Lifestyle

Lockdown one-pot dinners

Lockdown one-pot dinners

Well at least the worst of January and February is out of the way now and hopefully the lighter evenings and spring days are on the way!

Home schooling and working from home are stressful for everyone and if you are anything like us by the time the kids are ready for bed, all we want to do is sit down for dinner and a well earned glass of wine! The last thing we want to do is spend ages cooking and using every pan in the kitchen, which are usually (let’s face it) still sitting in the dishwasher. 😉


Chicken and Bacon Pasta Alfredo

Ingredients for 2 people:

  • 3 strips bacon, chopped
  • 1 chicken breast, sliced
  • 3 oz spinach(140 g)
  • 2 cloves garlic, finely chopped
  • 500ml milk
  • 200g penne pasta
  • 50g (handful) parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp flour
  • Freshly ground nutmeg
  • 1 tsp salt
  • ½  tsp pepper

Preparation:

  1. In salted boiling water, cook the pasta for about 8 minutes so it is just underdone. Drain and set aside.
  2. Add the olive oil to a large pot and cook the bacon over medium-high heat until crispy.
  3. Add the chicken and cook until no pink is showing. Remove the chicken.
  4. Add garlic to the pot and cook for 1 minute stirring to prevent it catching.
  5. Add the flour to the pot and stir to absorb the fat. Cook out the flour for a minute.
  6. Add the spinach, salt, pepper and grate some nutmeg on the spinach. Cover and cook with the bacon until the spinach has wilted (if the spinach is dry, add a tablespoon of water to the pot to create some steam).
  7. Put the chicken back in, add the milk, then stir.
  8. Bring the milk to a boil, then add the pasta.
  9. Stir for a few minutes to finish cooking the pasta and to thicken the sauce.
  10. Add the parmesan, then mix until the cheese has melted. Serve!
  11. Enjoy!

Cajun Rice with Chicken and Chorizo

Ingredients for 2 people:

  • 1 chicken breast, chopped
  • I onion, diced
  • 1 red pepper, thinly sliced
  • 2 garlic cloves, finely chopped
  • 75g chorizo, sliced
  • 1 tbsp Cajun seasoning
  • 250g long grain or basmati rice
  • 400g can plum tomatoes
  • 300ml chicken stock
  • 1 tbsp olive oil

Preparation:

  1. Heat 1 tbsp olive oil in a large frying pan (that you have a lid for!) and brown a chopped chicken breast for 5-8 mins until golden.
  2. Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
  3. Add 1 thinly sliced red pepper, 2 chopped garlic cloves, sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
  4. Stir the chicken back in with the rice, add the can of tomatoes and chicken stock. 
  5. Cover and simmer for 20-25 mins until rice is tender. Serve!
  6. Enjoy!

Pasta with Goat’s Cheese and Spinach (vegetarian)

Ingredients for 2 people:

  • 150g soft goat’s cheese 
  • 100g spinach 
  • 4 spring onions, chopped
  • 1 garlic clove, chopped
  • 500ml vegetable stock 
  • 200g penne pasta
  • 50g (handful) parmesan cheese, grated
  • 1 tbsp olive oil
  • 1 tbsp flour
  • Freshly ground nutmeg
  • 1 tsp salt
  • ½  tsp pepper

Preparation:

  1. In salted boiling water, cook the pasta for about 8 minutes so it is just underdone. Drain and set aside.
  2. Add the olive oil to a large pot and cook the spring onions over medium heat for 1 minute.
  3. Add garlic to the pot and cook for 1 minute stirring to prevent it catching.
  4. Add the flour to the pot and stir to absorb the fat. Cook out the flour for a minute.
  5. Add the spinach, salt, pepper and grate some nutmeg on the spinach. Cover and cook with the spring onions until the spinach has wilted (if the spinach is dry, add a tablespoon of water to the pot to create some steam).
  6. Add the goat’s cheese to the pot and stir until it starts to melt.
  7. Add the vegetable stock and bring the boil, stirring to incorporate the goats cheese.
  8. Add the pasta and cook for a few minutes to finish cooking the pasta and to thicken the sauce.
  9. Add the parmesan, then mix until the cheese has melted. Serve!
  10. Enjoy!