Clare Valley heads into the cooler months

A delicious and healthy soup can be a fantastic mid-week winter's meal.

A delicious and healthy soup can be a fantastic mid-week winter's meal.

With winter well and truly on our doorstep and a cold start to the season, we want to know what your go-to recipes, or favourite mid-week winter meals are. 

As many of us snuggle into a blanket on the couch, other stoke the fire and enjoy a warm drink, winter often poses the question of ‘what will we have for tea tonight?’.

It’s also a time when getting out of bed and out of warmth and comfort can be difficult but to keep the winter blues at bay is important. 

Get out, rug up and go for a walk to clear your head, or hit the gym and enjoy an exercise class. 

It’s important to keep fit and healthy as we head into the warmer months. 

According to the Healthy Mummy, who surveyed more than 2,000 mums about their diet and exercise regime during the colder months, majority of mums (75%) admit they worried about gaining weight this winter with 53 per cent revealing they gained between 4 and 10 kilograms last– that’s more than a dress size!

In 2016, mums revealed how much weight they gained during winter with 22.7% (less than 1kg), 10.3% (2kg), 9% (4kg), 21.9% (5kg), 3.6% (6kg), 3.2% (7kg), 4.7% (10kg) 3.8% (more than 10kg) and other 6.3%.

The Healthy Mummy founder Rhian Allen said winter was without a doubt the most challenging time to keep up the exercise, and sticking to good food habits are thrown out the window.

“Mums eat, sleep and cook more during the chilly winter months and are putting on a few extra kilo’s due to less exercise and eating more comfort foods,” Rhian said. 

So, we want to know your easy go-to meals during winter to keep you healthy, warm and happy. 

Some of our favourites include: 

Soup (of almost any kind, including minestrone)

Roast dinner



Here’s a simple and warming recipe from The Heart Foundation (

Chicken and corn soup

Cooking Time

10-12 minutes (preparation 25 minutes)




2 x 200g skinless chicken breast fillets, trimmed of fat

6 spring onions, thinly sliced

2 garlic cloves, crushed

Pinch dried chilli flakes

Olive oil spray

3 corn cobs, kernels removed (see Tips)

4 cups reduced salt chicken stock

420g can creamed corn

2 teaspoons reduced salt soy sauce

Extra sliced spring onions, to serve

250g dried egg noodles, optional (see Tips)


1. Place chicken in a deep pan. Cover with cold water. Bring to the boil over medium heat. Reduce the heat to low, then cover with a lid and simmer for 8 minutes. Remove the pan from heat and set aside for 15 minutes. Drain the chicken then shred into pieces.

2. Heat a saucepan over medium heat until hot and spray lightly with oil. Add the onions, garlic and chilli. Cook, stirring often for 5 minutes or until soft. Add the corn kernels and cook for 1 minute.

3. Pour in the stock and bring to the boil. Add the creamed corn, chicken and soy, cook 4-5 minutes until chicken is warmed through. Serve topped with extra spring onions of desired.


You can substitute frozen corn kernels for canned no added salt corn kernels (drained).

You can add 250g dried egg noodles to the soup to bulk it up. Cook the noodles separately and pile into the bottom of the bowl then ladle over the hot soup.