Chicken Curry

Chicken Curry

Course Main Course

Ingredients
  

  • 1 pack Chicken Breast
  • 2 or 3 onions
  • 1 cup rice per 2 people
  • 1 jar sauce
  • 1 pack naan bread

Instructions
 

  • Cut chicken into chunks
  • Dice onion
  • Fry off the chicken and onions in a pan for 15 mins til nearly cooked (you can use oil or a splash of water to stop from sticking to pan)
  • Once cooked, add jar of sauce and turn to simmer and cook through

Rice

  • 1 cup of rice serves 2 for each cup add 2 cups of cold water
  • Put on to the hob to boil
  • Once boiling turn down to a simmer til most of the water is evaporated
  • Don't over stir - just needs a stir once it's boiled before you turn down to simmer
  • Once cooked, fluff up with a fork

Naan bread

  • Follow heating intructions for the naan bread on the packet

Chicken Fajitas

Chicken Fajitas

Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 pack chicken breast
  • 2 or 3 onions
  • 2 or 3 peppers
  • 1 pack wraps
  • 1 pack fajita seasoning

Instructions
 

  • Cut the chicken into strips
  • Dice the onions
  • Cut the peppers into strips
  • Fry off the chicken for 10 mins until cooked through (you can use oil in the pan if you wish, or you can just add a small amount of water to stop it from sticking
  • Remove from the pan
  • Fry off the onions and peppers until start to soften then add the chicken back to the pan with the fajita mix and cook through
  • Put the selected quantity of wraps you are going to use in some tin foil, cover and place in the oven to warm through for 5 mins (oven set at 160)
  • Add filling to the wraps

Spaghetti Bolognese

Spaghetti bolognese

Course Main Course

Ingredients
  

  • ½ pack mince
  • 1 Oxo cube
  • 1 onion diced
  • 2 carrots grated, or other veg chopped into small chunks (optional)
  • 500 g dried pasta
  • 1 jar bolognaise sauce mix
  • grated cheese to serve (optional)

Instructions
 

  • Brown mince in a large pan, breaking itup into small pieces. Add little bit of water to prevent sticking
  • Add diced onion and cook with the mincefor 5 mins
  • Sprinkle over the oxo cube and stir in
  • Add carrot or other veg if using
  • Add some more water just to cover the mince and reduce heat to simmer for 30 mins. Keep checking and add more water if required.
  • While the mince is cooking...
    Cook the pasta following the instructions on the packet.
  • Once cooked through add the jar of sauceto the mince, stir and heat through.
  • Serve on the pasta, with a sprinkling of grated cheese.

Traditional Mince and onions with mash

Traditional mince and onions with mash

Thank you to CoOp Hebden Bridge for this recipe idea
Course Main Course
Servings 4

Ingredients
  

  • ½ pack mince
  • 1 Oxo cube
  • 1 onion diced
  • 3 medium carrots
  • 2 or 3 cups frozen peas
  • gravy granules
  • potatoes
  • splash milk or some butter/spread for mashing potatoes

Instructions
 

  • Brown mince in a large pan, breaking it up into small pieces. Add little bit of water to prevent sticking
  • Add diced onion and cook with the mince for 5 mins
  • Sprinkle over the Oxo cube and stir in
  • Add some more water just to cover the mince and reduce heat to simmer for30 mins. Keep checking and add more water if required.
  • While the mince is cooking…..
    Chop and boil potatoes – once ready drain, add milk or butter/spread and mash them with a masher or a fork.
  • Chop and boil carrots - once cooked add carrots and peas to the mince and heat through.
  • Shake in some gravy granules to thicken– add additional water to get the consistency desired.  Season with pepper to taste
  • Serve and enjoy!

Chicken Casserole with Baked Potatoes

 

Chicken Casserole with Baked Potatoes

Thanks to CoOp Hebden Bridge for recipe idea
Course Main Course
Servings 4

Ingredients
  

  • 4 baking potatoes
  • 1 sachet chicken casserole sauce mix
  • 1 packet honest value chicken breasts diced
  • 1 or 2 onions sliced
  • 3 carrots sliced
  • broccoli

Instructions
 

  • Prick the potatoes with a fork, rub a little oil or spread on the skin, and put them in the oven to bake for about an hour at 180o/gas 5.
    To cook the potatoes more quickly you can cut them into smaller pieces, or microwave for 5 minutes on medium to warm them through before putting into the oven.
  • To make the Chicken Casserole, follow the instructions on the packet mix.
  • 15 minutes before the meal is ready, chop the broccoli into small chunks, put it into pn with boiling water and boil until tender.
  • Plate up and serve.

Tuna Pasta Bake

 

Tuna Pasta Bake

There are lots of ways to make this Tuna Bake - you can vary theingredients according to your taste.
Make extra and reheat in the microwave for lunch the next day.
Course Main Course
Servings 4

Ingredients
  

  • 1 tbsp oil or spread
  • 1 or 2 onions peeled and finely chopped
  • 1 pack mushrooms chopped
  • 1 tin sweetcorn
  • 2 tins chopped tomatoes
  • 300 g penne pasta
  • 2 tins tuna drained

Instructions
 

  • Heat the oil in a frying pan, add the onion and cook for 5 minutes over a medium heat, then add the mushrooms and cook for5 minutes, until softened. Stir in the sweetcorn and tomatoes and simmer for a few minutes.
  • Meanwhile, stir the pasta into a pan of boiling salted water and cook according to pack instructions, until just tender. Drain, then put it back in the pan. Set the grill to hot.
  • Stir the pasta into the sauce, then break the tuna into large flakes and gently mix in. Spoon into the serving dish. and sprinkle with the cheese.
  • If you want to brown the cheese you can put the dish (make sure it’s oven-proof) on a baking tray and grill for about 5minutes until the cheese has melted and turned golden brown.

