1. Thai, mango chicken meatballs
Ingredients
- 500g chicken mince
- 150g frozen mango
- 1 x can of coconut milk
- 1x shallot
- ½ stick lemongrass (optional)
- 4 cloves of garlic
- Chilli flakes
- Juice of 1xlime
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- Oregano
- Thyme
- Sumac
- Coriander (fresh)
- Turmeric
- Pack choi
- Coconut oil
- Jasmine rice
- Seasoning – salt such as Herbamare, plus black pepper
Method
- Add the chicken mince to a bowl and mix through the oregano, thyme, sumac and a good pinch of seasoning. Mix to combine and shape into balls. Add to a pan or airfryer to cook for around 15-20minutes.
- Meanwhile combine the shallot, lemongrass, chilli flakes, lime juice, ground coriander, ground cumin and turmeric in a blender and blitz until smooth, add some water if it’s too thick. Once smooth add to a warmed pan with a tablespoon of coconut oil and cook off for a few minutes.
- Cook the jasmine rice.
- Once the curry paste has cooked off, blitz the mango in the same blender and add to the curry paste, simmer for another minute before adding the can of coconut milk. Simmer all-together for a few minutes before adding the pack choi and allow to simmer for a few more minutes.
- Serve the rice topped with the meatballs and finally the sauce and pack choi.
2. Mediterranean pasta
Ingredients
- 200g chorizo
- 200g cherry tomatoes
- 100g baby spinach
- 100g green olives
- 2xtbsp capers
- 100g mozzarella
- 300g wholewheat pasta
- EVOO
- Fresh basil to serve
Method
- Chop the chorizo and add to a pan with a small splash of EVOO. Sautee for a few minutes until coloured.
- Meanwhile cook the pasta in salted water for 8 minutes.
- Add the cherry tomatoes, spinach, olives and capers to the pan and cook until the tomatoes start to split slightly, chop the mozzarella and add this in, turning off the heat.
- Add the pasta to the other ingredients, mix together in the pan and serve.
3. Grilled sardines with tomato & veg quinoa
Ingredients
- 250g fresh sardine fillets
- 250g quinoa
- 1 courgette
- 200g mushrooms
- 1 yellow pepper
- Tin of black beans
- Tomato puree
- Garlic granules
- Oregano
- Stock cube of choice
- EVOO
Method
- Add a splash of EVOO to a pot and add the courgette, pepper and mushrooms, sauteing for 5 mintues.
- Add the tomato puree, garlic granules, mashed stock cube and quinoa, give a good mix around before adding 400ml water. Gentle simmer for around 10 minutes, adding the black beans for the last 5 minutes.
- Add a little seasoning and a drizzle of EVOO to the sardine fillets. Griddle on a hot pan for a few minutes each side. Serve on top of the cooked quinoa mix.
4. Roast veg with pesto rice & halloumi
Ingredients
2–3 carrots chopped
2 courgettes chopped
200g mushrooms cut in half, quarters or whole depending on the size
3 shallots cut into quarters
1 red pepper cut into slices
Brown rice
150g Green pesto
200g block of halloumi
Salt or seasoning of choice such as Herbamare Herb Sea Salt
Method
- Add the veg to a baking tray or air fryer, drizzle with EVOO and cook for 20-40 minutes depending on the method, stirring half way.
- Cook the rice according to pack instructions and mix through the pesto.
- Cut the halloumi into thick slices and griddle on a griddle pan to get some colour.
- Serve the veg and rice topped with the halloumi.
5. Creamy smoked salmon risotto
Ingredients
- 300g risotto rice
- Dill tops dried herb
- 100g smoked salmon
- Fish stock cube
- 1 x red onion
- 30g capers
- 40g sundried tomatoes, finely chopped (residual oil included)
- 80 baby spinach
- 50ml double cream
- Juice of 1 lemon
- Fresh basil for topping (optional)
- EVOO
Method
- Add some EVOO to the pan, add 2 tsp of dill tops, the chopped red onion and mash in a fish stock cube, and then add the risotto rice to toast very light. Add 500ml of water and bring to a light simmer, adding more water or stock as required as the rice cooks.
- Gradually add the capers, sundried tomatoes, baby spinach and finally the smoked salmon for the last 5-10 minutes of cooking.
- Once the rice is soft, turn off the heat and mix through the cream, mix through.
- Finally, add the juice of 1 lemon, mix through, and serve.
These meals from this past week were:
- Kid friendly ✅
- Purse friendly ✅
- Leftovers friendly ✅
- Taste-bud friendly ✅
- Mediterranean-style cooking packing in a nice variety of nutrients and prebiotics ✅
Let me know which one, 1-5, would go down best in your household!
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