How to prep 10 family meals in just one hour!
The Batch Lady’s here to make weeknight cooking a breeze. She’s revealing how putting aside just one hour this weekend to prepare some family meals, you’ll fill up your freezer with TEN delicious dinners to feed a family of four - yes, really!
Pricing: £65.50 for the full shopping list, so £6.50 per family meal of 4. Or £1.60 a portion.
Meal one: Bride's chicken
Place 4 chicken breasts on a tray and cook in the oven at 180c for 35-40 minutes.
Meal two & three: Chicken balti and chicken enchiladas
Add the oil to a large pan over a medium heat, add the onions and cook until softened and then add chopped chicken.
Meal four: Hunter's chicken
Divide the grated cheese between two small freezer bags, then divide the BBQ sauce between another two freezer bags.
Wrap each of the 4 chicken breasts with a rasher of the smoked bacon. Place two large sheets of foil on the counter and place 4 of the wrapped chicken breasts on each. Seal the foil and place into two labelled freezer bags along with one bag of the cheese and one bag of the BBQ sauce in each.
Meal five: Mozzarella hasselback chicken:
Place the chicken breasts on a chopping board, cut slits into the chicken breasts. Add slices of the mozzarella and tomato into each of the cuts, then slot a few basil leaves along each breast.
Place two sheets of foil on the counter and place four chicken breasts on each. Seal the parcels and place them into labelled freezer bags.
Chicken balti and chicken enchiladas continued:
The chicken and onion will now be cooked. Transfer half to a bowl and set aside to make the enchiladas. Keep the remaining chicken and onion mixture on the heat and add the spinach cubes, chopped tomatoes, balti paste, broccoli and 200ml water. Leave to cook for 5-10 minutes then remove and leave to cool.
Add the fajitas seasoning to the remaining chicken mixture in the bowl and stir. Heat the wraps in the microwave for 15 seconds, then divide the chicken mixture between the wraps. Scatter over half of the grated cheese on the chicken, then roll the tortillas up and put them seam-side down in two baking trays.
Add the chopped tomatoes and salsa to a bowl, then pour over the enchiladas. Top with the sliced peppers and leftover cheese. Set aside to cool.
Bride's chicken continued:
Add the broccoli to a pan of boiling water, then leave to cook for 2 minutes.
Shred the cooked chicken breasts into a large bowl, then add the cooked broccoli, condensed soup, lemon juice, curry powder, button mushrooms and mayonnaise and mix well.
Divide the mixture between two large, labelled freezer bags and seal.
Chicken balti and chicken enchiladas continued:
Once cooled, divide the balti mixture between two labelled freezer bags and seal.
Once the enchiladas have cooled, wrap in a layer of cling film followed by a layer of foil. Place all the filled freezer bags flat into the freezer for up to 3 months.
When it comes to cooking:
Bride's chicken
Once defrosted, transfer to a microwave-proof bowl and cook in the microwave on high for 4 minutes, until hot. You can also reheat in a pan over a medium-high heat for around 15 minutes.
Chicken balti:
Once defrosted, transfer to a bowl and cook in the microwave for 4 minutes.
Chicken enchiladas:
Once defrosted, transfer to an oven preheated to 1800c for 20-25 minutes.
Hunter's chicken:
Once defrosted, transfer the foil parcels to an oven preheated to 1800c for 20 minutes, then open the parcels, add the BBQ sauce and grated cheese and return to the oven for another 15 minutes until golden and bubbling.
Mozzarella hasselback chicken:
Once defrosted, transfer the foil parcels to an oven preheated to 180c for 30-35 minutes.