🔥 Easy Chicken Tikka Skewers
Plus Cheesy Mushroom Lasagna Soup & 6-Day Meal Plan
Hello friends!
Hope you had a wonderful weekend. I did. My youngest threw a Halloween party, which gave me a chance to dress up and get creative with my costume (which I have always loved doing!). The rest of the weekend was spent going on walks, visiting friends and gardening. Wonderfully relaxed and a lifestyle I could totally get behind.
We have been having some spectacular sunrises and sunsets here in Sydney, in the wake of a wildly unpredictable Spring. We are trying to breathe life into the front garden. It is hard work, turning a block of land that sat decrepit for almost two years, compacted and deadened by construction trucks. But with a lot of care and nurturing, it is starting to green up again. It is a beautiful thing. It has always been a dream of mine to sink a boat in my garden and fill it up with flowers.
Scott and I found an old Canadian Canoe on Facebook Marketplace. We bought it, restored it, sunk it and filled it with flowers. It has been 8 weeks since we started “The Canoe Project”. I am sharing a sneaky picture of it today, but hope to share a full video and the canoe in all its floral glory once the grass fills up around it.
I have a couple of new recipes to share today that I have put together into a handy little Meal Plan for the week, one I am cooking from as well.
Happy Cooking!
Sneh
Weekly Meal Plan
(All recipes can be printed or downloaded as PDFs on their respective pages)
Day 1 - Shrimp And Chicken Fried Rice (NEW!) (gf)
Shrimp (Prawn) and Chicken Fried Rice is a delicious variation on your classic chicken fried rice, featuring the addition of juicy shrimp or prawns. Stir-fried with snow peas, aromatics and greens, this is a great, quick, weeknight meal with chilli oil on the side. This is a great gluten-free meal prep recipe that can be made up to 3 days ahead of time. It freezes well, travels well and is balanced in protein, carbs and fibre.
Day 2 - Tofu Larb (Thai Minced Tofu With Lemongrass & Chilli) (gf)
This is excellent with just steamed rice or even the leftover Shrimp and Chicken Fried Rice. A veggie take on the famous Laab/Larb Gai (Thai Minced Chicken), this is so full of beautiful sweet, sour, salty, and umami flavours and really filling.
Day 3 - Oven Baked Miso Salmon & Vegetables (gf)
Make this easy, fuss-free, one-tray dinner with either a slab of salmon or fillets. This Japanese-inspired Asian baked salmon only needs a really good marinade that can be prepared ahead by mixing a handful of ingredients. Chopped potatoes and carrots get semi-roasted first, marinated salmon gets added to the tray and everything gets baked together again. Finally, lots of fresh greens and sesame seeds for topping and steamed rice on the side. A delicious, full-of-flavour dinner that everyone loves!
Day 4 - Pumpkin Garlic And Sage Spaghetti (veg)
A brilliant one-pan pasta dinner that is as light as it is delicious! This Pumpkin Garlic And Sage Spaghetti is perfect for your pasta-loving heart in summer when you still crave those delicious carbs but want something light and bursting with big flavours. It is ready in just over 30 minutes and very forgiving if you want to change it up!
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Day 5 - Cheesy Mushroom Lasagna Soup
Serves 2
Curly Lasagna Sheets 250g (dry)
2 tbsps olive oil
1 leek, finely chopped (white only)
½ tsp red chilli flakes
3 garlic cloves, minced
2 bay leaves
200g Swiss brown mushrooms, finely chopped
¼ cup (60ml) red wine
400g sugo/basil tomato pasta sauce
1 tsp dried oregano
salt and pepper, to taste
1 litre vegetable stock
8-10 basil leaves
¼ cup grated parmesan cheese
½ cup grated mozzarella cheese
1. Heat oil in a 4-litre heavy-bottomed saucepan on medium. Add leek and sauté for a few minutes until softened and glazed.
2. Add chilli, garlic and bay leaves. Sauté for a minute until fragrant.
Add mushrooms and cook for 8 minutes, tossing occasionally until mushroom is glazed and the mixture is dry. Add wine to deglaze the pan. Mix well.
3. Add basil tomato pasta sauce, oregano, salt and pepper. Mix well. Reduce the heat to medium-low and cook uncovered for 8 minutes until the mixture turns a shade darker.
4. Add vegetable stock. Mix well. Add Curly Lasagna Sheets to a large pot of boiling, salted water. Cook for 8 minutes until al dente. Remove from heat and drain.
5. Add the pasta to the soup and mix gently until the pasta is just coated with the soup. Add basil, parmesan and mozzarella. Remove from heat and serve immediately.
Day 6 - Chicken Tikka Skewers
I love this recipe! A handful of pantry ingredients and you can make Chicken Tikka from scratch, who would’ve thought? No store-bought pastes - just spices, lemon and yoghurt. Marinate the chicken, thread it on skewers with capsicum and onion, pop it in the oven, bake and grill, squeeze lemon and enjoy.
Easy, delicious, protein-rich. Can be enjoyed as a snack, can be thrown on the barbecue or made into a complete meal wrapped in wraps with chutnies and kachumber salad or heaped over turmeric lemon rice.
Chicken Tikka Skewers
Serves 4
For the chicken
8-10 chicken tenderloins
1 tsp sweet paprika
½ tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp chaat masala
1 tbsp kasuri methi
1 tsp ginger paste
1 tsp garlic paste
1 ½ tsp flaky salt
1 tbsp lemon juice
2 tbsps yoghurt
For the skewers
1 red capsicum, deseeded and cut into 1-inch pieces
1 green capsicum, deseeded and cut into 1-inch pieces
2 red onions, quartered and chopped
1 lemon, cut into wedges
Extra virgin olive oil spray
1. Preheat oven to 240°C (220°C fan-forced). Place 8 wooden skewers in a large shallow bowl of water to soak. Line a 20cm X 30cm slice tin with baking paper.
2. Add all ingredients for the chicken in a large bowl and mix well. Set aside to marinate for 20 minutes.
3. Remove skewers from the water. Prepare each skewer by threading a piece of red capsicum, onion, green capsicum, marinated tenderloin, red capsicum, onion and green capsicum in that order. Repeat with the remaining skewers and ingredients till you have 8 skewers. Spray them on both sides with the olive oil spray.
4. Place them across the prepared tray, resting them on the edge so they are lifted off the base. Bake in the preheated oven for 9 mins. Turn them over, switch oven to the grill function at 210°C (190°C fan-forced) and grill for 10-12 minutes until golden and starting to char.
5. Remove from the oven and serve with lemon wedges.
Enjoy your week guys! Much love. xx