Healthy and hearty meals to fill you up
Laura Haugh's Weekly Recipes.
1. Roasted Vegetable and Pesto Pasta (Serves 4 adults)
a. Wash and quarter a mixed bag of peppers.
b. Drizzle with olive oil and roast in the oven for 25 mins; alternatively, grill for 10 mins.
c. Blitz in the food processor until finely chopped.
d. Add half a carton of tomato passata and 2 tablespoons of red or green pesto and mix well.
e. Cook pasta and serve with sauce.
f. Freeze the remaining pasta and sauce mixture in small containers (approx 2 child portions) for handy meals on busy days.
2. Lentil and Vegetable Soup
a. Rinse half packet of split red lentils in cold water.
b. In a large saucepan, add 4-5 large potatoes, 4 carrots, 3 leeks (chopped), 1 medium onion (chopped), pinch salt, black pepper (to taste), 2 chicken stock cubes dissolved in boiling water, and lastly add the lentils.
c. Simmer over a low heat for 50 minutes to 1 hour. Stir regularly to prevent lentils from sticking.
d. Blitz with a hand-held food blender to the desired consistency.
3. Paprika Chicken (Serves 4 adults and 4 child portions)
a. Place 5-6 chicken breasts in an ovenproof dish and add 1 can of condensed tomato soup, 4-5 teaspoons of paprika, one medium onion (chopped), 3 carrots (sliced), 2 handfuls of frozen peas, 1 chicken stock cube mixed with 125ml boiling water.
b. Cook for 40-45 mins at 180C.
c. Serve with mashed potato.
4. Red Salmon and Veg Pasta
a. As per Roasted Vegetable pasta sauce but exclude pesto and stir in a tin of red salmon once cooked.
b. Serve with pasta.