The iVillage Gi plan: 17 dinner ideas

8. Chinese lemon chicken
Put 50g (2oz) brown rice on to boil. This will take about 35 minutes.

Mix together a chopped spring onion and a tablespoon of sherry. Add a sliced chicken fillet and leave to marinade for about 20 minutes. Heat a teaspoon oil in a frying pan and add a couple of sticks of chopped celery, a handful of mushrooms and a sliced green pepper. Add the chicken mixture and fry until cooked. Stir in a teaspoon of soy sauce, the zest of half a lemon and a handful of bean sprouts. Stir until heated through and serve with boiled rice.

9. Salmon with new potatoes
Put four baby new potatoes on to boil. This will take 15-20 minutes.

Season a salmon fillet with black pepper and a small dab of butter, and place on a microwaveable dish. Cover with microwave-safe cling-film and microwave on 'high' for two to three minutes. The time will depend on the thickness of the fish.

Meanwhile make a quick sauce by mixing together two tablespoons natural yoghurt with one to two teaspoons chopped capers, fresh herbs and plenty of black pepper.

Serve the salmon, potatoes and sauce with steamed veggies.

10. Griddled aubergine
Heat a teaspoon olive oil in a non-stick frying pan and saute half a sliced red onion and a crushed clove of garlic. Add a good pinch of mixed herbs, a pinch of sugar and a small tin of tomatoes. Simmer for ten minutes. Meanwhile, cut half a large or one small aubergine into thick slices and brush with extra virgin olive oil. Cook in a griddle pan or grill, for around six minutes each side. Spoon the tomato sauce over the aubergine slices and top with a mix of two tablespoons breadcrumbs and one tablespoon grated Parmesan. Grill until golden.

Serve with three slices wholegrain garlic baguette and lots of salad.

11. Spicy veggie chilli
Put four level tablespoons brown rice on to boil - this will take about 40 minutes to cook while you get on with the chilli.

Heat a teaspoon olive oil in a non-stick pan. Add a small chopped onion and two cloves of garlic and allow to soften. Add a sliced courgette, a handful of mushrooms and a small pepper, cut into chunks. Drain a tin of chickpeas, rinse well and add to the pan, along with a stock cube, a small tin of tomatoes and spices - a good pinch each of chilli powder, cumin, coriander and turmeric, more if you fancy. Bring to a boil, cover and simmer for about 15 minutes.

Serve half of the stew with half of the rice.

Store the rest in a Tupperware and pop it in the freezer as soon as it's cold. This will save you cooking on a busy night. (Be sure that when you reheat frozen and defrosted food, and especially rice, that is it piping hot.)