Grace’s Healthy, Freezable and Simple Recipes

THIRD YEAR HISTORY STUDENT, GRACE, SHARES SOME EASY RECIPES FOR YOU TO PREPARE AND FREEZE FOR ANOTHER DAY…

These recipes can easily be changed to suit your tastes, by adding or removing different vegetables. The first two can also be made vegetarian by adding more veg and not the meat. These meals are great to put in for tomorrow’s lunch. I have given the recipes for 2 portions however you can easily batch cook several portions and then freeze in containers. So, you have easy meals to reheat for the next two weeks, while still eating healthy, homemade food.

 

Casserole

Ingredients for 2 portions:

(Add more vegetables if you do not want to add meat)

  • 1 large chopped up sweet potato
  • 1 large sliced carrot or a handful of chopped mushrooms
  • 1 chopped onions
  • 1 chopped pepper
  • 1 tin of chopped tomatoes or fresh ones if you prefer
  • 2 chicken breasts or thighs, or 2 to 3 sausages per portion

For the Stock:

  • ½ cup of red wine (you don’t need this is you don’t drink alcohol, plus the cheapest wine works fine in cooking)
  • Vegetable, chicken or beef stock (I use Bisto gravy)

Heat oil in a sauce pan, then brown the chicken off on all sides and then add the onions.

Once you feel everything has been cooked well, add all the chopped vegetables and the chopped tomatoes. Make sure to regularly stir, so the vegetable at the bottom do not burn.

To make the stock, use half a cup of wine for 2 portions. Use enough stock (or gravy) to cover all the ingredients in the pan. If you are not using wine, just add more stock. Mix the wine with the stock and pour over the ingredients. Then put the casserole in the oven at 180˚c with a lid on it for 1 ½ hours, leave it in for 2 hours if you have made more than 2 portions. Stir once when half way through cooking.

Serve with rice or bread.

 

Stew

Ingredients for 2 portions:

(Add more vegetables if you do not want to add meat)

  • 1 roughly chopped peeled potato or 1 sweet potato
  • 1 chopped onion
  • ¼ chopped turnip or swede
  • 1 chopped parsnip or 1 chopped carrot
  • Chicken, beef, vegetable stock (I use Bisto gravy)
  • 1 chopped chicken breast or (not chopped) thigh per portion, or whatever you feel like, vegetarian sausages?

Heat some oil in a saucepan and then brown off the chicken on all sides. Put the onions in the pan and cook. Once the onion and chicken are well cooked, add the other vegetables. Stir regularly.

Then add the stock (gravy), between ½ to 1 cup, depending on your preference. Let it simmer on a gentle heat, with the lid on for 1½ hours, leave it for 2 hours you have made more than 2 portions.

Serve with crusty bread.

 

Lemon Chicken

Ingredients for 2 portions:

  • 2 chicken breasts or thighs
  • 1 cup of beef, vegetable, or chicken stock (I use Bisto gravy)
  • ½ whole lemon or ¼ to ½ cup of lemon juice (change with preference)
  • 2 handfuls of chopped mushrooms
  • 1 chopped onion
  • Optional 2 handful of walnuts
  • Optional 2 crushed garlic cloves
  • Optional ½ teaspoon ground ginger

Add some oil to a saucepan and heat, then add the chicken and ensure it is well cooked on all sides. Then add the onion and ensure it is browned off. Add the mushrooms and walnuts.

To make the lemon sauce, use cup of stock and mix in the from the juice from the lemon or pre-bought lemon juice. Add the ginger and garlic, put the sauce into the pan. Let it simmer gently in the pan, with the lid on, for an hour, ensure the chicken is cooked all the way through. If you do more than one portion, ensure it cooks for 1½ hours.

Serve with rice and boiled vegetables.

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