IT CAN be tricky, coming up with healthy, affordable meals the whole family can enjoy.
Pupils and parents at Balornock Primary joined forces with the Glasgow Food Initiative for an after-school Food Technology Club in a bid to encourage families to eat healthily.
Principal teacher Caryn Smith explained: “The pupils and parents worked together to come up with healthy meals and it was really successful.
“It also helped the school build relationships with the local community and it was so popular, we are planning a second block next term.”
Don’t miss the Evening Times Eat Better Feel Better column every Thursday. As well as providing recipes for healthy, balanced dishes that can be made at home, we’ll be including tips on how to save money and get the kids involved in cooking. Discover more online at eatbetterfeelbetter.co.uk and eveningtimes.co.uk
This week, with the recent return of near-Arctic weather conditions, we have decided to go for a warm option - spicy chicken noodle soup.
Spicy chicken noodle soup
Ready in 40 mins
Serves 4, costs under £4.00
Ingredients
1.75 Pint Water (1L)
1 Reduced Salt Stock Cube (Vegetable or Chicken) (7g)
2 Carrots, medium sized (160g)
4 Spring Onions (40g)
2 Teaspoons Soy Sauce, reduced salt (10g)
1 Teaspoon Ground Ginger (3g)
1 Garlic Clove (3g)
Chilli Flakes, to taste
2 Skinless and Boneless Chicken Thighs (200g)
½ Head Broccoli, separated into small florets (85g)
10 Button Mushrooms (100g)
½ Bag Rice Noodles (175g)
Method
Make the stock by dissolving the stock cube in 1 litre of boiling water and wash, peel and grate the carrots or slice them very finely. Wash and slice the spring onions, wipe the dirt off the mushrooms and slice them.
Separate the broccoli into small florets, and peel and crush, or finely chop, the garlic.
Add the stock, chicken thighs, soy sauce, ginger and garlic to a large saucepan, and simmer for 10-15 minutes until the chicken is cooked.
Remove the chicken thighs from the pan and chop into bite size pieces.
Add the carrots, broccoli, spring onions and mushrooms to the pan and cook for 5-10 minutes.
Add the noodles to the pan and cook for a further 2-3 minutes.
Return the chicken to pan and serve hot.
Time saver tip: Make this in bulk without the noodles and freeze it, then reheat and add the noodles before serving.
Cost saver tip: Use frozen vegetables, such as frozen peppers, sweetcorn or mushrooms.
Tips for kids: You can use any vegetable, so pick their favourites – such as leeks, green beans or mangetout. Get older children to help grate the carrots, slice the mushrooms or separate the broccoli florets.
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