Lots of great recipes but having just been given a slow cooker I might give this Mexican Beef Stew a go. Normally I cook in a casserole on our wood burner top so it will be interesting to see what, if any, difference a slow cooker makes. Feel free to let me know any slow cooker ideas below!
Because I’ve not posted much and because I’m useless I haven’t taken any photos of last night’s dinner but I thought it was about time to jump back on the metaphorical horse.
This recipe was yet another inspired by Pinterest, and you can find the recipe here.
Here in the UK we had the first of the spring sunshine, plus I am trying (not entirely successfully) to train for a 5k run, so I decided that chicken, salad and potatoes were in order.
Ingredients (to serve 3)
3 chicken breasts
2 large tomatoes
My other half occasionally reacts to pesto, although we cannot work out why when the individual ingredients all seem to provoke less of an immediate toilet visit, so I left it out but it will make the dish look prettier.
Thinly slice the tomatoes and mozzarella, then spread a little pesto (if using) over one side of the cheese.
Flatten the chicken breasts slightly, cut a diagonal slit most of the way through (I put about 3 suits per breast) and then add a slice each of the cheese and tomato.
I then oven baked for 20 minutes on Gas Mark 5, you may need to add time for larger chicken breasts. Serve with a salad and new potatoes.
Top tricks and tips:
Try adding spinach or basil in between the cheese and tomato
Drizzle pesto over the top
Add a few breadcrumbs on top, mixed with parmesan cheese
Switch the tomatoes for the sun dried variety
For those of you that have read my blog before, you will know I put up my first ever meal plan post on Sunday. Meal planning is a regular occurrence in my house, unfortunately so is going slightly off-piste! Needing to write up those meals, plus day 13 of my Blogging101 course, meant I was looking for a food event to take part in. Lo and behold CookOnceEatTwice reared it perfect head. So here goes…..