#PowerofFrozen – Tomato and Chickpea Cous Cous with meatballs….

I’ve been writing a post today ready to share on Monday over on The Diary of a Frugal Family about the difference that being clever with my freezer has made to meal planning and one of the things I mentioned was about how I’ve been stocking up on ‘base ingredients’, the things that can be added to something to make a main meal.  Frozen cooked chicken is a great example and so are frozen meatballs which is what makes up the main part of this dish.

I’ve made this with frozen Slimming World meatballs which are delicious for the whole family and absolutely syn free for me on Slimming World and I find it’s a great meal to make in just a few minutes that we can all eat and enjoy together.

Tomato and Chickpea Cous Cous with meatballs

400g cous cous
2 stock cubes (of any variety)
1 carton passata (250g size)
1 tin chickpeas
500g mushrooms
1 chopped red onion
1 teaspoon lazy garlic or 2 cloves garlic crushed.
1 pack of Slimming World meatballs
Dried chilli flakes to taste (optional)

Cook the Slimming World meatballs in accordance with the instructions on the pack.

In a large pan, heat the onions, chickpeas, garlic and mushrooms in a little olive oil (or some low fat cooking spray) with the mushrooms and onions are soft.

Add the passata to the pan and gently heat until it’s warmed through.

When the passata mix is hot you can start preparing your cous cous using a large bowl, preferably the one you’re going to serve your finished meal in.

Just stir the crumbled stock cubes and the chilli if you’re using it through the cous cous and pour over just enough water to cover the cous cous.

Give it a quick stir and then mix in the passata mix ensuring that it’s all combined.

You need to leave it for about five minutes and then you can just add your meatballs and you’re good to go.

For the picture below, I just mixed through the meatballs whole but what I do when I make this usually is to chop them into four so they get more evenly distributed through the cous cous mix.

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Disclosure: I received vouchers from Iceland to buy the ingredients for this and share it with you but that doesn’t mean it’s any less delicious. 😉

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What we’re eating this week {25th January 201}….

This week is a bit of a split meal plan as I’m following Slimming World and although I’m trying to adapt our favourite family meals, I haven’t quite mastered it quite yet.  There’s also meals that I want to try that not everyone will like so on those nights I’ll cook something separate for the non-likers….

25 January

 

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#WhatWe’reEatingTonight- Slimming World Quiche….

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I wrote about this over on The Diary of a Frugal Family a few weeks ago so you might have already seen this recipe but I have one of these cooking away in the oven now for tea tonight with some new potatoes and salad so I thought I’d share it with you over here too:

Slimming World quiche

4 eggs
1 cottage cheese (any of the free brands is good but I like the flavoured ones as they add extra flavour to the quiche)
60g cheese (I used 2 HEA as I knew it would be 2 days lunches for me – you can use as much or as little as you want)
Cold boiled potatoes
Ham (sliced or canned as long as it’s free)
Chopped tomato

  • Spread the cottage cheese across the bottom of your ovenproof dish.
  • Add the tomato, potato and ham along with any other veggies you want to add and then sprinkle the cheese over the top making sure that it’s evenly distributed.
  • Whisk the eggs together and pour it over the top.
  • Bake for at 200 c for 25 ish minutes – you’ll know it’s done when it’s looking nice and golden and the centre feels firm but a little bit springy.  Just be aware that the length of time it takes to cook depends entirely on what you add to your quiche so do keep checking on it from about 20 minutes.

Don’t miss out on future posts like this – receive updates directly to your inbox by email by adding your email address to the box on the top right of this page and hitting subscribe. You can also follow me on BlogLovin and I’d love to see you over on my Facebook page, or over at Yummly and on Instagram.

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