With everything going on in the world at the moment, we all wonder if we will still have a salary at the end of the month to buy food with and if we will be able to feed our families all the nutrients they need.
In these hard times, we must think smart, budget and Plan ahead. We must spend our money wisely and on healthy food. Plan ahead – you don’t want to run to the shops every day, just because you forgot something. Planning ahead means to sit down and to think what meals you and your family will eat this week and make a grocery list to make sure you don’t forget items. You must think of what ingredients you can use in more than one meal.
Think of easy meals that are fast to make and won’t leave you broke at the end of the week.
For example, you make an oven-roasted chicken, and you still have some leftovers the next day, and you don’t know what to do with it. Use the leftovers in a chicken salad. One meal becomes two meals. That’s smart planning!
We found this amazing chicken salad, and we think you must give it a try. Warm and hearty, this chicken salad is perfect for our current in-between weather.
Warm Chicken Salad
1 roast chicken
800g butternut pumpkin, deseeded, cut into 8cm x 2cm-thick triangles
olive oil cooking spray
175g baby beans, topped
1/4 cup olive oil
1/2 tablespoon red wine vinegar
125g semi-dried tomatoes, drained
1/2 cup kalamata olives
1/4 cup flat-leaf parsley, roughly chopped
Preheat oven to 220°C. Line a baking tray with baking paper. Place pumpkin onto a tray. Spray with oil. Season with salt and pepper. Roast for 20 minutes, turning once, or until tender. Set aside.
Cook beans in a saucepan of boiling water for 2 minutes or until tender. Drain.
Combine oil, vinegar, and salt and pepper in a jar. Shake until combined.
Cut chicken into 8 pieces. Arrange pumpkin, beans, chicken, tomatoes and olives on plates. Drizzle with oil mixture. Sprinkle with parsley. Season. Serve.
Get a pen and paper and start planning your grocery list!