Our lives became incredibly busy. Everyone is rushing around to work, college, or to meet friends – it’s nonstop! On top of that, more and more of us are taking up activities that help to keep our bodies fit and healthy. Whether you do it for aesthetic reasons, health reasons, or simply because you enjoy it, it’s important that you fuel your body with nutritious and delicious meals to ensure that your body can continue to help you succeed in all aspects of your busy life. At NetCost Market, we have put some ideas together to bring you three quick and easy dishes to add to your weekly meal plan that are packed with goodness, are seasonal and taste great!
Pumpkin and Coconut Curry
Pumpkin season is upon us, but instead of reaching for the typical Pumpkin Spiced Latte which lacks nutritional value, try out this coconut and pumpkin curry. It’s delicious on its own, with rice, a simple side salad, or light naan bread.
You Will Need:
1 ½ lb chicken breast, 4 Cups Pumpkin – cubed, 2 Medium Carrots – cubed, 1 Small Onion – diced, 2 Cups Spinach, 1 Cup Coconut Milk, 1 ½ Cup Stock (chicken or vegetable is best), 3 Tbsp Olive Oil, ½ Tsp Garam Masala, 1 Tsp Ground Cumin, 2 Tsp Ground Turmeric, 1 thumb sized piece of fresh Ginger, Sea Salt and Fresh Black Pepper. Cilantro – chopped for garnish.
- Take a thumb sized piece of ginger, peel, grate, and place in a small bowl.
- Add the garam masala, cumin, turmeric, salt, and pepper to the ginger and set to one side.
- Take the chicken and prepare by cutting into bite-sized chunks and sprinkle with sea salt.
- Heat 1 Tbsp of olive oil in a pot, add the chicken and cook over a medium heat. When the chicken is no longer pink on the inside add half of your pre-prepared spice mix to the pot and coat the chicken evenly. Cook for a minute or so until aromatic.
- Remove the chicken from the pot and set to one side. Add the other 2 tbsp of oil to the pot along with the diced onion and cook until soft, then add the remaining spice mixture and cook for one more minute.
- Add the pumpkin and carrot to the pot and mix well to distribute the spices, and then quickly add the stock and coconut milk.
- Bring the curry to the boil and then reduce the heat, cooking for approximately 15- 20 minutes or until the pumpkin is soft.
- Return your cooked chicken to the pot and add the spinach, stir through and cook for a further 2 minutes.
- Garnish with chopped cilantro to serve. Enjoy!
Maybe you’re craving some kind of fast food but don’t want to give into it? Then try your hand at this crispy chicken recipe. Reminiscent of the classic chicken nugget but healthier and tastier than fast food alternatives, this chicken goes well with salad or even pumpkin and zucchini chips!
You Will Need:
4 Chicken Cutlets skinless and boneless, 2 Eggs, ¾ Cups Flour, 1 ½ Cups Breadcrumbs, ¼ Cup Parmesan grated, 8 Tablespoons Olive Oil.
- Take three bowls and place in a row. Put flour in the first bowl. To the second, add 2 eggs and beat together, and for the third, combine the breadcrumbs with the parmesan cheese, season with salt and pepper.
- Sprinkle the chicken cutlets with salt and pepper then dunk in the flour, shake off any extra.
- Next coat the floured chicken with egg on both sides, shake off any extra.
- Dip the chicken in the third and final bowl; apply a little pressure to help the breadcrumb mix stick.
- In a large pan over a medium heat, heat 5 Tbsps of olive oil.
- Cook the chicken cutlets in two batches and add the extra olive oil as needed.
- The cutlets take approximately 8 minutes in total to cook, turn them once to make both sides golden brown and crispy!
Baked Eggplant With Goat’s Cheese
This grilled eggplant salad is simple, tasty, and very healthy. Have it as a side to a main meal or a snack to keep you going!
You Will Need:
1 Medium Eggplant, 2 Large Tomatoes sliced, 1 Roll Goats Cheese, Parmesan, 4 Tbsps Olive Oil, 2 Tbsp Balsamic Vinegar, Salt, and Pepper – Balsamic glaze and basil to serve.
- Preheat oven to 375 F.
- Mix together the olive oil and balsamic vinegar then season with salt and pepper.
- Slice the eggplant and dip into the oil / balsamic mix.
- Line a baking tray with parchment and lay out half of the dipped eggplant slices.
- Top each with a slice of tomato and a slice of goat cheese, then top with the second slice of eggplant.
- Secure the towers in place with the help of toothpicks if necessary, then sprinkle each tower with a little parmesan and some extra salt and pepper.
- Bake in the oven for approximately 15 minutes.
- Serve with a drizzle of olive oil, balsamic glaze, and a spring of fresh basil.