Here goes what we did this week in Kimberly’s Kitchen!!

Monday - One Pan Citrus Chicken & Rice

Love a set and forget meal - another one pot wonder.

You’ll find the base recipe here but this week I had some left over ratatouille that I mixed through the rice and cooked that for 20 minutes before adding Tagine seasoned chicken thighs cut into chunks for the last 10-15 minutes. Served with roast veggies for extra oomph.

The beauty of this is that you can use any one of the Secret Spice Co blends to create a different flavour each week. Change up the veggies to match and you’ve got a scrummy new weekly staple. 

Tuesday - Slow Roasted Lamb with Smashed potatoes

Slow cook a Herbalicious seasoned shoulder, on the bone or rolled, while you’re at work or out and about with just a little water in the base of a heavy based pan. I use a cast iron dutch oven with a lid. Then when you are getting your veggies together, heat up the oven to 220C and put the lamb and veggies in an oven dish, swizzled with olive oil and more Herbalicious for 20 minutes and you’ve got an easy mid-week roast meal done. 

The beauty of this is that you can use any one of the Secret Spice Co blends to create a different flavour each week. Change up the veggies to match and you’ve got a scrummy new weekly staple. 

Don’t just cook one lump of meat though, make two and freeze one for next week on Taco Tuesday or when you don’t have much time.

The Smashed Potatoes though!!! Sick of dividing up the baked potatoes? (remember I have a house full of grown men!) Wash and boil a whole potato (white flesh is best) then oil a tray, place the whole potato on the tray and press it flat with the bottom of a dinner plate. Drizzle with more olive oil or ghee and sprinkle liberally with Garlic Pepper Salt. Hot oven for 10 minutes, flip carefully then another 15 to crisp the life out of it. One each and you’re set.

Wednesday - Greek Lamb Stew

Super fast to prepare using any of the Secret Spice Co blends. Lemon Pepper Salt Bomb (formerly known as Spring Zing) is my Greek inspired blend that goes marvellously with lamb, fish or chicken. 

Simply add 1-2 tablespoons to a kilo of diced lamb, a cup or two of water and slow cook over a couple of hours at 160C or until tender. Turn up the heat if you need it quicker or turn down the heat if you have all day. It’s that easy. The more cosy the lamb is in the pot, the less evaporation of liquid will occur - I pull the lid off for 30 minutes at the end if there’s too much liquid left over. 

Before serving, I added a tablespoon of tomato paste and a cup of kalamata olives. Roast veggies on the side done quickly in the airfryer for 10 minutes on 200C. Oh and make it even more lush with some roasted fetta (like 10 minutes max).

Thursday - Delhi Meatballs 

A quick scan of the freezer for a meal for two revealed a small packet of mince - meatballs it is! Haven’t used Delhi in a while so she’s my pick for Thursday. 

Loving my airfryer for roasting veggies when there’s not many of us home. Simply toss them in a little olive oil and Delhi to match the meatballs. Sauce of choice…..Peanut Sauce or Garlic Pepper infused Greek yoghurt…yum!

Friday - Pizza Night!

Last Friday of the month we down some Wood-fired Pizza with a bunch of friends. Doesn’t tick all my “healthy eating” boxes, but the coming together of friends ticks the “healthy living” box of staying connected with awesome people who make you feel good.

Have a fab weekend doing things you love with people that light you up!