Tomato & Garlic Soup followed by Pesto Chicken with Stuffed Peppers
2 tins of chopped tomatoes
1 large onion, chopped
couple of cloves of garlic
2 vegetable sock cubes
750mls of water
2 tblsp of sugar
Place the chopped onion in a saucepan and fry until soft then add the two tins of tomato and garlic. Add water and bring to the boil then add 2 stock cubes and sugar. Let it simmer for 20 mins. Once cooled blend to a smooth consistency. Lovely served with home-made crusty bread! Can also be frozen.
Pesto Chicken with Stuffed Peppers
500g Frozen Chicken pieces, defrosted & cubed
½ a jar of Pesto
1 Bag of mixed Peppers
Asda Extra value golden vegetable packet rice
Preheat your oven to Gas mark 4.
Place thoroughly defrosted, cubed chicken in a frying pan with a small amount of oil and fry gently until cooked right through. Once cooked thoroughly spoon in ½ a jar of pesto and toss the chicken pieces in it until totally covered.
Whilst the chicken is cooking, chop the peppers in half, deseed and take the stalk off. Place face down on a baking tray and place on the top shelf of the oven to cook for 20-25 mins. Cook the rice as per instruction on the packet which should take about the same time as the peppers to cook in the oven. After 20-25 mins take the peppers out of the oven and stuff with the rice.
Everything should be ready at around the same time, dish out peppers and chicken accordingly and grate some cheese over the peppers if you wish.
This two course meal should feed a family of 2 adults and 2-3 children for around £5
Tasty and not too expensive either