Freezer Meals – Back to University – College

Ingredients

• Potatoes & Broccoli
• 2 cups mini halved Potatoes
• 2 cups Broccoli florets
• 4 tbsps Olive Oil
• 1/2 tsp Pepper
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Dijon Mustard
• Chicken Drumsticks
• 2 lbs - 12 Drumsticks
• 4 tbsps Olive Oil
• 1/2 tsp Pepper
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Dijon Mustard
• Roasted Veg
• 2 halves Red & Yellow Pepper
• 12 Asparagus spears
• Chicken breasts
• 2 lbs - 4 Chicken breasts
• Pinch of Salt, Pepper, Paprika and Ancho Chilli powder
• 1/4 cup sliced Onion
• 1/4 cup sliced Red & Yellow Pepper
• 1/2 cup grated Cheese
• 1 cup Mushrooms
• 2 cups cooked Brown rice
• 1 Baguette sliced

Instructions

1. Prepare the marinade and add the potatoes followed by the broccoli and add to a sheet pan
2. In the space left over add the halved peppers and asparagus
3. Prepare the second batch of marinade and add the chicken drumsticks and transfer to another oven proof dish
4. Add the chicken and the veg to a 350 degree oven - the chicken will need 45 mins and the veg will need 25 mins
5. Make slits in the chicken hasselback style and stuff with onions, peppers and cheese
6. In an oven proof frying pan, heat up some oil and sear the bottom of the chicken breasts, fill in the spaces with the leftover, onion & peppers and add the mushrooms as well
7. Turn off the heat and transfer to the oven
8. Once everything is cooked portion out the rice bread and veg in smaller bags and add the drumsticks and chicken breasts to another bag
9. Pack the smaller bags inside the larger ones, seal and freeze!