Weekly Food Prep…

So, we love spending Sunday mornings prepping our foods for the following week. While I love cooking from scratch for every evening meal, sometimes there just isn’t the time, so I love to have some meals already made that I can pop in to the freezer for those ’emergency’ moments. Today we made a delicious vegetable and black bean chilli. Full of gorgeous veggie nutrition and a healthy filling protein hit from the beans. We also made a delicious lentil, tomato and chicken dahl which we will share another day. Between the 2 dishes we have created 14 portions of food. As I’m like most women, I’m constantly trying to drop a few pounds, especially from the shop budget hehe!!! I need to make sure that I always have something low calorie, high nutritional food available to stop me from grabbing something I’ll regret later on. Great value, cheap nutritious food that our whole family enjoys.

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Veggie Chilli Recipe:

  • 1 large onion
  • 2 medium aubergines
  • 2 medium courgettes
  • 2 yellow peppers
  • 3 cloves garlic
  • 1 or 2 red chillis
  • 2 x 400g tinned chopped tomato
  • 1 x can black beans (rinsed)
  • 1 tsp cumin powder
  • 1 tsp hot chilli powder
  • 1 tsp fennel seeds
  • 1 tsp cacao powder (optional)
  • Juice 1 lemon
  • Handful fresh coriander – finely chopped

Directions:

  • Dice the aubergine, drizzle with olive oil, cover and roast in the oven for 25 min.
  • In a large pan, saute the onions until soft, add pepper, courgette, garlic and chilli.Β  Cook for a further 5 min.
  • Add all the spices coating all vegetables.
  • Add tomatoes,roasted aubergine and coriander.
  • Leave to simmer until all vegetables are nice and soft.
  • Add black beans and cacao powder and warm through.Β  Add lemon juice and salt/pepper to taste.
  • Serve on a baked potato or with rice.

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