Thursday 19 October 2017

Healthy and hearty meals to fill you up

Roasted Vegetable and Pesto Pasta (Serves 4 adults)
Roasted Vegetable and Pesto Pasta (Serves 4 adults)

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.

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