Thanks for checking in again at the Smiths’! Its been a busy few weeks, Martin has just got back from a trip to the Philippines while I’ve been at home with the children. And its just about to get busier, what with the Christmas season upon us! Nativities, parties and celebrations are just around the corner. In the midst of it all I want to keep a grip on my priorities and try to be a good mum…there’s always washing to do and tummies to feed, no matter how busy life is! Just to make things a little easier, here’s a recipe from a fantastic new friend I’ve made - Filipa Kay aka GourmetMum is an ordinary mum with a passion for food, family and life who shares fantastic easy budget recipes on her website http://www.gourmetmum.tv/ Enjoy! Oh and keep an eye out for my daily Christmas Treat on the Fridge Door every day in December!
Anna x

Cheats Chicken & Leek Risotto

If you like risotto but don’t have the time to stand and stir for half an hour, try this easy budget recipe. It’s ready in just 20 minutes, only 600 calories per serving, and contains 2 of your 5-a-day. It tastes absolutely delicious and is a recipe the whole family will enjoy. It doesn’t really need a side dish, but a salad is a nice accompaniment.  This dish is perfect for using up roast chicken. Just chop or shred and heat it through. To save time, you can use soft cheese flavoured with garlic and herbs rather than plain soft cheese and dried herbs and fresh garlic. You could also try substituting white rice for brown rice which has a delicious nutty flavour and is a healthier option. However it does take longer to cook and some kids might not appreciate the colour!

• Time: 5 - 10 minutes preparation + 10 - 15 minutes cooking
• Cost: £1.30 per serving (based on 4 adults sharing)
• Calories:  600 per serving (based on 4 adults sharing)
• Serves: 4 adults or 2 adults and 4 kids

Ingredients:
• 350g easy cook white rice
• 2 tablespoons olive oil
• 400g chicken, diced
• 3 cloves garlic, crushed
• 1 teaspoon mixed herbs
• 1 large leek, sliced in half once length ways and then finely sliced & washed
• 320g frozen peas
• 120g low fat soft cheese
• Salt & pepper to taste

To cook:
1. Put the rice on to cook according to the instructions on the pack while you prepare the other ingredients. Don’t let the rice overcook!
2. In a large saucepan or wok (which will eventually fit all the ingredients), heat the oil in the pan and fry the chicken along with the garlic and herbs until cooked through and brown. This will take around 5-6 minutes.
3. Add leeks and frozen peas and cook for a further 3-4 minutes until the leeks are just soft. Season to taste.
4. Add the cooked rice to the chicken, leeks and peas and stir so the chicken and vegetables are evenly distributed through the rice. Finally, stir through the soft cheese into the risotto over a very low heat. Serve immediately.