6 New Products & 6 Dinner Ideas: 18th May 2022

I asked you lovely lot whether you’d like to see some new products or some dinner ideas and you gave a 50/50 response so I thought I’d share a bit of both! Hope its helpful, Jess x

---

6 New Products

I could have written LOADS again but here are 6 that stood out to me this week! Full “New Products” post coming very soon :)!!

Coop Marghertia Pizza Crisps – Coop always have amazing flavours and loads are usually gf 😉 They remind me of Sensations (none of which are gf).

Mcdonalds grilled chicken salad/with bacon – new recipe. Put this here because I didnt know it existed and sometimes I get bored of the veggie dippers so this, chips and sweet curry sauce could be a nice alternative! Thoughts on Mcdonalds/cc/etc here

Costa Lemon and Ginger Slice – yes its got oats in it but they’re gf oats so you’re good to go!

Sainsburys Pollen and Grace Lunch Boxes – getting a bit bored of my lunches at the moment. Just found these and I’ve really enjoyed them! I’ve added some chicken/falafel to bulk it out a little. In my Sainsbury’s, they were with the ready-to-go sandwiches (a place I never look so not sure how new these are but I thought I’d probably not be the only one to not know about them!)

Tesco Korean Inspired Beef Stir Fry Strips – something I’d usually assume contained gluten but is safe

Morrisons tempura chicken *hopefully*– they’ve launched one that looks exactly like M&S but I cant find it online and didnt have it in store…here’s to hoping its gluten free!!!

---

Our Top 6 Dinners at the Moment:

(1) PHILADELPHIA CHICKEN – stuff a chicken breast with philly, wrap it in parma ham and bake for 20mins at 180oc. We serve with the roasted veg (number 5 below). There’s tons of dairy free/lactose free options for philly on the market now. If the one you buy is unflavoured, I recommend adding a few chopped sundried tomatoes and garlic granules first and give it a good mix before adding to your chicken.

(2) KORMA – addicted to this stuff (paste and milk below are dairy free too). How I make mine:

1. We like roasted butternut mixed into the korma (both got a very sweet tooth!) so I start by cutting a butternut into 1cm x 1cm cubes, coat in oil and bake for a minimum 45 mins at 180oC (sometimes takes a little longer – keep cooking until its really sweet and soft – give the baking tray a good shake after about 20 mins to ensure they cook evenly).
2. Caramelise an onion – slice it up and fry on a low temperature until its browning and reaaally sweet – can be done by adding a dash of water to the pan and repeating when it boils off if you’d rather avoid oil.
3. Add cubes of chicken and cook until browning on the outside.
4. Add a handful of sliced mushrooms and cook.
5. Add 1 tbsp of korma paste per person. Fry for a few mins.
6. Add 1/4 tin of coconut milk per person.
7. Bring to the boil and then simmer with a lid partly covering the pan for 20mins.
8. Add plenty of salt (tastes sooo much better then) and we like roasted butternut mixed in at the last minute too!

(3) BURGER/EQUIVILANT BOWL – bits we add:

• Golden rice – own brand versions are often gluten free – get the ones you have to boil rather than a microwave pouch, theyre so much tastier
• Burger/sausages/some kind of “bbq” food
• Salad
• Sundried tomatoes
• Corn on the cob
• Hummus
• Burger sauce – most brands are gluten free. We buy Sainsburys own.

(4) MY CREAMY RED PEPPER PASTA – see my latest reel (ad with Garofalo but we really are obsessed with it). Just need a pepper, onion, cheese and some herbs. We’ve added prawns or the crumbled up the kebabs from the post above.

(5) ROASTED VEG – we’ve been having this with EVERYTHING above – yes, even in the korma. Also love it with pizza chicken.

1. Cut a butternut into 2cm cubes.
2. Cut an onion, pepper and courgette into chunks (bit bigger than the butternut as it cooks faster).
3. Put in a mixing bowl with a handful of cherry tomatoes.
4. Add a sprinkle of paprika and garlic granules. Add a dash of oil. Mix it all together so its thoroughly coated.
5. Spread over a baking tray.
6. Bake for 45mins – 1hr at 180oc (mix up the veg a couple of times during the cooking period so it cooks evenly). 45 mins is usually enough but sometimes the butternut needs a bit longer.

(6) WANT SOME MORE IDEAS? Here’s another post I’ve written: 18 EASY DINNER IDEAS: a sneak peak at my regular dinners!