Some of my recipes will be a little adhoc in quantities – others might like more of some things more than me :). Please don’t be annoyed for any recipes which aren’t to cheffy standards, I’m just a mere person, no cheffy credentials!
Leafy Salad
This is a favourite of mine, and once made will last for 3 days in an airtight container in the fridge. I make this up, portion it out into three tubs for 3 days worth of lunch.
- big handful of rocket
- big handful of spinach
- 10ish small tomatoes – halved
- 15ish green olives – halved
- one packet of feta cheese – cubed (I’m a fan!)
- one drained and rinsed tin of napolina bean salad
- a glug of honey and mustard dressing – a healthy option
- mixed together
- good for side salad or lunches
Greek Salad
I also love this, all that lovely veggie goodness, tasty, colourful. Again, this can keep for upto 3 days in an airtight container, ideal if you have a bbq coming up and your short on time!
- cucumber cut into chunks
- green pepper – chunked
- small tomatoes – halved
- feta cheese (i use a full packet)
- green olives
- good sprinkle of dried oregano
- glug of olive oil
- mixed together
- good for side and buffet/bbq accompaniment
Cold Pasta Salad
For a side I use approx 50g of pasta though find this too much sometimes, but as with all the best things, this will keep for a couple of days in the fridge (airtight of course). For a main I use 75g.
- brown pasta – cooked to instruction
- drained and left to cool (don’t know whether we’re supposed to, but if I’m having a pasta cold I will rinse the cooked pasta in cold water).
- tin of pineapple cubes – drained – juice handed to any available kid
- EITHER – tin of drained sweetcorn or frozen sweetcorn quickly cooked for a couple of minutes in boiling water and left to go cold
- add all to a bowl, squirt in some lighter than light mayo, mix together
- serve
Cold Rice & Peas
Allow 60g per person for a main, and 30g per person as a side. Can be kept in airtight container in fridge for upto 3 days.
- brown rice – cooked to instruction (add a chicken stock cube to the water before adding rice)
- drain and leave to cool
- add some frozen peas to a small amount of boiling water and cook for a couple of minutes
- drain peas and leave to cool
- cut some ham or other cold meats into pea-sized pieces
- mix everything together
- serve
Chicken Pasta – with a touch of sweet chilli sauce
- preheat oven to 160 degrees cel (fan)
- add chicken to oven proof dish (1 skinless fillet/breast per person if main)
- make up stock (1 oxo cube of your choice per 200ml boiling water)
- pour on chicken
- cover with ovenproof lid or foil and pop in oven
- cook for 30 minutes
- carefully check chicken by cutting in half and making sure fully white and no pink juices – cover and pop back in oven if necessary for another 10 minutes
- remove chicken and leave to cool
- while chicken is cooking, cook brown pasta as per instruction
- drain pasta, leave to cool and rinse in cold water
- drain or cook tinned or frozen sweetcorn
- Once everythings cooled add to one bowl, drizzle over sweet chilli sauce, stir around a bit
- serve
Trying to lose! 