One of the biggest downfalls when trying to embrace a healthy diet is lack of preparation/organisation. It is a sad and sorry state of affairs that our society makes it easier and more affordable to eat badly than it is to look after our health but it doesn’t have to be this way!
One of my biggest tips when preparing healthy meals is to make double and freeze half. I do this with so many of our dinners and it is always such a reward at the end of a busy day to know that dinner has already been made (the way I like it) and all I need to do is pop it in the oven or reheat and serve. So much healthier (and cheaper) than takeaway and so much better for the waist line.
Here is one of our favourite week night staples. The recipe is for one meal but I always make two and freeze one. (I like to use those disposable aluminium trays with lids – just be wary that they shouldn’t be in the freezer for too long – although this recipe is so yummy I doubt it will be!!!)
Chicken and Eggplant Bake
You will need:
About 500g (1 pound) chicken breasts or one packet (I always buy the macro free range from Woolworths). (About 2 good sized breasts)
2 tins organic salt-free diced tomatoes
Herbs as you like (Herbies does a delicious Italian blend that goes beautifully with this dish)
2 tablespoons Balsamic Vinegar
1 tablespoon Rapadura Sugar or Coconut Sugar (optional – I prefer not to use but is very yummy)
1 piece Buffalo Mozzarella (or bococcini, or parmesan or feta – whatever you like)
Slice the eggplant into nice thick rounds and arrange on some paper towel before salting and leaving for about 10 minutes.
When the juices are weeping, wipe the eggplant with paper towel, place on baking tray lined with baking paper and spray/lightly brush some olive oil, pepper and sprinkle herbs. Bake in a moderate oven for about 30-40 mins.
Slice the chicken lengthways.
In a bowl mix together the tomatoes, balsamic vinegar and brown sugar (if using).
When eggplant cooked, line a baking dish with the eggplant, top with the chicken (uncooked), season with some salt and pepper and pour sauce over to cover.
Break up the buffalo mozzarella with your hands and put dollops around the top of the dish.
Bake in a moderate oven for about 40 minutes until cooked through and the cheese is all melted and bubbly.
Serve with steamed asparagus (great to get rid of fluid retention) or a big green salad.
And here is one for the freezer!!! Freeze uncooked and add the mozzarella at time of baking …