Planning our weekly meals is something I look forward to doing every week. I instantly feel relaxed the moment I plop a stack of cookbooks and magazines next to me on the couch and get excited for all the upcoming meals we’ll be eating. It’s taken me years to develop a routine that works for our schedules and keeps us wanting to cook and eat at home. There are a few things I’ve learned along the way:
1. I need to have a plan of what we’ll be eating each week. I don’t assign meals to certain days, but just make sure to plan the amount of meals that we’ll be eating at home. This way, we can tailor our meal each night to what we are most in the mood for, but aren’t left wondering what to eat each night (I am not good at trying to come-up with meals on the spot when I’m hungry).
2. We usually eat about 5 to 6 dinners at home together each week. Of this number, I always try to use at least 2 new recipes and also try to plan at least 2 meals that are easy to put together. It’s pretty common that there will be a couple times during the week that I’m really in the mood to cook something more elaborate and other times that I really don’t feel like spending much time cooking at all. This balance seems to work well.
3. Hubby cooks at least once per week. I really enjoy cooking and prefer to do it most nights, but one night a week “off” is definitely something I always appreciate!
4. Create a budget. I actually enjoy the challenge of sticking with a budget! On the weeks that we’re really trying to stretch the grocery budget, it forces me to be more creative with our cooking and meal planning. On the weeks where we have a little extra $$ to spare, I can buy pricier items guilt-free. In the end, “splurging” on more expensive items still saves us so much money as compared to eating out and keeps us looking forward to eating home-cooked meals!
When I saw this recipe on Curry and Comfort I knew it would be inspiration for an “easy meal” this week. I had recently received several coupons from Saffron Road and when I found their Tandoori Seasoned Chicken Nuggets at Whole Foods, I knew it would be the perfect touch for this meal.
I used whole wheat naan from Trader Joe’s, a few veggies we had in our fridge and some leftover pasta sauce to create this meal. It all came together in about 20 minutes and was a fun “semi-homemade” dinner that my husband and I both enjoyed.
Tandoori Chicken Pizza on Naan
Keywords: bake entree mushrooms
Ingredients (4 servings)
- 1 box Saffron Road Tandoori Seasoned Chicken Nuggets
- 4 pieces whole wheat naan
- 1/2 cup pizza sauce
- 4 ounces mozzarella cheese, thinly sliced
- 4 button mushrooms, sliced
- 1/2 red pepper
1. Preheat oven to 425 degrees. Place chicken nuggets on baking sheet and bake until warm, 7-8 minutes. Remove from oven and set aside.
2. Reduced oven temperature to 350 degrees. Place naan on baking sheet. Spread pizza sauce over each piece then top with cheese, mushrooms, peppers and warm chicken. Bake for 7-8 minutes until cheese is melted and chicken is warmed throughout each piece. Serve and enjoy.
My husband and I really enjoyed the tandoori flavor on the chicken and already bought a second box that we shared for a weekend lunch recently. The chicken tastes fresh and is incredibly easy to prepare!
Saffron Road products are Certified Halal, using Certified Human Vegetarian Fed Chicken and most products are gluten-free. As previously mentioned, I found their products at Whole Foods; you can find where they are sold near you here.
And guess what?!?! THREE Simply Life readers get to try them too! Saffron Road will be giving the winners 2 coupons for FREE Saffron Road products available at any of their participating retail partners! Giveaway will be open through April 15; winner must have a US address. To enter, do any/all of the following and tell me in the comments: