Food that is not Noodles

As exams are coming up you need food that takes very little time to prepare and a more sustainable option than takeaway. These vaguely nutritious meals are pretty cheap and will give you about 4 servings give or take so you only have to cook a few times a week. Do you want to eat the same thing four times? Probably not. But do you want to cook something different every day? Yeah I thought not.

Stir-Fry

1 can of chickpeas (drained)

1 bag of frozen stir-fry veges

1 cup of rice

1 packet of Watties stir fry sauce

Boil rice in 2 cups of water on stove or in rice-cooker until water is absorbed. In a wok or large pan, fry packet of vegetables one tablespoon of oil until almost cooked. Add chickpeas and sauce to vegetables and stir to combine. Remove from heat when vegetables are cooked through and serve on rice.

Vege Pasta Bake

1 jar of Dolmio Cheesy pasta sauce

½ a packet of pasta

½ a bag of spinach

8 mushrooms

Handful of cheese

Set oven to bake at 180 degrees. Boil pasta until it is slighty undercooked (10 minutes-ish), remove from heat and drain. Slice mushrooms and add to drained pasta along with sauce and spinach to combine. Pour mixture into a baking dish, putting cheese on top. Bake for 15 minutes or until cheese ontop is golden.

Chilli

500g of mince (beef or chicken)

1 can of Watties chilli beans

1 can of diced tomatoes

1 can of corn (drained)

1 onion

1 packet of taco seasoning

1 cup of rice

Boil rice in 2 cups of water on stove or in rice-cooker until water is absorbed. Dice onion and fry in pan in oil until brown. Add mince and cook until brown. Add corn, tomatoes, beans, and seasoning. Simmer for 10 minutes. Serve on rice.

Green Curry

2 tablespoons of green curry paste

1 can coconut cream

1 block of tofu

1 caspicum

1 onion

200 grams of frozen green beans

1 cup of rice

Boil rice in 2 cups of water on stove or in rice-cooker until water is absorbed. Dice onion and fry in pan in oil until brown. Add curry paste and fry for one minute. Add coconut cream and let simmer. While simmering, slice capsicum and tofu. After 10 minutes of simmering add final ingredients and cook for 10 minutes. Serve on rice.

Homemade Donburi

400 g chicken breast

2 tablespoons of teriyaki sauce

¼ head red cabbage

1 bag of bean sprouts

¼ cup frozen edamame beans

1 cup rice

Boil rice in 2 cups of water on stove or in rice-cooker until water is absorbed. Dice chicken and fry in oiled pan with teriyaki sauce until completely cooked. Boil edamame beans on stove for 5 minutes and then drain. Slice red cabbage finely. To serve start with rice in bowl, then layer cabbage, edamame, beansprouts and then chicken.

Pumpkin and Chickpea Curry

1 can of chickpeas (drained)

½ pumpkin

1 can diced tomatoes

1 can coconut cream

3 tablespoons curry powder

1 tablespoon tomato paste

1 cup rice

Boil rice in 2 cups of water on stove or in rice-cooker until water is absorbed. Peel and scoop seeds out of pumpkin, then cut into small cubes. In pan put tomatoes, tomato paste, coconut cream, pumpkin, curry powder and chickpeas and simmer on a low heat for 20 minutes or until pumpkin is cooked through. Serve on rice.