This week I’m sharing my top tips for an efficient shop. The tricks I use help to keep it as cost effective as possible and to make eating well for the rest of the week child’s play.
Recipe-wise, it’s my chicken enchilada courgettes and a quick-and-colourful couscous dish.
Love it or hate it, the weekly food shop is part of most of our routines.
I aim for one big restock at the weekend plus a few top-ups during the week for essentials.
Before you shop:
While you are there:
What to buy:
After you shop:
This week my fitspiration is a good buddy of mine, Graham Donovan. A Cork-based professional chef, he helps me all the time with recipe development and testing. He’s always trying to find new ways to use ingredients and healthy ways to cook. He is just new to Instagram so why not follow him on graham.donovan.
Prep time: 15 minutes
Cook time: 35 minutes
2 tsp olive oil
1 medium onion, finely chopped
1tbsp tomato puree
1 red pepper, finely diced
2 garlic cloves, minced
1 tin chopped tomatoes
3 free-range chicken breasts, cooked and roughly chopped
2tbsp jalapeno peppers, chopped
1 bunch of scallions, chopped
1tbsp fajita spice seasoning
4 courgettes, cut in half and hollowed out with teaspoon
200g cheddar cheese, grated
100g parmesan, grated
Large handful of fresh coriander, roughly chopped
Heat the oven to 180C.
In a frying pan, heat the olive oil over a medium heat, add the onions and fry until soft.
Add the tomato paste, peppers and garlic to the pan and fry for a further 2-3 minutes.
Add the tin of chopped tomatoes to the pan and simmer for 10 minutes.
Next, add the chicken, jalapenos and fajita seasoning and mix well together.
Remove from the heat and set aside.
Place the 8 courgette halves in a lightly greased ovenproof dish and fill with the mixture from the pan.
Top with the cheddar and parmesan cheese, cover with tinfoil and bake in the oven for 35 minutes.
Sprinkle the fresh coriander on top.
These stuffed courgette boats are best eaten immediately.
Quick and Colourful Couscous Salad
Prep time: 10 minutes
Cook time: 10-15 minutes
Serves: 6- 8
750ml boiling vegetable stock
1tsp dried coriander
¼tsp cayenne pepper
1 small red onion, finely diced
½ red pepper, finely diced
Juice and zest of 1 lime
2tbsp extra virgin olive oil
Salt and black pepper
Place couscous in a large heat proof bowl.
Add the spices to the stock and pour the mixture over the couscous
Lightly mix with a fork, cover with cling film and set aside for 10 minutes approximately.
If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes.
Fluff up the couscous with a fork and mix through the onion, pepper, lime juice and olive oil.
Stir to combine everything.
Season to taste with salt and pepper
Serve warm or allow to cool and store in an airtight container in the fridge.
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