

3 cups mixed veg

1. Cook 2 minute noodles & drain.
2. Heat 1 tbsp oil, add mince, stir fry 2 minutes, add vegetables, stir fry 2 minutes.
3. Add combined 1 cup (250mL) water and chow mein packet mix, bring to boil.
4. Stir through noodles and serve.

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6. Sweet & Sour Chicken

Serves 4 in an hour. If you find sweet and sour sickly sweet, reduce the amount of sugar and pineapple juice you add.

What you need:

oil for frying

500g skinless chicken cubed

1. To make the sauce, whisk together the sugar, brown sugar, apple cider vinegar, ketchup, soy sauce and garlic into a small bowl.
2. Pour enough canola oil into a dutch oven or frying pan that is comes up from the bottom about an inch to an inch and a half.

3. Heat the oil on medium high to high heat, you’re looking for the chicken to cook and brown in about 2 minutes.

4. Add the cornflour to a large ziplock bag.
5. Add the chicken pieces to the large ziplock bag and shake until all the pieces are well coated.
6. Dip the pieces into the egg, then into the flour before adding to the hot oil.

7. Cook the chicken for 3 minutes, until cooked through and crispy.

8. Remove to a cookie sheet (no paper towels!) and continue cooking all the chicken pieces.
9. When done cooking remove all but a tablespoon of the oil.

10. Add the bell peppers, onion and pineapple and cook for 2 minutes.

11. Add the sauce back in and stir to coat the pieces and cook for 30 seconds or so to help the warm through.

12. Add the chicken pieces back in and stir until the sauce has thickened and bubbling.
13. Serve immediately, with optional garnishes of sesame seeds or green onions.

*If you’d rather not make this from scratch, try the Wattie’s Sweet & Sour sauce in a can or the Pam’s Sweet & Sour jars that you can just add a few ingredients to. They cost around $3 each in NZ and speed up the process.

7. Green Thai Curry

Serves 4 in under an hour.

You can pick up recipe sheets like this one below from Countdown & New World and follow them or make the version below.

What you need:

olive oil

6 boneless chicken thighs diced

1. Heat a tablespoon of olive oil in a large saucepan on a low-medium heat.
2. Sauté the onion and garlic for 5 minutes until soft and translucent.
3. Add the ginger, curry paste, lime zest and juice and cook for a further 2-3 minutes.
4. Add the chicken and cook for 6-8 minutes until starting to brown, then pour in the coconut cream, mix well and simmer gently, stirring, for 12-15 minutes until the sauce is slightly thickened.
5. Add the bamboo shoots and stir to heat through.
6. Serve with fluffy rice and garnish with sliced chilli and coriander leaves.

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8. Protein Berry Smoothie

Make in 5 mins. 12g protein per serving! Delicious.

I’m loving smoothies at the moment and this one is full of nourishment and protein for longer-lasting energy. 

What you need:

1 1/2 cups frozen mixed berries

1 banana

1/2 tbsp chia seeds

1/4 cup protein powder

1 1/4 cups coconut or almond milk

9. Mexican Chicken

Serves 4 in about 45 mins. Great tangy, BBQ-flavoured dish.

What you need:

Maggi Mexican Chicken Packet Mix (most NZ supermarkets) or Mexican sachet/spice mix

1kg chicken thighs

1 cup frozen sweetcorn

2 red capsicums cut in strips

1 can red kidney beans, rinsed, drained

1 peeled sweet potato cut into wedges

10. Beef Stroganoff

Serves 4 in about 30 mins. 

What you need:

Maggi Beef Stroganoff Packet Mix (most NZ supermarkets)

500g stir fry beef strips