It’s that time for your healthy meal
IT’S back to school again, and the business of your life with the kids and grandkids has resumed officially — uniforms, hair, lunch, breakfast, dinner and, of course, dessert. Yippie!
Their needs, wants and desires are being made known to you. They have acquired new tastebuds for different foods, snacks and desserts. What to do when what these children liked before they no longer want and you are left with lots of these items?
Stick with us as we journey into preparing meals for your children and grandchildren’s lunch box or maybe dinner. These are also healthy for you as you need to eat in a healthy way during your senior years.
Todays menu: Chicken, pasta veggie casserole
Ingredients:
1-2 cups leftover pasta 1 tbsp butter or oil
2-3 cups leftover chicken (shredded) 3 cups leftover veggies
1/2 cup cheese of choice
1 cup tomato sauce or barbecue sauce (you can choose your sauce of choice) 1/2 cup miscellaneous leftover items from fridge (optional)
Directions
1. Add butter or oil to pot. Heat oven to 350 degrees.
2. When pot is heated, add chicken
and veggies. Stir to distribute heat.
3. When heated, add sauce then pasta and miscellaneous items (if used) and heat for another two minutes.
4. Add 1/4 cup cheese, stir, then transfer to casserole dish. Pour and top with leftover cheese and bake for 10-15 mins or until top is golden and bubbling.
4. You could complete this dish on the stove top by just adding cheese to the surface and cover for 10 minutes on a low flame to prevent burning when cheese is melted. Garnish with parsley flakes and wala! Serve and enjoy!
Chrystal Blackhall is a professional chef and self-educated health and wellness consultant. She is the CEO of Flowing Milk and Honey Delicacies, which specialises in various pastries and appetizers and caters to individuals and small-scale events. Find her products at the pastry store, Angels Plaza, Spanish Town. Contact: 876457-3400; Instagram: flowing milk and honey delicacies.