Working Late Recipes

Do you ever get the feeling there aren't enough hours in the day? We've all been there and can appreciate sometimes it's difficult to get a nutritious dinner on the table in a hurry.

We aren't exactly experts in the nutrition field, but Recruiters certainly do work long hours and we have a few tricks up our sleeve to sort dinner out, quick smart!

All these recipes should be achievable within 30minutes or be prepared ahead of time, so you can whiz in the front door, get dinner sorted, then put your feet up and enjoy a glass of wine (or two...)!

Bon appétit!

Recipes

Leigh's Homemade Muesli (It's low fat too!)
Approx. 20 portions

• 3 cups Rolled Oats
  
• 1 cup Sunflower Seeds
  
• 2 cups Bran (malt flavoured if possible)
  
• 1 cup Sesame Seeds
  
• ½ cup Linseeds
  
• 2 cups Sultanas
  
• ½ cup Goji Berries (optional) Alternatives include almonds, macadamia nuts or dried apricots.
  
• ½ cup Peanut Butter (preferably 100% peanuts)
  
• ½ cup Honey (strong flavour)

Preheat oven to 200 degrees C. Combine the oats, sunflower seeds, bran, sesame seeds and linseeds into a large bowl and stir to combine. Pour combined dry ingredients into a roasting pan which has been lined with baking paper. (There is no need to add any oil, if you keep an eye on the muesli, it will toast up naturally without any additional oil)

Place in the oven for 20 minutes, stirring occasionally bringing the outer muesli into the centre. Remove once brown and a little crunchy. Transfer into a large mixing bowl.

Place peanut butter and honey into a small saucepan, heat and stir until both are melted together.

Pour over muesli and stir vigorously until all muesli is covered evenly. Stir through sultanas and Goji berries.

Allow to cool and transfer into an airtight container or portion into small snap lock bags for easy transport to work.

My husband snacks on it throughout the day too! (no milk required)

Chicken & Mushroom Pasta
Serves 4

• 4 Chicken Thigh Fillets on the bone (skin on)
  
• 3 Large Field Mushrooms sliced thinly
  
• 2 cups Pre-prepared Napolitana or Tomato based pasta sauce
  
• ½ cup Parsley (chopped)
  
• 2 cloves Garlic
  
• ½ cup Grated parmesan cheese
  
• 1 tsp Butter
  
• 1 tsp Olive oil
  
• Salt and Pepper to taste
• 400g Penne Pasta or similar

Preheat oven to 200 degrees C. Place thigh fillets in a baking tray with garlic cloves (skin on), cover with foil and place in oven for 20 minutes or until fillets are fully cooked through.

Remove from oven and allow to cool enough to shred the meat from the bone, removing all visible fat. Keep the roasted garlic cloves to one side and squeeze out of the skins and mush up.

Heat fry pan with olive oil and add the sliced mushrooms. When cooked through, add the roasted garlic and butter, shredded chicken and napolitana sauce. Stir and heat until the sauce is hot, then add the parsley and parmesan cheese. Pour sauce, chicken and mushrooms over cooked pasta.

Serve with crusty bread or a garden salad. Tasty!

More recipes to come soon...