Chicken, leek & mushroom casserole Serves 4 (adults)
Ingredients:
- 600g chicken breast, trimmed and cut into 4 portions
- Spray olive oil
- 200g lean bacon middle rashers, chopped
- 2 leeks, pale section, washed and sliced thickly
- 400g mushrooms, sliced
- 2 garlic cloves, crushed
- 2 tblsp plain flour
- 250mL salt reduced chicken stock
- 250mL white wine
- 4-6 sprigs fresh thyme
- 125mL evaporated skim milk
Method:
- Preheat oven to 180 degrees Celsius. Heat a 3L capacity flameproof, ovenproof casserole dish over medium-high heat with spray oil. Add the chicken and cook for 3-4 minutes until golden and turn. You may need to do the chicken in batches. Remove and transfer to a plate.
- Heat the dish again with spray oil over medium-high heat. Add the bacon, leek, garlic and mushrooms. Cook for 5 mins, stirring until golden. Add the flour and cook for 1 minute until well combined. Add the stock, wine and thyme and bring to the boil.
- Return the chicken, cover and bake in oven for 30 minutes or until a skewer in to the thickest section of chicken produces clear juices.
- Remove chicken and return casserole dish to the stovetop and heat over medium heat, uncovered. Add the evaporated milk and bring to the boil. Cook for 5 minutes or until the sauce thickens slightly.
- Serve the chicken with the sauce poured over with seasonal vegetables such as beans, broccoli, carrots etc.
Lamb and sweet potato casserole Serves 4 (adults)
Ingredients:
- Spray olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 800g lean lamb, diced
- 1 tblsp plain flour
- 1 tblsp ground cumin
- 1 tblsp ground coriander
- 2 tsp garam masala
- 1 cinnamon stick
- 625mL chicken or vegetable stock
- 1 medium orange sweet potato, washed and cut in to 2 cm cubes (skin can be left on if well cleaned)
- 200g green beans, topped & tailed, cut into 3 cm lengths
- 1/3 cup loosely packed coriander leaves
Method:
- Preheat oven to 160 degrees celius. Heat a 2L oven-proof, flame-proof casserole dish over medium-high heat with spray oil. Add the lamb and cook until brown for 1-2 minutes. Transfer to a bowl.
- Heat the same casserole dish with spray oil over medium heat. Add the onion and garlic and cook, stirring for 2 mins or until onion softens. Add flour and spices, cook, stirring for 30 seconds or until fragrant. Add the lamb and stock, bring to the boil. Stir for 2 mins or until well combined.
- Cover casserole dish with a tight fitting lid and cook in oven for 30 mins. Add sweet potato and cook, covered for another 10 mins.
- Add green beans and cook, covered for a further 5 mins or until bean s are tender and sweet potato is cooked through. Season to taste and stir through fresh coriander.
- Serve with rice or couscous for a higher carb meal or with seasonal vegetables for a lower carb meal.