HOW TO MAKE SIMPLE CHICKEN STEW

Are you stuck what to make for tea? Sometimes trying to think of new ideas to cook can be hard especially when you are busy and lots to do therefore read on to find out how to make simple chicken stew. If you plan your weekly meals you most certainly can eat healthy meals and it makes food shopping a lot easier and quicker when you have planned your meals. Make sure you have eaten before you go shopping because it can tempt you into buying more sweet treats.

Serves 4

Ingredients

2tbsp Olive oil

1 red onion finely sliced

1 carrot finely chopped

1 leek sliced

1 red pepper finely chopped

2 cloves of garlic crushed

150ml chicken stock

400g can chopped tomatoes

1tbsp sundried tomato paste

400g cooked chicken breasts chopped into small chunks

You may also like these Easy To Make Energy Balls or Roast Chicken, Potato And Chorizo Bake

Method

Heat the oil in a large frying pan.

Add the onion, carrot, leek and red pepper and cook for 5 minutes on a medium heat.

Add the crushed garlic, chicken stock, tomatoes, sundried tomato paste, stir well and bring to the boil.

Cover and simmer stirring occasionally until slightly thickened.

Mix in the cooked chicken pieces and heat through for 5 minutes.

Serve with pasta, rice or quinoa.

I choose to serve mine with quinoa.

I did all the preparation for this meal in the morning therefore it was quick and easy to make for tea. I did take the easy option of using the quinoa you can buy in a packet and only requires 2 minutes to heat in the microwave because it does save time if you are in a rush.

Hope you give it a try and enjoy it, my son enjoyed it and he can be a tricky customer!!

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Roast Chicken, Potato And Chorizo Bake

Roast chicken, potato and chorizo bake is a great choice if you are stuck for ideas on what to cook for tea because it tastes amazing and is easy to make.

I prepare it in the morning and leave it in the fridge so all you have to do is pop it in the oven when you get home from work.

I try to prepare most of my meals in the morning as I find it a lot harder to cook for scratch after a busy day. Not being prepared is when a lot of people tend choose processed foods that are quick to prepare.

Ingredients

500g baby Maris peer potatoes, evenly chopped.

2 peppers, deseeded and cut into chunks.

8 cherry tomatoes left whole.

2 red onions cut into small wedges.

200g cooking chorizo, skin removed and sliced into small chunks.

1tsp paprika.

1/2 tsp chilli powder.

1tbsp, rapeseed oil.

6 or more chicken breasts.

This is just before it goes in the oven

Method

Heat the oven to 200 / 400/ gas mark 6

Place the potatoes in a large roasting tin.

Scatter the peppers, tomatoes and onions around evenly in the roasting tin.

In a small bowl mix together the paprika, chilli powder and rapeseed oil.

Pour half of it over the ingredients in the tin and mix together to ensure it covers all of them.

Place the chicken thighs on top and drizzle the remaining oil over the top.

Cook in the oven for 1 hour and then serve.

You may also like Flatbread Pizzas With Chickpea and Basil Pesto

Hope you give it a try and enjoy.

Karen x

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How To Make Chickpea Power Salad

Looking for ideas for a different salad, then try the chickpea power Salad.

Chickpeas are a great source of energy and full of vitamins and minerals.

This recipe serves 2 people.

Ingredients

1 yellow pepper
1 can of drained chickpeas
Lettuce leaves of your choice
6 cherry tomatoes
1 clove of crushed garlic
2 tbsp olive oil
2 tsp of balsamic vinegar

Method

Divide the lettuce leaves between two bowls.

Chop the tomatoes and divide between the two bowls.

Divide the chickpeas between the two bowls.

Chop the pepper and split between the bowls.

In a jar with a lid pour in the olive oil, balsamic vinegar and crushed garlic.

Give the jar a good shake so all the ingredients mix together and share between the bowls.

You may also like to try this Easy To Make Energy Balls or Flatbread Pizzas With Chickpea and Basil Pesto

Serve and enjoy.

This is super fast to make, therefore is great to take for your lunch or a quick and easy tea.

Hope you enjoy it if you give it a try.

Karen x

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Flatbread Pizzas With Chickpea and Basil Pesto

These Pizzas are easy to make and taste so good!!!

Ingredients

1 clove garlic crushed

Large handful of basil leaves

20g Cashews, roasted for 5 minutes until golden

50g tinned chickpeas

2 tbsp passata

5 tbsp extra-virgin olive oil

2 flatbreads

Cherry tomatoes halved

2 tsp dried basil

Feta cheese cubed

Salad to serve

Method

Preheat the oven to 200 / gas 8

Place the garlic, basil, cashews, chickpeas, passata and olive oil into a food processor and blitz to form a rough paste. Season with salt and pepper.

Place the flatbreads on a baking tray.

Divide the pesto between the flatbreads and spread evenly.

Arrange tomatoes and feta cheese on the flatbreads.

Sprinkle with dried basil (optional)

Bake in the oven for 7-9 minutes until the base is crispy and the tomatoes have softened.

Serve with salad of your choice.

If you are short on time you can make the pesto the day before and store in a container in the fridge.

Hope you enjoy.

Karen x

Bean And Chorizo Stew

Do you fancy adding a bit of spice to your evening meal?

For a quick, easy and tasty meal give this a try.

Serves 4

Ingredients

Rapeseed oil for frying

110g chorizo, skin removed and cut into small pieces.

1 red onion finely chopped

1 garlic clove crushed

400g pasatta

600g tin cannelloni beans in water drained

1 tsp dried parsley

Salt and pepper to season

Method

Put the oil in a saucepan with a lid and heat.

Add the chorizo and cook until you can see the oil run from the chorizo.

Add the onion and garlic and cook, stir occasionally and use the lid to stop the onion from browning.

Add the beans and pasatta, stir all the ingredients together and simmer for 10 minutes.

Add the parsley and seasoning and stir.

Serve and enjoy, it can be served alone or with crusty bread.

Karen x

Broccoli Soup

As the weather turns colder it is an ideal time to get the soup maker out. I’m not a big gadget person, but I do have to say that a soup maker is great. You can just chuck everything in and set it off. No standing watching it boil and standing stirring it. Great time saver!! In just 20 minutes your soup is ready to go and loads left over for another day.

Makes around 4 portions

Ingredients

1 head of broccoli

1 Leek

1 clove of garlic crushed

350g potato chopped

vegetable stock 1 3/4 pints or if you are using a soup maker fill up to the maximum line.

Salt and pepper to season

Method

Cut the broccoli and place in the soup maker.

Slice the leek and add with the broccoli.

Place the potatoes in the soup maker.

Add the crushed garlic.

Make up the vegetable stock using 1 cube and add to the other ingredients.

Finally season with salt and pepper.

Turn on the soup maker and choose smooth or chunky. I prefer smooth, but it’s your choice.

Serve straight away or save for later.

I didn’t intend to match my table mats!!!

Hope you enjoy it. A good way to add some extra vegetables to your diet.

Karen x