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Tuscan chicken gnocchi FF

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Prep Time10 minutes Cook Time 20minutes Total Time 30minutes Servings 4 Ingredients Chicken 680 g   skinless boneless chicken thighs 1   teaspoon   Italian seasoning 1   teaspoon   paprika 0.25   teaspoon   salt   or more 0.25   teaspoon   freshly ground black pepper 2   tablespoons   olive oil Gnocchi 460   g   potato gnocchi 110   g   sun-dried tomatoes   packed in olive oil but drained, and chopped 6   cloves   garlic   minced 120   ml   chicken broth 235   ml   heavy cream 1   teaspoon   Italian seasoning   or Herbs from Provence 0.5   teaspoon   paprika 142  g   fresh spinach 200g   canned artichoke hearts   chopped 0.25   teaspoon   red pepper flakes   to taste 1   teaspoon   fresh thyme leaves   no sprigs Instructions How to cook chicken Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper. Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. Add 2 tablespoons of
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Mongolian Ground Beef Noodles TRY

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Servings: 4 servings Ingredients:    450g ground beef  250g noodles (lo mein or spaghetti)  60ml soy sauce  60ml hoisin sauce  2 tbsp brown sugar  1 tsp ginger, minced  3 cloves garlic, minced  1 tbsp sesame oil  1/4 cup/ 26g green onions, chopped  1/2 tsp red pepper flakes (optional)  Sesame seeds for garnish  Directions:  Cook the noodles according to package instructions. Drain and set aside.  In a large skillet, heat sesame oil over medium heat.  Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.  Add the minced garlic and ginger to the beef and cook for 1-2 minutes until fragrant.  Stir in the soy sauce, hoisin sauce, and brown sugar. Simmer for 3-4 minutes until the sauce thickens slightly.  Toss the cooked noodles into the skillet, coating them in the beef and sauce mixture.  Garnish with chopped green onions, red pepper flakes (if using), and sesame seeds before serving. 
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Slow cooker peanut chicken TRY

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Slow Cooker Peanut Chicken TRY 680g chicken breasts  1 red pepper, diced  ½ large yellow onion, diced 2 garlic cloves, chopped  125g peanut butter (creamy or crunchy)  120g chicken broth  60g  soy sauce  1 tablespoon honey  1 teaspoon sesame oil  1 teaspoon chili garlic paste  1 tablespoon lime juice  2 tablespoons cilantro, chopped    Directions:  1. Add the bell pepper, onion, and garlic to the slow cooker, then place the chicken on top.  2. In a bowl, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste.  3. Pour the sauce over the chicken, cover, and cook on HIGH for 2-3 hours or LOW for 4-5 hours.  4. Stir in lime juice and cilantro before serving over rice or noodles.   Prep Time: 5 minutes Kcal: 439 per serving
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Creamy chicken and orzo TRY

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Creamy Parmesan Chicken with Orzo   Ingredients  450g boneless, skinless chicken breasts, cubed  210g orzo pasta  350ml chicken stock 240ml double cream 50g Parmesan cheese, grated  2 tbsp olive oil  1 tbsp/14g butter  1 onion, diced  3 cloves garlic, minced  1 tbsp tomato paste  1 tsp paprika  Salt and pepper to taste  Fresh parsley, chopped (for garnish)   Directions  Cook the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and paprika.  Cook the chicken cubes for about 5-6 minutes until browned and cooked through.  Remove and set aside.  Sauté the aromatics: In the same skillet, add another tbsp of olive oil and the butter. Add the diced onions and cook until softened, about 3-4 minutes.  Stir in garlic and tomato paste, cooking for 1 minute until fragrant.  Cook the orzo: Pour in the chicken broth and heavy cream, bringing to a simmer. Stir in the orzo and reduce the heat to medium-low.  Let it cook for about 10 minut
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Breakfast bars

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Breakfast bars (From 'Nigella Express') Makes 16 large bars A 397g tin of condensed milk 250g of jumbo rolled oats 75g of shredded coconut 100g of dried fruit (Nigella uses cranberries but I use sultanas because they're cheaper and I don't like cranberries anyway. But I've also had good results with chopped, dried apricots or dates) 125g of mixed seeds (pumpkin, sunflower and sesame) 125g of unsalted, unroasted peanuts (or other nuts that you like) Preheat the oven to 130oC. Line a 23 x 33 x 4 cm baking tin with parchment, making sure that it goes all the way up the sides, and grease with oil or margarine. Warm the condensed milk in a large saucepan, then tip in all the other ingredients and stir well to combine. Tip the mixture into the tin and press down firmly either with a wooden spoon or with damp hands (which is what I do). Bake for 1 hour, then remove and leave to cool for 15 minutes. Cut into squares with a very sharp knife. Make them as big or small as you
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Basic granola

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Ingredients 150g rolled oats 150g mixed nuts (I used chopped hazelnuts, flaked almonds, chopped pecans, chopped walnuts) 100g mixed seeds (sunflower, pumpkin, linseed, chia) can include powdered flax  1 tsp ground cinnamon ¼ tsp sea salt 1 tsp almond extract (vanilla works well too, if you prefer) 50ml vegetable oil 65ml honey (red from 100ml)  Method STEP 1 Heat the oven to 180C/160C fan gas 4. Line a large baking sheet with baking parchment to prevent the granola from sticking. Put all of the dry ingredients in a large mixing bowl. Whisk together the almond extract, vegetable oil and maple syrup in a jug, then pour into the bowl with the dry ingredients. STEP 2 Mix together well, making sure that all the dry ingredients are well coated and that there are no dry bits. Tip the mixture onto the lined baking sheet and spread out in an even layer. Cook for about 25-30 mins until golden. You will need to give the mixture a few turns every 8-10 mins to make sure it dries out evenly and does
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Hasselback Halloumi bake FF

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https://www.sainsburysmagazine.co.uk/recipes/mains/hasselback-halloumi-bake SERVES 4 Ingredients 4 tablespoons of harissa paste 4 tablespoons of clear honey with seasoning (orig 6 - we thought a bit too sweet) 2 x 400g tin of chickpeas 400g cherry tomatoes, halved 2 x 225g block of halloumi* Preheat the oven to 220°C, fan 200°C, gas 7, or an air fryer to 200°C.  Combine the harissa paste and clear honey with seasoning.  Rinse and drain a tin of chickpeas then add to a baking dish with the cherry tomatoes.  Stir in most of the honey-harissa mixture.  Unwrap a block of halloumi and make 7 cuts into the cheese, making sure it still holds together. Add to the baking dish and drizzle on the rest of the honey-harissa, gently encouraging it into the cuts.  Bake for 20 minutes. Serve with crusty bread and salad. Next time - experiment with cubing the halloumi?
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