Hi guys, welcome back to my channel and to another week of meals. This week, every time
I was cooking, I picked up the camera and filmed it because you guys always seem to really like
content like this. And I know I personally get so much inspiration from seeing what other moms
cook for their families. So, once again, I have a week of meals and I really hope you enjoy it.
If you're new to this channel, I would love you to consider subscribing for more content like this.
I post videos three times a week on a Monday, Wednesday, and Friday at 7:00 PM, and I'd
love to have you as a viewer. But, with all of that said, let's get into our week of dinner.
First off, we're having a honey mustard chicken, and we're serving it with mashed
and braised veggies. And this is one of Matt's favorite dinners, and he's actually making it
tonight so that's even better. But first off, you just want to prep the veggies,
so we're cutting up some radishes. We're also cutting up a whole leak and some carrots as well.
And with the radishes, we just tend to trim them, and then cut them into quarters. And then,
we also at this stage cuts up all the potatoes for the mash. We're cutting up about four large
potatoes, and we're literally leaving the skin on and all because it kind of adds some texture,
but of course you could peel them if you want it to. Boil the potatoes for about 20 minutes
until it's nice and soft and ready to mash. And in the meantime, you can put your chicken
thighs into a bowl and season it with salt and pepper, and then add in some honey mustard. We
also added in a big glug of olive oil, and then give all of that a mix around. And if you are
really organized, you could actually do this ahead of time and have it as a bit of a marinade. But
once you've stirred all of that together, in a frying pan, you just want to heat some olive oil,
that's actually quite a lot of olive oil. And then, stick the chicken thighs in
and you just want to brown them. So, about three, well, two to three minutes on each side will do
it until they're nice and brown like so. And then, you can transfer them into a baking dish, and then
you can stick those into the oven on about 180 for 15 minutes just to cook it all the way through.
And while that chicken is cooking in the oven and the potatoes are still boiling, you can then do
your veg. In the same frying pan, I'm just chucking in all the veg that we cut before.
And I'm just going to let that cook in the pan for about five minutes until it is a bit more browned.
And then, I've added in at some stock powder and about 200 mil of water. And I'm going to cover it
with some tinfoil and let that cook for 15 minutes like the chicken. Then, the potatoes are ready so,
again, he did more seasoning, bit of butter. He's just going to mash it up with a potato masher.
Yeah, that is pretty much it. Everything is ready. The only other thing that Matt does
is add about a teaspoon of the honey mustard to the vegetables themselves. And as you can see,
the liquid has really reduced because it's been cooking away for 15 minutes, but braising the
vegetables like this makes them tastes really nice and sweet. But now, all he have to do is plate all
that for us and the boys, and for the little ones, I will cut all the chicken up, give them a bit
less veg, and obviously, they'll like the mash. And next up, we had a pan-fried chicken with sweet
potato mash and broccoli, and Matt and I have a really nice peppercorn sauce on the chicken
as well, but the kids don't always have it because they think it's a bit spicy.
And if you're a veggie, don't worry. I have a few really nice veggie meals coming up in this video.
But first off, I'm just going to peel and cut up two giant sweet potatoes. That is more than
enough sweet potato mash for our family of five, and sweet potato is a super food. There
are so many good benefits to having it. My boys loved it when they were being weaned as babies.
And you pretty much just going to make it like you would normal mash. I'm just going to boil that.
I'm also going to prep the broccoli. Broccoli's probably my favorite veg. The boys will eat. It
can be a struggle but I just keep thinking, "Oh, I just need to keep offering it to them
as much as possible." Then, for the chicken, I'm just going to prep it. I put it between
two pieces of cling film and just whack it with a mallet. You also want to put on the broccoli
to boil or you could steam it as well. And I also boiled the sweet potato for about 20 minutes until
it was ready to be mashed. And for the chicken, you just want to pan fry it for about seven
minutes on each side. I did season it as well. And then for the sauce, it's so simple and it's so
delicious. I just put about 150 mil of water with a beef stock cube. Mix all of that up together,
and then put it into the frying pan once the chicken is out, and then cook it for a bit
with loads of pepper, or you can even crush up peppercorns, and then you add some sour cream
in. And it's the nicest, creamiest peppercorn sauce. And then for the pan fried chicken,
I just cut it up into strips so it looks really nice and the sauce gets into all of the corners.
And yeah, it's a simple dinner, but it's really delicious, and it's obviously really healthy
because of the sweet potato and the broccoli and the chicken. So yeah, it's a really good one.
And, as I said, the boys aren't crazy about the sauce, but they like just chicken on its own.
And next up, I wanted to show you my favorite tuna pasta. Now, this dish can be quite salty
and a little bit spicy, but Matt and I love it so much. So, when we do make this,
we normally make the kids something like quesadillas or pizza, but this takes 10
minutes to make and it's so simple. I've put some pasta onto boil. We're having brown pasta.
