I am still here, waiting, organising, preparing. All those things that must, MUST be done before you have a baby, totally useless and not important at all, but they have somehow made it to the top of my To Do List!! Hmmm maybe thats another post all together!!
From posting my weekly Meal Plans (sorry I am a little behind here), I have received a few comments and emails about some recipes, and I am finally getting around to typing them out here.
Its pretty embarrassing really but the 2 that are the most asked about, are infact the EASIEST meals you will ever cook, seriously. And my family just love them! So much so, they are requested to be put on the Meal Plan!
CREAMY CHICKEN AND BASIL PASTA (totally NOT a healthy dinner option, but hubby's favourite all the same)
Jar of Basil Pesto
Small carton of Cream
Cherry tomatoes- cut in half
Cook Pasta as per directions /as normal.
Add a little oil to your pan, and cook chicken until slightly golden, add about half a jar of Basil Pesto.
Then add about 2/3 of the carton of cream, depending on how many people you are cooking for.
Simmer for about 5-10 minutes to thicken the cream.
Add pinenuts and Cherry tomatoes and cook for another minute.
Serve over pasta.
NOTE- I change this dish every time I cook it, and ratios are not that great , ha , sorry. But thats what you get when you don't use a recipe!! Sometimes I use a Sundried Tomato Pesto, sometimes add Bacon, sundried toms, olives, capsicum, salami, cherizo sausage. Whatever you like to change the flavours.
Super easy, quick and ready in 15 minutes, quicker than takeaway!!
2 sheets of Puff Pastry
2 Chicken Breasts (OR ca n be a cheaper cut as is going to be cut finely in a pie! Thats what I do)
Butter or margarine
1-2 cups Chicken stock
Packet of Spring Garden Vegetable soup
Large Carrot cut into cubes
1/2 cup frozen peas
1/2 cup frozen corn
Beaten Egg (for glazing)
Rosemary ( I use dried)
Firstly take the Puff Pastry out of the freezer and set aside to defrost a little (its easier to mould into dish)
Dice the chicken and carrots .
Add a little oil to the pan and cook off chicken until golden. Add a dollop of Butter and then some rosemary and carrots and fry slightly.
Add a tablespoon of flour and cook until thick then gradually add the stock. Start with just one cup and see how you go, again it all depends on how big your pie needs to be. Sprinkle about half a packet of the Soup mix into the liquid and continue to stir. This will evaporate and thicken, turn down the heat to a low simmer and add 2 tablespoons of sour cream.
Add Peas and corn and simmer for a minute. Turn off mixture and let cool a little.
During this process, oil you dish, I just use Spray Cook, and line with your Puff Pastry. Depending on the size of your dish you may need more sheets of Pastry.
Line the bottom and mould , add cooled mixture, and then add a sheet to the top, glaze with egg/milk mixture and piece or slice the top for steam.
Cook in the oven until golden brown, usually 180 degrees, about 15-20 mins.
NOTE- You can also add Leek, bacon, mushrooms, zucchini, onion , anything really!!
This is yummo, and I usually make 2 at the same time, one to freeze, so give that a go!!
Later on I will post another recipe that has been requested for our Mexican Bean wraps!