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This week I decided to make Butter Chicken as an easy and different dinner choice!

Ingredients:

• 3 chicken breasts
• Enough broccoli  for 5 portions (~5 cups)
• 1 package of Uncle Ben’s chicken flavored rice
• 1 jar of Butter Chicken sauce

Step 1 : Cook chicken and let simmer in the sauce (~ an hour)

Step 2: Fill pot with water, put rice in water and let cook according to instructions

Step 3: Put broccoli into pan with chicken and cook till tender (~15 mins)

Step 4: Serve butter chicken & broccoli over rice  (makes 5 portions)

This week I decided to make a simple beef, potato and carrot/celery dinner as these were ingredients I had in my fridge.

Ingredients:

• 2 pounds of beef
• 5 potatoes
• 5 large carrots
• 3 celery sticks
• gravy packet
• smoked paprika
• mustard
• cayenne pepper
• salt & pepper

Step 1: Place beef into crock pot and add gravy packet with water. Cook on low for 8 hours.

Step 2: Bake potatoes in oven till soft and then cut up and fry in pan with mustard, smoked paprika and cayenne pepper till golden brown.

Step 3: Cook carrots, then celery in a pan till soft. Season with salt and pepper

Step 4: Combine in a container to make portions for the week.

This week I decided to make seasoned chicken drumsticks with spicy roast potatoes and green beans.

Ingredients:

• 5 chicken drumsticks
• chicken seasoning
• 5 portions of green beans
• 3 medium potatoes
• mustard
• thyme
• marjoram
• paprika
• cayenne pepper
• olive oil
• summer savory
• garlic butter
• salt and pepper

Step 1: Season Chicken and place onto baking sheet, cook for 45 mins – 1 hour

Step 2: Cut up potatoes, toss with mustard, thyme, marjoram, paprika, salt, pepper & cayenne pepper and place on baking sheet. Bake for about 30-40 mins.

Step 3: Clean greens beans and place into pan with garlic butter, summer savory and salt & pepper. Cook till tender. About 15 mins.

Step 4: Place onto plate/containers to serve. Makes 5 servings.

This week I decided to make beef stew as it seemed like an easy meal to make during a busy week.

Ingredients:

• 2 pounds of stew beef
• 3 carrots (sliced)
• 3 sticks of celery (chopped)
• 3 potatoes (cubed)
• 4 cups of beef stock
• 1 tsp rosemary
• 1 tsp thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 2 tsp worcestershire sauce
• 1 can tomato paste
• salt & pepper to taste

This was SUPER easy to make, as all I had to do was throw everything into the crock pot and let it cook for 8 hours while I was at school. Then when I came home all I had to do was remove the bay leaf and it was ready to eat!

This week I decided to make BBQ chicken drumsticks with rice and vegetables for the week!

Ingredients:

• 12 frozen drumsticks
• 2 cups of rice (uncooked)
• 1 tray of mixed vegetables (Yams, broccoli and carrots)
• BBQ sauce
• Chili powder
• salt & pepper
• smoked paprika
• 2 cups of chicken broth

Step 1: Take frozen chicken drumsticks and place on baking tray, season with salt, pepper and smoked paprika. Bake for 20 mins.

Step 2: Rotate chicken and baste with BBQ sauce. Bake for another 40 mins or until cooked.

Step 3: Place vegetables on baking sheet, season with salt, pepper and chili powder and bake till cooked, about 40 mins

Step 4: Cook rice. Use a mixture of chicken broth and water to give it a nice flavor. About 40 mins.

Step 5: Place into single portion containers for the week.

This week I decided to make a veggie lasagna for something a little bit different.

Ingredients:

• 1 box of lasagna noodles (12-14 noodles)
• 2 large carrots (grated)
• 4 celery sticks (diced)
• 1 bunch green onions
• 1 bunch baby spinach
• 750ml container of cottage cheese
• 600-750 grams of mozzarella cheese (grated)
• 4 cups of tomato sauce
• oregano, basil, thyme, pepper

Step 1: Saute the carrots and celery until cooked through

Step 2: In a large bowl mix together cottage cheese, carrots, celery, green onions, oregano, basil, thyme and pepper

Step 3: Assemble in a large casserole dish by layers of: noodles, sauce, cottage cheese mixture, spinach, grated cheese, and repeat till container is full. Usually 3-4 layers.

Step 4: Bake in oven for 45 – 60 mins and let rest for 15 mins.

This lasagna came out super yummy and I have plans to make it again in the future! It makes about 8 servings. If desired put into microwavable dishes and refrigerate or freeze for the rest of the week.

This week, I decided to try making something a little more complicated. I chose a soy glazed chicken recipe and paired it with some rice noodles and veggies.  What you need is:

Ingredients:

• 8 boneless/skinless uncooked chicken thighs
• 1 bag of rice vermicelli noodles
• 1 bunch green onions
• Tray full of mixed veggies (I used broccoli, cauliflower and carrots)
• Chili powder
• Salt and pepper
• 1 Tbsp of olive oil

Chicken marinade:

• 1/4 cup of brown sugar
• 3 Tbsp of soy sauce
• 2 Tbsp of grated ginger
• 1 Tbsp olive oil

Noodle Sauce:

• 1 tsp of garlic powder
• 4 Tbsp of butter
• 2 tsp of soy sauce
• 2 Tbsp of brown sugar
• 1 tsp of sesame oil
• 2 Tbsp of oyster sauce

Step 1: Prepare marinade and pour over chicken and marinade overnight

Step 2: Clean and cut up mixed veggies and place on baking sheet. Drizzle with with olive oil and sprinkle with chili powder, salt and pepper.  Put into oven and cook at 350 F until veggies are tender (~ 40 mins)

Step 3: Take chicken and the marinade and place in a  pan. Cook with the lid on until chicken is cooked. Remove chicken from pan and allow the rest of the sauce to reduce into a sticky glaze stirring regularly . Toss chicken with glaze and green onions.

Step 4: Boil water and boil the rice noodles till tender (~ 4 min). Drain and place into sauce pan. Add the noodle sauce and stir to incorporate.

Step 5: Assemble the chicken, noodles and vegetables into containers to make pre-portioned meals for the week.

Step 6: Cover and refrigerate, reheat in microwave when ready to eat.

Hi everyone!

This week I decided to make crock pot chicken soup as I came down with a bit of a cold and it seemed like a yummy and easy idea!

To make this recipe you would need:

• 8 cups chicken stock
• 2 large carrots (sliced)
• 3 celery sticks (sliced)
• 1 pound of green beans (cut into pieces)
• 3 chicken drum sticks (frozen)
• 2 bay leaves
• 1 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1 cup cooked quinoa
• salt and pepper to taste

Step 1: Clean and cut all the vegetables and place into the crock pot.

Step 2: Add the spices and chicken  into the crock pot.

Step 3: Add stock and cook in crock pot for 8 hours on low!

Step 4: Remove chicken bones and bay leaves then add in cooked quinoa.

Step 5: Salt and pepper to taste and enjoy!

I really enjoyed this recipe as it was super easy for me to make, even though I was not feeling very well! I will definitely be making this soup again, even when I am healthy. It was super yummy and easy! Also there is basically no clean up, which is a huge plus to cooking with a crock pot! I look forward to trying out something a little harder next week.

Nicole 🙂