FOOD PREP CONTAINERS RECIPES

Steps:

• In a large ziplock bag or glass bowl add chicken, flour, garlic powder, ginger powder, sea salt and pepper.
• Seal the bag and toss chicken pieces to get all chicken pieces nicely coated.
• In a small bowl, combine and whisk together your ingredients for the sauce. Set aside.
• Heat your sesame oil in a large skillet over medium heat.
• Add coated chicken and cook until golden on all sides, but not entirely cooked through, about 3-4 minutes, creating a crispy crust on the chicken.
• Stir in bell peppers and carrots and continue to cook until veggies soften a bit.
• Pour your sauce over top of the chicken and veggies, bring it all to a boil, then reduce the heat and simmer until chicken is cooked through and sauce thickens up a bit, about 3-4 minutes.
• Sprinkle with green onions/scallions and enjoy your sweet & spicy chicken served over brown rice or quinoa, with a big side of steamed broccoli.

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppings Sweet & spicy Add diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-Mex Stir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beans Stir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greens Stir in some spinach and top with a sliced boiled egg. Beans on toast Serve the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspired Top with toasted croutons, chopped rosemary, lemon zest and parmesan.