THIS week I have two “no-cook bag” recipes. These are an absolute time-saver and such an efficient way of getting organised.
You simply add all the raw ingredients to a freezing bag and seal. When you come to cook, all you have to do is defrost then add the bag contents to a slow cooker, oven or saucepan and leave to cook.
Make up three or four no-cook bags that are wintry dishes, such as tagine or stew, and place them in the freezer.
This way, on busy days, you won’t be running around and buying expensive ready meals, because you will have all the ingredients in the bag, ready to cook.
Lemon and garlic chicken recipe (serves four)
Prep time: 5 minutes
Cooking time: 3-4 hours or 6-8 hours
- 4 chicken breasts
- 1 lemon, sliced
- 2 tsp frozen chopped garlic
- 60ml lemon juice
- 60ml olive oil
- 1 tbsp dried parsley
METHOD: As this a “no-cook bag” simply add all the ingredients to a large, reusable freezer bag, seal and freeze flat.
Ready to cook: Defrost the bag overnight in the fridge and cook on low in a slow cooker for 6-8 hours, or 3-4 hours on high.
Check to make sure the chicken is cooked through and piping hot before serving as timings will differ according to size of chicken breasts.
Ready to eat: Serve up with potatoes, veg or rice.
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- You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.
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