Sausage Rice

Try out this easy recipe for mid-week inspiration! Uses mostly store cupboards and freezer ingredients too.

Serves: 4 (with maybe some leftovers)

Cook: 30mins

Prep: 20mins

Ingredients: 1 cup of cooked white rice (basmati or long grain is fine), 1 can of beans or your choice such as chickpea, pinto etc, 1 cup of frozen peas, 2 – 4 (depending on how many you want), decent sized sausages of your choice these can of course be veggie, decent sized sausages of your choice these can of course be veggie, 4 eggs, small bunch of chives or spring onions (keeping a little back for garnish), 1 clove of garlic, 1 veggie or chicken stock cube, splash of oil.

Method:

1. Cook your rice as per instructions and set aside
2. Meanwhile boil your eggs for 10mins and leave to cool
3. Cut your sausages into slices and fry on a medium heat with a little oil in a large pan with the garlic until browned
4. Mix in the chopped chives or spring onions and stir quickly
5. Crumble over your stock cube and add your frozen peas and beans with a little water and mix well
6. Add your rice and stir, so that the rice is coated in all the lovely flavours
7. Peel and slice your eggs and use to top the rice with the remaining chives or spring onions
8. Dig in!

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Thursday’s Chicken Teriyaki

Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…

Serves: 4

Prep: 10mins
Cook: 1h 30mins

Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.

Method:

1. Preheat oven to 150CFan
2. Get an oven proof lidded dish/pan ready
3. Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
4. Thinly slice your garlic and mix with the chicken and peppers
5. Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
6. Pop in the oven lid on and cook for 1h and 15mins
7. After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
8. Once ready serve with fluffy white rice and enjoy!

As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!