There’s no doubt that getting dinner on the table, day after day can be a challenge. Most people have between seven and 10 recipes that they gravitate to, which they know their family will love and that can be made efficiently and well.

I, too, tend to rely heavily on a few hand-picked favourites but I do attempt to try something new at least once a week. That way, my repertoire gets longer and longer and I don’t have to wonder, mid-aisle in the grocery store, what the heck I can make for dinner tonight.

I also periodically find that it helps to cheat, just a little. Using canned tomatoes can make a mighty difference to your stress level and to the time it takes to get a meal on the table.

Chicken with tomatoes and pesto

You would never think that just three ingredients could result in a delicious meal, but they do. If you can’t find cheeseless pesto, simply combine 2 cups of fresh basil, ½ cup lightly toasted pine nuts, 2 cloves garlic, and about 1/3 cup of really good olive oil in the bowl of a food processor and pulse until fully ground and liquidy, adding up to 2 more tbsp. of oil to achieve the correct consistency.

o 1 can (19 oz.) regular stewed tomatoes
o ¼ cup (heaping cheeseless basil pesto
o 4 boneless skinless chicken breasts

Pour the tomatoes into a large non-stick skillet set over medium-high heat. Bring the mixture to a boil. Boil gently until some of the excess juices have evaporated, about 5 minutes. Dollop the pesto into 4 mounds, about 3-in. apart. Place a chicken breast on top of each dollop of pesto. Reduce the heat and simmer the chicken breasts, covered, for 10 minutes. Turn the chicken breasts over; simmer, covered, until the chicken breasts are cooked throughout, about 8 minutes. Makes 4 servings.

Chickpea and avocado salad sandwich

This sandwich is full of good for you. The chickpeas are an excellent source of manganese, a very good source of folate and a good source of fibre, protein and iron. Avocados are particularly nutrient dense; they contain 20 essential nutrients, including fibre, potassium, E and B vitamins and folic acid.

o 1 can (19 oz.) chickpeas
o 1 large ripe avocado, pitted
o 2 large cloves garlic, minced
o juice of one lime (about 2-1/2 tbsp.
o ½ tsp. salt
o ¼ tsp. pepper
o 2 tbsp. chopped fresh cilantro
o 8 slices whole grain bread
o 3 tbsp. light mayonnaise (optional)
o 20 thin slices cucumber
o 4 large lettuce leaves

Drain the chickpeas into a colander and rinse under cold running water. Transfer the chickpeas to a large piece of paper towel and rub vigorously to dry and to remove as much of the skin from the chickpeas as possible. Transfer the chickpeas to a large bowl. Add the avocado, garlic, lemon juice, salt and pepper.

Using a potato masher or fork, mash the ingredients together. Stir in the cilantro. Lay half of the bread slices on a work surface. Spread the mayonnaise evenly over the bread slices, if using. Divide the chickpea mixture evenly over each piece of bread, spreading it lightly. Top with cucumber slices, lettuce and remaining bread slices. Makes 4 servings.