Following is a guest recipe posting by Bettina from Dances to the beet of her own drum.
I take 500gms of diced chicken
handful of diced bacon
cup of frozen peas and corn
1 packet of Continental Macaroni and Cheese
Stirfry the chicken and diced bacon till cooked while making up the Macaroni Cheese pasta packet, as per directions, in the microwave. Zap the frozen peas and corn in the microwave for a couple of minutes. Chuck the whole lot in together in an oven proof dish, grate over some extra cheese if desired or toss on some extra bacon bits then place in moderate oven for 20 to 30 mins.
This can be made ahead up to the chuck everything together stage and put in the fridge until needed. It freezes and reheats reasonably well too.
Easy peasy. I’ve had people ask me for the recipe and be shocked that it was thrown together from a packet mix 
This one is so totally slack it scares me
You’ll need:
- a tablespoon of olive oil,
- a kilogram of chicken legs (AKA drumsticks),
- a 400-or-so gram tin of champignons,
- a 400-or-so gram tin of mushrooms in butter sauce,
- a 400-or-so gram tin of tomatoes (diced, whole, doesn’t really matter),
- 3-4 shallots cut roughly, and
- salt/pepper/stock cubes to season
Heat the oil over medium heat in a large saucepan with a lid. Put the chicken in. When browned, empty the tins into the saucepan. Chop the shallots and add. Season. Throw lid on. Leave for an hour. Throw some pasta in with the chicken (or cook it separately if you can be bothered doing at least part of it properly) :). Serve.
Serves 4 normal people, two hogs, or one batchelor for a couple of days including lunches.
This recipe is adapted from one shown by TV chef Geoff Janz. It is the best soup that I have ever tasted, and thanks to Helen for the recipe.
You will need:
- 1 tablespoon vegetable oil
- 2 medium onions, chopped
- 3 cloves of garlic, crushed
- 2 teaspoons of grated fresh ginger
- 2 tablespoons of Madras curry paste
- 1 large carrot, chopped
- 1 cinnamon stick
- 1 cup red lentils, rinsed
- 2 medium potatoes, chopped
- 1.25 litres (5 cups) chicken stock
- 2 single chicken breasts, chopped
- 3/4 cup (180ml) coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriandar leaves
Heat the oil in a large pan. Add the onions, garlic, ginger and curry paste - cook stirring until the onions are soft. Add carrot, cinnamon stick, lentils, potatoes and stock. Simmer covered for about 30 minutes or until the potatoes are tender. Discard cinnamon.
Remove half the mixture into a separate bowl and blend using a food processor or processing wand. Return the blended mixture to the pan. Add all remaining ingredients and simmer, uncovered, until the chicken is cooked but tender. Serves 6.
This soup is suitable for freezing prior to adding the coconut milk.
