**Collaborative post**
Meal times have become quite boring again in our house, I have the same rotation of quick and easy meals which I rotate on a weekly basis. They usually take a maximum of 20 minutes to prepare and pop in the oven and they are enjoyed by all the family.
Knowing the children will eat these meals is the main reason I make them so often, as there’s nothing worse than preparing dinner and then being faced with ‘I don’t like that’ or ‘I want pasta’ – I point blank refuse to make a second meal if they don’t eat the first, I don’t want to have to prepare numerous variations of a meal to suit everyone – who has the time for that?
I have taken to buying my meat only monthly from my local meatman, he supplies all the local restaurants and his prices are really reasonable. I buy enough for a month and portion up in meal-sized bags ready to just grab out of the freezer the evening before. This has been saving me time and money.
This is one recipe I made yesterday and it went down a treat:
Chicken Ham and Leek Lasagne Recipe
Ingredients: (to feed 4)
4 chicken breasts
1 pack of chunky cut ham (or 4 thick deli slices)
1 leek
6/9 lasagne sheets (depending on the size of your dish)
Parsley
Cheese (to top)
1/2 pint Chicken stock
2 tsp djon mustard
1 tbsp. olive oil
100ml double cream
For the Sauce:
1oz butter
1oz plain flour
1 pint of milk
Method:
- Turn the oven to 180 degrees
- Cut the chicken into bite-sized cubes and add to a large pan with the oil, cook for around 6/8 minutes turning regularly so the chicken doesn’t stick or burn
- Thinly slice the leek and add to the pan, reduce the heat and cook for a few minutes adding the chicken stock – simmer for a further 5/6 minutes until the stock has reduced
- Remove from the heat and stir in the double cream, mustard and chopped parsley
To make the white sauce:
- Melt the butter in a saucepan
- Stir in the flour and cook for 1-2 minutes
- Remove the pan from the heat and stir in the milk, stirring continuously until you have a smooth consistency
- Put back onto the heat and bring to a boil – continuously stirring
- Then simmer for 8-10 minutes
Add a layer of lasagne sheets to the bottom of your Pyrex dish, spoon on 1/3 of the chicken mixture, add another layer of lasagne sheets and then a layer of white sauce, and repeat until your dish is filled or the mixture is used up.
Add grated cheese on top of the white sauce on the final layer and cook in the middle of the oven for around 20 minutes.
Allow to cool for a few minutes and serve either on its own or with garlic bread and vegetables.
You May also like:
- Carrot, Ginger & Turmeric Soup Recipe #AD
- Rosemary Mushroom Pork Chops Recipe
- What children learn from cooking
