I’ve been trying to eat healthily this year which usually means pasta is off the menu *sob* but when I’m wanting a little treat, this creamy alfredo pasta is perfect. It’s not the healthiest of meals (hello double cream) but it’s surprisingly low in calories and contains one of you five a day so I’m sure you could bend the rules slightly for just one meal!
Serves 4. Takes 30 minutes. Approx 530 calories per portion
- 8 ounces pasta
- 12 ounces broccoli florets
- 1 tablespoon olive oil
- 2 boneless, skinless thin-sliced chicken breast
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken stock
- 3/4 cup milk, or more, as needed
- 1/4 cup heavy cream
- 1/4 teaspoon garlic powder
- 1/4 cup freshly grated Parmesan
- Cook the pasta in a large pot of salted boiling water as instructed on the packet.
- In the last 2 minutes of the pasta’s cooking time, add the broccoli.
- Add the olive oil to a pan and then add the chicken. You can season the chicken with salt and pepper if desired.
- Once cooked through, remove the chicken and dice it.
- Melt butter in the pan and whisk in flour until it is lightly browned. This should only take about a minute.
- Gradually whisk in the chicken stock and the milk and cook for about 2 minutes whilst whisking constantly.
- Stir in the heavy cream and garlic powder until slightly thickened.
- If mixture is too thick then add more milk as needed
- Mix together the pasta, broccoli, chicken and sauce, top with Parmesan and serve.
This was a little more complicated that the meals I’m usually trusted to cook but it’s actually really easy if you just follow the recipe! Just don’t get disheartened when the sauce looks like a lump mess in the middle. It will all be ok!
After eating my body weight in pasta whilst in America I decided I wanted a change, but with pasta being such an important staple of a student diet, I felt a bit lost. Not wanting to stray too far from my trusty carbs, I thought rice would be the answer. I love risotto but I hate mushrooms and seafood and it’s pretty hard to find a restaurant that serves it with anything else, so I decided to take matters into my own hands and try and make one (with Pete’s help) that was more up my street; my street that is paved with bacon. Bacon.
Let’s be honest this section should really be called Cooking with an Idiot so the recipe is super simple and easy for someone with any amount of cooking experience. You can’t be any worse than me. Enjoy.
- 1 onion
- 6 rashers of bacon, chopped (bacon usually comes in packs of 7 so I just had the other rasher as a side dish)
- 300g risotto rice (honestly didn’t know there was a special kind of rice until we were in the supermarket and I was trying to buy Uncle Ben’s)
- 1 litre of hot vegetable stock
- 100g frozen peas
- Olive oil
- Finely chop the onion. Heat 2 tbsp of olive oil and a knob of butter in a pan and then add the onion. Fry for about 7 minutes until lightly browned then add the bacon and fry for another 5 mins.
- Add rice and stock and bring to boil. Stir well and reduce the heat. Cover the pan and let it cook for around 15 minutes.
- Before the rice is fully cooked, add the peas and cook for another 3 minutes.
There you have it! It really is that simple. Do you have any other easy recipes that you love to cook? I’d love to hear about them below!
The biggest issue with being the world’s laziest person but loving food is the number of cravings which can’t be satisfied due to the lack of motivation to make them happen. For example, I love cake, but I can barely ever be bothered to bake one, until now. The discovery of this mug cake recipe is the worst thing that has happened to my waistline since I moved to uni and had no parental restrictions on my food consumption but I still had to share it because it’s the best invention ever for lazy snackers!
- 4 tbsp. flour
- 4 tbsp. caster sugar
- 2 tbsp. cocoa powder (can be left out if you don’t feel like chocolate…I assume, I’ve never had that feeling)
- Dash of baking powder
- Dash of salt
- 2 tbsp. veg oil
- 2 tbsp. water
- Dash of vanilla extract
- Mix dry ingredients
- Add wet ingredients and mix thoroughly making sure there’s no dry bits left at the bottom
- Turn the microwave to high and cook for a minute, or a bit longer depending on how gooey you like it
See, it literally couldn’t be easier! Now sit back and relax with your new best friend!
I’m not a very good cook. Everyone who knows me knows this fact very well. To be fair to me, I reckon only 5% of this is down to a lack of skill; the other 95% is due to my chronic laziness and desire for food to happen immediately rather than preparing it for hours. On the other hand however, my boyfriend is a fantastic cook, and, while I thought that meant loads of meals being made for me (yay), to him apparently it means I am a project and he plans to transform me into the world’s greatest chef (yay?).
We didn’t start out easy, oh no, we dove in at the deep (fried) end with my oriental favourites crispy chilli beef, something which Pete sees as his speciality. I won’t lie to you,I barely did any of it, but I just have to share it with you anyway as the food was amazing.
- 2 beaten eggs
- 1/2 tsp salt
- 150g thinly sliced strips of beef
- vegetable oil
- 1 finely shredded carrot
- 1 shredded spring onion
- 1/2 chopped garlic clove
- 1 red chilli, shredded (use less if you want it less spicy, it was a little hot for me)
- 10g sugar snap peas
- 2 tbsp white rice vinegar
- 2 tbsp sweet chilli sauce
- Splash of soy sauce
- Combine the eggs, salt and corn flour and use it to coat the beef strips. I could just about manage this part before Pete had to take over.
- Heat oil to 180c then deep-fry the beef strips, taking care to add them to the wok one by one. I wasn’t allowed near the hot oil, which was probably wise. After putting them in, don’t stir for about 10 seconds so the batter doesn’t separate, then begin stirring to ensure the pieces don’t stick together. Cook for approximately 6-7 minutes until brown and crispy. Remove them and drain.
- Using some of the oil from your frying, stir fry the spring onion, garlic,chilli and carrot. Add the sugar, White Rice Vinegar, Sweet Chilli Dipping Sauce and Light Soy Sauce and mix together. Finally, add the beef and toss together.
We served it with good old Uncle Ben’s egg fried rice although it’d also be great with noodles, or if you can be bothered, home made fried rice, because what you need in this deep fried meal is more calories.Thanks to Blue Dragon for the inspiration. Enjoy!