Chicken and Broccoli Rice

Chicken and Broccoli Rice

This is a really easy and delicious week night dinner recipe. It takes hardly any time to make so is great for those times you want something tasty but can’t be bothered cooking. I often serve mine with a splash of sweet chilli sauce. Delicious!

You Will Need

400g cooked chicken breast (diced) I use the frozen cooked chicken strips as these are cheap to buy and can be kept in the freezer. I find that this helps me to cut down on waste by only using what I need

300g dried long-grain rice

1 chicken stock cube

200g broccoli, cut into small florets

1 large carrot, peeled and finely chopped

1 large onion, finely chopped

1 tsp garlic granules

1 tsp mixed herbs

Method

Cook the rice according to the packet instructions and drain.

In a separate pan, boil the broccoli (for 2-3 minutes) drain and set aside.

Over a medium heat, pan fry the chicken with the garlic and herbs in a large frying pan or wok (ensure chicken is cooked through). Add to this the finely chopped carrot and onion and continue to fry until softened. Once softened, add the broccoli.

Crumble the stock cube in with the chicken and vegetables and add a good splash of water. Simmer for 2-3 minutes.

Add the cooked rice to the chicken and vegetables and stir until they are thoroughly mixed.

Serve straight away either on its own, or with sweet chilli or soy sauce.

Other Ideas

If you need a quicker mid-week dish, try using microwaveable golden vegetable rice. Simply prepare according to the packet instructions and add to the chicken and vegetables. You could even try other rice flavours.

If you want to sneak a few extra veggies into this, you could include a small tin of sweetcorn, some chopped mushrooms, or some chunks of courgette. Any extra veg you want to use can be added at the same time as the carrot and onion.

Spaghetti Car Banana (Carbonara)

Spaghetti Car Banana (Carbonara)

This is always a hit with my children. Obviously, to many it is known as spaghetti carbonara, however, after a hilarious mis-pronunciation from the Master of Mischief it is only known as car banana in our house. I hope you enjoy it as much as we do.

You will need

350g Spaghetti

100g Bacon Lardons (or pancetta if preferred or you want to splurge and be fancy)

1 tsp Garlic Granules

1 Onion (diced)

3-4 Mushrooms (diced) – Optional

For the sauce

500ml Milk

4tbsp Plain Flour

50g Butter

100g Cheddar Cheese (grated)

Method

Cook the spaghetti according to the packet instructions.

While the spaghetti is cooking, pan fry the bacon lardons with the onion, mushroom (if using) and garlic granules until cooked.

To make the sauce, pour the milk into a saucepan and add the butter and flour. Place over a medium heat and whisk together. Continue with a fast whisk while the butter melts and the mixture comes to a boil. As you continue to whisk the flour should start to disappear and the sauce should begin to thicken. Whisk for a further 2 minutes until you have a smooth sauce. Add the cheese to the saucepan and stir until all the cheese is melted.

Once you have finished the sauce and the spaghetti is cooked, combine all the prepared ingredients mixing the spaghetti into the sauce and adding the bacon, onion, and mushroom mix.

Stir together and serve with salad or vegetables.

Other Ideas

If you don’t want to include meat in the recipe you can substitute the bacon for extra vegetables such as courgettes or peppers.

You could also mix it up by using chicken instead of (or as well as) bacon.

Sausage and Mash Volcano (with lava beans)

Sausage and Mash Volcano (with lava beans)

A fabulous novelty twist on the classic bangers and mash. This is sure to impress even the fussiest of children. You can substitute the sausages for a vegetarian alternative to fit with any or all dietary requirements.

Sausage and Mash Volcano

You will need

1 pack sausages (whichever flavour is preferred)

500g potato (peeled and chopped)

2oz butter

1-2 tbsp milk

420g tin baked beans

Method

Peel and chop potatoes and place in a large pan of water.

Over a medium heat bring to the boil and cook potatoes until soft.

Cook the sausages as per the packet instructions.

Once the potatoes are cooked, let them cool for 3-4 minutes (or until the steam has evaporated, wet potatoes make soggy mash – nobody likes soggy mash!)

Mash the potatoes with the butter and milk and continue mashing until you reach your preferred smoothness.

Spoon a mound of potato into the centre of your plate.

Slice the sausages down the middle and begin propping them against the side of the mash potato mound, leaving space at the top for your lava.

Heat the beans and spoon into the open space at the top of the ‘volcano’

Enjoy!

Other Ideas

If you don’t want to use beans or you find you have a bean-less cupboard you could use gravy for your lava or if you want to your lava a bit fancier you could use mixed beans in tomato sauce (Aldi do a fantastic mild mixed taco beans which my littlies love!)

If your littles ones are on the fussier side and beans (baked or otherwise) or gravy is a no-go, you could just squirt some red sauce in there and you’re laughing all the way to an empty plate. 

Also, you could go really wild and add some broccoli trees to the base of your volcano or cut out some dinosaur shapes using biscuit cutters and some red, green or yellow peppers.

Chicken Fajita Tagliatelle

Chicken Fajita Tagliatelle

A delicious meal for all the family that is cheap and easy to make and always goes down a treat with the kids.

You Will Need

4 Chicken Breasts (cook from frozen) I use ‘cook from frozen chicken breasts’ simply because they are cheap to buy, easy to cook, and great for making sure I only use what I need. If you prefer to use fresh chicken, that is fine, just make sure you adjust your cooking time accordingly.

1 tsp Olive Oil

1 Red Pepper (finely sliced)

1 Courgette (finely sliced and quartered)

1 Red Onion (finely sliced)

1 Tbsp Tomato Puree

110ml Chicken Stock (made from a stock cube is fine)

30g pack fajita seasoning mix

400g Dried Tagliatelle (roughly 100g for each person)

Method

Lay chicken breasts onto baking tray and brush lightly with olive oil. Sprinkle 1/3 of the fajita mix onto the chicken and then oven cook the chicken according to the baking instructions on the packaging.  

Slice, chop and fry the red pepper, courgette, and red onion in a large pan. Sprinkle the remaining fajita mix onto the vegetables and continue to fry until soft.

Add the chicken stock and the tomato puree. Bring to the boil and then simmer until you have a nice thick sauce.  

While the sauce is simmering and the chicken is baking, boil the tagliatelle as per the packet instructions.

Once the pasta is cooked, drain, and stir into the sauce.

Serve the pasta with the cooked chicken sliced on top.

Other Ideas

You can serve this on its own, with a salad, or a side of mixed veg!

You can also add a sprinkle of cheese and some sour cream to really indulge the fajita portion of the dish.

If you don’t want to slice the chicken for the top, once your chicken is cooked, dice it up and throw it in with the sauce.

Also, if you don’t want to splash out on tagliatelle (I only did because Aldi had an Italian event on) do the exact same recipe and replace 400g of tagliatelle with 400g of penne pasta which you can pick up for a matter of pence!