We’re back with three more fantastic recipes for cooking during lockdown to ease the stress of mealtimes and help you meal plan. Cooking is also a great way to occupy kids (with adult supervision). You can find the last three recipes, perfect for batch cooking, on our blog page.
Whether you’re looking for a recipe to switch up breakfast, a slow cooker meal that frees up time, or a veg filled lunch that’s quick and easy, we’ve got you covered.
This mixture is for 1 person and makes 4 or 5, 3″ pancakes
Prep time: 5 mins Cook time: 5 mins
These little pancakes are a great way to add protein to your diet. You can keep the pancakes warm in the oven on a low temperature while you cook up a batch for the whole family.
40g Cottage Cheese
25 ml Almond Milk (soya or cow’s milk will work too)
Half a medium Banana
Toppings of your choice
1. Place all the ingredients into a smoothie maker or food processor and blitz for a minute until smooth.
2. Leave the batter to one side for a few minutes while you gather the toppings (my favourites are oranges, raspberries and blueberries with Greek yoghurt).
3. Using a non-stick frying pan, add a little oil to the pan and place on a medium/high heat.
4. When the pan is hot, dollop 2 or 3 spoonfuls of mixture around the pan leaving space between each one.
5. After a couple of minutes, bubbles should start to appear on the surface and the batter should have dried slightly. Now loosen the pancake from the pan and flip it over so that the underside can brown for a minute or two.
6. Quickly use up the rest of the mixture, pile them up on a plate with fruit, yoghurt, and a bit of maple syrup and devour them!
Prep time: 5-10 mins Cook time: 5-10 mins
1 onion ( finely chopped)
1 pepper ( finely chopped) 1 carrot ( coarsely grated)
200 g cheddar cheese ( coarsely grated)
Corriander ( or any herb) finely chopped)
You can really use any veggies you like. It’s more about the size; roughly speaking you want as much cheese as you have veggies.
Serve with hummus, salad, and chillies (or chilli sauce), and a bit of greek yoghurt with some fresh mint added.
1. Place the chopped vegetables and grated cheese into a large bowl, add the herbs and the grated cheese and (using your fingers) gently mix everything together.
2. Make a ‘quesadilla sandwich’ by layering the filling in between 2 wraps. You don’t need to overfill the wraps as you need to be able to pick them up with your hands.
3. Place a non-stick frying pan over a medium heat. It’s important the pan is dry so DON’T add any oil (or the wraps won’t crisp up).
4. When the pan is hot, place one quesadilla in the dry pan, leave it there for 2-3 minutes, so that the wrap starts to colour and toast. Carefully turn the wrap to brown the other side.
5. Remove from the pan and leave on the chopping board for 1 minute before cutting into 6 and serving.
Slow Cooker Taco Chicken
Prep time: 5 mins Cook time: 3-6 hours
4 chicken breasts
1 can sweetcorn ( don’ t drain)
1 can black beans ( r insed & drained)
1 can red kidney beans ( r insed & drained) 500 g Passata
1 jar tomato salsa ( as hot as you l ike!) 3 tbsp taco seasoning
guacamole greek yoghurt or sour cream
Serve by itself or with corn chips, tortillas, or rice and a crisp salad.
1. Place all the ingredients together in your slow cooker.
2. Cook on LOW for at least 5 hours or HIGH for 3 hours
3. Before serving, take out the cooked chicken pieces, place them on a chopping board and using two forks ‘shred’ the chicken into small pieces, add them back into the slow cooker and stir gently.
You can freeze this recipe, just make sure you defrost it well (24 hours in the fridge should do it) and then reheat on the hob or in the oven so that the chicken is piping hot.
We hope you enjoy making these simple, nutritious recipes for you and your family as you navigate this difficult season.