Being a student is sometimes tough on our diets – and bank accounts. Nobody wants to be so busy that they fall into the trap of ordering from Glovo or Uber Eats all week. Also, with winter approaching the idea of cozy nights at home with friends is becoming all the more appealing. So, instead of ordering takeaways again, try to make these easy and tasty recipes for yourself and your friends!
1. Pesto, Philly and Bacon Chicken
This dish is one of my personal favorites, that was recently introduced to me by my younger sister.
Definitely for you if you are a meat lover!
Serving size: 2 people
- 2 skinless chicken breast
- 2 tbs of red pesto
- 7/8 streaky bacon strips
- 2 tbs of low fat or original Philadelphia cheese
- Oven foil
Begin by preheating the oven to 180°C. While it is heating up, remove the chicken breasts and thinly slice a pocket into each of them.
Next, place a heaped spoonful of Philadelphia light into each pocket and spread it evenly. Be careful not to contaminate it! Once you have completed this step, using a different teaspoon, take 2 big spoonfuls of red pesto and rub them on top of the chicken (as shown below).
Lay the chicken breast on a tin foil-lined baking tray, and wrap it in bacon. I tend to use around 3-4 rashers, but this differs according to the size of the chicken.
Bake it in the oven for 30-40 mins. If you have a thermometer you can take it out after 30 minutes and check the internal temperature, which should reach 74°C.
Empanadillas are great because of their versatility, as you can literally fill them with everything! For this particular recipe I chose a chicken and vegetable filling. Although, having said that, you can pack them with just about anything, so make sure you try them even if you are a vegetarian or pescetarian.
Serving size: One packet contains 16 empanadillas
- Masa empanadillas y postres Buitoni paquete 16 uds
- 200g onion
- 40g tinned fried tomato (estilo casero)
- 1 chicken breast or 200g of whatever meat you like
- 3 eggs
- 90g red pepper
- 50g mushrooms
- 2 cloves of garlic (finely chopped or crushed)
- Salt and pepper to taste
The chicken: Start by preheating the oven to 200°C. Next, cook the chicken breast for around 20 mins (or until it has an internal temperature of 74°C if you have a cooking thermometer). Then let the chicken cool. Once it has cooled down, start to shred the chicken using your hands or two forks.
The eggs: Place your eggs into the bottom of a saucepan and fill with about an inch of cold water. Boil the eggs on high heat. As soon as the water starts to boil, remove the eggs from the heat and cover them with a lid. Leave them to cook for 10-12 mins. Once done, place the eggs into cold water and peel.
Tip: the water should cover the eggs
The filling: Later, finely chop your onions and red pepper, and fry in a pan on medium to high heat. Next, add your fried tomato and shredded chicken whilst reducing the heat. Finally, add your chopped boiled eggs (without yolk) and mushrooms into the pan. Mix the contents well, adding salt and pepper to taste. Once done, remove the mixture from the pan and place it into a bowl to cool.
Filling the empanadas: Once your mixture is cool, place a small amount on the dough and fold. Seal your empanada using a fork. Repeat until all of the empanadas are filled. Once this is done, place your empanadas onto a baking tray. Before cooking, whisk one egg and paint the empanada. Place them into the oven for 10 minutes.
3. Joe’s Chicken Korma
Here’s one for the curry lovers out there. This recipe was originally taken from Joe Wicks cookbook. For those of you that don’t know him, I highly recommend his dishes. They are easy to follow, delicious, and very healthy. Once again, this is a versatile dish, so if you’re not a chicken fan, you could try using tofu or even prawns. I made some adjustments to make it more student-friendly.
Disclaimer: This dish is a little bit more adventurous than the others, but definitely worth a try if you’re willing to invest in spices.
Serving size: 2 people
2 tbsp garam masala
2tbsp curry powder (for spice)
500g skinless chicken breast fillet, cubed
1tbsp coconut oil/ or olive oil
1 onion finely diced
4 cloves of garlic, finely chopped
2tsp ground cumin
2tsp ground cinnamon
2tsp ground ginger
400ml coconut milk
60g ground almonds (optional)
Salt and pepper
Cut your chicken into cubes or strips, sprinkle half of the garam masala over, and mix well. Leave it to one side.
Next, melt coconut or olive oil in a large frying pan over high heat and add the onions. Fry them for a couple of minutes, and stir regularly. Then add garlic and fry for another minute.
Now it’s time to add spices: introduce cinnamon, curry, cumin, ginger, and the remaining garam masala to the pan and stir-fry all the ingredients for another minute. Add your coconut milk and bring the mixture to boil.
After one minute, add your chicken and continue to boil on high heat. Let the chicken simmer for about 6 minutes, at which time it should be cooked.
Tip: take a large piece out and cut into it to check it is cooked through (no pink bits).
If you like, feel free to add some ground almonds and a liberal amount of salt and pepper.
The dish is now ready to serve with either basmati or cauliflower rice!
Make sure you try these recipes out and share pictures of it via @ieustork and let us know and if there is anything you would like us to include in the future.