Save money, make chicken and lentil casserole on the weekend


We are both doing the work thing at the moment & so are having to plan a little ahead so that we don't suddenly find ourselves buying food on the way home to feed the troops. Tonight we are eating Chicken Casserole that I made on Sunday & have kept in the fridge. We are eating it with couscous. All I had to do was pop it in the oven at 200 degrees Celsius & boil the kettle for the couscous (1 cup of water for 1 cup of couscous, put it in a bowl, fork through it & pop a plate on top of the bowl. By the time you sit up, it will be ready)
Chicken Casserole
Saute 1 clove of garlic & the white end of a leek in a tbs of olive oil
Add 1kg of chicken casserole pieces and stir around until they are "browned" off
Add a generous dash of cumin & stir around
Add a good splosh of white wine or chicken stock (whatever you please)
Add a good handful of red lentils
Add a heap of chopped up veggies (whatever you have on hand). I put in carrots, sweet potato, beans, peas, zucchini and broccoli.
Throw in some marjoram & thyme & let it cook for about an hour, then let it cool for another night, or eat up!
If it is getting dry, then add a little more liquid, if it is too wet, turn up the heat.
Serve with couscous, pasta, potato, toast, or whatever you please!

4 comments:

  1. this looks perfect for a mid-week, mid winter dinner, the troops here are getting sick of soup!

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  2. I hope your troops enjoyed it! Thanks for dropping by!

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  3. This is fantastic! I really does work with any veg. Thanks for making life a wee bit easier.

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  4. No worries! Week nights can end up being a little bit crazy I find, but I love getting all of those vegies into the family.

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