Easy Meals Recipes G
Serves 4 people
350 grams of penne pasta
1 heaped tablespoon of softened margarine / butter
1 decent teaspoon of crushed garlic
1 flat teaspoon of dried basil
Cook pasta according to packet instructions
Drain pasta when cooked, stir through other ingredients
Serve hot with meal of your choice
Hint: goes really well with Beef Stroganoff (see recipe on this website)
1 tablespoon of olive oil
1 medium brown onion, peeled, halved and thinly sliced
Approximately 200 grams of rindless shortcut bacon rashers, roughly diced
Approximately 500 - 600 grams of diced chicken breast
2 teaspon of wholegrain mustard
2 heaped teaspoons of crushed garlic
1 cup of drained semi-dried tomatoes
1/2 a cup of chicken stock
1 cup of thickened cream
500 grams of packet gnocchi
1/2 a cup of fresh basil leaves, roughly torn
2/3 of a cup of packet breadcrumbs
1 cup of grated tasty cheese (packet is fine)
Ground black pepper to taste
Heat the oil in a large frying pan over a medium to high heat
Add the onion and bacon
Cook, stirring, for about 5 minutes or until the onion has softened and the bacon is golden
Add the chicken and cook, stirring, until browned all over
Add the mustard, garlic and tomatoes
Cook, stirring, for about a minute
Stir in the stock and cream
Bring to a simmer then remove from the heat
Stir in the gnocchi and basil and season with black pepper to taste
Put the mixutre into a baking dish
Sprinkle the combined breadcrumbs and cheese across the top
Cook in a moderate over for about 20 minutes or until the top is golden
Stand for about 5 minutes before serving
**Handy hint**
Buy pre-shredded chicken from your butcher,
separate into meal sized portions and freeze for later use
Much cheaper than buying a BBQ chook each time
1 packet of gnocchi from your supermarket
Approximately 150 - 200 grams of shredded BBQ chicken
Approximately 300ml of thickened cream
1/2 a 190 gram jar of sun dried tomato pesto
1 jar of chargrilled capsicum, finely chopped
2 good sized handfuls (about 60 grams) of baby spinach leaves, chopped roughly
About 1/2 a cup of grated parmesan cheese
About 1 cup of grated tasty cheese (packet is fine)
Cook gnocchi according to packet directions, then drain
While gnocchi is cooking.......
Heat a non stick frying pan over a medium heat
Add cream and pesto
Simmer, stirring occasionally, for about 3 minutes or until slightly thickened
Add capsicum and spinach and cook, stirring, until spinach has just wilted
Add chicken and stir through
Add gnocchi and stir gently to combine
Put mixture into a greased baking dish
Sprinkle both cheeses evenly across the top
Bake in a moderate oven for approximately 15 - 20 minutes
until cheese is melted and golden
This is a mild to medium curry - adjust the amount of curry paste according to your taste
600 grams of diced chicken breast fillet
2 tablespoons of vegetable or canola oil
1/3 of a small jar of green curry paste (I use Valcom brand)
1 x 400ml can of coconut cream
1/2 a tablespoon of fish sauce
1 teaspoon of sugar
A good sized handful of frozen green beans
Stir fry the curry paste with the oil over a low heat until fragrant (2 to 3 minutes)
Add half the coconut cream and stir fry for 5 minutes
or until the sauce thickens and oil appears
Add the diced chicken and stir fry over a high heat for about 3 minutes
Add the remaining coconut cream, the fish sauce, the sugar and the beans, bring to the boil
Reduce to a simmer and allow to cook for approximately 10 minutes,
or until chicken is tender and cooked through
Serve with boiled rice and pappadums
Add sour cream if desired to lessen the "bite" of the curry
4 ripe avocadoes, peeled and roughly diced
3 tablespoons of lemon juice
1 tablespoon of olive oil
Approximately 1 teaspoon each of salt and pepper
Blend the avocadoes roughly with a stick blender
Add the remaining ingredients and blend thoroughly
Store in the fridge in an airtight container
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