And then in a frying pan, I've added loads of garlic paste, about four anchovies, which actually
cooked down so you can't even really tell they're in there. I put olive oil and a big teaspoon
of crushed chilies, and you kind of let that cook down into a bit of a paste. And in a separate
frying pan, I'm just cooking some capers. You just want to heat them up until they kind of pop, and
then add them to the frying pan with two tins of drained tuna and a bunch of green olives, which we
actually cut up because we like it in every bite. And that is literally it. It's that simple.
There's not like loads of sauce, but you kind of don't need it. It's so moreish, and then we
serve it with a big lemon on the side so you can squeeze that in as well. And yeah, we make this
all the time. I'm pretty sure I've shared it before on my channel. And it was originally a
Gwenyth Paltrow recipe, and it's super healthy. And next up, I have a veggie pasta dish. It's
my absolute favorite one-pot pasta. I actually recently shared it on my Instagram stories as
well when I was making it. It's super simple because everything just gets chucked into one
pot, and it's really delicious. I originally saw this recipe in a Women's Health magazine
but I have adapted it and just added a couple of things to it as well. So first off,
you want to chop up three peppers, I'm doing two red and one yellow, and then you also want
to make up about a liter of vegetable stock. I'm actually using two vegetable stock cubes
and, obviously, a liter of boiling water. Then, I'm also finally chopping up an onion.
And then, what I'm going to do is in a one big pot is put some olive oil, put the onion in and also
all of the chopped up peppers. And I'm going to let that cook for about five minutes until
all of that has softened. Then, I'm adding in a tablespoon of tomato puree, again, about a garlic
clove or some garlic puree, and then all of that stock. And then, I'm adding in 500 grams of cherry
tomatoes and then 350 grams of pasta. We're using brown pasta. And then, you basically just let that
cook. If there's not enough liquid to cover the pasta, add a little bit more, and then you just
leave that to cook for about 15 minutes until all the pasta is cooked and it looks like this.
And then, I'm adding in some cream to make the sauce really creamy. And then, I'm also just
tearing up an entire ball of mozzarella, and that melts into the sauce and it makes it so delicious
and it looks like this. And I've got to be real with you. One night, the kids had goujons and
waffles. We made so much of that pasta because I always loved to batch cook. So, the next night,
Matt and I had more pasta, and then the kids had these chicken goujons that we love from M&S,
and also some potato waffles. I stick all of that into the air fryer on about 195 degrees
for 15 minutes and it's all done, so simple. And then, I served it with raw vegetables. The kids
love carrot sticks and just raw peppers. And that is what we do and when the boys have gymnastics
and football because it's always a rush. And the last recipe that I wanted to share
with you is veggie enchiladas. And this is a Jamie Oliver recipe that we discovered. I'll link
it down below if you want to check it out. But first off, you have to preheat your oven to 200,
and then these are all the ingredients that go into it. We do cut a few corners in this recipe,
like he calls for char grilling corn on the cob and then cutting the corn off yourself. We just
chuck in some sweet corn, and we do a few things like that. But, if you really enjoy cooking,
especially like Matt does and I do, then you might like this one because it is a delicious
one. So first off, in the frying pan, he's just put in some sweet corn and some red pepper,
and he was just char grilling that. And then, he drained a can of black beans,
and he's putting that into the frying pan with a good amount of cumin and some seasoning as well.
And once the sweet corn and red pepper has come out of the frying pan,
we're just going to finely chop that up. I suppose you could do this before to save you the trouble,
and then put that into a bowl and add in some crushed chilies, some chopped up spring onions,
a bunch of coriander, and a good squeeze of lime. And this is basically going to be the filling
of your enchiladas along with the beans as well. And it's so delicious that you don't miss
the meat at all because there's so much in it. Then, in a frying pan, I'm actually going to make
the red sauce that goes over the enchiladas. If you wanted to cut corners even more,
you could probably buy an enchilada sauce, but this is super simple. You just put some garlic
or garlic paste into a frying pan, also added some chopped up chives and a can of
chopped tomatoes. And then, you just let that cook for about five minutes until it's thickened a bit,
and then add loads of seasoning as well, a good amount of salt and pepper. And then, you actually
want to put it into your blender and give it a good whiz up. And that is literally it. That is
the sauce, and it's really delicious. And then, that is pretty much it. All that's left to do
is put your enchiladas together. We're just using our normal wraps, and we're just wrapping up the
filling, sticking into a baking tray and so on. And then, you top it off with all of that red
sauce that is so delicious, and then loads of cheese. This recipe calls for not only
cheddar cheese, but feta cheese as well. And then, you can also add on some more chopped
up spring onions and some sweet corn. And then, you stick that into the oven for about
25 minutes on 200. And that is it. And when it comes out, it's funny, the way that it cooks, it's
almost like a lasagna so we serve it like that. We literally cut it up like it's a lasagna and eat it
that way. And I actually have yogurt on the side, and it's so my kind of food. I love Mexican food.
And that is pretty much everything that I wanted to share with you. On the seventh day, we did
actually order a Nando's. We have a takeaway about once a week, so I just wanted to be completely
real with you. But I hope you enjoyed this video, and I'll see you in my next one. Bye guys.