Thursday, March 03, 2011

A Couple of My Favourite & Easy Recipe's..

I thought id share with you some of the yummy recipe's iv been cooking this week, they have been super simple, cost effective & the best part is, they feed a lot of people (or you will have leftovers to freeze).  Both recipe's are taken from Meal Planning Monday on my blog. Be sure to check back next Monday to see what meals I have in store..

Apricot Chicken: 

What you will need;
600g of skinless chicken breast, packet of dry french onion soup mix,  
405ml can of Apricot Nectar, Mushrooms, 1 brown onion, sliced black/kalamata olives.
Serve with rice or mashed potato.

How to make;        

1. Heat olive oil in frying pan & brown sliced up chicken breast & sliced up onion, fry until brown & the chicken is cooked through.

2. Combine the can of Apricot Nectar and the packet of french onion soup mix in a jug and pour over the chicken/onion. Mix the sauce through the chicken until its all coated.

3.  Add the sliced mushroom and olives and allow to simmer for 15 to 20 minutes, this will thicken the sauce. (this is the time I cook my rice to serve the Apricot chicken on, I do so in the microwave)

4. Serve the Apricot chicken alongside the rice or on a bed of creamy mashed potato.. Yum..

Sausage Pasta Bake:

What you will need: 
500g of pasta of your choice (I chose Woolworths Organic Elbow Pasta),1/2 kilogram of beef sausages, jar of your favourite tomato based pasta sauce (I used basil and tomato for added flavour), 1 tin of whole peeled tomato's (you could use diced) 1 cup of grated tasty cheese, sliced black olives (optional).

How to Make:         
1. Cook and drain your 500g packet of pasta in a saucepan, while doing so brown your sausages in a frying pan (you can brown onion to mix in also if you wish).

2.Once your pasta is cooked, drain it and add to it the pasta sauce & whole tin of tomato's.

3.Once the sausages are browned, slice them into bite size pieces & return them to the frying pan to cook through..

4. Add your pasta mix to a baking dish and top with cooked sausage/onion pieces.

5. Spread grated cheese over the top and sprinkle your black olives over. 

6. Pop it all into a preheated oven of 180 degrees, for approx 20 mins or until cheese is all  melted.

Dish up alone or with vegetables if you prefer.. This made a lot of pasta bake, in addition to feeding 2 adults and 1 child (he loved it - success!) the bonus was LEFTOVERS for the freezer! which I have put into my glasslock containers, 2 dinner size portions and 2 lunchtime portions (you may wish to add additional grated cheese to these prior to freezing/reheating).

Shared on the Organised Housewife's Meal Planning Sunday Link Up.. Check it out..

Monday, February 28, 2011

Soaking up whats left of summer.. xo

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Meal Planning Monday..

The weather is still quite warm, so many nights I just crave a simple salad and not too much excessive cooking in the hot kitchen! My favourite addition to my salads at the moment are; mini Roma tomatoes, balsamic dressing (KRAFT FREE) and beetroot.. yummo.  We've had quite a random weekend of food, however, and I'm really looking forward to a big plate of veggies so some of my food choices may reflect this! 

Monday - Apricot Chicken Breast with Veggies.
(peas, corn, broccoli, cauliflower, carrot & pumpkin).

Tuesday - Pasta Bake with additional tinned tomatoes & a tomato based sauce.

Wednesday - Baked Fish and Salad w/garlic bread.
(spinach leaves, cherry tomatoes, olives, cheese, carrot, asparagus & beetroot)

Thursday -  Spaghetti Bolognaise with rice.

Friday     -  Eat out night! :)

Saturday -  Green chicken curry with rice.

Sunday -     Roast pork with roast vegies! (and of course GRAVY!)
(jacket potatoes, pumpkin, corn cobs, zucchini, capsicum & carrots)