Transfer two-thirds of the pumpkin to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, mustard, and two-thirds of the feta
Remove the chicken from the marinade, pat dry, and season with salt and pepper. Drizzle with olive oil, a splash of red wine vinegar, and mix well to coat
Put a pot of water on to cook your pasta cook off chicken in batches then cook choritzo and red onion with garlic once cooked add tomatoes and let simmer for awhile add chicken to tomatoes then chopped basil
Don't bake it on baking paper as I did, as it didn't cook all that well on the bottom. Wash and remove the stalks from the spinach, steam and then squeeze out the water so you are left with a green ball the sized of a tennis ball
There are certain items I tend to always have on hand… like some sort of pasta, in this case egg noodles, a hunk of cheese, a veggie and some sort of chicken
Step 1 Cook pasta following packet directions. Place pumpkin in a shallow microwave-safe dish with 2 tablespoons water and cover loosely with a lid. Step 3 Line a tray with baking paper. Arrange pumpkin on tray, spray with oil then grill for 2-3 minutes until light golden. Step 4 To pasta, add pumpkin, ricotta, pine nuts, sage and pesto. 550g peeled pumpkin, cut in 2
While they were intended as a healthy lunchbox food, I was a bit naughty and ate a few heated up with a little bit of butter spread on them for afternoon tea when I got home for work
One, they are pretty versatile and two, they are often the result of the great-big-fridge-clear-out. And to honest, they also make for a damn good, healthy lunch
Serve with couscous or rice. Add the spices, stir to combine and cook for another couple of minutes. Step 1 Heat a spray of oil in a large non-stick frying pan over medium heat and cook onions and garlic until onion is soft but not browned. Step 2 Add the chicken, apple, pumpkinand stock and bring to the boil. Turn the heat down and simmer, covered, for 15-20 minutes. Remove lid and simmer for 10 minutes more or until sauce has reduced and thickened. 1 teaspoon ground coriander. 600g boneless, skinless chicken thighs, cut into bite-sized pieces. 2 cups, peeled and cubed pumpkin. 1 1/2 cups salt-reduced chicken or vegetable stock
Add the pumpkin puree, nutmeg, cream andchicken stock and bring to a simmer. I know I already admited in a non shy way in one of my previous posts, that my favorite food is Italian food and that I'm really one piggy when it comes to pastawith a creamy sauce
We ripped apart and ate this bread with a little bit of butter – it was delish. If you want to make something and take part in Lunchbox Bakes, take a read of the info on our Lunchbox Bakes page
I wanted to make something that still contained a good amount of vegetables, but was also a source of protein and was something filling to keep you going, so I came up with these Feta, Pumpkinand Mushroom frittatas which are delicious both hot and cold
the chickenwith the pasta is filling and the lemon sauce is zingy. Cut one chicken breast per person into cubes and fry in Fry Light or a little oil until cooked through
When it's done cut into chunks and put it with your chicken off to the side. I’m really lucky that I’ve been getting to partner with Campbell’s Soup for the past few weeks and I’m really loving how easy to use their new line of Soups for Easy Cooking are
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