 

Healthier macaroni cheese

Healthier Macaroni Cheese

This butternut squash mac and cheese is great for batch cooking. It’s gluten free, but use regular pasta and bread if gluten isn’t an issue for you.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Servings 12
Calories 474 kcal

Ingredients
  

  • 1 tsp Vegetable oil
  • 2 onions roughly chopped
  • 2 stock cubes reduced salt/gluten free (optional)
  • 1 litre boiling water
  • 600 g butternut squash peeled, deseeded and roughly chopped (about 500g/1lb 2oz prepared weight)
  • 600 g sweet potato peeled and roughly chopped (about 500g/1lb 2oz prepared weight)
  • 200 ml semi-skimmed milk
  • 1 kg dried pasta gluten free (optional)
  • 360 g light, extra-mature cheddar grated
  • 1 tsp salt
  • black pepper freshly ground

Optional additions (mix and match whatever you like)

  • 200 g frozen peas de-frosted
  • 200 g sweetcorn frozen or tinned (drained weight)
  • 200 g fried mushroom thickly sliced
  • 200 g broccoli florets small, cooked
  • 200 g cherry tomatoes halved
  • 1 bunch spring onions trimmed and roughly chopped

Serving suggestion

  • garlic bread gluten free (optional)

Instructions
 

  • For the mac cheese, heat a large sauté pan or flameproof casserole over a medium heat. Add the oil and onions and cook for 5 minutes, or until just softened.
  • Meanwhile, crumble the stock cubes into a large, heatproof jug, add the boiling water and stir well until dissolved.
  • Stir the butternut squash and sweet potatoes into the onions, then stir in the stock and milk. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the vegetables are tender. If you're baking rather than microwaving the dish, preheat the oven to 220C/200C Fan/Gas 7.
  • Meanwhile, bring a large saucepan of water to the boil (use your largest pan, or you may need to use two saucepans), then add the pasta and cook for 8–9 minutes, or until just tender. Don’t overcook it as you will be cooking it further in the sauce. Drain and set aside.
  • Using a hand-held stick blender, blend the squash and sweet potato mixture until smooth. Stir in the cheese, salt and plenty of black pepper and cook over a medium heat for 2–3 minutes, or until the cheese has melted, stirring occasionally. Toss in the cooked pasta and cook for another 2 minutes, or until the pasta is tender and coated in the sauce, stirring occasionally.
  • Serve immediately, or transfer each single portion to a heatproof bowl and add whichever additions you fancy. Stir well, then bake for 10–15 minutes or cover with kitchen paper and microwave on high for 1½ minutes, until piping hot (see Recipe Tip). Serve with gluten-free garlic bread, if using.

Recipe tips

  • Cool any leftovers, then spoon single portion sizes into individual airtight containers and store in the fridge for up to 2 days. To reheat in a microwave oven, place one portion onto a suitable heatproof plate, and stir in whatever addition(s) you want. Cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. Stir well, and if not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.
Keyword batch-cooking, Gluten-free, Healthy

Cauliflower and broccoli cheese soup

Cauliflower and Broccoli Cheese Soup

This is a really easy budget recipe that you can adapt to suit what you’ve got in your fridge.
I normally make it with leftover cauliflower leaves and broccoli stalks. If you want to make the soup a bit thicker, you can add a chopped potato. To make it creamer, add a splash of milk.
If you don’t have cheddar cheese, you can substitute any cheese you’ve got. I’ve made this soup with leftover cream cheese and leftover blue cheese. It tastes a bit different but it’s still delicious.
Course Soup

Ingredients
  

  • Cauliflower and/or broccoli leaves, stalks, floretsin whatever combination
  • 1 vegetable stock cube or teaspoon of Marmite
  • 1 onion
  • 1 potato optional
  • 100 g cheddar cheese or other cheese
  • 1 splash milk optional

Instructions
 

  • Boil a kettle of water
  • Chop your vegetables. If you have a hand-blender, then you can leave your veg quite chunky. If you don’t, chop them up into smaller pieces to make it easier to blend your soup.
  • Add the vegetables and stock cube / Marmite to the pan, pourover the boiling water and bring to the boil.
  • Simmer for 10 to 15minutes. Whilst they’re cooking, grate or finely chop the cheese.
  • Once the vegetables are soft, remove the pan from the heat. Using a hand-blender or a potato masher, crush the vegetables until you have a smooth thick soup.
  • Return the pan to the heat and add the cheese or cream cheese and the milk if using. Cook gently until the cheese is melted.
  • Serve and enjoy
Keyword Budget

Test recipe 1

Test recipe 2

Summary
Prep Time 1 hr
Cook Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 people
Calories 500 kcal

Ingredients
  

  • 1 g item 1
  • 100 kg item 2

Instructions
 

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Notes

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Keyword keyword1, keyword2